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  • Creamy Chicken and Bacon Gluten Free Pasta

    Ingredients

    • 1 500gm pack GF Pasta Swirls
    • 250 g bacon , chopped
    • 250 g chicken breast , cut in half horizontally then into strips
    • 2 x 1 tbsp (30 g) butter
    • 4 tabs garlic, minced
    • 1/2 small onion , finely chopped (brown, white or yellow)
    • 3/4 cup (185ml) heavy cream / thickened cream
    • 1 cup pasta cooking water
    • 250gm pack parmesan grated
    • parsley to serve

    Instructions

    1. Bring a large pot of salted water to boil. Add pasta and cook for time per packet MINUS 2 minutes
    2. SCOOP OUT 1 x cup of pasta cooking water, then drain.
    3. Meanwhile, cook bacon until golden, then season chicken and cook in same pan
    4. Wipe out pan, Over medium heat, melt butter. Add garlic and onion, cook for 3 – 4 minutes until onion is light golden and soft.
    5. Add cream, about 3/4 cup pasta water and parmesan. Stir, then simmer for 2 minutes until it reduces slightly – you don’t need to be exact here. Season with salt & pepper.
    6. Add pasta and toss gently in the sauce for about 1 1/2 minutes. The sauce will thicken and coat the pasta, do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of pasta water.
    7. Toss through bacon and chicken.
    8. Sprinkle with parsley to serve.

    I made this the other night and it was great.  Only takes about 20 mins to make and can be served with green least salad or steamed veges.

  • Lemon JAM not Marmalade – sweet and tangy at the same time.

    • 2 cups Lemon pulp (no peel, seeds or pip)
    • 2 cups sugar
    1. Puree the lemon pulp
    2. Add pulp and sugar to large saucepan
    3. Boil to hot boil,  if cooked cooler it will be more runny.  Cooked hotter means thicker.
    4. Bottle safely.

    NOTE:  There will be froth, if too much remove with a sieve.  I used a bigger pan to keep all.

  • Fingers and Forks – proven 1967 recipes

    Yesterday I received a precious book.  Fingers and Forks – South Australian CWA Inc recipe book from 1967.  One of my favorites from when we were kids.

    MOCK CHICKEN SAVOURY

    • 1 tomato
    • 1 onion
    • 1 tab grated cheese
    • 1 tab butter
    • 1/2 teas mixed herbs
    • 1 egg
    • salt and pepper to taste
    1. Remove skin from tomato, slice & dice onion & tomato and cook with all other ingredients (NOT egg) until onion is tender.
    2. Lastly add beaten egg and stir until the mixture thickens.
    3. Butter slices of brown or white bread and spread with the mock chicken.
    4. Cut into fingers or shapes and bake in oven until crisp and slightly brown.

     

     

  • Most refreshing Tomato Dish – best company is a cold beer !

    • Tomatoes
    • Onion
    • Coriander
    • Salt
    • Pepper
    • Balsamic

    Chop tomatoes and onions to small cubes.  Mix in some coriander, salt, pepper and Balsamic.

    Enjoy on it’s own, or with some cheese and crackers.  Delightful!

     

  • Foundation Biscuit Mix – chocolate, rock, honey, peanut, ginger, etc, etc.

    • 115gm butter
    • 1/2 cup caster sugar
    • 1 egg
    • 2 cups SR Flour
    • Vanilla
    1. Cream butter and sugar
    2. Add egg, then sifted flour and vanilla
    3. Place teaspoons on greased trays and bake at 180 until golden brown.

    I usually make a double batch, divide into three or four, and add sultanas to one batch, choc chips to another, coconut to the third.  Use whatever you have available from the pantry

    For those of you who require Gluten Free. I made a double quantity of everything BUT the flour.   I used 3 cups of GF SR Flour with 3 heaped teaspoons of xanthe Gum. Turned out really well.  The consistency was a little more like a pastry ball than the regular biscuit mix.  Yumm!!

  • Old Fashioned Tomato Relish – traces back to 19th century in the US rural areas.

    • 4 cups tomatoes chopped
    • 1 large brown onion sliced
    • 4 tabs red wine vinegar
    • 8 tabs maple syrup
    • 4 tabs brown sugar
    • cracked pepper
    • Basil fresh
    • 1 chilli seeded and chopped
    1. In lge sauce pan, place ALL ingredients
    2. Stir over medium heat and stir to combine
    3. Increase heat and bring to boil stirring all of the time
    4. Reduce heat to medium and simmer for 30 mins approx
    5. Reduce heat again and simmer for a further 15 mins approx
    6. When mixture starts to thicken, remove from heat and allow to cool
    7. Spoon into bottles

     

     

  • Bacon Potato Pie – Creamy,cheesy comfort food

    • 6 large Potatoes peeled
    • 250gm Shortcut Bacon cubed
    • 1 large Onion sliced
    • 1 tab crushed Garlic
    • 1 tab oil
    • 4 eggs
    • 200ml cream
    • 1 1/2 cups grated cheese
    1. Boil potatoes until tender and set aside in colander
    2. Place oil in lge frypan, heat and cook onion until soft
    3. Add Garlic and Bacon.  Cook until bacon is becoming crisp
    4. Grease pie dish
    5. Add bacon, onion and garlic mixture to pie dish
    6. Place boiled potatoes on top of mixture
    7. In separate jug, place eggs and beat lightly, add cream
    8. Place grated cheese over potato mixture
    9. Pour egg and cream mixture over cheese
    10. Bake in oven at 200deg until golden and cooked through

     

     

     

  • Cheesy Pumpkin Pie – everyone loves pumpkin

    • 1 onion thinly sliced
    • Approx 500gm cubed pumpkin
    • 2 teas balsamic vinegar
    • 2 eggs lightly beated
    • 100ml pure cream
    • 120gm grated cheese
    • 2 tabs grated parmesan cheese
    1. Heat oil in large pan, add onion, cook until soft
    2. Add pumpkin and cook, stirring occasionally for 2-3 minutes
    3. Add 1/2 cup water and bring to simmer
    4. Cover and cook for 20 mins on low heat until pumpkin is soft
    5. Add sugar and vinegar and allow to cool
    6. Place the cooled pumpkin mixture in a large bowl.
    7. Add eggs and cream, season well with salt and pepper
    8. Stir in half the cheese
    9. Place the pumpkin mixture in a well greased pie dish
    10. Sprinkle with remaining cheese and parmesan
    11. Bake in 200deg oven until golden and cooked through

  • Premium Cauliflower Cheese Tart – vegetables in a tart.

    I made this one today, with no shell, keeping it gluten free.  Yum!

    • 4 eggs
    • 1 medium cauliflower, cut into small florets
    • 1 tbs olive oil
    • 1 medium onion, finely chopped
    • 2 teaspoons crushed garlic
    • 200gm bacon, chopped
    • 500ml thickened cream
    • Large pinch of freshly grated nutmeg
    • 175g tasty cheddar grated
    • 125gm parmesan grated
    1. Line pie dish with greaseproof paper, (I spray with oil first, then paper, and then a small smidgen of GF flour)
    2. Place cauliflower in pot of cold salted water.  Bring to boil and cook until just tender
    3. Drain and set aside.
    4. Heat oil in frypan and cook onion, garlic and bacon, until just becoming crispy.
    5. Set aside
    6. In separate bowl beat eggs, cream and nutmeg and season to taste.
    7. Place onion mix over bottom of prepared pie dish.
    8. Place cauliflower on top of the onion mix.
    9. Last of all pour egg mix over the top
    10. Place in oven at 180 deg and cook until golden brown.

     

  • Pasta e Ceci – Italian Pasta and Chickpea Stew

    This version of Pasta c Ceci is more stew than soup.  It can be loosened up with a bit more water  if preferred.

    • 3 tabs olive oil
    • 1 medium yellow onion chopped finely
    • 3 teaspoons crushed garlic
    • 2 teaspoons fresh rosemary chopped
    • 1/2 teas red pepper flakes (I used chilli flakes)
    • salt and pepper
    • 1 cup canned whole tomatoes, drained (I used home made tomato)
    • 1 can chickpeas rinsed
    • 1 cup ditalini (I used GF Elbows)
    • 4 cups chopped kale
    • grated pecorino for serving
    1. Heat oil in a pressure cooker over medium heat
    2. Add onion and cook, stirring occasionally until softened and with NO color
    3. Add garlic, rosemary and red pepper flakes, and cook for 1 minute
    4. Season with salt and pepper
    5. Add tomatoes and chickpeas, breaking up the tomatoes and smashing about 1/2 cup of the beans
    6. Add 3 cups of water and bring to boil over high heat.
    7. Add the pasta and simmer stirring often to make sure it doesn’t stick to the bottom of the cooker
    8. Cook until the pasta is al dente, approx 10 minutes
    9. The water will be absorbed, if you prefer brothier, add 1/2-1 cup water and simmer until warmed through, approx 1 minute more
    10. Season with salt and pepper to taste
    11. Add kale and stir until wilted.  Taste and adjust seasoning accordingly
    12. Ladel into bowls and top with grated cheese and a drizzle of olive oil

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