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Ingredients:
5 Eggs A splash of milk Seasoning Ham, cheese, spring onions, tomatoes, asparagus, pesto, whatever you like really! |
My Mini Frittatas
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Whisk the eggs, milk and seasoning together. Chop the ingredients and distribute among the six cupcake moulds. Pour the whisked eggs over the chopped ingredients and place into a fairly hot oven for about 15 minutes. These taste good and are very convenient for packed lunches. |
The Londoner's Mum's Carb & Gluten Free Bread
A young lady known as The Londoner writes a very entertaining blog about her travels and food. She includes useful recipes and I would like to include this wonderful recipe devised by her Mom. It is the quickest to make, least dry, gluten free bread I have tried or made.
http://www.thelondoner.me/2014/03/mums-low-carb-bread.html
A young lady known as The Londoner writes a very entertaining blog about her travels and food. She includes useful recipes and I would like to include this wonderful recipe devised by her Mom. It is the quickest to make, least dry, gluten free bread I have tried or made.
http://www.thelondoner.me/2014/03/mums-low-carb-bread.html
Helle Sewell's Yeast Free Bread
Ingredients:
3 cups Spelt flour, gluten free flour or regular bread flour if you have no problem with gluten
1/4 cup Olive oil
1.1/2 cup Liquid: Either whatever milk is safe for you or a mixture of milk/water, milk/tomato juice or whatever takes your fancy.
2 tbsps Seeds - omega mix or whichever you prefer - or olives or dried tomatoes.
1 tsp Salt
2 tsps Baking Powder
Line a loaf tin with baking paper and put oven on gas mark 6.
Mix together dry ingredients then add olive oil and mix, then add rest of the liquid slowly mixing into gooey dough.
Put it in the tin and bake for 40 min. When ready let it cool down completely on a wire cooling rack! And happy eating!
Roast Lamb in Garlic & Cream Sauce
A Moroccan friend of my aunt gave this recipe to her and we have been making it ever since!
Ingredients:
1 Leg of lamb (either with or without the bone)
10 Cloves of garlic or whole head
2 Beef or lamb stock cubes dissolved in 1 pint boiling
water
1 oz Butter
1 oz Coconut or olive oil
1 tbsp Either dried oregano or rosemary
4 tbsps Cornflour
1 cup Double cream
Method:
Chop all 10 cloves of garlic and add to butter and oil and dried herbs in a large frying pan. Brown the leg of lamb in the butter, oil & herbs then transfer into a large roasting dish with a lid, add the beef or lamb stock and roast in a medium oven for 1.5 hours if it is a small joint or 2 hours if it is a larger one or until the meat reaches a temperature of about 70C with a meat thermometer.
Remove the joint from the stock and place on a carving dish to rest. Either strain the garlic and herbs from the stock or blend to make a smooth liquid, removing excess fat from the surface. Make a paste with the cornflour and water and add to the stock in a pan to thicken. Add as much of the double cream as you wish and serve!
This is wonderfully easy but good enough for Christmas day!
1 Leg of lamb (either with or without the bone)
10 Cloves of garlic or whole head
2 Beef or lamb stock cubes dissolved in 1 pint boiling
water
1 oz Butter
1 oz Coconut or olive oil
1 tbsp Either dried oregano or rosemary
4 tbsps Cornflour
1 cup Double cream
Method:
Chop all 10 cloves of garlic and add to butter and oil and dried herbs in a large frying pan. Brown the leg of lamb in the butter, oil & herbs then transfer into a large roasting dish with a lid, add the beef or lamb stock and roast in a medium oven for 1.5 hours if it is a small joint or 2 hours if it is a larger one or until the meat reaches a temperature of about 70C with a meat thermometer.
Remove the joint from the stock and place on a carving dish to rest. Either strain the garlic and herbs from the stock or blend to make a smooth liquid, removing excess fat from the surface. Make a paste with the cornflour and water and add to the stock in a pan to thicken. Add as much of the double cream as you wish and serve!
This is wonderfully easy but good enough for Christmas day!
Silver Legacy Casino, Reno -
Seafood Panroast
This is a fabulous treat we discovered at the above casino, and they are so proud of it they hand out the recipe! I had to work out the recipe for the cocktail sauce and the fish stock to replace the clam juice suggested in the original as we can't buy them here in the UK. Enjoy!
Stock:
Water 2.5 litres
Fish stock cubes 4
Seafood shells from crab and/or prawns
Simmer for 2-3 hours in a large casserole dish with lid in the oven & strain
Ingredients per Person:
Butter 1 oz
White wine/dry martini 1.5 oz
Paprika 1/8 tsp
Celery Seed 1/8 tsp Lemon juice 1 tsp
Double cream 2 oz
Worcestershire sauce 1/8 tsp
Salt & pepper To taste
Tabasco 1/8 tsp
Cornflour 1 tbsp per pint of stock
Choice of the following:
Raw shrimp small 2 oz
Scallops 2 oz
Crab meat 2 oz
Black mussels 3-4 each
Clams 3-4 each
American Cocktail Sauce
Tomatoes 1 tin
Tomato ketchup 2 squirts
Tomato puree 2 squirts
Worcestershire sauce 1 tsp
Lemon juice 1.5 tsp
Tabasco ½ tsp
Whizz in a blender
Method:
Make fish stock from shells of seafood to be used, with added fish stock cubes to taste. I usually end up with about 2 litres of stock after the shells have been removed.
Heat pan, add butter and melt. Add white wine, fish stock, cocktail sauce, celery seed, Worcestershire sauce, paprika, Tabasco, lemon juice, salt and pepper, and reduce. Add cornflour to thicken and allow this to cook for five minutes or so.
Add seafood and bring to gentle boil then add double cream and bring back to boil for approximately 1 minute.
This is far from slimming but tastes fabulous and reminds you that being gluten free doesn't mean taste free!
Serve with spelt bread or other gluten free bread, or just by itself.
Gelato
500ml Double cream
1 tin Condensed milk
2 tsp Vanilla essence
Whatever you would like to add to it! I have
added a bar of white chocolate chopped finely
and fresh raspberries;
soak a cupful of raisins in spiced rum for a couple
of days and stir in;
I have now tried chopped After Mints in it and
replaced the vanilla essence with peppermint
essence.
Whisk the double cream until it forms soft peaks,
add the condensed milk and vanilla essence,
whipping until it is well blended. Stir in whatever
flavouring appeals to you and freeze until you can't
wait to eat it any longer! This is divine, gluten free
but cream does contain some lactose, so do take
some lactase enzymes before you indulge!
Torta de Laranja - Orange Roulade
6 Large eggs
10 oz/280gm Sugar
3 Oranges
1 Lemon
1/4 pint Double cream
Whisk the eggs together with the sugar until
light & fluffy.
Grate the rind of 2 oranges and add to egg
mix with the juice of 3 oranges & the lemon
and continue to whisk.
Line a Swiss roll tin with greaseproof paper,
oiling the tin & the greaseproof paper with
olive oil.
Pour the mixture into the Swiss roll tin and
cook slowly in a medium oven for about 40
minutes.
Alternatively, put the cold sheet in the top
oven of an Aga and cook for 30 to 40
minutes.
When cool, stretch a silicone sheet or glass cloth
(rather than a fluffy tea towel) over the Swiss roll tin,
flip it over quickly and lay it down on a bench top.
Whisk double cream, spread over roulade and
roll up with the help of the silicone sheet or glass
cloth.
The last bit sounds a faff but it is worth the
effort! It is obviously gluten free but there will be
a little lactose in the double cream so do take a
lactase enzyme if you are very sensitive.
10 oz/280gm Sugar
3 Oranges
1 Lemon
1/4 pint Double cream
Whisk the eggs together with the sugar until
light & fluffy.
Grate the rind of 2 oranges and add to egg
mix with the juice of 3 oranges & the lemon
and continue to whisk.
Line a Swiss roll tin with greaseproof paper,
oiling the tin & the greaseproof paper with
olive oil.
Pour the mixture into the Swiss roll tin and
cook slowly in a medium oven for about 40
minutes.
Alternatively, put the cold sheet in the top
oven of an Aga and cook for 30 to 40
minutes.
When cool, stretch a silicone sheet or glass cloth
(rather than a fluffy tea towel) over the Swiss roll tin,
flip it over quickly and lay it down on a bench top.
Whisk double cream, spread over roulade and
roll up with the help of the silicone sheet or glass
cloth.
The last bit sounds a faff but it is worth the
effort! It is obviously gluten free but there will be
a little lactose in the double cream so do take a
lactase enzyme if you are very sensitive.
Harrods/Escoffier Christmas Pudding
450g Suet
450g Gluten free breadcrumbs
225g Plain GF flour
225g Peeled, chopped apples
225g Raisins
225g Currants
225g Sultanas
170g Mixed candied peel
50g Root ginger - minced
225g Unrefined sugar
9g Mixed spice to taste containing a large amount of
cinnamon
3 Eggs
1/4pt Rum or brandy
1/3pt Stout/Guinness
The juice and minced zest of half an orange and half a lemon
The dried fruit should be rinsed in a sieve with boiling water to plump them up and kill off any moulds which may have built up on them. Then they should be soaked in liqueur for a few days, either Cointreau or Grand Marnier works well.
A few days later, mix together your dry ingredients first (suet, GF breadcrumbs and GF plain flour), add to this the chopped apples, the raisins, currants & sultanas. Whisk together your eggs, rum/brandy and stout and stir into the previous ingredients. You will need a clean washing up bowl to accommodate these quantities, which make 5 or 6 puddings, half the ingredients if this is too many. These puddings will keep until the following year providing the tops of the bowls are secured with aluminium foil and placed in Ziploc type bags and you can resist eating them for that long. :-)
Transfer the pudding mix into pudding bowls, place circles of greaseproof paper on top of the puddings, followed by 'lids' made from aluminium foil. Steam each pudding for approximately 4 hours in a large pan with a lid on, and water halfway up the side of the pudding bowl, on an upturned saucer.
Alternatively, place a few pudding bowls in a large roasting pan with water in it in the 'bottom oven' of an Aga for about 12 hours.
This should be served with sweet white sauce made with cornflour, milk and sugar plus Cointreau, brandy, rum or other alcohol!
450g Gluten free breadcrumbs
225g Plain GF flour
225g Peeled, chopped apples
225g Raisins
225g Currants
225g Sultanas
170g Mixed candied peel
50g Root ginger - minced
225g Unrefined sugar
9g Mixed spice to taste containing a large amount of
cinnamon
3 Eggs
1/4pt Rum or brandy
1/3pt Stout/Guinness
The juice and minced zest of half an orange and half a lemon
The dried fruit should be rinsed in a sieve with boiling water to plump them up and kill off any moulds which may have built up on them. Then they should be soaked in liqueur for a few days, either Cointreau or Grand Marnier works well.
A few days later, mix together your dry ingredients first (suet, GF breadcrumbs and GF plain flour), add to this the chopped apples, the raisins, currants & sultanas. Whisk together your eggs, rum/brandy and stout and stir into the previous ingredients. You will need a clean washing up bowl to accommodate these quantities, which make 5 or 6 puddings, half the ingredients if this is too many. These puddings will keep until the following year providing the tops of the bowls are secured with aluminium foil and placed in Ziploc type bags and you can resist eating them for that long. :-)
Transfer the pudding mix into pudding bowls, place circles of greaseproof paper on top of the puddings, followed by 'lids' made from aluminium foil. Steam each pudding for approximately 4 hours in a large pan with a lid on, and water halfway up the side of the pudding bowl, on an upturned saucer.
Alternatively, place a few pudding bowls in a large roasting pan with water in it in the 'bottom oven' of an Aga for about 12 hours.
This should be served with sweet white sauce made with cornflour, milk and sugar plus Cointreau, brandy, rum or other alcohol!
Banoffee Pie
1 tin Condensed milk
2 Bananas - large
1 pkt Nairn Chocolate Oat Biscuits
2 oz Butter - melted
5 oz Double cream - whipped
Make the biscuit base with crushed Nairn Chocolate Oat Biscuits and melted butter to make the right consistency and line a quiche dish and chill.
Simmer condensed milk in its tin in a pan for 2 hours, then allow it to cool.
Slice bananas & place on the biscuit base.
Spread the cooled condensed milk which will now have a toffee consistency over the bananas.
Top with whipped double cream (which will be very low in lactose but may still contain enough to cause symptoms, so please take a lactase enzyme if needed).
Enjoy!
2 Bananas - large
1 pkt Nairn Chocolate Oat Biscuits
2 oz Butter - melted
5 oz Double cream - whipped
Make the biscuit base with crushed Nairn Chocolate Oat Biscuits and melted butter to make the right consistency and line a quiche dish and chill.
Simmer condensed milk in its tin in a pan for 2 hours, then allow it to cool.
Slice bananas & place on the biscuit base.
Spread the cooled condensed milk which will now have a toffee consistency over the bananas.
Top with whipped double cream (which will be very low in lactose but may still contain enough to cause symptoms, so please take a lactase enzyme if needed).
Enjoy!
Hot Mincemeat Sauce for Gelato
This is a really easy one!
12 oz jar of mincemeat
4 tbsps of brandy or rum
Warm mincemeat in a pan until the suet has melted and stir in the alcohol!
Spoon over individual servings of ice cream.
12 oz jar of mincemeat
4 tbsps of brandy or rum
Warm mincemeat in a pan until the suet has melted and stir in the alcohol!
Spoon over individual servings of ice cream.
Prawn, carrot & courgette starter
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For 8 guests
4 large Prawns/shrimp per guest
2 large Carrots
2 large Courgettes/zucchini
Marie Rose seafood sauce
Cherry tomatoes - halved for garnish
Using a food processor, grate the the carrots and courgettes and mix in a bowl with enough seafood sauce to bind them together.
Using a half cup measure put a portion of the carrot & courgette mixture on each plate. Place the prawns & tomatoes on top as artfully as you can manage and garnish with cherry tomatoes.
4 large Prawns/shrimp per guest
2 large Carrots
2 large Courgettes/zucchini
Marie Rose seafood sauce
Cherry tomatoes - halved for garnish
Using a food processor, grate the the carrots and courgettes and mix in a bowl with enough seafood sauce to bind them together.
Using a half cup measure put a portion of the carrot & courgette mixture on each plate. Place the prawns & tomatoes on top as artfully as you can manage and garnish with cherry tomatoes.
Sophie's Gluten Free Blondies
180g butter
140g sugar
3-4 tablespoons golden syrup
2 eggs
2 teaspoons vanilla extract
0.5 teaspoon baking powder
150g oat flour (put porridge oats in a food processor/blender until it turns to powder)
280g ground almonds
Whatever chocolate etc you want to put in - Sophie uses Galaxy caramel and cut each piece into thirds/quarters.
White chocolate chips/Milky Bar buttons and fudge pieces work really well too.
Grease + line a baking tray (approximately 12" x 9" internally and 1.5" deep, or a smaller one and they'll just be deeper).
Put butter in a large pan and melt on low heat.
Once melted, remove from heat and stir in sugar and golden syrup.
Beat eggs and add them, vanilla extract and baking powder.
Stir in oat flour and ground almonds until batter is smooth.
Pour half of mixture into baking tray and smooth out until it covers the bottom of the tray.
Add chocolate chips/chopped up bits of Galaxy Caramel/whatever you like. Dried fruit like cranberries or blueberries or fresh blueberries would be good alternatives. Almond essence can be used instead of vanilla if preferred.
Add the rest of the mixture so it covers the chocolate.
Bake in the oven until it's golden and if you put a knife in it comes out clean with no mixture stuck to it (approx. 15-20 mins at about 200 degrees).
140g sugar
3-4 tablespoons golden syrup
2 eggs
2 teaspoons vanilla extract
0.5 teaspoon baking powder
150g oat flour (put porridge oats in a food processor/blender until it turns to powder)
280g ground almonds
Whatever chocolate etc you want to put in - Sophie uses Galaxy caramel and cut each piece into thirds/quarters.
White chocolate chips/Milky Bar buttons and fudge pieces work really well too.
Grease + line a baking tray (approximately 12" x 9" internally and 1.5" deep, or a smaller one and they'll just be deeper).
Put butter in a large pan and melt on low heat.
Once melted, remove from heat and stir in sugar and golden syrup.
Beat eggs and add them, vanilla extract and baking powder.
Stir in oat flour and ground almonds until batter is smooth.
Pour half of mixture into baking tray and smooth out until it covers the bottom of the tray.
Add chocolate chips/chopped up bits of Galaxy Caramel/whatever you like. Dried fruit like cranberries or blueberries or fresh blueberries would be good alternatives. Almond essence can be used instead of vanilla if preferred.
Add the rest of the mixture so it covers the chocolate.
Bake in the oven until it's golden and if you put a knife in it comes out clean with no mixture stuck to it (approx. 15-20 mins at about 200 degrees).
