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!
Saturday 9 October 2010
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!
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!
Thursday 7 October 2010
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!
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)
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!
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!
Sunday 3 October 2010
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
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
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