The Recipe Room

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 much as I do!

For more creamy soups, have a go at this cream of asparagus soup, without the cream.

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 this hot apple tart with cream. Delicious!

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.)

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?)

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.)

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 serving, so you have to leave enough time in advance. (Also try this spinach and bell pepper potato salad.)

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 find that the red cabbage starts to turn blue when you’re cooking it, it means you haven’t used enough vinegar, as this is necessary to keep the colour from leaking out.  If you think it’s already got enough vinegar, a little bit of lemon juice will also do the trick quite nicely. (Also try this cabbage and barley 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!

This home-made dried fruit and nut muesli makes a great breakfast cereal or can even just be eaten by hand as a snack.  It also works well for making a base or crispy topping for baked fruit desserts like this apple crisp recipe.  I like to put a handful or two in a small plastic bag or container and take it with me to snack on at work or in the car.

You Need:

DRY INGREDIENTS:

• 500g gluten-free rolled oats
• 250g unsweetened coconut flakes
• 65g sunflower seeds
• 60g almond slices
• 65g pumpkin seeds
• 60g walnuts or pecans
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

LIQUID INGREDIENTS:

• 125ml honey
• 65ml very hot water
• 65ml canola oil
• 1 teaspoon pure vanilla extract

DRIED FRUITS AND NUTS:

• 125g whole almonds
• 65g dried bananas
• 65g raisins
• 65g finely chopped dried apricots

Steps:

1. Place a rack in the middle of the oven and preheat to 150ºC.
2. Line a baking sheet (not non-stick) with baking parchment paper or lightly coat it with cooking spray or canola oil.
3. Place the dry ingredients in a very large bowl and toss them well to thoroughly combine.
4. Combine the liquid ingredients in a small bowl and stir until the honey is dissolved.
5. Pour the liquid mixture over top of the dry ingredients and toss with a spatula to thoroughly combine. The mixture should be fairly wet.
6. Place the muesli on the prepared baking sheet and spread out to form a thin layer.
7. Bake in the preheated oven for 15 minutes and then stir. Bake another 15 minutes and stir again.
8. Continue baking in 10-minute increments until the muesli is browned to the desired degree. Keep a very close eye on it in the final stages as it can go from lightly browned to burnt in a matter of seconds!
9. Cool the muesli on the pan for 20 minutes on a wire rack.
10. Stir the dried fruits and nuts into the baked mixture.
11. The muesli will keep in the fridge for up to 2 weeks.

Ready In:  60 minutes

Serves:  4-5

Difficulty:   2 out of 5

If you’re like me and you don’t like to eat raw eggs, then this no egg Caesar salad will soon turn into your new favourite salad recipe!  The crispiness of the romaine lettuce and the tanginess of the Worcestershire, garlic, mustard and vinegar in the sauce come together to make a winning combination that’s been a favourite for discerning diners around the world for years.

As for the omission of the raw eggs, I can guarantee you that you won’t even miss them – in fact, I’m having a bit of a hard time understanding what they were doing in the original recipe in the first place! (Also try this chicken salad with roast tomatoes, almonds and balsamic dressing.)

You Need:

• 2 garlic cloves, minced
• ½ teaspoon salt
• 65ml extra-virgin olive oil
• 200g chicken strips
• 375g gluten-free bread cubes, crusts removed, and cut in 1.5cm pieces
• 1 tablespoon fresh lemon juice
• 1 teaspoon cider vinegar
• 1 teaspoon dry mustard
• 1 teaspoon gluten-free Worcestershire sauce
• 1 teaspoon anchovy paste (omit for vegetarian-friendly guests)
• 1 head Romaine lettuce, washed, patted dry, and torn
• 50g (1⁄3 cup) grated Parmesan cheese or soy alternative

Steps:

1. Preheat the oven to 175ºC and place a rack in the middle position.
2. Make the chicken: Fry the chicken in a frying pan until cooked thoroughly. If you prefer it hot, you can serve it immediately with the salad. If you prefer it cold, you can make it the night before and store it in the fridge until ready to add to the salad.
3. Line a baking sheet with aluminium foil and set aside.
4. In a small bowl, mash the minced garlic with the salt and the oil; set aside.
5. Make the croutons:
   1. Place the bread cubes in a single layer on the baking sheet. Bake for 10 minutes, or until they are just lightly browned.
   2. Transfer the bread cubes to a large bowl, toss them with half of the garlic-oil mixture, and return to the baking sheet to bake for 3 to 5 minutes more, or until golden brown and crisp.
   3. Remove the croutons from oven and set them aside to cool just a little.
   4. In a large salad bowl, whisk together the remaining garlic-oil mixture, lemon juice, vinegar, mustard, Worcestershire sauce, and anchovy paste, if you’re using it.
   5. Add the Romaine lettuce and toss thoroughly.
   6. Sprinkle with Parmesan cheese, chicken strips and croutons, toss again, and serve immediately.

Ready In:  20 minutes

Serves:  4

Difficulty:   2 out of 5