Chocolate Sauerkraut Cake and Arancini
Gluten Free Chocolate Sauerkraut cake anyone?
Well I have a funny story to tell you about my Gluten Free Chocolate Sauerkraut cake so get ready for a chuckle.
I also share how I look at recipes to be able to adapt them to be Gluten free.
I came across a recipe for Arancini and it brought back beautiful childhood memories in Frascati and Monte Compatri that I thought I would share.
My mind also wonders about cheesecake and how I plan to make both a starter and a desert course in the spring!
Enjoy this Podcast and I hope it brings a smile to you.
If you would like to take a look at BakeClub and what you would learn to bake in the 6 week course, take a look at the Gluten Free recipes that we create.
Transcript
Hello and welcome to Gluten Free Angela.
Gluten Free Angela:Let's talk about gluten free, shall we?
Gluten Free Angela:This is my first podcast of the year of 2023, and I thought I
Gluten Free Angela:would share a funny story with you.
Gluten Free Angela:There is this image of baking as well.
Gluten Free Angela:Baking a beautiful cake, but there's a little bit of a funny story.
Gluten Free Angela:and it's a little bit about sauerkraut as well.
Gluten Free Angela:Okay, so cake sauerkraut, really.
Gluten Free Angela:, I'm one of these people, I buy magazines.
Gluten Free Angela:, but I don't read them straight away.
Gluten Free Angela:So they'll go into my um, bag and then when I've got time, I'll have a quick look
Gluten Free Angela:and I've got National Geographic Traveler Food Magazine in it's Autumn 2022.
Gluten Free Angela:And I was looking through this and I suddenly realized when I read something
Gluten Free Angela:in there, and it's what they're eating in Warsaw and it said sauerkraut cake.
Gluten Free Angela:And I.
Gluten Free Angela:, I made a sauerkraut cake once as well.
Gluten Free Angela:And I just want to share this story cuz I think it's really hilarious and I have
Gluten Free Angela:no photographic evidence left at all.
Gluten Free Angela:But I'll, I'll share this with you.
Gluten Free Angela:So a little bit about this sauerkraut cake,, and it's saying
Gluten Free Angela:about this place in Warsaw.
Gluten Free Angela:Um, What is it saying, selling BRI sandwiches as a hip night market?
Gluten Free Angela:That's fine.
Gluten Free Angela:Um, however, the thing toward is the crispy sauerkraut cake
Gluten Free Angela:topped with sour cream and chives.
Gluten Free Angela:Now that sounds really quite nice to me.
Gluten Free Angela:It sounds like a little bit of a Latke with some sauerkraut
Gluten Free Angela:or something like that.
Gluten Free Angela:But I really want to talk about sauerkraut cake.
Gluten Free Angela:I used to go to this cake club and we would have a different theme every
Gluten Free Angela:month of what to create and I dunno if people remember the, um, clandestine
Gluten Free Angela:cake club and I used to go there and it was at a time when I could
Gluten Free Angela:tolerate a little bit of gluten.
Gluten Free Angela:But I bill, bill afterwards, and I knew that after I'd been to this cake club,
Gluten Free Angela:I can have some little bits and then I could get home and like, you know,
Gluten Free Angela:I can't tolerate gluten very well.
Gluten Free Angela:Um, to, but I'm at the point now.
Gluten Free Angela:I just can't, I, I really can't risk it at all.
Gluten Free Angela:Not only does my skin erupt like it, it is just, I, I can't, we all have these
Gluten Free Angela:reactions to gluten in different ways and mine's just got to the point where
Gluten Free Angela:I, I, you know, I really can't risk it.
Gluten Free Angela:And if I do, um, I'll be ill.
Gluten Free Angela:So anyway, in this Cake Club, this month's theme, Was about secret ingredients.
Gluten Free Angela:And you know, people think about the, um, the beetroot that they put
Gluten Free Angela:in chocolate cake, which is fine.
Gluten Free Angela:Of course we've got carrots, then we've got lots and lots of other things.
Gluten Free Angela:And, and I remember going to a cake club years and years ago, and, and I'm
Gluten Free Angela:sorry if you are the person who made this, but back in the days in the.
Gluten Free Angela:Second World War.
Gluten Free Angela:I believe they made this tomato soup cake while somebody made one once.
Gluten Free Angela:And I have never tasted anything as awful in my life.
Gluten Free Angela:like you had to be on serious rations to, to think that this thing, this
Gluten Free Angela:tomato soup cake tasted like, a cake.
Gluten Free Angela:But anyway, I dig.
Gluten Free Angela:So I found a recipe for sauerkraut cake, and I'm sat there thinking, okay, I need
Gluten Free Angela:to rinse it a little bit , because I can't have this, all this salt in it.
Gluten Free Angela:So I did rinse the sauerkraut a little bit, but I made this
Gluten Free Angela:beautiful chocolate cake.
Gluten Free Angela:Mm.
Gluten Free Angela:. And you know, when you finish making the cake and it, you know, you put
Gluten Free Angela:a lot of sauerkraut in this cake.
Gluten Free Angela:And I thought, well, what's the difference between, you know, putting some cabbage
Gluten Free Angela:in, it's got some pickles in it, of course, you know, into a chocolate cake.
Gluten Free Angela:Like I made a chili chocolate cake.
Gluten Free Angela:I put in, um, cayenne pepper and, and, and all sorts.
Gluten Free Angela:And you know, we put things into cakes.
Gluten Free Angela:Anyway, I made this chocolate cake.
Gluten Free Angela:It was blooming gorgeous.
Gluten Free Angela:. It was so nice.
Gluten Free Angela:It was light, it was delicious.
Gluten Free Angela:You know when you're layering it up and you, you take like a, a little
Gluten Free Angela:spoonful out of the middle and you think, oh, I'll fill that with the topping.
Gluten Free Angela:And it was a beautiful cake.
Gluten Free Angela:Now, I, I will say I did rinse the sauerkraut, so I wasn't
Gluten Free Angela:putting all of that, you know, uh, that sourness in as well.
Gluten Free Angela:, but sauerkraut is still sauerkraut, isn't it?
Gluten Free Angela:So anyway, my, this chocolate cake was absolutely gorgeous.
Gluten Free Angela:Really, really gorgeous.
Gluten Free Angela:And I put this beautiful decadent ganache on and layered
Gluten Free Angela:it all up and it was beautiful.
Gluten Free Angela:And I put it into this little bake baking box thing.
Gluten Free Angela:And I have to say it was from one of these cheapy shop.
Gluten Free Angela:And I put this cake in there because I had something else in the lock and lock one.
Gluten Free Angela:I thought, oh, that'll be fine.
Gluten Free Angela:So we used to meet at a different location every month and everyone used
Gluten Free Angela:to bake a cake and sit down and we'd have a little bit of each other's cake.
Gluten Free Angela:And then we take home a piece of everything for, for our
Gluten Free Angela:family, and that was it.
Gluten Free Angela:And we would turn up and we would disappear within two hours.
Gluten Free Angela:. It is really weird for everybody watching with all these huge
Gluten Free Angela:great dec cake decorations.
Gluten Free Angela:We had to speak to the places and say, look, we have a cake club.
Gluten Free Angela:Can we come along?
Gluten Free Angela:We will buy teas and coffees and things like that.
Gluten Free Angela:We won't be out buying any of your cakes or your sandwiches because
Gluten Free Angela:we could have 15 cakes that we all bring along and we're gonna sample.
Gluten Free Angela:, but you know, the staff are more than welcome to have some of this.
Gluten Free Angela:So anyway, there were different places around that have no issues
Gluten Free Angela:whatsoever with this arriving.
Gluten Free Angela:They tend to be the larger places, and I'd like to say, uh, like thank you to certain
Gluten Free Angela:places, but this was in a garden center.
Gluten Free Angela:It was a rather busy cafe garden center.
Gluten Free Angela:And anyway, as I'm walking through this very busy garden
Gluten Free Angela:center cafe, Just by two tills.
Gluten Free Angela:The bottom falls out of my cake carrier.
Gluten Free Angela:It goes upside down.
Gluten Free Angela:and the cake smashes onto the floor, explodes on impact shoots
Gluten Free Angela:sideways, hits people in the shoes, hits like the tills, et cetera.
Gluten Free Angela:And I've just stood there in absolute horror as I am holding.
Gluten Free Angela:The top of the cake carrier, the clear bit, but the colored bit, the
Gluten Free Angela:bottom bit is on the floor upside down, and the cake is just splattered.
Gluten Free Angela:And I just went, oh.
Gluten Free Angela:As everyone in the queue who was queuing up for their afternoon teas, their
Gluten Free Angela:lunches, their coffees, their teas, and everyone just turned around, looked at
Gluten Free Angela:me and went, there's a step on the till.
Gluten Free Angela:Looked at me and went,
Gluten Free Angela:I was just like, oh my God, no.
Gluten Free Angela:I don't know.
Gluten Free Angela:And this guy just turned around to me.
Gluten Free Angela:It's all right, we'll clean it up.
Gluten Free Angela:And I went, thank you so much as I thought, I dunno how it's
Gluten Free Angela:happened, but I have no chocolate sauerkraut cake around my ankles.
Gluten Free Angela:It is hit everybody else's ankle ankles.
Gluten Free Angela:So I picked the bottom of this carrier off thinking this is going
Gluten Free Angela:in the bin as soon as I get home.
Gluten Free Angela:And I went to find the table with everybody else and I
Gluten Free Angela:just said, I don't believe.
Gluten Free Angela:, my cake has just fallen on the floor and splatted everywhere.
Gluten Free Angela:And once we'd actually stopped laughing about it, because first
Gluten Free Angela:of all I was just horrified and then I just found it so hilarious.
Gluten Free Angela:Uh, the person who would arrange this group said, oh my God, did we get a photo?
Gluten Free Angela:Went?
Gluten Free Angela:No.
Gluten Free Angela:And she went back to try and get a photo to clear this whole mess up.
Gluten Free Angela:If there had never been a chocolate sauerkraut explosion
Gluten Free Angela:cake ever in the queue.
Gluten Free Angela:And as I sat down and just thought, oh my word, I was so proud of this.
Gluten Free Angela:Sauerkraut cake because it was a beautiful chocolate cake.
Gluten Free Angela:It had lots and lots of sauerkraut in it.
Gluten Free Angela:I mean lots.
Gluten Free Angela:It was so moist.
Gluten Free Angela:It was so lovely.
Gluten Free Angela:Um, you know, it had a slightly different texture but no different to,
Gluten Free Angela:you know, carrot cake and all of those.
Gluten Free Angela:It was just like, oh my God, this was beautiful . And as per usual
Gluten Free Angela:whenever I do my chocolate ganache.
Gluten Free Angela:, it cost me about 15, 20 quid in chocolate.
Gluten Free Angela:Just be, just because I put so much blinking decadence on, on
Gluten Free Angela:the outside of a chocolate cake.
Gluten Free Angela:It was just hilarious.
Gluten Free Angela:So I sat there for the rest of this group, you know, looking at other
Gluten Free Angela:people's cake and thinking, well, I've tried like beetroot chocolate cake.
Gluten Free Angela:And I've tried that before and I've tried that before.
Gluten Free Angela:I really wanted to have my chocolate sauerkraut cake and everybody be able
Gluten Free Angela:to taste it and say, wow, why don't we put sauerkraut in things more often?
Gluten Free Angela:Now, I don't know about you, but sauerkraut.
Gluten Free Angela:If there's sauerkraut on, on a menu , I just go crazy by this stuff.
Gluten Free Angela:I love it.
Gluten Free Angela:. And uh, you know, when you, when you do go to places where it is a normal
Gluten Free Angela:food, it's always served warm on your plate, . Um, but for a lot of us, we
Gluten Free Angela:can, we can heat it up a little bit.
Gluten Free Angela:Like we, we went away last year and it was sauerkraut and there were little bits of.
Gluten Free Angela:Um, sausage in there and sometimes there's bits of chili and bits, garlic in there,
Gluten Free Angela:and oh, sometimes it's just heated, but sauerkraut is just so good for you.
Gluten Free Angela:Um, so good for the gut health as well, and so many of my friends
Gluten Free Angela:just have it raw, straight out of the straight out of the jar.
Gluten Free Angela:, um, you know, kimchi, everything, oh my god.
Gluten Free Angela:Don't even start me off Kimchi cake.
Gluten Free Angela:Oh my word.
Gluten Free Angela:I do, I have to try and have a go at this.
Gluten Free Angela:Um, but maybe a kimchi cheesecake may be better because then we can have the
Gluten Free Angela:cheese and the, and and the, the, the spices and the chili and stuff like that.
Gluten Free Angela:You know, like a blue cheese cheesecake.
Gluten Free Angela:That sounds amazing.
Gluten Free Angela:I'm gonna do that and I'm gonna do some beautiful little biscuits on the bottom.
Gluten Free Angela:, have you ever tried those angelic biscuits?
Gluten Free Angela:Because they are so good.
Gluten Free Angela:The chili one, the chili ones are just lovely.
Gluten Free Angela:It's a company called Angelic and they're in a red box with flowers on or
Gluten Free Angela:something like that, but they're lovely.
Gluten Free Angela:And we have them with, , cheese, with really nice cheese on top.
Gluten Free Angela:So I just love those, , crackers.
Gluten Free Angela:They're gluten free.
Gluten Free Angela:They're great.
Gluten Free Angela:I think they're vegan as well.
Gluten Free Angela:Yeah, it, I mean, it's cracker.
Gluten Free Angela:Just, I'm in a little, sup of tea.
Gluten Free Angela:So when we talk about cakes and things and sauerkraut and do you know what,
Gluten Free Angela:if I went to a, if I went somewhere and I said I was gonna get sauerkraut
Gluten Free Angela:cake, I just have this feeling that it's gonna be chocolate sauerkraut cake.
Gluten Free Angela:So if I went and I had like, a savory cake.
Gluten Free Angela:I think I'd be, I may be a little bit underwhelmed, who knows?
Gluten Free Angela:But I'll probably, if ever I'm in Warsaw, I'm gonna go to and get this
Gluten Free Angela:sauerkraut cake from over there.
Gluten Free Angela:And I get so much inspiration from these magazines.
Gluten Free Angela:You know, I think what happens to me, first of all, which is what
Gluten Free Angela:happens to so many, you have to give up gluten and then you buy all
Gluten Free Angela:these gluten-free, , recipe books.
Gluten Free Angela:and you just think, I'm not really inspired.
Gluten Free Angela:Cuz some of the recipes aren't that great and what I love doing is just looking at
Gluten Free Angela:something and thinking, right, that's it.
Gluten Free Angela:So sauerkraut cake, why can't we have sauerkraut?
Gluten Free Angela:Chocolate cake.
Gluten Free Angela:Yes, I've done it once.
Gluten Free Angela:I must try and recreate that recipe because it was a really good cake.
Gluten Free Angela:, and then having something like kimchi and putting kimchi through.
Gluten Free Angela:When you make a cheesecake, just don't put in the sugar.
Gluten Free Angela:And if you put little flecks of chi kimchi in oh my word, how would that taste?
Gluten Free Angela:That would be absolutely amazing.
Gluten Free Angela:And again, just put it on a savory base.
Gluten Free Angela:So the biscuits that you put on the bottom, I mean, you could have something
Gluten Free Angela:like shortbread because there's a little bit of salt in shortbread, but
Gluten Free Angela:just use some of the lovely crackers.
Gluten Free Angela:You don't even have to, like, if you use those little angelic, they're
Gluten Free Angela:little round ones, but you could put them on the bottom easily.
Gluten Free Angela:You, you know, they will be absolutely fine.
Gluten Free Angela:I know I play around with things, but I think.
Gluten Free Angela:that the new cheesecake this summer is going to be with kimchi.
Gluten Free Angela:I really do.
Gluten Free Angela:Cuz we, I mean, I love cheesecake, but every so often it's lovely to have
Gluten Free Angela:cheesecake as a starter, isn't it?
Gluten Free Angela:Rather than a dessert.
Gluten Free Angela:Oh.
Gluten Free Angela:Why don't we have, you know, th this is a new concept and I think I'm
Gluten Free Angela:gonna do this one day and we are gonna have cheesecake for start.
Gluten Free Angela:We will have a main course to be able to, without a rich sauce,
Gluten Free Angela:et cetera, , and then we're gonna have cheesecake for dessert.
Gluten Free Angela:I think that will be amazing.
Gluten Free Angela:So, as I said, I got this magazine and , I've had it in the bag for, uh, it must
Gluten Free Angela:be a good two or three months because there will be another one now there'll
Gluten Free Angela:be another one out that I have to get.
Gluten Free Angela:So I'll have to pop to Marks and Spencer's cuz they're, or w h
Gluten Free Angela:Smiths and pick up the magazine.
Gluten Free Angela:But this is National Geographic Traveler Food, and I've also got
Gluten Free Angela:National Geographic Traveler.
Gluten Free Angela:Um, because that's the, the travel magazine, cause I
Gluten Free Angela:thought that would be good.
Gluten Free Angela:So this is one of the first things and last night, it was quite late last night,
Gluten Free Angela:I was in the office and I just thought, let me open this magazine and you would
Gluten Free Angela:be amazed at how many little post-it notes I've put on this magazine and when I turn
Gluten Free Angela:a little bit more so sauerkraut cake.
Gluten Free Angela:I really, really, really caught my eye.
Gluten Free Angela:And then the next page is about starters, and it's about arancini.
Gluten Free Angela:And it's a, it's a silly classic.
Gluten Free Angela:It's the little deep fried bowls of rice that are then put in, um, uh, what is it?
Gluten Free Angela:Um, bread crumbs, deep fried and served.
Gluten Free Angela:And I always remember going to Italy, to Rome and, places like
Gluten Free Angela:that when I was much, much younger.
Gluten Free Angela:and the arancini was incredible.
Gluten Free Angela:And, right, so as a filling, and then there's rice, like a risotto,
Gluten Free Angela:rice thing, and then it's, it's in breadcrumbs and it's deep fried,
Gluten Free Angela:so it stays whole in the ball.
Gluten Free Angela:And when you bite into this, so you, you buy them at the normal pizzeria.
Gluten Free Angela:And if you've ever been to.
Gluten Free Angela:Most people don't sit down to eat.
Gluten Free Angela:It's a real thing about going out on an evening, buying an ice cream and walking
Gluten Free Angela:up and down, uh, the equivalent of a prom, you know, up and down the street.
Gluten Free Angela:Families just go out late at night.
Gluten Free Angela:Getting a piece of pizza, a pizza, like an oblong piece of pizza, and it's
Gluten Free Angela:just wrapped in a little bit of like paper and you eat it while you walk.
Gluten Free Angela:And the arancini is where you queue up and you take them away.
Gluten Free Angela:You don't sit down to eat because then it quadruples the price of what
Gluten Free Angela:you're going to buy and, Italians love to walk late in the evening.
Gluten Free Angela:So these are, I used to love.
Gluten Free Angela:And as you bite into them and you.
Gluten Free Angela:that arancini ball away from your mouth.
Gluten Free Angela:You get these telegraph wires and it's the mozzarella that's in the middle that just
Gluten Free Angela:pulls so long and it's just delicious.
Gluten Free Angela:And I was thinking, why don't we have arancini balls for
Gluten Free Angela:uss for gluten-free people?
Gluten Free Angela:Because you can get gluten free breadcrumbs.
Gluten Free Angela:We can make gluten-free breadcrumbs as well, can't we?
Gluten Free Angela:So just go and have a look at a great recipe book a proper re recipe book and
Gluten Free Angela:make the arancini from the right type of rice, having the right egg on the
Gluten Free Angela:outside and then having the breadcrumbs.
Gluten Free Angela:Whatever bread you make into breadcrumbs, make sure that you
Gluten Free Angela:allow them to really dry out.
Gluten Free Angela:Because when we have breadcrumbs gluten, with gluten in them.
Gluten Free Angela:They're really dry, aren't they?
Gluten Free Angela:So don't just take a piece of bread and whizz it up and think that'll do.
Gluten Free Angela:No, cuz that'll be too, that will be too wet, too damp.
Gluten Free Angela:You really need them to dry out.
Gluten Free Angela:Um, oh, actually I'm just looking at the end bit now.
Gluten Free Angela:It says the sold by street vendors in Sicily.
Gluten Free Angela:Well, in Rome, when I went to, uh, places like Monte Compatri
Gluten Free Angela:and Frascati um, they were.
Gluten Free Angela:I suppose like our fish and chip shops in the uk, you know, there would be a
Gluten Free Angela:queue, you'd walk in, there would be slabs of pizza to buy big oblong pizzas.
Gluten Free Angela:They weren't round, they were huge, great oblong ones and they were cut
Gluten Free Angela:into pieces and then you, you chose which piece of pizza you wanted.
Gluten Free Angela:And then the arancini balls, they, they were fresh and they were just delicious.
Gluten Free Angela:And you would walk out with whatever you had and eat it as, eat it as you walked.
Gluten Free Angela:Um, Oh, they talk about dips.
Gluten Free Angela:I don't ever, ever, ever remember having a dip while I was walking with these things,
Gluten Free Angela:and they always taste so much better.
Gluten Free Angela:Um, so yeah, it says Should be dipped in egg breadcrumbs before being deep fried.
Gluten Free Angela:Make sure the oil is hot.
Gluten Free Angela:Yes.
Gluten Free Angela:, and you use risotto, rice, a bo abo rice is the best and the filling.
Gluten Free Angela:Now this is quite interesting.
Gluten Free Angela:It said the classic Sicilian filling is Ragu with cheese and peas, but
Gluten Free Angela:beyond that, um, oh, gorgonzola.
Gluten Free Angela:I love gorgonzola, but I always remember them with mozzarella in the middle and
Gluten Free Angela:it was just something quite exotic to me.
Gluten Free Angela:I remember I was, I think the first time I went to Italy I was about eight or.
Gluten Free Angela:and two doors away from where my parents lived and where I lived.
Gluten Free Angela:, a lady lived and her daughter had moved out to Italy and she had
Gluten Free Angela:a family, and we became friends.
Gluten Free Angela:And I remember the first time I went out to Italy, it was just
Gluten Free Angela:the most incredible thing and.
Gluten Free Angela:When I came back from Italy because bearing in mind I did eaten all this
Gluten Free Angela:Italian food and the other thing as well, I'm talking about Italian bread now.
Gluten Free Angela:Okay.
Gluten Free Angela:I know that we can't really have bread in gluten-free world.
Gluten Free Angela:No bread is like bread used to be, but I remember when we used to go out
Gluten Free Angela:for trips and we'd take lunch with us.
Gluten Free Angela:and they'd be really, really, really, really hard and crusty rolls.
Gluten Free Angela:And the children used to get a roll and they used to take all the soft stuff out
Gluten Free Angela:the middle and throw it away, cuz they only wanted the crispy outter shell.
Gluten Free Angela:And it's strange how in the UK everybody likes Crustless stuff.
Gluten Free Angela:. And I remember coming back from Italy with this huge, huge, huge loaf.
Gluten Free Angela:And I am not joking.
Gluten Free Angela:It was so crispy and tough.
Gluten Free Angela:The outside, it was out of this world, so I couldn't eat it.
Gluten Free Angela:Now, of course, I, well, I could try it, but I, I know it won't be very well.
Gluten Free Angela:Uh, but I just remember coming back to the UK and as I, at the age of eight,
Gluten Free Angela:I proudly announced to my parents.
Gluten Free Angela:and that's it.
Gluten Free Angela:I'm not eating any English food anymore.
Gluten Free Angela:I like Italian food.
Gluten Free Angela:And that was, so remember, this is what, nearly 40 years ago, I
Gluten Free Angela:suddenly wanted fresh fruit, a natural handmade yogurt, homemade yogurt.
Gluten Free Angela:I didn't want that flavored stuff that we had ski.
Gluten Free Angela:I wanted the proper sour natural yogurt.
Gluten Free Angela:And if we had bread, it had to be really crusty like this with butter
Gluten Free Angela:and with homemade apricot jam.
Gluten Free Angela:And I wanted to be able to drive along and we stop at the side of
Gluten Free Angela:the road and buy fresh apricots.
Gluten Free Angela:So off somebody who was selling them from their garden.
Gluten Free Angela:and I wanted things like lasagna and pasta.
Gluten Free Angela:And back 40 odd years ago, this was really groundbreaking stuff.
Gluten Free Angela:So bless my mom suddenly thought, right, okay, well let's make a lasagna.
Gluten Free Angela:And I remember her asking one of the Italian children, how do I make lasagna?
Gluten Free Angela:They turned around and said, I don't know.
Gluten Free Angela:Cuz that child was probably about five . So my mom made this lasagna and.
Gluten Free Angela:didn't realize you needed a bechamel sauce, but we ate it and I liked
Gluten Free Angela:it and it was just like, yes, this is the sort of stuff I want to eat.
Gluten Free Angela:So I remember, oh, oh, oh.
Gluten Free Angela:Back then it was absolutely incredible and I, and I loved it, you know,
Gluten Free Angela:going on that plane without my parents arriving in Italy and just like,
Gluten Free Angela:wow, this is a whole new culture.
Gluten Free Angela:You know, children went to school early in the morning.
Gluten Free Angela:They were in school at about seven o'clock in the morning.
Gluten Free Angela:They finished at lunchtime.
Gluten Free Angela:They were home at lunchtime, like the supermarket shut
Gluten Free Angela:for a long time over lunch.
Gluten Free Angela:You either went in before 12 o'clock or then they had like siesta time
Gluten Free Angela:and you had to go back later.
Gluten Free Angela:When you went out for something to eat, you bought it and you walked and ate.
Gluten Free Angela:ice creams.
Gluten Free Angela:If you sat down and had an ice cream, I remember going when I was about 18 and we
Gluten Free Angela:all went and had ice creams, I think it cost about 20 pounds for an ice cream to
Gluten Free Angela:sit down that that was really expensive.
Gluten Free Angela:You know, you could go out and have a meal for, probably for
Gluten Free Angela:a tenner because everybody.
Gluten Free Angela:Ate and walked and enjoyed being there with their family.
Gluten Free Angela:And it's where you bumped into other families and where you had chats,
Gluten Free Angela:and it was just an incredible time.
Gluten Free Angela:So when I opened this magazine, I thought, you know what?
Gluten Free Angela:I've got to tell you the story.
Gluten Free Angela:Oh, my sauerkraut cake.
Gluten Free Angela:Nothing like the sauerkraut cake in this place in warsaw.
Gluten Free Angela:and then arancini and those beautiful memories of going somewhere when
Gluten Free Angela:you are young and just being immersed in the culture, in the
Gluten Free Angela:new foods, in the new sensations.
Gluten Free Angela:And I was just, oh, my word, arancini.
Gluten Free Angela:I, I will never, ever, ever, ever forget the beautiful arancini that I had.
Gluten Free Angela:over in Italy and how easy would that be to recreate lots of people
Gluten Free Angela:who've got like deep fat fryers?
Gluten Free Angela:Lots of people have got really, um, deep jamming pots, which I have.
Gluten Free Angela:so I can put them on the stove, put in, , oil.
Gluten Free Angela:Just be really, really careful when you are using oil.
Gluten Free Angela:It should only ever be, I always, ever, I always say only ever a quarter of the way
Gluten Free Angela:up the side of, um, whatever pot you were using, be very, very careful and the deep
Gluten Free Angela:fat fryers are the best things to use.
Gluten Free Angela:Because they're the safest.
Gluten Free Angela:Just be really, really careful.
Gluten Free Angela:, but I absolutely love Arancini in thinking how can we look at normal recipe books,
Gluten Free Angela:normal magazines, and just change them?
Gluten Free Angela:The only thing we need to change is what we put on the outside of the arancini.
Gluten Free Angela:So if you want to make a beautiful Ragu sauce and put that in the
Gluten Free Angela:middle of the rice, and then put that in egg and then put that in
Gluten Free Angela:breadcrumbs, and then deep fry, you can do, , oh, actually hang on a minute.
Gluten Free Angela:It says, make me so National Geographic have recipe.
Gluten Free Angela:isn't that great?
Gluten Free Angela:And I'd never even realized that.
Gluten Free Angela:So you will be able to have a look at National Geographic, , dot co.uk.
Gluten Free Angela:It's the food travel bit.
Gluten Free Angela:So have a look at that.
Gluten Free Angela:, and it, it's just so lovely to think, do you know.
Gluten Free Angela:. It's not about being gluten-free, it's about looking at normal
Gluten Free Angela:things that we love eating and just adapting it and tweaking it so we
Gluten Free Angela:can still enjoy it every single day.
Gluten Free Angela:So I think that's enough about I, I've spoken about, do you know what
Gluten Free Angela:that beautiful cake that I made that I never really ate, nobody really ate.
Gluten Free Angela:I must recreate it at some point.
Gluten Free Angela:The sauerkraut cake.
Gluten Free Angela:And the arancini from, from my childhood, and I have to recreate that.
Gluten Free Angela:So without further ado, I am going to say goodbye.
Gluten Free Angela:Until next time, thank you so much for spending next, the
Gluten Free Angela:last half an hour with me.
Gluten Free Angela:I hope that you can go and have a look in some of your recipe books
Gluten Free Angela:from before you had to give up gluten.
Gluten Free Angela:Hey, do you know what?
Gluten Free Angela:There's a way that I can adapt that because when we do that, we start
Gluten Free Angela:to really take control of everything in our gluten-free life, don't we?
Gluten Free Angela:Um, and if you want to reach out, you can always reach out to me and ask questions.
Gluten Free Angela:It's gluten-free angela.com, and you'll be able to send a question through there.
Gluten Free Angela:and don't forget about Bake Club.
Gluten Free Angela:Bake Club is , now live and we've got, um, you know, people getting amazing,
Gluten Free Angela:amazing, amazing results through Bake Club that they've gone from not
Gluten Free Angela:being able to ever bake to creating beautiful cakes that their family love.
Gluten Free Angela:So it's , gluten free angela.com/bake club.
Gluten Free Angela:Take a look and uh, everything that you need is on there.
Gluten Free Angela:, so I think I'm going to make some arancini over the next week or so and I think I
Gluten Free Angela:may recreate that sauerkraut cake too.
Gluten Free Angela:There's just something magical about sauerkraut and things like that.
Gluten Free Angela:And of course, as I've mentioned, I am going to do the cheesecake,
Gluten Free Angela:starter cheesecake dessert, but what sort of cheesecake dessert will
Gluten Free Angela:I do at some point during spring?
Gluten Free Angela:So you take care of yourself.
Gluten Free Angela:Thank you very much for joining me, and I will be back soon.
Gluten Free Angela:With more, let's talk about gluten free.
Gluten Free Angela:This is gluten free, Angela.
Gluten Free Angela:See you soon.
Gluten Free Angela:Take care.
