This is a pretty simple way to jazz up the old hamburger, especially if you don’t want to serve it in a bun.
Category Archives: gluten free
TOMATO AND AVOCADO DIP – Gluten Free
If you’re a little tired of plain avocado dip, maybe giving this tomato version might be a good idea. As it says it makes a good size bowl and if you serve it with vegetables or gf biscuits it can be gluten free as well.
RUM ‘N’ RAISIN MOUSSE – Gluten Free
I often make chocolate mousse using Toblerone chocolate, so I really like the idea of using a block of rum and raisin chocolate to make this recipe. Unlike the Toblerone version this one has a little melted butter in it, but otherwise it’s pretty much the same and as long as you check the chocolate, it’s gluten free.
LENTIL COTTAGE PIE – Gluten Free
I always think of lentils as being a fairly recent dietary inclusion, but this recipe was printed in the Herald Sun back in the 1970s, so I’ve obviously gotten that totally wrong. Possibly the big difference these days is that you can by them in tins and don’t have to go through the extra process of cooking them – much quicker and easier altogether.
RICE CRUST VEGETARIAN PIE – Gluten Free adaptable
If you substitute GF plain flour for ordinary plain flour in this recipe you have a pie that works equally well for Vegetarians and Gluten Free eaters. Finding a good pie base that is GF can be a bit of a challenge and while this has a vegetable filling there’s no reason why some bacon or chicken couldn’t be added. The rice crust makes a good alternative to a flour based crust.
CHICKEN AND MUSHROOM RICE LASAGNE – Gluten Free
I haven’t tried this rice lasagne, although I have made a chicken lasagne both with standard lasagne sheets and with Gluten Free ones. My original recipe uses plain flour like this recipe, but I simply substituted GF plain flour which worked fine. To be totally honest I’m not sure how close to lasagne this rice one would turn out, maybe it would be more a rice slice. I think you’d have to careful you didn’t overcook the rice or it could be quite soggy. Even so it’s probably worth a try.
GINGERNUT FUDGE (NO BAKE) – Gluten Free
Mum and Dad both belonged to the Keysborough Bowls Club back in the day, which is where this little Simple Slice Recipe book comes from. I was surprised looking through the recipes to come across this one, because it can so easily be converted to gluten free. The range of GF biscuits is growing, but the one that holds its consistency best from all that I’ve tried is the Gingernut ones. I use them for cheesecake bases and they work perfectly. I’m pleased that I can now try them in this recipe.
I can’t remember the first time I made a Spanish Omelet – it would have to have been at least 35 years ago. I’m not sure I ever had a proper recipe for it back then, it was just onions, potatoes and eggs. It was an easy Sunday night meal that everyone liked and we still enjoy it. Over the years I’ve added bacon, spinach, mushrooms or whatever I’ve got in the fridge, but onion and potato are always the base.
BEEF STUFFED CAPSICUMS – Gluten Free
The filling in this recipe has a multitude of uses other than in capsicums. You can use it to stuff tomatoes, eggplants, large zucchinis or you could even use it in a baked potatoes.
FRIED RICE – Gluten Free
When I was a kid Fried Rice was an exotic Chinese dish which you bought from the small local Chinese café down the street. When my Mum started making it she would cook the rice first, let it go cold and then add it to the pan with spring onions, bacon and of course, the fried eggs. My husband’s mother used the absorption method like in this recipe, which is more like the Italian risotto technique. This old recipe was put out on a sheet of SEC (State Electricity Commission – Victoria) Tested Recipes, I don’t think my Mum was ever convinced it was a better way that hers though. I still make it like Mum did, but my husband swears by his mother’s method…………