Baby Friendly – Creamy Butternut Squash Sauce – GF

I like to make sauces in bulk, that way i can serve them on pasta, brown rice or millet for my little boy. This recipe was adapted by one found in Annabel Karmel’s book although I’ve changed a few of the ingredients to make it gluten free. If you want to make it diary free, omit the cheddar cheese and add 4 Tbs Nutritional yeast.

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Baby Friendly – Creamy Butternut Squash Sauce – GF
 
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Author:
Recipe type: BABY FRIENDLY
Serves: 12

Ingredients
  • 1 Liter non diary, non-sweetened diary milk
  • 1 med Spanish Onion – cut into wedges
  • 2 Bay leaves
  • A small bunch of parsley stalks (washed thoroughly)
  • 5 Peppercorns
  • 1 Tbs non diary butter
  • ½ Butternut Squash – peeled and cut into very small pieces
  • 4 med Carrots – peeled and cut into very small pieces
  • 2 heaped Tbs Brown Rice Flour
  • ⅛ tsp Sea Salt
  • 50g Mild Cheddar – grated

Instructions
  1. Place the milk, onion, bay leaves, parsley and peppercorns in a saucepan. Bring to boil then simmer on the lowest heat for approx. 30min. Remove and strain. Discard the bits.
  2. In another saucepan melt the butter and add the squash and carrots and cook for approx. 5-10minutes on med heat. Add the flour and combine well. Turn up the heat to the maximum amount and add the strained milk and salt and continue stirring until the mixture thickens.
  3. Turn down the heat to the lowest setting an allow to simmer for approx. 10minutes.
  4. Stir in the cheddar cheese.
  5. Serve over pasta, millet or brown rice.

 

Coconut, Almond Banana Bread with Walnuts – GF

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Coconut, Almond Banana Bread with Walnuts – GF
 
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This lovely banana bread turned out very moist. I made it when my sister Smarou came to visit me in the UK. She loved it. It didn’t last very long at all!
Author:
Recipe type: Breakfast, Dessert
Serves: 10

Ingredients
  • DRY INGREDIENTS
  • ½ cup Almond Flour
  • ½ cup Coconut Flour
  • 1 tsp Baking Soda
  • ½ tsp Sea Salt
  • WET INGREDIENTS
  • 2 Tbs Coconut Oil – melted
  • 3 med Organic Eggs
  • 2 large very ripe Bananas (or 3 small) – approx. 1 Cup or slightly more
  • ¼ cup Canadian Maple Syrup
  • ½ cup of broken walnuts, plus extra to sprinkle on top
  • Brown Erthrytol sugar to sprinkle on top

Instructions
  1. Pre-heat a fan forced oven to 175 degrees Celsius
  2. Line a bread tin with baking/parchment paper
  3. Place all the dry ingredients in a large mixing bowl and whisk to combine well
  4. Place all the wet ingredients in another bowl and whisk to combine well (except for the walnuts and Erthrytol.
  5. Make a hole in the center of the dry ingredients and pour the wet in
  6. Using a whisk or a very large metal spoon, combine well
  7. Add the walnuts
  8. Pour the mixture into the baking tin
  9. Sprinkle the remaining walnuts and some Erthrytol over the top
  10. Bake in the center of the oven for approx. 40-50min
  11. Cake will be ready when its is brown on top and if you insert a metal knife, it should come out dry
  12. Remove from tray, gently peel the paper away and cool onto a cooling rack (not upside down as the nuts will fall off)
  13. Allow to cool
  14. Delicious!!!

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Roasted Veg with mini Mozzarella balls and an amazing Red Wine Vinegar and Tomato dressing – GF

This dressing has to be one of my favourite dressings to date, and I think I’ve made a few nice ones in the past but this one takes the cake. It can also double as a great salsa.

It’s so Moorish you can eat it on its own, but it goes beautifully with veg especially broccoli as the bits get stuck into the broccoli heads.

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Roasted Veg with mini Mozzarella balls and an amazing Red Wine Vinegar and Tomato dressing – GF
 
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Author:
Recipe type: Salads
Serves: 5

Ingredients
  • Extra Virgin Olive Oil
  • Cracked Pepper
  • Rock Salt
  • 1 large Sweet Potato – peeled and diced into 1.5cm square pieces
  • 1 packet String Beans – ends cut off
  • 2 packets of thin Asparagus Spears – ends chopped/cut off
  • 2 Broccoli heads – cut into bite size pieces
  • 2 Red Onions – cut into wedges
  • Bunch of Chives – finely chopped
  • 1 packet of mini mozzarella balls (optional)
  • ¾ cup Quinoa
  • DRESSING
  • 2 Organic Eggs
  • 1 Tbs Extra Virgin Olive Oil
  • 2 Tbs Red Wine Vinegar
  • 2 tsp Dijon Mustard
  • 3 Banana Shallots – finely sliced and chopped
  • 2 heaped Tbs flat leave Parsley – finely chopped
  • 1 heaped Tbs fresh Tarragon – finely chopped
  • 2 heaped Tbs fresh Chives – finely chopped
  • 2 very ripe large tomatoes – finely diced
  • ¼ tsp Sea Salt or Himalayan Salt

Instructions
  1. Pre-heat a fan forced oven to 180 degrees Celsius
  2. Toss the sweet potatoes with some Olive oil and season (I use my oil spray to do this)
  3. Toss the rest of the veg with some Olive oil and season (I use my oil spray to do this)
  4. Place the Sweet Potatoes on a non-stick baking tray
  5. Place the rest of the veg on another non-stick baking tray – if they do not fit all on one tray, only put half and leave the other half until you remove the first batch. Swap them over.
  6. Place both trays in the oven and bake for 20min, remove the Broccoli tray from the oven. Transfer the broccoli and the other veg on this tray to a large salad bowl.
  7. Add the remaining veg on this tray and place back in the oven.
  8. Cook for a further 20min and remove all veg from the oven.
  9. Meanwhile wash the quinoa very well. Preheat a saucepan (3min) then add the washed quinoa.
  10. Cook for at least 5 – 8 min on med-high heat, until the quinoa has blown to a larger size and is dried. Stirring every 30seconds. Make sure the quinoa does not burn.
  11. Add 1.5cups of water to the quinoa, cover and turn up the heat. Bring to boil, then simmer (lowest heat) for approx. 10min or until the quinoa has absorbed all the water.
  12. Remove and using a fork separate the quinoa and place aside to cool or lay out flat on a large surface to dry faster. I used a large and low salad bowl.
  13. Spray with some Olive Oil and Season. Sprinkle some chives over the quinoa.
  14. TO MAKE THE DRESSING
  15. Hard boil the eggs – i.e place eggs in a small saucepan and completely cover with cold water.
  16. Cover saucepan and bring to boil. Turn off the heat and allow saucepan to sit on hob which is off for 5 min.
  17. Run cold water under the eggs for a few minutes.
  18. Peel and remove 1 of the yolks. Chop the rest of the eggs into small pieces.
  19. Mash the yolk and slowly add the oil and blend ( I whisked this by hand) until the mixture is incorporated and creamy in texture and colour.
  20. Add the rest of the ingredients and using a fork combine well.
  21. Pour the dressing over the quinoa and using two forks combine well
  22. Separate the quinoa into two large salad bowls
  23. Divide the roasted veg into each bowl and toss to combine well
  24. Add the mozzarella balls and chopped hard boiled eggs and toss.
  25. Absolutely divine!!!

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Roasted Broccoli and Almond Soup – GF, Vegan

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Roasted Broccoli and Almond Soup – GF, Vegan
 
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This recipe was slightly adapted from one i found in the Waitrose Magazine.
Author:
Recipe type: Soups
Serves: 5

Ingredients
  • 1kg Broccoli – chopped up into pieces
  • 1.5 Spanish Onions – sliced and diced
  • 1 Celery Stalk – sliced thinly
  • 6 Garlic cloves – unpeeled
  • 75g blanched Almonds
  • 50g soaked in filtered boiled water for 1hour
  • 700g Vegetable Stock
  • 25g Mint Leaves – finely chopped
  • Juice of 1 Lemon
  • Extra Virgin Olive Oil
  • Rock Salt
  • Cracked Pepper

Instructions
  1. Pre heat a fan forced oven to 200 degrees Celsius
  2. Toss the Broccoli with Olive oil and season
  3. Spread on a baking tray evenly with the unpeeled garlic cloves
  4. Bake for approx. 18min
  5. Place 25g of un-soaked blanched almonds on a small oven proof plate and toast for approx. 10min until lightly browned.
  6. Meanwhile in a large saucepan cook the onion and celery in some filtered water, until soft and translucent – approx. 10-15min on med heat.
  7. Add the stock and bring to boil.
  8. Add the baked broccoli and peeled garlic to the stock
  9. Bring to boil, add the mint, 50g blanched almonds, lemon juice and remove from heat.
  10. Taste, season, taste.
  11. Blend in a food processor or use a stick blender.
  12. Serve with some toasted almonds, fresh mint leaves and a dollop of non-diary yoghurt.
  13. Enjoy!

 

Red Pepper, Sweet Potato, Mushroom & Red Onion Frittata – GF

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Red Pepper, Sweet Potato, Mushroom & Red Onion Frittata – GF
 
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The combination of this frittata works perfectly. Definitely my favourite so far”
Author:
Recipe type: Breakfast
Serves: 4

Ingredients
  • 1 Tbs Coconut Oil
  • 1 large Red Onion – thinly sliced
  • 1 Red Pepper – seeded and chopped into small pieces
  • 2 large Sweet Potatoes – peeled and chopped into 1cm cubed pieces
  • 3 large Mushrooms – thinly sliced
  • 100g Greek Feta Cheese – crumbled
  • 25g Basil Leaves
  • 30g Flat leaf Parsley – thinly sliced
  • 10 Organic, Free Range eggs – med
  • Rock Salt
  • Cracked Pepper

Instructions
  1. In a large and deep frying pan add the coconut oil, onions and red pepper and on med to low heat cook until soft. Stirring occasionally – approx. 5-8min
  2. Add the Sweet potatoes and combine well.
  3. Place the lid on and allow to cook for a couple of minutes
  4. Add the mushrooms and combine well, allow to cook on the lowest heat with the lid on for approx. 5-8min or until the sweet potato has cooked right through and is soft. Stirring only occasionally.
  5. Stir in the herbs and crumble the feta evenly over the top.
  6. In a separate bowl whisk the eggs and season.
  7. Pour the eggs over the mixture and slightly stir with a wooden spoon so the eggs spread everywhere.
  8. Put the lid back on and allow to cook on the lowest heat for approx. 10-15min.
  9. When the frittata has risen and is a few minutes before its ready, remove the lid a ⅓ of the way. This will ensure the frittata doesn’t retain too much water over the top.
  10. Once the frittata is cooked turn off the heat and allow to sit for a few minutes with the lid ½ off.
  11. Serve with some salad.
  12. Really delicious!
  13. Enjoy!

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Macadamian and Cranberry Cake – GF

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Macadamian and Cranberry Cake – GF
 
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This is a delicious cake. Who doesnt like the combinatin of Macadamian nuts and cranberries? Divine!
Author:
Recipe type: Breakfast, Desserts
Serves: 10

Ingredients
  • WET INGREDIENTS
  • 125g raisins or sultanas
  • 125g non diary yoghurt
  • 60ml – ¼cup Coconut Oil – melted
  • 1 Organic Egg
  • DRY INGREDIENTS
  • 30g – ¼cup Brown Rice Flour
  • 30g – ¼cup Teff Flour
  • 2 Tbs Flaxseeds – grinded into flour
  • 105g – ¾cup Oat Bran
  • 70g – ⅓cup Coconut Sugar
  • 35g – ¼cup Potato Starch
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • ½ tsp Xanthan Gum
  • EXTRAS
  • Handful of Macadamian Nuts
  • Handful of Cranberries (i used my own homemade dehydrated cranberries)

Instructions
  1. Pre heat a fan forced oven to 180 degrees Celsius
  2. Place the raisins/sultanas in a glass bowl and cover with very hot water (not boiling).
  3. Allow to sit for approx. 10min then drain and discard water.
  4. Puree in a food processor.
  5. In a large bowl add all the dry ingredients and whisk to combine well
  6. In another large bowl add all the wet ingredients and combine well
  7. Pour the wet into the dry and fold ingredients. Do not over mix, just until it is all wet.
  8. Fold in the Macadamian nuts and cranberries.
  9. Line a bread tin with baking paper and pour mixture
  10. Cook for approx. 30-35min in the center of the oven
  11. Remove and turn over to cool
  12. Enjoy!

 

Best Gluten-Free Bread!!! – GF, Vegan

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Best Gluten-Free Bread!!! – GF, Vegan
 
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I’ve been experimenting with different types of gluten-free breads. And this one is by far the closest to the real thing. Crusty crust and spongy center. I wanted to make a bread that my little boy can make toast from and this one is perfect!
Author:
Recipe type: Breakfast
Serves: 12

Ingredients
  • 210g or 1½ cups of Millet flour (i grinded millet)
  • 90g or ½ cup Corn Flour (the yellow type not corn starch)
  • 90g Buckwheat Flour
  • 170g or 1½ cups Brown Rice Flour (or 130g Wholegrain Spelt Flour and 40g Brown rice flour if you can tolerate Spelt Flour)
  • 1 tsp Sea Salt
  • 2 Tbs or 30g Dried Active Yeast
  • 1 Tbs Coconut Sugar
  • 2 Tbs Rapeseed Oil (or Coconut or Olive Oil)
  • 5 Tbs Flaxseed flour (i grinded flaxseeds)
  • 5 Tbs Psyllium Husk
  • 3½ cups Warm Water

Instructions
  1. Turn on the oven at 200 degrees Celsius for approx. 10min. Then turn it off. This is so the oven is warm.
  2. Place the Millet, Corn, Buckwheat, Brown Rice (and Spelt if using) flour and salt, yeast and coconut sugar in a large metal bowl. Whisk to combine well.
  3. In another bowl add the Oil, Psyllium Husk, Flaxseed flour and water. Stir well then pour into the flour bowl.
  4. Using a whisk or a ‘traditional Danish Bread making Whisk’ stir until all is combined well. These Danish Whisk’s can be found on Amazon and they are really worth buying. They are cheap and very effective especially when making Gluten-free breads or if you don’t have a bread machine.
  5. Cover with a clean tea towel and place in the oven for 30minutes.
  6. The bread will raise considerably during this time.
  7. Remove and pour into a lined bread tin. Allow to sit covered for a further 20min.
  8. Pre-heat the oven to 190degrees (fan forced)
  9. Place a ceramic bowl full of water in the bottom center of the oven
  10. Place the bread in the center of the oven and cook for 1hour.
  11. Remove and place on a cooling rack and allow to cool.
  12. Once cooled, i sliced the bread and individually wrapped them in cling film and froze them. I remove a slice the night before for my little boy to eat the day after.
  13. Perfect!
  14. Enjoy!

Danish WhiskTraditional Danish Bread Making Whisk

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Stir fry Broccoli, Red Onion, Mushroom & String Bean Salad with Quinoa & Brown Basmati Rice in a Lime & Miso Dressing – GF, Vegan

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Stir fry Broccoli, Red Onion, Mushroom & String Bean Salad with Quinoa & Brown Basmati Rice in a Lime & Miso Dressing – GF, Vegan
 
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Summer has come at last and i’ve decided to swap my lunch soups to hearty salads. This is the first of many to come this year!
Author:
Recipe type: Salads
Serves: 4

Ingredients
  • 1 Cup Quinoa – washed thoroughly
  • 1 Cup Brown Basmati Rice – washed thoroughly
  • 1 Tbs Coconut Oil
  • 3 Garlic cloves – sliced and diced
  • 1 Knob of ginger – sliced and diced
  • 2 Broccoli heads – cut into small florets, leaves and end of stalk discarded, stalk sliced
  • 1 packet of String Beans – ends cut off and chopped into 3cm pieces
  • Punnet of large mushrooms – sliced thinly
  • 1.5 cups frozen Peas
  • 1 cup Black Olives (pitted)
  • 40g Bunch fresh Chives – finely chopped
  • 25g fresh Basil leaves
  • 40g Slivered Almonds – lightly toasted
  • Rock Salt
  • Cracked Pepper
  • DRESSING
  • 1 Lemon grass – outer layer or 2 removed. 1cm of top chopped off the rest sliced very thinly
  • 1 Red or Green large Chilli – mild – seeded and chopped
  • 1 knob fresh Ginger – roughly chopped
  • 2 Garlic Cloves – roughly chopped
  • 1 Spanish Onion – roughly chopped
  • 40g Bunch fresh Coriander – roughly chopped
  • 1 Tbs coconut oil or Rapeseed Oil
  • 1 Tbs White Miso
  • Juice of 1 Lime
  • 2 Tbs Water

Instructions
  1. Pre-heat the oven to 200 degrees Celsius
  2. Toast the slivered Almonds for approx. 8 minutes or until lightly browned.
  3. Fill 1 saucepan with water and some sea salt. Add the basmati rice and bring to boil then simmer for approx. 30min or until cooked right through. Drain and spread over a large salad bowl to cool.
  4. In another saucepan add the quinoa and dry cook for approx. 5 minutes until you smell the quinoa aroma, then add 2 cups of water and some salt. Cover and bring to boil then simmer until quinoa is cooked right though. Drain and spread over a large salad bowl to cool.
  5. Meanwhile, place all the ‘Dressing’ ingredients in a blender and blend for at least 5 minutes.
  6. Pour the dressing over the rice and quinoa, season and toss.
  7. Pre-heat a wok on high heat with 1 Tbs Coconut oil.
  8. Add the garlic and ginger and cook – tossing continuously – approx. 30seconds.
  9. Then add the onions, string beans and broccoli.
  10. Using two utensils toss the ingredients in the wok. – approx. 2 minutes
  11. Add the mushrooms, peas and black olives. Continue cooking for another 5 minutes then place a lid on the wok, turn down the heat to med and allow to cook for approx. 5-10 minutes tossing the ingredients occasionally.
  12. Once the broccoli is cooked right through but there still is a bite to it, add the herbs and almonds then pour onto the quinoa and rice.
  13. Using two large spoons toss and combine well.
  14. Serve and Enjoy!

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Sweet Potato and Coconut Soup with Pesto – GF, Vegan

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Thai Sweet Potato and Coconut Soup with Peanut Pesto – GF, Vegan
 
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Sweet Potatoes and Coconut Milk are a beautifully paired in this recipe. This recipe was slightly adapted from one found in the ‘Easy Vegan Cookbook’
Author:
Recipe type: Soups
Serves: 5

Ingredients
  • SOUP
  • 500g Sweet Potatoes – peeled and cubed
  • 1 Spanish Onion – sliced and diced
  • 2 Garlic cloves – sliced and diced
  • 1 Tbs Thai Red Curry Paste
  • 500ml Vegetable Stock
  • 1 can Coconut Milk (i used light)
  • PEANUT PESTO
  • 100g unsalted peanuts – lightly toasted
  • 2 Garlic cloves – roughly chopped
  • 2 tsp Ginger – grated
  • 2 large Green Chilies (mild) – deseeded and finely chopped
  • 50g fresh Coriander
  • 25g fresh Mint
  • 25g fresh Basil
  • 2 Tbs Bragg Amino’s (or soy sauce)
  • 2 Tbs fresh Lemon Juice
  • 1 Tbs Coconut Sugar

Instructions
  1. In a large saucepan cook the onions, garlic and sweet potatoes in some filtered water. Cook on medium heat for approx. 15min until soft, stirring occasionally.
  2. Turn the heat up and add the red curry paste. Stir to combine well. Cook for a further 5min.
  3. Add the stock and coconut milk and bring to boil.
  4. Then simmer for approx. 5min.
  5. Remove from heat and blend in a food processor or using a stick blender until smooth.
  6. To make the pesto, add all the ingredients into either a high speed blender or food processor and blend until smooth.
  7. Serve with a dollop of Peanut pesto, some coriander leaves and cracked pepper.
  8. Enjoy!

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‘BABY FRIENDLY’ – Tomato, Ricotta and Chicken Sauce – GF

This sauce turned out really yummy, the combination was delicious. I made it for my little boy to have over pasta, millet or brown rice. But equally i loved it on some of my own Brown rice pasta.

A very versatile sauce, as it would go beautifully as a sauce in a bake.P1090499

‘BABY FRIENDLY’ – Tomato, Ricotta and Chicken Sauce – GF
 
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Author:
Recipe type: BABY FRIENDLY, Poultry
Serves: 12

Ingredients
  • 1 Tbs Extra Virgin Olive Oil
  • 2 Celery stalks – finely diced
  • 1 Red onion – sliced and diced
  • 1 Organic Chicken breast – finely diced
  • 3 med Carrots – peeled and finely diced
  • 2 Courgettes – peeled and finely diced
  • 10 small button Mushrooms – finely sliced and diced
  • 100ml Apple Puree
  • 2 cans Chopped tomotes
  • 1 tsp dried Basil
  • 1 tsp dried Oregano
  • ⅛ tsp Sea Salt
  • ⅛ tsp Ground White Pepper
  • 12 Basil Leaves
  • 250g Ricotta

Instructions
  1. In a saucepan heat the oil and add the onion and celery and cook for approx. 5 on minutes on med heat, stirring occasionally.
  2. Make a well in the center and add the chicken. Cook for a further 5 minutes or until chicken is cooked right through.
  3. Add the carrots, courgettes and mushrooms and cook for a further 2 minutes. Combine well.
  4. Add the apple puree, canned tomatoes and rinse the cans with some water and add this too.
  5. Add the oregano, dried basil, salt and pepper.
  6. Bring to boil then simmer on the lowest heat with the lid on for approx. 30min.
  7. Remove from heat, add the basil leaves and ricotta and blend using a stick blender or blend in a food processor. Or you can blend half of it and leave the other half un-blended depending on the age of you child.
  8. Use as a sauce for pasta, brown rice, millet etc.
  9. Enjoy!