Just a quick and easy smoothie to make as a snack or for when you don't feel like making a traditional breakfast. A great pick me up that tastes wonderful.
INGREDIENTS:
1/4 cup low fat milk
1/2 cup strawberry yoghurt
1/4 cup crushed ice or ice blocks
1/2 cup pineapple chunks
1 banana, peeled and chopped
1/2 teaspoon liquid honey
METHOD:
Put all ingredients into a blender and blend for about 20 seconds. Can also use a hand held blender. Just place ingredients into long jug or milkshake container and blend for 20 - 30 seconds or until thick and creamy.
Tuesday, September 20, 2011
Thursday, July 21, 2011
Gluten Free Chicken Nuggets with Sweet & Sour Dipping Sauce Recipe
I have never been a fan of chicken nuggets that are served up at fast food outlets. If you make your own they taste just like chicken should.
This recipe was given to me by one of my girlfriends and as I am gluten intolerant, I have played around with it some to make it completely gluten free. I have made it both ways and you cannot tell the difference.
They are really delicious, especially when dipped in this simple sweet and sour dipping sauce.
CHICKEN NUGGETS INGREDIENTS:
650g chicken thigh fillets
3/4 cup gluten free mayonnaise
2 cups gluten free cornflake crumbs
1/4 cup gluten free breadcrumbs
2 teaspoons sweet paprika powder
1 1/2 teaspoons garlic powder
1 teaspoon dried mixed herbs
1 teaspoon fresh ground black pepper
pinch sea salt
2 tablespoons peanut oil
METHOD:
Preheat oven to 220C in fan forced oven.
Line a large baking tray with baking paper.
In a shallow dish, place crumbs, garlic powder, salt, pepper, mixed herbs and paprika and combine well.
Cut chicken thighs into chunks and place them in a large mixing bowl with the mayonnaise. Mix through so they are coated well. Take chicken out, one at a time, removing excess mayonnaise on side to dish. Dip them into the crumb mixture and coat really well.
On top of the stove, heat a large heavy based frypan with 2 tablespoons peanut oil. Drop the nuggets into the pan and quickly brown for a couple of minutes on both sides. Be careful when turning that you don't remove the coating. You may need to do this in a couple of batches.
Remove from pan, arrange them on the baking tray and place in your heated oven. Turn the temperature down to 200C and bake for approx 15 minutes or until cooked through.
Remove and place on paper towels to drain off any oil.
SWEET & SOUR DIPPING SAUCE:
1/3 cup rice wine vinegar
4 tablespoons brown sugar
1 1/2 tablespoons gluten free tomato sauce (ketchup)
1 teaspoon gluten free soy sauce
1 1/2 teaspoons gluten free cornflour
4 teaspoons water
METHOD:
Combine vinegar, sugar, tomato sauce and soy sauce in a small saucepan. Place over low heat and bring to the boil.
In the meantime, blend cornflour with the water, a little at a time. When blended, add to the sauce mixture and continue stirring until it thickens and gets a glossy look to it.
Serve either hot or cold with the chicken nuggets.
This recipe was given to me by one of my girlfriends and as I am gluten intolerant, I have played around with it some to make it completely gluten free. I have made it both ways and you cannot tell the difference.
They are really delicious, especially when dipped in this simple sweet and sour dipping sauce.
CHICKEN NUGGETS INGREDIENTS:
650g chicken thigh fillets
3/4 cup gluten free mayonnaise
2 cups gluten free cornflake crumbs
1/4 cup gluten free breadcrumbs
2 teaspoons sweet paprika powder
1 1/2 teaspoons garlic powder
1 teaspoon dried mixed herbs
1 teaspoon fresh ground black pepper
pinch sea salt
2 tablespoons peanut oil
METHOD:
Preheat oven to 220C in fan forced oven.
Line a large baking tray with baking paper.
In a shallow dish, place crumbs, garlic powder, salt, pepper, mixed herbs and paprika and combine well.
Cut chicken thighs into chunks and place them in a large mixing bowl with the mayonnaise. Mix through so they are coated well. Take chicken out, one at a time, removing excess mayonnaise on side to dish. Dip them into the crumb mixture and coat really well.
On top of the stove, heat a large heavy based frypan with 2 tablespoons peanut oil. Drop the nuggets into the pan and quickly brown for a couple of minutes on both sides. Be careful when turning that you don't remove the coating. You may need to do this in a couple of batches.
Remove from pan, arrange them on the baking tray and place in your heated oven. Turn the temperature down to 200C and bake for approx 15 minutes or until cooked through.
Remove and place on paper towels to drain off any oil.
SWEET & SOUR DIPPING SAUCE:
1/3 cup rice wine vinegar
4 tablespoons brown sugar
1 1/2 tablespoons gluten free tomato sauce (ketchup)
1 teaspoon gluten free soy sauce
1 1/2 teaspoons gluten free cornflour
4 teaspoons water
METHOD:
Combine vinegar, sugar, tomato sauce and soy sauce in a small saucepan. Place over low heat and bring to the boil.
In the meantime, blend cornflour with the water, a little at a time. When blended, add to the sauce mixture and continue stirring until it thickens and gets a glossy look to it.
Serve either hot or cold with the chicken nuggets.
Wednesday, May 11, 2011
Lemon Butter Recipe
Lemon butter or lemon curd as some people like to call it is one of those recipes that everyone has tasted at some time in their life. It was always a favourite in my family when I was growing up and I continue to make it exactly the same way as my mum made it.
You may have a similar version but if not then you will love this recipe. It is great on toast or muffins or just on freshly sliced bread with some butter.
I never use margarine in my cooking unless I am making a diabetic recipe and then I usually use the low fat butter/oil blended spread. Nothing really compares to using real butter in cooking and even the texture in cakes and desserts is different with butter and tastes better.
INGREDIENTS:
4 eggs (I use free range)
3/4 cup sugar
1/2 cup lemon juice - strained
2 teaspoons finely grated lemon rind
125g butter - chopped
METHOD:
Place sugar and eggs into a heatproof bowl.
Place bowl over a pan of barely simmering water and continue to whisk constantly until all the sugar has dissolved.
Add butter, lemon juice and rind to this and continue to whisk for approx 20 minutes or until the mixture is smooth. Make sure that all the butter has dissolved. Do not let the mixture boil or it will curdle. When the mixture has thickened enough to coat a spoon, it is ready.
Remove from heat and pour the mixture into hot sterilised jars and seal them immediately.
This should make 2 cups of lemon butter.
You may have a similar version but if not then you will love this recipe. It is great on toast or muffins or just on freshly sliced bread with some butter.
I never use margarine in my cooking unless I am making a diabetic recipe and then I usually use the low fat butter/oil blended spread. Nothing really compares to using real butter in cooking and even the texture in cakes and desserts is different with butter and tastes better.
INGREDIENTS:
4 eggs (I use free range)
3/4 cup sugar
1/2 cup lemon juice - strained
2 teaspoons finely grated lemon rind
125g butter - chopped
METHOD:
Place sugar and eggs into a heatproof bowl.
Place bowl over a pan of barely simmering water and continue to whisk constantly until all the sugar has dissolved.
Add butter, lemon juice and rind to this and continue to whisk for approx 20 minutes or until the mixture is smooth. Make sure that all the butter has dissolved. Do not let the mixture boil or it will curdle. When the mixture has thickened enough to coat a spoon, it is ready.
Remove from heat and pour the mixture into hot sterilised jars and seal them immediately.
This should make 2 cups of lemon butter.
Sunday, April 17, 2011
Herb Crusted Chicken Recipe
This is one of those recipes that is very easy to make and so much nicer than any fast food varieties. I love the flavour of the parmesan in this dish and the crusting keeps the moisture in the chicken.
This is wonderful, sliced when cooked and used in a caesar salad. I am always asked for the recipe when I make it this way.
INGREDIENTS:
8 chicken thighs
1 large egg (or 2 small) lightly beaten
1 cup dried breadcrumbs
50g finely grated parmesan cheese
1 tsp finely chopped parsley leaves
1/4 tsp sweet paprika
sea salt and freshly ground black pepper to taste
2 small lemons cut into wedges
Olive oil- enough for shallow frying ( can use peanut or canola oil)
METHOD:
Lightly beat the egg in a shallow bowl.
In another shallow bowl, combine the breadcrumbs, cheese, paprika and parsley and season with the salt and pepper.
Dip the chicken thighs in the egg first and then the breadcrumb mix.
Heat oil in a large frying pan over a medium-high heat and shallow fry on both sides until cooked through and a lovely golden brown. Remove from pan and drain on paper towels.
Serve with a fresh tomato or caesar salad.
This is wonderful, sliced when cooked and used in a caesar salad. I am always asked for the recipe when I make it this way.
INGREDIENTS:
8 chicken thighs
1 large egg (or 2 small) lightly beaten
1 cup dried breadcrumbs
50g finely grated parmesan cheese
1 tsp finely chopped parsley leaves
1/4 tsp sweet paprika
sea salt and freshly ground black pepper to taste
2 small lemons cut into wedges
Olive oil- enough for shallow frying ( can use peanut or canola oil)
METHOD:
Lightly beat the egg in a shallow bowl.
In another shallow bowl, combine the breadcrumbs, cheese, paprika and parsley and season with the salt and pepper.
Dip the chicken thighs in the egg first and then the breadcrumb mix.
Heat oil in a large frying pan over a medium-high heat and shallow fry on both sides until cooked through and a lovely golden brown. Remove from pan and drain on paper towels.
Serve with a fresh tomato or caesar salad.
Tuesday, March 22, 2011
Baked Rice Custard Recipe
My dad loved baked rice pudding and I can remember my mum often making it for us. It was never a favourite of mine when I was growing up but I have found myself making this time and time again, especially in the winter months. It is like comfort food to me and brings back many happy memories of the wonderful times mum and I spent in the kitchen, cooking together. This is one of those puddings that no one seems to make much anymore and when you do, you wonder why it isn't on more menu's. So easy to make and always turns out just right when you make it in this time tested way.
INGREDIENTS:
1/3 cup white rice, just cooked but not soft
1/2 cup sultanas
2 cups milk
1/2 cup cream
1/3 cup sugar
3 eggs
1 teaspoon vanilla essence
sprinkle of nutmeg
METHOD:
Preheat oven to 180C fan forced oven.
Either lightly grease with butter or spray a 1.5L oven proof dish.
Place this bowl in a large roasting pan.
Lightly whisk eggs in a large mixing bowl with the milk, cream, sugar and vanilla essence. Pour this over the rice and mix through.
Pour the custard and rice mix in the oven proof dish and place in the roasting pan.
Pour boiling water in roasting pan to come halfway up the side of the dish. Sprinkle some nutmeg on the top of the custard and bake for about 35 minutes.
Test if cooked by inserting a clean knife into the centre of the pudding and if it comes out clean the custard is cooked. If not cook for another 10 - 15 minutes.
Remove from oven and allow to stand for 20 - 30 minutes before serving.
Serve hot or cold with either some double cream or a little vanilla ice cream.
INGREDIENTS:
1/3 cup white rice, just cooked but not soft
1/2 cup sultanas
2 cups milk
1/2 cup cream
1/3 cup sugar
3 eggs
1 teaspoon vanilla essence
sprinkle of nutmeg
METHOD:
Preheat oven to 180C fan forced oven.
Either lightly grease with butter or spray a 1.5L oven proof dish.
Place this bowl in a large roasting pan.
Lightly whisk eggs in a large mixing bowl with the milk, cream, sugar and vanilla essence. Pour this over the rice and mix through.
Pour the custard and rice mix in the oven proof dish and place in the roasting pan.
Pour boiling water in roasting pan to come halfway up the side of the dish. Sprinkle some nutmeg on the top of the custard and bake for about 35 minutes.
Test if cooked by inserting a clean knife into the centre of the pudding and if it comes out clean the custard is cooked. If not cook for another 10 - 15 minutes.
Remove from oven and allow to stand for 20 - 30 minutes before serving.
Serve hot or cold with either some double cream or a little vanilla ice cream.
Wednesday, March 2, 2011
Italian Ice Cream Recipe
When summer comes around, I am always on the look out for wonderful ice cream or sorbet recipes. A lovely italian lady gave me her recipe for ice cream that she says is always a family favourite. The secret to great ice cream is to use only the very best of ingredients and you will get a superb ice cream.
This is really easy to make and if you have an ice cream maker it is easier still to make. Just follow your instructions on the maker. If you don't have one it just takes a little longer to make.
INGREDIENTS:
6 egg yolks (I use Free Range)
1/2 cup caster sugar
2 cups cream
1 1/2 cups coffee beans
METHOD:
Beat egg yolks with the sugar until light and pale in colour.
Scald the cream with the coffee beans in it and then pour over the yolk mixture, stirring until well combined.
Pour back into the saucepan and stir gently over a low heat until it thickens and coats the back of a spoon. Let it cool down, leaving the coffee beans in it. When cool, strain it into a chilled ice cream tray, discarding coffee beans. Cover with plastic wrap and freeze until starting to set around the edges.
Take out of freezer and transfer to a chilled mixing bowl and mix with electric beater until smooth. Pour back into the freezer tray, cover with wrap again and freeze until firm.
Serve with some lovely fresh summer berries and whipped cream. Can top with a small amaretti biscuit for extra treat.
This is really easy to make and if you have an ice cream maker it is easier still to make. Just follow your instructions on the maker. If you don't have one it just takes a little longer to make.
INGREDIENTS:
6 egg yolks (I use Free Range)
1/2 cup caster sugar
2 cups cream
1 1/2 cups coffee beans
METHOD:
Beat egg yolks with the sugar until light and pale in colour.
Scald the cream with the coffee beans in it and then pour over the yolk mixture, stirring until well combined.
Pour back into the saucepan and stir gently over a low heat until it thickens and coats the back of a spoon. Let it cool down, leaving the coffee beans in it. When cool, strain it into a chilled ice cream tray, discarding coffee beans. Cover with plastic wrap and freeze until starting to set around the edges.
Take out of freezer and transfer to a chilled mixing bowl and mix with electric beater until smooth. Pour back into the freezer tray, cover with wrap again and freeze until firm.
Serve with some lovely fresh summer berries and whipped cream. Can top with a small amaretti biscuit for extra treat.
Saturday, January 29, 2011
Mums Pavlova Recipe
Whenever Australia Day comes around, it would not be the same without making my mums pavlova. I have tried so many versions of pavlova but always come back to this recipe as it is just the best one around.
Pavlova is an Australian Icon almost and is always a favourite over here. This is simple to make and if you follow the recipe exactly, you will always have success with making one.
INGREDIENTS:
4 large egg whites (I use free range)
pinch of salt
1 cup caster sugar
1 dessertspoon cornflour
3/4 teaspoon white vinegar
3/4 teaspoon vanilla essence
1 x 300ml carton whipping cream
strawberries (or kiwi fruit, bananas and passionfruit together)
METHOD:
Preheat oven to 150C or 130C for fan forced.
Draw a 20cm circle with a pencil on a sheet of baking paper and place pencil side down onto a large baking tray.
In a large mixing bowl, whip the egg whites and salt together with an electric mixer on medium-high until soft peaks form.
Turn mixer up onto high and gradually add the cup of caster sugar, beating all the time until glossy and stiff.
Sift the cornflour into mixture and add the vanilla and vinegar to it. Mix through on low speed until just combined. Do not overmix.
Using a large spoon or spatula, spread out onto the baking sheet within the circle drawn on the baking paper. Make sure you have it in an even mound, keeping the top fairly flat. You can slightly indent the middle if you prefer to hold the cream and fruit better. (I usually just keep it flat on top).
Place tray in oven and reduce your heat to 120C or 100C for fan forced oven.
Cook for 1 hour, making sure that you don't open the oven door as you don't want to change the temperature while cooking.
After 1 hour, turn off oven and leave pavlova in until completely cold, or for several hours if possible. This helps to eliminate the amout of breaking away from the side of shell. It is normal to get a little of this happening so don't be alarmed by it.
To serve, whip the cream with a teaspoon of pure icing sugar and when thoroughly whipped, pour onto top of pavlova and decorate with either strawberries with a little icing sugar sifted over top or my favourite is slicing banana and kiwi fruit over it and topping with some passionfruit pulp. You could use lovely summer berries as well. Whatever way they look delicious and taste the same.
Pavlova is an Australian Icon almost and is always a favourite over here. This is simple to make and if you follow the recipe exactly, you will always have success with making one.
INGREDIENTS:
4 large egg whites (I use free range)
pinch of salt
1 cup caster sugar
1 dessertspoon cornflour
3/4 teaspoon white vinegar
3/4 teaspoon vanilla essence
1 x 300ml carton whipping cream
strawberries (or kiwi fruit, bananas and passionfruit together)
METHOD:
Preheat oven to 150C or 130C for fan forced.
Draw a 20cm circle with a pencil on a sheet of baking paper and place pencil side down onto a large baking tray.
In a large mixing bowl, whip the egg whites and salt together with an electric mixer on medium-high until soft peaks form.
Turn mixer up onto high and gradually add the cup of caster sugar, beating all the time until glossy and stiff.
Sift the cornflour into mixture and add the vanilla and vinegar to it. Mix through on low speed until just combined. Do not overmix.
Using a large spoon or spatula, spread out onto the baking sheet within the circle drawn on the baking paper. Make sure you have it in an even mound, keeping the top fairly flat. You can slightly indent the middle if you prefer to hold the cream and fruit better. (I usually just keep it flat on top).
Place tray in oven and reduce your heat to 120C or 100C for fan forced oven.
Cook for 1 hour, making sure that you don't open the oven door as you don't want to change the temperature while cooking.
After 1 hour, turn off oven and leave pavlova in until completely cold, or for several hours if possible. This helps to eliminate the amout of breaking away from the side of shell. It is normal to get a little of this happening so don't be alarmed by it.
To serve, whip the cream with a teaspoon of pure icing sugar and when thoroughly whipped, pour onto top of pavlova and decorate with either strawberries with a little icing sugar sifted over top or my favourite is slicing banana and kiwi fruit over it and topping with some passionfruit pulp. You could use lovely summer berries as well. Whatever way they look delicious and taste the same.
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