This week we have the margarita… We used tequila, triple sec and lime juice in a ratio of 2 – 0.5 – 1 (4-1-2 for 2) as I’m not too much of a fan of the sweet stuff. We also mixed it up with limes and lemons because limes are freakin’ expensive at the moment, and friends and family keep giving us free lemons!
This, along with a chicken caesar salad using the yummy gluten free Orgran herbed quinoa croutons fueled a night of Guitar/Band Hero shenanigans.
Aren’t I sexy? ;)
I received these bikkies as samples
So, I tried these Orgran biscuits this week – a mixed result.
I have to say, I LOVE the Wild raspberry fruit filled biscuits. Think your tradditonal “pillow biscuits” but with a lovely sweet and tangy raspberry filling. The “Pillowcase” crust is lovely too, with a nice texture :) Hard to stop at one on these! (or two, or four…)
Then, came the kiddies biscuits, the Outback animals vanilla cookies…. What animals do you think they are?
Personally, the texture on these really bugged me. They left the feeling of a coating over my teeth that kept my tongue running over them confused for an hour afterwards…. but who am I to judge? The kids scoffed them and proclaimed them “yummy”!
I’d certainly buy the raspberry ones again, but I happily let the outback animals go home with the kids – Tiny teddies, these ain’t.
I received the Orgran products as samples
So…. I got a couple of Gluten Free pastas to try from Orgran just in time for the wintery weather!
First up, is what I call “Chicken Pie Pasta”.
My dear Bruce makes a wonderful chicken, mushroom and leek pie, so I co-opted the ingredients for a hearty pasta.
You need (for 4 serves):
Pack of Orgran Italian Style gluten free spaghetti
1 onion, diced
A leek, washed and sliced
Dessert spoon minced garlic
3 handfuls button mushrooms, quartered
5 pieces shortcut bacon, roughly diced (ensure yours is gluten free if you need it so – they usually are now, but just check!)
1 piece chicken breast – cubed
About the same of “Italian Herbs” or Thyme (both to taste, of course)
1 cup of chicken stock (not pictured)
Tablespoon sour cream
2 Tablespoons cream
Salt and pepper to taste
- Boil up the pasta in a separate saucepan as per packet instructions. Drain and set aside.
- Heat a sploosh of olive oil in a pan. We’re using classic and not extra virgin olive oil here because, I’m told, extra virgin olive oil burns too early in the heating process and should be reserved for splooshing on salads and dipping a delicious bread in. Add diced onion, sliced leek, garlic and saute til soft. Season with a little salt and pepper.
- Add the mushrooms and fry over medium heat, let them shrink up a little.
- Throw in the diced bacon, and cook
- Remove everything from pan, add a little extra oil if needed, and cook up the chicken. Stir through herbs.
- Add back in the leek/bacon/mushroom mix. Add in stock. Simmer on low-medium until there’s a lot less liquid.
- When reduced, stir through the creams.Ruturn to heat for about 5 minutes, then stir through cooked pasta and serve. Season with pepper and salt to taste, and there’s always the option of parmesan, but I think this is rich enough as is!
And then there was my own creation… Using mushroom and tomatoes as the base with chili for added kick to the buckwheat spirals
1 brown onion, diced
Tablespoon Gourmet Garden Italian Herbs or similar
300g button mushrooms, quartered
5 pieces shortcut bacon
2 tins diced tomatoes
2 tablespoons Fountain gluten free hot chili sauce for a bit of tickle
a bag of baby spinach
250g Orgran gluten free buckwheat spirals
Nimbin Natural Parmesan cheese, to serve :)
- Heat some oil in a pan on about 3/4 heat. Add onion and garlic, and saute til the onion softens.
- Chuck in the mushrooms and bacon and cook these through
- Put in the tomatoes, herbs and chili sauce. Simmer for as long as you like – at least 10 mins. Add in some water or chicken/vegetable stock if you wanna leave it going longer. It definitely won’t hurt!
- Cook up the pasta as per the instructions on the packet. Drain and plate up.
- Stir the baby spinach through the sauce mixture, allow the spinach to wilt a little
- Serve it with the pasta, and top with shaved parmesan.
- Enjoy with red wine.
I have to say that Gluten Free Pasta is getting better and better with time, and while you still need to keep an eye on it, this Orgran pasta doesn’t go gluggy the second you over-cook it! Definitely one for the pantry!
When you arrive at a party, and a topless waiter hands you an appletini, you know the girls have planned a good night! We’d all put in $65 to cover costs and as you will see, it went a long way!
We had a mobile cocktail bar serving us all night from CocktailClub.co. A wonderful idea I do believe!
Something Cold and Raspberry
There were even mocktails for those not drinking :)
(Still to be consumed with a penis straw though!)
Anna had cooked up storm, with many things to nibble on, and clearly labelled as to whether they were gluten or dairy free :)
Meatballs and Mushroom Pillows (both gluten-free)
Gluten Free meat pockets
And of course, dessert!
Gluten and Dairy Free Chocolate Truffles
And a few shenanigans
Stripper and Pin the Penis
Good luck Crystal!!!
What made me smile and instagram last month…
The sky on Monday
The existence of Gluten Free Weetbix. Obviously not Wheat :p I’m yet to try them but I’ve been told that they don’t sog up as quickly ass regular weetbix and/but are good!
Wonderful Pistachios. Unsalted were the ones for me – less moreish that way! Mixed reception in this house to the sweet chili…. the traditional salted ones were as good as ever. (gifted)
Hello Kitty bday gifts!
What made your July smiley?
In an effort to have a foodie post and to have something to eat this weekend,
I made a breadcake
and garlic butter.
Put one layer of dough in the pan, then add a layer of cheese and garlic/herb butter, then add the other layer of dough on top and bake.