GF WF DF Crusty Boule

Ingredients:

160g GF Brown Rice Flour
135g GF Sorghum Flour
130g GF Cornflour/starch
120g GF Tapioca Flour/starch
2 Tbls yeast
1 Tbls salt
2 Tbls Xanthan Gum
2 2/3 cups lukewarm water
4 large eggs, whisked together
1/3 cup vegetable oil
2 Tbls honey or sugar

Method:

Mixing and storing the dough:


Whisk together the flours, yeast, salt and xanthan gum in a 5-quart lidded Round Food Storage Container.
Combine the oil, honey and water, set aside.

Dump the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water.

Unlike our wheat doughs we do not add all of the liquid at once and stir.

If you do that it will result in a lumpy dough.

continue to stir while you pour in another 1/3 of the liquid.




 
 
 

 



The dough will start to come together in a thick dough. Add the final 1/3 of liquid and




 
 
 

 
 
stir until the dough is nice and smooth.
 
Cover with the lid, but do not snap it shut.
 
Allow it to rest on the counter for about 2 hours.
 
Place the dough in the refrigerator and store for up to 7 days.
 
 
 

 
 
 
On baking day take the bucket from the refrigerator.
 
The dough will be quite fluffy still and you want to try not to handle the dough too much.
 
Just like our other doughs the trick is to keep as much of the air bubbles in tact as possible.

 
Use wet hands to remove 1-pound (grapefruit-size) piece of dough from the bucket.

 
The dough will be quite scraggly when you take it out, just place it on a piece of parchment paper.




 
 
 
 
 

 
 
 
 
 
 
Use wet hands to smooth out the surface of the dough.




 
 

 
 
 
 
 
This may take dipping your hands in the water a few times…




 
 
 

 
 
 
 
 
to get a nice shape.




 
 
 
 

Cover loosely with plastic wrap and allow to rest on the counter for about 90 minutes.
 
If your kitchen is very warm you may only need about 75 minutes.


30 minutes before baking time preheat the oven with a 5 1/2 quart Dutch Oven in it to 500 degrees.
Be sure it is fitted with a metal Replacement Knob, the original plastic knobs can only be heated to about 400 degrees.

 
 
 
The dough will not have grown much while resting, but it will seem a little bit puffier.
 
Use a serrated knife to cut slashes in the dough.

 
 
Remove the pot from the oven and take off the lid.




 
 
 
 

 
 
Lift the bread on the parchment and VERY CAREFULLY lower the parchment and bread into the pot, replace the lid onto the pot.
 
Return to the oven and bake for 20 minutes.
 
After the 20 minutes remove the lid, turn the heat down to 450 and bake for an additional 15 minutes.

 
Once the bread is done baking remove it from the pot using a spatula.




 
 
 

 
 
 
 
Allow the bread to cool completely before eating or the center may seem gummy.




 
 
 
 

 
 
 
 
 
 
 
The loaf is also wonderful toasted and served with butter and marmalade. Enjoy!

GF WF Chicken and spinach curry

Ingredients:

125g basmati rice
1 Tbls vegetable oil
4 skinless chicken breasts
600g tub fresh GF chicken mulligatawny soup (Tesco Finest*)
100g fresh baby spinach
1 tsp of GF Curry Paste (optional if you like a good stong curry flavour)
Method:

Cook the rice according to packet instructions, then drain.

Meanwhile, heat the oil in a deep frying pan over a high heat.
Add the chicken and cook for 2-3 minutes each side to brown all over.
Pour in the soup and bring back to the boil.

Reduce the heat slightly and partially cover the pan with a lid.
Simmer for 15 minutes – turning the chicken halfway – or until the chicken is cooked through.

Stir the spinach into the sauce, until just wilted.
Season, then spoon some rice into bowls, put the chicken on top, then spoon over the sauce.

Serve with GF naan bread, if you like.

GF WF Lemon polenta cake with mascarpone and lemon curd

A rich, lemony cake recipe with a polenta base that's a perfect entertaining dessert.
Serve at a special occasion or a summer dinner party.




Ingredients


330g butter, softened, plus extra for greasing
130g fine GF polenta, plus extra for dusting
300g caster/superfine sugar
4 large  eggs
300g ground almonds/meal
1½ tsp GF baking powder
4 tsp GF plain flour
Grated zest of 4 large lemons and juice of 2

For the syrup

100g caster/superfine sugar
Juice of 1 large lemon
2 Tbls limoncello liqueur (from major supermarkets)

For the icing

250g mascarpone
150ml double cream
2 Tbls icing/confectioners sugar
4-5 Tbls lemon curd
Handful toasted flaked almonds, to decorate

Method

Preheat the oven to 160°C/fan140°C/gas 3.
Butter a 23cm springform cake tin, line the base with baking paper, butter again and dust all over with a little polenta.
In a bowl, beat the softened butter and caster sugar together until light and fluffy, then gradually whisk in the eggs, one at a time.
Fold in the GF polenta, almonds, baking powder and GF plain flour.
Add the lemon zest and juice, and mix well.
Spoon into the cake tin and smooth over using a palette knife.

Bake for 1¼ hours until a skewer inserted into the centre comes out clean
(cover the cake loosely with foil if it starts to colour too much).

Meanwhile, make the syrup by heating the sugar, lemon juice and limoncello in a small pan.

When the cake is ready, remove from the oven and pierce the top all over with a skewer.
Spoon the warm syrup over the warm cake and leave to cool in the tin for 15 minutes.
Carefully remove the cake from the tin and cool on a wire rack.

Make the icing.
Beat together the mascarpone, cream and icing sugar in a bowl until smooth.
Place the cake on a serving plate and spread with the icing.
Drizzle with the lemon curd, swirling it into the icing with the end of a skewer.
Decorate with the toasted almonds.

GF WF Thai Chicken and Basil Stir Fry

Ingredients (serves 2):

2 chicken breasts sliced into thin strips
1/2 packet of frozen green beans
1/2 red pepper, cut into slices
2 cloves garlic chopped finely
1 handful of fresh basil
1 tsp five spice powder 1 large onion sliced
2 Tbls GF oyster sauce
1 Tbls GF soy sauce
1 chilli (optional)
handful of roasted cashew nuts

Method:

Heat a little oil in a large wok
add the sliced chicken and stir fry until it turns white and is nearly cooked
(about 3 -5 minutes) then add the garlic, five spice, onion, and green beans.

Stir-fry together until the beans are soft and cooked through
add the red pepper and chilli
lastly add the GF oyster sauce and GF soy sauce.

Once it has all been mixed together chuck in the fresh basil and cashew nuts and you’re ready.

Serve on a bed of steamed rice.

GF WF Roasted vegetable macaroni

Ingredients:

2 large courgettes, diced
1 large aubergine, diced
1 sweet potato, peeled and diced
1 large onion, roughly chopped
1 Tbls olive oil
400g small GF macaroni or other small GF pasta shapes
500g jar Dolmio original sauce for bolognese
1 ltr hot GF vegetable stock

Method:

Preheat the oven to gas mark 7 or 220°C.
Toss together the diced vegetables and olive oil and tip into a large baking dish.
Roast for 15 mins until softened and golden.

Lower the oven to gas mark 6 or 200°C.
Stir the GF pasta, sauce and GF stock into the dish.
Cover with foil and bake for 20 mins or so, until the GF pasta is tender.

Serve at the table directly from the baking dish.

GLUTEN AND DAIRY FREE WAFFLES

GLUTEN & DAIRY FREE WAFFLE & APPLE TOPPING - HEALTHY EATING - watch more recipes and videos

Ingredients:

2 cups rice flour

2 tablespoons of aluminum free baking powder

1/3 cup vegetable oil or extra virgin olive oil

2 eggs or egg substitute

3/4 cup rice, soy or almond milk

3 tablespoons honey (optional)

1/4 teaspoon cayenne pepper (optional)


Directions:

Combine dry ingredients in one bowl

Mix together

Add wet ingredients and mix well

Fluffy waffles depend on the consistency of the batter

Add more flour for thicker batter to make a fluffier waffle

Use waffle iron to make the waffles, it should take about 2 minutes

Top with my apple compote

Potato Waffle with Caramelized Apple Cake

House Speciality
Hotel-Restaurant Georges W
"2, rue de la gare&qu
Le Noirmont

Cooking Recipe Ingredients:

Waffle:

3.5 oz. puree'd potato
0.7 oz. butter
0.88 oz. flour
1 egg
1.4 tbsp. milk
1 oz. sugar
1 lemon peel

Apple cake:

4 apples
3.5 oz. caramel
1 oz. sugar
0.7 oz. butter
1 lemon juice
Small rectangular forms, 3.2 x 1.2 in

Ice-cream:

1.1 cups milk
4 yolks
2.1 oz. sugar
0.42 cups crème fraîche (thick sour cream)
1.4 tbsp. Damassine (or plum)

Cooking recipe preparation instructions:

Waffle:
Prepare a potato puree (potatoes cooked with skin).
Melt some butter. Mix all the ingredients to obtain semi-liquid dough.
Pour it in the waffle iron until you obtain a nice, colored waffle.
Store aside.

Apple cake:

Peel and prepared the apples.
Cut them into thin slices.
Stew the apples in butter with sugar and lemon juice until the liquid is evaporated.

Pour some caramel at the bottom of the forms.
Then, cover with the apple slices. (About 1.2 in height.)
Let it cook for 12 minutes at 392 degrees.

Remove it from the form and put it on a serving dish to let it drain before you serve it.

Ice-cream:

Cook the milk.
Beat the yolk and sugar until they blanch.
Pour the milk over the eggs and put the whole in a saucepan.
Reheat on a small flame (around 190 degrees F).
Stir continuously.

End the cooking by adding the crème fraiche.
Let it cool down and put it in the ice-cream-freezer with the alcohol.

Presentation:

Place the apple cake in the middle of the dish.
Add the ice-cream and warm waffle.
Decorate with a dried apple slice and pour some caramel over it.
Decorate with some mint and drops of reduced apple juice.

Mushroom Risotto

Italian Food: How To Make Mushroom Risotto



Ingredients:

750 ml GF chicken stock , or GF vegetable stock
2 tbsp olive oil
45 g butter
200 g mixed fresh mushrooms, roughly chopped
half onion, finely chopped
2 garlic cloves, chopped
1 tbsp thyme, chopped
250 g short grain rice, like Arborio or Carnaroli Italian rice
4 tbsp Madeira wine (optional)
3 tbsp sherry (optional)
2 tbsp crème fraiche , (optional)
2 tbsp parsley, chopped
25 g parmesan , shaved
salt and pepper

Needed:

2 saucepans
1 wooden spoon
1 ladle

Method:

Place a pan under a medium –high heat and add the GF stock.
Bring to the boil and once boiling remove from the heat and place on the back burner to keep warm.

Place the second pan on the same hot ring and add the olive oil and butter.
Mix them well together, then add the mushrooms and stirring, allow them to brown.
Once browned add the onion, stir them in and let them sweat for a couple of minutes. Then add the garlic, stir in and add the thyme, then season with salt and pepper.
Add the rice and using your wooden spoon mix it in very well. Pour in the (Optional)Madeira wine and the sherry.
Stir them in and cook for a few minutes allowing them to soak in and evaporate.

Once the wine has evaporated add 2 ladles of the stock and stir it in.
It is very important that before adding anymore stock the previous stock has been absorbed.
Keeping it moist but not too wet, add another 2 ladles and stir in.

TIP:

The wilder the mushroom the better the flavour! For example porcini, chanterelle or black trumpets are the most flavoursome and will give the risotto a richer, deeper flavour.
You can also use the dried versions and add the water that they soak in to give the risotto a more fulsome flavour.

Repeat the ladling process until all the liquid has been used.
The cooking process should take around 15-20 minutes.
When all the liquid has absorbed, remove from the heat, after making sure that the rice is thoroughly cooked but still has a tiny bite to it.

Into the cooked risotto fold in the (Optional) crème fraiche.
As it has some acidity it cuts through the richness of the risotto and gives it a sharper flavour.
After mixing in well add the chopped parsley

To serve, spoon a generous helping into the centre of a large serving plate.
Then place some shaved parmesan on top.

ALMOND ORANGE CAKE

AndrewCake
by cookshow-intl

Ingredients:

2.5 Cups Blanched Almonds
1.5 Cups Sugar
3 Large Navel Oranges
6 Eggs
1 Large Pinch Salt
1.5 tsp Baking Powder
1.5 tsp Almond Extract

Method:

PRE-HEAT OVEN TO 375

GREASE AND FLOUR 10 INCH SPRING FORM CAKE PAN

IN A FOOD PROCESSOR GRIND TOGETHER ALMONDS AND SUGAR UNTIL THE ALMONDS ARE STILL A BIT CRUNCHY

BOIL THE THREE ORANGES WHOLE FOR 30 MINUTES THEN LET COOL AND QUARTER
REMOVE SKIN FROM FLESH AND PUREE COMPLETELY INCLUDING SKIN IN FOOD PROCESSOR

BEAT THE EGGS UNTIL THEY ARE FLUFFY AND LIGHT IN COLOR

ADD THE SALT, BAKING POWDER AND ALMOND EXTRACT TO THE ALMOND/SUGAR MIXTURE THEN FOLD THE PUREED ORANGE MIXTURE THEN FOLD THE EGGS INTO IT

POUR ENTIRE MIXTURE INTO THE SPRING FORM PAN

BAKE ONE HOUR

LET COOL THEN SPRINKLE WITH ICING/CONFECTIONER'S SUGAR

Chocolate Fondant

Chocolate : How To Make Chocolate Fondant


Ingredients:

3 Eggs
100g Dark chocolate
50g GF Plain flour
100g Sugar
some Fresh mint
100g Butter
some Cocoa powder

Needed:

6 aluminium pudding tins
2 bowls
1 baking tray
1 electric/handheld mixer
1 knife

Method:

Preheat the oven to 180°C/350F GasMark 4

Brush the insides of the aluminium pudding tins with soft butter, then spoon in some cocoa powder.
Turn the tin in a circular motion and tap until the inside surface is fully covered with the cocoa powder.
This will prevent anything sticking later.

Place the chocolate and butter in the heat-proof bowl, and place it over a pan of boiling water.
Leave it to melt.

Beat the eggs in a separate bowl.
Slowly incorporate sugar.
Mix until airy and fluffy.

Sieve the GF flour into the melted butter-chocolate mixture.
Mix until no flour crumbles are seen.

Now add the egg mixture into the chocolate-butter mixture so they are both in the same bowl.

Pour the mixture into the prepared aluminium dishes.
Place into the oven for 6 minutes.


Serve with ice cream.
Garnish with a sprig of mint and a sprinkle cocoa powder

Lemon Mousse

Dairy: How To Make Lemon Mousse


Ingredients:

juice of 1 lemon,
juice of 1 lime,
70g sugar
5 egg yolks
250g mascarpone cheese
1 ½ gelatin sheets
200ml cream, whipped

Needed:

1 saucepan
1 mixing bowl
1 whisk
1 small bowl
1 spatula

Method:

Put into the mixing bowl: the sugar, lemon juice, lime juice, egg yolks and whisk them together briefly.

Put a saucepan, about a third full of water, onto the hob and bring it to a simmer.
Then place the mixing bowl over the saucepan, but don't let it touch the water, so only the steam heats it.
Whisk the mixture constantly for about 3-5 minutes until it begins to thicken,
then take it off the heat.

While the mixture is still warm, place the gelatin sheets into a small bowl and cover them with cold water.
They will take a few minutes to soften.

Take the softened gelatin sheets out of the bowl and squeeze them gently, to remove any excess water.
Place them into the still warm mixture and whisk them in until they have totally dissolved.

Then leave to cool to room temperature.

When the lemon mix has cooled, add the mascarpone cheese and whisk it in briskly until it is all completely combined.

Then add the whipped cream and whisk again thoroughly.

Spoon the mixture into serving glasses and leave them to chill for 3-4 hours in the fridge.
This will allow the mousse to texture and set.

Remove the lemon mousse from the fridge and garnish with a little Lemon Zest
A mint leaf can also be added as a final touch.

French Perigordine Walnut Cake

Oven Bake: How To Make French Perigordine Walnut Cake


Ingredients:

250g shelled walnuts
120g unsalted butter
250g brown sugar
4 eggs
1 tbsp icing sugar

Needed:

1 electric blender
1 electric whisk
2 medium bowls
1 spring-form baking tin, of about 21- 23 centimetres in diameter
1 piece of grease-proof paper/ baking parchment
1 skewer
1 sieve
1 spatula

Method:

Preheat oven to 150ºC (300ºF/ gas mark 2).

Add the walnuts (reserving ten for later) into the blender and grind for two minutes on full power until they have the consistency of breadcrumbs.
Whisk the butter and sugar in a bowl and then stir in the ground walnuts using a spatula.

Separate the egg yolks from the white and add the yolks into the bowl of walnut mixture, one by one.
In a separate bowl beat the whites until they become stiff and then fold them into the mixture.

Place the cake in the centre of the preheated oven and bake for roughly one hour. After about forty minutes, check it.
Carefully spear the centre of the cake with a wooden skewer and see if it is dry.
When it comes out dry, the cake is baked.

Release the cake from the spring-form tin and place it on a serving plate.
Gently sift icing sugar over the cake and decorate with walnuts.

As a serving suggestion serve it with a generous dollop of whipped cream and a good quality cup of coffee.

Chocolate and Orange Cake

Chocolate : How To Make Chocolate And Orange Cake


Ingredients:

380g dark chocolate, chopped
240g butter, cubed
100ml fresh orange juice
zest of 1 orange
5 eggs
100g sugar
1 tbsp vanilla
100g GF Self Raing flour

chocolate glaze:

200g dark chocolate, chopped
200ml cream

Needed:

2 saucepans
1 bowl
1 electric mixer with whisk attachment
1 rubber spatula
1 spring-form pan 26cm in diameter, lined with parchment paper
1 wooden skewer

Method:

Pre-heat oven to 160°C (325°F/ gas mark 3).

Fill the saucepan about a third full with water and bring to the boil.
Place a stainless steel bowl over the saucepan, making sure that the bottom does not touch the boiling water.

Add the chocolate, butter, orange juice and orange zest.
Stir it occasionally to help the mixture melt more quickly.
Once the butter is melted, remove the bowl from the heat and set it aside.

If you desire, you can add some orange-flavoured liqueur at this stage.

Put the eggs, sugar and vanilla into the mixer bowl.
Mix them together on a medium to high speed and continue to whip until the volume is roughly double that of the original amount.
Then remove the bowl from the mixer.

Add the egg mixture to the melted chocolate, slowly folding it in with the rubber spatula.
Continue to fold it all together until well combined.
Next, sprinkle in the GF Self Raising flour and mix well.

Pour the batter into the spring-form pan, place it in the oven and let it bake for 20 - 25 minutes.
Around 20 minutes into the cooking time, check the orange cake to see if it's done. Insert the wooden skewer into the centre of the cake.

If it comes out free of batter, your orange cake can now be removed from the oven.
Leave it to cool down to room temperature and then remove from the tin.

Pour the cream into a saucepan and heat until close to boiling point.
Remove it from the heat.
Add the hot cream to the chocolate and blend them together well.

Pour the chocolate glaze onto the cake and using the rubber spatula, spread it evenly over the surface.
This is easier to do if you elevate the cake.

Allow the glaze to cool to room temperature.
Serve.

Crab Cakes with Tarragon Sauce

Main Dish:How To Make Crab Cakes With A Tarragon Sauce

Use Gluten Free Crackers/Bread Crumbs in place of the Cream Crackers


Ingredients:

40g GF crackers or GF bread crumbs
450g fresh or frozen white crab meat
1 egg, beaten
2 tbsp mayonnaise
1 tbsp GF English mustard powder
1 tbsp lemon juice
1 dash of GF Worcester Sauce
2 tbsp chopped parsley
4 tsp clarified butter
salt and white pepper

for the tarragon sauce:

50ml white wine vinegar
4 tbsp clarified butter
1 tomato, skinned, seeded and diced
1 tsp chopped tarragon

Needed:

1 frying pan
1 mixing bowl
1 chopping board
1 fork
1 plate
1 spatula
1 small saucepan
1 rolling pin

Method:

Put the GF crackers in a plastic bag and crush them into fine crumbs with a rolling pin alternatively use GF bread crumbs.

Put the crab meat into a bowl and add just enough of the GF cracker crumbs to absorb any moisture from the crab meat.
You may not need to use it all.

Check crab meat for bits of shell.

Put the beaten egg into a small bowl and whisk in the mayonnaise, GF mustard powder, lemon juice and GF Worcester Sauce.

Fold the mayonnaise mixture into the crab meat, avoiding breaking it up too much, then add the chopped parsley to the mixture.

Shape the mixture into 8 patties

Place a little of the clarified butter in a large frying pan and heat.
Add the crab cakes and cook on a medium heat for 2-3 minutes on each side until golden brown and crispy.

Place the cakes on a plate with some absorbent paper to get rid of any excess fat.

Put the vinegar in the small saucepan, boil and reduce until you have about 2 tablespoons worth.

When the vinegar has reduced add the clarified butter, diced tomato, chopped tarragon and salt and pepper to taste and gently warm the sauce through.

Place 2 of the crab cakes on a pre-warmed plate and spoon the sauce around it.
Serve with a green salad and a crisp white wine.

Italian Fish Soup AKA Chowder

Italian Food:How To Make Italian Fish Soup


Ingredients:

120ml olive oil
3 leeks , cleaned and sliced
2 cloves of garlic , minced
1 onion , peeled and chopped
2 celery stalks , chopped
250g mushrooms , sliced
1ltr GF fish stock
250g tinned tomatoes
150ml dry white wine
5ml cayenne pepper , to taste
450g white boneless fish , cod, sea bass or monkfish, cut into small chunks
900g mixture of crab, shrimp, and mussels , for mussels, scrubbed with the beards removed
fresh parsley , chopped
salt , to taste
freshly ground black pepper , to taste

Needed:

1 large pot
1 wooden spoon
1 ladle

Method:

Heat up the olive oil in a large pot and add the onions, garlic, leeks, celery and mushrooms.
Cook until the onions are clear and soft
Next, add the stock, tinned tomatoes and white wine.
Bring it all to simmering point, add the cayenne pepper and season according to taste.

Put all the fish, including the shellfish with the shells still on, into the pot. This adds to the flavour of the soup.
Continue to simmer until the fish is cooked; about fifteen to twenty minutes.

Once the fish is thoroughly cooked, serve in bowls with sprinkled parsley to garnish.
You could also serve this soup poured over GF pasta

Pan Seared Scallops with Mango Black Bean Salsa

Ingredients:

1 mango, peeled and diced
1 clove of garlic, minced
1/2 of a red onion, minced
1/2 cup of black beans, drained and rinsed
1/2 jalapeno, minced
1/2 red pepper, chopped
2 tbsp. of chopped cilantro
Juice from 1/2 a lime
3/4 lb. of scallops
Salt and pepper

Method:

Mango Black Bean Salsa

In a medium bowl combine mango, garlic, red onion, black beans, jalapenos, red pepper, cilantro, and lime juice.
Season with salt and pepper and set aside.

Scallops
Season scallops with salt and pepper on both sides.

Heat 1 tbsp of olive oil in a large saute pan over medium high heat.
Add scallops (be sure not to crowd the pan), and saute for three to four minutes on each side, depending on the size of your scallops.

Place a big pile of salsa in a shallow bowl and top with 3 scallops...enjoy!

Serves 2.

No Bake Apple Pie

Ingredients:

2 granny smith apples, cut into chunks
1 tbsp. butter
2 tbsp. of raisins
2 tbsp. walnuts (chopped)
2 tbsp. brown sugar
Juice of 1/2 a lemon
1/2 tsp of cinnamon
1/2 cup of GF granola (Bakery on Main)

Optional:
A couple of scoops of vanilla ice cream or frozen yogurt!

Method:

Melt butter in a sauté pan over medium heat.
Add the apples and allow to cook for about four minutes.

Add lemon juice, raisins, cinnamon and brown sugar.
Cook another three to five minutes or until the sugar is melted and all of the ingredients are coating the apples.
Stir in the walnuts.


Spoon the cooked apples into a bowl and top with frozen yogurt (or ice cream), GF granola and one more dash of ground cinnamon!

Dig in and enjoy!!

Serves 2.

Asparagus and Herb Omelet

Ingredients:

1 egg
2 egg whites
2 tsp of chopped herbs (I used mint and basil)
1/4 cup of steamed chopped asparagus
2 tbsp of feta cheese
Splash of milk or water
Salt and pepper

Method:

Pre heat broiler/grill.

Combine eggs and egg whites in a small bowl along with mint, basil, a splash of milk and a pinch of salt.

Coat a non-stick 8-inch sauté pan with cooking spray before adding the egg mixture to the pan.

Once the eggs begin to set gently pull the edges of the omelet towards the center of the pan using a rubber spatula.
As you pull the cooked egg toward the center gently tilt the pan so that the uncooked egg oozes towards the edges of the pan.

Once the omelet is looking set, it will still be wet on top.
Sprinkle your asparagus and feta on one half of the omelet.
Pop it under the broiler for about 45 seconds or until the egg is set.

Remove and fold the egg onto itself to create a half moon.
Hit it with a little pepper and enjoy!

Serves 1.

Pan Seared Chicken w/ Balsamic Strawberries and Feta Cheese

Ingredients:

1 lb of thinly sliced, boneless, skinless chicken breast
1 heaping cup of chopped strawberries
2 tablespoons of basil
1 tbsp of mint
3 tbsp of feta cheese
1 tsp of balsamic glaze
2 tsp of olive oil
Salt and pepper to taste

Method:

In a small bowl combine the strawberries and balsamic glaze.
While they get to know each other you're gonna get started on the chicken.

Heat two teaspoons of olive oil in a large non stick saute pan over a medium high heat.
Season both sides of the chicken with salt and pepper and then get them into the pan.

Cook the chicken for two to three minutes per side, browning up each side as it cooks.
Once it's done, remove the chciken and plate it up.

Gently stir your herbs in with the strawberries and spoon a couble tablespoons over each chicken breast.
Top with a tbsp of feta cheese and enjoy.

Serves 4.

Curried Coconut Butternut Squash Soup

Ingredients:

6 cups of butternut squash, cut into uniform chunks
About 5 cups of cold water
1/2 cup of low fat coconut milk
1 tbsp of GF curry powder
Salt to taste
1 tsp of orange zest

Method:

Place squash in a medium to large stock pot and add just enough cold water to cover your squash.
Add a nice fat pinch of salt and then turn the heat up to high and bring it all to a boil.

Once boiling, turn the heat down to low and simmer for about ten minutes or until your butternut squash is fork tender.
Turn off the heat.

Using a hand blender, puree squash until all the chunks are gone and you are left with a nice smooth, rich puree.

Stir in coconut milk, curry powder and season with salt and pepper.
Serve yourself a bowl and enjoy!!

Serves 6.