Inapickle

This is a suggested use of my  Flame Grilled Pickled Peppers:-)

Ingredients.

1 half jar of  Flame Grilled Pickled Peppers

1 cup of raw cashew nuts

1/2 a bunch of fresh coriander (or to taste)

50 grams of grated Parmesan cheese

Method.

pop the nuts in a food processor and grind for a2-3 seconds, then add the peppers, coriander and cheese. process for another 2-5 seconds until you get the consistency you like, we prefer a really chunky dip!

I like to serve this with plain rice crackers, but it also goes really well with a fresh, crusty bread.

Please note! food processors can vary in strength and speed. I use a Thermomix  (speed 6) for this, so you may need  to adjust your process time accordingly.

Flame Grilled peppers are $8 per jar. Please contact me on orders@inapickle.msalmon.com if you would like to purchase any:-)

This is a Gluten free, Failsafe recipe:-)

250g softened butter (nutalex will also work)
1/2 cup caster sugar (or less to taste)
1 tin condensed milk
5 cups self raising Gluten Free or wheat flour

Failsafe Pear Jam

Beat butter and sugar until soft and creamy. Add condensed milk and beat until smooth, then add flour.

Roll a teaspoon of dough into a ball then flatten slightly.

Make an indent in the top of the biscuit with your thumb, and fill with half a teaspoon of pear jam. Place on baking trays lined with baking paper.

Bake in a moderate oven for 15 minutes.

If you can tolerate cochineal, then you could colour the jam with a tiny bit as well. This is great for kids parties when Failsafe kids can’t eat most of the regular party food.

This recipe makes stacks of biscuits! These also freeze well, and you can freeze unused dough to bake later on as well:-)

The basic biscuit recipe is from The Food Intolerance Network  here

Plenty of great roasting veggies in season for the winter months in Australia..

The veggie roast of the day has…

Potatoes

Jerusalem Artichokes

Garlic

Golden Beetroot

carrots

butternut pumpkin

red onion

olive oil

salt

pepper

thyme

oregano

preheat oven to 180 Degree C

in a large roasting pan with a lid add a good slug of olive oil

Peel all of the veggies and cut into 2cm ish cubes

put everything but the pumpkin in the roast dish with the herbs, salt and pepper, toss through the oil. The garlic should be in peeled whole cloves 🙂

cook for about 1/2 hour with the lid on, stir and add the cubed pumpkin, toss through. Pop back in the oven and baked until all veggies are soft. take the lid off for another 15-20 minutes to brown the dish up slightly and serve!

Goes well with roast lamb (with Apple and Rosemary Jelly), with corned beef (with Zucchini Piccalilli), with Roast Pork (with Crab Apple jelly). It will also go really well with roast Duck or Turkey (with Apple and Cherry Jelly)

A vegan Quorn Loaf with the Apple Cherry Jelly would also work well!

Hungry yet?

Please note!! there are no real hedgehogs in this:-)

Ingredients

500 Grams of mince

1 onion

1 and a half cups of dry rice

1- bottles of home made passata, or a couple of tins of tomato soup

any other spices, flavours that you may like!

finely dice the onion, saute until soft and allow to cool. Then mix the dry rice, onion and mince together adding a good pinch of cooking sea salt to help bind it together.

Form into meatballs no larger than a ping pong ball (important). In a heavy based pan, brown the meatballs, then cover with the sauce, soup plus another cup of water, then bring to a simmer.

Cover the pan and bake in the over for about another 30-40 minutes at 180c.

Don’t make huge meatballs! The rice expands and the meatball will double in size as it cooks…I forgot this once and we ended up with giant meatballs:)

Ideas..

use lamb mince, add some nice curry paste and a spoon of yogurt.

Use chicken mince and cook in laksa soup (yum)

give up and go buy a pizza (have also done this one)

Have fun!