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Archive for the ‘GLUTEN FREE’ Category

Gluten-Free-Curry-Noodle-Soup1

 

What you need:

1 large (about 1 lb) red skinned sweet potato, peeled and cut into ½-inch cubes
1 (7 oz) pack  spaghetti or noodles
4 cups gluten free chicken stock
2 tins (full fat or light) coconut milk
2 tbsp curry powder
2 tsps chili garlic sauce
¾ lb boneless skinless chicken thighs, thinly sliced
3 red chilies, thinly sliced
4 green onions, thinly sliced
Handful Thai or regular basil
1 lime, cut into 6 wedges

What you do:

Bring a pot of salted water to a boil. Add the cut sweet potatoes and boil until tender, about 7 minutes. Remove the sweet potatoes with a sieve or slotted spoon, rinse with cold water and set aside.

Add the noodles to the boiling water and cook until al dente, 4 – 5 minutes. Drain and rinse.

In a soup pot, combine the chicken stock, coconut milk, curry powder, and chili garlic sauce. Bring to a boil, reduce heat and simmer. Add the sliced chicken and cook for 10 minutes. Add the sweet potatoes and noodles and heat through.

Serve the soup garnished with chilies, green onions, basil, and a lime wedge.

 

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Gluten-Free-Bread-Pockets

 

What you need:

1¼ cups diced, cooked ham
¾ cup broccoli florets, chopped
¾ cup grated cheddar cheese
1 (7.5 oz) box cheese bread mix (or ordinary bread mix & add some grated cheese)
2 tbsp olive or vegetable oil
1 cup grated parmesan cheese
3 large eggs, divided use
Water

What you do:

Preheat oven to 190 C / 375 F / Gas mark 5

Line a baking sheet with grease proof paper or a silicon baking mat.

In a bowl, mix together the diced ham, broccoli, and cheddar cheese. Set aside.

In a mixing bowl, mix together the bread mix, oil, parmesan cheese, 2 eggs, and ¼ cup water. Mix well. Place the mixture onto a clean work surface and knead until the dough is smooth, about 1 minute.

Divide the dough into 2 equal portions. Place a piece of grease proof paper on the work surface, place one portion of dough on top, top with another piece of grease proof paper and roll into a rectangle about 12 by 8 inches. Cut the dough into six rectangles 4 by 2 ½ inches each. Place the rectangles on the prepared baking sheet.

Divide the ham, broccoli, and cheese mixture evenly among the six rectangles. Spread to within half an inch of the border. Brush water around the edges of the dough.

Roll and cut the remaining dough portion as with the first. Place a piece of cut dough on top of the ham, broccoli, and cheese mixture and press down at the edges to seal the dough.

Mix the remaining egg with 1 tbsp of water. Brush the top of the hot pockets with the egg wash, wait a minute then brush again.

Bake for 25 minutes or until the crust is golden brown.

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IMG_1104

 

What you need:

8 oz. corned beef

2 large sweet potatoes, scrubbed well

1 medium yellow onion

4 Tbsp ghee, butter, coconut oil, or other cooking fat

1 jalapeño pepper

1 tsp fresh thyme leaves

freshly cracked pepper and unrefined salt, to taste

What you do:

Finely chop the sweet potatoes, onion, and corned beef in small, fairly consistent pieces (I did about 1/4-1/2″). Heat the 2 Tbsp of fat in the pan over medium-low heat, add the onions and jalapeño, and saute until onions become translucent. Then add the potatoes and the corned beef. Saute for for about 10 minutes, stirring often. Then add remaining 2 Tbsp of fat, turn up the heat, stir, and fry until potatoes become slightly crisp and golden. Remove from heat, add fresh thyme leaves, and season to taste with freshly cracked pepper and unrefined salt.

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303-glutenfree-fish-cakes-92736c82-b1fb-4991-bf52-d28a4efe7788-0-1400x919

 

What you need:

300 g (10 oz) white crab meat

1 shallot, finely chopped

small handful coriander leaves, finely chopped

1 red chilli, deseeded and finely chopped

2 limes, 1 zested and one cut into wedges

100 g (3 1/2 oz) white gluten-free bread (crusts removed)

4 1/2 tbsp mayonnaise, plus extra to serve

pinch of sea salt

pinch of black pepper

1 egg, beaten

sunflower oil, to fry

What you do:

Place the bread into a food processor and blend until it has just become bread crumbs. In a bowl combine the crab meat with the shallot, coriander, chilli, lime zest, a squeeze of lime juice, 50g (2oz) of the breadcrumbs and the mayonnaise. Season with sea salt and black pepper and mix everything together until well combined. Divide the mixture into 12 equal portions and form into slightly flattened balls. Refrigerate for 30 minutes.

Place the beaten egg in one bowl and the remaining breadcrumbs in another. Dip the chilled crab cakes in the beaten egg yolk and then roll in the breadcrumbs until evenly covered. Set aside.

Pour 2.5cm (1in) sunflower oil into a medium pan. Place over a medium heat until a piece of bread dropped into the oil browns in about 40 seconds. Carefully place the crab cakes in the oil and fry for 3 minutes on each side until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.

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GlutenFreePizza_

 

What you need:

For the topping

3 tbsp olive oil

4 large or 8 medium onions, peeled and thinly sliced

6 sardines in olive oil (1½ x 120g (4oz) tins)

juice 1 small lemon

sea salt

freshly ground black pepper

For the base

225 g (8oz) Doves Farm gluten and wheat-free plain white-bread flour

pinch salt

1 tsp caster sugar

1 tsp quick yeast

160 ml (5floz) warm milk

½ tsp vinegar

1 egg

3 tbsp sunflower oil

Preheat the oven to 190 C / 375 F / gas mark 5

Heat the oil in a wide pan and add the onions. Cook gently for 5 minutes uncovered then cover the pan and sweat for 25-30 minutes or until the onions are quite soft and slightly caramelised.

In a large bowl mix the flour, salt, yeast and sugar in a bowl. Beat in the milk, vinegar and egg and then, gradually, the oil. It should form a sticky dough. Cut the dough into large walnut size pieces and then press each flat with your hands on a baking tray. Spread the onions over the pizza base. Drain the sardines and mash them roughly with a fork, then spread them over the onions. Squeeze over the lemon juice and grate over some salt and lots of black pepper. Cover with the topping then cover lightly with clingfilm and leave in a warm place for an hour to rise.

Bake for 20-35 minutes, or until the pizzas are sizzling.

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Gluten-free

 

What you need:

225 g (8oz) plain chocolate

140 g (5oz) butter, cut into pieces

4 large eggs

225 g (8oz) golden caster sugar

100 g (4oz) Gluten Free white self-raising flour

1 tbsp cocoa powder

What  you do:

Preheat the oven to 180 C / 350 F / gas mark 4

Line a rectangular tin (27cm x 17.5cm x 3.5cm) with nonstick baking paper. Break 175g (6oz) of the chocolate into pieces and put into a glass bowl over a pan of simmering water along with the butter. When melted, take the bowl off the pan and put aside.

Chop the rest of the chocolate into small chunks and set aside.

Whisk the eggs and sugar together in a large bowl using an electric hand mixer, until thick, pale, fluffy and almost doubled in volume. Pour in the cooled melted chocolate, and gently fold, before sifting in the flour and cocoa and gently folding again. Lastly stir in the chopped chocolate.

Pour the mixture into the lined tin and lightly spread it into all the corners. Bake for about 20 minutes, or until the middle is just set and the top is crusty. Remove from the oven and leave to cool in the tray. Finish off by sprinkling over some cocoa powder.

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Gluten-free spaghetti Bolognese

 

What you need:

2 tbsp rapeseed oil

2 onions, peeled and roughly chopped

4 cloves garlic, peeled and finely chopped

500 g lean beef mince

100 ml red wine

150 g button mushrooms, sliced

780 g chopped tomatoes with basil

6 sun dried tomatoes, finely chopped

2 tbsp fresh basil

2 tbsp fresh parsley

Salt

freshly ground black pepper

400 g gluten free spaghetti

Parmesan Cheese as desired

what you do:

Heat the oil in a large and sauté the onions and garlic, frying until softened. Increase the heat and add the minced beef.

Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced a little. Reduce the temperature and stir in the mushrooms, tomatoes and sundried tomatoes. Bring to the boil, cover and simmer for 1 hour stirring from time to time.

At the end of cooking add the basil and parsley. Cook the gluten free pasta according to the packet instructions. Drain and divide between 4 warmed bowls. Ladle over the cooked bolognese sauce and finish with a sprinkling of Parmesan cheese.

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Ricotta & Tomato Pasta

 

What you need:

14 oz gluten free organic rice pasta– fettuccine style
¾ cup ricotta cheese (preferably fresh)
¼ cup parmesan cheese, finely grated, plus more for garnish
½ tsp dried oregano
Kosher or sea salt
Black pepper
2 tbsp olive oil plus extra for drizzling
2 cloves garlic, minced
2 pints grape or cherry tomatoes, cut in half
Pinch crushed red pepper flakes
2 cups baby spinach leaves

What you do:

Bring a large pot of salted water to a boil and cook the pasta al dente. Reserve ½ cup of the pasta cooking water and drain the pasta. Return the drained pasta to the hot pot.

While the pasta is cooking, prepare the cheese mixture and sauce. In a small mixing bowl mix together the ricotta cheese with ¼ cup grated parmesan cheese, the dried oregano and a large pinch of salt and pepper. Set aside.

In a large frying pan or skillet over medium-high heat, heat the 2 tbsp of olive oil until hot. Add the garlic and cook, stirring, for 30 seconds. Do not let the garlic burn. Add the tomatoes, crushed red pepper, 1 tsp salt and ½ tsp pepper. Cook for 4 minutes then add the reserved pasta water and spinach. Cook for another minute or two or until the spinach has wilted. Add the tomato/spinach mixture to pasta and toss. Serve the pasta in large, shallow bowls with a dollop of the ricotta mixture in the centre. Drizzle with a little olive oil and a grating of parmesan.

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Migas (gluten free)

What you need:

4 tbsp grape seed or vegetable oil, divided use
4 tbsp unsalted butter or dairy free butter, divide use
4 gluten free corn tortillas
1 medium onion, chopped
2 red  peppers, seeded, deveined, and chopped
1 jalapeno pepper, seeded, deveined, and minced
4 plum tomatoes, chopped
12 large free range eggs
¼ cup half and half, milk, or dairy free milk
Kosher salt & freshly ground black pepper
1 cup  of mature  or dairy free cheese – grated
½ cup coriander leaves, roughly chopped

What you do:

Heat 3 tbsp oil and 3 tablespoons of butter in a large skillet over medium-high heat. Cut each tortilla into six pieces (wedges) and add, in batches, to the hot oil. Fry until crispy and golden brown, about 2 minutes. Remove the pieces to a paper towel lined plate to drain.

Wipe out the pan, add the remaining tbsp of oil and butter and melt. Add the onion, red peppers, and jalapeno, season with a good pinch of salt and pepper and cook, stirring occasionally, until soft, about 4 minutes. Add the tomatoes and reserved tortillas and cook for another minute. Reduce the heat to low.

Whisk the eggs with the half and half and another big pinch of salt and pepper. Stir the eggs and cheese into the vegetables and let cook gently, stirring occasionally, until the eggs are just set. Stir in most of the coriander and remove from the heat.

Serve immediately garnished with the rest of the coriander

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