Category: Gluten Free

Beetroot Moist Cake

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Gluten free delicious red cake… no food colourant required!

Ingredients

  • 200 gr Beetroot
  • 1/2 cup Almond butter
  • 1/3 cup Maple syrup
  • 2 Eggs
  • 1/2 cup Almond flour
  • 2 tbsp Rice flour
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 pinch of Salt

Blend the beetroot in the food processor. Add the eggs, almond butter and maple syrup and blend until smooth. In a bowl mix all the dry ingredients. Add the beetroot mix and whisk until it’s a smooth thick batter. Oil a cake tin ans sprinkle with flour. Pour in the cake mix. Bake in hot oven (180°C) for approximately 30 minutes.

Category: Cakes, Gluten Free Tags: , , , ,

Courgette Soup

Green goodness that delivers an amazing spicy kick…

Ingredients

  • 1 Courgette
  • 1 stalk of Celery
  • 1 potato
  • 1 Oniom
  • 2 Garlic cloves
  • 1 tsp Cayenne Pepper
  • 1 tsp Marjoram
  • 1 tsp Salt
  • 11 tsp Pepper
  • 1 tbsp Soy sauce
  • 2 tbsp Olive oil
  • 500 ml Vegetable Stock

Chop the onions and garlic. Heat the olive oil. Lightly fry the onion and garlic. Add the remaining vegetables, chopped in cubes. Fry for a few minutes. Add the stock and season it with the remaining ingredients. Let it simmer for 10 minutes. Ble d in the food processor and serve hot.

Category: Gluten Free, Soups, Vegetarian

Parmesan Omelette

A tasty omelette that is ready in no time… For those evenings when you are too tired to decide what to cook.

Ingredients

  • 4 eggs
  • 1 tbsp Soy sauce
  • 1/4 cup grated Parmesan
  • 2 tbsp chopped Parsley
  • 1 tsp Chilli flakes
  • Pepper
  • 2 tbsp Olive oil

Whisk the eggs. Season with the soy sauce, pepper and chilli flakes. add the chopped parsley and grated parmesan. In a large frying pan, heat the olive oil. Pour in the eggs and swirl to spread the eggs into a pancake shape. Cook for abour 3 minutes until it starts to solidify. Gently lift the sides with a spatula and fold one third into the middle, then again over the other third. slide into a serving plate.

Category: Eggs, Gluten Free Tags: , , , , ,

Caprese Salad with a twist

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Caprese Salad

With a different take on the traditional recipe, using cooked cherry tomatoes and pesto sauce…

Ingredients

  • 125 gr Mozzarella
  • 200 gr Cherry Tomatoes
  • 1 bunch Basil leafs
  • 4 tbsp Olive Oil
  • Pinch of Salt
  • 4 tbsp Pesto sauce

Heat 2 tbsp of olive oil and stir fry the cherry tomatoes for a few minutes. Slice the cheese and place in a serving dish. Spread the tomatoes on top and drizzle the remaining olive oil. Sprinkle with salt and drizzle with the pesto sauce. Place the basil on top and serve.

Category: Gluten Free, Salads, Vegetarian

Almond and Ricotta Cake

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For almond fans, a fluffy combination of creamy mascarpone and almond flavour…

Ingredients

  • 130 gr of Sugar
  • 300 gr of Almond Flour
  • 250 gr Ricotta
  • 4 Eggs
  • 130 gr of Butter
  • 1 Lemon Zest
  • 4 tbsp Almond Flakes
  • Pinch of Salt

Whisk the egg yolks and sugar until it’s fluffy. Add the melted butter, ricotta cheese and lemon zest and Add the almond flour. Mix well. On another bowl, whisk the egg whites to stiff peaks. Gently incorporate in the cake mix.

Cover a cake tin with baking paper and brush over with melted butter. Pour in the cake mix. Wet the almond flakes and sprinkle over the cake. Bake in pre heated oven at 160°C for about 40 minutes.

Category: Cakes, Gluten Free, Vegetarian Tags: , , ,

Peas with Poached Eggs

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Peas Stew with Poached Eggs

A very tasty, yet simple to prepare, pea stew. The eggs add some extra protein but can be left out if you want a fully vegan stew.

Ingredients

  • 500 gr of peas
  • 1 onion
  • 1 tin of chopped tomatoes
  • 1 garlic clove
  • 1 tbsp tomato paste
  • 4 tbsp olive oil
  • 1/2 fennel bulb
  • 1 Bay leaf
  • salt
  • black Pepper
  • 4 eggs

Chop the onion and the fennel and fry with the olive oil until golden. Add the peas and cook for 2 minutes. Add the tomato and season with salt and pepper. Bring it to a boil and let it cook until peas haven soften up.

Gently make space by removing the peas to one side of the pot and pour in the egg. Repeat until all eggs are in and cover with a lid. Lower the heat and cook until the eggs are cooked to your taste.

Category: Eggs, Gluten Free, Vegetarian Tags:

Grape Jam

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Grape Jam

If you like grapes, this is the perfect jam! Can be eaten on its own or use in cakes and desserts.

Ingredients

  • 1 kg mixed seedless Grapes
  • 1300 gr demerara Sugar
  • 1 tbsp of Lemon juice
  • 1 Cinnamon stick

Place the grapes on a large saucepan and cover with the sugar. Let it rest for about 15 minutes. Turn on the heat on a low setting. Pour in the lemon juice and stir. Add the cinnamon stick.

Stir frequently and let it simmer on low heat. Scoop out the foam from the top and keep stirring until the fruit becomes soft and you can create clear path in the middle of the pan using a woden spoon. Turn off the heat. Depending on the size of the grapes this process can take between 30 minutes and 1 hour. Let the jam cool down in the pan. Pour into containers and it’s ready to serve. Can be kept in the fridge in a closed container for several days.

Category: Desserts, Fruit, Gluten Free, Vegetarian

Baked Potatoes with Cottage Cheese

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Ricotta Stuffed Baked Potatoes

Creamy but healthy, this potatoes are delicious and easy to prepare.

Ingredients

  • 2 large baked Potatoes
  • 250 gr cottage Cheese
  • 1 Spring Onions
  • Chives
  • 1 pinch of Salt
  • Pepper

Slice each potato in half lengthwise. With a teaspoon carefully remove the potato pulp and place in a bowl. Add the cottage cheese and mash until smooth and creamy. Season with salt and pepper and sprinkle with finely chopped chives. Mix well. Fill each half potato wild the mash. Sprinkle with pepper and serve.

Category: Gluten Free, Potatoes Tags: , , , , ,

Bell Pepper Salad with Parsley Dressing

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Bell Pepper Salad with Parsley Dressing

Crunchy and colourful salad with a zingy dressing and poppy seeds for colour contrast.

Ingredients

  • 1 red Bell Pepper
  • 1 orange Bell Pepper
  • 1 yellow Bell Pepper
  • 1 Lemon juice
  • 2 Garlic cloves
  • 1 Parsley Bunch
  • 100 ml of Extra Virgin Olive Oil
  • 1 pinch of Salt
  • Pepper
  • 1 tbsp of Poppy seeds

Clean the peppers of seed and cut into cubes. In a blender put the parsley, garlic, lemon juice, olive oil, salt and pepper. Blend until we’ll mixed. Pour over the peppers and stir. Sprinkle with the poppy seeds.

Category: Gluten Free, Salads, Vegetarian Tags: , , , , , , ,

Carrots and Shallots Stir-fry

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Carrots Stir-fry

Deliciously sweet and crunchy carrots that go well as a side to any dish.

Ingredients

  • 300 gr of Carrots
  • 6 baby Onions
  • 1 Coriander Bunch
  • 1 Bay leaf
  • 2 tbsp of Extra Virgin Olive Oil
  • 1 pinch of Salt
  • Pepper

Peel the carrots and onion. Cut the carrots into sticks and then onions in half. Heat the olive oil. Add the bay leaf and onion and stir-fry for 2 minutes. Add the carrots and let it cook until it starts to gain colour, stiring often. Season with salt and pepper. Remove from the heat. Sprinkle with the chopped coriander.

Category: Gluten Free, Side Dishes, Vegetarian
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