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!
There’s nothing like a meat pie with tomato sauce. And I’m always happy to try new sauces on my pies and in my dishes, so when it was suggested I try the new Good Choice sauce range from Fountain, I was more than keen. Products with no “added” sugar are all the rage now, and the Fountain Good Choices sauces either have no sugar – like the Gluten free Soy sauce which has 50% less salt than Fountain’s regular soy sauce – or are sweetened by the apple puree and Natvia (which I’m not usually a fan of to sweeten things like drinks or baking, but I couldn’t taste it in these sauces).
The range includes a Tomato Sauce, BBQ Sauce, Sweet Chili, “Hot” Chili (which wasn’t as scary as I thought….) and the Soy Sauce. All are naturally gluten free, and on their own taste quite like their equivalent “normal” range sauces.
So, let’s use them in something!
A few weeks ago, I made a Beef Chow Mein from my Hello Fresh box, so I thought I’d tweak their recipe a little and use a few of the sauces I was sent, along with what veges were on special at Woolies (which, incidentally, is where you can buy these Fountain sauces online or in store)
As pictured, the ingredients are (roughly) as follows – this will serve about 6 people. I went overboard, but the leftovers were appreciated by all, including my cat – see the picture at the bottom of this post!)
200g rice vermicelli noodles
500g lean beef mince
1 red onion – diced
1/4 red cabbage – roughly chopped
1/4 green cabbage – roughly chopped
handful green beans – ends cut off and halved
bunch broccolini – cut into 2 cm pieces
1/2 bunch spring onions – thinly sliced
lashings of canola oil
2 teaspoons Chinese 5 spice
1 tablespoon minced garlic
1 tablespoon minced ginger
4 tablespoons Fountain Good Choices soy sauce
1 tablespoon Fountain Good Choices Hot Chili Sauce (it needed more…. probably 2 for me, 3 for most other people!)
1 tablespoon sesame oil
Fountain Good Choices Sweet chili sauce and soy sauce, to serve
1. Place noodles in a heat-proof bowl with boiled water and some salt for 5 minutes. Drain, rince with cold water, then chop roughly with scissors – set aside for later.
2. Heat a splash of oil over high heat in a large frypan or wok. Add the red onion and begin to fry. Once it starts to soften, add the beef mince, and keep poking with a spatula to separate it out into crumbly bits and it is cooked through. Stir through the 5-spice with a tablespoon of water. Remove the mince mixture from the pan and set aside for later (to save space on the bench and washing up, I just dumped this on top of my resting noodles, along with the chopped spring onions – that way I mixed those three all together before re-adding them to the stir-fried veges later!)
3. Combine the sesame oil, garlic, ginger, hot chili sauce and soy sauce in a mug
4. Heat some more canola oil over mid-high heat (about 7-8) and add in the cabbage, broccolini and beans, toss around a bit in the oil, then pour the sauce mixture from #3 over it. Keep tossing for about5 minutes until the veges are cooked to your liking. Re-add the beef, noodles, and the spring onions and stir to combine.
5. Divide the yummy noodles and veges into serving bowls (be wary, this stuff is filling and you can ALWAYS go beak for more). Serve to your guests with spoon and fork, and offer sweet chili sauce and extra soy sauce for them to add to taste (+/- the hot chili sauce, depending on your audience!)
Enjoy with a lovely glass of red, or a local ale!
Oh, and share with your cat!
Edit: ooooooo so Mum just told me she loves the BBQ sauce – she and Dad had it with Kanga Bangers (Kangeroo Sausages) and she loved it!
The above biscuits were (inspired by the multitasking mummy’s):
250g butter… creamed with
1 cup of Natvia Icing Mix (or normal icing mix :p I got the natvia as a sample, and when the bikkies are cold they taste fine, when warm they have a bit of an aftertaste.)
a splash of vanilla essence
Then sift in 2.5 cups of flour
Make bikkie shaped.
Then oven at 200 for around 10 minutes.
(make sure you haven’t accidentally turned if off, which I did so it took WAY longer)
When a couple of delicious paw paws and papayas show up on your doorstep to play with, there are SO many options, such as these ones on the Australian Papaya site…. but this girl has to try her own thing.
Even though the days have been unseasonably warm (tricking some plants into premature blooming), I still would like to believe it’s nearly winter, and so is time to dig out the old Crock Pot for some slow cooker goodness.
The day after the fruit arrived, we were in Aldi, and this week they had pork bellies on sale in the fresh meat section for $10/kilo. Not one to turn down a treat from Aldi, that pork belly found its way into our trolley and home with us, along with a sense of trepidation, having never cooked pork belly before.
After consulting the internets, we decided to season the pork belly well, let it sit, and do the slow cooking part of it first, and follow up with the crisping of the pork belly just before serving.
At the bottom of the crock pot, we placed a layer of sliced onion rounds topped with a layer of paw paw for the juice and sweetness to absorb into the belly. Having cooked roast pork with orange juice before, I know pork can taste delish with the sweetness of fruit cooked through it.
Six hours in the slow cooker as pictured, with a cup of chicken stock poured to halfway up the meat.
After that delicious smelling six hours in the slow cooker, the pork belly was transferred to a hot hot oven (220 degrees) for around 30 minutes to get that delicious crispy crackling :)
Served up with a delicious mash, an autumn salad of Swiss mushroom, bacon, coriander and baby spinach (with the paw paw not going to waste – it and the pork juices made a wonderful topping for our salad), the pork belly was demolished that night.
I’d call that a success!!!
Crispy Slow-Cooker Pork Belly with Paw Paw
1kg Pork Belly
1 Brown Onion
Half of a Paw Paw
1 cup chicken or vegetable stock
Marinade – finely chop and mix ingredients
1/2 tsp chopped caraway seeds
1 tsp Chinese five spice
1 tbsp minced garlic
1/2 tsp chili flakes
1 tbsp lemon juice
1 heaped tsp minced ginger
1 tbsp fresh chopped coriander
2 tbsp olive oil
a sprig of mint
salt and pepper to taste (plus a little extra salt to help the crispyness!)
Combine ingredients for marinade in a bowl. Season to taste.
Slice onion into rings, and line the bottom of your slow cooker with onion. Slice paw paw and layer on top of onion.
Place pork belly in a tray. Spread marinade over top of the pork belly. Allow to rest for 30 minutes.
Place pork belly into slow cooker. Gently pour stock in around the sides so as not to displace marinade. Fill until meat of pork belly is half covered (ensure top of pork belly fat is sitting above the liquid)
Cook on high for at least 6 hours.
Preheat oven to 220 degrees celcius
Place pork belly into a foil lined tray (leave the onion and the paw paw in the slow cooker) and cook in oven for around 30 minutes
Allow meat to rest out of oven for 10-15 minutes before serving to allow crackling to do its thing!
Slice and serve with your favourite mash and salad
Top salad with the warm and spicy paw paw slices
Enjoy with friends and some nice red!
The Little Lioness was gifted a paw paw and a papaya from Australian Papaya and Impact Communications to create this recipe. We also had a play with some frozen berries and a papaya to make the layered yoghurt dessert below which is not at all creative, but strongly recommended by my tastebuds!
1 onion, diced
1 stick of celery if it’s in the soup pack, diced
3 rashers of bacon, diced.
Large teaspoon of minced garlic
Splash of olive oil
Assorted veges – I used a carrot, a parsnip, a couple of potatoes, a turnip. Because, yes, that was what was in the soup pack – chopped
Vege stock. I used a cube and hot water to top up to the amount needed to make it soup like.
Large tin crushed tomatoes.
2 tins of beans, drained and rinsed. I used one of borlotti beans one of cannalini.
Sautee onion, oil, bacon and celery in large pot.
Add veges and stock and tomatoes and beans.
Cover. Simmer. Ours was going for an hour.
Also goes well with fresh bread from the breadmaker. This one is using the Laucke Easy Bakers Gluten Free Meals and Grains with a handful of pepitas. I just make it up to the oven recipe and use the yeast free setting. Might do with a little less water than that, but it’s fine :) As you can see, it’s hard to slice when warm! ;)