Gluten Free Chicken & Mushroom Pasta Bake

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Ingredients

  • 340gm Gluten Free Barilla Penne Pasta
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 500ml thickened cream
  • white pepper to taste
  • 200gm button mushrooms, sliced
  • 1 BBQ chicken, meat shredded
  • 450gm Perfect Italiano Perfect Bake Cheddar, Mozarella and Parmesan cheese
  • paprika to garnish
  • mixed dried herbs to garnish

Method

  1. Preheat oven to 160’C.
  2. Cook pasta as per packet directions.
  3. Melt butter and oil in a saucepan over medium heat. Add garlic, cream and white pepper and stir until mixture reaches a simmer. Add 2 handfuls of cheese and continue to stir until sauce thickens.
  4. Saute mushrooms in a small frying pan with a small amount of oil.
  5. Combine pasta, sauce, mushrooms and chicken in a baking dish. Top with remaining cheese and sprinkle with paprika and herbs.
  6. Bake for 10-15 minutes or until cheese is golden brown.
  7. Serve with salad.

E.

My Aunty’s Tuna Pasties

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Makes 12

Ingredients

  • 500gm frozen puff pastry
  • 220gm can tuna, drained
  • 1 carrot, diced into small cubes
  • 1 potato, diced into small cubes
  • 1 onion, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons lemon juice (optional)
  • evaporated milk (for glazing)

Method

  1. Preheat oven to 220’C and line a baking tray.
  2. Par boil carrot and potato and combine with tuna, onion, parsley, tomato paste and seasonings.
  3. Cut pastry sheets in half and divide mixture equally between each half.
  4. Brush edges of the pastry with evaporated milk.
  5. Fold pastry over and press or crimp edges firmly together and prick with a fork to allow the steam to escape.
  6. Glaze with evaporated milk and bake in oven for 15-20 minutes pasties are golden brown.

K.

 

 

 

 

 

My Baked Pear & Apple Dessert

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Serves 4

  • 4 Pears
  • 4 apples, cored
  • 125ml maple syrup
  • 2 teaspoons ground cinnamon
  • 5 tablespoons sultanas
  • 250 grams ginger nut biscuits
  • 1/3 cup shredded coconut
  • 3 tablespoons brown sugar
  • 2 tablespoons self raising flour
  • 2 eggs, lightly whisked

Method

  1. Preheat oven to 180’C.
  2. Cut apples and pear in half horizontally and place fruit skin side down on a large pan lined with baking paper.
  3. Spoon sultanas evenly into centre of each apple and pear.
  4. Combine maple syrup and cinnamon in a bowl and spoon over apples and pears. Coat well.
  5. Place biscuits in a bag and crush finely with a wooden pin. Transfer to a bowl and combine with remaining ingredients. Add a spoonful of topping on each apple and pear.
  6. Bake in oven for 20 – 25 minutes or until apples and pears are tender. Remove and allow to cool for 10 minutes.
  7. Serve warm with your favourite custard or ice-cream.

K.

 

Why I Love Honey!

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Recently I attended the wedding of my niece and the beautiful bombonniere I received was two lovely pots of honey.  As a lover of honey, I thought is was a well chosen gift.

I want to share with you the reasons why I love honey:

  • I enjoy spreading honey on crumpets on a cold winter’s morning.
  • Honey can be used as a natural sugar alternative to white sugar and tastes delicious on cereal.
  • Adds a sweet flavour to food while cooking such as carrots, chicken, prawns.

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  • Honey has a lot of health benefits and is used in many beauty products.
  • Honey pairs well with fruit such as bananas and berries.
  • Great for baking My Blueberry & Banana Loaf
  • Can be added to smoothies like our Mango Smoothie

My favourite type of honey is Manuka Honey and it has many health benefits.

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Honey Honey how you thrill me!

What is your favourite honey?

My Tuna & Corn Casserole

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Ingredients

  • 425gm can tuna in springwater, drained
  • 400gm corn kernels, drained
  • 420gm can cream of asparagus soup
  • 2 cups cooked white rice
  • 1/2 cup grated tasty cheese
  • 1/2 cup evaporated milk
  • 1 red onion, finely chopped
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoon fresh lemon juice
  • Salt & Pepper to taste

Topping

  • 1 cup crushed Weet-Bix
  • 100gm butter, melted
  • Lemon and parsley to garnish

Method

  1. Preheat oven to 160’C and grease a medium ovenproof dish.
  2. Combine all ingredients in a large bowl and pour into prepared dish.
  3. Combine Weet-Bix and melted butter in a small bowl and spread over tuna mixture.
  4. Bake for approximately 30 minutes .
  5. Garnished with lemon and parsley.

K.

 

White Chocolate Scones – Gluten Free

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Makes approximately 16 scones

Ingredients

  • 4 cups gluten free self raising flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 cup white chocolate chips, roughly chopped
  • 1 egg
  • 2 1/2cups milk

 

Method

  1. Preheat oven to 220’C and line a baking tray.
  2. Place all ingredients in a large mixing bowl and stir quickly to combine.
  3. Lightly knead mixture on a bench until 2 cm high.
  4. Cut with scone cutter and place scones on lined baking tray.
  5. Bake for approximatley 15 minutes.

E.

Chocolate Fudge Cake – Gluten Free

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This cake is a long time family favourite from the Family Circle Favourite Cake Recipes book.

Recently, we have adapted the Chocolate Fudge Cake to be Gluten Free and here is the recipe.

Ingredients

Cake

  • 125gm butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 2/3 cup cocoa
  • 1/2 cup hot water
  • 2 teaspoons vinegar
  • 1 cup milk
  • 2 cups gluten free plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • pinch salt

Icing

  • 125gm butter
  • 2 1/2 cups icing sugar, sifted
  • 3 tablespoons cocoa
  • 3 tablespoons hot water

Method

  1. Preheat oven to 160’C and prepare two 20cm round cake tins.
  2. Beat butter until light and creamy. Add sugar, eggs and vanilla and beat until light and fluffy.
  3. Mix cocoa with hot water to form a paste and gradually add to the cake mixture.
  4. Combine milk and vinegar to sour.
  5. Sift together flour, baking powder, bicarbonate of soda and salt. Add to cake mixture alternately with sour milk. Stir to combine.
  6. Pour mixture evenly between the two prepared cake tins and bake for approximatley 30 minutes or until cooked through. Allow the cakes to cool in their tins for ten minutes and turn onto racks allowing to cool completely.
  7. Whilst the cakes are baking, prepare the icing by beating butter until light and creamy.
  8. Mix cocoa with hot water to form a paste and add to the butter alternately with the icing sugar.
  9. Cover the cake with the icing, including a layer between the two cakes.

E.