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Blue Cheese Quinoa Bites

21 Sep

 

IMG_3370.JPGPlease tell me that I am not the only person who has a real issue with the word quinoa?? No matter how many times I tell myself it is pronounced keenwa, as soon as I try and say it out loud, out comes qwinoa. Anyway…

quinoa

eat quinoa

These blue cheese quinoa bites went down really well at the supper club, even when people claimed to be stuffed, I watched them pop another couple of leftover quinoa bites into their mouths!

I found the recipe for Blue Cheese Quinoa Patties through @cookingquinoa and decided to low-FODMAP them and give them a go – my second attempt was better than the second, and I am looking forward to giving them another go!

This made about 15 “bites” – you could make smaller quantities or bigger patties if you prefer

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Ingredients

To make the quinoa

  • 1 cup quinoa (about 200g)
  • 500ml of veg or chicken stock
  • 2 spring onions (green part only) chopped
  • 1/2 tsp salt
  • 1/2 tsp chili flakes
  • bunch fresh parsley
  • oil for cooking

For the patties

  • 5 x eggs
  • 4oz (115g) blue cheese
  • 3 x spring onions (green part only) chopped
  • 1/2 tsp chili flakes
  • 3 tbsp gluten free flour
  • handful of gluten free breadcrumbs (approx. 4 slices of bread)

Method

  1. add some oil to a saucepan and put on a medium heat
  2. add the chopped spring onions, and cook for a couple of minutes
  3. add the quinoa, sat, chilli flakes and stock and cook following the instructions on the quinoa packet – it’s worth checking the amount of liquid recommended here too (boil for approx 18 mins, until the stock is all absorbed and the quinoa “tails” come away from the grain)
  4. Once quinoa is cooked, remove from the heat, stir in the chopped parsley and leave to cool for 10 mins.
  5. once slightly cooled, add the eggs, cheese, spring onions, chilli flakes, flour and breadcrumbs (I toasted bread and then whizzed it in a blender, seems to be the easiest way of making breadcrumbs in my book!)
  6. Give it all a good stir – the blue cheese may melt depending on how warm the quinoa is – either melted or in chunks works well in these so don’t worry either way!
  7. I left mine to rest over night for the supper club, but you can cook it straight away if you wish. Either way, both times I have made this it has been pretty liquid and I was a bit worried, but it worked fine, so don’t worry!
  8. Heat some oil in a frying pan then add a dessert spoon of the mix per bite to the pan, cook until browned (about 4 mins) and flip. I served mine with some mild green chilli jam and some extremely spicy red chilli jam with a side of rocket.
  9. Enjoy!

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Ps – have you noticed we’ve got some nice new photos? These were taken by our lovely housemate Jules @fotoburd at our supperclub (except the rubbish one of the frying pan – that was taken on my iphone!)

Gluten Free Spicy Chilli Flatbread / Pizza Base

7 Nov

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I made some of these last night – I used Paprika instead of Cayenne and Cumin seeds instead of ground cumin and they were delicious, really easy! I also replaced the plain yogurt for soya, so they were dairy-free too!

I just had some for my lunch – if you are having them the next day, pop them in the Toaster for a couple of mins to reheat.

Planning to use them to replace pittas with some dips at a dinner we’re having on Friday night.

They’d also be great as a Naan bread replacement with a curry. I’m looking forward to experimenting with some different flavour combinations.

 

Wuthering Bites

Gluten Free, Scotch Pancakes

Gluten Free Pancake Birthday

‘Twas my Birthday week last week and i found myself mostly making gluten free pancakes (like above), eating way too many sugary things and drinking champagne cocktails at Haus Bar in Bristol, until i couldn’t remember how many i had. It was a fantastic week and my husband Rob put the icing on the cake by taking me to see Cats at the Hippodrome and going to the Lido to have Tapas- also very gluten free aware which is good to know.

Aside feeling absolutely huge after my week of indulgence, i’ve also been left a bit skint through no fault of mine own. I now understand how deadly £8 cocktails can be in every sense. So have been cooking alot of frugal meals as i wait for pay day. I came over this recipe for flatbreads on the good food website and after making it…

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Sundried tomato & basil focaccia

14 Oct

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I accidentally bought gluten free bread flour rather than plain flour a few months ago, since then I’ve always thought about attempting to bake a loaf but having tried so many questionable gf bakes I wasn’t sure it would work…

Anyway I got home early from work last week and thought I’d give it a go. I searched for recipes, I love sundried tomato and/or olive bread so decided to try a sundried tomato and basil focaccia as its one of my faves and I had all the ingredients. I found this recipe but made a couple of changes to make it FODMAP-friendly. I watched Great British Bake off while trying it, and low and behold Becca was cooking a very similar bread on their “alternative grains” challenge.

Previous to attempting to bake it, I had no idea that focaccia was fairly easy, almost knead free and it doesn’t take much rising. Perfect for a novice!

ingredients

  • 7g x fast action dried yeast
  • 1 tsp x caster sugar
  • 200ml x warm milk (I used soya, but you could use rice, normal, other)
  • 250g x gluten free plain flour
  • 1 tsp x xanthan gum
  • 1 egg, beaten
  • ¼ tsp. x bicarbonate of soda
  • 2 tsp. white wine vinegar (this is what was in the recipe, but I didn’t have any so, after a quick google consult I used a bit of white wine, but apparently lemon juice will work just as well)
  • 3 tbsp. extra virgin olive oil, plus extra for drizzling (I used the oil from my sundried tomatoes for the drizzling part)
  • 1 tsp. fine salt
  • small bunch of fresh basil
  • approx 8 sundried tomatoes, roughly chopped
  • Coarse sea salt for sprinkling
  • Ground black pepper

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Method

  • Grease a 9-inch square cake tin with oil ( I also lined mine with greaseproof paper)
  • Mix the yeast, sugar and a little of  the milk together – it should start to foam a little.
  • Mix together the flour and xanthan gum, add the egg, oil, salt and the rest of the milk and whisk the lot together. At this point my whisk snapped in half, so I used a fork and it was just as effective!
  • Add in the foaming yeast mixture and whisk together until smooth, sticky and fully combined.
  • Add the vinegar (or lemon, or white wine, depending on what you have to hand!) and fizz up the bicarbonate of soda.
  • Fold the fizzing bicarb into the mixture,
  • Then smooth the dough out into your prepared tin  – it’s a good idea to lightly oil a spatula or palate knife to do this.
  • Cover with a sheet of greased cling film and pop in the airing cupboard, or somewhere warm, for an hour to prove.
  • Preheat the oven to 190°C (170°C fan)/375°F(350°F fan)/Gas Mark 5
  • Once the bread has proved – it should be about double in size – take off the cling film and use your fingers to make dips into the dough, I used my sundried tomatoes to do this!
  • Drizzle some oil over the top (I used the oil from the sundried tomatoes, but olive oil is great.
  • Sprinkle some coarse sea salt and pepper over the top and pop in the oven for 30mins or until golden brown.

I’m already looking forward to making my next batch, and will attempt to leave it to rise a little longer! I am thinking rosemary for the next attempt, or olive and sundried tomato… or both.

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Mary Berry does Salad Dressing

11 Oct

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Who knew that Mary Berry, of cake baking and Great British Bake Off fame made salad dressing too? I assumed that this was made by some other Mary Berry, but after a very quick google search I discovered it is the one and same Mary Berry! And it turns out they make Chutney’s and all sorts too. Every day IS a school day.

Unfortunately the website doesn’t list the ingredients of each of the products, but when I found them, I had a quick look, the Salad dressing and light salad dressing are both onion, garlic, gluten, nut and dairy-free, Not only are these a FODMAPpers dream, but really tasty! They remind me of the Pizza Express dressing that you can also buy in the shops, but without the garlic and other intolerable ingredients! It’s a good thick sauce and would work well as a dip as well as a salad dressing, so when you find yourself with a rather dry GF offering, or a salad that could do with a bit of something other than oil and balsamic, or you find yourself wishing you had a good sauce for your steak – a splash of this makes the world of difference!

I’m not sure about the ingredients in their other products (lets be honest a chutney without onion is unlikely) but I will be keeping an eye out for them!

YUM!

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Gluten free Yorkshire puddings

8 Sep

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My family are lovers of Yorkshire puddings! I know, traditionally, Yorkshire puddings should be served with Roast Beef. We have them with ANY roast, and they work with everything! I also am a big fan of Toad in the Hole it’s not something I have made in a long while but it is great comfort food – so I am sure the recipe will be here for you soon, now that Autumn is on its way.

I use soya, or rice milk as I find lactose affects me, and this recipe works well with normal or dairy-free milk.

Ingredients

75g gluten-free flour

25g corn flour

1/2 tsp xanthan gum

1/2 tsp baking powder

1/4 tsp salt

1/4 tsp pepper

3 x eggs (2 x whole eggs + 1 additional egg white)

300ml milk

2tbsp oil + extra for oiling tins

Method

  • Heat oven to 220 degrees.
  • Mix together the plain flour, cornflour, baking powder and xanthan gum
  • Add 2 full eggs, plus one egg white and milk
  • Whisk together, either by hand or an electric blender – this is very important to get lots of air into the mix to ensure your Yorkshire puddings rise.
  • Beat in the 2 tbsp oil
  • Add salt and pepper to taste
  • When the oven is hot, add oil to your muffin tin or loaf/cake tin and place in the oven.
  • Once the oil is hot, beat the mixture again, to beat more air into the mixture.
  • Ladle or pour the mixture into the hot tin – be careful of the hot oil – I use a ladle when making individual ones as it is a bit easier to control and you are less likely to get splashed by the hot oil.
  • Bake in the oven – 40-45mins for a large Yorkshire pudding and 25-30mins for individual ones.

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