Tag Archives: Massel

Quinoa Fritattas

Quinoa Frittatas

Quinoa Frittatas

I was going to post some delicious gluten free biscuit (cookies for non aussies) recipes but instead I have decided to go healthy. This recipe for Quinoa Frittatas is one I make for my daughters for their school lunches. They are full of yummy veggies, cheese and what is life without cheese? and of course Quinoa an excellent source of protein, fibre, carbs etc.
This is a super healthy but super yummy recipe.

This recipe will make 12 Quinoa Frittatas in a large muffin pan

Cook 1 cup of quinoa in a saucepan with 2 1/2 cups of water and one vegetable gluten free stock cube. I use Massels stock cubes which also have no nasties like msg.

Add together:

Cooled Quinoa
1/2 cup of gluten free self raising flour. I use white wings but any brand or type is fine.
salt – just a pinch
Herbs, just a handful chopped well, I use what ever is growing well in my pot plants on the back verandah, today is was oregano and thyme.
6 cups of mixed finely diced or grated vegetables. I used mushroom, grated zucchini, capsicum, spanish onion, carrot – what ever you have on hand will work. I have used grated sweet potato which was yum.
2 cups of cheese, I use 1 cup of tasty and 1 cup of shredded parmesan
8 eggs

Combine this and spoon into 12 lined large muffin pans.
Sprinkle a little cheese on top.
Cook at 375 degrees for 20 minutes

2 Colour Potato Gnocchi with Gorgonzola

My son ate 5 bowls of this in one sitting

My son ate 5 bowls of this in one sitting

Yes my son ate 5 bowls of this Gnocchi in one sitting (he has grown to over 6ft tall – maybe it was the Gnocchi). It’s his favourite dish. I make this with a Gorgonzola sauce and prosciutto crumble but my kids do like really strong flavours, if yours don’t you could just as easily use parmesan or tasty cheese instead of Gorgonzola and make the dish veggo by omitting the prosciutto crumble and using parmesan or herbs to garnish.

Ingredients

For the Gnocchi
2 cups of sweet golden potato (sometimes called yam or kumara)
2 cups of white potato (I like Desiree)
1 Egg
1 cup of Gluten Free Self Raising Flour
3 heaped teaspoons of Herbs (I used fresh Parsley, Chives and Oregano from my pot plant garden because that’s what I had, you could also use Basil)

For the Sauce
2 teaspoons of crushed garlic
1 cup of sour cream
100g of Gorgonzola (or other cheese)
1/2 cup of vegetable stock (I use Massels, it has no nasties and is gluten free)

To finish off
3 tablespoons of prosciutto fried till crisp and crumbled or grated parmesan or chopped fresh herbs
Chopped Baby Spinach

Making the Gnocchi
1. Dice and cook the potatoes till soft, drain and cool. Whilst cooling I make the sauce.
2. Once cooled mash the potato very well
3. Add 1 egg
4. Add flour 1/3rd at a time and mix in well
5. Bring a large pan of water to the boil and then bring it down to simmer
6. Using floured fingers and a floured teaspoon, gently take teaspoons of the potato mixture and form them into Gnocchi shapes – don’t overwork them or they will become heavy.
7. Carefully drop them into the simmering water, don’t overload the saucepan.
8. When Gnocchi have floated to the top let them cook for 1 – 2 mins before removing with a slotted spoon. Don’t let them cook for any longer or they will become soggy.
9. Place the Gnocchi on a bed of chopped baby spinach (so your kids get some greens and because baby spinach is sooo yummy) and pour the sauce over the gnocchi, garnish and serve

Making the sauce
1. In a saucepan fry the garlic till browning
2. Add sour cream and stir regularly till melted
2. Crumble in the Gorgonzola and melt whilst stirring regularly
3. Add the vegetable stock

Best Gluten Free Meat Pie Ever

Welcome to my Gluten Free Recipe Blog.
So I am starting this blog with my kids favourite recipe. Aussie Meat Pie with an epic gluten free pastry. Robbi'spieI thought I would bring my kids up to be good Vegetarians and to entice them I made them Apricot Tofu instead of Apricot Chicken which they declared was yuk! and Kidney Bean Bolognaise which was yukker! and eventually I gave in to their demands for meat. Mince is without a doubt the easiest meat to cook, especially for an ex veggo.

My Coeliac daughter bemoans the lack of gluten free comfort food – (as she’s a bit of a carnivore) especially a good yummy gluten free aussie meat pie.

So I made her this one.
Credit where credit is due it was inspired by Jamie Oliver – thanks for the cream cheese idea Jamie – it’s great for holding gluten free flour together.
I thought there would be left overs but it all got gobbled up.
I served this pie in Aussie tradition with Mash, Gluten Free Gravy and Peas.

Ingredients

Pastry
200 grams of Gluten Free Self Raising Flour. (I use Organ)
100 grams of Cream Cheese
100 grams of butter

Filling
A good splosh of Olive Oil
600 grams of lamb mince (you can use beef)
1 large onion – red/purple onion is best because of their sweetness
2 teaspoons of French mustard grained
1 Tablespoons of GF Soy Sauce (I use Kikomans)
3 Tablespoons of GF Worcestershire Sauce (I use Spring Gully)
2 extra Tablespoons of GF Flour
140 gram tub of Tomato Paste
1 heaped cup of grated carrot
1 Gluten Free beef stock cube (I use Massels)
2 Tablespoons of Balsamic or Red Wine Vinegar
Prep Time 20 mins.

Making the Pastry
Now normally you would use plain flour in this recipe but I rarely use plain flour for any Gluten Free flour item because anything using GF flour tends to be heavy. So to combat that I nearly always use Self Raising.
Put the 200 grams of Self Raising Flour into a food processor with the 100 grams of cream cheese and 100 grams of butter and pulse process until thoroughly mixed. It won’t form a lump like ordinary flour but will form granules like bread crumbs. Tip it into a bowl and then form a ball of the pastry with your hands.
Put the pastry into glad wrap or aluminium foil, seal and put it in the fridge. I use aluminium foil because I think that plastics leach into our food and we don’t want that! Leave it in the fridge whilst you make the filling.

Making the Filling

Leave the pan on the stove for all these steps, I am a patient cooker and use a low gas setting.
Finely chop or process the onion.
Put the onion into the olive oil in a pan and fry till browning or at least translucent. Stir occasionally.
Add the mince and fry until browned, continue to occasionally stir.
Add the 1 heaped cup of grated carrot, stir well.
Add the 2 teaspoons of mustard, the 1 tablespoon of soy sauce, 3 tablespoons of Worcestershire, 2 tablespoons of vinegar, sprinkle in the crumbled stock cube, add the 140 grams of tomato paste and stir to combine.
Sprinkle the extra 2 tablespoons of gluten free flour over the top then stir really well and cook for a minute to cook the flour to remove the flour taste and thicken the filling.
Remove from the stove top, cover and set aside to cool.

Don’t worry that the carrot isn’t cooked.

It will be by serving time.

When the filling is room temperature remove the pastry from the fridge.

Now this is the tricky bit with Gluten Free flour. Put the pastry onto one sheet of baking paper and work the pastry until it is soft and warm and pliable again.
Then push it into a round shape and flatten it out as much as you can without over working the pastry.
Put a sheet of baking paper over the top of the pastry and roll it out the rest of the way until it will cover the top of the pie dish.
Put the filling in the pie dish.
Keeping the pastry on the baking paper gently tip it onto the filling then chuck out the baking paper and with a fork make some holes in the pastry for air to escape and scallop the edge if you like. It’s really important to use the baking paper to support the pastry while you get it on the filling, gluten free pastry is extra crumbly.

Bake for 20mins at 180C 350F