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

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

Sweet Potato Soup – GF, Vegan

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Sweet Potato Soup – GF, Vegan
 
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Lovely and light! Tastes amazing with a dollop of Basil Pesto and some toasted Pine nuts….
Author:
Recipe type: Soups
Serves: 4

Ingredients
  • 1 large Spanish onion – diced and sliced
  • 5 Garlic Cloves – diced and sliced
  • 700g Sweet Potato – peeled and diced
  • 400g Butternut Squash – peeled and diced
  • 1.5 liters Vegetables Stock
  • 200g non-diary plain yoghurt
  • 1 tsp ground Cumin
  • 1 tsp ground Coriander
  • 1 tsp ground Cayenne Pepper
  • Sea Salt
  • Ground White Pepper
  • Pine Nuts – lightly toasted – to Garnish
  • Basil Pesto – to Garnish (see my recipe under ‘condiments’)

Instructions
  1. In a large saucepan, cook the onion and garlic in some filtered water, on med heat until soft and translucent – approx. 10minutes
  2. Add the cumin, coriander and cayenne pepper, cook for a further 1 minute
  3. Add the Sweet Potato and Squash, combine well
  4. Add the Stock, season and bring to boil then simmer for approx. 20-30minutes
  5. Meanwhile, lightly toast the Pinenuts , careful not to burn them – put aside
  6. Once the soup is ready, blend either in a food processor or use a hand held blender.
  7. Add the yoghurt and blend some more.
  8. Serve with a dollop of pesto, cracked pepper and some toasted Pinenuts.
  9. Enjoy!

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

Salad Nicoise – GF

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Salad Nicoise – GF
 
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If you’re looking at making a quick and easy salad in about 15min, this is the one. I love making this salad as the dressing is quite light and refreshing. Enjoy!
Author:
Recipe type: Salads
Serves: 2

Ingredients
  • 100g String/Green Beans – ends cut off
  • 12 Asparagus Spears
  • 1 Red Onion – thinly sliced
  • Mixed lettuce – cos, mixed rocket leaves etc.
  • 15 Cherry Tomatoes – cut in half
  • 12 Olives
  • 4 med Organic Eggs
  • 1 can Tuna
  • Flat leaf Parsley – finely chopped
  • Rock Salt
  • Cracked Pepper
  • DRESSING
  • 3 Tbs Red Wine Vinegar (or White)
  • 1 Tbs Extra Virgin Olive Oil
  • 1 Tbs finely chopped Shallots
  • ½ tsp Dijon Mustard
  • ¼ tsp Oregano (or French provincial Herbs)
  • ½ tsp Agave Nectar

Instructions
  1. Place the eggs in a saucepan full of water, the water must cover the eggs
  2. Cover and bring to boil. As soon as it starts boiling, turn off the heat and allow to sit for 6 minutes
  3. Then run under very cold water for approx. 3-5 minutes
  4. These will turn out amazing, the yolk will turn out a very bright yellow
  5. Steam the Asparagus Spears and Green Beans until al Dante
  6. Remove and put aside
  7. Meanwhile, place the (chopped) lettuce leaves in a large salad bowl, add the tomatoes, onions, olives, parsley and season
  8. Using two large spoons, toss to combine well
  9. Taste, season, toss
  10. To make the dressing, place all the ingredients in a bowl and whisk
  11. Pour the dressing over the salad and toss well
  12. Divide the salad onto two salad bowl
  13. Open the cans of tuna, place into a small bowl and mash with a fork, is like to keep the juice and mash it with the tuna, but this is a personal preference
  14. Pour each mashed can of tuna in the center of each salad bowl
  15. Arrange the green beans and asparagus on each salad bowl
  16. Peel and cut the eggs in quarters – arrange on each salad bowl
  17. Grind some black pepper on each salad bowl
  18. Enjoy!!

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

Cheesy Raw Kale Chips – GF, Vegan

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Cheesy Raw Kale Chips – GF, Vegan
 
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Author:
Recipe type: Raw, Snacks
Serves: 4

Ingredients
  • 1 large bag Kale
  • 1 Tbs Filtered Water
  • 1 Tbs Dijon Mustard
  • 1 Tbs Balsamic Vinegar
  • 4 Tbs Nutritional Yeast
  • 1 Tbs Agave Nectar
  • 1 tsp Tahini
  • 1 tsp Garlic Powder
  • 1 Tbs Bragg Aminos

Instructions
  1. Soak and wash the kale very well
  2. Rip off the leaves and discard the stems
  3. Place in a colander and allow the kale to strain as much as possible
  4. You can also pat dry the kale with a clean tea towel to speed the process
  5. Pour the rest of the ingredients in a small bowl and whisk
  6. Pour over the kale and massage into the kale
  7. Transfer the kale to the dehydrator trays
  8. And dehydrate for approx. 8 – 10 hours on 45degrees Celsius or until crunchy
  9. Enjoy!

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Baby Friendly – Butternut Squash, Sweet Potato and Chicken dish – GF

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Baby Friendly – Butternut Squash, Sweet Potato and Chicken dish – GF
 
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This recipe was adapted by one i found in ‘Annabel Karmel’ cookbook. My son couldn’t get this down his throat fast enough….. It was really sweet and delicious. I accompanied this dish with alphabet pasta or Wholegrain Basmati rice, but it easily go with Quinoa or couscous.
Author:
Recipe type: Baby Friendly dishes – for todlers

Ingredients
  • 1 Tbs Extra Virgin Olive Oil
  • 1 Spanish onion – sliced and diced
  • 2 Carrots – Sliced thinly long ways a few times, then thinly diced
  • 2 Celery Stalks – Sliced thinly long ways a few times, then thinly diced
  • 2 Organic Chicken breasts – minced or blended
  • ½ Butternut Squash – Peeled and sliced thinly long ways a few times, then thinly diced
  • 1 med Sweet Potato – Peeled and sliced thinly long ways a few times, then thinly diced
  • 60g Split red lentils – washed
  • 2 Cans Chopped Tomatoes
  • 2 Cups Vegetable Stock
  • 50g Mature Cheddar Cheese – grated
  • Sea Salt
  • Ground white pepper

Instructions
  1. In a large saucepan, add the oil and cook the onions, carrots and celery for approx. 10min on med heat – stirring occasionally
  2. Make a hole in the center and add the chicken
  3. Cook for approx. 10min until the chicken is cooked right through making sure to use a wooden spoon to bread it all up
  4. Add the lentils, squash and sweet potato and stir to combine well – approx. 1 min
  5. Add the chopped tomatoes and stock.
  6. Cover and bring to boil then simmer with lid on for approx. 30 minutes stirring every 5 minutes.
  7. Remove lid if you want to reduce the liquid
  8. Once the 30minutes are up, stir in the cheddar cheese
  9. And serve on top of alphabet pasta
  10. Your toddler will love this!
  11. You can of course blend this smooth and feed it to your baby

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

Pistou Soup – Vegan

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Pistou Soup – Vegan
 
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This soup was taken from Annie Bell’s ‘Soup Glorious Soup’ Cookbook. It’s a fantastic cookbook full of sumptuous recipes. This one is no exception.
Author:
Recipe type: Soups
Serves: 4

Ingredients
  • 1 Liter Vegetable Stock
  • 2 Courgettes – slice and diced
  • 2 Celery stalks – thinly sliced
  • 1 packet of String beans – ends cut off and cut into bite size pieces
  • 50g Vermicelli
  • 1 can Flageolet beans – rinsed thoroughly
  • BASIL PESTO
  • 40g Basil leaves only
  • 100g Parmesan Cheese – grated
  • 4 Garlic cloves
  • 50g Extra Virgin Olive Oil
  • Sea Salt
  • Crack black Pepper

Instructions
  1. Bring the stock to boiling point
  2. Add the vegetables and vermicelli and simmer for 10 minutes
  3. Add the beans just before the end – simmer for another few minutes
  4. Meanwhile, place all the ‘Basil pesto’ ingredients into a food processor and blend until smooth.
  5. To serve, ladle the soup into soup bowl, add a dollop of ‘basil pesto’ on top with some cracked pepper and some parmesan shavings.
  6. Serve and Enjoy!

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

Baby friendly ‘Shepherd’s Pie’ – GF

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Baby friendly ‘Shepherd’s Pie’ – GF
 
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You can make this dish vegetarian by omitting the ‘Organic Minced Lamb’. But I make this dish for my little baby boy, so he needs the protein. Since he is lactose intolerant like his mamma, there is minimal diary in this dish. I find he can tolerate some cheese if it’s baked in food rather than it be given to him fresh.
Author:
Recipe type: Pulses, Children
Serves: 20

Ingredients
  • CAULIFLOWER/MILLET MASH INGREDIENTS
  • ¾ Cup Millet – rinsed well
  • 1 tsp Sea Salt
  • ½ tsp White Pepper
  • 1 Tbs non-diary butter
  • 3 Galic Cloves – finely chopped
  • 1 small Cauliflower Head – chopped into small pieces
  • 1 Cup non-diary Milk
  • 50g Mild Cheddar Cheese – grated (Optional)
  • MAIN INGREDIENTS
  • 1 Tbs Extra Virgin Olive Oil
  • 1 Spanish Onion – sliced and diced
  • 2 Garlic Cloves – sliced and diced
  • 400g Organic Minced Lamb
  • 3-4 Tbs Tomoato Paste
  • 1 can Chopped Tomatoes – Pureed
  • 1 small Broccoli Head – cut into very small bite size pieces (thumb nail size)
  • 1 small bag frozen vegetables – mixture of carrots, peas, string beans, broccoli etc
  • 1 can Corn
  • 1 can beans – any beans will do – rinsed well and mashed with a fork
  • 1 small bunch flat leaf Parsley – washed well and finely chopped
  • ½ tsp dried Thyme
  • Pinch Paprika
  • ½-1 Cup Vegetable Stock – (no salt stock)
  • 1 tsp Sea Salt
  • Pinch ground White Pepper

Instructions
  1. In a medium saucepan, bring 2 cups of water to boiling point, then add the millet and salt.
  2. Bring to boil again, then turn to the lowest setting, cover and simmer for 30minutes.
  3. Put aside.
  4. Meanwhile in another saucepan, melt 1 Tbs of non-diary butter, add the garlic and cook for a few minutes until soft. Add the non-diary milk and the cauliflower. Bring to boil then simmer mostly covered for approx. 15min on the lowest heat.
  5. Add the cooked millet, cheese and season. Using a hand blender, blend until smooth and creamy.
  6. Replace the lid and put aside.
  7. In a large saucepan, cook the onion and garlic in some Extra Virgin Olive Oil. Cook for a few minutes on med heat.
  8. Move the onion/garlic around the side of the saucepan, add the minced lamb and using a large wooden spoon separate and mash the mince lamb until its browned all over, then stir in the onion/garlic mixture.
  9. Add the tomato paste and keep on stirring, cooking the paste with the meat for approx. 3-5minutes.
  10. Add the can of tomatoes, bag of frozen veg, can of corn, beans, paprika, herbs, stock and season.
  11. Bring to boil then simmer on the lowest heat with the lid half on for approx. 30-45minutes stirring occasionally.
  12. Pre-heat the oven to 200 degrees Celsius – fan forced
  13. Pour the mixture into a large rectangular baking dish then pour the cauliflower/millet mixture over the top
  14. Bake in the oven for approx. 20-30 min
  15. Allow to cool for approx. 10-15 minutes before serving.
  16. Enjoy!

This post has been submitted to ‘GlutenFreeFridays #115′ @ Vegetarian Mamma

Teriyaki Steamed Salmon on a bed of Salsa Puy Lentils

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Teriyaki Steamed Salmon on a bed of Salsa Puy Lentils
 
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I had a craving for seafood but with an Asian twist. I looked what if had in the pantry and decided to go creative. And boy, is this a moorish dish!
Author:
Recipe type: Seafood
Serves: 2

Ingredients
  • 2 Organic Salmon Fillets
  • 1 tsp Braggs Aminos
  • 1 tsp Mirin
  • 1tsp Teriyaki sauce
  • Juice of ½ a Lemon
  • Juice of ½ a Lime
  • String Beans
  • Asparagus Spears
  • PUY LENTIL SALSA
  • 300g Puy Lentils
  • 2 Bay leaves
  • 15 sm Cherry Tomatoes on the vine – diced into tiny pieces
  • ½ red Onion – sliced and diced finely
  • 4 Garlic cloves – sliced and diced
  • 2 sm Gherkins – sliced and diced
  • 1 Tbs Extra Virgin Olive oil
  • 1 tsp Agave Nectar
  • 1 tsp Wholegrain Mustard
  • GARNISH – Coriander and Lime Wedges

Instructions
  1. Place the Puy Lentils and Bay leaves in a saucepan of water and bring to boil, then simmer for approx. 25min or until al Dante
  2. Strain lentils, discard bay leaves
  3. Preheat the oven to 190 degrees Celsius
  4. Was the salmon fillets and place each in individual pieces of foil
  5. Fold foil on each end, leave top open
  6. Place the Braggs, mirin, teriyaki, lime and lemon juice in a bowl and whisk
  7. Pour this mixture over the fish and close the foil by folding down twice.
  8. Leave enough room around fish to allow it to steam
  9. Steam/bake the fish for 20min
  10. Meanwhile, steam the asparagus and green beans – cover and put aside
  11. Place the rest of the ‘PUY LENTIL SALSA’ ingredients in a bowl and fold into the puy lentils – cover and put aside
  12. When the fish is a couple of minutes from being ready, start to prepare plates
  13. First spoon half of the puy lentil mixture on each plate, then slide the fish on top of the lentil mixture.
  14. Pour any of the salmon juices over the salmon
  15. Garnish with some coriander
  16. I also added some lettuce leaves to my dish
  17. Delicious!!!
  18. Enjoy

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This post has been submitted to ‘Fat Tuesday: October 28, 2014′ @ http://realfoodforager.com and to ‘Allergy Free Wednesday #141′ @ Tess the Domestic Diva and to ‘GlutenFreeFridays #115′ @ Vegetarian Mamma