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  • Tuna Stuffed Tomatoes – “Pomidoro col Tonno” an Italian Christmas Spectacular to add to your antipasto platter for special occasions

    • 4 large firm tomatoes
    • 2 hard boiled eggs
    • 1 can tuna
    • 2 teas capers
    • 1 teas parsley chopped finely
    • 4 stuffed olives
    • pepper to taste
    • 3-4 tablespoons mayonnaise
    1. Cut each tomato in half and scoop out the seeds, turn upside down to drain
    2. Finely chop eggs and add drained and flaked tuna, capers, parsley, mayonnaise and pepper
    3. At this stage you can add a squeeze of lemon it you wish
    4. Gently mix all ingredients until well combined then pile this into the tomato cases
    5. Gently garnish with a stuffed olive

  • Stuffed Green Peppers full of flavour – another Italian speciality. Simple with a power punch!

    • 4 green peppers of even size
    • 1/2 cup olive oil
    • 1 small onion peeled and finely chopped
    • 3/4 cup bacon diced
    • 2 cups cooked rice
    • salt and pepper to taste
    • 1 can peeled Italian tomatoes
    1. Cut a small slice at stalk end of peppers and remove seeds and pith
    2. Blanch peppers in boiling water for 5 minutes and then drain well
    3. Place 2 tabs of oil in medium fry pan, heat and add onion and fry until transparent
    4. Add bacon and fry for a few minutes
    5. Add can of tomatoes, salt and pepper and simmer all for 3-4 minutes
    6. Add rice and stir until all of the liquid is absorbed
    7. Salt and Pepper to taste
    8. Place peppers in deep casserole dish and fill each with the rice mixture
    9. Pour remaining oil over the peppers
    10. Cover and cook in moderate oven for approx 40 minutes

  • Crispy Vegetable Fritters – a display of beautiful colors and flavors with added crunch.

    2 cups Zucchini grated

    1 large Carrot grated

    1 small Onion finely chopped

    2 cloves Garlic crushed

    1/2 cup Parmesan grated

    1/2 cup Plain Flour

    1 large Egg beaten

    1/3 cup Parsley chopped

    1/4 cup Dill Chopped

    Salt and Pepper to taste

    Oil to fry

    INSTRUCTIONS:

    1. Combine all ingredients together in large bowl and mix well
    2. Heat oil in fry pan
    3. Place spoonsfull of mixture into hot oil and cook until golden
    4. Place on paper to drain

  • Run out of SR Flour ? Make your own from PL Flour

    1 cup Plain flour

    1 teaspoon Baking Powder

    1/4 Teas Salt

    Mix all together thoroughly and you have SR Flour

  • Mince Beef Pasta – creamy, full of flavor and texture.

    1 1/2 tabs Olive Oil

    2 teas crushed Garlic

    1 onion chopped

    1 teas Dried Chilli

    500gm Beef mince

    2 teas Italian Herbs

    2 tabs Tomato Paste

    1 400gm can crushed Tomatoes

    1/2 teas Paprika

    1 tab Raw Sugar

    1 1/2 teas Salt

    1/2 teas Pepper

    1 lt Chicken Stock (I made mine from cubes)

    350gm Pasta, Penne, Elbow, Twists

    fresh herbs to sprinkle

    3/4 cup Cream

    1. Heat oil in heavy pan. Cook Garlic, Onion and Chilli.
    2. Add Mince,and cook until all is brown. Add Herbs, Tomato Paste and Sugar.
    3. Add Crushed Tomatoes, Stock, Salt, Pepper and Paprika.
    4. Add the pasta. Bring to boil and simmer until pasta is almost cooked.
    5. Finally add the cream and cook for a further 1-2 minutes.
    6. Sprinkle with fresh herbs to serve.

  • GF Potato Pizza, for pizza lovers, a special, gluten free, flavorsome meal that can be made at any time from your kitchen

    1kg Potatoes (I have used white and also a mix of sweet and white) cut into small cubes

    3 tabs Olive Oil

    2 Eggs beaten

    50gm Parmesan grated

    4 tab Tomato paste/sauce for base

    Small Tomatoes for topping

    Mozzarella grated for topping

    Thyme for topping and garnish

    All extras to make pizza to your liking

    1. Preheat oven to 200 deg
    2. Cook potatoes in salted water until tender. Drain and return to saucepan to cool.
    3. In bowl, mix eggs and parmesan together. Pour over potatoes.
    4. Spread potatoes over a greased piece of parchment paper
    5. Cook in hot oven until crisy
    1. Place pizza topping on top, tomato, cheese, meats, capsicum, sundried tomatoes,and mozzarella.

    Bake as per pizza.

  • Fajita Vegetables – versatile and simple to make

    • Olive oil for frying 1/4 cup
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Onion Powder
    • 1/2 Teaspoon Cumin
    • 1/2 teaspoon Chilli Powder
    • 1 teaspoon Salt
    • 1/2 tablespoon Paprika

    A mixture of vegetables

    • Bell Peppers in strips
    • Onions, Mushrooms in medium size pieces
    • 3 cups Broccoli Florets

    WHAT TO DO

    • Combine ALL of the seasonings in a jug and allow to set while chopping vegetables
    • Heat oven to 450F / 230C
    • Place chopped vegetables place in bowl
    • Pour seasoned oil over vegetables
    • Spread vegetables on piece of baking paper
    • Roast for approx 20 mins until veges are soft and slightly browned

    NOTE

    Theses vegetables can be served as a meal on their own, over some cooked rice, or with your Mexican taco or tortilla

  • Banoffee Pies , deliciously indulgent layers

    • Gluten free Chocolate biscuits roughly broken up
    • 1 can of Nestle Caramel
    • Bananas
    • Extra thick Double Cream
    • Chocolate to grate on top

    HOW TO PUT THIS TOGETHER:

    1. Place some crushed chocolate biscuits in bottom of taller glasses
    2. Next place some caramel on top
    3. Next is some banana
    4. Next some cream
    5. Finally some shaved chocolate.

    NOTE: This recipe also came from the Hamlyn All Colour Cookbook 200 Gluten Free Recipes.

    So easy to put together and lovely to top off a beautiful meal.

  • Thai coconut Chicken – easy and super flavoursome.

    • 500ml Gluten Free chicken stock
    • 4 Chicken breasts cubed
    • 1 tab Peanut Oil
    • 400ml Coconut Milk
    • Fresh Coriander for garnish
    • Salt and Pepper for seasoning
    • 1 pkts cooked Rice Ribbon Noodles

    FOR THE SAUCE:

    • 1 green chilli deseeded and chopped to fit in blender
    • 1 small onion chopped to fit into blender
    • 3 teas crushed garlic
    • 50gm coriander
    • 2 teas fish sauce
    • 1/4 teas ground tumeric / 3-4 inches fresh
    • 1 stalk lemon grass or some from tube
    • 1 lime juiced and grated for rind
    • 2 teas caster sugar
    • 15gm fresh ginger

    WHAT TO DO

    1. Make sauce first by blending All paste ingredients to a paste. Set aside.
    2. Place stock and paste into large saucepan, boil. Cook uncovered bout 15-20 mins, allowing most of the liquid to evaporate.
    3. Season the chicken and fry gently in batches in a frypan
    4. Add the fried chicken to the sauce mixture. Add coconut milk and cook for approx 20 mins or until the chicken is very tender.
    5. Serve on top of cooked noodles with a sprinkle of coriander

    NOTES: I found this recipe in Hamlyn All Colour Cookbook 200 Gluten Free Recipes.

  • Minced Meat Flavour tricks

    When adding bread crumbs to your minced meat for a dish.

    Place the breadcrumbs in a large dish and grate onion over the top of the crumbs. This allows for the juices from the onion to be absorbed by the breadcrumbs adding the maximum flavour.

MyMumSaid

At MyMumSaid, I am passionate about cooking and craft, sharing a collection of tried‑and‑true recipes inspired by my own creations and our family’s cherished kitchen traditions.

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