Everyone has their own variation of this recipe so just remember to make it as plain or exciting as the tastes of your guests.
This is my plain version sure to please teenagers who don’t like too many vegetables in their fried rice.
3 tablespoons peanut oil
3 cups jasmine rice
1 onion diced finely
3 rashers bacon, diced
300 g chicken breast sliced finely or 300 g left over roast chicken
1 carrot grated
3 shallots sliced on angle
50 g slivered almonds toasted
Handful of frozen corn and peas
Salt and pepper to taste
2 – 4 tablespoons gluten free soy sauce
Prepare 3 cups jasmine rice as per cooking instructions for rice cooker.
Beat eggs with 1 tablespoon of water and pour mixture into a non stick pan and fry until cooked. Cool and dice.
Heat 1 ½ tablespoons of oil in large fry pan and then add onion and cook until soft. Add in bacon and chicken and fry until brown.
Add in rice and 1 ½ tablespoons oil. Stir to incorporate all ingredients.
Add in carrot, diced egg, peas and corn and stir.
Season with soy sauce and salt and pepper and stir to combine.
Serve rice with a sprinkling of shallots and almonds.
NB Other additions: finely sliced capsicum, celery finely sliced on an angle, cooked prawns, small pieces of broccolini.
Before recipes became complicated, before supermarkets stocked mascarpone and before Tiramisu came into vogue, our family enjoyed ‘Savioardi Cake.’
This is our family favourite, enjoyed most Christmas lunches and as long as you use Schar Savioardi Biscuits, gluten free.
This is also a family recipe from the days gone by when measurements weren’t precise nor written down and ‘to taste’ was a common notation. I have a recipe from my nonna which reads – one sifter of flour. You certainly had to have a feel for baking in those days.
600 ml thickened cream
Line a loaf tin with baking paper making sure to have paper overhanging.
Whip cream together with icing sugar and instant coffee to taste.
Dip biscuits in marsala on both sides and place as a layer in tin. DO NOT SOAK THE BISCUITS. DIP ONLY.
Cover the layer of biscuits with cream mixture.
Repeat layers finishing with cream.
To plate, gently lift the Tiramisu out of the tin and slide or using cake servers, move to serving plate.
Finely grate chocolate over the top.
You can also prepare the Tiramisu in a bowl, like my sister’s version in the photo with walnuts sprinkled over the top. Or you could present the dessert in individual glasses
No proving time makes this an easy quick loaf.
200 g gluten free white flour
1 teaspoon salt
3 teaspoons gf baking powder
284 ml buttermilk (or milk with a squeeze of lemon)
2 teaspoons tomato puree
2 tablespoons olive oil
50 g sundried tomatoes chopped
30 g green olives sliced
Heat oven to 180 C (160 C fan forced)
Mix the sifted flour, salt and baking powder in a large bowl.
In a separate bowl, whisk the buttermilk, eggs, puree and oil.
Fold the wet ingredients into the dry mix and then add tomatoes and olives.
Oil a 900 g loaf tin and pour in mixture.
Bake for 50 – 60 minutes until a skewer comes out clean.
Turn out onto wire rack until cool.
Struggling with your gluten free diet because you feel you can no longer eat some of your favourite cakes?
Once you get more confident with gluten free baking, you might just find that a packet cake mix plus a bit of tweaking could just be the answer.
1 pkt Basco Golden Butter Cake Mix
3 tablespoons softened butter/margarine
2/3 cup buttermilk
1 teaspoon Vanilla extract
2 tablespoons cocoa, sifted
1 tablespoon red food colouring
125 g cream cheese
25 g unsalted butter, softened
60 g icing sugar mix
1 ½ teaspoons milk
Place all ingredients in a large bowl and with an electric beater, mix on low until all ingredients are combined.
Beat for 2 minutes on medium speed.
Divide batter between cupcake papers.
Bake in a moderate oven 180 C (fan forced 160C) for 15 – 20 minutes until a skewer comes out clean. Allow to cool.
Place cream cheese and butter in a bowl and beat for 8 – 10 minutes with an electric mixer. Add icing sugar and beat for a further 5 – 6 minutes until smooth. Add the milk and beat until just combined. Top the cupcakes with the icing.
I put together a cookbook of family favourite gluten free recipes for my son as a Christmas gift and found that it was going to take longer than I thought . Unfortunately a number of our family favourites have never been committed to paper before. It is literally, a pinch of this, a bit of that and measurements are all to do with the feel of things and sometimes the ingredients on hand. I hope I have got it right and that this recipe translates into a tasty pasta sauce.
1 pkt San Remo Spaghetti
2 tablespoons butter
1 medium onion diced finely
1 stick celery diced finely
3 cloves garlic diced finely
2 rashers bacon diced
150 g tomato paste
500 g minced beef
100 ml chicken stock
Salt and pepper to taste
Heat oil in large fry pan.
Add olive oil and butter until melted. Add in onion and cook until soft.
Add in bacon and celery until bacon is browned then add in garlic.
Add mince a little at a time until browned. Stir in tomato paste and chicken stock and seasoning to taste.
Bring to boil and then reduce and simmer for 30 – 40 minutes.
Boil pot of boiling water and cook spaghetti until tender and drain.
Combine meat sauce with spaghetti and stir until spaghetti is coated in sauce.
NB Use penne pasta to make pasta bake: layer penne, mince, cheese, penne, mince and cheese and cook in oven for 30 minutes.
Another Mexican favourite for our household.
Beef and Marinade
700 g tender beef steak (rump or sirloin) cut into strips
½ lime, juiced
1 – 2 tablespoons olive oil
Large pinch of chili powder
Large pinch of cumin ground
Large pinch of paprika
Olive oil for frying
1 – 2 avocados diced and tossed with juice from ½ lime
125 ml sour cream
Tomato Salsa (4 ripe tomatoes diced, 2 shallots sliced finely, 1 red chili finely diced, 3 tablespoons coriander chopped, salt and pepper to taste)
1. Combine steak strips, garlic, lime, chili powder, cumin, paprika, oil, salt and pepper and mix well. Cover and refrigerate for 30 minutes.
2. Assemble the tomato salsa.
3. Heat a little oil in a frying pan. Cook the beef mixture in batches and stir fry over high heat until browned and just cooked through.
4. Serve with heated tortillas, salsa, avocado and sour cream.
Teamed with Glutino Bagel Chips or home made Corn Chips, this Basil Pesto is worth the effort.
50 g pine nuts, toasted
50 g parmesan cheese, grated
2 cloves garlic, peeled
125 ml olive oil
2 teaspoons lemon juice
Ground black pepper and sea salt to taste
Place all ingredients into the chopper bowl of your stick blender and process until smooth.
If you are looking for inspiration for the 500 g mince you have on hand, then give this recipe a try.
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
3 shallots, finely chopped
2.5 cm ginger finely grated
500 g pork mince
1 tablespoon fish sauce
2 tablespoons gf soy sauce
1 tablespoon Thai red curry paste
1 tablespoon kaffir lime leaves
10 cherry tomaotes diced
2 tablespoons coriander chopped
Salt and pepper
- Heat the oil in a large frying pan over medium heat. Add the garlic, shallots and ginger and stir fry for 2 minutes.
- Stir in the pork and continue stir frying until golden brown.
- Add in the fish sauce, soy sauce, curry paste and lime leaves and stir fry for a further 2 minutes on high heat.
- Add the chopped tomatoes and cook for a further 5 minutes, stirring occasionally.
- Stir in coriander and salt and pepper to taste.
- Serve on a bed of rice vermicelli noodles or serve in a lettuce cup.
Great for an easy weekend meal or a snack or a way to use up left over meats.
There are so many variations on this theme with this recipe using a few core ingredients. You can use left over roast chicken or a store bought bbq chicken or shredded Sun Pork. You can substitute cabana for chorizo and you can add in 1/4 cup taco sauce or a small can of red kidney beans.
500 g cooked chicken diced
4 shallots, finely sliced
2 chorizo chopped and cooked
1 red chili finely diced
150 – 200 g grated cheese (we use a Pizza Cheese packet mix or use half mozzarella and half cheddar)
Salt and pepper to taste
8 corn tortillas
Place all ingredients in a bowl and mix to combine.
Lay out 4 corn tortillas and divide mixture evenly between them. Top with remaining tortillas.
Place under the griller (two at a time) or use a large heavy duty non stick frying pan (one at a time).
Once browned, turn over tortilla and cook the other side until the cheese is melting.
Cut quesadillas into quarters and serve.
An oldie but a goodie and gluten free… Florentines
In a light bulb moment in our early days of gluten free, I realised that there WERE some of my favourite recipes that I could still use. This is one of those recipes that I hadn’t made for a long, long time but it has now resurfaced as a favourite gluten free item.
You can make this recipe as a slice as per the recipe or alternatively drop spoonfuls onto baking paper or spoon mixture into lightly oiled patty cake tins. The last time I made Florentines, I used a scone cutter and spooned and tampered the mixture for a more uniform Florentine. Once cooled spread or drizzle with melted chocolate.
You can change the mixture according to the fruit and nut mix you have in the pantry.
185 g (gf) dark chocolate
3/4 cup sultanas
2 cups crushed (gf) cornflakes
1/2 cup roasted unsalted peanuts
60 g glace cherries
2/3 cup condensed milk
1. Line base of lamington tin 28 cm x 18 cm with greased aluminium foil.
2. Melt chocolate over double boiler or in microwave.
3. Spread chocolate into tin and refrigerate until set.
4. Combine sultanas, cornflakes, peanuts, chopped cherries and condensed milk into bowl and mix well.
5. Using back of spoon, spread mixture over chocolate base.
6. Bake in moderate oven 15 – 20 minutes.
7. Cool, refrigerate until set and then cut into squares.
(the Australian Women’s Weekly, “The Big Book of Beautiful Biscuits”)