My guys eyes lit up yesterday when I cooled their breakfast. This is simply fried bacon, fried egg, synthetic, McDonald’s-ish cheese, and BBQ sauce on a crusty white bread roll. I then squashed the whole concoction in a sandwich toaster. They were very happy.
Anything that takes four hours to cook sounds like too much effort, right? Wrong. This recipe is just so, so easy because your oven does all the work.
INGREDIENTS FOR THE LAMB:
2 cloves Garlic
1 teaspoon whole peppercorns
Middle Eastern spice mix
2 bay leaves
1 tablespoon of brown sugar
1 tablespoon of oil, and 1 of vinegar, lemon juice or Verjuice
1 teaspoon dried thyme
1 leg of lamb
METHOD:
Blend all the above ingredients (except for the lamb!) in a spice grinder to make a paste. Lavish the paste onto the leg of lamb, which has been placed in a baking tray. Cook in a preheated oven at 180 degrees (C.) for 30 minutes then turn the heat right down to 120 degrees (C.) and continue to cook for 4 hours. If lamb is looking too cooked too soon, turn the heat down a little more and cover lamb with foil. Take the foil off for the last 30 minutes in the oven. Cover again with the foil, and allow to rest for 10 minutes before serving.
Delicous.
INGREDIENTS:
1/8 of a deep orange Kent pumpkin, cut in 2.5 cm chunks
1/2 an orange sweet potato, cut into 2.5 cm chunks
2 medium potatoes, cut into chunks
2 onions, cut into chunks
2 carrots, cut into smaller chunks
2 cloves garlic, chopped
1/4 cup olive oil
2.5 cm of grated ginger
1 generous tablespoon of Thai red curry paste
1 gluten free chicken stock cube
1 small handful of coriander
Sour cream and chopped, fresh coriander, to garnish
METHOD:
Fry the first 6 ingredients in the olive oil in a large pot, until golden brown. Add the ginger and red curry paste. Cover the vegetable mix with boiling water, crumble in the stock cube and simmer until the veggies are soft. Add the (small) handful of fresh coriander. Blend until very smooth. Garnish with a dollop of sour cream and chopped coriander. Boys love this warming comfort food.
INGREDIENTS:
1 1/4 Cups of Gluten Free Self Raising Flour *
1 egg, lightly whisked
375 millilitres of buttermilk
1 tablespoon of melted butter
METHOD:
Can I be really honest? I threw everything in and, with a fork, just blended the ingredients until they became smooth. You may need to add a little extra milk if the flour is too thirsty. Just add enough extra milk so the batter resembles the consistency of whipped cream.
This recipe is good for large pancakes or for small pikelets. When you drop spoonfuls into a fry-pan ensure the heat is on medium. Do not turn the pancakes until bubbles form and stay open. Serve with jam and cream, maple syrup or your choice of topping. Fluffy, light and delicious. Boys give 8 – 9 1/2 out of 10.
* Gluten Free flour is a bit more absorbent or dry than wheat flour. So just tweak the wet and dry ingredients until you achieve the consistency of whipped cream.
INGREDIENTS:
2 lbs lean ground beef
1 onion, peeled and finely chopped
Olive oil
A pinch of cumin seeds (or 1/2 tsp ground cumin)
1 tbsp coriander seeds (or 2 tsp ground coriander)
Salt and freshly ground black pepper
A handful of freshly grated Parmesan (I used Grana Padano) cheese (about 1/4-1/3 cup)
1 heaped tbsp English mustard (or whatever mustard you have)
1 large egg
1 1/2 cups Gluten Free breadcrumbs
Gluten Free burger buns
METHOD:
Gather your ingredients then, if necessary, create your breadcrumbs by nuking some Gluten Free Bread. Fry off your finely chopped onion in a little olive oil.
Grind your spices with a pestle and mortar then mix all these ingredients – the breadcrumbs, fried onion, spices plus the salt and pepper, mustard and cheese – together.
Note: you may notice the Burger Edge bag in the background (above). I went in there today and bought two gluten free burger buns because they are really, really good. I nuked one for my breadcrumbs and warmed the other one, cut in half, in the oven for ten minutes before assembling my burger. Best GF burger buns I’ve ever had.
Add in the egg and the ground beef. Now get down and get dirty, mixing everything with washed hands. Flatten out a burger to fit your buns and start to fry. I also fried up some bacon and an egg and set aside some fresh-cut tomato and mixed salad leaves, and made up some aioli.
Assemble your burger: Warm bun bottom, a generous smear of aioli, salad leaves, burger, bacon, egg, fresh tomato and, of course, some tomato sauce (ketchup).
Whack the burger top on and you have yourself a very fine (and filling) lunch. My friend Trudy, from down the road, popped in when she heard I was cooking burgers. She rated Jamie Oliver’s Ultimate Burger 9 out of 10. I would give it around the same. It was sensational.
My mum would have cooked Curried Sausages every week when we were growing up. It is bizarre how recipes can just die. Does anyone still eat Apricot Chicken, Corned Beef and Onion Sauce or Chow Mien (Aussie Style) any more? Would love to try your recipes.
8 Gluten free Sausages
2 tablespoons oil
1 large onion, chopped finely
4 carrots, peeled and sliced into 1 cm rounds
1/2 a tablespoon of Keens curry powder
2 cups of gluten free chicken stock or (3 x chicken stock cubes and 2 cups water)
3/4 cup of frozen peas
2 tablespoons of 100% maize corn flour
Mashed Potatoes to serve.
METHOD:
1. Place sausages into simmering water for 5 minutes. Let them cool enough to handle, de-case them and chop into pieces roughly 4 cm long. Set aside. Heat the oil in a frying pan, cook the onion and carrots until the onion becomes transparent.
2. Add the curry powder, fry for a further 2 minutes. Pour in the stock and return the sausages to the pan.
3. Bring the gravy to a simmer and cook for 15-20 minutes. Add the frozen peas in the last five minutes. Just before serving mix the corn flour with a little water to make a paste and stir into the simmering curry. Wait for the sauce to thicken, then serve on a bed of creamy mashed potato.
My beautiful sister in law, Anne, brought this recipe to our family table a long time ago and we have all made it every summer since. Perfect for Bring-A-Plate occasions and BBQs. It is full of pretty, fresh Christmas colours and has Asian accents.
INGREDIENTS:
2 cups of cooked and cooled brown rice
2 red capsicums, chopped finely
1 green capsicum, chopped finely
6 spring onions (scallions), sliced finely
1 cup of currants
DRESSING:
2 cm square grated fresh ginger
3 cloves garlic, crushed
The juice of one lemon
1/2 cup light olive oil
6-7 tablespoon of soy sauce (gluten free if needed)
METHOD:
Combine all ingredients and chill.
I really enjoy reading Kristah’s blog and my eyes lit up when I saw she had baked this very old fashioned favourite – a slice I haven’t experienced since my childhood. Thanks for letting me reblog your recipe Kristah.
One of the things I love about summer is all the lovely berries that are around at this time of year. My favourites are raspberries and blueberries. I enjoy making raspberry jam, using the berries in puddings and muffins and cakes, or adding them to cereal for breakfast. I picked the first of our blueberries yesterday! We have two blueberry bushes, which usually provide us with enough berries for the summer, as well as some for the freezer.
One of my favourite recipes is one that Mum used to make when we were kids. She would bake all her own cakes and biscuits, and we would always have yummy things to eat when we got home from school. Although this recipe is made with raspberry jam, you can use any jam. Sometimes I make it with homemade plum jam, which is just as nice.
350g flour
2 teaspoons baking powder
70g…
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INGREDIENTS:
1/2 cup butter, melted and cooled
2 tablespoons cream cheese, softened
1 cup grated tasty cheese
1 egg
1 teaspoon dried chilli flakes
1 teaspoon sweet paprika
1 cup and 3 tbsp plain flour
3/4 cup almond meal
1/4 cup polenta
generous pinch of salt and pepper
METHOD:
Preheat oven to 170 degrees Celsius. In a bowl, mix together butter, cheeses, egg, chilli, paprika, salt and pepper until smooth. Fold in flour, polenta, and almond meal to the wet mixture. Once everything is mixed, use your hands to form a dough. Roll dough into balls and place on greased trays. Put 12 balls on a pan at a time (the recipe yields 24). Once on tray, take a fork and push down on the balls to create a pattern on top. Bake for 15 minutes. Let cool before eating.
House mate’s brother, Dean, rates them as 9.5 out of ten. I know he wasn’t lying because his face changed to one of sublime enjoyment. Being a Coeliac I cannot sample them myself. Sad face.
INGREDIENTS:
1 brown onion, chopped finely
3 cloves garlic, crushed
2 tablespoons oil (I used olive but in hindsight, as the recipe became Indian as opposed to my intention of making it European, I would have used peanut oil)
1 tin of crushed tomatoes
2 teaspoons of dried crushed chilli
1/2 teaspoon of fennel seeds
1 full teaspoon of Dijon wholegrain mustard
1/4 teaspoon turmeric
1 1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
2 tablespoons brown sugar
1/4 cup white vinegar
1 full teaspoon salt
Black pepper to taste
METHOD:
Fry the onion in oil in a medium/small saucepan. Add the garlic and fry for a further minute until adding all the other ingredients. Simmer until reduced and thickened. Around 30 mins. Adjust the salt, sugar, chilli or vinegar to your tastes. Perfect with burgers and salad, grilled chicken or steak. Could be used as an accompaniment to Indian meals too. We are having the chutney tonight with Jamie Oliver’s Ultimate Burger. This chutney is totally divine.
Andie's World 