Gluten and Dairy Free Ham and Eggs Baskets

serves / makes 2 egg baskets
15 prep time
15 mins cooking time

Description

I’m on a high protein diet due to pancreatic problems so this dish is right up my street. The possibilities are endless as you can add anything you like to the egg mix before you bake it in the little serrano ham basket. It can act as a gluten and dairy free alternative to quiche if you don’t have the time to stand and make GF/DF pastry.

Enjoy!

Fx

Ingredients

  • 2 serrano ham slices
  • 2 eggs
  • Any herbs of your choice
  • Salt and pepper for seasoning

Method

  1. Preheat the oven to 200 oC
  2. Grease a muffin tin with olive oil
  3. Carefully line 2 muffin cases with serrano ham
  4. For the plain egg, separate the egg white and yolk
  5. Pour the egg white into the ham basket and carefully drop in the yolk
  6. To make the herby egg basket, beat one egg, season and flavour with your choice of herbs
  7. Bake in the centre of the oven for 15 minutes or until the eggs are firm

Gluten and Dairy Free Tomato and Courgette Soup with Wholemeal Sage Focaccia

serves / makes 4
40 prep time
40 mins cooking time

Description

This soup is healthy, nutritious, easy to make and a good use for courgettes which I seem to have a lot of but I’m never sure what to do with! The accompanying bread is also a healthy snack made with gluten free wholemeal flour. Both the soup and bread can be frozen and used at a later date.

Enjoy!

Fx

Ingredients

For the Soup:

  • 450g tomatoes, quartered
  • 450g courgettes, thickly sliced
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 1/4 teaspoon chilli flakes
  • 1 tablespoon cornflour
  • 1 litre vegetable stock
  • 2 teaspoons oregano
  • 2 teaspoons parsley
  • salt and pepper, for seasoning

For the Focaccia:

  • 370g gluten and dairy free wholemeal bread flour
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 tablespoon dried active yeast
  • 4 tablespoon olive oil
  • 400ml warm water
  • 2 cloves garlic, crushed
  • 2 teaspoons sage
  • 2 teaspoons parsley

Method

To make the soup:

  • Heat a drizzle of olive oil in a large pan on a medium heat
  • Add the onion, garlic and chilli and cook for 2 minutes
  • Add the sliced courgettes and cook for a further 2 minutes
  • Add in the tomatoes and cook again for 2 minutes
  • Sprinkle over the cornflour and stir until the vegetables are coated
  • Pour in the vegetable stock and simmer for 25 minutes
  • Add in the oregano and parsley and season to taste
  • Blend the soup until smooth

Tomato & Courgette Soup

To make the focaccia:

  • Mix together the bread flour, salt, xanthan gum, and yeast with the water, 3 tablespoons of the olive oil, the minced garlic and sage
  • Beat together with an electric mixer for 5 minutes to aerate the dough or knead by hand
  • Cover the bowl with cling film and leave to rise for 30 minutes in a warm draft free place or overnight in the fridge
  • Transfer to a well greased 8”/20cm cake tin and smooth the top
  • Drizzle over the remaining tablespoon of olive oil and sprinkle on the parsley
  • Bake for 40 minutes at 200 oC
  • Remove from the tin and allow to cool on a wire rack before serving

GF Focaccia

Gluten and Dairy Free Chicken Satay

serves / makes 6
15 prep time
15 mins cooking time

Description

I absolutely love peanut butter so chicken satay is up there on my list of favourite chicken dishes. Just be careful when you buy your soy sauce that it is gluten free. You can make up a big batch of chicken satay and freeze it for future lunches, it also works well turned into kebabs on the BBQ. This recipe can be eaten hot or cold so it is ideal for packed lunches.

Ingredients

  • 1 tablespoons smooth peanut butter
  • 2 tablespoons gluten free soy sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon dark brown soft sugar
  • 2 teaspoons curry powder
  • 1 cloves of garlic, crushed
  • 2 skinless chicken breasts

Method

  1. Mix together in a medium sized bowl, the peanut butter, soy sauce, lemon juice, sugar, curry powder and garlic
  2. Slice the chicken breasts into strips
  3. Place the chicken into the mixing bowl with the marinade and stir until the chicken is well coated
  4. If you have time, marinade the chicken for 1-2 hours in the fridge
  5. Cook in a grill pan for 12-15 minutes until the chicken is golden brown on all sides
  6. Serve on a bed of salad

Gluten and Dairy Free Bruschetta

serves / makes 6 slices
5 prep time
5 mins cooking time

Description

Ingredients

Method

  1. Slice the baguette into six thick slices
  2. Add the minced garlic to one tablespoon of the olive oil and drizzle over the bread on both sides
  3. In a small bowl add the remaining olive oil to the chopped tomatoes and season to taste
  4. Tear up the basil and stir through the tomato mix
  5. Heat up a grill pan and toast the bread on both sides until golden brown
  6. Top the bread with the tomato mixture

Gluten and Dairy Free Baked Onion Bhajis

serves / makes 8 Bhajis
30 prep time
30 mins cooking time

Description

A little taste of India, these onion bhajis are baked in the oven so you don’t have the hassle of trying to fry them. A lot of Indian cooking is naturally gluten free as gram flour is frequently used.

Ingredients

Spice Mix for the Onions:

  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon coriander leaf
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon chilli powder
  • 1 garlic clove, minced

Bhaji Mix:

  • 5 onions, thinly sliced
  • 5 tablespoons gram flour
  • Pinch of salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander leaf
  • 1 tablespoon tomato puree
  • 4 tablespoon water

Method

  1. Line a baking sheet with parchment paper and preheat the oven to 200 oC
  2. Fry the onions in a little olive oil for a couple of minutes
  3. Add in the spice mix and cook for a further minute
  4. Remove the onions from the heat
  5. In a large bowl, combine the gram flour, salt, cumin and coriander
  6. Mix in the onions and tomato puree
  7. Add in the water and stir well
  8. Place 2 tablespoons of mix onto the baking parchment
  9. Bake in the oven for 30 minutes

Gluten and Dairy Free Tomato and Courgette Soup with Wholemeal Sage Focaccia

Tomato & Courgette Soup

This soup is healthy, nutritious, easy to make and a good use for courgettes which I seem to have a lot of but I’m never sure what to do with! The accompanying bread is also a healthy snack made with gluten free wholemeal flour. Both the soup and bread can be frozen and used at a later date.

Enjoy!

Fx

Gluten and Dairy Free Tomato and Courgette Soup with Wholemeal Sage Focaccia Recipe