tag:blogger.com,1999:blog-39395263493465633702024-03-14T14:04:53.708+11:00Will's Food IdeasRecipes and food information with a focus on special dietary needs such as Gluten Free, Vegetarian, Low Fructose.Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-3939526349346563370.post-81663132715701231362017-11-28T23:46:00.000+11:002017-11-28T23:46:17.772+11:00Cabonara with AsparagusFirst of all, this can work just fine without the asparagus or be substituted for another veg but it does pair very well with egg and bacon (poached eggs and bacon on asparagus is also excellent).<br />
Cabonara is a very simple dish but there are some challenges, mostly in making sure the pan isn't too hot when the egg mixture is added or the egg scrambles, if the pan and pasta are too cold the egg won't cook enough.<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>Eggs (approx. 1 per person)</li>
<li>Bacon (streaky is best, approx. 50-100 g per person)</li>
<li>Pasta (fettuccine or tagliatelle work best)</li>
<li>Asparagus (few pieces per person)</li>
<li>Parmesan</li>
<li>Salt & pepper</li>
</ul>
<br />
<b>Method</b><br />
<ol>
<li>Add pasta to boiling water and start frying bacon on a medium heat, if the pan is too hot the fat doesn't render very well</li>
<li>Cut asparagus into bite sized pieces </li>
<li>Crack eggs into bowl, add parmesan, salt and pepper to bowl, lightly beat and set to the side</li>
<li>Briefly cook the asparagus in a strainer in the pasta pot</li>
<li>Add the asparagus to the fry pan for the last few minutes and remove from heat</li>
<li>Save a little pasta water and drain the pasta</li>
<li>Add drained pasta to the pan, pour over egg mix and stir through. Add a little pasta water if the sauce is too thick (or if the pan was too hot)</li>
</ol>
Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com0tag:blogger.com,1999:blog-3939526349346563370.post-40812068524391607032016-06-18T22:43:00.000+10:002016-06-18T22:57:10.638+10:00Sweet Potato & Chickpea Brown Rice Baked RisottoI was tempted to add 'Moroccan' to the title however it was already long enough and I don't really know a lot about Moroccan flavours but I think it might be close. Regardless, it is and easy tasty one pot dish full of veggie goodness.<br />
<h4>
Ingredients</h4>
<ul>
<li>Brown rice (medium grain works better than long or basmati)</li>
<li>Sweet potato</li>
<li>Chickpeas (tinned or re-hydrated)</li>
<li>Celery (or onions if preferred)</li>
<li>Greens (I use zucchini or beans or both)</li>
<li>Stock (I usually uses Massel 7's chicken flavoured)</li>
<li>Garlic</li>
<li>Paprika (I usually used a lot of paprika including some smoked)</li>
<li>Cumin</li>
<li>Rosemary</li>
<li>Coriander seeds</li>
<li>Turmeric</li>
</ul>
<h4>
Method</h4>
<ol>
<li> Pre-heat the oven 180 degrees C</li>
<li> Fry up the celery in a stove and oven safe pot with some oil</li>
<li>Add rice and garlic and continue frying for about 1-2 minutes</li>
<li>Add crumbled stock cubes, chopped sweet potato and pre-boiled water</li>
<ul>
<li>The quantity of water can be hard to judge but about twice as much as you have rice</li>
</ul>
<li>Add herbs and spices</li>
<li>Bring to boil, put on the lid and place in the oven</li>
<li>After 20 minutes add chickpeas and greens. Add water if required</li>
<li>Cook for a further 20 minutes in the oven</li>
<li>Serve on a bed of baby spinach and top with balsamic vinegar </li>
</ol>
<h4>
Options and variations </h4>
<ul>
<li>Add/substitute pumpkin to/for sweet potato</li>
<li>Use beef flavoured stock for something different</li>
<li>Add a tin of tomatoes and lessen the water a little</li>
</ul>
<br />
<br />Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com0tag:blogger.com,1999:blog-3939526349346563370.post-55334834488485701332014-11-17T11:25:00.002+11:002014-11-17T11:33:09.209+11:00Chicken and Asparagus CarbonaraA really quick and really tasty meal, after a little prep it only takes as long as the pasta takes to cook!<br />
The idea for this recipe is completely ripped off from Donna Hay creamy asparagus pasta however we didn't have any cream and we needed to use up some chicken. So rather than a cream based pasta sauce I thought I'd try and recreate the creaminess like you do with a carbonara sauce using only egg...<br />
<h4>
Ingredients</h4>
<ul>
<li> Chicken breast</li>
<li>Asparagus</li>
<li>Pasta (we used gluten free fettuccine)</li>
<li>Egg(s)</li>
<li>Parmesan cheese </li>
<li>Lemon (for zest and juice)</li>
<li>Salt & Pepper</li>
<li>Chopped parsley </li>
<li>Butter</li>
</ul>
<h4>
Method</h4>
<ol>
<li>Chop chicken into cubes, cut the asparagus spears into three or four pieces (after removing the bottom bit) and zest the lemon</li>
<li>Crack your egg(s) into a bowl, add grated cheese, salt and pepper and beat it with a fork or whisk till combined</li>
<li>Add pasta to a pot of boiling water (preferably one that can have a steamer basket) at about the same time add the chicken into a fry pan with a little oil</li>
<li>With about 5 min to go on the pasta, start steaming the asparagus and add some butter and the lemon zest to the fry pan (now on a low heat)</li>
<li>Add some lemon juice to the egg mixture and whisk it through</li>
<li>When the past is done turn off the fry pan (yes I do mean the fry pan), add the asparagus to the fry pan, and drain the pasta (saving some of the water </li>
<li>Add a little water to the fry pan and then add the drained pasta and stir through a little</li>
<li>Now add the egg mixture and stir through (you need to make sure the pan has cooled sufficiently to do this, if it is too hot then the egg will scramble) and the hot pasta and sauce will cook the egg</li>
<li>Add the parsley at some point while stirring through the egg and then serve. Add some pepper, extra parmesan and lemon juice to finish.</li>
</ol>
<h4>
Notes</h4>
We used one chicken breast and 2 eggs for two people which worked out about right with myself being a bigish eater. The butter is added because a carbonara sauce usually makes use of the fat that is rendered when cooking down whatever cured pork is being used which chicken breast usually doesn't provide. Because it only used parmesan cheese it should be pretty much lactose free.Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com0tag:blogger.com,1999:blog-3939526349346563370.post-79669267194562197032014-11-17T10:46:00.002+11:002014-11-17T11:28:24.495+11:00Moroccan Style Pot Roast ChickenI was looking for an easy roast chicken recipe, low carb, low gluten and low number of dishes and this is what I came up with. Super tasty.<br />
<h4>
Ingredients </h4>
<ul>
<li>Celery</li>
<li>Sweet potato</li>
<li>Other hard veg (carrot, sweet, etc.) - Optional</li>
<li>Chicken</li>
<li>Lemon</li>
<li>Tinned tomatos</li>
<li>Chickpeas (I just used tinned ones)</li>
<li>Cauliflower</li>
<li>Other soft veg (beans, zucchini, etc.) - Optional</li>
<li>Cummin</li>
<li>Paprika</li>
<li>Garam masala</li>
<li>Garlic</li>
</ul>
<h4>
Method</h4>
<ul>
</ul>
<ol>
<li>Pre-heat oven to 170 degrees C. </li>
<li>Chop up celery and hard veggies and fry them in a stove and oven safe pot (i.e. cast iron) with some olive oil and garlic.</li>
<li>Prep the chicken by putting the lemon inside it and rubbing some spices into the skin (you can add a little oil to help it stick) .</li>
<li>Add some spices to the veggies in the pot and cook a little longer.</li>
<li>Add the chicken on top of the bed of veggies and put in the oven with the lid on.</li>
<li>After about 40 min (or 25-30 min before the chicken is cooked if it is large) tip in the chickpeas and tomatos around the chicken and return to oven with lid on.</li>
<li>After a further 15 min add the coarsely chopped cauliflower (and other soft veggies) and return to oven with lid on.</li>
<li>Cook for a further 10-15 min until the cauliflower is cooked and serve</li>
</ol>
<br />Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com0tag:blogger.com,1999:blog-3939526349346563370.post-49336473127817226842014-09-18T14:01:00.004+10:002014-09-18T14:03:36.936+10:00Chicken and Kale Filo ParcelsThis dish came about because I felt like chicken, there was filo in the fridge and kale was on special... <br />
<h4>
Ingredients</h4>
<ul>
<li>Chicken</li>
<li>Kale</li>
<li>Sweet potato</li>
<li>Carrot</li>
<li>Mixed herbs</li>
<li>Grated cheese</li>
<li>Filo pastry</li>
<li>Butter/milk/egg (for wash) </li>
</ul>
<h4>
Method </h4>
<ol>
<li>Pre-heat fan forced oven to 190 degrees C </li>
<li>Chop chicken and kale, both quite small/fine</li>
<li>Grate sweet potato and carrot (I didn't use a lot of either of these)</li>
<li>Fry up chicken and then add veggies and herbs and cook until kale has wilted</li>
<li> Lay out two sheets of filo pastry together and add some mixture, sprinkle cheese on top, fold into a parcel of some sort and then place on a greased oven tray</li>
<li>Brush butter/milk/egg onto the filo package </li>
<li>Cook for about 20 min until brown</li>
</ol>
<b>Notes: </b><br />
Would probably also work with other pastry as more of a pastie. <br />
I may also have added a chicken stock cube to the filling mixture.<br />
A little paprika sprinkled on the packages after they have been brushed looks cool too.<br />
I decided to try chopping the kale and grating sweet potato and carrot with a food processor and it worked ok.<br />
I also served this with home made sweet potato wedges which were super easy and tasty.Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com0tag:blogger.com,1999:blog-3939526349346563370.post-76988280668266297912011-07-12T14:09:00.012+10:002014-03-25T00:26:33.499+11:00Massel 7’s no longer fructose friendly-----------------------------------------------------------------------------------------<br />
<i>Update (25/3/2014)</i>: <b>Chicken stock onion and garlic free</b><br />
I'm pretty sure this happened over a year ago but I thought I should still report it here. The chicken stock is specifically lists 'Contains not onion or garlic'. <br />
-----------------------------------------------------------------------------------------<br />
<i>Update (14/7/2011)</i>: <b>Massel to redevelop a 7's Fructose Friendly Formula</b><br />
I just got an email from Mark at <a href="http://www.massel.com.au/">Massel</a> to say:<br />
<blockquote>
"<i>We have had many emails from people such as yourself and have now 'heard the call'. To this end I am happy to report that our R&D department is now working on an onion free version to cater for the Fructose Malabsorbtion community.</i>"</blockquote>
This is great news! Thanks to everyone that contacted Massel to request the change, and thanks to Massel for their quick action!<br />
In the meantime continue checking your packets as I suspect it will take some time for the new formula to hit the shelves and I'll keep you informed with updates as soon as I know.<br />
-----------------------------------------------------------------------------------------<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmv48vmSuUMjbHFUvasm137R0EM9junP5-av8qdWl8u3tfw3xjRiJqYHc5KNbPcCE5GrFw6fTjd9G4wPR0ZZx0DANgD5WJyr0f6LHSe8o4_JkEeb84RLWp1zdLv0DtEymMiSbNoRSqPKE/s1600/IMG_0134.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmv48vmSuUMjbHFUvasm137R0EM9junP5-av8qdWl8u3tfw3xjRiJqYHc5KNbPcCE5GrFw6fTjd9G4wPR0ZZx0DANgD5WJyr0f6LHSe8o4_JkEeb84RLWp1zdLv0DtEymMiSbNoRSqPKE/s200/IMG_0134.jpg" height="120" width="200" /></a>I recently heard that Massel now puts <b>onion </b>in their "7's" stock. Beware! The onion (and garlic) is clearly listed in the ingredients but the rest of the packaging is the same so be sure to check.<br />
As far as I know this was the only fructose friendly stock you could buy, not only that but it was also gluten free, vegan, cheap and tasted good. For me it was the perfect stock to use when cooking for a variety of different dietary needs. I have no idea why they changed it but there are a lot of people that would like it changed back. If you are one of them then please <a href="http://www.massel.com.au/contact.shtml">contact Massel</a> and let them know you liked it the way it was, without the onion.<br />
Also if you know where to find some of the old formula for sale somewhere then let us know in the comments!Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com1tag:blogger.com,1999:blog-3939526349346563370.post-54455288867753023462011-05-19T22:07:00.001+10:002011-05-20T13:08:38.584+10:00Vegan Chinese Soup<a href="http://www.flickr.com/photos/willhl/5710142182/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5608409928945252194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPim95NnscDbu0_a3Ma2kVN4UAOWmUSf4ZKZwwAuREq5JYQDW_vQFrxZQK9wOSh38kq2Ec7v9u4EjLL14kNr4HZiDb2KmoV5aK90bd2Wkw2kxGsyM77K90yhg3HvqHEfGrXnXw3iZ5h20/s200/IMG_3705.jpg" style="cursor: pointer; float: right; height: 143px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a>I've been trying to eat more vegetarian and vegan food for a few reasons; health, sustainability and cost. Plus it's a challenge to create something new and I'd just bought some black fungus. The problem I have is that I often struggle to feel full if I don't have any meat. I assume this is because of a lack of protein so I attempted to put together something filling, healthy and of course tasty! This is my first attempt and I'm making it up as I go along so I'm open to suggestions and this post is subject to improvement.<br />
<div><br />
<b>Recipe:</b> Vegan Chinese Soup<br />
<b>Special Needs Categories: </b>vegan with GF & FF options<br />
<b>Special Needs Translated:</b> no meat or animal products<br />
<br />
<b>Ingredients:</b></div><ul><li>Onions (obviously avoid for fructose free - celery substitute)</li>
<li>Firm tofu (check ingredients, particularly if flavoured)</li>
<li>Dried shittake mushrooms</li>
<li>Black Fungus</li>
<li>Broccoli</li>
<li>Cauliflower</li>
<li>Carrot</li>
<li>Zucchini (some fructose intolerant people avoid this)</li>
<li>Stock (obviously choose fit for purpose, 7's for FF GF & vegan) </li>
<li>Soy sauce (pick a GF one if needed)</li>
<li>Chinese five spice (check ingredients)</li>
<li>rice wine</li>
<li>ginger</li>
<li>garlic</li>
<li>chilli </li>
<li>sesame oil </li>
<li>noodles (again choose fit for purpose, check particularly for wheat, milk or egg content)</li>
<li>fried onions & kecap manis (sweet soy) for seasoning (if you can eat them, GF & FF warning)</li>
</ul><b>Method</b><br />
<div><a href="http://www.flickr.com/photos/willhl/5709569537/"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5608410156472865666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFtk-hoYKf9M5CeD2eTbUUWoxUrumf-0y_llYmt2qblNYPW3e-Yr8JBFoqblwqsgdk1tAozI2FSIgDP_WXGn4lN23OE-DwUvJvL3vzjqKLIljlbldprVS7nTtAODRoMhu5OXwQNRqkDY/s200/IMG_3659.jpg" style="cursor: pointer; float: right; height: 134px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a>Start by re-hydrating and marinating. Put black fungus and shittake's into separate bowls and cover with boiling water (not the black fungus expands a lot), they need to soak for 20-30 min.<br />
<br />
For the marinade combine; soy sauce, ginger, tamarind paste, rice wine, Chinese 5 spice, few drops of sesame oil, some olive oil, chilli in a bowl with a little water to fill it out. Add a little crushed stock cube if you need more flavour. Cut the tofu into bite sized pieces and put in a bowl to marinade. I only marinaded for about 30 min which didn't impart a lot of flavour but I had also intended to fry the tofu before starting the soup till I decided I couldn't be bothered, will see if it adds more flavour next time.</div><div><br />
<a href="http://www.flickr.com/photos/willhl/5709568873/"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5608410489540449122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilHsBczBT6tSUdpwSDP_8s9CN1BeVvMJ594lebtL4K4UTtRBcemCwo8cmOCRdq6Wf3Qrmsgcay3fGxnpsxMi0HjQCf2EIt7LiGxmPGsKBphv3kzUseZScKolCd8KcQ-GhdSKCSxkOjR3E/s200/IMG_3649.jpg" style="cursor: pointer; float: left; height: 134px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a>Next fry up the onion (or celery) in a wok or saucepan, when it softens a little then add garlic. Fry a little longer and add stock.</div><div></div><div>Next slice the black fungus and add them, the shittake's and a little of their water to the wok/saucepan. I like to cook these a little longer than the rest of the of the veggies.<br />
<br />
</div><div><a href="http://www.flickr.com/photos/willhl/5710138114/in/photostream"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5608410753284712786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMajZFTscXzM8Oa_WprJKWYwWo8hsk05lYq_MxxkIn3eG3dvzjKxHMQ7cowIh4QITT6LgtbV61ejuykptteATLnp-w7dhsDe195wOm1uhk0ufQlFZkeweVhEGjeHDo4Ps-vp2vaMImb2o/s200/IMG_3665.jpg" style="cursor: pointer; float: right; height: 134px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a>After a few minutes add your veggies (broccoli, cauliflower, carrot, zucchini) and the tofu (make sure you save the marinade).</div><div></div><div><br />
<a href="http://www.flickr.com/photos/willhl/5710141622/"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5608411263775698050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCbR5rpX1Tyko-ujeRU6FLSKxZsYddwckPrGTwdVR5rh47t_rcQNcuO29xkb9QaY8E8z8C0fx1pthJXS579i9pT31uhdXh3G6o58aHPXPZOe6cdd4nfYg02ZHmgdaZRBiORnCI2-WftSU/s200/IMG_3702.jpg" style="cursor: pointer; float: left; height: 200px; margin: 0pt 10px 10px 0pt; width: 143px;" /></a>Now all the main ingredients are in it's time to work on the flavour. First added some of the tofu marinade to get things started as it has most of the flavours you want. Then adjust with; rice wine (sharpness & tang), soy sauce (salt & flavour boost), Chinese 5 spice (complex spices), ginger (sharpness & base spice), chilli (heat & flavour), stock cubes (overall flavour), garlic (flavour boost). Then cook till veggies are ready.</div><br />
While all this is going on prepare your noodles in another saucepan. Cook them for the amount to time recommended on the packet then drain and add them to your serving bowl. When the soup is ready you pour it over the time. Season with fried onions and kecap manis if like them.<br />
<br />
<div></div>Further thoughts:<br />
<ul><li>Maybe fry the tofu with the onion to see if it helps hold the flavour and add texture.</li>
</ul><div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/willhl/5709579713/"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_tpTSbvJhG7wbqQspMVcD60R8hCmAgPlJ_FBpZjARzYn9GmPUa7PipT0jy5Ha8oWTUPQSa_aDBO1gXcfKII7c5Zdj0SOH2Apfwau9uOKf0yHGPTG_J8WxdEYF9iB1UtUDW00vMwQtgQ/s400/IMG_3713.jpg" width="400" /></a></div></div>Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com0tag:blogger.com,1999:blog-3939526349346563370.post-26066767615462834692011-02-11T16:47:00.000+11:002011-02-11T16:47:50.134+11:00Food Photography<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/willhl/5399033219/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Cheese Platter by will_hl, on Flickr"><img alt="Cheese Platter" src="http://farm6.static.flickr.com/5172/5399033219_123a1cedc5_m.jpg" /></a></div>I may have mentioned or you may have noticed a distinct lack of food photos on this blog. While it would be nice to have some more there's actually a whole lot of irony in this little fact as I am actually a photographer and last year had several commercial food photography jobs! If you want a look at some of my shots here's a link to the post on my photography blog: <a href="http://willsphotonews.blogspot.com/2011/02/commercial-food-photography.html">Commercial food photography</a>.<br />
<br />
Now all that being said, there are some pretty good reasons I don't take more photos but *fingers crossed* I can bring you some more photos soon!Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com0tag:blogger.com,1999:blog-3939526349346563370.post-42176316080978866042010-07-13T17:02:00.001+10:002010-07-13T17:20:18.005+10:00Gluten Free Sausages in Tomato SauceThis is a really easy and tasty variation on the standard meat and veg meal meal made from whatever was in the fridge and cupboard at the time. The only problem is I cooked this at least a month ago, so what was it I actually did...<br />
<br />
<b>Recipe:</b> Sausages in tomato sauce<br />
<b>Special Needs Categories: </b>gluten free, fructose free<br />
<b>Special Needs Translated:</b> no gluten, no onion<br />
<br />
<b>Ingredients:</b><br />
<ul><li>sausages, go for some nice ones <i>(make sure they are gluten free and don't have onion)</i></li>
<li>celery</li>
<li>garlic</li>
<li>tomato puree <i>(make sure it is just tomato as many have onion and some have gluten) </i></li>
<li>favorite herbs, think Italian, oregano, rosemary, basil, thyme</li>
<li>broccoli/beans/corn/carrot (whatever veg you have & like)</li>
<li>tomato paste if you like it to be rich<i> (check for gluten)</i></li>
</ul><b>Method:</b><br />
Start with a fry pan that will be able to fit all the sausages and sauce you are making, it helps if it has a lid. If it it much bigger than the sausages then you'll need a lot of sauce to cover them, if it's too small then obviously it won't fit.<br />
Simply fry of the sausages and as they are almost cooked, add the chopped celery and garlic. Fry this off while the sausages finish cooking then add enough tomato puree to cover the sausages. Add your herbs and any veggies and cook on a slow simmer for 10-20 min or until the veggies are cooked. Serve with mashed potatoes or some toasted bread, gluten free of course.Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com0tag:blogger.com,1999:blog-3939526349346563370.post-44411288812818289342010-06-07T14:04:00.001+10:002010-06-07T14:04:35.784+10:00Gluten free chocolate self-saucing puddingEveryone loves a good chocolate pudding, but those that know me know I'm don't do a lot of 'sweet' cooking. Thankfully I can follow a recipe so here's a yummy recipe for a <a href="http://www.taste.com.au/recipes/20132/gluten+free+chocolate+self+saucing+pudding">gluten free chocolate self-saucing pudding</a>.<br />
<br />
This pudding is gluten free, fructose friendly and (obviously) vegetarian, plus, if the milk and butter were swapped out for soy milk and Nuttelex then it would be vegan too (though I've never tried). Anyway it's really easy, most of the ingredients can be found in the pantry (and fridge), and it's really really tasty. Enjoy!Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com0tag:blogger.com,1999:blog-3939526349346563370.post-49544628374267696502010-05-26T11:41:00.001+10:002010-05-26T11:42:38.747+10:00Food allergen and intolerance fact sheetIf you are ever cooking for someone with a food allergy then this fact sheet this is worth reading. It's aimed at food businesses but is written in plain english and includes examples for things to watch out for and even has a section on cross-contamination.<br />
<br />
<a href="http://www.health.vic.gov.au/foodsafety/downloads/allergen_intolerance_biz.pdf">Allergen and intolerance - Fact sheet for food businesses</a><br />
<br />
This is just one of the documents put out by the <a href="http://www.health.vic.gov.au/">Victorian Department of Health</a>, there is heaps of other information under the <a href="http://www.health.vic.gov.au/foodsafety/">Food </a>section of their web site.Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com0tag:blogger.com,1999:blog-3939526349346563370.post-64473990801966306302010-05-25T13:40:00.000+10:002010-05-25T13:40:09.809+10:00Fructose Friendly Gado-gadoThis one is always popular, healthy and works well for large groups since everything is cooked separately and combined at the end. Having the sauce over the top of steamed potatos and a salad was shown to me by a Tasmanian friend's dutch mother who lived in Indonesia for many years, she didn't give up her sauce secrets but I reckon this one is pretty good!<br />
<br />
<b>Recipe:</b> Fructose Friendly Gado-gado (peanut sauce)<br />
<b>Special Needs Categories: </b>gluten free, fructose free, (vegan variation possible)<br />
<b>Special Needs Translated:</b> no gluten, no onion, (no fish or egg)<br />
<br />
<b>Sauce ingredients:</b><br />
<ul><li>peanut butter (I like crunchy) (check if gluten free)</li>
<li>gluten free soy sauce</li>
<li>chili</li>
<li>garlic</li>
<li>fish sauce (don't use for vegetarian/vegan)</li>
<li>chinese five spice (Check if gluten free)</li>
<li>coriander (dried)</li>
<li>water</li>
</ul><b>Method:</b><br />
Really simple, combine all ingredients together in a saucepan over low heat. I usually microwave the peanut butter to soften it a little and help get it out of the jar, then heat it a little on it's own before adding other ingredients. When you add the water it usually doesn't look like it will mix in but just keep stirring. Add the water till you get your desired consistency. Make sure there's plenty of flavour in there as this is what really makes the dish. (If I wasn't making this fructose friendly I'd have onion in the sauce too, semi-fine chopped and fried a little before you add the other ingredients.)<br />
<br />
now the rest of the dish...<br />
<br />
Ingredients:<br />
<ul><li>steamed rice</li>
<li>steamed potato (& sweet potato if you like)</li>
<li>chinese cabbage</li>
<li>cucumber</li>
<li>bean sprouts</li>
<li>snow peas</li>
<li>other assorted salad ingredients</li>
<li>hard boiled egg (not for vegan dish) </li>
<li>fresh coriander</li>
</ul> simply combine on a plate (rice then potato then salad with eggs on the side) and pour over the gado-gado sauce! You can make a salad with the fresh ingredients or just allow people to pick and choose.Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com1tag:blogger.com,1999:blog-3939526349346563370.post-50312325582262845472010-04-12T15:39:00.007+10:002011-03-12T00:40:11.004+11:00Tasty Baked Zucchini's (Gluten Free)I don't really like zucchini's, and I know a few ppl in the same boat so I thought I'd attempt a recipe that makes them taste good. So, here's a gluten free, fructose free, vegetarian recipe (with vegan variations) that's cheap, quick, easy to prepare and even I think is really yummy.<br />
<br />
<b>Recipe:</b> Baked Zucchini<br />
<b>Special Needs Categories: </b>gluten free, fructose free, vegetarian (vegan variation possible)<br />
<b>Special Needs Translated:</b> no gluten, no onion, no meat (no cheese for vegan)<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUUhXOjeUS_Fc7Sge52lknTK6nbn7T2mrgk2PIu2GAsFeYMkBgXHinHqVk7MIZEQj6tvABONVUZuhUW5E4haaPynmarraSMee-8m_CICRTawQ15pqpIFXvlNf7RD9FMZ5vL-TfV17jqBQ/s1600/IMG_1921.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUUhXOjeUS_Fc7Sge52lknTK6nbn7T2mrgk2PIu2GAsFeYMkBgXHinHqVk7MIZEQj6tvABONVUZuhUW5E4haaPynmarraSMee-8m_CICRTawQ15pqpIFXvlNf7RD9FMZ5vL-TfV17jqBQ/s200/IMG_1921.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A non-fructose friendly version before<br />
the cheese was added.</td></tr>
</tbody></table><b>Ingredients:</b><br />
<ul><li>zucchini's (biggish ones, room enough to stuff & be a meal but if too big they don't taste good)</li>
<li> celery</li>
<li>corn (take off the cob)</li>
<li>grated sweet potato</li>
<li>tomato</li>
<li>garlic</li>
<li>herbs of your choice (I think I had basil & oregano) </li>
<li>salt & pepper</li>
<li>grated cheese</li>
</ul><b>Method:</b><br />
Split your zucchini's in half, length-ways and scoop out the seeds to create a hollow down the middle. Take some of these insides and fry them off with the chopped celery, corn, sweet potato, tomato, garlic, herbes and salt & pepper. Once the veggies have started to soften place the cut zucchini's onto a baking try and spoon the mixture into hollow. Cover the tray with foil and cook in the oven for ~30 min at 180 deg C.<br />
Once the zucchini's have softened remove the foil, cover with grated cheese (or not for vegan version), place back in the oven and increase the temperature for ~220 deg C for 5 min till the cheese is melted and starting to brown.<br />
Serve on a bed of steamed rice, polenta, potatos (or couscous for non GF version).<br />
<br />
<b>Filling variations:</b><br />
<ul><li> Onion instead of celery (not fructose free)</li>
<li>Parmesan cheese stirred through the filling mixture</li>
<li>Top the zucchini with prosciutto (not vegetarian)</li>
<li>anything else you want to throw in the filling! </li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11TtFi4aLzU-8UmVWkI5eooE_qIIkxeJU9344uuzJHaU_ntIY37PuueQdkfnL_OOP_MDOoHQeYk6AnLwZSXccY1R69lB_s2ZIrTtcTxl8tQHFiseBh7umUi3s5wRi85w8FTGHE5wpRi0/s1600/IMG_1936.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11TtFi4aLzU-8UmVWkI5eooE_qIIkxeJU9344uuzJHaU_ntIY37PuueQdkfnL_OOP_MDOoHQeYk6AnLwZSXccY1R69lB_s2ZIrTtcTxl8tQHFiseBh7umUi3s5wRi85w8FTGHE5wpRi0/s400/IMG_1936.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The end product, YUM! (Again, this is the non-fructose friendly version)</td></tr>
</tbody></table>Notes: Often I struggle to get baking trays properly clean (particularly muffin tins), often there's a bit of a residue left behind. While I think it's just an oil residue, when I'm cooking for someone who is is very gluten sensitive/allergic I'll line the tray with tin foil just to be safe.Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com2tag:blogger.com,1999:blog-3939526349346563370.post-52166771625209186852010-03-18T23:36:00.000+11:002010-03-18T23:36:22.317+11:00Gluten Free CheesecakeI've made this cheese cake twice now with two different flavours and two different bases. The first one I made was a honey flavoured cheese cake as part of a passover themed meal to represent the 'land flowing with milk and honey', an old family favourite tradition, but with a gluten free pastry base (rough cut puff pasty) that I've <a href="http://willsfoodideas.blogspot.com/2009/12/yummy-quick-gf-quiche.html">used before</a>. But this recipe will actually be for the second one I made which was a more traditional cheese cake.<br />
<br />
<b>Recipe:</b> Gluten Free Cheesecake<br />
<b>Special needs Categories:</b> Gluten free, low fructose, vegetarian<br />
<b>Special needs explained:</b> Gluten free, no honey<br />
<br />
<b>Base ingredients:</b><br />
<ul><li><a href="http://arnotts.com.au/our-products/products/plains.aspx">Rice cookies</a></li>
<li>Butter</li>
</ul><b>Filling ingredients:</b><br />
<ul><li>Creamed cottage cheese</li>
<li>an egg (or two)</li>
<li>Lemon zest</li>
<li>Lime zest</li>
<li>lime juice</li>
<li>sweetened condensed milk</li>
<li>home made raspberry jam</li>
</ul> <b>Method:</b><br />
Crush rice cookies in a plastic bag and mix in a bowl with butter till it holds together. Push this mixture into the base of a baking tray/dish/springform pan.<br />
<br />
Next take add all the filling ingredients except the jam into a bowl and mix together. If you want the filling to be smooth then the cottage cheese needs to be passed through a sieve. Once evenly combine and it tastes right pour the mixture into the baking tray of choice. Then drip some jam ontop (we had a very runny jam/sauce that worked really well).<br />
<br />
Put dish in oven and bake until it sets, about 30 min @ 180 deg C I think. If you are worried about it burning then start with the dish covered with tin foil and remove it after 10-15 min. Don't forget to let it cool before you eat it :)Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com0tag:blogger.com,1999:blog-3939526349346563370.post-75244051926100477282010-03-13T11:27:00.000+11:002010-03-13T11:27:48.070+11:00Mini asian meatballsThese were a little <span>hors d'oeuvre</span> I came up with for a wine night, really easy and really popular, and now here's a gluten and fructose free version. No more onion or ketchup manis :(<br />
<br />
<div></div><b>Dish:</b> Mini asian meatballs<br />
<b>Special need categories:</b> gluten free, fructose free<br />
<b>Special needs explained:</b> only use gluten & fructose free sauces, no onion<br />
<br />
<div></div><b>Meatball ingredients:</b><br />
<ul><li>mince meat. I typically use pork, chicken or turkey mince, whatever is on special.</li>
<li>gluten free soy sauce</li>
<li>brown sugar</li>
<li>chilli</li>
<li>coriander</li>
<li>tamarind paste</li>
<li>chineese five spice (<em>check the packet, some spices contain gluten or onion</em>)</li>
<li>garlic </li>
</ul><b>Dipping sauce ingredients:</b><br />
<ul><li>gluten free soy sauce</li>
<li>sweet chili sauce<i> (check it's gluten & fructose free)</i></li>
<li>coriander</li>
<li>tamarind paste</li>
<li>brown sugar</li>
<li>lime juice</li>
<li>corn flour (<i>make sure it is made from corn or maize)</i></li>
<li>chineese five spice (<em>check the packet, some spices contain gluten or onion</em>)</li>
<li>garlic </li>
</ul><b>Method</b><br />
<br />
Nice and easy, mix the meat ball mixture together and put little balls of it on a greased baking tray. Bake in the oven at about 180 deg C till they look ready (maybe 20 min). Mix the sauce in ingredients together and serve in a bowl along side the meat balls and don't forget the toothpicks. See easy.<br />
<br />
The meatballs and sauce could be made up ahead of time and simply cooked when they are needed as well.<br />
<br />
If you are not making it GF then you could use ketchup manis instead of the brown sugar and some of the soy sauce. If you are not making it fructose free then you could also put some finely chopped onion or onion powder in the meatballs.<br />
<br />
<ul></ul>Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com0tag:blogger.com,1999:blog-3939526349346563370.post-26046040636075427172010-01-29T16:50:00.000+11:002012-07-24T11:04:41.593+10:00Stir-fry sauce<div>One of the big problems with gluten free asian cooking is that almost all sauces have wheat based soy sauce and/or onion powder for those fructose free. I have found a gluten free oyster sauce, but that doesn't work if you are vegetarian or allergic to seafood, there are also vegetarian 'oyster' sauces, but I haven't found a gluten free version. So anyway, I've come up with a bit of a stir-fry sauce the I reckon tastes pretty good, it's only had a few iterations so I will continue to play with it a little.<br />
<br />
<br />
<div></div><strong>Dish:</strong> Stir-Fry sauce<br />
<strong>Special need categories:</strong> Gluten free, fructose free, vegetarian, shellfish allergy<br />
<strong>Special needs translated:</strong> no gluten, no onion, no animal products, no shellfish<br />
<br />
<strong>Ingredients:</strong><br />
<br />
<ul><li>gluten free soy sauce</li>
<li>little olive oil</li>
<li>brown sugar (<em>this is a substitute for palm sugar which looks to be high in fructose</em>)</li>
<li>corn flour (<em>check it is gluten free, i.e. made from corn/maize</em>)</li>
<li>garlic (contain fructose but usually safe in small quantities)</li>
<li>ginger</li>
<li>chili</li>
<li>tamarind paste (<em>I don't think this is a high fructose fruit</em>)</li>
<li>chinese five spice (<em>check the packet, some spices contain gluten or onion</em>)</li>
<li>rice vinegar, just a little</li>
<li>a little water to make it less rich and go a bit further</li>
</ul><strong>Method</strong><br />
<br />
Basically it is just a matter of combining everything in a bowl and tasting it to see what you think. I use the brown sugar because I can't use ketchup manis like I normally would and the corn flour is a thickening agent. The tamarind paste is just a fruit paste that give a bit of a 'tang' to the dish, the vinegar does a little of the same. Chinese five spice is a great spice for just about any asian dish, the actual mix of spices varies but typically it is something like fennel, cloves, cinnamon, star anise, cassia, ginger and/or peppercorns. The rest is about as expected I would think. You could also add some onion powder to fill out the flavour a little if it didn't have to be fructose free.<br />
<br />
I usually mix this up in a bowl before I start cooking, make it easier to get the flavours right (I used to put my individual ingredients straight ontop of the stir-frys before). When I'm cooking with unflavoured tofu I marinade it in the sauce for a while and just tip it all in together.<br />
<br />
Otherwise I think that's about it, mix, match, add/subtract ingredients and flavours till you find something that works. Asian cooking has lots of gluten free options however it often means you have to go back to base ingredients because in many cases, you can't use pre-prepared sauce. Have fun with it!</div>Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com4tag:blogger.com,1999:blog-3939526349346563370.post-51608811096215928352010-01-13T09:57:00.002+11:002010-01-29T16:43:57.426+11:00'What's in the fridge' eggy riceI've been experimenting with some different ways to cooking rice recently after my girlfriend cooked a tasty risotto in the oven in a casserole dish, I'd only every used a saucepan or frypan and had to stir the whole time. Anyway been trying out doing some hybrid steamed rice risotto which have worked pretty well but I had an egg left in the fridge so I thought I'd try and asian inspired variation.<br />
<br />
<b>Dish:</b> Eggy rice dish<br />
<b>Special need categories:</b> Gluten free <br />
<b>Special needs translated:</b> No gluten, check all packageing, have included notes for the important ingredients.<br />
<br />
<ul><li>long grain rice (I used basmati)</li>
<li>an egg</li>
<li>stock, vegetable or chicken <i>(check it is gluten free, use <a href="http://willsfoodideas.blogspot.com/2009/10/massel-7s-fructose-friendly-stock.html">Massel 7's</a> for fructose free)</i></li>
<li>onion <i>(don't use or substitute for celery for fructose free)</i></li>
<li>chinese five spice <em>(check it's gluten free)</em></li>
<li>sweet potato finely chopped</li>
<li>potato finely chopped</li>
<li>carrot finely chopped</li>
<li>soy sauce <i>(check it's gluten free)</i></li>
<li>tinned tuna<i> (mine was flavoured with lemongrass and wasabi)</i></li>
</ul><b>Method</b> <br />
<br />
Ok so the basic theory is, fry the onion, steam the rice, steam the potato and add the egg at the end.<br />
<br />
So, start by frying the onions in a bit of oil, add some garlic if you like. Once softened add the rice and water till it's twice the depth of the rice, put in some stock (was using powdered), give a quick stir and bring to the boil (adding boiling water will make this happen faster). Then put a tight lid on, set the stove to lowest heat and set a timer for about 8 min. The rice will take 20 min to cook, I guessed the potato would take just over 10.<br />
<br />
After 8 min throw in the potato and sweet potato, put the lid back on and set the timer for another 12 min.<br />
Once cooked lightly mix the egg, soy and some chinese five spice in a bowl, add the rice and stir through till the rice if fully coated, the hot rice will cook the egg. The add the carrot and tuna and serve (mix through if you like).<br />
<br />
As the title suggest, this is what was in my fridge/pantry, any other veggies could be added or subtracted, for the cooked veggies it's a matter of guess work as to how long they will take to steam. Some other ingredients to try could be snow peas, beans, chicken, capsicum.Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com3tag:blogger.com,1999:blog-3939526349346563370.post-31823532830298291402009-12-08T11:15:00.000+11:002009-12-09T14:54:08.110+11:00Warm veggie saladNeeded a quick meal and was craving veggies so this is what I came up with. I know my mother has made a broccoli and cauliflower salad but I really don't recall what's in it. Anyway here's mine...<br /><br /><strong>Dish:</strong> Warm veggie salad<br /><strong>Special need categories:</strong> Gluten free, low fructose<br /><strong>Special needs translated:</strong> Gluten free, no onion<br /><br /><strong>Ingredients:</strong><br /><ul><li>broccoli</li><li>cauliflower</li><li>green beans</li><li>Gluten free pasta (I used shells)</li><li>pesto <em>(Note: Check ingredients)</em></li><li>wholegrain mustard <em>(Note: Check ingredients)</em></li><li>rice wine <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">vinegar</span></li><li>olive oil</li><li>salt & pepper</li></ul><p><strong>Method:</strong></p><p>Start by putting the pasta on to cook. Then cut <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">veggies</span> into bite sized pieces and start them steaming. Now for the dressing. Add remaining ingredients into a small bowl and mix well, add some water if you want the dressing to be a little weaker.</p><p>When cooked tip veggies and drained pasta into a serving bowl and add dressing. Done.</p><p>The pasta helps turn this into a meal but I've also made it without before.</p>Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com0tag:blogger.com,1999:blog-3939526349346563370.post-58409998306253071302009-12-04T13:32:00.005+11:002009-12-04T14:05:27.445+11:00Yummy quick GF quicheSo I'm sitting at work on Thursday morning wondering what savoury, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">GF</span>, low fructose dish I could take to a picnic that night when I have 1 hour to prepare it. My brain eventually got onto pasty (<span class="blsp-spelling-error" id="SPELLING_ERROR_1">coz</span> I had some in the freezer) and then I eventually thought of quiche, that's a picnic food! So I did a few quick web searches and got a feel for the general method/cook time and wend shopping for the remaining ingredients. On arriving home I went into a mad rush trying to prepare the quiche (having never made one before) and a loaf of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">gf</span> bread in 65 min and this is what I came up with, even if it took me 75 min . . .<br /><br /><strong>Dish:</strong> Yummy quick quiche<br /><strong>Special need categories:</strong> Gluten free, low fructose<br /><strong>Special needs translated:</strong> Gluten free, no onion<br /><br /><strong>Ingredients:</strong><br /><ul><li>gluten free pastry (I had a rough cut puff pastry)</li><li>eggs 4-5</li><li>milk 1-2 cups</li><li>bacon (check it's gluten free)</li><li>celery </li><li>mushrooms</li><li>tomato</li><li>grated tasty cheese</li><li>frozen spinach</li><li>parsley</li><li>oregano</li><li>garlic</li><li>salt & pepper</li></ul><p><strong>Method:</strong></p><p>Start by <span class="blsp-spelling-error" id="SPELLING_ERROR_3">pre</span>-heating the oven to around 190 deg C. Then lightly oil your baking dish and lay the pasty inside. Cover with foil and bake in the oven for about 10 min.</p><p>While the crust is being <span class="blsp-spelling-error" id="SPELLING_ERROR_4">pre</span>-bake, cut up your solid ingredients and fry the bacon, celery and mushroom a pan, add the defrosted spinach, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">parsley</span> and tomato to the pan right at the end to combine and heat through a little.</p><p><span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Whisk</span> the eggs and mile together in a bowl and add the salt and pepper and oregano (this could have been added to the fry pan instead).</p><p>Next to assemble. Empty the pan into the baked crust, sprinkle some cheese over the top and then simply pure the egg mixture <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">on top</span> into the crust. I found I didn't quite have enough so <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">whisked</span> another egg (5<span class="blsp-spelling-error" id="SPELLING_ERROR_9">th</span>) with some soy milk (was all I had) to top it up.</p><p>Now I started baking without foil over the top and added it later but the other way around is probably a better idea. So, cover with foil and place in the oven. Bake for approx. 25 min, then remove foil and continue for another 10-20 min.</p><p>Now remember these are best guesses (as all my cooking is), I was fiddling with the temperature and time to try and speed things up a little and then left it covered in the heavy dish while in transit to try and continue the cooking a little more. Anyway, in the end, there was a small section very slightly under done but it was more than edible and tasted fantastic. It's also worth nothing that I ended up with a fairly deep quiche (fried up too many yummy fillings) and this would have affected the cooking time too.</p><p>Anyway in the end I headed out the door 10 min late with a quiche and a fresh baked loaf of <span class="blsp-spelling-error" id="SPELLING_ERROR_10">GF</span> bread, not a bad effort I think. Stay tuned for a quick review of the bread mix I used too!</p>Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com0tag:blogger.com,1999:blog-3939526349346563370.post-30552587372058624522009-11-13T16:16:00.008+11:002009-11-19T16:21:58.363+11:00Lamb marinade - GFOne fine day we were planning a family BBQ at the holiday house when we suddenly realised, that there weren't enough chops and sausages for everyone! :s Then I remember I had a boned half leg of lamb and got to work.<br /><p><strong>Dish:</strong> Lamb marinade<br /><strong>Special need categories:</strong> gluten free, low fructose<br /><strong>Special needs translated:</strong> no gluten, no onion</p><p><strong>Ingredients:</strong></p><ul><li>Lamb (I had a boned half leg)</li><li>Lemon juice & zest</li><li>Rosemary</li><li>Lemon thyme</li><li>Garlic</li><li>Olive oil</li><li>Water</li><li>Salt</li><li>Pepper</li></ul><strong>Method:</strong><br />Combine all ingredients in bowl and add the lamb (or add to the lamb). Now to get your hands dirty. Massage the marinade into the meat and make sure the lamb is well covered, including non-liquid pieces. Allow the meat to marinade for at least an hour, longer would be better.<br /><br />The water is basically used as a filler to allow the marinade to cover the lamb a littler better however most of the liquid came from the lemon juice. Before I marinaded the lamb I made a few extra cuts to allow it to sit flat on the BBQ because that's how we were cooking it. This marinade could be used for roasts or lamb fillets or chops.<br /><br />Don't forget that you can put your cooked meat back in the marinade or use it as a dressing but only if it has been cooked. This could be either with the meat (i.e. roasted) or separately (i.e. in microwave or saucepan).Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com1tag:blogger.com,1999:blog-3939526349346563370.post-91828921958906576372009-11-09T11:13:00.007+11:002009-11-13T16:16:34.026+11:00Mushroom & prosciutto pizza (Gluten free)Remember those <a href="http://willsfoodideas.blogspot.com/2009/10/new-gluten-free-food-source.html">gluten free pizza bases </a>I got last month, well I finally got around to using them and they were yum yum yum. Aside from the actual base, a GF pizza is not much different from normal but it is a good idea to double check your ingredients.<br /><br /><strong>Dish:</strong> Gluten free pizza<br /><strong>Special need categories:</strong> gluten free, low fructose<br /><strong>Special needs translated:</strong> no gluten, no onion<br /><br /><strong>Pizza Base:</strong><br /><ul><li>Frozen gluten free <a href="http://www.sillyyak.com.au/">Silly Yak's </a>base</li></ul><strong>Topping:</strong><br /><ul><li>Tomato paste <em>(double check it, not all are gluten free)</em></li><li>Garlic - crushed</li><li>Herbs</li><li>Celery</li><li>Prosciutto <em>(again double check ingredients)</em></li><li>Spinach</li><li>Mushrooms</li><li>Grated cheese</li><li>Salt & Pepper</li></ul><p>I know there's a million different ways to make a pizza and I would wouldn't be surprised if my way is 'wrong' but this is how I made mine...</p><p><strong>The sauce:<br /></strong>Most pizza sauces had onion and/or some sort of gluten in them so it's probably best to mix up your own sauce, it doesn't take long and it super easy. Just combine your tomato paste with some garlic and your favourite blend of herbs to taste, you could even add some onion or onion powder if you don't need it to be fructose free. Because I was putting mushrooms on the pizza I added quite a bit of garlic coz they always go well together.</p><p><strong>The build (yes I'm an engineer...):<br /></strong>Fri st up was the sauce, next I added finely chopped celery (instead of onion), then added the cheese (to form a bond between the base the the higher level toppings), then prosciutto, some spinach (just a little, some token green stuff), a big pile of coarsely chopped mushrooms, then a tiny bit of cheese, a little sprinkling of herbs and salt & pepper to finish.</p><p><strong>The bake:<br /></strong>I cooked mine on a pizza stone with the oven set to around 200 deg C (I think). Basically let the stone heat up, sprinkle some flour (obviously use GF flour) or polenta on the stone and put the pizza on top. It cooked in about 25 min (I think. Brain no remember no details no more).</p><p><strong>The verdict:<br /></strong>Incase you didn't catch it earlier; yum yum yum. The pizza base was tasty and the toppings worked well, have since done another one that had half as above and half with a marinaded roast lamb (might have to write that one up too) and roast pumpkin, or did the roast pumpkin go with the prosciutto, I forget. Anyway yummy! Highly recommended.</p><p><strong>Notes:</strong></p><ul><li>As I said earlier, check all ingredients, particularly the tomato paste and processed meats. </li><li>Make sure pizza trays and stones are clean, this stone has only had GF products on it, but being a porous surface I'm not sure how clean is safe.</li><li>Don't forget to experiment and report back with a comment on how it went!</li></ul>Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com0tag:blogger.com,1999:blog-3939526349346563370.post-59225833138575113792009-10-29T12:05:00.014+11:002009-10-30T13:12:41.940+11:00Gluten Free pasty take 2You may have read about the shenanigans of my <a href="http://willsfoodideas.blogspot.com/2009/10/gluten-free-cornish-almost-pasty.html">first encounter with pastry</a>, well armed with some bought gluten free pastry sheets from <a href="http://willsfoodideas.blogspot.com/2009/10/new-gluten-free-food-source.html">Melbourne Food Services</a>, I eventually got around to having another try. So as before: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8E-dr8vxDk0KJhfGKy9EPe_OqacX3nzVpG9iaHRVbQlxErCyDvXQdblPyMoy49LOCytbUgdh5ZrpmjwuzWjdopkioS0_Z8ZdXtDXwGwQgaYJDYFZ6GGl61MPa7zHeixrKfzlBAbYbwE0/s1600-h/IMG_0118.jpg"><img id="BLOGGER_PHOTO_ID_5398205410463303330" style="FLOAT: right; MARGIN: 0px 0px 15px 15px; WIDTH: 245px; CURSOR: hand; HEIGHT: 163px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8E-dr8vxDk0KJhfGKy9EPe_OqacX3nzVpG9iaHRVbQlxErCyDvXQdblPyMoy49LOCytbUgdh5ZrpmjwuzWjdopkioS0_Z8ZdXtDXwGwQgaYJDYFZ6GGl61MPa7zHeixrKfzlBAbYbwE0/s320/IMG_0118.jpg" border="0" /></a><br /><br /><strong>Dish:</strong> Gluten free pastry/pasty<br /><strong>Special need categories:</strong> gluten free, low fructose<br /><strong>Special needs translated:</strong> no gluten, no onion<br /><br /><strong>Pastry:</strong><br /><ul><li>Frozen gluten free puff pastry sheets</li></ul><strong>Filling:</strong><br /><ul><li>Potato</li><li>Celery</li><li>Sweet potato</li><li>Corn cut off the cob</li><li>Carrot</li><li>Mushrooms</li><li>Beef rump steak </li><li>Massel 7’s Chicken stock</li><li>Garlic (crushed)</li><li>Oregano</li><li>Rosemary</li><li>Salt & pepper</li><li>Butter</li></ul><p><strong>Method</strong></p><p>As a variation on last time I decided to mash my potato to hold everything together a bit more and once again I wanted to pre-cook ingredients to save time and to ensure it was cooked through because it was going to be a bigish pastry.</p><p>Preheat oven to 180-200 deg C. (depending on size and oven)</p><p>Start by dicing, cooking & mashing the potato. I simply microwaved it in a pyrex dish and mashed with a fork, didn't add anything to it like I would when serving as a side dish.</p><p>Next dice all other filling ingredients and pre-cook them, again I used the microwave. I started with just the sweet potato in and added in the things that would take less time to cook as I went. It doesn't matter if everything isn't fully cooked as we are still going to bake it.</p><p>Add all filling ingredients except the butter to a bowl and mix through. I added a little olive oil to help things combine better.</p><p>When trying to separate my semi-defrosted pasty sheets I had a few breaks, so rather than making a traditional pasty shape I went for an over-sized sausage roll which was super easy and worked well. </p><p>Lay the pastry sheet out on a greased baking tray and put the filling down 1/3 of it, leaving some space on the outside edge to join it up. I piled it reasonably high and pushed/shaped it all together a bit as the potato will hold it in place (and everything will shrink when cooked anyway), then put a few small dobs of butter on the top. I used a fork to roughen the pasty surfaces that would be joined together and then folded the rest of the pastry sheet over the top. Spreading some melted butter on the join surface they just get pushed together and then the whole "sausage roll" is brushed with melted butter and place in oven. I think our took about 30 min too cook but it will depend on the size and temperature, because the filling was precooked it should be ready when the pastry looks good.</p><p>While it would have gone well with a good chutney/sauce/relish, we were late for a movie so we chopped it in half, wrapped it up in foil and ate as we walked to the cinema :) </p>Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com0tag:blogger.com,1999:blog-3939526349346563370.post-26706471674142341052009-10-28T12:42:00.010+11:002011-07-14T11:55:46.919+10:00Massel 7’s fructose friendly stock<div>-----------------------------------------------------------------------------------------<br />
<i>Update (14/7/2011)</i>: <b>Massel to redevelop a 7's Fructose Friendly Formula</b><br />
I just got an email from Mark at <a href="http://www.massel.com.au/">Massel</a> to say:<br />
<blockquote>"<i>We have had many emails from people such as yourself and have now 'heard the call'. To this end I am happy to report that our R&D department is now working on an onion free version to cater for the Fructose Malabsorbtion community.</i>"</blockquote>This is great news! Thanks to everyone that contacted Massel to request the change, and thanks to Massel for their quick action!<br />
In the meantime continue checking your packets as I suspect it will take some time for the new formula to hit the shelves and I'll keep you informed with updates as soon as I know.<br />
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<br />
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<i>Update (12/7/2011)</i>: WARNING. Massel 7's stock now has <b>ONION </b>in it! The onion (and garlic) is clearly listed in the ingredients but the rest of the packaging is the same so be sure to check. You may get lucky and find some made with the old onion free formula. To the best of my knowledge this was the only fructose friendly stock on the market so it might be worth sending an <a href="http://www.massel.com.au/contact.shtml">email to Massel</a> to request they change it back.<br />
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<br />
To all those who can't eat fructose and missing out on yummy risottos and soups, then Massel 7’s stock is for you! <i>(Thanks to my </i><a href="http://blogerhythm.blogspot.com/"><i>sister</i></a><i> who put me onto this</i>)</div><br />
<div>I had assumed that this was a specialty item, possibly not even made any more after speaking to a friend who couldn't find, checking my supermarket, and not finding it on Massel's web site. That was till my sister left a comment that said "I found it in Coles Mitcham last week . . . " (or something like that). </div><br />
<div>So on my next supermarket trip to Coles on Glenferrie Rd (Hawthorn), guess what I found . . .</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tktYbIIiG1GCuzRiZbOIgG00AYk7YvMJ2w49WpVgbomjNpQ6DmdfyzihsfEEdh4mo1-RBVmJn3WQuXLoZXdZCWvvet2TEPff-n3oXpdy5tY4h6JpiwTdoEok2qd3XexW-jRGPkedPjY/s1600-h/IMG_0134.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5397920614477397154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tktYbIIiG1GCuzRiZbOIgG00AYk7YvMJ2w49WpVgbomjNpQ6DmdfyzihsfEEdh4mo1-RBVmJn3WQuXLoZXdZCWvvet2TEPff-n3oXpdy5tY4h6JpiwTdoEok2qd3XexW-jRGPkedPjY/s320/IMG_0134.jpg" style="cursor: pointer; display: block; height: 192px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<div>They seem to come in chicken and beef stock cubes with very little advertising or marketing buzz words on the packet. They are both gluten free and vegan according to the ingredients it does not specify where the 'natural flavours' actually come from. It does not indicate it is fructose free however, the Massel's normal stock cubes have almost identical ingredients BUT they individually list the 'dehydrated vegetables' they contain which includes onion.</div><ul><li><i><b>Massel 7's chicken stock: </b>Marine salt,rice flour, vegetable oil, sugar, natural flavors, yeast extracts, vegetable protein extract(soy derived), disodium inosinate and guanylate, herb extract</i></li>
<li><i><b>Massel Chicken stock: </b>Marine salt, rice flour, hydrogenated vegetable oil, sugar, yeast extract, vegetable flavours, vegetable protein extract (wheat derived), dehydrated vegetables (<b>onion</b>, celery, parsley).</i></li>
</ul><br />
<div>I did find them listed on the <a href="http://www.allergyblock.com.au/comersus/store/comersus_viewItem.asp?idProduct=303">Allergy Block web site</a> as; Gluten free, Egg free, Nut free, Dairy free, Low fat, Vegan, Vegetarian, Halal.<br />
<br />
</div><div></div><div>So to the best of my knowledge they are 'fructose friendly' but I'd be interested to find some more concrete evidence on this. Drop me a comment if you can help!</div>Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com5tag:blogger.com,1999:blog-3939526349346563370.post-51087025147844124902009-10-23T12:58:00.011+11:002009-10-29T13:39:35.271+11:00Interesting links and infoThis post is basically an information dump, earlier in the week my sister emailed me a whole list of info on special dietary needs she put together for a catering course, plus I've been doing some searching of my own and getting some good info from comments.<br /><br /><strong>Allergies:</strong><br /><a href="http://www.allergyfacts.org.au/livingwith.html#cards">Allergy reference cards</a><br />Helpful reference cards that have lists of ingredients that contain major allergens: peanut, egg, milk, soy, crustacean, etc.<br /><br /><strong>Gluten free / Coeliac Disease:</strong><br /><a href="http://www.coeliac.com.au/gluten-free-diet-information.html">Gluten free diet information</a><br /><a href="http://www.coeliacsociety.com.au/downloads/S4%20-%20Catering%20for%20those%20with%20coeliac%20disease.pdf">Catering for those with coeliac disease</a><br />General information on Coeliac Disease and gluten free diet with the second link have a catering focus, both from <a href="http://www.coeliac.com.au/">Sue Shepherd's web site</a>.<br /><br /><strong>Fructose malabsorption:</strong><br /><a href="http://www.ledanutrition.com/pdf/Fructose_Malabsorption_Summary_Fact_Sheet.pdf">Fructose Malabsorption Summary Fact Sheet</a> by Sue Shepherd, Accredited Practising Dietitian. She also has some samples from her recipe books on her <a href="http://www.coeliac.com.au/">web site</a>: <a href="http://www.coeliac.com.au/Irresistibles-For-The-Irritiable-Cookbook.html">here</a> and <a href="http://www.coeliac.com.au/Two-Irresistibles-For-The-Irritiable-Cookbook.html">here</a>.<br /><br /><strong>Vegetarian and Vegan:</strong><br /><a href="http://www.theppk.com/">http://www.theppk.com/</a> - Post Punk Kitchen, a public access vegan cooking show with lots of recipes.<br /><a href="http://www.vnv.org.au/">http://www.vnv.org.au/</a>- The Vegetarian Network Victoria with a <a href="http://www.vnv.org.au/site//index.php?option=com_content&task=view&id=65&Itemid=78">vegetarian & vegan food products list</a>.<br /><br /><br /><strong>Stores/food sources:</strong><br /><a href="http://www.absolutelyglutenfree.com.au/">Absolutely Gluten Free</a> - is located in Werribee, Victoria (also offer delivery) and stock a wide range of Gluten free products. I actually found them when searching for a particular fructose free stock (Massel 7’s stock ). <em>Note: have not actually visited or contacted them yet.</em><br /><a href="http://www.choicesglutenfree.com.au/">Choices bakery</a> - is a dedicated gluten free bakery in Sydney and sell both fresh and frozen products and delivers to some areas in NSW, VIC, ACT, QLD. <em>Note: have not tried this guys either, the recommendation came from a friend that works there.</em><br /><a href="http://www.springhillfarm.com.au/">Spring Hill</a> - is a company that makes a range of boutique slices and have a gluten free range, they also make my girlfriends favourite gluten free bread mix.<br /><a href="http://www.sillyyak.com.au/">Silly Yaks</a> - is a gluten free bakery and cafe located in Northote, Victoria and make a range of GF foods. <em>Note: haven't been to this store either but hear many good things (and have some pizza bases to try).</em><br /><a href="http://www.melbournefoodservice.com.au/">Melbourne food services</a> - a catering company that socks a gluten free range (though not listed on web site), discussed <a href="http://willsfoodideas.blogspot.com/2009/10/new-gluten-free-food-source.html">here</a>.<br /><br />So thank you to my sister Fiona for her info and to everyone else who has made suggestions, please feel free to add comments, the more info we can put together the better.Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com2tag:blogger.com,1999:blog-3939526349346563370.post-56262064836512033282009-10-09T13:43:00.004+11:002009-10-20T14:36:31.295+11:00New gluten free food source!When I mentioned my failed attempt at Gluten Free (GF) pastry to a friend she pointed me toward <a href="http://www.melbournefoodservice.com.au/">Melbourne Food Service</a>. They are basically a catering food supply company that have opened a store on the corner of Toorak Rd and Warrigal Rd in Camberwell and they sell a whole bunch of gluten free stuff. I picked up some frozen GF puff pastry and pizza bases to try out but I have a feeling I'll be calling in there again soon! Unfortunately they don't have any of the GF stuff listed on their web site but I'll try and get some more info next time I visit and update you on the pastry and pizza bases.Will Hore-Lacyhttp://www.blogger.com/profile/06010022331763407268noreply@blogger.com2