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!
Friday, February 11, 2011
Food Photography
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!
Tuesday, July 13, 2010
Gluten Free Sausages in Tomato Sauce
This 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...
Recipe: Sausages in tomato sauce
Special Needs Categories: gluten free, fructose free
Special Needs Translated: no gluten, no onion
Ingredients:
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.
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.
Recipe: Sausages in tomato sauce
Special Needs Categories: gluten free, fructose free
Special Needs Translated: no gluten, no onion
Ingredients:
- sausages, go for some nice ones (make sure they are gluten free and don't have onion)
- celery
- garlic
- tomato puree (make sure it is just tomato as many have onion and some have gluten)
- favorite herbs, think Italian, oregano, rosemary, basil, thyme
- broccoli/beans/corn/carrot (whatever veg you have & like)
- tomato paste if you like it to be rich (check for gluten)
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.
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.
Monday, June 7, 2010
Gluten free chocolate self-saucing pudding
Everyone 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 gluten free chocolate self-saucing pudding.
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!
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!
Wednesday, May 26, 2010
Food allergen and intolerance fact sheet
If 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.
Allergen and intolerance - Fact sheet for food businesses
This is just one of the documents put out by the Victorian Department of Health, there is heaps of other information under the Food section of their web site.
Allergen and intolerance - Fact sheet for food businesses
This is just one of the documents put out by the Victorian Department of Health, there is heaps of other information under the Food section of their web site.
Tuesday, May 25, 2010
Fructose Friendly Gado-gado
This 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!
Recipe: Fructose Friendly Gado-gado (peanut sauce)
Special Needs Categories: gluten free, fructose free, (vegan variation possible)
Special Needs Translated: no gluten, no onion, (no fish or egg)
Sauce ingredients:
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.)
now the rest of the dish...
Ingredients:
Recipe: Fructose Friendly Gado-gado (peanut sauce)
Special Needs Categories: gluten free, fructose free, (vegan variation possible)
Special Needs Translated: no gluten, no onion, (no fish or egg)
Sauce ingredients:
- peanut butter (I like crunchy) (check if gluten free)
- gluten free soy sauce
- chili
- garlic
- fish sauce (don't use for vegetarian/vegan)
- chinese five spice (Check if gluten free)
- coriander (dried)
- water
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.)
now the rest of the dish...
Ingredients:
- steamed rice
- steamed potato (& sweet potato if you like)
- chinese cabbage
- cucumber
- bean sprouts
- snow peas
- other assorted salad ingredients
- hard boiled egg (not for vegan dish)
- fresh coriander
Monday, April 12, 2010
Tasty 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.
Recipe: Baked Zucchini
Special Needs Categories: gluten free, fructose free, vegetarian (vegan variation possible)
Special Needs Translated: no gluten, no onion, no meat (no cheese for vegan)
Ingredients:
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.
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.
Serve on a bed of steamed rice, polenta, potatos (or couscous for non GF version).
Filling variations:
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.
Recipe: Baked Zucchini
Special Needs Categories: gluten free, fructose free, vegetarian (vegan variation possible)
Special Needs Translated: no gluten, no onion, no meat (no cheese for vegan)
 |
| A non-fructose friendly version before the cheese was added. |
- zucchini's (biggish ones, room enough to stuff & be a meal but if too big they don't taste good)
- celery
- corn (take off the cob)
- grated sweet potato
- tomato
- garlic
- herbs of your choice (I think I had basil & oregano)
- salt & pepper
- grated cheese
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.
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.
Serve on a bed of steamed rice, polenta, potatos (or couscous for non GF version).
Filling variations:
- Onion instead of celery (not fructose free)
- Parmesan cheese stirred through the filling mixture
- Top the zucchini with prosciutto (not vegetarian)
- anything else you want to throw in the filling!
 |
| The end product, YUM! (Again, this is the non-fructose friendly version) |
Thursday, March 18, 2010
Gluten Free Cheesecake
I'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 used before. But this recipe will actually be for the second one I made which was a more traditional cheese cake.
Recipe: Gluten Free Cheesecake
Special needs Categories: Gluten free, low fructose, vegetarian
Special needs explained: Gluten free, no honey
Base ingredients:
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.
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).
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 :)
Recipe: Gluten Free Cheesecake
Special needs Categories: Gluten free, low fructose, vegetarian
Special needs explained: Gluten free, no honey
Base ingredients:
- Rice cookies
- Butter
- Creamed cottage cheese
- an egg (or two)
- Lemon zest
- Lime zest
- lime juice
- sweetened condensed milk
- home made raspberry jam
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.
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).
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 :)
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