Tuesday, 25 March 2014

Lj's Skinny Chicken & Bacon Pasta Sauce

Quick & Easy weeknight dinner with leftovers for lunches.
Serves 4


500 Grams Chicken Diced

2 Rashers of Short Cut Bacon Diced

6 Button Portabello Mushrooms Sliced

1/4 Cup White Wine

1 Shallot Sliced

300ml Skim Milk

1 Teas Dijon Mustard

1 Teas Chicken Stock Powder

1 Tablespoon of Cornflour

125 Grams of Dry Gluten Free Pasta

I used Garlic & Parsley from Aldi

(Cooked to packet instructions)

Himalayan Salt and Cracked Pepper to season

What to do:

Heat a nonstick frypan. Saute the bacon and mushrooms, then brown the chicken. Add the shallot, then the white wine. Stir to combine and let the wine reduce a little. Whisk together the Milk, cornflour, chicken stock powder and dijon mustard. Add to the pan and stir to combine. Keep stirring while cooking until the sauce thickens. Add then add the cooked Pasta. Season with the salt and pepper and top with a sprinkle of Parmesan when serving. 

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Lj's Gluten Free Zucchini Slice


2 Rashers of diced Bacon
1 Large Shallot sliced
1 Large Zucchini grated
4 Button Yellow Squash grated
`1 Carrot grated
150 Grams of Baby Spinach
6 Free Range Eggs
1/4 Cup Gluten Free Plain Flour
1/4 Cup Freshly grated Parmesan
1/4 Cup of freshly grated Live Free Kraft Cheese

What to do:

Preheat the oven to 180 degrees C.

Brown the diced bacon and let it cool. Mix all of the other ingredients
in a large bowl until well combined, then add the bacon and give it a mix.
Pour into a lined slice tray with baking paper.
30cm x 20cm or 12 x 8 Inch.

Bake for approx 30 mins until set and golden.

Wednesday, 19 March 2014

Gluten Free Lime Cupcakes

Gluten Free Lime Cupcakes..


1/2 Cup Butter Melted or Grapeseed Oil
1/2 Cup Flannery's Own Organic Honey
6 Free Range Eggs
1/2 Cup firmly packed Almond Flour ( I used homemade almond meal)
1/2 Cup Flannery's Own Organic Coconut Flour
1 Teas Baking Powder 
Zest and Juice of 1 Lime (You could use Lemon or orange)

What To Do:

Preheat the oven to 170 - 180 C.

In a medium bowl whisk the melted butter, eggs and the honey until smooth. In another bowl mix the almond flour, coconut flour and baking powder. Add the zest and the juice and mix until well combined.

Place the mix evenly into a lined muffin tray. Makes 12. As the mix is very runny I used a bowl you can pour the mixture straight into the muffin tins. Bake for 20 min minutes or until golden and a skewer comes out clean.

These are honestly the best Gluten Free Cupcakes I have ever tried..


Sunday, 16 March 2014

Brown Rice & Quinoa Sushi

This would have to be the best Sushi I have ever made at home!


1/2 Cup of Brown Rice & Red Quinoa Mix (Sunrise) cooked to packet instructions
(I use the absorption method.. just cover the rice with water, bring to the boil then pop the lid on and turn off the heat. Add a teas of Rice Wine Vinegar and combine. Let the rice cool)
Yaki Nori

For the filling:

200g Tuna in Spring water drained
1/2 Ripe Avocado
1 Teas Lemon Juice
Cracked Pepper to taste

Mix it all together until combined.

Here is a guide on different styles of Sushi Rolling.

Using a Sushi rolling mat

Thursday, 13 March 2014

Choc Chip Jam & Cream Log

The easier dessert you will ever make!

Inspired by the back of an Arnott's biscuits packet I decided to make this homemade dessert from some Chocolate Chip  Biscuits I made over the weekend.

Here is the biscuit recipe:


For the Jam & Cream Log... really simple acutally. Whip 500ml of Cream, add a layer of cream to the bottom of a baking dish. Sandwich the biscuits together by spreading with Jam and then Cream. Put them side by side and continue along the baking dish. Cover with the remaining cream, cover and leave to set in the fridge overnight or for at least 6 hours.

The biscuits will soften and the cream will set.. oh my gosh.... YUM!

Monday, 10 March 2014

Hungarian Beef Goulash


500 grams of Beef Bolar Blade diced
1 Tablespoons of Plain Flour
2 Tablespoons of Olive Oil
1 Large Onion Diced
2 Carrots peeled and sliced
2 Cloves of Fresh Garlic finely diced
1 Tablespoon of Sweet Paprika
1 Teaspoon of Cumin
1 Tin of diced Roma Tomatoes
1 Whole Red Capsicum
250 ml of Beef Stock
2 Tablespoons of Tomato Paste
1/2 Cup of Extra Light Sour Cream

What to do:

Add the diced beef and flour to a freezer bag and toss to coat. Heat a dutch oven on the stove top and add a tablespoon of the oil. Brown in batches and remove.

Slice the capsicum, remove the seeds and roast under the griller until black. Cover with alfoil for 5 minutes to let the skins sweat. Remove the skins and dice.

Add the other tablespoon of oil to the dutch oven and add the onions, garlic, paprika and cumin. Give it a good stir to combine, then pop on the lid and turn to low and cook for 5 mins.

Return the meat to the dutch oven, add the tomato's, carrots, beef stock and tomato paste. Stir to combine. Pop the lid back on and cook on low for approx 2 hours. Add the sour cream and stir to combine. You can serve with Mash, Noodles, or boiled whole baby spuds with garlic butter! I've served with sweet potato and pumpkin mash on this occasion.

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