in august

2.jpgHello, friends. The end of August is only a few days away, which means that summer is also coming to an end. I can’t quite believe it. Let’s take a look back at how crazy and fun the past few weeks have been.

8We took a road trip to one of my favourite Canadian cities.

01sweet potato tortillas12I made a delicious sweet treat while Holly guest blogged her savoury delight.

KirstyD_SMEG3.jpgI posted my fridgespare bedroom, and lighting inspiration for you.

photo_03I reviewed one of this year’s best films, and gave a sneak peek at my number one TV series.

2.jpgI also shared two DIYs with you, here and here.

Screen Shot 2014-08-28 at 2.51.38 PMAll in all, it was a great month. I’m predicting that next month is going to be even busier! 

Let’s all enjoy our last weekend in August.

<3

Emory

 

a blogger’s dozen: holly’s baked quesadillas with gluten free sweet potato tortillas (noisette)

sweet potato tortillas preovenHola, friends and feliz Friday! It’s time for another post in my A Blogger’s Dozen series!! Today’s guest blogger is Holly from Noisette. This is the part where I would normally write about how lovely and sweet Holly is, and talk up her inventive and delicioso food blog. However, she wrote the cutest introduction herself, so I’m just going paste it for you all. You guys will seriously become enamorado with Holly’s cooking and personality, and not just this Mexican-inspired meal which has me speaking Spanish. Make sure you visita her blog, pronto! Arriba!

<3 

Emory

Hello, I’m Holly and welcome to my guest post here on Hello, Scarlett. I can’t even begin to say how excited I am to be here and that I hope you enjoy this recipe. I had great fun creating it and even more fun eating it!

Holly

sweet potato tortillas ingredientsBaked Quesadillas With Gluten Free Sweet Potato Tortillas:

(set aside an hour or so to prepare this meal and get it in the oven, bearing in mind you’ll also need to prepare and cook the tortillas)

The filling:

2 large chicken breasts
Olive oil, for frying
4 tomatoes, chopped
2 (400 g) tins of chopped tomatoes
5 tsp of chili flakes
5 tsp of cayenne
5 tsp of salt
2 tsp of paprika
1 tsp of liquid smoke (optional)
2 gloves of garlic, minced
1 tbsp of tomato purée
1 onion, chopped
2 peppers, chopped
100-150 g of grated cheese (such as mature cheddar)
200 ml of soured cream

The tortillas:

500 g of sweet potato, peeled and diced
1 tbsp of olive oil
180 g of gluten-free flour, plus more for flouring
5 tsp of xantham gum (omit if using plain flour)
5 tsp of salt

Steps:

1. The Sauce. Begin by making the sauce. This gives it plenty of time to reduce and the flavours to deepen. Do this by emptying the tins of tomatoes into a medium saucepan; add the chopped tomatoes, chili flakes, cayenne, salt, paprika, liquid smoke and garlic. Leave this to bubble away on a medium heat, stir occasionally.

sweet potato tortillas22. The filling. If you haven’t already, chop the peppers and onions and set aside in a bowl. Make sure your cheese is grated and your chicken chopped.

Heat some olive oil in a frying pan and sauté the chicken until it begins to turn golden brown, it doesn’t matter if it isn’t completely cooked as it’ll be going in the oven. Set aside in the pan.

3. The tortillas. Now these can be difficult to handle but my tips are to keep flouring everything and to use a spatula and rolling pin to persuade your tortilla off the work surface.

Boil the chopped sweet potato until cooked, 10-15 minutes in a medium saucepan.

Preheat the oven to 180°C.

Drain and mash the sweet potato and then add the olive oil, flour, salt and xantham gum, stir the ingredients with a wooden spoon until they make a rough dough. This requires some elbow grease and will take a little time. Add more flour if too sticky (but make sure you’ve incorporated all the flour first) or more olive oil if too dry. Place a cast iron skillet or heavy bottomed pan onto a medium heat (with no oil).

sweet potato tortillas3Tip the dough out onto a floured work surface and knead it with your hands until it forms a ball.

sweet potato tortillas4Flatten the ball slightly and top with flour.

sweet potato tortillas5Split the ball into 6 and then repeat the step above, i.e. roll the dough into a ball and flatten slightly on a floured surface. Flour the top of the dough and roll into a thin circle, approximately 3 mm thick. I found rolling slightly then flipping over and repeating an effective way of preventing the tortilla from sticking.

sweet potato tortillas6Pick the tortilla up off of the work surface and lay it over a rolling pin (optional, but I found it will help to move it in one piece) and then transfer it carefully to the hot skillet. I found rolling it onto my flat hand and then gently laying it in the pan (careful not to burn your fingers) the easiest way. Don’t be disheartened if your first one sticks to everything, roll it back into a ball and start again.

sweet potato tortillas8Let them cook for a minute or two on each side (flip with a spatula), until they begin to colour and crisp up. Pile them up on a plate as you go along.

sweet potato tortillas7Once all the tortillas are cooked, place half the sauce in frying pan with the chicken and reheat, until boiling and then remove from the heat once it has begun to reduce. I like the peppers and onion to be a little crunchy and as such put them in the tortillas raw; if you’d rather, you can cook them in the sauce with the chicken before using them in the filling.

Pour half the remaining sauce into the bottom of an oven proof dish, such as a lasagne dish.

sweet potato tortillas9Make sure you’ve got the chicken, dish, tortillas, peppers, onion and grated cheese nearby.

sweet potato tortillas10Into each tortilla place some onion, pepper, chicken and grated cheese (keep half the cheese to top the whole lot at the end). Roll the tortilla up and place it in the sauce-lined dish.

sweet potato tortillas11Repeat for the 5 remaining tortillas and then top with the remaining quarter of the sauce.

sweet potato tortillas12Bake in the oven for 25 minutes and then top with soured cream and the remaining grated cheese and bake for a further 5-10 minutes, until the cheese has melted.

sweet potato tortillas finalServe and enjoy! I really loved this dish and didn’t feel like it was a Mexican substitute at all, the tortillas were tasty and doughy and there were lots of lovely flavours going on. I hope you like it too; it has inspired me to attempt to make gluten-free lasagne. I’ll keep you posted.

This isn’t a quick meal but it isn’t very complicated either, it just requires a little patience. I recently changed my diet to paleo and on less strict days, just gluten free. I found gluten was really affecting my blood sugar and have felt much better since cutting it out of my diet. However, there are things I miss; I love bread and pasta and I was recently pondering what I missed most and decided that I was craving Mexican, but tortilla wraps were out of the question. I then remembered that there are recipes out there for sweet potato pizza and therefore it must be possible to make tortillas out of sweet potato, too. I set about making this dream a reality.

Holly

A Blogger’s Dozen is a series that was launched in 2014. If you would like to be featured in a post, as well as have free advertisement for that month, please contact Emory at helloscarlettblog@outlook.com. Be sure to send any food-related ideas that you may have. Hello, awesomeness!

a blogger’s dozen: susan’s gingerbread bunnies (y.i.a.h.)

1.0I am so honoured to have Susan Parry sharing her gingerbread cookie recipe on A Blogger’s Dozen. Susan joins us all the way from Australia. She is a wife, mother, baker, cook, blogger, and the heart, body, and soul of ‘Your Inspiration At Home’. This beautiful and delicious recipe today is not only tried and tested out to be scrumptious, but is also just in time to serve as an additional Easter treat. So whether you are reading this post on your android, computer, iPhone, tablet, or by any other electronic means, keep in mind that it is roughly a sixteen hour plane ride from Canada to Australia. Suffice it to say that this post has traveled half way across the world to come to you today, so it’s guaranteed to be a great one.

Emory

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Gingerbread Bunnies:

125 grams of butter

½ cup of sugar

1 large egg yolk

2 cups of plain flour

3 teaspoons of Gingerbread Spice

2 ½ tablespoons of golden syrup or honey

assorted decorations

Preheat oven to a 150°C or moderate oven. Cream butter and sugar until creamy. Add egg yolk and beat well. Gradually add dry ingredients and mix well. Warm golden syrup in microwave on low and add to the mixture and mix well. Knead mixture and roll out to about 3mm in thickness onto a floured table. You can cut shapes from cookie cutters or make your own shapes as we did. Place onto trays lined with greaseproof paper. Bake for 10 – 15 mins approximately until golden brown. Decorate with buttons before they have cooled or use icing after they have cooled. Let cool before serving. Makes about 12 – 20 depending on the size of your cutters or shapes.

Have fun with this and I am sure it would be a winner. Please head on over to my blog if you would like to follow me and if you would like to check out my products head to my website which sends to the USA and Australia. Happy baking!

Susan – Your Inspiration at Home Consultant

A Blogger’s Dozen is a series that was launched in 2014. If you would like to be featured in a post, as well as have free advertisement for that month, please contact Emory at helloscarlettblog@outlook.com. Be sure to send any food-related ideas that you may have. Hello, awesomeness!

  • Welcome, friends! My name is Emory. I am a wife and mother to three (one on earth, one in heaven, and growing another). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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