gluten free ideas

Rainbow Thai Chicken Salad

 

 

Ingredients:

Thai Chicken Salad Ingredients:

• 3 cups shredded cooked chicken
• 2 cups shredded purple cabbage
• 1 cup shredded green cabbage
• 1 avocado, diced
• 1 mango, peeled, pitted and diced
• 1 (large) carrot, julienned or shredded
• 1 red pepper, cored and julienned (or diced)
• 1 cup roughly chopped fresh cilantro leaves
• 1/2 cup chopped green onions
• 1/4 cup chopped cashews or peanuts

Peanut Dressing Ingredients:

• 1/2 cup natural peanut butter
• 2-3 tablespoons hot water
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari)
• 2 tablespoons honey
• 1/4 teaspoon sesame oil
• juice of 1 lime
• pinch of red pepper flakes

Directions:

To Make The Salad:

Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.

To Make The Dressing:

Whisk all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.

Steak, Poblano and Mushroom Tacos

Ingredients:

Steak Marinade Ingredients:

• 1/4 cup olive oil
• 4 cloves garlic, minced
• 3 Tablespoons lime juice
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon coarsely-ground black pepper

Steak, Mushroom & Poblano Tacos Ingredients:

• 2 Tablespoons olive oil
• 1.5 pounds flank steak
• 2 large poblano peppers, stemmed, cored and cut into thin 2-inch strips
• 1 medium white or yellow onion, thinly sliced
• 8 ounces baby portobello mushrooms, sliced or quartered
• 3 cloves garlic
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 teaspoon black pepper
• for serving: corn tortillas, chopped fresh cilantro, avocado slices, lime wedges, salsa verde, crumbled cotija cheese or queso fresco

Directions:

To Marinate The Steak:

Combine all marinade ingredients in a large ziplock bag or in a baking dish. Add the flank steak, and toss with the marinade until it is completely coated. Seal (or cover with plastic wrap or foil, if using the dish) and refrigerate for 15 minutes or up to 1 day.

To Make The Tacos:

When you're ready to make the tacos, remove the steak from the refrigerator and let it rest for at least 20 minutes to come to room temperature.

Heat your saute pan (or grill pan) over medium-high heat. Remove the flank steak from the marinade (discard the marinade) and add the steak to the pan. Cook on each side for 4-5 minutes, turning once with tongs, until it reaches your desired level of doneness. Transfer the steak to a separate plate, and let it rest for at least 10 minutes. Then slice it into thin strips on the diagonal.

While your steak is resting, add the oil to the saute pan and reduce heat to medium-high. Add the onions and poblano peppers, and saute for 5 minutes until the onions are soft. Add the mushrooms and continue sauteing until they are cooked, about 2 minutes. Add the garlic, salt, cumin and black pepper and saute 1-2 more minutes until the garlic is fragrant. Season with additional salt and pepper, if needed. Pour the veggie mixture onto a serving platter and set aside.

Return pan to heat and add the corn tortillas, warming for about 10 seconds per side to soften. Remove pan from heat.

Assemble tacos by layering the sliced steak, veggies, cilantro on top of the warmed tortillas. Serve with avocado, lime wedges, salsa verde and optional additional toppings.

Hemp-Crusted Baked Chicken Tenders

 

 

Ingredients:

• 1/2 cup hemp seeds
• 1/2 cup ground almonds or almond meal
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (or any paprika)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• pinch of cayenne pepper
• 1 1/2 pounds boneless, skinless chicken breasts, sliced into 1/4-inch thick strips1/2 cup hemp seeds
• 2 large eggs, whisked
• cooking spray (or you can also use olive oil in a Misto)

Directions:

Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together hemp, ground almonds, garlic powder, paprika, salt, pepper and cayenne until evenly combined.
Set up your dipping stations in this order: (1) chicken strips (2) whisked eggs (3) hemp breading (4) parchement-lined baking sheet. Dip each chicken strip in the eggs until they are completely covered, then give them a little shake to let any extra egg drip off. Add the chicken strip to the hemp mixture, and gently toss until the chicken strip is completely covered. Remove and transfer the chicken strip to the baking sheet. Repeat with remaining chicken.
Give the chicken strips a good shot of cooking spray so that they are all lightly covered. Then bake for about 15-20 minutes, turning once halfway through, until the chicken is cooked and no longer pink inside and the breading is golden.
Remove and serve warm with your desired dipping sauce.

 

 

Shrimp Scampi Skewers + Weber Grill GIVEAWAY

Ingredients:

Shrimp Scampi Skewers Ingredients:

• 1 pound raw large or jumbo shrimp, peeled and deveined (tails left on or off)
• 3 lemons, sliced into thin half moons (or wedges)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly-ground black pepper
• 1/8 teaspoon crushed red pepper flakes (or more to taste)
• garlic parsley butter (see recipe below)

Garlic Parsley Butter Ingredients:

• 3 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup dry white wine (**see below for non-alcoholic substitutions)
• 1/4 cup finely chopped fresh parsley, loosely packed

Directions:

First, prepare the garlic parsley butter. Heat butter in a saute pan over medium-high heat until melted. Add the garlic and saute for 2 minutes, or until fragrant. Add in the white wine, and stir to combine. Remove from heat and stir in the chopped fresh parsley. Use within 15 minutes, or pop the saute pan back on the stove (or microwave) for an additional minute just before serving to re-melt the butter.
When you are ready to make the skewers, heat a grill or grill pan over medium heat.
Thread the shrimp and sliced lemons onto skewers. Sprinkle evenly with the salt, black pepper and crushed red peppers. Then place on grill for 3-4 minutes per side, until the shrimp are pink and no longer opaque. Remove shrimp from the grill, and brush liberally with the parsley butter and squeeze the grilled lemons over the shrimp. Serve immediately.

Chicken Enchilada Casserole

 

 

Ingredients:

• 3 cups red enchilada sauce ( gluten-free)
• 16 corn tortillas, halved
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 6 scallions (green onions), thinly sliced
• 4 cups (about 1.5 pounds) shredded cooked chicken
• 3 cups shredded Monterrey Jack or Mexican blend cheese
• 1 avocado, peeled, pitted and diced
• 1/2 cup loosely-packed chopped fresh cilantro

Directions:

Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray.
Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese. Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking). Cover the pan with aluminum foil, then bake for 20 minutes.
Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. Remove pan, and sprinkle with avocado, cilantro, and remaining green onions. Serve warm.

 

5-Ingredient Easy White Chicken Chili

 

 

Ingredients:

• 6 cups chicken broth
• 4 cups cooked shredded chicken (*or see slow cooker method below, which uses uncooked chicken breasts)
• 2 (15-oz) cans Great Northern beans, drained
• 2 cups salsa verde (store-bought or homemade)
• 2 tsp. ground cumin
• optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips

Directions:

Stovetop Method: Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine.  Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.
Serve warm with desired toppings.
Slow Cooker Method: Add chicken broth, 2 (uncooked) *boneless skinless chicken breasts, beans, salsa and cumin to a slow cooker, and stir to combine.  Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork.  Shred the chicken.
Serve warm with desired toppings.

5 Ingredient Black Bean Soup

 

 

Ingredients:

• 3 (15 oz) cans black beans, with liquid
• 1 lb. (about 2.5 cups) good-quality salsa, homemade or store-bought (I love the brand Herdez)
• 1/2 cup chopped fresh cilantro, loosely packed (plus extra for garnish)
• 2 tsp. ground cumin
• 1 clove garlic, minced

Directions:

Stir all ingredients together in a medium saucepan. Heat over medium-high heat until simmering. Reduce heat to medium-low, cover and simmer for at least 10 minutes, stirring occasionally.
Serve soup warm topped with additional fresh cilantro as garnish.

 

 

 

5-Ingredient Tomato Soup

 

 

 

Ingredients:

• 3 (14 oz.) cans diced tomatoes, with their juices
• 1 medium white onion, chopped
• 3 cloves garlic, minced
• 1 handful basil leaves, julienned
• 1/2 cup heavy cream

Directions:

Add tomatoes, onion, garlic and basil to a large saucepan and stir to combine. Heat over medium-high heat until nearly boiling, stirring occasionally. Reduce heat to medium-low, cover, and simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth. (Or alternately, transfer soup to a traditional blender and puree until smooth, then return to pan.) Stir in heavy cream until combined.
Season with salt and pepper if needed. Serve warm.

5-Ingredient Chili

 

 

Ingredients:

• 1 lb. ground beef or turkey*
• 3 (15 oz.) cans diced tomatoes with green chiles
• 2 (15 oz.) cans beans, drained (black beans, kidney beans, a combo, or whatever you like)
• 1 small white onion, diced
• 2 Tbsp. chili powder
• (optional toppings: shredded cheese, chopped green onions, sour cream, cilantro, etc.)

Directions:

In a large stockpot, cook ground beef or turkey over medium-high heat until browned, stirring frequently.  Drain the excess grease. Add remaining ingredients and stir to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes or until the onion is cooked and softened.

Serve warm with additional toppings if desired.

 

 

 

 

5-Ingredient Potato Soup

 

 

Ingredients:

• 6 green onions, thinly sliced with white and green parts separated
• 5-6 cups chicken or vegetable broth
• 2 lbs. frozen hash browns or fresh Russett potatoes, cubed or shredded
• 2 Tbsp. Old Bay seasoning (or any Cajun seasoning)
• 1 cup shredded sharp cheddar, plus extra for serving

Directions:

In a large stockpot, stir together the white parts of the sliced green onions (not the green hollow parts), broth, hash browns and seasoning. Heat over medium-high heat until the soup reaches a low boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
Once the potatoes are cooked and soft, use an immersion blender to puree most of the soup until it is nice and thick. (Or you can transfer the soup to a traditional blender, and puree it there until smooth.) Return soup to stockpot, and stir in cheddar until combined.
Serve warm, garnished with extra cheddar and the green parts of the green onions.

 

 

 

 Apple Cinnamon Pork Chops

 

 

 

Ingredients:

• 4 Ribeye (rib) pork chops, bone-in, about 3/4-inch thick
• Salt and pepper
• 3 tablespoons butter, divided
• 2 apples, peeled (optional), cored and thinly sliced
• 1 large white onion, halved and thinly sliced
• 2 tablespoons packed brown sugar
• 2 teaspoons ground cinnamon
• Pinch ground cayenne pepper
• 2/3 cup apple cider
• 1/3 cup heavy cream

Directions:

Generously season the chops with salt and pepper on both sides. Set aside.

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Immediately add the pork chops and cook until brown, about 3 minutes per side. Transfer to a plate and set aside. Let chops rest for 3 minutes.

Return the skillet to medium-high heat and melt 1 tablespoon of butter. Immediately add the apples and onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the brown sugar, cinnamon and cayenne. Stir in the apple cider and cream. Add the pork chops, nestling them into the liquid, and cook until the internal temperature of the pork reaches between 145 degrees F. (medium rare), with a 3-minute rest, and 160 degrees F. (medium), 3 to 4 minutes per side.

Serve the chops with the apple mixture spooned on top

 

 

 

 

12-Minute Chicken and Broccoli

 

 

Ingredients:

• 3 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. rice wine vinegar
• 2 Tbsp. honey
• 1 Tbsp. cornstarch
• 1 garlic clove, minced
• 1/2 tsp. ground ginger
• 1 tsp. sesame oil
• 2 Tbsp. olive oil
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• salt and pepper
• 1 bunch broccoli, chopped into small florets
• 1/2 cup thinly sliced green onions
• 1 tsp. toasted sesame seeds

Directions:

Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add chicken breasts, and season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.

While the chicken is cooking, make your sauce. In a small bowl, whisk together soy sauce, rice wine vinegar, honey, cornstarch, garlic, ginger and sesame oil until combined. Set aside.

Once the chicken is browned, add the broccoli and stir to combine. Continue cooking for an additional 3 minutes, until the broccoli is bright green. Stir in the soy sauce mixture, and cook for an additional 1 minute until the sauce has thickened.

Remove from heat and serve immediately, garnished with green onions and toasted sesame seeds.

 

 

 

Migas (Tex-Mex Style)

 

 

Ingredients:

• 1/4 cup vegetable oil
• 6 small corn tortillas
• 1 small white onion, chopped
• 1 red bell pepper, diced
• 1 jalapeno, seeded and diced (you can leave the seeds in for extra heat)
• 2 cloves garlic, minced
• 10 ounces (about 2 cups) grape or cherry tomatoes, halved
• 12 large eggs
• 1/4 cup milk
• 1/2 tsp. salt
• 3/4 cup shredded Monterrey Jack cheese, divided
• for serving: extra corn tortillas, diced avocado, salsa, lime wedges, refried or black beans

Directions:

Heat oil in a large saute pan over medium-high heat. Fry the tortillas one at a time until crisp, about 30-45 seconds per side. Transfer each tortilla to a plate covered with paper towels to cool. Once the tortillas are all cooked, use a large knife to roughly cut them into about 1-inch squares. Set aside.
Drain the remaining oil from the saute pan until about 1 tablespoon remains. Return the pan to medium-high heat, and add the onion, bell pepper, and jalapeno. Saute, stirring ocassionally, for about 5 minute or until the onion is translucent. Add the garlic and tomatoes, and cook for an additional 2 minutes.
While the above vegetable mixture is cooking, whisk together the eggs, milk and salt in a large bowl until combined. Stir in 1/2 cup of cheese and chopped cilantro.
When the vegetables are ready, reduce heat to medium-low. Then add the milk mixture and stir to combine. Let the mixture cook for about 1 minute without stirring. Then add in the chopped tortilla chips, and very gently stir to combine, being sure to loosen the cooked eggs on the bottom of the pan. Sprinkle with the remaining 1/4 cup of cheese, and let the mixture cook for an additional 1 minute, stirring if needed, until the eggs are cooked.
Remove from heat and serve immediately with desired garnishes.

 

 

 

Tomato Basil Chicken Stew

 

 

Ingredients:

• 1 Tbsp. olive oil
• 1 small white onion, chopped
• 2 carrots, peeled and diced
• 2 stalks of celery, diced
• 4 cloves garlic
• 2 (28 oz.) cans whole tomatoes (with their juices)
• 1 (14 oz.) can cannelinni beans
• 3 cups shredded cooked chicken
• 2 handfuls baby spinach
• ¼ cup roughly chopped fresh basil
• 1 tsp. salt
• ½ tsp. black pepper
• ¼ tsp. crushed red pepper flakes

Directions:

Heat oil in a large stockpot over medium-high heat. Add onion, carrots and celery. Saute for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional minute or two until fragrant.
Add in remaining ingredients, and stir to combine. Use a long spoon to crush the tomatoes. Bring to a boil, then reduce heat to medium-low and simmer partially-covered for 10 minutes. Season with additional salt and pepper if needed.
Serve with freshly-grated Parmesan cheese.

Ginger Beef, Mushroom & Kale Stir-Fry

 

 

 

 

Ingredients:

Marinade Ingredients:

• 1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)
• 1/2 cup vegetable broth (or chicken/beef broth, or water)
• 3 Tbsp. rice wine vinegar
• 2 Tbsp. corn starch
• 2 tsp. ground ginger
• 1/4 tsp. freshly-ground black pepper

Stir-Fry Ingredients:

• 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
• 2 garlic cloves, minced
• 2 Tbsp. olive oil
• 8 ounces baby portobello or button mushrooms, halved
• 4 ounces shiitake mushrooms, halved
• 3 cups chopped kale
• 2 green onions, thinly sliced

Directions:

To Make The Marinade:

Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.

To Make The Stir-Fry:

Once steak has marinated, heat 1 Tbsp. oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
Add mushrooms, kale, and reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.
Serve immediately over rice or quinoa, garnished with chopped green onions.

 

 

 

 

Ham and Cabbage Soup

 

 

Ingredients:

• 2 cups diced or shredded ham
• 2 tablespoons olive oil
• 1 onion, finely diced
• 2 large carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 10 cups ham or chicken broth*
• 1 2-pound head cabbage, cored and roughly diced
• 2 bay leaves
• Salt and pepper

Directions:

In a large saucepan or small stockpot over medium heat, warm the oil. Add the onion and cook, stirring occasionally, until starting to become translucent, about 5 minutes. Add the carrots, celery and garlic and cook, stirring occasionally, until the carrots and celery are crisp-tender, about 3 minutes. Add the ham, broth, cabbage, and bay leaves and bring to a boil over high heat. Reduce to a simmer, cover, and cook until the cabbage is tender, 15 to 20 minutes. Add salt and pepper to taste. Remove the bay leaves before serving.
*To make ham broth, combine 2 smoked ham hocks, 1 carrot, 1 celery stalk, 1 onion (quartered), 2 bay leaves, 1 teaspoon whole peppercorns and 4 quarts water in a large stockpot. Bring to a boil over low heat, reduce to a very gentle simmer, cover and cook until the meat falls off the ham hocks, 3 to 4 hours. Strain the broth and add salt and pepper to taste. Makes about 3 quarts.

 

 

 

Shrimp, Avocado and Roasted Corn Salad

Ingredients:

Salad Ingredients:

• 2 ears of sweet corn, shaved off the cob
• 3 strips of bacon, diced
• 1/2 lb. large shrimp, peeled with tails on or off
• 4 cups chopped Romaine lettuce
• 1 avocado, peeled, pitted and diced
• 1/3 cup grated Fontina cheese (optional)
• buttermilk pesto dressing (see below)

Buttermilk Pesto Dressing Ingredients:

• 1/2 cup buttermilk
• 1/2 cup mayo or Greek yogurt
• 1/4 cup pesto, homemade or storebought
• 1 small shallot, minced
• 1 Tbsp. lemon juice
• pinch of salt and pepper, to taste

Directions:

To Make The Salad:

Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.

Reduce heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring ocassionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.

Add the shrimp and saute until cooked and pink, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside. (You're now done with your multi-tasking skillet!)

Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.

To Make The Dressing:

Whisk together all ingredients until blended. Season with salt and pepper.

 

 

 

 

 

 

5-Ingredient Pesto Chicken Soup

Ingredients:

• 4 cups good-quality chicken stock
• 3 handfuls (about 3 cups) fresh spinach
• 2 cups shredded cooked chicken
• 2 (14 ounce) cans Great Northern or cannelloni beans, rinsed and drained
• 1/3 cup pesto
• (optional topping: grated Parmesan cheese)

Directions:

Stir together chicken stock, spinach, chicken, beans in a medium saucepan. Cook over high heat until the soup reaches a simmer. Then reduce heat to medium, stir in the pesto, and let the soup continue to simmer for 2 minutes.

Serve warm, topped with Parmesan cheese if desired.

 

 

 

 

Apple, quinoa & lentil salad with maple pork

 

 



 

Ingredients                            

• 2 small red apples, cut into thin wedges
• 1 large red onion, cut into thin wedges
• 2 teaspoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon water
• 1⁄4 teaspoons dried chilli flakes
• 450g pork fillet
• 100g (1/2 cup) quinoa, rinsed
• 185ml (3/4 cup) water
• 400g can brown lentils, rinsed, drained
• 1/2 cup continental parsley leaves, coarsely chopped
• 1/2 cup fresh mint leaves, coarsely chopped
• 2 celery sticks, cut into matchsticks
• Baby herbs, to serve
• Lemon wedges, to serve

 

 

Method

1. Step 1
   Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place apple and onion on tray. Drizzle with oil. Season. Toss to combine. Roast for 20 minutes or until golden and tender.
2. Step 2
   Meanwhile, combine half the lemon juice, syrup, water and chilli in a bowl. Heat a non-stick oven-proof frying pan over medium-high heat. Spray pork with olive oil. Season. Cook, turning, for 5 minutes or until brown. Remove from heat. Pour over lemon juice mixture. Roast for 10-12 minutes or until just cooked through. Transfer to a plate to rest for 5 minutes. Slice pork. Allow pan juices to stand for 5 minutes to thicken.
3. Step 3
   Place quinoa and water in a small saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, 
for 8-10 minutes or until water is absorbed and quinoa tender.
4. Step 4
   Combine quinoa, apple mixture, lentils, parsley, mint, celery and remaining lemon juice in bowl. Season. Divide among plates. Top with pork and pan juices. Sprinkle with herbs and serve with lemon wedges.

 

 

 

Gluten and egg-free chicken parmigiana

 

 

 

Ingredients               

• 1/2 cup olive oil
• 3 garlic cloves, crushed
• 1kg vine-ripened tomatoes, chopped
• 3/4 cup fresh basil leaves, chopped
• 6 slices (250g) gluten-free bread, torn
• 1/2 cup gluten-free plain flour
• 1/2 cup reduced-fat plain yoghurt
• 4 (500g) chicken schnitzels (uncrumbed)
• 100g mozzarella cheese, grated baby spinach, to serve

 

Method

               

1. Step 1
   Heat 2 tablespoons oil in a non-stick frying pan over medium-high heat. Add two-thirds garlic. Cook for 30 seconds or until fragrant. Increase heat to high. Add tomato. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes or until tomatoes have just collapsed. Stir in 1/2 cup basil.
2. Step 2
   Meanwhile, process bread and 2 tablespoons flour until fine crumbs form. Add remaining basil. Process until finely chopped. Transfer mixture to a large plate. Place remaining flour on a plate. Season with salt and pepper. Whisk yoghurt, remaining garlic and 2 tablespoons cold water together in a shallow bowl.
3. Step 3
   Coat 1 schnitzel lightly in flour, shaking off excess. Dip in yoghurt mixture, shaking off excess. Coat in bread mixture. Place on a plate. Repeat with remaining schnitzels, flour, yoghurt mixture and bread mixture.
4. Step 4
   Heat remaining oil in a large non-stick frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden and just cooked through, adding more oil if needed. Transfer to a plate lined with paper towel.
5. Step 5
   Preheat grill on medium-high heat. Arrange chicken, in a single layer, on a large baking tray. Spoon over tomato mixture. Sprinkle with cheese. Grill for 3 to 4 minutes or until cheese is golden. Serve with spinach

 

 

 

Gluten-free banana and raspberry bread

 

 

 

 

Ingredients                             

• 250g Nuttelex spread
• 2 teaspoons vanilla essence
• 1 1/2 cups caster sugar
• 4 eggs
• 1 1/2 cups self-raising gluten-free flour
• 1 cup soy flour
• 1/2 cup rice flour
• 1 teaspoon bicarbonate soda
• 2 teaspoons xanthan gum (see tip)
• 2 cups mashed banana
• 1 cup frozen raspberries

 

Method                            

1. Step 1
   Preheat oven to 180°C/160°C fan-forced. Grease two 7cm-deep, 11cm x 18cm loaf pans. Line with baking paper, allowing 2cm overhang at long ends.
2. Step 2
   Using an electric mixer, beat spread, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Sift flours, bicarbonate of soda and gum into a bowl. Stir in half the flour mixture and half the banana. Add remaining flour mixture and banana. Stir to combine. Fold through raspberries.
3. Step 3
   Spoon mixture into prepared pans. Smooth tops. Bake for 1 hour or until a skewer inserted in centre of loaves comes out clean. Stand in pans for 5 minutes. Turn onto a wire rack to cool

 

 

 

 

Rich quinoa chocolate cake

 

 

 

 

Ingredients                            

• 180g good quality dark chocolate, chopped
• 125g unsalted butter, chopped
• 1 1/2 teaspoons vanilla extract
• 165g (3/4 cup) firmly packed brown sugar
• 35g (1/3 cup) almond meal
• 75g (1/2 cup) quinoa flour, sifted
• 1 tablespoon unsweetened cocoa powder, sifted, plus extra to dust
• 4 eggs, separated
• Thick Greek yoghurt, to serve

Method                            

1. Step 1
   Preheat oven to 160°C or 140°C fan forced. Grease and line the base and sides of a 20cm (base measurement) round spring form tin with baking paper.
2. Step 2
   Place chocolate, butter and vanilla in a heatproof bowl over a saucepan of simmering water (ensuring the base of the bowl is not touching the water), stirring occasionally until the chocolate and butter are melted. Remove from heat and set aide to cool slightly.
3. Step 3
   Add the sugar, vanilla, almond meal, quinoa flour and cocoa powder to the chocolate mixture and stir to combine. Add the egg yolks one at a time, stirring well after each addition. In a clean bowl whisk the egg whites until firm peaks form. Gently fold ⅓ of the egg whites into the chocolate mixture to ‘loosen’, then fold in remaining egg whites until just combined.
4. Step 4
   Spoon mixture into the prepared tin, place in the preheated oven and bake for 35 minutes or until just firm. Remove and set aside on a wire rack to cool completely in pan, before carefully removing collar.
5. Step 5
   When ready to serve, dust the top of the cake with the extra cocoa powder. Serve with thick Greek yoghurt

 

 

 

 

Leek and kale open omelette

 

 

 

 

Ingredients                             

• 240g cherry truss tomatoes
• 2 tablespoons olive oil
• 1 teaspoon caramelised balsamic vinegar
• 1 leek, thinly sliced
• 1 bunch kale, stems removed, leaves coarsely chopped
• 8 eggs, separated
• 2 tablespoons chopped fresh oregano
• 2 tablespoons shredded fresh basil
• 50g butter
• 40g (1/2 cup) finely grated parmesan
• 6 slices prosciutto, torn

 

 

Method

1. Step 1
   Preheat oven to 180C. Place the tomatoes on a lined tray. Drizzle over half the oil. Season. Roast for 8-10 minutes or until just tender. Drizzle over the vinegar. Cover to keep warm.
2. Step 2
   Meanwhile, heat the remaining oil in a 32cm ovenproof non-stick frying pan over medium heat. Add the leek. Stir for 10 minutes or until soft and golden. Add the kale leaves. Stir for 5 minutes or until the kale wilts. Season. Transfer to a bowl. Wipe the pan clean.
3. Step 3
   Use an electric beater to whisk the egg whites in a bowl until soft peaks form. Use a fork to whisk egg yolks in a separate bowl. Gently fold egg yolk, oregano and basil into the egg white.
4. Step 4
   Melt butter in the pan over medium heat. Swirl to coat the base and side. Pour in the egg mixture. Swirl to cover the base. Cook for 7 minutes or until the edge is just set. Top with kale mixture and parmesan. Bake for 10 minutes or until golden and set. Top with the prosciutto. Serve with the tomatoes.

 

 

 

 

Cauliflower crust pizza

 

 

 

 

Ingredients            

               

• 650g piece cauliflower, trimmed, chopped
• 1 egg, lightly whisked
• 50g (2/3 cup) finely grated parmesan
• 80ml (1/3 cup) passata
• 60g (1/3 cup) Sicilian green olives, pitted
• 1 chorizo, sliced
• 10 fresh thyme sprigs

 

Method                            

1. Step 1
   Process the cauliflower in a food processor until finely chopped. Place chopped cauliflower in a microwave-safe bowl. Cover and microwave on high for 8-10 minutes or until very tender. Drain through a fine sieve, pressing down well with a wooden spoon to remove excess liquid. Combine the cauliflower, egg and half the parmesan in a bowl.
2. Step 2
   Preheat oven to 230°C/210°C fan forced. Line a 30cm-round pizza tray with baking paper. Press cauliflower mixture firmly into the tray. Bake for 20 minutes or until golden.
3. Step 3
   Spread passata over base and sprinkle with olives, chorizo, thyme and remaining parmesan. Bake for 7 minutes or until chorizo is golden.

 

 

 

Quinoa pancakes with caramelised banana

 

 

 

Ingredients        

   

• 110g (3/4 cup) quinoa flour
• 115g (2/3 cup) potato starch
• 1 1/2 teaspoons gluten free baking powder
• 2 tablespoons caster sugar
• 2 eggs
• 150ml milk
• 1 teaspoon vanilla essence
• Melted butter, to grease
• Thick Greek yoghurt, to serve

Caramelised bananas

• 55g (1/4 cup) firmly packed brown sugar
• 1/2 teaspoon vanilla extract
• 2 large bananas, thickly sliced

 

 

Method                            

1. Step 1
   Sift quinoa flour, potato starch and baking powder into a large bowl. Stir through the sugar. Make a well in the centre and add the eggs, milk and vanilla essence and whisk until smooth (batter will be quite thin).
2. Step 2
   Heat a large non stick frying pan over a medium heat and brush pan with a little butter. For each pancake, ladle 60ml (¼ cup) of batter into the pan and cook for about 2 minutes, until bubbles appear on the surface. Turn the pancake over and cook for another minute or until cooked through. Transfer to a plate and keep warm while cooking the rest of the pancakes.
3. Step 3
   Meanwhile, heat a large non-stick frying pan over a medium-high heat. Add the sugar, vanilla and 2 tablespoons water. Cook stirring, to dissolve the sugar. Add banana slices, cook for 1-2 minutes, tossing to coat in the caramel sauce.
4. Step 4
   Serve pancakes topped with a dollop of yoghurt and the caramelised bananas.

 

 

 

Lamb saag

 

 

 

 

Ingredients                            

• 1/4 teaspoon hot chilli powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1kg lamb leg steaks, cut into 4cm pieces
• 1 tablespoon vegetable oil
• 2 large brown onions, finely chopped
• 2 teaspoons cumin seeds
• 2 garlic cloves, finely chopped
• 2cm piece fresh ginger, grated
• 1 long red chilli, seeded, finely chopped
• 1 tomato, finely chopped
• 250g baby spinach
• Pinch of ground nutmeg

 

 

Method                            

1. Step 1
   Combine chilli powder, turmeric and garam masala in a glass or ceramic bowl. Add lamb. Toss to coat. Cover. Refrigerate for 4 hours or overnight.
2. Step 2
   Heat oil in a large, heavy-based flameproof casserole dish over medium heat. Add onion. Cook, stirring, for 8 to 10 minutes or until onion is softened. Add cumin, garlic, ginger and chopped chilli. Cook, stirring, for 2 minutes or until fragrant.
3. Step 3
   Increase heat to medium-high. Add lamb. Cook, stirring occasionally, for 5 minutes or until lamb changes in colour. Add tomato and 2 cups cold water. Stir to combine. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour.
4. Step 4
   Remove lid. Simmer for 1 1/2 hours or until lamb is tender and sauce thickens (see note). Add spinach. Cook for 10 minutes or until spinach is wilted and falling apart. Add nutmeg. Stir to combine. Serve.

 

 

 

Gluten and dairy-free chocolate bread and butter pudding

 

 

 

Ingredients                            

• 2 cups almond milk
• 75g dairy-free dark chocolate, chopped
• 1 tablespoon cocoa powder, sifted
• 3 eggs
• 1 tablespoon caster sugar
• 25g dairy-free spread
• 8 slices (400g) gluten-free fruit loaf, toasted (see note)
• 1/4 cup mixed dried fruit (see note)
• Gluten-free pure icing sugar, for dusting

 

 

 Method                            

1. Step 1
   Preheat oven to 180°C/160°C fan- forced. Grease an 8cm-deep, 19cm x 26cm (6-cup capacity) baking dish.
2. Step 2
   Place almond milk, chocolate and cocoa in a small saucepan over low heat. Cook, stirring, for 5 to 6 minutes or until smooth. Remove from heat.
3. Step 3
   Using an electric mixer, beat eggs and sugar until thickened. Add egg mixture to chocolate mixture. Stir to combine.
4. Step 4
   Spread one side of each slice of bread with spread. Cut each slice in half diagonally. Arrange bread in rows in the base of dish. Sprinkle over dried fruit. Pour over chocolate mixture. Bake for 30 to 35 minutes or until golden and set. Stand for 10 minutes before serving. Serve warm dusted with icing sugar.

 

 

 

Spiced snow apples

 

 

 

Ingredients                            

• 1L (4 cups) cold water
• 585g (2 3/4 cups) caster sugar
• 3 cinnamon sticks
• 6 Granny Smith apples, peeled
• 90g (1/3 cup) dried figs, finely chopped
• 1 teaspoon vanilla bean paste
• 1 teaspoon ground cinnamon
• 3 egg whites
• 75g (1/2 cup) pistachio kernels, finely chopped
• Bought vanilla custard, to serve

Method

1. Step 1
   Preheat oven to 200°C. Stir the water and 430g (2 cups) sugar in a saucepan over low heat for 3 minutes or until the sugar dissolves. Bring to a simmer. Add the cinnamon and apples. Cover and simmer for 12-15 minutes or until the apples are just tender. Transfer the apples to a plate lined with paper towel. Cool slightly. Remove the apple cores. Place the apples on a lined baking tray.
2. Step 2
   Combine the fig, vanilla and cinnamon in a bowl. Divide among the apple centres.
3. Step 3
   Use electric beaters to beat the egg whites and remaining 155g (3/4 cup) sugar in a bowl until thick and glossy. Fold in the pistachio. Spread the meringue mixture over each apple. Bake for 5-7 minutes or until just brown. Serve with vanilla custard.

Blue-eye with a gluten-free herb crust

 

 

 

Ingredients                            

• 4 slices gluten-free bread, crusts removed
• 2 tablespoons chopped basil leaves
• 2 teaspoons chopped thyme leaves
• 2 tablespoons grated parmesan
• Grated zest of 1/2 lemon
• 1 eggwhite, lightly beaten
• 4 x 175g skinless blue-eye fillets
• 1 tablespoon extra virgin olive oil
• 3 cups (360g) frozen peas
• 2 cups mixed salad leaves

 

 

Method                            

1. Step 1
   Preheat the oven to 200°C. Line a baking tray with foil, then lightly grease.
2. Step 2
   Pulse the bread in a food processor to form rough crumbs. Add herbs, parmesan, lemon zest and eggwhite, season with salt and pepper, then pulse until just combined.
3. Step 3
   Brush the top of each fish fillet with a little oil and press some crumb mixture onto each fillet. Transfer to the tray. Bake for 10-12 minutes until the fish is cooked through and the topping is golden. Remove from the oven, cover loosely with foil and rest for 5 minutes.
4. Step 4
   Meanwhile, cook peas in a saucepan of lightly salted boiling water for 2-3 minutes until just tender, then drain.
5. Step 5
   Divide the peas and fish among plates and serve with salad leaves.

 

 

 

Gluten-free deep-dish pizza

 

 

 

Ingredients                            

• 1 cup warm water
• 2 teaspoons dried yeast
• 1 teaspoon caster sugar
• 2 cups gluten-free plain flour
• 2 teaspoons gluten-free baking powder
• 1 teaspoon xanthan gum
• Pinch of salt
• 1/3 cup polenta
• 2 tablespoons olive oil
• 420g jar cherry tomato and basil pasta sauce
• 1 cup grated reduced-fat pizza cheese
• 100g thinly sliced 50% reduced-fat gluten-free mild Hungarian salami
• Fresh basil leaves, to serve

 

 

 

Method                            

1. Step 1
   Preheat oven to 230°C/210°C fan-forced. Using a fork, whisk warm water, yeast and sugar in a small bowl until yeast dissolves. Set aside in a warm place for 5 minutes or until foamy. Sift flour, baking powder, xanthan gum, salt and polenta into a large bowl. Add yeast mixture and oil. Mix until dough just comes together, adding an extra 2 tablespoons warm water if necessary.
2. Step 2
   Grease two 20cm-round springform cake pans. Line base and sides with baking paper. Using lightly floured hands, press half the dough over the base of each pan and 1cm up the side. Spread tomato sauce evenly over each prepared base. Sprinkle with half the cheese. Arrange salami over cheese.
3. Step 3
   Bake one pizza for 15 minutes. Sprinkle evenly with half the remaining cheese. Bake for a further 10 minutes or until base is golden and cooked through. Repeat with second pizza.
4. Step 4
   Carefully remove hot pizzas from pans. Transfer to a chopping board. Sprinkle with basil leaves. Cut into slices. Serve immediately.

 

 

 

Balsamic steak with cannellini bean mash and salsa

 

 

 

Ingredients                            

 

• 4 (about 150g each) beef fillet steaks
• 3 1/2 tablespoons balsamic vinegar
• 1 x 250g punnet grape tomatoes, halved
• 1/2 red capsicum, deseeded, coarsely chopped
• 1/2 small red onion, coarsely chopped
• Olive oil spray
• 1 teaspoon olive oil
• 2 garlic cloves, crushed
• 2 x 400g cans cannellini beans, rinsed, drained
• 60ml (1/4 cup) fresh lemon juice
• 2 tablespoons coarsely chopped fresh continental parsley
• Steamed green beans, to serve

 

 

 

Method             

               

1. Step 1
   Place the beef in a shallow glass or ceramic dish. Add 3 tablespoons of the vinegar and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
2. Step 2
   Combine the tomato, capsicum, onion and remaining vinegar in a medium bowl. Taste and season with salt and pepper.
3. Step 3
   Preheat a chargrill pan on high. Lightly spray the beef with oil spray. Add to the pan and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
4. Step 4
   Meanwhile, heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the cannellini beans and cook, stirring and mashing with a fork, for 2-3 minutes or until coarsely mashed and heated through. Add the lemon juice and stir to combine. Taste and season with pepper. Add the parsley and stir to combine.
5. Step 5
   Spoon the cannellini mixture among serving plates. Top with steak and spoon over the tomato mixture. Serve with steamed green beans.

 

 

 

 

Brown rice, feta and mint stuffed tomatoes

 

 

 

Ingredients                             

• 8 large (about 150g each) vine-ripened tomatoes
• 300g (2 1/2 cups) cooked SunRice Long Grain Brown Rice
• 4 shallots, pale section only, finely chopped
• 75g reduced-fat feta, crumbled
• 45g (1/4 cup) currants
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh continental parsley
• 1/2 teaspoon ground cinnamon
• Olive oil spray
• 1 bunch rocket, ends trimmed
• 1 tablespoon balsamic vinegar

 

 

 

Method                           

               

1. Step 1
   Preheat oven to 180°C. Line a large baking tray with non-stick baking paper.
2. Step 2
   Cut the top from each tomato. Reserve the tops. Remove the flesh from the tomatoes, leaving a 1cm-thick border around the edges. Reserve the flesh. Place the tomatoes, cut-side down, on a plate lined with paper towel. Strain the reserved flesh through a fine sieve into a bowl (you'll need 125ml or 1/2 cup juice).
3. Step 3
   Combine the rice, shallot, feta, currants, mint, parsley, cinnamon and reserved tomato juice in a large bowl. Season with pepper.
4. Step 4
   Divide the rice mixture among the tomato shells. Place on the lined tray. Spray lightly with olive oil spray. Bake in oven for 10 minutes.
5. Step 5
   Add the reserved tomato tops to the tray. Bake for 5 minutes or until tomatoes are tender but still hold their shape.
6. Step 6
   Combine the rocket and vinegar in a bowl. Divide tomatoes and salad among serving plates. Replace the tops. Serve.

 

 

 

 

Cambodian chicken curry

 

 

 

Ingredients                            

• 3 stems lemon grass, pale section only, finely chopped
• 4cm fresh ginger, peeled, finely chopped
• 3 garlic cloves, crushed
• 1 large French shallot, coarsely chopped
• 1 long fresh red chilli, seeded, coarsely chopped
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground fennel
• 2 tablespoons rice bran oil
• 2 x 270ml cans coconut milk
• 700g chicken thigh fillets, trimmed, cut into 4cm pieces
• 600g sweet potato (kumara), peeled, coarsely chopped
• 150ml chicken stock
• 3 kaffir lime leaves
• 1 tablespoon palm sugar
• 1 tablespoon fish sauce
• 1 tablespoon fresh lime juice
• Fresh basil leaves or Thai basil leaves, to serve
• Steamed jasmine rice, to serve

Method                            

1. Step 1
   Process the lemon grass, ginger, garlic, shallot, chilli, turmeric, coriander and fennel in a food processor until a coarse paste forms.
2. Step 2
   Heat the oil in a large wok over medium heat. Add the lemon grass mixture. Cook, stirring, for 3-4 minutes or until aromatic. Add half the coconut milk and cook, stirring, for 5 minutes or until the liquid is reduced and the paste starts to split.
3. Step 3
   Add the chicken, sweet potato, chicken stock, kaffir lime leaves, palm sugar, fish sauce, lime juice and the remaining coconut milk. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 15-20 minutes or until the chicken is cooked through and the sweet potato is tender. Top with basil leaves and serve with rice.

Baked chicken with thyme and sage butter

 

 

 

Ingredients                            

• 80g butter, softened
• 1 tablespoon finely chopped fresh thyme leaves
• 2 teaspoons finely chopped fresh sage leaves
• 1 tablespoon finely grated parmesan
• 4 (200g each) chicken breast fillets, skin on
• Olive oil cooking spray
• 100g green beans, trimmed, halved
• 1 small butter lettuce, leaves separated and torn
• 1 Lebanese cucumber, halved lengthways, sliced
• 2 radishes, thinly sliced

White balsamic dressing

• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons white balsamic vinegar
• 1 tablespoon finely chopped chives

 

 

 

 

Chilli beef with beans

 

 

 

Ingredients                            

• 80ml (1/3 cup) vegetable oil
• 1.4kg lean beef mince
• 4 brown onions, finely chopped
• 4 garlic cloves, finely chopped
• 2 red capsicums, halved, deseeded, cut into 1cm pieces
• 2 teaspoons chilli powder
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 90g (1/3 cup) tomato paste
• 2 x 420g cans red kidney beans, rinsed, drained
• 2 x 400g cans diced tomatoes

 

 

Method                            

1. Step 1
   Heat 1 teaspoon of oil in a heavy-based stockpot or large flame-proof casserole dish over medium-high heat. Add one-third of the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Transfer to a large bowl. Repeat, in 2 more batches, with oil and the remaining mince.
2. Step 2
   Heat the remaining oil in the stockpot over medium-high heat. Add the onion, garlic and capsicum and cook, stirring, for 4 minutes or until onion is soft. Add the chilli, oregano, cumin and coriander and cook, stirring, for 1 minute or until aromatic.
3. Step 3
   Stir in the mince, tomato paste, kidney beans and tomato. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 20 minutes or until the liquid evaporates. Season with salt and pepper.

 

 

 

Gluten-free bolognaise pasta bake

 

 

 

Ingredients                             

• 250g dried corn and rice spiral pasta (see note)
• 2 teaspoons olive oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 500g lean beef mince
• 1 1/2 cups tomato passata sauce
• 1 tablespoon tomato paste
• 3/4 cup grated tasty cheese

 

Method                            

1. Step 1
   Preheat oven to 180°C/160°C fan-forced. Cook pasta in a saucepan of boiling water, following packet directions, until just tender. Drain. Transfer to a large bowl. Cover to keep warm.
2. Step 2
   Meanwhile, heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through. Add sauce and paste. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until slightly thickened.
3. Step 3
   Add mince mixture and 2 tablespoons cheese to pasta. Stir to combine. Spoon mixture into six 1 cup-capacity ramekins. Sprinkle with remaining cheese. Bake for 10 minutes or until pasta is heated through and cheese has melted.

 

 

Almond and date cake 

 

 

 

Ingredients

• 1 tablespoon rice flour, plus extra for dusting
• 4 egg whites
• 1/2 lemon, juiced
• 1/2 cup caster sugar
• 1 1/4 cups almond meal
• 1 tablespoon cocoa powder
• 1 cup dates, sliced
• 1/4 cup dried cranberries

Lemon glaze

• 1 cup gluten free icing sugar
• 2 tablespoons lemon juice

 

 

 

Method

1. Step 1
   Preheat oven to 180C. Lightly grease a 20cm spring-form pan and dust with a little rice flour. Line bottom with baking paper.
2. Step 2
   In a large bowl, using an electric mixer, beat egg whites with a few drops of lemon juice until soft peaks form. Gradually add sugar, beating until glossy, firm peaks form.
3. Step 3
   Fold in almond meal, cocoa and remaining lemon juice. Toss dates and cranberries with the rice flour and gently fold into the mixture.
4. Step 4
   Spoon mixture into prepared pan. Bake for 30-35 mins until the cake begins to pull away from the sides of the pan.
5. Step 5
   For the Lemon Glaze: In a small bowl, mix icing sugar with enough lemon juice to make it spreadable.
6. Step 6
   Cool cake in pan on a wire rack for 5 mins, then loosen the sides of the pan and remove. While still warm, top with lemon glaze and serve in slices.

 

 

 

Almond and coconut crusted fish on potato galettes with vanilla

butter

 

 

 

Ingredients                            

• 2 (about 360g) Red Delight potatoes, thinly sliced
• 60g butter, at room temperature
• 1/2 vanilla bean, split
• 4 (about 150g each) firm white fish fillets
• 50g (1/2 cup) flaked almonds
• 25g (1/3 cup) shredded coconut
• 1 egg white, lightly whisked
• 1 bunch broccolini, blanched

 

 

 

Method                             

1. Step 1
   Preheat oven to 220°C. Place four 15cm squares of baking paper on 2 large baking trays. Arrange one-quarter of the potato slices, slightly overlapping, on the centre of each square of baking paper to form a disc. Place the butter in a small bowl. Scrape the seeds from the vanilla bean into the bowl and stir to combine, then cut the bean into 4 long strips. Spoon half the butter mixture over the potato discs. Place a strip of vanilla bean on top of each potato galette. Season. Bake for 15-20 minutes or until golden and crisp.
2. Step 2
   Meanwhile, place the fish on a lined baking tray. Season. Combine the almonds, coconut and egg white in a bowl. Gently spoon over the fish. Top with remaining butter mixture. Bake for 12 minutes or until the fish flakes when tested with a fork.
3. Step 3
   Divide the potato galettes among plates and top with broccolini and the fish. Drizzle over any extra butter mixture from the tray.

 

 

 

 

Almond and brandy cake with poached peaches

 

 

Ingredients                            

• Melted butter, to grease
• 300g (3 cups) almond meal
• 315g (1 1/2 cups) caster sugar
• 5 eggs
• 2 tablespoons brandy
• 250g unsalted butter, melted
• 2 tablespoons slivered almonds
• 215g (1 cup) caster sugar, extra
• 375ml (1 1/2 cups) water
• 8 green cardamom pods, bruised
• 375ml (1 1/2 cups) dessert wine
• 6 small peaches
• Pure icing sugar, to dust
• Double cream, to serve

Method

 

 

      Step 1 

Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with melted butter to grease. Line the base and sides with non-stick baking paper.

1. Step 2
   Combine the almond meal and sugar in a medium bowl.
2. Step 3
   Whisk together the eggs and brandy in a separate bowl. Add the butter and whisk until just combined. Add to the sugar mixture and stir until well combined. Pour into the prepared pan. Sprinkle with slivered almonds. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.
3. Step 4
   Meanwhile, combine the extra sugar, water and cardamom pods in a saucepan over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to a simmer. Cook, without stirring, for 2 minutes. Add the wine and simmer for 2 minutes or until the mixture thickens slightly. Add the peaches and simmer for 5 minutes or until just tender. Set aside to cool.
4. Step 5
   Peel the peaches and discard the skin. Halve. Remove and discard the stones. Return the peaches to the syrup.
5. Step 6
   Place cake on a serving platter. Dust with icing sugar. Serve warm or at room temperature with cream and poached peaches

 

 

Almond cake with apricot and vanilla bean syrup

 

 

 

Ingredients                           

• 250g butter, softened
• 2/3 cup caster sugar
• 4 eggs
• 2 cups almond meal (ground almonds)
• 1/4 cup rice flour
• Double cream, to serve

Apricot and vanilla bean syrup

• 1 vanilla bean, split
• 1/2 cup caster sugar
• 4 apricots, halved, stones removed, cut into thick wedges

 

 

Almond crumbed chicken schnitzel with herb buttered spaghetti

 

 

 

 

Ingredients

• 40g (1/3 cup) corn flour
• 100g (1 cup) almond meal
• 1 1/2 tsp finely grated lemon zest
• 25g (1/4 cup) finely grated Parmesan cheese
• 2 egg whites, lightly beaten
• 8 (about 450g) large chicken tenderloins
• 200g Heinz Gluten Free Spaghetti
• 1 1/2 tbs olive oil
• 2 tbs butter
• 1 tbs chopped fresh coriander
• 2 tbs chopped fresh flat-leaf parsley
• 1/4 tsp dried red chilli flakes
• Steamed green beans and lemon wedges, to serve

Method

1. Step 1
   Place corn flour in a shallow bowl, season with salt and freshly ground black pepper, place egg whites in a second bowl, whisk until frothy. Mix almond meal, lemon zest and parmesan in a third bowl. Dip a piece of chicken in flour to coat, then in the egg white and lastly in the almond mixture. Repeat with the remaining chicken to make 8 small schnitzels.
2. Step 2
   Cook the pasta in a large saucepan of lightly salted boiling water according to packet instructions, or until al dente.
3. Step 3
   Meanwhile, heat the olive oil in a large non-stick frying pan over medium-high heat. Cook schnitzels, in batches, for 3 minutes each side or or until golden brown, adding a little extra oil to pan if necessary. Transfer chicken to a plate lined with absorbent paper to drain.
4. Step 4
   Drain pasta and return to pan. Add butter, coriander, parsley and chilli flakes, toss to combine. Serve schnitzel with the buttered pasta, steamed green beans and a wedge of lemon.

 

 

 

Antipasto salad

 

 

Ingredients                            

• 330g (18 slices) marinated chargrilled eggplant
• 150g marinated mixed chargrilled capsicum, torn into strips
• 120g semi-dried tomatoes
• 180g ctn South Cape Persian Fetta
• 2 tablespoons balsamic glaze
• 70g baby rocket leaves

 

Method                            

1. Step 1
   Arrange the eggplant, capsicum and tomato on a large serving platter.
2. Step 2
   Carefully drain the feta, reserving the oil. Whisk the reserved oil and balsamic glaze in a bowl until well combined. Drizzle over the vegetables, reserving 1 tablespoon of the dressing. Crumble the feta and sprinkle over the vegetables.
3. Step 3
   Combine the reserved dressing and rocket in a bowl. Top the vegetables with the rocket mixture.

 

 

 

 

Apple & hazelnut stuffed pork

 

 

 

 

Ingredients                            

• 1 large Granny Smith apple, halved, cored, coarsely grated
• 55g (1/3 cup) dry-roasted hazelnuts, coarsely chopped
• 1/4 cup chopped fresh mint
• 2 teaspoons finely grated lemon rind
• 1.5kg-piece pork scotch fillet
• 1 tablespoon olive oil
• Mashed potato, to serve

 

 

Method                   

1. Step 1
   Preheat an enclosed barbecue to 200°C. Place a wire rack in a roasting pan or foil barbecue tray. Combine the apple, hazelnut, mint and lemon rind in a small bowl.
2. Step 2
   Use a long sharp knife to cut the pork horizontally (don't cut all the way through). Open the pork to lie flat. Spread the apple mixture over half the pork. Roll up the pork to enclose the filling. Use unwaxed kitchen string to tie the pork at 2cm intervals. Insert a meat thermometer, if using.
3. Step 3
   Place the pan or tray in the centre of the barbecue. Switch off the burners located under the pan or tray and switch the burners on either side to low. Close the barbecue.
4. Step 4
   Roast for 1 1/2 hours or until just cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Slice the pork and serve with mashed potato.

 

 

 

Apple compote in raspberry rose

 

 

Ingredients                           

• 500ml (2 cups) rose
• 500g frozen raspberries, thawed
• 215g (1 cup) caster sugar
• 4 large Granny Smith apples, peeled, cored, quartered
• 500g Greek-style natural yoghurt

 

Method                            

1. Step 1
   Place the rose and raspberries in a large saucepan over medium heat. Cover and cook for 5 minutes or until the raspberries are soft.
2. Step 2
   Strain the mixture through a fine sieve over a bowl, gently pressing the raspberries with the back of a spoon to extract as much juice as possible. Discard the pulp.
3. Step 3
   Return the rose mixture to the pan over medium-low heat. Add the sugar and apple, and cook for 12-15 minutes or until the apple is just tender. Set aside to cool.
4. Step 4
   Serve chilled or at room temperature with the yoghurt.

 

 

 

Apricot, fig and raisin loaf

 

 

Ingredients                            

• 1 cup dried apricots, halved
• 1/2 cup roughly chopped dried figs
• 1/2 cup raisins
• 1/2 cup caster sugar
• 1/2 teaspoon ground cinnamon
• 2 cups gluten-free self-raising flour
• 1 3/4 cups milk
• 1/2 cup flaked almonds
• Butter, to serve

 

 

 

Method                            

1. Step 1
   Combine apricots, figs, raisins, sugar, cinnamon and flour in a bowl. Add 1 1/2 cups milk. Stir to combine. Cover. Refrigerate overnight.
2. Step 2
   Preheat oven to 190°C/170°C fan-forced. Grease a 6cm-deep, 10cm x 20cm (base) loaf pan. Stand apricot mixture at room temperature for 10 minutes. Stir in remaining milk. Add half the almonds. Stir until just combined.
3. Step 3
   Spoon mixture into prepared pan. Sprinkle with remaining almonds. Bake for 1 hour to 1 hour 10 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve toasted with butter.

 

 

 

Apricot chicken with chickpeas and sweet potato

 

 

Ingredients                            

• 2 teaspoons olive oil
• 500g chicken breast fillets, cut into 2cm pieces
• 2 celery sticks, coarsely chopped
• 1 leek, thinly sliced
• 1 large carrot, coarsely chopped
• 2 garlic cloves, crushed
• 2 teaspoons ground cumin
• 400g sweet potato, peeled, cut into 2cm pieces
• 310ml (1 1/4 cups) water
• 250ml (1 cup) salt-reduced chicken stock
• 50g (1/4 cup) dried whole apricots
• 400g can no-added salt chickpeas, rinsed, drained
• 2 teaspoons honey
• Chopped fresh continental parsley, to serve
• Steamed green round beans, to serve

Method              

1. Step 1
   Heat the oil in a large saucepan over high heat. Cook the chicken, in 3 batches, for 2 minutes or until golden. Transfer to a plate.
2. Step 2
   Reduce heat to medium. Stir in the celery, leek and carrot for 6-7 minutes or until soft. Stir in the garlic and cumin for 1 minute or until aromatic.
3. Step 3
   Stir in the sweet potato, water, stock and dried apricots. Bring to the boil. Reduce heat to low. Cover and simmer for 15 minutes or until the sweet potato is tender. Stir in the chicken and chickpeas. Simmer for 5 minutes or until the chicken is cooked through and chickpeas are warmed through. Stir in the honey. Sprinkle with parsley and serve with steamed beans