Gluten-Free Heaven Australia - October 2017

Lunch RECIPES

Mozzarella sticks with a tomato & herb dip

By Dr Oetker (www.pizzaristorante.co.uk) GF SF V

Serves 4 | Prep 15 mins | Cook 5-8 mins | Calories 308 (per serving)

400g (114oz)

mozzarella cheese

4-6 tbsp gluten-

free breadcrumbs

1 tsp smoked paprika

salt and freshly ground

black pepper

2 free-range

eggs, whisked

50g (2oz) hazelnuts,

finely crushed

1 tbsp fresh

parsley, chopped

FOR THE DIP

1 tbsp olive oil

1 garlic clove,

peeled, crushed

½ a red onion, peeled,

finely chopped

2 tbsp passata

½ tsp dried basil

½ dried oregano

salt and freshly ground

black pepper

1 For the dip, mix together all the ingredients until

nicely smooth. Preheat the oven to 180°C. Line a

baking tray with greaseproof paper.

2 Cut the cheese into strips about 4cm (1¾in)

long and

1cm (½in) wide. In a dish, mix together the

breadcrumbs, paprika, salt and pepper.

3 Take half of the cheese strips, dip into the egg,

coat with the breadcrumb mixture, then place on

the baking tray.

4 In another dish, mix together the crushed nuts

and parsley. Dip the other half of the cheese

strips in the egg, coat with the nut mixture, then

place on the baking tray.

5 Bake in the oven for 5-8 minutes, taking care they

do not overcook. Serve alongside the tomato dip.

Total fat Saturated Salt Sugar Protein

19.2g 5g 0.5g 5.5g 15.2g