Dairy-Free – Page 2 – The Food Wife

Mojito

29th June 202529th June 2025
by thefoodwife

Makes 1

This is a cocktail that is rarely not seen on a drinks menu. Hereâ€™s how to make your own at home, youâ€™re going to love it!

Ingredients:

Mint leaves

50ml/ 2 shots white rum

30ml/ 1 shot lime juice

15ml/ 1/2 shot simple sugar syrup

Soda water

Ice

Garnish: mint leaves and lime wedges/slices

Begin by muddling (bruising) 5 mint leaves in your cocktail shaker. Next add the rum, lime juice, sugar syrup and ice, and shake together. Strain into a tall glass filled with ice and then top up with soda water. Garnish with mint and lime as desired.

With thanks to Grant Walker for being the best mixologist!

Paloma Cocktail

29th June 202529th June 2025
by thefoodwife

Makes 1

This refreshing cocktail is a Mexican classic. The alcohol base is tequila (use a good quality one please!) and it is flavoured with grapefruit. You could also add a squeeze of lime if you fancy it. Rimming the glass with salt is a fun addition. If you do this, before filling the glass with ice, either run a cut lime around the rim of the glass or dip in sugar syrup, then dip in a plate of salt.

Ingredients:

45ml/ 1 1/2 shots tequila

1/2 ruby grapefuit, juiced

15ml/ 1/2 shot simple sugar syrup (or agave)

75ml/ 2 1/2 shots Soda water

Optional: squeeze of lime

Garnish: salt rimmed glass and a slice of grapefruit or lime

Fill a glass with ice (already rimmed with salt if using). In a cocktail shaker filled with ice, shake the tequila, grapefruit and sugar syrup (and lime if using) together until very cold. Pour into the iced glass and top up with the soda water and garnish with a slice of grapefruit.

With thanks to Grant Walker for being the mixologist

Smoked Salmon Pasta Salad with a Lemon & Dijon…

18th June 202518th June 2025
by thefoodwife

Serves 2 for lunch or 1 hungry person

Here is a summery idea for what to do with a packet of smoked salmon trimmings. Arrange the bare salad leaves on the serving dish and then add the dressed pasta salad on top. Itâ€™ll stop the leaves becoming soggy with dressing but theyâ€™ll get a light coating from the pasta on top.

I enjoyed this in the sunshine. Highly recommend.

Ingredients:

100g pasta shells cooked, according to the packet instructions and then drained and immediately cooled by running cold water through the pasta

100g smoked salmon trimmings

4 small tomatoes, cut into chunks

1/2 red pepper, diced

1 spring onion, sliced

2 handfuls of mixed salad leaves

10 basil leaves, torn

For the dressing:

2 tbsp olive oil (ideally half being a lemon infused oil)

1 tbsp cider/white wine vinegar

1/2 lemon, juice only (if not using lemon infused oil also use the zest)

1 tsp Dijon mustard

Black pepper to taste

Step 1: Place the dressing ingredients in a lidded jar and shake until combined (alternatively whisk in a bowl until emulsified).

Step 2: Combine the pasta, tomatoes, red pepper, spring onion, basil and salmon in a bowl. Drizzle over the dressing and toss together.

Step 2: Spread the salad leaves on the serving plate and then add the pasta salad on top. Serve immediately.

Chilli Tofu with Chard

17th June 2025
by thefoodwife

Serves 2

Another haul of chard from the allotment, honestly it all brings me such joy!

Despite picking what felt like a generous bunch for two people, once cooked it wilts down to practically nothing, but still it provided an excellent addition to our meal.

A vegan fare of tofu, onion and chard, fried with soy, sugar and crispy chilli oil. Served on top of coconut rice. Honestly it was so good. Make it even if you donâ€™t have a bunch of chard!

Ingredients:

Oil

Firm tofu, drained and cubed

1 White onion, halved and sliced

A bunch of chard (or a pak choi) shredded

2 tbsp soy sauce (gluten-free if required)

2 heaped tbsp crispy chilli oil (or just one if you donâ€™t like it too spicy)

2 tsp sugar

Step 1: Heat a wok or large frying pan over a high heat. Add a tbsp oil, and then the tofu.

Step 2: Once the tofu has cooked for a couple of minutes, add the sliced onion and chard and start moving it around the wok.

Step 3: add the soy, crispy chilli oil and sugar and cook for a couple of minutes until everything is soft, the tofu is hot and coated in the wonderful flavours, the chard (or pak choi) is wilted and the onions are translucent.

Serve immediately, over rice.

Harissa Salmon with Giant Couscous and Watercress

31st May 2025
by thefoodwife

Serves 1

One pan and your dinner is ready in 20 minutes, yes please! This recipe is for one person but easily scales up. You will want to use a deep baking dish (ideally metal otherwise the timings might not work) and a suitable size for the portion.

Ingredients:

100g giant couscous

200ml hot vegetable stock

1 salmon fillet

1 tsp rose harissa paste

1 lemon (juice)

2 handfuls of watercress, roughly chopped

Step 1: Pre-heat the oven to 180c fan.

Step 2: Put the giant couscous in an even layer in the baking dish. Carefully lay the salmon skin side down on top of the couscous and spread the harissa paste on the top. Next, gently pour the hot stock around the salmon to cover the couscous but not over the salmon.

Step 3: Tightly cover the dish with foil and bake in the oven for 20 minutes.

Step 4: Remove from the oven, carefully take the salmon out of the dish and then stir the lemon juice and watercress through the hot couscous. Spoon onto your plate and top with the salmon. Serve immediately.