With fried noodles, sunflower seeds and almonds, this is another crunchy salad. When you add in the Chinese cabbage/Wombok and the soy sauce dressing you get a lovely Asian flavour.

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.
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.
Guacamole is a fairly common dip these days, but back in the mid 70s when I first tried it it was much more exotic. My sister-in-law and her partner loved to cook middle-eastern food and were much more adventurous with their eating than we were. Avocados were around, but they were pricey, so when they made this Mexican dip it was quite something for us to try. With the prices of avocados at an all time low at the moment I thought it was a good time to share this recipe which was published by the Woman’s Day in the 90s. It’s got a few more ingredients in it than the 70s version and I really like the suggestions for using it that they added.
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.