Gluten Free Macaroni and Cheese


12oz (340 grams) Gluten Free Elbow Pasta (cooked al dente)

4 Tablespoons Butter
4 Tablespoons Gluten Free Flour
2 Cups Milk
2 Cups Mozzarella Cheese, Grated
1/2 Cup Sharp Cheddar, Grated
1/2 Cup Parmesan Cheese, Grated
Salt and Pepper
Pinch of Nutmeg



Preheat oven to 375F or 190C

1. Cook pasta according to packaging but make sure to cook it al dente and not completely soft. Drain and set aside.
2. Melt butter in a medium sized saucepan.
3. Add flour to melted butter and cook for 1 minute.
4. Remove from heat and whisk in milk, carefully stirring until smooth and no lumps
5. Add back to medium heat and continuously stir until roux thickens and coats the back of the spoon.
6. Once thick, add 1.5 cups of grated mozzarella cheese, 1/4 cup cheddar cheese and 1/4 cup of the parmesan cheese and stir until cheese is melted and mixed evenly.
7. Season with salt, pepper and nutmeg
8. Remove from the heat and mix in the cooked pasta.


9. Transfer to a 13 x 9 pyrex, or oven proof dish, and top with remaining cheese.


10. Bake for 20-30 mins until side are bubbling and top gets browned.



Puttanesca Pasta

2 Tbls Olive Oil
1 Onion
2 Cloves Garlic
2 400G ((14.1oz) Tins Peeled Italian Tomatoes
1 tsp Sugar
1 tsp Salt
½ tsp Black Pepper
2 tsp Italian Herbs
4 Anchovy Fillets
2 Tbls Capers
¼ Cup Pitted Black Olives

1 In a deep saucepan heat olive oil over medium heat.
2 Add sliced onions and garlic and sauté until soft.
3 Add tomatoes, sugar, salt, pepper and Italian herbs and sauté for 30 minutes.
4 Blend sauce using a stick blender.
5 Heat a little olive oil in a saucepan and add the anchovies.
6 Saute until they soften.
7 Add the capers and Olives and cook for 2 minutes. Add to tomato sauce and cook through.
8 Serve over pasta of your choice. I like Puttansca sauce with Spaghetti or Linguini pasta.

Authentic Phad Thai

(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


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.


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.


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

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.

Japanese Noodle Salad


60ml Soya Sauce
75ml Canola Oil
15ml rice vinegar
¼ Cup Sugar
10ml Mirin – If No Mirin Add Extra Rice Vinegar And Sugar
20ml Lemon Juice
1 Clove Garlic

250 G Oriental Style Noodles (Hokien) I Used Italian Linguine
250 G Soya Bean Pods – Edamame Shelled
20 Snow Peas – Thinly sliced
2 Avocados – Cubed
Small Bunch Chives
1 Tbls Toasted Sesame Seeds
1. Place in the dressing ingredients into a blender and blend.
2. Boil the noodles until cooked, Drain and allow to cool.
3. Place edemame, snow peas & avocado in a bowl and add noodles
4. Pour over the dressing and mix well.
5. Place on a serving platter and sprinkle on sesame seeds and finely sliced chives.

Potato Gnocchi


5 Large Potatoes
2 Eggs
1½ Cups Flour (Plus Extra If Needed)
½ Tsp Salt
Neapolitan Sauce
Fresh Cream
Parmesan Cheese, Grated


  1. Preheat the oven to 190°C/ 375°F
  2. Boil potatoes, unpeeled, in water till soft.
  3. Drain and peel potatoes.
  4. Mash potatoes using a ricer if you have one. Potato needs to be very smooth.
  5. Add egg, salt, flour and mix. If mixture is still sticky add up to an extra ½ cup
    flour till the mixture is not sticky and forms a ball.
  6. Bring a large pot of water to the boil. Add 1/2 tsp of salt.
  7. Divide potato into 4 portions and roll into a long sausage.
  8. Cut on the diagonal like the photo above and roll with a fork to make indentations.
  9. Place a few pieces at a time into the boiling water. They will rise to the surface when they are cooked.
  10. Place some Neapolitan sauce in a large ovenproof dish. Cover the entire bottom of the dish.
  11. Remove the gnocchi with a slotted spoon and place on the Neapolitan sauce.
  12. Repeat with the rest of the potato.
  13. Drizzle over cream. I use about 200 mls.
  14. Grate Parmesan cheese over the top of the cooked gnocchi.
  15. Bake uncovered for about 30 minutes at 190°C/ till bubbling and the tops are golden.


Perfect Pesto Sauce

IMG_7210Fresh basil, crushed garlic, roasted pine nuts and extra virgin olive oil is all you need to turn plain pasta into a culinary delight. The pesto sauce can be made in the time it takes for the pasta to boil. It can also be made days, or even weeks, in advance and stored in the refrigerator


Large bunch fresh sweet basil, stems removed
2 cloves of fresh garlic peeled
50grms pine nuts
salt & freshly ground pepper
¼ cup olive oil
Optional: 50grms finely grated parmesan cheese (if you’re planning on storing this in the fridge for longer than a week, only add the Parmesan when serving)



Toast  pine nuts in a dry frying pan till light golden. IMG_0529 Place basil & garlic in a blender and blend for 2 minutes. Add pine nuts and salt & pepper and blend for 1 minute. IMG_0530 With motor running slowly add olive oil until everything is combined. Pour into a container and and cover with a layer of oil (this prevents the pesto from going black) IMG_0531 Once the pasta is al dente, drain the pasta and spoon a few tablespoons of pesto sauce onto the hot pasta. IMG_0535Mix and serve with finely grated Parmesan cheese IMG_0537