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.
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…)
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.
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
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!