Hot and Chilled Melon

Hot and Chilled Melon-0564

This is a spicy, fruity dish. Can be enjoyed as a starter or side dish (excellent with fish). It is fun to use cookie cutters for creating melon stars, circles etc.

You need some different types of melon (Water melon, Cantaloupe, Honeydew…) cut in thin slices and then cut into shapes. I use cookie cutters for this.

Dressing:
Zest from ½ lime
Juice from 1 lime
4 tablespoons olive oil
10 chopped mint leaves
¼ tsp sumac
½ teaspoon chilli flakes
Dash of salt

1. Whisk the dressing
2. Pour over small pieces of melon.
3. Let marinate 20-30 minutes in the refrigerator

Baked Aubergine with Pistachio Yoghurt

Baked Aubergine with Pistachio Yoghurt-2028

I haven’t posted anything here for quite some time now. However, my Instagram account is up to date with, at least, weekly postings – @theglutenfreegourmet – so you can always find the latest food ideas there.

Today I’d like to serve you a wonderful “yoghurt”, believe me, you really want to try this. The Pistachio Yoghurt can be served with many vegetables. If you don’t want to do the aubergines, try with oven roasted carrots instead.

Serves 4 as a starter

“Yoghurt”:
200 ml pistachios, shelled and soaked in water over night
150 ml water
½ tablespoon agave
50 ml apple cider vinegar
1 teaspoon salt (or more)

1. Blend together in a high-speed blender until smooth. Taste and add more salt if needed. Check the texture and add more water if you like.
2. Refrigerate. Should be served cold.

Aubergine:
1 Aubergine, quartered
olive oil
salt
3 tablespoons parsley, chopped
½ lemon, zest
1 tablespoon toasted sesame seeds
½ pomegranate, seeds from
1 teaspoon chili flakes
Pinch of pink Himalaya salt

1. Roast the aubergines quarters (skin side down), drizzled with olive oil and salt, in a 175 C oven for 30-40 minutes
2. Chop the parsley, grate the lemon, toast the sesame seeds (in a dry pan)
3. Squeeze a ripe pomegranate until soft, cut in half and squeeze over a bowl the let the seeds fall out.
4. Serve the aubergine with parsley, lemon zest, sesame seed, pomegranate seeds and Himalaya salt on top plus the “yoghurt” with added chili flakes on the side.

Veggie Crumble, Roasted Radishes, Frozen Vinaigrette

Veggie Pie-0255

A bit of a surprise dish. The crumble looks like an apple pie, radishes are seldom served roasted and the frozen dressing will slowly melt into your salad. They all taste great on their own and go very well together. Just be sure to make the dressing ahead and allow 2-4 hours for it to freeze before serving.
I love making frozen dressings. It makes for such a fun presentation. This technique can be used with any dressing, sauce, dessert sauce that can be served cold.

For the miniature pie tins, either choose ceramic ones that the pies can be served straight out of, or, as I did here, the kind with removable sides.

Makes 2 miniature pies

Vegetable filling:
1 carrot
1 parsnip
½ fennel
4 sundried tomatoes, soaked
½ small celery root/celeriac
1 tablespoon soy yoghurt or crème fraiche

Crumble:
2 tablespoons gluten free oats
2 tablespoons buckwheat flour
2 tablespoons grated parmesan cheese (optional)
salt and pepper
2 tablespoons of olive oil

Decorations:
Fennel sprigs
Shredded radish skin

1. Set the oven for 200 C.
2. Chop all the veggies into small pieces. Mix with the yoghurt/crème fraiche).
3. Place in two miniature pie tin.
4. Combine the dry ingredients for the crumble. Add the oil last and keep the crumble “crumbly”. Best done by hand.
5. Spread the crumble on top of the small pies and set in oven for about 15-20 minutes.

Roasted Radish Salad:
6-10 radishes
Olive oil
Coarse salt

1. Set the oven to 220 C.
2. Trim the radishes and cut in half.
3. Drizzle with olive oil and season with the salt.
4. Roast in oven for about 20 minutes, until they start to colour.

Frozen Vinaigrette:
2 teaspoons honey (or maple syrup)
1 teaspoon Dijon mustard
75 ml olive oil
75 ml white wine vinegar

1. Shake the ingredients together
2. Line a small tray with baking parchment and pour the dressing onto this in a thin layer
3. Freeze for a couple of hours
4. Just before serving, break the frozen sheet of dressing into smaller pieces and stick into salad.
5. Serve immediately.

Greens:
Tender salad leaves

Decorate the pies with shredded radish skins and fennel sprigs

Cone Cabbage with Rhubarb Dressing

Roasted Cone Cabbage with Rhubarb Dressing-0067

An easy but delicious veggie meal. I like when the cabbage gets almost a little burnt on the edges (although I know this is totally unhealthy). The dressing is both sweet and sour and contrasts nicely with the cabbage. The topping provides a colourful and tasty crunch!

Cabbage:
2 heads of Cone Cabbage, quartered (through the root)
Salt
Olive oil

1. Drizzle with olive oil and salt and place with cut side up on an oven sheet
2. Roast in 215 C oven for about 30 minutes

Rhubarb dressing:
200 ml chopped rhubarbs
50 ml water
50 ml ripe, cut up mango

1. Simmer the rhubarb in the water until soft
2. Let cool a little
3. Combine with the mango and run in a mini blender until smooth
4. Serve warm or cold

Pistachio o red cabbage topping:
Chop the nuts and red cabbage into fine pieces

To assembly:
1. Pour the dressing into a wide bowl. Dip the top of a glass into the dressing and press down on a plate to create a circle. Redo this several times, just moving the place for the circle by a little each time.
2. Place the cabbage on top.
3. Drizzle with the topping.
4. Serve with some extra dressing on the side.

Halloumi Salad with Raspberry Vinaigrette

180509 Halloumi Salad with Raspberry Vinaigrette-9340

Really just a simple salad but the raspberry vinaigrette makes it into something extra special with its sweet and sour taste. The sweetness of the raspberries goes really well with the saltiness of the Halloumi. Don’t forget to add some black pepper for som nice heat.

I have no quantities on the salad or the Halloumi but the dressing should be enough to serve 5-6 people.

Vinaigrette:
150 ml raspberries
2 lime, juice of
1 red chili, chopped
1 teaspoon grated ginger
salt and black pepper
3 table spoons olive oil

Halloumi, sliced

Salad:
Rocket salad leaves
Spinach
Red pepper, cut into thin strips
Small fennel, cut into thin strips
Cherry tomatoes, halved or quartered
Spring onion, chopped
Basil, chopped
Coriander, chopped

Some extra raspberries for decoration

1. Process vinaigrette ingredients in blender adding the oil last. If you want to get rid of the small raspberry seeds, please strain the dressing (best before adding the oil).
2. Slice and pan fry the Halloumi cheese until golden
3. Mix the salad components in a bowl.
4. Spoon the dressing on a plate, pile the salad up high, place the cheese on the side and decorate with raspberries

Crunchy Veggie Salad. Jerusalem Artichoke. Avocado & Herbs Dressing

Crunchy Veggie Salad-0045

For this salad, you really need a mandolin and a sharp knife. It may seem like a lot of cutting but it is all well worth it. The result will be a stunning salad where all the flavours blend nicely. The fried Jerusalem Artichokes both adds a nice crunch to the salad and a fun, extra flavour. Don’t forget to pile the salad up high when serving – makes for such a pretty dish!

Ingredients:
Snow pea pods – slice each lengthwise in 2-3 slices
Red cabbage – thinly sliced on mandolin
Zucchini – spiralized
Carrot – spiralized
Radishes – thinly sliced on mandolin
Bell peppers in several colours – cut into quarters (lengthwise). Press down flat on cutting board, skin side down. With a sharp knife held horizontally to the board, cut of top layer of the white(-ish) flesh so that you are left with darker coloured flesh and skin. Then cut into thin long strips.
Fennel – cut in very thin slices (lengthwise, from tip to root) on mandolin
Pomegranate – if ripe enough, just squeeze it well before opening (in 2 halves) and then squeeze out the seeds (they should fall right out). If not as ripe, you will have to cut them out.

A couple of Jerusalem Artichokes
Neutral oil for frying.
Salt

Dressing:
4 tablespoons almond milk
1 avocado
200 ml fresh coriander/cilantro
200 ml fresh basil
200 ml fresh mint
2 tablespoons apple cider vinegar
½ tablespoon maple syrup
1 tablespoon lemon juice
1 tablespoon lime juice
75 ml olive oil
Salt and pepper as needed

1. Fill a very large bowl with ice water. Place the fennel and bell pepper strips in the water for 1-2 hours. They will come out curly and crisp.
2. Peel and then slice the Jerusalem Artichoke thinly on a mandolin.
3. Fill a heavy duty pan up to maximum a third full of a neutral oil (no more than that as the oil will splatter when frying). Heat the oil, test for readiness by dropping a slice of the artichoke into the oil, if the oil bubbles around it then it is ready for the frying. Add a handful of artichoke slices, let fry until a bit curled and golden in colour. Take out with a sieve and let dry a bit on paper towels. Put the next batch in and repeat the procedure. Salt and store in a dry jar.
4. Combine all ingredients (except the oil) in a blender. Process until smooth. Slowly add the oil – do not over process. Refrigerate until use.
5. Place all the prepared vegetables (except the Jerusalem Artichoke) in a bowl. Toss them to combine. On a plate, drizzle, pipe or spoon the dressing and then pile the salad high on top. Lastly, add the fried artichoke.

Avocado Cup with Nutty Stuffing

Avocado Flowerpot-9923

This Avocado Cup is easy to make but takes a bit of time in the preparation.
The Macadamia nuts must be soaked for about 8 hours before blending. The stuffing is wonderfully nutty and can be used in many other dishes, on crackers or as a dip.

Serves 6

3 avocados

150 ml shelled pistachios, toasted and chopped
3 tablespoons fresh coriander/cilantro, chopped
3 tablespoons fresh mint, chopped
3 tablespoons fresh parsley, chopped
1,5 tablespoon orange zest
1,5 tablespoon lemon zest
1 tsp chili flakes
¼ teaspoon salt
2 tablespoons olive oil

300 ml macadamias, soaked (in water) overnight
1 teaspoon lemon juice
1,5 teaspoons nutritional yeast
dash of salt
2-4 tablespoons of water – if needed

A few small salad leaves
Olive oil

1. Soak the macadamia nuts in water over night.
2. Rinse the macadamias well and place in blender together with lemon juice, nutritional yeast and salt.
3. Process until smooth. Add some water if needed. You want a texture as thick as peanutbutter. Set aside.
4. Combine the pistachio, herbs, zest, chili flakes, salt and olive oil in a separate bowl.
5. Take out a bit of the pistachio mix and keep on the side for later decoration.
6. Combine the contents of the two bowl. Set the bowl with the macadamia mix aside.
7. Cut the avocado in halves. NOT lengthwise as usual but across the middle!!! Cut off a thin slice in each end so that the avocado half will steadily stand – like a cup. With a sharp small knife, peel the avocado by cutting around the flesh as close to the peel as possible.
8. Place one half on a plate. Put a few small salad leaves in the middle, add the macadamia mix, sprinkle some of the extra pistachio mix on top and drizzle with a few drops of olive oil.

Roasted Beetroot with Frozen Lemon Nut Butter and Ratatouille

180404 Roasted Beetroot Frozen Nut Butter Ratatouille-9612

Great and quite filling lunch or a good side dish to the BBQ. Remember to chop the veggies in very small cubes as this gives a much better and blended taste to the ratatouille! The Frozen Lemon Nut Butter needs to be made a day ahead (the almonds, thus, must be soaked for at least 12 hours before you start the nut butter recipe). This butter is great with many different dishes.

Serves 6

Frozen Lemon Nut Butter:
50 ml soaked, unpeeled almonds
100 ml water

100 ml olive oil
50 ml of the almond/water mix above
50 ml lemon juice
¼ tsp lemon zest
pinch of salt
Dash of chili flakes or ground black pepper (optional)
¼ teaspoon on lecithin (to better emulsify)

1. Combine the almonds and water in a blender, run until a smooth paste.
2. Combine the olive oil, part of the almond/water mix, lemon juice, lemon zest, salt and (if you want it spicier) a dash of chili flakes/ground black pepper and, to better stay blended, a pinch of lecithin. Process in blender until smooth.
3. Pour into small ice cube molds (or praline molds) of silicon. Freeze 12 hours (until solid).
4. Why not make your own flavor frozen nut butter with the remaining almond cream? If so, please post you result in the comment section of this recipe!

Roasted Beetroot:
1 large beetroot, peeled and sliced into 6 slices
Save the small end bits for the beetroot oil.
Olive oil and salt.
1. Roast the slices and end bits with some salt and olive oil in 215 C oven for 30-40 minutes

Beetroot oil:
1. Mix the end pieces with some oil in small blender (or handheld mixer). Strain if necessary.

Ratatouille:
2 aubergines (eggplant)
2 beetroot stalks
2 zucchini
1 small fennel bulb
Salt and pepper and lemon juice
Olive oil to fry in

3 tablespoons sunflower seeds
3 tablespoons pumpkin seeds
2 tablespoon sesame seeds

1. Chop the aubergines (eggplant), stalks, zucchinis and bulb into small cubes.
2. Fry a few minutes in a pan with olive oil, season with salt, pepper and lemon juice.
3. Toast the seeds and add to ratatouille.

Decorate the plate with:
1. Paint the beetroot oil on the plate with a brush, add parsley and a few white and black sesame seeds
2. Make a circle with the ratatouille (large ring molds are very helpful here) and serve the frozen butter on top

Easter Cod with Avocado Cream and Veggies

180328 Easter Cod with Avocado Cream-9511

Looking for a festive Easter holiday meal? How about this dish with a creamy avocado sauce full of flavours and Easter colours. A light dinner that goes well with all that Easter candy.

Serves 6

Avocado Cream:
1 small avocado (do not let to avocado overpower the taste)
400 g coconut milk
100 ml basil
100 ml cilantro/coriander
2 tsp grated ginger
2 tsp grated lemongrass
2 tsp lime zest
3 tablespoons lime juice
2 tsp tamari soy sauce
½ thai chili, seeds removed

2 teaspoons of melted coconut oil

Cod:
800 grams of cod fillets
2 tablespoons lime juice
3 tablespoons olive oil
Salt/Black pepper

Mushrooms:
10 small mushrooms, thinly shaved with a mandolin or knife
1 tablespoon of Tamari soy sauce
1 tablespoon of lime juice
Dash of salt

Veggies:
1 carrot
1 large zucchini
4 radishes
1 yellow bell pepper
1 red bell pepper

Optional:
Toasted Pecans
Quinoa

The Avocado Cream:
1. Run (all except the oil) in blender until a smooth mix. Taste, add some salt and chili powder if needed.
2. Add the melted coconut oil. Mix briefly.
3. Set aside. The sauce will be served at room temperature. If you want it warmer, either heat in blender (then wait with adding the oil until the sauce is warm enough) or on the stove.

The Cod:
1. Pour the oil and spices over the cod. Steam the fish in a steam oven, bake in an oven wrapped in aluminum foil parcel or in a steaming basket in a pan on the stove.

The Mushrooms:
1. Pour the tamari, lime juice and salt over the mushrooms. Let marinate 30 minutes.
2. Fry in a bit of olive oil until all liquid has evaporated.

The Veggies:
1. Spiralize the carrot and the zucchini
2. Thinly shave the radishes
3. Remove the membranes (white parts inside) from the bell peppers and slice into thin strips

Serve as is or add some toasted pecans and Quinoa.

Fennel Salad with Pistachio Dressing

180321 Fennel Salad with Pistachio Dressing-9391

Crunchy all green salad with a wonderful dressing. The pistachio dressing is a must try!!

Pistachio dressing:
3 tablespoons pistachios, toasted
100 ml olive oil
salt and black pepper
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard

1. Run in blender until smooth. If too thick dilute with some water.

Curly fennel:
1 fennel bulb.

1. Cut through the middle and through the root then slice very thin using a mandolin.
2. Place in ice water for 30 minutes so the fennel curls up.

Salad:
Roasted kale (in oven, 100 C, 30 minutes)
Rocket Salad
Broccoli rice (made in many ways, one is to just cut of the very ends with a sharp knife)
Sprigs from fennel
Basil, shredded
Thin lime wegdes

Extra pistachios for decoration

Broccoli Quinoa with Vegetarian Ceviche

180300 Quinoa Broccoli with Vegetable Ceviche-9286

Mango ceviche can be served on its own as a great starter, or here, as part of a light meal. The pine nuts and cucumber provides some crunch to this fruity/spicy meal.

Serves 4

1 small broccoli head (crowns only – save one piece for decorations)

200 ml white quinoa
Vegetable broth to cook the quinoa in
50 grams of parmesan cheese, grated (or a vegan alternative)

½ fresh mango, cut in small pieces
½ fresh red chili, seeds removed and chopped into very small pieces
2 limes, juice
1 lime, zest
Dash of salt
Black pepper
½ cucumber, peeled and seeds removed, cut in small pieces
1 spring onion, finely chopped
75 ml fresh coriander (cilantro), chopped
2-3 tablespoons olive oil
Optional – 1 diced avocado, makes for a fuller meal

Little gem salad

Decorations:
100 ml toasted pine nuts
Chili flakes
Lime zest

1. Cook the quinoa in the broth
2. In a food processor, pulse the broccoli crowns until “rice like”
3. When quinoa is done, take off heat and add the broccoli and the cheese, put a lid on and set aside. Add some pine nuts (keep some for the decoration).
4. Combine the ingredients for the “ceviche”. (add the avocado, if using)
5. Serve the ceviche in gem lettuce with the quinoa on the side.
6. Cut some thin strips of the reserved piece of broccoli and, for an interesting effect, place them on top of the quinoa as an up-side-down tree.
7. Decorate with chili flakes, pine nuts and lime zest

Vanilla Ice Cream with Pink Himalayan Salt and Olive Oil

180308 Salted Ice Cream with Olive Oil-9268

Don’t let this extremely easy recipe fool you. It is absolutely delicious!! A friend living in Portugal told me of this recipe and I was highly skeptical – but wow – it is amazing! And, why not? Salt and olive oil enhances the flavours of many things like chocolate, oranges (see an earlier recipe on this site), bread…

Try it and let me know if you liked it!

How to make it:

1) Choose a nice vanilla ice cream or make your own, nut based, alternative (please see this recipe: http://www.theglutenfreegourmet.co.uk/strawberry-ice-cream-dairy-free/  or this http://www.theglutenfreegourmet.co.uk/cinnamon-ice-cream-with-coffee-reduction/ ). If you choose a nut based alternative, make it vanilla flavoured.
2) Choose a nice and fruity olive oil, drizzle on top of the ice cream.
3) Finish with a generous amount of pink Himalayan salt
4) Decorate with some pink petals

That’s it! Enjoy!

Superfood Salad with Walnut Gremolata

180220 Kale Blueberries Superfood Salad Nutty Gremolata-9166

This is truly a superfood salad. Delicious, healthy and pretty! Inspired by the best vegan chef – Matthew Kenney. Quick to make but some items (kale and bell pepper) must be prepared in advance.

Oh, and the Kale is great to eat just as Kale Crisps. Don’t have to go in the salad.

Ingredients

Salad:
1 large bunch of kale (to be dried into crisps)
1 carrot
1 yellow bell pepper
1 turnip
1 avocado
Tender spinach leaves

Lemon juice
Olive oil and salt

Walnut gremolata:
200 ml walnuts, chopped
1 tablespoon lemon juice
Some red pepper flakes
1 red bell pepper (to be dehydrated or roasted first to dry out a bit)
Salt to taste
1-2 tablespoons of olive oil
¼ minced garlic clove (optional)

Decorations:
Fresh oregano leaves
Blueberries
Black Hawaiian salt
Sprigs from carrot or fennel

Salad:
1. Wash and dry the kale. Tear into smaller pieces. Massage olive oil and salt into the leaves and either dry in oven on 80-100 C for about 30-40 minutes or dehydrate on 45 C for 12 hours. Until crisp.
2. Spiralize the carrot, and turnip. Soften with olive oil/salt marinade.
3. Cut the yellow bell pepper into fine strips.
4. Halve the avocado, insert a knife in the flesh and cut in a cirkel but do not move the tip of the knife. This will give you small cone shaped pieces.
5. Massage some olive oil and lemon juice into the spinach leaves.

Gremolata:
1. Cut the pepper into large pieces. Roast (200 C for 30-40 minutes) or dehydrate (overnight) to dry the pepper out.You don’t want a too wet gremolata.
2. Cut the walnuts into fine pieces.
3. Pulse all Gremolata ingredients in a food processor into small chunks.

Decorations:
1. Roll the blueberries in some olive oil so they look pretty.
2. Separate the small leaves of oregano.

Assembly:
1. Place the spinach at the bottom. Continue with the other salad ingredients.
2. Pile the gremolata on top
3. Sprinkle with blueberries, sprigs, oregano leaves and black salt.

Valentine Plum Cake

Valentine Dessert-4244

A sweet and sour cake, vanilla cream and plums, combined with a nutty, not too sweet crust – a rich and delicious dessert!!

Plum Topping:
100 grams of pitted and halved plums
1 tsp of ground Ceylon cinnamon
A little bit of water

1. Gently simmer the topping over low heat until soft and well combined.
2. Set aside to cool

Crumble:

200 ml almonds
200 ml oat flour
1 tablespoon date paste (made by softening 1 date with a bit of water, then mixing using a handheld blender or mini-prep)
½ teaspoon vanilla extract
Salt
1-2 tablespoons of water if the dough isn’t moist enough (but you don’t want it to be wet – just moist!)

1. Crumble the almonds and oat flour in a blender
2. Add remaining ingredients in blender and process until a crumbly dough
3. Spread on baking sheet in crumbles and dry in oven at 100 C for 25 minutes

Vanilla cream:

100 ml cashews
50 ml hazelnut milk (or almond milk)
1 tablespoon agave
1/4 tsp vanilla extract
Dash of salt
2 tablespoons coconut oil, melted

1. Soak the cashews in water for 3-4 hours, rinse
2. Blend all ingredients, except the oil, until smooth
3. Add the oil last, this will thicken the cream, but do not over blend
4. Refrigerate to thicken.

Assembly:

1. Press the crumble into a mold
2. Spread the cream on top
3. Finish with a layer of plum topping

Maple and Raspberry Dressings

180210 Maple Vinaigrette-3977

Just two simple salads, but the dressings really make them stand out. Nothing exceptional about them though, quick and easy to make (you probably have made something similar before) but I still wanted to share them as a reminder how a hint of sweetness really can make a world of difference to a dish.

The first is a maple dressing. The hint of maple sweetness balances nicely against the fat from the avocado and the peppery taste of the rocket salad.

Maple dressing:
1 tablespoon + 1 teaspoon of maple syrup
1 teaspoon lemon juice
2 tablespoons olive oil
Salt and pepper

Salad:
Young mixed salad leaves (rocket, spinach…)
Quartered cherry tomatoes
½ avocado per person, thinly sliced
Rolled up thin slice (cut lengthwise) of cucumber
(Pea) sprouts
Finely chopped red onion

1. Mix the dressing
2. Massage the dressing into the salad leaves
3. Place salad on the plate
4. Drizzle with the dressing

The second is a raspberry vinaigrette. Coupled with a few raspberries in the salad it is as tasty as it is pretty.

180210 Raspberry Vinaigrette-3957

Raspberry dressing:
100 ml frozen (thawed) raspberries
1 tablespoon balsamic vinegar
1 teaspoon honey
3 tablespoons olive oil
Salt and pepper (and some chili flakes perhaps?)

Salad:
½ thinly sliced avocado (per person)
Thinly sliced radishes
Blueberries
Fresh raspberries
Salad leaves
Red onion, finely chopped
Radish, thinly sliced

1. Push the thawed raspberries through a strainer (to get rid of the seeds).
2. Mix with the other ingredients for the dressing.
3. Taste and adjust spices (raspberries varies in degree of sweetness).
4. Dress the leaves with the vinaigrette
5. Layer the salad on a plate
6. Drizzle the vinaigrette on top
7. Serve with some extra vinaigrette, salt and pepper on the side