Welcome back my lovely readers to another tantalising post by yours truly! I wanted to go through with you all some of the most common misconceptions about Gluten Intolerance and Coeliac, and how you can avoid them while still cooking ridiculously amazing and delicious food for yourself, friends or family!
Over the course of the next week, I will go through Lactose Intolerance, Nut allergies and Vegetarianism so we can all learn what they are and cook some delicious recipes!
Lets start off with the big one - Gluten Intolerance (or coeliac disease!)
Gluten Intolerance (Coeliac)
Currently, 1 in 70 Australians have the Coeliac disease. Over 20% of the population has an intolerance to Gluten and whilst this number is growing, the general food and beverage community is working hard to accommodate this fairly common food intolerance/disease.
There are a few misconceptions about the Coeliac Disease which I wanted to point out;1. You Cannot catch Coeliac Disease from someone who has it. It is a generically passed on disease that can be present from birth, or triggered later in life
2. This disease can be very serious if it goes untreated - this can be done at any doctor's office
3. Gluten is not an additive in food as some people would think. It is present in the following foods';
Pasta, Breads, Biscuits, Cake, Muffins, Pastry, Cereal, Beer, Oats, Gravy, Salad Dressings, Most common sauces, Fried food, Processed meats (ie - sausages, hot dogs, patties)
For more information regarding the severity and symptoms of Coeliac Disease and the difference between intolerance and the disease, please go to the Coeliac Disease Website! - http://www.coeliac.org.au/coeliac-disease/
Now for the fun! Lets go through two recipes I absolutely adore! The first one is the famous Sweet Potato Chips. I have been a fan of these for years! They are perfect as an after work/school treat, side to a meal or even in a salad! I cannot get over them! They also go perfectly with the avocado hummus recipe from last week - try them both out!
Sweet Potato Chips
Serves 4Gluten free, vegetarian friendly, lactose free.
Ingredients
2 Large Sweet potatoes, peels and chopped into 1cm thick chips
2 tsp Paprika (make sure this is organic paprika)
Extra Virgin Olive Oil
Salt and Pepper
Method:
1. Pre heat oven to 190C fan forced
2. Line a baking tray with baking paper
3. Place sweet potato chips, olive oil and paprika into a snap lock bag and shake until coated (this may need to be done in batches)
4. Space chips out evenly on baking tray (again, may need to be done in batches)
5. Cook for 30 minutes, checking every ten minutes and flipping chips over
6. Once cooked, serve straight away
Note: This recipe goes great with the Avocado Hummus in the previous blog posts!
This recipe I stumbled across accidently. I didn't have a lot of money in the bank and needed to make a dinner for my amazing man and wanted to impress. However as most of us know, finding time to cook, go to work, clean the house/apartment and other bits and pieces is a task! I got this dinner organised in the morning using my very amazing Slow Cooker!
This recipe is simple, delicious and takes absolutely no time at all - just put it all in the slow cooker in the morning, and when you get home, cook the rice and serve!
Chloe's Slow-cooked Chicken Curry
Serves 4
Serves 4
Gluten Free, Lactose Free
Ingredients
8 chicken drumsticks (skin on or off)
2 brown onions (chopped finely)
1 red capsicum (diced into large cubes)
1 long red chilli (sliced finely)
1 handful of parsley
EVOO
Salt and Pepper
4 tsp Cayenne Pepper
1/4 cup White Wine
8 Fresh Roma Tomatoes (roughly chopped)
8 x chat potatoes peeled.
8 x chat potatoes peeled.
Method
1. Put the chicken, oil and spices into a bag and shake until coated
2. Put all the ingredients into the slow cooker
3. Turn slow cooked on low
4. Cook for 8 -9 hours on Low, or 4-5 hours on high until chicken is cooked
5. Once you get home, check the chicken is cooked through and turn slow cooker on high
6. You will need to take the bones out of the curry (this can be done using a fork and tongs)
6. You will need to take the bones out of the curry (this can be done using a fork and tongs)
6. Cook the rice, or gluten free pasta al dente
7. Serve the curry with a spring of parsley on top!
Thank you again for reading today - I would love to hear about how you went with these recipes!
If you have any further questions regarding any of the posts on this blog, please comment of email
cookingmadesimple.chloe@gmail.com
cookingmadesimple.chloe@gmail.com
Thanks again and Enjoy!
Clo xx
