This weekend baking gig seems to be becoming a regular indulgence. I found this recipe on That Skinny Chick can Bake and couldn't resist it. I obsessed about it all week and found myself in the supermarket on Saturday with a shopping list in hand. The result was super sweet and my cravings were fulfilled. It was really simple though there were waiting times in between stages so it was necessary to have somethig else on the go at the same time. [print_this] Chocolate Caramel Slices Ingredients: 2 cups wine biscuits 1/4 cup sugar 170g butter *************** 1/2 cup cream 113g butter 1.5 cups brown sugar 1 tbsp water **************** 2 cups semisweet chocolate chips 1/2 cup cream 1 tsp instant coffee Method: Preheat the oven to 190ºC. Line an 20cm x 20cm inch pan with non-stick foil or regular foil sprayed with non-stick cooking spray...leave some excess on two sides … [Read more...] about Chocolate Caramel Slices – weekend baking
Paella – Low Fodmap and Gluten-Free
Yesterday was Adriano's birthday but he was away down the island because of a race today in soldier-training country. He had a bung leg because of a fall last week in which he split his eyebrow open and distorted his little finger. Four stitches later, he came home limping, with a sore finger and black eye. But still he went off to the race on Friday and, though he didn't do well by his standards, he was still in the first twenty out of 500 racers. Anyway, I cooked his birthday dinner tonight and, since he loves seafood, I chose to do paella - for the first time, I might add. I found Jamie Oliver's recipe online and printed it out. I then converted it to a low Fodmap version and well, it turned out great. It was a bit of work but nothing too hard and oh, so tasty. Paella - Low Fodmap and Gluten-free Print Author: Suzanne Perazzini Ingredients 1 big chicken breast White rice flour olive oil 1 tsp garlic-infused olive oil 2 onion and garlic-free sausages (check … [Read more...] about Paella – Low Fodmap and Gluten-Free
Teriyaki Chicken Burgers
So tonight we did get to have the teriyaki chicken burgers and they were worth the wait. Once I had made up the burger mix, I thought it was way too wet but persevered and they set beautifully once in the pan. I guess it was the egg which held them together. Lightly toasting the bread on a grill made them nice and crunchy against the soft burger. This is not a low Fodmap recipe. Teriyaki Chicken Burgers Print Author: Suzanne Perazzini Ingredients 500g minced chicken ¼ cup teriyaki sauce 1 egg 2 cloves of garlic crushed 1 tsp oregano 1 tsp paprika ⅓ cup breadcrumbs butter cheese sliced ciabatta bread sliced tomatoes lettuce Method In a bowl, mix the first 7 ingredients and form burgers the shape of your bread. Fry them in a little oil until cooked. Meanwhile butter the sliced bread and place cheese slices on top of half of them. Place those slices of bread on a grilling pan to create nicely toasted lines and to soften the cheese a little. Assemble … [Read more...] about Teriyaki Chicken Burgers
The Healthiest Dinner I Know
I had a teriyaki chicken burger dinner all planned out but, this morning, when I went to write out the shopping list, I had a sudden urge for clean flavours and simple food with minimal preparation. What better than a mixed salad with all your favourite raw vegetables. Make a fabulous dressing and serve it with a great crusty bread. I mixed together ruffled leaf lettuce, cherry tomatoes, carrots, celery, mushrooms, a can of tuna, sliced boiled eggs and yellow pepper. I made the dressing with the oil left over in a jar of dried tomatoes, lemon juice, crushed garlic, a tsp dried mustard, salt and pepper. The bread was ciabatta. As a side note, I now have a couple of photographer's lamps with diffusers and I think this photo is a vast improvement on my past ones. I have also bought a DSLR camera on Trademe, which should arrive soon and then it will be a steep learning curve finding out how to use it, but it should be fun. … [Read more...] about The Healthiest Dinner I Know
Leek, Bacon and Pea Risotto
Risotto is labour intensive to make because you can't leave the saucepan until it is completely cooked and that's about 30 minutes. The liquid gets added a little at a time and must be absorbed before adding the next lot. Having said that, it's not hard at all to create something quite delicious. This is not a low Fodmap recipe. Leek, Bacon and Pea Risotto Print Author: Suzanne Perazzini Ingredients 2 cups of arborio rice Chicken or vegetable stock 6 slices of bacon cut up small 2 leeks sliced thinly ½ cup white wine 1 cup of frozen peas ¾ cup Parmesan ½ small pot of plain yoghurt Salt and pepper Method Fry the bacon in a little oil until crisp and add leeks. Cook until softened. Add rice and toast a little. Pour in the wine and cook until it is burned off. Start adding stock 1 cup at a time and once absorbed, add another until the rice is cooked. A few minutes before the rice is cooked, add the peas. Remove from heat and add yoghurt and … [Read more...] about Leek, Bacon and Pea Risotto
Cherie Le Clare asked me a heap of questions
Writer, Cherie has a great looking blog and check out her photographs tab in particular. She has just interviewed me about my writing and all sorts of other things as well. Check it out here: Cherie Le Clare. … [Read more...] about Cherie Le Clare asked me a heap of questions
