Category Archives: Dairy free

Garlicky Potatoes

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These are dangerous! Little morsels of garlicky yummy ness!

If you have the oven on for a main course slide a couple of trays of these in too and you have dinner ready to go!

Any leftovers? Pop in a small frying pan the next day, warm through and then crack an egg into the pan, a quick, gluten free, yummy breakfast!

Ingredients

Serves 6

1.2-1.5kgs potatoes

4 cloves of garlic, roughly chopped

few sprigs of rosemary, leaves removed

salt and freshly ground pepper

2 tablespoons olive oil

Method

Preheat the oven to 200degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, combine the garlic, rosemary, salt, pepper and olive oil.

Cut the potatoes into 2cm cubes, leaving the skin on.

Toss the potatoes in the oil mix.

Spread evenly over the two baking sheets.

Pop in the oven for 30-40 mins, turning regularly.

Chocolate Chestnut Cake

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Gluten free, delicious and moist, what more can I say!

The boys love this cake, I don’t ice it but occasionally serve it with cream or top with whipped cream and raspberries, yummy!

Ingredients

220g dark chocolate, broken up

400g tin unsweetenedchestnut purée

8 eggs

400g sugar

Method

Preheat the oven to 180degrees Centigrade.

Grease and line a 25cm loose bottomed deep cake tin.

In a food processor, tip the chestnut purée and whizz till smooth.

With the motor still running, add the egg yolks, one at a time.

Now add 300g sugar and let the motor run for 1min.

Melt the chocolate, I use the microwave.

With the motor running, add the melted chocolate.

In a large bowl, whisk the egg whites until stiff.

Add the remaining 100g sugar to the egg whites and whisk well in until glossy.

Take a large spoon of the egg white mix and fold into the chocolate mixture.

Once loosened a little, add the chocolate mixture to the egg white bowl and fold in.

Spoon cake mix into the prepared tin.

Bake the cake for 50-60 mins until a skewer comes out clean.

Allow to cool in the tin.

Beef Bourguignon

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This is a great meal to pop in the oven in the afternoon and have a delicious dinner come evening.

I always use 2kgs of meat to allow for lots of leftovers, this stew makes an absolutely brilliant pie filling and the boys love a pie!

As I make this gluten free I don’t flour the meat before browning it, instead I thicken with cornflour towards the end. Double check your cornflour if you are cooking for a coeliac, one popular brand here in Australia is made from wheat!!!

Serves 8 and gives leftovers for 14-16 pies, see below.

Ingredients

100mls olive oil

2kgs diced beef, I use blade

300g pancetta, diced

500g mushrooms, halved or quartered

14 large shallots, peeled and broken into bulbs

4 cloves of garlic, peeled and sliced

150g tomato paste

750mls red wine

400mls beef stock

bouquet garni, thyme, parsley and rosemary tied with cooking twine

Salt and pepper

6 tablespoons cornflour

Method

Preheat the oven to 160 degrees Centigrade.

In a large oven proof  pan, I use a 6l casserole,  heat the oil over a high heat.

Once the oil is hot, brown the meat in batches, set aside in a large bowl.

Once the beef is all browned and removed add the pancetta and cook until crispy and releasing its fat.

Remove to the bowl with the beef.

Now throw the whole shallots in and brown over a high heat.

Remove and add to the beef bowl.

Lastly throw the mushrooms and garlic into the pan and brown a little.

Return the beef, pancetta and shallots to the pan.

Add the wine, stock, tomato paste and bouquet garni. I tie one end of the bouquet garni string to the pan handle, makes it so much easier to fish it out later!

Season with salt and pepper.

Cover the top of the pan with a piece of baking parchment and top with a lid.

Place the pan in the oven and cook for 4-5 hours.

By this point the meat should be very tender.

In a jug, combine the cornflour and a little water to make a cream like mixture.

Remove the casserole for the oven, while stirring, pour in the cornflour mixture mix until the meat sauce thickens.

Check seasoning and remove bouquet garni.

Serve with spinach or buttered cabbage and potatoes.

Leftovers

Left over delights
Left over delights

This casserole is fabulous  in a pie, cook a  few extra potatoes when making this meal, cut them up and add them to the meat mixture.

Take pastry sheets, cut to shape, line pie cases, fill, brush edges with beaten egg, top with pastry, seal edges with a fork, trim excess pastry, brush with egg and cut a slit in the lid to allow steam to escape.

At this point I freeze most of the pies and keep a few out for dinner.

Persian Slow Roasted Lamb Shoulder

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This came about from our Friday  night fast food night challenge.

Kebabs!

It actually works very well as fast food because you shove it in the oven and leave it be until it’s time to eat!

The boys love the tangy flavour and the fact that they can eat with their hands, will they ever grow out of that?

Served with pitta, salad and a dressing, normally natural yogurt with some dill and parsley stirred through.

If you are trying this out on children for the first time, maybe think about a little bit of fresh coriander in the salad, it goes beautifully and if they will eat it with this the world is your oyster!

The gluten free option here is to pop some potatoes around the meat to cook in the yummy juice, possibly tastier than the pitta!

Serves six.

Ingredients

2.8kg lamb shoulder, shin attached

2 garlic cloves

2 teaspoons salt flakes

3 tablespoons sumac

1 teaspoon ground cinnamon

1 tablespoon ground cumin

4 tablespoons olive oil

1 onion, cut into wedges

1 tablespoon Za’atar

Method

Preheat the oven to 160 degrees Centigrade

In a mortar and pestle, crush the garlic with the salt.

Add the oil and mix in sumac, cumin and cinnamon.

Mix to a thick brown paste.

Place the shoulder in a roasting tin.

Rub the spice mix all over the meat.

Add the onion wedges to the tin.

Cover with foil and pop in the oven.

Roast for 4-6 hours until the meat is falling off the bone.

Remove from the oven, sprinkle with Za’atar.

Serve warm.

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Indian Inspired Cauliflower

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For ages the boys would only eat cauliflower in the form acauliflower cheese and to be honest some days I cannot be bothered making three stage recipes, lazy, I know!

This recipe came about after trying the Moroccan Cauliflower Salad in the fantastic cook book, “The Feast Goes On” by The  Monday Morning Cooking Club.

The boys loved it so it was time to experiment!

We eat a lot of Indian inspired food so this is my version of what is a delicious vegetarian dish, tonnes of flavour and served with dhal and rice a filling and gluten free dinner.

Ingredients

1 cauliflower head

2 cloves garlic, grated

2 tablespoons freshly grated ginger

4 tablespoons oil

3 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon Kashmiri ground chilli

1 teaspoon ground turmeric

3 teaspoons nigella, (koolanji), seeds

salt

Method

Preheat the oven to 180degrees Centigrade.

Remove the leaves from the cauliflower and discard, or feed to the chooks if you have some!

Cut the cauliflower in half and break into small forets.

Place  half the florets in a roasting tin.

Place the stalks in the food processor and process until they resemble couscous, pour into the roasting tin.

Process the remaining florets, add to the the roasting tin.

In  a frying pan, warm the oil and add the ginger and garlic, cook for 1 minute without browning.

Pour oil with ginger and garlic onto the cauliflower mix.

Add all of the dried  ingredients, mix very well.

Roast for 35-45 mins until golden brown. Stir half way through for even colouring and cooking.

Delicious served with rice and dhal.

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Honey Muffins

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As a rule I don’t ice muffins, pure laziness on my part and I don’t have any artistic talent when it comes to decoration.

However, these muffins are elevated to another level with a wee dollop of icing if I am feeling very loving towards the boys!

Un-iced muffins are dairy free. They freeze well too.

This recipe makes 18muffins.

Ingredients

110g plain flour

110g self raising flour

Half teaspoon bicarbonate of soda

3 tablespoons cocoa powder

160g light brown sugar

90mls vegetable oil

250g honey

175mls hot water

Method

Preheat the oven to 180 degrees Centigrade.

Line two muffin trays with cases.

Weigh out flours, bicarb, cocoa and sugar.

Pour flour mix into the food processor and give it a  whizz to remove any lumps.

In a jug measure oil, add eggs and pour in honey. The oil going in first makes it easier to pour the honey out at the end.

With processor running add oil mixture followed by the hot water. You should have a very runny batter now.

Pour the batter into the muffin cases, around two thirds full.

Bake for 30-35mins.

Remove and cool on a wire tray

Honey Cream Icing Ingredients

250g cream cheese, I use Philadelphia

4 tablespoons honey

Method

Cream the cheese and honey until smooth.

Using a round bladed knife or palate knife spread onto each muffin.

 

 

Spaghetti with Cherry Tomatoes

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This really is a ten minute meal, five ingredients and you have pasta with a beautiful sauce and minimal fuss.

Full of fresh tomatoes, I use cherry tomatoes here, kids love cherry tomatoes for some reason! The recipe works just as well with Roma tomatoes, just deseeded them and cut into chunks.

To make it vegetarian just omit the anchovies and for gluten free use  gluten free spaghetti.

This serves 4-6 depending on appetite and side dishes. I like to serve it with a green salad but the boys would rather it is served with garlic bread!

Ingredients

500g spaghetti, regular or gluten free

splash of olive oil

2 garlic cloves, sliced

4 anchovy fillets, drained

400g cherry tomatoes

salt and pepper

Method

Bring a large pan of salted water up to the boil, add a splash of olive oil and pop the spaghetti in.

In a large frying pan heat a splash of olive oil over a medium heat, once hot add the garlic and cook without letting it burn, for 1min.

Add the anchovies and stir in, they will break down to nothing.

Now, add the tomatoes and stir well.

Over a low heat let the tomatoes warm up and begin to let their juice run. You don’t want them to collapse completely, rather, a few are mushy but they still hold their shape.

Once the pasta is cooked, drain, reserving 1/2 cup of cooking liquid.

Pour the pasta and liquid into the tomatoes, season and stir through. There won’t be lots of liquid, it should be enough to coat the pasta.

Serve in warmed bowls.

Brown Sugar Meringues

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Two ingredients and a little patience really pay off here.

These delicious morsels are lovely on their own or serve with whipped cream and fresh fruit and did I mention gluten free too?

This is also a great way to use up left over egg whites, possibly left over from spaghetti alla carbonara.

Ingredients

4 egg whites

225g brown sugar

Method

Preheat the oven to 110 degrees Centigrade and line two baking sheets with baking parchment.

In a large clean bowl beat the eggs until very stiff, a test of this is turning the bowl upside down, I like to threaten a child with it!

Add the sugar a dessert spoon at a time, beating well with each spoonful to the point where you cannot see any sugar crystals.

Once all the sugar is added spoon or pipe the meringue mix onto the prepared sheets.

Bake for 1hour and then allow to cool on the trays.

Store in an airtight container, the meringues will keep for 3 weeks.

This mixture will give you 12-16 large meringues using a spoon. I use a piping bag and tend to get around 50 meringues, these are the size of a 50c coin when they go in the oven.