Asparagus and Shiitake Mushroom Stir Fry

A meal in itself…

Cooking with a Wallflower

Refreshing and slightly spicy, this Asian-inspired stir fry is both healthy and delicious. Simple to make, this dish is perfect with rice for a quick dinner after a long tiring day.

Asparagus and Shiitake Mushroom Stir Fry | Cooking with a Wallflower

What I love about stir fry dishes are that they are so easy to make. In fact, you can substitute your ingredients with what you like. I used asparagus and shiitake mushrooms, but you can use broccoli, string beans, tofu, or whatever else you prefer. This dish is so easy to make. All you really have to do is add ingredients and stir until they’ve softened to your liking. See? Simple, right?

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Roast Lemon Chicken with Sicilian Olives

Simple flavours of lemon and thyme…

Help! My Teenager has Coeliac Disease

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Ingredients

1/3 cup extra virgin olive oil

4 large onions, halved, thinly sliced

4 large cloves garlic, thinly sliced

1 heaped teaspoon fresh thyme leaves, plus 8 small thyme sprigs

8 skinless chicken thigh cutlets

GF plain flour to dust

2 -3 lemons, scrubbed, thinly slices, de-seeded

1 1/2 cups  GF chicken stock

24 Sicilian or other large green olives

Method

Heat 2 tabs of the oil in a large frying pan over medium-low heat.  Add onions and garlic and cook, stirring, for 20 – 25 minutes until soft and pale golden.  Season, then stir in thyme leaves.  Spread onions over the base of a roasting pan or large casserole dish that will fit the chicken in a single layer.  Sprinkle over the thyme sprigs the set aside.

Preheat oven to 190 degrees C.  Heat remaining oil in the same frying pan over medium-high heat.  Dust chicken in flour, shaking…

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Chocolate Chip Cookies (g/f)

As good as it gets with gluten free cookies

I Need a Feed!

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I swear that I don’t live on a diet of biscuits, muffins and general baked goods! I know that it looks like that, given that all I seem to bring to the Novice Gardener’s Party are sweets. But rest assured – I do still eat savoury food! Sadly most of it has either been takeaway or slap-dash dinners, as I’m going back and forth between houses so much I don’t have time for much else.

I’m looking after my boyfriend’s gorgeous cat at the moment, as Mr. P is away in San Francisco at the moment for the game developers conference, having an amazing time. Scout is a big old ginger tom, and we think he must be part Maine Coone. He is a big boy, but also a big sook. For the most part he curls up on the couch next to me after getting fed and brushed, and…

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Chocolate Orange Cake and Dinosaurs

A hint of Jaffa ….

Help! My Teenager has Coeliac Disease

This cake is a sentimental favourite.

IMG_0630In the beginning when I was overwhelmed with the whole gluten free situation, I was speaking with a grandmother of a teenager who is both coeliac and type 1 Diabetic.

We were in the middle of outback Queensland on an Australian Age of Dinosaurs  dinosaur dig, out Winton way  and she grabbed a magazine on the table in the shearers’ quarters and said, “see this recipe, it will be easy to convert to gluten free, it doesn’t have much flour and it has the extra moisture from the creme fraiche and use extra large eggs.” She was right and it has been a winner.   She talked me through a few more tips, forwarded to me a few tried and true recipes and gave me the confidence to get back to baking.

This cake is meant to be baked in a loaf pan but I…

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Mini Burgers – Gluten Free

Perfect for a lazy Sunday night dinner

Officially Gluten Free

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These Delicious Mini Burgers are made with Mini Gluten Free Biscuits.  They are quick and easy to make, with no waiting around for dough to rise.

Ingredients

For the Biscuits – 

1 1/2 Cups Rice Flour

1/4 Cup Corn Starch

3 Tsp Baking Powder

5 Tbsp Butter

3/4 Cup Milk

1/4 Cup Cheddar Cheese – Shredded

For the Burgers – 

1 LB Ground Beef

1/4 of a White Onion – Minced

1/4 Cup Gluten Free Bread Crumbs or Gluten Free Breton Cracker Crumbs

1 Tbsp Gluten Free BBQ Sauce

 Directions 

1. Pre heat oven to 450 F

2. In a large bowl, cut butter into flour, starch and baking powder. Mix until well combined.

3. Add milk and mix until a dough forms.

4. Using a rolling pin, roll out dough on a floured surface. Using a small round cookie cutter or a small cup, cut out biscuits.

5. Place…

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Irish Cream Cheesecake (g/f, no bake)

Celebrating St Patrick’s Day doesn’t have to mean green… so great to see the cheesecake become popular again.

I Need a Feed!

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I spent some time browsing through possible recipes for St. Patrick’s day, but the one that really caught my attention was this no-bake cheesecake, subtly flavoured with irish cream and grated chocolate. It looked absolutely delicious, and it required very few ingredients. Not to mention the no-bake base made it very simple to transform this cheesecake into a gluten-free one. So I ducked out this morning, grabbed the groceries, and got started.

The one thing about this cheesecake is that it is time-consuming. It requires about a minimum of three hours of chilling time before it’s ready to serve, and it’s important to remember that when making the base, different biscuits require different amounts of butter. The biscuits I used were extremely dry, hence why I added extra butter. So don’t be afraid to experiment, and have a wonderful day!

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