Main Meals

Each day I will post a gluten free recipe. These separate page will make things easier to navigate! I hope you enjoy my recipes.

GF Delicious Beef Slow Cooker Meal

600g diced gravy beef
4 pieces middle bacon
4-5 pieces whole peeled garlic
1 red onion sliced
4 tablespoons cornflour
3 tablespoons smoked paprika
1 can tomatoes
Olive oil
2 gf beef stock cubes
2 washed potatoes

Method: Place chopped meat in a freezer bag, add cornflour and paprika, shake well. brown meat, add diced bacon, garlic, sliced onion into the pan. Add tomatoes, stock, herbs to your liking. Place all the cooked ingredients in a slow cooker on low. Dice potatoes, place in slow cooker a few hours before the meal is ready, slice the mushrooms and add to the slow cooker at the same time as the potatoes. Serve on a bed of rice.

Gluten Free Pasta Bake

Feeds 4

500g premium mince
1-2 cloves garlic diced or minced
1 bottle of tomato based sauce like; spicy capsicum or tomato, garlic and herbs(whatever takes your fancy)
1 packet of gf rice based pasta
Mozzarella cheese
Parmesan cheese
Olive oi

preheat oven to 180 degrees deli us. Lightly coat a medium to large pan with oil, heat then add mince and garlic. Cook on medium heat until browned. Add tomato based sauce, herbs (to your taste, mix well and simmer for 15 minutes.

In a medium pan boil water (hint boil water in jug first, quickens cooking time), add a pinch of salt to water, reduce heat slightly and the packet of pasta. Ensure you cook pasta to packet instructions, as it overcooks very easily!

Using a lasagna dish, layer the meat, then sprinkle cheese and add pasta, repeat this process like a lasagna. Add mozzerella to final layer and sprinkle with parmesan cheese. Put in oven for 15 minutes, until the cheese is melted.

Note: ensure you cover pasta with meat, so it cooks properly.

Enjoy this quick, cheap family meal for all to enjoy. You can serve just the pasta bake or make a salad too. A photo will be added shortly!

South American Chicken with Quinoa Feeds 4
Ingredients: 3 chicken breasts 2 cloves garlic rosemary paprika chilli flakes oregano salt pepper t tablespoon pizza tomato paste 1/2 cup red wine 1 teaspoon of chicken stock 1 1/2 cups of washed quiona 3 cups of chicken salt (I use powedered chicken stock) Method: Preheat oven to 180 degrees celcius . Slice each chicken breast into 3 smaller pieces, put in an oven proof baking dish. Add herbs to individual taste, salt and pepper, tomato paste, red wine, chicken stock, mix the marinade together and put in the oven for 20-25 minutes. Meanwhile rine quinoa as per the instructions, add stock or water (stock gives it a better flavour), bring to the boil, reduce to simmer for 15 minutes. Plate quinoa on plates and add chicken in layers, for better presentation, hheight looks more appealing. Enjoy

Mediterranean GF Pizza
I used a fresh gf pizza base from Julians you could use other bases but trust me once you taste this you won't go back.

1 Julians GF Pizza base
Leggos Pizza based tomato paste
50g salami, tear into pieces of your liking
50g ham, tear into pieces of your liking
25g diced bacon, sprinkle over pizza
1 medium sized mushroom, thinly sliced
Kalamatta pitted olives, to your liking
Sundried tomatoes, to your liking,
Sprinkling of Parmesan cheese
Sprinkling of mozzarella cheese

Preheat oven to 230 degrees Celsius, place pizza directly on oven tray (if you are worried about cleaning the oven, put a foil tray or other type of tray on the rack underneath to catch any yummy bits that may fall off).
Cook for 10 minutes or until base is cooked and cheese is melted, (my pizza is a little burnt around some edges, as I was watching The Block, I have a slight addiction, while I was cooking), I just turned the oven off to the add and it tasted beautiful. This pizza base is also very easy to cut, a sure sign of a great pizza! I can't wait to try it again.

Note: You could put whatever you wanted on this pizza if my choice didn't suit your taste. Just make sure you check that the meants are gf  when using the preserved meats, its a simple question and could safe you lots of pain or embarrassment if you are cooking it for a date!!

Spaghetti Bolognese (or as us Aussie refer to it Spag Bol)
There is a story behind this recipe, see Spaghetti Bolognise in the archive if it isn't the main story. This recipe is one my mum used to make almost weekly growing up she still cooks it as does myself and my sister. This recipe is slightly different then mums recipe but please read the blog based on the story, guaranteed to make you have a giggle!

Serves 4 adults, or alter the recipe for more

500g beef mince (make sure you get the the good stuff, not the one filled with fat, also if this is for 4 adults, you will need at least 600-650g mince, just so you aren't using so much pasta)
1 large onion finely chopped
2-3 cloves of garlic finely chopped (if you don't have fresh garlic in the cupboard, minced garlic is a fine substitute
Olive oil
2 heaped teaspoons or cubes of beef stock (make sure it is a gf stock, I use Massel it is also an Aussie brand which makes it even better)
1 teaspoon sugar
6 mushrooms thinly sliced (optional I often don’t use as my husband isn’t a big fan
1 jar at 375g min but I prefer a rich bolognise so I normally use a 500g jar of tomato paste (and common sense if you are using more mince use the larger jar).
1/3 cup of red wine (I usually use whatever is open and have a class while cooking, but don't waste a good wine by cooking it it's also a good idea to have a cheap clear skin bottle of wine that you use to cook with, a stronger bodied wine is always better but most things work)
Chopped diced bacon, a handful (as you don't want the bacon to be the overpowering flavour but it's a bit of a change to the original recipe
Oregano, to taste
Parsley, to taste
Thyme, to taste and also an addition to the original recipe but it works well don't go over the top with it)
Rosemary, once again to taste and an addition to the original recipe
Parmesan Cheese
Warm a medium to large saucepan, and lightly coat the saucepan with olive oil and heat. Brown mince, garlic and onion on medium heat, stirring occasionally.

Add tomato paste (once you have added the paste add1/3 to a 1/2 cup of water from the jar, the more water you add the more watery the Bolognese will be, my theory is to add a little less and I can add more as I'm cooking). Add wine, sugar, stock, bacon (if using), herbs. Bring to the boil, and simmer for 25-30 minutes.

Bring a medium to large saucepan of water to the boil (I usually fill the jug/kettle and boil first, then add to pan, its just quicker) and a large pinch of salt. Once boiling add gluten free spaghetti. This is your choice, I usually to gf spaghetti for me and Poppa Smurf (mu husband) gets normal spaghetti, totally personally choice. Follow the instructions on the packet and cook spaghetti, drain and put in pasta bowls. Add the bolognise and add parmesan to taste.

Note: I have also added red onion, it again gives it a different flavour and it seems like your adding something new to the menu. Being GF we can't eat garlic bread which goes down well with this dish, I have made my own garlic bread using a gf pizza base, adding butter and garlic. I will write the exact details down in a recipe later on. For friends who I lived with in USA this is the recipe I cooked that had people following the smell several floors up to steal our dinner! And to overseas friends who have asked for this recipe here it is.


P.S Please excuse the garlic in red I couldn't remove it and was rather over it all so I figured it can stay sorry readers.
Creamy potato and ham/bacon soup
I lightly based this on something mum makes, but I'm proud to say its my own concoction and very delicious!

6 washed potatoes
1 small onion
3 cloves garlic
1L chicken stock (I uses Massel powdered stock and mix with water 1 tsp for 2 cups of water)
1-2 tablespoons rosemary
1/4 cup shaved/shredded parmesan cheese
100-150g ham or bacon (I used fresh ham off the bone that was cut into thick chunks, I cut it then into small pieces)
Olive oil

Peel potatoes and cut into small pieces, place in a large saucepan with roughly chopped onion, peeled garlic cloves and chicken stock. Bring potato mix to the boil and simmer for 20-30 minutes or until potatoes are cooked. Place diced thick pieces of ham or bacon in a frying pan with a bit of oil and lightly fry. Puree potato mix, ensuring that all potatoes are blended. Add ham/bacon to soup season with pepper and rosemary (adding more or less to your taste), bring to boil and add parmesan cheese, stir through. Serve into nice big plates..... Yummy!!


Recipe of the Day
Herb and Mustard Encrusted Roast Beef and Veggies, with Mustard Sauce

Serves 4
1kg roasting beef
1/4 cup Dijon mustard
2-3 Tablespoons Thyme
1 Tablespoon Rosemary
3 potatoes cut into quarters
1 sweet potato
1/4 butternut pumpkin
Olive Oil
Sea salt
1 small bunch broccoli
Green beans
1/2 cup white wine
1/2 cup cream
1 cup chicken stock
1 teaspoon of crushed garlic
1 teaspoon of gf cornflour
2 tablespoons of Dijon mustard

Preheat oven to 180 degrees celcisus. Place mustard, thyme, rosemary and pepper into a small bowl and mix. Spread over beef and place beef into a baking dish. Place in the over for 1.5hrs depending on how you like your meat cooked.

Cut up potatoes, sweet potato and pumpkin, place in a separate baking dish and lightly coat with oil, sea salt, thyme and rosemary. Cook in over for at least 1 hour.

Place wine in saucepan and heat, add stock,cream, garlic and mustard, stir and place on low heat for 15 minutes. If sauce isn't thick enough add the corn flour and stir through with a whisk. Place in a jug and pour over meat and veg.

Cut broccoli and peel the ends of the beans, place in a saucepan for several minutes, depending on how crispy you like your vegetables.

Plate up these delicious ingredients and serve!


Recipe of the day
GF Schnitzel

1 loaf gf bread
Chicken breast
gf flour
egg yoke

Method (this is read like a story as I didn't make it and am telling you how to make it as I was told by my friend)

She spread the bread out on a baking tray or dish and placed it in the oven on a low to moderate temperature (the purpose of this is to dry out the bread). We all know that gf is horrible to toast it burns on the outside but is still goey on the inside!! Consequently this made the drying process in the oven a lot longer than non gf bread. My friend said it took about 1 hour to try properly, after 20 minutes of cooking, she checked and turned the bread every 10 minutes. Once it was dried properly, she then placed the bread in a hand held mixer but a food processor etc would do the same thing, and mix/puree bread into a fine crumb mixture (if the bread is still too wet, return to oven for further drying).

The crumbs are now done, cut chicken breast in half (so they aren't too thick to cook). Have three bowls or trays/plates prepared with gf flour, egg yoke and bread crumbs. Then coat chicken in flour, egg and press down in bread crumbs. My friend lightly fried the schitznel in a pan then finished cooking in the oven.

The schitznel was beautiful and no one else (including the 3 men) couldn't tell the difference between these gf schnitzel and ones that they had eaten before!

Recipe of the Day
Beef Stroganoff

I got this recipe from Taste, here is the link for the recipe
 I used chuck steak not rump much cheaper I follwed all steps of recipe but once everything was cooked, I transferred to the slow cooker for 6 hours! Meat was beautiful! I did have to add more water and stock and additional tomato paste, make sure you check it after a few hours and add more water etc as needed.

I also had this with gf corn and rice pasta. I was a bit cautious, but it actually tasted rather nice! Better than other pasta I have tried, just be careful not to over cook it!

Recipe of the Day
Roasted capsicum, garlic and tomato soup

4 red capsicums (peppers for USA readers)
3 cloves garlic
Olive oil
400g can diced tomatoes
1 teaspoon rosemary
1 teaspoon thyme
Salt Pepper
1 Litre of chicken stock (I used powdered stock)

Preheat oven to 200 degrees celsius. De seed capsicums and cut in half, place in a large baking dish. Peal garlic and add to capsicum. Pour some olive oil over the capsicums and roast in oven for about 20 minutes or until skins start to bubble and go crispy (darker looking). Remove from oven and cool for a few minutes, carefully peal skin from capsicums. Roughly cut capsicums and put them into a large saucepan with garlic, add tomato, stock, rosemary and thyme and salt and pepper. Cook on medium to low heat for 30 minutes. Add more salt pepper, rosemary and thyme to your taste.

Remove from heat and puree soup, ensuring all capsicums is chopped up. Serve and eat!!


Recipe of the Day
Stuffed Chicken Breast with handmade chips and vegetables
Serves 2 (double ingredients for 4)

1 large chicken breast (I used 2, 1 small and 1 medium, and there is half left for dinner tomorrow night!)
2 slices gf ham
Dijon mustard
2 pieces of swiss cheese
approx 1/4 cup white wine (I used a traminer riesling, it was what we had in the fridge, any white would work)
1 teaspoon chicken stock powder
Olive oil
3 washed potatoes cut into eighths
Sea Salt
Mixed vegetables (I used frozen vegetables that you steam in microwave for 3minutes, easier than chopping lots of vegetables or throwing away vegetables that have gone rotten)

Preheat oven to 180 degrees celsius. Place cut potatoes into a baking dish lightly coat with olive oil (the less oil the more crispy the chips will be), sprinkle with sea salt and rosemary and place in the oven.

Flatten chicken with the back of a wooden spoon. Coat chicken with mustard add ham and cheese, fold the breast in half and place in a baking dish/tray. Lightly sprinkle rosemary and thyme on chicken breast. Put some oil over chicken and add wine and chicken stock (in liquid and on chicken). Put chicken in the oven for 25 minutes.

Put vegetables in microwave for 3 minutes or as specified.

Plate up chicken, potatoes and vegetables and lightly pour liquid over all.

Recipe of the Day
Lamb in cranberry sauce
This recipe is from, the originally recipe was for lamb shanks but on the advice of my butchers I use Lamb forequarter chops (they are much cheaper and taste just as good)! I have also changed the recipe to cook in the slow cooker
I'm cooking this tonight, so I'll add the picture when its cooked!

Serves 4 adults
1 Tablespoon olive oil
1kg lamb forequarter chops
20g butter
2 tablespoon plain flour
1 1/2 cups chicken stock
1 cup red wine
275g jar whole berry cranberry sauce
1/4 cup fresh rosemary sprigs (I used dried rosemary)
1 tablespoon thyme
Mashed potato to serve

Heat oil in large saucepan over high heat. Cook chops, in two batches, brown on both sides. Remove to plate.

Melt butter in dish until sizzling. Add flour and cook for 1 minute. Remove from heat and slowly add stock, wine and cranberry sauce. Season with salt and pepper and rosemary and thyme and bring to boil.

Put lamb in a slowcooker and add sauce and put on medium heat for 5+ hours.

Serve with mashed potatoes (add cheese or garlic for a twist on traditional mash).


Recipe of the Day
Chinese Marinated Pork Ribs
Serves 4 adults

12 pork ribs
2 tablespoons honey
1/2 cup soy sauce
1/2 cup port (cheaper kind)
1 teaspoon Chinese 5 spice
1/2 teaspoon Cinnamon
1 teaspoon ground chili (optional)
2 cloves finally chopped garlic

Place ribs in a bowl and pour all ingredients into bowl, mix through, ensuring ribs are well coated. Place in the fridge for at least 1 hour (the longer the ribs are in the marinade the better). Cook ribs on a grill for 15 minutes or until cooked through, baste with marinate as you are cooking.

I served ribs with rice and vegetables. I cooked the rice in a rice cooker and added 1 teaspoon of beef stock to the water, gives the rice a bit of flavour. I also cheated for the vegetables and used frozen steamed vegetables, you just place the bag in the microwave for a few minutes and serve. They taste good and its better than throwing away vegetables that have gone rotten in the vegetable crisper!


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