Dairy-Free – Page 9 – The Food Wife

Tortilla Tortilla

18th November 202318th November 2023
by thefoodwife

Serves 1

Another savoury breakfast for you, featuring a thin veg-packed omelette and a tortilla wrap. I love this adorned with sriracha but use tomato ketchup or brown sauce if thatâ€™s your preference.

Ingredients:

Olive oil

One small courgette (or part of a big one) thinly sliced

1 salad tomato, roughly diced

1 spring onion, sliced

2 eggs, beaten with a grind each of salt and pepper

1 large tortilla wrap (gluten-free if required)

Sriracha to serve (optional)

Step 1: In a non-stick frying pan heat some olive oil, over a medium high heat.

Step 2: Spread the sliced courgette, diced tomato and sliced spring onion in an even layer, and allow to cook, until the courgette is golden on one side. Flip the courgette over, followed by the tomato and allow to cook for a couple more minutes.

Step 3: Pour the seasoned, beaten egg over the vegetables so it covers the pan in a thin layer. After 30 seconds press the tortilla in to the semi-set egg and cook for another minute or two, carefully pressing the tortilla down so that it is in full contact with the egg.

Step 4: Carefully turn the tortilla tortilla out onto a plate, and drizzle with sriracha (or your sauce of choice. Eat immediately.

Turkish-style Eggs

17th November 202317th November 2023
by thefoodwife

Serves 4

This is my version of Shakshuka. Itâ€™s quick and easy to throw together. The quantities make enough of the base to serve four, but you can make it and then store the base in the fridge for individual portions, reheating and adding the eggs when youâ€™re ready to eat. Use one to two eggs per person.

Ingredients:

Olive oil

1 red onion, sliced

4 large red peppers, ready roasted (from a jar), roughly chopped

1 tbsp tomato purÃ©e

1 heaped tsp smoked paprika

Pinch of Aleppo pepper (or chilli flakes)

1 tin of chopped tomatoes

1 tin of tinned cherry tomatoes

2 tbsp balsamic vinegar

Pinch of salt

To serve:

Feta

Aleppo pepper

Chopped parsley

Step 1: Heat a large lidded frying pan over a medium high heat. Add a glug of olive oil and the red onion and fry for a few minutes. Then add the peppers, tomato purÃ©e and spices and cook for another minute before adding the two tins of tomatoes and balsamic vinegar. Cook down for about 10 minutes, season with salt and taste.

Step 2: If youâ€™re happy with the flavour the base is made! Next is to cook the eggs. Use a spoon to make little hollows in the sauce before cracking the eggs in. Place the lid on the frying pan and let them cook until the eggs are just set.

Step 3: Plate up, topping each plate with crumbled feta and an extra pinch of Aleppo pepper and a little chopped parsley. Serve immediately with your bread of choice in the side – toasted sourdough or pitta work excellently.

Spiced Chicken and Sweet Potato Traybake

9th November 20239th December 2023
by thefoodwife

Serves 2-3

For those evenings that you want a comforting meal but with very little input. This one pan, let the oven do all the work, satisfying dish ticks all the boxes. Five or so minutes prep at the start and you then have nearly an hour to relax/put the kids to bed/enjoy a glass of wine and at the end you have a beautiful meal to enjoy. Result.

Ingredients:

600g sweet potatoes, peeled and roughly chopped

2 peppers, deseeded and roughly chopped

2 onions, peeled and cut into 8ths

600g bone in/skin on chicken thighs

1 lemon, cut lengthways into 8ths

Olive oil

1-2 tbsp Cajun seasoning (depending on your taste preference)

Step 1: Preheat the oven to 200c (fan). Get a large baking dish and place the sweet potatoes, peppers, onions, lemon and chicken on it. Drizzle everything with olive oil and sprinkle over the Cajun seasoning. Toss everything together with your hands and then spread the potatoes, onions, peppers and lemons on to the base of the baking tray as an even layer and then nestle the chicken thighs on top, skin side up.

Step 2: Bake in the oven for 50 minutes. You shouldnâ€™t need to interfere with it at all during this time.

Step 3: Remove from the oven and serve, with the wonderful juices and a green salad or green vegetables.

Hummus, Avocado and Egg, on Rye

5th November 20235th November 2023
by thefoodwife

Serves 1

This is my go-to savoury breakfast at the moment. Once youâ€™ve made a batch of the (garlic-free for breakfast!) cannellini bean hummus then itâ€™s just a few minutes each morning to whip up a truly satisfying plate.

This isnâ€™t so much a recipe, as a list of instructions!

Ingredients:

1 slice of rye bread, toasted (or bread if your choosing, gluten-free if required)

1 heaped tbsp of (cannellini bean) hummus

1/2 a ripe avocado, sliced

1 egg, cooked how you like it – Iâ€™d suggest poached but fried also good (leave off for the vegan option!)

Step 1: Once the rye bread is toasted, place in the middle of your plate. Spread the hummus atop.

Step 2: Lie the slices of avocado across the hummus. Top with your cooked egg (if using).

I also like a sprinkling of Aleppo pepper as a garnish, but can also recommend a drizzle of siracha!

N.B. If making the Cannellini Bean Hummus Iâ€™d recommend draining most of the liquid from the can for this dish so you have a nice thick hummus.

Flap Jacks

17th September 202318th September 2023
by thefoodwife

Makes 6 big pieces

I love a flap jack. So simple. So delicious. An easy bake with kids. Very portable (hello lunchbox ideas!) and adaptable. Need it gluten-free, simple. Need it dairy-free or vegan, an easy swap and youâ€™ve got the perfect bake.

If you like you can add a little spice (ground ginger or cinnamon work well – just a little is needed – try half a teaspoon), want it fruity? Add 75g sultanas or raisins, or chopped apricots or glacÃ© cherries. Want them chocolatey? Drizzle some melted chocolate over them once they are fully cooled.

Ingredients:

165g butter/vegan butter

125g soft light brown sugar

60g golden syrup

Pinch of salt (leave out if butter is salted)

250g porridge oats (gluten-free if required)

Step 1: Line an 8×8 inch tin with baking parchment. Preheat your oven to 180c (fan).

Step 2: Measure the butter, sugar, syrup and salt into a small saucepan. Place on a medium-low heat and stir occasionally until the butter has melted and everything is combined when stirred.

Step 3: Measure the boats into a large bowl and carefully add the molten mixture (avoid getting this on your skin as it will burn). Stir everything together.

Step 4: Pour into your lined tin, use the back of the spoon to delicately spread the mix into all the corners and level out the mix. Donâ€™t press too hard.

Step 5: Bake in the oven for 25 minutes (20 if you like a softer flap jack). Remove from the oven, after five minutes use a knife to mark your pieces (six large pieces or lots of small squares if you prefer). Then leave to cool completely before cutting properly. Store in an airtight container.