Quick and Easy Italian Muffins for lunch? Italian – because they are made with freshly grated Parmesan cheese, olives, sundried tomatoes and more. Wonderful snack or as part of a meal.
Author Archives: EvaH
Olive and Parmesan Muffins
These should be served freshly baked! Wonderful texture and taste. Goes well with tomato soup or anything else tomato based. Use any combination of olives, sundried tomatoes, pepper that you like, or maybe include some pickled red onion as well? Enjoy! The smell alone will impress any guest.
Makes 10 large muffins
400 ml gluten free flour
A dash of salt
2,5 tsp baking powder
100 g finely grated parmesan cheese
1 tsp dried thyme
3 large eggs
250 ml Greek yoghurt
100 ml finely chopped olives/sundried tomatoes/char grilled peppers
1. Oven at 200C
2. Bowl 1, mix the dry ingredients
3. Bowl 2, whisk the wet ingredients
4. Combine the two bowls
5. Spoon into muffin tins
6. Bake until done, about 12 minutes, depending on size of muffin tins.
Vegan Zaatar Spiced Meal
Do you cook with Zaatar? It is a great Middle Eastern spice which will bring an interesting, almost a little sour, full spice flavour to your meal. In this recipe, I’m serving Zaatar spiced Quinoa with a Dijon dressed bean salad. Great for lunch or a light dinner. Give it a try!
Zaatar Quinoa with Dijon Bean Salad
Zaatar is a wonderful spice mix often used in Middle Eastern cooking. It is based on Sumak (citrus/sour flavoured ground berries) and herbs.
Quinoa dressing:
3 tbsp zaatar
50 ml olive oil
200 ml uncooked quinoa
Parsley, chopped
Dijon dressing:
100 ml olive oil
50 ml white wine vinegar
1 tsp Dijon mustard
Salt and pepper
12 sugar snaps, cut in 3rds
½ onion, finely chopped
200 g cherry tomatoes, halved (or, if large, quartered)
250 g canned kidney beans (drained weight)
250 g canned butter beans
1. Slowly whisk the Zaatar into the olive oil until well blended. Set aside.
2. Cook the quinoa according to the instructions on the package. When cooked, stir in half of the Zaatar dressing.
3. Whisk the ingredients for the Dijon dressing.
4. Combine the beans, onion and tomatoes. Add half of the Dijon dressing.
5. When serving, play with drops of the remainders of the two dressings.
This is an amazing cake base
This cake base is quick to make, absolutely delicious and vegan, raw, low fod map, dairy free, gluten free… Works really well when you have unexpected guests with allergies. You can even serve this base rolled into small balls, with no topping nor sauce. If you have time to chill them they turn out even better. Here I have made the cake with cream cheese topping and a raspberry coulis.
Amazing Cake Base
This cake base is made in a few minutes only. I like to chill the base in the fridge for an hour or so before using, but this is not necessary. Any topping goes, here I have made one with cream cheese and vanilla. Don’t forget to strain the sauce as it comes out much nicer without the seeds.
I have created the base to be able to serve it dairy free, low fodmap, vegan and raw as well as gluten free of course. The rest depends on what sauce and topping you choose. For a more interesting look, I would sprinkle some freeze dried strawberry powder on top, but, at the time of the photo shoot, I didn’t have access to any.
Serves 4
The base:
100 ml desiccated (dried and grated) coconut
2 tbsp cacao nibs
1 tbsp almond butter
1,5 tbsp melted cacao butter
1 tbsp rice syrup
50 ml fresh raspberries
Dash of salt
Topping:
2 tbsp crème fraiche,
100 g Philadelphia cream cheese
½ tsp vanilla extract
Sauce:
250 g frozen raspberries cooked with
25 ml water
1 tbsp icing/powdered sugar
Some extra raspberries for decoration
1. Mix the base ingredients with a fork. Press into 4 ring moulds. Add some topping and refrigerate.
2. Combine the ingredients for the topping. Pipe onto the cake base. Refrigerate.
3. Simmer the raspberries with the sugar and water over low heat. Add more water if needed. When slightly thickened, strain and cool.
Perfect Party Food – Veggie Rolls
Great as an appetiser but can also be served as a lighter main course. Fill the rolls as suggested or with anything you like. Mushrooms are great fillers as they won’t poke holes in the paper. In this recipe, I’ve made them low fodmap with ginger and lemongrass. Works well to prepare in advance and then just re-heat in the oven.
Veggie Rolls
Such a great appetizer! Healthy, fresh and very tasty. Perfect finger food. Just make sure the stuffing is cut into small pieces and won’t poke holes into the rice paper. I do not deep fry my rolls but eat them fresh or bake them in the oven.
Makes about 12 rolls.
1 carrot
1/3 fennel bulb
1 small red pepper
½ courgette (zucchini)
1 stalk lemon grass
½ red chili, seeds removed
1-2 tbsp cooking oil
1 tsp ground ginger
1 tbsp soy sauce
Bean sprouts
Rice paper for spring rolls
Sweet chili sauce (either make you own – see this link, a great sauce but NOT low food map – or buy the Go-Tan brand which IS low fodmap)
1. Remove the outer layers of the lemon grass and cut the inside finely
2. Finely chop the red chili
3. Cut all remaining vegetables (except for the bean sprouts) into fine sticks and gently fry in a little oil.
4. Season with ginger and soy sauce and taste.
5. Add the bean sprouts and quickly stir fry for another minute.
6. Soak the rice paper in hot water for a maximum of 10 seconds. Take out and place flat on a plastic cutting board or ceramic plate (the rice paper might stick if using a wood cutting board)
7. Place a line of vegetables on the rice paper and into a roll. Start them roll by folding a small piece over the ingredients, then fold in the sides to lock the filling in, lastly, roll the remainder of the paper.
8. The rolls are ready to eat as they are, or you may want to brush (or spray) them with oil and bake them slightly in the oven (about 10 minutes on 180C)
9. Serve with the sweet chili sauce
How can this creamy Ice Cream be dairy free?
On a Matthew Kenney course I recently attended, we learnt a technique to create the creamiest desserts using young, fresh coconuts. This recipe uses a fresh coconut grade 1. If you can’t find them in your store, they are usually available on-line. Creamy, dairy free, low fodmap and, of course, gluten free. 3 weeks ago I posted another ice cream using the same technique. Have a look!
Strawberry Ice Cream – Dairy Free
If you can find fresh coconuts (can be bought on-line), this is a very easy ice cream to make. Only takes a bit of planning (the soaking takes a lot of time). To make it even creamier, or if you don’t like almonds, you may substitute the almonds for cashews. With almonds though, it is not just dairy and gluten free but also low fodmap (with a limit of a 12 almonds serving, you can safely eat 1/5th of this ice cream).
100 ml soaked almonds (about 55 almonds)
100 ml young coconut meat (should be enough in one small coconut)
Pinch of salt
25 ml maple syrup
25 ml rice syrup
50 ml almond milk
¼ tsp vanilla extract
400 ml fresh strawberries, cut up
3 tbsp coconut oil, melted
1. Soak the almonds 24 hours, after half the time, change the water.
2. Crack the young coconut open with a meat cleaver and scrape the meat out with a spoon.
3. Combine all ingredients (except for the oil) in a blender. Process until smooth.
4. Slowly incorporate the oil while processing. Do not overblend.
5. Pour into ice cream machine and make according to the manufacturer’s instruction – OR – pour into plastic container and place in freezer. Remove and stir every hour until frozen.
With this dish I like to serve some dehydrated strawberry slices. They are wonderful, intensified in flavour and naturally sweet. If you own a dehydrator, I can definitely recommend dehydrating thinly sliced strawberries.
Remove from freezer 15 minutes before serving.
Kimizu Sauce – a new favourite
Today I’m posting the recipe for another fantastic sauce. A Japanese sauce called Kimizu. It is like a mayonnaise or hollandaise – minus the oil and butter! Light and “foamy” in texture. A must try! The sauce goes with numerous dishes as long as they are a bit salty in taste. Asparagus roasted with sea salt is one possibility. In today’s recipe I’m serving it with Parma wrapped fish. Enjoy!
Parma Wrapped Hake with Kimizu Sauce
Kimizu Sauce is both creamy and light. This is one of the few instances I actually cook with sugar because the sauce will not be the same without it. Roasted asparagus sprinkled with sea salt, grilled salmon or any other salty dish should go nicely with this sauce. In this recipe I serve it together with parma wrapped hake. Dairy free and low fodmap.
Serves 4
3 parsnips
500 g hake, fillets
4 large basil leaves
Black pepper
4 slices of Parma ham (or Serrano)
4 tooth picks
Kimizu Sauce:
3 egg yolks
Dash of salt
3 tbsp of rice vinegar
1,5 tbsp of sugar
3oo ml quinoa, cook according to manufacturers instruction
Black olives, chopped
1 lemon, zest from the whole and juice from ½
Spinach
Salt and pepper
1. The parsnips make for a beautiful addition but are not essential to the dish. If you have a dehydrator, slice the parsnips thinly and dry at about 45C overnight. Add 1 tablespoon of olive oil and grind some salt on top.
2. Prepare the hake parcels. On a piece of ham, place 1 leave of basil, a generous amount of pepper and a piece of the fish (about 125 grams). Wrap the ham around the fish and secure with a toothpick.
3. The sauce: Whisk the yolks in a bowl with a round bottom and add the salt, sugar and vinegar. Place the sauce over a pot with boiling water and whisk continuously. You must whisk vigorously with no breaks until the sauce has thickened. If you take a break the eggs will coagulate and you end up with scrambled eggs… The sauce will become think and “foamy”. When the sauce is thick enough (after about 5-6 minutes) remove it from heat and place the bowl in another bowl containing cold water and ice cubes. This is so that the sauce will quickly cool. The sauce is to be served at room temperature (or chilled).
4. Cook the quinoa. When done combine with the olives and lemon.
5. Fry the spinach, season.
6. If you have a steam oven please use it. The fish will be so moist and tender. If not, set oven at 180C and cook for about 12 minutes, until done.
Amazing Thai Flavoured Sauce
In this recipe, I serve the sauce with chicken but I have also served it with monkfish and grilled tofu. The sauce has many flavours and can be made spicy or mild. Great as party food as it can be prepared ahead of time.
Coco Thai Chicken
It is all in the sauce! Really! This sauce is just amazing! I like to steam the chicken in my steam oven but will give the recipe for an oven baked chicken below. A quick and easy recipe but the chicken should be marinated for about 6-8 hours so don’t forget to allow time for this. The dish is also dairy free and low fodmap.
Serves 4
Marinade:
2 green chilies, seeds removed
2 tsp ground ginger
3 tbsp soy sauce (light)
12 coriander leaves
2 limes, zest and juice
1 tsp sugar (can be omitted)
400 ml coconut milk
1 tsp cornstarch (to be added to the sauce at a later stage)
5-600 grams chicken breast, mini fillets
250 ml wild rice
Chili flakes to decorate
1. Combine all ingredients for the sauce in a blender and run until smooth.
2. Place the chicken in the marinade for 6-8 hours, refrigerated.
3. Cook the rice according to the manufacturers instructions (generally 20 minutes in double amount of water)
4. Remove the chicken from the marinade and bake in a 200 C oven for 20 minutes (or until done).
5. In a small saucepan, heat the marinade/sauce. Combine the cornstarch with a little water (1-2 tsp) and stir until dissolved. While stirring, add the cornstarch mix to the sauce and make sure the sauce has been brought to a boil before removing from heat (otherwise it won’t thicken).
6. To serve, put a spoonful of sauce on the place and then, using a spoon or any other kitchen tool, spread the sauce out in a semi circle. With the help of a ring mold, add the rice to the plate. Add the chicken sprinkled with chili flakes.
Wonderful Ice Cream and Great Sauce!!
This is a great and creamy ice cream, gluten free, dairy free, no refined sugars, low fodmap and so very yummy! The sauce is a “must try” for coffee lovers. Really tasty and very easy to make. Enjoy! (If you like this, look out for my posting in about two weeks – a strawberry ice cream with dried strawberry flakes)