Kitchen Organizer

I know there are plenty of you out there with food intolerances/allergies, so here's one for everyone!  You wouldn't even know these don't have gluten or dairy - they are delicious and super easy to make.  Slightly adapted from a Super Food Ideas recipe.

Ingredients
1/2 cup rice flour
1/2 cup self-raising gluten-free flour (I used Orgran brand)
1/4 teaspoon baking powder
1/3 cup cocoa powder
1 1/4 cups caster sugar
2 eggs, lightly beaten
150g nuttelex, melted

Method
Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.

Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture. Using a metal spoon, mix until just smooth.

Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.

Remove from oven. Allow to cool in pan. Lift from pan. Cut into squares.

Firstly, I have more exciting news to share - a new partnership with a local business called Deagon Bulk Meats.  They are a fabulous family-owned business, who sell quality meat and great prices.  I'll be showcasing some of their great products and it's a win for you, because if you mention Mums in the Kitchen, you can get a special deal on the meat used in today's recipe!  They're offering 800g of beef strips for $8, if you mention this blog in store, between now and next Tuesday.


So, onto the recipe...I adapted this from Super Food Ideas.  I LOVE Thai food and the flavours in this are divine!  The textures of the crispy vegetables (from Charlie's Fruit Market) and soft rice noodles complement perfectly, and when you add in the tender beef - it's just delicious!  You'll enjoy this one!


Ingredients (serves 6)

Nam Jim Dressing:
2 long green chillies (I used mild ones for the kids)
2 garlic cloves, quartered
2 spring onions, chopped
1 tablespoon lime juice
2 teaspoon coconut oil
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
1/4 cup chopped fresh coriander leaves

Salad:
200g dried rice stick noodles
800g beef strips
olive oil spray
1 green capsicum, cut into matchsticks
1 carrot, cut into matchsticks
2 green onion, thinly sliced
1 cup fresh coriander leaves

Method
Cook noodles in a medium saucepan of boiling water for about 6 minutes, or until tender.  Rinse under cold water.

Heat a frying pan over medium-high heat and spray with olive oil.  Cook beef until browned.

Place noodles in a bowl with capsicum, carrot, onion, coriander and half the nam jim dressing.  Combine.

Top with beef and remaining dressing.  Serve