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

Baked Potato Cake

171220 Potato Cake Pie-8590

This cake resembles the Spanish Tortilla. Tasty and quite filling. Can be served hot or cold. Great side dish or at the buffet.

Serves 6

6 medium sized potatoes, finely grated
2 onions, finely grated

3 eggs
3 tablespoons buckwheat flour
2 tablespoons lemon juice
½ teaspoon salt

A pinch of nutmeg
Black pepper

1 small red chili, finely chopped
1 yellow bell pepper, chopped
Broccoli crowns, small head, chopped
1 small zucchini, chopped

3 tablespoons chopped scallions/green onion
200 ml crème fraiche
150 g grated cheese
1 egg

Heat oven to 200C

1. Combine the grated onion and potato
2. Add the combined egg mix
3. Season
4. Add the chili, pepper, broccoli and zucchini
5. Pour into cake tin (spring form)
6. Bake 20 minutes
7. Remove from oven
8. Mix the green onion, crème fraiche, cheese and egg.
9. Spread the spring onion mix on top.
10. Bake another 30 minutes

Serve with a green salad.

171220 Potato Cake Pie-8611

Nutty Dessert

171213 Nutty Dessert-8581

This dessert is inspired by the spices in a Baklava but quite a bit lighter than the Turkish dessert. Easy to make.

Serves 4

200 ml chopped Almonds (blanched), Pistachios, Walnuts and Pecans (or, Low Fodmap – Macademia, Brazil, Pecan, Walnuts, Pine nuts and some Almonds – watch the nut servings per person).

2 tablespoons sugar
2 tsp cinnamon
½ tsp cardamom
1 tablespoon melted butter (or rape seed oil)
2 tablespoon maple syrup
2 tsp lemon juice
Dash of salt

2 tablespoons of blueberries

400 ml Greek yoghurt (or non-dairy alternative).
Blueberries and raspberries to decorate

1. Mix the chopped nuts and spices together.
2. Add the blueberries.
3. Spoon into serving glasses, alternating with the yoghurt.
4. Serve with berries on top.

Salted Choco Vanilla Panna Cotta

171207 Salted Choco Pannacotta-8550

This is one of my favourite desserts. I keep coming back to it, making small changes and enjoying it even more than before. You’ve probably seen a few different versions of this already on my blog. Make in advance and have on hand in the fridge.

It’s wonderful dessert to be enjoyed in small servings – the perfect ending to dinner.

Also, it is a great Low Fodmap, dairy free and vegan dessert.

Serves 8-10 (depending on cup size. I use small espresso cups)

300 ml coconut milk
½ teaspoon Agar Agar Powder (or any other gelatin you feel comfortable working with – if using Agar Agar flakes, much more is needed, about 1/2 table spoon instead)
½ vanilla bean, seeds
Dash of salt
150 g vegan dark chocolate
Coarse salt

1. Dissolve the agar agar in a little cold water.
2. Bring the coconut milk to boil. Add the agar agar and let simmer for at least 3 minutes.
3. Add the seeds from the vanilla bean and a dash of salt. Let simmer another minute.
4. Take off heat.
5. Chop the chocolate and add to the milk. Stir until dissolved.
6. Pour into small espresso cups (or similar)
7. Refrigerate 1-2 hours before serving.
8. Serve with some sprinkled coarse salt on top.

Avocado Strawberry Salad

171129 Avocado Strawberry Salad-8432

A beautiful, slightly sweet and spicy, starter.

Serves 4

2 avocado, ripe but firm, chopped into small pieces
100 ml finely chopped strawberries
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt
Chili flakes

1. On a plate, make a pile of the avocado, add some salt and chili flakes
2. Place the strawberries on top, mix in some salt and chili flakes
3. Drizzle with oil and vinegar

171129 Avocado Strawberry Salad-8451

Carrot and Parsnip Soup with Crunch

Carrot Parsnip Soup-8273

A warm, filling soup – perfect on a chilly evening with some crusty, gluten free bread (why not try the potato bread recipe? You’ll find it in the search bar).
Roasting the vegetables in the oven before adding to the soup, brings out some wonderful strong flavours. Add the pecans and coconut for some nice crunch.

Serves 4

5 medium sized carrots
4 medium sized parsnips
olive oil
1 tablespoon balsamic vinegar
1 tsp chili flakes
1 tablespoon lemon juice
Dash of salt

150-250 ml coconut milk
350-450 ml water

100 ml chopped pecans
50 ml shredded coconut
salt
Balsamic vinegar
Olive oil
Chili flakes

1. Peel and cut the vegetables into halves even sized slices and place in a casserole dish
2. Drizzle with olive oil, vinegar, chili flakes, juice and salt.
3. Roast in oven 200 C about 40 minutes (until caramelized and tender)
4. Deglaze the oven pan with some of the above water (pour the liquid into the hot pan and stir to release the flavours that have stuck to the bottom of the pan).
5. In a saucepan, add most of the milk and water (including the deglazing liquid) with the veggies and let simmer for 15 minutes.
6. Using a handheld mixer, purée until completely smooth. If too thick, add some more liquid.
7. Taste and add more chili or juice, as needed.
8. In a dry pan, toast the pecans and coconut, add some salt.
9. Pour into soup bowls and add the pecans and coconut then drizzle balsamic vinegar, olive oil and/or chili flakes on top

Vegetable Medley with Apple and Fennel

Vegetable Medley w Quinoa-8496

The fennel, black pepper and apple really makes this dish. Sweet and spicy. Great as a side dish (halloumi makes for a perfect combo) or as a starter.

Serves 4

2 red peppers
2 yellow peppers
1 fennel bulb (keep the sprigs/fronds for decorations)
1 zucchini/courgette
2 apples
Olive oil
1 tablespoon lemon juice
Generous amount of black pepper
Dash of salt

200 ml quinoa
400 ml water
Dash of salt

Decoration:
Radish cut into thin strips
Fennel sprigs
Lingonberries

1. Rinse the quinoa and simmer with water until done (10-15 minutes). Season
2. Cut the vegetables and apple into small even pieces
3. Sauté in olive oil until done
4. Season with salt, pepper and lemon juice
5. In a mold, place the quinoa on the bottom, then add an equal layer of vegetables on top. Remove the mold.
6. Decorate with sprigs/fronds of fennel, radish sticks and lingonberries.

Miso Cooked Cauliflower Spinach Salad

Miso Cooked Cauliflower Spinach Salad-7888

A really great side dish which actually uses the cauliflower stalks (most recipes use the florets). Sweet, salty and spicy. Delicious!

Salad:
Fresh spinach leaves
½ head of cauliflower stalks (the florets cut off to be used for cauliflower rice or similar dish)
Radish
Walnuts

Olive oil

Miso Dressing:
½ teaspoon chili flakes
4 tablespoons olive oil
1 teaspoon miso paste
2 tablespoons lemon juice
Salt

1. Remove the outer cauliflower florets and keep the stalks
2. Chop the cauliflower stalks into smaller, bite size pieces.
3. Fry the stalks in olive oil until slightly browned.
4. Mix the miso dressing and add the pan. Gently simmer for a few minutes.
5. When done, take out the stalks and reserve the dressing in the pan.
6. Toss the spinach leaves with some of the dressing.
7. Cut the walnuts into smaller pieces
8. Slice the radish into thin slices.
9. Add the stalks, walnuts and radishes.
10. Add remaining dressing.