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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Sundried Tomato and Feta Scones

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Scones are so quick to make and they only take 7-10 mins to bake.

I make both savoury and sweet scones. The savoury scones are great served with soup or packed in the boys lunch boxes instead of a sandwich.

They freeze well and I have been known to pop frozen scones into lunch boxes so they are defrosted for lunch.

I use a 7cm cutter.

This recipe makes 16 scones.

Ingredients

450g plain flour

2 tablespoons baking powder

1 teaspoon salt

100g butter, cut into small pieces

150g feta cheese, drained and crumbled

100g sundried tomatoes,drained and chopped

300mls milk

1 egg, beaten

Method

Preheat the oven to 220 degrees Centigrade.

Line two baking sheets with baking parchment.

Into a large bowl sift the flour, baking powder and salt.

Add the butter and rub in, it will take a while but you want it to be like breadcrumbs with no lumps of visible butter.

Now stir in the cheese and tomatoes.

Add the milk and using a palate knife mix together well. The wetter your dough the lighter your scones!

Very gently knead the dough, just enough to bring it together, on a floured surface.

Using your hand flatten slightly too 4cm thickness and cut out the scones using a fluted cutter.

Once there is no more space for the cutter, reform the dough and repeat until all of the dough has been used.

Place scones onto the prepared trays and brush with beaten egg.

Place them in the oven.

Bake for 7-10 mins, changing their oven shelves half way.

Allow to cool on a wire rack.

 

 

Cajun Spice Rub

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I started making this when we lived in Texas, I always have a jar of it in the kitchen to flavour chicken, seafood and potatoes.

The smoked paprika isn’t authentic but it does add a slight smokiness to the rub that I love.

This recipe makes two jars.

Ingredients

6 tablespoons sweet paprika

2 tablespoons smoked sweet paprika

2 tablespoons cayenne pepper, ground

4 tablespoons ground pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

4 tablespoons dried oregano

2 tablespoons dried thyme

Method

Its so easy, just mix everything in a large bowl and pour into  jars.

Keeps for 3 months in an airtight jar.

Gluten Free Chicken Nuggets

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Friday night is fast food night in our house. Clearly home made and not shop bought!

One of the boys favourites are chicken nuggets.

Although not very healthy they are fresh, crisp and gluten free.

Ingredients

1kg chicken breast, cut into pieces

4 tablespoons Cajun spice rub, I mix my own, the recipe will be in my next post

4 eggs

250mls buttermilk

600g gluten free flour

salt and pepper

oil to deep fry in

Method

In a large bowl combine the chicken and 1 tablespoon of the spice rub. Set aside.

In another bowl whisk the eggs, buttermilk and 1 tablespoon of the spice rub together.

In the final bowl combine the flour and 2 tablespoons of the rub.

Try to use only one hand, the phone will ring as soon as both hands are covered in eggy flour!

Take a piece of chicken, roll it in the flour, dip it in the egg mixture and roll it in the flour again.

Set aside, a baking sheet works well.

Once all of the chicken is coated heat your oil to around 180 degrees.

Cook in batches until golden brown.

Set aside on kitchen towel until ready to serve.

Serve with wedges and lots of tomato ketchup.

Gluten Free Yorkshire Puddings

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It took a while but I have finally mastered these delicious gluten free treats!

Traditionally served with roast beef I use these as nibble bases topped with horseradish and a sliver of steak. They don’t last long!

I make double batches and freeze any extras, just defrost and crisp them back up in the oven.

Ingredients

100g gluten free plain flour

2 eggs

300mls milk

25g butter, melted

sunflower oil for greasing the tins

Method

Preheat the oven to 230degrees Centigrade.

In a large bowl, measure the flour and make a well in the centre.

Add the eggs to the well and gently begin to combine with a whisk.

As the egg thickens, start adding the milk until it is all combined.

Pour in the melted butter, mix and set aside for at least an hour.

Pour a little oil into each hole of a muffin tin and put the tray in the oven.

After 5mins, remove from the oven and, moving fairly quickly, pour the batter into each hole.

Place back in the oven and bake for 10-15 mins, keep an eye on them, at this temperature they burn quickly!

Remove from tins using tongs and serve immediately or place them on kitchen towel until required.

 

Gluten Free Almond and Vanilla Biscuits

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These are what happens when I’m trying to make gluten free biscuits that taste like “real” biscuits! With the Commonwealth Games in Glasgow I was getting a little homesick, so, initially I thought about making some gluten free shortbread but while going through my recipes I found an old recipe for melting moments. These have a little bit of each in them. Very “short” due to the cornflour but the almonds give more structure, more like a shortbread.

The first time I made these I blind tested them on the boys, they were full of praise and doubted I was telling the truth when I said they were gluten free.

This recipe makes 12 biscuits but I can guarantee they won’t last long!

Ingredients

110g butter at room temperature

55g caster sugar

60g cornflour

100g ground almonds

1/2 teaspoon vanilla extract

Icing sugar

Method

Preheat the oven to 180 degrees Centigrade.

Line a baking sheet with baking parchment.

Cream the butter and sugar, I use a food processor to make these.

Add the cornflour, ground almonds and vanilla.

Using your hands, roll walnut sized balls of the mix in the icing sugar, the icing sugar acts like flour and stops the mix sticking to you too much!

Place well apart on the baking sheet, use a fork to flatten a little.

Bake for 20-25mins until lightly golden.

Cool for 5 mins on the tray and then move to a cooling rack.

Gluten Free Buckwheat Crepes

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Buckwheat is a fantastic gluten free flour, it adds a slightly nutty taste to cooking these crepes.

The melted butter in the batter helps to stop the crepes sticking to the pan and adds flavour too.

The crepes are neutral so you can use them for sweet or savoury dishes.

This batch was served the boys favourite way, a bit of a “make it yourself” meal! They fill them themselves and eat them with their hands, a win win dinner!

Fillings are only limited by your imagination and left over crepes can be frozen, just pop some baking parchment between each crepe so you can pull them out individually.

Another couple of uses for crepes, use instead of pasta sheets in lasagne or fill with bolognese sauce and top with gluten free white sauce.

This recipe makes 20-25 crepes depending on the size of your pan.

Ingredients

220g buckwheat flour

Pinch of salt

4 eggs

400mls milk

150mls water

50g butter, melted

Method

In a large bowl weigh out flour and salt.

In a jug combine milk, water and eggs.

Make a well in the centre of the flour and slowly whisk in the wet ingredients.

Once you have a lump free batter, add the melted butter and whisk to combine.

Heat a non stick frying pan on a medium heat. I use a 14cm pan.

Using a ladle, pour a little batter into the pan and quickly swirl it around to cover the base and possibly sides. You are aiming for thin crepes not pancakes.

Once the crepe appears dry on top, flip it over and cook the other side, around 30secs until golden brown spots appear.

 Set aside on a plate covered with a clean tea towel and repeat until all of the batter is used.

Feeding a hungry family!