Gluten-Free – Page 11 – The Food Wife

Smoked Salmon Pasta

6th September 20236th September 2023
by thefoodwife

This is the ultimate fast food, ready in 10 minutes, only four ingredients (plus salt and pepper) and my god it tastes good.

This can be scaled up easily, Iâ€™ll give the ingredients for one person but otherwise just increase as needed, although with regards to the lemon zest, I used the zest of one lemon for one person (because I didnâ€™t want to waste any, and I like it extra lemony) but if scaling up, use the zest of one lemon for every two portions.

Ingredients:

75-100g spaghetti (gluten-free if required)

50g full fat cream cheese (dairy-free if required)

1/2 lemon (juice and zest)

50g smoked salmon (I use trimmings as itâ€™s already in small pieces which is what you need for this dish and itâ€™s more economical)

Black Pepper to season

Step 1: Cook the spaghetti according to the instructions, when it is al dente, drain, reserving a couple of tablespoons of the cooking water.

Step 2: Return the spaghetti in its pan to a low heat, add the cream cheese, lemon juice and zest and a grind of black pepper. Stir until the sauce is smooth and reduced enough to evenly coat the pasta (this will only take a minute).

Step 3: At the last moment, stir through the smoked salmon and serve immediately.

Cannellini Bean Hummus

2nd September 20232nd September 2023
by thefoodwife

Iâ€™m making a lot of my own hummus at the moment. Iâ€™m whizzing up lots of variations with chick peas but this cannellini bean version is silky smooth and delicious. Iâ€™ve made a very loose hummus by using all the liquid in the tin of beans but you can of course drain them and make a thicker hummus. Also if you want a garlic hit, add a clove to the ingredients list.

Ingredients:

1 tin of cannellini beans (including their liquid)

1 heaped tbsp tahini

1 large pinch of ground cumin

Juice of half a lemon

Pinch of salt

Drizzle of olive oil

Step 1: Place all ingredients in a blender, and blitz until smooth. Check the seasoning, add more salt/cumin/lemon as desired.

Step 2: For extra silkiness add an ice cube and blend until fully incorporated – itâ€™s worth it, I promise!

Store in a sealed container in the fridge and it should be good for the next 4 days.

Beetroot Risotto

31st August 202331st August 2023
by thefoodwife

Serves 2 (but easily scaled up)

Iâ€™ve been making a version of this for a while now, Iâ€™ve made it with vacuum packed pre-cooked beetroots (which I simply dice small and cook in with the rice) but the best version is with fresh, raw beetroot. The flavour and colour is unmatched.

I make this in my Instant Pot pressure cooker, but could be cooked traditionally or as an oven-baked risotto. It can easily be made vegan (see alternative ingredients below).

Ingredients:

1 tbsp Olive oil and/or butter

1 onion, finely diced

1-2 large raw beetroot, cleaned and coarse grated (or one pack of pre-cooked vacuum packed beetroot, finely diced)

150g arborio risotto rice

350ml vegetable stock (gluten-free/vegan as required)

Salt & Pepper

2 tbsp finely grated parmesan or nutritional yeast flakes

Step 1: Set the Instant Pot to sautÃ© mode and add the oil/butter and onion to the pot. Stir frequently, until softened. Add the beetroot and rice and stir again for about a minute, before adding the stock along with a pinch of salt and pepper.

Step 2: Switch sautÃ© mode off, put the lid on the Instant Pot and ensure the vent is set to sealing. Set the Instant Pot to Manual High Pressure and set for 6 minutes.

Step 3: Once the Instant Pot has completed its programme, switch off and do quick release, using a tea towel and wooden spoon to carefully open the vent. Once it has depressurised, remove the lid and stir through the parmesan/nutritional yeast. Serve immediately.

Tomato and Burrata Salad

1st July 20231st July 2023
by thefoodwife

Serves 8

Is this even a recipe? Itâ€™s more a list of ingredients you put on a plate, but it is delicious. You can scale up or down, and use whatever tomatoes you fancy (I used a mix of regular salad tomatoes and fancy patterned tomatoes which provided both volume and something a little more interesting without breaking the bank).

Use the best EVOO and Balsamic you can and always make sure your tomatoes are at room temperature if you want them to taste of anything. The fridge here is not your friend.

Ingredients:

800g Tomatoes, sliced as you like, at room temperature.

2 Burratta

10-12 basil leaves, torn

Flaky sea salt

Extra Virgin Olive Oil

Balsamic Vinegar

Step 1: Arrange the tomatoes on a platter, around the Burratta.

Step 2:Just before serving adorn with the torn basil leaves a scrunch of flaky salt and a drizzle of the oil and vinegar. Serve.

Marinated Courgette Salad

1st July 20231st July 2023
by thefoodwife

Serves 8-10

Anyone growing their own courgettes, will soon be wondering what to do with them all. I give to you this salad. Youâ€™re welcome.

I first made it a year ago. And was pleased to revisit it yesterday when I had the girls round for a meal. Unlike a lot of salads, that you dress at the last moment, this is marinated for hours in advance. All the flavours develop and make the courgettes a perfect carrier for the lemon and chilli.

Words of advice for the best results: use young/fresh firm courgettes for the best results. This time it was before my courgettes were ready and I used ones from a shop which when I cut into them were â€˜fluffierâ€™ and â€˜seedierâ€™ than I would have liked, but they still tasted great once doused in the marinade. Use the best EVOO you have for the marinade. You will be tasting it! Ideally leave they to marinate in a large zip lock bag that you can occasionally massage, to get those flavours everywhere. If you only have Tupperware then give the box an occasional shake. I made this salad 10 hours in advance. Ideally make it on the day you want it, as early as you can, but give it at least a couple of hours to penetrate. Remove from the fridge at least half an hour before serving so it can get to room temperature.

Ingredients:

2-3 medium courgettes, washed and then sliced as finely and evenly as you can. Alternatively you can use a peeler to create long ribbons.

2 lemons, zest and juice

Extra Virgin Olive Oil

1 red chilli, finely chopped

Step 1: Place the sliced courgettes in a large zip lock bag and drizzle over a couple of seconds worth of the olive oil, the zest of both lemons, the juice of one, and the chopped chilli. Squeeze the air out of the bag as you seal it and then give everything a good massage through the bag.

Step 2: Check it is properly sealed and then lie it in the fridge for as long as you can that day. Every now and again give it a shake or massage.

Step 3: Remove from the fridge half an hour or so before serving. Pile onto a serving platter and squeeze of the remaining lemon juice just before serving.