The Recipe Room

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!

 

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!

 

These delicious,  deep-fried onion “flowers” make for a very visually impressive appetiser with which to astound your friends!  The best thing about them is that although they look very impressive and hard to make, they’re actually very easy and will be ready in less than 30 minutes! Serve them with a side of mustard sauce for dipping.

I also recommend these aloo bonda snacks, which are deep-fried potato balls.

 

Mexican-style corn tortillas for making burritos, quesadillas or chicken fajitas.  They’re surprisingly easy to make and taste so much better than the store-bought variety!

You Need:

• 500g cornflour
• 250ml to 300ml warm (45°C) water

 

Steps:

1. Blend the cornflour and warm water with a food processor until a soft ball forms. Remove the dough from the food processor. You should be able to knead the dough in your hands without it sticking to your hands or falling apart. If it isn’t right, put the dough back in the food processor. If it is too sticky, blend in more flour, a tablespoon at a time; if it falls apart, add more warm water, a tablespoon at a time.
2. Divide the dough into 12 equal pieces and shape into balls. Cover tightly to prevent them from drying out.
3. Cut 24 pieces of baking paper, each about 7 inches square. Place one ball of dough between two pieces of baking paper, roll with a rolling pin to a 15cm diameter, and stack on a plate.  Don’t remove the paper.
4. Repeat with the rest of the dough.
5. To fry, heat a cast-iron frying pan over high heat until hot. Hold the tortilla in one hand and peel off the top layer of wax paper with the other hand (starting with side nearest your wrist) and pull the wax paper up toward the ceiling.
6. Carefully invert the tortilla onto the griddle. Wait 3 seconds and then peel off the remaining baking paper. (Do not leave the wax paper on the tortilla for longer than 3 seconds or it will permanently stick to the tortilla.)
7. Cook the tortilla about 2 minutes on each side until it looks dry and has golden flecks on it. Transfer the cooked tortilla to a plate to cool between clean sheets of baking paper.
8. Cook the remaining tortillas. These are best eaten right after they’re cooked, but if you have leftovers, let them cool, and refrigerate them between layers of parchment paper in a re-sealable plastic bag.
9. Reheat tortillas in the microwave on low 1 to 2 minutes.

 

Ready In:  45 minutes

Serves:  2-4

Difficulty:   4 out of 5

Mashed potatoes and gravy, so yummy, and so many memories!  I’ve been trying to stay away from beef and chicken lately, and the ingredients list on most gravy mixes just make me shiver, so I decided to come up with a vegetarian version of this traditional favourite.  This mashed potatoes and onion gravy recipe is the result.

You can serve it as a side dish to accompany pretty much any meat if you want, or alternatively you could throw some bangers into the mix for a quick and easy bangers and mash.  If you want to keep it vegetarian-friendly, just use veggie-bangers or serve alongside some seitan or veggie burgers.  If you’re a vegan, substitute the butter for margarine or oil and replace the milk with soy or rice milk – just make sure you choose one that’s not too sweet as that can ruin the taste.

You need:

For the Gravy:

• 1 medium onion, finely chopped
• 500ml water
• 1 vegetable stock cube (gluten-free)
• 1 tsp dried thyme
• 3 tbsp cornflour
• 2 tbsp olive oil

For the mash:

• 6 medium potatoes, peeled and cut in half
• 1/2 tsp salt
• 1/2 tsp black pepper
• 200 ml whole milk
• 50 grams butter

Steps:

For the gravy:

1. Heat the olive oil in a saucepan over medium heat.
2. When the oil is hot, add the onions and sauté until translucent but not brown.
3. Add the vegetable stock cube and thyme and sauté another 30 seconds.
4. Add the water and bring to the boil.
5. Mix the cornflour with 1.5 tsp water to form a thick paste.
6. Add the cornflour mixture to the boiling liquid a little at a time, stirring continuously, until the desired consistency is achieved.
7. Let simmer on lowest heat possible until you’re ready to serve it.

For the mash:

1. Boil the potatoes in abundant water with a little salt until they are very tender, approximately 20 minutes.
2. Drain the water and place the boiled potatoes in a large mixing bowl.
3. Add the butter and milk.
4. Mash it all together with a potato masher.
5. Add salt and pepper to taste.

To serve:

1. Spoon the mash onto a deep plate and pat down the middle so that it forms a bit of a bowl.
2. Pour the desired amount of gravy on top.
3. Serve hot!

Ready In: 30 minutes

Serves: 3

Difficulty: 2 out of 5

These coconut pancakes are made with coconut flour, which lends a delicious and intense coconut flavour and is also a great ingredient for gluten-free baking because of its high fibre, high protein, and low carbohydrate content.  The addition of the shredded coconut and coconut-flavoured extract make the pancakes even more delicious and sweet.

It can be difficult to get these pancakes right the first time, so make sure you follow the instructions carefully, mix all the ingredients very well and don’t skip any steps, such as letting the batter set.  For best results, make sure you use a good non-stick frying pan whose surface isn’t scratched or worn. (For mini treats, try these mini pancakes with mozzarella, spinach and pine nuts.)

You Need:

• 65g sorghum flour
• 65g cornflour
• 50g tapioca flour
• 60g coconut flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1/8 teaspoon salt, or to taste
• ¼ teaspoon xanthan gum
• 200ml to 250ml milk
• 2 tablespoons unsalted butter
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon coconut-flavoured extract
• 65g sweetened shredded coconut
• Additional butter or oil for frying

 

Steps:

1. In a mixing bowl or large measuring cup, sift together the sorghum flour, cornflour, tapioca flour, coconut flour, sugar, baking powder, baking soda, salt, and xanthan gum.
2. Gradually whisk in the milk, butter, egg, vanilla, and coconut extract.  Mix well until very smooth.
3. Mix in the shredded coconut. Let the batter stand 5 minutes and then add more milk, if necessary, just until the batter is thin enough to pour.
4. Heat the butter over medium-high heat in a large non-stick frying pan until hot but not smoking. Pour 65ml of the batter onto the frying pan and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn the pancake over and cook until it has browned on other side.
5. Repeat step 4 with the rest of the batter to make the rest of the pancakes.
6. Serve immediately, either plain or with maple syrup or your favourite pancake topping.

Ready In:  25 minutes

Serves:  2

Difficulty:   2 out of 5

This 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

These lemon blueberry muffins are mouth-wateringly delicious and make a great snack or only slightly decadent breakfast.  The crispy lemon and sugar topping is the icing on the cake, or in this case, the muffin!  If you manage to not eat them all in one sitting, they will keep in the refrigerator for up to ten days. (I would also recommend these raspberry and cinnamon muffins.)

You Need:

LIQUID INGREDIENTS

• 2 large eggs, at room temperature
• 185ml milk
• 125ml canola oil
• 1 tablespoon grated lemon zest
• 1 teaspoon pure vanilla extract

DRY INGREDIENTS

• 180g + 25g sorghum flour
• 180g + 20g cornflour
• 140g + 15g tapioca flour
• 150g granulated sugar
• 1 tablespoon baking powder
• 1½ teaspoons xanthan gum
• 1 teaspoon salt
• 175g (1 cup) fresh blueberries, washed and patted dry

TOPPING

• Cooking spray
• 100g granulated sugar
• 1 teaspoon grated lemon zest

 

Steps:

1. Place a rack in the middle of the oven and preheat to 190ºC.
2. Generously grease the cups of a standard 12-cup non-stick muffin pan, or line with paper liners coated with cooking spray.
3. In a medium mixing bowl, beat the eggs with an electric mixer on low speed until light yellow and frothy, about 30 seconds.
4. Add the milk, oil, lemon zest, and vanilla and beat just until blended.
5. In a small bowl, whisk together the dry ingredients except the blueberries. With the mixer on low speed, gradually beat the dry ingredients into the liquid ingredients until the batter is smooth and slightly thickened.
6. Gently stir in the blueberries.
7. Divide the batter evenly in the muffin pan.
8. Bake 25 to 30 minutes or until the muffin tops are firm and the edges start to pull away from the pan.
9. Cool the muffins in the pan for 10 minutes and then transfer them to a wire rack.
10. Spray the tops with cooking spray.
11. Make the topping: In a small bowl, combine the sugar and lemon zest.
12. Dip each muffin top into the sugar mixture and let stand on a wire rack for 5 minutes.
13.  Serve warm.

Ready In:  60 minutes

Serves:  10-12

Difficulty:   3 out of 5

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.

 

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:

1. Make the crepes: In a blender, combine all the ingredients except the additional butter, and process until smooth. Refrigerate 1 hour.
2. Preheat the oven to 205°C.
3. Coat a glass baking dish with cooking spray.
4. Just before frying the crepes, blend again to reincorporate ingredients.
5. Heat a 20cm frying pan over medium-high heat until a drop of water dances on the surface.
6. Brush the surface of the pan with butter.
7. Pour 60ml of batter into the pan and immediately tilt and swirl the pan to coat the bottom evenly with the batter.
8. Cook until the underside of the crepe is crispy brown, then flip with a thin spatula and cook the other side for 20 to 30 seconds, or until the batter sets.
9. Repeat steps 4 to 6 with the remaining batter.
10. In a medium bowl, beat the ricotta cheese/tofu and cream cheese together on medium speed until smooth.
11. Gradually beat in the 3 tablespoons icing sugar, lemon zest, and egg until smooth.
12. Spoon 60ml of the cheese mixture in a line along the lower third of each crepe.
13. Fold the bottom to just cover the cheese filling and keep rolling, ending with the seam side down.
14. Place the blintzes in the baking dish and bake 10 to 15 minutes, or until the egg is cooked and the cheese sets.
15. Dust with icing sugar, spoon cherry pie filling on top, and serve warm.

 

Ready In:  90 minutes

Serves:  4

Difficulty:   4 out of 5