Gluten free picnic mushroom frittata

I made this recently for a work function.  I call it a picnic frittata as you can eat it cold, or if you like, you can heat it up.  This is gluten free and suitable for vegetarians, but not vegans.

Gluten free picnic mushroom frittata


Mushroom Mix:

2 tsp oil;

Pinch salt;

4 large mushrooms, chopped;

4 spring onions, finely sliced;

2 cloves garlic, finely sliced;

6 sprigs thyme, leaves picked;

Egg mix:

12 eggs;

2 cups shredded cheese (of your choice, but I used a tasty cheese);

1/2 cup milk.

Preheat a fan forced oven to 180 celcius.  Lightly spray a 30 X 20cm baking dish with oil.

Heat the oil in a heavy based saucepan.  Add the ingredients for mushroom mix.  The idea of the salt is to make the excess liquid come out of the mushrooms, if you leave it in, it will make your mixture too runny.  Cook for 5 – 10 minutes, stirring often, until the mushrooms have condensed and you can see a bit of liquid in the bottom of the pot.  Strain – discard liquid.  Allow to cool in the strainer for a while.

While the mushroom mix is cooling, crack the eggs into the baking dish, add the cheese and milk and beat until the egg yolks are well combined.  Add the mushroom mix and stir the mixture until everything is evenly combined.

Put in oven and bake 20-30 minutes – monitor it to make sure it doesn’t burn.  It is done when lightly browned & a knife inserted leaves a cut in the mixture.

Allow to cool a little, then cover with cling film and refrigerate overnight.  Once cool, it is easier to cut cleanly.  You can cut while warm, but you might get a little bit of crumbling.  Cut into preferred sizes.  I cut mine into bite sized pieces, but you could cut into larger pieces if preferred.

If you wanted to make a version with ham, you could cut a couple of slices of ham into small pieces and mix in to the egg mix with the mushroom mix.

Gluten free lemon curd and berry curd tarts – try them on a picnic!

For these, I used the pastry from my Gluten free coconut sweet pie crusts, but instead of forming it into one big pie crust, I pressed it into four small tart cases (the type with removable bottoms works well with this).  If you press the mixture down hard into the tart tin, once it is baked you can gently ease it out, and with a sharp knife, ease it between the crust and the removable bottom, and twist gently but quickly, and the bottom should come away without damaging the tart.  I was so impressed with the finish of the tart crust that my brain has been ticking over since then trying to work out different tart fillings to try out.  Stay tuned…

Serves four.

Lentil and mushroom curry

Lentil and mushroom curry

Gluten free pie crust mixture, formed into four small tarts instead of one large one

1 cup of lemon curd

Berry curd made as follows:

150g frozen mixed berries

1/4 cup caster sugar

60g butter

1 egg, plus 1 egg yolk

Squirt of lemon juice


Preheat oven to 180 celcius fan forced, or 200 if not.

Take the berries out of the freezer to allow to defrost for a few minutes.

Once you have filled the tart tins, and pressed the mixture down as hard as you can, blind bake the tarts for about 15 minutes, until the edges have just turned golden brown.  Remove from oven, allow to cool, then remove gently from tart tins.

While the tarts are cooking and then cooling, make the berry curd.  Mash the berries, then force through a sieve into a heat proof bowl (this part takes a while).  Add sugar and butter to the berries, then place bowl over a saucepan of boiling water (do not let bottom of bowl touch the water).  Cook, stirring occasionally for about 3 – 4 minutes.  Whisk egg and yolk in a bowl, then strain through the sieve into the butter mixture, whisking thoroughly to prevent the egg cooking before it incorporates into the mixture.  Cook, stirring occasionally for 6-8 minutes, until mixture coats the back of the spoon.  Remove from heat, stir in juice, then put in fridge at least an hour, until thick (longer if possible).  Once the curd is thick, spoon each curd into a side of the tart, if you are artistic (unlike me) you could make swirls or patterns.

Tomato and feta salad – ideal for a picnic and gluten free

The reason I say this is ideal for a picnic is that it does not need dressing, and if you do choose to dress it, it travels well – the small amount of lettuce means that it doesn’t go soggy if dressed.  So you can prepare it at home (very easily) and just pack it up for transportation.

Tomato and feta salad

Tomato and feta salad

Two punnets of small tomatoes (I used a miniature roma and a “snacking” tomato)

100g feta, cut into small cubes

6 small cos leaves, shredded

Freshly cracked black pepper

Dressing of your choice – I prefer Nan’s salad dressing


Mix everything in a bowl.  Done.

Picnic chicken – take it in your hamper to the Melbourne Cup!

This can be eaten hot or cold.  It is also known in our house as “that French chicken roll” due to the presence of Camembert.  No matter what you call it, it is delicious, only slightly fiddly when tying the string.  You will need some plain, unwaxed string that can go in the frypan and in the oven.  Serves four.

Picnic chicken - camembert, macadamia, cranberry and spinach

Picnic chicken – camembert, macadamia, cranberry and spinach

100g frozen chopped spinach, defrosted and drained of excess moisture

50g camembert, coarsely chopped

1/4 cup macadamia nuts, coarsely chopped

1 heaped tbs dried cranberries, coarsely chopped

4 chicken thigh fillets

Oil for frying


Preheat oven to 180 celcius fan forced (200 if not).

Combine spinach, camembert, nuts and cranberries in a bowl and mix well.

Lay out chicken fillets and spread stuffing mixture on top.  Roll up and secure with string (this bit is messy).  Fry until golden on each side, about two to three minutes each side.  Place in a baking dish that has been sprayed with cooking spray, bake 8-10 minutes.  Allow to rest for a couple of minutes before cutting off string and thickly slicing.


For serving cold – if you don’t wish to serve on a plate with a knife and fork – consider preparing thick slices of toast (say a sliced baguette) and placing a round of chicken on the toast just prior to serving so that it can be eaten with one hand.