Fun With Food Tuesday
Linking in with the wonderful Ange!
I thought I would try and do a recipe a week and link up with Ange...
All my recipes will be safe for gluten-free folks unless otherwise stated, and most likely will be easy to adapt if it isn't gluten-free specifically!
I have been thinking about setting up a 'Tab' for recipes, as I am cooking a lot more now (and baking), and am really experimenting with gluten-free recipes; my hubby has a severe intolerance. I know I am always on the look-out for good, healthy, family-friendly gluten-free recipes; so my guess is if I am, others will be also... so why not make it easier for them by having a tab on my blog! So far I have steered clear of sharing recipes, as I don't enjoy cooking / baking (although starting to relax and enjoy it more now) and just didn't want my blog to be 'the same 'ole, same 'ole' as so many others! But there comes a time when you (I) need to rethink where this blog is heading, what I want it to focus on, and of course the inevitable why I am I even bothering to blog! And of course - if my interests and focus changes personally, then do I allow this to happen naturally on my blog also? Naturally, the answer to that question (at least this time) is YES!
So my first recipe that I will be sharing is our dinner from last night, it was a new recipe for me - but it's simple, yummy, quick and easy, family and gluten-free friendly (with a bit of tweaking), and of course - reasonably healthy!
Mini Meatloaves Original recipe can be found here
500 grams beef mince
1/2 cup tasty cheese, grated
1/2 cup bread crumbs (I used gluten-free flour)
1/2 tsp salt
1/2 tsp pepper
2 Tbsp Seeded Mustard
2 Tbsp Tomato Sauce
1 cup grated tasty cheese
Preheat oven to 200oC (please note, I cooked them at 180oC for slightly longer).
In a bowl mix the mince, egg, salt, pepper, and 1/2 cup each breadcrumbs (or flour) and tasty cheese.
Form the mixture into 4 loaves (please note - I made about 6-7 of them, knowing my children were to small to eat a quarter of the meat I had there), and press into a well-oiled muffin tray (I just shaped them with my hands and placed them into a lined baking tin as below).
Mix the mustard, tomato sauce and cheese together, and place a quarter of the mixture on each of the loaves.
I baked the kids ones in a separate tin, and watered down the topping significantly for them; as I knew they wouldn't cope with the mustard... I also didn't actually measure out the topping ingredients - just throwing it on the loaves above for hubby and me. Turns out it is probably important to at least attempt to measure, because as much as I loved them - hubby said the mustard was to much for him!
Bake for 20 minutes (or thereabouts)!
OMG - the smell was heavenly!
I served ours with a fresh salad and hot home-made chippies (which I always fail, but keep trying anyway... one day I'll get it right *grin*)!
I remembered the beetrot this time Mum!
Even the baby got in on the action this time, however his dinner looked like this:
But it was still yummy... please note - 'lil M does eat finger food as well, but he is such a stug (seriously, he eats like a horse), that we always feed him first and then offer him finger food afterwards, or we'd be sitting at the table FOREVER!