A quick and easy schnitzel to make that’s gluten-free. I use gluten-free rice crumbs (Orgran brand). Alternately you can make you own gluten-free crumbs by laying slices of GF bread on an oven tray and baking in a slow oven until golden. Then process to a fine crumb using a food processor or placing the bread in a large zip-lock bag and use your rolling-pin. You can omit the cheese if you cant have dairy or use egg replacers if you cant eat eggs. Add some extra pepper or spices of your choice if you like hot or spicey flavours. If leaving out the cheese- you might like to add salt, pepper and other seasonings of your choice- may taste a little bland otherwise
My adaptation of Huey’s Italian version of the classic “hot” dog. Huey (Iain Hewitson) is a larger than life Melbourne restaurateur and chef who also features on his own extremely popular TV show. I have posted several of his recipes on Zaar.
A quick to prepare Asian-influenced salad which could be served as a main course or a side dish, from ‘tossed: 200 fast, fresh and fabulous salads’. If any of your mushrooms are particularly large, quarter them or chop them to an appropriate size. Ideal for making on a busy week-night with a takeaway – or take out – roasted chicken. BTW, 7 oz = 200g; 14 oz = 400g. The lime and soy dressing could be made in advance.
A simple, quick to make, low-fat and delicious anytime mushroom lovers’ snack that I have adapted from a recipe I found in the November 2005 issue of the Australian magazine ‘Table: easy family food for every day of the week’. I am posting it for the 2005 Zaar World Tour.
A tasty chicken dish with easy-to-prepare salad greens, cherry tomatoes and red capsicums (or red bell peppers). Rocket, mesculun or baby spinach leaves are ideal greens. I always opt for baby spinach leaves. This recipe is from The Australian Women’s Weekly’s ‘fresh food fast: delicious no-fuss healthy recipes’.
