Archive for the ‘Gluten free adaptable’ Category

Home made muesli

I’m putting this recipe up for purely selfish reasons – I can never find the recipe when I need it. And getting a good balance of healthy ingredients like almonds, cranberries oats and rice crisps in the right proportions takes a lot of experimenting!

I should say here that it’s been a ridiculous amount of time since I posted last.

I’ve been moving house. Again. I feel like a tequila-drinking kitten that has been chasing moths (my friend Megan used this expression this week, I don’t understand it, but I love it and wanted to use it). (more…)

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Made with two cups of berries, kept good and moist with a cup of stewed apples, will fill you up thanks to some bran and no added butter? Yea, these are a keeper.

I was going start this with ‘full of taste and low in fat’ before I realised I sounded like a bad marketing slogan for milk. Low fat or low sugar food is so often disappointing. Low fat muffins are either crumbly or half the size of normal ones. And that makes me mad; when there are so many good butter/oil substitutes like yoghurt or stewed fruit, why compromise? (more…)

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This soup is fun. Chicken soup is a wonderful, staple food. But whoever thought of mixing it up a bit, adding a whole lot of tomato, cumin, coriander and then topping it with tortilla chips is a genius.

There is something really cheeky about having a bowl full of vegies and chicken and then dipping tortillas in it. It’s like when you were little and used to dip the McDonalds fries in your ice cream. If you haven’t done that, I’m not an advocate of McDonalds, but you should go do it. Now.

I didn’t make this. I came home from work one day to find the apartment smelling fabulous – my boyfriend had been cooking. This is not unusual, he is a regular dinner maker in our house. But we both agreed this soup was especially good. So I got him to photograph it for me straight away so I could put it up.

Nowadays when I’m looking for recipes I do it via google images, or the search feature on TasteSpotting. That way it brings up results from fellow bloggers, who I know have tried and tested the recipe. And then you can be inspired by the pictures. I recommend it. This is how he found this soup, it came from Taste Food Blog. Thanks!

I’ve Australian-ified the recipe, so if you want to talk in ounces and cilantro, instead of grams and coriander try the original recipe. But I have tried to put common translations in brackets. The recipe has only been altered slightly from the original (more spices, and some vegies that were in season).

Serves 4

1 tablespoon olive oil
1 medium brown onion, chopped
1 cup celery, diced
1 red capsicum (pepper), diced
1 green capsicum (pepper), diced
1 jalapeno pepper, stemmed and seeded, finely chopped
2 garlic cloves, minced
1 small zucchini (courgette), cut in 1/4 inch dice
4 cups chicken stock
1 400 grams can Italian plum tomatoes, with juice
1/4 cup tomato paste
4 teaspoons ground cumin (I added more because I really like spice, original recipe has 2)
2 teaspoons smoked paprika
2 chicken thighs – roasted them with a bit of salt, pepper and olive oil, then shredded
1 ear of corn, slice kernels off (about 1 cup)
1 cup cooked black beans (I used a tin of red kidney beans, as had it on hand)
1-2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper
1/4 cup cilantro (coriander) leaves
Tortilla chips, broken up, to serve.


  1. Heat oil in a soup pot over medium heat.
  2. Add the onion, garlic and celery and sauté until softened.
  3. Add the capsicums and continue to sauté for 2 minutes.
  4. Stir in zucchini and sauté briefly, 1 minute,
  5. Add the chicken stock, tin of tomatoes with juice, tomato paste and spices.
  6. Bring to a boil, then reduce heat and simmer 15 minutes. Stir in corn, beans and chicken and simmer until heated through. Cook for as long as you like on a low heat, we had the luxury of a couple of hours which really let the flavours come out.
  7. Add salt and pepper and taste for seasoning.
  8. Garnish with coriander and tortilla chips.

Cooks’ notes: Next time I make this dish I’ll make it with chicken thigh, as the chicken breast was a little dry.

Healthy? It’s 457 calories before you start adding tortilla chips. At which point it’s up to you how unhealthy it becomes. If, like me, you cover your soup in them, and then continue to add more as you eat, it becomes about 580 calories.

Gluten free? If you have gluten free tortilla chips, and gluten free stock, then you’re good to go.

Storage: Freezes well. We had this over two nights and it kept fine until the next day. As it’s chicken, I wouldn’t be tempting fate by keeping it longer then one day in the fridge, and re-heat well.

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This week I think I’ve been channelling one of my favourite food bloggers, Frugal Feeding (worth checking out for good dinner inspiration), and finding alternatives to excessive spending.

I’m blaming the currency transition from pounds to Australia dollars, which I’ve recently done moving back to Australia, but dang food seems expensive at the moment. And $5 for a pack of five muesli bars, which I could see were mainly just oats and glucose syrup, is not cool. (more…)

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If you like your brownies like one big slab of moist chocolate filled with chocolate chips and macadamias then look no further. Bookmark this page, hand across my heart I tell you this is the best recipe ever.

If you like your brownies a bit lighter and cake-like, then go google cake recipes this is no place for you and your namby pamby brownie ideas.

Thank you to my cousin Michelle, and her co-worker Katherine who penned the recipe.

Just check out the ingredients you’ll need (I doubled the recipe, so your quantities won’t be quite so much).

Place sugar and flour in a bowl, and add your beaten eggs.

Melt your butter and dark chocolate on a super low heat.

That’s real chocolate right there.

Now add that to your bowl too. Stir well.

Fold through the milk choc chips, white choc chips and optional macadamia.

The spoon-cam says it all really.

Put it in a greased tray. Bake it. Eat it. Eat some more. Stop. You will start feeling sick.

This is going to be my last post for a little while as I’m due to get on an aeroplane any day now as I am moving back to Melbourne. I have a few minor things to sort out, job, house, car, life. You know, those little pesky things.

Very excitedly, I have a couple of boxes of kitchen goods waiting for me in a storage unit. Oh the joy of it! More than one mixing bowl! Electric beaters! Different plates! I’ll be back…

1 cup plain flour
3/4 cup caster sugar
2 eggs, beaten
125g butter chopped
200g dark chocolate
150g white chocolate chopped
100g milk chocolate chopped
Optional: 100 grams of chopped macadamia nuts


  1. Preheat oven to 180 C. Line a 25cm square tin with baking paper. Tip: If you spray the tin with olive oil before the paper it makes it easier to line.
  2. Place flour, sugar and beaten eggs in a bowl, stir well.
  3. Melt dark chocolate and butter. WAIT! It’s very easy to burn chocolate while melting it. A lot of recipes tell you to use a water bath. A lot of effort. I don’t bother. As long as you keep it on a super low temperature on the stove and stir it as you go, you should be right. With that in mind, place your chopped butter and dark chocolate in a saucepan on the stove on a very low heat. Stir Stir Stir. The butter will start to melt. The melted butter will start to melt the dark chocolate. Take the saucepan off the heat before all the chocolate is melted and let the heat of the melted butter and chocolate finish it off. Better safe than sorry, you can always return to the heat.
  4. Pour the dark chocolate and butter mixture into your bowl with the flour-egg mix and stir well.
  5. Fold through your milk chocolate chips, white chocolate chips and optional macadamias. Eat some batter. Nom Nom.
  6. Pour in to your prepared tin and bake for 30-35 minutes. This was my first time making brownies and I was a bit concerned about when I’d know they were done. I looked up what Jamie Oliver said on the matter which helped me hugely “You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.” Thanks Jamie! When you jiggle your brownie tray the middle should move a little.
  7. Eat for breakfast, lunch and dinner. Or serve with ice cream for dessert. Makes 15 pieces.

Healthy? There is nothing healthy about this. 300 terrible-but-totally-worth-it calories a slice if you cut them into 15 pieces.

Gluten free: Brownies are easily adapted to a gluten free flour mix. Just switch out the flour for your favourite substitute.

Storage: They keep well in an airtight container. Padlock and key are handy too.

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