Gluten-free food needs to taste bland, right? Wrong!
The Pink Chef blows this misconception out of the water. Lead by Dylan Millar, this bespoke catering and patisserie has been breaking stereotypes in the catering industry.
Dylan Millar is a bright, highly creative, talented and ambitious Chef who radiates passion for creating mouthwatering, healthy(ish) treats. His journey started when he was identified and selected as talented Chef in training at the exclusive five star “De Hoek Country Hotel”. Dylan continued to hone his skill and palate by working in several of South Africa’s top restaurants.
The Pink Chef offers a full selection of treats ranging from scrumptious patisserie to hearty and wholesome ready-made meals earmarked for the gluten free market.
Dylan and his team have shared some of their favourite recipes with us so that you can create these beauties in the comfort of your home.
1.EASY PEASY GLUTEN - FREE BECHAMEL SAUCE (White Sauce)
INGREDIENTS
100g unsalted butter
1⁄2 cup rice flour
250ml milk / coconut milk / almond milk
METHOD
- Melt your butter into a medium size saucepan or pot
- Once butter has fully melted whisk in your rice flour
- Slowly pour in your milk or coconut cream.
- Reduce heat and keep stirring to avoid the sauce caching at the bottom till thickened
- Season with Salt & Black Pepper and fresh Thyme that has been pulled off the storks to your palette
Serve over Grilled fish or Grilled chicken breasts with seasonal roasted vegetables and enjoy.
2.GLUTEN FREE PEPPERMINT CRISP CUPCAKES WITH A CREAMY CARAMEL FILLING
INGREDIENTS
110g soft unsalted butter
1 cup castor sugar
1 egg
1 egg white
2 cups rice flour
1/2 cup cocoa
2 tsp corn flour
1 tsp baking powder
1 tbs bicarbonate of soda (baking soda)
Pinch of salt
1 tsp vanilla extract
1 cup buttermilk
FROSTING
100G Soft unsalted butter
2 cups icing sugar
1 tsp vanilla extract
2 tbs full cream milk or almond milk
CARAMEL FILLING
120g salted butter
1/2 cup brown sugar / coconut sugar
1/2 tbs fine salt
1 tsp bicarbonate of soda (baking soda)
METHOD
- Preheat oven to 160 degrees
- Beat your egg, butter and castor in an electric mixer until creamy.
- Whisk in buttermilk as well as egg white until well mixed.
- Fold in your rice flour, baking powder, bicarb, salt, and corn flour.
- Do not over mix, mixture should be light and fluffy.
- Spoon 1 and half table spoons into cupcake cases in muffin tin.
- Bake for 20 minutes.
- Allow to cool completely before icing.
- Use a apple de-corer to make a hole for your caramel filling.
- Place all icing ingredients into a mixing bowl and mix well with an electric hand beater to avoid lumps.
- Heat up over a medium heat Brown sugar, salt, bicarb and butter.
- Pour in milk slowly into sauce pan and keep whisking till nice and creamy and allow to cool completely before placing them into cupcakes.
- Pipe in your caramel filling, cover your cupcakes with your frostings and decorate with crushed up peppermint crisp chocolate.
In addition, the Off the gluten path team are so excited to share the curated menu of ready-to-eat items with you which are available in Johannesburg and Pretoria.
Get ready for a flavour explosion!
ASSORTED CUPCAKES
- Red Velvet
- Caramel Delight
- Rainbow
- Coffee
- Peanut Butter Bomb
- Meringue and Turkish Delight Crème
- Peppermint Crisp Crème
CAKE POPS
- Chocolate
- Vanilla
- Red velvet
WHOLE CAKES
- Caramel Dream
- Rainbow
- Coffee and toasted
- Crunchy peanut Butter Cream
- Meringue and Turkish Delight Crème
- Red Velvet
- Peppermint Crisp Mouse Crème
GLUTEN-FREE READY MADE MEALS (Serves 2-4 people)
- Plain Macaroni & Cheese
- Bacon Macaroni & Cheese
- Spicy Arabiata Pasta
- Spinach and Feta Cannelloni
- Beef Bolognaise Cannelloni
- Spaghetti Bolognaise
- Beef Lasagna
- Cottage Pie
- Alfredo Pasta
- Beef Babotie
- Green Thai Chicken Curry & Rice
