Delicious Gluten-Free Recipes

Ingredients: 

•  100 g fine rice noodles 
•  1 x 227 g tin of pineapple chunks in juice 
•  2 heaped teaspoons cornflour 
•  1 tablespoon cider vinegar
•  2 teaspoons low-salt soy sauce 
•  2 teaspoons sesame seeds 
•  30 g cashew nuts
•  4 spring onions 
•  2 cloves of garlic 
•  2 cm piece of ginger 
•  1 fresh red chilli 
•  200 g sugarsnap peas
•  groundnut oil 
•  200 g sprouts , such as alfalfa sprouts,
•  chickpea sprouts, beansprouts
•  1 lime 

 Method: 

 In a bowl, cover 100g of fine rice noodles with boiling kettle water to rehydrate them. 

To make a sauce, drain the juice from 1 x 227g tin of pineapple chunks into a separate bowl, mix with 2 heaped teaspoons of cornflour, 1 tablespoon of cider vinegar, 2 teaspoons low-salt soy sauce and 4 tablespoons of water, then put aside. 

 Put a wok or large frying pan on a high heat and lightly toast 2 teaspoons of sesame seeds while it heats up, then tip into a little bowl.

Place the pineapple chunks in the dry pan, then roughly chop 30g of cashew nuts and add 1 minute later. 

 Trim 4 spring onions, slice into 2cm chunks and add to the pan. Let it all char and get attitude while you peel 2 cloves of garlic and a 2cm piece of ginger, finely slice them with 1 fresh red chilli (deseed if you like), and finely slice 200g of sugar snaps at an angle lengthways. 

 Add 1 tablespoon of groundnut oil to the pan, then add the garlic, ginger and chilli. Toss for 30 seconds, then toss in the sugar snaps and the more robust sprouts (200g total) for 1 minute, followed by the sauce. Bring it to the boil for a minute or two to thicken, then taste and season to perfection. 

Serve the stir-fry on top of the drained noodles. Quickly return the empty pan to the heat, pour in a good splash of boiling kettle water, use a wooden spoon to really scrape up all that delicious sticky goodness from the bottom, stirring for 1 minute until slightly thickened, then drizzle over the stir-fry. 

Sprinkle over any delicate sprouts, such as alfalfa, along with the toasted sesame seeds, and serve with lime wedges, for squeezing over.

Ingredients

• 2 sweet potatoes
• 300 g butternut squash or pumpkin
• 2 carrots
• 150 g frozen sweetcorn
• 1 tablespoon coriander seeds
• ½ tablespoon dried oregano
• olive oil
• 2 onions
• 2 cloves of garlic
• 1 fresh red chilli
• 1 green pepper
• 2 sticks of celery
• 2 x 400 g tins of black beans
• 1 x 400 g tin of quality plum tomatoes
• 1 bunch of fresh mint , (30g)
• 8 spring onions
• 4 limes
• 1-2 teaspoons chipotle Tabasco sauce
• 300 g brown rice

Method:

Preheat the oven to 200°C/400°F/gas 6.

Scrub 2 sweet potatoes and chop into 2.5cm cubes. Peel 300g of butternut squash or pumpkin and 2 carrots, then cut into wedges. Toss in a large roasting tray with 150g of sweetcorn.

Bash up 1 tablespoons of coriander seeds in a pestle and mortar with ½ a tablespoon of dried oregano and a good pinch of sea salt and black pepper, then sprinkle over the veg. Drizzle with 1 tablespoon of olive oil, give everything a good toss, then roast for 35 minutes, or until golden and soft, shaking the tray halfway through.

Meanwhile, peel and finely chop 2 onions and 2 cloves of garlic, then finely chop 1 fresh red chilli. Deseed 1 green pepper and finely chop, along with 2 sticks of celery.

Drizzle 2 tablespoons of olive oil into a large pan over a medium-low heat. Add the garlic, onion, chilli, pepper and celery, and cook for 10 minutes, or until softened but not coloured.

Tip 2 x 400g tins of black beans into the pan (juices and all), then scrunch in 1 x 400g tin of plum tomatoes through clean hands. Season and bring to the boil, then reduce the heat to low and leave to tick away for 30 minutes, or until thickened.

For the salsa, pick and chop the leaves from 1 bunch of fresh mint (30g), then trim and chop 8 spring onions. Place in a bowl, halve 4 limes and squeeze over the juice, then add a few splashes of chipotle Tabasco and stir together.

Cook 300g of brown rice according to the packet instructions, then drain and set aside.

When the veg is starting to turn golden, remove from the oven. Push the contents to the sides of the tray, leaving a space in the middle. Ladle the beans into the tray and return to the oven for a further 20 minutes, or until sticky and golden.

Stir the roasted veggies into the beans and serve with the rice and salsa on the side.

Ingredients:

• 1 x 700 g jar of chickpeas
• ½ a clove of garlic
• ground cumin
• extra virgin olive oil
• 2 tablespoons tahini
• 1 lemon

Method:

Tip 1 x 700g jar of chickpeas (juices and all) into a blender.

Peel and add ½ a clove of garlic, along with a good pinch of sea salt, black pepper and ground cumin.

Drizzle in 4 tablespoons of extra virgin olive oil and 2 tablespoons of tahini.

Finely grate in the zest of ½ a lemon zest and squeeze in all the juice, then whiz until super-smooth and silky.

Taste and adjust the seasoning, if needed, then decant back into the original jar for storing in the fridge. To serve, I like to make a well in the middle, kiss it with a little bit of extra virgin olive oil and a pinch of ground cumin.

Tips:

HELPFUL HACK

Houmous is delicious served with crunchy veggies for dunking, such as celery, fennel, carrots, radishes and cucumber. To keep them crisp, crunchy and stop them from drying out, fill a bowl with lightly salted ice-cold water, add a good splash of vinegar, then submerge your prepped crunchy veggies. Pop in the fridge until needed – they will keep in perfect condition for 3 to 4 days. Not only that, they’ll also take on a lovely light pickled flavour.

EASY SWAPS

Think of this recipe as a principle – you can also make houmous with butter beans, black beans, cannellini beans, or even edamame beans. Delicious!

FLAVOUR BOOST

You can take your houmous in lots of different directions, depending on what you fancy. Try whizzing jarred peppers or roasted veg, such as squash or beetroot into the mix, or a handful of soft fresh herbs. You can also play around with the texture by leaving it quite chunky, stirring through some whole chickpeas or topping with spiced crispy chickpeas.

EASY SWAPS

If you don’t have tahini at home, you can make this recipe with unsweetened peanut butter – it’s not classic, but a great little cheat to have up your sleeve.

Ingredients:

• ½ a bunch of fresh coriander , (15g)
• 400 g chopped mixed onion, carrot and celery
• olive oil
• 1 small cauliflower , (600g)
• 2 teaspoons smoked paprika
• 2 heaped teaspoons madras curry paste
• 2 x 400 g tin of green lentils
• 2 x 400 g tin of blackeye beans
• 3 tablespoons mango chutney , plus extra to serve

Method:

Preheat the oven to 200°C/400ºF/gas 6.

Pick the leaves from ½ a bunch of fresh coriander (15g) and reserve for later, then finely chop the stalks.

Put a large, shallow non-stick casserole pan on a medium heat with 1 tablespoon of olive oil. Add 400g of chopped mixed onion, carrot and celery with the coriander stalks and cook for 10 minutes, stirring regularly, or until softened.

Click off and discard the tatty outer leaves from 1 small cauliflower (600g), then, keeping it whole, use a sharp knife to carefully slice a cross deep into the stalk for even cooking.

Rub the cauli all over with 2 teaspoons of smoked paprika and 2 heaped tablespoons of madras curry paste, then place it in the pan with the veg. Add a good splash of water, then transfer to the oven for 30 minutes.

Remove from the oven and stir in 2 x 400g tins of green lentils and 1 x tin of blackeye beans (juices and all) with 1½ tins of water and 3 tablespoons of mango chutney, then return to the oven for 30 minutes.

Remove the cauliflower to a plate, gently mash half of the beans and lentils to thicken slightly and season to perfection, tasting and tweaking.

Sit the cauliflower back in the middle of the pan and slice into 6 wedges. Sprinkle over the coriander leaves and serve with extra mango chutney and yoghurt (if using). Delicious drizzled with a temper (see tips) and served with warmed flatbreads.

Tips

FLAVOUR BOOST

To make a flavoured oil, known as a temper, peel 8 cloves of garlic and finely slice with 2 fresh red chillies. Heat 2 tablespoons of oil in a pan and fry 3 teaspoons of black mustard seeds, 1 heaped teaspoon of cumin seeds and a handful of fresh curry leaves until crisp and lightly golden. Drizzle over your daal before serving.

VEG BOOST

For extra green goodness, try adding a good few handfuls of fresh or frozen spinach towards the end of cooking.

EASY SWAPS

I’ve used madras paste here for a robust chilli kick, but any curry paste will work – try korma or tikka for a milder version.

Ingredients:

• 2 onions
• olive oil
• 1 head of cauliflower , (800g)
• 3 tablespoons tikka curry paste
• 1 mug of basmati rice , (300g)
• 3 fresh mixed-colour chillies
• 6 uncooked poppadoms
• 1 bunch of coriander , (30g)
• 6 tablespoons natural yoghurt
• extra virgin olive oil

Method:

Peel and finely chop the onions, place in a 28cm non-stick frying pan on a medium heat with 1 tablespoon of olive oil and a splash of water, and cook for 10 minutes, or until golden, stirring regularly. Cut the cauliflower into 2cm florets, finely slicing the stalk and any nice leaves. Stir into the pan with the curry paste and cook for 5 minutes. Pour in 1 mug of rice and 2 mugs of boiling kettle water (600ml). Prick and add the whole chillies, then roughly snap in the poppadoms and tear in most of the coriander leaves. Stir well, season with sea salt and black pepper, cover, and cook for 15 minutes on a medium-low heat.

After this time, the rice will have absorbed all the liquid. Uncover the pan, drizzle 3 tablespoons of oil around the edge and press down with a masher. Reduce to a low heat and cook for 5 more minutes to get a super-golden, thin crispy crust. Rest, covered, for 10 minutes, then loosen the edges with a spatula. Carefully turn the whole thing out on to a board or platter, then pick over the remaining coriander leaves. Season the yoghurt with black pepper, drizzle with a little extra virgin olive oil and serve on the side.

Tips:

EASY SWAPS

– Swap in any other veg as long as it adds up to 800g, courgette cut into 1cm chunks works well, or throw in a handful of frozen peas.

– A couple of chicken thighs chopped into 2cm chunks and added at the beginning of cooking would also be delicious.

Ingredients:

• 1 small onion , peeled and finely chopped
• 2 sticks celery , trimmed and finely chopped
• 400 g risotto rice
• 75 ml vermouth or white wine
• sea salt
• freshly ground black pepper
• 4 large handfuls wild mushrooms (try shiitake, girolle, chestnut or oyster) , cleaned and sliced
• a few sprigs fresh chervil, tarragon or parsley , leaves picked and chopped
• 1 lemon , juice of
• 1 teaspoon butter
• 1 small handful Parmesan cheese , freshly grated, plus extra for serving
• extra virgin olive oil
• 1.5 litres organic chicken or vegetable stock , hot
• 1 handful dried porcini mushrooms
• olive oil

Method:

A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.

Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.

In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.

Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!

Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.

Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.

Ingredients:

• 3 tbsp olive oil
• 2 sweet potatoes, peeled and cut into medium chunks
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 garlic cloves, crushed
• 1-2 tsp chilli powder (depending on how hot you like it)
• 1 tsp dried oregano
• 1 tbsp tomato purée
• 1 red pepper, cut into chunks
• 2 x 400g cans chopped tomatoes
• 400g can black beans, drained
• 400g can kidney beans, drained
• lime wedges, guacamole, rice and coriander to serve

   Method:

Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.

Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.

Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months.

To make in a slow cooker

Heat the oil in a large frying pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic, tip in the sweet potato chunks and cook for 1 min more. Add all the dried spices, oregano and tomato purée, cook for 1 min, then tip into a slow cooker.

Add the red pepper and chopped tomatoes. Give everything a good stir then cook on low for 5 hrs. Stir in the beans and cook for another 30 mins to 1 hr. Season to taste and serve with lime wedges, guacamole, rice and coriander.

Ingredients:

• 2tbsp avocado oil
• 8 skinless boneless chicken thighs, cut into chunks
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 2 red chillies, finely sliced (deseeded if you don't like it too hot)
• 2tsp fresh ginger, grated
• 2tbsp garam masala
• 100g smooth peanut butter
• 400ml coconut milk
• 400g can chopped tomatoes
• coriander , ½ roughly chopped, ½ leaves picked
• roasted peanuts, to serve
• cauliflower rice to serve

Method:

Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.

Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.

Serve with the remaining coriander, roasted peanuts and rice, if you like.

Ingredients:

• For the cake
• a little dairy-free sunflower spread, for greasing
• 1 large ripe avocado (about 150g)
• 300g light muscovado sugar
• 350g gluten-free plain flour
• 50g good-quality cocoa powder
• 1 tsp bicarbonate of soda
• 2 tsp gluten-free baking powder
• 400ml unsweetened soya milk
• 150ml vegetable oil
• 2 tsp vanilla extract

For the frosting

• 85g ripe avocado flesh, mashed
• 85g dairy-free sunflower spread
• 200g dairy-free chocolate, 70% cocoa, broken into chunks
• 25g cocoa powder
• 125ml unsweetened soya milk
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• gluten-free and vegan sprinkles, to decorate

Instructions:

Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.

Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.

Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.

Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.

Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.

While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside. Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.

Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.

Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

Ingredients:

• 2 kiwi
• 1 mango
• 150g pineapple
• 100g grapes
• 400g mixed berries , we used strawberries, raspberries and blackberries
• 1 large orange
• 2 tsp honey (optional)

Method:

Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.

Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.

Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you’ll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.

Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they’re large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.

Ingredients:

• 3 Method Steps
• 140g (1 1/3 cups) mozzarella, coarsely grated
• 55g (1/2 cup) almond meal
• 2 tbsp cream cheese
• 1 egg
• 80ml (1/3 cup) tomato pasta sauce
• 40g (1/3 cup) mozzarella, sliced
• 4 thin slices prosciutto
• Fresh basil leaves, to serve

Preparation:

Place the grated mozzarella , almond meal and cream cheese in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring halfway, or until melted and combined. Add the egg and working quickly, beat vigorously with a wooden spoon until combined.

Preheat oven to 200/180C fan forced. Place the ‘dough’ between 2 pieces of baking paper and roll to line a 32cm pizza tray. Remove the top piece of baking paper and slide the dough with the bottom piece of baking paper onto the pizza tray. Prick with a fork. Bake for 10 mins or until puffed and golden.

Use the paper to slide the pizza from the tray. Flip back onto the tray to cook the other side. Cook for a further 5 minutes or until the top is golden. Spread lightly with tomato pasta sauce and top with sliced mozzarella . Bake for 3-4 minutes or until the cheese has melted. Drape with prosciutto and scatter with basil leaves.

RECIPE NOTES

Tip: We used a cherry tomato pasta sauce for added texture. If you need this to be gluten-free make sure you use a gluten free sauce.

You may not want the extra cheese as the base is really filling!

Ingredients:

• 300 g unsalted butter , plus extra for greasing
• 300 g gluten-free plain flour , plus extra for dusting
• 300 g golden caster sugar
• 4 large free-range eggs
• 1 teaspoon vanilla extract
• 1 teaspoon gluten-free baking powder
• ¼ teaspoon xanthan gum
• 6 tablespoons cocoa powder
• 3 tablespoons milk

FOR THE FILLING

• 200 g icing sugar
• 4 tablespoons cocoa powder
• 100 g unsalted butter
• 100 g cream cheese
• 70 g fresh raspberries
• quality dark chocolate (75% cocoa solids) , to serve

Method:

Before you start, remove the butter from the fridge and allow to come up to room temperature.

Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with butter, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.

In a bowl, beat the butter and sugar for around 5 minutes, or until light and fluffy. Crack in the eggs, then mix in the vanilla extract until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.

Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.

Sieve the icing sugar and cocoa powder into a large bowl, then add the butter and beat until smooth. Stir in the cream cheese until combined. If it’s a little thick, add a splash of milk to loosen.

Once cooled, place one of the sponges on a plate or cake stand. Carefully spread over half the butter icing. In a bowl, crush the raspberries with a fork, then scatter on top. Sandwich the second sponge on top and press down slightly, then carefully spread over the remaining icing and finish with a few shavings of chocolate.

Ingredients:

• 3 tbsp extra-virgin olive oil
• 1 small red onion , sliced
• 1 large roasted pepper from a jar, thickly sliced, or a handful of ready-roasted sliced peppers
• 200g quinoa
• 500ml vegetable stock
• small bunch flat-leaf parsley , roughly chopped
• zest and juice 1 lemon
• large pinch sugar
• 250g pack halloumi cheese , cut into 6 sliced

Method:

Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.

Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.

Article from: https://www.bbcgoodfood.com/recipes/quinoa-salad-grilled-halloumi

Ingredients:

• 300g quinoa
• 1 red onion, finely chopped
• 85g raisins or sultana
• 100g feta cheese, crumbled
• 200g pomegranate seeds from tub or fruit
• 85g toasted pine nuts or toasted flaked almonds
• small pack each coriander, flat leaf parsley and mint, roughly chopped
• juice 3 lemon
• 1 tsp sugar

Method:

Cook the quinoa following pack instructions – it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.

When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.

Article from: https://www.bbcgoodfood.com/recipes/herby-quinoa-feta-pomegranate-salad

Ingredients:

• 1 tbsp rapeseed oil
• 2 sweet potatoes , peeled and cut into 1 in cubes
• 1 onion , chopped
• 2 fat garlic cloves crushed
• 1 red chilli , seeds removed if you don't like it too hot, and finely chopped
• small bunch coriander , stalks finely chopped, leaves roughly chopped (keep them separate)
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp chipotle paste (ensure you use a gluten-free variety)
• 1 heaped tsp vegan-friendly yeast extract
• 2 x 400g cans chopped tomato
• 400g can black bean
• 140g quinoa , cooked according to pack instructions, or 250g pack ready-cooked quinoa (we used Merchant Gourmet red and white quinoa)
• zest and juice 1 lime
• 1 tbsp pumpkin seed
• 1 ripe avocado , peeled and cubed

Method:

Heat oven to 180C/160C fan/gas 4. Toss the potatoes with half the oil and some seasoning on a baking tray. Bake for 30 mins, tossing halfway through cooking, until tender. Meanwhile, heat the remaining oil in a pan, add the onion and cook for 5 mins until soft, then add the garlic, chilli and coriander stalks. Cook everything for a further 2-3 mins, stirring to prevent the garlic from burning. Sprinkle in the spices, stirring for 1 min more, until aromatic. Stir in the chipotle paste, yeast extract, tomatoes and half a can of water, swirling it around the tin to wash out all the bits of tomato. Simmer the sauce, uncovered, while the sweet potato is cooking, adding a splash more water if it looks too dry.

Add the sweet potato, black beans and seasoning to the chilli. Bubble for 5 mins, then taste and adjust the seasoning with a squeeze of lime and a sprinkle of sugar if it needs it. Meanwhile, stir the lime zest, a squeeze of lime juice, the coriander leaves and the pumpkin seeds into the quinoa. Toss the avocado in the remaining lime juice as soon as you’ve cut it – this will prevent it turning brown. To serve, divide the quinoa between plates or bowls, top with the chilli and a pile of avocado.

Article from: https://www.bbcgoodfood.com/recipes/sweet-potato-black-bean-chilli-zesty-quinoa

Ingredients:

• 8 spring onions
• 2 cloves of garlic
• 1 bunch of fresh coriander , (30g)
• 100 g baby spinach
• 1 mug of basmati rice , (300g)
• 4 x 150g white fish fillets, such as cod, haddock, pollock, megrim, skin off, pin-boned , from sustainable sources
• olive oil
• 4 tablespoons natural yoghurt
• 2 teaspoons harissa
• optional: ½ a fresh red chilli
• 1 lemon

Method:

Trim 8 spring onions (put one aside for later), peel 2 cloves of garlic and pick the leaves from 1 bunch of fresh coriander (30g), reserving a few to garnish, then place in a blender.

Add 100g of baby spinach, along with 2 mugs (600ml) of water and blitz until smooth – you may need to work in batches.

Tip 1 mug of rice (300g) into a large shallow casserole pan, pour over the green sauce, mix well and cook on a high heat uncovered for 5 minutes.

Give the rice a good stir, then carefully place 4 x 150g white fish fillets on top. Season to taste with sea salt and black pepper, drizzle with 1 tablespoon of olive oil, then cover with a lid, reduce the heat to low and cook gently for a further 5 to 7 minutes, or until the rice is fluffy and fragrant and the fish is pearly white and flaking.

Dollop 4 tablespoons of natural yoghurt into a bowl, ripple through 2 teaspoons of harissa and drizzle lightly with olive oil.

Finely slice the remaining spring onion and ½ a fresh red chilli (if using), then scatter over the top along with the reserved coriander leaves. Cut 1 lemon into wedges for squeezing over, then serve along with the harissa yoghurt. Delicious with a crunchy green salad.

Tips

FLAVOUR BOOST

To turn this midweek meal into more of a treat, jazz it up with additional fish or shellfish, such as calms, prawns, squid, salmon, scallops – have fun with it, and enjoy!

EASY SWAPS

Change-up the green veggies or herbs you choose, or swap the harissa for pesto. Delicious!

Article from: https://www.jamieoliver.com/recipes/fish-recipes/one-pan-herby-green-rice-fish/ 

Ingredients:

• 1 1/2 cups (234g) King Arthur Gluten-Free All-Purpose Flour*
• 2 tablespoons (18g) buttermilk powder or 2 tablespoons (14g) nonfat dry milk
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon xanthan gum
• 1 1/2 teaspoons instant yeast
• 1 tablespoon granulated sugar or honey, optional
• 1 cup (227g) water, warm
• 1/4 cup (50g) olive oil, divided

*Substitute our 1 1/2 cups (150g) Gluten-Free '00' Pizza Flour and omit the xantham gum.

Instructions:

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the dry ingredients (except the yeast and sugar or honey, if you're using it) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until thoroughly blended.

Place the sugar or honey (if you're using it), warm water, 2 tablespoons (25g) olive oil, yeast, and about 1/2 cup (78g) of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.

Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky; if you've ever applied spackling compound to a wall, that's exactly what it'll look and feel like. Note: You must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn't do a thorough enough job.

Cover the bowl, and let the dough rest for 30 minutes or so.

Preheat the oven to 425°F.

Drizzle 2 tablespoons (25g) olive oil onto the center of a baking sheet or 12" round pizza pan. Scrape the dough from the bowl onto the puddle of oil.

Using your wet fingers, start at the center of the dough and work outwards, pressing it into a 12" to 14" circle.

Let the dough rest, uncovered, for 15 minutes.

Bake the crust for 8 to 10 minutes, just until it's set; the surface will look opaque, rather than shiny.

Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you've chosen.

Remove from the oven, and serve warm.

Article from: https://www.kingarthurbaking.com/recipes/gluten-free-pizza-crust-recipe

Ingredients:

• 4 Method Steps
• 500g Coles Australian Pork & Beef 3 Star Mince
• 2 garlic cloves, crushed
• 2 tbsp flat-leaf parsley, chopped
• 1 tbsp basil, chopped
• 1/3 cup (25g) parmesan, finely grated
• 140g Coles Tomato Paste
• 1 tbsp olive oil
• 1 small brown onion, finely chopped
• 700ml tomato passata
• 500g Coles Simply Gluten Free Spaghetti

Method:

Place the mince , garlic , parsley , basil , parmesan and 1 tablespoon of tomato paste in a medium bowl. Use your hands to mix until well combined. Shape tablespoons of mince mixture into balls. Place on a plate in the fridge for 30 mins to chill.

Heat the oil in a large saucepan over medium heat. Add the meatballs and cook, turning, for 5 mins or until lightly browned. Transfer to a plate. Cook the onion in the pan, stirring, for 5 mins or until soft. Add the passata , remaining tomato paste and 1 cup (250ml) water. Bring to the boil. Reduce heat to low. Simmer for 10 mins. Add the meatballs and cook, covered, for 15 mins or until the sauce thickens and the meatballs are cooked through.

Meanwhile, cook pasta in a saucepan of boiling water until al dente. Drain well.

Divide the spaghetti, meatballs and pasta sauce among serving bowls.

Article from: https://www.taste.com.au/recipes/gluten-free-italian-meatballs-spaghetti/LaWQvuhr?r=recipes/glutenfreepastarecipes&c=mt69re3s/Gluten%20free%20pasta%20recipes

Ingredients:

• 150 g gluten-free rice flour , plus extra for dusting
• 50 g potato starch
• 1 tablespoon corn flour
• 2 tablespoons xanthan gum
• ¼ teaspoon fine sea salt
• 3 large free-range eggs
• 1 tablespoon extra virgin olive oil

Method:

Place the ingredients in a food processor and blitz to a rough dough. Tip out onto a flour-dusted surface and knead for 3 to 5 minutes, or until smooth.

Cut the dough into four pieces, then carefully press a portion out flat with your fingertips and start to roll it out using a pasta machine. Start at the widest setting and roll the dough through it, lightly dusting with the rice flour if it sticks. Roll the pasta through the widest setting a second time, then click the machine down a setting and roll the dough through again.

Now, start clicking the settings down, rolling the pasta through each setting twice – gluten-free pasta isn’t as elastic as standard pasta, so make sure you avoid using the two narrowest settings, otherwise it may rip. Once you have a thin sheet of pasta (about 2mm thick), set aside on a flour-dusted surface and cover with a damp tea towel to avoid it drying out, then continue with the remaining dough.

Now’s the time to transform your dough into whichever variety of pasta you like. If you want to make tagliatelle, roll the pasta through the tagliatelle setting on your pasta machine, or use a sharp knife to slice the pasta sheets lengthways into long strips (roughly 7mm thick), placing on a flour-dusted tray as you go. To cook, place in a pan of boiling salted water for around 3 minutes, or until al dente, then serve how you like it.

Article from: https://www.jamieoliver.com/recipes/pasta-recipes/gluten-free-pasta-dough/

Ingredients:

• 200 g unsalted butter , plus extra for greasing
• 200 g golden caster sugar
• 200 g dark chocolate (70% cocoa solids)
• 200 g gluten-free self-raising flour , plus extra for dusting
• 6 large eggs
• 2 teaspoons vanilla bean paste
• 1 orange
• fresh fruit, to decorate , optional

BUTTERCREAM

• 200 g dark chocolate (70% cocoa solids)
• 200 g icing sugar
• 200 g soft unsalted butter

Method:

Preheat the oven to 160ºC/325ºF/gas 3.

Cube up the butter and place in a heatproof bowl with the sugar. Snap up the chocolate and add to the bowl.

Sit the bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave for a few minutes, until melted and combined, stirring occasionally.

Meanwhile, grease a 28cm loose-bottomed cake tin (you could also use a cheesecake tin, a 20cm square baking tin, or even a 28cm ovenproof frying pan) with butter and line with greaseproof paper. If you don’t have any paper, add a tablespoon of plain flour to the tin and shake it around until you’ve got a nice even layer, then turn the tin upside-down and tap to remove any excess.

Pour the melted chocolate mixture into a large mixing bowl and leave it to cool for 5 minutes.

One at a time, whisk in the eggs. Add the vanilla bean paste and a little grating of orange zest, then sift in the flour.

Gently fold the flour into the mix, and as soon as it’s just combined, you’re done. Pour the mixture into your prepared tin and bake for 40 to 50 minutes, or until the cake is springy to the touch, and a skewer inserted in the middle comes out clean.

Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Sometimes it sags in the middle as it cools, but don’t worry – either trim the top, or do what I do and fill it with fruit and extra buttercream!

To make the buttercream, snap the chocolate into a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave for a few minutes, until melted, stirring occasionally.

Sift the icing sugar into a mixing bowl. Add the melted chocolate, then scrunch in the soft butter and add a small pinch of sea salt. Use a spatula to mix and beat it all together (or to save yourself some effort, use a free-standing mixer).

Place the cake on a cake stand or platter, then spread the buttercream all over, using a knife to spread it out. (Or you could, of course, go super-professional and use a piping bag).

Now you can decorate the cake however you wish – we like fresh raspberries, extra chocolate shavings and lots of candles! Big smiles all round.

Tips

Use a sandwich bag in place of a piping bag if you want to get fancy with your decorations. Simply snip the corner off and you’re away.

EASY SWAPS

- When it comes to sugar, use what you’ve got – as long as you’re adding 200g, you’ll be fine. I actually made this for Petal using 130g golden caster and 70g icing sugar, because that’s what we had.

- We love chocolate! 70% cocoa is always a good bet, but honestly, use whatever you can get your hands on.

- I’ve gone for orange and vanilla to flavour the sponge here, but you could use rosewater, cardamom, orange blossom water – have fun with it.

- If you don’t need to use gluten-free flour, by all means use regular self-raising.

Article from: https://www.jamieoliver.com/recipes/cake-recipes/petal-s-birthday-cake/

Ingredients:

• 150 g currants
• 110 g sour cherries
• 100 g raisins
• 50 g chopped dates
• 50 g mixed peel
• 1 lime
• ½ an orange
• 75 ml Assam tea , cold (or Earl Grey if you prefer)
• ½ teaspoon mixed spice
• ¼ teaspoon ground cinnamon
• ¼ teaspoon grated nutmeg
• 2½ tablespoons brandy
• ½ a large cooking apple
• 50 g toasted almonds
• 170 g soft dark brown sugar
• 1 tablespoon golden syrup
• 25 g rice flour
• 25 g cornflour
• 110 g fresh gluten-free breadcrumbs
• 1 teaspoon gluten-free baking powder
• 110 g gluten-free suet
• 2 large free-range eggs
• 1 large free-range egg yolk
• butter , for greasing

Method:

In a large bowl, combine the dried fruits and mixed peel. Grate in the lime and orange zest, then squeeze in the citrus juice, cold tea, spices and brandy. Stir and leave overnight for the flavours to develop.

The following day, grate the apple and chop the almonds. Add to the bowl with the sugar and golden syrup.

In a clean bowl, place the rice flour, cornflour, breadcrumbs, baking powder, suet and a pinch of salt. Beat the eggs and egg yolk and stir until you have a smooth mix, then stir into the fruit.

Grease a 1.5-litre pudding basin and pour in the pudding mixture until it’s ⅔ full. Cover the top with a circle of greaseproof paper, then with 2 pieces of foil and secure with string.

Place an upturned saucer into the base of a deep saucepan. Sit the pudding on top of the saucer, and carefully pour in boiling water to come halfway up the pudding dish. Put the lid on and steam for 8 hours, topping up with water as needed – always keep it halfway up the basin.

Once steamed, remove the pudding from the pan, carefully turn it upside down and lift off the basin. Decorate as you like and serve with brandy cream, custard or ice cream.

Article from : https://www.jamieoliver.com/recipes/fruit-recipes/gluten-free-christmas-pudding/?utm_source=facebook.com&utm_medium=referral

Ingredients:

• 2 cups gluten-free oat flour
• 1 cup sugar
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup canola oil
• 1 teaspoon cider vinegar
• 1/2 teaspoon vanilla extract
• 2 teaspoons confectioners' sugar

Directions:

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Article from: https://www.tasteofhome.com/recipes/gluten-free-chocolate-cupcakes/

Ingredients:

• olive oil
• 1 tsp black mustard seeds
• 1 white onion, finely chopped
• ½ tsp garlic paste
• ½ tsp ginger paste
• 2 red chillies, finely chopped
• 1 tsp baharat
• ½ tsp ground turmeric
• 1 tomato, diced
• 200g red lentils
• 400ml tin coconut milk
• 1 tsp salt
• Juice of 1 lemon
• Crispy fried onions, to serve (optional)

Method:

Coat the base of a medium-large pan with a thin layer of oil, add the mustard seeds and fry over a medium-high heat for 2 mins until they start to pop.

Add in the onion, garlic, chillies, baharat and turmeric, and sauté until the onions begin to turn light brown. Add in the tomatoes and sauté until they soften.

Add in the lentils, coconut milk, 1 ltr water and the salt, and simmer over a medium heat for 30 mins until thickened and the lentils are cooked. Add in the lemon juice and simmer for a further 5 mins.

To serve, either purée the soup or leave it as it is for more texture. You can also serve with crispy fried onions on top, if you like.

Article from: https://realfood.tesco.com/recipes/dhal-soup.html

Ingredients:

• 350g frozen butternut squash chunks
• 300g frozen Chantenay carrots
• 2 tbsp olive oil, plus a drizzle to serve (optional)
• 4 tbsp pumpkin seeds
• 300g arborio rice
• 2 salt-free vegetable stock cubes*, made up to 1.2ltrs

Method:

1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the butternut squash and carrots with 1 tbsp olive oil (1 tbsp for nutrition) on a large baking tray and roast in the oven for 20 mins, tossing occasionally, until cooked throughout.

2. Put the pumpkin seeds in a large frying pan over a medium-high heat and cook for 3-5 mins, tossing frequently, until they start to pop. Set aside in a bowl.

3. Heat the remaining 1 tbsp olive oil (1 tbsp for nutrition) in the frying pan, add the rice and toast for 2 mins until it starts to sizzle. Stirring continuously, add the stock, a little at a time, allowing it to be fully absorbed between each addition until the rice has puffed up, is coated in a glossy sauce and has a slight bite in the middle – this should take around 20 mins. Season to taste.

4. Stir through the roasted squash and carrots and any cooking juices, allowing them to break up slightly in the risotto. Add a splash more boiling water if needed to achieve the desired consistency.

5. Serve topped with the toasted pumpkin seeds and a drizzle of olive oil, if you like.

Tip: *Try using a gluten-free or vegan stock cube.

Article from: https://realfood.tesco.com/recipes/autumn-risotto.html

Ingredients:

• 300g ripe Gem avocado flesh (about 2)
• 300g ground almonds
• 300g caster sugar
• 2 lemons, zested, 1 juiced
• 4 medium eggs, beaten
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tbsp poppy seeds, plus 1 tsp to decorate
• For the icing
• 125g soft cheese
• 50g butter
• 300g icing sugar, sifted

Method:

Preheat the oven to gas 4, 180°C, fan 160°C and grease and line 2 x 20cm cake tins with nonstick baking paper.

Blitz the avocado flesh, ground almonds and sugar in a food processor until you have a thick green paste.

Transfer to a bowl and add the lemon juice and half the zest. Add the eggs, one at a time, stirring the mixture well between additions. Mix in the baking powder, bicarbonate of soda and the poppy seeds and stir until the seeds are evenly distributed. Split the mixture between the cake tins and bake for 35-40 mins until the cakes are just firm to the touch. Remove from the oven and set aside to cool completely in the tins on a wire rack.

When the cakes are cool, beat the cheese and butter in a bowl to soften, then – working quickly – whisk in the icing sugar. Use a palette knife to spread half the icing over one cake, top with the second cake and spread the remaining icing over the top. Decorate with the remaining poppy seeds and lemon zest. The cake will keep, covered, in a sealed container in the fridge, for up to a week.

Freezing and defrosting guidelines

Freeze the un-iced cakes only. Make the cakes as above, then cool completely. Wrap well in baking paper and clingfilm and freeze. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

Article from: https://realfood.tesco.com/recipes/avocado-lemon-and-poppy-seed-cake.html

Ingredients:

• 50ml warm milk
• 1 tsp Allinson easy bake yeast
• 500g gluten free flour
• 1tbsp honey
• 0.5tsp white wine vinegar
• 2 tbsp olive oil
• 2tbsp fresh basil, finely chopped
• 1 egg
• 1 tbsp olive oil, to glaze bowl

Method:

Mix the yeast with 100ml warm milk and leave for 5 minutes. Place the flour, honey, vinegar, olive oil, basil and egg into a food mixer and mix together ideally using a dough hook or a flat blade.

Gradually add the yeast mixture and mix again. Slowly add the remaining 50ml milk and whizz together until a thick dough has formed. Remove and knead for 5 minutes.

Grease a large bowl and place the dough inside to rise for an hour or until the dough has doubled in size.

Knock back the dough and knead gently onto a floured work surface. Divide the mixture into 4 and roll into 8cm rounds. Add your desired topping.

Line a tray with nonstick baking paper. Transfer your prepared pizza base and topping to the baking tray. Leave to rise again for 45 minutes.

Bake for 10 minutes at 220°C/ 425°F/ Gas Mark 7 and serve when ready.

Article from: https://realfood.tesco.com/recipes/gluten-free-basil-pizza.html

Ingredients:

• 1 large single turkey breast or 1 double breast tied into a joint (about 2kg in total)
• 2 large onions, thickly sliced
• 2 large carrots, cut into 4 horizontal slices
• 20g butter, at room temperature

Method:

Take the turkey breast out of the fridge and allow it to come to room temperature for an hour.

Heat the oven to 190C/170C fan/gas 5. Put a rack inside an oven tray with the onions and carrots underneath, or arrange the veg inside an ovenproof frying pan.

Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins.

Rub the butter over the skin and season well. Put the turkey breast on the rack or rest it on top of the veg in the pan.

Pour in enough water to cover the veg and cover the whole tin or pan with a tent of foil.

Roast for the allotted time, taking the foil off 20 mins before the end to brown the skin. Test with the point of a knife and see if the point feels hot as soon as you pull it out (be careful) and the juices run clear. If you have a thermometer then it should read 65-70C. If the joint appears to be underdone, then put back in the oven for another 10 mins.

Leave the turkey to rest for 20 mins somewhere warm, it will keep cooking so the final internal temperature will rise to 70C, or just above that. Don’t skip this step otherwise the juices will run out as you carve.

Use the strained veg and liquid in the bottom of the tin and the juices from carving to add to this gravy, if you like, and serve with the turkey and veg.

Article from: https://www.bbcgoodfood.com/recipes/roast-turkey-breast