tag:blogger.com,1999:blog-62145201785288210672024-03-13T09:11:17.844-07:00New Zealand Gluten Free Chef - Jimmy BoswellGluten Free Recipes, Cooking Ideas and Gluten free Information by Jimmy Boswell, Gluten Free Chef, Auckland, New Zealand www.jimmyboswell.comUnknownnoreply@blogger.comBlogger95125tag:blogger.com,1999:blog-6214520178528821067.post-28838509474805348392013-10-23T13:56:00.000-07:002013-12-18T12:39:30.799-08:00<h2>
My foodblog location has changed its now located at <a href="http://www.tasteofhome.co.nz/">www.tasteofhome.co.nz</a> </h2>
<h2>
There are hundreds of real food recipes.</h2>
<h2>
You can also follow me on Facebook at <a href="https://www.facebook.com/ChefJimmyBoswell">https://www.facebook.com/ChefJimmyBoswell</a> </h2>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6214520178528821067.post-82496159850954230662012-05-21T12:35:00.003-07:002012-05-21T12:37:28.758-07:00Vegetable and Flower Gardening In a Small Area<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ4S_3dn_xYJx7MxmVeEf3tYBy9mgdxK2XzqWSsCBw_uComfdzfIO-rb0R_hCkjXpdH8OT9tBHPGp9ZdZhh7sqFOJIRq9a2bVvJ-SKUp97hpaUxkKpDP7bWFnix_mgfFB_eQ3JdJ3lo5o/s1600/Getting+Started.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ4S_3dn_xYJx7MxmVeEf3tYBy9mgdxK2XzqWSsCBw_uComfdzfIO-rb0R_hCkjXpdH8OT9tBHPGp9ZdZhh7sqFOJIRq9a2bVvJ-SKUp97hpaUxkKpDP7bWFnix_mgfFB_eQ3JdJ3lo5o/s320/Getting+Started.jpg" width="320" /></a></div>
<h2>
<b>Vegetable & Flower Gardening In a Small Area - </b><b style="line-height: 13.5pt;">By Jimmy Boswell – Gluten Free Chef</b></h2>
<div class="MsoNormal">
You don’t need a large area to grow fresh vegetables, herbs
and fruits. In many respects you don’t even need a garden. Over the years plant
breeders have been developing varieties of plants designed to be grown in a
small area or in containers. They have also focused on taste and high yields
from small plantings.</div>
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<br /></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Positives for
container gardening<br />
<br />
<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">Don’t
have to worry about weeds</li>
<li class="MsoNormal">Less
garden pest problems</li>
<li class="MsoNormal">Self-watering
planters means you can water less</li>
<li class="MsoNormal">Great
for porches, decks, patios, and balconies</li>
<li class="MsoNormal">Easy
to control soil health</li>
</ul>
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<b>The
Small Vegetable Plot – Kids Can Grow<o:p></o:p></b></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .25in; margin-left: 0in; margin-right: 0in; margin-top: .25in;">
I am a keen advocate of
small container gardens. When there is little or no space for a conventional
garden planting a few pots and containers with some vegetables and herbs can be
very rewarding both in the produce that you grow as well as the fun and
happiness that it offers. </div>
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It is also something that
you can get the kids involved with. Being in containers there is very little
weeding required and kids can have their own pots growing things that they like
to eat. They can care for their plants, watch them grow and when they harvest,
the smiles on their faces is priceless.</div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: .25in; margin-left: 0in; margin-right: 0in; margin-top: .25in;">
I had my own little plot
in the main vegetable garden and I remember digging, planting and harvesting,
with a little help from Dad. I loved picking my produce and was always proud of
what I grew. </div>
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<st1:place w:st="on"><st1:placename w:st="on"><b><span style="background-color: white;">Kids</span></b></st1:placename><b><span style="background-color: white;"> <st1:placetype w:st="on">Gardens</st1:placetype></span></b></st1:place><br />
<br />
<span style="background-color: white;">Always, set space aside in your garden for the
kids. Choose plants that are fun and easy to grow. Good plants for kids’
gardens are cherry tomatoes, herbs, sunflowers, and edible plants. Diversify
kids gardening plants to include various smells, textures, and tastes (like
Mint) to keep them interested.</span><br />
<br />
<span style="background-color: white;">Container gardening is also great for kids. If worried
about the kids getting messy, container gardening is great choice. </span></div>
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<b>Getting
Started<o:p></o:p></b></div>
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As I have mentioned container gardening does
not take a lot of space but there are a few considerations when starting.<o:p></o:p></div>
<div class="MsoNormal">
<b><span style="background-color: white;">Light/Sun<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="background-color: white;">Vegetables need about 6 or
more hours of sun each day. Without sun, the fruits will not ripen and the
plants will be stressed. In Winter with lower sunshine hours there are a few
crops that can survive in light shade, lettuce and other greens, broccoli, but
if you can’t provide sun, you might want to reconsider having a vegetable container
garden. More so if you are getting kids involved. The last thing you want is to
have a poor result for the children.</span></div>
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<b>Water<o:p></o:p></b></div>
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Vegetables also require
regular watering. Without regular water vegetables will not fill out and some,
like tomatoes, will crack open if suddenly plumped up with water after
struggling without for awhile. </div>
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On my deck I have lots of
containers with a wide variety of plants. I do not have a tap close so when I
need to give them a good watering I have plastic containers that are larger
than the pots with the plants in them. I fill these large pots with water and
place the plants in them and let them soak. I usually mix some liquid
fertilizer in the water and give them a food at the same time.</div>
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<b>Soil/Potting Mix<o:p></o:p></b></div>
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Vegetables need a soil that
is rich in organic matter. The potting mix/soil is important to the growth of
all plants, but more so with vegetables, because even taste is affected by the
quality of the mix you are growing them in.</div>
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With a potting mix rich in
organic matter it will not only help plants to grow but will also retains
moisture. </div>
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<b>Specialised
Varieties<o:p></o:p></b></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt;">
When you are
looking for plants to grow in containers look for plants labeled with terms or
words such as patio, pixie, tiny, baby or dwarf. These will be varieties that
have been bread for containers. Just because a plant is bred to be small
doesn’t mean the fruits will be small or the yield will be less.</div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt;">
<b><span style="background-color: white;">Herb Gardens</span></b><br />
<br />
<span style="background-color: white;">Herbs are generally pretty easy to grow and
hearty. They need loose, well drained soil. But do not require a lot of
attention. You can interplant with vegetables to use herbs for organic pest
control. Or plant a separate herb container. It is a good idea to plant
perennial herbs like chives, lavender, mints, oregano, rosemary, thyme,
tarragon.</span><br />
<br />
<span style="background-color: white;">Planting herbs is a great way to supplement a
small vegetable garden, too. Say you just decide on a few tomato plants.
Growing herbs expands what you can cook with those tomatoes. Or just slice them
fresh with a few sprigs of basil. Fresh foods are good on their own, too!</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6214520178528821067.post-63715410519969929642012-05-20T15:38:00.001-07:002012-05-20T23:55:22.535-07:00A Love of Thyme<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix0_KmH4RW2_i7_9db_QZrRanCddBrfWytiifKQ7Sl3PYdetF727Ri7SKHws1Q1XjFdX8HitMzSSqJXR_C87WTKeC-cMWMuQFkTvspR9IQoPrnYgfoXELhZs1f27udRydbRQ_ggzKmsWs/s1600/thyme.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix0_KmH4RW2_i7_9db_QZrRanCddBrfWytiifKQ7Sl3PYdetF727Ri7SKHws1Q1XjFdX8HitMzSSqJXR_C87WTKeC-cMWMuQFkTvspR9IQoPrnYgfoXELhZs1f27udRydbRQ_ggzKmsWs/s320/thyme.jpg" width="320" /></a></div>
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Thyme is a herb I use in a lot of my cooking. It features in
a lot of Sicilian, Italian and Greek dishes. It holds up very well when used in
slow cooker or casserole dishes. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Garden thyme is a bush with gray-green leaves on a thin,
woody stem and is a member of the mint family. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It is a herb that can be used both fresh and dried, whole or
ground. It has a strong, sometimes pungent but has a pleasant flavor,
resembling a blend of cloves and sage with mint notes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Most common variety for cooking is English thyme. Other
varieties include lemon thyme and caraway thyme. It has a subtle pine and lemon
and spice flavor. It is versatile and widely complementary, but can overwhelm
delicate foods. Use liberally but carefully. Thyme also combines well with
rosemary, basil, and garlic.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Thyme is native to the <st1:place w:st="on">Mediterranean</st1:place>,
which makes it a popular ingredient in Italian and Greek cooking. In the
Mediterranean basin, it grows wild on the "hot, arid hillsides where it
has infinitely more flavor than it ever achieves in cooler regions. </div>
<div class="MsoNormal">
I always have some dried thyme in my spice rack but at the
end of the day, fresh is best. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cooking with Thyme is a little different that many others
herbs. The leaves should be taken off their stalks. They can add a woody or
stringy element to a dish that’s un-needed. It should be chopped finely and
added early in the cooking to get rid of the strong bitter flavour of the fresh
leaf that it can develop.<br />
<br />
It's wonderful in poultry, fish, and vegetable dishes and in slow cooked stews
and soups. Its flavor blends well with many other herbs. Chopped fresh leaves
are much more pungent than dried.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Thyme can be used with nearly all the meats, including
seafood and shellfish. It can also be used to flavour egg dishes, casseroles and
soups. <br />
<br />
If you are lucky enough to be able to grow your own, Keep in mind that thyme
leaves are sweetest if picked just as the flowers appear.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When cooking with thyme, be aware that one fresh sprig
equals the flavoring power of one-half teaspoon of dried thyme.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It is preferable to strip the leaves from the stems for your
recipes when using either dry or fresh thyme because sometimes the stems can be
woody. This is easily accomplished by placing the stem between the tines of a
fork and pulling the stem in the opposite direction of the leaf growth. Of
course, you can also use your fingers instead of a fork.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Some Uses</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add whole sprigs or chopped leaves at any stage of cooking.
Thyme is a uniquely adaptable herb for meats, seafood, and summer and winter
vegetables. Use springs in bouquet garni to fully flavor stocks, sauces and
soups. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add sprigs to slow-roasted tomatoes, braises, and pasta
sauces to add depth. Infuse sprigs in poaching liquids for fruit desserts and
in cream for caramel sauce. </div>
<div class="MsoNormal">
Rub chopped leaves (fresh or dried) into beef, lamb, veal,
or pork before roasting. Sprinkle over eggs, cheese dishes, vegetables, fish,
or poultry. Add to soups, stews, stuffings, and rice. Brew into tea with a
little rosemary and mint. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Lemon thyme can be used in cooking in much the same way as
common thyme. The flavor is less pungent and distinctly lemony. It is
particularly tasty in stuffing for veal and poultry. Mix chopped leaves into
custards, puddings, and whipped-cream toppings. Sprinkle lightly over fresh
strawberries and other acidic fruits. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Whether you grow them yourself or purchase them, herbs are
the best, most healthy way to season your food. Farmers markets are a great
place to get fresh and dried herbs.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6214520178528821067.post-42897476498901059052012-05-19T18:04:00.001-07:002012-05-19T18:04:55.695-07:00Sausage, Bacon and Caramelized Onion Frittata<br />
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<h2>
<b>Sausage, Bacon and Caramelized
Onion Frittata</b></h2>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This is a quick and easy dish to put together. I quite often
make this when I have leftover sausages from the night before. Great Sunday
brunch. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If you have some onion marmalade replace the caramelized onions
with two tablespoons of the onion marmalade.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serves 2-4 </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
6 eggs, beaten<br />
1/2 cup of milk<br />
¾ cup of grated cheese, I use <st1:city w:st="on">Edam</st1:city><br />
¼ cup grated parmesan cheese<br />
1 half onion (large), sliced and caramelized<br />
1-1/2 cups of sausage</div>
<div class="MsoNormal">
2 tbsp chopped Italian (flat-leaf) parsley</div>
<div class="MsoNormal">
¾ cup diced button
mushrooms or peas<br />
salt and pepper to taste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat your oven to 165C.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Combine eggs and milk, beat well, add parsley, season with
salt and pepper then fold in grated cheese. Pour into a 20cm by 20cmm (8x8
inch) baking dish or cast-iron skillet. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add in sausage, mushrooms or peas and caramelized onions. Top
with the parmesan cheese. Bake in a 165C oven for about 30 minutes, or until
the center is set but not hard. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serve hot or chilled.</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6214520178528821067.post-55242070345093404792012-05-16T18:12:00.000-07:002012-05-16T18:14:17.768-07:00Roasted Pumpkin Garlic Soup<br />
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<div class="MsoNormal">
Its chilly, raining and I am in the kitchen cooking. Have
some chicken stock on the simmer. Just about to roast 1/2 pumpkin, about 1kg, 1
whole head of garlic and will make Roasted Pumpkin with Garlic soup.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The mix of spices in this recipe gives it a mellow Indian
taste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1kg pumpkin I use crown</div>
<div class="MsoNormal">
1 head garlic</div>
<div class="MsoNormal">
3 tablespoons olive oil</div>
<div class="MsoNormal">
salt</div>
<div class="MsoNormal">
fresh ground pepper</div>
<div class="MsoNormal">
1 tablespoon olive oil</div>
<div class="MsoNormal">
1 onion</div>
<div class="MsoNormal">
2 stalks celery</div>
<div class="MsoNormal">
2 medium carrots</div>
<div class="MsoNormal">
1/2 tsp each ground cumin and cardamom</div>
<div class="MsoNormal">
1 tsp turmeric </div>
<div class="MsoNormal">
3 cups chicken stock</div>
<div class="MsoNormal">
1/2 teaspoon fresh chilli, crushed (optional) or ¼
ground chilli powder.<br />
<br />
<o:p></o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gH_jhTl5BmerG5hff_V1ljG7jnDGvQt7iWT5bxwQTdBQWcd8TBlfdDsIlTV_OMSla30X9yYLWfFlaBy6FO5h-Wr46oomDvjecWVxSNwC5cqMmavPwpNfNzk81FdLsXRlps4fd3t6Zbs/s1600/Pumpkin_Garlic_Soup-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gH_jhTl5BmerG5hff_V1ljG7jnDGvQt7iWT5bxwQTdBQWcd8TBlfdDsIlTV_OMSla30X9yYLWfFlaBy6FO5h-Wr46oomDvjecWVxSNwC5cqMmavPwpNfNzk81FdLsXRlps4fd3t6Zbs/s200/Pumpkin_Garlic_Soup-1.jpg" width="200" /></a></div>
First thing to do is cut the
pumpkin into medium wedges, skin on. I don’t cut them to small as I am roasting
them without pealing to get a bit of extra flavour in to the pumpkin while it
roasts. Toss in olive oil, season with salt and pepper in a roasting tin.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 12.75pt; margin-bottom: 13.5pt;">
Cut the top off a head of garlic
and drizzle a little oil over the cloves and wrap the garlic in tin foil and
add to the pumpkin. Roast at 200C for 30 minutes or until the pumpkin is soft.<o:p></o:p></div>
<div class="MsoNormal">
About
5-10 minutes before the pumpkin is cooked coarsely chop the onion, celery and
carrot and fry over a medium heat until the onion is translucent. Add the
ground cumin, cardamom and turmeric and fry briefly. Add the stock, salt and pepper to season
and chili (if you like a bit of heat in your soup). Bring to the boil and then reduce
to simmer for 15 minutes.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Once
this is simmering remove the pumpkin and garlic from the oven and let cool till
its cooled enough to handle. Remove the skin from the cooked pumpkin and then squeeze
out the roasted garlic and add to the soup along with the pumpkin. You may need
to add some water at this stage to just cover the vegetables. Simmer for
another 5 minutes.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="line-height: 12.75pt; margin-bottom: 13.5pt;">
Once cooked blend in batches and
adjust the seasoning to taste if needed.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 12.75pt; margin-bottom: 13.5pt;">
I serve with some sour cream and
chopped chives or parsley.<o:p></o:p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6214520178528821067.post-14495318399110945892012-05-15T13:10:00.003-07:002012-05-15T13:10:39.926-07:00New Website - Gluten Free Chef - Jimmy Boswell<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkGC6MF_ONYsu_zzPIgx6QZ-VTmW_QaYRurkMp1LmujDYqFKrVhjz45BTTumXghnYxaLlHZTERA4iM2v4UZQVW5Ym3N5aE7-c8AEuFkTZiXiq3qB99f4FmfDLo-MB-B12-PkANgoQjLo/s1600/glutenfreechef.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="129" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkGC6MF_ONYsu_zzPIgx6QZ-VTmW_QaYRurkMp1LmujDYqFKrVhjz45BTTumXghnYxaLlHZTERA4iM2v4UZQVW5Ym3N5aE7-c8AEuFkTZiXiq3qB99f4FmfDLo-MB-B12-PkANgoQjLo/s320/glutenfreechef.jpg" width="320" /></a></div>
<h2>
Jimmy Boswell - Gluten Free Chef - Website</h2>
I am in the process of re-developing my website with some exciting developments being released soon.<br />
<br />
You can visit my site at <a href="http://www.jimmyboswell.com/">www.jimmyboswell.com</a><br />
<br />
Have a happy, Gluten free day<br />
<br />
Jimmy<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6214520178528821067.post-71736253990891359192012-05-14T18:09:00.000-07:002012-05-14T18:14:24.842-07:00Tio Pablo - Gluten Free Mexican Made in New Zealand<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhxXspdjwkBc4lzgvqDLAU4-CG4LGmmwpgxJwiNZXZHbauTw38G_7WZpexuyGH29lmCVOnjCrEa_JOrxNzyEzZVzT2ZG2Ha2pXBp1XJkWSdQz4ba5k9SJQb6HE4W0YaZnOhyphenhyphenze5lZQrao/s1600/Samples.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhxXspdjwkBc4lzgvqDLAU4-CG4LGmmwpgxJwiNZXZHbauTw38G_7WZpexuyGH29lmCVOnjCrEa_JOrxNzyEzZVzT2ZG2Ha2pXBp1XJkWSdQz4ba5k9SJQb6HE4W0YaZnOhyphenhyphenze5lZQrao/s320/Samples.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jimmy's samples to play with</td></tr>
</tbody></table>
<h2>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Tio Pablo </span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Fresh Mexican <br />Made in Auckland </span></div>
</h2>
<span style="font-family: Verdana, sans-serif;">Tio Pablo is an Auckland based company and ALL of their products are Gluten free. They are offering a mixed product give-away to be drawn 31 May 2012. New Zealand entry only.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">To enter visit their <a href="http://www.facebook.com/pages/Tio-Pablo/123686161044613?ref=ts">Facebook page</a>, 'Like' the page and post what your favourite Mexican food is.</span><br />
<a href="http://www.facebook.com/pages/Tio-Pablo/123686161044613?ref=ts" style="font-family: Verdana, sans-serif;">http://www.facebook.com/pages/Tio-Pablo/123686161044613?ref=ts</a><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">I have a <br /><br />love for Mexican food. Its taste and flavour is different from my Sicilian heritage but when I look at how they do things they are similar in processes, just different ingredients. The are all about flavour, taste and good food that can be very quick to prep and plate.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDAs9MFS-YeznyOWJDUtB9yh_vg8MNIj7obI5D2pgbbiGyrD8NGr37VaiIKQvt7KKvukSdabCh27oH-vfkC9a0LCHHHvUnqJbqR0k_XS-eYHnL3gPanS9MW9a8EI7M1NqYEGJgN8EZBY/s1600/mexfood+photob.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDAs9MFS-YeznyOWJDUtB9yh_vg8MNIj7obI5D2pgbbiGyrD8NGr37VaiIKQvt7KKvukSdabCh27oH-vfkC9a0LCHHHvUnqJbqR0k_XS-eYHnL3gPanS9MW9a8EI7M1NqYEGJgN8EZBY/s320/mexfood+photob.jpg" width="276" /></span></a></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">There is a lot of discussion within the Gluten free
community that they can’t find good wraps. The solution is Tio Pablo Tortillas.</span><span style="font-family: Verdana, sans-serif;"><br />Their authentic corn tortillas are a staple in Mexican
cuisine and are made in </span><st1:place style="font-family: Verdana, sans-serif;" w:st="on">Auckland</st1:place><span style="font-family: Verdana, sans-serif;">
and delivered “fresh in store”.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Used in a variety of dishes, such as tacos, enchiladas and
even in soup, Tio Pablo tortillas are naturally gluten and dairy free. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Tio Pablo bakes four times a week, using Californian masa
harina flour (non GM seed and grown away from GM crops) on a machine sourced
from <st1:place w:st="on"><st1:city w:st="on">Guadalajara</st1:city>, <st1:country-region w:st="on">Mexico</st1:country-region></st1:place>.</span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: Verdana, sans-serif;">It’s the way that they are make, true to the age
old traditional methods that make them what they are.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Over the next few months I will be working up recipes, simple and fast to do for lunch box and after school snack ideas. Their Tio Pablo Authentic Corn Tortillas have so many options and its going to be a lot of fun doing recipes with them.</span><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6214520178528821067.post-59101617186993851292012-05-09T18:03:00.001-07:002012-05-09T18:03:47.127-07:00Hard Boiled Eggs With Anchovy Tomato Sauce<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQIYnL_ebOZHn7oYF4YBSKAASx9ADwNALQ9JZo8c5K-2Pf3_FMjwmXlc0Ocr-KlH69P523P2_zQ-x1DR9M4qSLkiEFBNxhXYNx8ui2ZrS6JIcJsPBD6RBI9PgmCY3LTtpF0mjemN2dnY/s1600/Hard-Boiled-Eggs-With-Ancho.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQIYnL_ebOZHn7oYF4YBSKAASx9ADwNALQ9JZo8c5K-2Pf3_FMjwmXlc0Ocr-KlH69P523P2_zQ-x1DR9M4qSLkiEFBNxhXYNx8ui2ZrS6JIcJsPBD6RBI9PgmCY3LTtpF0mjemN2dnY/s320/Hard-Boiled-Eggs-With-Ancho.jpg" width="213" /></a></div>
<div class="MsoNormal">
<span style="font-family: Calibri;">This Sicilian
inspired dish makes a great change to the traditional ways we eat eggs. The <span style="background: white;">anchovy fillets</span> along with the tomato a provide
great colour contrast against the eggs and I love the taste of this dish. Because
of the salty nature of the <span style="background: white;">anchovy fillets you
don’t need to use much salt to this dish. I usually make this dish when I have
cold cuts off a leg of lamb from the day before.</span><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Calibri;">serves 4-6</span><span style="font-family: Calibri;"><br />
<br />
<span style="background: white;">1/4 cup olive oil</span><br />
<span style="background: white;">3-4 anchovy fillets</span><br />
<span style="background: white;">1 small onion, sliced</span><br />
<span style="background: white;">1 large celery stalk , diced</span><br />
<span style="background: white;">2 green peppers, diced</span><br />
125g <span style="background: white;">tomato paste</span><br />
750ml water (<span style="background: white;">3 cups)</span><br />
<span style="background: white;">8 eggs, hard boiled and sliced in to quarters or halves if they are small ones</span><br />
<span style="background: white;">salt and fresh ground pepper to season</span><br />
<br />
In a fry pan over a medium heat add the oil<span style="background: white;">,
anchovies, onion, celery and peppers cooking slowly for about 10 minutes
stirring occasionally to prevent it sticking. In a bowl blend the tomato paste
and water and add to the fry pan and season with a wee pinch of salt and
pepper. Cover the fry pan and simmer until the celery is nice and tender, about
10 minutes, stirring occasionally.</span><br />
<br />
<span style="background: white;">Put 1/4 cup sauce on the bottom of a serving
dish and arrange a layer of the hard boiled egg slices. Repeat the layering of
sauce and egg slices, finishing with a layer of eggs on top. Season with some fresh ground pepper.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Calibri;">Serve hot or cold.<span class="apple-converted-space"> To serve hot
place in a pre-heated oven at 170C and heat through, about 20 minutes. I don't let it bubble too much as all we are doing is warming it up.<o:p></o:p></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6214520178528821067.post-71106096560206539442012-05-07T14:22:00.002-07:002012-05-07T14:24:31.535-07:00Mussels with Urban Appetite Chilli & Tomato Sauce<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0kZj9MiiX8GZfSS-abPHQoU2m66KTPUHmn66SYL_SKp2jO2JMc_QbLJpxfUCypzPefKmxNTdWjOdrqqn2H9PiAUftnVPTnXbgh8Fxk_m-p8jNSRZIlrbzlz13oIeacZynRcq57xx7FI/s1600/Chilli-Tomato-Mussels.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0kZj9MiiX8GZfSS-abPHQoU2m66KTPUHmn66SYL_SKp2jO2JMc_QbLJpxfUCypzPefKmxNTdWjOdrqqn2H9PiAUftnVPTnXbgh8Fxk_m-p8jNSRZIlrbzlz13oIeacZynRcq57xx7FI/s320/Chilli-Tomato-Mussels.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">The
Health benefits of eating chillies are well documented but surprisingly little
known, despite the many numerous ways in which they are known to aid and
relieve many conditions. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">With
New Zealand Food Week starting 7<sup>th</sup> May 2012 lets get cooking with a
healthy and not expensive mussel dish.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This is a simple and healthy dish to make and can be served
as a starter or as a Sunday brunch or as a main. In <st1:place w:st="on">New Zealand</st1:place> we have an abundance of
fresh, quality mussels and the Urban Appetite Chilli and Tomato Sauce is a
great match for this quick to plate dish that has a zing to it. <br />
<br />
<a href="http://www.wildappetite.co.nz/shop/Urban+appetite/Chilli+and+Tomato+Sauce.html">http://www.wildappetite.co.nz/shop/Urban+appetite/Chilli+and+Tomato+Sauce.html</a>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serves 4</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 tablespoons olive oil</div>
<div class="MsoNormal">
1 brown onion, finely chopped</div>
<div class="MsoNormal">
2 garlic cloves, crushed</div>
<div class="MsoNormal">
3-6 tbsp Urban Appetite Chilli Tomato Sauce</div>
<div class="MsoNormal">
1 400 gram tin of diced tomatoes</div>
<div class="MsoNormal">
1 lemon, rind finely grated, juiced</div>
<div class="MsoNormal">
2 teaspoons caster sugar</div>
<div class="MsoNormal">
1/2 cup dry white wine</div>
<div class="MsoNormal">
1.5kg mussels, beards removed (see tip below)</div>
<div class="MsoNormal">
3 tbsp chopped chives</div>
<div class="MsoNormal">
Gluten free bread or potato wedges to serve</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat oil in a large, deep saucepan over medium heat. Add the
onion, garlic and cook, stirring, for 3 minutes or until onion is soft. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add tomato, Urban Appetite Chilli Tomato Sauce (add an
amount to your desired taste), lemon rind, lemon juice, sugar and wine to pot.
Stir until well combined. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Increase heat to high bringing the sauce to the boil. Reduce
heat to medium. Simmer, uncovered, for 8 to 10 minutes or until thick. Season
with salt and pepper.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the cleaned, de-bearded mussels to sauce and then cover
and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells
open. Discard unopened shells. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ladle sauce and mussels into bowls making sure to pour the
sauce all over the mussels then, sprinkle with chives. I sometimes add a dollop
of sour cream on top of the plated mussels. It works well with the sauce.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serve with bread or wedges.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Tip: How to remove
mussel beards<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place mussels in a large bowl. Cover with cold water. Swish
them around to remove grit from shells. </div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6214520178528821067.post-39540737572905100212012-04-27T15:57:00.000-07:002012-04-27T15:57:35.424-07:00Urban Appetite Cajun spiced BBQ Chicken Pizza<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwV94mH-HOyxHWSaQOXmEGsvvRGwMfU8gknjr98HgintpkoQGc80WhyphenhypheniGX19JLrhcJVh6yC9NIZrbZ1OFhbcMPsNuoYlPvo66DAVUfMIOwrxm08JPtjnQGz12mjs9vXtbiN2WJviaN94/s1600/08+July+Cajun+Spiced+Barbecue+Sauce.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwV94mH-HOyxHWSaQOXmEGsvvRGwMfU8gknjr98HgintpkoQGc80WhyphenhypheniGX19JLrhcJVh6yC9NIZrbZ1OFhbcMPsNuoYlPvo66DAVUfMIOwrxm08JPtjnQGz12mjs9vXtbiN2WJviaN94/s320/08+July+Cajun+Spiced+Barbecue+Sauce.jpg" width="213" /></a></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">This is a
very tasty pizza to make and great for a snack or make a few of them as a
starter if you are having a people round.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: Verdana; font-size: 10.0pt;">BBQ Chicken Pieces<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">250 gm
boneless/skinless chicken breasts, cut into 15mm cubes<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">3 Tbs.
olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">125ml
Wild Appetite Cajun spiced BBQ sauce (Gluten & Dairy free)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">For the
Pizza:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">1 Venerdi
Gluten free Thin Crust Pizza Base<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">1/2 cup
Wild Appetite Cajun spiced BBQ sauce (a spicy−sweet sauce works best)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">2 tbs.
shredded smoked cheese<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">2 cups
shredded mozzarella cheese<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">1/4 small
red onion, sliced into 3-4mm wide pieces<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">2 tbs.
chopped fresh chopped fresh coriander<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: Verdana; font-size: 10.0pt;">To make BBQ Chicken:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">In a
large frying pan, cook the chicken in olive oil over medium−high heat until
just cooked, 5-6 minutes. Do not overcook.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Set aside
in the refrigerator until chilled through. Once chilled place the cooked
chicken in a zip-lock bag and add 125ml Wild Appetite Cajun spiced BBQ sauce, 3
tbs. olive oil, seal the bag and shake to coat the chicken evenly. Remove the
chicken with tongs and reserve the sauce.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: Verdana; font-size: 10.0pt;">To make the pizza:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Pre-heat
the oven to 220 degrees C.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Use a
large spoon to spread BBQ sauce from the bag evenly over the surface of the Venerdi
Pizza base within the rim. Sprinkle smoked cheese over the sauce. Cover with
3/4 cup shredded mozzarella.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Distribute
the chicken pieces evenly over the cheese. Place the pieces of red onion over
the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the
pizza.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Transfer
the pizza to the oven; bake until the crust is crisp and golden and the cheese
at the center is bubbly, 8 to 10 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">When the
pizza is cooked, carefully remove it from the oven; sprinkle 2 tbs. chopped
fresh chopped fresh coriander over the hot pizza. Slice and serve.<o:p></o:p></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6214520178528821067.post-52969026417383889012012-04-25T20:48:00.000-07:002012-04-26T14:32:16.802-07:00Prep to Plate In-Home Gluten Free Cooking Classes<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaBR_quDFUVVF82ZSWh91F8ilvuxHpzrnLKT622gDdv3VNO6T6K37IcHml6THFbRjIm1HwBIeO1jEzTEZdKRnUr-RH1UpKheBojlV4iOBlDYO-F6f1NIIS0dJGG5x7zDI4HAaVPzUS2o/s1600/Logo-GFC.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaBR_quDFUVVF82ZSWh91F8ilvuxHpzrnLKT622gDdv3VNO6T6K37IcHml6THFbRjIm1HwBIeO1jEzTEZdKRnUr-RH1UpKheBojlV4iOBlDYO-F6f1NIIS0dJGG5x7zDI4HAaVPzUS2o/s320/Logo-GFC.jpg" width="318" /></a><b><span style="font-family: Verdana; font-size: small;">Prep to Plate In-Home Gluten Free
Cooking Classes</span></b></h2>
<div class="MsoNormal">
<span style="font-family: Verdana; text-align: justify;">The
Gluten Free Chef’s private in-home cooking classes are designed to offer you
and your friends a great cooking experience learning from Jimmy how it is to
cook Gluten free with taste - in your own home.</span></div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: Verdana;">Classes
are relaxed and designed to be fun. Jimmy loves a good laugh so you can expect
your in-home cooking class to have smiles on everyone’s faces and not just from
the great tasting foods that will be prepared.<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: Verdana;">The
classes are all about </span><span style="font-family: Verdana;">cooking good food from scratch and helping each
other to learn new things in the comfort of your own kitchen. </span><br />
<span style="font-family: Verdana;"><br /></span><br />
<span style="font-family: Verdana;">Seasonal fresh
ingredients are a big feature of Jimmy’s cooking and you can expect to sample
wonderful tasting dishes that are achievable in your own kitchen.</span><span style="font-family: Verdana;"><o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: Verdana;">How it works.<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: Verdana;">Class
numbers range from 2 to 6 people and run for 3 ½ to 4 hours. <o:p></o:p></span><br />
<span style="font-family: Verdana;"><br /></span><br />
<span style="font-family: Verdana;">Classes offered by arrangement from Rotorua to Whangarei. Minimum class number outside of Auckland is 4.</span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: Verdana;">Cost is
$125 per person including food for the menu. (Additional food costs may apply
if there are special requests)<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: Verdana;">The Gluten Free Chef will
consult with you about your choice of class.<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: Verdana;">Design a dedicated menu of
dishes in consultation with you.<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: Verdana;">Purchase all ingredients
required for the day. <o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: Verdana;">All recipes as well as lots
of hints and tips are supplied in printed format.<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: Verdana;">On the day.<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEq1NGwjn-I49d3bFG3QFLPwGAJs10oKPLpbBiw6t8SU16Di327CaXRtFEJdjD7KP54VU45XtLVfBJXvbJmWQ4SliUQmXSmLc13iUSc-TuBgB0g2qUiSdJ5RXfAbYmeUMPfyHuAd7XSgE/s1600/Lamb_Shanks.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEq1NGwjn-I49d3bFG3QFLPwGAJs10oKPLpbBiw6t8SU16Di327CaXRtFEJdjD7KP54VU45XtLVfBJXvbJmWQ4SliUQmXSmLc13iUSc-TuBgB0g2qUiSdJ5RXfAbYmeUMPfyHuAd7XSgE/s320/Lamb_Shanks.jpg" width="320" /></a></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: Verdana;">On the day of the class Jimmy
will arrive with all the shopping done.<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: Verdana;">Meet and great the attendees.
He starts with an outline of what will be happening and then its into the
cooking including prepping the dishes with some hints and tips that will
help you achieve wonderful results in your kitchen.<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: Verdana;">Dishes will be prepared in an
order that allows samplings through the class. The class usually concludes
with a relaxed sit-down meal.<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: Verdana;">Classes available are;<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: Verdana;">2012 Winter Classes <o:p></o:p></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrur-l9qD_4BCjtHAgypVHtH2tPY11XIUnAr89oEoiYuYFflINgf1pLtwp6B2akA7oiUMh377HZsQMYoWswlkY_bVI11faHQo6PR21NKYGTM73mXbxpFPiNAax1lgmGldOcr61aEppCc/s1600/Lamb-scotch-egg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrur-l9qD_4BCjtHAgypVHtH2tPY11XIUnAr89oEoiYuYFflINgf1pLtwp6B2akA7oiUMh377HZsQMYoWswlkY_bVI11faHQo6PR21NKYGTM73mXbxpFPiNAax1lgmGldOcr61aEppCc/s320/Lamb-scotch-egg.jpg" width="240" /></a></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="text-align: left;"><span style="font-family: Verdana;">Entertaining Gluten Free<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: left;"><span style="font-family: Verdana;">Stocks, Sauces and Soups
(Includes slow cooker recipes)<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: left;"><span style="font-family: Verdana;">Cooking For a Gluten Free
Family<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: left;"><span style="font-family: Verdana;">Budget Busters (Includes slow
cooker recipes)<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: left;"><span style="font-family: Verdana;">Italian, Sicilian & <st1:place w:st="on">Southern Mediterranean</st1:place> <o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: left;"><span style="font-family: Verdana;">Vegetarian<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: left;"><span style="font-family: Verdana;">Getting Tasty with Herbs
& Spices<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: left;"><span style="font-family: Verdana;">Cooking For Someone Within The Autism Spectrum </span></li>
<li class="MsoNormal" style="text-align: left;"><span style="font-family: Verdana;">Winter Warmers (Includes slow
cooker recipes)<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: left;"><span style="font-family: Verdana;">Gluten Free (GF) Basics and Stocking
a GF Pantry<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: left;"><span style="font-family: Verdana;">Cooking For One<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: left;"><span style="font-family: Verdana;">Sunday Brunch (Usuallu held
on a Sunday)<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: left;"><span style="font-family: Verdana;">Blokes Can Cook<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: left;"><span style="font-family: Verdana;">Dishes From The <st1:place w:st="on"><st1:country-region w:st="on">New Zealand</st1:country-region></st1:place>
Gluten Free Cookbook – Starting July 2012 </span><span style="font-family: Verdana;">(Additional $40 for a signed copy of Jimmy’s cookbook
if people do not have their own copy)</span><span style="font-family: Verdana;"><o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: Verdana;">Elements
from all of the above choices and be mixed and matched to design a cooking
class of your own choice.<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: Verdana;"><br /></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<div style="text-align: left;">
<span style="font-family: Verdana;">For more information call Jimmy on 021 869 910 or e mail <a href="mailto:jimmy@glutenfreestore.co.nz">jimmy@glutenfreestore.co.nz</a> </span></div>
</div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6214520178528821067.post-70486817238787291092012-04-22T16:12:00.001-07:002012-04-22T16:17:54.373-07:00Mixing and Storing Herbs and Spices<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwjs3zFdulDgf9xVKZlg5FUPNQS6oEtTMNhcsC-XCnBAbGW4vgvPDPVhrItQbneQT6WC7O8PtLmIy0MgU3dduoS36Vc3Pcft_p9trLQBBVos63svDAb4YbwLIxkpsNkGbj7tB6X9SknFQ/s1600/herb-mixture-web.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwjs3zFdulDgf9xVKZlg5FUPNQS6oEtTMNhcsC-XCnBAbGW4vgvPDPVhrItQbneQT6WC7O8PtLmIy0MgU3dduoS36Vc3Pcft_p9trLQBBVos63svDAb4YbwLIxkpsNkGbj7tB6X9SknFQ/s320/herb-mixture-web.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br />
<h2>
<b><span style="font-family: Arial; font-size: small;">Mixing
and Storing Herbs and Spices</span></b></h2>
<span style="font-family: Arial;">
<br />
Dried herbs are stronger in flavour than fresh leaf herbs. To convert dry to
fresh measurements, use approximately 3 tablespoons fresh to each tablespoon
dry. In most cases use 1/3 to ¼ the amount of dried herbs as is called for
fresh. In general ¼ teaspoon of spice is enough for 4 servings.<br />
<br />
<b>Mixing Herbs</b> - when seasoning with herbs and spices try to complement
your dish by not overwhelming the flavour of the food. Cooking spices for too
long may result in overly strong flavours.<br />
<br />
For long-cooking dishes, such as soups and stews add herbs and spices an hour
or less before serving. For best results try crushing the herbs before adding
to your dish. For shorter cooking-dishes try adding dry spices earlier in
cooking. Fresh spices and herbs should be added towards the end of cooking.<br />
<br />
Unless the recipe specifically calls for it, don't use more than three herbs
and spices in any one dish. The exception to this rule is East Indian cooking,
which often calls for 10 or more different spices in one curry dish. <br />
<br />
Try replacing herbs and spices called for in recipes with something different -
such as Marjoram instead of Oregano, Savory instead of Thyme, C</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; line-height: 16px;">oriander (</span><span style="font-family: Arial;">Cilantro) instead
of Parsley, Anise seed instead of Fennel. Mixing herbs and spices will provide
you with greater creativity in food preparation by allowing you to create a
variety of exciting and uniquely seasoned dishes. You may just create a recipe
that will be one of a kind, beloved by everyone. </span><br />
<span style="font-family: Arial;">
<br />
<b>Storing Herbs</b> - store spices in a cool, dark, dry place. Heat, humidity,
and excessive light will result in the dry herbs and spices losing their
flavour more quickly. A good way to store herbs and spices is in small,
airtight glass containers. If stored properly, dried herbs and ground spices
will retain their flavour for a year. Whole spices may last for 3 to 5 years.
To keep larger quantities of herbs and spices fresh, store them in tightly
sealed containers in the freezer.<br />
<br />
Do not store dry herbs and spices near any humid source, such as sinks,
dishwashers, kettles, coffee makers, on counter tops, stoves or microwaves.
Avoid storing dry herbs and spices inside the refrigerator due to the high
humid environment. Avoid storing near heat sources such as stoves, top of
microwaves and refrigerators. For best results grind whole spices in a grinder
or mortar & pestle. If you want to enhance the whole spice flavour, try
roasting the whole spice in a dry skillet over a medium heat, being careful not
to burn them.<br />
<br />
<b>Drying Herbs</b> - try drying herbs on racks, slats or upside down by their
stems. For best drying, place your herbs in a well ventilated, dry, cool
environment. Ensure that you have plenty of air space and turn every few days.
Another alternative to drying is using the microwave by laying the herbs out on
absorbent paper and cooking on low for 3 minutes. A dehydrator is also another
excellent option.<br />
<br />
<b>Harvesting Herbs</b> - the best time to pick the leaves or flower buds is
when they start to unfurl. Try to harvest your herbs early in the day and
before noon at the latest, as the herbs are most potent then. Seeds must be
collected when they turn brown and brittle. Never pick herbs in wet or humid
conditions.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6214520178528821067.post-70496425564180793952012-04-22T15:40:00.001-07:002012-04-26T14:23:51.198-07:00Vegetable Freezing Autumn Harvest<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGes9_OqsykEb_IgM4EOT4nhOdOhxjo1HDra4m7cP-O_0NVFFbKKDVrbOdpiwnJ8GD2ZMk_UZX5HIriq8dQBCaOf5Yngo2G1_BFdZz0IsWAnQPLyl0MCILGZvqczGUQ9GReCZ23HRRCPE/s1600/vege.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGes9_OqsykEb_IgM4EOT4nhOdOhxjo1HDra4m7cP-O_0NVFFbKKDVrbOdpiwnJ8GD2ZMk_UZX5HIriq8dQBCaOf5Yngo2G1_BFdZz0IsWAnQPLyl0MCILGZvqczGUQ9GReCZ23HRRCPE/s320/vege.jpg" width="320" /></a></div>
<h2>
<span style="font-family: Verdana, sans-serif; font-size: small;">Vegetable Freezing</span></h2>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Autumn is here and for many people its harvest time and as Autumn gets into full swing there lots of vegetables to be saved. </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Successful freezing depends on how quickly you can reduce the temperature of the food. Slow freezing may not make the food inedible but will affect flavour and, more importantly, nutritional value. Fast freezing halts bacterial growth instantly and produces very small ice crystals, which causes less damage to the cell structure of the food.</span><br />
<span style="font-family: Verdana, sans-serif;">Before you commence preparing food for freezing you should turn your freezer on to its super or fast setting – preferably 3 hours or so before. This just keeps the motor running and drops the temperature as low as possible. When the food goes into the freezer it will cause the temperature to rise as the food cools. The super setting ensures the food already there remains at optimum temperature and the food being frozen cools as quickly as possible.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Do not try to freeze too much in one go – never more than 10% of the freezer capacity at a time.Also, the colder the food when it goes into the freezer, the less work the freezer has to do.</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0in; mso-padding-alt: 4.5pt 4.5pt 4.5pt 4.5pt; width: 100.0%;">
<tbody>
<tr>
<td colspan="3" style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><h2>
<span style="font-family: Verdana, sans-serif; font-size: small;"><a href="http://www.blogger.com/blogger.g?blogID=6214520178528821067" name="_Toc293911791">Vegetable Freezing Outline</a><o:p></o:p></span></h2>
</td>
</tr>
<tr>
<td colspan="3" style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Blanching
time is in boiling water. Unless otherwise noted, chilling time in ice water
should be the same as blanching time.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;">Vegetable<o:p></o:p></span></b></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 45.0%;" width="45%"><div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;">Preparation<o:p></o:p></span></b></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 30.0%;" width="30%"><div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;">Blanching Time/ Chilling Time<o:p></o:p></span></b></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Asparagus<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Wash and
sort stalks according to size, discarding blemished stalks. Break off ends.
Stalks may be left whole or cut into 30-50mm long pieces.<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">average
diameter stalks - 3 minutes thicker stalks - 4 minutes.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Green
Beans<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Snap off
tips. Rinse, then cut or break into desired sizes or freeze smaller beans
whole.<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">3-1/2
minutes.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Italian
Snap Beans<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Wash,
snap off ends and slice into 1" to 1-1/2" pieces.<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">3-1/2
minutes.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Beets<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">For
young, tender beets-<br />
Remove tops and cook until tender. Chill, then remove skins. Leave small
beets whole. For medium to large beets, slice or cut into pieces. Pack into
freezer boxes or bags.<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">not
applicable<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Broccoli<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Remove
leaves and tough ends. Cut through stalks lengthwise, leaving stems with
1" to 1-1/2" diameter heads, or cut into pieces. Soak in salt water
(2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse
with tap water and drain.<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">pieces -
4 minutes<br />
stems - 5 minutes.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Brussels
Sprouts<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Wash and
trim any tough outer leaves. Soak in salt water (2 tablespoons salt to 1
quart water) to remove any insects and larvae. Rinse with tap water and
drain.<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">medium
sprouts - 4 minutes<br />
large sprouts - 5 minutes.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Carrots<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Remove
tops, peel, and wash. Cut into 1/4" thick slices.<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">3-1/2
minutes.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Cauliflower<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Remove
leaves, trim and wash. Split into individual 1" to 1-1/2" pieces.
Soak in salt water (2 tablespoons salt to 1 quart water) to remove any
insects and larvae. Rinse with tap water and drain.<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">4
minutes.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Corn-on-the-Cob<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Husk,
remove silk and trim off ends. Blanch in a large stockpot with 10 - 12 quarts
of boiling water.<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">24 small
ears, under 1-1/4" diameter - 8 minutes<br />
14 medium ears, 1-1/4" to 1-1/2" diameter - 8 minutes<br />
10 large ears, over 1-1/2" diameter - 11 minutes <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Chilling
time in ice water should be twice as long as blanching time<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Corn -
Cut from cob<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Husk,
remove silk and trim off ends. Use a corn cob cutter or a curved grapefruit
knife to remove kernels from cob.<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">4-1/2
minutes<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Kohlrabi<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Remove
tops, wash, peel and cut into 1/2" cubes.<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">2-1/2 minutes.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Mushrooms<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Wash and
remove stems. Freeze smaller mushrooms whole<br />
Cut medium and large mushrooms into 1/4" slices.<br />
To prevent browning, add 1 tablespoon lemon juice or 1/2 teaspoon ascorbic
acid per quart of blanching water.<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">small
whole mushrooms - 4 minutes<br />
sliced mushrooms - 3 minutes.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Onions<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Chopped
onions can be packed and frozen without blanching To freeze larger pieces of
onions or small whole onions - Peel onions, wash, and cut into quarter
sections (except very small whole onions).<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">1-1/2 minutes<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Green
Peas, shelled<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Wash and
shell peas.<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">1-1/2 to
2 minutes<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Sugar
Peas or Edible Pod Peas<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Wash;
Remove stems and blossom ends; Leave whole.<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">2-1/2 to
3 minutes<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Peppers<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Chopped
bell peppers can be packed and frozen without blanching.<br />
For pepper halves or slices...Wash, remove stem and seeds. Cut in halves or
slices<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">halves -
3 minutes<br />
slices - 2 minutes.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Pumpkin<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Cut;
scoop out seeds; peel; and cut into pieces. Bake or steam until tender. Cool,
then strain in a ricer, food mill or process in a food processor until
smooth. Pack into containers and freeze.<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">not
applicable<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Spinach<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Sort;
remove any blemished leaves and tough stems; Wash.<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">1-1/2 to
2 minutes<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt; width: 25.0%;" width="25%"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Zucchini<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Select
5" to 7" long, tender zucchini. Wash, peel and cut into 1/4"
to 1/2" slices.<o:p></o:p></span></div>
</td>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">1/4"
slices - 3 minutes<br />
1/2" slices - 4 minutes<o:p></o:p></span></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;"><a href="http://www.facebook.com/NZGlutenFreeChef">http://www.facebook.com/NZGlutenFreeChef</a> Follow me on facebook</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6214520178528821067.post-61073746051926794932012-04-20T18:27:00.001-07:002012-04-20T21:04:54.694-07:00Balsamic Onion Marmalade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSiEmRPX-UhQq9XBj4heWkLNKeHbThls2q8g9PVq5qwVDCBb03j8uXCnyg_at8K_bSzlkhHMuWCVZeBMldMeReBlEaZ2KbZCJDG51k-w3aPQ41TIB4iIdXv-8hboZb2wKyNsTfvk3zSEA/s1600/Onion-Marmalade-web.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSiEmRPX-UhQq9XBj4heWkLNKeHbThls2q8g9PVq5qwVDCBb03j8uXCnyg_at8K_bSzlkhHMuWCVZeBMldMeReBlEaZ2KbZCJDG51k-w3aPQ41TIB4iIdXv-8hboZb2wKyNsTfvk3zSEA/s320/Onion-Marmalade-web.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10pt;"><br /></span><br />
<span style="font-family: Verdana; font-size: 10pt;">I love
the taste of sweet caramelized onions. I also introduce a tang to the sweetness
by adding some balsamic vinegar.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="background-color: white; font-family: Verdana; font-size: 10pt;">Makes about 2 cups (500ml).</span><br />
<span style="font-family: Verdana;">
<br />
<span style="font-size: x-small;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana; font-size: 10pt;">1 tbsp olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana; font-size: 10pt;">1 dsp butter</span><span style="font-family: Verdana; font-size: 10pt;"><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">4 large onions, thinly sliced (cut onions in ½
then cut into thin slices. What I call ½ rings)<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana; font-size: 10pt;">3 cloves garlic diced fine<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana; font-size: 10pt;">½ tsp dried rosemary<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana; font-size: 10pt;">3 bay leaves<o:p></o:p></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjb4eFrS6jBkU_dTFpMHjUj8cr93sorA1KMo4UjyLVbEfTTsh1H_xq-oPhynbt0rv6blLoAWUnR6P-X1crtGS-K1uzHte6WSjSdv5s37aYP3J19AtSJMw0V8wSL6fOKa7ieb2B2nMEwHM/s1600/Onion-Marmalade-web-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjb4eFrS6jBkU_dTFpMHjUj8cr93sorA1KMo4UjyLVbEfTTsh1H_xq-oPhynbt0rv6blLoAWUnR6P-X1crtGS-K1uzHte6WSjSdv5s37aYP3J19AtSJMw0V8wSL6fOKa7ieb2B2nMEwHM/s200/Onion-Marmalade-web-1.jpg" width="150" /></a><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana; font-size: 10pt;">1 tsp mustard seed (lightly ground
in a mortar to crack the seeds)</span><span style="font-family: Verdana; font-size: 10pt;"><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">salt and freshly ground black pepper to taste</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">1/3 cup dark brown sugar</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">2/3 cup balsamic vinegar</span><br />
<i><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><br />
</span></i><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">Heat the oil in a large heavy based
pan (I use my Dutch oven) over medium heat. Once the oil is hot add the butter
first to the oil then the onions, garlic, mustard seeds, rosemary, salt and
pepper and cook, stirring occasionally for about 20 minutes until the onions
are nice and soft. I use plenty of salt as it helps lift the moisture from the
onions.</span><br />
<br />
<o:p></o:p></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3TrbQ6AKtSHR5t77gSwJ_tzszS96tsLRdaRWB57aF-NBj3QkZ09gaCShSLMmNQJ71VWYwZP6B7R8lvci5df48tlFGAU4zfleDK-mi_HRSAugk8Kk6N1ehmzBaqgPcX-8p455vg1BMHt4/s1600/Onion-Marmalade-web-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3TrbQ6AKtSHR5t77gSwJ_tzszS96tsLRdaRWB57aF-NBj3QkZ09gaCShSLMmNQJ71VWYwZP6B7R8lvci5df48tlFGAU4zfleDK-mi_HRSAugk8Kk6N1ehmzBaqgPcX-8p455vg1BMHt4/s200/Onion-Marmalade-web-3.jpg" width="150" /></a><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana; font-size: 10pt;"></span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana; font-size: 10pt;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana; font-size: 10pt;"><br /></span></span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana; font-size: 10pt;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana; font-size: 10pt;"><br /></span></span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana; font-size: 10pt;">Once the onions are soft add the sugar
and reduce the heat to medium-low. Cook stirring frequently for about 10
minutes until onions appear dry.</span><br />
<span style="background-color: white; font-family: Verdana; font-size: 13px;"><br /></span><br />
<span style="background-color: white; font-family: Verdana; font-size: 13px;"><br /></span><br />
<span style="background-color: white; font-family: Verdana; font-size: 13px;">Add vinegar and bay leaves and reduce heat to low. Continue cooking, stirring occasionally, for about 1 hour, until onions are soft and almost dry. </span><br />
<span style="font-family: Verdana; font-size: x-small;"><br /></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIyl999b9rqOLPfFC-V47Rlk6Uau1DN8KG8jNYh9FFEaC_Li3ZK-3E1ffUafv9Eh_ABuX9fD5jFBleiTWrWDzZI23OqypTJnd-XuOgTYzv7yY37jKveEuZQEcOaTwllMmkKpmW27M_Ec/s1600/Onion-Marmalade-web-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIyl999b9rqOLPfFC-V47Rlk6Uau1DN8KG8jNYh9FFEaC_Li3ZK-3E1ffUafv9Eh_ABuX9fD5jFBleiTWrWDzZI23OqypTJnd-XuOgTYzv7yY37jKveEuZQEcOaTwllMmkKpmW27M_Ec/s200/Onion-Marmalade-web-2.jpg" width="150" /></a><span style="background-color: white; font-family: Verdana; font-size: 13px;"></span><br />
<span style="background-color: white; font-family: Verdana; font-size: 13px;"><br /></span><br />
<span style="background-color: white; font-family: Verdana; font-size: 13px;"><br /></span><br />
Remove the bay leaves and serve warm or at room temperature. You can bottle in warmed jars and store in the fridge for 4-6 weeks.<br />
<span style="font-family: Verdana; font-size: 10pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: x-small;"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6214520178528821067.post-30715015113149237412012-04-19T16:30:00.000-07:002012-04-26T14:24:31.414-07:00Gluten Free Beef Stroganoff<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdN410F_w3QZ_mdunJ0nKc5_7BXRxVnJpuC_nnnlZw42hPzYzpMb3JsFJXxtY4V4fDNRQOGKkMbn2uCA-LeC5UXbh7j1r2y7jump1LEOiOnwLyQdIW67HniH2e6_wW0lR7faLz8B2i3ZM/s1600/Beef-stroganoff-web.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdN410F_w3QZ_mdunJ0nKc5_7BXRxVnJpuC_nnnlZw42hPzYzpMb3JsFJXxtY4V4fDNRQOGKkMbn2uCA-LeC5UXbh7j1r2y7jump1LEOiOnwLyQdIW67HniH2e6_wW0lR7faLz8B2i3ZM/s320/Beef-stroganoff-web.jpg" width="320" /></a></div>
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<span style="font-family: Verdana; font-size: 10pt;">Beef stroganoff is a </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana; font-size: 10pt;">Russian dish<span class="apple-converted-space"> </span>of<span class="apple-converted-space"> </span>sautéed<span class="apple-converted-space"> </span>pieces of<span class="apple-converted-space"> </span>beef<span class="apple-converted-space"> </span>served
in a white wine sauce with<span class="apple-converted-space"> </span>sour
cream. </span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana; font-size: 10pt;">From its origins in 19th-century<span class="apple-converted-space"> </span><st1:country-region w:st="on"><st1:place w:st="on">Russia</st1:place></st1:country-region>, it has
become popular around the world, with considerable variation from the original
recipe.</span><span style="font-family: Verdana; font-size: 10pt;"> </span></div>
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<span style="font-family: Verdana; font-size: 10pt;"><br /></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">I use rump
steak or topside steak and love this as a Winter warmer.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana; font-size: 10pt;">1 ½ kg rump steak diced into 25mm (1 inch)
cubes<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">1/2 cup Gluten free general flour mix<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">2 tsp salt<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">1/8 tsp fresh ground pepper<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">1/2 tsp dry mustard<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">2 med onions,
thinly sliced and separated into rings<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">200g fresh
sliced button mushrooms <o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">1 cup beef stock (I use 2 tsp of Tastes Divine beef stock mixed into 1 cup of water)<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">½ cup dry white wine, optional<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">1 1/2 cups sour cream<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">1/4 cup Gluten free general flour mix<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana; font-size: 10pt;">Trim most of the fat from steak
and cut (dice) into 25mm cubes. Combine 1/2 cup flour, the salt, pepper and dry
mustard in a plastic bad, add the dices rump steak and toss to coat thoroughly.
Place coated, diced steak in Crock Pot and stir in onion rings and mushrooms.<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">Add beef stock and wine and stir well. Cover and cook on
low setting for 8-10 hours. Before serving, combine sour cream with 1/4 cup
flour and stir into slow cooker. Serve stroganoff with hot cooked rice or a
creamy mash.<o:p></o:p></span><br />
<span style="font-family: Verdana; font-size: 10pt;"><br /></span><br />
<a href="http://www.facebook.com/NZGlutenFreeChef" style="font-family: Verdana; font-size: 13px; line-height: normal;" target="_blank">Follow Jimmy Boswell - Gluten Free Chef on Facebook for more exciting recipes</a>
</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6214520178528821067.post-35471711311238618112012-04-19T14:49:00.000-07:002012-04-26T14:25:09.330-07:00Italian Slow Cooker Beef Stew<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh933O6ojyVotdg67Hgk0qwlJ-W32iQ0iww2er01nyVw5oLBKhKQrLlXwjTRjAUHwAMSm8XjGV4DIa-k1HhL5ZdFVQhU43l77dDR1aaruRkk2j7csbe_lAddXLdU39M3QHnseRmf6LJ13g/s1600/Beef-Stew-Bowl-web.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh933O6ojyVotdg67Hgk0qwlJ-W32iQ0iww2er01nyVw5oLBKhKQrLlXwjTRjAUHwAMSm8XjGV4DIa-k1HhL5ZdFVQhU43l77dDR1aaruRkk2j7csbe_lAddXLdU39M3QHnseRmf6LJ13g/s320/Beef-Stew-Bowl-web.jpg" width="320" /></a></div>
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<span style="font-family: Verdana; font-size: 10pt;">This is an adaptation of a family
recipe that I grew up with. </span><br />
<span style="font-family: Verdana; font-size: 10pt;"><br /></span><br />
<span style="font-family: Verdana; font-size: 10pt;">It is made with tomatoes, potatoes, onion soup mix,
and garlic, along with other seasonings and vegetables.<o:p></o:p></span><br />
<span style="font-family: Verdana; font-size: 10pt;"><br /></span><br />
<span style="font-family: Verdana; font-size: 10pt;">The herb mix is what gives this slow cooker recipe that "Italian Taste" and will impress family and friends.</span><br />
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<span style="font-family: Verdana; font-size: 10pt;"><br /></span></div>
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<br /></div>
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<span style="font-family: Verdana; font-size: 10pt;">1 ½ kg lean dices (25mm 1 inch) cubes of Beef Bolar or Topside roast
<br />
(trim any visible fat)<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">1 400g can Italian
(Roma) diced tomatoes<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">1 medium onion, chopped<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">1 cup dices celery <o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">2 large carrots, peeled and
chopped into 15mm pieces<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">2 medium potatoes, peeled and cut
into bite-size chunks<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">1 pkg dry onion soup mix (Gluten free if
required)<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">1 clove garlic, peeled and crushed<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">2 bay leafs<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">1 tsp dry oregano<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">½ tsp dry rosemary<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">1 tsp dry thyme<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">1/2 tsp ground black pepper<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">salt to taste if desired after
cooking<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana; font-size: 10pt;">Add beef cubes and other
ingredients except the canned tomato and herbs into your slow cooker bowl. Top
with canned tomato and herbs, stir and cook on low 8-10 hours or until tender.
Remove bay leaf before serving. <o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">I serve either
in a bowl with fresh breads (Gluten free if required) or plated with seasonal
fresh greens with rice or Kumara and potato mash with fresh chopped parsley on
top.<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10pt;"><br /></span></div>
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<span style="font-family: Verdana; font-size: 10pt;"><a href="http://www.facebook.com/NZGlutenFreeChef" target="_blank">Follow Jimmy Boswell - Gluten Free Chef on Facebook for more exciting recipes</a></span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6214520178528821067.post-36691213580215634052012-04-17T16:18:00.000-07:002012-04-17T16:18:39.498-07:00Cooking and Baking Gluten Free – What Do I Do?<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpLo4Aoq3tMNB3brXMvSKsEpbdzfuF6y7mg6Vss2GkDCb3O_mQZ2mJl6ldXbkWXpQs5jrH_78X0b7S-VNQHLDZJECu1Rem3V0yvP1DaEf8G5D37rCHr2f352biqnB0mReL8xbaOsOZT6c/s1600/Millet.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpLo4Aoq3tMNB3brXMvSKsEpbdzfuF6y7mg6Vss2GkDCb3O_mQZ2mJl6ldXbkWXpQs5jrH_78X0b7S-VNQHLDZJECu1Rem3V0yvP1DaEf8G5D37rCHr2f352biqnB0mReL8xbaOsOZT6c/s320/Millet.jpg" width="261" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-size: medium; text-align: -webkit-auto;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Verdana; font-size: 10pt;"><a href="http://www.glutenfreestore.co.nz/">www.glutenfreestore.co.nz</a> </span></b></td></tr>
</tbody></table>
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<b><span style="background: white; font-family: Verdana; font-size: 10.0pt;">By Jimmy Boswell
– The Gluten Free Chef<o:p></o:p></span></b></div>
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<b><span style="background: white; font-family: Verdana; font-size: 10.0pt;"><br /></span></b></div>
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<b><span style="background: white; font-family: Verdana; font-size: 10.0pt;">Development Chef for The Gluten Free Store</span></b></div>
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<b><span style="background: white; font-family: Verdana; font-size: 10.0pt;"><br /></span></b></div>
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<b><span style="background: white; font-family: Verdana; font-size: 10.0pt;"><a href="http://www.glutenfreestore.co.nz/">www.glutenfreestore.co.nz</a> </span></b></div>
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<span style="background: white; font-family: Verdana; font-size: 10.0pt;">Cooking and baking Gluten free can sometimes be a daunting
task when you're new to Gluten free living. Having at adopt a GF diet is not as
bad as many people think and with some insight it can be fun, I love my Gluten
free life. <o:p></o:p></span></div>
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<span style="background: white; font-family: Verdana; font-size: 10.0pt;">Some common questions that people are always asking are;<o:p></o:p></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: Verdana; font-size: 10.0pt;"> </span></span><span style="font-family: Verdana; font-size: 10.0pt;"><br />
<span style="background: white;">What flours and ingredients can I use?<span class="apple-converted-space"> </span></span><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
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<span style="background: white; font-family: Verdana; font-size: 10.0pt;">How can I bake a gluten free dish without it tasting like
cardboard?<span class="apple-converted-space"> </span></span><span style="font-family: Verdana; font-size: 10.0pt;"><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
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<span style="background: white; font-family: Verdana; font-size: 10.0pt;">How do I get that nice 'chewy' texture without using wheat
flour?</span><span style="font-family: Verdana; font-size: 10.0pt;"><br />
<br />
Here are a few hints about GF flours to assist in your baking and cooking.<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10.0pt;">First I
have to say that t<span style="background: white;">he<span class="apple-converted-space"> </span><strong><span style="font-weight: normal;">key</span></strong><span class="apple-converted-space"> </span>to successful gluten free baking is
using a combination of flour and starches. Ingredient lists might look long,
but once you have a pantry stocked with a good supply of flours, baking will be
easy and fun.<span class="apple-converted-space"> </span></span><br />
<br />
E<span style="background: white;">ach flour/starch has a distinct taste and
character, they are sometimes<span class="apple-converted-space"> </span><strong><span style="font-weight: normal;">not</span></strong><span class="apple-converted-space"> </span>interchangeable so if you are
following someone’s recipe it should be followed to a tee to ensure a great end
result.</span><br />
<br />
<strong><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">Rice flours</span></strong> <span style="background: white;">are the closest to wheat flour in behaviour. They are
made from either white or brown rice, and each has its own characteristics. Try
it in gingerbread brownies<span class="apple-converted-space"> </span>or<span class="apple-converted-space"> </span>carrot cupcakes.<o:p></o:p></span></span></div>
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<b><span style="font-family: Verdana; font-size: 10.0pt;">Amaranth Flour</span></b><span style="font-family: Verdana; font-size: 10.0pt;"> has a pleasant, nutty taste and
has great nutritional value, 15% protein and good balance of amino acids. It is
high in fibre, iron, calcium and phosphorus. It combines well with other flours
to make good tasting bread, muffins, pasta, cookies, gravies, sauces and more. To increase the protein content of baked goods
substitute about 10-15% amaranth flour for the flour stated in a recipe.<o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10.0pt;"><br />
<b>C</b></span><b><span style="background: white; font-family: Verdana; font-size: 10.0pt; mso-bidi-font-family: Arial;">hickpea
Flour (Gram flour)</span></b><span class="apple-converted-space"><span style="background: white; font-family: Verdana; font-size: 10.0pt; mso-bidi-font-family: Arial;"> </span></span><span style="background: white; font-family: Verdana; font-size: 10.0pt; mso-bidi-font-family: Arial;">is a cereal<span class="apple-converted-space"> </span>flour<span class="apple-converted-space"> </span>made from ground<span class="apple-converted-space"> </span>chickpeas. It is also known as<span class="apple-converted-space"> </span>garbanzo flour, or<span class="apple-converted-space"> </span>besan. <span class="apple-converted-space"> </span>It contains a high proportion of
carbohydrates. Mixed with an equal proportion of water, it can be used as an
egg-replacer in vegan cooking. It is pale yellow and powdery and has an earthy
flavour best suited to savoury dishes.<o:p></o:p></span></div>
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<b><span style="background: white; font-family: Verdana; font-size: 10.0pt; mso-bidi-font-family: Arial;">Millet Flour</span></b><span style="background: white; font-family: Verdana; font-size: 10.0pt; mso-bidi-font-family: Arial;"> </span><span style="background: white; font-family: Verdana; font-size: 10.0pt;">Millet Flour has
a subtle flavor, lots of vitamins and minerals, and adds a lovely creamy color
to baked goods.<span class="apple-converted-space"> </span> </span><span style="background: white; font-family: Verdana; font-size: 10.0pt; mso-bidi-font-family: Arial;">Millet flour, which has light yellow color similar to
cornmeal, is an option that provides a buttery flavor.</span><span style="background: white; font-family: Verdana; font-size: 10.0pt;">It contains high
levels of two essential amino acids (proteins), methionine and cysteine. Our
bodies need adequate supplies of all of the essential amino acids for growth
and cellular repair. Most grains, including rice, corn, wheat and sorghum have
low levels of these two important proteins. </span><span style="border: none windowtext 1.0pt; font-family: Verdana; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-border-alt: none windowtext 0in; padding: 0in;"><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--></span><span style="font-family: Verdana; font-size: 10.0pt;"><o:p></o:p></span></div>
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<b><span style="font-family: Verdana; font-size: 10.0pt;">Chestnut Flour</span></b><span style="font-family: Verdana; font-size: 10.0pt;"> <span style="background: white;">Italians
have gathered chestnuts for centuries, dried them and made flour and It's still
a staple in the diets of many. While it not cheap I value thos flour very
highly. I use it in </span></span><span style="background: white; font-family: Verdana; font-size: 10.0pt; mso-bidi-font-family: Arial;">cakes, pancakes, pastry,
porridge, or to thicken soups.</span><span style="font-family: Verdana; font-size: 10.0pt;"><o:p></o:p></span></div>
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<b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Verdana; font-size: 10pt;">Quinoa
flour</span></b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-family: Verdana; font-size: 10pt;"> (pronounced keen-wa) is composed of 10 to 18% of protein,
69% of carbohydrates and 6% of oil<span class="apple-converted-space">. </span>Quinoa
flour is the most interesting substitute to wheat flour. Besides its high
nutritional value, the quinoa flour is used in a wide range of baking and pan-fried
dishes. In a proportion 2/3 quinoa flour, 1/3 rice flour it is possible to bake
cakes such as chocolate fudge cake.</span><span style="font-family: Verdana; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10.0pt;"><br />
</span><b><span style="font-family: Verdana; font-size: 10.0pt; mso-bidi-font-family: Arial;">Sorghum Flour</span></b><span style="font-family: Verdana; font-size: 10.0pt; mso-bidi-font-family: Arial;"> <span style="background: white;">is a wholesome, hearty grain that possesses a mild
flavor that won’t compete with the delicate flavors in other food ingredients.
Sorghum improves the texture of recipes and digests more slowly with a lower
glycemic index, so it sticks with you a bit longer than other flour or flour
substitutes. This makes it a great healthy substitution for more traditional
flours.<span class="apple-converted-space"> </span></span><o:p></o:p></span></div>
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<strong><span style="background: white; font-family: Verdana; font-size: 10.0pt;">Buckwheat flour</span></strong><span class="apple-converted-space"><span style="background: white; font-family: Verdana; font-size: 10.0pt;"> </span></span><span style="background: white; font-family: Verdana; font-size: 10.0pt; mso-bidi-font-family: Arial;"> has a rich, nutty flavor
and a very high nutritional value and</span><span style="background: white; font-family: Verdana; font-size: 10.0pt;"> is also high in fibre. I use </span><span style="font-family: Verdana; font-size: 10.0pt;">it in pancakes, waffles, noodles,
breads and cakes.<br />
<br />
<strong><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">Sorghum</span></strong><span class="apple-converted-space"><span style="background: white;"> </span></span><strong><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">flour</span></strong><span class="apple-converted-space"><span style="background: white;"> </span></span><span style="background: white;">adds texture and flavour to multi-grain bread recipes.</span><br />
<br />
<strong><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">Cornstarch</span></strong><span class="apple-converted-space"><span style="background: white;"> </span></span><span style="background: white;">and<span class="apple-converted-space"> </span><strong>tapioca starch</strong><span class="apple-converted-space"> </span>add a pleasant fluffy texture.
However, too much starch can make baked goods hard and heavy.</span><br />
<br />
<strong><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">Xanthan gum</span></strong><span class="apple-converted-space"><span style="background: white;"> </span></span><span style="background: white;">is a corn-based product that is used in gluten-free
recipes to replicate the 'chewy' texture of wheat flour. It makes a remarkable
difference in your baking and a little bit goes a long way!</span><br />
<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
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<span style="font-family: Verdana; font-size: 10.0pt;">Where to
get these flours? <a href="http://www.glutenfreestore.co.nz/">www.glutenfreestore.co.nz</a>
<o:p></o:p></span></div>
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<br /></div>
<span style="background: white; font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "MS Mincho"; mso-fareast-language: JA;">Sometimes we just don't have
the<span class="apple-converted-space"> </span><strong><span style="font-weight: normal;">time</span></strong><span class="apple-converted-space"><b> </b></span>to run around town looking for
flours and starches!<span class="apple-converted-space"> The Gluten Free
Store has a wide range of flours, starches, gums and spices. The flours come in
1kg, 5kg, 10kg and 25kg bags.<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6214520178528821067.post-31144148267797429172012-04-08T16:01:00.001-07:002012-04-08T16:01:19.815-07:00Gluten Free Pork Fillet with Urban Appetite Balsamic & Lime Glaze<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamShxDWxUZZAJGO5qi_jO2EcKr1qZ2tWuODygJscYJjNI4SjzSPkSPvE9w1IS_Yek7Ltgrt7mnbLM7GGVGW1oV569QlNx1IntArl2RbuLROjBpHb1uqN_P7tzevtsPKm66P5H03-h3nM/s1600/Balsamic-Lime-Pork-Fillet-w.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamShxDWxUZZAJGO5qi_jO2EcKr1qZ2tWuODygJscYJjNI4SjzSPkSPvE9w1IS_Yek7Ltgrt7mnbLM7GGVGW1oV569QlNx1IntArl2RbuLROjBpHb1uqN_P7tzevtsPKm66P5H03-h3nM/s200/Balsamic-Lime-Pork-Fillet-w.jpg" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe is quick and
easy to do and tastes great. Of all of the meat fillet cuts Pork Fillet
(tenderloin) is usually the cheapest and glazing it with Balsamic & Lime
Glaze gives you a tasty pork roast that’s great to entertain your guests with. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">750g Pork Fillet (whole)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt & fresh ground
pepper to season<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">½ cup Urban Appetite Balsamic & Lime Glaze<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 175°C<o:p></o:p></span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkrPVQ2lHVjiR82ZbLuwkRi8V2S-RNRCdeAWUUDViHpKhcz2a7B8ON8IrZiIpLfvNO3oEXFJ-GqM_F93S-ssoprzQCTKiFD0hF0NaVYv0Taz2Do-g3Wo00pEZfhzAfqmuewPfNef-51k/s1600/Balsalmic+glaze.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkrPVQ2lHVjiR82ZbLuwkRi8V2S-RNRCdeAWUUDViHpKhcz2a7B8ON8IrZiIpLfvNO3oEXFJ-GqM_F93S-ssoprzQCTKiFD0hF0NaVYv0Taz2Do-g3Wo00pEZfhzAfqmuewPfNef-51k/s320/Balsalmic+glaze.JPG" width="125" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Rinse the pork fillet
under cool running water. Pat dry with paper towels and trim off any excess
fat. Season the fillet with salt and pepper.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place a large fry-pan over
a medium-high heat and place the pork fillet in fry-pan. Sear each side of the
fillet completely browning the entire surface. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Reduce the heat to low and
pour the Urban
Balsamic & Lime Glaze all over the pork fillet. Turn the fillet to get an
even coating all over the pork. Once this is done place pork in a roasting pan, pour over the juices
and roast for 30 minutes. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After 30 minutes remove
pork from oven and allow to rest for 5 minutes before slicing. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Drizzle any pan juices
over top of the sliced pork and serve with fresh seasonal vegetables and roast
potatoes.</span><span style="font-family: Calibri;"><o:p></o:p></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6214520178528821067.post-27588675426271926922012-04-07T16:43:00.000-07:002012-04-26T14:25:31.521-07:00Jimmy’s Stuffed Eggs<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZ8T3-2-EARssaamhMSznt65GBfXYr6cObaiun-imLujZIfTNQ_UF2dezmSS93yIc65mGrObk_xT9LbOQhuAVJMMG-Axuwgp6aHc4VbDY3HZxDDVUGcWnaCB-yP_zGGO5-nZBQgHKl-Y/s1600/Stuffed-Eggs.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZ8T3-2-EARssaamhMSznt65GBfXYr6cObaiun-imLujZIfTNQ_UF2dezmSS93yIc65mGrObk_xT9LbOQhuAVJMMG-Axuwgp6aHc4VbDY3HZxDDVUGcWnaCB-yP_zGGO5-nZBQgHKl-Y/s320/Stuffed-Eggs.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jimmy's Stuffed Eggs</td></tr>
</tbody></table>
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<b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: inherit;">I love
to make this recipe when I am entertaining. Its quite easy to do and always
looks great plated and served with other starters.<o:p></o:p></span></b></div>
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<b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: inherit;"><br /></span></b></div>
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<b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: inherit;">I use SPCA Blue Tick eggs and by using Blue Tick approved eggs I know that I am getting the best quality of eggs that have been ethicly farmed.</span></b><br />
<b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: inherit;"><br /></span></b></div>
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<b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: inherit;"><br /></span></b></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">6 large
hard-boiled eggs, peeled and cut in half lengthwise</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">1 tsp lime juice</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">2 tsp chopped c</span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">oriander</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">2 tbsp Dijon mustard</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">1/4 c Gluten free mayonnaise</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">1/2 tsp ground cumin</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">1/4 tsp smoked paprika, plus more for garnish</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">1/8 tsp chilli powder</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">1 clove garlic, minced</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">salt to taste</span><br />
<br />
<b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">Directions:</span></b><br />
<br />
<o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">Scoop the
yolks out from the eggs into a bowl and mash until smooth. Add in the lime
juice, c</span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">oriander</span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">, mustard, mayonnaise, ground cumin, smoked paprika, chilli powder, and
garlic and mix until well combined. Taste and add the salt and adjust
seasonings.<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><br />
</span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: inherit;">Scoop or pipe the mixture into the halved eggs
and sprinkle with additional smoked paprika.</span><span style="font-family: Calibri;"><o:p></o:p></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6214520178528821067.post-9620403306690964192012-04-05T16:47:00.000-07:002012-04-05T16:49:53.357-07:00Gluten Free Made Easy - Neville & Judy Green<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RuVY-UXuZGHHGrbkVB5PH-1uw-xqtkiJizgghLGCYoVA9PauUrJBCtJI5wzQvYiVAY6l5vZJqc3y-2A4nyEXZGb3yX9BzkDN5wATkJyGhiB1L8q5F1SDD0mUjxi-6xGCT93Z9UpcAXg/s1600/Hot-X-Bun--Judy.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RuVY-UXuZGHHGrbkVB5PH-1uw-xqtkiJizgghLGCYoVA9PauUrJBCtJI5wzQvYiVAY6l5vZJqc3y-2A4nyEXZGb3yX9BzkDN5wATkJyGhiB1L8q5F1SDD0mUjxi-6xGCT93Z9UpcAXg/s320/Hot-X-Bun--Judy.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eaten right after taking the photo, very yummy</td></tr>
</tbody></table>
<br />
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</div>
<h2>
<span style="font-size: small;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana;"><b>Gluten Free Made Easy </b></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana;"><b><br />Neville & Judy Green</b></span></span></h2>
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana;">Popped into see
Judy from Gluten Free Made Easy yesterday and she had some great ‘takeaways’
for us. Its been such a long since I have had a Hot Cross Bun and I have lots
to munch on today, thanks Judy.<o:p></o:p></span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana;">When we got there
Judy was busy cooking and she had a fresh batch of Hot Cross Buns ready to be
sampled. Well, what can I say, they were ‘yummy’. I didn’t expect anything
else. <o:p></o:p></span></div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7ZIJtaS2R-BfQ0gsqweovRSz4NayPgB5DNxJnM581UWWCYxduEfoCJs9CLaf1sOr-XKebL2H0YRxtI-TyzDUnbSsen-6uypo-WfmQSjKz9OeFxf34N2-yzd0bSZfkWgUrw5Jq_UETZM/s1600/Neville_Bread.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7ZIJtaS2R-BfQ0gsqweovRSz4NayPgB5DNxJnM581UWWCYxduEfoCJs9CLaf1sOr-XKebL2H0YRxtI-TyzDUnbSsen-6uypo-WfmQSjKz9OeFxf34N2-yzd0bSZfkWgUrw5Jq_UETZM/s320/Neville_Bread.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Neville showing the Gluten Free French Sticks<br />
he and Judy made last month at the meeting of the<br />
North Shore Coeliac Support Group</td></tr>
</tbody></table>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana;">Neville and Judy
Green are experts in baking Gluten free and run fun and informative Gluten free
cooking classes in Pukekohe. The venue being in their home offers a very
relaxed place to learn and pick up many great tips to assist your Gluten free
cooking.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana;">With over 10 years
working with Gluten free flours they have perfected so many great recipes. In
their cooking/baking classes they will show you many great recipes and you will
take home lots of information and a full belly.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana;">I recommend their
classes. Their teaching style is fun and their passion is to help people
understand how to bake great tasting Gluten free baked basics as well as
treats.<o:p></o:p></span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana;"><br /></span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana;"><br /></span></div>
<div class="MsoNormal">
<br />
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana;">They have two classes this month<br /><br />Gluten Free Made
Easy Cooking Classes.<o:p></o:p></span></div>
<div style="background: white; mso-line-height-alt: 1.9pt;">
<span style="font-family: Verdana;">April
14th & 28th - 9am to 2pm<o:p></o:p></span></div>
<div style="background: white; mso-line-height-alt: 1.9pt;">
<span style="font-family: Verdana;">Contact
Neville or Judy - 09 238 0610 or 021 395593<o:p></o:p></span></div>
<div style="background: white; mso-line-height-alt: 1.9pt;">
<span style="font-family: Verdana;">Email:<span class="apple-converted-space"> </span><a href="mailto:glutenfreemadeeasy@gmail.com">glutenfreemadeeasy@gmail.com</a><o:p></o:p></span></div>
<div class="MsoNormal">
<em><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Verdana;"><span style="font-style: normal;"><br /><a href="http://www.glutenfreemadeeasy.co.nz/">www.glutenfreemadeeasy.co.nz</a></span> </span></em><span style="font-family: Verdana;"><o:p></o:p></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6214520178528821067.post-33594177870851198002012-03-22T01:53:00.003-07:002012-04-26T14:26:02.864-07:00The New Zealand Gluten-Free Cookbook AUTHOR: JIM BOSWELL<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRUTql_mEMK-OakKw4G8-bj0srL4Sk4famXuUZCI9GI-ZT6dAKSGO9NAY1AhdFOtWjqT8IwYKavqPVtblVLxWD_P1a9f9IB7tynGCCQAg_pHV75iLFMAm9zEA2BUjWEEIqOFHzPqKdwI/s1600/The+New+Zealand+Gluten+Free+Cookbook.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRUTql_mEMK-OakKw4G8-bj0srL4Sk4famXuUZCI9GI-ZT6dAKSGO9NAY1AhdFOtWjqT8IwYKavqPVtblVLxWD_P1a9f9IB7tynGCCQAg_pHV75iLFMAm9zEA2BUjWEEIqOFHzPqKdwI/s320/The+New+Zealand+Gluten+Free+Cookbook.jpg" width="283" /></a></div>
<span style="color: #990000; font-family: inherit;"><b>Out July 2012 </b></span><br />
<span style="color: #990000; font-family: inherit;"><b><br /></b></span><br />
<span style="color: #990000; font-family: inherit;"><b>The New Zealand Gluten-Free Cookbook <br />AUTHOR: JIM BOSWELL </b></span><br />
<span style="color: #990000; font-family: inherit;"><b><br /></b></span><br />
<span style="color: #990000; font-family: inherit;"><b>Photography by Sean Shadbolt.</b></span><br />
<span style="color: #990000; font-family: inherit;"><b><br /></b></span><br />
<span style="font-family: inherit;"><b><span style="color: #990000;">Publisher: Penguin NZ</span></b></span><br />
<div style="background-color: white;">
<span style="font-family: inherit;">"Living gluten-free doesn't have to mean going without. In this stunning book, New Zealand's 'Gluten-Free Chef' Jim Boswell shows you how you can bring fun and flavour back into your diet. </span></div>
<div style="background-color: white;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white;">
<span style="font-family: inherit;">A proud Kiwi with Italian/Sicilian heritage, Jim loves his bread and pasta and is passionate about gluten-free food that tastes great and is easy to prepare. He shares his delicious recipes for once-forbidden foods like fresh pasta, pizza, tortillas, focaccia and sponge cake ... as well as scrumptious meal ideas including Chicken stuffed with Gorgonzola and Lemon-Orange Meringue Pie. </span></div>
<div style="background-color: white;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white;">
<span style="font-family: inherit;">With chapters on Basics, Brunch, Starters, Mains, Vegetables & Salads and Desserts, and notes on setting up a gluten-free pantry, this book will have you eating like a king without forsaking your gluten-free diet.</span></div>
<div style="background-color: white;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white;">
<span style="font-family: inherit;"> As many as one in five New Zealanders have some form of gluten intolerance. Set yourselves free with <i>The New Zealand Gluten-Free Cookbook</i>."</span></div>
<span style="font-family: inherit;"><br />For more information about the New Zealand release of The New Zealand Gluten-Free Cookbook my Jim Boswell click on this link.</span><br />
<span style="font-family: inherit;"><br /><a href="http://www.penguin.co.nz/afa.asp?idWebPage=30233&ID=2060912&SID=783226913">http://www.penguin.co.nz/afa.asp?idWebPage=30233&ID=2060912&SID=783226913</a> </span><br />
<br />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6214520178528821067.post-33945606699188978922012-03-06T12:51:00.001-08:002012-03-06T12:52:48.304-08:00Rosemary Orange Braised Lamb Shanks<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYCmH8eD_eQwECMUvJabD-RrYILSau11FylLCLfj2JqE4cLVQ4o-eOW5uOLnmKfXJOA79Det0EgaAnmmDBCBmuNZlqTI_iJJ49CkR-Dn0FbKEWXnMvcAGJC99c3yHgkLuOJbO9ZPzLTs/s1600/Lamb_Shanks.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYCmH8eD_eQwECMUvJabD-RrYILSau11FylLCLfj2JqE4cLVQ4o-eOW5uOLnmKfXJOA79Det0EgaAnmmDBCBmuNZlqTI_iJJ49CkR-Dn0FbKEWXnMvcAGJC99c3yHgkLuOJbO9ZPzLTs/s320/Lamb_Shanks.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rosemary Orange Braised Lamb Shanks</td></tr>
</tbody></table>
<br />
Lamb shanks that are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite roasted garlic mashed potatoes, as you need something to soak up the wonderful sauce that is created with these. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.<br />
<br />
Ingredients<br />
<br />
<br />
4-6 lamb shanks, trimmed of end knuckle<br />
4 Tablespoons GF flour, seasoned with salt and pepper<br />
1 tsp paprika<br />
2 Tablespoons oil<br />
2 onions, peeled and chopped to a medium size<br />
2 tsp chopped fresh garlic<br />
2 cups beef stock<br />
1 cup orange juice<br />
Grated rind 1 orange<br />
1 Tablespoonp chopped fresh rosemary<br />
<br />
Directions<br />
<br />
Mix the seasoned flour and paprika in a plastic bag, add the lamb shanks and toss to coat. Reserve any remaining flour.<br />
<br />
Heat the oil in a frying pan and brown the lamb shanks, a few at a time. Set aside. Stir in the onions and garlic and cook 2 minutes. Add the remaining flour and cook a further minute.<br />
<br />
Stir in the beef stock and orange juice and, once a sauce is formed, add the rosemary. Return the lamb shanks to the casserole or transfer to one. Cover and bake at 160C for at least 2-2½ hours or until the meat is tender.<br />
<br />
Season with salt and pepper if wished before serving.<br />
<br />
Served on a bed of creamy mashed potato is just right for me.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6214520178528821067.post-74932550718676081512012-03-04T14:20:00.001-08:002012-04-26T14:26:46.868-07:00Bacon and apple Salad with soft boiled eggs with Urban Appetite Avocado Dressing<br />
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Tahoma; font-size: 10pt;">Another thing I love about Autumn is the salads. Autumn Salads are just
the best. On those warm Autumn days a salad shared with friends for a Sunday
brunch is just lovely. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 10pt;"><b>Bacon and
apple Salad with soft boiled eggs with </b></span><b style="background-color: #fefdfa; color: #333333; font-family: Tahoma; font-size: 13px; line-height: 18px;">Urban Appetite Avocado Dressing</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 10pt;">Serves 2
(Double the recipes to server 4)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRbhNWlEfYVdtuUHrofBoc3iG3oTkEZffyZ1ey2caedYaUFtdz5_dDTPS3bKWEs80CRU8RLIwLdH-q2xS-TF15iu6oXnE9uO2zeoaG7B9a5zd224zYnYtmFACCxe7q3BdfxRJtB7_mopM/s1600/Avocado-Dressing.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRbhNWlEfYVdtuUHrofBoc3iG3oTkEZffyZ1ey2caedYaUFtdz5_dDTPS3bKWEs80CRU8RLIwLdH-q2xS-TF15iu6oXnE9uO2zeoaG7B9a5zd224zYnYtmFACCxe7q3BdfxRJtB7_mopM/s200/Avocado-Dressing.jpg" width="200" /></a></div>
<span style="font-family: Tahoma; font-size: 10pt;">Salad Ingredients:</span></div>
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<span style="font-family: Tahoma; font-size: 10pt;">
<br />
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 10pt;">4 eggs<br />
3 cups mixed salad greens<br />
1 apple, unpeeled, sliced (use a crisp, sweet-tart apple)<br />
4 strips streaky bacon, cooked, coarsely crumbled<br />
¼ cup pitted Kalamata olives<br />
¼ cup crumbled feta cheese<o:p></o:p></span><br />
<span style="font-family: Tahoma; font-size: 10pt;">150ml </span><b style="background-color: #fefdfa; color: #333333; font-family: Tahoma; font-size: 13px; line-height: 18px;">Urban Appetite Avocado Dressing</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Tahoma;"><span style="font-size: x-small;">Directions</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 10pt;">Cover
the eggs with about 1-inch of water in a small saucepan. Bring the water to a
gentle boil over medium heat and boil 4 minutes. Run the eggs under cold
running water about 30 seconds or until they are warm, but not hot. Carefully
peel the eggs, the whites will be firm but the yolks will still be slightly
soft.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmdqLxFuOTRuKWTtU2_a97-1rnrC4F_NKhTB3sDf6lS4kRYbU-KClGV8HxZbymNjV6RF8rorXcxuqVdGbmeHQGd-mTyzVkKYet8g_gv7BmUWE-Ple1I4RMOB9Wo8sEK1sR3Y-p0gtxuU/s1600/Soft-Boiled-Egg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmdqLxFuOTRuKWTtU2_a97-1rnrC4F_NKhTB3sDf6lS4kRYbU-KClGV8HxZbymNjV6RF8rorXcxuqVdGbmeHQGd-mTyzVkKYet8g_gv7BmUWE-Ple1I4RMOB9Wo8sEK1sR3Y-p0gtxuU/s320/Soft-Boiled-Egg.jpg" width="320" /></a><span style="font-family: Tahoma; font-size: 10pt;">Meanwhile,
place the greens in the center of two plates. Arrange the apples over the
greens and scatter the bacon over the apples. Sprinkle the olives around the
salads and top each salad with the blue cheese. Drizzle the </span><b style="background-color: #fefdfa; color: #333333; font-family: Tahoma; font-size: 13px; line-height: 18px;">Urban Appetite Avocado Dressing</b><span style="font-family: Tahoma; font-size: 10pt;"> over the
salads.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 10pt;">Place 2
eggs around each salad and cut each in half. (Because the yolks are soft you
need to cut the eggs while on the salad plate so the yolks can gently ooze into
the salad.) Lightly season the eggs with salt and pepper to taste.<o:p></o:p></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6214520178528821067.post-46868599413172465142012-03-04T13:48:00.001-08:002012-04-26T14:27:43.867-07:00New Zealand Lamb Scotch Eggs with Autumn Salad<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh523qDOFUQfqhUBWoSjjUz1Kf_pqZ5QG1u7y64pA6HeTcSrib9y4dP4FUZff4tOtFEegkxUATu332yAuWDHTogPN8Uvn6dihGoWISRfVDKnbJXOH70Yx8Z1Z40tJecJ_Z3RViR1hhfSgE/s1600/Lamb-scotch-egg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh523qDOFUQfqhUBWoSjjUz1Kf_pqZ5QG1u7y64pA6HeTcSrib9y4dP4FUZff4tOtFEegkxUATu332yAuWDHTogPN8Uvn6dihGoWISRfVDKnbJXOH70Yx8Z1Z40tJecJ_Z3RViR1hhfSgE/s320/Lamb-scotch-egg.jpg" width="240" /></a></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 10pt;">I am a
lover of eggs and this recipe and the salad side offers a refreshing lunch that
can be taken to work or as we do on a picnic. As Autumn is here we have such a
lot of great seasonal salad ingredients to choose from.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 10pt;">I like to
use the filling (meat) from sausages for this recipe. (Remove the filling from
the casing)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Tahoma;"><b>New Zealand Lamb Scotch Egg</b><span style="font-size: x-small;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 10pt;">Ingredients:<br />
<br />
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 10pt;">6
hard-boiled eggs, well chilled <br />
(Cook then to just past soft boiled, about 5 minutes then stick them in the coldest
part of the fridge to firm up)<br />
500 grams New Zealand Lamb sausages, filling removed from the casings (or the
same amount of Lamb mince)<br />
1/2 cup Gluten Free all-purpose flour<br />
1-2 eggs, beaten<br />
3/4 cup Gluten free bread crumbs (I use Tastes Divines plain bread crumbs)<br />
Vegetable oil for frying. (I use Canola oil)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 10pt;">Method:<br />
<br />
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 10pt;">Peel the
well chilled eggs and then divide sausage meat into 6 equal portions. Roll each
egg in flour then press and shape a portion of the sausage around each egg.<o:p></o:p></span></div>
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<span style="font-family: Tahoma; font-size: 10pt;"><br />
Dip sausage-wrapped eggs into beaten egg and roll in Gluten free bread crumbs.
In a deep sided frying pan heat oil to just below smoking, I use Canola oil cook
each egg for 4-5 minutes (longer if shallow frying–constantly turn the eggs
around several times for best results) or until sausage is cooked and browned. Set
aside to cool while you prepare the salad.<o:p></o:p></span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrp0t7HUbmDPdRets0O8Rkic0yDd_ShlM_qrwCorVW09Gn-yXlh00sFQQJvtMAp6dczY9VFdi7CRxCV7J5xpUJb2bgeJ9hvPcItnLxPvtA32JwNKBtUmscRaXkiiW_F7-GuMN2xq72AY/s1600/Autumn+Bacon+Apple+Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrp0t7HUbmDPdRets0O8Rkic0yDd_ShlM_qrwCorVW09Gn-yXlh00sFQQJvtMAp6dczY9VFdi7CRxCV7J5xpUJb2bgeJ9hvPcItnLxPvtA32JwNKBtUmscRaXkiiW_F7-GuMN2xq72AY/s320/Autumn+Bacon+Apple+Salad.jpg" width="320" /></a></div>
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<span style="font-family: Tahoma;"><b>Bacon and
apple Salad with Urban Appetite Avocado Dressing</b><span style="font-size: x-small;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 10pt;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 10pt;">4 cups
mixed salad greens<br />
2 apples, unpeeled, sliced (use a crisp, sweet-tart apple)<br />
6 strips streaky bacon, cooked, coarsely crumbled<br />
½ cup pitted Kalamata olives<br />
1/3 cup crumbled feta cheese<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 10pt;">150ml
Urban Appetite Avocado Dressing<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 10pt;">4 tbsp
diced walnuts (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 10pt;"><br /></span><br />
<span style="font-family: Tahoma; font-size: 10pt;">Method:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQ0u4Hs7RMoTFZf-qWsfFBvs9p5xXNcNeGM0xMnyzH4J2HCXiefj0ZpdZW2iH_DCiupY2VsJL1I45KokZNUrociraxiLuTG9eJrC2qHfmGPHaqvNJPO_Al2aCDHdgxiHJ6O_HieLamWo/s1600/Avocado-Dressing.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQ0u4Hs7RMoTFZf-qWsfFBvs9p5xXNcNeGM0xMnyzH4J2HCXiefj0ZpdZW2iH_DCiupY2VsJL1I45KokZNUrociraxiLuTG9eJrC2qHfmGPHaqvNJPO_Al2aCDHdgxiHJ6O_HieLamWo/s200/Avocado-Dressing.jpg" width="200" /></a></div>
<span style="font-family: Tahoma; font-size: 10pt;">Place the
greens in the center of four plates leaving a space on each plate for a Scotch
Egg (2 halves). Arrange the apples over the greens and scatter the bacon over
the apples. Sprinkle the olives and walnuts around the salads and top each
salad with a good drizzle of the Urban Appetite Avocado Dressing.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 10pt;">To serve:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Tahoma; font-size: 10pt;">Cut the
Scotch Eggs in half and place 2 halves on each plate. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6214520178528821067.post-15544533628090793012012-03-03T16:58:00.001-08:002012-04-26T14:28:34.254-07:00Jimmy's Crab Cakes<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzMDhkxkUzMOOqMTacBhB_ab3L2WP8cgBLkcPdLb6SUyATXsdIEGAb4jwt1i6wvaR-O_R177ejA5WDVm5nDSrmfowfddDQFYYCpHISPad4IUItyVP5xyCNhsqyQdn7fDRDfg6Teb63z4c/s1600/Crab-Cakes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzMDhkxkUzMOOqMTacBhB_ab3L2WP8cgBLkcPdLb6SUyATXsdIEGAb4jwt1i6wvaR-O_R177ejA5WDVm5nDSrmfowfddDQFYYCpHISPad4IUItyVP5xyCNhsqyQdn7fDRDfg6Teb63z4c/s320/Crab-Cakes.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">As
I mention all the time Sunday brunch is the meal of the week that I look
forward to. </span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">The other day I was given come crab meat from Joan at Fish Stop in
Glen Eden to make my crab cakes. <a href="http://www.facebook.com/pages/Fish-Stop/195232340520392">http://www.facebook.com/pages/Fish-Stop/195232340520392</a><br /><br />This is the result, we have full bellies,
thinking about a sleep but I think I will take the dogs for a walk.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">I
served this with grilled bacon and lemon wedges. For a sauce I used Urban
Appetites Avocado Sauce. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<o:p><span style="font-family: Verdana, sans-serif;"><br /></span></o:p></div>
<div class="MsoNormal">
<o:p><span style="font-family: Verdana, sans-serif;"><br /></span></o:p></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Ingredients<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">400 grams crabmeat
or 1 400g tin of salmon <br />
1 teaspoon extra virgin olive oil<br />
1 chopped red bell pepper (150g)<br />
¹⁄³ cup of spring onions, trimmed and chopped <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">1 teaspoon
chopped fresh garlic<br />
¼ teaspoon sea salt and fresh ground pepper<br />
2 eggs, lightly beaten<br />
1 cup GF breadcrumbs, plus extra, ½ cup for dredging<br />
½ cup GF mayonnaise<br />
1 teaspoon <st1:city w:st="on"><st1:place w:st="on">Dijon</st1:place></st1:city>
mustard<br />
<br />
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Directions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Drain and
look through crabmeat to make sure it has no shells or cartilage and chill in
the refrigerator. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Place the
olive oil in a 250mm frying pan and put pan over a medium heat. Add the peppers
and onion, sauté for at least 5 minutes until the vegetables soften slightly.
Stir in the garlic and salt and cook for another 5 minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Remove the
vegetables from the heat and allow to cool for a few minutes. Once the
vegetables are cool to the touch add them to the crabmeat. Add the eggs, breadcrumbs,
mayonnaise, <st1:city w:st="on"><st1:place w:st="on">Dijon</st1:place></st1:city> and season with salt and pepper. Very carefully mix all ingredients together. The best way to mix the
crab mixture is with clean hands; however, you can use a spoon or spatula. It
is important to mix gently to keep the crabmeat intact. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">From the
mixture form ½-cup oval cakes with your hands and place them on a clean plate,
separating the layers of cakes with baking/wax paper. Cover with plastic and
refrigerate for at least 1 hour before frying. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Fill a deep
fryer with vegetable oil, (I use canola oil) to the maximum line. Preheat to 190C.
While the oil is heating, roll the crab cakes in breadcrumbs to coat. When oil
is ready, place about 2 crab cakes in the basket, lower into the oil, and cook
for about 2 to 4 minutes, turning the cakes half way through cooking time. Lift
basket and let the oil drain out. With a pair of tongs, place crab cakes on
layered paper towels to drain and lightly season with salt. Continue with the
remaining cakes and serve immediately.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">If you
don’t have a deep fryer a high sided fry pan will do and shallow fry using a
slotted spoon to turn.</span><span style="font-family: Tahoma; font-size: x-small;"><o:p></o:p></span></div>Unknownnoreply@blogger.com0