Gluten-Free – The Food Wife

Asian-inspired Noodle Salad with Prawns

6th September 20256th September 2025
by thefoodwife

Serves 2

I absolutely love a noodle salad, they are wonderfully versatile and you can use up whatever salad or veg you have. This is more of a guide than a recipe per se but I will include the dressing which was so delicious. If you like it sweeter then add a little sugar too but I found the Thai sweet chilli sauce was sweet enough.

Ingredients:

Loads of raw veg sliced up (I used iceberg lettuce, carrot, yellow pepper, red cabbage and tomatoes)

100g (when dry) cooked and cooled vermicelli noodles

For the dressing:

2 tbsp fish sauce

2 tbsp Thai sweet chilli sauce

1 tbsp lemon/lime juice

1 tbsp tamarind (or an other tbsp of lemon/lime juice)

12 king prawns, cooked

Step 1: Mix the dressing ingredients together in a large bowl.

Step 2: Add the vegetables and cooled noodles and toss thoroughly.

Step 3: Add the cooked prawns and serve immediately.

Courgette and Blue Cheese Soup

6th September 2025
by thefoodwife

Makes 1-5-2L

Itâ€™s always satisfying making something delicious out of some ingredients you have lying around!

This makes a rich and moreish soup but would also work well as a sauce for a pasta bake (who doesnâ€™t love a hidden veg meal for the kids?!)

Ingredients:

Roughly 1.5kg of courgettes, seeds removed if grown too large, roughly chopped

2 white onions, peeled and roughly chopped

Garlic (a couple of fat cloves, crushed or 1 tsp garlic powder)

Salt and pepper

Oil

500ml vegetable stock or water

100g blue cheese

50ml double cream (plus extra for drizzling)

Step 1: Preheat the oven to 180c fan. Mix the diced courgettes and onions with the garlic, a good grind of salt and pepper and a drizzle of oil. Divide between a couple of baking trays (Use baking trays with raised edges as the courgettes will relinquish water that you will want in the soup) and roast for 30-40 minutes. They should be softened but not browned.

Step 2: Transfer the contents of the baking trays, along with any liquid, to a saucepan. Add the hot stock (or water) and crumble in the cheese. Bring to a simmer whilst stirring to help melt the cheese and then once melted remove from the heat.

Step 3: Blend until smooth and then stir through the cream. Taste for seasoning and adjust as needed and then serve. Add a little extra cream if you like!

No-churn Blackcurrant and Meringue Ice Cream

13th July 2025
by thefoodwife

You will need a 2L tub to store this in

This is the first year Iâ€™ve had my own homegrown blackcurrants! I adore the smell of them and their leaves, I like the jam but didnâ€™t fancy making any. Whilst I wondered what to do with them all I froze them in small bags. A meal with friends was approaching and I decided to turn one of the bags into a no-churn ice cream. The currants are tart and so the sweet condensed milk balances this perfectly. I added crushed meringues for extra yumminess but these can easily by omitted if making this egg free. For an extra hit and to help it soften more easily you could also add a shot or two of blackcurrant liqueur (crÃ¨me de cassis) in the whipping stage. This is super rich so a scoop or two is plenty.

Ingredients:

600ml double cream

397g (1 tin) condensed milk

400-500g blackcurrants (fresh or frozen)

1 lemon, juiced

5-6 ready made meringue nests, crushed

Step 1: Begin by putting the blackcurrants, lemon juice and a splash of water in a sauce pan with a lid. Over a medium/low heat cook for 5-10 minutes until the blackcurrants currants have broken down and released their juice.

Step 2: Pass through a sieve into a bowl, pressing down to get all the juice out, but removing the seeds, skins and any remaining stalks. Set to one side to cool.

Step 3: Once cool, put the blackcurrant mixture, cream and condensed milk into a large mixing bowl whip together to form soft peaks. Fold through most of the crushed meringue, reserving some to sprinkle on the top once in the tub.

Step 4: put the mixture into a lidded tub, carefully spreading the mixture so it is even, sprinkle over the remaining crushed meringue. Seal with the lid and then put flat in the freezer to set for at least 6 hours, ideally over night.

Remove from the freezer for 15-20 minutes before scooping.

Blackcurrant ice cream with meringue folded through â€¦ summer pudding heaven!

Watermelon Mocktail

29th June 2025
by thefoodwife

Makes 450-500ml

Inspired by my favourite drink on my trip to Thailand in April (watermelon shake) this is the most refreshing little watermelon mocktail and with only 3 ingredients!

You could freeze the watermelon for extra coldness!

Ingredients:

300g Watermelon, large chunks

60ml sugar syrup

10 ice cubes

Garnish: mint

Blitz together in a blender the watermelon, ice cubes and sugar syrup. Decant into glasses and garnish with mint. Drink immediately.

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.