Sea salt and vinegar Chickpeas

Omg, just tried this VERY easy recipe for Sea Salt and Vinegar Chickpeas...

http://www.thepamperedvegan.com/2014/04/16/sea-salt-and-vinegar-chickpea-bites/

Check out this site, the recipes are good and the author is funny and has some good times


Yeast Free Pizza

Ingredients:
  • 2 Cups Plain Flour
  • 2 Tsp Baking Power
  • 6 TBS Olive Oil
  • 2/3 Cup Milk
  • 1 Tsp Salt
Method:
  • Mix all ingredients in a large bowl until they start to form a dough ball. If it does not combine add a touch more milk.
  • Once you have a ball, take it out of the bowl, pour a little olive oil on the bench and spread it round.
  • SLAM the dough ball on the bench into the middle of the oil and start to need the ball.
  • Do this for approx. 5 minutes. Take your frustrations out on this poor dough ball.
  • Spread out onto a pizza tray.
  • Take a fork and stab the newly formed pizza base a lot.
  • Place in oven and bake at 210C for approx. 10 minutes.
  • Take pizza base out of oven and cover with variety of toppings.
  • Put back in and bake for a further 30-40 minutes, until toppings cooked and the base is golden brown.
Tips:
Try Spaghetti with origanum mixed in

Fruit Cake recipe







Ok, here's something for the average joe, or joette, a Fruitcake with only four ingredients.



Gluten free cheese cake - Chelsea Winter

Here's a nice recipe from Chelsea Winter...

http://chelseawinter.co.nz/gluten-free-cheesecake/

The only kicker is that is got nuts


Ginger Bread

Takes 1 hour to cook at 180 degrees

8oz butter
2cups Sugar
2cups Milk
4cups Flour
1/2cups Golden Syrup
4tsp Ginger
2tsp Baking Soda
2tsp Cinnamon
1/2tsp Salt

Melt butter, sugar and golden syrup over a low heat.
Dissolve the Baking Soda in the Milk, then add to the Milk mixture.
Mix in the dry ingredients.
Pour into 2 loaf tins

Seafood Chowder

Ingredients:
  • 8 cups water
  • 500g fish fillets
  • 1-2 doz mussels
  • Assorted seafood medley bits
  • 3oz butter
  • 1/2 cup flour
  • 1tsp curry powder
  • 1/3 cup tomato paste or sauce
  • 2tsp salt
  • 2 medium potatoes, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2/3 cup cream
  • Pepper and salt to taste
  • 2 tbs chopped parsley


Method

  • Put water, fish fillets into a large pan, bring to boil.
  • Reduce heat and simmer for 30 minutes.
  • Strain the water off and keep aside. Place fish in a container and cover. Put aside.
  • Heat butter in a large pan, add curry powder, and flour.
  • Stil until combined.
  • Remove from heat and add the fish stock. Stil until combined.
  • Return pan to heat and add the tomato paste, potatoes and carrots. Stir until mixture boils.
  • Reduce heat, simmer gently covered for about 30 minutes, season with pepper.
  • Cut mussels and seafood medley.
  • Flake the cooked fish fillets.
  • Add mussels, fish and seafood, cream.
  • Simmer a further 5 minutes uncovered.
  • Add parsley stir until combined.
  • [optional] pour into a liquidiser
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