Saturday, December 3, 2016

Lamb Hot Pot

Ingredients

500g diced lamb
5 medium carrots, peeles and diced, quite small
1 onion, peeled and diced
Hanful chopped parsley
700ml lamb or chicken stock (gluten free)

4 tsps cornflour and enough water to mix to a thin paste
3-4 large potatoes peeled and thinly sliced

Put lamb, carrots, onion, parsley and stock in a casserole dish and cook in an over at 180C/gas 4 for 2 hrs.
Remove from oven and stir in the cornflour mixture. Layer the sliced potatoes on top. Cook for a further hour until the potatoes are tender and lightly browned.

Serves 4

Friday, September 2, 2016

Chia Breakfast Pudding bowl (GF & DF)


1 cup coconut milk or almond milk
21/2 tbsps chia seeds
1 tbsp maple syrup

Mix the above in a bowl and refrigerate overnight.

Next morning top with fruits of your choice and enjoy.

Serves 1






Sunday, August 7, 2016

Watercress, spinach, rocket, and potato soup (gluten and dairy free)

Ingredients

1 palm-sized potato - peeled rinsed and cubed
2 generous handfuls of leaves from a bag of watercress, spinach and rocket (I got mine from Aldi)
250ml almond milk
salt and pepper to taste

Method

Put all the ingredients in a saucepan and simmer for 30 mins. Blend and serve.

Serves 1









Sunday, July 10, 2016

Chicken and chickpea mediterranean stew

Ingredients

2 large chicken breasts - skinned and cubed
3 cloves garlic - peeled and finely chopped
1 medium onion - peeled and finely chopped
1 leek - trimmed  and roughly chopped
2 tbsp extra virgin olive oil 
20g pitted green olives
400g tin plum tomatoes
1/2 glass white wine
50ml chicken stock
400g tinned chickpeas
1 tbsp finely chopped fresh parsley
1 tsp ground cumin
1 tsp turmeric
Sea salt and freshly ground black pepper

Method

Fry the garlic, onion and leek in the olive oil.
When they begin to soften add the chicken and fry until the chicken is cooked on the outside and the onions and leeks are soft.
Add the remaining ingredients and simmer for 30 minutes.

Serves 4





Wednesday, June 22, 2016

Moroccan Style Chickpea and Yam Stew

This recipe uses quite a lot of spices. I found them all in our local Ethnic supermarket. It is possible to mix your own Ras El Hamout but the blend I bought was delicious and very cheap. It is worth noting the sumaq may be spelled sumac.

3 tbsp coconut oil
3-4 cloves of garlic - peeled and finely chopped
1 small onion - peeled and finely chopped
1" root ginger - peeled and finely chopped
2 tsp cumin seeds
1/4 tsp caraway seeds
1 tsp turmeric
1 tsp cinnamon
1/4 tsp black pepper
2 tsp Ras El Hamout
8-10 saffron strands
1/2 tsp sumaq
1 tbsp honey
4 tbsp ketchup
3-4 carrots, peeled and thinly sliced
3-4 handfuls of Yam, peeled and cubed
1 can chickpeas, drained
enough boiling water to cover the vegetables

Saute the garlic, onion and ginger in the coconut oil. Crush the cumin and caraway seeds in a pestle and mortar. Stir in the rest of the spices then add to the pan and continue to saute gently. Add the carrots and saute a little longer. Add boiling water to cover and stir in the ketchup and honey. Simmer for 20 minutes then add the yam and chickpeas. You may need to add more water to cover these. Simmer for about another 20 - 30 minutes until all the vegetables are tender and the sauce is nice and thick. Serve with brown rice. Serves 4.







Saturday, May 14, 2016

Dehydrator Recipe - Extra fibre flax crackers

A recipe that requires both a juicer and dehydrator.  If you are thinking of buying either, see my reviews: Stockli dehydratorOmega juicer

So you've got the juicer, and you can make lovely healthy fruit and vegetable juices. But don't you feel a bit miffed about wasting all that lovely fibre that is left over from juicing? Well one way to use it is to add it to your flax cracker recipe. The crackers taste great and all that extra goodness goes in you not the compost bin.

I particularly like to make these when I have a carrot and apple pulp.


Put your pulp (1-2 cups) in a food processor along with:
1 cup flax seeds
1 cup mixed nuts
Salt and black pepper
Herbs or finely chopped garllic if desired
Enough water to make a spreadable paste

Blend until soft and spreadable then spread onto dehydrator sheets or baking paper.
Dehydrate at 40 degrees Celsius for 12 hours. Remove from sheets and turn over onto dehydrator trays and dehydrate for a further 12 hours.




Thursday, April 14, 2016

Recipe - Healthy banana bread muffins (gluten and dairy free)

Ingredients

4 oz (120g) dairy free margarine such as vitalite
2 oz (60g) coconut palm sugar
2 large eggs
6 oz (180g) brown rice flour
1 ox (30g) tapioca flour
1 oz (30g)  cornflour
2 tsp gluten-free baking powder
6 ripe bananas
5 oz (150g) sultanas

Preheat the oven to 180 C. (gas 4)
Cream the margarine and sugar
Add the eggs and a little of the flour mixture and beat well.
Put the bananas in a jug or bowl and mash using a hand blender or fork. Stir the banana puree into the misture.
Fold in the remaining  ingredients
Divide into muffin cases (makes about 18)
Cook for about 20 minutes until risen, firm (when pressed gently with a finger) and lightly golden. 




Saturday, March 26, 2016

Meatballs with Courgetti


Ingredients

3 cloves garlic
1 onion
tbsp olive oil
Pack of 12 meatballs (I get mine from Lidl as they are gluten free)
carton passata (approx 500g)
1 tsp paprika
1 tsp mild chilli powder
2 tsp oregano
1 tsp marjoram
8 olives

3-4 medium courgettes

Method

Heat the olive oil in a large frying pan and add the garlic and onions. Saute until beginning to soften. Add the meatballs (I like to half the meatballs and roll them into 24 smaller ones first but this is just a personal preference as I like them small) and brown, stirring to turn and keeping the onions and garlic moving.

Add the remaining ingredients, except the courgettes and simmer for 20 minutes, stirring occasionally, and adding a little hot water if the sauce needs it.

While the sauce is cooking take the courgettes and trim the tops off.   Then, using a spiraliser, make the courgetti. If you don't have a spiraliser you can make ribbons of the courgettes using a vegetable peeler.



Boil the courgetti for 5 minutes and serve with the meatballs. Those who eat dairy might like some grated cheese on top.

Serves 3-4








Sunday, February 14, 2016

Slow cooked pineapple pork

Ingredients

400g lean pork, cubed
1 red onion, peeled and finely chopped
3 cloves garled, peeled and finely chopped
2" root ginger, peeled and finely chopped
1 red pepper, de-seeded and cut into strips
2 tbsp tomato ketchup
227g can of pinapple chunks in juice
2 tbsp soy sauce ( I use gluten free tamari)
1 tbsp apple cider vinegar
2 tbsp boullion powder ( I use Marigold gluten free)
3 tsp cornflour mixed with enough water to make a thin paste
Water to cover

Method

Place all the ingredients in a slow cooker, with enough water to cover the other ingredients. Stir. Cook on low for approx 5 hours. Remove the lid and turn up to high and cook for a further hour.

Serve with plain boiled rice.

Serves 4.



Sunday, February 7, 2016

Recipe - Coconut meringue cookies - gluten and dairy free

Ingredients

Base:
85 g (3 oz)  coconut oil
115 g (4 oz) coconut palm sugar (or caster sugar)
3 medium egg yolks
2 tbsp coconut milk
Few drops vanilla extract
140 g (5 oz) brown rice flour
30 g (1 oz) tapioca flour
11/2 tsp gluten free baking powder
Topping:
3 medium egg whites
60 g (2 oz) dessicated coconut
115 g (4 oz) raw cane sugar or caster sugar
12 glace cherries, halved

Preheat the oven to 160 C /140 fan/ gas 3. Grease and line a Swiss roll tin.
Mix the coconut oil and coconut sugar together. If the oil is stiff warm it a little first - it is easiest if it is nearly liquid. Beat in the egg yolks, milk, and vanilla. Fold in the flours and baking powder. Spread the mixture over the base of the tin.

Beat the egg whites until stiff.  Fold in the coconut and sugar. Spread onto the base using a spatula.



Decorate with the cherry halves. Bake for about 30 minutes until light golden on top. Allow to cool before cutting into pieces and removing from tin. Makes 24






Sunday, January 17, 2016

7 days, 7 dinners - Winter Warmers

Monday: Spicy Sausage and Bean Casserole - see the recipe HERE

Tuesday: Shepherd's pie and seasonal vegetables - I like to see what veg are on offer at the last minute so I don't plan this exactly, I often buy them on the day at a marked down price.

Wednesday: Sweet and spicy Lamb Stew - see the recipe HERE

Thursday: Lamb steaks braised with rosemary and garlic and seasonal vegetables. - I know lamb is more of a spring dish but I love it and served braised it is very comforting.

Friday: Meatballs and spaghetti

Saturday: Cajun chicken with roast vegetables. (I simply buy cajun seasoning)

Sunday: Mushroom and cashew roast, roast potatoes, veg and gravy. MUSHROOM AND CASHEW ROAST
       

Sunday, January 10, 2016

Sweet and spicy lamb stew

Ingredients

1 red onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
500g diced lamb
120g sultanas
2 tsp ground cinammon
2 tsp ground coriander
1 tsp mild chilli powder
1 tsp ground ginger
2 tbsp lemon juice
5oo ml lamb stock (or use chicken stock if you don't have lamb stock)

Method

Fry the onion, garlic and lamb until the meat is browned and the onion soft.
Add the remaining ingredients and stir well.
Simmer for 3 hours, stirring occasionally and adding a little water if the sauce is getting too 'dry'.
Serve with rice or pitta breads.

Serves 4.






Friday, January 1, 2016

Masterclass Icing and biscuit set review and gluten/dairy free biscuit recipe

My daughter very kindly bought me a new kitchen gizmo for my birthday. A 'Masterclass icing and biscuit set'.


It comes in a smart plastic box and looks jolly professional. I decided to try out making biscuits first. There's a good selection of piping nozzles and lots of biscuit discs.  It took me a couple of attempts to get a gluten and dairy free recipe that was the right consistency to pipe. If the mixture is too runny it doesn't hold the shape and if it is too dry it just falls apart. 

After making the dough (recipe at the end of this article) you need to fill up the tube by pressing it in with your fingers.


Then screw on the end piece with your choice of biscuit disc.


After this it's simply a matter of squeezing the trigger until it clicks, and out pops a biscuit. I find they form best if applied to a sheet of baking paper that has not been greased.



And here is my recipe:

1/2 cup dairy-free margarine (I use Vitalite)
1/4 cup coconut oil
1/2 cup raw cane sugar
1 tbsp coconut milk
1/2 tsp almond essence
1/4 tsp vanilla essence
1 cup brown rice flour
1/2 cup tapioca flour
1/2 cup corn flour
1/2 tsp baking powder

Cream sugar with fats. Stir in the rest and form together with your hands. Spoon into the tube. Pipe. Bake in a preheated oven at 180 degrees for 12 - 15 minutes.

I need to go off and practice icing next. :)

Tip - for cleaning the tube I suggest one of these: