Gluten-Free Broccoli Quiche

Broccoli Quiche slice

Ingredients:

200g gluten-free plain flour
1 tsp of xantham gum
100g of butter
6 eggs
300ml of whole/full-fat milk
1 small broccoli (approx 100g) chopped into small florets
1 small leek, finely diced
1 medium onion, finely diced
150g of grated cheese (we use 75g of medium cheddar and 75g of hard goat’s cheese)

Broccoli Quiche

Method:

Add gluten-free flour and xantham gum to a bowl, then rub in the butter until it resembles the consistency of breadcrumbs.

Add up to 3 tablespoons of cold water and splash of olive oil to the pastry and combine until it starts to resemble a firm, moist dough, then set aside.

Heat a splash of oil in a medium sized frying pan, then add the onion and leek and cook for 3 minutes or until they start to turn translucent.

Mix in the broccoli florets to the frying pan and cook for a further 3-5 minutes or until it starts to soften. Remove from the heat and set aside.

In another bowl or jug combine the eggs and milk, season with salt and pepper and whisk until thoroughly combined.

Put the pastry between two sheets of grease-proof paper and roll out flat until it is the size of an oven-proof pie or quiche dish. It should be no more than 1/2 centimeter thick. For best results, transfer it to the pie dish and blind bake the pastry, then remove from the oven.

Add half the vegetables into the pastry, sprinkle with half the cheese, add the remaining vegetables and then pour in the mixed eggs and milk. Gently shake the pie dish to allow the liquid to cover all the other ingredients and seep between the gaps. Sprinkle the remaining cheese on the top.

Cook the quiche in the oven for 20-25 minutes at 200 degrees or until a skewer or knife can be inserted into the quiche and comes out clean. This will rise in the oven like a souffle but will sink down once it has been removed from the heat.

Allow the quiche to cool completely before cutting into it, but it can be eaten hot or cold.

Have a lovely week! X

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Paneer Tikka Masala Recipe

A homemade, vegetarian version of a takeaway favourite, ideal comfort food for cold, winter evenings.

paneer tikka masala

Ingredients (Serves 2):

Paneer Spices:

250g of Paneer, cut into cubes
2 tsp Garam Masala
1 tsp Curry Powder
1/2 tsp Paprika
1/2 tsp Cumin
1/2 tsp Tumeric

For Tikka Masala:

1tsp Cumin Seeds
1 tsp Paprika
1 tsp Curry Powder
2 tsp Garam Masala
1 Clove of Garlic, crushed
1 inch of Fresh Root Ginger, peeled and finely diced
1 Onion, diced
1 cup of frozen Peas
150g of Yoghurt
400g of Chopped Tomatoes

Method:

Mix spices for the paneer marinade together in a bowl, then put paneer in the marinade, stir or shake to ensure that it is evenly coated in spices.

Heat a splash of oil in a pan, add cumin seeds, when the seeds start to pop, pour in the marinaded paneer and cook on a medium heat for 5 to 10 minutes or until warm through and the spice marinade has stuck to the paneer, then set aside in a bowl.

Add a tablespoon of oil to a medium sized pan and heat. Add garlic and ginger and cook for one minute.

Add onion, the remaining spices and up to 2 tablespoons of water to make a thin paste. Simmer to reduce liquid.

Add chopped tomatoes and cook for 10 minutes, then add yoghurt and frozen peas, mixing well and then cook until liquid starts to reduce to until a thick sauce.

Add the paneer, stir in to mix and cook until warm through.

Serve with plain boiled rice and papadums.

Lentil Dhal Recipe

Ingredients (serves 2):

200g Red Lentils
1 Large Onion, finely diced.
Half inch of fresh root Ginger, grated.
2 Cloves of Garlic, crushed.
2 Tomatoes, chopped into eighths.

1/2 Teaspoon of Tumeric
1 Teaspoon of Cumin Seeds
1 Teaspoon of Mustard Seeds
1 Teaspoon of Coriander Seeds
1 Teaspoon of Mild Chili Powder
1 Teaspoon of Garam Masala

Lentil Dhal

Method:

Bring a pan of water to the boil and pour in the lentils, cook for 8-10 minutes until softened or almost cooked through. Drain excess water and set aside, leaving one ladle of drained water to remain.

Toast the mustard, coriander and Cumin Seeds in a frying pan for 3-5 minutes. Once toasted, partially crush the seeds with a pestle and mortar and then add the other spices and mix well.

Place a frying pan on a low heat, pour a small amount of oil in and once warm, fry the onion, ginger and garlic in the pan until the onion turns translucent, then add the tomatoes. Add the spices to the pan and mix well.

Add a ladle full of water from the lentil to the pan, then gradually mix in the lentils until well combined. Cook for a further 3 minutes or until the water has been absorbed or lentils have become thick.

Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry

Torrential rain and howling winds prevented us from getting out into the garden or further afield this weekend, and I decided to share one of our favourite recipes as it’s been a long time since I shared the last one.

This is a lightly spiced, creamy curry, which is both vegan and gluten-free. We tend to cook this in bulk and freeze the extra portions for quick midweek meals, so you may need to reduce the suggested quantities.

Ingredients (Serves 8):

1 Red Chili Pepper finely diced
3 Garlic Cloves minced
Large nub of Ginger minced
100g of Fresh Coriander (Cilantro)
2 Large onions diced
3 Large Sweet Potatoes peeled and chopped into small cubes
2 400g tins of Chickpeas (drained)
2 400g tins of Chopped Tomatoes
2 400g tins of Coconut Milk
2 cups of frozen peas
200g of frozen spinach
3 tsp of Paprika
3 tsp of Cumin
3 tsp of Tumeric
3 tsp of Cinnamon
3 tsp of Dried Rosemary
3 tsp of Garam Masala

Method:

Heat a large casserole dish or pan on a medium heat, add two tablespoons of olive oil. When the oil is warm, add the onions, garlic and ginger and lightly cook for a few minutes or until the onions begin to turn translucent.

Add all the spices and rosemary, mix well and add a splash of water. Cover, stir occasionally to prevent from sticking and add more water if required until it resembles a thick paste.

After a few minutes, mix in sweet potato, cook and cover for three to five minutes.

Add the tomatoes and coconut milk, stir thoroughly until both have combined. Cover and allow to simmer for 20 minutes, stirring occasionally.

Add the chickpeas, peas, spinach and coriander. Stir well.

Cook uncovered for another 10 to 20 minutes until thickened.

Serve with boiled rice and papadums.

 

Tofu Quesadilla

A quick and tasty Mexican-inspired recipe, ideal for lunch or a light supper.

Quesadilla1

Ingredients:

1 Onion, finely diced

1 Garlic clove, crushed or finely diced

140g of firm Tofu, drained and chopped into small cubes

120g of Cheese, grated

Handful of Cherry or Baby Plum Tomatoes, finely sliced

1 tsp of Chipotle Chili Powder

1tsp of Ancho or Guajillo Chili Powder

4 small Tortillas

Quesadilla2

Method:

In a bowl, mix the cubed tofu with the chili powder.

Pour a dash of oil in a small pan on a medium heat. Add the onions and garlic, fry gently for around 5 minutes or until onions turn translucent.

Add the tofu to the pan and mix thoroughly. Heat for 3-5 minutes until warm through. Remove the pan from the heat and add the tomatoes, mix well.

Heat a large frying pan on a low heat. Fold the tortillas in half or using the back of a knife press a line along the middle. When pan is warm, place one tortilla flat on the pan.

Sprinkle a layer of cheese over half the tortilla, when the cheese starts to melt, spread a layer of the spiced tofu, tomatoes and onion over the cheese.

Once the underside of the tortilla starts to crisp, fold in half and press down to seal, then remove from the pan. Repeat the process with the remaining tortillas and tofu.

Serve whole or cut in half.

Broad Bean and Pea Risotto

Risotto1

Ingredients:

1 Cup of risotto rice

1/2 cup of frozen peas

1/2 cup of broad/fava beans (if using fresh 500g in pods: remove from pod, blanch for 2 mins in boiling water, drain then submerge the beans in cold water and remove the outer skin)

1 medium onion finely diced

500ml of vegetable stock water

1 lemon

1 tsp of fresh thyme

1 clove of garlic, crushed or finely diced

Risotto2

Method:

Pour about a tablespoon of olive oil into a medium sized pan on a medium heat. Once the oil is warm, add the onion and garlic. Cook for five minutes or until the onion starts to turn translucent.

Stir in the rice, add two tablespoons of stock water and mix well. Cover the pan and bring to a simmer, stirring frequently to prevent the rice from sticking.

Once the liquid reduces, add another tablespoon of stock and add the thyme, stir well to mix through. Continue adding a tablespoon of water at a time until the rice is cooked.

Add the broad beans and frozen peas, cook for another five minutes, stirring frequently, or until the liquid has reduced.

Remove from the heat, squeeze lemon juice into the risotto and stir through. Allow to stand for a couple of minutes, stirring frequently to allow the risotto to thicken before serving.

 

Very Berry French Toast

very berry french toast
A light and fruity breakfast for summer mornings.

Ingredients: (serves 2)

500g of soft fruit (strawberries, raspberries and blueberries)

3 medium sized eggs

1 tablespoon of milk

1 tablespoon of sugar

4 slices of white bread

Method:

Remove the stem from the strawberries and cut into quarters, cut the blueberries in half, leave the raspberries whole.

Mix strawberries, blueberries and raspberries in a bowl, add 1 tablespoon of sugar and stir until the sugar starts to dissolve in the fruit juices.

Crack the eggs into another bowl, add 1 tablespoon of milk to the eggs and a pinch of salt. Whisk the eggs and milk with a fork.

Pour a splash of oil into a frying pan on a medium heat.

Coat slices of bread in the egg and milk mixture, draining the excess before putting into the frying pan. Cook each side of bread for about 2 minutes, then once lightly browned, turn over.

Spoon the fruit over the bread and enjoy.