Oven Baked Chicken Strips

INGREDIENTS

2 Chicken Breasts
1 Egg
1.5-2 Cups Panko Breadcrumbs (For Gluten Free version I use Ian’s Gluten Free Panko)
Seasoning – In SA I use Robertons Chicken Seasoning, in USA I use Mrs Dash.

METHOD

  1. Preheat oven to 375 ºF/190ºC
  2. Cover a baking sheet with foil and spray with non-stick spray.
  3. Slice chicken breast across width way into strips.
  4. Lightly beat the egg in a shallow bowl.
  5. Season panko and place in separate shallow bowl.
  6. Dip the chicken into the egg and then into the panko.img_8574
  7. Place chicken strips onto baking sheet and bake for 18 minutes – turning halfway.img_8580

Gluten Free, Dairy Free Soft Pretzels

img_8464PRETZELS
Makes 12 Pretzels

3 1/2 cups Gluten Free Flour
2 Tsp Instant Yeast
1 1/4 Tsp Salt
3 Tbsp Brown Sugar
1 Tsp Xanthan Gum
1/2 Tsp Baking Powder
1 1/4 cups Warm Water (plus extra if needed)
1 Large Egg (room temp)
2 Tbsp Butter or Vegan Butter (I prefer Fleischmanns)

BAKING SODA DIP
3 quarts (3 liters) water
1/4 cup Baking Soda
2 Tbsp Brown Sugar

EGG WASH
1 Egg Yolk
1 Tbsp Water

OPTIONAL TOPPINGS
Pretzel Salt
Butter/Vegan Butter
Cinnamon Sugar

Instructions

Dough
1. Combine the flour, sugar, yeast, salt, xanthin gum, and baking powder in a large mixing bowl or stand mixer.
2. Add the water, egg and butter. Mix until a firm dough forms, about 4 minutes in a stand mixer with the paddle attachment. If the dough appears to be dry, add 1 to 2 tablespoons water or enough for it to form a soft pliable dough.
3. Knead the dough until smooth, then transfer to a lightly greased bowl. Cover will cling wrap and a kitchen towel and let rise until almost doubled, 1 hour – 1.5 hours.

Shaping and Baking
1. Preheat the oven to 425°F/ 280°C.
2.Lightly grease two baking sheets, or line them with parchment.
3. Bring 3 quarts water to a boil in a large pot.
4. Remove dough from bowl and divide into 12 pieces. If dough is sticky, lightly flour kitchen surface.
5. Work with one pice at a time, keeping the other pieces covered. Roll the piece out and shape into a pretzel. Watch this video on how to shape pretzels.
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4. Add the baking soda and sugar to the boiling water and wait for the foam to subside.
7.Gently place the pretzels one at a time into the water, they will initially drop to the bottom and then they will rise. If they don’t rise within 5-10 seconds, use a slotted spoon to nudge them from sticking on the bottom. They can removed when as soon as they float to the top.img_8462
8. Remove the pretzels form the water and place on baking sheet. Brush with egg yolk wash and sprinkle with salt (or leave plain if you’re making them sweet).img_8460
9. Bake the pretzels until golden brown about 10-15 mins.
10. If you choose to make cinnamon sugar pretzels, brush with melted butter as soon as you remove from the oven and dip into cinnamon sugar mix.img_8450

No Bake Date Crunchies

INGREDIENTS
250G (8.8 ozs) Pitted Dates, Chopped
125 G ( ½ cup) Butter or Block Margarine
125ml ( ½ cup) Sugar
750ml (3 cups) Rice Crispies
Desiccated Coconut for Rolling

METHOD
1.Place the dates, butter/margarine and sugar in a saucepan.
2.Cook over medium heat for 5-10 minutes stirring all the time till soft.
3.Remove from heat and add the rice crispies and mix well.
4.Form into balls and roll in desiccated coconut.
5.Store in an airtight container. Can be frozen.

Risotto

INGREDIENTS
1 Cup Arborio Rice
1 Litre (4 Cups) Chicken stock – I use instant
100G (2 fl 0z) oil
1 Small Onion Finely Chopped
125ml (1/2 cup) White Wine
1 sprig Rosemary, Finely Chopped
½ tsp Pepper
1 tsp Salt
Pinch Safron – optional, added to the stock

METHOD
1.In a small saucepan heat the chicken sock then turn to low.
2.Use a medium frying pan and heat oil.
3.Add The chopped onion and saute until translucent, Add the rice and saute for a few minutes.
4.Add the wine on high heat and stir.
5.Add salt, pepper and rosemary and stir in.
6.Start adding the stock a ladle at a time stirring until the liquid has evaporated. Add another ladle and stir.
7.From the time stock is added it takes 20 minutes until the Risotto is ready. At this stage all the stock should have been used. Taste and when the rice still has a slight bite it is ready to serve.
8.I make it dairy free. If you want to make it with dairy use half butter and half oil to start with and then add ½ cup parmesan cheese at the end and stir in.

Authentic Phad Thai

INGREDIENTS 
(Serves 4)

14oz (350grams) Flat Rice Noodles
3 Tbsp Oil
2 Cloves Garlic
1/2 Block of Firm Tofu (cut into small pieces)
16 Raw Shrimp Tail on
1/2 Can Bean Sprouts (1 Cup Fresh Bean Sprouts)
4 Sprigs Green Onion (Cut into 1 inch pieces)
1 Lime
4 Tsp Fish Sauce
4 Tbsp Chopped Peanuts
4 Tsp Palm Sugar (Can Substitute Brown Sugar)
2 Tbsp Tamarind Paste
2 Eggs
Optional: Thai Chili Peppers

METHOD

1. Place noodles in a bowl and cover with room temperature water. Soak for 10 mins (should be tender but not soft enough to eat)
2. Add oil to wok and add chopped garlic, tofu, shrimp, sprouts and green onion. Stir until shrimp is pink and cooked.
3. Add lime juice, fish sauce, sugar, tamarind paste and noodles. If desired, you can add chopped thai chili peppers for added heat.
4. Stir continuously to combine, cook for 3-4 mins (until noodles are soft).
5. Push noodles to the side and add eggs, gently scramble until cooked.
6. Combine with noodles and serve.
7. Garnish with fresh lime, peanuts and sprouts.

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Moist Chocolate Cake With Ganache Frosting – Dairy Free And/Or Gluten Free

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INGREDIENTS

Cake

2 ¼ Cup Flour (Use all purpose Gluten Free Flour to make Gluten Free)
4 Tsp Baking Powder
¾ Cup Cocoa
1 ½ Cups Sugar
Pinch of Salt
1 Cup Oil
2 Tsp White Vinegar
2 Tsp Vanilla Extract
2 Eggs
2 Cups of Water

Ganache

2 Tbsp Vegan Butter/Margarine (Earth Balance)
2 Tbsp Cocoa
1 ½ Cups Powdered Sugar
1 Egg White (unbeaten)

METHOD (Cake)

  1. Preheat the oven to 180°C/350°F
  2. Sift together flour, baking powder, cocoa, sugar and salt.
  3. Make one large well and 2 small wells. Place oil in large well and vinegar and vanilla in smaller wells.
  4. Beat with electric beaters until combined
  5. Add eggs and water and beat until well combined.
  6. Place in a greased rectangle Pyrex or baking pan [about 13”(33cm) x 9”(23cm)].
  7. Bake for 40 mins or until toothpick inserted comes out clean.
  8. Let cake cool completely.

Ganache

  1. Melt Vegan Butter and cocoa powder over low heat. Stir until well blended.
  2. In a separate bowl mix together powdered sugar and egg white.
  3. Add the above mixture to the butter, cocoa mixture and stir over low heat until blended.
  4. Pour over cooled cake and spread to cover entire cake.

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Italian Tomato Sauce, Marinara Sauce

I can never have enough of this sauce. I make a large batch and freeze in small zip seal bags pushing all the air out. So useful for Bolognese, vegetable or meat lasagne, puttanesca sauce or even served with fried eggs.

ITALIAN TOMATO SAUCE (NEOPOLITANA SAUCE)

INGREDIENTS
4 Tbls Olive Oil
2 Cloves Garlic – Crushed
800g Italian Tinned Tomatoes
½ Cup White Wine – Optional
1 Large Yellow Onion – Peeled And Chopped
½ Tsp Ground Black Pepper
1 Tsp Salt
1 tsp Sugar
1 tbls Italian Herbs – Rubbed Between Your Hands To Release The Flavours

METHOD
1. In a large pot heat the oil and add the onion & garlic. Do not brown the garlic as it goes bitter when browned.
2. When the onion is translucent add the tomatoes, sugar, salt & pepper, wine and mixed herbs.
3. Simmer for 45 minutes with the lid off. Stirring occasionally.
4. When cool freeze portions in zip lock bags.
5. This is a basic Neapolitana sauce. Use it as a base for pasta with vegetables either sautéed or grilled.
6. Can add a touch of cream for a Rose sauce.
7. Can also be used when making Chicken or Beef or Vegetable lasagna.

Gluten Free Vegan Pumpkin Chocolate Bread Mini Loaves

Pumpkin Chocolate Bread

This is a very moist dense pumpkin bread due to the high fruit content and low fat content. The recipe can also be made into muffins – adjust baking time to 20-30 minutes.

INGREDIENTS

1 ¾ Cups Gluten Free Flour
1 Tsp Baking Powder
½ Tsp Baking Soda
1 Tsp Salt
1½ Tsp Cinnamon
1 Tsp Ground Ginger
¾ Cup Puree Pumpkin
2 Ripe Bananas
¼ Cup Applesauce
⅓ Cup Sugar
½ Cup Non-Dairy Milk
1 Tsp Vanilla Extract
¾ Dairy Free Semi Sweet Chocolate Chips

METHOD

  1. Preheat the oven to 180°C/350°F. Spray 3 mini loaf pans with non stick spray.
  2. Sift flour, baking powder, baking soda, spices and salt into a medium mixing bowl.
  3. In a large mixing bowl, mash the bananas and add the pumpkin, applesauce, sugar, non-dairy milk and vanilla. Mix everything together until well combined
  4. Add the dry ingredients into the wet ingredients and mix well.
  5. Add the chocolate chips and combine.
  6. Spoon evenly into loaf pans.
  7. Bake for 35-45 minutes. Insert a toothpick into the loaf and if it comes out clean the bread is done.