Houmous recipe!

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Made this delicious batch of houmous, here’s the rough quantities to make a big batch for dipping (it made triple what’s photographed)

Ingredients

2 cans of chickpeas, washed and drained

Juice of 1 and a half lemons

7 garlic cloves

7 tbsp olive oil

5 tbsp tahini paste

Chuck it all in a blender and add more olive oil or a splash water as you like for texture you’re happy with.

Have with chopped up vegetables or crisps or whatever you fancy! Enjoy 🙂

Warm Spiced Greens with Brown Rice

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This is a nutritious lunch or dinner which doesn’t take too long to prep.

You’ll need:

-1 teaspoon of cumin powder, 1 tsp mustard seed, 1 tsp coriander powder, 1/2 tsp turmeric powder

-Coconut oil or olive oil

-Fresh greens, cabbage and/or kale chopped

-New potatoes

-Onion & Garlic

-Brown Rice

-Sunflower and pumpkin seeds with Tamari sauce

Start the rice with 1 cup of brown rice to 2 cups of water, bring to boil then leave to simmer until the rice has cooked.

Boil the potatoes. Put the spices in hot coconut/olive oil in a wok and add onions, cook until onions are soft. Add in the chopped greens, crushed garlic and potatoes. Stir for about 10 mins or so until the potatoes start to brown on the outside and the greens are cooked through.

Toast the seeds in a dry frying pan for about 5 – 10 mins stirring with a wooden spoon and adding tamari sauce to taste.

 

 

 

GF Spiced Apple Cup Cakes

I felt inspired to do a bit of baking after being invited to an Autumn bring-a-dish meal.

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So, here’s the recipe for some yumy gluten free spiced apple cup cakes (makes 12).

You will need:

-125g butter

-125g sugar

-125g gluten free self raising flour

-2 free range eggs

-1 large grated apple

-1 table spoon of ginger and a table spoon of cinnamon

-1 table spoon of plain yoghurt and 1 tablespoon of coconut oil

Pre-heat the oven to gas mark 5 or 190 degrees.

Whisk together the sugar and butter, add the eggs and flour and whisk it all up. Next add everything else and then spoon the mixture into cupcake cases and pop in the oven for about 20-25 minutes.

To finish, I added a spoonful of melted milk chocolate and fresh raspberries/blueberries but you could use any topping you like, eg honey and baked apple or caramel buttercream.

Enjoy 🙂

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Gluten Free Pesto Pasta

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This is a delicious recipe which doesn’t take long to make and is bursting with flavour. I like it because it’s something a bit different to what I usually eat.

First I used Deliciously Ella‘s recipe for cashew nut pesto. I love her recipes because they’re all nutritional, gluten & dairy free and always very tasty.  She recommends using:

100g cashews for pesto, 1 avocado, 1 and 1/2 squeezed lemons, 25g fresh basil, 4 tablespoons of olive oil, 3 tablespoons of water, 1 clove of garlic and a sprinkle of salt. Just whizz up all the ingredients in your food processor and hey presto you have your pesto!

To go with it I cooked some garlic mushrooms by frying off some chopped mushrooms and allowing them to cook slowly in their own juice (in a frying pan, stirring frequently) before adding a dash of oil and plenty of crushed garlic.

I also fried (can grill if you prefer less oil) some cubes of halloumi and plum tomatoes (whole) in some olive oil and served it all up together with the pesto pasta.

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GF Vegetarian Thai Noodle Curry

I just landed in Paris after living out in the tropical paradise of Réunion Island. I met a best friend from childhood, called Scout, who came to meet me here from London and the first thing we did after putting down our rucksacks was pop to the local shops and stock up on food.

The great thing about sharing cooking and meal planning with others is there’s lots to exchange and you both come away with new ideas.

We put our heads together to make this deliciously simple Thai dish.

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So you will need:

(These quantities serve about 3 people)

A packet of rice noodles

Grated zest of 1 lime

Grated fresh ginger (about a thumb sized chunk)

Fresh coriander

1 Onion

Crushed garlic

Half a head of Broccoli

1 big pepper

2 carrots

1 finely chopped chilli (if you can handle the heat!)

Coconut milk

Chop the onion into thin slices and start frying it in oil. Put the chilli, ginger and garlic in when the onions are starting to soften. You can add a hint of honey to sweeten it also.

Chuck in the veg, all chopped into thin strips. Once the veg has been stir fried but is still a bit hard, add the coconut milk with the lime zest. Leave it to cook on the hob to simmer for about 10 or 15 minutes.

Cook rice noodles in a seperate pan of boiling water. When ready, drain off the water and mix in with the coconut curry. Add freshly chopped coriander to season.

Easy 🙂

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Ps did I mention that we’re staying in an apparment with a terrace overlooking the Eiffel Tower?!

GF veggie burgers and mash

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Arrived home this evening, after a day on an organic farm, feeling absolutely in love with the land here in RĂ©union island but also a bit homesick. So, I put together a bit of a mix of a meal from what I could find in my cupboards here to remind me of home.

These burgers are kind of like savory pancakes. I had some leftover cooked buckwheat (from a salad I’d made yesterday with roast pumpkin). I mixed the buckwheat up in a bowl with farine de manioc which is kind of like tapioca flour, you can use any type of GF flour to make this recipe work, then I put in an egg, chopped onion, garlic and some spices (mustard seed, cumin, turmeric) and of course salt and pepper. Next I just fried it all up in some olive oil and voila, we have a makeshift burger!

I served it up with broccoli (gotta get your greens in!), and mashed potato – the ultimate comfort food from home.

Veggie Shepherd’s Pie

I’ve been eating so much delicious Creole food out here in RĂ©union island that I wanted to share some food from England with my new friends. Coming together and enjoying a good meal is one of the oldest ways for humans to connect. It’s also a great way to explore other cultures through the preperation of food together and breaking bread, (figuratively speaking that is, it’s rice cakes for us gluten free folk!)

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So what could I make from England? I racked my brains for something from home. Then I remembered winter evenings gathered round the fire with a good serving of Sheperd’s Pie. For those of you who have never heard of it, it’s usually made with meat, but veggies can make it with kidney beans, soy mince or lentils to replace the meat. It’s a vegetable and tomatoe base with the mince/beans/lentils topped with mashed potatoes and baked in the oven.

Here is the recipe. (Again, I don’t give exact quantities because you can adapt for how many you’re cooking for and enjoy having a go and seeing what works in your own kitchen)

You Will Need:

-Onions

-Garlic

-Chopped tomatoes

-Pre-cooked soy mince or kidney beans or lentils

-Garden peas

-Courgette

-Carrots

-Aubergine

-Peppers

-Potatoes

-Sunflower seeds

To make:

Boil the potatoes and mash them up, with butter, salt, pepper and milk if you eat dairy and with dairy-free spread or olive oil if you don’t eat dairy.

Finely chop all the veg. Fry the onions up in olive oil, when soft add the rest of the chopped veg and stir for about 10-15 minutes until soft. Add the chopped tomatoes (I usually use a tin as well as some fresh tomatoes too) and soy mince/beans/lentils. Add crushed garlic and some herbs (oregano and basil go well) and leave to simmer for about 20 mins.

Next in a baking dish, pour in the veg tomato mix. Add the mashed potato on top and smooth down with a fork by sort of stroking the mashed potato lengthways with the fork. If you eat dairy add grated cheese, if not add the sunflower seeds sprinkled on top.

Pop in the oven on 200 degrees celsisus for about half an hour to 45 minutes.

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