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Cover: Gluten free cooking

Recipes with nutmeg

29Sep 12

Beer and Cheddar Soup

Beer and Cheddar SoupI’ve always been a huge fan of beer, and it was probably one of the hardest things to give up when I first embarked on my gluten-free diet.  Luckily, these days it’s fairly easy to find gluten-free beer, and I’ve finally been able to add it back in to my diet (although I have to admit it wasn’t so lucky for my belly!).

Another of my all-time favourite foods is cheddar cheese, so I just knew that this beer and cheddar soup was going to turn into a new favourite even before I tried it.  It’s creamy and sweet, very satisfying, and frankly one of the most delicious soups I’ve ever tasted, if I do say so myself!  You can use strong cheddar if you prefer, but the mild cheddar seems to melt much better. Besides, the beer gives it plenty of kick anyway.  I hope you enjoy it as much as I do!

For more creamy soups, have a go at this cream of asparagus soup, without the cream.

 

Beer and Cheddar Soup
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tablespoons unsalted butter
  • 75g finely diced onion
  • 50g finely diced celery
  • 75g finely diced carrot
  • ½ teaspoon salt, or to taste
  • 1⁄8 teaspoon ground nutmeg
  • Dash ground cloves
  • Dash white pepper
  • 500ml gluten-free chicken broth
  • 2 tablespoons sweet rice flour
  • 250g grated mild Cheddar cheese
  • 1 bottle (330ml) gluten-free beer
  • 2 teaspoons chopped fresh parsley, for garnish
  • Dash paprika, for garnish
Instructions
  1. Heat the butter in a heavy soup pot over medium heat.
  2. Add the onions, celery, and carrot and cook for 1 minute, stirring constantly.
  3. Reduce the heat to medium-low, cover, and cook until the onions are soft and translucent, around 5 minutes.
  4. Add the salt, nutmeg, cloves, pepper and 425ml of the broth.
  5. Simmer, covered, for 30 minutes.
  6. In a bowl, whisk the sweet rice flour with the remaining 75ml of broth until smooth. Then add it to the pot, stirring constantly until the soup thickens slightly.
  7. Remove soup from the heat and stir in the cheddar cheese until it is completely melted.
  8. Just before serving, open the beer, add it to the soup and bring it up to serving temperature over low heat.
  9. Garnish the soup with the parsley and paprika and serve immediately.

 

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05Jun 12

Cheese and Potato Pie

Cheese and Potato PieAlthough 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 where to get that here in the UK.  I’ve used Spanish manchego cheese on occasion and it tasted simply delightful.

You Need:

  • 2tbsp sunflower oil
  • 675g potatoes, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 300ml grated cheddar
  • 1/2tsp freshly grated nutmeg
  • Salt
  • Pepper

Steps:

  1. Preheat the oven to 190ºC.
  2. Grease a deep oven dish with a little of the sunflower oil.
  3. Arrange a layer of potatoes along the bottom of the baking dish.
  4. Season this layer of potatoes with the nutmeg, salt and pepper.
  5. Coat with a bit of the sunflower oil.
  6. Arrange a layer of sliced onions on top of the potatoes.
  7. Sprinkle this layer with grated cheddar cheese.
  8. Arrange another layer of potatoes (with salt, pepper and nutmeg), onions and cheese.
  9. Keep adding layers until all the ingredients are used up.
  10. Top off with a layer of cheddar cheese.
  11. Bake in the preheated oven for 45 minutes or until it turns a dark golden-brown colour.
  12. Let sit 5 minutes, loosely covered with a sheet of aluminium foil.
  13. Serve with salad on the side.

Ready In:  60 minutes

Serves:  4-6

Difficulty:   2 out of 5

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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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