RUSTIC APPLE TART....gluten free



100 grams butter, melted
100 grams caster sugar
250 grams gluten free self raising flour
2 eggs

800 gram can pie apples
2 tablespoons brown sugar
1 tablespoon ground cinnamon

butter and sugar to sprinkle

preheat oven to 190 c. (375 f.)  grease 23 cm. (9 inch pie dish)

mix the apples, sugar and cinnamon together until well
combined. put aside.

place butter and sugar into a medium sized bowl. stir to
combine.  add the flour and stir to combine.

stir in the eggs 1 at a time until well combined.

spread 2/3 dough across the bottom and  little up the sides
of the pie dish.

spread the apple across the dough.

blob the rest of the dough across the top of the apple.

cook for approx. 1 hour.  cover top with foil if browning too
quickly.

remove from oven and lightly brush with butter. sprinkle with some sugar.

serve warm. dust with icing sugar to serve

THAI PANAENG CURRY

1 kilo skinless chicken breasts, diced
2 tablespoons canola oil
1 large yellow capsicum,
1 large red capsicum
1 onion
2 teaspoons minced garlic
1 jar valcom panaeng curry paste
1 tablespoon peanut butter
2 cans coconut cream
3 tablespoons fish sauce
12 kaffir lime leaves
1/4 cup fresh basil leaves, roughly chopped


spray a large deep frypan with cooking spray and saute
chicken until colour changes. drain and put aside.

place the canola oil into the same pan and saute onion for 1
minute.  add the capsicum and garlic. saute for another 2
minutes.

push vegies to the side of the pan and add the jar of curry
paste. saute until fragrant.  add the peanut butter, the
coconut cream, the fish sauce and the kaffir lime leaves.

add the chicken.

bring to boil then simmer for 15 minutes. remove from heat
and stir in the basil leaves.

serve with rice.

RASPBERRY FRIANDS....gluten free


200 grams butter (7 oz)
8 large egg whites
1/2 cup + 5 teaspoons gluten free plain flour
2 cups icing sugar
1 1/3 cups almond meal
2 teaspoons vanilla essence
36 frozen raspberries, thawed (or use fresh)

preheat oven to 190 c.( 375 f.) lightly grease and flour 12
hole friand tin.

melt butter and put aside to cool.

place egg whites into a medium bowl and whisk a couple of
times just to break up the membrane.

stir in the flour, almond meal and icing sugar until
combined.

stir in the butter and vanilla until well combined.

3/4 fill each hole of the friand tin with the batter and
place 3 raspberries into each, pushing in lightly.

cook for approx. 25 - 30  minutes or until golden and springy to touch.

cool in tin.

dust with icing sugar to serve.

STICKY HONEY BARBECUE CHICKEN WINGETTES


2 kilograms chicken wingettes

1/2 cup honey
1/2 cup smokey barbecue sauce
1/2 cup "fountain" spicy red sauce
1/2 cup sweet chilli sauce
1 tablespoon molasses
2 tablespoons cornflour
2 tablespoons water

preheat oven to 200 c.  line a large baking tray with baking
paper.

place wingettes on tray and cook for 1 hour.  remove from
tray and drain liquid away. place wings back on tray and put
aside. I also change the baking paper.

place the honey, all the sauces and the molasses into a small
pot.

mix the cornflour and water together and add to pot.

place pot on stove over medium heat and stir until sauce is 
boiling and thickened. remove from heat.

tip sauce all over the wings and stir to coat.

cook till golden or to required colour.

SPICY KOREAN CHICKEN STEW

1 kilo chicken breast fillets, diced

1/2 kilo potatoes, chopped
4 medium carrots, chopped
1 small green capsicum, diced
1 large onion, cut into small wedges
2 cups water
1 tablespoon canola oil
salt and pepper to taste

SAUCE

1 - 2  tablespoons korean red pepper paste*
2 teaspoons minced garlic
1 teaspoon minced ginger, optional
1  - 2 tablespoon korean red pepper powder*
4 teaspoons soy sauce
2 teaspoons honey

spring onions, chopped,

mix all the sauce ingredients into a bowl and stir till well
combined.  add in the chicken and stir till well coated.

in a large deep frypan, heat the oil.  add the chicken with all the sauce, and saute until colour has changed.

add in the rest of the ingredients (except the spring onion) and simmer covered until vegies are soft. stir occasionally.

if desired thicken the sauce with some cornflour mixed with
water.

sprinkle with spring onion to serve.

* 1 tablespoon of paste and powder makes a mild stew. add the other tablespoon of each if you like it hotter.

EASY APPLE COBBLER....gluten free


1 x 800 gram can pie apples (28 oz)
1 packet vanilla gluten free cake mix
226 grams butter, melted (1 cup)
1/4 cup brown sugar
2 tablespoons cinnamon

preheat oven to 180 c. (350 f.)  lightly grease 9 x 13 baking
dish.

spread apples evenly across the bottom of the baking dish.

sprinkle the dry cake mix evenly across the apples.

pour the butter all over the cake mix then sprinkle with the
sugar and cinnamon.

cook for approx 50 - 60  minutes until nicely browned and
bubbly.

BANANA BREAD.......gluten free


1 1/4 cups sugar
2 eggs
1/2 cup oil
4 small over ripe bananas, mashed
2 tablespoons sour cream
1 teaspoon vanilla
2 cups gluten free plain flour
1 teaspoon bicarb soda
1 teaspoon cinnamon, optional
1/2 teaspoon salt

preheat oven to 180 c. (350 f.)  grease sides and line bottom
of a loaf tin.

using an electric mixer, beat the eggs and sugar until light
and fluffy.

beat in the oil then the bananas, sour cream and vanilla.

fold in the flour, bicarb, baking powder, cinnamon and salt.

pour into tin and cook for approx. 60 -70  minutes or until a
skewer comes out clean.

cool in tin for 10 minutes then remove to wire rack to cool
completely.

serve toasted with butter.