After a dash to the fish co-op one afternoon we produced this delicious dinner of a Barbecued Snapper served with Spicy Mango and Avocado Salsa and accompanied it with the best friend of white fleshed fish - potatoes - simply steamed and tossed in butter. It was spectacularly simple and delicious ….
Inspired by my favourite, old, French cookbook, I prepared this mussel dish. It is very simple to make, the quality of the result relying upon the use of the very best produce you can lay your hands on. And aren’t we fortunate in Australia to have such ingredients to indulge our appetites and fantasies? ….
This is a recipe for XO Sauce with a difference. It is gluten-free, of course, which is the first difference. The next is that XO sauces usually include dried scallops and seafood but we use readily available bacon and mushroom to create the savoury complexity expected in an XO sauce ….
Versions of moussaka have been made in the Levant and the Balkans, in Egypt and Turkey and Greece for who knows how long. Proof of its popularity. But do we need another one? Well, this Mushroom and Lentil Moussaka has no gluten. It has no meat. It has no potato. The eggplant is grilled not fried ….
Deliciously succulent pasta tubes filled with aubergine, ricotta, spinach, parmesan and smoked Fior di Latte, topped and bottomed with home made tomato sauce ….. salivating yet? This week’s recipe is a home-cook’s dream as it can be prepared well ahead of time and gently reheated to serve topped with fresh basil leaves. It can be made in very large quantities for parties and freezes well ....
On our recent trip to Jordan we found a cornucopia of fabulous sweet treats on just about every street corner, but alas, those dainty, nutty, syrupy delights almost exclusively contained gluten. While we may never master a gluten-free filo pastry to make all the wonderful variations of baklava that looked so inviting, we have perfected a gluten-free Barazek ….
As Caren has mentioned, she and I were lucky enough to travel throughout exotic Jordan earlier this year and of course, were on a mission to try all the fabulous local delicacies. We have already shared a couple of blogs featuring some of the myriad of mezze dishes offered with every generously proportioned meal in Jordan and I would like to share a very typical main course ….
Rosie and I had a fantastic time in Jordan in early 2019, taking in the incredible landscape, the antiquities and eating some really delicious food. In fact we ate a lot of really delicious food. We were happy recipients of the renowned Middle Eastern hospitality, encountering laden tables of mezze, salads, grilled meats, elaborate rice dishes and simple desserts ….
These decadent morsels, originally named Millionaire’s Shortbread due to their rich ingredients, are our gluten-free version of a recipe published by Andrew McConnell a few years ago. As they are not too sweet and use couverture chocolate, they are a bit more grown-up than the commercially made caramel chocolate slices found in cafés and shops everywhere ….
Travelling in Malaysia not long ago I was reminded of the simple pleasure of satay. If only it had been Gluten-Free Chicken Satay! I had to resist the smell of them cooking in the open air, the joy of holding the stick in my hand, the sweet tender meat, the unctuous sauce and the totally delicious combination of flavours ….
Braised Rabbit with Olives and Caperberries is in part inspired by a recipe from Stella, our friend Stella’s Sicilian cousin. Maybe we should call it Stella’s Stella’s Rabbit. Whatever the moniker, it’s best served when the weather is cooling and you want to gather a few friends for a special occasion ….
