This is a versatile dressing with a refreshing flavour that brings out the best in a rice salad. I am always asked for this recipe once people taste it, as rice salads can generally be very boring. The curry powder is the old fashioned one my mum has bought for years simply called Indian curry powder. It is not curry paste or masala but a milder type our grandma's used for making curried sausages and eggs. Do not use floury potatoes, they need to hold their shape when being mixed with the dressing etc. Cooking times are for the rice and potatoes and are approximate.
The chef at the resthome where I work, adapted a basic muffin recipe just for myself and another employee. They taste great and will be a welcome addition to my kids lunchboxes and to eat with soup in the winter.
I found this recipe at lesleycooks.tripod.com where she has a gluten free category. I had posted a request for tortilla recipes on Zaar because I needed something like a wrap I could make up for my girl's school lunches. After trying a couple I was kindly given, I found this one had a great taste and texture my kids loved. While it may not strictly be a tortilla it meets the purpose. They freeze well if you separate them with greaseproof paper or baking paper. Do not be put off by the runny mixture, and do leave it to stand for 30 minutes before cooking. I doubled the mixture so I only had to make them once a fortnight - it made up 7 large ones, but the number will depend on the pan you use.
I went looking for a buckwheat bread recipe on Zaar but they all had wheat flour in them as well. After hunting on the net for a while came across this one on Bob's Red Mill (bobsredmill.com). I haven't tried it yet, but apparently it comes out soft and doesn't crumble.
I thought I would post this, as none of the Zaar shortbread recipes show up under GF. This recipe comes from the Chelsea Sugar website, as they are now using maize cornflour for their icing sugar base. Any GF icing sugar will do.
This recipe is from BHG Low Fat Food 1995. The whole recipe is 8 1/2 points, and serves 6 - that's 1 1/2 points per serve. Tastes as good as the WW Instant Chocolate Pudding sachet dessert. I have used Splenda instead of sugar to keep the points low. Whole recipe has 1 gm fat.
These are Indian flatbreads both WW friendly and gluten free. One 6 inch bread is 1 point. These make wonderful wraps - I fill mine with cottage cheese and salad for lunch. They're also great with curries for hot roast veges inside. You could also use them as a type of GF quesadillas. Gram flour is also called besan or chickpea flour. Please note instructions for water. The zucchini is in the original recipe but I prefer to keep it out so if I want to use it as a wrap it is plainer.
This recipe is from this month's Dish magazine. As far as I can work out the whole recipe is 5 1/2 points as per the magazine ingredients. It's the same texture as hummus but with a bit more flavour. This recipe is best left for half a day for the flavours to come together properly. Please take note of my comments in the directions below. Should make around about 1 1/2 cups. Cooking time is refrigeration time.
Got this off the food channel at 3 am when I couldn't sleep. Lovely low fat dessert, very light and refreshing and you don't need special ingredients. I imagine you could sub the lemon with orange, pureed mango or peach just as easily. I imagine cream instead of milk would add a richer flavour but more calories. I used two eggs instead of one. Cooking time is freezing time.
Found this recipe in the People's Friend, a scottish magazine. They filled these pancakes with a seafood salad mixture, but i guess you could use anything. I suspect the rice flour is sticky rice flour (or sweet or glutinous rice flour). I used normal rice flour and they didn't hang together very well, but the flavour is great.
I have totally gone off your basic boiled or mashed potato, so have been experimenting with flavours. Usually I make the Egyptian Style Potato Salad I got off Zaar, which everyone likes, but decided to try it with a different flavour track and this is what I came up with.
The onion part of the dish can be prepared before hand and reheated just before putting over hot potatoes. I have had this reheated the next day and it still tastes great. You could use smoked paprika for a slightly different taste.
These are a wonderful alternative to wheat flour wraps or roti. Great with a curry, or instead of garlic bread with a salad or to have with soup. If using for wraps for lunch use fresh as they tend to dry out a bit when refrigerated. But leftovers the next day can be brushed with olive oil and garlic and rosemary and crisped up in the oven to use as a pita style chip. Great for kids lunch boxes. Depending on the type of rice and potato flour you are using you may have to adjust the liquid a little. This is a tender dough so roll out gently and use plenty of cornmeal flour on your board. I find that the dough sticks to a wooden board too much so use plastic, glass or marble surface. You could play around with cornmeal quantity if you wanted to. Got this recipe off a Sky TV cooking programme.
I have this cooking on the stove right now. It has become a real favourite with us and is cheap to make and filling. Kumara are a native sweet potato to New Zealand - if you're unable to find that any other sweet potato or pumpkin could be substituted, although the flavour may not be the same. Do not let the curry powder overpower the flavours in the soup. This is a yellow curry powder, the type our mothers would have used when we were children.
This recipe is from Royal Prince Alfred Hospital Allergy Unit "Friendly Food for Life'. These are crisp lacy biscuits. Allow two biscuits only per tray as they set very quickly. They are best eaten the day they are baked.
This is a great way to fancy up carrots when entertaining. I haven't used it as a sweet and sour sauce in a stir fry yet, so don't know if that would work. But it's probably worth a try. This recipe originally came from off the back of a packet of Maggi tomato soup, but is also in one of Alison Holst's recipe books.
Got this recipe/tip from a friend, great for the winter time, and it leaves your crock pot clean! Please note that my crockpot is a heavy ceramic one from the 80's. In view of a reviewers comment - I can only ask that you please cook for the full length of time stated in the recipe for your first time, keeping an eye on it of course, and then adjust from there.
This is a recipe from our local bulk binn store for a GF bread, which I have tweaked a little. I believe substituting molasses for castor sugar, makes for a lovely flavour, and keeps the bread moist for longer. The bread has a texture similar to Vogel's bread for those in NZ who know it. I cook mine in a Panasonic bread maker on the rapid bake setting.
I have to give credit to Chelle_N for this recipe. I took a punt and replaced the flour in her recipe #99839 with gluten free flour and they turned out just great, and my kids love them. I have included the GF flour recipe first (first 4 ingredients). I didn't use as much sugar as her recipe said to use, and I left out the raisins 'cause my kids don't like them. They make for a reasonably healthy biscuit.