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Cover: Gluten free cooking

29Sep 12

Beer and Cheddar Soup

I’ve always been a huge fan of beer, and it was probably one of the hardest things to give up when I first embarked on my gluten-free diet.  Luckily, these days it’s fairly easy to find gluten-free beer, and I’ve finally been able to add it back in to my diet (although I have to admit it wasn’t so lucky for my belly!). Another of my all-time favourite foods is cheddar cheese, so I just knew that this beer and cheddar soup was going to turn into a new favourite even before I tried it.  It’s creamy and sweet, very satisfying, and frankly one of the most delicious soups I’ve ever tasted, if I do say so myself!  You can use strong cheddar if you prefer, but the mild cheddar seems to melt much better. Besides, the beer gives it plenty of kick anyway.  I hope you enjoy it as […]

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06Sep 12

Curried Apple Soup

I don’t think I can be enthusiastic enough about just how much I love this sublimely delicious curried apple soup!  Who ever would have imagined that apples and curry would go so well together!?  It was certainly a surprise for me the first time that I tried it. Red apples are really the ideal type for this recipe. But as with any dish, you can play around and change things to suit your own personal preferences. You can use either chicken or vegetable broth – it won’t matter much to the final taste. And if you want to make a slightly lighter (low calorie) version,  you can replace the double cream with single cream or milk and use oil rather than butter.  But be warned: this will take away from the taste, at least a little.  After all, Indian food is meant to be a bit decadent! And for dessert, munch on […]

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29Jul 12

Basmati Tabbouleh

Tabbouleh used to be one of my favourite salads back before I switched to gluten-free, and I always figured I’d never be able to have it again due to the fact that it’s always prepared with either bulgur or couscous, both of which are, of course, off-limits to anyone on a gluten-free diet. Luckily, I stumbled across a recipe for making couscous from basmati rice recently and quickly jumped on the opportunity to create this basmati tabbouleh recipe.  I hope you enjoy it as much as I did! (You might also want to have a look at this lamb with couscous and apricot salad, but using basmati rice instead of couscous.)   Print Basmati Tabbouleh Author: Jack Williams Recipe type: Entree Prep time:  15 mins Cook time:  60 mins Total time:  1 hour 15 mins Serves: 4   Ingredients 150g long grain basmati rice 500ml gluten-free chicken broth 200g fresh flat-leaf parsley, very […]

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26Jul 12

Lima Bean Soup

This simple Lima bean soup is sweet and savoury and very satisfying.  The starchy Lima beans help to give the broth the perfect thickness and also provide a sweet counterpoint to the kale and spices.  The soup also freezes well, so don’t worry if you can’t finish it all in a few days. (Why not also have a go at this red lentil and sweet potato soup?)   Print Lima Bean Soup Author: Jack Williams Recipe type: Soup Prep time:  20 mins Cook time:  2 hours Total time:  2 hours 20 mins Serves: 8   Ingredients 2 litres vegetable stock 250g giant lima beans, soaked overnight 2 sprigs fresh thyme 2 sprigs fresh oregano 3 fresh sage leaves 6 sprigs fresh flat-leaf parsley 1 bay leaf 2tbsp extra virgin olive oil 1 large onion, chopped 1tbsp minced garlic 1 medium carrot, peeled and diced 1 medium red pepper, diced 80ml white wine 10 […]

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23Jul 12

Winter Vegetable Pie

Something like a fancier, vegetarian version of traditional shepherds pie, this winter vegetable pie recipe makes for a great Sunday lunch and is a good way to trick younger kids into eating their turnips and parsnips without them even realising it!  I usually prepare this in one large oven-safe dish, but an interesting presentation alternative is to bake individual portions in small, round dishes and give everyone their own.  If you find your kids still make faces and don’t want to eat it, try doubling the amount of cheese; in my experience, this seems to work just as well as the proverbial spoonful of sugar! Although it’s only vegetables, this dish can be quite heavy. For a lighter cheesy recipe to “fool” kids into eating their veggies, try this baked fennel with tomato gratin. For dessert, I recommend this carrot halwa. Serve this dish with cheesy bread for dipping. I […]

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19Jul 12

Baked Asparagus with Feta and Parmesan

I remember one time  as a kid being given some lukewarm, mushy canned asparagus for lunch and thinking it was the absolute worst thing in the world and vowing never to eat asparagus again!  Fortunately, I eventually grew up and tried some grilled asparagus at a restaurant. Imagine my surprise when I realised it was nothing at all like that mushy stuff I remembered! Since then I’ve become quite a connoisseur of this wild green vegetable, although I have to admit I’m still not much of a fan of the canned variety.  In any case, this baked asparagus with feta and parmesan recipe is made from sweet and crunchy fresh asparagus, and the tangy cheese highlights the juicy baked goodness of the vegetable astoundingly well. (I also recommend this asparagus and cheese pudding.)   Print Baked Asparagus with Feta and Parmesan Author: Jack Williams Recipe type: Entree Prep time:  10 mins Cook time:  15 […]

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17Jul 12

Aubergine and Roasted Bell Pepper Salad

This Moroccan style aubergine and baked bell pepper salad is a veritable explosion of flavours and really shows just how versatile the humble aubergine can be!  When you mix the steamed aubergine with the rest of the ingredients, it tends to get a bit mashed and fall apart just a touch, which helps to spread the flavour of the spices throughout the whole dish.  The roasted peppers add a strong and pungent flavour to the salad, while the cumin seeds and chilli pepper flakes give it that authentic Middle-Eastern aroma. Green peppers tend to take a bit longer than yellow and red ones to bake as their skin is a bit tougher, so you may need to leave them in the oven a bit longer in order to facilitate the removal of the skin.  The only bad thing about this salad is you really need to let it cool before […]

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13Jul 12

Red Cabbage and Apple

Another typical Mediterranean delight, this red cabbage and apple recipe is sure to knock your socks off if you’ve never had it or anything similar before!  You can find a lot of different variations of the dish if you travel around the Mediterranean countries, but the basic idea is always the same: very tender red cabbage mixed with a sweet fruit (I’ve used apples, but some people make it with raisins, oranges or apricots) and seasoned with some kind of aromatic spice, usually cloves, cinnamon or nutmeg. The dish works well either as a salad to go along with your main meal, or as an appetiser.  I also find it makes a great topping for sausages or hot-dogs, something like a less vinegary coleslaw. Just be careful not to drop any of it on your clothes, especially white, as it does stain quite easily.  Speaking of the colour, if you […]

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10Jul 12

Spicy Corn Pasta

One of the worst things about my gluten-free diet has got to be not being able to eat semolina pasta!  I used to eat it by the bucketful (maybe that was part of the problem!), and to be honest, I don’t really find any of the gluten-free alternatives to be nearly as satisfying. However, I have found that if you take the time to make sure you’ve got a superbly delicious sauce to serve it with, it does help to make up for it.  This spicy corn pasta recipe is similar to a tagliatelle dish I used to enjoy eating when visiting southern Italy and is definitely one of my favourite, non-gluten pasta dishes. (Also try this prawn and courgette tagliatelli recipe.)   Print Spicy Corn Pasta Author: Jack Williams Recipe type: Main Prep time:  10 mins Cook time:  40 mins Total time:  50 mins Serves: 4   Ingredients 1tbsp extra virgin olive […]

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06Jul 12

Vegetable and Legume Soup

This delicious and nutritious vegetable and legume soup is traditionally served to break the Muslim fast of Ramadam.  It’s called harira and is usually accompanied by dates, but as I don’t really like them, I’ve left them out of my recipe.  However, feel free to include them if you want the truly authentic experience. I also recommend this Moroccan hummus!   Print Vegetable and Legume Soup Author: Jack Williams Recipe type: Main Prep time:  24 hours Cook time:  80 mins Total time:  25 hours 20 mins Serves: 4-6   Ingredients 125g chickpeas, soaked overnight in water 50g green lentils, soaked overnight in water 4tbsp olive oil 2 large onions, chopped 4 celery ribs, washed and chopped 1 cinnamon stick 1tsp turmeric 1tbsp frshly ground black pepper 400g canned diced tomatoes 1tbsp tomato paste 1tbsp cornflour 40g gluten-free soup noodles 4tbsp fresh, finely chopped coriander 3tbsp fresh flat-leaf parsley, finely chopped Salt to taste […]

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