Chicken and Sweet Corn Soup

This recipe is nice and simple and can be served as an entre for an asian feast or by itself as a complete meal.

Ingredients:
- The meat of one large roasted chicken
- 1 litre of GFCF chicken stock (I use Massel in Australia)
- 2 cans creamed corn (approximately 400g each)
- 4 desertspoons finely chopped parsely
- 2-3 desertspoons of chile flakes (more or less to taste)

Instructions:
- Tear up the chicken into small bite sized pieces - or shred it
- Mix everything together in a large saucepan and bring it to the boil!
- Serve hot and add chile sauce to taste
- Enjoy!

Blackberry Pie with Blackberry Jelly Garnishing

Ingredients:

- 2 cups plain GF flour

- 1 cup GF/CF butter (I use nuttelex)

- 2 extra-large eggs

- 3 by 415g tins of blackberries

- 6 desert spoons of gelatine

- 3 desert spoons xanthun gum

- 1 ½ cups castor sugar

- 1 cup white sugar

- Spray on canola oil

Instructions:

- Preheat oven to 200 celcius

- In a large mixing bowl combine flour, eggs and GFCF butter (after microwaving for 20 seconds)

- Mix into a large smooth batter blob

- Roll out flat between 2 sheets of baking paper

- Lifting batter in between the two sheets, place inside round cake tin

- Push sheets with batter in between into cake tin and push up against all edges/sides

- Remove top layer of baking paper to leave pastry exposed

- Gently spray exposed pastry with canola oil spray

- Blind bake for 20 minutes

- While blind baking prepare inside of tart

- Strain liquid from blackberry tins into a microwavable large mixing bowl (keep for jelly garnish)

- Place blackberries in another large missing bowl

- Add castor sugar xanthum gum and 3 desert spoons of gelatine to berries

- Mix berries well with sugar, gum and gelatine

- When crust is blind baked fill pastry with blackberry mixture

- Roll out the excess pastry and make pie top with that

- Bake for 25 minutes and then allow to cool

- Carefully remove from tin and then peel off lining baking paper.

- While baking prepare jelly

- Add White sugar and 3 desert spoons of gelatine to blackberry liquid

- Stir through well

- Microwave for 3 minutes

- Remove and pour into desired jelly moulds

- Refrigerate until set (then cut into desired shapes to serve with pie and GFCF ice cream)

ENJOY!

Hearty Chicken Soup

Ingredients:

Carcass of chicken (by 3)

Full stock pot of water

½ a bunch of celery (chopped small)

2 brown onions (chopped small)

3 large carrots (peeled and diced small)

2 cups pre-roasted chicken bits (torn into small chunks)

Parsley to sprinkle

Cracked Pepper to sprinkle

Sea Salt to Sprinkle



Instructions:

Fill stock pot with water and carcasses...

Bring to the boil on high heat then allow to simmer for 3 hours on lowest heat (Stirring occasionally)

When pot is only half full and chickens are disintegrating, pour mixture through strainer, capturing liquid in another large pot.

Dispose of chicken carcasses

Using liquid for soup base, thrown in finely diced carrots and small chopped onions and celery.

Throw in precooked torn up roasted chicken bits

Bring to the boil

Allow to simmer for 15 minutes

Add parsley, sea salt, and cracked pepper to taste

Allow to simmer for another 5 minutes.

Serve with freshly baked bread or alone!

ENJOY!

Stuffed Chicken Breasts on a Tomato Pillow

Ok - so I felt like being creative with some left-over chicken breasts and vegetables...



Ingredients:
- 2 large chicken breasts (preferably half frozen)
- 1 green capsicum
- 1 purple/red onion
- 4 tablespoons minced garlic
- 1 large white potato (peeled and sliced into thin slices)
- oregano to sprinkle on potato slices
- canola oil spray
- cracked pepper and paprika to sprinkle
- 1 can chopped tomotoes

Instructions:
- Preheat oven to 200 celcius
- Gently slice a hole into each chicken breast from the fat end ensuring there is a reasonable amount of chicken on all sides of the pouch
- Chop up onion and 1/2 of capsicum into very small pieces
- Mix onion and capsicum with 3 spoons of garlic
- Fill chicken breasts with above mixture
- line small baking tin with baking paper
- pour tin of tomatoes into tray and smooth into a flat bed to bake chicken on
- gently lay stuffed breasts onto tomato bed
- massage left over garlic mince over each breast
- crack pepper over each breast
- sprinkle paprika over each breast
- Place potato slices on a seperate tray in two small arches (with overlapping pieces) - for ease of cooking and cleaning line tray with baking paper and gently spray paper with canola oil prior to laying potato slices down
- Once potatos are arrange gently spray the top with canola oil
- sprinkle a stripe of oregano over potatos
- Bake potatoes and chicken in oven for 1 hour until chicken is tender and potatoes are aromatic...
- Best served on a bed of "Rainbow vegetable pot" with potatoes on the side... (use the tomato from the baking tray to garnish chicken when served if desired)

ENJOY!

OSCO Bucco Soup

Ingredients:

3-4 pieces of osco bucco beef pieces

½ onion – chop small

1 whole tomato – no need to cut

Carrot – peeled and diced

1 big Sweet potato – peeled and diced

5-6 sticks or ½ a bunch of Celery – chop small (not dice)

1 Zucchini – chop medium to big (cut off ends but leave skin on)

1 litre Massel Beef Stock liquid (you can add water and extra beef stock cubes to taste if making a bigger batch!)

I also added the stem part of broccoli - diced (save the little trees for another dish)



Instructions:

Heat wok or frypan – no need to add oil

When it is very hot – add osco bucco (2 – 3 pieces) in pan – no need to add anything – sear meat on both sides to seal in juices (no need to remove from bone – it will fall off during the simmering phase)

Dice vegetables very small – 0.5 cm – nice and small

Bring to boil then cook on low heat for 3 – 4 hours (stir ever so occasionally to prevent sticking to the bottom of the pot) – put lid on stockpot

Serve with freshly baked GFCF/yeast free bread and enjoy!

Rainbow Vegetable Pot

Rainbow Vegetable Pot


Ingredients:

- 3 medium white potatoes (peeled and chopped into 2cm pieces)

- 1 medium sweet potato (peeled and chopped into 2cm pieces)

- 1 large Zucchini (ends cut off and chopped into 2cm pieces – leave skin on)

- 2 large cans chopped tomatoes

- 2 large purple/red onions chopped into small pieces

- 2 pinches of saffron

- 1 cup water

Instructions:

- Place everything in a large cooking pot

- Mix well and bring to boil on low heat

- Leave pot uncovered on lowest heat and allow mixture to simmer until potatoes are soft.

- Serve with boiled quinoa and enjoy

Best Birthday Cake Ever!

Ok.  This was a once in a lifetime project!  Above are the pictures of my birthday cake for this year.  I will be turning 27 (three cubed!) on the 29th of this month.  My obsession with Rubik's Cubes (paticularly the original 3 by 3) made this a really really special birthday for me. 
The above cake is entirely gluten/dairy/yeast/nut free!  (unfortunately it is far from fat/sugar free). 
It is a giant mud-cake made from layers stuck together with chocolate and vanilla frosting.  The icing is also stuck on with chocolate frosting!  The colours were finally virant enough after I physically PAINTED the icing with a paint brush!

To give an ide aof how to make this...
1)  Choose a square tin without rounded edges
2)  Choose a type of cake - I chose MUD
3)  Bake LAYERS for your cake (I baked 2 very thick ones (about 1/3 the cake height) and 2 thin ones (about 1/6 the cake height)
4)  Wrap layers in baking paper and gladwrap
5)  Freeze for a few days!
6)  Remove all layers from freezer and unwrap carefully
7)  Stick layers together using frosting (I went, from bottom to top, big layer, little layer, big layer, little layer)
8)  To make the cube as perfect as possible stick layers together by having the tops of each big and little layer facing in towards each other (any "non-flat" bits will be hidden within the cake!)
9)  Cover the entire outside in chocolate frosting!  (YUM)
10)  Roll out white fondant icing and cut BIG squares to fit the sides and top of the cake (I just used the cake tin the actual layers were baked in as a guide)
11)  Stick fondant onto cake using the frosting as 'glue'
12)  Gently press in firmly on all sides to ensure a smooth finish
13)  Paint the cube black using black food dye and a sponge!  (Wear gloves!)
14)  Measure you little squares and cut 45 out of rolled flat white fondant icing
15)  Paint each lot of 9 desired colour
16)  Stick each square in place using chocolate frosting as 'glue'
17)  Use a paint brush to touch up the colours on the squares once stuck on! 
18)  ENJOY!

GFCF Peach and Pear Muffins

Ingredients:
2 cups GF self-raising flour
1 cup GF plain flour
2 cups tinned dice peaches and pears (mixed in syrup and not drained)
2 cups castor sugar
2 extra-large eggs
1 cup vegetable oil
1 cup soy milk

Instructions:
Preheat oven to 200 degrees celcius
Mix everything except fruit into a smooth batter
Add fruit and mix evenly through mixture
line muffin spots with patties
Fill each muffin spot with mixture (it's very runny so I suggest using a desertspoon to heap it into the spots)
Bake for 45 minutes until brown on top and skewer comes out cleanly
Enjoy

GFCF Ginger Muffins

Ingredients:


200g naked ginger chopped into small chunks

1 cup brown sugar

1 cup castor sugar

1 cup soya flour

1 cup GF plain flour

1 cup GF self-raising flour

1 cup vegetable oil

1 cup soy milk

2 extra-large eggs



Instructions:

Preheat oven to 180 degrees celcius

Mix everything except ginger in a large mixing bowl until smooth

Add ginger and stir through evenly

Line muffin spots with patties

Fill each muffin spot with mixture

Bake for 45-50 minutes until golden brown on top and skewer comes out cleanly

Enjoy

GFCF Passionfruit Muffins

Ingredients:

2 small tins passionfruit

2 cups castor sugar

1 desert spoon strawberry essence

2 ½ cups GF self raising flour

1 ½ cups GF plain flour

1 desert spoon xanthum gum

2 extra-large eggs

1 cup vegetable oil

1 cup soy milk



Instructions:

Preheat oven to 175 degrees celcius

Mix everything together into a smooth mixture (it will be a bit runny)

Line muffin spots with patties

Fill each spot with mixture

Bake for 60 minutes until golden brown on top and skewer comes out cleanly

Enjoy with your favourite herbal tea...

GFCF Apricot and Almond Muffins

Ingredients:

2 cups GF plain flour

1 cup GF self-raising flour

1 cup white sugar

1 cup castor sugar

1 cup almond flakes

1 415g tin apricots

1 desert spoon almond essence

2 extra-large eggs

1 cup vegetable oil

1 cup soy milk



Instructions:

Preheat oven to 200 degrees celcius

Drain apricots well then cut into small chunks

Mix everything except almonds and apricots into a smooth paste in large mixing bowl

Mix in apricots and almonds ensuring even distribution

Line muffin spots with patties

Fill each patty with mixture (they will only rise a little bit)

Bake for 35-40 minutes until golden brown on top and skewer comes out cleanly

Enjoy



For a slightly less intense almond flavour use ½ teaspoon of almond essence (kids may not like the strong almond flavour)

GFCF Citrus Surprise Muffins!

Ingredients:


200g mixed citrus peel finely chopped

2 cups GF self-raising flour

1 cup GF plain flour

1 desert spoon xanthum gum

2 cups castor sugar

1 cup soy milk

1 cup vegetable oil

2 extra-large eggs

1 desert spoon coconut essence

1 desert spoon orange essence

1 desert spoon lemon essence

1 desert spoon baking powder



Instructions:

Preheat oven to 200 degrees celcius

Mix everything together until smooth in a large mixing bowl

Place patties in each muffin spot

Fill each spot with mixture

Bake for 35-40 minutes until brown on top and skewer comes out cleanly

Enjoy with Chai Latte or your favourite herbal tea!

Crustless Passionfruit and Strawberry Tart

Crustless Strawberry and Passionfruit Tart


Ingredients:

1 small can of passionfruit

3 desert spoons gelatine

1 cup castor sugar

2 punnets strawberries



Instructions:

Stir sugar, passionfruit and gelatine together in a microwavable bowl

Microwave for 2 minutes on High

Stir warm mixture

Chop 1 punnet of strawberries into small bits

Stir strawberry bits into mixture

Line cake tin with baking paper

Pour mixture into tin

Cut other punnet of strawberries into desired shapes to decorate the top

Gently place ‘decorating strawberries’ on top of mixture

Allow to sink in partly (so they don’t fall off

For a nice touch make a small rubble pile of strawberry bits in the centre

Hold together rubble pile by drizzling glucose syrup over the pile

Refrigerate until firm

Serve with vanilla soy ice cream and enjoy!

Rum and Raisin Muffins

Ingredients:


- 1 cup soya flour

- 2 cups GF self-raising flour

- 1 desert spoon xanthum gum

- 1 cup castor sugar

- 1 cup brown sugar

- 1 cup vegetable oil

- 2 cups raisins

- 2 tablespoons rum essence

- 2 extra-large eggs

- 1 cup soy milk

- 1 desert spoon baking powder

Instructions:

- Preheat oven to 200 degrees celcius

- Mix everything together into an even batter

- Place patties in muffin spots

- Fill each patty with mixture

- Bake for 35-40 minutes until brown on top and skewer comes out cleanly

- Enjoy!

Coconut and Raspberry Muffins Reworked

Ok so the last recipe for coconut and raspberry muffins wasn't so great!  It felt raw even when cooked because it was so moist.
Here is a version that actually bakes!

Ingredients:


1 cup coconut flour

1 cups GF self-raising flour

2 cups castor sugar

1 desert spoon coconut essence

¼ cup coconut oil (microwaved for 30 seconds so it is extra runny)

1 desert spoon baking powder

1 desert spoon Xanthum gum

1/3 cup desiccated coconut

2 cups frozen raspberries

1 cup vegetable oil

1 cup soy milk

2 extra-large eggs



Instructions:

Preheat oven to 200 degrees celcius

Melt coconut oil in microwave for 30 seconds

Mix everything except raspberries in a large mixing bowl until smooth

Mix in raspberries

Line muffin spots with patties

Fill each muffin spot with mixture

Bake for 35-40 minutes until skewer comes out cleanly

Enjoy

Apple and Cinnamon Muffins!

Ingredients:

1 can sliced apples

2 cups plain GF flour

1 cup self-raising GF flour

1 cup vegetable oil

2 cups castor sugar

2 tablespoons ground cinnamon

3 extra-large eggs

1 desert spoon guar gum

1/3 cup clear apply juice


Instructions:

Preheat over to 200 degrees celcius

Drain apples and mash into small chunks

Mix everything together in a large mixing bowl until evenly distributed

Line muffin spots with patties

Nearly fill each muffin spot with mixture (very very sticky – use 2 spoons to scrape mixture off into the pan)

Bake for 35-40 minutes until golden brown on top and skewer comes out cleanly

Enjoy with a Chai Latte!

GFCF Orange and Poppyseed Muffins

Ingredients:


2 cups GF self raising flour

1 cup GF plain flour

1 cup vegetable oil

1/3 cup orange juice

1 cup GF soy milk

2 extra-large eggs

2 cups castor sugar

½ cup brown sugar

2/3 cup poppy seeds

1 teaspoon guar gum

1 tablespoon coconut essence

1 teaspoon orange essence

The peel of one medium orange finely chopped



Instructions:

Preheat oven to 200 degrees celcius.

Mix all ingredients together in a large mixing bowl until a smooth and even mixture.

Use large muffin trays

Line each muffin spot with a patty cake liner

Fill each muffin spot 2/3 of the way with mixture

Bake for 40 minutes until golden brown and skewer comes out cleanly

Serve with your favourite tea or coffee!

GFCF Coconut and Raspberry Muffins

Ingredients:


1 ½ cups soy flour

1 ½ cups coconut flour

2 tablespoons extra virgin coconut oil

2 cups castor sugar

1 cup desiccated coconut

2 extra-large eggs

2 cups GF soy milk

2 cups vegetable oil

2 cups frozen raspberries

1 heaped teaspoon guar gum

¾ cup GF raspberry jam (‘jelly’ if you are American)

1 tablespoon GF baking powder

1 tablespoon coconut essence

1 teaspoon vanilla essence

1 cup hot water



Instructions:

Preheat oven to 200 degrees celcius

Mix everything except the raspberries in a very large mixing bowl

Ensure coconut oil is melted and evenly distributed through mixture

Once mixture is of an even and smooth consistency add raspberries

Gently mix through ensuring raspberries are evenly distributed

Use large muffin trays

Line each muffin spot with patty cake

Fill each muffin spot about ¾ full with muffin mix immediately following the addition of raspberries

Bake for 35-40 minutes in oven until golden brown on top and skewer comes out cleanly

Enjoy!



Note – for an extra delight add 200g finely chopped white GF soy chocolate to the mixture at the same time as the raspberries!

GFCF Walnut and Date Muffins

Ingredients:


1 cup GF self raising flour

1 cup GF plain flour

1 cup soy flour

2 cups castor sugar

¼ cup golden syrup

1 cup chopped pitted dates

1 cup chunky cut walnuts

1 cup vegetable oil

1 cup soy milk

2 extra-large eggs

1 teaspoon guar gum



Instructions:

Preheat oven to 200 degrees celcius

Mix everything in a large mixing bowl until there is an even distribution of everything

Use large muffin trays

Line each muffin spot with patty cake/gormet muffin liner

Fill each muffin spot about ¾ full with muffin mix

Bake for 40-45 minutes in oven until golden brown on top and skewer comes out cleanly

Enjoy!

Passionfruit Tart

I made my first tart tonight.  I decided passionfruit would be a good flavour to start with as my housemate is a fan of this very seedy fruit.

Ingredients:
Pastry:
1 cup plain GF flour
1 cup almond meal
2 desertspoons castor sugar
100g GFCF margarine (I used nutelex lite)
Filling:
3 by 170g tins passionfruit pulp
1 cup castor sugar
3 tablespoons gelatine

Instructions:
- Preheat oven to 180 degrees celcius
- Place all pastry mix ingredients into large mixing bowl.
- Using fingers mash them together until you have a smooth even mixture that is slightly crumbly.
- Place mixture between 2 sheets of baking paper and roll flat (bigger than the round tart tin you plan to use to make the tart)
- Spray the tart tin down with canola oil
- Invert tin over pastry and cut around tin in a circle
- Flip tin over with pastry inside. 
- Pat pastry down to base of tin and around sides
- Use excess pastry cut from around tin to fill in on the sides of the tin where the mixture falls short of reaching the edges.
- Line the tin containing pastry mix with baking paper
- Fill the 'tart' pastry with uncooked rice or baking beads (ensuring baking paper seperates these from the pastry).
- Place in oven for 10 -15 minutes
- Remove from oven
- Remove rice and baking paper
- Place in oven uncovered for a further 10 minutes
- Remove from oven
Filling:
- Mix passionfruit pulp, castor sugar and gelatine together in a large mixing bowl until well mixed.
The Tart:
- Place filling inside pastry once blind cook is complete
- Place in oven at 180 degrees celcius for 20-25 minutes (this will partly caramelise the sugar and cause the tart to look slightly brown when completed).
- Remove from over and place on heat proof tray in the fridge
- Refridgerate until passionfruit mix is set firmly.

Serve with vanilla soy ice cream and enjoy!!!

Blueberry Muffins

Another fantastic GFCF muffin recipe

Ingredients:
1 cup self raising GF flour
1 cup plain GF flour
1 heaped tea-spoon GF baking powder
2/3 cup castor sugar
1 desert spoon coconut essence
2 eggs
1 cup GF soy milk
1/4 cup vegetable oil
1 cup frozen blueberries
Instructions:
Preheat oven to 220 degrees celcius
Place muffin patties in muffin tin
Mix all ingredients (except blue berries) into a smooth mixture
Once mixture is smooth add berries and mix well
Fill each patty to about 3/4 full
Bake in over for 20-25 minutes (until tops are golden brown and a skewer comes out clean)


Remove, allow to cool and enjoy!

Orange, Almond and White Chocolate Muffins

Invented this recipe yesterday and it turned out really well!


Ingredients:


1 cup self raising GF flour

1 cup plain GF flour

1 heaped tea-spoon GF baking powder

2/3 cup castor sugar

1/2 desert spoon orange essence

1 desert spoon coconut essence

2 eggs

1 cup GF soy milk

1/4 cup vegetable oil

1/4 cup preservative free orange juice

100g white soy chocolate (GFCF - I use "Sweet William" in Australia) - finely chopped

1/2 cup almond slivers



Instructions:

Preheat oven to 220 degrees celcius

Place muffin patties in muffin tin

Mix all ingredients (except almonds and chocolate) into a smooth mixture

Once mixture is smooth add almonds and chocolate and mix well
Fill each patty to about 3/4 full

Bake in over for 20-25 minutes (until tops are golden brown and a skewer comes out clean)

Remove, allow to cool and enjoy!

Orange and Coconut Cupcakes

Sweet baked treats are easy to miss out on when your are GFCF and yeast free.  Although there are some palatable items out there, the cost of these treats is somewhat exorbident. 

Motivated by my recent run in with the flu, I set about to make some GFCF muffins from scratch (without a recipe to guide me).  I considered all things that made normal muffins taste good and went from there.  What we ended up with were delightful fluffy cupcakes!

Ingredients:

2 cups self raising GF flour
1 desert spoon GF baking powder
2/3 cup castor sugar
1 desert spoon orange essence
1 desert spoon coconut essence
2 eggs
1 cup GF soy milk
6 desert spoons vegetable oil

Instructions:
Preheat oven to 200 degrees celcius
Place muffin patties in muffin tin
Mix all ingredients into a smooth mixture
Fill each patty to about 3/4 full
Bake in over for 15-20 minutes
Remove and enjoy!

For an extra treat - drop 1 teasoon of blackberry jam into the centre of each mufin patties after filling 3/4 the way with mixture. Bake the same way for a nice jam filled treat!

Easy to Make Laksa

Of course, not everything that my GFCF and yeast free housemate and I eat is cooked from scratch...

We have recently been enjoying several dishes that are easy and tasty!

The first dish is our seafood laksa. For this we use:
- 2 cans of laksa mix (there is a great GFCF one available in all the supermarkets where we live)
- 300g seafood marina mix (raw - bought fresh from the supermarket)
- Chillie flakes (we have a big bottle of these - found in the spice section)
- GF noodles (your choice!)
Simply follow these instructions:
- Heat small amount of oil in large saucepan
- Cook marina mix in oil
- Cover with laksa mix from cans
- Add noodles and chillie flakes to taste
- Bring to boil and ensure noodles are soft and seperated
- Serve and enjoy
Of course one would be wise to avoid dropping in almost a full cup of chillie flakes like I did the other day...

Another great tasting treat, which has quenched our occasional desire to go out and buy junk food is tacos!
The old El Paso mild taco kit has everything you need to make a delicious meal.  We simply add fresh tomotoes (diced), lettuce, and sometimes an onion...  Of course we leave out the sour cream (or natural yoghurt) that some people use on the top, but we still enjoy our tacos.  We've found the packet of 10 shells is more than adequate to feed us for a full meal...

Enjoy!

Curry Chicken

This is a variation of my mum's curry chicken (she's Chinese) - I've made it GFCF and healthier than the original. Also it freezes and re-heats well and only takes 1 pot to cook it in! (perfect for people who might be as lazy as I am with cooking)


Serves 4-6 people (serve alone or with steamed rice)



Ingredients:

8-10 Medium to Large Chicken drumsticks

2 large onions (brown or white - brown is better)

5-6 carrots

1 garlic clove (the more the better!)

GFCF curry powder - I usually use "Keens"

GF Soy sauce



GF Tomato sauce

Sesame Oil

Extra light olive oil for cooking

1 can Canelli beans

1 can Chick Peas

1 can Lentils

Chilli powder (optional)



4 medium potatoes (optional - I usually don't include them because they are "empty calories")

GFCF thickener (optional - I rarely use it... Lupin8 powder works well if you want to use something GF and CF)


GFCF chicken stock cubes

1 very large cooking pot (preferably non-stick)



Preparation:

- Peel carrots and potatoes (if using potato) and remove ends of carrots. Chop into bite sized pieces...

- Peel and chop garlic (not overly fine - 0.5cm - 1cm in diameter should be fine - not too thick -> max thickness 2mm - preferably less)
- Heat Olive oil and 2 tablespoons sesame oil in pot
- Peel Onions and then chop into pieces (do not dice - having little 'segments' like arcs is quite nice in the end!)

- Drain excess liquid from around Canelli beans, Chick peas, and lentils... Place these items into a large clean empty container.

- Wash each individual chicken drumstick in cool water and allow water to drain away before cooking!



Instructions:

- Once oil is heated in bottom of pot place chopped onion and garlic into pot and brown over medium heat (it should smell lovely)

- When onions are lightly brown add 3-4 tablespoons of curry powder to pot (add chille powder to taste at this time if desired for extra spiciness!)

- Stir well with wooden spoon ensuring onions and garlic do not burn and ingredients do not stick to pot.

- Add 3 tablespoons of tomato sauce and 1 tablespoon of GF soy sauce

- Throw bite sized pieces of carrot and potato into pot and stir well until all pieces are covered in "curry sauce". Allow carrots and potato to warm in pot for a couple of minutes.

- Add washed chicken drumstick to pot and stir well ensuring all drumsticks are coated with mixture. Add chicken stock cube at this point if you choose to use one. (If you are my mum you might add a touch of sugar here - maybe 2 tablespoons - I personally prefer not to add sugar)

- Stir in Beans, Chick peas, and Lentils. You will need a large wooden spoon... The mixture in the pot gets very heavy at this point.

- As with the chicken, ensure the beans, lentils and chick peas etc are well covered by the curry mixture. There should be naturally some extra liquid moisture in the pot by now from these beans etc. If you wish for a thicker batch, add your GFCF thickener now to taste (3 tablespoons should be the maximum because the beans and stuff actually thicken the mixture a bit too!)

- Keep stiring mixture for a few minutes mixing thoroughly!

- Turn heat down to low-medium (easier on a gas stove - if you have to use electric then have another hot-plate heated to a lower temperature for better control with cooking!)

- Once liquid around vegetables, beans and chicken etc is simmering, place lid on pot and allow to cook for approximately 15-20 minutes. Chicken is cooked when the 'tendons' on the drumsticks pop up away from the bone... If you're not sure just pull out a drumstick and peel away some of the flesh with a knife to check it's white and not blood-stained pink... It doesn't have to be a "dry white" - it's ok to leave it a bit succulent - makes it much tastier!

Serve with steamed rice or alone!  (Brown or jasmine rice grains work well!)
 
Enjoy!

Creamy Pumpkin Soup

Pumpkin Soup




1 half pumpkin (Jap pumpkin is fine)

1 large white potato

1 cup gluten free soy milk

1 gluten free vegetable stock cube

Bush spices

Black pepper

Water



Instructions:

- Peel potato

- Remove skin from pumpkin and cut into small slivers

- Cut potato into tiny pieces

- Place potato and pumpkin pieces in a saucepan

- Fill saucepan with water so that water level is about 2cm above the vegetables...

- Add vegetable stock cube

- Bring to the boil and cook for 20 minutes

- Carefully puree the contents of the saucepan (either a hand-held mixer – or put through the blender when it is cool! – do not put into the blender while hot!)

- Put mix back into saucepan (if you removed it to puree the mix)

- Add a small amount of bush spice

- Add a small amount of black pepper to taste

- Add soy milk

- Stir on low heat for 5-10 minutes...


Enjoy

Hearty Vegetable Soup

Vegetable Soup




½ bunch celery

½ cabbage

2-3 large beetroot

1 large sweet potato

3 large carrots

2 brown onions

2 white potatoes

1 tin of tomatoes

2 cups red lentils (raw)

1 bunch of garlic (or minced garlic)

2 GF vegetable stock cubes

Water

Chilli flakes

Cracked black pepper

Bush spice mix

1 very big pot!



Instructions:

- Half fill large pot with water and bring to the boil

- Peel the potato carrots and sweet potato (but not the beetroot)

- Chop all ingredients into bites sized pieces (chop fresh garlic into tiny pieces)

- Throw everything in the pot!

- Add pepper, chilli flakes and bush spices to taste

- Bring to the boil again

- Add 2 vegetable stock cubes

- Simmer for 20-30 minutes depending on how soft you want your soup to be

- Serve with freshly baked bread!


Enjoy

Welcome

Hi. 

Welcome to my blog dedicated to making gluten free/dairy free foods worth eating.

There are a myriad of health benefits to eating gluten and dairy free foods.  For me the benefits extend into helping me manage having an autism spectrum disorder and having a immunodeficiency with seemingly relentless associated fatigue. 

I plan to post gluten free/dairy free recipes here so that others can enjoy them!

Arlene