CM Simpson: Writer & Gamer

So, Friday night's dinner consisted of a recipe made up on the fly: creamy chicken, pumpkin and pine nut pasta: Creamy chicken, pumpkin and pine nut pasta This recipe successfully fed three, but would comfortably feed four and stretch to six. Ingredients: Pasta of your choice Prior to preparing the ingredients for the sauce, put the pasta water on to boil. While it is heating, prepare the following ingredients. olive oil - approximately 2 tablespoons (or enough for a thin layer in the bottom of your frypan) approximately 100 gm of pine nuts - more or less as you prefer 3 cloves of garlic - finely diced or crushed 1/2 teaspoon of ground black peppe 2 chicken breasts - diced to 2cm or 1 inch cubes 2 slices of butternut pumpkin (approximately 1 1/2cm or 1/2 inch thick) - diced into cubes 6-8 mushrooms ( with caps up to about 5cm or 2 inches in diameter) - sliced 1/2 red capsicum (pepper if you're in the States) - d...

Before I found out I had fructose malabsorption, I used to bake. I never used packet mixes, and I had reached the stage where I was starting to experiment with my own creations. Then I discovered I couldn’t have wheat flour without having undesirable consequences, and the learning curve had to start from scratch. I have moved up from sticking to the packet and now vary the mixes. Sometimes this can be disastrous, but last night’s effort wasn’t, so I have shared it below. I’m starting to look forward to recipes using the different flours I’m allowed to have. When I do, I’ll share the edible results with you, too. Ingredients: 1 x Basco Golden Butter Cake mix (from Basco Gluten Free Foods, usually found in the gluten-free section of Australian supermarkets and some health food outlets. Mine was in Woolworths, but I have seen it elsewhere.). To make up the butter cake, you will also need: ·          2 eggs ·    ...