Category Archives: Cheese

Party Pizzas

These super cute pizzas were originally planned as a party food for my youngest sons birthday party this week but he has decided to have a Mexican feast instead! 

I am delighted that I can still share them with you, they are gluten and nut free. Great as school lunch box fillers and you can make them ahead of time and top them later.

This recipe makes 6 10cm pizza bases. I just topped mine with a little passata, mozzarella, tomato and oregano but let your imagination run wild.

Ingredients

100g Greek natural yogurt

1 egg, beaten

50g rice flour

50g potato starch

20g buckwheat flour

1 teaspoon gluten free baking powder

Method

Preheat the oven to 210 degrees centigrade. Slide a baking sheet into the oven while it heats up.

In a bowl, whisk the yogurt and egg.

Add the remaining ingredients and whisk until there are no lumps.

Remove the hot baking sheet from the oven and cover with a piece of baking parchment.

Spoon six equal quantities of batter onto the baking parchment and then using a wet spoon swirl with the back of the spoon until you have six 7-10cm circles.

Pop the tray into the oven and bake for 7 minutes.

Remove and top with your favourite toppings, return to the oven for 4-7 minutes until the toppings are hot and any cheese is golden.

Tuna Mornay

The weather is beginning to turn autumnal here in Western Australia and with that comes the return of comfort food.

There is something very soothing about tuna mornay, memories back in the seventies and eighties of this being a bit of a go to dish in my childhood home, minus the capsicum/bell pepper and certainly not gluten free. 

Now that I make it for my boys it has become gluten free, has the corn  and capsicum in it and a few good dollops of whole grain mustard to give it some kick.

This makes 12 serves, now that may seem excessive but it freezes really well so I use the make one freeze one mantra for an easy meal possibly through the coming school hols?

Ingredients

150g butter

1 large onion, peeled and diced

250g capsicum/bell pepper, diced

3 large ears of corn, kernels removed

120g gluten free plain flour

1 litre milk

3 level or heaped tablespoons whole grain mustard

200g cheddar, grated

Salt and pepper

2 x 425g tins of tuna, drained and loosened to form chunks.

340g gluten free penne pasta, cooked as per the label

TOPPING

50g cheddar, grated

65g gluten free bread made into breadcrumbs

Method

Cook the pasta as per the label. Drain and cover.

Preheat the oven to 190 degrees centigrade.

In a large pan, melt the butter over a medium heat, add the onion, capsicum and corn kernels and cook until the onion is translucent.

Add the flour to the pan and cook, stirring for 1 minute.

Pour the milk into the pan, still stirring. Bring the sauce up to the boil gently, stirring all of the time.

Take it off the heat as soon as it has come to the boil and thickened.

Now stir the mustard and cheese through and season with salt and pepper.

Add the drained pasta to the pan and the tuna, stir briefly.

Spoon into your oven proof serving dish or dishes if you are making a spare one for the freezer.

Combine the cheese and breadcrumbs and sprinkle over the top.

Pop the pasta dish into the oven and bake for 25-30 minutes until golden and bubbling.

Mexican Corn On The Cob

The picture really doesn’t do this corn justice but quite honestly, it doesn’t last long enough for photos to be taken!

With a household of boys if you serve food on a stick or with a bone they will eat their fill of it without complaining, I’m sure it harks back to caveman days!

These are moreish, you can use the whole cob but these half cobs are cute and if you are feeding smaller mouths, a little more manageable.

I have given instructions for cooking indoors but these work well on the bbq. Peel the husk  off, remove the fronds and put the husk back over the corn and bbq. Once cooked, unwrap, dip in the sauce, sprinkle with cheese and serve.

Serves 4-6.

Ingredients

6 corn cobs,husk and fronds removed, cut in half

150g sour cream

110g mayonnaise

1/2 lime, juiced

15g fresh coriander levels, roughly chopped

1 garlic clove, crushed

Salt and pepper

60g Parmesan, grated

Method

Boil the corn for 5-6 minutes in salted water until cooked.

In a bowl, combine the sour cream, mayo, lime juice, coriander, garlic, salt and pepper.

Heat a large dry frying pan over high heat.

Tip the corn into a colander to drain.

Now add the corn to the dry pan and turn regularly until it has coloured.

Stick a small skewer into the end of each cob half.

Using the skewer, pick up the cob and dip it in the sour cream dip, swirling it around to cover it.

Place on a serving plate and repeat with the remaining corn, sprinkle over the cheese and serve. 

Secret Stuffed Potatoes

The secret to these is the hidden zucchini that even the fussiest of children will not find as long as they like pesto!

I try to plan ahead for these and bake the potatoes the day before if I have the oven on.

Makes 16.

Ingredients

8 small potatoes, around 100g each, baked

300g zucchini plus two teaspoons salt

4 tablespoons pesto

A little grated cheese

Method

Preheat the oven to 200 degrees and line a baking sheet with baking parchment.

Grate the zucchini and sprinkle with the salt, mixing a little with your hand, set aside in a sieve over a bowl for ten minutes.

Take a potato and cut in half, use a spoon to scoop the insides out and set aside. Repeat with all the potatoes.

Now, roughly chop up the potato to make a mash, stir through the pesto.

Rinse the zucchini under fresh water and then squeeze all of the moisture out with your hands.

Add the zucchini to the potato mash and mix well.

Spoon the zucchini mix into the potato skins and place on the baking sheet.

Sprinkle over the cheese and pop into the oven.

Bake for 12-15 minutes until golden.

Cheese And Jalapeño Muffins

Cheese and jalapeño, a match made in heaven here and gluten free to boot!

Sometimes it can be hard to find Mexican cornflour in Western Australia so a great way to get around that is to use crushed up corn chips, it works, I promise.

We have these muffins with a bowl of soup or they go to school for lunches for the boys, any leftovers, freeze on the day of baking. 

Makes 10 large, 120g muffins.

Ingredients

150g crushed plain corn chips

220g grated cheese

3 large jalapeño chillies, deseeded, quartered lengthwise and sliced thinly

125g chickpea/bean flour

50g tapioca flour

50g ground almonds/almond meal

4 teaspoons gluten free baking powder

2 eggs

200g sour cream

1 tablespoon whole grain mustard

150mls milk

Salt and pepper to taste

Method

Preheat the oven to 180 degrees centigrade.

Line a twelve hole muffin tin with large muffin cases, this mix makes ten muffins with my cases.

In a large bowl, combine the crushed corn chips, grated cheese, jalapeño, chickpea flour, tapioca flour, ground almonds and baking powder. Give it all a good stir to combine and season with pepper and a little salt depending on how salty your corn chips are.

In another large bowl, whisk the eggs, add the sour cream and whisk again, add the mustard and milk and whisk a final time.

Now, pour the wet ingredients into the dry, scraping out the mustard seeds that will have sunk to the bottom.

Give the mix a brief stir and then spoon into the prepared cases.

Sprinkle a little extra cheese over the top if you want and then slide the tray into the oven.

Bake for 30 minutes until golden and risen. Allow to cool on a wire rack.

Chicken And Corn Burgers

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During the school holidays we have been trying out new burger recipes and this one has been very popular with my boys so I am now making these burgers in the canteen of our local primary school.

These burgers freeze brilliantly so double the recipe, bake them, cool them and freeze them for another night.

This recipe has a gluten free option in the ingredients list too. Makes 6-8 burgers.

Ingredients

500g chicken thighs, minced

100g sweet corn kernals

60g grated cheese

1/4 teaspoon garlic powder

a pinch of chilli powder

20g fresh breadcrumbs or 2 tablespoons potato starch

salt and pepper

Method

Combine all of the ingredients in a large bowl.

Preheat the oven to 210 degrees centigrade and line two baking sheets with baking parchment.

Fill a bowl with water, wet your hands and form the meat into six balls and the six patties, wetting your hands between each one.

Lay the patty onto the prepared baking sheet and using the palm of your hand flatten gently until 1cm thick. Repeat with the remaining patties and pop into the oven.

Bake for 15-20 miutes until cooked through and golden.

Zucchini Slice

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School has finally gone back in Western Australia for the start of the new school year. I am tempted to do a little happy dance!!!

As ever, I have been on the hunt for a gluten free savoury to go into the lunch boxes and this one has been voted by the boys as a winner!

For a vegetarian option, omit the bacon and add grated sweet potato or just increase the zucchini, carrot and capsicum.

You can serve this warm or cold and it easily cuts into 8-10 pieces.

Ingredients

420g zucchini/courgette grated

200g carrot, peeled and grated

6 large spring onions, finely sliced

20g chives, chopped

180g capsicum/ bell pepper, diced

300g sliced bacon, diced

180g cheese, Cheddar, grated

110g Parmesan, grated

150g chickpea flour, also called besan

2 teaspoons gluten free baking powder

4 eggs, beaten

125mls milk

salt and pepper

Method

Preheat the oven to 170 degrees centigrade. Line the base and sides of a small roasting tin, roughly 20cm x 32cm.

Whisk the egg and milk.

Combine the chickpea flour and baking powder in a large bowl, slowly whisk in the egg and milk mix.

Add the remaining ingredients and mix, season well with salt and pepper.

Spoon into the prepared tin, level out with the back of the spoon and bake for 40 minutes until golden.

Allow to cool a little before cutting.