Category Archives: Sunday Adventurous Gourmet

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.

Chocolate Maple Sauce

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This yummy sauce is both gluten and dairy free.

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

1 tsp cornflour
1 tbsp cocoa powder
25 g butter (margarine for dairy free)
100 ml maple syrup
50 ml water

  1. In a small sauce pan, mix cornflour and cocoa powder
  2. Add butter and syrup, stir until melted
  3. Add the water
  4. Let simmer on low heat until thickened

Very Blueberry Scones

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This wonderful recipe originates from a magazines reader’s baking contest. I have adapted it to make it gluten free.

On the evening before, simply combine the dry ingredients in one bowl and the liquid in another. The following morning, just cut up and incorporate the butter, mix with the remaining ingredients and place in the oven for 15 quick minutes. Wonderful, quick and easy breakfast treat!

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

Makes 10 small scones

150 g gluten free flour mix
Pinch of salt
200 ml oats
1 tsp baking powder
1 tsp baking soda
75 g butter

25 ml honey
200 ml natural yoghurt
A few drops of vanilla extract

1,5 dl frozen blueberries

 

  1. Set the oven to 225 C
  2. Combine all dry ingredients
  3. Cut the butter in small pieces and mix into the flour
  4. Combine the honey, vanilla extract and yoghurt and add to the mix
  5. Stir in the frozen berries
  6. Using two spoons, shape 10 scones and place them on a greased baking tray.
  7. Bake for 15 minutes.

Banana Choco Bread

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This sweet bread is a family favourite. The perfect use for those slightly browned bananas.

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

125 g gluten free flour mix
1 tbsp baking powder
½ tsp baking soda
A pinch of salt

250 ml (about 2 medium) ripe bananas, mashed
50 ml brown sugar
100 g Greek style natural yoghurt
1 egg
2-3 drops of vanilla extract

100 ml of chocolate chips
Oil for greasing the loaf tin

 

  1. Heat the oven to 175C
  2. Mix the dry ingredients well.
  3. Add bananas etc
  4. Stir in chocolate chips.
  5. Line a loaf tin with baking parchement and grease with oil
  6. Place in oven for about 20 minutes or until a knife inserted in the middle comes out clean.

Grandma’s Chocolate Balls

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Chocolate balls-03850

If you want a fun activity with the kids, this is the perfect “baking” since no oven is involved. These decorative little balls taste the best when served chilled! Both young and adults love them. All swedish families have their own versions of the balls, this is our version, a recipe inherited from my grandmother, improved by my mother and with additions from my niece (she increased the vanilla flavour) and it is now the best chocolate balls recipe around!

Please make sure you use glutenfree oats!

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

Ingredients:
300 ml oats
150 ml granulated sugar
2 tbsp cocoa powder
1 tbsp of vanilla sugar
100 g butter, room temperature

Decoration: Sprinkles, shredded coconut or something else decorative (from the home baking section of you grocery store) to coat the balls.

  1. Mix all ingredients well (except the decoration). Start out with a hand mixer, then continue by hand.
  2. Shape small balls. Test one ball, if the balls are difficult to form (or not sticky enough to attach the decorations to), either mix the dough a few more minutes or add more butter.
  3. Coat the balls by rolling them in the decorations of your choice.
  4. Chill for several hours.

Swiss Style Healthy Morning Muesli

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This Bircher Muesli gives a really good start to the day. To be prepared the evening before and enjoyed with your favorite fruits and berries the next morning.

Serve as part of a breakfast menu with
– In a Hurry Breakfast Buns
– Yoghurt Bread with Cream Cheese

250 ml rolled gluten free oats
100 ml apple juice
50 ml milk
A handful of almonds
Raisins to taste
1 red apple, grated, no need to peel first
100-250 ml plain yoghurt (the amount depends on how “runny” the yogurth is)

Raspberries, blueberries, bananas…

Honey to drizzle on top (optional)

  1. In a bowl with the oats, add enough apple juice and milk to moisten. Stir in raisins and almonds. Cover with cling film and refrigerate over night. The oats will soak up all moisture and swell.
  2. Before serving, add yoghurt to get a “porridge like” consistency. The oat mix will have become quite hard in texture and you must stir well to avoid any lumps.
  3. Add the apple.
  4. Sprinkle fruit and berries on top and perhaps end by adding a few drops of honey.

Yoghurt Bread with Cream Cheese

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This is a wonderful, easy-made breakfast treat. As it is a bit on the sweet side it goes very well with some cream cheese.

Serve as part of a breakfast menu with
– Swiss Style Healthy Morning Muesli
– In a Hurry Breakfast Buns

½ tbsp ground anise seeds
½ tbsp ground fennel seeds
400 ml gluten free flour, not the self rising kind (or 200 g rice flour and 200 g quinoa flour)
50 ml flax seeds
50 ml sunflower seeds
1 tsp baking soda
½ tbsp salt
100 ml dried cranberries or raisins
500 ml greek yogurt (about 550 g)
30 ml golden syrup

Cream Cheese

  1. Heat the oven to 175C
  2. Line a bread loaf tin (about 30 x10 cm) with grease proof baking parchment.
  3. Mix all dry ingredients well
  4. Add the remaining ingredients
  5. Pour in tin and bake in the oven for 50-60 minutes (until a knife insterted into the center of the loaf comes out clean).

Serve with cream cheese.

In a Hurry Breakfast Buns

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Quick and easy breakfast buns to enjoy with cheese, marmelade or any other topping of your choice. Best served warmed. Mix all the dry ingredients together a day ahead to have them ready for a quick bake the following morning.

Serve as part of a breakfast menu with
– Swiss Style Healthy Morning Muesli
– Yoghurt Bread with Cream Cheese

Makes 4 large buns.

200 ml gluten free flour mix (or 100 ml rice flour and 100 ml quinoa flour)
50 ml gluten free rolled oats
1 tsp baking powder
1 tbsp flax seed
½ tsp salt
1 tsp Psyllium Seed Husk
250 g quark
2 eggs

1 tbsp flax seeds for decoration

Pre heat oven to 215 C

  1. Mix eggs, quark and fiberhusk. Let stand for 10 minutes to
  2. Mix dry ingredients in a separate bowl.
  3. Mix the two together.
  4. Using 2 spoons, shape 4 buns on a baking tray covered with greased baking parchment.
  5. Sprinkle some flax seed on each bun.
  6. Bake around 15 minutes in oven.

Cool on rack.

Pulled Pork

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pulled pork 2

This is a great sunday dish! Prepare it in the morning, put it in the oven and let it cook by itself for the whole day. It gives a great smell in the apartment and tastes just as good the following day, so don’t worry about leftovers.

Serves 6

1 kg pork shoulder, skin removed
1 whole garlic, cloves peeled and halved
1 yellow onion, peeled and cut into 8 pieces
1 red chili pepper
3 tbsp smokey ground paprika
6 dl barbecue sauce
salt and pepper

2 avocado
½ lime
1 tbsp coriander
1 ml chili flakes
salt and pepper
1 bunch coriander leaves, roughly chopped
green sallad
onion jam
cashew nuts
gluten-free tortilla wraps

1. Add the onion, garlic and chili to a casserole.
2. Season the meat with salt, pepper and rub in the ground paprika using your hand, then add it to the casserole.
3. Pour the sauce over the meat and the remaining ingredients. Cook in the oven at 100 degrees for 7 hours. Every once in a while, pour some of the sauce from the casserole over the meat.
4. To make the guacamole put the avocado, lime juice, coriander and chili flakes into a food processor and process until smooth. Keep chilled until use.
5. Before serving, take out and pull the pork meat apart using two forks. Put it into a bowl and add some of the sauce from the casserole. Taste and season with salt and pepper if needed.
6. Serve the pulled pork wrapped in the tortilla together with the guacamole, sallad, coriander, onion jam and nuts.

Stuffed Mushrooms with Caramelized Leek and Chorizo

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stuffed mushrooms IMG_4981

A wonderful, light appetizer. For a Sunday menu, why not serve this appetizer, followed by Roasted Balsamic Tomato Soup together with Oat and Raisin Rolls and with a sweet ending of Raspberry Pie with Crème Anglais.

Serves 6

6 mushrooms, stems removed
Olive oil, to fry in
1 leek, finely chopped
1 shallot, finely chopped
50 g chorizo, cut in small pieces
Juice from ½ an orange
Salt and pepper

  1. Roast the mushrooms in an oven at 200C for about 25 minutes
  2. In a small frying pan, sauté the shallot in a little olive oil. After a few minutes, add the leek and fry another 2-3 minutes
  3. Add the chorizo and pour in the juice.
  4. Let slowly simmer for 15 minutes.
  5. Place mushrooms on a serving plate. Add a spoonful of the chorizo mixture.

Roasted Balsamic Tomato Soup

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Roasted tomatoes provide a great base for a soup. The balsamic vinegar gives sweetness while the harissa paste provides some heat. For a Sunday menu, why not serve an appetizer of Stuffed Mushrooms, followed by the Roasted Balsamic Tomato Soup together with Oat and Raisin Rolls and with a sweet ending of Raspberry Pie with Crème Anglais.

Serves 4

12 medium size tomatoes, skinnedRoasted tomatoe soup IMG_4858
3 tbsp olive oil
1-2 garlic cloves, finely chopped
Fresh basil, shredded
2-3 tbsp balsamic vinegar
300 ml vegetable broth
2 tsp harissa paste
Salt and black pepper (if needed)
Parmesan cheese and basil to garnish

  1. To skin the tomatoes, cut small cross at one end of the tomatoe and let simmer in water for a minute. The skin will curl up and can thereafter easily be removed.
  2. Quarter the tomatoes and place on oven tray. Sprinkle with basil, garlic, balsamic vinegar and olive oil. Let roast in 180C oven for 30 minutes.
  3. Place in a pot and add a bit of the stock. With a hand held food processor, puree the tomatoe mixture. Add the remaining stock and the harissa paste. Let simmer on low heat for 10 minutes. If needed, add some black pepper.
  4. Serve with basil and Parmesan shavings on top.

Oat and Raisin Rolls with Cream Cheese and Chives

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These rolls have been a favourite in my family for many years. With the tanginess of cranberry and the sweetness of the raisins, they are wonderful with cheese or just on their own.

Please try to find the Psyllium Husk. You will not regret it. The most important ingredient in gluten free baking!

For a Sunday menu, why not serve an appetizer of Stuffed Mushrooms, followed by a Roasted Balsamic Tomato Soup together with the Oat and Raisin Rolls and with a sweet ending of Raspberry Pie with Crème Anglais.

gluten free raisin buns DSC_065110 buns

500 ml milk heated to 37C (if fresh yeast is used. If using dry yeast, pls follow manufacturers instructions)
50 grams fresh yeast (equivalent to 2 x 7 g dry yeast packages)
2 tbsp oil
2 tbsp psyllium husk (or try Xanthamgum)
100 ml greek yoghurt (plain)
1 tbsp mix of ground seeds of anis and caraway (or any other spice you like)
0,5 tsp salt
100 ml cranberry sauce
200 ml rolled oats (gluten free)
100 ml raisins
700 ml gluten free flour mix (not the self rising kind)
Egg wash and some oats to garnish

  1. Mix milk, yeast, oil and psyllium husk – let sit 10 minutes to form a gel
  2. Add all remaining ingredients and work with a dough mixer for 10 minutes.
  3. The dough should be quite stickygluten free raisin bunsDSC_0641
  4. Proof around 30 min (cover with a towel and set in warm place)
  5. With 2 spoons, form “buns” and place on baking sheet.
  6. Proof 30-40 min
  7. Egg wash (brush with a whisked egg )
  8. Sprinkle the buns with oats (for decoration)
  9. In oven 225 C 10-12 min.
  10. Let cool under a kitchen towel.

Cream Cheese and Chives

  1. Slice the chives finely
  2. Mix with Cream Cheese
  3. Add a few drops of lemon
  4. Salt and pepper