Gluten and Dairy Free Smoked Chicken Sausage Pasta with Garlic Cream Sauce

Serves 2

Ingredients

  • 1 tablespoon olive oil
  • 2 gluten free smoked chicken sausages, sliced
  • pinch of chilli flakes
  • 1/2 teaspoon paprika
  • 1 teaspoon basil
  • 1 onion, diced
  • 8 cherry tomatoes, halved
  • 1 pepper, sliced
  • 2 large handfuls of spinach
  • 2 garlic cloves, minced
  • 200ml dairy free cream
  • 2 tablespoons dairy free cheese, grated
  • 150g gluten free pasta
  • salt and pepper for seasoning

Directions

  1. Cook the gluten free pasta per the instructions on the packet and set aside
  2. Add the olive oil to a shallow pan over a medium heat
  3. Stir in the sausage, chilli flakes, garlic, paprika, basil, onion and pepper
  4. Saute for 5 minutes
  5. Stir in the cherry tomatoes and spinach
  6. Cook for a couple of minutes
  7. Stir in the single cream and bring to the boil
  8. Turn down to a simmer and stir in the grated cheese
  9. Season with salt and pepper
  10. Stir through the cooked pasta
  11. Enjoy

Gluten and Dairy Free Summer Prawn Pasta

Serves 2

Ingredients

  • 150g prepared prawns
  • 150g gluten free pasta
  • 2 garlic cloves, minced
  • 1/2 courgette, grated
  • 1 tablespoon olive oil
  • 1/4 teaspoon chilli flakes
  • 2 tablespoons cherry tomatoes
  • 2 tablespoons lemon juice
  • salt and pepper for seasoning

Directions

  1. Bring a pan of water to the boil and cook the pasta per the instructions on the packet
  2. Add the olive oil to a shallow pan over a medium heat
  3. Saute the garlic, courgette, chilli flakes, tomatoes and prawns for about three minutes
  4. Add in the lemon juice
  5. Season with salt and pepper
  6. Stir in the cooked pasta and serve

Gluten and Dairy Free Calezone

Makes 2 calezone

Ingredients

For the pizza dough:

  • 130g gluten free bread flour
  • 2 teaspoons dried yeast
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 90ml water, warmed in the microwave for 30 seconds
  • 2 tablespoons olive oil

For the filling:

  • 1 tablespoon olive oil
  • 1 garlic cloves, minced
  • 1 small onion, diced
  • 1 red pepper, sliced
  • 4 slices Parma ham, torn
  • 70ml passata
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • pinch of chilli flakes
  • salt and pepper for seasoning
  • 40g dairy free cheese, cut into small cubes

Directions

  1. Start by making the pizza dough, mix the dry ingredients together in a large mixing bowl
  2. Stir in the olive oil and water
  3. Beat with a dough hook on an electric blender for 5 minutes or knead by hand
  4. Cover the bowl with cling film
  5. Leave in a warm place for one hour
  6. Remove the dough from the bowl and wrap in the cling film
  7. Refrigerate for one hour
  8. Preheat the oven to 200 oC
  9. Divide into 2 and roll each out into a circle about 4mm thick
  10. Make the filling by place the olive oil in a shallow pan over a medium heat
  11. Add in the onion, peppers and garlic and sauté for 5 minutes
  12. Stir in the Parma ham, chilli flakes, passata, oregano, basil and seasoning
  13. Simmer for a couple of minutes
  14. Stir in the dairy free cheese cubes
  15. Divide the filling between the two calezones placing it on one half of the dough
  16. Close the calezone by folding it in half and folding the edges closed
  17. Place on a baking tray and bake for 25 minutes
  18. Serve with a salad and some extra seasoned passata

Gluten and Dairy Free Serrano Ham & Spinach Pasta

Hello everyone

This recipe is the epitome of using up leftovers.  The day before my weekly shopping was due to be delivered I put together this meal from bits and pieces in the fridge and it turned out proper delicious – I would definitely make it again.

It is a lovely mixture of torn Serrano ham, sun dried tomatoes, fresh spinach, red onion and garlic in a delicate creamy cheese sauce within tiny pinch of chilli flakes.  It also made perfect leftovers for lunch the next day.

Enjoy!

Fx

Gluten and Dairy Free Serrano Ham & Spinach Pasta

Gluten and Dairy Free Serrano Ham & Spinach Pasta

Serves 2

Ingredients

  • 200g gluten free pasta
  • 2 garlic cloves, minced
  • pinch of chilli flakes
  • 1 red onion, sliced
  • 2 tablespoons sun-dried tomatoes
  • 4 slices serrano ham, torn
  • 2 large handfuls of spinach
  • 200ml dairy free cream
  • handful of dairy free cheese
  • 1 teaspoon basil
  • salt and pepper for seasoning

Method

  1. Cook the gluten free pasta per the instructions on the packet
  2. Heat a drizzle of olive oil in a large shallow pan
  3. Stir in the garlic cloves, chilli flakes, redonion and cherry tomatoes
  4. Sauté for 5 minutes
  5. Add in the spinach and serrano ham
  6. Pour in the cream and simmer for a couple of minutes
  7. Season with salt and pepper
  8. Stir in the grated cheese and basil
  9. Cook for another minute
  10. Stir in the cooked pasta and serve immediately

Gluten and Dairy Free Chorizo, Chicken & Potato Stew

Serves 2

Ingredients

  • 1 tablespoon olive oil
  • 2 chicken breasts, diced
  • 280g potatoes, peeled and cut into small cubes
  • 1 onion, diced
  • 1 red pepper, diced
  • 50g chorizo, double check it is milk free
  • 1 teaspoon smoked paprika
  • big pinch of chilli flakes
  • 2 garlic cloves, minced
  • 400g tin of chopped tomatoes
  • 200ml chicken stock
  • salt and pepper, for seasoning

Directions

  1. Place a large saucepan with the olive oil, over a medium heat
  2. Brown the chicken for 5 minutes
  3. Stir in the garlic, paprika, onion, pepper, chorizo and chilli flakes
  4. Saute for 5 minutes
  5. Stir in the potatoes, chicken stock and chopped tomatoes
  6. Bring to the boil and simmer for 20 minutes or until the potatoes are tender
  7. Season with salt and pepper
  8. Serve

Gluten and Dairy Free Chicken and Pepper Pasta Bake

Serves 4

Ingredients

  • 200g gluten free pasta
  • 1 tablespoon olive oil
  • 2 chicken breasts, cubed
  • 1 onion, diced
  • 1 red pepper, diced
  • 2 garlic cloves, crushed
  • 300g passata
  • 125ml dairy free cream
  • 2 teaspoons mixed herbs
  • salt and pepper for seasoning

Directions

  1. Preheat the oven to 180 oC
  2. Bring a large pan of salted water to the boil and cook the pasta for 8 minutes
  3. In a large pan place the olive oil and garlic on a medium heat
  4. Add the chicken and cook for 5 minutes
  5. Add in the onion and pepper
  6. Saute for 5 minutes
  7. In a small saucepan place the passata, cream, mixed herbs and season with salt and pepper
  8. Bring to the boil and simmer for 5 minutes
  9. Pour the sauce and pasta into the chicken mix
  10. Place into a casserole dish
  11. Bake in the oven for 10 minutes

Gluten and Dairy Free Cheesy Potato Bake

Serves 2

Ingredients

  • 3 large potatoes, peeled
  • 200ml dairy free cream
  • 2 slices smoked bacon, diced
  • 1 small onion, diced
  • 1 garlic clove, minced
  • large handful of dairy free cheese, grated
  • salt and pepper for seasoning

Directions

  1. Preheat the oven to 180 oC
  2. Place the potatoes in a pan of salted boiling water
  3. Cook for 15 minutes
  4. Remove from the pan and cut into slices
  5. Place a drizzle of olive oil, garlic, onion and bacon in a shallow pan over a medium heat and sauté for 5 minutes
  6. Place half the potato slices in the bottom of a casserole dish, top with the onion and bacon
  7. Pour over half the cream
  8. Season with salt and pepper
  9. Top with the rest of the potatoes, the remaining cream and then sprinkle on the cheese
  10. Bake in the oven for 20 minutes
  11. I like to turn the grill on for the last few minutes for an extra crispy top

 

 

Gluten and Dairy Free Chicken and Cashew Noodles

Serves 2

Ingredients

  • 150g rice noodles
  • 1 chicken breast, cut into small cubes
  • 1 egg
  • 1 small onion, finely chopped
  • 1 red pepper, finely chopped
  •  1 garlic clove, minced
  • 1 tablespoon cashew nuts, finely chopped
  • 1 teaspoon brown sugar
  • 2 teaspoons fish sauce
  • 2 tablespoons sweet chilli sauce, double check it is gluten and dairy free
  • 110ml water

Method

  1. Place the rice noodles in a bowl of bowling water for about 8 minutes, drain away the water and set the rice noodles aside
  2. In a small saucepan fry the garlic, pepper and onions for a couple of minutes in a little oil
  3. Stir in the sweet chilli sauce, water, sugar and fish sauce
  4. Bring to the boil then set aside to use later
  5. Add some olive oil to a wok and stir fry the chicken for 5 minutes on a high heat
  6. Turn down the heat to medium and stir in the beaten egg
  7. Cook for a couple of minutes
  8. Stir in the cooked rice noodles and the sauce you made earlier
  9. Add in the cashew nuts
  10. Cook for a further minute and then serve

Gluten and Dairy Free Salmon & Potato Curry

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 500g potatoes, peeled and cut into chunks
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground ginger
  • 400g can of chopped tomatoes
  • 100ml vegetable stock
  • 2 tablespoons dairy free natural yoghurt
  • handful of cherry tomatoes, halved
  • 300g fresh salmon, cut into cubes
  • 1 tablespoon fresh coriander

Directions

  1. Heat the olive oil in a large saucepan
  2. Add in the onion and garlic and saute for 5 minutes
  3. Stir in the turmeric, curry powder, garam masala and ginger
  4. Add in the potatoes, vegetable stock and tinned tomatoes
  5. Bring to the boil and simmer for 15 minutes or until the potato is tender
  6. Stir in the salmon and cherry tomatoes, cook for 3 minutes
  7. Stir in the natural yoghurt and coriander and heat for a couple of minutes
  8. Season with salt and pepper and serve