hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Gluten free cooking

Recipes with onions

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.

 

Continue reading
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.

 

Continue reading
25Jun 12

Mashed Potatoes with Onion Gravy

Mashed Potatoes with Onion GravyMashed 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

Continue reading
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

Continue reading
12May 12

Easy Onion Bhaji

Easy Onion BhajiI’ve always loved getting onion bhajis from my local Indian takeaway, but I imagined they would be quite difficult to make, so I never seemed to get around to making them myself.  Then, by pure chance, I happened to see them being made while I was waiting for my order and quickly asked the cook if he would mind telling me the basic recipe.  I didn’t have a pen or anything to write with, but luckily I’ve got a pretty good memory.  This easy onion bhaji recipe is what I made the next day by memory from those instructions.

The only real change I made (as far as I can remember) was in the frying methodOnion bhajis, sometimes known as vegetable or cheese fritters served in soups, are usually deep fried, but I wanted to try and make them a little bit healthier and lighter, so I decided to just fry them in a frying pan with a little bit of oil.  They turned out perfectly and were much lighter and less greasy than the typical takeaway fare, while still retaining all of the flavour.

Once you get the hang of making them, you can try substituting the onion with courgette or whatever other vegetable tickles your fancy.  I personally recommend eating them with tamarind sauce, but feel free to use whatever sauce you prefer, or even just eat them plain.

You Need:

  • 500 g Gram flour
  • 2 medium onions, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp chilli powder
  • 1 tsp salt
  • ¼ tsp baking soda
  • 150 ml water
  • 1.5 tbsps fresh chopped coriander

Steps:

  1. Mix the Gram flour, cumin seeds, chilli powder, salt and baking soda in a large mixing bowl.
  2. Add the onions and fresh coriander and mix well.
  3. Add the water and mix to form a thick batter, making sure the onions are evenly distributed throughout.
  4. Set aside for 5 minutes.
  5. Heat a few tablespoons of oil in a non-stick frying pan.
  6. Drop a tablespoon at a time of the batter into the hot oil and fry for about 3 minutes on each side, or until golden brown.  You will need to add more oil for each new set of bhajis.
  7. Remove the finished Bhajis from the oil and let them drain on a wire rack or kitchen paper.
  8. Serve with your favourite dipping sauce or chutney.

Ready In:  30 minutes

Serves:  6

Difficulty:   3 out of 5

Continue reading
17Apr 12

Hot and Spicy Chicken with Almonds

Hot and spicy chicken with almondsThe Chinese takeaway just down the road from me serves a great spicy almond chicken which I can never seem to get enough of, so this week I decided to try and make my own.  This hot and spicy chicken with almonds recipe is the result, and while I have to admit it’s almost nothing like the original, it is definitely very tasty!

Make sure you buy the best chicken breasts and almonds you can (preferably organic), as this really does make all the difference. (Feeling nutty this week? I also recommend this chicken stir-fry with ginger and cashews.)

You Need:

For the chicken:

  • 650g skinless and boneless chicken breasts, cut into 2.5cm cubes
  • 2tbsps olive oil
  • 250g water chestnuts
  • 125g  unsalted almonds

For the marinade:

  • 1tsp sesame oil
  • 1tsp arrowroot
  • 2tbsps wheat-free tamari sauce
  • 2tbsps sherry or red wine

For the vegetables:

  • 4–5 cloves garlic, minced
  • 1tbsp peeled and  grated fresh ginger
  • 3 green onions, chopped

For the sauce:

  • 125ml chicken broth
  • 1tbsp brown rice syrup
  • 2tbsps wheat-free tamari sauce
  • 2tbsps Worcestershire sauce
  • 1.5tsps arrowroot

Steps:

  1. Begin by making the marinade. Combine the sesame oil, arrowroot, wheat-free tamari and sherry/red wine and place in a re-sealable plastic bag or a large bowl with a lid.
  2. Submerge the chicken in the liquid and marinate in the refrigerator for at least an hour.
  3. While the chicken is marinating, prepare the veggies. Mix together the garlic, ginger and green onions. Set aside.
  4. Combine all the ingredients for the chicken sauce in a separate bowl and mix very well. Set aside.
  5. Take the chicken out of the marinade and place it in a medium-size frying pan that has been heated over medium-high heat.
  6. Sauté, turning often, for about 5 minutes, or until cooked through. Set aside.
  7. In a large frying pan, heat the olive oil, add the vegetables, and sauté for 2 to 3 minutes. Add the chicken sauce and cook for 1 to 2 minutes or until the mixture is thick. Keep stirring to avoid burning.
  8. Add the cooked chicken and toss to cover well.
  9. Add the water chestnuts and the almonds.
  10. Heat through and serve over rice or rice noodles.

 

Ready In:  90 minutes

Serves:  6

Difficulty:   3 out of 5

Continue reading
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!

Continue reading