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Kun's Eggplant PDF Print E-mail
Thanks Kun for cooking this for us - it was delicious, we just had to add it to our collection of recipes :)
Thai Style Salad PDF Print E-mail


1/2 red and yellow capsicum

3 shallots

  bunch asparagus

6 sticks fresh baby corn

1 medium carrot

knob of ginger, grated

2 cloves crushed garlic

Unsalted Roast Cashews

Juice of 1 or 2 limes

1/3 cup chopped corriande

Sweet chilli sauce to taste


Cut the capsicum, carrot and shallots into strips. Then lightly fry the capsicum, shallots, ginger and garlic in a little bit of oil.  At the same time, briefly steam the carrot, baby corn and asparagus before throwing them into the fry pan with the capsicum and shallots for a minute.  Add the lime juice, corriander and sweet chilli sauce to taste.  Serve with roast cashews either hot or cold.


Christmas Pudding PDF Print E-mail


750g Mixed Fruit (sultanas, raisins, peel, glaced cherries, currants, etc)

1 small apple, peeled and grated

1/3 cup chopped dates

Brandy or Sherry


1 1/4 cup brown sugar

125g margerine

2 tablespoons golden syrup

1 teaspoon vanilla essence

1/2 cup of cooked mashed pumpkin or sweet potatoe

4 fake eggs

3 cups gluten free bread crumbs (~ 6 slices bread)

1/3 cup cornflour

1/3 cup rice flour

2 teaspoons gluten free baking powder

1 teaspoon of Mixed Spice and ground nutmeg


Soak the fruit in some brandy in a covered bowl for a day or so.

Mix the sugar, margerine, golden syrup and vanilla in a bowl with electric beaters, then stir in the pumpkin and eggs and breadcrumbs.  After that's combined, add the the cornflour, rice flour, baking powder and spice and mix that through.  Finally throw in the mixed fruit and any left over brandy and mix some more.

Grease a couple of pudding steamers if you have them, or pyrex/metal mixing bowls that will hold the pudding contents while they cook.Cover in baking paper, and two layers of aluminum foil, then tie down the foil with some strong string so it doesn't lift off while the puddings are cooking.  

Steam the puddings in a large pot with lid for about 5 hours, remembering to refil the pot with water periodically.  The water should come about half way up the pudding's side.

Let pudding stand for about 15 min after it's finished cooking before turning it out.


Gluten Free Pizza PDF Print E-mail

Pizza Base

2 tsp Sugar
1 tsp Yeast (or small packet)
250ml (1 Cup) Warm water
250g Gluten free self raising flour mix
1 tsp salt
1/4 tsp Xanthan gum
1 tsp Olive oil
1-2 tsp Mixed herbs
1/2 Cup or 1/2 tube of Soy Cheese


Combine the sugar, yeast, 1/2 a cup of the warm water & 2 Tblsp of flour & allow it to stand for approx 10 min or until the mixture starts to foam or activate (looks a little off).

Mix the remaining flour, salt & Xanthan gum with the mixed herbs & cheese. Add the yeast mixture with the remaining water &  olive oil & stir until mixed through.

Leave the mixture to stand in a warm place until it has risen (about an hour).

Once the mixture is risen spread it out on a greased tray with your hands (you won't be able to knead the dough) - we never worry about shape.

Place in a preheated oven at 180C for approx 15 minutes - depends on you oven. Once the base has been baked remove, allow to cool slightly & add the toppings of your choice. Once you have finished putting toppings on, place in the oven again for a further 20 minutes or until ready (depends on toppings).


Salty Pizza Toppings

Tomato Paste with Herbs
Soy Cheese (we use The Redwood Co Cheezly Mozzarella Style)
Pitted Olives


Scrambled Tofu (Egg alternative) PDF Print E-mail

300g Firm Tofu
2 Tblsp Yeast Flakes
1/2 tsp Tumeric
2 Tblsp Tamari
3 Spring Onions chopped
3 Mushrooms chopped up reasonably small
1/2 Red Capsicum chopped up reasonably small
Rice Bran Oil to fry in

Drain as much moisture out of the tofu as possible - let it drain in a strainer, squish it up a bit, don't just leave it in one lump to drain

Heat up the pan (Wok/ Fry Pan .. whatever) add oil and spring oinions, cook for a minute or so, then add capsicum and lastly mushrooms. After cooking for a couple of minutes add drained tofu and crumble it if needed, then add yeast flakes, tumeric, tamari, allow to cook for a minute or so & then it's ready.

Serve with your choice of breakfast foods - we have tomato, steamed baby spinach, bacon and GF toast.

The Yeast flakes smell a bit when you add them, but they do add flavour (and vitamin B)

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