Recipe: Grilled Salmon with Braised Borlotti Beans

Mr R. and I made this last night and it kinda rocked. We got some fresh borlotti beans (a rarity in Australia) and I googled my go-to man in italian cooking - Stefano Manfredi - and away we went! The original recipe is for skate - but given my local fishmonger didn't know what cuttlefish was, I wasn't going to even try and source it.
It is completely gluten and lactose free, and something I'm sure my dietician won't get angry at me for eating :P
This recipe can be found in the original here


Grilled Salmon with Braised Borlotti Beans

• 4 salmon portions, small & skinless
• 2 cups fresh borlotti beans, shelled (or 2 x 400g tins)
• 6 tbsp extra virgin olive oil
• 4 eschalots, finely diced
• 2 cloves garlic, minced
• 250 g roma tomatoes, diced
• 2 tsp fresh thyme
• 1 tsp fresh oregano, chopped
• 4 tbsp parsley, finely chopped
• Salt and pepper
• Lemon wedges, to serve

1. If using fresh borlotti beans, place in pot with plenty of cold water. Bring to boil, cover with lid and lower heat to simmer 25-30 minutes until tender. Allow to cool in liquid.
2. In a pan, heat 4 tbsp of olive oil. Lightly fry eschalots and garlic until soft. Add chopped tomatoes, thyme and oregano. Add 2-3 pinches of salt, mix well and simmer gently for 15 minutes. 
3. If using canned borlotti beans, drain and wash well. Otherwise, drain cooked beans. Add to simmering tomato mix. Mix well. Add parsley and simmer for 10 minutes. Check for salt. Add freshly ground pepper. 
4. Heat 2 tbsp of olive oil on a barbecue plate or large pan When hot, grill salmon for a few minutes each side, depending on thickness. Serve with braised borlotti beans and lemon wedges.

Recipe: Watermelon Salad with Olives, Feta and Cucumber

This recipe was given to me by my dietician Susie Burrell who prefers low carb low maintenance types of cooking. I had it for lunch yesterday (along with tuna and corn thins) and it was great. The dressing doesn't look like much but you don't need extra because of the moisture in the olives and watermelon.
I gave this to Mr R. last night and he even said he could take this to work for lunch - that can't be right I think I'll have to get my hearing checked.
For the lactose freebies - you can get lactose free feta - I got an organic one from Whole Foods but also saw it in Coles.

Serves 4
- 4 cups watermelon, diced
- 12 black olives, pitted
- 100 g feta, crumbled or chopped
- 1 small red onion, thinly sliced
- 2 Lebanese cucumbers, sliced
Dressing
- 2 tsp red wine vinegar
- 2 tsp extra virgin olive oil

1. Toss all ingredients
2. Eat

:)

Recipe: Chargrilled Cuttlefish Salad with Beans, Tomato and Pesto

Sometimes Delicious Magazine publishes recipes that are easy to prepare, with ingredients that are easy to find, and not expensive. This is one - and Superman made it!
It was chosen for tonight's dinner as it is low carb and of course gluten and lactose friendly. I'm getting weighed in later in the week by my dietician Susie and I gotsta be svelte!
We used calamari - our local fishmonger looked at Superman blankly when he asked for cuttlefish. We also used Roma tomatoes that we roasted - fresh from one of my customer's farm : D
To learn how to clean squid, google it or look here http://www.youtube.com/watch?v=1fdPl777Ji0&feature=related

Recipe: Grilled Cuttlefish with Beans, Tomato and Pesto
Serves 4

• 400 g cuttlefish tubes, cleaned
• 1/4 cup (60 mL) EVOO
• 200 g green beans, trimmed
• 400 g can cannellini beans, rinsed & drained
• 1/2 red onion, thinly sliced
• 250 g cherry tomatoes, halved
• 1 tsp caster sugar
• 2 tbs lemon juice
• 1/4 cup (65 g) good quality basil pesto
• small basil leaves to serve

1. Cut cuttlefish tubes along one side and open out
2. Using sharp knife, lightly score the inside surface in fine criss-cross pattern
3. Place cuttlefish in a bowl; season and drizzle with 1 tbs of oil
4. Blanch green beans in boiling, salted water for 2 mins or until tender, then drain and refresh
5. Place in a bowl with the cannellini beans, onion and cherry tomatoes and then season
6. Char-grill the cuttlefish for 1 min either side until lightly charred and just cooked through
7. Halve, then place in a bowl and toss with pesto
8. To serve, arrange the bean salad on plates then top with cuttlefish and basil leaves

Recipe: Nigella's Quick Chilli

This Chilli con Carne recipe rocks! I have made this so many times the page in the Nigella Express is badly stained. Nigella suggests serving this with coriander, sour cream and grated cheese. I serve it also with roasted tortilla chips.
NB: If you are making this as/for a gluten freester, the things you need to check the gf status of are the chorizo, pasta sauce and sweet chilli sauce.

http://ironchefshellie.com/2011/05/07/quick-chilli/

Oh, and believe Nigella when she says use a heavy based pan/pot, I winged it last time and ended up scrubbing the pot for about half an hour :S
This photo is from the blogger Iron Chef Shellie :)


Quick Chilli

• 150 g chorizo sausage (not the salami sort), halved lengthways and cut into 5mm half moons
• 500 g beef, minced
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp ground cinnamon
• 3 cardamon pods, bruised
• 1 x 500g jar good quality tomato and chunky vegetable pasta sauce
• 1 x 390 g can mixed beans
• 60 mL sweet chilli sauce
• ¼ - ½ tsp chilli flakes

1. Put the sliced chorizo into a hot, heavy based pan and cook over a medium heat until the sausage crisps and gives up its orange-red oil
2. Add the mince and cook for ~ 5 mins, breaking it up with a wooden spoon to help it brown
3. Stir in the spices and then add the tomato-vegetable pasta sauce, beans, chilli sauce and flakes.
4. Bring to the boil and then turn down the heat and simmer for 20 minutes
5. Eat with rice or just as it is - I add sour cream, coriander, grated cheese and tortilla chips.

 This is what the cake ended up looking like.. thanks Carly :D

Practising cake decorations for Saturday..my friend is going to announce something to our uni gang...shh don't tell them

Add caption

Recipe: Cocoa Sponge Cakes

This is a recipe I am going to try out soon, and I'll let you know how it goes.. it's from Rowie Dillon's Indulge which is an awesome gluten free cookbook. I like the look of this recipe because it doesn't just substitute gf flour for normal - which normally gives average results.

Cocoa Sponge Cakes


1 1/2 cups quinoa flour
1/3 cup cocoa powder (gf)
1 tsp baking powder (gf)
1 cup caster sugar
1/2 cup vegetable oil
1 cup coffee, chilled
2 tsps vanilla extract (gf)
2 tsp white vinegar

Icing
125g dairy free margarine
1 1/4 cups icing sugar (gf)
1/2 tbs cocoa powder (gf)

1. Preheat the oven to 190°C. Line a 12 hole muffin tin with paper cases
2. Mix the flour, cocoa, baking powder and sugar in a large bowl
3. Combine the oil, coffee and vanilla in a separate bowl, then add to the dry ingredients and stir well. add the vinegar and quickly stir to combine. Pour immediately into the paper cases
4. Bake for 25-30 minutes, or until skewer inserted into middle comes out clean. Cool in the tin and turn out onto a wire rack for icing
5. To make the icing, beat the margarine and sugar in a small bowl with beater until well combined. add the cocoa powder and beat until well combined and the icing is smooth and thick. Using a palette knife (or metal spatula), spread the icing generously over the cakes

Recipe: Nigella's Party Popcorn

The recent popcorn recipe that I posted I have grown frustrated with because despite the flavours being good, they never evenly disperse in the popcorn. Nigella to the Rescue! This recipe can be found on youtube here: http://www.youtube.com/watch?v=kmR9h5F6cQc

http://drizzleanddip.com/2010/05/24/nigellas-party-popcorn

Party Popcorn

2 tbs olive oil
200g popcorn kernels
4 tbs butter
2 tsp cinnamon, ground
2 tsp cumin, ground
2 tsp sweet paprika
4 tsp salt, ground
4 tsp sugar

1. Heat oil in pan
2. Add popcorn to pan and immediately put a lid on. When popcorn begins to pop, shake pan.
3. When popping slows, take popcorn off heat and place aside.
4. While popcorn is popping, melt butter in a second pan, and add all spices to butter.
5. Before popcorn has cooled, pour butter mixture into pan and mix well.

Recipe: Teresa Cutter's Prawn Cocktail

This recipe was created by Teresa Cutter (www.teresacutter.com.au) who is an organic, gluten free chef from Avalon on the Northern Beaches. I discovered her via my wonderful dietician Susie Burrell (http://www.susieburrell.com.au) .
I have made this a handful of times now, always when Superman is at work; there is no way he would eat it, what with it having coriander and mint in it. It is just awesome, so light, healthy and delicious. I make it as a salad, increasing the volume of lettuce and cucumber. I also grill corn to go in it to increase the carbohydrate and make it a meal.
This can be found in the original here: http://www.teresacutter.com/2011/11/my-prawn-cocktail/

Teresa Cutter's Prawn Cocktail
Serves 4

Ingredients:


400 g prawns, cooked and peeled
1 Lebanese cucumber sliced
125 g  (1/2  punnet ) cherry tomatoes, halved
1 avocado,  diced
2 tablespoons, mint chopped
2 tablespoons, coriander or Thai basil, chopped
2 spring onions, sliced
juice from 2 limes
2 teaspoons honey
2 tablespoons fish sauce
1 clove garlic, smashed
1 teaspoon grated fresh ginger
baby lettuce leaves


- mix together prawns, cucumber, tomatoes, avocado, mint, coriander, lettuce and spring onions in a bowl
- whisk together lime juice, honey, gish sauce, garlic, ginger in a separate bowl
- mix contents of both bowls together. serve in bowls :)

Recipe: Gluten-free Jaffa Cake

We all our have foodie strengths.

PhoodiePharmacist is always my first port of call when I need a restaurant recommendation. Or to know which brand of chocolate is gluten-free. I will always insist that Mr R pick out cheeses for a platter, and I would (and do) travel great distances for his Eggs Benedict.  And I’m sure if I ever need to order the world’s most boring pizza, I can call Superman.

And I don’t think my esteemed compadres would argue with my declaration that I am something of a baking diva. In short, I love to bake. I love the smell of something baking wafting through the house, I love taking baked treats to work to share with my colleagues and I love nibbling on a piece of home-baked cake – the secret ingredient is love, surely? In times of great stress, some people turn to meditation or yoga. I switch on the oven and drag out a favourite recipe.

This recipe is a new favourite because it has such a spectacular result for so little effort. It’s a luscious, rich chocolate cake with a delicious hit of orange. It’s an old Nigella Lawson recipe and receives bonus points because it is gluten and lactose free (because, according to Mr R, that makes it healthy). If you’re a baking diva like me, this is definitely one to try.

Gluten-free jaffa cake

Ingredients

2 small thin-skinned oranges (about 400g total weight)

6 eggs

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

200 g almond meal

250 g caster sugar

50 g cocoa

 Directions

Put the whole orange/oranges in a saucepan with some cold water. Bring to the boil, cooking for 1 ½ hours or until skin is soft.

Drain and leave to cool.

Preheat the oven to 180°C and butter and line a 20cm springform tin.

Cut the cooled oranges in half and remove any big pips. Cut each orange into about eight pieces. Put the pieces in the food processor and pulp.

Add the baking powder, bicarbonate of soda, almonds, sugar, cocoa and eggs to the food processor and process until you have a cohesive batter. Pour into the prepared cake tin.

Bake the cake for 50mins – check after 45 but it could need as much as an hour. It varies from oven to oven.

Leave the cake to get cool for half an hour, then turn out onto a cooling rack

If you don’t have any lactose-free requirements, top with a dark chocolate ganache and serve with double cream (it’s worth the extra calories).

Clementine xx

Meat and Cheese Only Part 1: The Rage Introduced (a.k.a. How To Order A Pizza)

Superman says:

As a man of habit I stick to things I like and know and stick to the mantra “if it ain’t broke don’t fix it”. My intention with this blog is simple – I am fighting the good fight of people who would like a plate of food without the bullshit. Don’t feed me vegetables with a side of steak. If I order Mongolian Lamb I didn't order a plate of fucking onions and capsicums - stop cost-saving and give me my lamb! A pizza doesn’t come with eighteen toppings – have you been to Italy? A burger should not contain a pickle, nor should it contain cheap tomato sauce (unless at Oporto, in which case give me extra kthnxby). In case you haven’t worked out the theme yet, meat and cheese only derives from a simple ordering technique that one needs to employ to alleviate the mess that finds its way onto my plate – tell them to hold the shit and put only the good stuff in. 

This isn’t without flaw. The good fight against the foods one doesn’t like is certainly not without incident.  In high school I went into a McDonalds and ordered a burger “meat and cheese only” (a.k.a. The Burger known in a very non-P.C. way as being somewhat irregular, deviate or unusual). Sidebar: censorship on my first post! Oh no! ... Because such a simple concept is too creative for the employees, I ended up getting a bun with nothing on it. McDonalds 1 Superman 0.

Also, ordering pizza can be a struggle. When asking for “meat and cheese only” (or in pizza’s case: “ham and cheese only”), this concept can be too non-conformist for knob employees. When met with that 10 second heavy-breathing silence as their brains try to process the order that is clearly not explicitly on the menu, you must do the heavy lifting for them:

- Option A (works 33.33% of the time): Margherita plus Ham. Tell the half stoned, 12 year old employee that they need to bill you for a margherita pizza with the additional cost of the added ham. It can also be polite to call them a moron at the end of such an explanation.

- Option B (works 66.67% of the time): Hawaiian minus Pineapple. Now I don’t know what Hawaiians have to do with a traditional pizza menu, but OK, I’ll roll with the punches. Pineapple on a pizza? I’d rather a turd sandwich. Anyway, telling the employee that you will pay the normal Hawaiian cost, despite the missing ingredient is a MUST. I can’t begin to tell you how many times their pea-sized heads shrivel into obscurity trying to deconstruct the pizza costs to work out the individual costs of toppings trying to work out how much the Pineapple is worth on a pizza. In my mind, fiscally speaking, the true cost of Pineapple on a slice of pizza is a slap in the fucking head. Next you will be putting all the other ‘juices’ on a pizza: oranges, apples, mangoes. What the fuck? Give me my ham and cheese. And hold the spit when you make it. I don’t like the taste of your disdain.

Now that you get the idea of the eternal fight, my next posts will revel in the ingredients I don’t like. As a preview, it is internationally agreeable that coriander is Satan.

Superman out. The fight against bullshit food continues. We will prevail.

Restaurant Review: Cafe Sopra (Fratelli Fresh)

It's about time I wrote this review; Superman and I have been going to this restaurant at least once a week for about a year now. My biggest regret is that the one time I came here before the coeliac diagnosis, I got risotto instead of pasta. Every time we go, SM gets the best looking pasta dishes known to man, and I get salad.

Please note to find it - walk through the Fratelli Fresh store, and go up the stairs to the left, past the cooking school section and up more stairs. Anyway..back to the review...
Service: the staff here are consistently friendly and helpful, and many remember my gf/df status and tell me off the bat if I can order the specials of the day. I have heard the service unfortunately isn't as good at other branches of Sopra, but I have never had a problem here.
The other thing worth mentioning is this place is brunch/lunch only, and doesn't take reservations. So either turn up for lunch no later than 12:30 or expect to wait ~ 10 minutes for a table. Mr R. "doesn't do lines" so I don't bother trying to go here with him. But you can order coffee or wine in the line so I'm happy.
Food: SM has covered the pasta section of the menu 10 times over, and recommends anything with the word ragù, bolognese or duck in it.
Salad wise, depending on what season it is the best ones are
- Shaved Brussel Sprout Salad with Pancetta and Poached Egg
- Bresaola salad with Gala apples and aged Balsamic Vinegar 

- Witlof salad with hazelnuts, gorgonzola, pear and pomegranate
- pickled beetroot with soft boiled egg, pancetta, gorgonzola and rosemary
and as a side, the cabbage with reggiano and balsamic is great.
Dishes we dont like: smoked trout salad, and spaghetti carbonara
Desserts are always great, but rarely gluten and dairy free, but the sgroppino is good, as is the meringue, the baked rhubarb, and i'm told the tiramisù.
Ambience: as you can see from the photo, it is on the top level of a warehouse which is pretty cool, but not a formal atmosphere.
Who to take: parents who don't know why you live in Surry Hills instead of the North Shore, Eastern Suburbians slumming it west of Anzac Pde, your beau of the moment for lunch the morning after the night before, groups of friends who like getting boozed on good italian wine, reluctant boyfriends who don't understand how you spend so much money on produce.
Who not to take: grumpy children - their crying echoes, people who don't do lines, people with limited mobility - no disabled access.

Restaurant Review: Muum Maam

Finally, a thai restaurant with a gluten free menu (that I trust)!
Mr R. and I found this recently after an extensive search of the gluten free friendly asian eateries on offer in the Surry Hills area. As any coeliac (or close friend of) will know, finding an asian restaurant that you can rely on to use clean pans, not use any soy sauce or wheaten corn flour in their "gluten free" offerings are few and far in between. On this note, if  anyone knows of another Chinese restaurant in Sydney apart from Fu Manchu that has a gluten free menu plese let me know!

I have been to Muum Maam 5 times now, and each time I have found the majority of specials to be gluten free (and tasty) and plenty of options on the gf menu (see http://www.muummaam.com.au.php5-16.dfw1-2.websitetestlink.com/menu/vegetarian-and-gluten-free/ )
Superman and Mr R. have also found great non-GF options there too.

I highly recommend the poached chicken salad, however Superman finds it "too herby" for his tastes (some of his other comments about food like this include - "what is this f*ing coriander doing in this dish?" "why can't you just cook food normally without f*ing it up with all this herb sh*"
Did I mention that Superman is king of the bullsh* ordering? His order at McDonald's is "double cheeseburger, meat and cheese only (none of that sauce sh*, it ruins it)", Domino's "Hawaiian, no pineapple aka. ham and cheese, hold the spit".

Anyway, back to Muum Maam. Other good choices on the menu include the satay chicken sticks (if coeliac, ask for it to be cooked on a pan, they normally cook on a grill that is also used for soy marinades). I also enjoyed the various curries and the pad thai.

Recipe: Lasagne al Forno

I cooked this last night - it was kinda awesome! I have, however, altered the original recipe if only because the pedant pharmacist (and italophile) in me doesn't agree with some of the mise-en-place. At the bottom of the recipe, I have written how I made the recipe more lactose free. It is gluten free if you use gf pasta sheets.
The original can be found here: http://www.jamieoliver.com/recipes/beef-recipes/simple-baked-lasagne

Lasagne al forno

• 100 g pancetta or speck, sliced/diced (depending on how you buy it)  
• a pinch of cinnamon
• 1 onion, diced
• 1 carrot, cubed
• 2 cloves of garlic, minced
• 2 handfuls of fresh herbs (sage, oregano, rosemary, thyme) - chopped roughly
• olive oil
• 400g veal mince
• 200g pork mince
• 2 x 400g tins of diced italian tomatoes
• 400 mL (1/2 a bottle) red wine
• 2 bay leaves
• sea salt and freshly ground black pepper
• 400g fresh lasagne sheets (or gf ones if required)
• 400g mozzarella, torn up 

for the white sauce
• 1 x 500ml tub of crème fraîche
• 3 anchovies, finely chopped
• 2 handfuls of freshly grated Parmesan cheese
optional: a little milk


for lactose free white sauce option

• 1 x 250g tub of soy sour cream
• 1 cup lactose free thickened cream
• 3 anchovies, finely chopped
• 2 handfuls of parmesan, grated

Method

1. In a large pot or pan slowly fry the pancetta and cinnamon until golden, then add the onion, carrot, garlic and herbs and about 4 tablespoons of olive oil. 
2. Add the veal and pork mince. Cook for about 5 minutes, then add the tinned tomatoes and the wine or water. 
3. Add the bay leaves and bring to the boil. Then get some greaseproof paper, wet it and place it on top of the pan with a lid placed on top. Simmer on a low heat for ~1.5 hrs. 
4. When the sauce is sufficiently reduced, season to taste and put aside. 
5. Mix together your crème fraîche, anchovies, and a handful of Parmesan, and season with salt and pepper. You may need to loosen the mixture with a little milk. 
6. Turn the oven to 200ºC. To assemble the lasagne, rub an earthenware lasagne dish with olive oil, lay some sheets of lasagne over the bottom and drape them up the sides of the dish.
7. Add a layer of meat, a little white sauce and a sprinkling of Parmesan. Repeat the layers, finishing with a layer of pasta covered in white sauce. Tear the mozzarella and sprinkle with some extra Parmesan. Cook in the preheated oven for 30–35 minutes until golden.

What the F* is a Soffritto?

http://proximalkitchen.blogspot.com/2010/08/carbo-loading-tagliatelle-alla.html

This is an essential piece of knowledge for any self respecting foodie/cook - Clementine and I had an argument heated discussion about it this morning over breakfast, including RE its spelling.
I was perplexed as to why it wasn't a part of the lasagne recipe I recently used (can be found HERE)

AKA: mirepoix (french), refogado (portugese), sofrito (spanish)

A soffritto is the flavour base of many sauces, soups and stews e.g. bolognese sauces, minestrone; it normally consists of celery, carrot and onion. The vegetables are diced (all the same size) and sautéed with olive oil and/or butter.
The italian version can also include garlic and in some recipes the onion is swapped out for leeks or shallots.

Recipe: Milk Chocolate Rocky Road

This is the other rocky road that I'm going to make for Christmas. I always buy Rowie's Cakes' gluten free, dairy free Rocky Road from the supermarket for morning tea at work, so thought I'd make the one from Rowie's cookbook! (Indulgence, by Rowie Dillon)
I have made it dairy free by using Sweet William dairy free chocolate (health food aisle).

Not So Nutty Rocky Road
Makes 18 - 20 pieces

• 2 cups marshmallows, roughly chopped
• 30 g puffed rice (make sure gf - had to go to organic grocer to get one that was uncontaminated)
• 70 g hazelnuts, toasted and roughly chopped
• 50 g sultanas
• 50 g fresh or frozen raspberries or cranberries
• 375 g dark chocolate, chopped

1. Line a tray with baking paper
2. Combine the marshmallows, puffed rice, hazelnuts, sultanas and berries in a large bowl
3. Place the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate is melted and smooth
4. Pour the chocolate onto the marshmallow mixture and stir until well combined. Spoon onto the tray and allow to set. Beak into random pieces and serve.

Christmas Tree 2011

Recipe: White Chocolate Rocky Road

Mum's Christmas Cake doesn't turn out very well gf, so I'm making 2 types of rocky road. This can be found in the original at http://www.taste.com.au/recipes/18595/gourmet+rocky+road

White Rocky Road

• 375g white chocolate melts (I use dairy free white chocolate - Sweet William can be found in health food aisle)
• 1/2 cup pistachio kernels, toasted
• 2/3 cup shredded coconut (make sure no gluten contamination)
• 2 2/3 cups marshmallows (gluten free)
• 2/3 cup dried cranberries

1. Line base and sides of a 4cm-deep, 27cm x 17cm (base) slice pan with foil, allowing a 2cm overhang at both long ends. Place chocolate in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until smooth and melted.
2. Combine pistachios, coconut, marshmallows and cranberries in a large bowl. Pour over chocolate. Stir to coat.
3. Spoon mixture into prepared pan. Refrigerate for 30 minutes or until set. Turn out onto a chopping board. Remove foil. Cut into 24 pieces

Recipe: Sweet and Spicy Coleslaw

This is another addition to my Christmas lunch because I just recently got this book for my birthday.. Thanks Mr R.! Indulge by Rowie Dillon - completely gluten free cook book.
Superman is going to have to shred the cabbage, last time I was let loose with the cutter I sliced off part of my thumb :p


Sweet and Spicy Coleslaw
Serves 4

250 g red cabbage, finely shredded
250 g green cabbage, finely shredded
2 carrots, peeled and grated
1 white onion, grated

Dressing
1/4 cup whole egg mayonnaise (S&W is gf)
1 tbs Dijon mustard (Masterfoods is gf)
2 tsps apple cider vinegar
1 tbs caster sugar
1/2 tsp black pepper
1/4 tsp cayenne pepper

Combine cabbages, carrot and onion in a large bowl.
For the dressing, whisk together mayonnaise, mustard, vinegar, sugar and peppers.
Add dressing to the slaw and toss. Cover and leave in fridge for at least 2 hours to allow flavours to develop. Toss slaw again before serving.

Enjoy

Recipe: Flavoured Popcorn

I'm bringing this (among other things) to the family Christmas party because catering for multiple coeliacs in one family still doesn't come easily to those who don't have to cook for us much!

This can be found in the original at http://www.taste.com.au/recipes/19200/barbecue+flavoured+popcorn

It makes 8 cups.

Ingredients

• 2 tsps sweet paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp onion salt
• 1/4 cup vegetable oil
• 1/2 cup popping corn

Method

1. Combine paprika, oregano, thyme, onion salt and half the oil in a bowl.
2. Heat remaining oil in a saucepan over medium heat. Add 2 pieces of popping corn. Oil is hot enough when corn turns slowly in a circle.
3. Add remaining corn. Cover pan tightly. Shake pan when corn starts popping. Remove from heat when corn stops popping. Transfer popcorn to a bowl. Discard unpopped corn. Add paprika mixture. Toss to combine. Cool. Place popcorn in snap-lock bags for lunchboxes.

Notes

Variation: For an 'adult' popcorn snack, replace paprika, oregano, thyme and onion salt with 1 tablespoon Moroccan seasoning.

PhoodiePharmacist xx