Lemon Biscuits

Ingredients:
1 x Ripe Lemon
250g Butter
1/2 x Tin Condensed Milk
1/2 Cup x Sugar
2 1/2 Cups x Self Raising Flour


Pre Heat Oven to 180deg Celsius.
Cream Butter and Sugar.
Add Condensed Milk and beat with electric mixer until well combined.
Add Flour and mix until well combined.
Add Rind and Juice (aprox 2TBs) of One Lemon, Mix through batter.

Roll Mixture into tea spoon size balls, placing on a Baking tray lined with Baking Paper.
Press each Ball down with a Fork.
Bake for 10 - 12min until the bottom of the biscuit is browned.
Cool on Wire Rack.

Makes Aprox 60 x Biscuits.

Sweet and Sour Chicken- Gluten Free

Gluten Free Sweet and Sour Chicken.


Ingredients: 
3 x Chicken Breast's
Salt and Pepper
1 x Cup Cornflour 
2 Eggs, beaten
1/3 Cup Oil of choice

Cut Chicken into 1 inch cubes. 
Season with Salt and Pepper. 
Roll Chicken in Cornflour and then roll in Egg. 
Heat oil in large Skillet. 
Cook Chicken until browned. 
Place in Baking Dish.




Make Sauce... ...

Sauce:
1/2 Cup Sugar
4 Tablespoons Tomato Sauce

1/2 cup White Vinegar

1 Tablespoon Soy Sauce (Use Gluten Free if making GF meal)
1 Teaspoon Garlic Salt

Whisk until smooth. Then pour evenly over Chicken. 
Turn chicken so the sauce gets on both sides and then put in the oven at 180 degrees for 15 minutes. 
Turn chicken and cook another 15 minutes.




Serve on Rice.

Baked To Perfection - Veggies

Crunchy on the outsize, with a caramelized coating and fluffy, soft insides... The Perfect Roasted Vegetable.

2 x Sweet Potatoes
2 x Potatoes
2 x Carrots
3/4 cup aprox Lard

Pre-Heat an oven to 200 degrees centigrade.
Place Lard into Baking Pan, you want enough Lard so that the base is covered completely about a cm high **once melted.
Put Baking Pan into the oven, the Lard needs to be boiling hot before adding the Veggies.
Peel and Chop Veggies while Lard and oven are heating up.
Boil the chopped Veggies in Water until soft enough to be poked into with a Fork.
You know the Veggies are ready to be added to the Lard when the Lard boils and bubbles when a Potato is placed into the Baking pan.
Put the drained Veggies into the Lard and bake in the oven for aprox a hour, turning the Veggies occasionally through cooking time.
Once cooked drain on paper towel before serving...

Creamy Garlic Chicken Stir-fry

A Gluten Free, Dairy Free Creamy Garlic Chicken Stir-fry that's a hit with the whole family, and SO easy to make!

Ingredients:
2 x Chicken Breasts
1 x Head of Broccoli
2-3 x Carrots
1/2 x A Capsicum
1 x Can Coconut Cream
2 x Cloves Garlic
1 x Tbs Olive Oil
Salt and Pepper to tastes.


Crush in a garlic crusher.
Heat Olive Oil in Pan/Wok.
Add the Garlic to Olive Oil.

Dice up the Chicken breast, Add to Garlic and Oil.

Chop up the Carrots, Broccoli and Capsicum, also add these to the Pan/Wok.

Stir in the can of Coconut Cream.

Add Salt and Pepper to taste...

Cook until Chicken is ready and veggies are soft.

Serve on Fluffy Rice.

Toddler "Chocolate"

This is a treat/snack I like to make for my Boys, they believe it to be Chocolate...Even I nibble them myself when craving a sweet treat.

Ingredients:
Pitted dates
Cocoa Powder

Chop a small handful of dates into bite size bits.

Pop the Dates in a ziplock bag and about 1/2 a teaspoon of Cocoa powder, shake/mix the dates in the bag so they are well coated in Cocoa. 

That's it!