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Cover: Gluten free cooking

Recipes with cinnamon

29Jul 12

Basmati Tabbouleh

Basmati TabboulehTabbouleh 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.)

 

Basmati Tabbouleh
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 150g long grain basmati rice
  • 500ml gluten-free chicken broth
  • 200g fresh flat-leaf parsley, very finely chopped
  • 100g fresh mint, very finely chopped
  • 500g ripe tomatoes, finely diced
  • 2 large onions, finely diced
  • 200ml extra virgin olive oil
  • Juice from 2 medium-sized lemons
  • 1 teaspoon salt
  • ⅓ teaspoon cinnamon
  • ⅓ teaspoon freshly ground black pepper
  • ⅓ teaspoon ground cumin
Instructions
  1. Preheat the oven to 175ºC.
  2. Put about half the rice in a blender or food processor and pulse until the rice kernels break into smaller pieces similar to the size of couscous.
  3. Repeat with remaining rice.
  4. Spread out the rice in a thin layer along the bottom of a not non-stick baking sheet.
  5. Place on the middle rack of the preheated oven and toast until lightly browned, about 25 to 30 minutes. Stir occasionally to ensure even browning.
  6. In a medium-sized, heavy pan, add the rice, broth, and salt and bring to the boil.
  7. Reduce the heat to low, and simmer, covered, for 30 minutes, or until all the the water is absorbed.
  8. Remove from the heat, add the lemon juice and fluff with a fork. Set aside.
  9. Mix the diced tomato with the diced onion, salt, pepper, cinnamon and cumin.
  10. Mix in the parsley and mint leaves.
  11. Add the oil and mix well.
  12. Mix in the prepared basmati and blend well.
  13. Adjust salt and pepper to taste.
  14. Serve immediately.

 

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13Jul 12

Red Cabbage and Apple

Red Cabbage and AppleAnother 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.)

 

Red Cabbage and Apple
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 450g red cabbage, shredded or very finely sliced into strips
  • 1tbsp sunflower oil
  • 1 large onion, finely chopped
  • 2 medium-sized apples, peeled and grated.
  • 4 whole cloves
  • 1tsp ground cinnamon
  • 2tbsp apple cider vinegar
  • Salt
Instructions
  1. Heat the sunflower oil in a large pot over medium heat.
  2. Sauté the onion until soft, about 4 minutes.
  3. Add the red cabbage and apple and mix well.
  4. Add the rest of the ingredients and mix well.
  5. Cover the pot and let it cook for 35-40 minutes, or until the red cabbage is very tender.
  6. Alternatively, you can place the mixture in an oven-proof dish and bake for 50-60 minutes at 190ºc, or until the cabbage is very tender.
  7. Season to taste with salt and pepper.
  8. Can be served either hot or cold.

 

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06Jul 12

Vegetable and Legume Soup

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!

 

Vegetable and Legume Soup
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
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
  • 1 lemon, cut into 8 wedges
Instructions
  1. Rinse and drain well the previously soaked chickpeas and lentils.
  2. Place in a large pot of cold water and bring to the boil.
  3. Boil for 10 minutes and then reduce the heat to a simmer and let cook for 45 minutes, or until the chickpeas are quite tender.
  4. Drain off the liquid, but save it for later.
  5. Heat the olive oil in a large pot until it's hot but not smoking.
  6. Sauté the onions, celery and garlic with the pepper, turmeric and cinnamon for 3 or 4 minutes, or until the onions are translucent.
  7. Add the cooked chickpeas and lentils, the canned tomatoes, tomato paste and 1 litre of the broth from cooking the legumes.
  8. Cook for 20 minutes. Add more broth if necessary.
  9. In a small bowl or glass, make a paste by mixing the cornflour with a tablespoon or two of the broth.
  10. Stir the cornflour paste into the soup a little at a time to thicken the broth.
  11. Add the soup noodles and cook for 5 more minutes or until the noodles are tender.
  12. Remove the soup from the heat and stir in the coriander and flat-leaf parsley.
  13. Serve in bowls with a lemon wedge or 2. The idea is for each person to squeeze some lemon juice over the soup according to their own taste.

 

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20Jun 12

Home-made Dried Fruit and Nut Muesli

Home-made Dried Fruit MuesliThis 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

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12Jun 12

Raisin Bread

Raisin BreadThis raisin bread recipe may take a bit of work to get right, but it’ll make your morning breakfast oh-so-much better! If you are looking for something crispier, this Biscotti di Prato recipe might also do the trick.

Toast and butter it for best results.

 

You Need:

  • 1 tablespoon active dry yeast
  • 250ml warm (45°C) milk
  • 55g dark brown sugar
  • White rice flour for dusting
  • 2 large eggs, at room temperature
  • 435g potato starch
  • 90g sorghum flour
  • 90g cornflour
  • 70g tapioca flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • ¾ teaspoon ground cinnamon
  • 85ml canola oil
  • 2 teaspoons cider vinegar
  • 170g raisins tossed with 1 teaspoon of potato starch

 

Steps:

 

  1. In a small bowl, combine the yeast, warm milk, and 1 teaspoon of the brown sugar. Set aside to foam 5 minutes.
  2. Generously grease a non-stick loaf pan. Dust the bottom and sides of the pan lightly with white rice flour.
  3. In the bowl of a heavy-duty stand mixer, beat eggs until light and frothy, about 30 seconds. Add the potato starch, sorghum flour, cornflour, tapioca flour, xanthan gum, salt, cinnamon, oil, vinegar, and remaining brown sugar and beat on low speed until blended.  Scrape down the sides of the bowl as necessary.
  4.  Increase speed to medium and beat 30 seconds, or until dough thickens slightly. Stir in the raisins. Dough will be slightly softer than most yeast breads.
  5. Transfer the dough to the prepared pan and smooth the top with a wet spatula.
  6. Cover the dough lightly with foil and let rise in a warm place (about 25ºC) until the dough is level with the top of the pan.
  7. Preheat the oven to 190ºC.
  8. With a sharp knife, make three diagonal slashes (1/3cm deep) in the  loaf so steam can escape during baking.
  9. Bake 1 hour to 1 hour 5 minutes or until temperature reaches 205°F on an instant-read thermometer inserted into centre of loaf. Do not under bake. Cover with foil tent after 20 minutes of baking to reduce overbrowning.
  10. Remove from the oven and cool in pan the 10 minutes on a wire rack.
  11. Remove from the pan and let cool completely on the wire rack.

Ready In:  150 minutes

Serves:  6

Difficulty:   4 out of 5

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