Gluten free, it's not a bad thing



BBQ corn with chilli-lime butter

In this lovely summer weather, we seem to be barbequing every night and nothing goes better with barbequed steak than corn on the cob.  Previously we would wrap the suckers up in foil, add a little butter and shove them in the oven.  A recent dinner at our friends house saw them cooking corn right on the BBQ – our minds were blown.  Sad really that it took an Englishman to introduce us to cooking corn directly on the BBQ – thanks Sean!  Anyhow, since this life-changing evening we’re all about barbequed corn, perhaps even a little obsessed, so to break the boredom I created this chilli-lime butter; a new favourite for my initially skeptical husband.


Chilli-Lime Butter

40g butter

Juice of 1 lime

1/2 teaspoon cajun seasoning

1/2 teaspoon chilli flakes

1/2 teaspoon dried coriander leaves

salt and pepper to taste

I had to melt the butter a bit to get it soft enough to mix all the ingredients through.  I then popped it into the fridge to re-set.  This quantity was way too much for just two cobs of corn – but now we have some ready for next time.


Blue skies, burgers and a puppy.

With great weather and big clear skies, that summertime feeling has really hit.


It is the time of year (for us in the Southern Hemisphere at least) for BBQs, friends and lazy weekends.  Our good friends and their 3 lovely, lively, considerate boys came over for lunch yesterday.  It was a perfect opportunity to introduce our new member of the family, Henry, to the world.


I love entertaining but finding an easy meal that suits adults, kids and a gluten-free diner, prompts some thinking.   Do -it-Yourself burgers seemed like the best plan.  Burger patties usually call for breadcrumbs, but I think I offer a good gluten-free alternative.

Gluten Free Burger Patties

600g mince beef

3 eggs

1/2 cup rice flour

1 teaspoon garlic – crushed

salt and pepper to taste

The eggs help bind the meat and the rice flour gives the it some bulk and texture without changing the flavour.  The amount above made about 10 good sized patties.  We cooked them on the BBQ and then added a slice of cheese on top just before we served it – for that nice cheesy meltiness.  We had pickles, tomatoes, lettuce, beetroot, pineapple, mustard, mayonnaise, tomato, BBQ and sweet chilli sauce on the table for Do-it-Yourself ease, add in a side of home made wedges – delicious. I used two slices of gluten-free white bread loaf instead of a bun.  It tasted amazing, but I really need to hunt down some GF buns for the authentic touch.

After a post-lunch nap (Henry), a few games of Jenga (kids) and afternoon drinks on the deck (adults), we gave Henry some cuddles, love and a yard full of boys to keep him happy.  A perfect day!

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