Friday, 13 January 2012
Thai green and chilli seabass
At a complete loss what to cook one night I made this up as I went along and it came out really good so thought I'd share it with all you wonderful people in blog land :-)
Ingredients- sea bass fillet, 2 table spoons Thai green paste, 2 chillis, 2 teaspoons of ginger (dried or freshly grated is fine), splash of fish sauce, splash of soy sauce, juice of half lemon, 3 finely chopped spring onions.
1- Put the garlic, ginger, spring onion and chilli in a bowel and gently crush together.
2- Add the remaining ingredients and blend together
3- spread the paste on both sides of the fish then cook in a griddle pan (a normal frying pan is ok but the paste can leave the fish)
Simple and quick, goes well with almost anything x
Tuesday, 10 January 2012
Chicken style pie
I love pie and mash, heres an endo friendly take on a classic. You can make your own pastry using wheat free flour but I've found it goes a bit like concrete but to the rescue is a company called dietry specials do some lovely wheat free frozen pastry (also their bread rolls are really nice to)
Preheat the oven to 180oc (also remember to defrost the pastry I have forgotten a few times)
Ingredients - 1 block of frozen pastry, quorn chicken style pieces, mushrooms, 1 tin of butter beans, 1 onion, 1 veg stock cube, gluton free gravy (the bisto best in glass jars is gluton free but not the normal one, never worked that one out lol)
1- In a pan fry off the onions, mushrooms and quorn pieces until slightly browned.
2- Add the veg stock.
3 - When the stock has warmed through add the butter beans and gravy powder until the mixture is nice and thick.
4- Pour the mixture into a dish, roll the pastry to the desired shape and place over the dish. Prick before cooking.
5 - Bake for aorund 20 mins or until pastry is golden brown x
Preheat the oven to 180oc (also remember to defrost the pastry I have forgotten a few times)
Ingredients - 1 block of frozen pastry, quorn chicken style pieces, mushrooms, 1 tin of butter beans, 1 onion, 1 veg stock cube, gluton free gravy (the bisto best in glass jars is gluton free but not the normal one, never worked that one out lol)
1- In a pan fry off the onions, mushrooms and quorn pieces until slightly browned.
2- Add the veg stock.
3 - When the stock has warmed through add the butter beans and gravy powder until the mixture is nice and thick.
4- Pour the mixture into a dish, roll the pastry to the desired shape and place over the dish. Prick before cooking.
5 - Bake for aorund 20 mins or until pastry is golden brown x
Choclate junk yard pudding
Who says endo friendly cooking cant be indulgant! This one is great for impressing at partys.
Ingredients - Wheat free digestive biscuits, vegan marshmellows (these can be a little tricky to get hold of so occasionly ive done a naughty and used normal ones), dark choclate, soya cream, 60g sunflower spread, 4 table spoons brown sugar.
1- Smash the biscuits into crumbs and mix in the sugar.
2- Melt the sunflower spread stir in the crumbs (if need to add more biscuit crumbs or more spread as needed)
3- Spoon the mixture in to the bottom of ramikins to form the base.
4- Over warm water melt the chocolate (save a couple of squares for later) and marshmellows together until you get a gooey choclate paste spoon over the base.
5- Melt the remaining choclate and stir in the cream.
6- Pour the cream mixture onto the top and place in the fridge for a couple of hours (over night is ideal)
One thing to note is sometimes soya cream doesnt set complelty but still tastes amazing on top of the junkyard x
Ingredients - Wheat free digestive biscuits, vegan marshmellows (these can be a little tricky to get hold of so occasionly ive done a naughty and used normal ones), dark choclate, soya cream, 60g sunflower spread, 4 table spoons brown sugar.
1- Smash the biscuits into crumbs and mix in the sugar.
2- Melt the sunflower spread stir in the crumbs (if need to add more biscuit crumbs or more spread as needed)
3- Spoon the mixture in to the bottom of ramikins to form the base.
4- Over warm water melt the chocolate (save a couple of squares for later) and marshmellows together until you get a gooey choclate paste spoon over the base.
5- Melt the remaining choclate and stir in the cream.
6- Pour the cream mixture onto the top and place in the fridge for a couple of hours (over night is ideal)
One thing to note is sometimes soya cream doesnt set complelty but still tastes amazing on top of the junkyard x
Spag bol
I cant take all the credit for this recipie, this one was made up by my partner. I love the deep rich flavour.
Ingredients - Wheat free pasta, soy mince (1 mug serves 2 people), 1 jar of pasata, 2 crushed cloves of garlic, 1 onion, splash of balsamic vinager, fresh basil, fresh rosemary, stock cube, tomatoe pur'e, mushrooms, splash red wine (optional), 1 pepper (any colour)
1 - Heat some olive oil in a pan, gently fry the onion, garlic, and pepper together. When warmed add a splash of balsamic vinager.
2- Add the mushrooms to the pan.
3- Add the soy mince (if using dried also add veg stock) Once the stock has soaked into the mince add the herbs.
4- Add the tomatoe pur'e and red wine stir into the mixture.
5-Pour in the pasata and leave to gently simmer (the longer you leave it the more the flavours concentrate)
6 - Cook the pasta and enjoy x
If you want a sauce with a bit more kick add a couple of chillis at the beginning.
Ingredients - Wheat free pasta, soy mince (1 mug serves 2 people), 1 jar of pasata, 2 crushed cloves of garlic, 1 onion, splash of balsamic vinager, fresh basil, fresh rosemary, stock cube, tomatoe pur'e, mushrooms, splash red wine (optional), 1 pepper (any colour)
1 - Heat some olive oil in a pan, gently fry the onion, garlic, and pepper together. When warmed add a splash of balsamic vinager.
2- Add the mushrooms to the pan.
3- Add the soy mince (if using dried also add veg stock) Once the stock has soaked into the mince add the herbs.
4- Add the tomatoe pur'e and red wine stir into the mixture.
5-Pour in the pasata and leave to gently simmer (the longer you leave it the more the flavours concentrate)
6 - Cook the pasta and enjoy x
If you want a sauce with a bit more kick add a couple of chillis at the beginning.
Monday, 9 January 2012
Apple crumble
A classic winter warmer, I buy lots of bramley apples when theyre in season stew them up and freeze them. Makes a simple and quick pudding.
Ingredients- 4-5 good sized bramley appples, 50g brown sugar, 250g wheat free plain flour, 100g sunflower spread.
Preheat the oven to 180oc
1 - Chop up the apples and heat them in a pan with a small amount of water, when it has stewed to the desired consistancy remove from the heat and stir in the sugar.
2- Rub the sunflower spread into the flour you can add sugar to the crumb if you prefer a sweeter topping.
3- Place the crumb on top of the appple and bake in the oven for around 15-20 mins.
Ingredients- 4-5 good sized bramley appples, 50g brown sugar, 250g wheat free plain flour, 100g sunflower spread.
Preheat the oven to 180oc
1 - Chop up the apples and heat them in a pan with a small amount of water, when it has stewed to the desired consistancy remove from the heat and stir in the sugar.
2- Rub the sunflower spread into the flour you can add sugar to the crumb if you prefer a sweeter topping.
3- Place the crumb on top of the appple and bake in the oven for around 15-20 mins.
Simple fish pie
This is a real simple and tasty fish pie dish and for those who don't like prawns (like me just leave them out)
Ingredients- mixture of fresh fish (I like to get the fish pie mix from waitrose fresh fish counter) 200ml soya milk, 45g sunflower spread, salt, pepper, potatoes, fresh parsley
Pre-heat oven to 180oc
1-Gently heat the soya milk and sunflower spread together (keep on a low heat to start with as soya milk can stick to the pan)
2 - Get the potaotes on the boil.
3-Put the chunks of fish into the soya milk and butter sauce and poach for 10mins
4- Season the fish and add the fresh chopped parsley. Remove from the heat.
5-Place the fish in a dish and top with mashed potatoe bake in the oven for 10-15 mins.
I like this with a big pile of fresh green beans on the side.
Ingredients- mixture of fresh fish (I like to get the fish pie mix from waitrose fresh fish counter) 200ml soya milk, 45g sunflower spread, salt, pepper, potatoes, fresh parsley
Pre-heat oven to 180oc
1-Gently heat the soya milk and sunflower spread together (keep on a low heat to start with as soya milk can stick to the pan)
2 - Get the potaotes on the boil.
3-Put the chunks of fish into the soya milk and butter sauce and poach for 10mins
4- Season the fish and add the fresh chopped parsley. Remove from the heat.
5-Place the fish in a dish and top with mashed potatoe bake in the oven for 10-15 mins.
I like this with a big pile of fresh green beans on the side.
Sunday, 8 January 2012
Winter warmer soup
When I switched to this diet I thought yep tin of soup nice easy meal - wrong! gluton is put in many soups to thicken them up. So after trawling the internet and many adaptations I came up with this simple and tasty soup. I make it in big batches and then freeeze it.
Ingrdients 3 good sized potatoes, 1 onion, 3 good sized carrotts, 1 leek, 2 cloves of crused garlic, 2 good sized parsnips, handfull of fine green beans, 2 veg stock cubes (gluton free ones can be found in most super markets) and a splash of balsamic vinigar.
Method
1- Roughly chop all the veg into small ish chunks.
2- Heat some oil in the bottom of a large pan and fry the leeks, onion and garlic.
3- Use the stock cubes to a jug full of water to make a good strong stock. Add to the pan.
4- When bubbling add the veg and leave to simmer until the veg has gone soft and the stock has thickened up (you can help it along the way with some gravy mix). If you prefer to have a smooth soup cook it for a bit longer then blend.
Enjoy x
Ingrdients 3 good sized potatoes, 1 onion, 3 good sized carrotts, 1 leek, 2 cloves of crused garlic, 2 good sized parsnips, handfull of fine green beans, 2 veg stock cubes (gluton free ones can be found in most super markets) and a splash of balsamic vinigar.
Method
1- Roughly chop all the veg into small ish chunks.
2- Heat some oil in the bottom of a large pan and fry the leeks, onion and garlic.
3- Use the stock cubes to a jug full of water to make a good strong stock. Add to the pan.
4- When bubbling add the veg and leave to simmer until the veg has gone soft and the stock has thickened up (you can help it along the way with some gravy mix). If you prefer to have a smooth soup cook it for a bit longer then blend.
Enjoy x
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