Category Archives: home cooking

Wild keta salmon on courgetti, chickpeas and pine nuts

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Serves 2

Ingredients:

2 salmon fillets

2 courgettes – spiralised                     1/4 cup pine nuts

1 cup of chick peas (tinned)                1 tsp ground ginger

Tamari to flavour – 1 tbsp                  olive oil for cooking

Method:

Bake the salmon fillets in the oven in a tin foil parcel for 10-15 minutes – no additional flavours / oil added.

Whilst it is cooking, heat  the oil in a frying pan. Add the chick peas, pine nuts and ginger and cook for 1 minute. Add the courgetti and cook for a further minute. Add tamari  – heat through and serve.

Banana and walnut muffins (gf)

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Preheat oven to 180c / gas 4

12 muffin tray  – good quality non- stick ( I used Prestige – didn’t need to grease)

Ingredients:

120 g gluten-free self-raising flour       120 g butter

120 g light muscovado sugar         3 eggs (2 if not using gf flour)

2 ripe bananas – mashed               1/2 cup of walnut halves (12 to put on top before cooking)

Method:

Put all the ingredients ( except bananas / walnuts) for the muffins in to a bowl

and mix well until smooth. Add mashed bananas and walnuts and gently fold in to the mixture.

Spoon the mixture in to prepared tin and place half a walnut on the top of each.

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Bake for about 15 mins – until skewer is clean.

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Leave to cool before removing.

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Make 12  – only 11 made it to the plate…muffin thief entered the kitchen!!

 

Gooseberry and orange drizzle cake (Gf)

20160619_201254Preheat oven to 180c / gas 4

Prepare a 18cm round tin20160619_200154Ingredients:

120 g gluten-free self-raising flour

120 g butter

120 g light muscovado sugar

3 eggs (2 if not using gf flour)

Rind of 1 orange

1 cup of cooked gooseberries – I baked them in the oven – no sugar added

Topping – juice of the orange and 60 g sugar

Method:

Put all the ingredients ( except gooseberries) for the cake in to a bowl

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and mix well until smooth.Add gooseberries and gently fold in to the mixture.

Turn mixture in to prepared tin.

Bake for about 35 mins – until skewer is clean.

Whilst the cake is still hot spoon the orang/sugar mixture all over the top of the cake.

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Once cool, remove from the tin.

Chestnut and coconut flour pancakes

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Recipe testing and experimenting with flavours and balance resulted in these pancakes. Eaten hastily by my husband and number 1 food critic – which I take as a sign he enjoyed them!

Ingredients:

1/4 cup coconut milk                                    1 tsp apple cider vinegar

1/4 cup coconut flour                                    1 1/2 tsp bicarbonate of soda

3/4 cup chestnut flour

4 eggs (seems a lot but tried with 3 and the pancakes were very dense)

Method:

Whisk the eggs and then add all the other ingredients and mix thoroughly. Spoon out mixture on to a hot griddle and cook till golden brown on both sides.

To complement the sweet nutty flavour of the chestnut flour I served them with Greek yoghurt and then a fruit topping.

Vegetable bake

imageIngredients:

1/2 butternut squash de seeded and cut in to cubes

1 red onion sliced in to large chunks

1 yellow pepper de seeded and cut in to large pieces

Broccoli and / or cauliflower

Coconut oil

Butter

Milk

Gluten free plain flour

Cheese e.g. cheddar – grated – some for sauce and some to sprinkle on top

Method:

Prepare the squash, onion and pepper. Drizzle with coconut oil and roast in hot oven until cooked – about 35 minutes. Cut the broccoli and cauliflower into large florets and steam until cooked – but firm.Drain thoroughly. Make the cheese sauce with the butter, flour, milk and cheese. Assemble all the cooked vegetables in an oven proof dish and pour the cheese sauce over the top. Sprinkle the remaining grated cheese over the top and bake in a hot oven until hot throughout and golden brown with a crisped cheese top.

I eat it on its own. My husband like to have it with a couple of rashers of grilled bacon placed over the top.