Rosie
SNAPPER WITH MANGO AND AVOCADO SALSA

After a dash to the fish co-op one afternoon we produced this delicious dinner of a Barbecued Snapper served with Spicy Mango and Avocado Salsa and accompanied it with the best friend of white fleshed fish - potatoes - simply steamed and tossed in butter. It was spectacularly simple and delicious ….

SNAPPER WITH MANGO AND AVOCADO SALSA
Caren
MUSSELS IN CIDER AND CREAM

Inspired by my favourite, old, French cookbook, I prepared this mussel dish. It is very simple to make, the quality of the result relying upon the use of the very best produce you can lay your hands on. And aren’t we fortunate in Australia to have such ingredients to indulge our appetites and fantasies? ….

MUSSELS IN CIDER AND CREAM
Caren
XO SAUCE

This is a recipe for XO Sauce with a difference. It is gluten-free, of course, which is the first difference. The next is that XO sauces usually include dried scallops and seafood but we use readily available bacon and mushroom to create the savoury complexity expected in an XO sauce ….

XO SAUCE
Jan
MUSHROOM AND LENTIL MOUSSAKA

Versions of moussaka have been made in the Levant and the Balkans, in Egypt and Turkey and Greece for who knows how long. Proof of its popularity. But do we need another one? Well, this Mushroom and Lentil Moussaka has no gluten. It has no meat. It has no potato. The eggplant is grilled not fried ….

MUSHROOM AND LENTIL MOUSSAKA
Entrée, Main, Vegetables
Rosie
TUBULAR TASTES

Deliciously succulent pasta tubes filled with aubergine, ricotta, spinach, parmesan and smoked Fior di Latte, topped and bottomed with home made tomato sauce ….. salivating yet? This week’s recipe is a home-cook’s dream as it can be prepared well ahead of time and gently reheated to serve topped with fresh basil leaves. It can be made in very large quantities for parties and freezes well ....

TUBULAR TASTES

SEAWEED AND SESAME CRACKERS

SEAWEED AND SESAME CRACKERS

We obviously love a crunchy savoury biscuit at The Coeliac’s Revenge. We have developed gluten-free recipes for buckwheat, chestnut, walnut, besan, hemp, polenta, fig, seedy, cheesy and now seaweed biscuits, crackers and lavosh. Perhaps we should go into production ….

VANILLA PERSIMMON TART

VANILLA PERSIMMON TART

If, like us, you handily keep some pastry in the fridge or freezer then the task from thought to table is quite a bit quicker. For this pretty Vanilla Persimmon Tart we used our Revenge Almond Shortcrust Pastry that provided a nutty, crisp case ….

CHICKINI FRITTERS

CHICKINI FRITTERS

The great thing about this recipe, apart from the tender and moreish chicken and zucchini fritters themselves, is the two-stage cooking process – starts with frying, ends with baking ….

MUSSELS IN CIDER AND CREAM

MUSSELS IN CIDER AND CREAM

Inspired by my favourite, old, French cookbook, I prepared this mussel dish. It is very simple to make, the quality of the result relying upon the use of the very best produce you can lay your hands on. And aren’t we fortunate in Australia to have such ingredients to indulge our appetites and fantasies? ….

RASPBERRY PEARS AND VANILLA RICE

RASPBERRY PEARS AND VANILLA RICE

The visual delight of this dessert – borrowed in part from a cookbook called Dinner with Jackson Pollock (via Gourmet Traveller) – is that poaching the pears in a raspberry syrup, otherwise known as a Melba sauce, turns them an amazing, almost electric pink ….

FRENCH MACARONS

FRENCH MACARONS

We know you can pick up a macaron pretty well anywhere these days but they’re not all good and just think how impressed your friends and family will be when you produce your very own home-made version. Our macarons are not at all difficult to make but you do need to follow a few easy technical steps to ensure success ….

PLUM AND HAZELNUT PUDDING

PLUM AND HAZELNUT PUDDING

Plums and hazelnuts seem to have been made for each other. Certainly in this pudding they make a great team, providing a juicy, fruity base and a crisp friand-like topping. And with a dollop of something creamy it’s delicious ….