Category: Comfort

Pesto Potato Pasta

Warming: Pesto Potato Pasta

INGREDIENTS

  • 1/2 C Basil Pesto (made using garlic infused oil)
  • 425g gluten free Spaghetti Pasta
  • 400g Potato, peeled and cubed into 2x2cm pieces approximately
  • 1 C Green Beans, cut into 2cm pieces approximately
  • 1 Lemon, zested and juiced
  • 1/2 tsp Chilli Flakes
  • 1/2 tsp Salt (to taste)
  • 1/2 tsp Pepper, ground (to taste)

INSTRUCTIONS

  1. Add the pasta and potatoes to the boiling water and cook until the pasta is al dente and the potatoes have cooked through.
  2. Add the green beans to the pot to blanche a few minutes before the pasta and potatoes are ready.
  3. Drain the pot, reserving about 1/4 C of the pasta water.
  4. Add the pesto to the pot, along with the lemon zest and juice, chilli flakes, salt and pepper.
  5. Add some of the reserved pasta water, and mix to combine, adding additional water as required, until the required consistency has been reached and the pasta is well coated in the sauce.
  6. Serve while warm.
0

Cheesy Polenta

INGREDIENTS

  • 1/2 C Polenta
  • 2 C Water
  • 1/4 tsp Salt
  • 1 Tbsp Butter
  • 1/4 C Parmesan Cheese, grated
  • Milk, as required, optional

INSTRUCTIONS

  1. Add the water and the salt to a large pot and bring to the boil over a high heat.
  2. Reduce the heat to low, and slowly pour in the polenta and whisk constantly. Ensure there are no lumps.
  3. Cover the pot and simmer for 30 minutes, whisking every 5 minutes.
  4. Once it has reached a creamy consistency, add the butter and parmesan and stir through to combine.
  5. If the polenta is too thick, add a little milk and stir through to combine, continuing until you reach your desired consistency.

SERVE WITH

Caponata.

1

Leek Risotto

Creamy: Leek Risotto

INGREDIENTS

  • 4 Tbsp Butter
  • 2 Tbsp Garlic Infused Oil
  • 1 Leek, large, green tops only, thinly sliced
  • 4 tsp Thyme, dried or fresh
  • 2 Tbsp Sage, dried or fresh
  • 2 Bay Leaves
  • 1/2 tsp Salt
  • 1 1/2 C Arborio Rice
  • 1 C White Wine
  • 5 C Chicken or Vegetable Stock (5 tsp Chicken/Vegetable Stock Powder mixed into 5 C Water)
  • 4 Tbsp Cream, fresh
  • 1 C Parmesan, grated + extra to serve
  • 1 tsp Pepper, ground
  • 1 Tbsp Lemon juice
  • 70g Walnuts, chopped, optional

INSTRUCTIONS

  1. Melt the butter in a large pan over a medium heat along with the garlic infused oil.
  2. Add the leek, thyme, sage, and bay leaves, along with the salt. Stir occasionally until the leek is soft (don’t allow it to brown), this will take about 5 minutes.
  3. Meanwhile, heat a pan over medium-high heat. Add the walnuts and toast, stirring occasionally so they don’t burn.
  4. Once the walnuts have toasted, remove from heat and set aside.
  5. Add the rice to the leeks and stir through for a few minutes allowing the rice to gently toast.
  6. Add the wine, and cook, stirring occasionally, until the wine has been absorbed.
  7. Add the stock, one cup at a time. Continue stirring occasionally throughout, and wait for the liquid to be absorbed before adding the next cup.
  8. Once the stock has all been absorbed, stir through the cream, pepper, lemon juice, and the parmesan until combined.
  9. Serve topped with toasted walnuts and some grated parmesan.
1

Chicken Chimichangas

Crunchy: Chicken Chimichangas

INGREDIENTS

  • 2C Rice, uncooked
  • 4C Water
  • 2 tsp Chicken Stock Powder
  • 1 tsp Salt
  • 400g Shredded Chicken
  • 160g Black Beans, tinned, drained
  • Water
  • 1/2 tsp Cumin, ground
  • 1/4 – 1/2 tsp Chilli Powder
  • 1/2 tsp Oregano
  • 100g Cheddar Cheese, grated
  • 4 gluten free Tortillas
  • Oil, for frying

INSTRUCTIONS

  1. Wash the rice and add to a rice cooker, along with the water, chicken stock powder, and salt. Mix through. Turn on and leave until cooked.
  2. In a pot, add the drained black beans, a splash of water, and the cumin, chilli powder, and oregano.
  3. Heat the black beans for a few minutes and mix through the spices. Remove from heat.
  4. Heat a tortilla in the microwave or pan for 30 seconds. Remove from pan.
  5. Add some of the cooked rice in the middle of the tortilla, along with the shredded chicken, some of the black beans, and some of the cheese.
  6. Roll up like a burrito and leave the seam side facing down.
  7. OPTIONAL: Pin the seam shut with a toothpick.
  8. Heat a deep fryer, or pan, with oil for frying.
  9. Add the prepared burritos, seam side down, to the heated oil. If shallow frying, turn halfway through the cooking process. Fry until golden brown on all sides.
  10. Remove from the oil and drain excess oil on a wire rack or paper towel. Remove the toothpick if it was used.
  11. Serve with accompaniments.

SERVE WITH

Guacamole or mashed avocado, diced tomatoes, sour cream, and coriander.

0

Four Cheese Pasta

Rich and Comforting: Four Cheese Pasta

INGREDIENTS

  • 300g gluten free Penne
  • 70g Walnut pieces
  • 1 Tbsp Butter
  • 1 Tbsp Garlic Infused Oil
  • 1 Tbsp Cornflour
  • 1 C Milk
  • 1C Cheddar Cheese, gently compacted, grated
  • 1/2 C Parmesan Cheese, gentled compacted, grated
  • 50g Blue Cheese, crumbled
  • 1/2 C Gouda Cheese, grated
  • 1 tsp Nutmeg, ground
  • 200g Spinach
  • Salt, to taste
  • Pepper, to taste

INSTRUCTIONS

  1. Cook pasta according to packet instructions, then drain and set aside.
  2. In a pan over medium-high heat, add the walnuts and toast over the dry heat for a few minutes.
  3. Remove from heat once toasted.
  4. In a separate pan over medium-high heat, add the butter and the garlic infused oil.
  5. Add the cornflour, and mix through.
  6. Add the milk slowly, stirring in the cornflour mixture, ensuring it is not lumpy.
  7. Add the cheddar, parmesan, blue, and gouda cheeses. Mix through until melted.
  8. Add the nutmeg and the spinach, along with the salt and the pepper.
  9. Add the cooked pasta to the pan, and mix through.
  10. Serve immediately.
0

Cottage Pie

Hearty: Cottage Pie

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 1kg Beef Mince
  • 400g tin of diced Tomatoes
  • 1 tsp Beef Stock Powder
  • 1 Tbsp Tomato Paste/Sauce (FODMAP friendly)
  • 1 Tbsp Mixed Herbs
  • 1 tsp Brown Sugar
  • 2C Mixed Vegetables, diced (I used peas, carrots, corn, beans)
  • Salt, to taste
  • Pepper, to taste
  • Parsley, to serve
  • 600g Potatoes, peeled and chopped into small bites
  • 2 Tbsp Butter
  • 1/4C Milk, approximately

INSTRUCTIONS

  1. Heat oven to 180°C on fan bake.
  2. Add potatoes to a large pot of water and bring to the boil on the stove top. Cook through (approximately 20 minutes).
  3. Heat garlic oil in pan on high heat. Break mince into pieces and add to pan. Stir occasionally until meat is browned.
  4. Add beef stock, salt, pepper, and mixed herbs, along with the tomato paste and brown sugar.
  5. Add the mixed vegetables and cook for a few minutes.
  6. Simmer until liquid is slightly reduced then transfer to a baking dish, approximately 30x20cm.
  7. Once the potatoes are cooked through, drain almost all of the water from the pot.
  8. Add some salt, pepper, the butter, and the milk.
  9. Mash potatoes until smooth, adding extra milk if required.
  10. Add the potatoes on top of the meat in the baking dish, spreading across the entire top. Leave rough or smooth over.
  11. Add the baking dish to the oven and cook on the lower rack for about 45 minutes until starting to brown.
  12. Once cooked, remove from the oven and add chopped parsley over the top to serve.

SERVE WITH

A green salad.

0

Bacon and Egg Pie

Classic: Bacon and Egg Pie

INGREDIENTS

  • 9 Eggs, whisked
  • 6 pieces of Streaky Bacon, chopped into 1×2 cm pieces
  • 3-4 gluten free Flaky Pastry sheets
  • 1 Spring Onion stalk, green tops only, thinly sliced
  • Salt, to taste
  • Pepper, to taste

INSTRUCTIONS

  1. Heat oven to 200°C on fan bake.
  2. Reserve approximately two tablespoons of whisked egg in a separate bowl.
  3. Add the salt and pepper to the large bowl of whisked egg and stir to combine.
  4. Grease a baking dish, approximately 15x30cm.
  5. Line the base and sides of the baking dish with half of the pastry.
  6. Put the lined baking dish into the oven for 5 minutes then remove from the oven.
  7. Lay about half of the bacon on top of the partially cooked pastry.
  8. Add about 2/3rds of the egg on top of the bacon.
  9. Add the remaining bacon on top of the egg.
  10. Sprinkle the spring onions on top of the bacon.
  11. Add the rest of the egg (excluding the reserved two tablespoons) on top.
  12. Layer on top the other half of the pastry, pinching the edges together with the bottom layer.
  13. Cut a few small crosses carefully into the top of the pastry to allow any steam to escape.
  14. Brush the top of the pastry with the reserved whisked egg.
  15. Bake in the oven for 30 minutes until fully cooked and golden on top.

SERVE WITH

A green salad.

ALTERNATIVES

Add vegetables into the pie before baking – diced carrots, peas, corn kernels.

Add 1C of cheddar cheese into the pie.

0

Lemon Carbonara

Comfort: Lemon Carbonara

INGREDIENTS

  • 500g gluten free Spaghetti
  • 1/2 tsp Salt
  • 1 Tbsp Olive Oil + 1 tsp Olive Oil
  • 165g Streaky Bacon, sliced into 1x2cm pieces
  • 4 Egg Yolks
  • 75g Parmesan, grated
  • 1 Lemon, zested and juiced (stored separately)
  • 1/2 tsp Black Pepper, freshly cracked

INSTRUCTIONS

  1. Boil water in a pot, add the salt and 1 tsp of the Olive Oil, then add the spaghetti.
  2. Cook the spaghetti until al dente, then drain while reserving the cooking water.
  3. Meanwhile, add the egg yolks to a small bowl, along with most of the grated parmesan and lemon juice. Mix together.
  4. Heat a pan over medium-high heat along with the tablespoon of olive oil. Add the bacon and cook through.
  5. Add the drained spaghetti to the pan, and toss the bacon and oil through the pasta.
  6. Add some of the reserved cooking water to the pan (about 30ml), along with the egg/parmesan/lemon juice mixture). Toss continuously, to make a creamy sauce, adding additional water as required.
  7. Serve immediately, topped with the last of the grated parmesan, lemon zest, and black pepper.
0

Frenched Lamb Rack

Bursting with Flavour: Frenched Lamb Rack

Serves 2

INGREDIENTS

  • 600g-1kg Lamb Rack/s
  • A few sprigs of Rosemary
  • 10g Butter
  • 2 Tbsp Garlic Infused Oil
  • Salt, to taste
  • Pepper, to taste

INSTRUCTIONS

  1. Heat the oven to 180°C.
  2. Heat the butter and one tablespoon of garlic infused oil in a pan over a medium-high heat.
  3. While it is heating, cover the lamb rack/s in the remaining garlic infused oil, salt, pepper, and the rosemary.
  4. Sear the lamb in the heated pan on all sides, only enough to brown it.
  5. Place the lamb into an oven tray, along with the liquids from the pan.
  6. Roast for 20 minutes.
  7. Remove from oven, and let rest for 10 minutes.
  8. Slice, and serve.

SERVE WITH

Mashed or roasted potatoes, green vegetables such as beans or broccoli, and gravy or mint sauce.

0

Chicken, Cranberry & Camembert Pizza

A Treat for your Taste Buds: Chicken, Cranberry & Camembert Pizza

INGREDIENTS

  • 250g Chicken, cooked, shredded, sliced, or diced into small cubes
  • 2x gluten free Pizza Bases
  • 2 C Cheddar Cheese, grated
  • 125g Camembert Cheese, sliced in about 0.5cm pieces and halved
  • 180g Cranberry Jelly

INSTRUCTIONS

  1. Pre-heat the oven to 180°C.
  2. Place each pizza base on an oven proof tray, then slather each pizza base in 90g of the cranberry jelly.
  3. Cover each pizza base in half each of the grated cheddar cheese.
  4. Add the camembert cheese pieces over each pizza base, along with the chicken pieces.
  5. Place the pizzas in the oven and cook for 20 minutes.
  6. Serve immediately while hot.

SERVE WITH

A green salad.

0

Website Powered by WordPress.com.

Up ↑