This is another of my go to recipes that people who aren’t gluten & dairy free also enjoy eating. My husband likes these biscuits iced but shortbread is of course usually eaten without icing. At Christmas time I usually make Christmas tree or star shaped biscuits with this recipe. These biscuits were on the menu at my daughters 18th party.
There is very little take-away food that my husband can safely eat without having to worry about sulphites, in particular. A while ago we did have a Baja Steak bowl from a mexican take-away shop. We now make our own version of this at home.
Fried Rice is a great recipe for using up leftover rice. Alternatively, I’ll cook up some rice for this recipe if I have leftover chicken or roast meat. This recipe is adapted from a recipe in the Mothers’ & Others’ Recipe Book.
I found this Easter Fridge Slice recipe in the April Coles magazine. I adapted the recipe to make it dairy & gluten free. Mine didn’t have any easter eggs so I think you could make it any time of the year, for a special treat. As it was a no bake slice it was a good thing to make when we were away at the beach, as the oven in the unit doesn’t work very well.
Choc Fridge Slice
- 395g coconut cream
- 100g nuttelex
- 150g dark chocolate, chopped
- 175g Orgran Itsy Bitsy Bears
- 100g GF chocolate biscuits, chopped.
- 1 cup chopped marshmallows
- 3 candy rolls
- 1/2 cup shredded coconut
- 100’s & 1000’s to decorate
- Line the base & sides of a slice pan, allowing the sides to overhang.
- Place the coconut cream, nuttelex & chocolate in a saucepan over low heat. Cook, stirring, until the chocolate & nuttelex melt & mixture is smooth. Set aside to cool slighlty.
- Meanwhile, reserve 12 Itsy Bitsy Bears. Place remaining Itsy Bitsy Bears, chocolate biscuits, marshmallows & coconut into a bowl. Stir to combine.
- Pour the chocolate mixture over the biscuit mixture & stir until combined.
- Pour into the prepared pan & smooth the surface. Decorate with the reserved Itsy Bitsy Bears and the 100’s & 1000’s.
- Cover with plastic wrap. Place in the fridge for 2 hours or until firm. Cut into pieces and store in air tight container in the fridge.
You could use any sweet GF and dairy free biscuits. I also had a few leftover lollies that I used to decorate the top with, as well.
What special treats did you make for Easter?
Do you make recipes that are named after someone you know? Growing up we often had Chicken Dorothea & Sandra’s Best Lasagna; both named after women who had shared their recipes with my mother. My Mum also makes Merle’s Christmas Slice every Christmas.
I haven’t made Chicken Dorothea for years because of the ingredients, including some packet mix cream of chicken soup. My brother still makes this regularly for his family and his girls are growing up with Chicken Dorothea as well. My Creamy Tomato Chicken is probably about the closest we get to Chicken Dorothea now.
Sandra’s Best Lasagna was 1 of 2 meals that I would choose for a birthday dinner growing up. We don’t often have lasagna these days but my gluten, dairy & soy free Lasagna is based on Sandra’s Best Lasagna. (Just went to link to the recipe & realised that I haven’t posted the recipe, so will have to do this.)
Anyhow, one of our go to recipes now is Tric’s Mince, which is named after my friend Tricia. Continue reading
This post about Individual Leftover Chilli Pies inspired me to make my own pies with some leftover Quick Chilli Beef. I was planning my dinner menu for the week when I saw the post about making pies with leftover chilli mince. As we usually have leftovers but not enough for a full second meal, I thought mini pies might be a way to stretch the leftovers. However, I decided to use my pastry recipe which is loosely based on the pastry in this apple crumb pie recipe. Continue reading
It’s been a while since I’ve posted about what I’ve been cooking but thought I would start this again. I’m not sure that I’ll do it every week especially as I sometimes end up doing the same things.
Anyhow here is what was on the dinner menu last week:
Monday – Ham steaks & pineapple with homemade sweet potato & potato chips, along with carrots & peas. My daughter made this as we were watching my son’s futsal game, so came home to a cooked meal.
Tuesday – Beef Stroganoff served with rice, carrots & peas.
Wednesday – Leftovers
Thursday – We went to Mum & Dad’s for dinner where we had Quick Chilli Beef.
Quick Chilli Beef served as nachos
GF & DF Yogurt dough pizza
Friday – Homemade Pizzas. My daughter & her friend made theirs on a bought pizza base. For the first time I tried the yoghurt dough. I used coconut yoghurt & GF flour. This was yummy & will definitely make this again.
Saturday – Chicken Risotto that had been stored in the freezer around Christmas time as we had so much food.
Sunday – Fish & Chips at Sandgate. We had a church social gathering on the waterfront & everyone bought their own fish & chips for dinner, from one of the local Fish & Chip shops.
Other things I made last week were:
My son has been enjoying the LCM bars & muesli bars in his lunch box.
What have you been cooking lately? Do you have any good lunch box recipes?
My children don’t particularly like sandwiches. Though they both often have bread rolls for lunch. I struggle with what to give my son for lunch. He will like something for a while and then go totally off it.
Sometimes if we have leftover chicken I will make a quick, easy Caesar salad.
This week I have made it with chicken left from my Creamy Tomato Chicken. If I have no hard boiled eggs I just fry an egg and put it in the freezer for about 5 minutes. Instead of croutons I just toast some bread before cutting it into small squares (good for using up crusts that no one seems to eat). I love crusts but generally don’t eat wheaten bread anymore.
I put the salad in a small container & send to school in an insulated lunchbox with a freezer brick. Don’t forget to pack a fork.
So here is my easy recipe:
Quick, Easy Caesar Salad
- few lettuce leaves
- 1 tsp oil
- 1 egg
- leftover cooked chicken
- 1 slice ham
- 1 slice of bread
- 1 tablespoon whole egg mayonnaise
- 1 tsp perinaise
- Heat frypan & add oil. Put bread into toaster and toast well. Crack egg into frypan & fry.
- As the toast & egg cook, tear up lettuce leaves and put into bottom of serving container.
- Once egg & toast are cooked place into the freezer for 5 minutes while preparing the rest.
- Chop up leftover chicken & ham and add to container.
- Chop up egg, once cooled and add to container.
- Chop up toast & add most to container, leave a bit to sprinkle on top.
- Add mayonnaise & perinaise (if using) to the salad & stir to combine). Add rest of toast croutons.
- Put lid on container & add to lunchbox.
What alternative to sandwiches to your children have for lunch?
I made this recipe last night and was thinking that I should blog about it. Then I saw this blog challenge about Transcript and thought that this is the temporary thing that I can share and reflect upon.
As you can see the original recipe is looking old and is torn in half with a little bit missing but I love using the original recipe whenever I make this recipe. I always think of the story behind us having this recipe whenever I make it.
My husband first made this recipe just over 22 years ago. It was the first meal he made for us after we were married. I think it must have been on or about Monday 28 November, 1994; as it would have been when we went back to work after our honeymoon and I would have been on a late shift. As he was home first he cooked dinner. I believe he rang his Mum from work about the recipe and she wrote it out for him, then he picked it up on the way home.
I’ll share the original recipe below and then share how I normally make it now a days to be intolerance friendly.
The recipe as written out by my mother-in-law is as follows:
Place oil in saucepan & add mince, chopped onion, herbs, tomato paste & a little water & stir & cook for 15-20 mins.
Cook pasta in boiling water & cook for 10 mins.
1 tablespoon of butter melted mix in 1 tablespoon of flour & stir & then add 1 cup of milk & stir in & place in microwave oven for 2 mins then stir until thick & add grated cheese.
Mix sauce & pasta & then mince.
Somehow my husband managed to make this recipe despite the lack of quantities, not sure how many phone calls occurred during the making of the recipe. Here is the recipe as I normally make it now.
Mince & Pasta
- 1 tbsp oil
- 500g mince
- 1 onion chopped
- dried mixed herbs
- 2 tbsp tomato paste
- a little water if needed
- chopped vegetables (optional, I often add zuchinni & mushrooms)
- GF pasta
- 1 tbsp butter or non-dairy substitute
- 1 tbsp corn flour or tapioca flour
- 1 cup of milk of choice (I often use almond milk)
- 1/2 tsp nutmeg
- handful of grated cheese (if tolerated)
- 1 egg (optional, good to use if not using cheese
- Heat oil in frypan or saucepan. Add mince, chopped onion, chopped vegetables (if using). Stir until mince is a little browned.
- Add herbs, tomato paste & water if needed. Stir and leave to simmer while preparing pasta & the white sauce.
- Boil water and add GF pasta. Cook for about 6 minutes until tender.
- Meanwhile make the white sauce. Melt the butter in a microwave prove dish. Stir in the flour and slowly stir in 1 cup of milk, add the nutmeg. Microwave for 2 minutes on high & stir. Repeat process until sauce is thick. Add the cheese or egg once thick and stir to combine.
- Mix the sauce into the pasta & and then mix it all into the mince. Serve with carrots & peas.
Do you have recipes that have been passed on from family members or friends?
My daughter recently turned 18. She decided to have a Pirate & Fairy kids themed birthday party complete with party games. We held it during the day and about 20 of her friends came. I think partly because both her brother & father both have multiple food intolerances she wanted to cater for everyone’s dietary needs.
Therefore we needed to cater for vegetarian, pescetarian, coeliac, no pork, peanut allergy and a couple of people with multiple food intolerances. We made different options so that there was something for everyone. Everything was labelled so people could easily tell what they could eat. The birthday cake was the trickiest part. We made 2 types of cakes. The largest was just a 3 packet mixes that most people could eat but the other double layer cake needed to be gluten, dairy, egg, cocoa & certain colours free so that the coeliac and those with multiple food intolerances could eat it.
The finished cake
The cake on the desert table
The cake with candles lit.
Cutting the cake.
My go to gluten, dairy & egg free cake has cocoa in it so we needed to adapt the recipe. Continue reading