Baked Egg and Zucchini Cups

These are versatile little cups that we have for dinner when the non gluten free boys are having quiche.

This recipe makes 6 standard muffin cups.

Ingredients

3 large eggs, beaten

70mls milk

130g grated zucchini

30g ground almonds

15g fresh coriander, chopped

1 red chilli, shedded and sliced finely

Salt and pepper

1-2 teaspoons black chia seeds

Method

Preheat the oven to 200 degrees Centigrade.

Take out a muffin tin and cut squares of baking parchment to line 6 of the muffin holes.

Squish the paper up under a running tap and then shape to line the holes.

Combine all of the ingredients, except the chia seeds, in a bowl.

Spoon the mixture into the prepared tins and then sprinkle over the chia seeds.

Bake for 15-20 minutes until risen, they will sink again as they cool.

Zesty Coleslaw

Another coleslaw recipe, this one is great with rich meat when you need something light and zesty as a side or as I’ve done with pulled pork tonight. It’s also nice and easy to prepare for a barbecue as you let it sit around after making to let all the flavours meld together.

Adjust the herbs to suit your tastes or what you have available.

Serves 6.

Ingredients

1/4 red cabbage, finely sliced

1 small red onion, finely sliced

140g snow pea sprouts, halved

2 tablespoons fresh chopped mint

1-2 tablespoons fresh chopped dill

3-4 tablespoons fresh chopped coriander, leaves and stalks

175mls sour cream

1 lime, juiced

Salt and pepper

Method

Combine the cabbage, onion, pea sprouts and fresh herbs in a bowl.

In a small bowl, whisk the sour cream, lime juice and seasoning.

Pour the sour cream dressing over the cabbage mixture and stir well.

Allow to sit for 15-30 minutes before serving.

Stir again just before serving.

Chicken Chappali Kebabs or Indian Inspired Chicken Patties

Food eaten with your hands tastes so much better so I serve these with paratha, fresh baby spinach leaves and a yogurt dressing of 300mls yogurt, 10g chopped fresh mint, salt and pepper.

For the gluten free option I have either have rice or chickpea dosa. The boys happily eat these cold so I then serve them with nan for an easy lunch the next day.

These cook very well on the flat plate of a barbecue too.

Makes around 20 kebabs/patties.

Ingredients

1kg minced chicken

200mls natural yogurt

5 cloves garlic, peeled and crushed

50g fresh coriander, leaves and stalks, chopped

10g fresh mint leaves, chopped

2 tablespoons ground cumin

3 tablespoons ground coriander

2 teaspoons Kashmiri ground chilli

1 teaspoon ground ginger

1 tablespoon salt

freshly ground pepper

oil to fry

lime wedges to serve

Method

Place a sieve over a bowl and spoon the yogurt into it, set aside for 30mins.

In a large bowl combine all ingredients except oil and lime wedges.

Using your hands, mix the meat, herbs, spices and yogurt.

Set aside in the fridge for 24hours.

When ready to cook.

Heat a large frying pan over medium to high heat with the oil.

Using damp hands form the chappalis into small patties and fry in batches until golden on both sides and cooked through.

Asian Chicken Noodle Soup

This recipe evolved from the amazing stock that comes from the bones of my Roast Chicken with Coconut, Garlic and Chilli.

Once we have had the roast chicken, I strip the meat off and then boil the bones and any pan juice in around 1.5litres of water. The stock that you get is fantastic especially for an Asian inspired soup like this. If you are using regular stock maybe add a little minced garlic.

I use rice noodles and Tamari to maintain a gluten free soup. I don’t pre cook the pak choy leaves, once the soup has been stirred in the bowl they will wilt a little, I do cook the larger stems a little but they still have a great crunch to them.

Serves 6.

Ingredients

1.4l chicken stock

400mls coconut milk

2 teaspoons Tamari or gluten free soy sauce

1 teaspoon fish sauce

1 lime

375g rice noodles

350g pak choy, stalks and leaves separated

3 spring onions, trimmed and finely sliced

small bunch fresh coriander, roughly torn

1 red chilli, deseeded, halved lengthwise and sliced finely

300g cooked chicken

Method

In a large pan bring the stock, coconut milk, Tamari, fish sauce, zest and juice of the lime and half the chilli up to a gentle simmer.

While that’s happening, cook the noodles as per instructions.

Add the pak choy stems to the broth and simmer for 1 minute.

Spoon noodles into pre warmed bowls.

Top with pak choy leaves, coriander, spring onion and chicken.

Spoon over the broth and sprinkle with a little chilli.

 

Chilli and Lime Prawns

Fresh and zingy best describes these prawns!

The chillis are from the garden, from memory they are a Diablo chilli, so small with a medium heat, feel free to use any chilli and adjust the heat level to suit your taste.

I would usually leave the tails on the prawns but we have Grandpa staying with us at the moment and he doesn’t “do” shells so I have peeled them completely.

Serves 4-6.

Ingredients

1kg prawns, peeled and deveined

1 tablespoon olive oil

juice of two limes

4 cloves garlic, sliced

3 small chillies

small bunch fresh coriander

salt and pepper

Method

Marinade the prawns in the oil, lime juice, garlic, chilli, 2/3 of the coriander and a little salt and pepper for 15mins.

Heat a large frying pan over hot heat until very hot or use the BBQ hot plate.

Once the pan is hot add the prawns and stir fry for 2 mins until cooked.

Serve garnished with the remaining coriander.

Quesadillas

I often make these at the weekend instead of a toasted cheese sandwich.

Using corn tortillas makes these gluten free and the fillings vary depending on what’s in the fridge.

I use a sandwich press or a large non stick frying pan to cook the quesadillas, a sandwich press is easier but the frying pan works well too, just flip the quesadilla when the bottom tortilla has crisped up.

This recipe is is for the quesadilla in the picture. Other filling ideas are, drained black beans, chopped avocado, spinach, jalapeño, leftover fajita chicken or beef. As a family we all have favourite fillings and the boys  make their own!

Ingredients

2 corn tortillas

2 Roma tomatoes,  deseeded and diced

handful of cooked chicken, diced

small bunch of coriander, leaves and stalks roughly chopped

40g Cheddar, finely grated

1/4 red onion, peeled and finely sliced

1/4 teaspoon Cajun spice rub, recipe in the blog

 Method

With one tortilla as a base top with your ingredients.

Top with the second tortilla and place on the sandwich press.

Bring the lid down to sit just above the top tortilla and toast until golden brown and the cheese has melted.

Bean Burgers

Over the years we have tried a lot of variations with this recipe but I think this is the best.

Full of hidden green vegies, gluten free, dairy free and still full of flavour these are often chosen by the boys when we have a vegetarian meal.

The vegetable of choice is always edamame in their shells, these are found in your local Asian food stores freezer and they are yummy, as ever, eaten with your fingers makes them taste so much better according to the boys!

Makes 12-14 burgers.

Ingredients

2 x 400g tins of cannellini beans, drained and rinsed

6 spring onions, topped and tailed, sliced

2 cloves of garlic, peeled and chopped

1 piece of lemongrass, white part only, sliced

150g fresh coriander, leaves and stalks

150g fresh baby spinach

1 green chilli, deseeded and chopped

1 tablespoon ground coriander

1 tablespoon ground cumin

2 teaspoons salt

freshly ground pepper

80g besan/chickpea flour

150g fresh gluten free breadcrumbs

oil to fry in

Method

Process the spring onions, garlic, lemongrass and chilli.

Add the beans, fresh coriander and spinach, process to a paste, scraping down the sides as needed.

Add the ground coriander, ground cumin, besan and salt and pepper, process again.

Tip the mixture into a large bowl and add the breadcrumbs, mix well.

Heat the oil in a large frying pan over medium heat, once heated fry the burgers until brown and crispy on the outside.

Set aside on kitchen towel to absorb the oil.

Serve with rolls or pittas, salad, edamame and yogurt dressing.