Gluten free mince pies
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CARROT CAKE
This is a cake that works very well as gluten free (or not) It is oil based and moist and there is less sugar in it than in most carrot cake recipes. You can adjust the spices to your own taste. 100gm chopped pecan nuts (roasted under grill for 5 mins) 350 gm grated carrots 1 tsp marmalade (optional - adds some zing) 1/4 cup orange or apple juice 200gm self-raising flour (I used gluten free plus 1 tsp xanthium gum) 1/2 tsp bicarb soda 100gm ground almonds pinch salt 2 tsp cinnamon 1tsp ground ginger 1/2 tsp mixed spice 1tsp vanilla essence 250gm soft brown sugar 4 large eggs 150gm sunflower oil 1/2 cup raisins Beat all wet ingredients: - eggs, oil, orange juice and vanilla essence Mix the dry ingredients:- flour, bicarb, salt, spices, ground almonds, sugar. Combine all together with grated carrots and toasted pecan nuts. Bake in two 8" round baking tins at 170 degrees for 35 mins. Ice with full fat cream cheese (I used small tub of philadephia) and add icing sugar to taste. I decorated it with marzipan carrots Harissa Paste
This is a wonderful magical paste that you can add to lots of dishes. Its main two tastes are cumin and paprika. I keep it in a jar in the fridge and add it to a stir-fry, cassarole, or spread on toast with cheese. I grind spice freshly (in coffee grinder). Add all other ingredients together in a food processor to whizz it up. 3 Tbs (tablespoons) cumin seeds 2 Tbs corriander seeds 1-2 tsp (teaspoons) salt 1/2 cup olive oil chillies to taste juice 1 lemon 1 Tbs ground paprika 2 fresh red pepper 1 Tbs tomato paste GARAM MASALA
I tend to use the same old spices by default in my Indian cooking. This Masala has added a new taste to my Indian food and keeps for a while in an airtight bottle. I used fennel seeds and bay leaves and corriander seeds all from the garden. 2 Tablespoons (Tbs) coriander seeds 1 Tbs cumin seeds 2 Tbs black pepper corns small cinnamon stick 3 cardamom pods 1 teaspoon (tsp) fennel seeds 2 cloves 4 bay leaves Dry roast spices on top of sove until they release aroma (not long). Grind all ingredients in a coffee grinder or pestle and mortar until fine. Store in airtight jar
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Aubergine and potato moussaka with a cashew nut white sauce
Such a quick and easy dish to make......and much lighter than traditional one done with lentils
Such a quick and easy dish to make......and much lighter than traditional one done with lentils
Non dairy white sauce
Ingredients: 3/4 cup raw cashews, 3 cups water, 2 flat Tablespoons cornflour
Place cashews and water into a liquidiser and whizz for 2 minutes until white and milky.
Add cornflour and whizz again.
Heat in a saucepan or in microwave until thick and creamy. (makes 600ml or one pint)
Aubergine and potato moussaka (3- 4 people)
1 large or 2 small aubergine
2 cloves garlic
1 chilli (I used chilli oil)
Fresh herbs or dried
1 large/2 medium onions
1 small tin (70gm) tomato puree plus 200ml water
700gm potatoes (I used small ones and left skin on)
2 Tablespoons vegetable oil
1. Slice aubergines into half rings (1cm) and cover with salt to sweat a while (10-20min). Rinse and squeeze out excess water (helps to keep them meaty and hold their shape)
2. Slice potatoes into thin rings (1cm)
3. Cut onions into thin rings
To cook:-
1. Saute potatoes in some oil (I use large non-stick frying pan) - cover them with a lid so when cooked they are half fried and half steamed in their own moisture.Tip out into bowl
2 Fry aubergines in same same way in 1 Tablespoon oil.... they will half fry and half chargrill. Tip into another bowl
3. Fry onions and garlic and some chilli (or herbs if you prefer). Add the tomato paste and water to make thick tomato sauce. Season with salt to taste
Place half onion and tomato mix on bottom of dish
put half potatoes on next
put all aubergines
put rest of onion and tomato sauce
Pour over cashew nut sauce
Bake for 30 mins at 180 degrees
Ingredients: 3/4 cup raw cashews, 3 cups water, 2 flat Tablespoons cornflour
Place cashews and water into a liquidiser and whizz for 2 minutes until white and milky.
Add cornflour and whizz again.
Heat in a saucepan or in microwave until thick and creamy. (makes 600ml or one pint)
Aubergine and potato moussaka (3- 4 people)
1 large or 2 small aubergine
2 cloves garlic
1 chilli (I used chilli oil)
Fresh herbs or dried
1 large/2 medium onions
1 small tin (70gm) tomato puree plus 200ml water
700gm potatoes (I used small ones and left skin on)
2 Tablespoons vegetable oil
1. Slice aubergines into half rings (1cm) and cover with salt to sweat a while (10-20min). Rinse and squeeze out excess water (helps to keep them meaty and hold their shape)
2. Slice potatoes into thin rings (1cm)
3. Cut onions into thin rings
To cook:-
1. Saute potatoes in some oil (I use large non-stick frying pan) - cover them with a lid so when cooked they are half fried and half steamed in their own moisture.Tip out into bowl
2 Fry aubergines in same same way in 1 Tablespoon oil.... they will half fry and half chargrill. Tip into another bowl
3. Fry onions and garlic and some chilli (or herbs if you prefer). Add the tomato paste and water to make thick tomato sauce. Season with salt to taste
Place half onion and tomato mix on bottom of dish
put half potatoes on next
put all aubergines
put rest of onion and tomato sauce
Pour over cashew nut sauce
Bake for 30 mins at 180 degrees
GNOCHI - wheat or Gluten free
This is SOOOO easy to make and so much better than bought. I find it works best with gluten free flour as it is less stodgy.
2lb potatoes (fluffy roasting ones are best). Boil in skins or bake. Skin and mash
Add 2 eggs and 1 teaspoon salt. Beat well
Add 1 and half cups flour (I used rice flour with small amount of coconut flour. I. have also used a ready-mix gluten-free flour )
Mix until firm and dough-like
Knead and roll out into four long sausages. Cut into 1" pieces.
Leave to dry for a few hours (but I have used it sooner)
Place in boiling water that has a tablespoon of oil in.
Boil for a few minutes until it rises to the surface.
Serve with a rich tomato sauce or with pesto.
This is SOOOO easy to make and so much better than bought. I find it works best with gluten free flour as it is less stodgy.
2lb potatoes (fluffy roasting ones are best). Boil in skins or bake. Skin and mash
Add 2 eggs and 1 teaspoon salt. Beat well
Add 1 and half cups flour (I used rice flour with small amount of coconut flour. I. have also used a ready-mix gluten-free flour )
Mix until firm and dough-like
Knead and roll out into four long sausages. Cut into 1" pieces.
Leave to dry for a few hours (but I have used it sooner)
Place in boiling water that has a tablespoon of oil in.
Boil for a few minutes until it rises to the surface.
Serve with a rich tomato sauce or with pesto.
Christmas cake.
Gluten-free. No refined sugar. Dairy free
Easy to make and you won't miss the sugar.
300gm fat melted (margarine or coconut oil)
3 large or 4 medium eggs beaten
1 ripe banana
1.1kg mixed fruits (raisins,crystalized ginger, figs, sultanas, apricots, mixed peel etc).
Soak it in 1 cup brandy or apple/orange juice overnight - In morning warm it to help it absorb liquid and plump up
zest and juice one lemon
100gm ground almonds
100gm gluten-free flour
50gm coconut flour
1tsp ground cinnamon
1tsp mixed spice
1/2tsp course black pepper
melt fat. Add eggs and mashed banana and lemon juice and zest. Add all other ingredients.
Bake in a lined 8 or 9 inch tin for 4 hours in a cool oven at 110- 120 degrees
remove from oven and pour over 3Tablespoons of brandy, liqueur, or fresh orange juice.
Gluten-free. No refined sugar. Dairy free
Easy to make and you won't miss the sugar.
300gm fat melted (margarine or coconut oil)
3 large or 4 medium eggs beaten
1 ripe banana
1.1kg mixed fruits (raisins,crystalized ginger, figs, sultanas, apricots, mixed peel etc).
Soak it in 1 cup brandy or apple/orange juice overnight - In morning warm it to help it absorb liquid and plump up
zest and juice one lemon
100gm ground almonds
100gm gluten-free flour
50gm coconut flour
1tsp ground cinnamon
1tsp mixed spice
1/2tsp course black pepper
melt fat. Add eggs and mashed banana and lemon juice and zest. Add all other ingredients.
Bake in a lined 8 or 9 inch tin for 4 hours in a cool oven at 110- 120 degrees
remove from oven and pour over 3Tablespoons of brandy, liqueur, or fresh orange juice.
Beetroot, courgette chocolate and almond cake
More ideas for beetroots and courgettes.
This is a very moist cake and beetroots disappear into it without a trace
It is quite rich and keeps well
It is easy to make
I weigh out ingredients before I begin
250gm peeled and grated raw beetroot (can substitute with courgette). Squeeze out excess water.
100gm dark chocolate melted
130gm plain flour (can substitue with 100gm rice flour+30gm coconut flour)
20gm cocoa, 1 tsp baking powder, 1/2 tsp bicarb of soda
(sift all these ingredients together)
50gm ground almonds
3 large eggs
140gm dark muscavado sugar
1 tsp vanilla essence
100ml sunflower oil
Method: Mix eggs, sugar and oil. Add sifted flour,ground almonds and melted chocolate
mix in beetroot and courgette
bake in a lined loaf tin for 45 mins at 180 degrees.
More ideas for beetroots and courgettes.
This is a very moist cake and beetroots disappear into it without a trace
It is quite rich and keeps well
It is easy to make
I weigh out ingredients before I begin
250gm peeled and grated raw beetroot (can substitute with courgette). Squeeze out excess water.
100gm dark chocolate melted
130gm plain flour (can substitue with 100gm rice flour+30gm coconut flour)
20gm cocoa, 1 tsp baking powder, 1/2 tsp bicarb of soda
(sift all these ingredients together)
50gm ground almonds
3 large eggs
140gm dark muscavado sugar
1 tsp vanilla essence
100ml sunflower oil
Method: Mix eggs, sugar and oil. Add sifted flour,ground almonds and melted chocolate
mix in beetroot and courgette
bake in a lined loaf tin for 45 mins at 180 degrees.
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BEETROOT AND PEA BURGERS
So many beetroots on the allotment and so many delicious recipes... here is one: 3-4 beetroots peeled and grated (about 400gm) 2 spring onions (or or one red onion) 2 handfuls of frozen endame beans (or peas) 3 Tablespoons flour (I used gram flour) 2 Tsp cumin seeds (dry roasted and roughly ground) 1 large cooked potato mashed chopped mint or other herb 125gm crumbled tofu (or feta cheese) salt and pepper to season juice of a lime Mix up together and shallow fry in vegetable oil. |
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Gluten-free banana cake.
A lovely moist cake that is not dry to the mouth. I divide the mixture into two tins as it prevents any heavy sogginess in the middle. 5-6 ripe bananas mashed 125gm fat (marg, coconut oil or sunflower oil) 50gm dark brown sugar 2 eggs (beaten) 150gm rice flour 50gm coconut flour 2tsp baking powder 1 tsp soda place all ingredients in a food processor and blend. Divide mixture into two small loaf tins (I use baking parchment cases) and bake at 180 degrees for 20 mins. |
fruit almond/polenta cake
This is a moist wheat-free easy cake Ingredients: 3/4 cup fruit pulp (I use rhubarb, apples, apricots, plums) 140gm fat (coconut oil, butter, marg) or a mix 3 eggs 100gm caster sugar 175gm ground almonds (I use 150gm ground + 25gm whole almonds for texture) 175gm polenta 4 pitted dates (optional) 2 tsp baking powder whizz in a food processor till thick and put into two round cake tine. Bake 3--35 mins @180 degrees. garnish with yogurt and fruit. I used dragon fruit in the photo |
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LEMON, CHIA SEED AND COURGETTE CAKE
Ingredients:
250gm soft margarine, 200gm light brown sugar 2 eggs zest and juice one large or two small lemons 200 gm flour, (cake or gluten free - I use 50gm coconut flour, 150gm rice flour), 2 tsp baking powder 75gm ground almonds 500gm grated courgettes mixed with 2 Tablespoons chia seeds, This recipe uses a lot of courgette. The chia seeds bind with the watery courgettes to prevent it becoming heavy.
Bake in two loaf tins (I line them) at 150 degrees for 35 mins or until firm and brown. This freezes well. |
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Roasted COURGETTE PAKORAS.... really delicious and they use lots of those garden courgettes. they are also gluten free. I am not keen on deep frying. These ones are roasted. Mix all ingredients together and Spoon onto an oiled baking tray. Drizzle more oil over the top to help raise the heat and crisp up. This way there is no smell in my hair or house and a whole lot healthier than deep frying. They can also be deep fried but omit the oil from the mixture.
750gm grated courgettes (wring out water after grating with hands)
100-200gm chickpea flour depending on consistency you want
1 red onion
2 tsp cumin seeds
green chilli (to taste)
1 tsp salt
1/2 tsp bicarb soda
garlic and ginger to taste
good glug of olive oil in the mixture
3 Tablespoons olive oil to roast
Roast in hot oven (I have grill on too) for 30 mins. Serve with Greek yogurt and tomato chutney or harissa paste
750gm grated courgettes (wring out water after grating with hands)
100-200gm chickpea flour depending on consistency you want
1 red onion
2 tsp cumin seeds
green chilli (to taste)
1 tsp salt
1/2 tsp bicarb soda
garlic and ginger to taste
good glug of olive oil in the mixture
3 Tablespoons olive oil to roast
Roast in hot oven (I have grill on too) for 30 mins. Serve with Greek yogurt and tomato chutney or harissa paste
Avocado and broad bean dip
I have masses of broad beans in the garden just now. this is a delicious way to use them
steam 300gm broad beans for a few minutes (or if tender use raw)
blitz with one avocado
large handful of cashew nuts
1 tsp salt
juice half lemon
few fresh mint leaves
a sprig of thyme
and eat with crackers or simply eat it.
I have masses of broad beans in the garden just now. this is a delicious way to use them
steam 300gm broad beans for a few minutes (or if tender use raw)
blitz with one avocado
large handful of cashew nuts
1 tsp salt
juice half lemon
few fresh mint leaves
a sprig of thyme
and eat with crackers or simply eat it.
Banana/date loaf - with no refined sugar
in food processor (or by hand) combine
340gm mashed bananas
100gm chopped dates
200gm plain flour (or gluten-free)
50gm oatmeal (or oats if using food processor)
60gm melted coconut oil (or oil of choice)
2 eggs beaten
2tsp baking powder
blend for 30 seconds in food processor. Place in oiled loaf tin (I use paper liners) and bake for 30 minutes at 15 degrees C or until firm.
in food processor (or by hand) combine
340gm mashed bananas
100gm chopped dates
200gm plain flour (or gluten-free)
50gm oatmeal (or oats if using food processor)
60gm melted coconut oil (or oil of choice)
2 eggs beaten
2tsp baking powder
blend for 30 seconds in food processor. Place in oiled loaf tin (I use paper liners) and bake for 30 minutes at 15 degrees C or until firm.
Bubbling foods
I ordered some water kefir grains and some ginger beer plant on line and away I went.
Ginger beer plant
- it looks like a sludge. Mix it with De-chlorinated water (I boil it or leave it overnight) Add 1 tsp sugar and 1Tsp ground ginger each day for a week. Strain the bubbling liquid and add to water that is sweetened to taste. I like ginger beer strong.... fun to experiment. Bottle in plastic or beer bottles that have a valve and leave for 4 days till fizzy |
Water kefir are jelly-like grains that when mixed with water and some sugar/honey make a powerful fizzy probiotic. I put half a lemon in mine. I filter off the liquid and mix it with ginger beer and keep it in the fridge. I change it each day.
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Sour dough baking using kefir water and ginger beer.
Make a starter dough with a cup of ginger beer and a cup of kefir water. Add 2 cups unbleached white bread flour and mix till smooth. Leave 24 hours to bubble. Add 1T honey next day and mix in more flour and kefir water - keep it like thick cream. After two days it is ready to bake with and bubbling away. I leave a cup of the mix to start again but it is so quick to bubble that you can just make it when you want, remembering that it will need at least 24-36 hours to be ready to bake with. This way it doesn't have to get out of control and you don't have more than you can cope with.
Mix wholemeal and white flour (2 cups of each), 1T honey, 1T salt into the sour dough starter. Knead till elastic adding more flour or kefir water depending on consistency. Needs to not be too sticky or too hard. Leave it to double in size overnight. (Sour dough takes longer than commercial yeast to rise). Knead again and either form into two rounds or put into loaf tins. Leave in a warm place to rise for one hour and bake at 180 degrees for 35 mins or until it feels hollow when tapped.
Make a starter dough with a cup of ginger beer and a cup of kefir water. Add 2 cups unbleached white bread flour and mix till smooth. Leave 24 hours to bubble. Add 1T honey next day and mix in more flour and kefir water - keep it like thick cream. After two days it is ready to bake with and bubbling away. I leave a cup of the mix to start again but it is so quick to bubble that you can just make it when you want, remembering that it will need at least 24-36 hours to be ready to bake with. This way it doesn't have to get out of control and you don't have more than you can cope with.
Mix wholemeal and white flour (2 cups of each), 1T honey, 1T salt into the sour dough starter. Knead till elastic adding more flour or kefir water depending on consistency. Needs to not be too sticky or too hard. Leave it to double in size overnight. (Sour dough takes longer than commercial yeast to rise). Knead again and either form into two rounds or put into loaf tins. Leave in a warm place to rise for one hour and bake at 180 degrees for 35 mins or until it feels hollow when tapped.
Sour dough banana bread.
1/2 cup softened butter, beaten with 3/4 cup natural brown sugar
Add one egg and beat more
Add 1 + 1/2 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 1tsp salt
1 cup sour dough mix
Add 3 ripe bananas and 1/2 cup raisins or crystalised ginger
Bake in loaf tin at 140 degrees for one hour.
Has a wonderful consistency and can be made into muffins too.
1/2 cup softened butter, beaten with 3/4 cup natural brown sugar
Add one egg and beat more
Add 1 + 1/2 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 1tsp salt
1 cup sour dough mix
Add 3 ripe bananas and 1/2 cup raisins or crystalised ginger
Bake in loaf tin at 140 degrees for one hour.
Has a wonderful consistency and can be made into muffins too.
fermented chutney
2 persimon fruits (sharon fruit)
1 small onion
1 sour apple (cooking or granny smith)
1 Tablespoon of kefir water
4 dates
juice one lemon
good grating of ginger
1 tsp salt (depending on taste)
Chop fruits and onion up small
put dates in food processor with lemon juice and 1/4 cup kefir or ginger beer plant water (can use 1T probiotic powder)
Combine and adjust to taste
leave for 48 hours in a warm place until slightly fermented
Refrigerate and eat within a month.
Replace the persimon fruit with another one in season eg mango, apricot, plum, peach.
Zero refined sugar chocolate fudge
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Zero refined sugar chocolate fudge
This fudge is hard to believe. You have to taste it to believe it.
1 cup coconut oil
1/2 cup pitted dates soaked for ten minutes in half cup hot water
1 tsp vanilla essence
1/2 cup cocoa
put all ingredients into a food processor and blend for 5 mins until fully smooth.
Set in a tin and cut into small cubes (rather rich) and keep in fridge.
Zero refined sugar chocolate fudge
This fudge is hard to believe. You have to taste it to believe it.
1 cup coconut oil
1/2 cup pitted dates soaked for ten minutes in half cup hot water
1 tsp vanilla essence
1/2 cup cocoa
put all ingredients into a food processor and blend for 5 mins until fully smooth.
Set in a tin and cut into small cubes (rather rich) and keep in fridge.
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Seed crackers These are very easy and inexpensive but you do need a food processor. I use them as crackers and also as a biscuit crumble over a vegetarian dish. I use them crumbled as a biscuit base mixed with a spoon of butter and honey to taste. 2 cups sunflower seeds 1 cup flax seeds 1 cup sesame seeds 2 cups water salt/spice Blend for 30 seconds and spread on two baking sheets (I use baking paper underneath) Bake in a cool oven (100 degrees) for 2 hours or until crisp. Break them up and use as a snack or with cheese on top. I have also added dried onion and sundried tomatoes. The sunflower seeds hold it together as they mush up with the water. |
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Quark Cheesecake
I find cream cheese rather heavy in a cheesecake but I do love a baked cheesecake.
Quark is a zero fat smooth cheese that is now available in the UK. You can also use a smooth cottage cheese. The cheesecake is particularly light because the egg whites are separated and whisked.
It is not a sweet cheesecake and is delicious with a sweet fruit coulis
Base: 1 cup crunched cornflakes
¼ cup butter melted
1/3 cup sugar
Alternate base 1 cup pinhead oats, half cup butter, 1/3 cup sugar - melt butter in frying pan add sugar and oats and caramalise - turn onto bottom of cake tin that is lined before it cools as it goes hard!!!
5 eggs separated
¼ cup sugar
1 tsp vanilla
750gm quark
1/3 cup cream or tub mascaporone cheese
2 T flour
1 T lemon
Beat yolks and sugar
Add quark, cream, flour, lemon, vanilla
Beat egg whites till stiff.
Mix together with metal spoon.
Bake C140 degrees for 45 mins in round 10" cake tin (I sometimes use two tins and freeze one)
Leave to cool before turning out
I find cream cheese rather heavy in a cheesecake but I do love a baked cheesecake.
Quark is a zero fat smooth cheese that is now available in the UK. You can also use a smooth cottage cheese. The cheesecake is particularly light because the egg whites are separated and whisked.
It is not a sweet cheesecake and is delicious with a sweet fruit coulis
Base: 1 cup crunched cornflakes
¼ cup butter melted
1/3 cup sugar
Alternate base 1 cup pinhead oats, half cup butter, 1/3 cup sugar - melt butter in frying pan add sugar and oats and caramalise - turn onto bottom of cake tin that is lined before it cools as it goes hard!!!
5 eggs separated
¼ cup sugar
1 tsp vanilla
750gm quark
1/3 cup cream or tub mascaporone cheese
2 T flour
1 T lemon
Beat yolks and sugar
Add quark, cream, flour, lemon, vanilla
Beat egg whites till stiff.
Mix together with metal spoon.
Bake C140 degrees for 45 mins in round 10" cake tin (I sometimes use two tins and freeze one)
Leave to cool before turning out
INDIAN RECIPES
Dokra is one of my favourite recipes. It is unusual but not difficult to make. The main thing is to get the consistency like thick running cream and to steam it in a pot where the steam can circulate but not make the dokra wet. I use my wok with a round 10 inch cake tin inside.
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Dokra
Indian steamed semolina bread. Batter 3/4 cup semolina ¼ cup chickpea flour 1 fresh sweetcorn 1 ½ tablespoons oil 1 Tsp green masala ¼ tsp turmeric powder 1 tsp salt 2 Tbsp yoghurt 1 tsp sugar 1 tsp dhania-jeeru pinch fenugreek (afasada) Juice ½ lime 1 tsp enos fruit salt (or ½ tsp bicarb) 1 tsp sesame seeds 1 tsp dessicated cocounut Garnish 2 Tbsp coriander finely chopped 1 ½ tsp mustard seeds roasted Mix all the above ingredients with + - 1 cup hot water (thick cream consistency). Add 1 tsp Enos fruit salt Put in steamer in round metal tin. Steam for 20 mins. Sprinkle with garnish |
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There is a secret to roti - USE BOILING WATER and dont worry about the shape.
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300gm chapatti flour plus extra for rolling
50ml sundlower oil 300 ml boiling water Mix oil into flour add boiling water and mix with spoon till dough starts to come together and cools down enough to use hands. Knead for 3 mins. Can oil hands if too sticky. Wrap in cling film till ready to use. Divide dough into 16-20 pieces and form into balls between palms. Roll into thin circles. Shake off any spare flour. Cook on a hot griddle pan (cast iron is best but I use a pancake pan). It will start to bubble after about 30 secs. Turn to seal other side. Remove with tongs and cook on naked flame till puffed up. Make a stack of them on kitchen paper and smear with little butter to stop next one sticking. |
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Matar paneer
This is about my favourite dish and is SO easy to make. (I now make my own paneer so see at bottom of recipe) 250gm pack paneer cheese or substitute with haloumi (1 packet) cut into 1cm cubes 7cm root ginger peeled and finely chopped (or 2 tsp green masala which has garlic in – but also delicious) 1 tsp cumin seeds 2tsp medium red chilli 2tsp turmeric 2-4 tsp ground coriander 1/2tsp ground cumin 1 ¼ tsp salt 1 handful fresh coriander finely chopped 1 tin chopped tomatoes 200gm frozen peas Shallow fry paneer/haloumi in hot oil till golden brown. Remove Add more oil to pot and roast cumin seeds. Reduce heat. Add tomatoes and all the other spices and green masala. Cook 2 mins. Add peas and cheese cubes. Increase heat and pour in 275ml boiling water. Simmer for 8 mins semi-covered HOMEMADE PANEER - IS EASY TO MAKE Boil 2 Litres whole milk. Turn heat very low. Add 3 tablespoons vinegar and stir until milk separates into curds and wey (if it takes too long put heat on again and let it come up to the boil). Strain through a cloth and squeeze out water. Press into a cheese shape (the firmer it is the easier it is to cut). The cheese is now stable. It is truly delicious. I simply place it just before serving onto the tomato base. I use wey as a stock for soups or to cook the rice. Palek Paneer - This is made with Swiss Chard/spinnach but I used curly kale from the garden for this dish. I washed big bunch of Kale and boiled it in small amount of water for 6 mins. I added chopped garlic, chopped ginger, chilli and tumeric, along with two tins of chopped tomatoes, 2 tsp sugar and salt to taste. Cook for further 10 mins (until garlic and ginger infuse). Turn off the heat and add 1 tablespoon cream (more if you want). Taste and adjust to your liking and serve with rice. |
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TAHINI SALAD DRESSING MY absolute favourite food this season has been crisp cos or romano lettuce and avocado salad with tahini dressing. 1teaspoon tahini (sesame seed crushed) 4 Tablespoons of wild autumn berry vinegar (cider vinegar infused with blackberries, rosehips - simple cider vinegar works well too) 1 teaspoon honey 3 Tablespoons naturally brewed soy sauce mix them all up and coat the salad. |
 PICKING CRAB APPLES
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AUTUMN
ELDERBERRY AND CRAB APPLE FROZEN YOGURT I use the principle of Italian Gelato (gelatinous). The pectin in the fruit creates a smooth creamy texture when frozen. You can apply the principle using other high pectin fruits (such as blackcurrants or gooseberries). If in Africa use mulberries (low in pectin) alongside a high pectin fruit. Pectin is found in the peel and pips of apples or guavas. 1/2 litre greek yogurt 200 ml Elderberry syrup ( elderberries boiled in enough water to cover. Strain through muslin. Add 500gm natural sugar for each pint juice. Boil for 10 min then cool. This stores well in a jar). 1lb Crab apples cut with peel on. Cover with water. Boil till tender. Mash and seive. |
May in Argyll... your nose takes you to the wild garlic
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Wild Garlic Pesto
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One of my Yoga students arrived one day in early May after picking wild garlic from the hill beside her in Oban.
That was all I needed to be inspired.
I cycled up the road following my nose and found wild garlic in full flower.
I picked a large bunch of flowers and leaves..... It works well with just leaves or leaves and seed pods too. I found it matured well in the fridge. It started out rather too strong and definitely lingered too long upon my breath but it has mellowed with time and is delicious on toast, pasta and potato
Method Place all the ingredients into a food processor apart from the olive oil and blitz for a minute or two then slowly pour in the olive oil until blended.
It keeps for months in the fridge. Keep it covered with cling film as it seals it well. I often freeze it in small bags
That was all I needed to be inspired.
I cycled up the road following my nose and found wild garlic in full flower.
I picked a large bunch of flowers and leaves..... It works well with just leaves or leaves and seed pods too. I found it matured well in the fridge. It started out rather too strong and definitely lingered too long upon my breath but it has mellowed with time and is delicious on toast, pasta and potato
- 1 large bunch of wild garlic, washed
- 1 small bunch of curly parsley, washed (to counteract the after taste of garlic)
- 50gms pine nuts, toasted - You can also use toasted cashews which are less pricy
- 50gms parmesan cheese grated
- 150mls olive oil (I mixed half extra virgin, half normal)
- A squeeze of lemon juice
- Salt and pepper
Method Place all the ingredients into a food processor apart from the olive oil and blitz for a minute or two then slowly pour in the olive oil until blended.
It keeps for months in the fridge. Keep it covered with cling film as it seals it well. I often freeze it in small bags
Fruit leathers
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dehydrator at work
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Blackcurrants and raspberries grow well in my garden and ask nothing of me in return except that i thank and bless them. There is a limit to how much jam I can make or eat.... and leathers have very little sugar and are so healthy.
Leathers are fruit that is cooked, turned into a puree, seived to get rid of pips and then dried.
Here is how to do it:-
Leathers are fruit that is cooked, turned into a puree, seived to get rid of pips and then dried.
Here is how to do it:-
- Cook fruit... I used blackcurrants and raspberries in just enough water to stop them sticking.Can add any other fruit that you have. Cook for about ten minutes.
- Add an apple or two while cooking to add thickness and sweetness.
- Add sugar or sweetener for taste. I like to leave it tart and it ends up like fizzy sweets.
- Blend and sieve to make a thick paste as seen in picture number 3.
- Add a couple of mashed bananas to increase the thickness of the puree.
- Spread thinly onto baking paper - either on a tray - or - if you have a de-hydrator - cut rings of paper to fit the trays
- De-hydrate at about 60 degrees for 10 hours or until dried out. If you are using a regular oven place at lowest setting with door slightly ajar overnight. Works well in an aga. Peel off the paper
- Cut into pieces and cover with icing sugar to stop them sticking together. Or simply peel off the paper and leave in big rolls.
Roasted Aubergines
This is one of my very favorite lunch or starter recipes. It is what I call satisfying and exotic and easy - all at the same time.
1.Take an aubergine (or two or three) and cut into two lengthways - leaving the stalk on for show.
2. Cut the flesh in a diamond shape, scoring it three times each way - taking care not to cut into the skin
3. Drizzle the flesh generously with olive oil and sea salt
4. Bake in oven at 180 degrees for about 25 mins or until the flesh is soft.
5. Meanwhile, fry onion rings (one onion per aubergine) in some oil. Add a chopped clove of garlic per onion and cook until soft and brown. Add some green pepper chopped up, or mushrooms if you prefer.
6. Squeeze the juice of half a lemon per aubergine and chop up some of the skin too. Add to the onions along with some feta cheese and black pepper. (I make preserved lemons which I use instead of fresh).
7. Spread over the baked aubergines when out of the oven and serve hot or warm.
It keeps well for the next day and can be heated in the microwave
1.Take an aubergine (or two or three) and cut into two lengthways - leaving the stalk on for show.
2. Cut the flesh in a diamond shape, scoring it three times each way - taking care not to cut into the skin
3. Drizzle the flesh generously with olive oil and sea salt
4. Bake in oven at 180 degrees for about 25 mins or until the flesh is soft.
5. Meanwhile, fry onion rings (one onion per aubergine) in some oil. Add a chopped clove of garlic per onion and cook until soft and brown. Add some green pepper chopped up, or mushrooms if you prefer.
6. Squeeze the juice of half a lemon per aubergine and chop up some of the skin too. Add to the onions along with some feta cheese and black pepper. (I make preserved lemons which I use instead of fresh).
7. Spread over the baked aubergines when out of the oven and serve hot or warm.
It keeps well for the next day and can be heated in the microwave
Bramble and Apple crumble
Bramble and Apple Crumble
It HAS to be the all time favourite pudding - plus one of the easiest deserts to make.
There is an orchard I can see from my son's window and I pick up the windfalls from the ground. They are floury tart apples - all the more delicious for coming free.
MY SECRET - is simple. Place a generous amount of raw apples and blackberries in a baking dish.
Make a crumble from 5oz butter, 5-6oz light brown crunchy sugar and 5oz oats. I mix it all up together with my fingers. I like lots of tart fuit and then an ultr-asweet crunchy rich topping. I avoid using flour as I find it can go soggy and a little bitter. Bake at 180 degrees for 25 mins till brown. The recipe is most forgiving and you can add or take away the quantities.
There is an orchard I can see from my son's window and I pick up the windfalls from the ground. They are floury tart apples - all the more delicious for coming free.
MY SECRET - is simple. Place a generous amount of raw apples and blackberries in a baking dish.
Make a crumble from 5oz butter, 5-6oz light brown crunchy sugar and 5oz oats. I mix it all up together with my fingers. I like lots of tart fuit and then an ultr-asweet crunchy rich topping. I avoid using flour as I find it can go soggy and a little bitter. Bake at 180 degrees for 25 mins till brown. The recipe is most forgiving and you can add or take away the quantities.
