Here’s a quick and easy recess-time idea for you, but not suitable for younger children because popcorn can be a choking hazard. The trick is to use the freshest kernels you can get your hands on. I used rice malt syrup as a sweetener in this recipe. It’s fructose-free, so a better choice than honey. But you can use honey if that’s all you have, or if it’s all your tastebuds will allow. Continue reading
“Bread and butter puddings for the lunchbox?” I hear you say. Yes, and please let me explain.
I’ve had a loaf of gluten-free raisin bread sitting in my freezer for some time now. I bought it by accident – I thought it was a plain white loaf – and my daughter doesn’t think much of raisin bread so refused to eat it. I couldn’t bear to waste it so it’s been in the freezer in the hope that one day I’d come up with an idea to use it. The day arrived. I worked out that slightly warming a slice of the bread in the microwave and then rolling it flatter makes it behave like a lovely little pastry case. If it cracks or has holes in it, it doesn’t matter for this recipe. You just press it into the cavity and let the edges overlap. Continue reading
Righty-ho. If you think you’ve seen something like this before, you’d be right. In May last year, I published this recipe for the first time. But recently I re-worked it and re-shot it, and was pleased with the results, so I thought it worthy of a second post.
This recipe calls for roast potatoes. Leftovers from your Sunday-lunch-roast-with-all-the-trimmings are just perfect except for the obvious problem: whoever heard of a leftover roast potato? There are never any leftover potatoes in my house, but maybe you and your family can exercise more restraint than mine. Or maybe, like me, you’ll be roasting the potatoes just for these tortillas.
Even if that’s the case, they’re worth the fairly minimal effort. They take a bit of time to cook, but not to make, if you know what I mean. And just think – they have great finger-food potential – just cut them into bite-sized portions and then send the leftovers to school the next day.
I used a mini-loaf tin for this recipe, but a standard muffin tin will work just as well. If your kids don’t like the taste of the chorizo sausage, you can leave it out. Although I just love the way the fat from the sausage infuses the potato when it’s all roasting in the same tray. Gosh! How’s that for a bit of culinary enlightenment?
550 g peeled and quartered roasting potatoes
2 tbs oil (I used grapeseed oil)
Generous pinch of salt
125 g raw chorizo sausage, halved lengthways and sliced
Salt and pepper to season
Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line a roasting tray.
In a large bowl, toss the potatoes in oil and salt. Spread in a single layer in roasting tray and cook for 50 minutes. Add chorizo sausage and cook for a further 10 minutes or until potatoes are cooked through and golden brown.
Remove from oven and allow to cool.
Grease and line 6 cavities in a 175 ml mini-loaf tin or 8 cavities in a half-cup capacity muffin tin.
When potatoes are completely cooled, cut into 3-4 millimetre slices.
In a large bowl, whisk eggs until well combined. Add potato and chorizo sausage, with generous amounts of salt and pepper to season. Gently combine ingredients, taking care to separate slices of potato so that they are well coated in the egg.
Spoon into loaf tin, ensuring that potato slices are spread evenly in each cavity, and spoon a little extra egg mix over the top.
Bake for 20 minutes, until egg is set and tortillas are golden brown.
Makes 6 (or 8, if using a muffin tin).
Right, so straight up, cards on the table, no mucking around – this is a sausage and bean stew made into a quickbread. It is indeed a very humble kind of dish. But, ooh la la, give it a French name and it sounds so much more exotic, so magnifique!
But please be warned – I am no French cook. In fact, I know very little about French food, except how to eat it. According to Wikipedia, a cassoulet is a slow-cooked casserole (a much nicer name than “stew”), typically containing a type of meat such as pork, sausages or goose, as well as white beans. I guess, then, that my recipe fits that definition, except that it’s not slow cooked because I didn’t have that kind of time up my sleeve! Continue reading
Oooh. the excitement of a new publication, especially when it’s gluten-free.
Australian Gluten-Free Life Magazine has just launched Down Under. It’s a print mag and available in a newsagent near you.
It has a great range of gluten-free recipes – family friendly meals, beautiful soups, organic and whole foods, breakfasts, desserts, baked goods – the list goes on. But it also focusses on the gluten-free lifestyle, so there are travel reviews, articles on reading labels and essential nutrients, as well as information about gluten-free cosmetics (yes, really!).
AGFL is a quarterly publication, retailing for $9.90. It can be purchased from selected newsagents or online.
This is an unsponsored post. All opinions are my own.