Sausage, Bacon and Caramelized Onion Frittata

Sausage, Bacon and Caramelized Onion Frittata

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.

If you have some onion marmalade replace the caramelized onions with two tablespoons of the onion marmalade.

Serves 2-4

6 eggs, beaten
1/2 cup of milk
¾ cup of grated cheese, I use Edam
¼ cup grated parmesan cheese
1 half onion (large), sliced and caramelized
1-1/2 cups of sausage

2 tbsp chopped Italian (flat-leaf) parsley

¾  cup diced button mushrooms or peas
salt and pepper to taste

Preheat your oven to 165C.

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.

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.

Serve hot or chilled.

Tio Pablo - Gluten Free Mexican Made in New Zealand

Jimmy's samples to play with

Tio Pablo 

Fresh Mexican
Made in Auckland 

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.


To enter visit their Facebook page, 'Like' the page and post what your favourite Mexican food is.
http://www.facebook.com/pages/Tio-Pablo/123686161044613?ref=ts I have a

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.

There is a lot of discussion within the Gluten free community that they can’t find good wraps. The solution is Tio Pablo Tortillas.
Their authentic corn tortillas are a staple in Mexican cuisine and are made in Auckland and delivered “fresh in store”.

Used in a variety of dishes, such as tacos, enchiladas and even in soup, Tio Pablo tortillas are naturally gluten and dairy free.  

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 Guadalajara, Mexico.

It’s the way that they are make, true to the age old traditional methods that make them what they are.


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.

Gluten Free Made Easy - Neville & Judy Green

Eaten right after taking the photo, very yummy

Gluten Free Made Easy 
Neville & Judy Green

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.

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.

Neville showing the Gluten Free French Sticks
he and Judy made last month at the meeting of the
North Shore Coeliac Support Group

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.

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.

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.

They have two classes this month

Gluten Free Made Easy Cooking Classes.

April 14th & 28th - 9am to 2pm

Contact Neville or Judy - 09 238 0610 or 021 395593

Email: glutenfreemadeeasy@gmail.com

www.glutenfreemadeeasy.co.nz

New Zealand Lamb Scotch Eggs with Autumn Salad

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.

I like to use the filling (meat) from sausages for this recipe. (Remove the filling from the casing)

New Zealand Lamb Scotch Egg

Ingredients:

6 hard-boiled eggs, well chilled
(Cook then to just past soft boiled, about 5 minutes then stick them in the coldest part of the fridge to firm up)
500 grams New Zealand Lamb sausages, filling removed from the casings (or the same amount of Lamb mince)
1/2 cup Gluten Free all-purpose flour
1-2 eggs, beaten
3/4 cup Gluten free bread crumbs (I use Tastes Divines plain bread crumbs)
Vegetable oil for frying. (I use Canola oil)

Method:

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.

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.

Bacon and apple Salad with Urban Appetite Avocado Dressing

Ingredients:

4 cups mixed salad greens
2 apples, unpeeled, sliced (use a crisp, sweet-tart apple)
6 strips streaky bacon, cooked, coarsely crumbled
½ cup pitted Kalamata olives
1/3 cup crumbled feta cheese

150ml Urban Appetite Avocado Dressing

4 tbsp diced walnuts (optional)

Method:

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.

To serve:

Cut the Scotch Eggs in half and place 2 halves on each plate.

CuisAnn - Gluten Free Foods

"Gluten Free Food is Our Business".

Our goal for CuisAnn gluten free products is to be accepted in mainstream markets. We have done our best to capture the taste and flavours of wholesome, old fashioned food. 

We promise great taste and no gluten!

http://www.cuisann.co.nz

About CuisAnn

Ann Brockliss founded the company, CuisAnn in 2002. Today as it did then CuisAnn still operates from a lifestyle property on SH1 just south of Whangarei. It is a family-owned and operated business and over the last 10 years has continued to excel in the supply of Gluten free goodies to people like me.

Where I started my Gluten free knowledge – The Gluten Free Chef.

I have to thank Ann for the education she gave me back in 2002-2003 about Gluten free. I remember her telling me about her mum being Coeliac and I didn’t know what that was and she filled in the gaps for me.

I was working with CuisAnn right back in their early days, 2002-2003 to develop their first website. This gave me the time to learn all about what and why they were starting the business. Being a chef I had a natural interest in what they were doing.

It was a couple of years later and I realised that my body had a big issue with Gluten. It was Ann’s words that had stuck in my mind about what was happening that gave me the insight to remove Gluten from my diet. This was also the start of my progression to my business now as The Gluten Free Chef, thanks Ann.

CuisAnn Today

Over the years, Ann and her team have developed a range of gluten free products with great taste, that are liked by everyone, not just Coeliacs! They also have some great Dairy free options as well within their product range.

Their products are made in a dedicated gluten free kitchen and as people with issues with Gluten this is so important for ensuring that there is no cross-contamination and product integrity is kept pure to our needs.

A range of their products are tested annually to ensure they meet the gluten free criteria. Everything, except our sausage meat, is made on site from scratch.

What are their products?

The list is large so I suggest you check out their range at the link below. I have selected some of my favorites and listed them below to wet your appetite.

Mince Pie, Hearty Chicken Pie, Curried Chicken & Kumara Pie, Buckwheat & Ginger Pie, Bacon & Egg Pie, Butter Chicken Pie, Sausage Rolls, Chicken Lasagne, Apple Crumble Tart, Apricot & Almond Tart, Organic Steak & Onion Pie, Dairy Free Mince Pie and the list goes on. 

http://www.cuisann.co.nz/ProductRange.cfm

Gluten Free Monte Carlo Biscuit

This recipe is This is out of a Regional Foods magazine that's about 5 years old.

Photo and recipe rewrite credit Jody Coppins

These are much better if left covered overnight in the fridge, they taste quite cakey.

Great as a Kids Can Do, great for parties and maybe a lunchbox as a treat.

Biscuits

375g Butter
1 Cup brown sugar
2 eggs
2 tsp vanilla essence
3 3/4 cups GF flour ( I use Simple Baking Mix)
1 1/2 tsp baking powder
2 cups of dessicated coconut
Raspberry Jam

Vanilla Cream

125g butter
1 1/2 cups of icing sugar
1 tsp vanilla essence
4 tsp milk

Preheat oven to 150 C. Cream butter and sugar until light and fluffly, then beat in egss and vanilla.
Carefully stir in sifted flour and baking powder and the coconut until combined.

Roll tablespoons of mixture into balls and place on greased oven trays .( I usually make them bigger so I can use them as dessert)
Flatten with a fork . Bake for 15-20 minutes until golden, cool on a wire rack.

For the filling, cream butter and sugar until light and fluffy. Stir in vanilla, the gradually add milk beating well.
Spread half the biscuits with jam and the other half with icing, then sandwich together.

Many thanks Jody Coppins for the post.

Baked Potato From Beef & Lamb New Zealand

Suitable for Toddlers and a great recipe to get kids cooking.

• 500g lean beef or lamb mince
• 1 Tbsp canola or sunflower oil
• 1 onion, peeled and chopped
• 2 Tbsp tomato purée
• 400g can tomatoes in juice
• 1 tsp mixed herbs or 1 Tbsp chopped fresh herbs (optional)
• 4-6 medium sized potatoes
• ½ cup cheese (edam), grated 

Heat the oil in a frying pan, and cook the onion gently for 5-6 minutes, until tender. Add the mince, breaking up with the back of a spoon to form small pieces until cooked thoroughly and no longer pink. Stir in tomato purée, canned tomatoes and herbs. Bring to the boil and simmer gently for 30 minutes until reduced and thick, but still moist.

Bake or microwave 4-6 medium sized potatoes. Combine the mince mixture with the flesh of each potato, reserving the cooked skin. Fill the potato shells with the mince and potato mixture. Sprinkle with grated cheese and serve with your favourite vegetables.

http://www.recipes.co.nz/baked-potato?pid=885dd5e6-d3ad-4812-ba2c-6646c8247f1f

BAKELS GLUTEN FREE TORTILLA STYLE WRAPS

When going Gluten free one of the areas that people find difficult to change or substitute is the area of breads and things made with flour. 

Bakels New Zealand offer a great range of Gluten free products that have been endorsed by the Coeliac Society. The Bakels Gluten Free Health range can be used to create an extensive range of baked goods. It's gluten free baking without compromising the taste of traditional wheat based goods.

I use and endorse the Bakels range of Gluten free products and have them in my pantry all the time. I find that they offer me very easy options that allow me to create lots of great tasting, yummy baked treats when ever the need arises. 

This wrap recipe is one developed by Bakels and I love making them and fill them with leftover meats on a Sunday for an easy brunch or take them on a picnic. 

They are also great as a lunch box filler for kids to take to school with fillings that they like.

What you need

2 1/3   cups BAKELS GLUTEN FREE HEALTH PASTRY MIX

2        Tbsp Olive Oil

1        heaped tsp Active yeast

1        cup of warm water

Method

Dissolve yeast in 1 cup of warm water.

Place Bakels Gluten Free Health Pastry Mix in a mixing bowl, add the oil and work into the dry mix. Add the yeast water and mix well for approx 2 minutes until a soft dough forms.
On a lightly floured surface, knead into a ball and cover with clean cloth with a to rest for 25-30 mins. Cut the dough into eight even pieces and cover.
Using a rolling pin, roll out thinly to 12-15.cm diameter and place on a hot pan or hot plate. Cook for half a minute, then turn over and continue cooking until bubbles start to appear. Turn again and cook until brown patches develop underneath. Keep warm in foil until last piece is done. Fill wraps with your choice of fillings.

Visit http://www.nzbakels.co.nz/glutenfree/index.cfm for more information on their range that is available nation wide in leading supermarkets and specialise health food stores.