Gluten-Free – Page 9 – The Food Wife

Pork and Prawn stuffed Cabbage Rolls

11th February 202412th February 2024
by thefoodwife

Makes 12-15 rolls

Here is a low carb way to enjoy delicious pork and prawn dumplings. Using cabbage leaves in place of the dough makes these a tasty and healthier addition to your repertoire.

Ingredients:

500g pork mince

165g raw king prawns roughly chopped

60g shiitake mushrooms roughly chopped

1 tbsp oyster sauce (gluten-free if required)

1 tbsp soy sauce (gluten-free if required)

1 tsp Chinese 5 spice

2 spring onions, finely sliced

2 fat cloves of garlic, crushed

12-15 large savoy cabbage leaves, washed and blanched in boiling water for 30 seconds

Dipping sauce:

1 tsp Sesame oil

2 tbsp Soy sauce (gluten-free if required)

4 tbsp Black rice vinegar

1 tbsp Sugar

Step 1: Mix the pork, prawns, mushrooms, oyster sauce, soy sauce, Chinese 5 spice, spring onion and garlic together in a large bowl. For best results use your hands to ensure everything is combined.

Step 2: Next take the blanched cabbage leaves and use a sharp knife to remove the tough stem from the base of them. Lay them flat.

Step 3: Wet your hands to help stop the mixture sticking to them and take golf ball sized amounts and mould them into a squat sausage shape and place in the centre of a leaf and then fold them for the bottom of the leaf, tucking in the sides as you go, until you have a neat parcel. Repeat with the remaining leaves.

*The folded cabbage rolls, pre-steaming. You can prepare them to this stage in advance and keep them on a plate in the fridge for a few hours until ready to steam.*

Step 4: Steam the parcels for 12-15 minutes. Meanwhile mix up the dipping sauce ingredients. When the dumplings are freshly steamed serve them with the dipping sauce.

*One of the cooked cabbage rolls during a meal.*

Chocolate Bourbon Tiffin

21st November 202321st November 2023
by thefoodwife

Makes 16 squares

I love tiffin. Itâ€™s also known as refrigerator cake, as thereâ€™s no baking required. Setting the cake in the fridge results in a rich biscuity chocolate concoction, studded with other sweet treats. Adaptations are listed below to make these vegan and/or gluten-free.

Ingredients:

150g butter/vegan baking block

75g caster sugar

75g golden syrup

30g cocoa powder

150g chocolate bourbon biscuits (gluten-free/vegan if required), crushed to a mix of powder and chunks

2 handfuls of sultanas

2 handfuls of mini marshmallows (gluten-free/vegan if required)

100-200g dark and/or milk chocolate (gluten-free/vegan if required), melted.

Optional: Iâ€™ve made mine extra special with two tubes of Rolos (these should be gluten-free but unfortunately are not vegan)

Step 1: Line an 8×8 inch baking pan with grease proof paper.

Step 2: Over a medium low heat, melt the butter, sugar, syrup and cocoa together until smooth, remove from the heat and allow to cool slightly.

Step 3: In a bowl combine the crushed bourbon biscuits, sultanas, marshmallows and rolos (if using) and then stir through the cooled molten cocoa mix until fully combined.

Step 4: Tip into the lined pan and press out until it is in one smooth and level layer. Place in a fridge to set for half an hour.

Step 5: Smooth over the molten chocolate (100g will give a thin layer, 200g a thicker) and cover and place in the fridge to set for a couple of hours until everything is firm. Once fully set, cut into 16 squares using a hot knife.

Store in a sealed container in the fridge for up to a week.

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.

Red Velvet Cupcakes with a Milk Chocolate Rudolf Topping

11th November 202311th November 2023
by thefoodwife

Makes 14

These are so fun! And a perfect bake for Christmas with the kids. The recipe here has notes for how to make it a gluten-free recipe. Curly Wurlys pieces are perfect to use to decorate these but by all means use an alternative or leave out.

Ingredients:

For the cakes:

160g plain flour (gluten-free if required)

35g corn flour

1/2 tsp (gluten-free if required) baking powder

1/4 tsp xanthan gum (only needed if using gluten-free flour)

1/4 tsp fine salt

4 heaped tsp cocoa powder

60g softened butter

120ml vegetable oil

200g caster sugar

2 large eggs, separated

2 tsp vanilla extract

120ml butter milk (or full fat milk with 1 tsp of lemon juice or white wine/cider vinegar mixed and left for five minutes)

1/2 tsp white wine or cider vinegar

Red gel food colouring

For the decorations:

100g milk chocolate, melted

200g softened butter

400g icing sugar (sieved)

5 tbsp cocoa powder

Pinch of fine salt

Milk to loosen (if necessary)

Curly Wurly Squirlies

Edible eyes/mini smarties

Red dragees for the nose or use some red edible glitter

Step 1: Preheat your oven to 180c (fan) and line your muffin trays with 14 cases.

Step 2: Sift the two flours together along with the cocoa, salt and baking powder (and xanthan gum if needed). Set to one side.

Step 3: Whisk the egg whites until they reach soft peaks. Set to one side.

Step 4: Using the paddle attachment on your mixer, beat the butter and sugar together until smooth, then add the oil. Mix again until combined, then add the egg yolks, vinegar and vanilla extract. Beat until smooth (it may look grainy donâ€™t panic!). Then add your desired amount of red colouring.

Step 5: On a low speed, gradually add the buttermilk and flour mix, alternating a third at a time until fully combined.

Step 6: Remove your bowl from the mixer and then carefully fold in the whisked egg whites until you have a smooth and airy batter. Divide between your cupcake cases. Bake for 18-20 minutes until risen and spring back to the touch (you could also check that a skewer comes out clean).

Step 7: Remove from the oven and allow to cool in the tins for a few minutes before transferring to a wire rack to cool completely before decorating.

Step 8: To make the chocolate butter icing, melt the milk chocolate in a heatproof bowl, you can microwave it in 30 second bursts until melted. Set to one side to cool for a few minutes.

Step 9: Beat the soft butter and the icing sugar together, add the cocoa, a pinch of salt and the cooled melted chocolate and continue to beat, until smooth. If necessary add a tablespoon or two of milk and mix until completely smooth.

Step 10: Top the cooled cakes with the icing. You can use a knife or piping bag to do this. Then use the curly wurly squirlies to create the antlers and the smarties, or similar for the nose and eyes.