Archive for October, 2008
Bean Nachos
Ingredients 430g (15oz) can refried beans 400g (13oz) can mexe-beans, drained 1 medium avocado, mashed 1 tablespoon lime juice salt and pepper 2 medium tomatoes, chopped 2 spring onions (scallions), sliced 1 tablespoon chopped fresh coriander (cilantro) 1/4 cup (65g/2oz) gluten-free Greek-style plain yoghurt 200g (6 1/2oz) gluten-free low-fat baked corn chips Method 1 Put [...]
Pizza Melts
Ingredients 4 rice cakes 2 tablespoons tomato paste 1 medium tomato, sliced 100g (3 1/3oz) gluten-free 97% fat-free ham 100g (3 1/3oz) canned pineapple pieces in natural juice, drained 1/3 cup (40g/1 1/3oz) grated mozzarella cheese 2 teaspoons chopped fresh parsley Method 1 Spread the rice cakes with the tomato paste. Top the rice cakes [...]
Chicken & Noodle Patties
Ingredients 60g (2oz) mung bean (glass) noodles 500g (1lb) skinless chicken thigh fillets, trimmed and chopped 1/2 cup (8g/1/4oz) fresh coriander (cilantro) leaves, torn 2 spring onions (scallions), sliced 2 cloves garlic, chopped 2 tablespoons potato flour, plus extra, to coat 1 tablespoon sambal oelek 1 teaspoon grated fresh ginger 1 teaspoon fish sauce 1/2 [...]
Hazelnut Rice Porridge
Ingredients 4 cups (1 litre/32 fl oz) rice milk 2 cups (170g/5 2/3oz) gluten-free rice flakes 2 tablespoons brown sugar 1 teaspoon vanilla extract 1/4 cup (25g/1oz) hazelnut meal 4 sugar bananas, sliced 1 tablespoon caster sugar 1 teaspoon ground cinnamon Method 1 Pour the rice milk into a pan and heat over medium heat [...]
Sesame & Roasted Pumpkin Tart
Ingredients 50g (1 2/3oz) gluten-free plain flour pre-mix 100g (3 1/3oz) amaranth flour 2 tablespoons toasted sesame seeds 50ml (1 2/3 fl oz) olive oil 75ml (2 1/2 fl oz) boiling water 1 tablespoon gluten-free reduced-salt tamari 800g (1 lb 10 oz) peeled Jap pumpkin, cut into large pieces 1 tablespoon gluten-free sweet chilli sauce [...]
Lamb Souvlaki Wraps
Ingredients 300g (10oz) lean lamb leg steaks, cut into thin strips 400g (13oz) can cannellini beans, rinsed and drained 2 cloves garlic, crushed 2 teaspoons extra virgin olive oil 2 teaspoons dried oregano 1/4 cup (60ml/2 fl oz) lemon juice sea salt and pepper 1/4 cup (55g/1 2/3oz) millet 1 medium tomato, chopped 1 spring [...]
Phad Thai
Ingredients 200g (6 1/2oz) rice stick noodles 2 teaspoons olive oil 300g (10oz) firm tofu, cut into thin sticks 2 spring onions (scallions), sliced 1 medium carrot, sliced 2 medium zucchini (courgette), sliced 2 tablespoons water 2 tablespoons snipped fresh garlic chives 2 eggs, lightly beaten 1/4 cup (60ml/2 fl oz) fish sauce 1/3 cup [...]
Pumpkin, Ricotta & Cream Cheese Dip
Ingredients 200g (6 1/2oz) peeled pumpkin, cut into large pieces 200g (6 1/2oz) low-fat ricotta cheese 30g (1oz) reduced-fat cream cheese 2 tablespoons chopped fresh coriander (cilantro) 2 tablespoons gluten-free sweet chilli sauce Method 1 Preheat oven to 200°C (400°F/Gas 6). 2 Place the pumpkin pieces on a non-stick baking tray and bake for 40 [...]
Sesame & Tamari Crackers
Ingredients 100g (3 1/3oz) gluten-free plain flour pre-mix 70g (2 1/4oz) soy flour 2 tablespoons toasted sesame seeds 50ml (1 2/3 fl oz) olive oil 50ml (1 2/3 fl oz) boiling water 1 tablespoon gluten-free tamari Method 1 Preheat oven to 200°C (400°F/Gas 6). Line 2 baking trays with baking paper. 2 Put the flours [...]
Carrot & Walnut Muffins
Ingredients 1 cup (110g/3 1/2oz) chickpea flour (besan) 2 1/2 cups (300g/10 oz) gluten-free plain flour pre-mix 2 teaspoons gluten-free baking powder 2 teaspoons bicarbonate of soda (baking soda) 1 teaspoon mixed spice 2 cups (460g/15oz) firmly packed brown sugar 3 cups (465g/15oz) firmly packet grated carrot 1 cup (125g/4oz) chopped baking walnuts 4 eggs, [...]