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Cover: Gluten free cooking

Recipes with lemon juice

18Jun 12

No-egg Caesar Salad

No-egg caesar saladIf 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

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14Jun 12

Oven-Baked Artichoke Dip

Oven-baked Artichoke DipArtichokes are a wonderfully tasty vegetable that bring an authentic Mediterranean flavour to any dish, and this oven-baked artichoke dip is no exception!  As an added bonus, artichokes are known to have one of the highest antioxidant capacities of all vegetables, are diuretic and even help to reduce cholesterol!

This dip has a sweet roasted flavour and will be sure to impress your guests at your next dinner party.  Serve it in a bowl with a plate of fresh chopped veggies, savoury biscuits, crisps, or my rosemary focaccia recipe.  I guarantee the bowl will be empty long before the night is through!

 

You Need:

  • 125ml fresh lemon juice
  • 185ml extra-virgin olive oil
  • 2 large garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 package (400g) frozen artichokes, thawed
  • 2 teaspoons dried thyme leaves
  • 2 teaspoons dried basil leaves
  • 2 tablespoons grated Parmesan cheese, or soy alternative
  • Additional salt and pepper to taste
  • A selection of chopped mixed vegetables or crisps or biscuits for dipping.

 

Steps:

 

  1. Place a rack in the middle of the oven and preheat it to 175ºC.
  2. In a large, heavy frying pan, combine 6 tablespoons of the lemon juice, 2 tablespoons of the olive oil, the garlic, salt, and pepper.  Mix well until the ingredients are thoroughly blended.
  3. Add the artichokes to the lemon juice mixture and toss to coat them in the liquid.
  4. Bring the mixture to boil, remove from heat, and transfer from the frying pan to an oven-proof dish.
  5. Bake, uncovered, in the preheated oven for 30 to 45 minutes, or until the artichokes are tender and lightly browned.
  6. Remove from the oven and let cool.
  7. Place the roasted artichokes in a food processor and add the rest of the lemon juice, the remaining oil, and the thyme, basil, and Parmesan cheese.
  8. Process until thoroughly blended and smooth.
  9. Taste the dip and add additional salt and pepper if required.
  10. Serve immediately with some chopped veggies, crisps or savoury biscuits.

 

Ready In:  60 minutes

Serves:  8

Difficulty:   2 out of 5

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26May 12

Greek Stuffed Grape Leaves

Greek stuffed grape leavesA 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:

 

  1. In a medium heavy pan, heat 2 tablespoons of the oil over medium heat.
  2. Add the onion and cook until soft, about 10 minutes.
  3. Add the rice and cook 2 minutes, stirring frequently.
  4. Add 125ml of the broth.
  5. Reduce heat to low and simmer, covered, until the liquid is absorbed and the rice is just tender, about 10 minutes.
  6. Transfer the rice mixture to a bowl and stir in the dill, parsley, mint, oregano, lemon zest, and salt and pepper to taste. Set aside.
  7. Fill a deep, heavy pot with a tight-fitting lid with water and bring to the boil.
  8. Reduce heat to medium-low and blanch the grape leaves in the hot water 5 for minutes.
  9. Drain the leaves on paper towels and trim away the stems and hard veins. Pat the leaves dry with paper towels.
  10. Lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf.
  11. Fold the stem end over the filling, fold both sides toward the middle, and roll up into a cylinder. (Don’t roll too tightly as the rice will expand as it cooks.)
  12. Repeat with the remaining grape leaves and filling placing the rolled leaves in the pot, seam-side down in a single layer.
  13. Pour the remaining broth, olive oil, and lemon juice over the stuffed grape leaves.
  14. If the liquid doesn’t reach at least halfway up the rolls, add more water.
  15. Cover the pot and simmer 30 to 40 minutes over low heat, or until tender when pierced with a fork.
  16. Can be served warm or cold.

 

Ready In:  60 minutes

Serves:  6

Difficulty:   3 out of 5

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19Apr 12

Baked Aubergine Parmesan with Tofu Pesto

Baked aubergine parmesan with tofu pestoThis baked aubergine parmesan with tofu pesto has got to be one of my all-time favourite comfort foods.  Filled with lots of cheese and literally dripping with sauce, it makes my mouth water just thinking about it.  If you’re not a fan of aubergine (like my son) you could substitute it for courgette, wild mushrooms or even a mix of vegetables.

You Need:

For the baked aubergine:

  • 1kg aubergines
  • 3tbsp extra virgin olive oil
  • 750ml tomato sauce
  • 300g mozzarella cheese, grated
  • 250g Parmesan cheese, grated
  • 4tsp fresh oregano, finely chopped
  • Salt to taste
  • Pepper, to taste

For the tofu pesto:

  • 125g firm tofu
  • 2 tablespoons vegetable broth
  • 500g fresh basil
  • 2 cloves garlic
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 125g fresh parsley
  • 1/2 teaspoon ground pepper

Steps:

  1. Preheat the oven to 175ºC.
  2. Peel the aubergine and slice into 1cm thick pieces.
  3. Sprinkle salt on each side and drain on kitchen towels for about 20 minutes.
  4. Turn the pieces over and drain on the other side for 20 minutes. Rinse and pat dry.
  5. Drizzle the oil on the aubergine and then grill for 3 to 4 minutes on each side, or until lightly browned.
  6. Combine the oregano and tomato sauce and season to taste with salt and pepper.  Pour a small amount on the bottom of a 23cm x 30cm pan.
  7. Arrange a layer of aubergine along the bottom of the pan, cover with some sauce and the shredded mozzarella cheese and sprinkle with the Parmesan. Continue layering until you have used all the aubergine, sauce and cheese, ending with the cheese.
  8. Bake for about 30 minutes on the middle shelf of the oven, or until the cheese is bubbly.
  9. Remove from the oven and let it sit for 5 minutes.
  10. While the aubergine is baking, prepare the pesto topping.  Combine all the ingredients in a blender, starting with the liquid ingredients at the bottom to facilitate blending.  Process on medium speed until the pesto is very smooth. (Click here for another pesto sauce recipe.)
  11. Pour the pesto sauce over the baked aubergine and serve immediately.

Note: Some people like pesto more than others, and so I often put the pest in a bowl on the side so that my guests can serve themselves according to personal preference.

Ready In:  75 minutes

Serves:  6

Difficulty:   2 out of 5

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14Feb 12

Spinach and Lentil Soup

Spinach Lentil SoupThis easy-to-prepare Spinach and Lentil Soup makes a great starter or first course, and if you combine it with whole grain rice it provides a complete meal.  I find it is the perfect thing to warm me up when I come in from a run on a cold winter’s day, especially with the heat of the red chilli peppers.  In fact, I’ve toned down the spiciness of this version quite a lot as I know a lot of people don’t like it too spicy.  If you’re like me though, and you do like it hot, then I recommend increasing the quantity of red chili pepper significantly, anywhere from  ¾  of a teaspoon up to 1½ or even 2 teaspoons.

As always, the best results are obtained if you try and get the best possible quality fresh ingredients you can find – nobody likes wilted, damp spinach, not even in a soup!  So make sure it’s fresh, organic if possible, and be sure to wash it well under running cold water to clean off all the dirt.

For a bit of an exotic touch, try substituting the parsley for fresh coriander.  If you do this, add it just before serving so that it maintains its aroma.  Enjoy!

You need:

  • 2 cups of dried lentils
  • 9 cups of water
  • 1 tsp. salt
  • 1 bay leaf
  • 2 medium onions, chopped
  • 4 cloves of garlic, crushed
  • 150g of tomato paste
  • 2 bunches of spinach, cleaned & chopped
  • ½ cup of fresh parsley
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. crushed red chili peppers
  • ¼ cup of fresh lemon juice

Steps:

  1. Put the water, bay leaf and salt in a large pot and bring to the boil.
  2. Add the lentils, cover, and cook for 30 minutes over a medium-low heat.
  3. Add the onion, tomato paste and garlic and cook for an additional 30 minutes.
  4. Add the spinach, parsley, ground pepper and red pepper.
  5. Mix well and cook for another 10 minutes.
  6. Add more salt to taste.
  7. Add the lemon juice, mix well and serve at once.
  8. Garnish with a bit of fresh ground nutmeg and a sprig of fresh parsley.

Ready In:  75 minutes

Serves:  3-4

Difficulty:  Out of 5 (most difficult), it’s a 2!

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