Beef Lasagna, No grains!

I saw this recipe in a book my Girlfriend's mother had and just had to try it.

It came out amazing.

Texture is slightly different, but it tastes just like normal lasagna!

My customisations and their reasons:

• I switched out onion for spring onion (Low fodmap)
• I switched out the tomato puree and plum tomatoes for a 400g tin of diced tomatoes, a small tub (140g) of tomato paste and some water (easier).
• I used all dried herbs (easier)

I'll give credit to the book this recipe came from when I remember to get the name of it.

Crispy Skin Fish (Barramundi, Salmon)

Amazing Barramundi

Last night I cooked some Barramundi following Gordon Ramsay's instructions in the video below, and it was one of the best fish I'd ever had. Best fish I've ever cooked by far.

I paired it with some vegetables, added some rosemary, and it was a tasty and relatively easy Sunday night meal.

To create a perfectly crispy skinned fish, simply check out the Gordon Ramsay video posted below!

Bacon and pumpkin soup

I've not made this yet, but it seems simply enough.

Bacon and pumpkin soup with a dollop of cashew cream - huge family pleaser and NO dairy!

• 1.5kg jap pumpkin
• 4 rashers bacon
• 6 thin slices of chilli pancetta or normal
• 1/2 tsp ground ginger
• 1 tsp black pepper ground
• 1/2 tsp sea salt flakes
• 3 stems of flat leaf parsley 
• 1/4 cup organic coconut cream

Soup:

1. Boil pumpkin for 25 mins or until very tender. 
2. While pumpkin is boiling cook off the bacon that has been cut into thin slices. 
3. Then also cook off the pancetta until crispy and leave to cool on a side plate. 
4. Once pumpkin is cooked remove half the water out of the pot. 
5. Add in the coconut cream, parsley, ginger, salt, pepper and bacon.
6. Then use a hand mixer to blend all the ingredients in the pot until smooth.
7. Then place a dollop of cashew cream and broken up pancetta pieces in the soup once served.

Reproduced from Yum. Gluten Free Magazine as I couldn't find a way to pin it easily.