Recipes

Lemon Slice - Egg, Nut, Dairy & Gluten Free

Lemon Slice - Egg, Nut, Dairy & Gluten Free

Ingredients

• 2 cups self-raising flour or gluten free self-raising flour
• 1 cup sugar
• 2 cups coconut
• 250g allergy free butter

Method

• Preheat oven to 180c
• Grease and line large slice tray with baking powder
• Sift dry ingredients into a large bowl and pour in butter. Mix well and press into slice tray evenly
• Bake for 20-25 mins until golden brown. Leave in tray to cool
• Remove slice onto a chopping board whilst warm and ice with lemon icing. Sprinkle with coconut if desired
• Put in to fridge to firm before slicing

Lemon icing

• Sift 2 cups of icing sugar into a small bowl
• Add 1 tsp allergy free butter, rind of 1 lemon and enough lemon juice to make a thin spreadable icing

Thai Green Chicken Curry - Dairy, egg, gluten & nut free

Thai Green Chicken Curry - Dairy, egg, gluten & nut free

Cooking time 10 mins, serves 4

Ingredients

• 2 x 400ml cans of coconut milk
• 450g skinless chicken breasts cut into 2.5cm pieces
• 4 x kaffir lime leave, 2 whole and 2 shredded
• a little nut free vegetable oil
• 2-3 red, orange or yellow peppers, sliced 
• 2 tbsp Thai green curry paste
• 3 tbsp Thai fish sauce
• 2 tbsp brown or palm sugar
• 1 cm of ginger - shredded 
• 150g of snow peas 
• 1 red chilli, de-seeded and shredded (optional)
• 10-12 Thai sweet Basil leaves torn

Method

• Open cans of coconut milk and spoon the thick coconut that has risen to the top of the cans into a saucepan. Pour the thinner milk into a measuring jug for later use.
• Add chicken and 2 whole Kaffir leaves to thick coconut cream. Cook on moderately high heat for 10 mins or until the chicken is just cooked through. Remove the chicken to a plate using a draining spoon.
• Boil the coconut cream until it thickens and the oil separates. It will look curdled at this stage, but don't worry. It will be used to thicken and flavour the sauce later.
• In a large frying pan, fry the peppers in oil for about 3 minutes. Set aside. Fry the curry paste in a tablespoon of the remaining coconut milk for 1-2 minutes until the fragrance is released.  Add the fish sauce, sugar and stir.
• Add the remaining coconut milk, ginger and snow peas. Stir and cook on a moderate heat for 5 minutes. Return the peppers, chicken and coconut cream to the pan for about 5 minutes to ensure that the chicken is heated through.
• Scatter the kaffir lime leaves, (chilli if using) and sweet basil over the curry just before you have finished heating through the meat.
• Serve immediately with steamed or boiled rice.

Pumpkin Cookies - Dairy, Egg & nut free

Pumpkin Cookies - Dairy, Egg & nut free

Makes 45 cookies

Ingredients:

• 1.5 cups of raw sugar
• 2 cups cooked pumpkin
• 1 cup sunflower oil
• 2 tsp vanilla essence
• 4 cups self raising flour
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground ginger
• 2/3 cup currents

Method

       In a Large bowl:

1. Combine sugar, pumpkin oil and vanilla essence until well combined
2. Add sifted dry ingredients and currents  and mix until just combined
3. Drop tbsp of mixture onto trays lined with baking powder
4. Bake in moderate oven 180c for 20 mins

Chocolate Truffles - Egg, Nut, Gluten and Dairy Free

Prawn and taramasalata rice paper rolls

Rice Paper rolls, deliciously fresh and vibrant

Ingredients

Lemon dressing

• 3 tsp lemon juice
• 1/2 tsp caster sugar
• 60 ml lemon infused olive oil

Rice Paper Rolls

• 50g vermicelli noodles
• 12 round rice paper sheets
• 1/2 cup mint leaves
• 12 cooked prawns, deveined and cut lengthways
• 1 preserved lemon qtr, white pith removed, rind thinly sliced
• 100g gluten free taramasalata (available at local deli or supermarket)
• 1/2 lebanese cucumber cut into 12 batons

Method

1. whisk oil, lemon juice and sugar together, season and set aside when ready
2. Cook vermicelli noodles, drain, rinse and set aside
3. Fill a large shallow bowl with hot water. Dip 1 rice paper roll at a time into the water for 30 seconds, remove from water when opaque, drier but still pliable
4. Spread some taramasalata along the centre of the rice paper roll
5. Top with vermicelli noodles, 2 prawn halves, a cucumber baton, preserved lemon rind and mint leaves
6. Fold from the bottom edge of the rice paper, over the filling, then roll the sides up to enclose. 
7. Cover with a damp cloth (tea towel) and repeat the process to make 12 rice paper rol