Gluten and Dairy Free Tomato Meatball Kebabs

serves / makes 6 kebabs
20 prep time
20 mins cooking time

Description

A fresh, easy take on traditional meatballs

Ingredients

For the meatballs:

  • 200g minced beef
  • 200g minced pork
  • small handful of shredded fresh basil
  • 1 teaspoon oregano
  • 1/2 red onion, finely diced
  • 1 teaspoon coriander leaf
  • 2 tablespoons tomato puree
  • 2 teaspoons garlic paste
  • salt and pepper, for seasoning

For garnish:

  • 12-15 cherry tomatoes
  • handful of rocket

Method

GF DF Meatball Kebabs

  1. Preheat the oven to 180 oC and line a baking sheet with either parchment paper or tinfoil
  2. In a large bowl combine the beef, pork, basil, oregano, onion, coriander leaf, tomato puree, garlic and seasoning
  3. Shape into meatballs and place on the baking sheets
  4. Bake in the centre of the oven for 20 minutes
  5. Make up the kebabs with alternate tomatoes and meatballs
  6. Serve on a bed of rocket

Gluten and Dairy Free Sweet Potatoes with Chorizo & Mediterranean Vegetables

serves / makes 2
20 prep time
20 mins cooking time

Description

I love the taste of sweet potatoes, as well as tasting great they are are rich in complex carbohydrates, dietary fiber and vitamins. This recipe also has another of my favourite flavours; chorizo. The smokey taste of the chorizo sausage and paprika perfectly compliments the sweetness of the potato.

Just be careful when you are buying the chorizo sausage as some chorizo has milk powder in it but you can get dairy free chorizo from most supermarkets.

Enjoy!

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Ingredients

  • 2 sweet potatoes
  • 1 red onion
  • 1 yellow pepper
  • handful of cherry tomatoes
  • 2 small chorizo sausages (check they are dairy free)
  • 1 clove of garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • salt and pepper for seasoning

Method

Baked sweet potatoes

  1. Preheat the oven to 200oC
  2. Wash and prick the baked potatoes with a fork
  3. Place in the microwave for between 4-6 minutes, depending on the size of the potatoes
  4. Transfer the potatoes to a baking sheet and place in the centre of the oven for about 15 minutes to crispen the skin
  5. Dice the onion and pepper and slice the chorizo sausages
  6. In a shallow pan, heat a little olive oil over a medium heat
  7. Add in the garlic, onion, peppers and chorizo, cook for about 5 minutes
  8. Add in the cherry tomatoes, paprika, basil, oregano and season with salt and pepper
  9. Cook for a further minute and use to fill the potatoes

Gluten and Dairy Free Salmon Frittata

serves / makes 2
25 prep time
25 mins cooking time

Description

Frittata is one of those hearty and comforting dishes you can make using leftovers. I’ve used some salmon and sundried tomatoes which were leftover from a dinner I had made the night before. You can really add just about anything to this – I once made a Mexican chicken version which was very tasty. You can also easily adapt this to be vegetarian and if you don’t fancy using the pasta you can substitute with potato.

Enjoy!

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Ingredients

  • 70g gluten free pasta
  • 1 onion, diced
  • 2 tablespoons sundried tomatoes
  • 1 teaspoon oregano
  • 6 eggs
  • 1 salmon steak
  • 1 tablespoon dairy free cheese, grated
  • 1 garlic clove, minced
  • salt and pepper for seasoning

Method

  1. Cook the pasta for 7 minutes then rinse with cold water
  2. Microwave the salmon for 2 minutes, remove the skin adn then flake
  3. Saute the onion and garlic
  4. Transfer to a mixing bowl adding the sundried tomatoes, oregano, grated cheese, cooled pasta, flaked salmon and season with salt and pepper
  5. Beat 6 eggs together and add to the mixing bowl
  6. Add to the frying pan and cook gently for 15 minutes
  7. Transfer to a medium grill for another 5 minutes
  8. Serve with salad

Gluten and Dairy Free Miso Noodle Soup

serves / makes 4
5 prep time
5 mins cooking time

Description

Miso is a Japanese seasoning that can be used to make soups or sauces. It is very high in protein and rich in vitamins and minerals and is the base soup of this recipe. There is a large variety of noodles that are naturally gluten and dairy free on the market – I used brown rice noodles for this recipe.

Enjoy!

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Ingredients

  • 150g rice noodles
  • 800ml boiling water
  • 2 tablespoons gluten free miso paste
  • 1 carrot, grated
  • 4 spring onions, sliced
  • 1 red pepper, diced
  • salt and pepper for seasoning

Method

  1. Place the 800ml of boiling water in a large bowl and stir in the miso paste, leave to infuse for 3 minutes
  2. Season with salt and pepper
  3. Bring a large pan of water to the boil and cook the noodles for 3 minutes
  4. Divide the miso soup between four bowls
  5. Top the miso with the noodles, carrot, spring onions and pepper

Gluten and Dairy Free Croque Monsieur

serves / makes 2
10 prep time
10 mins cooking time

Description

My friend introduced this sandwich to me when he made it for his son. It is not that waistline friendly but tastes amazing as a treat now and again. I made this sandwich using Marks and Spencer’s Made Without Wheat French Boule loaf and Violife dairy free cheese.

Enjoy!

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Ingredients

  • 4 slices of gluten free bread
  • 2 slices smoked bacon
  • 2 slices dairy free cheese
  • 1 tablespoons grated dairy free cheese
  • 1 egg
  • 4 tablespoons dairy free milk
  • salt and pepper for seasoning

Method

  1. Grill or fry the bacon for a couple of minutes on each side until crisp
  2. Make up two sandwiches with the bread, bacon and sliced cheese
  3. In a shallow bowl whisk together the egg and milk, season with salt and pepper
  4. Heat a drizzle of olive oil in a shallow pan over a medium heat
  5. Dip the sandwiches in the egg mix then place in the pan
  6. Cook on one side for 3-5 minutes
  7. Heat the grill to medium
  8. Top the sandwiches with the grated cheese and then place under the grill until golden brown

Gluten & Dairy Free Coronation Chicken & Egg with Fresh Basil Sandwiches

serves / makes 4
40 prep time
40 mins cooking time

Description

You can make this recipe with shop bought gluten free bread which really cuts down the preparation time. I missed ‘creamy’ sandwich fillers when I had to stop eating dairy so this is my attempt to make something to replace that. I have used fresh basil with the egg rather than the traditional cress. Basil just has such a lovely fresh fragrant flavour and just makes every dish you use it in more exciting (well, I think it does!)

I also used these sandwiches in my recipe to make my gluten and dairy free afternoon tea.

Ingredients

For the Garlic Thyme Focaccia:

  • 370g gluten and dairy free 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 thyme

For the coronation chicken:

  • 2 slices of gluten and dairy free bread
  • 50g dairy free mayonnaise
  • 35g gluten and dairy free mango chutney
  • 1/2 teaspoon curry powder
  • 1 tablespoon lime juice
  • 200g cooked chicken, sliced
  • salt and pepper, for seasoning

For the egg with fresh basil:

  • 2 eggs
  • 1 tablespoon dairy free mayonnaise
  • 2 large fresh basil leaves
  • salt and pepper, for seasoning

Method

Image Text

To make the foccacia bread:

  • Mix together the bread flour, salt, xanthan gum, and yeast with the water, 3 tablespoons of the olive oil, the minced garlic and thyme
  • 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
  • Transfer to a well greased 8”/20cm cake tin and smooth the top
  • Drizzle over the remaining tablespoon of olive oil and sprinkle on a little extra thyme
  • Bake for 40 minutes at 200 oC
  • Remove from the tin and allow to cool on a wire rack before serving

To make the coronation chicken:

  • Place the sliced chicken in a small bowl
  • Add the mayo, chutney, curry powder and lime juice
  • Mix well
  • Season to taste
  • Serve on top of the gluten free bread

To make the egg with fresh basil:

  • Boil the eggs for about 8 minutes to make sure the yolk is set
  • Place the mayo and eggs in a food processor and blend until smooth
  • Tear up the basil leaves and stir through
  • Season to taste
  • I piped this mix onto the bread to make it look prettier!

Buckwheat Tandoori Chicken Wrap

serves / makes 4 Wraps
15 prep time
15 mins cooking time

Description

If your like me just the word ‘wheat’ in a title makes me want to run a mile! Luckily for us this is just an unfortunate name and Buckwheat doesn’t actually contain wheat, very confusing for everyone involved! It is actually a fruit seed and is related to rhubarb so it can be used as a naturally gluten free flour alternative.

I gave it a try and made this quick flat bread/pancake that I stuffed with tandoori chicken salad. Have you tried buckwheat, what do you think of it?

Enjoy!

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Ingredients

Buckwheat Wraps:

  • 250g buckwheat flour
  • 160ml water
  • 60ml soya milk
  • 2 eggs
  • 2 teaspoons mixed herbs
  • salt and pepper for seasoning

Filling:

  • 2 chicken breasts, diced
  • 1 tablespoon gluten free tandoori spice
  • 4 tablespoons of soya natural yoghurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons tomato chutney
  • Large handful of rocket

Method

  1. Marinade the chicken in natural yoghurt and tandoori spice for an hour, if you have the time
  2. Cook on a high heat in a grill pan for 12-15 minutes
  3. Combine all the buckwheat wrap mix in a bowl and beat until smooth
  4. Heat a 20cm frying pan on a high heat and add a quarter of the mix
  5. Cook on both sides for 2-3 minutes
  6. Repeat until all the mixture is used
  7. Allow to cool then fold each wrap in half
  8. Spread the chutney and mayonnaise on one half of the wrap
  9. Fill with the tandoori chicken
  10. Garnish with the rocket

Gluten and Dairy Free Salmon Frittata

Image Text

Frittata is one of those hearty and comforting dishes you can make using leftovers. I’ve used some salmon and sundried tomatoes which were leftover from a dinner I had made the night before. You can really add just about anything to this – I once made a Mexican chicken version which was very tasty. You can also easily adapt this to be vegetarian and if you don’t fancy using the pasta you can substitute with potato.

Enjoy!

Fx

Gluten and Dairy Free Salmon Frittata Recipe