The Sweet Life

Ingredients 500g chicken breast or thighs (diced) 1/4 cup tamari or gluten free soy sauce 2 garlic cloves (crushed) or 1 heaped teaspoon of crushed garlic 1 teaspoon crushed ginger or freshly grated ginger 1 lime (zest and juice) 1/2 teaspoon chilli flakes Sprinkle of white pepper 2 tablespoons rice wine vinegar 1/2 cup + 1/2 cup of gluten free flour Oil for frying Garnish Toasted peanuts Corriander Spring onion Burnt Lime Mayo Method 1. Place diced chicken in a large bowl. Add soy sauce, garlic, ginger, lime zest and juice, chilli, pepper and rice wine vinegar to the bowl. Mix until combined. 2. Sprinkle just enough gluten free flour until the mixture goes sticky (around 1/4 to 1/2 cup). Mix together so sticky flour mixture coats the chicken pieces. 3. Place in the fridge to rest for 30mins. 4. Take the chicken out of the fridge and add the remaining flour (about 1/2 cup) . Mix around until all chicken pieces are coated, each piece should have a fl

This burnt lime mayo recipe is so simple but so delicious. I use it when I am making Crispy Asian Fried Chicken as a dip for the fried chicken or if I'm making wraps, bao buns or burgers.  It adds a creamy citrus flavour to any meal. Ingredients 1 lime 4 tablespoons of mayo (or more if it is too acidic, keep adding mayo to balance out the citrus tang) Method 1. Heat a frying pan on med-high heat. Cut the lime in half and add to the dry frying pan, flesh side down. 2. Fy until flesh is slightly 'burnt', the flesh turns slightly brown/black. 3. Squeeze lime juice into the mayo and mix until combined. Enjoy x

The perfect chocolate chip cookie should be soft and chewy with just the right amount of chocolate... these healthy chocolate chip cookies tick all of those boxes and are so ridiculously delicious. The dark choc chunks are oozy when warm and once cooled seriously taste like a Cookie Time Cookie. Ingredients 3 cups almond meal 1 teaspoon baking soda Pinch of salt 2 eggs 1/2 cup pure maple syrup 1/2 cup coconut oil (melted) 1 teaspoon vanilla extract (paste or essence) 1/3 block of Whittakers Dark Ghana Chocolate (broken/chopped up into small chunks) or you could use dark choc chips Method 1. Preheat oven to 190 ℃. 2. Place the almond meal, baking soda and salt in a bowl and mix together. 3. In a separate bowl add the eggs, maple syrup, coconut oil and vanilla. Whisk together with a fork until mixed well. 4. Add the wet ingredients to the dry ingredients and mix together. 5. Add the chocolate and mix in. 6. Line 2 baking trays with baking paper. Use a la

There is nothing better than a big scoop of pumpkin soup on freshly baked bread covered in butter, then add in the slight taste of roast garlic and your bread suddenly changes into garlic bread, yup it just got better! The hint of roast garlic really gives this pumpkin soup a splash of flavour. I think roasting the pumpkin and garlic first is what really adds depth of flavour to your pumpkin soup. I made Chelsea Winter's Beer Bread to go with this soup and it was a match made in heaven. I know people have their personal preferences when it comes to pumpkin soup but for me, it is the thicker the better. If you like a more runny consistency to your soup then add in more stock. Ingredients 1 whole pumpkin (cut into small cubes and peeled) 2 whole garlic bulbs (cut into halves) 1 onion (diced) 2 sweet potatoes/kumera (peeled and cut into small cubes) 6-8 cups of chicken or vegetable stock 1 can of coconut milk or cream Olive oil Salt & pepper Method 1. Preheat

Yummy, who doesn't love some good old wedges! Well, this recipe takes those plain homemade wedges to restaurant-quality wedges in a few very easy steps. I also use this exact same recipe when I am making sweet potato fries, you could cut them into wedges too if you wanted. Ingredients 4-6 large potatoes or sweet potatoes  (I always use Agria when it comes to potatoes) 1/3 cup olive oil 1 tablespoon dried thyme 1 tablespoon garlic powder 1 tablespoon paprika 1 teaspoon salt  1/2 teaspoon pepper  Method 1. Preheat oven on bake or fan bake at 200 ℃. 2. Cut the potatoes/sweet potatoes into wedges. Cut in half longways, then in half again longways, then cut each quarter into two or four wedges (depending on how thick you want them). For fries follow the same method until you get to quarters then cut them into thin strips.  3. Place the wedges into a large bowl and add all the remaining ingredients, olive oil, thyme, garlic powder, paprika, s