Salmon, leek and spinach lasagne.

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Serves 6

Heat oven to 180 C / Gas 4

Grease a lasagne dish

Ingredients:

125 g butter

100 g plain flour (gf or non gf)

1 l semi skimmed milk (a bit more may be needed if sauce too thick)

1 leek cut in to thin strips

500 g baby spinach

4 fillet portions of salmon – baked in foil for 15 minutes and flaked

400 g cheddar cheese – grated

2 cloves of garlic – crushed

4 sprigs of dill – chopped

Salt and pepper

10-12 sheets of lasagne – gf / non gf

Method:

Using 125 g of butter, flour and the milk make a bechamel / white sauce.

Melt the remaining butter in a pan and cook the leeks for 2-3 minutes. Season with salt and pepper. Add the spinach leaves (a handful at a time) and the garlic and cook until the spinach has wilted. Drain off any excess liquid.

Assemble the lasagne – spread 1/4 of sauce over the bottom of the dish. Place lasagne sheets on top. Top with half of the leek / spinach mix and half of the flaked salmon.

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Sprinkle with a third of the cheese. Repeat – 1/4 of sauce, lasagne, greens, salmon and cheese.

Top with 1/4 of sauce , lasagne, remainder of sauce and grated cheese.

Cook for 45 minutes or until golden.

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Sprinkle the dill over the top and serve with garlic flatbreads and a green salad.

Cauliflower and walnut soup

It’s that time of year… when a bowl of soup is always welcome.  This recipe is a firm favourite in our household. It is one of the easiest soups to make.

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Ingredients:

1 medium cauliflower – separated into florets            2 cups of stock – vegetable / chicken

1 large onion – coarsely chopped                                    2 cups of milk

1 large handful of walnut pieces                                     2 tsps paprika

Black pepper

Method:

Put the cauliflower florets, chopped onion   and stock into a pan and bring to the boil. Simmer for 15 minutes until soft. Add the milk, paprika, black pepper and walnuts and

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simmer for 5 minutes. Remove from the heat, blend and serve.

I serve with a sprinkling of black pepper and a dash of tabasco.

 

Banana, peanut butter and oat muffins

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Perfect use for the sad  and unwanted banana left in the fruit bowl!  These muffins are both gluten and dairy free. In the unlikely event that they are not devoured by the descending hordes, these are best kept in the fridge.

Preheat the oven to 180 C / Gas mark 4   Muffin tin  Makes 18 Cooking time: 15-20 mins

Ingredients:

250 g gluten-free self-raising flour     1 1/2 tsp baking powder

75 g coconut sugar (muscovado would work equally well)    30 g rolled oats

100 g crunchy peanut butter               30 g coconut oil

125 ml almond milk / oat milk            3 eggs (2 if not using gf flour)

2 ripe mashed bananas

Method:

Combine all the dry ingredients in a bowl. Put all the other ingredients in another bowl and when thoroughly mixed stir in the dry ingredients. Spoon in to the muffin tins and place in the centre of the oven. Check after 15 minutes. Cooked when skewer comes out clean.

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4 bean and sweetcorn chilli

A really speedy dish using store cupboard ingredients. If large tins are used…serves 4.

Ingredients:

1 tin pinto beans               1  tin cannellini beans

1  tin kidney beans           1  tin butter beans

1 tin sweetcorn                 1 onion chopped

1 carton passata                1 tsp paprika

1 tsp mild/hot chilli powder ( depending on preference)

1 tsp ground cumin         Olive oil for frying

Method:

Fry the onion until soft. Add the spices and stir thoroughly for 1 minute. Rinse and drain all the pulses. Add pulses,  sweetcorn and passata. Cover and leave on a low heat to heat through and allow spices to infuse.

Spinach and grain loaf

Delicious as ‘bread’ or toasted.

Preheat oven to 180 C/ gas mark 5    Prepare a 1 lb loaf tin
Ingredients:

8 eggs                                    1/2 cup coconut oil – melted

1/4 cup chia seeds              1/4 cup linseed

1/4 cup sesame seeds        1/4 cup coconut flour

3 handfuls  spinach           1-2 tsp chilli flakes

Method:

Blend eggs and coconut oil for 1 minute. Add all other ingredients  and blend until thoroughly mixed. Pour in to the loaf tin. Cook for 30-40 minutes – skewer comes out clean. Once cold refrigerate.

Oat, chia and flaxseed breakfast muffin – gluten and dairy free

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I have combined ingredients that have a real benefit for the body – some of which I have listed:

Flaxseed – high in fibre aiding digestion and helping to maintain healthy cholesterol and blood sugar levels, omega 3, vitamin B1, manganese, magnesium, phosphorus and selenium

Chia seed – high in fibre, omega 3, potassium, omega 6, calcium, copper, phosphorus and  zinc

Coconut oil – healthy saturated fat

Oatmeal – rich in fibre, high protein, low fat

Spices – ginger and cinnamon – both anti inflammatory

Oat milk – lactose free, low in fat, vitamin E, vitamin B, iron, calcium, zinc and magnesium

The combination also chosen to keep me feeling fuller for longer 🙂  I have used coconut sugar as the sweetener — very little.

Preheat the oven to 180 C / Gas mark 4       Muffin tin – 12 bun

Ingredients:

1 cup of gluten free self raising flour                            2 eggs

1 cup of oatmeal                                                                1/2 cup of oat milk

1 tsp ginger                                                                          1/4 cup coconut oil – melted

1 tsp cinnamon                                                                   1/4 cup coconut sugar

2 tbsp chia seeds                                                                 1 1/2 tsp baking powder

3 tbsp flaxseed

Method:

Put all the dry ingredients into a bowl and mix thoroughly. Add the eggs, milk and coconut oil and stir until mixed. Divide between 12 the muffins.

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Place in the centre of the oven and cook for 15-20 minutes – until skewer comes out clean.

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Cheesy leeks / kale

I have two different methods to make this…both incredibly quick and equally tasty. Which method I use depends on what is in my fridge. I use leeks and / or kale.

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Cheesy leeks and kale served on gluten-free toast with sweet piquante peppers

The quantities given serve 2

Recipe 1:

Ingredients:

2 leeks – sliced / 1 leek – sliced and large handful of kale – torn away from the thick stalks / 2 large handfuls of kale

Knob of butter

3-4 tbsp of water

4 tbsp cream cheese

Method:

Melt the butter and toss the prepared vegetables in the hot butter. Cook for a couple of minutes. Add the water, cover and leave on a moderate heat. Cook for about 10 minutes or until the desired texture. Add the cream cheese and stir until thoroughly dispersed and heated through. Serve.

Recipe 2:

Ingredients:

2 leeks – sliced / 1 leek – sliced and large handful of kale – torn away from the thick stalk / 2 large handfuls of kale

Knob of butter

3-4 tbsp of water

4 tbsp creme fraiche

handful of grated cheese

Method:

Melt the butter and toss the prepared vegetables in the hot butter. Cook for a couple of minutes. Add the water, cover and leave on a moderate heat. Cook for about 10 minutes or until the desired texture. Add the creme fraiche and grated cheese and stir until thoroughly dispersed and heated through. Serve.