Summer and salad…
Fill up your hungry teenagers with this gluten free flatbread.
This Gluten Free Potato Flat Bread is easy to make and tastes delicious. Serve warm with Butter or use instead of a English Muffin for a tasty Eggs Benedict or with Smoked Salmon, Capers and Cream Cheese for a delicious Gluten Free Gravlax.
1 Large or 2 Medium Russet Potatoes
1/4 Cup Melted Butter
1 Cup Rice Flour
1/4 Cup Corn Starch
2 Tsp Baking Powder
1/2 Tsp Salt
1. Cook then mash the potatoes, then set aside to cool.
2. Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 1/2 hour.
3. Pre heat oven to 450 F.
4. Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice)…
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A salad with taste and texture
This healthy Thai Peanut Salad is made with Cabbage and Slow Roasted Peanuts. It’s tossed in a delicious Spicy Thai Peanut Dressing. Serve it with a fresh slice of lime.
1 Cup Red Cabbage (Thinly Sliced)
2 Cups Green Cabbage (Thinly Sliced)
1/2 of a Red Pepper
1/2 of a Zucchini
1/4 of a Red Onion
1 Cup Peanuts
For the Dressing :
2 Tbsp Coconut Oil
1 Tsp Red Curry Paste
2 Tbsp Peanut Butter
1 Tbsp White Sugar
2 Tbsp White Vinegar
1 Tbsp Fish Sauce (optional)
1/4 Cup Water
1. Pre heat oven to 275 F.
2. Lay the peanuts flat onto a baking sheet and roast in the oven for 15-20 minutes. Remove from the oven and set aside to cool.
3. In a small sauce pan, over low heat, melt the coconut oil. Then add the red curry paste. Stir…
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A mouthful of Italy
It’s sunny, it’s warm and it’s time to enjoy la bella vita! Here a simple but yummie Appetizer/Apéro idea: marinated Tomato-Mozzarella Skewers. Mariniated with a paste of fresh Basil, Garlic, Olive Oil, Pepperoncini and Pine Nuts.
Find this Recipe Here or go to “Apéro”
A lovely weekend to everyone!
E buon appetito!
Perfect for entertaining
8 ounces chorizo sausage
1 medium white onion, diced
8 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 cup mozzarella cheese, shredded
3 green onions, sliced
1 tablespoon butter
salt, to taste
In a small skillet over medium heat melt the butter and add the onions. Cook for about 15 minutes until they become caramelized and soft. Remove any castings from the chorizo and chop it up. In another small pan over medium heat, cook it for about 10 minutes and allow it to brown a bit.
Preheat the oven to 350F. In a large bowl mix together the cream cheese and…
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Much more satisfying than buying a store bought product…
I had the most exciting of packages sitting on my kitchen counter when I got home from work on Thursday night. My copy of Claudia Roden’s The New Book of Middle Eastern Food had arrived. First a happy dance, and then it was not too long until my nose was deep into the pages of this gorgeous book. I had been anticipating this delivery for about 2 weeks and was desperate to get a head start on some of the delicious recipes that I could create in the week and a bit that is left of this months book club. I’ll be writing more about the book itself over on The Cookbook Guru but for now I thought I would share my first recipe that I’ve made.
I know this is not very groundbreaking in terms of the complexity of the first recipe I’ve chosen, but I had the most…
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