Allergy free chunky or creamy celery soup recipe

Ingredients

• 2 tbsps olive oil
• 1 garlic clove, chopped
• ½ white onion, chopped
• 4 stalks celery, chopped
• 1L hot chicken stock made from a vegetarian chicken Massel ultracube
• Approx. ½ cup lactose free milk
• Pepper, to taste

Method

• Heat the olive oil in a saucepan.
• Saute the garlic, onion and celery over a low heat for five minutes until softened.
• Pour in the chicken stock and simmer for 10-12 minutes.
• Either transfer the soup to a blender and liquidize or leave chunky.
• Just before serving, pour a dash of milk into each bowl and stir through.
• Season to taste with pepper.

Allergy free maple pumpkin hot cross scones recipe

Ingredients

• ½ butternut pumpkin, peeled, boiled and mashed
• ¼ cup maple syrup
• ½ tsp vanilla essence
• 3 cups Orgran self-raising flour
• ⅓ cup Orgran gluten free gluten
• 125g Nuttlex, melted

Cross mixture

• 2 tsps Orgran plain flour
• 2 tsps caster sugar
• 3-4 tbsps water

Glaze mixture (optional)

• 3 tbsps maple syrup
• ½ cup confectioners sugar

Method

• In a large bowl, combine the mashed pumpkin, maple syrup and vanilla essence.
• Stir through the melted Nuttlex.
• Fold through the flour and gluten free gluten.
• Gently mix into dough, using your hands.
• Hand roll handfuls of dough to make the scones.
• Place them on a foiled and greased baking tray.
• In a small bowl, whisk the plain four and sugar with water until smooth.
• Spoon into a zip-lock back and cut off a corner.
• Squeeze out flour mixture to create the crosses.
• Bake in a preheated oven at 210°C for 15-20 minutes or until cooked through (cook time may vary according to how big you rolled the scones).
• To make the glaze, whisk the maple syrup and confectioner’s sugar in a small bowl until combined. Drizzle over the scones. Allow to set then serve.

Allergy free Jamaican sweet potato and coconut pudding recipe

Mine will look different to yours as I used a bundt pan, sprinkled the topping over the cake after baking and put it back in the oven for another 10 minutes to toast the top. Just for fun.

Ingredients

• 1 cup raisins
• 2 tbsps rum
• 1 cup Orgran self-raising flour
• ½ tsp nutmeg
• ½ tsp salt
• 500g large sweet potato, peeled, cooked
• 5 tsps Orgran No Egg whisked with 240ms water until thick
• 400mls coconut milk
• 1 cup light brown sugar
• 2 tbsps lactose free butter or Nuttlex, melted

Topping

• ½ cup shredded coconut
• 2 tbsps brown sugar
• ⅛ tsp cinnamon

Method

• Preheat the oven to 180°C.
• Grease a cake pan with Nuttlex.
• Toss the raisins and rum in a small bowl and then set the bowl aside.
• In a large bowl, whisk together the flour, nutmeg and salt.
• Mash the sweet potato in a separate large bowl.
• Add the No Egg mixture and stir until combined.
• Add the coconut milk, brown sugar and butter or Nuttlex and stir until combined.
• Stir in the flour mixture until evenly combined.
• Stir in the raisins and any remaining rum.
• Spoon the batter in the prepared cake pan and level the top.
• Combine the topping ingredients in a small bowl.
• Sprinkle the topping over the cake.
• Bake the cake for 75 minutes or until cooked through.
• Let the pudding cool in the pan for 10 minutes before removing it.
• Let cool at room temperature for 1 hour, then refrigerate until cold, about 3 hours.

Allergy free honey chai pumpkin pie recipe

Ingredients
Pastry

• 1 cup Orgran all purpose flour
• ½ cup Orgran self-raising flour
• ½ cup cornflour
• ⅓ cup Orgran gluten free gluten
• 125g Nuttlex
• 2 tbsps caster sugar (optional)
• 1 tsp Orgran No Egg whisked with 40mls water until thick
• ¼ cup cold water

Filling

• Pumpkin, cooked (approx. ½ a large pumpkin, 1 medium, 1 ½ small)
• 1 cup honey
• 1 tsp ground ginger
• 1 tsp ground cardamom
• 1 tsp cinnamon
• ¼ tsp ground cloves
• Pinch of black pepper
• 1 star anise, ground
• 1 cup lactose free cow’s milk or goat’s milk or, for a treat, lactose free cream
• 6 tsp Orgran No Egg whisked with 120mls water until frothy and firm

Method

• Peel, seed, and dice pumpkin to fairly uniform sized pieces.
• Bring the pumpkin to boil in a large pot and simmer until cooked through (soft).
• Drain the pumpkin and then replace into large pot.
• Allow pumpkin to cool while you make the pastry.
• Grease your pie dish.
• Combine the pastry flours, gluten free gluten, Nuttlex and ¼ cup sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
• Add the No egg mixture and ¼ cup cold water.
• Combine until the pastry just comes together.
• Roll and press the pastry together until smooth.
• Wrap in plastic wrap.
• Refrigerate for 30 minutes or until firm.
• Place remaining pastry between 2 sheets of cling wrap or baking paper.
• Roll out until large enough to fit the pie dish.
• Peel away one piece of cling wrap, flip the pastry into the pie dish, shape and cut away any excess.
• Set aside to rest.
• Mash or puree the pumpkin until smooth.
• Add the honey and spices, mixing until smooth.
• Slowly and carefully fold the Orgran No Egg mixture into the pumpkin mix until evenly combined. Do not over stir, you want lots of tiny bubbles to remain in the mixture.
• Pour the pumpkin mix into the pastry, level with a spoon if necessary.
• Cook until the top begins to crack: approximately ¾ hour-1 hour at 180°C.

Notes

• The spice level in this pie is moderate so if you like a strong chai, add half again of the ingredients.

Allergy free creamy mixed berry ice cream recipe

Ingredients

• 300-500g berries, fresh or frozen, to taste
• ½ tsp vanilla essence
• 250mls lactose free milk
• ¼-½ cup sugar, to taste (optional)
• 2 tsps guar gum
• 2 tbsps glucose syrup, warmed over hot water
• 500mls lactose free cream, chilled

Method

• Put the berries, vanilla, sugar, guar gum and milk into a food processor and mix for 40-50 seconds until smooth.
• Pour the mixture into a pan and stir in the cream and glucose syrup.
• Open the ice cream machine and pour in mixture.
• Turn on the machine and allow it to stir until the desired consistency is reached.
• Spoon the ice cream from the machine into an air tight container and freeze.
• If you don’t have a machine, blend until smooth and freeze. While freezing whip the mixture every hour to break up any large crystals until the mixture is nearly frozen through. Then leave to freeze completely.

Allergy free brandy, fruit and chocolate Christmas pudding recipe (baked like a cake)

This is a very large heavy pudding cake so if you don't think you'd be able to eat so much halve the ingredients below. Alternatively, use the previous pudding cake recipe for one the size of your average bundt cake.

Ingredients

• 375g sultanas
• 375g raisins, chopped
• 300g currants
• 50g prunes, chopped
• 100g dried figs, chopped
• 50g dried apricots, chopped
• 50g glace cherries, chopped
• 250ml brandy
• 250g Nuttlex or lactose free butter, chopped
• 1 cup firmly packed dark brown sugar
• 1 tbsp orange marmalade
• ½ cup cooked apple
• 2 tsps No Egg, whisked with 60mls water until thick
• 200g dark chocolate, chopped and melted
• 2 cups Orgran plain flour
• 1 cup Orgran self-raising flour
• ¼ cup cocoa powder, extra

Method

• Preheat the oven to 160°C fan forced.
• Grease and line a large cake pan with Nuttlex or olive oil spray and grease proof paper.
• Combine the sultanas, raisins, currants, prunes, figs, apricot and cherries in a large ceramic bowl.
• Pour over the brandy.
• Cover with cling wrap and set the fruit aside overnight, stirring occasionally. If you’re making the pudding in a rush then set it aside for an hour at least.
• Use an electric mixer to beat the Nuttlex or lactose free butter, sugar and marmalade in large bowl until pale and creamy.
• Add the No Egg mixture, beating well to combine.
• Add the apple and beat until blended.
• Add the fruit mixture and stir until just combined.
• Add the melted chocolate, flours and cocoa and stir until combined.
• Spoon the mixture into the bundt pan and use the back of a spoon to smooth the surface.
• Decorate with glace cherries or nuts as desired.
• Cook for 110-120 minutes or until a skewer inserted into the centre of the pudding comes out clean.
• Remove the pudding from the oven and allow it to rest for 10 minutes.
• Set the pudding on a plate.
• While still hot, drizzle extra brandy over the top of the pudding.
• Cover with aluminium foil and allow to cool completely.

Allergy free gingerbread biscuits recipe

Ingredients

• 1¾ cups Orgran plain flour
• ¼ cup Orgran gluten free gluten
• 1 tsp baking powder
• ½ tsp bicarb soda
• ¼ tsp salt
• 1 tsp cinnamon
• ⅛ tsp ground cloves
• 1½ tsps ground ginger
• ⅛ tsp allspice
• 2 tsps Orgran No Egg whisked with 80mls water until thick, or 1 large egg (if possible)
• ½ cup brown sugar
• 2 tbsps molasses
• 2 tbsps maple syrup

Icing

• 1 cup icing sugar
• 1½ - 2 tbsps lactose free milk or water
• 3 drops vanilla essence

Method

• Preheat the oven to 180°C.
• Line two baking trays with grease-proof paper or aluminium foil.
• In a large bowl, combine the flour, baking powder, bicarb soda, salt, cinnamon, cloves, ginger, and allspice.
• In a separate bowl, blend the No Egg mixture or egg, sugar, molasses and maple syrup, beating until creamy.
• Add the dry mixture about bit at a time, beating gently until just blended.
• Using a rubber spatula, continue stirring until the dough comes together and separates cleanly from the inside of the mixing bowl.
• Squeeze and press the dough until firm and smoothly textured and stop immediately once the dough is smooth. Do not knead as there is no real gluten.
• Place the dough on a single sheet or cling wrap.
• Roll out the dough until it is about a ½cm thick, keeping the rolling pin as clean as possible throughout to prevent the dough from sticking (a marble rolling pin is best).
• Once rolled, use cookie cutters to cut the dough into shapes.
• Space the cookies at least 2cms or so apart on the baking trays.
• Bake for 10 minutes.
• Remove the cookies from the oven and allow them cool on the pan for 5 minutes.

Icing

• In a bowl, mix the sugar with the milk or water, adding a bit at a time, until very smooth. Stop adding milk once the desired consistency is achieved (soft enough to pipe).
• Decorate the cookies by piping using icing piping equipment or a plastic bag with a corner snipped off.
• Allow the icing to dry on the cookies before serving.

Allergy free pineapple, passionfruit and coconut pudding recipe

Ingredients

• ⅔ cup Orgran self-raising flour
• ½ cup rice flour
• ⅓ cup caster sugar
• ¼ cup desiccated coconut
• 50g Nuttlex or lactose free butter, melted
• 1 tsp Orgran No Egg whisked with 60mls water until thick
• ⅓ cup lactose free passionfruit yoghurt
• 1 small pineapple, peeled, cored, diced
• ½ cup caster sugar, extra
• 50g Nuttlex or lactose free butter, extra

Method

• Preheat the oven to 180°C.
• Grease a ceramic baking dish with Nuttlex or olive oil.
• In a large bowl, combine the flour, rice flour, caster sugar and coconut.
• Make a well in the centre.
• In another bowl, crush the pineapple pieces, strain and reserve the juice.
• Add the melted Nuttlex or butter, No egg mixture, yoghurt and crushed pineapple to the flour mixture.
• Stir until just smooth.
• Pour the pudding mixture into the baking dish.
• Place it on an oven tray.
• In a small saucepan, gently heat the reserved pineapple juice, extra sugar and Nuttlex or butter until syrup forms and the Nuttlex or butter has melted.
• Spoon the warm syrup over the pudding mixture.
• Bake for 30-35 minutes or until lightly golden and puffed.
• When serving, flip the pudding to be bottom up.

Allergy free Chocolate pumpkin pie recipe

Ingredients
Pastry

• 1 cup Orgran all purpose flour
• ½ cup Orgran self-raising flour
• ½ cup cornflour
• 125g Nuttlex
• 2 tbsps caster sugar (optional)
• 1 tsp Orgran No Egg whisked with 40mls water until thick
• ¼ cup cold water

Filling

• Pumpkin, cooked (approx. ½ a large pumpkin, 1 medium, 1½ small)
• 1 ½ cups brown sugar
• 1 tsp vanilla essence
• 1 tsp cinnamon
• 1 tsp nutmeg
• 100g Lindt 70% dark chocolate, chopped or quality cocoa
• 6 tsp Orgran No Egg whisked with 120mls goat’s or lactose free cow’s milk until frothy and firm

Method

• Peel, seed, and dice pumpkin to fairly uniform sized pieces.
• Bring the pumpkin to boil in a large pot and simmer until cooked through (soft).
• Drain the pumpkin and then replace into large pot.
• Allow pumpkin to cool while you make the pastry.
• Grease the pie dish.
• Combine the pastry flours, Nuttlex and sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
• Add the No egg mixture and ¼ cup cold water.
• Combine until the pastry just comes together.
• Roll and press the pastry together until smooth.
• Wrap in plastic wrap.
• Refrigerate for 30 minutes or until firm.
• Place remaining pastry between 2-4 sheets of cling wrap or baking paper.
• Roll out until large enough to fit the pie dish.
• Peel away the cling wrap from one side, flip the pastry into the pie dish, shape and cut away any excess.
• Set the pastry base aside to rest.
• In a blender, puree the pumpkin until smooth.
• Add the brown sugar, cinnamon, nutmeg and vanilla essence, mixing until smooth.
• Melt the chocolate pieces over a pot of simmering water.
• Stir the chocolate (or cocoa) through the pureed pumpkin mixture.
• Slowly and carefully fold the Orgran No Egg mixture into the pumpkin mix until evenly combined. Do not over stir as you want lots of tiny bubbles to remain in the mixture.
• Pour the chocolate pumpkin mix into the pastry, level with a spoon if necessary.
• Decorate or leave plain (I happen to be able to eat hazelnuts so I scattered some over the top.).
• Cook until the top begins to crack: approximately ¾ hour-1 hour at 180°C.

Allergy free chocolate sour cream cake recipe

Ingredients

• 2 cups Orgran self-raising flour
• ¼ cup cocoa powder
• 110g lactose free butter or Nuttlex
• 1 cup sugar
• 2 tsps Orgran No egg whisked with 160mls water until thick
• 2 tbsp low fat lactose free cow's milk or goat's milk
• 1 tsp vanilla essence
• 250mls lactose free cream
• 2 tsps lemon juice
• Pinch of salt
• 2-3 tbsp icing sugar

Method

• Preheat oven to 180°C. 
• Spray the inside of a cake or loaf pan with olive oil spray.
• In a large bowl, combine the flour and cocoa powder.
• In the separate bowl cream the butter or Nuttlex and the sugar.
• Add the No Egg mixture and beat until combined.
• Stir through the milk and vanilla essence.
• In a small bowl, quickly whisk together the cream, lemon juice  and salt to make sour cream (will not thicken further).
• Stir the butter mixture and sour cream into the flour mixture.
• Pour the cake mix into the cake pan and spread evenly.
• Bake for 45 minutes or until cooked through.
• Allow the cake cool for 15 minutes then invert the pan and remove the cake.
• Let the cake cool completely.
• Place the icing sugar in a sieve, shake the sugar over the cake and serve.

Allergy free rhubarb and apple pudding recipe

Ingredients

• Melted Nuttlex or olive oil spray, to grease
• 500g rhubarb, trimmed, washed, cut into 2.5cm pieces
• 500g granny smith apples, peeled, cored, chopped
• 2 tbsps lemon juice
• ¾ cup caster sugar
• 125g Nuttlex
• ⅔ cup goat’s milk
• 2 tsps Orgran No Egg whisked with 100mls water until thick
• 1 tsp vanilla essence
• 1¼ cups Orgran self-raising flour
• Icing sugar, to dust

Method

• Preheat the oven to 180°C.
• Lightly grease a 2 litre ovenproof baking dish.
• Place the rhubarb, apple, lemon juice and ¼ cup of the sugar in the prepared dish and stir to combine.
• Cover the dish with aluminium foil.
• Bake in the oven for 25 minutes or until tender.
• In a large bowl, beat the Nuttlex and ½ cup of sugar in a large bowl until pale and creamy.
• Add the flour, milk, No Egg mixture and vanilla.
• Beat until all the ingredients are just combined.
• Spoon the mixture over the rhubarb and apple.
• Bake in the oven for 40 minutes or until a skewer inserted in the centre comes out clean.
• Dust the pudding with icing sugar.

Allergy free buttered popcorn recipe

Ingredients

• 2 large tbsps lactose free butter
• 100g (approx.) unpopped popcorn kernels
• 1-2 tsps salt (optional)

Method

• Add half the butter to a wok and turn the heat to medium- high.
• Add the popcorn kernels as the butter begins to melt.
• Place a splatter guard over the top of the wok.
• Before the popcorn starts popping stir the kernels a few times to ensure the butter evenly coats the kernels.
• When the butter bubbles and steams begin rolling the popcorn about the bottom of the pan as much as possible.
• When a third-half the kernels have popped, drop the remaining butter into the wok and continue rolling the popcorn to distribute the melting butter.
• Keep the popcorn, popped and unpopped, in motion until the popping decreases significantly then remove the wok from the heat.
• Pour the popcorn in a bowl and discard any unpopped or burnt kernels.
• Sprinkle over the salt, as desired.

Allergy free red lentil burgers recipe

Ingredients

• 375g red lentils, soaked for 45 minutes and drained
• 3 cups water
• 1 small onion, finely chopped
• 1 carrot, finely grated
• 1 zucchini, finely grated
• 2 cloves garlic, minced
• 1 tomato, finely chopped 
• 6 large tbsps Orgran all purpose flour or rice flour
• Salt and pepper, to taste
• 1 tsp Orgran No Egg
• 1 tsp Dijon mustard, curry powder or ground cumin, to taste
• Rice or corn crumbs, to coat
• Olive oil, for cooking

Method

• Put the soaked lentils in a saucepan with 3 cups water and bring to the boil. 
• Reduce the heat and simmer for 10-12 minutes until soft then drain them well.
• Put the lentils and onion in a food processer and blend until roughly chopped.
• Add all the ingredients except the rice crumbs to a large bowl, mixing until evenly combined.
• If you like lentil burgers with a smooth texture, process all the ingredients except the crumbs and oil until smooth.
• Cover a plate with rice or corn crumbs.
• Form the lentil mixture into patties and coat each with rice or corn crumbs.
• Pan fry in olive oil for 2-3 minutes each side over a medium-high heat or cook on the barbeque.
• If you don’t use all the lentil mixture in one go, you can store it in an airtight container in the refrigerator for 3-4 days, using some at a time.

Allergy free hearty chicken soup recipe

Ingredients
Soup stock base

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2cm fresh ginger, peeled, finely grated
• Tips of 5 sprigs fresh rosemary, finely chopped
• 1 celery stick, chopped
• 8 cups cold water
• ¾ tsp chilli powder, to taste (optional)
• 1 double chicken breast, trimmed

Extras

• 2 potatoes, cubed
• 1 carrot, chopped
• 1 corn, kernels removed
• 1 leek, halved and sliced
• 1-2 cups water (optional)
• 2 tsps allergy free soy sauce replacer

• Salt and pepper, to taste

Method

• Heat the oil in a large saucepan over a medium-low heat.
• Cook the onion, garlic, ginger and rosemary until the onion is soft.
• Add the celery, water and chilli powder, stirring to combine.
• Then carefully drop in the chicken.
• Bring the mixture to the boil.
• Then reduce the heat to low, cover, and simmer the mixture for 1 hour.
• Allow the mixture to cool and remove and discard any unwanted fat from surface.
• Remove the chicken, shred and return it to the pot.
• Bring the stock to the boil over a high heat.
• Reduce the heat to medium.
• Stir in the potato, corn, carrot and leek.
• If there isn’t enough stock to cook the vegetables, add 1-2 cups water.
• Simmer for 10 minutes or until the vegetables are tender.
• Stir in the soy sauce replacer.
• Season to taste with salt and pepper.

Allergy free chicken with garlic stir-fry recipe

Ingredients

• 2 large garlic cloves, minced
• 
¼ cup allergy free soy sauce replacer

• ¼ cup water plus a dash more
• 
¼ cup honey
• 
2 tbsps olive oil, divided

• 1 tbsp corn flour
• 
¼ tsp pepper, to taste

• ¼ tsp chilli flakes, to taste

• 1 double chicken breast, sliced

• ½ cup broccoli florets
• ½ red capsicum, sliced
• 1 carrot, finely sliced
• 1-2 shallots, finely sliced, garnish



Method

• Combine the garlic, soy sauce replacer, water, honey, ½ the oil, corn flour, pepper and chilli in a large bowl.
• Stir the sliced chicken into the marinade and mix to coat.
• Cover the chicken and refrigerate at least 2 hours.
• 
In a wok, heat the remaining oil over a medium-high heat.
• 
Add the chicken and stir-fry until just cooked through.
• Using a slotted spoon, remove the chicken from the wok to a plate.
• Add the broccoli and a dash of water to the wok and stir fry until bright green.
• Add the capsicum and carrot to the wok and stir fry for 2 minutes more.
• Add the reserved marinade and continue to cook, stirring, for about 30 seconds until the marinade has thickened.
• Quickly return the chicken to the wok and stir through.
• Serve immediately with a garnish of shallots.

Allergy free Japanese ginger chicken recipe

Ingredients

• 1 double chicken breast or 1kg chicken thighs, deboned
• 2 tbsps allergy free soy sauce replacer
• 2 tbsps sake or dry sherry
• 2 tbsps honey
• 2cm fresh ginger, peeled and finely grated
• 1 tsp olive oil
• 2 tbsps water
• 1-2 shallots, sliced
• Sesame seeds (optional)

Method

• Cut the chicken up into bite-sized pieces.
• In a large bowl, whisk the soy sauce replacer, sake, honey and ginger together.
• Add the chicken and marinate for at least 30 minutes.
• Heat a wok over a medium heat until hot.
• Add the oil then swirl to coat.
• Fry the chicken in batches of only one layer until the chicken chunks form nice brown crusts.
• When the chicken has browned on one side, flip it over and brown the other side. Transfer the chicken to a plate.
• Once all the chicken is browned, wipe up any extra oil in the wok with a paper towel.
• Add the remaining marinade to the wok along with the water.
• Bring the mixture to a boil over a medium-high heat.
• Return all the chicken to the pan.
• Stir, until the liquid has mostly evaporated and the chicken has a shiny coating of sauce.
• Serve with rice and garnish with shallots and sesame seeds.

Allergy free basic chicken bolognaise recipe

Ingredients

• 2 tbsps olive oil
• 1 large onion, finely chopped
• 1-2 sticks celery, finely chopped or diced
• 2 cloves garlic, minced
• 500g chicken mince
• 3 tomatoes, chopped and pureed
• 4 tbsps tomato paste.
• 2 tbsps white wine
• Dried basil, oregano and/or marjoram, small pinches recommended, to taste
• Salt and pepper, to taste

Method

• In a saucepan over a medium-high heat, cook the onion, celery and garlic in the olive oil until the onion has softened.
• Add the chicken mince and cook until broken up and cooked through.
• Stir through the pureed tomato, tomato paste and white wine.
• Season to taste with herbs and salt and pepper.
• Simmer on medium for 10 minutes or until reduced and thick.
• Serve on Orgran spaghetti or noodles with some grated lactose free cheese, if desired.

Allergy free chicken nachos recipe

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, minced
• 2 tsps ground coriander seeds
• 1 tsp ground cumin seeds
• 2 tsps smoked paprika
• ½ tsp chilli powder (optional)
• 500g chicken mince
• 400g diced tomatoes
• 420g refried beans
• 1 red capsicum, finely chopped (optional)
• ½ cup chicken stock made from a Massel vegetarian chicken ultracube
• 200g corn chips

Suggested toppings

• Grated lactose free cheese (optional)
• 1-2 avocados
• ½-1 tbsp fresh lemon juice
• Salt and pepper, to taste
• ½ cup tomato salsa

Method

• Preheat the oven to 200°C.
• Heat the oil in a frying pan over a medium heat.
• Add the onion and garlic and cook, stirring, until the onion is soft.
• Add the coriander, cumin, paprika and chilli and cook, stirring, until aromatic.
• Increase the heat to high and add the mince.
• Cook, stirring, to break up the mince, until the mince is cooked through.
• Add the tomatoes, refried beans, capsicum and stock.
• Simmer, uncovered, for 10-15 minutes or until the mixture thickens.
• Arrange corn chips and nachos mince on ovenproof plates.
• Sprinkle over some cheese, as much as desired, and bake until the cheese melts.
• If not including cheese, bake for up to 10 minutes so the chips are hot and crisp.
• Meanwhile, use a fork to mash the avocados and lemon juice together.
• Season to taste with salt and pepper.
• Top the nachos with avocado and tomato salsa.

Allergy free Malaysian spicy honey chicken recipe

Ingredients

• 2-3 potatoes, peeled and diced
• 1 double chicken breast, cut into large chunks

• 1 tsp turmeric
• 1-2 tsps curry powder 
• ¾ tsp salt

• 5 tsps water

• Up to 1 cup live oil for frying
• 3 cloves garlic, minced
• 
2½ cms fresh ginger, finely grated

• ½ tsp curry powder

• 1 tsp chilli paste
• 
3 tbsps tomato sauce or paste

• 1¼ tbsps honey
• 
4-5 tbsps water

• 3 tbsps lime juice (optional)

• 1 large onion, sliced into rings

Method

• Pre-cook the potatoes until almost tender then drain and reserve them, keeping them hot.
• Combine the turmeric, curry powder and salt with the water to mix into thick slurry.
• Evenly coat the chicken pieces with the spice. 
• Over a medium to high heat, fry the chicken pieces in a wok until cooked through and golden brown.
• Remove the chicken and allow it to rest on a plate.
• Discard all but 2-3 tablespoons of oil from the wok or pan.
• Sauté the garlic and ginger in the remaining oil until fragrant.
• Stir through the tomato sauce, chilli paste, curry powder and honey.
• Add the water to loosen up the mixture.
• Season to taste with salt.
• Return the chicken and stir so that the chicken is well coated with the sauce.
• Add the onion rings and reserved potatoes.
• Let the sauce simmer for about 5-10 minutes or until the onion rings soften and the chicken pieces have absorbed some of the sauce.
• Stir through the lime juice.

Allergy free creamy Indian chicken tikka masala recipe

Ingredients

• 4 chicken breasts, cubed
• 3cm piece fresh root ginger, peeled and chopped
• 2 cloves garlic, chopped
• 3 tbsps lime juice
• 1-2 tsp chilli powder
• 1 tbsp ground coriander seeds
• 1 tsp fenugreek seeds
• 1 tbsp garam masala
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tbsp tomato paste
• 1 tbsp olive oil
• 2 tbsp olive oil
• 1 onion, chopped
• 1 tsp turmeric
• 250ml lactose free cream
• 2 cups tomatoes, finely chopped
• 2-3 potatoes, chopped
• 2 tbsps lemon juice

Method

• Put the chicken, ginger, garlic, chilli powder, coriander, lime juice, ground coriander seeds, ground fenugreek seeds, garam masala, smoked paprika, salt, tomato paste and olive oil in a large bowl.
• Stir until the chicken is covered with marinade and set aside.
• Heat a large shallow pan or wok over a medium-high heat.
• Pour in the chicken and marinade.
• Fry for about 6-8 minutes, stirring occasionally to prevent burning.
• Meanwhile, heat the olive oil in a separate pan over a medium-high heat.
• Fry the onion for 3-4 minutes until just soft.
• Add the turmeric and stir-fry for 1 minute.
• Turn the heat to low, pour in the cream and simmer for 2-3 minutes.
• Add the onion mixture to the chicken mixture and stir to combine.
• Stir through the tomatoes and potatoes.
• Reduce the heat to low.
• Simmer, covered, for 10-15 minutes or until the potato is tender.
• Season to taste and stir in the lemon juice.