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Cover: Gluten free cooking

Recipes with flat leaf parsley

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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30Jun 12

Bacon and Potato Rosti

Bacon and Potato RostiRosti is a traditional Swiss dish consisting mainly of potatoes and was originally eaten for breakfast by farmers.  Somewhat similar to the more familiar hash browns, they are usually fried, although I prefer them baked.  These bacon and potato rosti are oven-baked and while I don’t think I’d want to eat them for breakfast very often, they make for a wonderfully satisfying snack or starter.

 

I like bacon, but you could also try this salmon and rosti bake. Or if you prefer to make them vegetarian-friendly, you can leave out the bacon or alternatively replace it with some cheddar cheese or even apple if you’re the adventurous type.

You Need:

  • 450g potatoes, whole and with the skin left on
  • 2.5tbsp olive oil
  • 1 red onion, peeled and finely chopped
  • 4 rashers of back bacon, diced
  • 1tbsp potato flour
  • 1tbsp fresh flat leaf parsley, finely chopped
  • 1tbsp fresh chives, finely chopped
  • 1/2tsp freshly ground black pepper
  • 1/2tsp salt
  • A few sprigs of fresh parsley or basil to decorate the plate.

Steps:

  1.  Preheat the oven to 220ºC.
  2. Lightly grease a baking sheet.
  3. Parboil the potatoes in abundant, lightly-salted water for 6 minutes.
  4. Drain and set aside to cool.
  5. Once the potatoes have cooled enough to be handled, peel them and grate with a coarse cheese grater.
  6. Set aside.
  7. Heat 1 tablespoon of olive oil in a frying pan over low heat until it is hot but not smoking.
  8. Add the chopped onion and bacon and cook for 5 minutes, stirring occasionally to keep them from sticking.
  9. Remove from heat.
  10. Add the bacon and onions to the grated potatoes along with the rest of the olive oil, potato flour, parsley, chives, salt and pepper.  Mix well.
  11. Divide the mixture into eight small portions and press into patties using your hands.
  12. Arrange the patties carefully on the baking sheet, leaving a little space between each patty.
  13. Bake in the preheated oven for 20-25 minutes, or until the rosti turn golden brown and crunchy.
  14. Garnish with the sprigs of fresh parsley or basil and serve immediately.

Ready In:  45 minutes

Serves:  4

Difficulty:   3 out of 5

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07Jun 12

Courgette and Leek Fritters

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.

 

Courgette and Leek Fritters
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 eggs
  • 125ml plain yoghurt
  • 100g feta cheese, crumbled
  • 1tsp gluten-free baking powder
  • 2tbsp fresh flat-leaf parsley, finely chopped
  • 1tbsp fresh mint, finely chopped
  • Salt and pepper to taste
  • 3tbsp cornflour
  • 250g courgette, diced
  • 250g leeks, minced
Instructions
  1. Preheat the oven to 200ºC.
  2. Grease a large baking tray and set aside.
  3. In a large mixing bowl, beat the eggs and then mix in the yoghurt, the feta cheese, the baking powder, the parsley and the mint and stir well.
  4. Add the cornflour, a pinch of salt and a dash of pepper and blend well.
  5. Add the courgette and leeks to the mixture and stir well.
  6. Drop tablespoonfuls of the mixture onto the baking tray, leaving a few centimetres between each heap, and press down lightly with a fork.
  7. Bake the fritters in the preheated oven for about 15 minutes, or until lightly browned on top.
  8. Remove the tray from the oven and turn the fritters over.
  9. Return the tray to the oven and bake for 2 or 3 more minutes, or until the tops are golden brown.
  10. Transfer the fritters to a serving plate and repeat the process with any leftover mixture.
  11. Serve warm, with a bit of sour cream or yoghurt if you like.

 

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31May 12

Menemen – Turkish Scrambled Eggs

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 should use them for a more authentic experience.

If you like a big breakfast, why not also try these mini pancakes with mozzarella, spinach and pine nuts? You can technically eat them for lunch or dinner, but to me, pancakes are for breakfast. And I usually prefer salty over sweet in the morning.

 

Menemen - Turkish Scrambled Eggs
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 3tbsp olive oil
  • 1 medium-sized onion, minced
  • 1 medium sized green pepper, deseeded and finely chopped
  • 3 large tomatoes, washed and finely chopped
  • 4 eggs
  • 4tbsp fresh flat-leaf parsley, chopped fine
  • ¼tsp ground nutmeg
  • Salt and pepper to taste
Instructions
  1. In a medium size frying pan over medium heat, heat the olive oil until hot but not smoking.
  2. Sauté the onion for 5 or 6 minutes, or until it's very soft.
  3. Add the green pepper and sauté for 5 more minutes, stirring frequently.
  4. Add the chopped tomatoes and mix well.
  5. Cover the pan and let it cook for 5 more minutes.
  6. Remove the cover from the pan and keep cooking, stirring occasionally, until all the excess liquid has evaporated.
  7. Beat the eggs in a small bowl and season to taste with the salt and pepper and nutmeg.
  8. Add the egg mixture to the pan and cook for another 5 minutes, stirring every 30 seconds or so.
  9. Remove the pan from the heat and season the mixture to taste with salt and pepper.
  10. Add the freshly chopped parsley and mix well.
  11. Serve immediately.

 

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