Category Archives: Starter

Scallops Citrus Salad

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160224 Scallop Citrus Salad-1541

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

Dressing:
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.

Sour Cream Stove Top Bread

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160217 Sour cream stove top bread -1483

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)
Butter

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.

160217 Sour cream stove top bread-1408

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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160217 Anchovy Mushrooms-1293

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)
Pepper

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

Glorious Gazpacho

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1602 Gazpacho-1339

Many are not aware, but Gazpacho normally contains breadcrumbs which are blended with the tomatoes to create a slightly thicker soup. This version does does not need any breadcrumbs.

Choose your tomatoes with care, they are your main ingredient!

Serves 4 as a main course

1 kilo ripe tomatoes, cut into pieces
1 onion, roughly chopped
1 red pepper, roughly chopped
1 garlic clove, chopped
25 ml white vinegar
25 ml olive oil
A pinch of salt
Garnish; a small chopped cucumber, chopped red pepper or chopped green pepper

1. Place all vegetable pieces in a blender.
2. Add vinegar, oil and salt.
3. Blend until smooth.
4. Add water until desired thickness (about 50 ml)
5. Add more for oil for a creamier soup.

Chill in refrigerator several hours.
Garnish with cut up vegetables on top and a few drops of olive oil.
Serve with some gluten free potato bread.

Apple Mustard Sauce

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160127 Apple Mustard Sauce-1151Goes well with many dishes; chicken, vegetables, pork… Nice and crunchy.

150 ml quark
100 ml mayonnaise
2-3 tsp Dijon mustard
Salt and pepper
12 walnuts
1 apple, finely chopped
1 tbsp lemon juice
2 celery stalks, finely chopped

1. Mix the quark, mayonnaise, mustard and seasoning.
2. Toast the walnuts in a dry pan, cut into quarters or smaller.
3. Place the apples in a bowl with the lemon juice. Add the celery. Pour the quark mix on top.
4. Stir most of the walnut pieces into the mix but leave a few out for decorations.

Chevre Dip

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160127 Chevre Dip-1124
Delicious to serve as a dip with crackers/raw cut up vegetables or as a sauce together with your meal (salmon, meat, vegetables…).

100 g chevre
100 ml crème fraiche
½ red onion, finely chopped
1 tsp dried thyme
Salt and pepper
½ pomegranate, seeds

1. Soften the pomegranate by squeezing/rolling the fruit between your hands. Cut in half and squeeze out the seeds into a bowl.
2. Mix the crème fraiche and the chevre with a fork. Add the onion, then the spices.
3. Stir in most of the seeds from the pomegranate but leave some for the decoration.

Spicy Baked Artichoke Dip

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1601 Baked artichoke dip-9760

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

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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
Salt
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.

The Tomato Soup

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160113 The Tomato Soup-1040

Quick and delicious! One of my favourites. Creamy and as spicy as you’d like. Can be made dairy free and low fodmap if you leave out the crème fraiche topping or just substitute it. (Low fodmap: you can use some tofu cream cheese whipped up with some rice milk to make it smooth, use lactose free creme fraiche or use some soy based sour cream – if based on soy protein, not whole beans).

Serves 6
800 g chopped tomatoes
500 ml coconut milk
1 tsp Sambal Oelek or other chili paste
300 ml water
2 cubes vegetable stock (fodmap friendly)
Salt, if needed

100 ml Crème fraiche
Chili flakes

  1. Add all ingredients (except crème fraiche and chili flakes) and let simmer for 15-20 minutes.
  2. With a handheld blender, mix into a smooth soup.
  3. Add some salt if needed.
  4. Whisk the crème fraiche.
  5. Serve with chili flakes on top and a dollop of whipped crème fraiche.

Duo Salmon Flower Starter

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160113 Salmon Flower-1026
This recipe is inspired by a Cordon Bleu recipe. Easy to make but requires a bit of time. Dairy free and low fodmap.

Serves 6

550 g salmon, skin and boneless
2 tbsp lemon juice
Salt and pepper

6 tomatoes

Dressing:
100 ml watercress
30 ml red wine vinegar
1 tsp Dijon mustard
100 ml olive oil
Salt and pepper

Green part of 2 spring onions, finely chopped

Mixed leaves (including rocket salad)

140 g smoked salmon

  1. Oven at 180C
  2. Wrap the salmon in foil with lemon juice and seasoning and bake in oven 12 minutes (or until done)
  3. Cut out the top, inner, hard part of the core on each tomatoe. Then make a shallow cross through the skin at the bottom. Dip briefly (45 seconds) in boiling water and then transfer to ice cold water. The skin will have curled up slightly and can now be easily removed.
  4. Peel the tomatoes (set aside some of the peel to be used as decorations), cut into 8 wedges. Cut out the seed so that only 8 “petals” remain. Set aside.
  5. Combine all ingredients for the dressing and run in a blender until smooth
  6. In a bowl, mix the fresh salmon with finely chopped spring onion (green part) and 6 tbsp of the dressing
  7. In a bowl, toss the mixed leaf salad with remainder of the the dressing
  8. Cut the smoked salmon into thin strips.
  9. To assembly as a flower: Place some salad on a serving plate. Create a small ball of cooked salmon on top of the salad, possibly using a small round mold. Line the base of the ball and 2 cm up the sides with smoked salmon strips and then, as the outer part of the flower, place 8 tomato petals (overlapping each other) around each mold. Take a small piece of peel and press down in the middle of the peel on the top of the crab flower.

Baked Spinach Dip

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160106 Spinach Dip-1061

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.

160106 Spinach Dip-1071

Aubergine Parmigiana

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160106 Parmigiana Starter-0946

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.

Grilled Aubergine with Crab Appetiser

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151230 Grilled Aubergine and Crab Starter-0991

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
Salt

  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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151230 Cucumber Salad with Feta-0643

 
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

Pepper and Courgette Starter

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151223 Pepper and Courgette Starter-0859

Light and fresh, possibly with a hint of garlic. Don’t overcook the vegetables, keep them crunchy. This is a low foodmap recipe.
Serves 6
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 orange pepper, thinly sliced
3-4 tbsp lemon juice
4 Courgettes, cut into strand with a spiral slicer
Oil for frying (you may use garlic infused oil)
Salt, lemon pepper
Almonds, flaked and toasted (max 10 g per person)
Baby spinach

  1. Mix the peppers with some lemon juice, set aside.
  2. Stir fry the courgettes in the oil over high heat, add the peppers and fry another minute. Season with salt and lemon pepper.
  3. Line small molds with clingfilm and turn onto a bed of spinach on a servingplate.
  4. Decorate with the toasted almonds.