Friday, December 31, 2010

Turkey/Chicken and sweetcorn pie

So sick of turkey now, but this was a good way to use some of it up!




Make a white sauce using marg and a few tbsp of GF flour, but instead of adding milk use chicken stock and a dash of Dijon mustard. add onions, sweetcorn and chicken/turkey and cook through. Place in an oven proof dish.

Pastry
2 cups GF flour
1 cup marg
1 egg, beaten
salt, to taste
some water

Make pastry by rubbing marg into flour then stir in egg and enough water to make a smooth dough.  Roll out between 2 sheets of baking parchment (or 2 reusable silicone baking sheets). Remove one sheet and lay pastry side down over pie filling. Carefully peel off baking sheet and trim and patch pastry.

Bake until pastry is cooked through and just starting to turn golden. Voila! Best served immediately.  Can re-heat but the pastry will crack more and not look as pretty!

Reindeer cupcakes


Monday, December 20, 2010

Chocolate Truffles




















Ingredients
230g Plain GF Chocolate
170ml double cream (or Alpro cream + 1 tsp corn/potato flour)
50g marg.
dash of brandy (dash of brandy)
Cocoa and icing sugar for dusting

Method
  1. Heat cream and butter in a pan until simmering. 
  2. Take off heat and melt in pieces of choc and mix in brandy.  
  3. Leave to cool and set for 4 hrs.
  4. Take spoonfuls of mixture and roll into balls (Wet hands in a flavourless oil first, like sunflower)
  5. Roll in a mixture of cocoa and icing sugar/nuts.

NB: even with the addition of cornflour these turned out quite soft because of the soya cream but the texture is lovely and silky and actually not too rich.  Next time I will try them with the addition of 100g roasted chestnuts to make them more solid.

Friday, December 17, 2010

It's Christmas....nearly!

Ok, so Christmas is pretty straight forward for coeliacs in terms of Christmas dinner.  Roasts are fine, just make sure you use GF stock cubes, thicken your gravy with corn or potato flour and make stuffing from GF breadcrumbs.  Oh, and steer clear of bread sauce and yorkshire puddings!

But what about starters/nibbles? Well, this year we'll be having...

  • smoked salmon rolled round cream cheese (soya cheese for me)
  • smoked salmon and cream cheese cucumber cups
  • dates wrapped in unsmoked streaky bacon
  • cherry peppers stuffed with cream cheese
  • GF mince pies (warmed on a separate tray to the normal mince pies) I'm thinking i'll need to sprinkle them with sugar or something to distinguish them as once they come out of the oven I won't know which is which!...
  • Amazing Celtic Caramel choclates (sold in sainsbury's and tescos) but if you don't need to be dairy free I think all Cadburys and Thorntons are fine (check on coeliac.org.uk food list)


Let the festivities begin!....

Sunday, November 21, 2010

Crabs cakes



6 potatoes, cubed
1 pot of crab meat (140g)
3 spring onions, chopped
1 small onion, chopped
1 de-seeded tomato, chopped small
some chilli flakes and paprika
1 clove garlic (optional)
a sprinkling of xanthum (1 tsp) or 1 egg, beaten
GF flour for dusting


  1. boil the potatoes and mash.
  2. fry the onions, tomato, crab meat and garlic until the onion are soft.
  3. stir crab mixture into the potatoes.
  4. sprinkle in the xanthum and mix well.
  5. form into paties and dust in flour.
  6. fry on each side until browned.
  7. serve with sweet chilli sauce or garlic mayo.

Thursday, November 11, 2010

Flapjacky -Tray bake biscuit things

 These are meant to be cookies, but they spread to fill the whole tray.  Also, with the addition of flax for texture they end up looking more like flapjacks, but they are still good!

1 cup milled flax seeds (or replace with GF flour)
1 and a half cups plain GF flour (Tesco sells this)
1 cup of margarine
2 cups of sugar
1 heaped teaspoon GF baking powder
1 heaped teaspoon xanthum gum powder (Tesco sells this)
a little hot water

Mix all the dry ingredients and rub in the margarine.  Add approx 2 tbspns hot water and mix to make a soft sticky dough.  Add GF choc chips/nuts.

Spread onto a bakingsheet lined tray and bake for 20-30 mins at 170c (until golden brown).

Leave to cool for 10 mins before cutting and removing from sheet.

Friday, August 20, 2010

Lemon Bakewell

I found a great recipe for a Lemon bakewell cake in Morrisons free magazine.  I made it with my GF shortcrust pastry base (see recipe below) and it went down a storm with my new mum NCT friends today :0 )  Texture is particularly good for a GF cake, the only faff is whisking the eggs.






GF Sweet Shortcrust Pastry
150g ground almonds
170g GF Flour
50g Icing sugar
200g Margarine

Mix dry ingredients and then rub in marg to make a soft dough.  Press into baking tin and blind bake for 30 mins at 180 degrees until golden.

Thursday, July 22, 2010

Savoury salmon tarts


Pastry
200g GF flour
100g marg
enough water to make a soft dough (approx 2 tbsp)

Filling
3 eggs, beaten
fresh/tinned salmon
a few fine beans, chopped small,
2 spring onions, chopped small
2 tbsp parmesan (soya parmesano)
salt and pepper

Preparation
Mix the flour and marg with your hands untils it resembles breadcrumbs.  Add a little water and mix to make a soft but not sticky dough (add more flour if it becomes sticky).
Press the dough into 5 or 6 silicone tart moulds (use the bottom of big muffin ones if you can't find tart shaped moulds). Bake the cases for 20-25 mins at 180 degrees.
Mix all the filling ingredients and pour a small amount into each cooked case.  Bake again for another 5-10 mins until the egg and beans are cooked through.

Serve hot or cold.

Wednesday, July 21, 2010

Lentil+Sausage stuffed Marrow


Ingredients
1 big marrow
4oz red split lentils
1 pint boiling water
1 small onion, chopped
1 red pepper, chopped
a few mushrooms, chopped small
4 cooked sausages, chopped small
4 tbsp tomato puree/sundried tomato paste
half a stock cube

Preparation
Boil the lentils for 10 mins, then add the other ingredients and simmer for 15-20 mins until the rest of the liquid is absorbed.
Cut the marrow into six big pieces and scoop out the seeds.  Lay in an oven proof dish and spoon the lentil mixture in. sprinkle with parmesan (or soya cheese) and bake for 30-40 mins until the marrow is soft all the way through.

Serve immediately.

Sunday, July 18, 2010

Chinese gyozas/soft spring rolls

Obviously you can deep fry these spring rolls if you want them the be sturdy and crispy, but it will make them rather unhealthy...


Special ingredients - Asian supermarket
rice spring roll papers
mung bean noodles
sake/mirin



Ginger pork filling
Pork mince
one onion, finely chopped,
two spring onions, finely chopped
handful of spinach, shredded
small chunk of ginger, grated
2 tbsps mirin
1 tsp sesame oil
1 tsp GF soy sauce


Preparation

  1. Soften the noodles and one rice paper at a time in a bowl  of hot water.  It's easier if you roll the parcels on a damp tea towel rather than on a chopping board. 
  2. Lay out the soft rice paper and put a small pile of noodles in the centre and a sausage shape of the pork filling on top. 
  3. Fold the paper from the bottom, then the two sides, then roll to close.



Steam-fry
Heat a small amount of oil in a non stick saucepan and carefully place approx 6 rolls in.  Heat until starting to crisp and brown, turn and slightly cook other side (they won't be cooked in the middle yet).
Now splash in some sake or water (about a tbsp), put on a well-fitting lid and turn the heat right down.  This should steam the pork nicely.  Leave for a few mins.  Now check one of them is cooked right through and then they're ready to serve.



Steam

Cut a circle of baking parchment slightly smaller than the base of your steamer and place inside.  Place your rolls on the parchment. place another circle of parchment on top and layer another set of rolls on top.  Steam for ten mins or until cooked right through.


Serve with soy sauce or sweet chilli dip.

Friday, July 16, 2010

Tuna Fishcakes

Easy to make and filling.  Serve with salad/steamed veg and sweet chilli sauce.  I keep the potato skins on in the mash for extra goodness and a bit more texture.


400g /6 medium Potatoes
2 tins Tuna
Spring onions
2 tsp Paprika
1 tsp Chilli flakes
1 tsp mustard seeds
1 egg (optional)
half a cup GF breadcrumbs (optional)

Boil and mash the potatoes and mix in the Tuna, onions and spices until smooth.  Add salt to taste if not using Tuna that's been in brine.  Beat the egg, make patties and dip in egg and then the breadcrumbs.  Fry each side with a little oil until golden.  Serve immediately or keep warm on a low heat in an oven.

Wednesday, July 7, 2010

Breakfast ideas

  • Sautéed potatoes and scrambled eggs (cook extra potatoes the night before, then just slice and fry lightly).
  • Crackers and smoked salmon/tapenade/houmous/egg mayo.
  • Eggy bread (beat egg with a little soya milk, salt and pepper, dip bread in and fry without oil in a non-stick pan. This is a very good way of eating up rubbery old GF bread as it makes it palatable!  John Lewis frying pans are the best I've found as they are light and the non stick actually works.).
  • Soya youghurt + fruit.  Add banana slices for a more filling breakfast.
  • Rice porridge with jam/syrup. (use rolled rice flakes with soya milk and microwave for 4 mins for an economical and filling breakfast - sold in sainsburys by the rice and pulses).
  • GF cereal + Soya Milk (although GF cereals can be very expensive and quite fatty/sugary).
  • Soft-boiled Egg and soldiers. (essential to get some quality GF bread for this otherwise it will fall apart and you won't be able to dip! - see my brand foods list).
  • Full English.  Most baked beans are GF (check label. Maize starch is fine but you must avoid the sausagey beans), McCain's hashbrowns, Black farmer sausages and obviously, tomatoes, mushrooms and bacon are all GF.  Heinz tomato ketchup is GF.

Monday, June 28, 2010

Just Bento recipe ideas


The Just Bento Cookbook: Everyday Lunches to Go
There's a great blog on how to make Japanese style hot/cold lunch boxes (bento boxes) with photos and recipes called Just Bento.  Look for the recipe archive for ideas.  Many of them are naturally gluten free, although, as with all asian recipes, you'll need to use GF soy and avoid using certain sauces (oyster, hoysin, blackbean, and most miso).

Also, there's a book coming out soon on Amazon from this blogger, so look out for that.
The spicy lentil snacks and potato dumpling things look particularly good:

http://justbento.com/handbook/recipe-collection-mains/spicy-lentil-snacks-sesame-seeds

http://justbento.com/bento-no-17-potato-oyaki-bento-wakame-sunomono
http://justbento.com/bento-no-53-sesame-beef-and-vegetable-bento

Sunday, June 27, 2010

Summer meal ideas

Stuff seems to go off so much quicker in summer.  I've defrosted the fridge, which should help but also in an effort to throw less food away, this week we've got a menu planned and have bought less food....so hopefully that means less waste.

I've been perusing the BBCs food website for GF + dairy free meal ideas. you can narrow your recipe search by dietry requirement, chef or dish which is great. http://www.bbc.co.uk/food/recipes/

This week's menu:

  • Chicken Caesar salad (with bacon and avocado - make a garlic sauce by watering down some mayo and add garlic and herbs.
  • Smoked haddock Chowder (chicken/fish stock, sweetcorn, herbs, potatoes)
  • Sticky Chicken thighs/drumsticks
  • Pea soup with GF beer/cider bread
  • Bacon wrapped white fish with salad and new potatoes
  • Stuffed peppers (with quinoa or rice + veg)
  • Gingery pork stir fry
  • Potato wedges
Baked Apples

I've also gone a bit retro with puddings this week and did baked apples with sultanas, marg and brown sugar. Yum!  Just core the apples (any variety is fine) and stuff with marg, sultanas, a sprinkling of soft brown sugar and bake until soft. score a ring around the middle of the skin to stop it splitting.  And don't forget to scrape up the juicy stuff that comes out when cooking - it may look a bit jelly-fied because of the pectin, but it tastes delicious.  If you use small apples, they'd be good served with dairy-free ice-cream (try Swedish glace - sold in most supermarkets http://www.swedishglace.com/).

Tuesday, June 22, 2010

Friday, June 11, 2010

Cook yourself thin - Wheat free

gizzi chainsaw

I was very pleased to see Gizzi's tasty muffin and choc cake recipes on channel 4's cook yourself thin programme that also happen to be gluten free. yay! Obv. to make them milk free just replace buttermilk with soya milk.

I'll definitely be trying these out this week.

:0 )

Chocolate truffle cake
http://www.channel4.com/food/recipes/healthy/cook-yourself-thin/chocolate-orange-truffle-cake-recipe_p_1.html

Lemon and poppyseed muffin
http://www.channel4.com/food/recipes/healthy/cook-yourself-thin/lemon-blueberry-and-poppyseed-muffin-recipe_p_1.html

Thursday, June 3, 2010

Potato Rostis

Grate 4 medium potatoes.  Put grated potato in a tea towel and squeeze as much water out as you can.
Beat a couple of eggs and stir in the potato mix.  Add salt and pepper.

Add dollops of mixture to a hot non-stick frying pan and press down to thin out. Cook each side until golden brown.

Enjoy!

Thursday, May 27, 2010

Onion Bhajis

A bit of a treat as they are deep fried, but delicious.

Coarsely chop 4 medium onions and add 2 cups of frozen peas/sweetcorn or other veg.
Add 1 cup chickpea flour, 1tsp baking powder, 2 tsp coriander, half tsp cumin, 2 tsp turmeric, 1 tsp paprika.
Then add just enough water and mix to get a thick gloopy consistency and the veg is just coated (about half a cup).

Add spoonfuls of mixture to hot sunflower oil and fry until golden brown on both sides. Remove carefully with a slotted spoon.

Serve immediately or keep warm in oven until ready.

Friday, May 21, 2010

Starter ideas



Dates wrapped in streaky bacon (de-seed dates+wrap+bake for 15-20 mins)
Antipasti (Cured meats, roasted marinated peppers, artichokes etc)
Soup (Any!  No butter/cream and use GF stock cubes)
Caesar Salad (salad+chicken+garlicy,mayo dressing.  Add fried GF bread crutons)
Bacon pots filled with rocket, tomatoes etc (bake bacon strips on upturned pots in oven to make "bacon bowls")
Soft Spring rolls (soften rice papers in hot water and fill with ready to eat raw/pre-cooked food.  Serve with GF soy/ chilli dip. Use colourful ingredients as you'll see them through the wrappers)
Smoked salmon on GF crackers.
Houmous with carrot, celery and cucumber sticks.

Sunday, April 4, 2010

Easter Chocs

Best Diary-free GF Chocolates so far!....
(stocked by sainsburys)

Thanks Mum and Dad!

Sunday, March 28, 2010

Silicone baby!

A good tip for gluten free baking is to use reusable silcone molds/baking sheets.  They are cooker, freezer and dishwasher safe and naturally non-stick.  Saves lots of paper and even the stubbornest cement-like GF dough won't stick to them.
silicon-bakeware

Babycakes cookbook

I have to admit that I bought this beautiful cookbook purely because the front picture looked so delicious and that it claimed to be mostly gluten free.

Amazing looking cakes but like most of the American GF cookbooks I've bought, some of the ingredients are rather hard to find (I can't find coconut flour or dried soya milk to make that amazing looking icing yet)  but the milk and sugar (agave) substitutes can be found in most UK supermarkets, usually in/near the freefrom section (although they are expensive).

Monday, February 22, 2010

Takoyaki

Okay, so I'm going to try making these little Japanese dumplings called Takoyaki tonight.  The usual recipe uses low gluten flour and eggs to make a batter, so I think they'll be fine GF.  I have bought a special pan before in one of my fits of Japanese food obsession.  It's like a griddle but with lots of ball-shaped dimples in it (I'll take a photo later).

The batter recipe is:
300g GF Plain Flour
3 Eggs
1 Litre ice-cold water
1tsp Dashi stock/fish stock
2tsps GF Soy Sauce

To make the batter mix all the ingredients and add the flour last. The GF flour is quite heavy, so make sure you mix the mixture each time before pouring into the pan.

Basically to cook you need to oil the pan with sunflower oil and heat it up on the hob.  pour batter into each well and  wait until the batter is cooked underneath before prodding the batter ball and moving it round to cook the other side.  If the ball's have holes, add a bit more batter.

Additions:  Before you turn the balls, push a piece of bacon, ham or cheese into the middle of each one!

Let's see how my GF ones turn out later!! Fingers crossed....


Update:  Well, I had so many disasters that I don't know where to start.  The first obstacle was having the gas man round on Mon night to remove some redundant gas pipes - needless to say they were not redundant and we were without cooker or heating until the next afternoon!!  It was a very cold night!

We managed to make some slightly charred takoyaki on Tues but, eventually, I  think we learnt the art of when to flip them and they tasted good with smoked salmon in the middle (apart from the burnt bits).  Then on Weds I tried to finish of the batter and just as I got to the point of taking the balls out of the pan, because the rivet had melted, the handle came off the pan and they all ended up face down on the dirty floor of our kitchen (which is permanently covered in builders dust because we're renovating and therefore the usual blow on them rule definitely doesn't apply!).  Arghhhh!!  And they looked so good too!  Think I'll have to ask for one of those table top self-heating takoyaki pans for my birthday then....

Maybe I'll have better luck next time!

Saturday, February 20, 2010

Swedish Glace

Having not eaten any ice-cream for 5 years, you can understand my excitement at discovering this range of luxury ice-creams that are gluten-free, lactose-free AND available in pretty much all normal supermarkets.  Pretty cool huh?!  (no pun intended...)

Delicious Swedish Glace Range by Peter Hall2.

http://www.swedishglace.com/
These icecreams taste like the real thing, the only shame is I have to share them with my husband!... (unlike the "freedom" frozen desserts that I once tried....Yeuch!)