Tag Archives: Gluten free

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.

Smoked Salmon Kedgeree

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Kedgeree used to be served as a breakfast dish in the country houses of England.

Traditionally, smoked haddock or cod would have been used, I use smoked salmon for speed and the fact that I often buy it when it’s “on special” to pop in the freezer for this quick dinner dish.

This reheats well the next day in the microwave so is great for work lunch boxes, it is gluten free and if you want to make it dairy free just omit the yogurt and milk and add a little more stock at the end to loosed it up.

Serve with lemon wedges and something green.

Serves 6.

Ingredients

2 onions, peeled and finely sliced

50-75g butter

2 tablespoons curry powder

2 cups Basmati rice, washed

3 cups vegetable stock

400g smoked salmon, cut into strips

6 eggs, hard boiled and quartered

lemon, juiced

3 tablespoons natural yogurt

3 tablespoons milk

small bunch parsley, leaves chopped

lemon wedges to serve

Method

Heat the butter in a large casserole or frying pan that has a lid.

Over a medium heat cook the onions until soft golden brown and beginning to caramelise.

Add the rice and cook for 1 minute.

Pour in the vegetable stock, bring up to the boil and cover.

Allow to simmer for 12mins.

Turn heat off and let the rice sit for 5 mins, do not take the lid off!

In a jug combine the yogurt, milk and lemon juice.

After the rice has sat for 5 mins add the smoked salmon and eggs, stir gently and pop the lid back on. Leave for 3 mins.

Now add the yogurt mixture and the parsley, stir to combine. Cover again.

After 2 mins you are ready to serve with lemon wedges.

 

 

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.

Pancakes, Gluten Free or Regular

Pancakes

Pancakes are a bit of a stand by in our house.

They are a regular request when we have the boy’s friends over, topped with maple syrup, honey or Nutella.

Generic plain gluten free flour works very well with this recipe. If making gluten free pancakes add a little melted butter, 25-50g, this will stop the mix sticking to the pan.

The pancakes freeze well, they are great for lunch boxes and afternoon tea. You can even leave the sugar out and use them as a savoury base topped with cream cheese and smoked salmon!

Ingredients

450g plain flour

Pinch of salt

1 teaspoon bicarbonate of soda

2 teaspoons cream of tartar

60g caster sugar

2 eggs

600mls milk

Method

Weigh the flour, salt, bicarbonate and tartar I to a bowl.

Give it a bit of a whisk, this will get some air into the flour mix.

Add the sugar and make a well in the middle of the flour mix.

Pop the egg into the middle of the well  using a whisk slowly begin to mix in  gradually add the milk, try to avoid lumps.

If it does go lumpy, don’t panic! Just get a hand held blender and give the batter a whizz.

Heat a large non stick pan over a medium heat.

Spoon the mix into the pan, allow room for them to spread.

Once the bubbles burst on the top it’s time to flip the pancake over, the phot above shows the bubbles coming up.

Put the cooked pancakes onto a clean tea towel and cover as you finish the mix.

This mix will make around 40-50 pancakes depending on the size.

Fish Fillets with Burnt Butter and Lemon

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We have been staying in the glorious South West of Western Australia.

Holidays here are simple, walking, fishing, beach time and the odd game of soccer!

Today the boys caught enough whiting in the river for dinner, hoorah!

With fish this fresh it really needs the simplest of ingredients.

So, not really a recipe today as you can use this for any fish, adjust times for your particular fish.

Ingredients

10 small whiting

100g butter

1 lemon

salt and pepper

Method

Gut, clean and fillet your fish, I leave the skin on whiting.

Melt the butter in a large frying pan, once bubbling and beginning to colour, add the fish skin side down.

Immediately squeeze half the lemon juice over the fish and spoon the butter and lemon sauce over the fillets.

Serve on warm plates topping the fish with the sauce  and some boiled new potatoes and seasonal greens or a green salad?

Corn Chowder with Cheesy Nachos

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My boys didn’t “do” soup for years. Comments likening it to baby mush would always be made and noses turned up in disgust.

It took me years to work it out but, the easiest way to get them eating a soup is serving it with a bribe of sorts!

Here is one of their favourites, nachos, so easy, gluten free, in the oven for 5 minutes and happy children guaranteed.

The soup isn’t too bad either! I use the stock made from my TexMex Roast Chicken, the recipe is in the blog. This stock really packs a punch but a regular chicken stock will work just as well and I have made this as a vegetarian soup, omit the bacon and use a really good vegetable stock.

Ingredients

200g bacon,  diced

1 onion, chopped

1 clove garlic, chopped

I jalapeño chilli, deseeded and chopped

500g frozen sweet corn

1litre stock

1 teaspoon ground cumin

a few grates of nutmeg

a pinch of cayenne pepper

1 lime, juiced

250mls milk

Method

Warm a large pan over a medium heat, add bacon and cook until crispy.

Set a small amount of bacon aside to use as a garnish if you want, otherwise carry on.

Add the onion to the bacon and cook until soft, around 10mins.

Add the garlic and chilli to the onion mix and cook for 1 minute.

Now pop the sweet corn in and cook for 3-5 mins.

Next, pour the stock in and bring up to the boil, simmer for 3 mins and remove from the heat.

Using a stick blender liquidize the soup, ip the nature of the corn means it will always be a wee bit lumpy.

While off the heat add the lime juice and milk.

Return to the heat and bring back up to a simmer, season with salt and pepper and serve with nachos.

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Nachos Ingredients

200g unsalted corn chips

100g Cheddar/ tasty cheese, grated

1-2 teaspoons Cajun seasoning

Sour cream to serve

Method

Preheat the oven to 200 degrees Centigrade.

Line a baking sheet with baking parchment.

Tip the corn chips onto the parchment and spread out.

Sprinkle the cheese over.

Sprinkle the Cajun spice mix over.

Bake in the oven for 5-7 mins until the cheese is melted.

Serve with sour cream and corn chowder.

Lemon Curd

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The lemon tree is full of fruit this year so it’s time to make lemon curd.

This is one of the easiest preserves to make and the curd doesn’t just belong on toast! Stir it into basic muffins, use in lemon meringue pie and top fairy cakes with it.

I don’t strain my curd, it’s laziness on my part, I really don’t mind a bit of lemon zest, in fact, I reckon it gives it more of a home made taste.

This is gluten free, because we use no thickeners, Mother Nature does it for us!

I triple this recipe, it doesn’t last long with my boys! Triple quantities makes four jars as photographed.

I do sterilise the jars and lids and this will allow the curd to then keep for at least two months in the fridge. You can use unsterilised jars, the curd will last 3 weeks in the fridge.

To sterilise my jars I preheat the oven to 100 degrees Centigrade and boil the kettle.

Pop the jars in the oven for 10mins, place the lids in a heat proof bowl and pour the freshly boiled water over.

When ready to use, remove the lids with tongs, do not touch the inside of the lid.

Ingredients

2 lemons

85g butter

225g sugar

3 eggs, beaten

Method

Grate the zest from the lemons, only the yellow zest, the white pith will make your curd bitter.

Juice the lemons.

In a heavy based pan combine the zest, juice, butter, sugar and eggs.

Over a low heat warm the curd mixture, I use  a whisk to mix constantly but a wooden spoon works just as well.

Whisk until the curd has thickened, it will coat the back of a spoon.

Pour very carefully into the sterilised jars and seal with the lids.

Allow to cool completely before storing in the fridge.

Grannie’s Gluten Free Fruit Cake

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When I was diagnosed with coeliacs disease my Mum, on the other side of the world, started wracking her brain for recipes that she had shared with one of her coeliac friends.

This was the first one she sent me and it was her mum’s recipe!

I use a generic premixed gluten free plain flour for this and gluten free baking powder, you can swap these for the regular stuff too.

The large amount of fruit makes this a moist cake which doesn’t look or taste different to a regular fruit cake.

I soak the fruit in hot tea to soften it up and make it moister, a wee drop of brandy works well too, it begins to remind me of Christmas Cake when the booze starts baking!

Start the night before.

Ingredients

175g caster sugar

175g butter, at room temperature

225g gluten free plain flour

1/2 teaspoon gluten free baking powder

3 eggs, beaten

450g dried fruit, currants, raisins, sultanas

90mls hot tea

zest of 1 orange

Method

The night before, place the dried fruit in a large bowl and pour over the hot tea, stir and cover and leave overnight.

Preheat oven to 180degrees Centigrade.

Grease and line a 20cm cake tin.

In a large bowl cream the sugar and butter until light.

Slowly add the eggs  beating between additions.

Add the sieved flour and baking powder.

Add fruit and zest.

Fill tin and level out.

Bake for one and a half hours, check with a skewer that it’s cooked through.

Allow to cool in the tin.

Corned Beef

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Corned beef is so handy, use this recipe one night and then leftovers for sandwiches, corned beef hash or corned beef cakes.

I serve it with mashed potatoes and cauliflower cheese, pop left over  cauliflower cheese in the freezer, left over mash can become potato scones, recipe to follow!

Ingredients

1.5kg piece of corned beef, my butcher does a girello cut

40g brown sugar

60mls red wine vinegar

6 peppercorns

1 onion, pealed and quartered

3 garlic cloves, peeled

3 bay leaves

Method

Pop your beef into a large pan. Add sugar, vinegar, peppercorns, onion, bay leaves and garlic.

Fill the pan with cold water to cover the meat. The meat will likely bob to the surface so put an old saucer,  not your finest, over the top to weigh it down and keep under the liquid.

Bring to the boil and simmer for 1-1/2 hours.

Once cooked it will be tender. Keep in the liquid until serving, can be served hot or cold.