‘BABY FRIENDLY’ Chicken, Mushroom & Spinach Sauce – GF, Diary Free

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‘BABY FRIENDLY’ Chicken, Mushroom & Spinach Sauce – GF, Diary Free
 
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What a yummy sauce! Its tastes more like a cabonara sauce but without the bacon. I use this over alphabet pasta, rice, quinoa, millet etc. My little boy devoured this…
Author:
Recipe type: Poultry
Serves: 15

Ingredients
  • 1 Tbs Extra Virgin Olive Oil
  • 1 Spanish Onion – sliced and diced
  • 2 Garlic cloves – sliced and diced
  • 4-5 Chestnut mushrooms, washed and thinly sliced
  • 2 Organic Chicken breasts – washed and finely chopped
  • 1 large Tbs Brown Rice Flour
  • 500ml non diary milk
  • ½ tsp fresh Thyme – finely chopped
  • a bunch of fresh Chives – finely chopped
  • 100g Cheddar – grated
  • A very large handful of baby Spinach leaves – chopped
  • 1 tsp Sea Salt
  • ¼tsp Ground White Pepper

Instructions
  1. In a saucepan slightly heat the oil, add the onions and garlic and cook on med heat until soft and translucent. Make sure you dont burn them.
  2. Make a hole in the middle and add the chicken and cook for a further 5 minutes, stirring constantly
  3. Add the mushrooms and cook for a further 2 min
  4. Add the flour and with a wooden spoon combine well, constantly stirring – 2 minutes
  5. Gradually add the milk and continue stirring until the milk thickens
  6. Add the Spinach, thyme and season – stir until spinach has wilted
  7. Turn off the heat and stir in the cheese
  8. Serve over pasta, rice, quinoa, couscous, millet etc
  9. Delicious!!

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Jerk spiced Sweet Potato and Corn Soup – GF, Vegan

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Jerk spiced Sweet Potato and Corn Soup – GF, Vegan
 
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This soup has been slightly adapted from one i found in a Waitrose Magazine. Very hearty and tasty.
Author:
Recipe type: Soups
Cuisine: Jamaican
Serves: 4

Ingredients
  • 1 Leek – finely sliced
  • 1 Spanish onion – sliced and diced
  • 1 Celery stalk – thinly sliced
  • 4 Garlic Cloves – sliced and diced
  • 1 small hot chili – seeds removed – sliced and diced
  • 150g yellow split peas – washed
  • 2 tsp chopped fresh thyme
  • 1 Liter Vegetable Stock
  • 2 Sweetcorn cobs
  • 160ml can Coconut Milk
  • 2 large Sweet Potatoes – peeled and chopped into 1cm cubes
  • 2 tsp Jerk Paste or Spice

Instructions
  1. In a large saucepan, cook the onions, leek, garlic, celery and chili in some filtered water, on med heat until soft and translucent – approx. 10-15min
  2. Add the split peas, stock and thyme
  3. Cover and bring to boil then simmer on the lowest heat for approx. 35min
  4. Blend in a food processor or better yet, if you have one, blend with a stick blender whilst soup is still in the saucepan
  5. Meanwhile, cut the corn kernels away from the corn cobs by holding the cobs upright on a chopping board and slice away from you.
  6. Place the saucepan back on the hob, add the corn, coconut cream (although retain a couple of tablespoons for garnish), sweet potato and jerk spice/paste to the pot.
  7. Bring to boil, then simmer for approx. 15-20min or until sweet potato is soft and tender.
  8. Lightly mash the sweet potato with a masher
  9. Serve with some coconut cream and some fresh thyme
  10. Enjoy!

 

Chestnut Flour and White Chocolate Cake – GF

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Chestnut Flour and White Chocolate Cake – GF
 
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This cake turned out wonderfully spongy and moist. I wasn’t sure how Chestnut flour would work, as I’ve not used it that often but the result was lovely.
Author:
Recipe type: Desserts
Serves: 10

Ingredients
  • DRY INGREDIENTS
  • 150g Chestnut Flour
  • 50g Fine Brown Rice Flour
  • 150g Ethrytol
  • 1.5 tsp Stevia
  • 1.5 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Sea Salt
  • WET INGREDIENTS
  • 2 Eggs – whisked
  • 170g Greek Yoghurt
  • 4 Tbs Extra Virgin Olive OiL
  • Zest of 1 large Lemon
  • 2 Tbs of fresh Lemon Juice
  • 1 tsp Vanilla Bean Paste
  • ADD IN
  • 80g White Chocolate – broken up into small pieces (approx ½cm pcs)

Instructions
  1. Pre heat a fan forced oven to 170 degrees Celsius
  2. Line a cake/loaf tin with baking/parchment paper
  3. Place all the dry ingredients into a large bowl and whisk to combine well
  4. Gently hand whisk the yoghurt into the already beaten eggs until smooth and creamy
  5. Add the Olive Oil and hand whisk until smooth and creamy
  6. Add the rest of the wet ingredients and hand whisk until smooth and creamy
  7. Add the wet to the dry and fold/combine – do not over mix
  8. Add the white chocolate bits and fold over a few times
  9. Pour mixture into baking tray and bake in the centre of a preheated oven for approx 40min
  10. Remove, allow to cool for a few minutes then turn over onto a cooling rack and allow to cool completely
  11. Serve with a dollop of ice-cream
  12. Delicious!

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Baby Friendly ‘Fish Pie with Mashed Potato’

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Baby Friendly – ‘ Fish Pie with Mashed Potato’
 
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This recipe is loosely adapted from one i found in ‘ Annabel Karmel’ cookbook. It’s a lovely recipe which incorporates fish. My baby boy loves this dish. It’s full of fish and vegetables. A great way to make sure they get all the food groups in one meal. It’s also a great dish to have with the whole family.
Author:
Recipe type: Fish, Baby
Serves: 20

Ingredients
  • MASHED POTATO INGREDIENTS
  • 1 kg Potatoes – peeled and cut into chunks
  • 6 Tbs non-diary milk – warmed
  • 2 Tbs non-diary butter
  • Sea Salt
  • Ground White Pepper
  • FISH INGREDIENTS
  • 150g (approx.) Salmon Fillet – washed
  • 150g (approx.) white fish fillet – washed (like haddock)
  • 2.5 cups non-diary milk
  • 4 Peppercorns
  • 2 Bay Leaves
  • 2 Cloves
  • MAIN INGREDIENTS
  • ½ Broccoli – cut into very small pieces
  • ½ Cauliflower – cut into very small pieces
  • 1 large carrot – peeled and cut into very small pieces
  • 2 Tbs non-diary butter
  • 1 Spanish onion – sliced and diced
  • 2 Garlic Cloves – sliced and diced
  • 3 Tbs brown Rice Flour
  • 1 cup frozen Peas
  • 1 small can sweetcorn
  • ½ tsp ground mustard powder
  • Chives – Finely chopped
  • ½ cup Mild Cheddar Cheese – grated
  • A few handfuls of baby Spinach leaves
  • Sea Salt
  • Ground White Pepper

Instructions
  1. First make the mashed potatoes
  2. Boil the potatoes in a saucepan filled with salted water, until very soft
  3. Steam the broccoli, cauliflower and carrot in batches until very soft.
  4. Meanwhile place the fish in a pan along with the milk, peppercorns, bay leaves and cloves,.
  5. Bring to boil then cover and simmer on the lowest setting for approx. 5 minutes or until the fish flakes easily.
  6. Remove the fish and keep the strained milk. Discard the peppercorns, cloves and bay leaves.
  7. Flake the fish into a bowl, removing any bones – set aside.
  8. Pre-heat the oven to 200 degrees Celsius – fan forced
  9. In a saucepan, melt the butter and cook the onion and garlic until soft on medium to low heat. Making sure you do not burn the onion and garlic.
  10. Stir in the flour to make a paste and cook for a further 1 minute. (use a wooden spoon)
  11. Gradually pour in the non-diary milk until you’ve added it all. Continue stirring until the sauce thickens.
  12. Add all the steamed vegetables, peas, sweetcorn, mustard powder, chives and cheddar cheese.
  13. Cook for a further 2 minutes. Put aside
  14. To finish making the mashed potatoes, drain them and add the rest of the ingredients and using a high powered hand blender (bamix), blend until smooth and creamy. Or you can just use a potato masher.
  15. You may need to add more warmed non-diary milk to get a more creamier consistency.
  16. Spread ½ of the fish mixture onto a large rectangular baking dish, then spread out the spinach leaves then the rest of the fish mixture. Using the back of a wooden spoon, pat down and spread then pour the mashed potato over the this layer and spread evenly.
  17. Bake in the oven for approx. 20 minutes or until the mash lightly colours.
  18. Allow to cool before serving.
  19. Enjoy!

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This post has been submitted to ‘Gluten Free Fridays #116′ @ Vegetarian Mamma

Cauliflower and Cheddar Soup – GF

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Cauliflower and Cheddar Soup – GF
 
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A lovely heart warming soup, thick and creamy….
Author:
Recipe type: Soups
Serves: 4

Ingredients
  • 2 Leeks – sliced finely
  • 1 large Spanish Onion – sliced and diced
  • 3 Garlic cloves – sliced and diced
  • 1 large Cauliflower – cut into bite size pieces
  • 100g Grated mild Cheddar cheese + extra for garnish
  • 850g Vegetable Stock
  • Sea Salt
  • White Pepper
  • bunch of Chives – finely sliced (garnish)

Instructions
  1. In a large saucepan, cook the onions, leek and garlic in some filtered water on med heat until soft and translucent – approx 10-15min
  2. Add the cauliflower and stock and bring to boil then simmer for approx 20min
  3. Blend either with a hand blender or food processor until smooth and creamy
  4. Add the cheddar cheese and blend some more
  5. Season, taste, season
  6. Serve with some grated cheese and chives
  7. Enjoy!

 

Butternut Squash and Feta Risotto – GF, Vegan

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Butternut Squash and Feta Risotto – GF
 
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A risotto is only as good as its stock. That’s why it’s so important that your stock is made from scratch and is very tasty. I made stock from chicken bones, but I’ve equally in the past made stock from vegetables. Both have turned out delicious.
Author:
Recipe type: Grains
Serves: 4

Ingredients
  • 1 small Butternut Squash – Peeled and cut into very small bite size pieces – approx. 1cm X 1cm cubes
  • Extra Virgin Olive Oil
  • 1 Tbs non-dairy butter
  • 1 large Spanish Onion – sliced and diced
  • 3 Garlic cloves – Sliced and diced
  • 400g Risotto – Arborio rice
  • 200ml dry White cooking Wine
  • 6-7 Cups homemade Stock
  • 4 fresh Sage Leaves – finely chopped
  • 1 bunch Chives – finely chopped
  • 1 Tbs Sea Salt
  • ½ tsp ground White Pepper
  • 200g Feta – crumbled

Instructions
  1. Pre-heat the oven to 170 degrees Celsius – fan forced
  2. Spray the Butternut Squash with some Olive oil and bake in the center of the oven for 30min
  3. Meanwhile place the butter in a large saucepan, add the garlic, onion and sage – cook until soft on med heat – approx. 10min
  4. (Make sure you have the stock in another saucepan on the hob boiled and at simmering point next to the risotto saucepan.)
  5. Add the rice to the onion mixture and cook for a further few minutes or until you hear the rice starting to crackle
  6. Add the wine and cook and stir for a few more minutes until the wine has been completely absorbed by the rice
  7. Then add 2 ladleful’s of the simmering stock to the rice mixture, stirring continuously.
  8. As soon as the stock has been absorbed, add another 2 ladleful’s always continuously stirring. Do this until the stock has all been absorbed and the rice is tender and the consistency is creamy.
  9. Remove from the heat season, taste, season
  10. Fold in the Feta, Squash and Chives
  11. Serve straight away!
  12. Enjoy!!

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Vegetable, Rice, Cavelo Nero and Pesto Soup – GF, Vegan

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Vegetable, Rice, Cavelo Nero and Pesto Soup – GF, Vegan
 
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This soup is nothing short of a taste explosion! I love how the pesto finishes this soup off beautifully! You could easily replace the cauliflower for broccoli or the sting beans for asparagus.
Author:
Recipe type: Soups
Serves: 5

Ingredients
  • 3 med Spanish Onions – sliced and diced
  • 4 Garlic Cloves – sliced and diced
  • 2 Celery Stalks – finely chopped (including leaves if any)
  • 1 large Potato – peeled and diced into small bite size pieces
  • ½ sm Cauliflower – cut into small bite size pieces
  • 200g Sting beans – ends cut off and cut into bite size pieces
  • 1 sm can Sweetcorn
  • A few handfuls of frozen peas
  • 1 bag Cavelo Nero – washed thoroughly, stems removed and finely chopped
  • 1 liter Vegetable Stock
  • 500ml non-diary milk (unsweetened)
  • 40g flat leaf Parsley – finely chopped
  • Sea Salt
  • Ground White Pepper
  • 100g Brown Basmati Rice
  • Pesto
  • 60g Basil leaves
  • 4 Garlic Cloves
  • 4 Tbs Extra Virgin Olive Oil
  • 4 Tbs Pine Nuts
  • 50g Parmesan – grated
  • Sea Salt
  • Ground White Pepper

Instructions
  1. Fill a saucepan with salted water and the rice, and cook until the rice is al Dante.
  2. (I used ½ stock ½ water. But plain salted water will do fine. To cook the rice using the absorption method, the stock liquid level should be approx. 1-2cm above the rice where by the rice pretty much absorbs all the water, then take rice off the heat, cover with a clean tea towel then place the lid on top and allow to sit for 5-10minutes.)
  3. Meanwhile, in a very large saucepan, cook the onions and garlic in some filtered water until soft and translucent on med heat – approx. 10min
  4. Add the celery, potatoes, cauliflower, string beans, sweetcorn and peas.
  5. Stir to combine well for a approx. 5-10 minutes – constantly stirring
  6. Add the stock, milk and cavelo nero, bring to boil
  7. Season, taste, season, taste
  8. Add the parsley and simmer for 10-15min or until vegetables are cooked through.
  9. Add the cooked rice, stir and take off the heat.
  10. To make the pesto, put all the ‘Pesto’ ingredients in a food processor (or you can use a high powered hand blender like the Bamix) and blend until everything is incorporated.
  11. Serve with a dollop of pesto and some Parmesan shavings
  12. Enjoy!

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Baby friendly – ‘Creamy Coconut Broccoli and Salmon Pasta Sauce’- GF

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Baby friendly – ‘Creamy Coconut Broccoli and Salmon Pasta Sauce’ – GF
 
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This recipe has been slightly adapted from one i found in Annabel Karmel’s cookbook called ‘Pasta shells with Salmon and Broccoli’. I used a few more ingredients including using a can of coconut milk. The end result was quite moorish. I could definitely have this myself as a pasta sauce. Nutritious and delicious! This sauce is interchangable, you can use it with any protein like Quinoa, rice, pasta, couscous etc
Author:
Recipe type: ‘Baby Friendly’ – Seafood, Pasta Sauce
Serves: 12

Ingredients
  • 1 Salmon Fillet
  • 400ml Vegetable stock (or Chicken)
  • 1 Tbs non diary butter
  • 1 Leek – sliced and diced
  • 1 Spanish onion – sliced and diced
  • 2 Garlic cloves – sliced and diced
  • 1 Celery Stalk – sliced and diced
  • 1 heaped Tbs Brown Rice Flour
  • 1 can Coconut Milk
  • 1 Broccoli head – cut into small pieces
  • 4 Tbs grated Parmesan
  • 2 tsp fresh Dill – finely chopped
  • 2 tsp fresh chives – finely sliced
  • 1 tsp Sea Salt
  • Pinch ground White Pepper

Instructions
  1. Place the Salmon fillet in a small saucepan and cover with some stock
  2. Simmer over low heat for approx. 4min
  3. Remove salmon and flake off the flesh – discard skin and retain the stock
  4. Meanwhile in a saucepan, melt the butter on med heat then add the leek, onion, garlic and celery.
  5. Cook for approx. 10min until soft and translucent
  6. Add the flour and with a wooden spoon stir constantly for approx. 2 minutes
  7. Add the coconut milk and stock (don’t forget to use the stock from poaching the Salmon first)
  8. Bring to boil then add the broccoli (the sauce should have thickened slightly by this stage) and simmer for approx. 10min or until the broccoli is soft
  9. Blend in a food processor or use a hand blender to blend until smooth
  10. Season, add the salmon, herbs and parmesan and fold in using a wooden spoon
  11. Serve with pasta or even rice.

This post has been submitted to ‘Fat Tuesday: December 2, 2014′ @ http://realfoodforager.com/fat-tuesday-december-2-2014/ and @ ‘Allergy Free Wednesday #146′ @ Tess the Domostic Diva

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Chocolate Swirl, Banana & Walnut Cake – GF

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Chocolate Swirl, Banana & Walnut Cake – GF
 
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The flour combination in the cake is pretty much spot on. The cake is nice and spongy and the chocolate swirl just sets it off beautifully. This recipe was loosley adapted from one found on ‘The Tastey Altenative’ called ‘Gluten Free Banana Bread’.
Author:
Recipe type: Breakfast, dessert
Serves: 10

Ingredients
  • WET INGREDIENTS
  • ½ cup Coconut Oil – melted
  • 2 lrge ripe Bananas – mashed
  • 2 eggs – room temperature
  • ½ cup brown Ethrytol
  • 4 Tbs non-diary milk
  • 1 Tbs Apple Cider Vinegar
  • 2 tsp Vanilla Extract
  • DRY INGREDIENTS
  • 5 Tbs Desiccated Coconut
  • ¾ Cup – 80g Sorghum Flour
  • ¾ Cup – 100g Brown Rice Flour
  • ½ Cup – 60g Tapioca Starch
  • ¼ tsp Xanthan gum
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Cinnamon
  • ¼ Sea Salt
  • 1 Cup Chopped Walnuts
  • CHOCOLATE INGREDIENTS
  • 3 Tbs good quality Cocoa – slightly watered down with some boiled water
  • 1 tsp Chocolate Extract
  • TOPPING INGREDIENTS
  • Handful of chopped walnuts
  • 1 Tbs brown Ethrytol

Instructions
  1. Pre-heat the oven to 170 degrees Celsius – fan forced
  2. Add all the wet ingredients in a bowl and mix to combine well
  3. Add all the dry ingredients into another bowl (except the walnuts) and whisk to combine well
  4. Make a well in the center of the dry ingredients and add the wet ingredients
  5. Using a large metal spoon, combine well but do not over mix
  6. Add the walnuts and gently fold in
  7. Line a bread tin with baking/parchment paper
  8. Pour half of the mixture in another bowl and add the ‘CHOCOLATE INGREDIENTS’ to this half, combine well
  9. Pour half of the initial mixture into the baking dish
  10. Then pour all of the chocolate mixture on top and spread right around
  11. Then pour the remaining initial mixture over the chocolate mixture and make sure it’s even all around
  12. In a small bowl combine the ‘TOPPING INGREDIENTS’
  13. Sprinkle this on top of the cake
  14. Bake in the center of the oven for approx. 1hour and 10min or until the knife comes out semi dry.
  15. Take it out of the baking dish within 5 minutes of the cake coming out of the oven and allow to cool completely on a cooling tray.
  16. Enjoy!

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This post has been submitted to ‘Fat Tuesday: December 2, 2014′ @ http://realfoodforager.com/fat-tuesday-december-2-2014/ and @ ‘Allergy Free Wednesday #146′ @ Tess the Domostic Diva

Spicy Butternut Squash Soup – GF, Vegan

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Spicy Roasted Butternut Squash Soup – GF, Vegan
 
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Thick and creamy! I love taking this soup to work for lunch.
Author:
Recipe type: Soups
Serves: 4

Ingredients
  • 1 large Butternut Squash
  • 1 large Spanish Onion – sliced and diced
  • 4 Garlic cloves – sliced and diced
  • 1 sm knob of fresh Ginger – sliced and diced
  • 1 tsp ground Paprika – hot
  • 1 tsp ground Coriander
  • 1 tsp ground Cumin
  • ½ tsp ground Turmeric
  • ½ tsp ground Cayenne Pepper
  • ½ tsp ground Cinnamon
  • 1 tsp Sea Salt
  • 1 Liter Vegetable Stock
  • 1 cup non-diary Milk

Instructions
  1. Pre-heat the oven to 200degrees Celsius
  2. Wash the outside of the squash, cut in half lengthwise and de-seed
  3. Spray with some Extra Virgin Olive oil or Coconut oil and season with Cracked Pepper and Rock Salt
  4. Lay down cut side up on a nonstick baking tray and bake for approx. 1hour
  5. Remove, allow to cool for approx. 10min then peel the skin off
  6. While the squash is cooking, cook the onion, garlic and ginger in a saucepan with some filtered water, on med heat until soft and translucent – approx. 10min
  7. Place the onion mixture and cooked squash in a food processor.
  8. Add the rest of the ingredients to the blender and blend until smooth and creamy.
  9. To re-heat, return back to saucepan.
  10. Serve with a dollop of non-diary yoghurt, cracked pepper and some chives.
  11. Enjoy!

This post has been submitted to ‘Gluten Free Friday’s’ @ Vegetarian Mamma