Chicken & Ginger Noodle Soup

Gluten, Dairy, Egg & Yeast Free

This recipe is the absolute best thing for a cold and it is super yum! It is really very simple but needs time to simmer on the stove to develop the flavour.  If you like it hot this soup tastes great with chilli so feel free to add a few sliced chilli's in at the beginning or the end!

INGREDIENTS
1 brown onion, finely diced
2 cloves garlic, finely diced
3cm piece fresh ginger, finely sliced
2 carrots, finely diced
1 red capsicum, finely diced
2 stalks of celery, finely diced
1 can of sweet corn
1 cup frozen peas
6 chicken thigh fillets or 8 drumsticks
1 packet of vermicelli rice or mung bean noodles
Sea Salt to taste
Pepper to taste
Tbsp. olive oil

METHOD
In a heavy based saucepan sauté onion, garlic and ginger with olive oil on medium for approximately 4-5 minutes.   Add chicken, carrots, capsicum and celery and cook for a further 2 minutes. Cover with 3 litres of water, put lid on saucepan and turn heat to high. When the soup has begun to simmer, keep the lid on and turn right down to low. Keep slowly simmering for at least 2 hours, I like to do it for 4 (and yes you can do this in a slow cooker). It may take a bit more salt than normal as there is no powdered stock in this recipe. 30 minutes before you are ready to serve add corn and peas. 5 minutes before you are ready to serve pour boiling water over vermicelli noodles and leave for 2 minutes. Strain noodles and cut smaller with kitchen scissors. When you have finished cooking the soup add salt and pepper to taste. Add noodles to bottom of each bowl and then pour soup over the top.  Enjoy

Roast Capsicum & Pecorino Frittata

This recipe is a really simple light meal. I love frittatas as often you can source your ingredients from you own backyard, if you have chickens and a vegie patch of course!

Ingredients
Doz Free range, organic eggs
Roughly 1 cup shaved, aged sheeps pecorino cheese
1 large capsicum, thinly sliced
1 large handful of cherry tomatoes
1 handful fresh basil, chopped
Sea salt & cracked black pepper
Olive oil

Method

Preheat oven to 180˚C and line baking tray with non-stick baking paper. Fry capsicum in olive oil on medium to high until browned and softened. Alternatively you can char-grill whole capsicums and then slice thinly after it has cooled a little. Whisk eggs in a large bowl, season with salt and pepper. Pour mixture into lined baking tray. Sprinkle cooled capsicum and cherry tomatoes evenly over the mix, then shake the tray to settle. Repeat process with basil and Pecorino cheese. Bake in the oven for approximately 20-30 minutes. Remove from oven and wait 5 minutes til slightly cooled. Slide frittata with baking paper out of tray and onto a cutting board. Slide baking paper out from under frittata. Slice frittata into bite sized squares and arrange on a large platter. Garnish with basil. Enjoy!