Vanilla Crepes

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As my youngest has recently been diagnosed with coeliacs/celiacs I am back to experimenting with gluten free baking again.

We had these crepes, spread with a little softened salted butter and a drizzle of maple syrup. Brilliant for breakfast, dessert or as we had them for an afternoon tea treat.

Makes 24. If freezing, seperate each crepe with a piece of baking parchment so you can just peal off what you need.

Ingredients

225g buckwheat flour

50g caster sugar

4 eggs

400mls milk

150mls water

1 teaspoon vanilla extract

30g butter, melted

softened salted butter and maple syrup to serve

Method

Put your crepe pan on to heat over a medium to low heat.

In a large bowl, combine the flour and sugar. Make a well in the centre.

In a jug, whisk the egg, milk, water and vanilla. Slowly whisk in the melted butter.

Take your whisk and as you pour the liquid into the dry ingredients slowly draw the flour in from the sides to avoid lumps.

Pour just enough batter into the hot pan to allow you to swirl it round and cover the base of your pan.

Cook until the top looks dry and the edges are beginning to colour.

Flip over and cook the other side for a few seconds, just to colour it up a little.

Tip the crepe onto a plate, cover with a clean, dry tea towel and continue making the rest of the crepes.

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Twice Cooked Pork With Star Anise

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This is a traditional Chinese way of dealing with fattier cuts of meat and it really works.

To ensure your dish is gluten free, if you need to, check your hoisin sauce, rice wine and chilli bean sauce as these are the places that gluten will be hiding. You can use sherry as an alternative to the rice wine if necessary.

This is a BIG quantity, it will feed 12 at least! I like to freeze leftovers in individual boxes with some cooked rice for easy dinners another day.

Ingredients

2.2 kg meaty spare ribs

80g fresh ginger, scrubbed and sliced, I don’t bother peeling it

4 spring onions, topped and tailed and cut into 3-5cm lengths

6 star anise

8 peppercorns

salt

50mls oil

4 garlic cloves, finely sliced

700g red capsicum, deseeded, sliced into 5cm pieces

400g red onion, peeled and cut into wedges

2 leeks, white part only, halved lengthwise and cut into 1/2cm semi circles and washed

3 tablespoons gluten free soy sauce

100g gluten free chilli bean sauce

200mls chicken stock

100mls Chinese rice wine

10g sugar

2 spring onions, topped and tailed and finely sliced

Method

Fill a large, I use a six litre pan, with cold water, salt it well and add the spare ribs.

Bring the pan up to the boil and simmer for five minutes, skim off any impurities.

Add the ginger, spring onions, star anise and pepper.

Bring back up to the boil and simmer for 1 hour.

Drain the meat in a colander and discard the ginger, spring onions, star anise and peppercorns.

Once the meat is cool enough to handle, gently remove the bones and gristle and cut into 1-2 cm cubes.

Bring a large frying pan or wok up to a high heat, add the oil.

Once the oil is hot, stir fry the pork until the fat is rendering and it’s becoming crispy. This can take 20-30 minutes depending on the size of your meat and strength of your heat source.

Use a slotted spoon to remove the pork, set the meat aside and drain off most of the fat in the pan.

Return the pan to the heat and add the garlic, capsicum, onion and leeks. Stir fry for 5 minutes.

Return the meat to the pan, stir well.

Combine the soy sauce, chilli bean sauce, chicken stock, rice wine and sugar in a jug, stir well and then pour into the meat mix.

Stir to combine and then cover, bring up to a simmer, cover and simmer for 20-25 minutes.

Serve topped with the last two spring onions.

 

Corn Couscous With Edamame And Pinenuts

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Corn couscous is a brilliant alternative if you are following a gluten free diet! It also makes a nice change from rice in our house. Check the cooking method recommended on the packet as there does seem to be some differences with the makers.

I’ve used chicken stock here but vegetable stock works very well too and if you aren’t a fan of edamame, frozen peas and baby spinach make a great alternative.

Serves 6.

Ingredients

30ml olive oil

1 large onion, finely diced

1 teaspoon ground cumin

215g corn couscous

250mls boiling chicken or vegetable stock

200g cooked edamame

50g Pinenuts, toasted

1 tablespoon chopped flat leaf parsley

Method

Take a pan with a well fitting lid, heat over medium heat, add the oil and once hot, add the onions and cook until soft. Towards the end stir in the cumin too.

Pour in the stock and couscous, stir once and cover, allow to simmer gently for 2 minutes and then, leave covered for 3-5 minutes.

Stir in the edamame, pinenuts and parsley and serve hot or at room temperature.

Spicy Hummus

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I love hummus as a dip and this recipe is no exception. I top it with my own home made dukkah, the recipe is on the blog. Leftovers are great as a spread in wraps with lots of crunchy salad.

Ingredients

400g tin chickpeas, drained, liquid reserved

1 garlic clove

juice of 1 lemon

1 tablespoon tahini

2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 teaspoon cayenne powder

olive oil

salt and pepper

2 tablespoon dukkah

Method

Measure the reserved liquid from the chickpeas and add olive oil to it to make a volume of 160mls.

Pour this liquid into a food processor followed by the chickpeas, garlic, lemon juice, tahini, cumin, coriander, cayenne, salt and pepper.

Wizz to form a thick paste.

Spoon into your serving dish, drizzle over some more oil and then sprinkle over the dukkah.

Salmon And Sour Cream Bake With Chives

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This is one of those fab dishes that you just stir everything together, top it and bake, so, no sauce to thicken and gluten free to boot!

Feel free to use regular breadcrumbs if you don’t need to do the gluten free thing, if using gluten free bread, I whizz up the crusts as well, GF bread is too expensive to throw away the crusts.

Serves 6.

Ingredients

400g fresh salmon, skinned, boned and cut into 2 cm cubes

160g hot smoked salmon, skin removed

400mls full fat sour cream

juice and zest of one lemon

salt and pepper

1 large bunch of chives, two tablespoons set aside

60g gluten free fresh breadcrumbs

60g finely grated Gruyere cheese

Method

Preheat the oven to 180 degrees Centigrade.

In a bowl combine the two salmon, sour cream, juice and zest of the lemon, the chopped chives, keeping two tablespoons to the side, salt and pepper.

In another bowl, combine the breadcrumbs, cheese, reserved chives and pepper.

Spoon the salmon mix into and oven proof of dish, I use a dish that’s 23x18cm.

Sprinkle over the breadcrumb mix.

Pop the bake into the oven and bake for 25 minutes.

Beef And Coconut Curry

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I love a good curry!

With meat falling apart and a really flavourful sauce this curry doesn’t last long in our house. I make this quantity to ensure I have some leftovers to freeze in individual meal boxes with some rice or to use as a home made pie filling, it’s an Australian thing, we love our pies!

Although you might be put off by the quantity of ghee, don’t worry! Towards the end of cooking the fat all rises to the surface of the curry and I just spoon it off.

Serves 10-12 and freezes very well.

Ingredients

100g ghee

4 large tomatoes

1 large onion, peeled and roughly chopped

6 garlic cloves, peeled

70g fresh ginger, peeled and roughly chopped

3 onions, peeled and sliced

3 tablespoons ground cumin

3 tablespoons ground coriander

1 teaspoon ground fennel

1/4 teaspoon ground cinnamon

1 pinch ground cloves

1 teaspoon Kashmiri chilli powder

1.5kg beef, fat and sinew removed, diced

670mls coconut milk

400mls passatta, sieved tomatoes

2 tablespoons tomato paste

a pinch of saffron

salt and pepper

100g raw cashew nuts

fresh coriander to serve

Method

Heat half the ghee in a large oven proof pan, with a tight fitting lid,over a medium to high heat.

While the ghee heats, process the tomatoes, one onion, garlic, ginger and 200mls of water to make a paste.

Add this paste to the pan and bring it up to a gentle simmer, let the paste slowly reduce down until you have a thick, dark red paste left in the pan, this usually takes around 40 minutes.

Scrape the paste out of the pan and set aside.

Preheat the oven to 150 degrees Centigrade.

Add the remaining ghee to the pan and add the three sliced onions, cook the onions until soft and then add the cumin, coriander, fennel, ground cloves and chilli powder.

Stir well and cook for 1 minute.

Return the paste to the pan, heat through, stirring well.

Now add the beef and stir through regularly for a couple of minutes to allow it to seal a little.

Pour in the coconut milk, passatta and tomato paste and sprinkle over the saffron. Stir well and season with salt and pepper.

Cover with the lid and pop the pan in to the oven.

Bake for 3 hours, stirring occasionally.

Towards the end of cooking, spoon off the fat that will have risen to the surface.

Heat a frying pan over a high heat, add the cashews and dry fry until they are colouring up.

Pour the nuts not a chopping board to cool, once cool, very roughly chop them . Roughly chop a handful of fresh coriander, leaves and stalks.

To serve, sprinkle over the nuts and coriander.

Cheesy Pockets

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Now, I know that they don’t look all that impressive but these are a fab way of elevating a bowl of humble soup or and afternoon snack to magnificent!

I use the thinnest bread I can find, this is mountain bread, nearly paper thin. Gluten free wraps work well too but I tend to warm them in the microwave to make them a little more malleable, if you are using tortillas, again warm them a little so they don’t split when you fold them.

I pop these on the barbecue to cook but you can use an oven, preheat it to 200 degrees Centigrade and then bake for 8-10 minutes.

Makes 8.

Ingredients

8 sundried tomato halves, drained

2 garlic cloves

200g feta

25g parsley leaves

8 thin flatbreads or tortillas

freshly ground pepper

Method

Process the tomatoes, garlic, feta, parsley and pepper to form a paste.

Take a flatbread and spread one eighth of the paste in the centre and fold up carefully to seal.

Wrap in foil and continue with the remaining flatbreads until you have eight parcels.

Preheat your barbecue and once it’s hot, place the parcels on and cook for 10 minutes, turning once after 5 minutes.