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
Lentil Curry
This for all the curry fiends out there, this recipie can be made as mild or as spicy as you like. Personally I like it with a good kick. If you like it more mild take out some of the spices or use slightly less.
One very important point about lentils if you use the dry kind make sure you soak them for a good few hours before cooking or preferably over night. If they are not soaked they can cause a quite nasty stomach upset. (speaking from personal experience)
Ingredients - 1 mug of lentils (one mug serves two people), tin of chopped tomatoes, 1 onion, 2 table spoons of mango chutney, juice of one lemon, 2 tea spoons of mustard seeds, 2 teaspoons of garam masala, 1 teaspoon of ground corriander, 1 teaspoon of ground cumin, 2 chillis, 2 crushed cloves of garlic, 2 teaspoons of grated ginger (fresh ginger root keeps well in the freezer and can just be grated as and when needed)
1- Heat a splash of oil in a large frying pan or wok if you have one. When the oil is hot add the mustard seeds. When the seeds start to pop add the onion, ginger, garlic and chillis.
2- Put the soaked lentils into a pan of boiling water and allow to cook while you continue the prep.
3- Take the pan off the heat add the spices and lemon juice and stir.
4- Before returing to the heat add a splash of water mix until a thick paste is formed.
5 - Return to the heat add the tinned tomatoes and stir, allow to bubble gently for a few mins.
6- Add the mango chutney and the cooked and drained lentils. Stir together and allow to bubble for about 3- 4 mins.
Serve - goes well with just about anything my fav is with popodoms and pakoras.
One very important point about lentils if you use the dry kind make sure you soak them for a good few hours before cooking or preferably over night. If they are not soaked they can cause a quite nasty stomach upset. (speaking from personal experience)
Ingredients - 1 mug of lentils (one mug serves two people), tin of chopped tomatoes, 1 onion, 2 table spoons of mango chutney, juice of one lemon, 2 tea spoons of mustard seeds, 2 teaspoons of garam masala, 1 teaspoon of ground corriander, 1 teaspoon of ground cumin, 2 chillis, 2 crushed cloves of garlic, 2 teaspoons of grated ginger (fresh ginger root keeps well in the freezer and can just be grated as and when needed)
1- Heat a splash of oil in a large frying pan or wok if you have one. When the oil is hot add the mustard seeds. When the seeds start to pop add the onion, ginger, garlic and chillis.
2- Put the soaked lentils into a pan of boiling water and allow to cook while you continue the prep.
3- Take the pan off the heat add the spices and lemon juice and stir.
4- Before returing to the heat add a splash of water mix until a thick paste is formed.
5 - Return to the heat add the tinned tomatoes and stir, allow to bubble gently for a few mins.
6- Add the mango chutney and the cooked and drained lentils. Stir together and allow to bubble for about 3- 4 mins.
Serve - goes well with just about anything my fav is with popodoms and pakoras.
Biscuits
If you're anything like me and love a good biscuit this recipie is perfect, its easy, quick and can be used to make many different variations.
Ingredients - 200g wheat free plain flour, 75g sunflower spread, 150g sugar, 1 teaspoon gluton free baking powder, 1 egg.
For different flavours you can add ground ginger, coco, raisins or you can keep them plain.
Pre heat over at 180oc
1- Place the flour, sugar and sunflower into a bowl and cream together with a fork.
2- Stir in the baking powder.
3- Add the egg and stir (the mixture should be very stiff but not over dry, if needs be add some soy milk)
4- When the dough is stiff roll out to desired thickness and cut into biscuits.
5- Bake in the oven for 10-15 mins
Once cold they can be decorated if you wanted to, I like some icing and sugar stars.
Ingredients - 200g wheat free plain flour, 75g sunflower spread, 150g sugar, 1 teaspoon gluton free baking powder, 1 egg.
For different flavours you can add ground ginger, coco, raisins or you can keep them plain.
Pre heat over at 180oc
1- Place the flour, sugar and sunflower into a bowl and cream together with a fork.
2- Stir in the baking powder.
3- Add the egg and stir (the mixture should be very stiff but not over dry, if needs be add some soy milk)
4- When the dough is stiff roll out to desired thickness and cut into biscuits.
5- Bake in the oven for 10-15 mins
Once cold they can be decorated if you wanted to, I like some icing and sugar stars.
Saturday, 7 January 2012
Vegi chilli and rice
This a very versitile recipie and any left overs freeze really well. You will need soy mince for this recipie if you would like a more meaty seeming chilli.
To cook soy mince its easier to use it by the mug full. (One mug serves two people) For each mug you need to cook it with a mug and a half of water. For added flavour cook with a stock cube as well.
Ingredients - Onion, Tin of kidney beans, 2 crushed cloves of garlic, mushrooms, 2 chillis (optional), 1 teaspoon of chilli power, 1 tin of chopped tomatoes, soy mince (optionial), tomatoe pur'e
1- Fry the onions, garlic, mushrooms and finely chopped chillis
2 - Add the cooked soy mince, tin tomatoes, kidney beans and chilli powder and tomatoe pur'e.
3- Bubble together.
Goes well with rice and jacket potatoes x
To cook soy mince its easier to use it by the mug full. (One mug serves two people) For each mug you need to cook it with a mug and a half of water. For added flavour cook with a stock cube as well.
Ingredients - Onion, Tin of kidney beans, 2 crushed cloves of garlic, mushrooms, 2 chillis (optional), 1 teaspoon of chilli power, 1 tin of chopped tomatoes, soy mince (optionial), tomatoe pur'e
1- Fry the onions, garlic, mushrooms and finely chopped chillis
2 - Add the cooked soy mince, tin tomatoes, kidney beans and chilli powder and tomatoe pur'e.
3- Bubble together.
Goes well with rice and jacket potatoes x
Choclate brownies (I love this)
When I found I had to switch to this diet I searched high and low for recipies that would work for cakes, deserts etc after a few messy disasters I came up with this for double choc brownies.
Ingredients: 150g dark choclate, 60g sunflower marge, 2 eggs,100g white sugar, 200g of wheat free plain flour, dark choc chips or chunks.
Pre-heat oven to 180oc
1- Melt the dark choc and sunflower marge in a bowl over a pan of warm water.
2- Stir in the flour and sugar (at this point the mixture will look quite grainy thats just fine)
3-Add the eggs and stir untill glossy and smooth.
4-Stir in choc chips or chunks.
5 - Pour mixture into baking tin (I find it easier to get the brownies out if I line the tin with baking paper)
6- Bake for 45-50 mins or until firm
Enjoy x
Ingredients: 150g dark choclate, 60g sunflower marge, 2 eggs,100g white sugar, 200g of wheat free plain flour, dark choc chips or chunks.
Pre-heat oven to 180oc
1- Melt the dark choc and sunflower marge in a bowl over a pan of warm water.
2- Stir in the flour and sugar (at this point the mixture will look quite grainy thats just fine)
3-Add the eggs and stir untill glossy and smooth.
4-Stir in choc chips or chunks.
5 - Pour mixture into baking tin (I find it easier to get the brownies out if I line the tin with baking paper)
6- Bake for 45-50 mins or until firm
Enjoy x
Soy glazed tuna steaks.
Hi all this recipie I tried out last night and was lovely, especially if you like a slighly oriental flavour to your food and best of all can be put together in a matter of minutes.
Ingredients: 50ml soy sauce, juice of one lemon, 5 tea spoons, of brown sugar, 1 chilli (optional) 2 crushed garlic cloves and 2 tea spoons of sesame oil.
1- Warm the soy sauce in a pan and stir in the sugar until it disolves. Take off the heat.
2- Add the crushed garlic, finely chopped chilli, lemon juice, sesame oil.
3- Allow to cool then pour over the fish.
4- Heat a griddle pan or frying pan with a splah of olive oil.
5- Place the fish into the pan, baste the fish while it cooks turning occasionly.
6- When cooked can be served with salad and aspargus (my personal fav) but goes with almost anything.
Ingredients: 50ml soy sauce, juice of one lemon, 5 tea spoons, of brown sugar, 1 chilli (optional) 2 crushed garlic cloves and 2 tea spoons of sesame oil.
1- Warm the soy sauce in a pan and stir in the sugar until it disolves. Take off the heat.
2- Add the crushed garlic, finely chopped chilli, lemon juice, sesame oil.
3- Allow to cool then pour over the fish.
4- Heat a griddle pan or frying pan with a splah of olive oil.
5- Place the fish into the pan, baste the fish while it cooks turning occasionly.
6- When cooked can be served with salad and aspargus (my personal fav) but goes with almost anything.
Welcome
Hi all, welcome to painfree cooking. Here I will be sharing recipies that I have either found or created that are wheat, dairy, gluton and wheat free. All comments and ideas welcome. Enjoy
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