I discovered this recipe in River cottage-veg by Hugh Fearnley-Whittingstall. I modified the recipe slightly, making it simpler to make and added a little more heat and vinegar by adding hot pickled banana peppers. This appetizer spread is best made a day or 2 in advance to allow the flavors to mellow . Store in covered containers in the fridge and it can last for weeks. It’s best served at room temperature and is delicious on dried crostini’s for a dinner party. This makes approx. 2 cups.
Ever wonder what to do the rest of the gigantic watermelon you bought that doesn’t fit in the fridge and you can’t seem to consume fast enough ? The trend has been watermelon gazpacho and what a delight. It is such a nice flavor and perfect for the summer heat when served chilled. This recipe is modified from several I found online and really works well with a grilled main course.
4 cups rough chopped seeded watermelon or whatever fits in your blender
¼ cup olive oil
2 TBLS minced onion
½ cucumber seeded and rough chopped
2 TBLS minced fresh or dried dill
Kosher salt and freshly ground black pepper to taste
Juice from 1 lime
¼ cup crumbled feta cheese
Put all ingredients into blender. Pulse until smooth. Add salt and pepper to taste and as many chilis as you like depending on the heat you like. Pour into bowls and serve with crumbled feta and minced cucumber and watermelon to garnish. It's even better served chilled.
Although I’ve cooked cod and other white fish a multitude of ways including battered fish and chips, I find the best results come when it’s breaded and seared. This gives the fish a nice crunch and also holds it together better. The easiest and pretty fool proof way is breading it first in flour, then egg and then a Panko bread crumbs. I modified the recipe to gluten free using rice Chex cereal and found the results to be equally tasty. Rice Chex cereal works well as a Panko replacement. Just grind it up in the blender and you have your crumbs ready to go. Try serving this with quinoa and steamed chard as a great summer dinner.
I’ve tried many gluten free pasta recipes online, and this recipe from Epicurious is by far the most authentic. The corn flour adds the tooth and flavour of semolina flour and the xanthan gum and guar gum hold it together. I’ve tried it without xanthan gum but it really needs it if you want to put it through a pasta machine. You can mix and match your gluten free flours( is. brown rice instead of quinoa) but I would keep the potato starch for it glutinous properties. You can purchase all your flours from Bob’s redmill and remember it’s fine corn flour NOT corn meal which will not work at all. Serve with some puttenesca sauce or meatball sauce and you’re done. Delicious!
4 yolks from large eggs( keep the whites for merigue or sponge cake)
Sift all flours
Add xanthan gum, guar gum and salt and stir in
Put eggs and yolks into the bowl of dry ingredients
Mix by hand until well blended (about 3 minutes)
The dough should be firm yet pliable like play dough
If you are using a pasta machine , cut the ball of dough into quarters and roll out each piece of dough to about ½ inch thickness. If you cover the rolling pin in potato starch flour , you can roll directly. Otherwise, you can use 2 sheets of parchment and roll it in between
Once rolled flat, run it through the pasta machine and keep increasing the setting.
I didn't go to the lowest setting as I found it was just too thin
For fettuccine, using the fettuccine setting on the pasta machine. You can also handcut
For ravioli, cut the rolled out pasta into 2 inch squares pieces
Add a dollop of filling to each and brush the edges with egg wash. Put a square on top and crimp the edges. A ravioli cutter can be useful
Keep the drying pasta on a sheet of parchment with potato starch mixed in so it doesn't stick
Add to boiling water and cook for about 3 minutes
Gently remove from the pot..no need to rinse and add your favorite sauce.
I came across this recipe in the Bob’s Redmill cookbook and was interested in the texture and high nut protein of this bread. What’s great about it is it’s easy to make without bothering with yeast and resembles black russian rye in density. If you don’t have all the nuts on hand, you can just use sunflower and pumpkin seeds. The chia, eggs, flax and psyllium are what hold this together so nicely .This is a great after school snack with a little cheese and will fill your kids up quick. If you want to go another step, you could also slice this up thinly and double bake it to make crackers. This is a delicious winner.
Beet borscht is such a delicious, colorful comfort soup packed with vitamins and flavour. I like to buy the whole beets with leaves and stems for more flavor and texture. If you can’t find them with the leaves, you can always add some diced kale for a little green. My son loves this soup which is a good sign. It’s delicious every time.
My son has been yelling for chicken satay’s lately ever since we went to a Malaysian restaurant in our neighbourhood. To get away from too much sodium and the possibility of gluten in the soy sauce, I finally made my own. Although my son says they’re not as good as the restaurant ( I suspect it’s the salt content), he still ate them ravenously off the stick including the cucumber salad that accompanied it. Although there are a multitude of recipes off the internet, I looked for the easiest that best emulated the flavours I was looking for. These are flavourful and tender and once marinated, very fast to make.
I created this lovely spread after attempting to make a bean curry that my son would actually eat. Unfortunately, he didn’t like the madras spice I used so I decided to blend this up for an appetizer with a few crackers. Well, it seems to be a hit with the adults do that’s not a bad return. It’s a nice change from traditional tahini hummous and has a nutty flavour with the black eyed beans. Spread it on a cracker and enjoy!
I meant to post this right after the roast cabbage sausage dinner. As I found the next day I had more than enough leftovers, I thought I’d turn my dinner into lunch. That being in the form of soup which is what I turn most of my left overs into. I found this recipe reminiscent of my Hungarian heritage and with extra paprika and hot sauce, you can’t go wrong. It’s kind of a cross between borscht and Hungarian sausage soup but never the less delicious. I didn’t have any sour cream so added buttermilk instead which is just as good and lower in fat. Make sure not to add the buttermilk to this until the soup has cooled a little. You don’t want it to curdle. Because this is with leftovers, I don’t have exact measurements. I would recommend adding less liquid if there is less to work with.
It took me a long time to figure out how to make a quick pasta sauce until I finally realized that a tomato sauce has to be pure and simple. I used to overwork it with too many vegetables rather than just letting the tomatoes stand alone. I always look for premium canned tomatoes such as san marzanos which are a little sweeter. This sauce can be made with or without meat but is always good either way. I always get organic , gluten free Italian sausage from the butcher . I like to use brown rice penne with this as it soaks up the sauce nicely. You can use fresh spices if you have them and a little parmesan and tabasco to finish it off.