A low FODMAP version of the traditional Italian classic

Low FODMAP Lasagne

Ingredients

• 2 tbs garlic infused olive oil
• 400 g lean beef mince
• 1 zucchini grated
• 1 red capsicum finely chopped
• 4 cup baby spinach leaves
• 1 jar FODMAP friendly certified pasta sauce
• 1/2 cup red wine
• 1/2 cup water
• 1 handful basil
• 1 pinch freshly ground black pepper *to taste
• 8 gluten-free lasagne sheets
• 3/4 cup cottage cheese
• 3/4 cup pizza cheese

• Method

  • STEP 1Preheat oven to 180oC.
  • STEP 2Heat oil in large fry pan, and then brown the beef mince.
  • STEP 3Add, and stir through all vegetables, except the spinach leaves.
  • STEP 4Stir through canned tomatoes and red wine.
  • STEP 5Add herbs and spices.
  • STEP 6If time permits, simmer on low heat for 20 minutes, (this will allow the full flavour of the sauce to develop). Add a little water if the sauce appears to be drying out.
  • STEP 7Add baby spinach leaves and fold through until just wilted.
  • STEP 8Meanwhile, grease a casserole or baking dish with olive oil and line the bottom with lasagne sheets.
  • STEP 9Spoon enough sauce onto the bottom layer of lasagne to cover, and then add another layer of lasagne sheets.
  • STEP 10Repeat this until sauce is used.
  • STEP 11Spread cottage cheese over the top layer and sprinkle with cheese.
  • STEP 12Cover with lid or foil and then place in oven.
  • STEP 13Cook in oven for 30 minutes.
  • STEP 14Remove lid and cook for another 10 mins to brown the cheese and serve.

IRISH STEW

warm and healthy Irish stew is the perfect dish to hibernate on this winter.

INGREDIENTS

• 11/2 tbs extra virgin olive oil
• 800g lamb neck fillets, cut into 3cm pieces
• 2 each onions, carrots and celery stalks, cut into 3cm pieces
• 2 tbs plain flour
• 1 tbs brown sugar
• 1 tbs brown sugar
• 1/2 cup (100g) pearl barley
• 2 bay leaves
• 1 rosemary sprig, leaves picked, plus extra rosemary to serve
• 1L (4 cups) beef stock
• 500g desiree potatoes, peeled, thinly sliced into thin rounds
• 100g softened unsalted butter

• METHOD

  • 1
    Preheat the oven to 150°C. Heat the oil in a 3L-capacity ovenproof dish over medium-high heat. In 2 batches, cook lamb for 3 minutes each side until browned. Remove and set aside.
  • 2
    Add onion, carrot and celery, and cook, stirring, for 4 minutes or until onion starts to brown. Stir in flour and cook for 1 minute, then add sugar, Worcestershire sauce, pearl barley, herbs and stock.
  • 3
    Bring to the boil, then reduce heat to medium and simmer for 10 minutes or until reduced and slightly thickened.
  • 4
    Return lamb to pan and season. Cover pan loosely with baking paper, then cover with foil or a lid. Bake for 11/2 hours.
  • 5
    Meanwhile, brush the potato with butter and divide into 12 stacks. Place on a baking paper-lined baking tray and add to oven above stew, for the final 30 minutes of cooking.
  • 6
    Increase oven to 250°C, remove foil from stew and cook for a further 20 minutes or until lamb is tender and potatoes are golden.
  • 7
    Top stew with potato stacks and extra rosemary to serve.

LEMON CRUMBLE

LEMON DELICIOUS CRUMBLE

Drawing inspiration from the classic lemon delicious pudding, this crumble is both new and familiar all at once.

INGREDIENTS

• 3 eggs, separated
• 1/2 cup (110g) caster sugar
• 1 cup (250ml) milk
• 2 tbs thickened cream
• Finely grated zest and juice of 2 lemons
• 1/2 cup (75g) self-raising flour, sifted
• 1/4 tsp cream of tartar

Sticky lemon

• 1/2 cup (110g) caster sugar
• 1 lemon, thinly sliced

Oat and coconut crumble

• 1 cup (150g) plain flour
• 125g unsalted butter, chopped
• 1 tsp baking powder
• 1/3 cup (75g) demerara sugar
• 1 cup (90g) rolled oats
• 1/2 cup (45g) desiccated coconut

• METHOD

  • 1
    Preheat the oven to 180°C. Grease 2 x 500ml (2-cup) ovenproof dishes (or one larger dish). In addition, grease a baking tray and line with baking paper.
  • 2
    For the crumble, place flour in a bowl. Using your fingers, rub in butter until it resembles coarse crumbs. Add baking powder, sugar, oats and coconut, and stir to combine. Using your fingers, roughly clump mixture together, then chill for 30 minutes or until firm.
  • 3
    Spread crumble over prepared tray and bake for 20 minutes or until golden. Set aside. Reduce oven to 160°C.
  • 4
    For the sticky lemon, place sugar and ¼ cup (60ml) water in a saucepan over medium heat and cook, stirring, until sugar dissolves. Bring to the boil, then reduce heat to medium. Add the lemon and cook, turning halfway, for 10 minutes or until rind is slightly translucent and golden. Using tongs, remove from pan and set aside.
  • 5
    To make the puddings, place egg yolks and 1/3 cup (75g) sugar in a stand mixer fitted with the whisk attachment and whisk until thick and pale. Add milk, cream and lemon zest and juice, and whisk until smooth. Fold in flour. In a clean bowl, whisk eggwhites until soft peaks. Add cream of tartar and remaining 2 tbs sugar, then whisk until smooth and glossy.
  • 6
    Fold one-third of the eggwhite mixture into the lemon mixture to loosen, then fold in remaining eggwhite mixture. Divide between prepared dishes. Place dishes in a deep baking tray and place tray in oven. Carefully add boiling water to tray until halfway up pudding dishes. Bake for 15 minutes or until tops are just set.
  • 7
    Scatter puddings with toasted crumble and top with sticky lemon to serve.

Created something different using chicken and it's not just tasty, but easy to make for a quick dinner

Spicy Chicken

Ingredients

• 600 g chicken breast fillet
• 1/2 capsicum
• 10 shallots
• 5 garlic clove
• 3 fresh red chilli seeds removed roughly chopped
• 4 curry leaves chopped
• 2 tsp honey
• 1 tsp salt

• Equipment

  • 1 food processor

  • Method

    • STEP 1Put all ingredients into a food processor and blend till fine. (Do not add water)
    • STEP 2Marinate chicken with chili paste. Keep in the fridge overnight.
    • STEP 3Wrap the chicken with foil. Bake in preheated 200 C oven for 30-35 mins

    • Notes

      This spicy chicken perfect serve with fresh salad and rice
• 
  

Oven-baked chicken wings. My family love it

Chicken Wings

Oven-baked chicken wings. My family love it. We serve it as a side dish at barbeques and Christmas.

Ingredients

• 2 tsp salt
• 1 kg chicken wing
• 4 garlic clove finely chopped
• 2 tbs oil
• 1 tbs brown vinegar to coat
• 1 pinch fresh flat-leaf parsley chopped to coat

• Equipment

• 1 casserole dish

• Method

  • STEP 1Sprinkle a little salt on the base of a casserole dish.
  • STEP 2Cut chicken at joints, place chicken in dish.
  • STEP 3Top with remaining salt and garlic.
  • STEP 4Cover with vinegar and sprinkle with parsley.
  • STEP 5Bake at 180C for approximately 15-20 minutes.

These chicken drumsticks are really easy to prepare and cook

Baked Chicken Drumsticks

These chicken drumsticks are really easy to prepare and cook, and slow baking them in the oven means a lot of extra flavors and sealed into the meat. Perfect for a Sunday lunch or even a weeknight meal.

Ingredients

• 8 chicken drumstick
• 1/4 cup olive oil
• 15 g butter
• 2 bulbs fennel bulb cored cut into wedges
• 700 g kipfler potato halved
• 1 red onion cut into wedges
• 1 lemon cut into wedges
• 1 cup Massel Liquid Stock Chicken Style
• 250 g cherry truss tomato

• Equipment

  • 1 frying pan
  • 1 oven proof baking dish

  • Method

    • STEP 1Preheat oven to 200 C or 180 C fan-forced.
    • STEP 2Season drumsticks. Heat 2 tablespoons of oil and butter in a large frying pan over medium heat. Cook chicken, turning, for 10 minutes or until browned.
    • STEP 3Meanwhile, place fennel, potatoes and onion on a large oven tray. Drizzle with remaining oil. Season and toss to coat. Squeeze lemon wedges and add to tray. Nestle chicken amongst vegetables.
    • STEP 4Add Massel Liquid Stock Chicken Style to frying pan and scrape base to dislodge any brown bits. Pour over vegetables. Bake for 1 hour, basting chicken and vegetables halfway through.
    • STEP 5Increase oven to 220 C or 200 C fan forced. Add tomatoes and bake for 15 minutes.
    • 
      

This barbecue chicken and baked potato recipe is from my aunty which we all love

Baked Potato with BBQ Chicken

Ingredients

• 1 barbecued cooked chicken deboned cut into pieces
• 1 1/2 kgs potato
• 600 mls cream
• 2 carrot large peeled coarsely grated
• 1 onion peeled sliced
• 1 cup shallots fresh sliced
• 3 pinches ground pepper fresh
• 3 pinches salt
• 1 cup dried breadcrumbs

• Equipment

  • baking dish

  • Method

    • STEP 1Preheat oven to 170C (fan forced). Peel potatoes and cut into thin slices.
    • STEP 2Grease the baking dish with butter and dust all sides and bottom with bread-crumbs.
    • STEP 3Layer potatoes, then season with salt and black pepper, top with a layer of chicken meat sprinkle with a little carrot, cut shallots and onion. Repeat the process until you use all ingredients. The last layer must be potatoes.
    • STEP 4Pour the thickened cream over the potatoes, cover with aluminum foil and place in preheated oven, bake for about 1 hours. Remove foil and cook for a further 30 minutes uncovered or until golden brown and the cream has evaporated.
    • STEP 5Serve on it's own or with vegetable salad.

    • Notes

      This recipe is very tasty and not expensive. I use the largest holes on the grater to grate the carrots. I use a 30 cm x 27 cm baking dish.