Category Archives: Egg free

Stir Fried Broccoli With Shallot, Chilli And Nigella Seeds

It’s always handy to have another way for prepping broccoli in our house. I love this with dal for our vegetarian nights, served with rice and gluten free flat breads.

You need to break the broccoli down into tiny florets but keep all of the stalks, I use them for soup the next day!

Serves 4-6.

Ingredients

2 teaspoons oil

2 heads of broccoli, broken into mini florets

1 large shallot, finely sliced

1 red chilli sliced

1 teaspoon nigella seeds

Pinch salt

Method

Heat a large frying pan or wok over high heat.

Add the oil and once hot, add the broccoli, shallot and chilli.

Stir fry for 5-7 minutes until shallot is soft and the broccoli still has some crunch to it.

Season with salt and sprinkle over the nigella seeds.

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Baked Pumpkin With Black Sesame Seeds And Thyme

It’s pumpkin season here in Western Australia and I love this way of baking it, it just looks so pretty!

Serves 4-6.

Ingredients

1/2 large butternut pumpkin, peeled and seeded

1-2 teaspoons oil

2 teaspoons black sesame seeds

1 teaspoon dried thyme

Salt flakes

Pepper

Method

Preheat oven to 180 degrees centigrade.

Line a baking sheet with baking parchment.

Slice the pumpkin and then cut into chunks.

In a bowl, combine the pumpkin and oil.

Spread the pumpkin over the prepared tin.

Sprinkle over the sesame seeds, thyme, salt flakes and pepper.

Bake for 25-30 minutes until cooked through and colouring a little.

Sultana Rice With Quinoa

This is a nice sneaky way of getting quinoa into the kids without them really noticing due to the sultanas and nigella seeds!

It would take a great deal of patience for a fussy child to pick the quinoa out and my boys loved the sweetness of the sultanas so never really noticed anything else!

Serves 4.

Ingredients

50g butter or oil

1 large onion, peeled and sliced

1 garlic clove, peeled and sliced

A pinch of chilli flakes

100g basmati rice, washed and drained

70g white quinoa, washed and drained

25g red quinoa, washed and drained

75g sultanas

400mls water

Salt and pepper

1 tablespoon chopped fresh parsley

2 teaspoons nigella seeds

Method

In a lidded pan, heat the butter over high heat and then add the onion, cook until beginning to colour.

Reduce the heat and add the chilli and garlic, cook for one minute.

Now add the rice, both quinoa and sultanas, stir to coat.

Pour in the water and season.

Cover. Bring the pan up to the boil, reduce the heat to low and simmer gently for 20 minutes, do not remove the lid!

Turn the heat off, leave the lid on and let sit for ten minutes.

Remove the lid and stir in half of the nigella seeds and the parsley.

Spoon into a warmed serving plate and sprinkle over the remaining seeds.

Sausage Meatballs With Broccoli Cheese

Who doesn’t love an easy tray bake dinner! Less meat and more veggies but my boys don’t seem to notice!

I like to use spicy Italian sausages for this but use whatever you enjoy. If you are doing gluten free, just double check your sausage ingredients.

Serves 3-4.

Ingredients

450g spicy Italian pork sausages

1 broccoli head, florets cut off and stem peeled and sliced

250mls cream

50g grated cheese

Salt and pepper

Method

Preheat the oven to 180 degrees centigrade.

Peel the skin off the sausages and form into balls.

Place the meatballs in the roasting tin and slide into the oven.

Bake for 10minutes until beginning to colour.

Add the broccoli florets and stems to the roasting tin, return to the oven for 8-10 minutes.

Now pour the cream into the roasting tin and sprinkle over the cheese and seasoning.

Bake for 15-20minutes until cream has thickened and cheese is golden.

Hasselback Potatoes With Porcini

I recently found porcini powder in my local green grocer and it’s my new favourite ingredient!

The boys are not fans of mushrooms but it is more the texture than flavour that they have an issue with so, this powder still gives loads of flavour without the slugs as the boys call them!

Serves 4-6.

Ingredients

1kg baby potatoes, finely sliced, most of the way through

1/2 teaspoon porcini powder

A large pinch of salt flakes

Freshly ground pepper

2 teaspoons oil

Method

Preheat the oven to 180 degrees Centigrade.

Combine all of the ingredients.

Tip into a roasting tin, potatoes with their cut side up.

Bake for 1 hour, spooning over the oil in the pan occasionally.

White Chocolate and Ginger Tart

If you aren’t into sweet treats, stop reading now!

My youngest came up with this recipe and has grudgingly shared small slices with the rest of us.

You could use a pastry shell but, as we are gluten free, the biscuit base is a nice quick alternative.

This tart fits a 25cm round tin or we use a rectangular tin and make two individual tarts for another night.

Ingredients

475g gluten free ginger nuts

150g butter

400g white chocolate

100g butter

400mls creme fraiche

Dark chocolate to grate over

Method

Melt the butter in the microwave or in a pan, add the crushed biscuits and mix well.

Press the biscuit mix into a loose bottomed tin or individual tins, packing tightly into the base and sides.

Refrigerate for 30 minutes.

Gently heat the chocolate and butter in the microwave, stirring frequently until melted.

Whisk in the creme fraiche until lump free.

Pour into the prepared tins and smooth the top.

Refrigerate for 2 hours.

Satay Burgers

Some nights there are too many comings and goings to allow us to sit down and eat dinner together.

Those nights the boys cook their dinner on the bbq and burgers are a favourite.

I’ve used pork in this recipe but minced chicken is delicious too. As the gluten rolls that we like are long and skinny, I just make the patties to fit the roll.

Makes six burgers.

Ingredients

500g minced Pork

3 tablespoons sweet chilli sauce

3 tablespoons crunchy peanut butter

1/2 cup desiccated coconut

30g fresh coriander chopped

Salt and pepper

Method

Combine all of the ingredients in a bowl and form into burgers.

Heat your bbq or pan over a medium flame.

Once hot cook the burgers, as it is pork, you need to cook it all the way through.