2 cups gf fresh chorizo
¼ cup sundried tomato, chopped
20 g butter
20 g gluten free cornflour
375 g (1 ½ cups) milk
200 g cheddar cheese, grated plus extra to top
¼ teaspoon mustard powder (or 1 teaspoon wholegrain mustard and 1 teaspoon Dijon mustard)
250 g gluten free pasta (macaroni, spirals, penne, shells)
Preheat oven to 180C.
Remove skins from chorizo and break up or cut into small pieces. Heat 1 tablespoon of olive oil in frying pan and cook the sausage, breaking up as you go.
In a medium saucepan melt the butter and then stir in the flour to create a smooth butter flour mix. Slowly add the milk a tablespoon at a time stirring to create a smooth sauce. Bring to a gentle simmer, stirring constantly to ensure no lumps. Stir in the cheese and mustard powder and bring back to a gentle simmer. Continue simmering on low heat for about 4 minutes or until smooth and thick.
Cook the pasta according to the instructions.
Add the pasta, cooked sausage and sundried tomatoes to the cheese sauce. Stir to combine and transfer to a baking dish. Sprinkle with the extra cheese and bake for 20 minutes until bubbling and cheese has melted.
The Gluten Free Scallywag Magazine 2013-2014
There was an article in the local paper on the weekend about a food stylist who talked of being scared of soups and I totally understand what she means.
For me, any food that is in the palette of brown or cream, definitely is a ‘too hard’ challenge for this amateur. Making spaghetti bolognaise look good requires a super human effort and a professional photographer.
But tonight, my son asked for Carbonara Pasta Bake and so here it is: a simple tasty recipe and a not so professional photo shoot…..
300 g dried gluten free pasta (I use Barilla Gluten Free Elbows)
2 teaspoons olive oil
2 cloves garlic, crushed
6 slices prosciutto, chopped (or use bacon or chorizo or ham)
4 eggs, lightly beaten
300 ml reduced fat thickened cream
3 green onions, thinly slices
¾ cup finely grated parmesan cheese
Mixed salad leaves, to serve
Preheat oven to 180 C fan forced. Lightly grease a 5 cm deep ovenproof dish or a disposable alfoil tray.
Cook pasta in a large saucepan of boiling water, following packet instructions, until tender. Drain and return to pan.
Heat oil in a frying pan over medium – high heat. Add garlic and prosciutto. Cook stirring for 3 – 4 minutes or until prosciutto is crisp.
Add prosciutto mixture to pasta.
Add eggs, cream and onion and ½ cup cheese. Toss to combine.
Transfer to prepared dish and sprinkle with remaining cheese. Cover with foil.
Bake for 10 minutes. Remove foil. Bake for a further 10 minutes or until golden brown.
Serve with salad.