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...