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Baked Aubergine with Pistachio Yoghurt

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Baked Aubergine with Pistachio Yoghurt-2028

I haven’t posted anything here for quite some time now. However, my Instagram account is up to date with, at least, weekly postings – @theglutenfreegourmet – so you can always find the latest food ideas there.

Today I’d like to serve you a wonderful “yoghurt”, believe me, you really want to try this. The Pistachio Yoghurt can be served with many vegetables. If you don’t want to do the aubergines, try with oven roasted carrots instead.

Serves 4 as a starter

“Yoghurt”:
200 ml pistachios, shelled and soaked in water over night
150 ml water
½ tablespoon agave
50 ml apple cider vinegar
1 teaspoon salt (or more)

1. Blend together in a high-speed blender until smooth. Taste and add more salt if needed. Check the texture and add more water if you like.
2. Refrigerate. Should be served cold.

Aubergine:
1 Aubergine, quartered
olive oil
salt
3 tablespoons parsley, chopped
½ lemon, zest
1 tablespoon toasted sesame seeds
½ pomegranate, seeds from
1 teaspoon chili flakes
Pinch of pink Himalaya salt

1. Roast the aubergines quarters (skin side down), drizzled with olive oil and salt, in a 175 C oven for 30-40 minutes
2. Chop the parsley, grate the lemon, toast the sesame seeds (in a dry pan)
3. Squeeze a ripe pomegranate until soft, cut in half and squeeze over a bowl the let the seeds fall out.
4. Serve the aubergine with parsley, lemon zest, sesame seed, pomegranate seeds and Himalaya salt on top plus the “yoghurt” with added chili flakes on the side.

Cod Casserole with Thyme

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Balanced light flavours, serve as a starter or a main course. Decorate with lumpfish caviar or some prawns. Serve with moist potatoe dinner rolls. And why not finish the meal with a Cheesecake Ice Cream?

cod casserole 2 IMG_5018

Serves 4 as a main course

500 g Cod fillets, in pieces, skinless and boneless

Butter or olive oil to fry in
Pancetta diced, 75 g
1 turnip, diced into small cubes
1 yellow onion, chopped
2 celery stalks, chopped
1 tsp thyme (dried)

500 ml fish stock
200 ml single cream
50 ml dry sherry
Salt and pepper
Shrimp or lumpfish caviar and dill to decorate

  1. Fry the pancetta in a casserole pot 4-5 minutes. Add all prepared vegetables and fry another 5 minutes. Add the thyme and stir.
  2. Add the liquids, let simmer for 20 minutes. If more liquids seem to be needed, add some water (but remember, it is a casserole, not a soup).
  3. Add the cod, let slowly simmer until done (5-7 minutes).
  4. Serve in bowls and decorate either the side of the bowl or the casserole itself with prawns or lumpfish caviar.

Psyllium Seed Husk

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Gluten is a protein in flour that helps the dough form elastic threads, which contain air bubbles as the dough rises. That is why when baking gluten free yeast bread the result is often crumbly and hard.

Psyllium Seed Husk performs much the same function as gluten and is therefore a useful replacement when baking. The resulting bread will be moist and light in texture.

It is just not possible to bake gluten free without it!

I use the Psyllium Husk Powder 250 g from Whole Foods (can be purchased via Amazon or directly from Whole Foods) but there are several other suppliers.