Omelet Fried Rice #glutenfree #glutenfreerecipe #glutenfreecooking #friedrice

This is a popular home-cooked dish in Southeast Asia, Japan, and Korea (they call it Omurice). You can add any ingredients you are prefer. This is a simple dish that is easy to prepare. 

Omelet Fried Rice

Ingredients: 

2 cups Steamed Rice
I Onion, small diced
1/2 Carrot, small diced
1/2 Red Capsicum, small diced
1 Chinese Sausage, small diced
1/2 cup Frozen Peas, defrosted
1/2 cup Spring Onion - chopped
1 tablespoon Sweet Soy Sauce (Kecap Manis)
1 tablespoon Soy Sauce
1 teaspoon  Garlic Mince
Salt and pepper

3-4 Eggs
Tomato Sauce, to decorate

Method:

Heat a little oil in a wok. 
Place garlic, sausage and all vegetables into the wok, except the spring onion. 
Stir fry until vegetables soft. 
Add rice, seasonings and spring onion.

Stir fry until well mixed. Set aside.

Heat 1 teaspoon of oil in a non-stick pan.
Beat eggs with a little salt and ground pepper. 
Pour half egg mixture in the pan and cook on medium heat until 80% set.
Add a bowl of the fried rice on one side of the omelette. 
Fold the omelet over the fried rice.
Remove from pan and place on plate.
Repeat one more time. 
Serve with tomato sauce.  
Serves 2 people.
 




Tips:

• Use cold rice that is not too wet. Leftover steamed rice or rice cooked a day ahead is ideal. 

• You can replace Chinese Sausage with prawns, chicken, or ham. For a vegetarian fried rice, leave these out of the recipe. 

• To save time, frozen mixed vegetables may be used. 

• For a different look pan fry a thin omelet, place it in a bowl, fill with fried rice, wrap and turn it on the plate.

Fill with fried rice

 

Place omelet in bowl

Coconut Pancakes with Butterscotch Sauce and Berries #glutenfree #glutenfreerecipe #glutenfreecooking #pancakes

These decadent pancakes, with a hint of coconut, are perfect for a breakfast with a difference. It will be impossible to stop with just one.

Coconut Pancakes with Butterscotch Sauce

Ingredients:

1.5 cups gluten-free Self Raising Flour
1/3 cup Caster Sugar
2 Egg whites
1 cup Coconut Cream
3/4 cup Water
20g  Butter, melted
1/2 teaspoon Salt

Method:

Whip egg whites until firm peaks form.
In another large bowl, mix all ingredients together until smooth.
Add whipped egg white and fold through gently. Refrigerate for approx 1 hour.
Heat a non stick pan with a little butter or oil spray.
Place a scoop of mixture in the pan.
Cook both sides in medium heat until well done.
Repeat until mixture finished.

Butterscotch Sauce

Ingredients:

2/3 cup Brown Sugar
1 cup Thickened Cream
30g Butter
1/2 teaspoon Vanilla Essence

Method:

Heat the brown sugar in a saucepan until caramelized.. Add cream, butter and vanilla and cook another 2-3 minutes.

Serve pancakes with warm butterscotch sauce and vanilla ice cream/thicked cream and berries as you like. Diced banana may be substituted for the berries if you prefer.

Orange Cookies #glutenfree #glutenfreebaking #glutenfreerecipes

These cookies are orangy little kisses of sunshine that melt in your mouth. They are perfect for lunch boxes, afternoon tea or just a little something to have with that cup of tea.

Orange Cookies

 Ingredients: 

Ingredients

250g Butter
1/2 cup Caster Sugar
1/3 cup Icing Sugar
1 Egg, lightly beaten
2.5 cups gluten-free Self Raising Flour
1/3 cup gluten-free Corn Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon fine Orange Rind
1/2 cup freshly squeezed Orange Juice

Extra icing sugar for dusting

Method:

Preheat oven to 180C
Beat the butter, salt, caster sugar and icing sugar until smooth.
Add egg, then orange juice and rind - mix well.
Place all dry ingredients into the mixture.
Stir through until dough rolls into a ball.
Use a cookie press or roll mini balls of dough in your hand, then press flat on non stick biscuit tray (or tray lined with baking paper). 
Bake at 180C for about 15 minutes or until golden brown.
Cool on a rack. 
Dust with icing sugar and keep in airtight container.







Tips:

• I used a cookie press set on this recipe. If you roll by hand or use a rolling pin and cookie cutters, you may need some extra flour to make sure the mixture doesn't stick to your fingers. 

• I prefer not to have my baking too sweet but, you can add extra caster sugar if you like.

Dust with Icing Sugar

Strawberry Sponge Cake #glutenfree #glutenfreebaking #glutenfreerecipe

This glorious cake tastes as simply divine as it looks. The light and fluffy sponge simply melts in your mouth in an explosion of strawberries and cream - absolutely divine! 

Strawberry Cream Sponge Cake

 Sponge

Mix strawberries into the whipped cream

Ingredients:

5 Eggs 
3/4 cup Caster Sugar 
1 cup gluten-free Self Raising Flour 
1/2 cup Oil or Melted Butter 
1 teaspoon Vanilla Essence 

Filling

Ingredients:

  
1 cup Thickened Cream 
1/4 cup Caster Sugar 
2 tablespoons Strawberry Jam. Melt. 
3/4 cup fresh Strawberries - diced 

Topping 

Spread Strawberry Cream onto top of cake

Ingredients:

2 punnets Strawberries, hull and cut in half.
5g Agar Agar  
3 cups Water 
1/2 cup Sugar 
1 drop Pink Colouring, if necessary  

Method:

Sponge: 

Preheat oven to 180C
Line the cake tin with baking paper on both the bottom and the sides..
Beat eggs and sugar on high speed until stiff peaks form. 
Add oil/ butter and vanilla on low speed for 1 minute. 
Fold the flour in the mixture gently using a plastic spatula, mix well. 
Pour into prepared tin and bake for about 20 mins or until firm. 
Remove the sponge from the tin and cool on rack. 
Cut  into 2 layers.  

Spread Strawberry Cream evenly over top of cake

Topping:

Add water, agar agar and sugar to a saucepan.
Cook on medium heat until agar agar is melting. 
Let cool a little at room temperature.

Filling:
  
Whip cream and sugar until firm. 
Add jam and diced strawberries.
Mix well. 
In a spring form tin, place one sponge in the bottom.
Place the strawberry cream filling on top of the sponge, smooth out. 
Add the next sponge on the top.  
Decorate with fresh strawberries on the the top.
Pour the warm agar agar mixture to cover. 
Keep in the fridge until 2-3 hours until set. 
Take off the spring form tin, you can use cream or ribbon to decorate the sides of  the sponge.

Tips: 

• Jelly crystals or gelatin may be used to replace the agar agar.

Spaghetti Primavera #vegetarian #glutenfree #glutenfreerecipe #glutenfreecooking

Spaghetti Primavera is another Vegetarian dish that is sure to delight. The textures and flavours of the different vegetables, the rich Napoli Sauce and el dente Spaghetti combine to make this dish one that will become a family favourite.

Spaghetti Primavera

Roast Vegetables:

3 Potatoes - peeled and diced
2 Brown Onions - diced
1 Eggplant - diced
1 Red Capsicum - diced
1-2 Zucchini - diced 
Fresh Herbs chopped or 1 tablespoon dry herbs mix
Salt, Pepper.
Olive Oil

Ingredients

Method:

Preheat oven to 210C.
Place diced potato and onion in an oven tray with some olive oil. 
Cook for about 10 minutes in 210C. 
Take the tray out, add other vegetables and seasoning and mix well. 
Cook until all vegetables are soft. 
Stir well 2-3 times during cooking.

Ingredients:

1 packet gluten-free Spaghetti
1.5 cups Napoli Sauce (Use our homemade recipe from the Blog)
1/2 cup White Wine
1 teaspoon Garlic - chopped finely
3-4 tablespoons Olive Oil
Salt. Pepper
Rocket, if necessary 

Method:

Cook the spaghetti in boiling, salted, water until soft as you prefer. 
Drain and add a little olive oil - mix well.
In a big saucepan, heat the olive oil with garlic. 
Add roast vegetables, stir well. 
Add white wine, then Napoli sauce and drained spaghetti. 
Add extra water, if too dry.
Add rocket, Shaved Parmesan and a drizzle of olive oil before serving.
Serves 4 people.

Tips:
  

• Make extra roast vegetables. They can be served as a side dish or used to make stir fried chicken / beef with roast vegetables. 

• They can be used as pizza toppers too.

Chocolate Molten Lava Cake #glutenfree #glutenfreerecipe #glutenfreebaking #clocolatecake

These gorgeous individual chocolate molten lava cakes are a perfect dessert for your next dinner party. Impress your guests with your creativity when you serve these decadent morsels.

Chocolate Molten Lava Cake

 Ingredients:

230g Butter
180g Dark Chocolate
1/3 cup Icing Sugar
1/3 cup gluten-free Plain Flour
2 Egg Whites.
3 Egg Yolks
Extra Butter
Cocoa Powder, for dusting.

Method:

Melt the extra butter and brush 6 tins, then dust bottom and around with cocoa powder.
Preheat oven to 220C.
Melt butter and chocolate in a bowl placed in a saucepan of boiling water.
Mix egg yolk, flour and sugar in a  bowl. Mix till well combined.
Pour the melted butter and chocolate into the mixture and stir well.
In another clean bowl, whip the egg whites until stiff peaks form. 
Add into the chocolate mixture. Fold in gently using a plastic spatula.
Pour into tins till 90% full. 
Place tins into a large tray half filled with boiling water. 
Bake in 200C for about 13-15 minutes. 
Take out of oven and turn onto a plate when still warm. 
Serve with berry compote and whipped cream/vanilla ice cream.

Tips:

• The baking time may be a little different depending upon baking tin size - extra time may be needed for bigger tins. 

• Keep in the fridge and warm in microwave before serving.

Pan-fried Salmon with Cabbage Rolls and Daikon in Dashi Broth #glutenfree #glutenfreerecipes #glutenfreecooking #japanese

This is a modern Japanese style meal. The dashi broth is cooked with bonito flake (katsuobushi)! It is a clear, healthy broth with a full fish flavour, which is very suitable to combine with any pan fried fish fillets.

Pan-fried Salmon with Cabbage Rolls and Daikon in Dashi Broth

Dashi Broth

Ingredients:

 2 cups Water
1/2 cup Light Soy Sauce
1/3 cup Mirin
1 tablespoon Sugar
1 handful bonito flake or 1.5 tablespoons hon dashi (Japanese dry fish stock)

Method: 

Boil water, soy sauce, mirin and sugar in a saucepan.
Add the bonito flake at the end and remove from the heat. 
Allow to sit for half an hour and drain broth from fish pieces.

Simmer Daikon in Dashi Broth

Ingredients:
  
2 Salmon Fillets
1/2 Wombok (Chinese Cabbage)
Half  a large Carrot, chopped into sticks
1 Daikon (White Radish)
Lotus Root, sliced finely
1 tablespoon Rice
Salt, Pepper

Method:  

Bring water with the rice included to the boil.
Peel the daikon, cut sections of about 1.5 cm. 
Add daikon, wombok and carrot in the boiling water. 
Cook about 5 minutes or until soft. 
Remove the wombok and carrot from the saucepan and soak in ice water. 
Cook daikon for an extra 5 minutes.
In another saucepan, place the cooked daikon into the dashi broth. Cook on medium heat for about 30-45 minutes. 

Cabbage Rolls

Method:  
 
Squeeze excess water from the wombok and carrot with your hand. 
Place the wombok on sushi bamboo sheet or cling wrap. 
Place carrot sticks in the centre. 
Roll and keep firm about half hour.

Heat some oil in saucepan, deep fry lotus root slices on medium heat until golden brown and crispy. 
Sprinkle with salt.

Remove oil from saucepan.
Sprinkle some salt and pepper on the salmon.
Pan fry both sides until the skin is crispy - medium/well done/to your preference..
Place the salmon and cabbage roll and daikon onto the plate.
Place some chopped spring onion and lotus chips on the top.
Pour broth over before serving.

Tips: 

• Is this meal difficult to prepare and cook?!  No!! The dashi broth is very easy and can be made 1-2 days early and kept in the fridge.

• Most of the ingredients can be purchased in the big supermarkets or Asian groceries shops. If you are unable find lotus roots; sweet potato, turnip... chips can be made instead.

• Spinach or another leafy green vegetables may replace the wombok .

• Barramundi or another fish fillets may be used.

• Japanese light soy sauce is prefect for this recipe.