Sweet and savoury goodies without a single speck of gluten but loads of flavour.
I don’t have a gluten intolerance but I have friends and family who do and I know some of you, my readers, are gluten free so I try my best to give you a good range of yummy treats, both meals and desserts.
My mum is a big fan of roast chicken, particularly the BBQ ones you can get from the shops. They used to be her Thursday night dinner saviour when she was working in a large shopping centre and wanted to get some last minute, late-night retail therapy – but still had to get dinner on the table quick!
All jokes aside though, she bakes an excellent roast chicken too. I used to love it when she would go all out and make a ‘fancy’ flavoured version. Her two standby favourites were apricot (using tinned apricots, of course!) and peanut (where she basted the whole chicken in peanut butter). Some of you might turn up your nose at these pairings, but my childhood self was in chicken heaven!
I like to believe that my flavour palette has matured somewhat over the years, and the height of pure decadence to me now is more truffle butter, rather than peanut butter. (more…)
A healthy one. That’s gluten free. Nut free. And dairy free too.
To be honest, the cake you’re looking for probably doesn’t need to satisfy all those requirements, but I’ve made one anyway!
This has absolutely the best texture of any gluten free cake that I have ever made and it’s all thanks to one secret ingredient – cooked quinoa. I’ve experimented before with quinoa flakes and quinoa flour (as well as many other types of GF flours) but cooking the quinoa first definitely results in the best moist texture that still crumbles like ‘real’ cake. (more…)
Have you got any ANZAC biscuits left from last week? I doubt it, because I don’t!
Never mind, this ganache works just as well sandwiched between any biscuit and it’s completely dairy-free too.
But not guilt free. That would be taking it too far. (more…)
Meatless Monday rolls around fast each week, doesn’t it? It’s fine by me as I love, and look forward to, my vegetarian dinners each week.
Tonight we’ll be having a beautiful grilled eggplant and red capsicum soup using a recipe from one of favourite chefs Yotam Ottolenghi in his cookbook titled Plenty. It sits on my kitchen bench pretty much all the time, it’s so inspiring. Have you seen it? His new cookbook Jerusalem is on my wish list too.
This salad, though, is all mine. It came about, as most of my recipes do, by happy accident.
Some super fresh watercress from the market, new season oranges in my fruitbowl and a packet of halloumi screaming my name from the fridge – a star salad was born!
I actually used a mustard-based vinaigrette on this version, but I think it would be even better with my sweet finger lime dressing from last week, so I’ve suggested that in the recipe. Feel free to use whatever takes your fancy!
Linking up with the delightful Veggie Mama for Meatless Mondays again this week. Hop on over there as she has whipped up some lovely looking fritters made with quinoa.
Tell me, do you do fruit in salad? Yay or nay?
Watercress, halloumi and orange salad
serves 4 as a side or 2 as a main
- 300g pack of halloumi, sliced and dried with paper towels
- 1 large bunch of watercress, washed, tough stalks trimmed and separated into small branches
- 1 orange, peeled and segmented
- sweet finger lime dressing or your favourite mustard-based vinaigrette
1. Cook the halloumi slices in a hot frying pan with a little olive oil for 30 seconds on each side until nicely browned, but not too melted. Drain on paper towel then chop into bite sized pieces.
2. Arrange the watercress, orange segments and halloumi onto a serving platter and drizzle with sweet lime dressing or your favourite vinaigrette. Serve immediately as a side for large roasted portabello mushrooms or veggie skewers with some crusty bread.
- Change the cheese or leaves: substitute fresh, creamy mozzarella torn into chunks or thin shavings of a full-bodied parmesan or pecorino. Try rocket or baby spinach in place of watercress.
- Different citrus: this would also work well with blood oranges or ruby red grapefruit.
- Meaty: some beautiful good quality proscuitto draped on top could make this salad a complete meal with some sourdough on the side. In which case, it would serve 2 as a main course.
A short and sweet post today.
Remember those finger limes I picked up at Lennox Head markets last month? Well, this is what I made with some of them.
A totally lush sweet ‘n sour dressing that literally pops in your mouth, due to those juicy little finger lime bits! (more…)