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Cover: Gluten free cooking

07Jun 12

Courgette and Leek Fritters

Known in Turkey as Mücver, these absolutely scrumptious courgette and leek fritters are typically eaten as a snack in the mid-afternoon between lunch and supper, but they also make for a great appetiser or side dish, and you could even make a full meal out of it by serving them alongside some salad and (gluten-free) bread. (I also recommend these potato and Gruyére cakes. Absolutely delicious!) Fortunately, the original Turkish recipe only calls for one tablespoon of flour, so it was no problem whatsoever to substitute that for cornflour and make these gluten-free.  They are traditionally eaten plain, as far as I know, but I like to eat them with a bit of sour cream or Greek yoghurt, as I find the tartness offsets the earthy flavour of the fritters quite nicely.   Print Courgette and Leek Fritters Author: Jack Williams Recipe type: Appetiser Prep time:  10 mins Cook time:  20 mins […]

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05Jun 12

Cheese and Potato Pie

Although I suppose it’s not technically a pie as it doesn’t have any pastry, this cheese and potato pie recipe certainly looks quite a bit like a pie so I’m going to stick with the name.  It is baked in the oven like a pie and when you serve it cut into triangle shapes it also looks somewhat similar to a Spanish omelette, although the taste is quite different.  In France they make it with lean bacon and it’s called a truffade.  Whatever you want to call it, the result is very, very yummy and I can guarantee that everyone is going to want second or even third helpings so be sure you make plenty. I’ve suggested using cheddar cheese in the recipe since it’s the easiest to find, but you can substitute any strong, hard cheese if you prefer.  The French usually use tomme cheese, but I don’t know […]

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03Jun 12

Guacamole

A Party Favourite!

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31May 12

Menemen – Turkish Scrambled Eggs

One of my fondest memories from a trip I made to Turkey a few years back has got to be the incredible breakfasts!  Nuts and cheeses, yoghurt, honey, fresh fruit and marmalades, and of course, menemen, a kind of Turkish scrambled eggs.  I can still remember falling asleep every night with my mouth watering in anticipation of the next morning’s breakfast! This recipe, as with most scrambled egg recipes, is very quick and ridiculously simple to prepare.  The only thing you really need to keep in mind to make this taste as good as possible is to use the best quality vegetables you can find, preferably organic.  And if you haven’t switched over to organic free-range eggs, I strongly recommend you do so as soon as possible, as the difference in taste and colour is absolutely astounding!  Also, if you can find the Italian style green peppers (they’re longer and thinner), then you […]

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26May 12

Greek Stuffed Grape Leaves

A great appetiser or party food, these Greek stuffed grape leaves have a more subtle and mellow flavour than the pre-made variety. For more Greek goodness, try these lamb kebabs with cucumber and feta relish. You Need: 60ml extra-virgin olive oil 1 large yellow onion, finely chopped 250g long-grain white rice 375g gluten-free chicken or vegetable broth 2 tablespoons finely chopped fresh dill 2 tablespoons finely chopped flat-leaf parsley 2 tablespoons finely chopped fresh mint leaves 2 teaspoons fresh oregano or 1 teaspoon dried 1 teaspoon grated lemon zest Salt and freshly ground black pepper (to taste) 1 can (about 200g) grape leaves Juice of 2 lemons   Steps:   In a medium heavy pan, heat 2 tablespoons of the oil over medium heat. Add the onion and cook until soft, about 10 minutes. Add the rice and cook 2 minutes, stirring frequently. Add 125ml of the broth. Reduce heat […]

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24May 12

Creamy Cheese Blintzes

These creamy cheese blintzes are great for dessert or brunch.  The sweet cherry topping is both colourful and tasty. For a saltier flavour, you could also try these crepes stuffed with ricotta and courgette. You Need: For the crepes: 190ml milk 30g sorghum flour 30g cornflour 25g tapioca flour 2 large eggs 6 teaspoons unsalted butter, melted ¼ teaspoon xanthan gum 1/8 teaspoon salt Additional butter for frying   For the filling and topping: 230g ricotta cheese or firm silken tofu 90g cream cheese, softened 3 tablespoons icing sugar + 125g for dusting Grated zest of 1 lemon 1 large egg, at room temperature 1 can (about 500ml) cherry pie filling   Steps:   Make the crepes: In a blender, combine all the ingredients except the additional butter, and process until smooth. Refrigerate 1 hour. Preheat the oven to 205°C. Coat a glass baking dish with cooking spray. Just before […]

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22May 12

Indian-Style Brown Rice

Lately I’ve been trying to eat more whole-grain foods, but at first I had a hard time getting down plain, whole-grain brown rice.  It’s just so heavy and seemed to always get stuck in a ball at the back of my throat.  I’ve always loved Indian pilau rice, so I decided to try and make something similar with organic brown rice.  This Indian-style brown rice recipe is the result. As with most Indian dishes, you need a lot of ingredients that you might not have in your kitchen, so a trip to the shops might be in order before you can start making it.  In any case, I’ve tried to keep the ingredients list as short as possible and only use the most common Indian herbs and spices.  I also added frozen peas to the mix to try and make it into a full meal in itself, although the best […]

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13May 12

Vegetarian Black Bean Soup

Back in my university days, there used to be a café near my school that served the most delicious Vegetarian Black Bean Soup every Friday, and at a price that even us struggling students could afford.  Ever since then I’ve tried to keep up the tradition at my home, where Fridays are still known as Black Bean Soup day. The original version used smoked tofu, but I’ve substituted it for firm tofu, fried with paprika and cumin. Of course, if you’re a meat-eater, you could go ahead and substitute the tofu for ham; just make sure you remove it before puréeing. Another hearty broth is this bacon, carrot, butterbean and coriander soup. You need: 500g dried black beans, soaked overnight in 5 litres of water 250g firm tofu, diced 2 bay leaves 1.25 litres water A pinch of baking soda 1 tsp salt 4 tbsp olive oil 1 Spanish onion, chopped fine 2 large carrots, […]

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12May 12

Easy Onion Bhaji

I’ve always loved getting onion bhajis from my local Indian takeaway, but I imagined they would be quite difficult to make, so I never seemed to get around to making them myself.  Then, by pure chance, I happened to see them being made while I was waiting for my order and quickly asked the cook if he would mind telling me the basic recipe.  I didn’t have a pen or anything to write with, but luckily I’ve got a pretty good memory.  This easy onion bhaji recipe is what I made the next day by memory from those instructions. The only real change I made (as far as I can remember) was in the frying method.  Onion bhajis, sometimes known as vegetable or cheese fritters served in soups, are usually deep fried, but I wanted to try and make them a little bit healthier and lighter, so I decided to just fry […]

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10May 12

Baked Tofu in Peanut Butter Sauce

Is it a dessert?  Is it a main course?  It’s hard to classify precisely although the one thing that’s for sure is that it is 100% awesome yumminess!  I pulled this Baked Tofu in Peanut Butter Sauce recipe out of my hat last Sunday after a meat-loving friend bet me I couldn’t prepare tofu in a way that he would consider delicious or even edible, for that matter.  Since he is notorious for having a sweet tooth, I decided to mix things up a bit and go for something leaning towards dessert than your typical savoury tofu dish.  This was the result. So, to make a long story short, I made the dish, he tried it, and he was absolutely blown away!  The saltiness of the tamari contrasts nicely with the sweetness of the peanut butter, and the ginger, chilli pepper and garlic seemed like a good idea to give it a […]

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