Asparagus and Pea Frittata – GF, Vegan


Asparagus and Pea Frittata – GF, Vegan
I love my frittatas. They are so easy to make. You can pretty much throw any vegetable combination together, add some eggs and yummy feta cheese and let it cook on the lowest setting and low and behold its ready in no time! Serve with a side order of salad and you get an extremely healthy and nutritious meal. Fast and easy to make. Will little cleaning up afterwards. Great for when you just don’t have enough time to cook after a hard day’s work.

  • 2 Leeks – thoroughly cleaned and finely sliced
  • 2 Garlic gloves – finely chopped
  • 15 small thin Asparagus spears – ends chopped off
  • Small Broccoli – chopped into bit size pieces
  • 85g Peas
  • 20 Olives
  • 20-30 Mint leaves – roughly chopped
  • 20-30 Basil leaves – roughly chopped
  • Bunch of Spinach – roughly chopped
  • Bunch of Rocket – roughly chopped
  • 200g Feta Cheese – crumbled
  • 8 med Organic Eggs – beaten and seasoned well with Sea Salt and Cracked Black Pepper

  1. In a deep frying pan add the leeks and garlic with some filtered water and on med/low heat cook until soft and translucent.
  2. Approx. 10min – make sure you do not burn the leeks and garlic.
  3. Meanwhile, steam the broccoli and asparagus until al Dante.
  4. Add the broccoli to the Leeks and stir to combine then spread out evenly in the pan.
  5. Add the Asparagus spears in a clock – hand pattern.
  6. Then add the peas, olives, feta.
  7. Then add the herbs and leaves spreading out evenly.
  8. Pour over the beaten eggs then cover and on the lowest setting allow to cook for approx. 20-30min or until the egg has risen and is cooked.
  9. Make sure you don’t overcook the egg. Once the egg raises and there is very little liquid. Remove from the heat and allow to sit for approx. 5 minutes as the egg will still cook.
  10. Serve with a light salad.
  11. Enjoy!

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‘BABY FRIENDLY’ Chicken, Mushroom & Spinach Sauce – GF, Diary Free


‘BABY FRIENDLY’ Chicken, Mushroom & Spinach Sauce – GF, Diary Free
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What a yummy sauce! Its tastes more like a cabonara sauce but without the bacon. I use this over alphabet pasta, rice, quinoa, millet etc. My little boy devoured this…
Recipe type: Poultry
Serves: 15

  • 1 Tbs Extra Virgin Olive Oil
  • 1 Spanish Onion – sliced and diced
  • 2 Garlic cloves – sliced and diced
  • 4-5 Chestnut mushrooms, washed and thinly sliced
  • 2 Organic Chicken breasts – washed and finely chopped
  • 1 large Tbs Brown Rice Flour
  • 500ml non diary milk
  • ½ tsp fresh Thyme – finely chopped
  • a bunch of fresh Chives – finely chopped
  • 100g Cheddar – grated
  • A very large handful of baby Spinach leaves – chopped
  • 1 tsp Sea Salt
  • ¼tsp Ground White Pepper

  1. In a saucepan slightly heat the oil, add the onions and garlic and cook on med heat until soft and translucent. Make sure you dont burn them.
  2. Make a hole in the middle and add the chicken and cook for a further 5 minutes, stirring constantly
  3. Add the mushrooms and cook for a further 2 min
  4. Add the flour and with a wooden spoon combine well, constantly stirring – 2 minutes
  5. Gradually add the milk and continue stirring until the milk thickens
  6. Add the Spinach, thyme and season – stir until spinach has wilted
  7. Turn off the heat and stir in the cheese
  8. Serve over pasta, rice, quinoa, couscous, millet etc
  9. Delicious!!


Broccoli, Olive and Feta Frittata – GF


Broccoli, Olive and Feta Frittata – GF
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I made this lovely frittata found in – (i made it more like an omelet) in Rena Patten’s ‘Superfoods’ Cookbook. She bakes it at the end, and i do it all on the hob. The end result was light, healthy and delicious.
Recipe type: Breakfast, Poultry
Serves: 4

  • 1 small Broccoli – cut into bite size pieces
  • 1 lrg Leek – finely sliced
  • 2 Garlic – finely chopped
  • 1 Tbs Extra Virgin Olive Oil
  • 8 eggs – beaten
  • 20 Olives
  • 150g Feta cheese – crumbled
  • Sea Salt
  • Cracked Pepper
  • 5 Tbs Chives – finely chopped

  1. Steam the broccoli until there is a small bite to them
  2. Meanwhile in a large frying pan, sauté the garlic and leek until soft and translucent on med heat for approx. 10-15min stirring occasionally.
  3. Spread the broccoli over the pan, then crumble the feta over the top and the olives
  4. Season the eggs and whisk
  5. Pour the whisked eggs over the mixture
  6. Cover and on the lowest heat cook for approx. 30min or until eggs are cooked right through
  7. Serve with salad.

This post has been submitted to ‘GF & DIY Tuesday 10-14-2014′ @ Allergy Free Alaska and to ‘Fat Tuesday: October 14, 2014′ at Real Food Forager and to ‘Allergy Free Wednesday’ @ and to ‘Gluten Free Wednesday’s’ @ and to ‘Gluten Free Fridays – #113′ @ Vegetarian Mamma

My Mums Chicken Livers sauted in a Rich Tomato Sauce on Rice – GF


My Mums Chicken Livers sauted in a Rich Tomato Sauce on Rice – GF- GF
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This dish is completely out of the norm for me. I never eat livers. Well not since I was 10! But my mum came to stay with me for two months, and one of the nostalgic dishes of young was this one. I was hesitant at first to agree to have her make this. But I relented…. needless to say; it was as delicious as I remembered it to be. I can’t see myself actually making this though…. Just looking at the livers raw then cooked was quite nauseous.
Recipe type: Poultry, Pasta & Grains
Cuisine: Greek
Serves: 4

  • 380g – approx – Chicken livers – washed thoroughly
  • 500g of my ‘Tomato Sauce’ found under ‘Condiments’
  • 30g Butter
  • 50ml Filtered Water
  • 2 hot chillies – deseeded and chopped in half
  • 1 Bay leaf
  • 2 Cloves
  • Cracked Pepper
  • Sea Salt
  • 2 Cups long grain Rice – thoroughly washed

  1. Place approx 5cm high of filtered water into a med saucepan
  2. Add some salt and bring to simmering point with lid on
  3. Add the livers then bring to boil, then turn down to simmering point and cook for approx 5 min
  4. Strain and wash under cold water
  5. Place in a bowl, allow to cool, cover and place in refrigerator for at least 1 hour or overnight
  6. Once the livers are cold, cut into small pieces
  7. Meanwhile in a med saucepan add my ‘Tomato Sauce’ and bring to boiling point
  8. Add the chopped Livers, and the rest of the ingredients
  9. Bring to boiling point then simmer for approx 10-15min
  10. Turn heat off and put aside with lid on
  11. Meanwhile make the rice by bringing a large saucepan of water to boiling point
  12. Add the rice and boil until al Dante
  13. Strain the rice, put back into the saucepan
  14. Place a clean tea towel over the saucepan, place lid on top and allow to sit for approx 5-10min
  15. Place some rice in a coffee cup and turn it over onto a serving plate
  16. Spoon some of the chicken liver and sauce over the rice
  17. Serve
  18. Delicious!

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This recipe has been submitted to ‘Allergy-Free Wednesday Week 102: January 29, 2014′ @ The Tasty Alternative and to ‘#glutenfreefridays #76′ @ Vegetarian Mamma and to ‘Pennywise Platter Thursday 1/30′ @ and to ‘Fat Tuesday: February 4, 2014′ @

Blue Cheese, Chicken, Vegetable & Pasta Egg Bake (Frittata)


Blue Cheese, Chicken, Vegetable & Pasta Egg Bake (Frittata)
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I haven’t made an egg bake in years, but have been meaning to for such a long time. The idea has been sitting with me for ages, so I decided to bite the bullet and go for it. I had my sister in law stay with us, so i decided to do something different from my typical experimentive salads. Needless to say, i didn’t realise it would take over an hour in the oven….. I really wasn’t sure how it would turn out, and started to question myself…. why did i choose to make something i haven’t made in years on this night of all nights? But to my amazement…. and to everyone else’s I might add…… this turned out really nice. Infact so nice that my fussy sister in law had seconds! Which is a first! Would I make it again? Yes i would. But I’d change the vegetables and cheese purely for variation.
Recipe type: Pasta, Poultry & Breakfast
Serves: 8

  • 2 Organic Chicken Breasts
  • Extra Virgin Olive Oil
  • 1 green and 1 red Pepper (capsicum) – cut into bite size pieces
  • 1 sm red Onion – Sliced thinly
  • 20 Cherry Tomatoes
  • 15 Sundried tomatoes – washed to remove most of the oil and sliced and diced
  • 6 Spring Onions – thinly sliced
  • 4 Garlic Cloves – sliced and diced
  • 35g Basil – leaves only – cut thinly
  • 200g Spiral or Penne Pasta
  • 16 Organic med Eggs
  • 150g Blue Cheese
  • 2 heaped Tbs Greek Yogurt
  • ½ tsp Harissa
  • 1 tsp Dried Oregano
  • Cracked Pepper
  • Rock Salt

  1. Wash the Chicken breast, cut any excess white fat
  2. Pre-heat a frying pan on the lowest heat for approx 5 minutes
  3. Spray some Extra Virgin Olive oil on the chicken
  4. and cook on the lowest heat, approx 3-5 min each side or until breast turns white half way thru, then turn and cook again for 3-5 minutes
  5. Remove, allow to cool, then cut into small bite size pieces – put aside
  6. Meanwhile bring a saucepan of salted water to boil, add the pasta and cook until al Dante
  7. Pre heat the oven to 200 degrees Celsius – fan forced oven
  8. Line a spring form pan with baking paper (parchment paper) – put aside
  9. Place a large empty baking dish in the centre of the oven – this baking dish must preheat with the oven.
  10. This baking dish must also be big enough to fit the spring form pan inside it
  11. Break all the eggs into a large bowl, and whisk
  12. Add the Yogurt, Harissa, Oregano and season, whisk again
  13. In a very large bowl, add all the vegetables, chicken, spring onions, basil and pasta
  14. Using a large spoon, stir to combine
  15. Pour over the egg mixture and stir
  16. Taste and season again
  17. Crumble the blue cheese into the mixture and fold
  18. Pour the whole mixture into the lined spring form pan
  19. Cut any baking paper that is sticking out too much
  20. Place the spring form pan into the baking dish which is in the oven and bake for ½ an hour then cover with foil and bake for a further 45 minutes or until egg is fluffy and the center feels firm and springy.
  21. The surface of the frittata should also be golden brown in colour.
  22. Allow to cool for approx 10-15 minutes before cutting
  23. Serve with a light leaf salad.
  24. Enjoy!

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This post was submitted to ‘#glutenfreefridays #72′ @ Vegetarian Mamma and to ‘Fat Tuesday: January 7, 2013′ @ and to ‘Allergy Free Wednesdays Week 99: January 8, 2014 ‘ @

Mums Homemade Greek Stuffed Chicken – GF – Great meal for Christmas!!!


Mums Homemade Greek Stuffed Chicken – GF
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This is a dish my mum made when she came to visit. It was a dish she made whilst i was growing up and i loved the stuffing she used to make for the chicken. She made it for me here in the UK and i couldn’t believe what was in the stuffing! Who would have thought I’d be eating Chicken livers! I suppose nothing beats childhood memories of the foods you used to love. This really is a delicious stuffing, even if I’ve never eaten chicken livers or any livers since…. until now.
Recipe type: Poultry
Cuisine: Greek
Serves: 4

  • 1 Large Organic Chicken
  • 400g Chicken Livers
  • 6 Garlic cloves – roughly chopped into 3-5mm long pieces
  • 1 sm bunch of flat leaf parsley – finely chopped
  • 270g pureed tomatoes
  • 250g filtered water
  • 1 cup Basmati Aromatic Rice – washed
  • 1 Spanish Onion – sliced and diced
  • Handful of Pine nuts
  • 1 Butternut Squash
  • 5 Lrge Potatoes
  • 1 tsp Sea Salt
  • ⅛ tsp White Pepper
  • ⅛ tsp Chilli flakes
  • Fresh lemon juice – approx 3- 4 lemons
  • Olive oil
  • Oregano

  1. Bring a saucepan ½ filled with salted filtered water to boil
  2. Add the chicken livers and cook for approx 5min
  3. Strain livers, place in a bowl, cover with cling film and allow to cool
  4. Once cooled, place in the refrigerator to cool completely (you don’t have to cool completely if you don’t have time)
  5. Once the livers have cooled down to the point you can handle them, chop them into very small pieces. Put aside
  6. Meanwhile clean the chicken and season the inside and outside
  7. Peel the potatoes and squash and cut to size – into wedges
  8. In a frying pan, cook the onions and garlic in 1 tsp of Olive oil and some filtered water
  9. Add the chopped livers and cook for a further 2-5 min, stirring constantly
  10. Add the rice, pureed tomatoes and 250ml of filtered water
  11. Bring to boil then simmer for 5min
  12. Add salt and pepper and chilli
  13. Continue to cook until rice is half done
  14. Add the parsley and pine nuts
  15. Turn off the heat and place a clean tea towel over the saucepan with the lid on top
  16. This allows the rice to absorb the liquid
  17. Pre-heat the oven to 180 degrees Celsius – I have a fan forced oven
  18. Stuff the chicken with this stuffing then use toothpicks to close the chicken. You can sew the chicken shut if you like
  19. Season the outside of the chicken with salt, pepper and chilli flakes
  20. Spray Olive oil all over and sprinkle Oregano all over the chicken
  21. Mix all three ingredients of the ‘baste’ in a small bowl and pour some all over the chicken
  22. Place the stuffed chicken in the centre of a large baking dish
  23. Place some of the potatoes and squash around the chicken, any leftover veg place in an additional baking dish
  24. Season all the veg
  25. Pour baste mixture all over the veg
  26. Place foil over the chicken but not the baking dish with the veg
  27. Bake for 45 minutes covered
  28. Remove foil and bake a further 30min uncovered

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This post has been submitted to ‘#glutenfreefridays #70′ @ vegetarian mamma

Honey Roast Chicken with Chestnuts – GF


Honey Roast Chicken with Chestnuts – GF
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I got the idea to mix chestnuts with chicken from Claudia Roden’s ‘A taste of Morocco, Turkey & Lebanon. Her recipe boils the chicken and all the ingredients. I’ve altered it extensively, but used her ideas re ingredients, adding some of mine as well. The honey and spices gives the chicken a really lovely after taste. Its not sweet, but you do taste the honey and its delicious with the chicken.
Recipe type: Poultry
Serves: 6

  • 1 Organic Chicken – cut into 8 pieces
  • 2 Large Spanish Onions – Sliced thinly
  • ½ whole garlic globe – thinly sliced and diced – or approx 8
  • 2 tsp ground Ginger
  • 2 tsp ground Cinnamon
  • 2 pinches of saffron threads
  • Dried Oregano
  • Rock Salt
  • Cracked Pepper
  • Extra Virgin Olive oil
  • 2 Tbs clear Honey
  • 200-250g vacume packed Chestnuts

  1. Place all the chicken pieces in a large mixing bowl
  2. Sprinkle over all the ingredients except for the onions and Chestnuts
  3. Allow to marinate for at least 3 hours or overnight is preferred
  4. Preheat the oven to 200degrees Celsius
  5. Place on a flat non stick baking tray and bake for 20min
  6. Meanwhile, in a frying pan, add 1 Tbs Extra Virgin Olive Oil and some filtered water. Add the onions and fry on high heat until brown. Constantly stirring.
  7. Put aside
  8. Remove Chicken and turn over all the pieces
  9. Place the onions over each piece of chicken and throw all the chestnuts in the tray
  10. Bake for a further 10minutes
  11. Remove and allow to sit for approx 5-10 minutes before serving to allow juices to seep thru and settle
  12. Serve with any of my delicious veggie dishes especially the ones that have Quinoa or rice in them. Found under ‘Vegetables’.
  13. Delicious!!

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This post has been submitted to ‘Fat Tuesday: November 26, 2012′ @ and to ‘Allergy Free Wednesdays Week 95: November 27, 2013′ @ and to ‘Slightly Indulgent Tuesday; 11/26/13 ‘ @

Roast Chicken with Saffron, Hazelnuts & Honey – GF


Roast Chicken with Saffron, Hazelnuts & Honey – GF
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This recipe was taken from Ottolenghi’s ‘The Cookbook’. It was originally inspired by Claudia Roden’s classic Book ‘Tamarind and Saffron’. It is really easy to make and well worth it. Serve it with couscous or rice.
Recipe type: Poultry
Cuisine: Middle Eastern
Serves: 4

  • 1 lrge Organic Chicken – cut into quarters i.e breast, wing leg and thigh
  • 2 Spanish onions – sliced and diced
  • 4 Tbs Olive Oil
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • A generous pinch of saffron strands
  • Juice of 1 Lemon
  • 4 Tbs cold water
  • 2 tsp coarse sea or rock salt
  • 1 tsp cracked pepper
  • 100g unskinned hazelnuts
  • 70g honey
  • 2 Tbs Rosewater
  • 4 Spring onions – chopped

  1. In a large marinating bowl, combine the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, water, lemon juice and salt and pepper.
  2. Leave to marinate overnight in the fridge or at least 1 hour
  3. Preheat the oven to 190degrees Celsius
  4. Roast the hazelnuts for approx 10min or until lightly browned
  5. Rub off the outer shell, and pulse in a food processor to roughly chop
  6. Place the chicken pieces with all the marinade into a non stick roasting tin and bake for approx 30min
  7. Meanwhile combine the honey, rosewater and nuts to make a paste
  8. Remove chicken from the oven and rub generous amounts on each piece of chicken then cook for a further 5 minutes
  9. Garnish with Spring onions
  10. Devine!!

This post has been submitted to ‘glutenfreefridays #64′ @ and to ‘Fat Tuesday: November 5, 2013′ @ and to ‘Allergy Free Wednesday #90′ @


Baked Chicken, Butternut Squash and Mushroom Risotto – GF


Baked Chicken, Butternut Squash and Mushroom Risotto – GF
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I didn’t have time to make a proper risotto, so I thought I’d bake one. Turned out really nice. You could easily change the ingredient combinations to suit you. e.g. red peppers and tomatoes and if you want a protein version, add chorizo. OR you can do a caramelized onion and chicken OR even pea, broad beans and asparagus. The combination is endless.
Recipe type: Grains, Poultry
Serves: 6

  • 1 med to lrge Spanish Onion – sliced and diced
  • 1 large celery stalk – sliced thinly
  • 1 Tbs Extra Virgin Olive Oil
  • 2 lrge garlic cloves – finely diced
  • 450g Organic Chicken Breasts, cut into bite size pieces – approx. 2cm cubes
  • 500g Butternut Squash – peeled and cut into 1.5cm cubes
  • 1 punnet Chestnut mushrooms – cleaned and sliced thinly
  • 4 Spring Onions – sliced thinly
  • ½ tsp. Thyme (fresh or dry)
  • ½ tsp. Rosemary chopped (fresh or dry)
  • 300g Arborio rice – or any other type of risotto rice e.g. Carnaroli, Vialone Nano
  • 4 Tbs White Wine
  • 1litre Vegetable or Chicken Stock
  • 5 Tbs grated Parmesan
  • 2 Tbs non diary Butter
  • Cracked Pepper
  • Rock Salt

  1. Pre heat the oven to 180 degrees Celsius – fan forced oven
  2. In a large saucepan, cook the onion and celery in olive oil adding any extra filtered water when necessary, cook for approx. 4 min on med heat
  3. Add the garlic, butternut squash and mushrooms, cook for a further 2 minutes
  4. Add the chicken and cook for a further 3 min
  5. Add the herbs and rice, cook for 1 minutes stirring often
  6. Add the wine and cook for approx. 2 minutes
  7. Add the stock which should be at boiling point
  8. Bring the whole mixture to boil
  9. Transfer contents to a large oven proof baking dish – use a ladle
  10. Sprinkle the spring onions over the top and using a large spoon, gently fold in
  11. Cover baking dish with foil and bake for 45min
  12. Remove, add the butter and parmesan, stir, taste and season
  13. Replace uncovered back into the oven for 15min
  14. Serve with parmesan shavings
  15. Enjoy!
  16. Remove and allow to cool before serving


This post has been submitted to ‘#glutenfreefridays #62′ @ Vegetarian Mamma and to  ‘Fat Tuesday: October 29, 2013′ @

Chicken Stock – GF

Chicken Stock – GF
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Normally I only make vegetable stock, but when I have left over chicken carcases from roasts, I like to use them to make stock.
Recipe type: Poultry, Techniques, Soups
Serves: 6cups

  • 2 Organic Chicken carcases – some meat still left on (discard any big pieces of fat) – can be straight from the freezer, frozen.
  • 2 Carrots – roughly chopped
  • 2 Celery Stalk – roughly chopped
  • Bunch of Parsley Stalks – leftovers
  • Handful of fresh Thyme
  • ½ tsp Pepper
  • 1 tsp Sea Salt
  • Filtered water
  • 1 Tbs Brown Rice Miso Paste
  • 1 tsp Horseradish

  1. Place all the ingredients in a large saucepan.
  2. Fill with filtered water, approx a chicken carcass and a half high
  3. Bring to boil
  4. Then simmer vigorously for 3 hours with lid on, stirring occasionally
  5. Pour stock over a colander, discard everything
  6. Strain through a fine sieve
  7. Should make approx 6 cups of stock, give or take

This post has been submitted to ‘Fat Tuesday: September 3, 2013′ @