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1.CHICKEN
CASSEROLE
This recipe has been handed from
friend to friend so many times that we have no idea where it originated.
Ingredients:
1.5kg (3 lb) chicken pieces (for best flavour, leave
the skin on) 4 teaspoons oil 2 large onions OR dried onion 4 cloves garlic OR garlic powder 2 teaspoons oil, extra 4 teaspoons lemon juice 2 teaspoons grated lemon rind |
2 cups gluten-free tomato sauce (ketchup) 2 teaspooons brown sugar 2 teaspoons gluten-free dry mustard 2 teaspoons gluten-free curry powder 4 teaspoons gluten-free vinegar 2 teaspoons gluten-free soy sauce (from health food shop) salt and freshly ground pepper |
Method:
Saute chicken in hot
oil until golden brown, remove from pan, drain. Pour off oil from pan, add
all other ingredients. Stir until pan brownings are dissolved. Add
chicken. Cook on low heat until tender.
Nice served with rice and
green vegetables.
Note: You should have plenty of leftovers for
second helpings or to heat up for another day. Freezes well.
2. CAULIFLOWER
DELIGHT
Even if you're not specially fond of
cauliflower, try this recipe. I think you'll be pleasantly surprised. The
other ingredients have such a strong flavour you won't taste much
cauliflower. The eggs and cheese make it a substantial dish which can be a
meal in itself. So if you're a
slap-dash cook, it won't matter a bit with this recipe.
Ingredients:
half a cauliflower 6 eggs cheese |
cheese sauce (see recipe below) your favourite salsa or pasta sauce -(gluten-free) |
Method:
Cut or break
cauliflower into small pieces. Boil or steam until it's just tender. Put
into a flat oven-proof dish. Cover with tomato salsa -- either make this
yourself by cooking chopped onions and tomatoes together in a little
butter, or use a bought pasta sauce. Cover with cheese sauce (see recipe
number 3).
Beat six egg whites until they're stiff. Spread over the
cauliflower mixture. Make six holes in the mixture with a spatula and drop
an egg yolk into each one. Sprinkle with grated cheese -- be as generous
or as stingy as you like, it's up to you.
Bake at 200 C (375 F)
until the top is puffy and golden.
3. CHEESE
SAUCE (without
butter)
Ingredients:
1 cup grated cheese 1 tablespoon maize cornflour (in US, cornstarch) |
½ teaspoon gluten-free mustard powder 1 cup milk |
Method:
In a plastic bag, toss
the cheese, flour and mustard together so that the cornflour coats all the
cheese. Warm the milk in a saucean. Add the cheese, stir constantly until
the cheese melts and the sauce thickens.
Adjust the desired
consistency of the sauce by adding or reducing milk.
You can use
this sauce in the Cauliflower Delight recipe, or over vegetables, pasta,
fish or chicken.
Note: Australian or New Zealand maize cornflour is
similar to American cornstarch.
>4. CHEESE SAUCE
(with butter)
Ingredients:
60g (2oz) butter 3 level tablespoons maize cornflour (in US, cornstarch) 500ml (2 cups) skim milk |
1 tablespoon parmesan 60g (2oz) tasty cheese, grated |
Method:
Melt butter in a pot.
Add cornflour, stir well. Add skim milk. Stir constantly until thickened.
Add cheeses. Stir until cheese has melted.
5. BRENDA'S BAKED
POTATOES
An old friend Brenda Withell, of
Christchurch, New Zealand, is a busy teacher so she likes meals that can
be made in a few minutes. These delicious baked potatoes take about 10
minutes. The exact quantities of ingredients don't matter -- simply adjust
to suit your taste buds.
For each person, scrub one large potato
and pierce it several times. If you don't, it may explode in the microwave
-- very messy. Microwave on HIGH for 4 to 5 minutes. Prod it with your
finger to check that it is soft. Cut a deep star across the top, and press
from the bottom to open up the potato.
Make any of the following
mixtures. Use a food processor to chop the onions, peppers, garlic etc.
Pile the mixture in and on top of the potato. Microwave another one and a
half minutes.
Choose any of these
fillings:
(a) Baked beans (gluten-free ones), onion,
cheese, and lots of freshly ground pepper.
(b) Bacon, onion and
cheese.
(c) Cooked mince, onion and gluten-free taco mix, mint OR
parsley.
(d) Creamed corn, cheese, onion, chopped chives and lots of
freshly ground pepper.
(e) Salmon OR tuna, onion and chives.
(f)
Prawns, garlic and a light cheese sauce (made with mild, not tasty,
cheese).
(g) Bought or home-made pesto.
Optional extras:
Brenda adds garlic to
nearly all these versions. As well, finely chopped tomatoes, finely
chopped celery and capsicum (bell peppers) are all really nice added to
any of these mixtures.
You can also add leftover cooked chicken, or
any kind of leftover cooked meat or fish to these combinations. If you
invent a great combination, I'd love to hear about it.
Note: My
method takes slightly longer, but it spreads the flavour through the
potato better. Here's how:
For two medium/large potatoes,
microwave on HIGH for eight minutes. Don't overcook. They will feel firm,
but leave them to stand for five minutes and they will be fully cooked.
Slice a quarter off the top of each potato. Scoop out most of the
cooked potato, leaving the skin and a thin layer of potato intact. In a
separate bowl, mash the potato with a large knob of butter.
Add
lots of flavourful ingredients (from Brenda's list above), mix thoroughly
and pile it all in and on the potatoes. Add a sprinkling of sharp parmesan
cheese, and microwave until the cheese melts -- about one and a half
minutes.
6. SWEET POTATO AND CORN
CASSEROLE
Sweet potatoes and lemon grass grow
almost as well as weeds in my sub-tropical garden. You can use pumpkin
instead, if you like, and leave out the lemon grass.
Look for
cornflakes which don't contain malt. If you can't find any, instead use
breadcrumbs made with gluten-free bread (home-made OR from health
shop).
Ingredients:
1 large or several small sweet potatoes
(kumera) 440g (14oz) corn kernels, fresh, frozen or canned (drained) 2 cups gluten-free cornflakes ½ cup chopped onion ½ cup chopped green and red capsicum (bell pepper) |
2 tablespoons margarine 1 cup grated low-fat tasty cheese ¼ cup sharp parmesan, grated a few pieces of lemon grass salt and freshly ground pepper to taste |
Method:
Boil the sweet potatoes
in water containing lemon grass. When they're soft, fish out the lemon
grass and throw it away. Mash the sweet potatoes. You need two cups of
mashed sweet potato.
Gently cook onions, capsicums and 2
tablespoons of margarine in a medium saucepan. Do not brown. Stir in corn
and sweet potato and half the cornflakes. Blend all together and put in
greased casserole dish.
Sprinkle over the top in this order:
remaining cornflakes, parmesan cheese and grated tasty cheese. Bake
uncovered in a 180 C (350 F) oven for about 45 minutes until nicely
browned on top. Serves six. Reheats well.
Serve with steamed green
vegetables.
7. SAVOURY RICE
BAKE
This is one of those marvellous recipes in
which the exact ingredients and proportions don't matter. You can easily
adapt it to suit the ingredients you have. If you're making meringues --
or any any recipe using egg whites -- you can throw the extra yolks in the
savoury bake.
Ingredients:
5 cups cooked rice 4 eggs, beaten 500g (1 lb) cottage cheese 250g (8oz) mushrooms chopped 2 large chopped onions 4 or 5 medium size tomatoes, chopped 2 cups tasty grated cheese (we use low-fat cheese) |
2 tablespoons sharp parmesan 6 rashers bacon, chopped 250g (8oz) frozen corn kernels 3 medium tomatoes, sliced ¼ teaspoon salt freshly ground black pepper |
Method:
Mix everything (except
for 1 cup of the grated cheese and the sliced tomatoes) well. Turn into a
greased oven-proof dish. We use one 36x26cm (14x10 inches). Using a
smaller, deeper dish is fine -- it will just take longer to cook. Cover
the top with slices of tomato and then 1 cup of grated tasty
cheese.
Bake at 220 C (400 F) for about 50 minutes until firm and
cooked through. Serve with green vegetables or salad.
Serves 8 to 10.
Note: You can have lots of fun with this recipe. If you like,
leave out the mushrooms and experiment with other vegetables.
We
deliberately make far more than we can eat in one meal. The leftovers are
excellent for snacks and quick, easy lunches, within a day or two. If
frozen, it goes soggy but still tastes great.
8. MANGO MINT
PRAWNS
Hope you can get the ingredients for
this lovely tropical dish.
Ingredients:
1 kg (2 lb) cooked king prawns 3 mangoes |
2¾ cups apricot juice 1½ tablespoons fresh mint, chopped |
Method:
In a food processor,
blend the mangoes, juice and mint. Pour into a microwave-safe dish and
microwave on HIGH for three minutes. Peel and de-vein the prawns. Pour the
sauce over them.
Serve with salad.
9. SALMON AND RICE
SOUFFLE
A bit heavier than the usual souffle,
this one won't collapse while you're waiting for people to come and get
it.
Ingredients:
425g (about 13oz) tin salmon, drained,
4 eggs 2 cups cooked rice 1 cup milk |
1 onion 1 tablespoon butter 1 teaspoon lemon juice salt and pepper |
Method:
Melt the butter. Chop
up the onion. Mix the salmon, cooked rice, milk, onion, lemon juice and
butter. Add salt and pepper to taste.
Separate the eggs. Beat the
yolks and add them. Beat the egg whites till stiff and fold them in. Put
mixture in a greased oven-proof dish and bake at 190 B (365 F) until it's
firm -- about half and hour.
10. CHEESY POTATO AND HAM
CASSEROLE
Ingredients:
3 medium potatoes, peeled and thinly sliced 1 onion, sliced 2 hard-boiled eggs, chopped ¾ cup grated tasty cheese ¼ cup cooked ham, chopped |
½ cup milk 2 tablespoons gluten-free chutney ¼ teaspoon paprika freshly ground black pepper herb salt |
Method:
Grease an oven-proof
dish with half the potato and onion slices. Sprinkle with salt and pepper.
Spread the cheese, ham, chutney and eggs over the potato slices. Pour the
milk over it. Use the remaining potato and onion slices to make another
layer. Add the milk and sprinkle with paprika.
Bake in 180 C (360
F) oven for about 30 minutes. By then, the potatoes should be
tender.
Microwave version: Microwave for 15 to 20 minutes.
11. PORK WITH CHERRY ALMOND
SAUCE
It's a great special
treat to serve guests. Make enough to give them second helpings.
Ingredients:
8 pork chops 345g (11oz) glace cherries ¼ cup golden syrup OR gluten-free rice syrup ¼ cup slivered almonds ¼ cup red wine vinegar |
¼ teaspoon salt ¼ teaspoon nutmeg ¼ teaspoon ground cloves ¼ teaspoon cinnamon 1/8 teaspoon black pepper |
Method:
While the pork chops
are frying, combine the cherries, golden syrup, vinegar, salt, pepper and
spices. Bring to boil and boil for one minute. Add the almonds and pour a
third of the sauce over the frying chops. Pour the remaining sauce over
the chops when serving.
Serve with fresh steamed vegetables.
12. STUFFED
CAPSICUMS
These are easy to make, taste great
and are cheap -- specially if you grow your own capsicums (bell peppers)
and make your own sauce. Make sure the stock cubes and sauce are
gluten-free.
Ingredients:
5 large capsicums (bell peppers) 1 cup long grain rice 2 gluten-free beef stock cubes 250g (8oz) mince |
750g (24oz) your favourite gluten-free
pasta sauce 1 cup tasty cheese, grated ¼ cup extra sharp parmesan (romano) |
Method:
Boil or microwave rice
in water to which you have added the beef stock cubes. Mix mince and half
the pasta sauce. Microwave on high for about 10 minutes (or cook in
frypan).
If possible select squarish capsicums which will stand on
end. Remove the seeds and stringy pieces. Add the cooked rice to the
cooked mince. Add 1 cupful grated cheese. Mix well and spoon mixture into
capsicums. Stand capsicums in a microwave dish, pour remaining pasta sauce
over them, top with parmesan cheese, cover and cook on high for about 15
minutes, or bake in oven for about half an hour at 180 C (360
F).
Easy variation: If you're rushed for time, don't stuff the
capsicums, just slice them and mix everything together. Somehow, not quite
as good as the other version.
13. ASPARAGUS IN CRAB
SAUCE
Ingredients:
155g (5oz) gluten-free rice
vermicilli 220g (7oz) canned crab meat 4 bunches fresh asparagus 2 teaspoons peanut oil |
2 cups chicken stock, home-made OR made
with gluten-free stock cubes 2 tablespoons maize cornflour (in US, cornstarch) |
Method:
Boil rice vermicilli
for about 10 minutes. Heat oil in a pan and add chopped asparagus.
Stir-fry for 5 minutes. Add chicken stock and cornflour, and crab meat.
Stir until sauce is thick. Pour over vermicilli and serve.
14. THAI-STYLE PRAWN AND NOODLE
LIME SALAD
This one's easy, quick and
absolutely delicious.
Ingredients:
gluten-free rice noodles, cooked prawns, cooked snowpeas |
tomatoes,
chopped shallots a few fresh coriander leaves |
Method:
Combine in a large
bowl: Cooked rice noodles, cooked prawns, thinly sliced snow peas, chopped
tomatoes, shallots and fresh coriander leaves.
Pour over a dressing
made of: 1 tablespoon finely chopped lemon grass, 1/4 cup mild sweet
chilli sauce (gluten-free), 1/4 cup lime juice, 1/4 cup apple cider
vinegar OR white rice vinegar.
15. FAST BEEF
STROGANOFF (microwave)
So easy -- so tasty.
Ingredients:
500g (½ pound) beef mince (ground
beef) 1 packet gluten-free onion soup mix 3 cups gluten-free rice noodles ½ teaspoon ground ginger |
3½ cups hot water 1 can sliced mushrooms 1 cup cream maize cornflour (in US, cornstarch) |
Method:
Microwave mince on HIGH
for 5 minutes. Add packet of soup, noodles, ginger, hot water. Cook 12
minutes. Add mushrooms and cream and thicken with maize cornflour.
Microwave for another minute.
16. BACON, POTATO AND ONION
PIE
Another easy one.
Ingredients:
2 large potatoes, thinly sliced 2 large onions, sliced 6 rashers of bacon |
2 eggs pepper and herb salt 1 cup milk |
Method:
Place layers in a
greased oven-proof dish in this order: onion, bacon, potato. Repeat. Top
layer should be potato.
Beat two eggs, add seasoning. Add milk and
pour over the layers. Bake in oven at 190 C (375 F) until the top
browns.
17. SALMON
KEDGEREE
A kedgeree usually has smoked fish in
it, but why not use salmon?
Ingredients:
2 teaspoons olive oil 1 cup onion, finely chopped 2 cloves garlic, crushed 1 teaspoon turmeric 1 teaspoon gluten-free curry powder 180g (6oz) long grain rice 240g (about 8oz) tinned salmon |
1 cup red capsicum (bell pepper),
sliced 2 cups gluten-free vegetable stock OR use gluten-free vegetable boullion cubes 4 hard-boiled eggs, quartered 1/2 cup fresh mint OR parsley, chopped pepper |
Method:
Heat the olive oil in a
non-stick frying pan and gently fry the onion for a few minutes until it
softens. Add the garlic, turmeric and curry powder. Cook one minute. Add
the rice, capsicum and vegetable stock.
Bring to the boil and then
simmer, covered, for 12 minutes or until the rice is cooked. Add the
salmon and eggs and gently fold them through the mixture. Stir in the mint
and add pepper to taste.
Serve with green vegetables or salad.
18. SALMON AND POTATO
BAKE
Ingredients:
440g (14oz) tinned salmon 500g (1 pound) potatoes, boiled and sliced 60g (2oz) butter 3 tablespoons flour 1½ cups milk 3 tablespoons maize cornflour (in US, cornstarch) |
½ cup cream 1 small onion, finely chopped 1 teaspoon gluten-free dry mustard ½ cup tasty cheese, grated ½ cup gluten-free cornflakes ½ teaspoon paprika |
Method:
Melt the butter in a
saucepan, add the flour and cook for one minute. Add the cream and milk
and gently bring to the boil, stirring constantly until the sauce
thickens.
Remove from stove and add the mustard, half the cheese
and gently fold in the salmon. Avoid mashing it.
In an oven-proof
dish, arrange alternative layers of potato slices and the salmon mixture.
Sprinkle cornflakes over the top, followed by the remaining cheese and
paprika.
Bake in 180 C (360 F) oven for about half an hour until
nicely golden brown on top. Serve with green vegetables or salad.
19. TROPICAL
CHICKEN
Ingredients:
1 tablespoon olive oil 500g (1 pound) raw chicken, in small chunks 1 medium onion, chopped 1 capsicum (bell pepper), sliced 1 tablespoon maize cornflour (in US, cornstarch) 440g (14oz) unsweetened tinned pineapple, including juice |
1 tablespoon gluten-free tomato sauce ¼ cup water 1 gluten-free chicken stock cube 1 banana, sliced 1 or 2 tsp gluten-free curry powder, to suit your taste buds |
Method:
In a non-stick frypan,
heat the oil and fry the chicken, onion and capsicum for about four
minutes. Stir so it doesn't burn.
Blend the cornflour and curry
powder in a little of the water, add tomato sauce and remaining water. Add
to the frypan with the stock cube, canned pineapple and pineapple
juice.
Stir until the sauce boils and thickens. Lower the heat,
cover and simmer for 20 minutes. Just before serving add the sliced
banana. Serve with rice.
20. RICE TOMATO
PILAF
Every keen cook seems to have his or her
own ideas on how rice should be cooked. Some say it must be washed first,
some say it should never be washed, or rinsed after cooking, and some
suggest soaking it in water for at least two hours before it is cooked.
Which ever way you prepare it, here's a way to add lots of
flavour.
Ingredients:
30g (1oz) butter 2 cups white rice ½ cup wild rice 3 cups tomato juice 1 teaspoon salt |
½ teaspoon freshly ground black pepper 1 teaspoon cumin 2 bay leaves 1 teaspoon coriander |
Method:
Bring water to boil,
add rice and wild rice. Add everything else. Simmer gently until all the
water is absorbed -- about 15 minutes. Cover and let it stand a few
minutes.
Serve with salad and cold meat.
21. POTATO AND VEGETABLE
WEDGES
Here's a tasty way to cook
vegies.
Ingredients:
3 potatoes 1 large kumera (sweet potato) 1 parsnip 3 carrots |
1 tablespoon oil 1 teaspoon paprika 1 teaspoon gluten-free curry powder ½ teaspoon freshly ground black pepper |
Method:
Scrub the vegetables
and cut them into wedges. Toss them in oil in a large oven-proof
dish.
Mix the paprika, curry powder and pepper and sprinkle it over
the wedges. Stir well to make sure the pieces are covered. Bake at 200 C
(375 F) for 20 to 30 minutes until the wedges are delightfully golden
brown and crunchy. Turn them over a couple of times during baking.
22. FISH WITH TANGELO CURRY
SAUCE
When it comes to fish, barramundi is my
favourite. It's a delightful tasting, succulent tropical fish found in
Queensland. I guess you'll have to substitute your local
favourite.
Ingredients:
1 fish 1 cup tangelo juice 1 tablespoon gluten-free curry powder |
1 tablespoon maize cornflour (in US,
cornstarch) ½ cup coconut cream herb salt and freshly ground pepper to taste |
Method:
Place the barramundi or
whatever fish, cleaned, in a shallow casserole dish, combine the other
ingredients and use to coat the fish thoroughly. Cover and refrigerate for
at least two hours.
Bake at 180 C (360 F) until cooked -- about 30
minutes -- basting frequently. Serve with steamed rice.
23. EASY SALMON
FRITATA
The exact ingredients and proportions
don't matter too much in this recipe, which is easily adapted to suit your
taste buds -- and the ingredients you have. You can throw in tinned corn
instead of frozen, tuna instead of salmon, and shallots instead of the
onion. If you don't have fresh mint or basil, you can use a tablespoon of
dried basil.
Ingredients:
4 eggs 185g (6oz) can salmon 440g (14oz) frozen corn kernels 1 onion, halved and then sliced 2 larged tomatoes, chopped |
1 capsicum (bell pepper) chopped several sprigs fresh mint or basil, chopped freshly ground black pepper herb salt OR ordinary salt 1 teaspoon olive oil |
Method:
In a heavy frypan, heat
the olive oil and cook the chopped onion till it softens. Add the corn,
salmon (drained), chopped tomatoes and chopped capsicum. Stir to combine
but don't be too vigorous, you don't want the salmon mashed -- try to keep
it in small pieces. Sprinkle with pepper, herb salt and chopped
mint.
Beat the eggs lightly and pour over the mixture. Cook at very low
heat until the eggs are cooked, which will be about 12
minutes.
Serve with fresh green salad.
24. RICH, MOIST, SCRUMPTIOUS
FRUIT CAKE
(Easy to make in a
microwave)
Beautifully
moist, and crammed with lovely fruit and nuts. who could resist......
Ingredients:
1 kg mixed fruit 125g (4oz) butter 4 eggs, beaten 1 dessertspoon Parisian essence (brown colouring, optional) 440g (14oz) unsweetened crushed pineapple 125g (4oz) almonds 1 teaspoon pre-gel starch OR xanthan gum OR guar gum |
1 teaspoon cream of tartar 1 teaspoon bicarbonate of soda 1 cup bought gluten-free flour OR ½ soya, ¼ rice and ¼ potato flour 1 tablespoon nutmeg 1 tablespoon mixed spice 1 tablespoon Amaretto liqueur 1 tablespoon Cointreau |
(If you don't have these liqueurs on hand you can buy a nip of each
from your local pub, OR whatever liqueurs you prefer OR use almond essence
and orange essence.)
Method:
Cook the fruit and liqueurs on
HIGH for five minutes in the microwave. (Joanna cunningly uses a round
glass dish about eight inches wide and four inches deep -- 20x10cm -- and
also cooks the cake in it.)
Add the butter and spices. Tip this
mixture into a large basin and stir in the rest of the
ingredients.
Line the glass dish with baking paper, pour in the
ingredients, cook on HIGH for 15 minutes, elevating the dish while
cooking, for example by sitting it on a small upturned china
dish.
Test with a skewer. (When the skewer comes out clean, the
cake is cooked.)
Allow the cake to cool before removing from the
container. You can simply remove the baking paper and the put the cake
back in the dish it was cooked in, put the lid on and store in the fridge.
How's that for simplicity!
If you can ignore the mouth-watering
aroma, after a few days the taste improves as the flavours meld
together.
25. SPICY
SPONGE
Ingredients:
4 eggs 2 tablespoons maize cornflour (in US, cornstarch) ¾ cup sugar ¼ cup arrowroot 1 teaspoon mixed spice 1 teaspoon cinnamon |
1 teaspoon ground ginger ½ teaspoon bicarbonate of soda ½ teaspoon cream of tarter 1 tablespoon golden syrup OR gluten-free rice syrup |
Method:
Beat the eggs whites
until stiff, add sugar, yolks, spices, cornflour, arrowroot, and last of
all the golden syrup. Bake at 170 C (350 F) for about 25 minutes. Press
lightly with your finger. If the cake springs back, it's
cooked.
Note: My mixed spice packet contains (with the proportion
in descending order): cinnamon, coriander, nutmeg, pimento, ginger, cassia
and cloves.
26. ARROWROOT
CAKE
Ingredients:
½ cup butter ¾ cup sugar 2 eggs 1 cup arrowroot |
¾ teaspoon bicarbonate of soda ¾ teaspoon cream of tartar 3 tablespoons of milk 1 teaspoon cinnamon |
Method:
Beat butter and sugar,
add yolks of eggs. Next add arrowroot, bicarbonate of soda and cream of
tartar, egg whites, cinnamon and milk.
Bake at 150 C (325 F) in a
ring tin about 20 minutes. Ice with whipped cream into which you have
folded in melted dark chocolate.
27. CROCKPOT PEA AND HAM
SOUP
It's so hearty it's virtually a meal in itself. It's
great to come home to on a winter's day. You can heat it in a microwave, with a couple of crumbled rice cakes used as
''croutons''.
Ingredients:
1 ham hock 1 packet of split peas, green or yellow water 1 onion, chopped 1 onion whole |
12 whole cloves 2 teaspoons pickling spice 1 teaspoon marjoram 1 teaspoon fresh mint, chopped (optional) |
Method
Place hock in crockpot,
add split peas, cover with water, add chopped onion. Stud a whole onion
with cloves -- that makes it easy to remove cloves after cooking. Add
spice and herbs.
Cook until the meat falls off the bone. Discard bone, fat and onion with cloves. Chop
meat and return it to the soup.
Serve with hot buttered toast (made
with gluten-free bread from a health food shop if you don't have your
own).
Note: You'll get different results with different brands of
split peas. The best soup is made when the split peas turn to mush and
meld with all the other flavours. Old dried legumes go hard and take much
longer to cook.
28. THAI-STYLE PUMPKIN, GINGER
AND COCONUT SOUP
Even if you don't like
pumpkin, I think you'll be impressed with this Thai-style soup -- as long
as you like ginger and garlic.
Ingredients:
1 medium size pumpkin 1 can coconut cream chicken stock, home-made OR made with gluten-free stock cubes 2 rounded dessertspoons of ginger in syrup OR fresh ginger |
1 large brown onion 3 cloves garlic cooking oil herb salt, pepper |
Method:
Remove the pumpkin skin
and seeds, chop pumpkin into chunks. Slice onion. Crush garlic. In a large
frypan or pan, saute the onion and garlic in a little oil until golden.
Add chunks of pumpkin and saute, stirring, for five minutes. Add enough
chicken stock to cover the pumpkin. Add ginger.
Bring to the boil
and then simmer for about 15 minutes, till the pumpkin is soft. Take it
off the heat and allow to cool. Blend the mixture to a puree.
Put
it back on the stove, add coconut cream and salt and pepper. Bring the
heat up slowly until the soup is simmering. Adjust seasoning to taste.
29. CHOCOLATE MACADAMIA
ROLL
Ingredients:
250g (8oz) rice cookies (from health food
shop) ½ cup raisins, chopped ½ cup macadamia nuts, chopped 155g (5oz) dark chocolate |
60g (2oz) butter 1 egg 2 tablespoons Amaretto OR liqueur of your choice pure icing sugar (powdered sugar) |
Method:
Crush cookies, not too
finely. Melt chocolate with Amaretto. Beat the egg, and combine with
butter, melted, then combine with chocolate mixture. Mix well.
Work
mixture into a sausage shape, place on aluminium foil and roll up into
lengths. Chill until it's firm. Dust with icing sugar and cut into slices.
If there's any left over -- there probably won't be -- keep it in the
fridge.
Note: the consistency of the mixture may vary depending on
the brand of gluten-free biscuits used. If it seems too sloppy, try
putting it in the fridge for a few hours before rolling into lengths.
30. RUM BALLS --
WITHOUT RUM
These are quick and easy to
make.
Ingredients:
200g (6 1/2oz) gluten-free rice cookies
(from health food shop) 400g (13oz) condensed skim milk 1 cup dessicated coconut ½ cup shredded coconut 1 cup mixed dried fruit |
60g (2oz) glace cherries, chopped 2 tablespoons cocoa 1 tablespoon butter rum essence extra dessicated coconut |
Method:
Crush rice
cookies in food processor. If you don't have one, put biscuits in a sturdy
plastic bag, tie it up leaving as little air as possible inside, place bag
on floor and use your heel to crush biscuits.
Mix all ingredients
in a large bowl. The consistency may vary depending on the brand of
biscuits used. If it seems too sloppy, refrigerate it for a few hours.
Roll into small balls -- guests tend to look for a small ball to sample,
then return for a larger one. Roll balls in dessicated coconut.
Refrigerate. If you can manage to leave them alone, the taste improves
when the flavours have melded for a day or two.
Variations: You may
like to try them flavoured with walnuts and a tablespoon of strong black
coffee, or almonds and almond essence.
The original recipe had no
cherries, no fruit, less coconut and two tablespoons of rum. I'd love to
hear how your experiments turn out.
31. RUM BALLS -- THE
REAL THING
Bundaberg Rum is produced in
Queensland. It's potent stuff. Easy to make, these sweet treats are a nice
perk-me-up served with a late-night cup of coffee.
Ingredients:
250g (8oz) dark chocolate 2 tablespoon butter 2 tablespoon sweetened condensed skim milk |
4 teaspoons overproof rum -- from
Bundaberg, of course! 2 teaspoon vanilla essence cocoa |
Method:
Melt
chocolate and butter over hot water. Stir in condensed milk. Beat in rum
and vanilla. Chill until firm enough to handle. Using a teaspoon, form
balls and drop into cocoa. Store in refrigerator.
32. APRICOT
BALLS
Ingredients:
rind from 1/2 orange ½ cup castor sugar (superfine sugar) 250g (8oz) dried apricots, chopped finely |
1/4 cup fresh orange juice 1½ cups dessicated coconut extra coconut |
Method:
Grate the
rind, add sugar, dried apricot, juice and coconut. Blend. You need enough
coconut to make firm balls which hold together. Form into small balls.
You'll need to wet your fingers frequently to stop the balls from
sticking.
Roll balls in extra coconut.
Refrigerate.
Variation: Replace some of the orange juice with
apricot brandy.
33. COCONUT AND GINGER
SLICE
This one's yummy. Are you worried about
the sugar? Let's see . . . the recipe contains one cup of sugar, divided
by about 24. That's just over a teaspoon of sugar in each piece. Lots of
people have more sugar than that in a cup of coffee.
Ingredients:
1 cup dessicated coconut 1 1/3 cups shredded coconut 1 cup castor sugar (superfine sugar) 3 eggs |
220g (7oz) dark chocolate 90g (3oz) slivered almonds 185g (6oz) of ginger in syrup (including syrup) |
Method:
Line a 28 x
18cm (11 x 7 inch) tin or oven-proof dish with foil. Melt the chocolate
gently on stove, or microwave on HIGH for two minutes. Stir out any
remaining lumps.
Spread the chocolate over the foil, going up the
sides of the tin an inch or so (otherwise the mixture sticks to the foil).
Place it in fridge to set. Switch stove on to 175 C (350 F).
Beat
the egss, and combine with the other ingredients. You may need to add
extra shredded coconut if you use lots of ginger syrup. The more syrup
used, the better it tastes. Spread mixture on to the chocolate. Bake in
centre of oven for half an hour at 175 C (350 F). Turn oven off and leave
slice there a further half hour.
When cool, cut into small pieces.
34. FRUITY
CHEWS
These are easy to make, and if you don't
have all the ingredients, don't worry -- you can simply vary the recipe to
suit your cupboard, or your taste buds.
Ingredients:
1 cup tofu 2 tablespoons orange juice 1 tablespoon macadamia oil 1 tablespoon lemon juice 1 cup shredded coconut 1 tablespoon raisins, chopped |
1 tablespoon prunes, chopped 1 tablespoon almonds, chopped ½ teaspoon mixed spice grated rind 1 lemon grated rind 1 orange ½ cup dessicated coconut |
Method:
Mash the
tofu and blend with oil and fruit juices. Add everything else except the
coconut and mix well. If it's too dry, add more fruit juice. Roll into
walnut-sized balls. Roll in dessicated coconut and
refrigerate.
Variations: Other ingredients to try -- dried
apricots, dried mango, dates, your favourite liqueur and glace cherries.
Roll in grated chocolate, or refrigerate and dip in melted chocolate.
35. COCONUT
TREATS
These have become a favourite snack in
our house -- great with a cup of coffee.
Ingredients:
2 cups shredded coconut 2 cups dessicated coconut 1 tin sweetened condensed skim milk |
125g (4oz) gluten-free chocolate
chips 100g (6½oz) chopped dried apricots |
Method:
Mix coconut
and condensed milk. Divide mixture in half. Add chocolate chips to one
half of mixture, and add dried apricots to the other half. Mix
well.
Dollop teaspoonfuls on mixture on to a non-stick baking tray.
Bake for 150 C (325 F) until slightly golden.
Variety: Dried mango
works well instead of dried apricots.
Note: You may have to
experiment with the cooking time: you can have them golden and crisp or
only slightly golden and still chewy. Yum!
36. HIGH-ENERGY
TREATS
Ingredients:
1 cup almonds 1 cup mixed dried apricots and dates juice of 1 orange |
1 tablespoon honey OR gluten-free rice
syrup sesame seeds |
Method:
Chop the
nuts and dried fruit thoroughly, by hand or in food processor. Add the
honey and fruit juice. (If it's a large juicy orange, don't use all the
juice -- drink some.) Roll into balls the size of walnuts. Roll in sesame
seeds (may be lightly toasted first). Refrigerate.
Variations: Add
a dash of your favourite liqueur. Use your choice of other dried
fruit.
37. MAGIC MUESLI
MACAROONS
It's
amazing how some baked sweetened condensed milk will improve mediocre
muesli. This quantity is just right for a 43x28cm (17x11 inch) baking
tray.
Ingredients:
1 egg 315g (10z) sweetened condensed skim milk 2 cups shredded coconut |
1 cup dessicated coconut 2 cups gluten-free muesli (from health food shop) 90g (3oz) glace cherries, halved |
Method:
Beat egg.
Mix all ingredients well. Place in spoonfuls on non-stick baking tray.
Bake high in the oven at 150 C (325 F) for about 15 minutes until lightly
golden brown. Beware: they burn easily if you forget and leave them in the
oven too long.
38. CRUNCHY CARAMEL
BARS
Ingredients:
Base: 2 cups gluten-free cornflakes ½ cup gluten-free self-raising flour (from health food shop) ½ cup coconut Topping: 200g (½ can) sweetened condensed skim milk |
½ cup brown sugar 200g (½ can) sweetened condensed skim milk 60g (2oz) butter, melted 2 teaspoons lemon juice 2 tablespoons golden syrup OR gluten-free rice syrup |
Method:
Mix all the
base ingredients. Press into an 18cm (7 inch) square tin. Bake at 200 C
(375 F) for 15 minutes.
For the topping, stir ½ can of condensed
milk and golden syrup over low heat until it's caramelised. While it's
still hot spread it over the base. Allow it to cool before cutting into
bars.
39. PANCAKES AND
BLUEBERRY SAUCE
You can use this basic pancake
recipe in all sorts of ways. The best possible way I know is recipe
40.
Pancake ingredients:
1 cup brown rice flour 1 cup white rice flour |
1¼ cups water 2 eggs |
Pancake
method:
Blend everything except the eggs in a food
processor. Allow the mixture to stand for at least two hours.
Add
the eggs and beat. Brush a fying pan with oil. Pour in some of the
mixture. Cover with a lid and cook on medium-low heat about five minutes.
Turn with a spatula and cook the other side.
Sauce
ingredients:
30g (1oz) butter 1/4 cup blueberry jam 2 teaspoons arrowroot |
1/3 cup red wine 1 tablespoon brown sugar 1/3 cup chicken stock (can use gluten-free stock cubes) |
Sauce method:
Gently
melt butter and jam in a saucepan. Add stock, red wine, sugar and
arrowroot. Keeping it on a low heat, stir until the sauce
thickens.
Serve on pancakes with ice cream.
40. PANCAKES AND
STRAWBERRIES
We have Paula Stockwell
of Brisbane to thank for this yummy strawberry filling. For the pancakes,
use the recipe above.
Strawberry filling
ingredients:
300ml (½ pint) cream 100g (¼ tin) condensed skim milk |
½ cup lemon juice 500g (1 pound) strawberries |
Method:
Spread the
filling thickly on the pancakes, roll up, and serve. Put a dollop more on
top.
41. STRAWBERRY GINGER
CHEESECAKE
Base
ingredients:
1 packet gluten-free rice cookies OR
gluten-free cornflakes 1 teaspoon cinnamon |
1 teaspoon ground ginger 90g (3oz) butter |
Base method:
Blend
all the ingredients in a food processor. Press into a dish and place in
fridge while you make the strawberry topping.
Strawberry topping ingredients:
300ml (½ pint) cream 100g (¼ tin) sweetened condensed skim milk |
½ cup lemon juice 500g (1 pound) strawberries |
Method:
Add the
topping to the base and refrigerate.
42. KAHLUA
CHEESECAKE
You can make this delicious
cheesecake with just a hint of liqueur or lots, depending on individual
taste.
Ingredients:
Base:
125g (4oz) gluten-free rice
cookies OR gluten-free cornflakes, crushed
45g (1 1/2oz) butter,
melted
Filling:
2 teaspoons gelatine 1½ tablespoons hot water 125ml (4oz) cream, whipped 375g (12oz) cream cheese |
2 tablespoons castor sugar (superfine
sugar) 200g (½ tin) sweetened condensed skim milk 60 to 85ml (2 to 2½oz) Kahlua |
Topping:
60g (2oz)
dark chocolate, melted
Method:
Mix the crushed rice cookies and
melted butter and press on to the base and sides of small dish.
Refrigerate.
Dissolve the gelatine in hot water. Whip the cream and
put aside. Blend the cream cheese and sugar until smooth. Add the
condensed milk and liqueur and fold in the cream and gelatine.
Melt
the chocolate in microwave, stir, and swirl into the mixture. Pour mixture
on to the crust and refrigerate overnight.
Serve with cream or ice
cream.
43. HONEYDEW
DESSERT
This delicious pudding is easy to make,
and is beautifully light and refreshing.
Ingredients:
1 honeydew melon 1/3 cup lime juice 2 tablespoons gelatin |
¼ cup of mild, liquid honey OR gluten-free
rice syrup ½ cup cashews ¾ cup boiling water |
Method:
Finely grind
the cashews in a blender, add boiling water and blend until the mixture is
smooth. Place in a container in freezer. Put chunks of melon into blender
and blend until pureed. You'll need 3 cups of puree.
Put half a cup
of puree in a small saucepan and sprinkle gelatin over it. Allow gelatin
to soften for a few minutes, heat gently and briefly to dissolve the
gelatin. Stir in honey. Allow mixture to cool. Add the lime juice to the
puree which is still in the blender. While blending, pour in the cold
cashew mixture. Blend for half a minute more.
Pour into a 1200ml (1
quart) mould which has been lightly oiled. Chill overnight.
44. FROZEN SINFUL
STUFF
Who could say no to this memorable
dessert? It's delightfully rich and creamy, fruity and spicy. Joanna
thinks it's too creamy.
Ingredients:
600ml (1 pint) thickened cream (whipping
cream) 1 cup mixed dried fruit 200g (about 7oz) condensed skim milk 155g (5oz) dark cooking chocolate |
90g (3oz) glace cherries, halved 60g (2oz) flaked almonds, lightly toasted ¼ cup Amaretto liqueur OR brandy ¾ teaspoon mixed spice |
Method:
Soak mixed
dried fruit in liqueur for at least an hour -- preferably
overnight.
Break chocolate into small pieces and melt in microwave
on HIGH for 1 minute 45 seconds, or in heat-proof bowl over simmering
water.
Whip the cream -- not too much, you don't want to make
butter. Stir in condensed milk and melted chocolate. Add mixed fruit,
glace cherries, nuts and mixed spice. Stir thoroughly. Freeze in a
two-litre container.
Now for the hardest part: be patient. You'll need
to wait at least eight hours before it's ready to enjoy.
45. BRENDA'S ICE
CREAM
Ingredients:
6 egg whites 1 cup castor sugar (superfine sugar) 600ml (1 pint) cream |
1 teaspoon instant coffee 2 teaspoons coffee liqueur OR gluten-free chocolate chips |
Method:
Beat the egg
whites until stiff. While still beating, gradually add the castor
sugar.
In a second bowl, beat the cream until it thickens but is
still a little soft. Add instant coffee and coffee liqueur and gently fold
into beaten egg whites.
Freeze. It does not have to be beaten
again.
Variations: Instead of coffee and coffee liqueur, use 1 to 2
teaspoons of orange essence and 2 mandarins blended in food processor OR
chopped pecans and liqueur OR liquid toffee. Brenda is a bit vague about
the exact details -- I'll have to stand at her shoulder and watch one
day.
46. APRICOT
MOUSSE
Delightful to eat, Apricot Mousse is
also wonderfully easy to make and low in fat. You may have to adjust the
amount of sugar depending on the brand of yoghurt used -- some are much
sweeter than others. The only disadvantage is that you have to wait for
four hours until it's ready to eat.
Ingredients:
425g (13 1/2oz) can apricots in
syrup 200g carton of low-fat apricot yoghurt ½ cup low fat milk |
1/3 cup hot water 2 tablespoons castor sugar (superfine sugar) 10g (3 teaspoons) gelatine |
Method:
Add the
gelatine slowly to the hot water, stirring quickly until it's all
dissolved.
Blend apricots and their syrup for two minutes. Add all
the other ingredients and blend briefly. Taste. If desired, add more
castor sugar. Blend for two or three minutes. By then it should be nice
and frothy.
Pour into the most attractive glasses you own and
chill.
47. MANGO
MOUSSE
You can use frozen mango
pulp for this recipe, if you can get it.
Ingredients:
2 medium mangoes 2 tablespoons castor sugar (superfine sugar) 1 tablespoon gelatin 3 tablespoons fresh orange juice |
300ml (½ pint) cream extra cream for decoration dark chocolate (optional) |
Method:
Puree the
mango flesh in a blender -- enough to produce two cups. Sprinkle gelatin
on juice, place over hot water to dissolve. Fold the dissolved gelatin and
orange juice through the puree.
Whip the cream until it forms soft
peaks and fold it gently through the mixture. Pour into attractive
glasses. Decorate with whipped cream and chocolate curls (made by grating
chocolate which has been kept in a refrigerator). Refrigerate.
48. MARSHMALLOW
COCONUT FRUIT
You can eat this either as a
dessert or with a salad. If you're making it for a crowd, make plenty.
People will come back for more. Warning: make sure that the marshmallows
you use are gluten-free. They often aren't. You can use fresh or canned
pineapple and manadrin pieces.
Ingredients:
440g (14oz) pineapple pieces,
drained 220g (7oz) mandarin pieces. 220g (7oz) gluten-free marshmallows 125g (4oz) desiccated or flaked coconut |
1 cup seedless grapes 2 cups sour cream ¼ teaspoon salt. |
Method:
Combine
everything in a bowl and chill overnight.
Alternative suggested by
Deanna Polakowski (DeannaP@cris.com): "Add 1 large bottle of drained
maraschino cherries. Besides adding another flavour to the recipe, they
also make it a very festive pink colour."
49. PAPAW
PRESENTATION
Ingredients:
half papaw per person combination of fresh fruit, for example strawberries, raspberries, blueberries fresh orange juice |
chopped nuts yoghurt, cream OR ice cream. |
Method:
Halve the
pawpaw, scoop out the seeds, pile in the fruit, drizzle with orange juice,
scatter with chopped nuts and serve with yoghurt, whipped cream or ice
cream.
50. JELLY FRUIT
RAINBOW
Great for children's parties -- easy to
make and colourful. If these fruit aren't available, try tinned mandarins,
tinned cherries, pineapple or whatever takes your fancy.
Ingredients:
3 kiwifruit 2 bananas 2 peaches |
85g (3oz) packet red jelly crystals 1 cup boiling water cream |
Method:
Peel and
mash the fruit separately. Placed the mashed kiwifruit in four glasses,
being careful to avoid getting it on the sides of the glasses. Follow with
a layer of mashed banana and a layer of mashed peach.
Dissolve the
jelly crystals and pour over the fruit. Refrigerate. Serve with a dob of
whipped cream, topped with a glace cherry.
51. CREAMY RICE
YOGHURT
A low-fat dessert -- so you won't feel
bad about eating the wicked fudge which follows.
Ingredients:
1 cup short grain rice 3 cups skim milk nutmeg |
200g (about 6½oz) low-fat apricot yoghurt
OR other flavour 410g (13oz) can unsweetened apricots, drained, OR other fruit |
Method:
In a
saucepan, bring milk and rice to the boil and then simmer until rice is
cooked -- about 15 minutes. Stir occasionally. Stir in yoghurt and
apricots, heat gently.
Sprinkle a little nutmeg on top and
serve.
52. APRICOT
FUDGE
Ingredients:
185g (6oz) brown sugar 250g (8oz) butter 400g (about 13oz) condensed skim milk |
2 cups dried apricots, chopped 2 packets gluten-free rice cookies, crushed |
Method:
Slowly heat
the sugar, butter and condensed milk until it's smooth and well blended.
Add the dried apricots and crushed biscuits. Mix well and spread in a
sponge roll tin.
Refrigerate.
53. NUTTY FRUITY
BALLS
I had lots of fun adapting this recipe
from the original, mainly because I didn't have the right ingredients in
the cupboard. The original recipe, from Ricegrowers' Co-operative Ltd,
used
1/2 cup of rice bran instead of cornflakes, dates instead of mixed
dried fruit, 1/2 cup of mixed peel instead of grated orange rind, ground
hazelnuts instead of whole mixed nuts, and 1 tablespoon of honey instead
of my 2 tablespoons of rice syrup.
Ingredients:
3 cups gluten-free cornflakes 1 cup mixed dried fruit OR dried fruit of your choice grated rind from 2 oranges 125g (4oz) mixed nuts OR your choice |
¼ cup brown sugar 1 tablespoon brandy (or gluten-free essence) 2 tablespoons gluten-free rice syrup extra ground hazelnuts |
Method:
Place
cornflakes, dried fruit, citrus rind, nuts and brown sugar in a blender.
Process until well chopped. Add brandy and rice syrup and process again
until the mixture forms a ball. Form into small balls and roll in ground
hazelnuts. Refrigerate for a few hours before serving. Next time I think
I'll try dried apricots and chocolate bits . . . or perhaps glace cherries
and chocolate . . .
54. CHEESE
SCONES
Ingredients:
1 egg 3 cups gluten-free (commercial mix) flour 5 teaspoons gluten-free baking powder |
2 cup grated tasty low-fat cheese 1 tablespoon grated parmesan pinch cayenne |
Method: Beat the egg with three-quarters to one cup of milk. Mix with as little handling as possible. Mix the dough to a stiff consistency and roll or pat out on a floured surface, to a thickness of about half to three-quarters of an inch. Bake at 450 Fahrenheit (230 C) for 10 minutes.
55. JOANNA'S TASTY
MUFFINS (English? Well, not
exactly)
As above, add chopped bacon, corn, extra egg
and extra milk (half to three-quarters of a cup). Make the mixture thin
enough to spoon into muffin pans. Yes, I know that's all awfully
imprecise, but that's the way Joanna is when it comes to cooking. Good
luck.