Nutty Bite Sized Pies

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This recipe provides a great base for a lot of different toppings. By adding some cinnamon you can even make it as a base for a dessert, maybe cheesecake?
Here I’ve made it with two different toppings. You might recognize some of the ideas from an earlier recipe “Nutty Guacamole Pie”.

300 g toasted (blanched) almonds
1 red apple
1 large sweet potato
2 carrots
50 ml lemon juice

1. Mix all in a blender.
2. Spread into pie tin, bake at 175 C for 40 minutes
3. Set aside. Can be refrigerated for later use.
4. When cool, cut into bite size squares.

Topping 1. Red pepper hummus
200 g chickpeas
4 tbsp lemon juice
100 g roasted marinated bell pepper (drained)
2 tbsp Tahini
½ tsp garlic powder
½ tsp smoked paprika powder
A few drops of Tabasco
Up to 50 ml olive oil

1. Combine all ingredients (except olive oil) in a blender.
2. Run until smooth.
3. Slowly incorporate the olive oil
4. Set aside

Topping 2. Avocado crunch mix.
1 celery stalk, chopped
½ apple, cut into fine cubes
1 avocado, mashed
3 tbsp lemon juice
¼ tsp cayenne pepper

Roasted macadamias or hazelnuts, halved
Rocket salad
Cherry tomatoes, halved

1. Cut base into bite sized portions.
2. Spread with one of the toppings.
3. Garnish.

Scallops Citrus Salad

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A wonderful salad where everything, except the scallops, may be prepared in advance. Great as a starter or a main course.

1-3 large scallops per person (depending if starter or main course)
Butter for frying

1 grapefruit
Baby gem lettuce
Cherry tomatoes, halved
½ avocado per person
Crab meat, canned, 40-50 g per person

Any preserved grapefruit juice from the cutting
¼ tsp garlic powder
1 tsp Dijon mustard
3 tbsp white wine vinegar
3 tbsp olive oil
Salt and pepper

1. Cut away the grapefruit peel and then “segment” the fruit. That is, cut away the thin, white membranes separating each wedge. Preserve any juice that seeps out.
2. Combine the ingredients for the dressing and whisk/shake together.
3. Prepare the salad, including the crabmeat, and place on serving plates.
4. Drizzle with dressing.
5. Keep the scallops refrigerated until you need them. Wash and dry them thoroughly.
6. Heat a frying pan with some butter. When hot, add the scallops. Place them a bit apart in the pan. Leave them for 2-3 minutes (depending on size) before turning. Add some cold butter when you turn. Fry another 2-3 minutes. Serve immediately on top of the salad.

Tomato Rice Cubes with Almond Tomato Sauce and Courgette Spaghetti

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Tic Tac Toe Dinner!

This is a fun dish that can be served together with many different foods.
Go easy on the smoked paprika powder since it can be quite over powering.
Any vegetable you’d like to chop up and include is fine.
I’ve chosen red and white rice since they present themselves so nicely but you may also use quinoa or other grains.
Can be prepared ahead of time and heated in the oven just before serving.

Serves 8

200 ml red rice
Water to boil the rice in
200 ml white rice
Water to boil the rice in
Onion, finely chopped
Black pepper
½ tsp smoked paprika
50 g Parmesan cheese
3-4 tbsp lemon juice
4 medium sized tomato

1. Cut the tomatoes into fine strips and then chop them into a tomato concasse. Set aside.
2. Boil the rice according the manufacturers specification. Add some salt, when almost done, add some pepper and smoked paprika powder.
3. Fry the onion in a pan, when done, add to the rice.
4. When the rice is ready, remove from the heat and add cheese and lemon juice.
5. Let cool slightly.
6. Stir in the tomato concasse.
7. Using a mold (I use Japanese rice molds) create small rice cubes.
If you save for later, then please refrigerate at this point. If not, then place the cubes on a baking sheet and bake in oven for 5-6 minutes, until piping hot.
Serve the rice cubes with Courgette Spaghetti and Tomato Almond sauce (see below). Chorizo sausage also goes very well with this dish.

Tomato Almond Sauce
Super quick and very rich and tasty tomato sauce.

1 can of chopped tomatoes – 400 g
50 g ground almonds
1 small red chili
1 small garlic clove
300 g (including the oil) marinated roasted red pepper
1-2 tbsp balsamic vinegar

1. Combine all ingredients except the almonds in a blender. Blend well.
2. Pour into a saucepan and simmer a few minutes.
3. Remove from heat and add the ground almonds.

Sour Cream Stove Top Bread

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This bread is a life saver. Can be made in a few minutes and then be used with absolutely everything! Savoury and sweet, just let your imagination go wild. Below I have a few suggestions.

Basic recipe:
125 g sour cream
250 ml gluten free flour mix
1 tbsp baking powder
A pinch of salt
1/2 tbsp psyllium husk (see link)

1. Combine all dry ingredients. Add the sour cream. Mix well. It will be a sticky dough. Use gloves or dust your hands with flour.
2. On a baking surface covered with flour, roll into a thick loaf.
3. Cut into 6 pieces.
4. Press each piece to create a thin round cake. I like to use a “cake scraper”, see photo.
5. On low to medium heat, melt some butter in a frying pan and gently fry each “cake” a few minutes on each side until lightly browned.

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This bread is wonderful, warm and fresh with just some butter and jam.
Or serve with the Mushroom Anchovy Salad on top.
If you make the “cakes” smaller they are very useful as canapé bases.

Recipe variations:
1) Add some chopped rosemary to the dry ingredients and crumble a small piece of goats cheese into the sour cream. This creates a savory bread that goes well with soup or stew.
2) Add 1 tbsp of honey to the sour cream and serve as a dessert with whipped cream and strawberries.
3) Add some cinnamon and honey for a tasty, sweet snack
4) Please create your own variation and share in the “comment” section below.

Mushroom Anchovy Salad


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A salty mushroom dish that can be used as a starter with green salad or on bread as appetizers.

2 anchovies
Olive oil
400 g mushrooms, chopped
15 green olives, sliced
4 sundried tomatoes, chopped
Parsley, chopped
Salt (if needed)

1. Melt the anchovy in some oil
2. Add the mushrooms, sauté over medium heat until all liquid has evaporated
3. Add the olives and the sundried tomatoes
4. Season with salt and pepper
5. Take off heat, add the parsley

Spicy Baked Artichoke Dip

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This is a great dip to use with cut up vegetables or crackers. Take it easy with the Tabasco as the dish becomes spicier during the time in the oven. You can always sprinkle some more chili flakes on top afterwards if it is not spicy enough. (Another name for this dip is “Petra’s Great Dip”).

400 g marinated artichoke hearts
75 ml mayonnaise
30 g parmesan cheese, finely shredded
4-5 drops of Tabasco
2 tbsp Lemon juice
(Salt and pepper)
Chili Flakes

  1. Oven at 200 C
  2. Chop the artichokes
  3. Add the remaining ingredients.
  4. Taste and add some salt and pepper if needed (the parmesan provides some saltiness and you will have heat from the Tabasco)
  5. In a large ovenproof dish, spread the mix in a thin layer.
  6. Top with some chili flakes
  7. Bake in oven 15-20 minutes.

Spinach Soup

1601 Spinach Soup -1110A wonderful soup with a distinct wine taste. Take care in choosing the wine.

2 shallots, chopped
1 tbsp butter
1 tbsp cooking oil
400g frozen spinach
250 ml vegetable (or chicken) stock
150 ml wine (white or rosé)
4-5 drops of tabasco
Black pepper
3 tbsp crème fraiche

A few fresh spinach leaves for decoration

  1. Sauté the shallots in the butter/oil. Add the frozen spinach and fry until thawed.
  2. Add the stock and wine. And let simmer a few minutes. The longer it simmers, the more liquid evaporates and the taste of the wine becomes stronger.
  3. Remove from heat and process with a hand held blender.
  4. Return to heat. Taste. Add more water/stock if needed.
  5. Add a few drops of Tabasco, salt and black pepper. Simmer a few minutes. Taste and add more seasoning if needed.
  6. Stir in the crème fraiche and bring to a boil.
  7. Shred the spinach leaves, sprinkle over soup.

Chicken Chorizo Casserole

1601 Chicken Chorizo Casserole-1031 A chicken dish full of flavours inspired from a Louisiana recipe. For some added heat, I like to choose the picante chorizo. A dish that is well suited to be prepared in advance and just re-heated before serving.

Serves 6

600 g chicken fillets, cut into pieces
3-4 tbsp soy sauce

1 onion, chopped
1 garlic clove, crushed
Olive oil to fry in
1 tsp chili powder
2 tsp thyme

600 g chopped tomatoes (canned)
4 bay leaves
200 ml chicken broth

200 g chorizo (dry cured pork sausage), sliced and halved
100 ml single cream
Salt and pepper

Red, green and yellow peppers, thinly sliced
Lemon juice
Salt and pepper

Cooked rice
Chili flakes

  1. Marinate the chicken in soy sauce for about 20 minutes.
  2. Combine the peppers, seasoning and lemon juice, set aside to marinate a bit.
  3. Cook the rice.
  4. Fry the onion and garlic for a few minutes. Add the spices.
  5. Add the tomatoes, broth and bay leaves. Cover and simmer for 10 minutes.
  6. Add the chicken, simmer for another 20 minutes (until done).
  7. Add the chorizo and the cream, simmer for another 5-6 minutes.
  8. Remove the bay leaves.
  9. Season if needed.
  10. Serve the casserole with peppers and rice, sprinkle with chili flakes.

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Baked Spinach Dip

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This recipe is adapted from a Georgia (US) recipe. The versatile dip can be used as a sauce (e.g. with smoked salmon) or as a dip with nachos, vegetables or bread. Why not try the Gluten Free Crisp Bread with it?


Serves 15 as an appetizer

1 onion, chopped
1 garlic clove, crushed
Rape seed oil
500 g frozen, chopped spinach
1-2 tsp sambal oelek or other chili paste (or a few drops of Tabasco)
A pinch of salt
2 tbsp red wine vinegar
150 g cheddar cheese, grated
100 g Philadelphia cream cheese
3-4 tbsp quark or crème fraiche
Chili flakes

Nachos or vegetables for dipping

  1. Oven at 200C
  2. In a large pan, fry the onion and garlic in a bit of oil
  3. Add the spinach, continue to fry until the liquid is gone
  4. Add the spice (sambal oelek, chili or tabasco), salt and the vinegar
  5. Add the cheese and crème fraiche. Stir until heated.
  6. Pour into oven proof dish (possibly several individual serving dishes).
  7. Sprinkle with chili flakes.
  8. Bake in oven 15-20 minutes.

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Aubergine Parmigiana

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A good Parmigiana should be made with a great roasted tomato sauce and lots of cheese! This one is a favourite!

Serves 6
3 medium aubergines, sliced lengthwise about 1 cm thick
Olive oil
400 ml tomato sauce
4 eggs
80 g parmesan cheese, grated
200 g mozzarella, thinly sliced
Fresh basil
Salt and pepper
Tomato Sauce:
1 red pepper, cut into pieces
4 (0.5 kilo) large tomatoes, cut into pieces
1 red onion, cut into 6-8 pieces
1 cloves of garlic, crushed
2 tbsp balsamic vinegar
5 basil leaves, shredded
Olive oil
Salt and pepper

Spinach leaves

  1. Oven at 200 C
  2. Place all vegetables for the tomato sauce on an oven tray, sprinkle the garlic, vinegar and oil on top. Roast 30 minutes. When done (soft and slightly charred), let cool, place in blender and mix until semi-smooth.
  3. Sauté the aubergine slices in oil over high heat. Place on paper towels to absorb some of the oil.
  4. Cover the bottom of a casserole dish with ½ of the tomatoe sauce
  5. Whisk one egg and pour on top
  6. Place a layer of aubergines and sprinkle some salt on top
  7. Pour remaining sauce on the aubergines
  8. Spread ½ of the parmesan cheese on the sauce and all of the mozzarella
  9. Put some of the basil on the mozzarella
  10. Layer the remaining aubergines on top
  11. Spread the remaining parmesan on the aubergines
  12. Whisk 3 eggs and pour on top
  13. Place some basil leaves on the dish and place in the oven. Bake 20 minutes.
  14. Serve on a bed of spinach leaves, with some ham or with some gluten free bread.

Anchovy Courgette Pasta

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The courgette pasta, courgette cut into long spaghetti strands (you do need a spiral slicer/spiralizer), is wonderful when combined with a flavoursome sauce. This anchovy sauce is both salty and sharp in taste, the perfect addition to this dish!

4 anchovies (tinned)
1 onion, chopped
1 tbsp tomato puree
Chili flakes
2 tbsp olive oil
2 tbsp capers

400 g chopped tomatoes
200 ml black olives, chopped

A handful of dry roasted pecans, pine nuts and pistachio nuts
Parmesan cheese, grated

5 courgettes, spiralized

  1. On medium heat, fry the anchovies and onion in the oil
  2. Add the tomato puree and chili flakes. Let cook 1-2 minutes
  3. Add the capers and cook another minute
  4. Add tomatoes and olives.
  5. Let simmer 5-10 minutes
  6. In a dry frying pan, toast the nuts, then add them to the anchovy mix.
  7. Using a spiralizer, create spaghetti looking strands from the courgette.
  8. Fry the courgette a few minutes on high heat.
  9. Serve with some Parmesan cheese.

Grilled Aubergine with Crab Appetiser

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A festive starter and so easy to make. As well as being guten free it is a dairy free and low fodmap dish.

Makes 5-6

1 Aubergines, sliced lengthwise
Olive oil
Crab – 120 g
2 tbsp chopped dill
3 tbsp mayonnaise
1 tbsp lemon juice
A pinch of cayenne pepper

  1. Brush the aubergine slices with olive oil and fry until golden brown on both sides.
  2. Combine all remaining ingredients in a bowl.
  3. Place of spoonful of mix on each aubergine slice and fold.

Cucumber Salad with Feta Cheese

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Prepared for me by my daughter, I had dry fried beans for the first time. The beans (and the chili) really make this dish.
Serves 4
1 cucumber, thinly sliced lengthwise
1 lemon, juice
75 g mixed seeds
1 tsp chili flakes
8 tbsp of canned black beans, dry fried
75 g feta cheese, crumbled

  1. Marinate the cucumber slices in the lemon juice for 30 minutes
  2. Rinse, dry and then dry fry the beans in a hot pan
  3. Combine all on a serving plate

Tomato Cod with Crushed Potato and Saffron Vegetables

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This dish is easy to prepare in advance. The vegetable saffron mix and the sauce can be made beforehand and the vegetables just heated before serving. Only the fish should be prepared in the last minute. A beautiful, colourful and very tasty meal.

Serves 4

600 g Cod

Olive oil
2 onions, thinly sliced
1 leek, thinly sliced
1 red pepper
Salt and pepper
0.5 g saffron
200 ml vegetable stock

4 tomatoes, sliced
Parsley, chopped

6 medium sized potatoes, scrubbed, skin on
Salt and pepper
Optional, 3-4 tablespoons of grated parmesan cheese

200 ml Greek yogurt
100 ml Quark
2 tbsp chopped dill
2 tbsp chopped parsley
2 tbsp chopped leek
2 tbsp lemon juice
Salt and pepper

Oven at 200C

  1. Place the fish fillets in an ovenproof dish, sprinkle with some salt and cover with aluminum foil. Bake in the oven for 20 minutes.
  2. Boil the scrubbed potatoes. When done, use a potato masher (or a fork) and slightly crush the potatoes. Don’t make mashed potatoes, just crush them slightly. Season. (Stir in the parmesan cheese.)
  3. Sauté the vegetables (excluding the tomatoes) in some oil, season with salt, pepper and saffron, add the stock, let simmer 5-10 minutes.
  4. Combine the ingredients for the sauce.
  5. Place the vegetable saffron mix on a plate. Add the fish. Put the tomato slices and parsley on top. Add the sauce and the potato.