Recipes

Gf Chocolate pear cake with raspberry coulis

by

We’ve had a birthday month – friends and family – so I wanted to try out some new gf recipes, as I’m on a mission to find a perfect one for a wedding next year.
I love this cake because for me hazelnut + chocolate = gianduja which is a fave chocolate of mine.  The cake obviously doesn’t rise, but the pears give it some height and style especially when dusted.
This photo below was my first attempt when I cut the pears into smaller pieces, but I now know quartered pears work best.
You can make it dairy free by using plant-based butter replacements.  I’ve not tried it yet but that’ll be my next taste test.
The raspberry coulis is optional.  Last time I baked it was for a birthday so we had whisked oat cream, raspberry coulis and ice cream for those who wished.  Went down a treat!

I think the cake actually tastes better after a day in the fridge!  Makes the chocolate slightly fudgy, but I’ll leave that to you.  It’s a tough call putting a freshly baked cake away for a day or more, 🙂 but Mr C agreed it tasted better after an overnight in our fridge.  Just saying 🙂

Equipment you’ll need:  23cm or 25cm loose-bottomed tin.
Nut/seed grinder or blender for dry ingredients
Whisk, hand mixer
Baking paper, cut into a circle to fit base
Sieve for coulis

Ingredients

For 8 delicious slices

90g butter (or plant-based), plus 1 tbsp extra for the tin (or use light olive oil for greasing the tin)
70g golden caster sugar, plus extra 1 or 2 tbsp to line the tin
100g 72% dark chocolate, broken up
3 eggs, separated
85g roasted hazelnuts, ground in a coffee or seed grinder
2 ripe large pears, peeled, halved, quartered and cored
icing sugar to dust when the cake has cooked

Method

Heat oven to 180 degrees C (160 fan).  Melt the chocolate and butter (or a butter replacement) in a bain-marie over a pot of hot water.  Stir gently when it’s melted; let cool.
Prepare your tin!
Rub butter or swish a little oil on the tin’s base and sides, then line the base with your circle of greased baking paper.
Find that extra caster sugar mentioned above, spoon and swirl so it sticks to the sides and paper base, tipping out any excess.

Separate your eggs and whisk the whites to soft peaks.  Put aside.

Clean your beaters, whisk the egg yolks with the 70g caster sugar until the mixture is thicker and paler.  Fold this into the cooled melted chocolate together with the ground hazelnuts.
Now add your peaked whites in batches, first, mix half into the chocolate, then gently fold the rest.  Don’t be too rigorous with your mixing ‘coz you want those whites to give your cake some lift.
Spoon your finished wet cake into the tin and arrange your pear quarters on top.

Bake for 30-40 mins.  Check with toothpick or skewer after 30 mins to see if it comes out dry.

Optional easy-peasy Raspberry coulis

This recipe is generous (I am always grateful for leftovers to freeze)

Ingredients

¼ cup caster sugar
2 tbsp water
300 g frozen raspberries, defrosted
optional:  1 tbsp Grand Marnier

Combine the water and sugar in a small pot, stirring till dissolved.  Add the raspberries and gently cook until they’re soft & falling apart.
Cool enough so you can strain it, using a spoon to mush it down through the sieve.  Add the Grand Marnier – or not – to the sieved berry mix and serve either warm, cold, or keep in the fridge up to a week (or in the freezer a couple months).

Serve the cake as is or with whipped df oat cream or regular cream or ice cream.  I know someone will be adding custard, whatever floats your boat!
Give it a try and do let me know what you think.

Roasted curry veg with herby yoghurt

by

After making this dish about six times in the last month I can truly say it’s become – yet another! – favourite.
It was inspired by Sarah Cobacho’s plantbased baked curry vegetables with raita sauce but I’ve added and tweaked, changed amounts and called the sauce a more prosaic, but equally scrummy, ‘herby yoghurt’ as raita means something else to me.   I’m so happy to have found Sarah’s delicious recipe to play with and reinvent.  I hope you enjoy playing as well, and making it your own.

Ingredients

2 very generous servings… or 4 modest ones

The herby yoghurt sauce:

250 g plant-based yoghurt (I used Greek-style Koko or Alpro; thicker, creamier than most other plant-based)
1 heaped tbsp grated ginger
2 cloves garlic
juice of one lemon
1/2 tsp cumin
1/2 tsp garam masala
small bunch coriander, (chopped = about ½ compact cup)
small bunch mint, chopped = c ¼ cup)
chili flakes (optional, for the chili lovers out there.  The roasted veg below also have some chili)
sea salt to taste

The veg and protein:

350g small or new potatoes with skins, halved
½ small butternut squash, peeled, cubed
½ cauliflower, cut into florets
½ broccoli, ditto florets
1 red onion, cut into 1/8
150g cherry tomatoes
250g cooked chickpeas (I used left-over cooked lentils one time instead; also worked although I added them later, with the kale, so they kept soft)
big handful of shredded kale
40 g roasted slivered almonds, to decorate the finished bowls

The oil mix to slather

½ cup olive oil
1 tsp garam masala
dash, or more, of chili powder or flakes
2 tsp curry powder
juice of one lemon

Method:

Use three bowls – 2 small, one large – for your vegetables.  The two small ones are for the potatoes and kale resp. and the large will hold the rest of the vegetables and cooked chickpeas.
Mix all the oil ingredients together and massage into your respective veg bowls.

Preheat your fan oven to 180 C.
Blend the sauce ingredients at least 1/2 hour before needed so the yoghurt sauce isn’t too ‘sloppy’.  Ideally make the sauce ahead of time, the day before, and refrigerate.
As always, taste test to see if you want to add more of any sauce ingredient you especially love.

Place the halved and oiled potatoes on the oven tray and roast for 15 minutes.  Flip over and add the rest of the vegetables and chickpeas (not the kale), and roast for another 20 minutes, adding the oiled kale for the last 10 minutes.  Test with a fork to make sure it’s the texture you like, and be mindful nothing roasts ‘dry’ or burns.

To serve: spoon the green yoghurt sauce into the base of the bowls, then top with roasted vegetables and chickpeas.  Scatter the roasted almonds on top, delicious!

Butternut soup

by

A hearty soup for this week’s cold snap, here’s a butternut, sweet potato & carrot combo which is a powerhouse of fibre, vitamins and minerals.
The colour alone tells us it’s loaded with beta carotene.  This is an antioxidant we convert to vitamin A, which supports our immune health, our vision, skin, reproduction, lungs, heart… & the list goes on.
Such a well tolerated soup, I always share it with clients who want an easy nourishing recipe.
And if you’re not a fan of garlic just leave it out; same with the onion (or you could try replacing it with the green part of a leek).
This soup freezes really well, so it’s ideal for batch cooking.

Ingredients

(for 6 small or 4 large soup bowls)

Olive oil, a generous dollop
1 red onion, chopped
500g butternut squash, roughly chopped
200g sweet potato, also roughly chopped
200g carrot, ditto…
2-3 garlic cloves, squeezed
fresh ginger, 3 cms peeled & finely chopped
1.2 litre veg broth
lime juice from 1 lime (optional)
coriander leaves to decorate
pumpkin or sunflower seeds also to decorate (missing in the photo, oops!)

Method:

Gently heat the olive oil then add the chopped onion and stir occasionally until transparent.  Next add all the vegetables and half the chopped ginger.  Stir briefly before pouring your broth into the mix.
Cook on a medium heat for about half an hour until the vegetables are soft, then add the squeezed or chopped garlic cloves and the rest of the ginger.  Adding these at the last minute will mean their flavours are more potent, and the beneficial phytonutrients in the garlic and ginger not completely ‘cooked away’.
Cool a little before blending, then add the lime juice and decorate with sprigs of coriander or parsely, and toasted or raw pumpkin seeds. Drizzle with a little olive oil and enjoy!

 

 

Glenys’ vegan oriental rice

by

Sometimes we need easy and straight-forward recipes especially if juggling work and life.  This rice dish has been in my heart and on our family table for many years.  It’s one of several a dear Sydney friend, Glenys, shared a long time ago, written in her lovely script in my now raggedy falling-apart recipe book.  Everytime I make a Glenys dish it’s such a mindful meander down memory lane I want to call her instantly, then I realize it’s way past midnight in Sydney.


Growing up, I was never a fan of rice salads.  Usually very white, sometimes gooey, and not enough going on in them to win me over.   The combo here of snibbled crispy veg with nutty and/or seedy crunch plus the tamari-lemony garlic works a treat.
I can’t say I’ve found any other rice salads I love as much apart from one with lentils, so if you have a secret scrummy rice salad please share with me anywhere you want – text, email or even snail mail (how I’ve loved these past weeks of hand-written post! Thank you to all snail mailers, let’s keep it going xxx)

This salad could be part of a shared feast, or enjoy with supper or lunch alongside any protein you love.
Do tweak the amount of tamari or garlic or lemon so it suits your tastebuds before you lavish it over your finished creation x

Ingredients

For 4

250g  brown or mixed rice (eg.wild, red & brown basmati)
5  spring onions (or 3 large ones), finely chopped
1 red & 1 green pepper, finely chopped
2 smallish carrots, finely chopped
3 tbsp sunflower and pumpkin seeds
150 g almonds, toasted and roughly chopped (last time I used some left over delicious Spanish Marcona almonds and didn’t roast);   1 tbsp to decorate at the end
150g cup currants (soak if you’ve had them stored far too long, overnight or at least 6 hours)
One generous handful, or 120g each, of chopped coriander and parsley

Dressing:

120g cup olive oil or avocado oil
3-4 tbsp gf tamari sauce (start with 3 then taste test and adjust if necessary)
3 tbsp lemon juice (ditto)
2 cloves garlic
sea salt & freshly ground pepper to taste

Method

Cook the rice and let cool.  Meanwhile toast the skinned almonds until golden brown, cool and chop roughly.  Mix all the finely chopped vegetables and herbs with the currants, nuts and/or seeds, and the cooled rice.
Pour over dressing and mix; top with tbsp chopped almonds.
Can’t get much easier, right?

Vegan savoury strudel, gf and df

by

This recipe was inspired by Elke’s Austrian take on a Greek spanakopita (spinach pie).  Instead of the usual triangle slices of a traditional spanakopita, she opted for the strudel “log” shape, and added loads more delicious spinach than one normally finds in these pies.
I’ve tweaked the recipe yet again by adding more vegetables to the spinach.  So it’s no longer a spanakopita but a roasted sweet potato, spinach and leek ‘strudel’!  And with a gluten-free puff pastry and dairy-free fetta; a vegan version to see how it works.
Worked a treat!

The store-bought ‘Jus-roll’ gluten-free puff pastry makes it all so very easy and quick.  And Violife’s vegan Greek fetta is delicious and a great option for anyone going vegan, or with a casein (dairy protein) or lactose intolerance.
You can steam the sweet potato cubes, definitely the healthy option, but as I was roasting a lunch the day before I decided to add the sweet potato cubes to the oven; also the pine nuts right at the end.  Less work the following day when I was playing with this recipe.

Ingredients:

For six slices

1 packet Jus-roll gluten free puff pastry (or regular Jus-roll puff; or filo.. shortcrust, whatever you like)
400g packet spinach, roughly chopped
green part of one leek, finely sliced
3 cloves garlic, squeezed (two at the start, one added near the end)
1 large sweet potato, about 250g, cubed, then either roasted or steamed before you start your log
dollop of olive oil for a light fry and to lightly brush onto the log before baking
80g toasted pine nuts
100g Violife ‘Greek white’ (or non vegan, regular Greek fetta)

Method:

If you haven’t roasted your pine nuts, nor your cubed sweet potato, do this first.  When done put aside where no one will be tempted to have a nibble.

For the filling, pour a couple of tablespoons of olive oil in a pan on a medium heat then add the sliced leek and 2 of the pressed garlic.  Gently fry until the leek’s transparent.
Toss in the roughly chopped spinach and wilt.  Hover near the pan otherwise your delicious leafy spinach pile will vanish to an overwilted green sludge.  The same goes for the pine nuts, keep close, for if you leave the kitchen even for a moment they are bound to burn.  Hover.  Keep watch.

Add the roasted/steamed sweet potato cubes to the pan of spinach to warm through, then that last garlic clove.  Stir in the roasted pine nuts.

Wait for everything to cool before adding the crumbled fetta.

With ‘Jus-roll’ you can literally unravel it from the box and start filling it with your cooked veg, so easy.
However, if it’s too thick for your taste roll it thinner and larger.  Whatever you decide, ensure you have parchment underneath it (the paper it comes wrapped in its box), so you can easily lift the filled roll onto the oven tray.

Spoon the filling along the long side of half the pastry, leaving a clear 2-3 cms edge all around so you can seal it without the filling oozing out.  To make your log just fold over the pastry and, with water-wet fingers, press the edges closed then go over them with a fork to create a neater, tighter finish.  Brush with oil and prick the pastry, to stop a gap forming inside as it cooks.

Bake in a moderate fan oven, about 180 C degrees (c350 F), until light golden brown, approx 30 – 45 mins (depending on everyone’s unique oven.  Like us, they have personalities and might decide to take longer to colour your strudel).

Slice and serve with a leafy colourful salad, or as part of a delicious summer garden spread.

Kali oreksi! Bon appetit x

 

GF/DF vegan mushroom lasagne

by

I’ve based this recipe on Ottolengh’s fab spicy mushroom lasagne from his ‘Flavour‘ recipe book, making the necessary changes so that it’s suitable for vegans, as well as gluten and dairy free.

This recipe is true to Ottolenghi’s exotic cooking style; definitely not a whip-it-up-quickly meal.  The layer upon layer of a lasagne translates to several ‘meanwhiles’ in the method section, but don’t let that put you off.  This is truly a recipe to enjoy, a lesson in being present with all the processes in play, from chopping to blending, roasting, soaking.  You name it, it’s happening here!  And this is why it’s such a winning recipe, all these delicious layers upon layers.  I’ve numbered the steps, which wasn’t in the original, but I think it might’ve helped me along.

Luckily a lot can be cooked in advance – always good news. An asterisk marks the point you can prepare it the day before refrigerating overnight.

Instead of the original Ottolenghi double cream, parmesan and pecorino I’ve used oat cream, vegan cheddar and a gluten & egg-free lasagne like Freee rice lasagne, easy peasy.

An aside: many cheeses like parmesan and pecorino (in the original recipe) use animal rennet  – eg. from sheep’s stomach – in the cheese-making process. There are, however, vegetarian rennets readily available so check your cheese labels, or stick to the vegan cheddar-lookalike I’ve used here. Perhaps where you live there are also vegan parmesan-type cheeses? (also perhaps where I live, but they’ve eluded me 🙂 Do share if you’ve found them).

Ingredients:

For 6 people
Equipment: large cooking pan, large and small bowls, sieve, measuring jug, food processor (or very sharp chopping knife… and some willing helpers!), rimmed oven baking tray, rectangular baking dish 30cm x 20 cm, and probaby a few other bits I’ve forgotten, but I’ve listed the stand-outs for me

800g chestnut mushrooms halved
500g oyster mushrooms, roughly chopped
60g dried porcini mushrooms
30g dried wild mushrooms
130ml olive oil
chilli, 2 dried, roughly chopped.  If you like extra hot, leave in the seeds
1 red onion, peeled, quartered
5 garlic cloves, chopped or grated
500 ml hot veg stock
1 medium carrot, rough chunks
2 tomatoes c 250g, quartered
80g tomato paste
130ml oat cream
160g Violife grated vegan cheddar cheese,  or another vegan ‘hard cheese’ equivalent (or two different ones)
5g basil leaves, finely chopped
10g parsely leaves, finely chopped
250g Freee Rice lasagna, or a vegan lasagna of your choice
sea salt and ground pepper to taste

Method

1) The oven:  Preheat to 230 degrees C fan oven (250 conventional oven; 446 Fahrenheit).

2) The fresh mushrooms: Either chop by hand or put the oyster and chestnut mushrooms into a food processor in batches, and pulse till finely chopped.  Add to a large bowl with 4 tbsp of the oil and 1 tsp salt, mix, then spread on a large parchment-lined rimmed baking tray so that it’s an even layer.
Bake for 30 minutes, stirring a few times so it doesn’t catch.  The result will look considerably less as a lot of the water has been baked away.  All good!
Remove and put aside, then turn down the oven to 200C (c. 390F) and sit with a cuppa whilst you read on…

3) Meanwhile, the dried mushrooms:  Combine in a medium bowl both sorts with the chilli and your hot veg stock.  Let soak for half an hour then strain the liquid, squeezing as much as possible from the mushrooms so you end up with c340 ml (just top up with water if you have less, or squeeze those ‘shrooms a bit more).
Set aside the liquid.  Chop the rehydrated mushrooms and finely chop the chilli, and also set aside.

4) Now to the onion, carrot and garlic!  Chop them in the food processor – or by hand – then put into a pan with 60ml of your olive oil and fry for 10 mins, stirring till soft and golden.

5) The tomatoes:  Pulse them in the food processor till finely chopped and add, together with the 80g tomato paste, to your fried onion/carrot pan.
Salt and pepper this to your taste and cook for about 10 mins, stirring now and again.

6) Add the chopped chilli and all the mushrooms – those roasted ones, the rehydrated ones – to your carrot/onion/tomato pan and cook for 10 mins.

7) The ‘ragu’ (or ragout, whatever you prefer), is almost there, hooray!  Stir in the reserved stock and 500ml water.  Simmer for 20-30 mins, adding more water if your meaty-looking ragu looks like it’s getting too dry.
Stir in 100 ml oat cream and simmer another few minutes (just to ensure it’s well mixed).  Remove from the heat, and sit back, take a slow breath and be happy that you have just created a delicious meaty-textured mushroom ragout which you will now (or tomorrow) layer into a lasagne.
* At this point you can pop it in the fridge, covered, and continue the following day.

8) The cheese:  Mix the grated vegan cheddar (and/or parmesan-ish vegan cheese) and the chopped basil and parsley in a bowl and prepare to start assembling your layers.

9) Layering your lasagne:
Spread approx 1/3* the mushroom ragu in the bottom of a 30cm x 20cm rectangular dish.
Top with approx 1/3 of cheese mixture, then top this with your lasagne sheets, breaking it into bits to fit corners.
*Ottolenghi states 1/5, not 1/3.  I’ve made this three times now, and so far 1/3 works best for me.
Repeat until you finish with a final layer of mushroom sauce and vegan grated cheese.

10) drizzle 1 tbsp oat cream and 1 tbsp oil and cover with foil or baking paper.
Bake approx 15 mins before removing the foil/paper.
Increase your oven temp to 220 C fan (240C conventional; 425 F) and bake another 10 minutes, turning your rectangular dish around so everything is evenly browned.
11) Set aside to cool, drizzle over the remaining cream and oil and sprinkle with parsley.

12) Bravo! You’re ready to serve.
And after all this, just a leafy green salad with chopped herbs and any other salady bits you have at hand will be perfect 😉

A nerdy note to share with practitioners/foodie peeps trying a low FODMAP diet*
(For all other readers, you’ve been warned!):

I was working with three SIBO clients, all keen on the low FODMAP* diet, at the time I was playing with this vegan version. I decided to try turning this recipe into a low FODMAP (why???  Most mushrooms, tomato, tomato puree, garlic, onion, chilli…are all high FODMAP foods).
Yes…. well, there was a wild-eyed glimmer of hope when I saw that oyster mushrooms are low in FODMAPS.  Tomatoes, too, in small amounts, ie. 45g of chopped and 25g tomato paste, according to the Monash FODMAP guide
So I only used oyster mushrooms and a smaller amount of tomato and paste.  I replaced the onion, high FODMAP, with the chopped green part of a leek (low).
No chilli as it’s high FODMAP, hey ho, so the ‘spicy’ component of the recipe vanished.  However, any of my clients with SIBO related gut distress will totally go along with this.  I made more of the basil by making an olive oil, basil, pinenut type pesto (pine nuts are low FODMAP nuts).
Aged dairy cheese is a lower FODMAP food, but sticking to the vegan option you can use something like Violife’s grated ‘mature’ ,as I’ve done in the above vegan recipe, as it’s free from dairy, preservatives, lactose, gluten, nuts and soya.

For those who have stuck to the end of this read, huge congratulations!  This low FODMAP version is indeed a very different meal to the one I’m posting today, but it was very tasty plus a good option for anyone who loves mushrooms and wants to add to their low FODMAP vegan repertoire.

*Low FODMAP diet is a short-term diet restricting certain poorly absorbed carbs which can ferment in the colon and cause IBS-ish discomfort in some people.  Some clients do very well on it, as it can calm down inflammation and give the GI tract a break whilst waiting for the results of tests, or trialling some supplements.  It should, however, only be a short-term diet as it excludes too many health-giving foods.
Btw FODMAP is the acronym for the carbs which are too many and complicated to write in the swing of a recipe, but FYI it stands for: fermentable oligosaccharides, disaccharides, monosaccharides and polyols.  FODMAP, much easier, right?

Cauliflower-corn soup

by

I love this recipe which is an altered version of  Anna Jones’ chowder.   Sometimes I find chowders too bland or too heavy-creamy or too coconutty, so I tweaked the original to our taste – a bit more of this, a bit less of  t’other – and am calling it a soup instead of chowder.
It’s quick and easy to prepare and has elicited several yums around the table when I’ve served it to friends.  Definitely my happy new recipe for 2024.

There are several herb and spice options, depending on your likes.   In this recipe I’m suggesting 8 crushed dried curry leaves and/or a generous tsp of ground garam masala in the cooking.
However, if you don’t fancy these spices you could just add chopped any-herb-you-love as a finishing touch with the rest of the topping; either coriander, parsley, basil…

Ingredients

Serves 4
Dollop of olive oil for the pot
1 leek, thinly sliced
4 cloves garlic, crushed
8 dried curry leaves
1 tsp ground garam masala
600g cauliflower, cut into florets (leaves removed and shredded for topping)
2 tins (260g each) corn, or frozen corn, or fresh kernels from 4 cobs of corn
1/2 400mg tin ie. 200mg coconut milk (you can cover the remaining 200gm in glass jar; refrigerate up to 3 days)
900 ml rich veg stock
juice of 1 lemon

Topping

4 spring onions, finely sliced
about 3-6 cauliflower leaves depending on size.  Stripped from the stem (or not, if the stem isn’t tough)
olive oil to drizzle
3 tbsp almonds, roughly chopped (& roasted if you have time)

Method:

Heat the oil in a large pot and add the leek.  Cook on a medium heat for 10 minutes until soft, but not charred.
Add the garlic, garam masala/dried curry leaves (crushed with fingers), a pinch of sea salt and pepper.
Pop in the broken-up cauliflower, most of the corn – save about 20 kernels for the topping -, the veg stock and coconut milk.
Bring to the boil then reduce the heat to a gentle simmer for 20 mins until the cauli is soft.

Use a hand-held blender to loosely blend so it still has some texture.
Add the lemon juice, taste, then perhaps more pepper or salt or lemon, then taste again and adjust to your version of perfect.

Topping:

Add a little olive oil to the pan then toss in those 20 kernels, the sliced spring onion and as many shredded cauliflower leaves as will balance nicely with the rest (I shredded 6 small leaves but stripped them from the white stem as it was very tough!)
When the corn is charred and the greens wilted, add the chopped almonds. You can toast these first if you have time on your hands.  I used some delicious Spanish Marcona almonds because they were there.
Scatter this lovely green, nutty mix on top of the soup with a drizzle of olive oil.

Buon appetito!

Gluten free choc-cherry celebration cake

by

I’ve baked this cake a number of times since the summer.  The original recipe, a single chocolate ‘Luscious’ cake, is from Naomi Devlin and it stands deliciously alone, as do all her recipes.  The list of ingredients may look busy but it’s easy, quick and delicious, three important words for anyone whisking in the kitchen.

My recipe below is a swerve from the original as I’ve been wanting to recreate a gluten-free version of a deeply chocolate-cherry cake my mum used to bake.  I also wanted a cake with stilettos for birthdays or Christmas, a two layer cake with a cherry jammy centre and/or whipped cream (here I’ve used Oatly’s dairy-free whippable).  Use two 23cm cake tins – or bake one after another if needs must.

This cake still works beautifully without the height.  The recipe below is for a single cake so just double the ingredients as per instructions for the stiletto version.  You can also do your own swerve and decide on a jam-only centre or jam and cream, up to you.
Most supermarkets sell jars or cans of pitted cherries like morello, so you don’t have to fiddle with removing the pips from fresh ones.  Saying that, I did a version with fresh cherries on top and it was scrummy, but do warn guests.


Add sprinkles of something over the chocolate topping, either sieved icing sugar or rose petals or some sugared mini holly and berries which I spied in the cake-baking section of the supermarket.  This cake is definitely going to be on our festive menu this year.

An aside about oat cream:  even though oat milk/cream contains beta glucans, which helps maintain healthy cholesterol,  Oatly cream has a similar saturated fat content to normal dairy whipping cream despite some online info saying otherwise.  Also, some blogs state the calories per 100ml are 150, however the Oatly box small print is telling me 253 calories per 100 ml.  Is it me needing glasses??

Ingredients for one cake.

Note: Double these if baking a stilletto version

120g white rice flour (brown is fine but a bit heavier)
125g plant milk – I used semi oat
55g diced butter or 45g olive oil
150g light muscovado or caster sugar
60g cocoa powder
3 tsp gf baking powder
1/2 tsp ground psyllium husk
1 tsp sea salt
1 tsp vanilla extract or 2 tsp ground cardamom
1 large egg (Naomi’s original Luscious cake suggests an egg-free version I’ve not tried, hence not here)
125g hot boiled water
One can of pitted cherries (you want to drop about 15 in each cake which leaves some over to add to porridge the next morn, or to the next cake you bake the following week.  Refrigerate and store in tight container)
Any cherry (or berry, if you will) jam for the centre
100-125 ml whipped Oatley or dairy cream

Chocolate topping:

100g dark chocolate
3 tsp butter or olive oil

Method

Line a 23cm cake tin or two 23 cm tins if you’re baking a double with jammy/cream filling.  You can also use the same tin and bake one cake after another, not energy friendly but it works, and not everyone has two 23 cm tins!
The batter is quite runny so make sure you use tight-fitting tins and line well with baking paper.

Boil the kettle as you’ll need 125g hot water for this cake, plus a cup of your fave tea whilst you’re baking.

Place the rice flour in a heat-proof bowl whilst you heat your plant or regular mylk to almost boiling.  Pour the mylk/milk into a jug and add to it 125g boiling water from the kettle.
Pour the hot liquid into the bowl of rice flour and whisk with intention until it’s velvety smooth (Naomi D explains that by doing this you’re ‘precooking the rice to get rid of the rice grittiness.’ )

Add the butter to your hot rice mix and let it gently melt it (or gently stir in the oil) whilst you take another bowl and sieve the dry ingredients: muscovado sugar, cocao, baking powder. Add your salt and ground psyllium husks.  Now the smooth rice mixture goes into the dry ingredients then whisk in the egg and vanilla.

Pour the batter into your tin(s) and let them stand whilst you heat the oven to 180C or 350F (fan) or 200C/400F (no fan).  Whilst standing the baking powder is apparently beginning to work its wonder.

Bake for approx 35 minutes.  To see if it’s done check the edges have pulled slightly away from the tins, and a wooden skewer comes out clean.
If not leave another five or ten minutes.
My cake timings often change depending on whether two cakes are baking at the same time.  I’m also convinced seasons play a role in the making, even though the oven temperature is what it is in the baking!

With the stiletto cake, ie. double the above ingredients, and two tins, ensure your jam is spoonable by giving it a short whisk beforehand.  Spoon about 4-6 tbsp (very individual) onto one half then use a spatula to gently add the whipped cream.

For the topping, put the broken up dark choc into a bain marie with the butter or oil.  Let melt and give a gentle stir to mix – don’t overstir or it may congeal, in which case add a little more butter and briskly whisk.

I use a tablespoon to dollop it onto the top then the back of the spoon to smooth it out on top.  I do let some drips of chocolate slide down the sides… but this topping is exactly what the name says and not a siding as well 🙂

Add your sprinkles or sieved icing sugar when the topping is set – and enjoy with your favourite beverage.

Have a merry one!

Vegetable wraps

by

As wonderful and tasty as they are, not to mention a blessing for anyone who’s gluten sensitive or coeliac, the array of gluten free flours can at times be overwhelming.  Especially if you haven’t planned ahead and stocked up on the ones you need.  I love cooking with a variety of gf flours, have shared recipes here, but sometimes I just want to open the fridge and find an instant solution rather than start baking.  Something fresh, not ready-bought, which I can fill with salad, or delicious protein whether lentils, salmon, tofu, chicken or scrambled egg.  Quick, delicious and easy.

Cos or Romaine lettuce:

Filled lettuce leaves aren’t new in cooking but they may not be on your radar.  I love Cos or Romaine because it holds its form and therefore the contents, plus it has a delicious crunch which adds to the whole eating experience.

Here in the photo I cooked a filet of wild salmon in a fish broth, removed it, let it cool then flaked it, adding 3″ of cubed cucumber, 5 chopped cherry tomatos & radishes.  The dressing could be olive oil with lemon or a dash of apple cider vinegar but I wanted an Asian flavour, so I used juice of a lime, finely chopped lime leaf (easy to keep in the freezer),  1/2 finely chopped crushed stalk lemon grass (outer tough leaves removed), 1 heaped tsp tamarind paste, sesame oil, splash of water).
Easy to spoon into the Cos leaves and serve at room temperature.

Another time I filled the Romaine with a Greek-type salad and served it alongside the following…

Eggy Portabellino mushrooms:

We love scrambled egg with fried mushrooms, so when I saw these perfectly formed portabellino ‘cups’ in the photo below it seemed worth a try.

I filled the small ‘shroom cups with a beaten raw egg + salt,pepper,tumeric + spring onion.  A bit of a fiddle since these four tiny ‘shrooms didn’t even take a single beaten egg.

The trick to filling the ‘shrooms turned out to be filling them ‘en place’.  Put the empty portabellinos on an oiled oven tray, or matt (no heat yet of couse) then use a small jug to gently pour in the mixture.  A steady hand required, but a rewarding result.  I’ve been eyeing up lots of different mushrooms since then, looking for bigger ‘cups’!

In the end, two raw beaten eggs filled 10 small portabellinos.  Added to the plate of Cos leaves filled with a Greek-ish salad it was lunch AND dinner.
Cooking time for the shrooms with eggs was about 12-15 mins in a medium oven.  Just ‘tap test’ to ensure the egg has set.

The salad I served alongside was what I had at hand.  More chopped tomatoes, cucumber, chopped radish, avocado, cubed fetta (Violife vegan, or regular), chopped fresh fennel.  The dressing was our olive oil, lemon juice mixed with a dash of water, pepper and pressed garlic.

Wilted white pointed cabbage leaves:

Another easy wrap is to wilt cabbage leaves.  I made a very simple lentil-rice mixture to fill them.

Cook about two cups of mixed rice (black, red basmati – great texture, good fibre) in boiling water, then place a steamer attachment on top with one large cabbage leaf per person.  I usually cut away the thick end of the central vein before steaming if the cabbage seems especially tough.  You could use Savoy or Purple cabbage, any firm cabbage, although the latter has a more distinctive taste (which may improve your meal, so go for it!)  However, as the latter always reminds me of Christmas I tend to stick to Pointed or Savoy.

The leaves only need about 5-8 minutes to wilt.  Keep an eye on them as you don’t want them to overcook and tear. Remove and cool.

For speedy meals I buy Merchant cooked and vacuum packed lentils.  I mixed half the packet in the pot for the last few minutes of cooking time, to heat through. Then I added chopped fried onion, finely chopped coriander, roasted pine nuts, freshly ground pepper or a dash of dried chilli, for heat lovers.  If you have left overs it’ll keep in the fridge for a couple of days and add it to soups, to salads –  or put a few spoonfuls in some Cos lettuce leaves.

 

Gluten free corn fritters

by

Corn fritters are often popping up on brunch menus, and for good reason.  They’re not just delicious but super quick to make.  Here’s an easy gluten free recipe you can adapt to your tastes by adding different herbs, the ones you love.

The first time I made them I thought I was being organised by making the batter the night before.  Not a good idea.  The second time I wondered why I’d even thought they needed ‘preparing’.   No need, becauste this recipe is so quick and easy.   Last time I made the batter just as a friend was parking outside the house.  I spooned dollops of the corn mixture into a hot pan as she walked in the door, took off her coat.  By the time she reached the kitchen the fritters were almost done.

I’ve made them with parsely in the batter or with coriander and last time, with mint, delicious!  So this is the the recipe I’m sharing.  Super quick and easy.

Eat alongside salad or asparagus, eggs or with guacamole, mushrooms, tomatoes…  You name it, these corn fritters will sit happily on the plate with any crowd of food!

Ingredients

(for 4; to eat with the above suggestions)

2 large corn cobs, cooked and kernels removed OR tin of 400g canned kernels
2 eggs, beaten
40g brown rice flour
30g buckwheat flour
1 tsp gf baking powder
generous roughly chopped handful mint (and/or parsely, coriander…)
1/2 small red onion, finely diced
1 heaped tsp curry powder or garam masala powder, whatever you prefer
olive oil to free (or coconut oil)

 

Method

Measure out 160g of the corn kernels, add the two eggs and blend in a food processor so it’s still a bit chunky.  Add the flours, baking powder, curry powder, salt and pepper to the processor and pulse again briefly to mix.

Pour into a bowl and stir in the chopped onion, the mint and remaining corn kernels.  Add olive oil to a pan and when it’s warmed up, use a tablespoon to scoop a dollop into the pan, flatten slightly so its about 1 – 2cm thick.  Continue until you have used up the mixture.  They only need about 3 or 4 minutes on each side.  Serve warm with any side dishes you love.