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. Ingredients:
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 - refined sugar free - nut free - vegetarian - contains egg I've made a few different custard recipes dairy free, but this is one that kind of happened by accident. It came about because I had 3 egg yolks left over after using the whites, and the custard recipes I usually use tend to have 6 egg yolks in them. I didn't want to use more eggs, because I didn't want to either waste, or have to use, MORE egg whites. So I've combined the use of yolks, for that authentic taste, with some starch to help thicken it further. I think I've come up with a great compromise that you'll love. You can use the 3 eggs whites in my Chewy Macaroon Biccie recipe. This custard is a really great replacement for any recipe that calls for custard. It's thick and full of flavour. It would work great in a trifle. Custard is beautiful as a dessert on it's own. It's also wonderful with poached or caramelised fruit (served warm) or a fresh fruit salad (served cold). It's a great accompaniment to fruit cake or date pudding. My version is a different colour from the normal yellow colour you may be used to, as the rapadura sugar darkens it. And no custard powder here, either- it's too full of artificial yuckies. Ingredients
Gluten free - dairy free - grain free - refined sugar free - egg free - nut free - can be vegetarian
Apologies to those of you living in climates that are now enjoying the delights of warm weather, but in my part of the world, the cold, rainy, definitely wintry weather is just begging to be thwarted by a nice, big, comforting bowl of hot soup! This is one of my favourites. It's from Jamie Oliver's Ministry of Food, and I have only made a couple of small changes to it. The hero ingredient is the chorizo. It offers such a depth of flavour that veges alone won't. But I've also made it without the chorizo and it's still a great soup. I try to buy organic, sulfite free cured meats when possible, but chorizo can be a little hard to come by. If you want extra flavour but don't want to use chorizo, try some organic, sulfite-free bacon. Or, just go vegetarian...you won't be sorry! I also use my own chicken stock whenever possible, because of all it's wonderful immune-boosting properties. Everything gets roughly chopped before being thrown into a pot of stock, boiled, and eventually blended till smooth. So easy! It should serve 8 people as a main, with some bread on the side if you like. Ingredients:
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