Spanish Inspired Spiced Almonds

Takes me back to Barcelona…

Sharing The Food We Love

Spanish Spiced Almonds

Nuts are one of our favourite snacks.  We will often pop a bowl out on the coffee table to nibble on with our beer or a glass of wine to celebrate the end of the day.  Our recent addiction has been more specifically smoked almonds.  A friend introduced me to them a few years ago and ever since they have been something I have to be very careful not to over indulge in.  I keep them in the fridge on random occasions  and find the cold fresh nut with its smoky and salty coating are a wonderful flavour and texture combination.

When I saw the recipe for these Spanish flavoured almonds in Karen Martini’s Cooking At Home I was intrigued and wrote down the recipe in anticipation of giving them a try.  Like a lot of recipes its sat in my notebook waiting for a time when…

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Italian Pea Salad

A refreshing and simple salad with loads of taste

Help! My Teenager has Coeliac Disease

One of my mother’s recipes, this summer salad is a winner for its simplicity and taste.

When the day is hot and I am looking for an alternative to a lettuce salad, then this is the salad I turn to.

Italian Pea Salad

1 tin canned peas

1/4 red onion, diced finely

2 – 3 Roma tomatoes diced or a handful of cherry tomatoes halved

sea salt and ground pepper to taste

olive oil

balsamic vinegar

Assemble peas, onion and tomatoes in a bowl and lightly toss.

Season with salt, pepper, olive oil and balsamic vinegar.

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The Versatile Gluten Free Vegan Flatbread (Also Naan Bread and Pizza Base)

Easy and quick to make naan bread or pizza base. 

Health Room Blog

By Luke Jones. Follow him on Twitter and Facebook. 

I’ve always liked a good bit of bread, especially the flat kind. It’s always been hard to find decent gluten free bread though that’s still pretty health promoting, and doesn’t break the bank. So I decided to come up with my own.

I’ve been working on this one for a while now, and think I’ve just about got it nailed down. Aside from being really easy to make, the great thing about this bread is its versatility. Whether you want a normal flatbread, an Indian naan, or an Italian pizza base; all it takes is a few simple adjustments to the recipe.

Don’t be too worried about exact quantities with ingredients, I’m certainly not and it usually turns out fine…

INGREDIENTS

• 2 cups of gluten free flour (I use a blend of buckwheat, potato and rice)
• 1 teaspoon xantham…

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Thai Meatballs

Using a couple of different herbs and spices can really make your usual meatballs a little bit different.

Help! My Teenager has Coeliac Disease

Sometimes we get stuck making food with the same flavours over and over but with a few extra ingredients,  you can add a new taste dimension to meatballs.

Shallow fried  or steamed, these are easy to assemble and cook.   If you are using a steamer, line it with baking paper and spray of oil.

They are great with a gf soy sauce, sweet chili sauce or a Vietnamese Dipping Sauce.

Recipe 1

500 g pork mince

1 garlic clove chopped finely

3 cm ginger grated finely

1 bunch of coriander washed and finely chopped

1/4 teaspoon gf soy sauce

salt and pepper to season

In a bowl, mix all ingredients and then make tablespoon sized balls for cooking.

Recipe 2

500 g chicken mince

2 cloves garlic chopped finely

3 cm ginger finely grated

1/2 cup parsley chopped finely

2 tablespoons sweet chili sauce

Combine all ingredients in a…

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Cornbread

Help! My Teenager has Coeliac Disease

A great ‘foodies’ television program is ‘Food Safari’. The presenter Maeve O’Meara takes the viewer into the homes, delis, bakeries and restaurant kitchens of over 40 ethnic cuisines found in Australia.

You can find inspiration for gluten free cooking in many of the recipes that can be accessed at http://www.sbs.com.au/foodsafari/

Cornbread – from the USA program

½ polenta

1 ½ cups SR flour (substitute gf flour)

½ cup caster sugar

Pinch of salt

½ cup melted butter

3 eggs

1 cup creamed corn

1 cup full cream milk ( no fat milk is ok)

1. Mix polenta and sr flour, salt, melted butter and eggs.
2. Add creamed corn and milk.  Mix until you get a nice creamy consistency.
3. Spoon the mixture into a greased Texan muffin tray and bake in a preheated oven at 180  for 15 – 20 minutes or until golden brown in colour.
4. Remove muffin tray from the…

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Spiced Rice and Chickpea Soup

Easy to make on short notice as all ingredients are pantry items.

Help! My Teenager has Coeliac Disease

A favourite winter warmer or perfect for a light weekend meal.

Ingredients

1 tablespoon olive oil

1 brown onion, chopped

3 cloves of garlic, crushed

2 teaspoons ground cumin

2 teaspoons ground coriander

1/2 cup arborio rice

2 x 400 g cans crushed tomatoes

1.5 litres gluten free chicken stock

1 x 400 g can chickpeas, rinsed and drained

Method

1. Heat the oil in a saucepan over medium heat then add the onion and cook for 5 minutes or until softened.

2.  Add the garlic, cumin and coriander and cook for a further minute.

3. Add the rice, tomatoes an stock and cook for 25 minutes or until the rice is al dente.

4. Add the chickpeas and cook for 1 minute or until heated through.

5. Serve.

(from thesundaymail.com.au)

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Roasted Tomato and Coconut Soup – Learning to Appreciate Coriander

Coriander is a wonderfully versatile herb and the addition of coconut milk makes this a smooth and rich soup.

Asparagus and Balsamic Tomatoes

Gluten Free Fabulous

I made this as a side dish to go with dinner tonight and it turned out fantastic. I love both asparagus and tomatoes, and the bit of balsamic brought it some sweetness which my family enjoys. It also takes about 15 minutes to make and is great year round.

Ingredients:
1 pound of asparagus, ends cut
1 cup of grape tomatoes, halved
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
optional: balsamic glaze for topping

In a medium sized pot filled with water, place the salt and bring to a boil. While the water is preparing – slice the tomatoes and place the olive oil in a skillet. Once the skillet is hot add the tomatoes and cook for about 5 minutes. Add the balsamic and cook another 2-3 minutes. Add the asparagus to the boiling water and cook for 3-4 minutes. We want the…

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Corn Chips

Help! My Teenager has Coeliac Disease

Corn Chips

Ingredients

1 cup polenta

2/3 cup GF plain flour

½ teaspoon salt

1 teaspoon GF baking powder

½ cup cold water

¼ cup olive oil

1 teaspoon sea salt

Method

1. Preheat oven to 200  /180 fan forced. Combine polenta, flour, salt and baking powder in a bowl.  Add oil and ½ cup cold water. Stir to combine.
2. Divide dough into 2 balls.  Using a rolling pin, roll 1 ball between sheets of baking paper until 1 mm thick (37 cm x 28 cm). Sprinkle with sea salt. Cover with baking paper.  Re-roll lightly to press in salt.  Remove top sheet of paper.
3. Lie paper and dough onto a baking tray. Using a metal ruler, mark dough into 5 cm triangles. Repeat with second dough ball.
4. Bake, 1 tray at a time for 15 – 18 minutes or until golden and crisp.  Cool on trays.  Break into triangles.

Notes:

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