Tag Archives: no dairy

stuffed eggplant

Turn the oven on at 180°C.

In a pot, heat a little olive oil, pour 1 thinly sliced garlic clove. When the garlic starts to smell, add 750 ml of tomato purée and 250ml of water, salt, and pepper. Bring to boil then leave to slowly simmer for about 15 minutes.

In the meantime, cut 2 eggplants in half lengthwise, empty it, and put aside. Put the “eggplant shells” in an oiled oven plate, oil the eggplant and pre-cook in the oven.

Cut the eggplant meat in little cubes, mix with 1 cutted celery. Heat olive oil in a frying pan, add 1 minced garlic cloves, then add the eggplant and celery. Let it melt then add 400G of minced beef. Cook until the meat is cooked through. Add 2 tbsp of the tomato sauce and mix. Add 200g of feta cut in cubes.

Take the “shells” out of the oven and fill them with the meat mix. Pour the tomato sauce all over and leave to cook at least 45 minutes.

To serve, cut fresh flat leaf parsley and sprinkle over the dish.

You can serve it with basmati rice, Greek pasta or else…

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stuffed tomatoes and its killer tomato sauce

Mix minced beef with minced flat parsley, minced dried tomatoes, salt, Cayenne hot pepper. To keep some moisture in the meat, dunk some bread (no crust) in milk (soy milk is perfect) and add it to the mix.

Empty the tomatoes with a teaspoon, keep the inside for the tomato sauce. Lightly salt the inside of the tomatoes.

Fill the tomatoes with the meat and let it cook at 150°C for an hour.

As you can see from the picture, mine stayed a bit too long in the oven!

For the sauce:

In a pan, put the inside of the tomatoes, 1 minced shallot and 2 minced garlic cloves. Add tomato passata (purée), salt, pepper, dried herbs (oregano, a mix of Greek herbs, sage, rosemary, … as you like it). Leave to cook slowly on low heat for a long time.

Serve with pasta, rice, quinoa, a nice salad of young leaves with a mustard vinaigrette.

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saltimbocca

Mmmmmmh… delicious flavors to serve with a risotto, some pasta, steamed vegetables… or, why not, with gnocchi and grilled tomatoes.

For the gnocchi, follow the instructions on the package. Once cooked and just before service, I fried them in a little olive oil and thinly sliced garlic.

For the tomatoes: cut them in 2, place them sliced side up in an ovenproof dish. Pour olive oil on top of the tomatoes, salt, pepper and oregao or rosemary, and some slice of fresh garlic. Cook in the oven for 1 or 2 hours at 160-180°C.

For the saltimbocca, put a slice of Parma ham (or other Italian ham – prosciutto) on top of a veal escalope (thin slice of veal). Add 2 leaf of sage and fold in two (or roll… that’s the official way to do it). In an oiled and preheated pan, cook the veal so it’s golden then pour 10 cl of white wine and leave on low heat until cooked through.

It’s easy and delicious! Don’t forget to pour the wine sauce on top of the gnocchi, risotto or pasta.

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gluten free almond bread

1 tsp of dehydrated yeast

50 ml of lukewarm water (37-40°C)

50g of quinoa flour

50g of chickpea flour

100g of buckwheat flour

50g of almond powder

1/2 tsp of sea salt flakes

80g of peeled whole almonds

170ml of lukewarm soy milk

Mix the yeast and the lukewarm water.

Mix the flours + almond powder + salt + peeled whole almond.

Add the mix well.

Add the yeast and mix roughly

Add the luke warm milk, mix well. The dough is wet and not firm.

Pour in a 1 litre cast iron pan. Leave to rest for 1h30 in a luke warm place.

Turn on the oven at 180°C.

Cook for one hour.

Use as bread!

It’s great with walnuts, chestnut, or a mix!

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lamb meatballs, eggplant-coco-tomato & saffron rice

In a pan, heat a little olive oil, add:

2 tsp of Chinese 5-spices

5 leaves of lemon Kaffir

When the perfumes have developped, add:

1 can of peeled and cubed tomatoes

a piece of fresh turmeric (peeled and minced) or 1 tsp of turmeric powder

black pepper (freshly grounded) or, even better, Szichuan pepper

1 pinch of hot pepper

2 eggplants (cleaned, cut in cubes)

Leave to cook for 20 minutes until the ggplants are cooked through.

Add 140ml (1 small can, approx. 1/2 cup) of coconut milk, bring to boil, lower the heat and let simmer for 20 minutes.

Miw 500g of minced lamb with sea salt flakes, freshly ground Szichuan pepper, curry, powedered caraway, minced spring onions, and minced flat leaves parsley. Form meatballs or hamburgers.

In a little butter, cook 3 thinly sliced red onions, cook until caramelised.

In a plan, melt a little butter with cinnamon (a stick is better), some minced turmeric, caraway powder, and 1 bay leaf. Cook for 2 minutes, add 300g of basmati rice, 500ml of water, and a pinch of saffron. Cook for 15 minutes on low heat, covered.

Heat an iron or cast iron pan and cook the lamb meatballs.

Serve the onions on top of the rice.

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quinoa a bit like Cantonese rice

This is perfect for some quinoa leftovers, it’s great for lunch, and it’s so easy to make!

In a pan, warm a little sesame oil. Add a handful of peanuts or cashew nuts. When it’s a little golden, add the cooked quinoa. And let it fry a little. In the meantime, cook some frozen peas (5 minutes in boiling water), drain it, and add to the quinoa.

Mix and add some soy sauce (I use Gluten Free Tamari). Mix everything thoroughly.

Add a big bunch of fresh chopped coriander. It’s ready!

You can also add an egg as in a Cantonese rice and mix it in the quinoa when it still in the frying pan so it cooks.

You can do the same with rice, buskwheat, small noodles…

Add other vegetables or some hot spices.

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gluten & dairy-free cakes

I’ve tried a recipe from the book “The Allergen-Free Baker’s Handbook” by Cybele Pascal. You can go visit her website (see link)!

I adapted the recipe a little. She called those cupcakes but the texture is more like cake then cupcakes.

I’ll try some other flours next time to get a more “cupcaky” resut! But those cakes are delicious and lovely!

Ingredients:

1cup + 1/3 cup (240g) rice flour

1 tbsp + 2 tsp + 1/2 tsp (21g) arrow root

1 tbsp tapioca flour

1/2 cup (125ml) soy milk

1/2 tsp (2,5 ml) cider vinegar

1/4 cup (25g) cocoa powder

1/8 tsp xanthan gum

1/4 + 1/8 tsp baking soda

1/4 tsp baking powder

1/8 tsp salt

1/4 cup + 2 tbsp (85g) muscovado sugar

2,5 tbsp (40ml) olive oil (a fruity one)

1 grated vanilla pod

Turn the oven on AT 180°C (350°F°.

1/. Mix the milk and the vinegar. Set aside.

2/. Mix the rice flour + arrow root + tapicoa flour + cocoa powder + xanthan gum + baking soda + baking powder + salt. Set aside.

3/. Whisk together the milk, the sugar, the olive oil, and the vanilla grains. Beat well.

4/. Add the flour mix in 3 batches and mix with a spatula until smooth.

5/. Fill 2/3 of muffin mould. Put in the oven. After 10 minutes, rotate the mould and cook another 5 minutes. Take out of the oven and let it cool for 5 minutes before taking the muffins out and transferring it to a cooling rack.

When the cakes are cold, you can decorate it with some glazing. Here are 2 ideas, one with white chocolate (so it’s not dairy free) and 1 with dark chocolate.

White chocolate glazing:

50g of white chocolate

1 tbsp + 1 tsp of rice milk

Make it melt together in a double boiler. Away from the heat, add 20g of confectioner’s sugar.

In my recipe, it said that I should pour it right away on the cakes… but obviously, I should have waited!

Dark chocolate glazing:

25g of dark chocolate (min 70%)

7,5ml of rice milk

12g of vegan butter (coconut or else)

Let it melt in a double boiler. Away from the heat, add 15g of confectioner’s sugar. Let it hardened a little and put a spoon on top of the cakes.

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rolled bacon with vegetables and kari gosse

Mr Gosse was a Breton apothecary from the XIXth century. He sold spices and had created his own curry that he called Kari Gosse. Here is my own version of the spicy mix.

For 20 rolls:

20 thin slices of bacon

2 parsnip

2 carrots

1 zucchini

0,2g red hot chilli

3g coriander seeds

2g caraway seeds

2g turmeric

2g ginger

0,6g cloves

3g cardamom seeds

1g cinnamon

2g dried lemon zest

 

The Kari Gosse:

-In a coffee grinder, mix all the spices and the zest together until you get a fine powder.

-In a warm frying pan, roast the mix until it’s nicely fragrant. Mix some of it with olive oil.

 

Vegetables and bacon:

-clean, peel and cut the vegetables in thin stripes.

-fry the bacon on one side only to golden it.

 

To serve:

-place the bacon slice, pale face on top, brush the spices on it, lay a few vegetable stripes at one end, and roll to form a bundle.

-Put 1 tsp of the spicy olive oil on top of each roll.

-Let it dry in the oven at 85°C.

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crunchy beetroot, artichoke cream

For 20 pieces:

± 200g of raw beetroot

1 can of artichoke’s hearts or, even better, 340g of fresh artichoke’s hearts (leaves and chokes out – hearts steamed)

1 bunch of fresh mint

20cl of olive oil

Artichoke cream:

-mix the artichokes’ hearts with the mint leaves and the olive oil until you get a smooth cream. Usually canned artichokes are salty enough but taste and salt if necessary.

Beetroot:

-Put silicone gloves on.

-Peel the beetroot and thinly slice with a mandoline slicer.

-In each slice, cut a 5cm disk with a stainless steel cutter.

To serve:

-on a beetroot slice, add a tsp of artichoke’s cream and put another slice on top. Decorate with a bit of artichoke cream.

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Salmon tartare with sea weed, wasabi and sea flavors

For 20 pieces

300g of smoked salmon

80g of salicornia in vinegar (salicornia is a French sea weed… you can replace it by pickle)

A few sprigs of fresh dill

3g of wasabi powder

1 tsp of matcha tea

2g of agar-agar

1g of dried arame

3 sticks of parsley

salt, water

The tartare:

-take 20 pieces of dill to decorate

-mince the salmon in small rectangles

-finely minced the salicornia and the rest of the dill

-mix the salmon, the dill, the salicornia, and the wasabi powder. Refrigerate.

Sea flavour:

-hydrate the arame in 2 cups of water for 15 to 20 minutes then drain.

-In a small saucepan, bring 2 cups of water to boil, salt to taste, add the agar-agar. Whip while boiling for 3 minutes.

-Away from the heat, add the matcha tea and whip thoroughly. Pour directly into round and shallow silicone moulds (aroud 4 cm). Leave in the fridge.

To serve:

with a stainless-steel 4cm cake ring, assemble the tartare, cover with a “sea flavour” and a dill’s feather.

Can be served as a first course.

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