I make this a LOT! It's so quick to throw together and is a wonderful dipping sauce for crumbed chicken or fish (see my recipe for fish and chips here...and you can basically follow the same method for crumbing chicken as I do with the fish, just leave out the dill). A small amount of this sauce goes a long way as a salad dressing. It's great for dipping vege sticks into for a light snack, or as part of a nibbles platter.
By the way, I haven't listed what the recipe is 'free from' as it will depend on the type of mayonnaise and mustard you use- you choose the ones that suit your requirements. If you want to make your own, I've got a great base recipe here.
Place all ingredients in a bowl and mix vigorously with a spoon or whisk until well combined and smooth. That's it!!
Gluten free - dairy free - sugar free - nut free
This is another one of those recipes that I typed into my computer years ago and have no idea where it originally came from. I've changed it so much over the years and there are so many scribbles on the original print-out that it's quite unrecognisable! I'm blogging this as much for me as for you, so I finally have a copy of the recipe that I can actually read!
This is a great weekend brunch or lunch for the family. If serving for dinner, I usually add a little 'salsa' on the side, of whatever salad veges I have on hand (tomato, cucumber, red capsicum, spring onion, avocado....). I throw together a little dressing of olive oil, lime juice, sweet chilli sauce and salt and pepper. If you want to add meat to your meal, a couple of strips of crispy bacon or some lovely smoked salmon go beautifully on top. If you're only serving a couple of people, you could halve this recipe. Otherwise, it will feed up to 6 people.
If you don't have (or don't like) coriander, this also works just fine with basil and/or parsley. If you're using basil or parsley, lemon juice instead of lime in the mayonnaise would work really well.
Ingredients for pancakes:
Gluten free - grain free - dairy free - sugar free - nut free - egg free
There are probably hundreds, if not thousands, of hummus recipes on the internet, but I wanted to post one too, because it's such a great staple food item for those of us that avoid wheat and dairy. There are very few dips that are dairy-free. Hummus is so yummy, full of fibre, and such a healthy snack when paired with vegetable sticks or spread over toast. If I don't have any left-overs for lunch and need something quick and easy, I spread hummus on toast and top it with fresh tomato or cucumber, a little salt and pepper and down it goes! One of my sons also loves it on his wheat-free bread sandwiches for school lunch.
I ALWAYS have hummus in the fridge! I usually make a double batch of this recipe (yes, four cans of chick peas) and freeze it in small containers, so I'm not always making it! You don't want to freeze it in large containers, as it's preservative free - unlike the supermarket version - and will go off more quickly (although mine lasts about a week just fine). The other advantage that home made hummus has over supermarket versions is that you can make it with olive oil rather than the more harmful, and often genetically modified, canola oil that is often used.
Hummus is also a great side to a lamb dish, or inside salad wraps instead of meat. So versatile, so good...it just had to be part of my blog recipe collection! I think I originally based my recipe on a Jamie Oliver recipe, and have tweaked it a little over time.