Turning 13 is huge at our place. It’s definitely something to be celebrated. It’s also a time when image is of utmost importance and maybe new secondary school friends need to be impressed. Few teenagers want to stand out by eating different foods to their peers. The pressure is on to conform.
So how would you cater for a gluten free 13th birthday? At our place we went for sophistication. That’s right, no party pies, sausage rolls or frankfurts. No Cheezels or fairy bread. C’mon, the girl is 13!
She wrote the list, prepared half of the food, decorated her space and had a blast! At the gathering (because that’s what we now call a small party), sophistication was served up on white platters.
Our savoury all gluten free menu included fresh vegetarian rice paper rolls with a vegan dipping sauce , hot teriyaki and satay chicken skewers, a deli grazing board with Grissini sticks and mini biriyani rice serves.
The gluten free dessert table was laden with mini lemon tarts, tasty choc balls, melt in your mouth caramel slice, Ciocko sticks, fresh fruit platters and just because she still really does love being a kid – little bowls of gf lollies. What else could one possibly want?
Drinks involved fruit garnished soda water in tall glasses, with pretty paper straws and ice cubes containing berries.
Apparently the food was “instaworthy,” so lots of teenage style photos were taken and shared. I count that as a success and my teenager is still smiling!
The easy recipe for lemon tarts is below.
The chocolate ball and caramel slice recipes are in our lunchtime blog.
Mini Lemon Tarts
2 packets Lincoln Bakery Sweet Pastry Shells
Homemade lemon curd if lemons are in season, or you can just buy a jar from the supermarket.
Optional Suggested Garnishes; fresh mint, blueberries, strawberries, edible flowers.
Simply spoon lemon curd directly into shells and then garnish with fresh mint leaves, berries or edible flowers.
Easy to make Lemon Curd
1 cup white sugar
1 cup fresh lemon juice
Zest from 3 lemons
1/2 cup of melted unsalted butter
Whisk together sugar and eggs until well combined.
Add all remaining ingredients and stir well.
Microwave at one minute intervals, stirring in between, until the curd thickens and can coat the back of a metal spoon.
Pour into sterilised jars and store refrigerated for up to three weeks.
Tip: If you forget to stir or accidently overcook the mixture a little, you will get little egg lumps. Simply pass the curd through a fine sieve and perfection will still be achieved.
Enjoy and don’t forget to be cool, or whatever the new teenage word for cool is!
Want to make caramel slice or chocolate balls? See our Exciting lunchbox blog!