Gluten-Free – Page 18 – The Food Wife

No-Churn Lemon Curd Ice Cream

14th June 202216th June 2022
by thefoodwife

You will need a sealable tub large enough to hold approv 1.5-2L (or split into two smaller tubs).

Four ingredients (if you use shop-bought curd) and within a few hours you have delicious ice cream. Perfect served in a cone or as part of a dessert itâ€™s must for the summer.

Ingredients:

600ml double cream

397g condensed milk

40ml Limoncello/vodka

400g lemon curd (shop-bought or homemade)

Step 1: Whisk together the cream, condensed milk and alcohol.

Beat until you have reached semi-firm peaks.

Step 2: If the lemon curd is very stiff, put into a microwaveable bowl and heat for 20 seconds to loosen it slightly. Fold through the cream to create swirls and ripples of curd.

Step 3: Pour into your container(s) and seal tightly. Freeze over night.

Remove from the freezer five minutes before serving.

The Jennifer Aniston Salad, Tweaked

7th June 20227th June 2022
by thefoodwife

Serves 6-8

Iâ€™ve jumped on the band wagon. Albeit a tweaked version. Mine is gluten free, dairy free and vegan. Although I included the feta element as a side dish which Iâ€™ll also detail so dairy eaters can include it in their salad. Anyway, it is delicious and can totally see why it was a staple on the set.

Ingredients:

2 tins of chickpeas

1 large cucumber, diced

1 red onion, finely diced

100g nuts (Jennifer Aniston uses Pistachios, I used chopped cashews)

500g (cooked weight) quinoa

30g parsley, chopped

15g mint, chopped

2 lemons, juiced

Olive oil

Salt

Pepper

Optional whipped feta:

200g feta

2 heaped tbsp Greek yogurt

Step 1: N.b. this is optional, but I like to do it as it makes the chickpeas softer and nicer to eat. Pour the contents of both tins into a sauce pan (including their water) and bring to the boil for 20 minutes to make them soft to eat. Then drain and allow to cool. If skipping this step simply drain your tins of chickpeas.

Step 2: Combine the cooled chickpeas, the quinoa, cucumber, red onion and nuts in a large bowl. Only add the herbs just before serving as the mint will go black after itâ€™s been chopped.

Step 3: Mix together the lemon juice, a pinch each of salt and pepper and about double the quantity of olive oil to lemon juice. Just before serving mix the dressing and herbs through the salad and serve.

Optional extra – whipped feta.

In a food processor blitz together the feta and Greek yogurt to create a thick dip. Serve on the side for non-vegans.

Eton Mess Ice Cream Slice

25th May 202225th May 2022
by thefoodwife

Serves 6

I still get a bit excited at the thought of a Vienetta. The pang of nostalgia when I see them still for sale in the supermarket. Yet I canâ€™t remember the last time I actually bought one.

This, however, is a homemade, grown up version. Featuring meringue, strawberries and cream it has to be called an Eton mess!

Ideally make this the day before you intend to devour it.

Ingredients:

300ml double cream

20ml elderflower liqueur (or you could use rum/vodka)

8 (shop bought) meringue nests

100g white chocolate chips

350g frozen strawberries, blitzed into a sauce and passed through a fine sieve to remove the seeds

Chocolate covered strawberries to serve

Step 1: Whip the cream and alcohol together until you have semi-firm peaks.

Step 2: Crush the meringues and sprinkle into the cream and add the chocolate chips. Stir through.

Step 3: Finally add four or five tablespoons of the strawberry sauce and lightly fold the mix so there are streaks of pink.

Step 4: Pour into a lined loaf tin (cling film or I used a loaf tin liner), and then wrap securely with tin foil. Transfer to the freezer and freeze overnight until solid.

Step 5: When ready to serve, unwrap and cut slices, drizzle with the remaining strawberry sauce and, if you like, garnish with a couple of (chocolate dipped) strawberries.

Chocolate Dipped Stawberries

7th May 20227th May 2022
by thefoodwife

Iâ€™ve been thinking about homemade edible gifts, full marks if they are homegrown too! The strawberry plants on my allotment are in flower and Iâ€™m eagerly anticipating the arrival of the berries (~~Iâ€™m also anticipating the slugs will get to some of them before I do too).~~

So at the moment Iâ€™m relying on punnets of shop bought strawberries but it wonâ€™t be long before I can harvest my own or indeed you can visit a PYO.

These are super easy to make. Make and eat them fresh (within a day or two). Use them as a garnish on a dessert or as the dessert if you are hosting a dinner party or bring a box of them if youâ€™re the guest.

Ingredients:

Approx. 100g chocolate (white, milk or dark) per 300g strawberries

Step 1: Carefully wash the strawberries and dry them (gently!) using a clean tea towel.

Step 2: Melt your chosen chocolate (if making these gluten-free and/or dairy-free use an appropriate chocolate) either in a heat proof bowl over a pan of simmering water (donâ€™t let the bowl come in contact with the water) or in a bowl in the microwave in 30 second bursts, stirring after each time.

Step 3: Line a tray with baking paper, and then use the stalk to hold each strawberry as you dip it in the molten chocolate. Use a spoon to help cover then gently shake off any excess and carefully place on the paper. Leave a gap between each one so they donâ€™t stick together. Allow to set in the fridge and store in the fridge until ready to eat!

Pad Thai

9th April 20229th April 2022
by thefoodwife

Serves 2 as a main meal or 4 as a side

One of my favourites! The garnishes really make the flavour of this and you can control the heat by adding the chilli to your own taste. If making this gluten-free ensure you the oyster sauce you use is – Lee Kum Kee do one.

You can easily scale this recipe up, and add any extra protein you like; prawns or chicken work well. You can make the sauce up in advance of the final cooking the dish, the same goes for the frying of the tofu and the egg. Doing so makes the final cooking quick and easy.

Ingredients:

Sauce:

3 tbsp fish sauce

2 1/2 tbsp oyster sauce (gluten-free if required)

4 1/2 tbsp packed/heaped light soft brown sugar

Stir fry:

2 handfuls of Stir fry vegetables of your choice (onion/pepper/baby corn/carrot ribbons work well)

3 handfuls of bean sprouts

225g firm tofu, pressed and cut into cubes

2 eggs, beaten

200g wide flat rice noodles, cooked according to the packet instructions (then run through with cold water to stop them from sticking. You could also add a few drops of sesame oil to help keen them separate too)

Garnish:

1 lime cut into wedges

Fresh coriander leaves

Crushed chilli flakes

Crushed roasted peanuts

N.b. Steps 1-3 can be done in advance and stored in the fridge. If adding extra protein, stir fry before adding the vegetables in step 4.

Step 1: Mix all the sauce ingredients into a smooth sauce. Set to one side (if making in advance store, sealed in a tub, in the fridge).

Step 2: In a wok, fry the tofu in vegetable oil over a medium high heat, turning until nicely coloured and slightly crisped. Remove from the pan. Set to one side (if making in advance store, sealed in a tub, in the fridge).

Step 3: In the same wok, using the residual oil, scramble the eggs and cook until it is in dry pieces. Remove from the pan. Set to one side (if making in advance store, sealed in a tub, in the fridge).

If you have done steps 1-3 in advance remove from the fridge 20 minutes before cooking to allow them to come up to room temperature.

Step 4: Heat a little oil in the wok over a high heat. Stir fry the vegetables, moving them about the pan. Add the cooked rice noodles and keep tossing or stirring them, then add the fried tofu, egg and sauce, keep tossing everything so that it is all is coated in the sauce and heated through.

Step 5: Once everything is piping hot, serve, with fresh coriander, wedges of lime, crushed peanuts and chilli flakes. Delicious.