Zucchini Fritters

Try transforming that sad zucchini laying at the bottom of your fridge into these yummy treats.
I found this recipe on Taste.com.au and tweaked it a little to make it gluten free. 

Great on their own or as a side.

2 Medium or 1 Large zucchini coarsely grated
1/2 cup SR GF Flour
1/2 cup grated Parmesan
1 egg, whisked
1/4 cup flat leaf parsley, chopped
2 tsp Italian dried herbs
1 tsp salt
1/4 tsp ground nutmeg
4 tsp olive oil

Place the zucchini in a colander and squeeze out as much excess moisture as possible. Transfer to a bowl. Stir in GF self raising flour, Parmesan, egg, parsley, dried herbs, salt & nutmeg.

Heat up 2 tsp olive oil in a non-stick frypan over medium-high heat.  Drop four 2-tablespoonful measures of zucchini mixture into pan and cook for 1 1/2 minutes each side or until golden and cooked through.  Transfer to a plate lined with paper towel.  Repeat adding oil as necessary.

Enjoy!

Please Sir, can I have some more?

The good people at Brookfarm recently sent me a free sample of their new PORRIJ

The sample had been lying on the kitchen counter for a while and my eldest son asked me several times over the past week "are you ever going to eat that mum?" Well to be honest, I was a bit sceptical. Could Brookfarm pull it off? I mean could they deliver what we expect from the every day garden variety -especially when I eyeballed the ingredients and saw cinnamon and thought to myself..  oh dear, the cinnamon is going to be overkill..  yeah right.. like I'm an expert.. pfffft

So I summoned all of my courage and went in head on - adding 1/3 cup of milk and microwaving for 90 seconds.  I added a little more milk, half a banana and drizzled with honey and..

I can confidently say.. WELL DONE Brookfarm, I think you've nailed it.  It really was quite delicious and you've managed to successfully duplicate the porridge texture with organic brown rice, millet and quinoa.  What a triumph.

If you have been missing that steaming bowl of porridge of the oaty variety, despair no more! 

MOOOOORE??  Why not! Get into it. 
 
Check out their website for your nearest stockist

Ingredients: Organic brown rice, organic millet, almonds, organic quinoa, organic amaranth, organic golden flaxseed, macadamias, cinnamon

www.brookfarm.com.au

Mondo Nougat Swan Valley

Nougat - a traditional confectionary made with sugar and/or honey, whipped egg white and roasted nuts.  Originating in Italy in the 15th century, it is a taste sensation.  Whatever your preference, soft & chewy or crunchy it is a winning combination and Mondo Nougat in Perth's own Swan Valley can cater to every taste. With flavours on offer like vanilla, orange, lemon, cherry, chocolate, apricot and capuccino and a choice of soft or crunchy varieties, there is indeed something for everyone.

With a premium selection incorporating such ingredients and flavour combinations as Pistachio & Cranberry, Honey & Macadamia, Fruit & Nut and Blueberry, it seems Mondo have thought of everything and do not disappoint.

The factory showroom has so much more on offer than nougat alone, with delicious coffee, hot chocolate and other beverages, gelato and a miriad of cakes and treats available, many of which are gluten, lactose, sugar and cholesterol free.



Situated at -

640 Great Northern Highway
Herne Hill




Open -

Tues - Fri:  8.00 - 5.00
Sat & Sun: 9.30 - 5.00

(Public Holidays - check the website)                 




For retail stockists in Western Australia and other parts of Australia please refer to the website.

Although I am happy to report there is an online store (mmm dangerous..)

 mondonougat.com.au

Life's Simple Pleasures

Who doesn't like ice cream - in a CONE no less? Just because you are Coeliac or gluten intolerant doesn't mean you have to miss out!


The good people at ESKAL make sure of that.  They make gluten free ice cream cones which means everyone can partake in a bit of merriment.


They come in a pack of 12 (2 sealed packs of 6 in every box).



They are smaller than your regular cone but they are delicious and great for little hands..

(PS) They are also dairy free for those of you that may benefit :)

Available from main supermarkets and specialist health food stores.

Sue Shepherd on radio talk back 6PR

Advanced Accredited Practising Dietician Dr Sue Shepherd talks to Tony McManus from 6PR 882 News Talk about Coeliac Disease, allergies and her new fabulous cookbook Allergy Free Cooking 



http://www.6pr.com.au/blogs/6pr-perth-blog/tasty-and-allergy-free/20120426-1xn7z.html

Tasty, and allergy free?

www.6pr.com.au

Listen and watch live talk back radio portal, gathering national and local news in Australia. 6PR, 3AW, 6PR and 4BC. Come and have your say, watch the live news. Your voice will be heard here so join the forums to have your say about national issues that will affect you.

Mends Street Cafe

Fancy a little coffee and cake?  Mmm don't mind if I do..

Called in for a coffee and was pleasantly surprised to find a couple of gluten free yummies on offer. So indulge we did. Lurvely.











Walnut and Apple Tart and Rhubarb and Apple Tart.
Hit the spot. Happy days.


Mends Street Cafe is located at 35 Mends Street, South Perth

Anzac Biscuits

Just like our Lamington, Anzac biccies are part of the Australian culture.  Here's a spin on the traditional recipe using quinoa flakes instead of oats. Yummy

1cup GF plain flour (sifted)                                                  
1 cup quinoa flakes
3/4 cup brown sugar
1 cup desiccated coconut
125g unsalted butter, chopped
2 Tablespoons golden syrup
1/2 teaspoon bicarb soda
2 Tablespoons boiling water

Preheat oven to 170 degrees Celcius

Combine flour, quinoa flakes, sugar & coconut in a large bowl.
Place butter and golden syrup in a saucepan & stir over a gentle heat until butter has melted.
Combine bicarb and water and add to golden syrup mixture. Whisk until a smooth consistency is achieved.  Pour into dry mix and combine well.

Roll tablespoonfuls into balls, place on lined baking tray and flatten (I find easier to do this in the palm of my hand)

Bake for around 15-20 minutes or until golden.  Allow to cool.