List gfree = [
  {
    "name": "Thai chicken cakes",
    "items":
        "4 small chicken breast fillets (about 600g total), roughly chopped\n1 egg\n1 1/2 tablespoons gluten-free Thai green curry paste\n2 tablespoons fish sauce\n2 teaspoons palm or caster sugar\nZest and juice of 1 lime\n1/2 cup coriander leaves\n4 kaffir lime leaves, finely shredded\n2 tablespoons vegetable oil\nBaby Asian salad leaves and sweet chilli sauce, to serve\n",
    "process":
        "1. Place the chopped chicken in a food processor with the egg, curry paste, fish sauce, palm or caster sugar, lime zest and juice, and coriander leaves, then process until just combined. Transfer to a bowl and mix in the shredded kaffir lime leaves. Use wet hands to form the chicken mixture into 12 small cakes.\n2. Heat the vegetable oil in a large non-stick frypan over medium heat.\n3. Cook the chicken cakes, in batches, for 2-3 minutes each side or until golden brown and cooked through.\n4. Serve the chicken cakes with Asian salad leaves and sweet chilli sauce.",
    "prepTime": "10min",
    "cookTime": "10min",
    "serves": "12 cakes",
    "asset": "assets/healthy/thaichicken.jpg",
  },
  {
    "name": "Pistachio Amaretti Morbidi",
    "items":
        "1 1/3 cups (205g) pistachios, finely ground, plus slivered pistachios to serve\n1/4 cup (35g) gluten-free plain flour, sifted\n2 eggwhites, lightly beaten\n1 tsp vanilla extract\n1 cup (120g) pure icing sugar, sifted\n100g dark chocolate, melted",
    "process":
        "1. Preheat the oven to 180°C. Line two baking trays with baking paper.\n2. Combine the ground pistachio, flour, eggwhites, vanilla and icing sugar in a large bowl, stirring until a thick paste forms. Roll 1 tbs dough into a ball, then place on trays and flatten slightly. Repeat with remaining dough, leaving a 4cm gap between each. Bake for 10 minutes or until cooked through.\n3. Dip one half of each biscuit in melted chocolate, allowing excess to drip off, and place on a baking paper-lined baking tray. Sprinkle slivered pistachios over chocolate. Repeat with remaining biscuits, then chill for 15 minutes to firm up before serving.",
    "prepTime": "-",
    "cookTime": "-",
    "serves": "15",
    "asset": "assets/healthy/pista.jpg",
  },
  {
    "name": "Porridge with berries",
    "items":
        "2 tbs tahini\n2 tsp dark muscovado sugar, plus extra to serve\nGreek yoghurt, mixed berries & mint leaves, to serve\nGLUTEN-FREE PORRIDGE MIX\n1 cup (140g) millet flakes (from health food shops)\n1/2 cup (65g) amaranth flakes (from health food shops)\n1/4 cup (25g) quinoa flakes\n1 cup (70g) shredded coconut\n100g macadamias, chopped\n2 tbs each white chia seeds, flaxseed & sunflower seeds\n1/2 tsp ground nutmeg",
    "process":
        "1. Preheat oven to 180°C. Grease 2 baking trays and line with baking paper.\n2. For the gluten-free porridge mix, combine all ingredients in a bowl and divide between prepared trays. Roast, stirring every 5 minutes, for 15 minutes or until toasted. Stand to cool, then transfer to an airtight container.\n3. To make 2 servings of gluten-free porridge with berries, place 3/4 cup (110g) of porridge mixture, a pinch of salt flakes and 11/2 cups (375ml) water in a saucepan over medium heat and cook, stirring constantly, for 4 minutes or until mixture softens and thickens. Stir through tahini and sugar. Divide among serving bowls and top with yoghurt, berries, mint leaves and extra sugar.",
    "prepTime": "-",
    "cookTime": "-",
    "serves": "2",
    "asset": "assets/healthy/porridge.jpg",
  },
  {
    "name": "Lamb biryani",
    "items":
        "1 tablespoon sunflower oil\n6 lamb fillets (500g total), cut in 2cm cubes\n2 onions, thickly sliced\n20 fresh curry leaves*\n3 tablespoons (1/4 cup) gluten-free korma curry paste*\n1 cup (200g) basmati rice\n3 cups (750ml) gluten-free vegetable stock\n2 tablespoons currants\nCoriander leaves, to garnish\nMango chutney & gluten-free pappadams*, to serve",
    "process":
        "1. Heat half the oil in a large heavy-based pan or casserole on high heat. Cook lamb for 3-4 minutes until just cooked. Transfer to a bowl.\n2. Heat remaining oil over medium heat. Cook onion and curry leaves, stirring, for 3-4 minutes until onion is softened. Add paste and stir for 1 minute. Add rice, stirring to coat in paste, then add stock and currants. Bring to a boil, then simmer on low heat for 12-15 minutes, stirring often, until rice is tender.\n3. Stir in lamb and heat for 2 minutes. Serve with coriander, chutney and pappadams, if desired.",
    "prepTime": "10min",
    "cookTime": "30min",
    "serves": "4",
    "asset": "assets/healthy/lamb.jpg",
  },
  {
    "name": "Salmon, ginger and soba noodle stir-fry",
    "items":
        "1 tablespoon grated ginger\n1 tablespoon sesame oil\n1/4 cup (60ml) tamari or gluten-free soy sauce\n600g skinless salmon fillets, pin-boned, cut into 3cm pieces\n2 tablespoons sunflower oil\n1/2 bunch spring onions, sliced on an angle\n1/4 cup (60ml) Chinese rice wine (shaohsing)\n2 bunches broccolini, stalks halved lengthways\n1 cup (120g) frozen edamame\n270g soba noodles, cooked to packet instructions, drained\n2 teaspoons sesame seeds",
    "process":
        "1. To make the marinade, combine the ginger, sesame oil and 2 tbs tamari in a bowl. Add the salmon and toss to coat. Set aside for 10 minutes to marinate.\n2. Heat 2 tsp sunflower oil in a wok over high heat. Add half the salmon and cook, turning, for 2-3 minutes until just cooked. Remove and repeat with another 2 tsp oil and remaining salmon. Set aside to rest, loosely covered with foil, for 5 minutes.\n3. Add remaining 1 tbs oil to the wok with the spring onion and stir-fry for 2 minutes. Add rice wine, broccolini, edamame, remaining 1 tbs tamari and 1/4 cup (60ml) water. Cook, stirring, for 3-4 minutes until liquid has reduced slightly. Add the noodles to the wok with the salmon and any resting juices, then toss to warm through. Top with sesame seeds to serve.",
    "prepTime": "15min",
    "cookTime": "20min",
    "serves": "4",
    "asset": "assets/healthy/soba.jpg",
  },
];
