Author Archives: EvaH

Frozen Coffee Banana After Dinner Drink

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08 Coffee Banana After Dinner Drink -8128

This is a nice and refreshing after dinner drink/dessert. Or, why not have it with your breakfast? If you like, you can also add a few tablespoons of Kahlua Coffee Liqueur (or any other liqueur that you like), or maybe even some Rum?

Serve as part of a menu together with:
Starter: Stuffed Marinated Courgette Rolls
Main Course: Balsamic Chicken with Fruity Quinoa

Serves 4

50 ml frozen espresso coffee (pour into an ice cube tray and freeze)
1 medium size frozen banana (cut into pieces and freeze)
300 ml Greek Yogurt, low fat
100 ml milk
5-6 large ice cubes

  1. Mix all ingredients in a blender.
  2. Enjoy!

Smoked Salmon Salad with Lime

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Smoked salmon sallad 7234

In this crunchy salad, the salmon gives a salty, smoked flavour without dominating the dish. For some extra colour and sweetness, you may add a few, diced strawberries.

Serve as part of a menu together with
Main: Wild Rice with Chanterelles and Chorizo
Dessert: Strawberry Coconut Dessert Soup

Serves 4

150g smoked salmon
2 celery stalks
1 yellow pepper
½ green pepper
2 small avocados
50 ml fresh limejuice
Salt, pepper and a little chili pepper

Parsley to decorate

  1. Cut up the salmon and the vegetables in small pieces of equal size.
  2. Add the limejuice and spices to taste.
  3. Can be prepared in advance and kept in the fridge.
  4. Decorate with parsley

Wild Rice with Chanterelles and Chorizo

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Wild rice spinach chorizo 0288

In this recipe, the Chorizo provides a little heat (depending on what kind you choose to use) and the tomatoes a hint of sweetness. The Parmesan cheese allows the molded shape to stay together on the plate. If you can’t find fresh chanterelles, use a mix of any other fresh mushroom you like. A delicious, quick and easy dish! May also be served as an accompanying dish for very hungry guests, goes well with baked, fresh salmon.

Serve as part of a menu together with
Starter: Smoked Salmon Salad with Lime
Dessert: Chilled Strawberry Coconut Dessert Soup

Serves 4

300 ml Wild Rice
300 ml white wine
350 ml chicken broth

½ leek, finely sliced
400 g fresh chanterelles (or any other mixed mushrooms such as Chestnut mushrooms, Portobello mushrooms…)
150 g Chorizo, diced
5 sundried, marinated tomatoes, cut into fine strips
250 g fresh baby leaf spinach, shredded
4-5 tbsp Parmesan cheese, grated
Salt and black pepper
Olive oil for frying

  1. Boil the rice a few minutes shorter than the time indicated on the package.
  2. In the oil, sauté leek and mushrooms on low to medium heat until most of the water has evaporated.
  3. Stir in the chorizo and the sundried tomatoes. Sauté until hot.
  4. Add the spinach, stir until wilted.
  5. Take off heat and add the cheese.
  6. Add the rice and mix well.
  7. Season with some salt, if needed.
  8. To serve; use a small bowl covered with cling film. Press the rice firmly into the bowl. Turn out onto a plate (put the plate on top of the bowl and then turn over), remove the bowl and cling film and sprinkle some black pepper on top and over the plate.

Wild rice spinach chorizo 0282

Chilled Strawberry Coconut Dessert Soup

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Chilled Strawberry Coconut Dessert Soup DSC_7435

A cold and refreshing ending to a dinner. Can be served in small bowls or in shot glasses. For a variation on the topping, try the Crumble I posted last week as part of the Berry Crumble Yogurt recipe.

Serve as part of a menu together with
Starter: Smoked Salmon Salad with Lime
Main: Wild Rice with Chanterelles and Chorizo

Serves 4

The soup:
300 ml coconut milk
12 large strawberries
2 ripe bananas
15 large ice cubes

Topping:
Desiccated coconut
Grated dark chocolate
Blueberries and raspberries

  1. Place all ingredients for the soup in a blender and process until smooth.
  2. Spread the coconut on a baking parchment and roast in the oven (225C) for 6-8 minutes. To avoid burning, stir often.
  3. Serve the soup in bowls (or shot glasses) with the topping.

Buckwheat Corn Fritters with Sweet Chilli Sauce

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Accompanied by a tangy, sweet chilly sauce these little fritters are perfect on your BBQ buffet. Make them very small and you have a great finger food! Can be made dairy free by omitting the cheese (or substitute with dairy free mozzarella style “cheese”).

Serve as part of a BBQ buffet together with:
Nutty Guacamole Pie, Cognac BBQ Marinade, Spicy Plum Chutney, Marinated Tofu and Berry Crumble Yogurt.

Cornfritters
225 g canned Sweet Corn
50 g buckwheat flour
1 tsp baking powder
2 eggs, beaten
¼ tsp chilli powder
50 g grated cheese
1 tsp cornflour mixed into a little cold water
Salt
Rape seed or cornflower oil

  1. Mix all ingredients together in a bowl.
  2. Heat enough oil to cover the bottom of a (non-stick) pan
  3. Drop a spoonful of mixture into the pan and cook over medium heat both sides until browned.

Sweet Chilli Sauce
The limejuice and the bell pepper provides some sweetness in this sauce but you may also add 50 ml sugar or 20 ml honey.

1 red chilli, for a milder sauce, remove the seeds
2 garlic cloves
1/2 red bell pepper
50 ml rice vinegar
50 ml limejuice
200 ml water
A pinch of salt

1 tablespoon cornstarch mixed with a little water

1. Combine all ingredients (except the cornstarch) in a food processor and blend together.
2. Transfer into sauce pan and bring to a boil. Let simmer for 3-4 minutes.
3. Add the cornstarch/water mix and stir while boiling for another minute.
4. Cool and refrigerate.

Nutty Guacamole Pie

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A most amazing pie!! Unfortunately, I cannot take credit for this recipe. I found it in a magazine many years ago and have been making it, with slight variations, for years. It is the perfect summer dish – you may add any of your favourite vegetable to it! You may use salted, roasted cashews but then you must omit the salt in the recipe.

Serve as part of a BBQ buffet together with:
Buckwheat Corn Fritters with Sweet and Spicy Chilli Sauce, Cognac BBQ Marinade, Spicy Plum Chutney, Marinated Tofu and Berry Crumble Yogurt.

The Crust:
1 sweet potato, peeled
2 carrots
1 red apple
300 ml roasted cashews
½ lemon, juiced
½ tsp of salt

Guacamole:
½ red onion
1 ripe tomato
2 ripe avocados, stone removed
1 small garlic clove, crushed
A pinch of cayenne pepper
Salt and black pepper

Garnish:
Tomatoes
Rocket salad
Red onion, sliced
Flat leaf parsley, shredded
Roasted macadamia, pine or pecans nuts

  1. Set oven to 175C
  2. Cut all vegetables for the crust in smaller pieces and place in a food processor together with the cashews. Process until smooth. Add the lemon juice. Place in pie dish. Bake in over for about 45 minutes. Let cool.
  3. Process all ingredients for the Guacamole in a blender. Spread on top of cooled crust.
  4. Add the garnish.

Enjoy!

The crust can be prepared in advance. The guacamole may also be made a day ahead but make sure to place some tight fitting cling film on top to prevent the avocado from discolouring.

Cognac BBQ Marinade

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This marinade will bring lots of flavour to, as well as tenderize, the meat of your choice.

Serve as part of a BBQ buffet together with:
Buckwheat Corn Fritters with Sweet and Spicy Chilli Sauce, Nutty Guacamole Pie, Spicy Plum Chutney, Marinated Tofu and Berry Crumble Yogurt.

2 tbsp balsamic vinegar
1 ½ tbsp maple syrup
5 tbsp Cognac
3 tbsp of Gluten Free Soy Sauce
A few drops of Tabasco (optional)
1 tbsp concentrated tomato puree
1 garlic clove, crushed
½ cm of fresh ginger, finely grated
100 ml olive oil

  1. Combine all the ingredients, pour over meat in a plastic bag. Refrigerate for at least 6 hours, turning the bag over from time to time.
  2. Before grilling, allow the meat to return to room temperature. Dry off the meat with a paper towel.
  3. During the grilling, baste with the excess marinade.

Spicy Plum Chutney

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A great condiment on the BBQ! A pinch of added sugar will bring out the flavour (but, personally, I seldom cook with sugar).

Serve as part of a BBQ buffet together with:
Buckwheat Corn Fritters with Sweet and Spicy Chilli Sauce, Nutty Guacamole Pie, Cognac BBQ Marinade, Marinated Tofu and Berry Crumble Yogurt.

2 onions, sliced
300 g red plums, stones removed and quartered
2 medium sized courgettes, sliced
1 red chilli, finely chopped
1 garlic clove, crushed
1 tbsp flat leaf parsley, shredded
Salt and black pepper

1-2 tbsp olive oil to sauté in

Sauté onions, plums and courgettes. When soft, add remaining ingredients and let simmer in sauté pan 7-8 minutes or until until everything is soft and the flavours well blended. Serve hot or cold.

Grilled Marinated Tofu

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This recipe I developed for a fun, different tofu flavor when my vegetarian niece came to visit. If you can find really firm tofu, then this recipe is for your BBQ. If you’re worried the tofu might crumble, then use a frying pan, preferably a griddle pan that gives that attractive grill pattern on the food.

This marinade is also great with fresh salmon.

Serve as part of a BBQ buffet together with:
Buckwheat Corn Fritters with Sweet and Spicy Chilli Sauce, Nutty Guacamole Pie, Cognac BBQ Marinade, Spicy Plum Chutney and Berry Crumble Yogurt.

400g of firm tofu

1 lime, grated peel
2 limes, juice
2 cm ginger, grated
1 red chilli, finely chopped
1 small garlic clove, crushed
1 lemon grass stalk, crushed and chopped
4 tbsp gluten free soy sauce

Coriander leaves, chopped

  1. Combine all ingredients for the marinade.
  2. Gently squeeze the tofu to remove some of the moisture. Cut into desired serving sizes.
  3. To allow the marinade to penetrate the tofu, insert a fork in a few places (not too many or the tofu might crumble). Place the tofu in a clear plastic bag and pour the marinade on top. Set aside, refrigerated, for a few hours.
  4. Take the tofu out of the fridge 20 minutes before using. BBQ or fry the tofu.

Berry Crumble Yogurt

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An easy and delicious dessert. Use low fat yogurt for a lighter version.

Serve as part of a BBQ buffet together with:
Buckwheat Corn Fritters with Sweet and Spicy Chilli Sauce, Nutty Guacamole Pie, Cognac BBQ Marinade, Spicy Plum Chutney and Marinated Tofu.

Crumble:
50 g butter
300 ml gluten free oats
150 ml Demerara sugar (or about 50 ml honey)
1 tsp lime peel, grated

1000 ml mix of blueberries and raspberries
1 ripe mango, diced
2 passion fruits, seeds and juice
100 ml Greek yogurt
2 tsp limejuice
200 ml of unsalted nuts (pistachios, cashews, pecans…)

  1. Oven at 200 C
  2. Melt the butter, combine with oats and sugar.
  3. Spread on greased baking parchment and bake in oven for 10 minutes. Stir from time to time to avoid burning.
  4. Let cool. Add the grated lime.
  5. Combine the lime juice and yogurt.
  6. Place the fruit and berries in a glass, layer with yogurt, nuts and then yogurt again. On top, sprinkle the crumble. Or, using a large plate, layer the same way and top with the crumble.

Perfect Pizza

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A rustic, delicious pizza – it does not taste nor look gluten free!
Gluten free pizza is sometimes hard, crumbly and stale. This recipe overcomes all that. You will have a dough that is elastic and easy to handle and a ready pizza with a thin beautiful crust. Try spinning it the air to make it even thinner – I’m afraid I have not yet mastered the spinning technique myself though…
If you are fortunate enough to have a pizza stone – use it! The crust will turn out even better!

Serve as part of a Children’s Party Menu with:
Churros, Chocolate Maple Sauce, Very Blueberry Scones, Banana Choco Bread and Grandma’s Chocolate Balls.

200 ml water, 37C

Up to 50 ml additional water
20 g fresh yeast (or 7g dry used as per the manufacturers advice)
1 tbsp Psyllium Husk
50 ml olive oil
1 tsp salt
350 g gluten free flour (not self rising)
1 tsp baking powder

Tomato sauce:
6 plum tomatoes, halved
2 garlic cloves, crushed
1,5 tbsp oregano
fresh basil
2 tbsp olive oil
salt

Pizza toppings:
2-3 tbsp tomato puree
Sliced ham
Grated cheese

The sauce:
1. Set the oven to 200C
2. Place the tomatoes in shallow casserole, sprinkle the other sauce ingredients on top. Roast in the oven for 30 minutes.
3. When done, let cool slightly, then puree in food processor. Set to cool further.

The pizza dough:
1. Keep the oven at 200C. Make sure you have heat from above and below.
2. Dissolve the yeast and Psyllium Husk into 200 ml water. Let stand 10 minutes to form a gel.
3. Add the oil and the salt. Stir carefully.
4. Add the baking powder to the flour.
5. In a stand mixer (or in a bowl using the dough hooks of an electric mixer), pour in the yeast mixture and gradually add the flour mix. Work the dough for about 10 minutes. If the dough is too hard, add a few drops of the additional water, but do this slowly – just a few drops at the time. Work the dough a few more minutes so that the extra water is well mixed in.
6. Cover with a cloth and let rest for 30 minutes.
7. Roll out the dough very thinly with a rolling pin . If sticky, sprinkle some flour on the pin.

Assembly:
1. Spread tomato paste on the pizza. Fold up 2 cm of dough all around the pizza to make a small “wall”
2. Spoon the tomato sauce on top.
3. Sprinkle with ham and then the cheese.
4. Place in oven on a baking sheet for about 15 minutes.

Pizza making7229

Churros

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This fun, sweet bread is a bit like a donut. Just sprinkle with a sugar/cinnamon mix and dip in a chocolate sauce. Gluten and dairy free.

Serve as part of a Children’s Party Menu with
Perfect Pizza, Chocolate Maple Sauce, Very Blueberry Scones, Banana Choco Bread and Grandma’s Chocolate Balls

Makes about 10 pieces of 10 cm long Churros.

125g gluten free flour mix
1/2 tsp baking powder

300 ml water
1 tbs oil (corn or sunflower)
dash of salt

Oil for frying

3 tbsp caster sugar
2 tsp ground cinnamon
Chocolate sauce

  1. Mix the flour and baking powder
  2. Bring the water, salt and oil to a boil.
  3. While stirring, slowly pour the water into the flour making sure to eliminate any lumps. (the batter can be quite lumpy)
  4. Spoon into a piping bag with nozzle providing long strings the size of you smallest finger.
  5. Heat enough oil in a pan to allow a churro to float freely. When hot (a small piece of bread should brown in less than 30 seconds), press the batter from the piping tube directly into the oil. Cut the batter with a scissor to get the desired lengths. Fry until browned. Turn if necessary.
  6. Drain on paper towel.
  7. Sprinkle with sugar/cinnamon mix.
  8. Serve with a chocolate dipping sauce.