Category: Winter

Basic Macaroni and Cheese

Basic Macaroni and Cheese

Serve as a main or as a side.

INGREDIENTS

  • 160 g Cheddar Cheese, grated
  • 3 1/2 C Milk
  • 2 Tbsp Cornflour
  • 1 tsp Chicken Stock
  • Pinch of Salt, ground
  • Pepper, ground, to taste
  • 3 C gluten free Pasta (I used macaroni, however penne or spirals are also great options)

INSTRUCTIONS

  1. Cook pasta according to packet instructions, then drain.
  2. Meanwhile, add 1/4 C of milk to a ramekin and add the cornflour. Mix well.
  3. Heat 3 1/4 C of milk in a pot over medium-high heat.
  4. Add the milk & cornflour mixture, and stir constantly, ensuring you scrape the bottom so that the mixture doesn’t stick.
  5. Keep stirring until the mixture has thickened, about 5 or 10 minutes, then remove from heat.
  6. Add the chicken stock, salt, pepper, and cheese, and mix through so that the cheese melts through.
  7. Add the cheese sauce to your drained pasta and mix through.
  8. Serve while hot.

SERVE

Garnish with chopped parsley.

ALTERNATIVES

Add some cooked, diced bacon or chicken, or some cooked, cubed mixed vegetables through (i.e. carots, beans, peas, corn (following FODMAP serving size limits).

2

Creamy Chicken Pasta

INGREDIENTS

  • 1-2 Chicken Breasts, large, diced
  • 2 Tbsp Garlic Infused Oil
  • 300ml Cream
  • 1 Tbsp Mixed Herbs
  • 1 tsp Chicken Stock Powder
  • 150g Baby Spinach
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper, ground
  • 1 tsp Balsamic Vinegar
  • 40g Parmesan Cheese, grated, plus extra to serve
  • 250g gluten free Pasta (I used penne)

INSTRUCTIONS

  1. Cook pasta according to packet instructions and drain once it is cooked to al dente.
  2. Meanwhile, heat the garlic infused oil in a pan over a medium-high heat.
  3. Add the chicken and cook through, until lightly browned.
  4. Add the cream and mixed herbs, along with the chicken stock powder, and mix through.
  5. Simmer until the cream has thickened slightly.
  6. Add the baby spinach, salt, pepper, balsamic vinegar, and parmesan cheese, and mix through.
  7. Cook until the baby spinach has wilted.
  8. Add the pasta to the pan and stir through the creamy chicken mixture.
  9. Serve immediately.
0

Thai Green Curry

INGREDIENTS

  • Curry Paste: 1 tsp Coriander Roots, finely chopped
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Black Pepper Powder
  • 1/2 tsp Tumeric Powder
  • 2 tsp Ginger, grated
  • 3 Kaffir Lime Leaves, finely sliced
  • 1 Tbsp Lemongrass, minced
  • 1 tsp Salt
  • 2 tsp Brown Sugar
  • 1/4 tsp Shrimp Paste
  • 1 tsp Chilli Powder (mild, add more to taste)
  • 1 1/2 Tbsp Canola Oil
  • Curry: 5 Kaffir Lime Leaves, finely sliced
  • 2 C Coconut Milk
  • 1 Tbsp Fish Sauce
  • 1 tsp Brown Sugar
  • 190g Carrot, thinly sliced (4 small carrots)
  • 140g Capsicum, thinly sliced
  • 100g Broccoli
  • 220g tin of Bamboo, drained

INSTRUCTIONS

  1. Roughly chop all of the curry paste ingredients (excluding the canola oil) and blend in a food processor.
  2. Add in the canola oil and blend together to finish the curry paste.
  3. Heat a wok over medium-high heat.
  4. Add the spice paste and cook for a minute, stirring occasionally.
  5. Add the curry ingredients into the wok with the spice paste and bring to a boil.
  6. Once boiled, reduce heat to medium and simmer for about 10 minutes.
  7. Serve with steamed rice.
0

Curried Sausages

Spicy: Curried Sausages

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 8 Beef Sausages, sliced into thin rounds
  • 2 Tbsp Curry Powder
  • 1/2 tsp Chilli Powder (to taste)
  • 1 tsp Tumeric
  • 2C Water
  • 2 Tbsp Cornflour
  • 2 Bay Leaves
  • 2 tsp Beef Stock
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

INSTRUCTIONS

  1. Heat the oil in a pan over a medium high heat.
  2. Add the sausages, face down and cook for a few minutes until browned. Flip over and cook the other side until browned.
  3. Add the curry powder, chilli powder, and tumeric and fry until fragrant.
  4. In a separate bowl, add the cornflour and approximately 1/3C of the water. Stir until combined and there are no lumps.
  5. Add the 1 & 2/3C water into the pan, followed by the cornflour and water mixture. Stir to mix.
  6. Add the bay leaves and beef stock, along with the salt and pepper.
  7. Simmer the curry until thickened to your desired consistency.

SERVE WITH

Mashed potato and beans, peas, or carrots.

ALTERNATIVES

Add 2C of mixed vegetables (corn, peas, beans, carrots in 1x1cm pieces) into the curry while it simmers for some vegetable goodness.

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

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

Quick Beef & Mushroom Stroganoff

Flavoursome: Quick Beef & Mushroom Stroganoff

INGREDIENTS

  • 500g Mushrooms (Oyster), sliced
  • 500g Beef Steak (any works, I used rump), thinly sliced
  • 20g Butter
  • 2 Tbsp Garlic Oil
  • 1 Tbsp Olive Oil
  • 2 tsp Paprika, sweet (smoked would also work)
  • 1 tsp, Beef Stock Powder
  • 2 tsp Soy Sauce
  • 2/3 C Water
  • Salt and Pepper, to taste
  • 200g Sour Cream
  • Parsley, chopped, for garnish

INSTRUCTIONS

  1. Prep all ingredients into small bowls, including side dish ingredients (start cooking as appropriate during this recipe). Start rice/potatoes/pasta now.
  2. Heat 1 tbsp of garlic oil in a pan over a high heat. Add half of the beef and cook through until browned. Transfer to a bowl, and cook the remaining beef with another heated tbsp of garlic oil. Transfer the remaining cooked, browned beef into the bowl.
  3. Start cooking your sauteed vegetables now.
  4. Over a medium-high heat, melt the butter and add olive oil. Add the sliced mushrooms to the pan and cook until softened.
  5. Add the paprika and stir through, cooking until fragrant.
  6. Add the soy sauce, water, and beef stock powder and stir to combine. Bring to the boil, then reduce the heat to low.
  7. Add the sour cream to the pan, along with the cooked beef. Stir until the beef has warmed through.
  8. Season to taste with salt and pepper.
  9. Serve immediately with the prepared sides, and sprinkle with parsley.

SERVE WITH

0

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