Reduced-sugar raspberry jam (gluten-free; dairy-free; vegan)

August 16, 2019August 16, 2019 ~ My virtually free-from kitchen ~ 2 Comments

Home-made_Scottish_raspberry_jam_made_with_50%_less_sugar — Home-made reduced sugar raspberry jam. Image: Kathryn Hawkins

It’s beginning to feel like Summer is over already. We have had a lot of wet and windy weather which makes it seem more autumnal than summery. I picked the last of the raspberries a few days ago which draws my home-grown soft fruit season to a close. The canes have produced another bumper crop this year, and the freezer is stacked out with berries ready to be used in the months ahead.

End_of_season_Scottish_raspberries_growing_and_harvested — The last harvest of summer raspberries. Images: Kathryn Hawkins

Earlier in the year, I was intrigued by a recipe posted by my fellow blogger Joëlle who published a recipe for a reduced sugar orange jam. Her recipe inspired me to have a go at making a raspberry version. I am always looking for ways to reduce sugar in my diet and her use of one unusual jam ingredient seemed like too good an opportunity to pass me by. So, thank-you very much Joëlle. So, here is Joëlle’s sugar-replacing ingredient…

Still-life_of_a_fresh_beetroot_with_stalks — Beetroot. Image: Kathryn Hawkins

Beetroot! I guess this revelation will put some of you off, but I can assure you, you really can’t taste it. You do need to make sure the beetroot is cooked very well – it needs to be completely soft to blend it into a pulp. I had some cooked beetroot in the freezer and found that the texture was much more silky-smooth once it defrosted; it blended into a perfectly fine purée. You can use ready-cooked, vacuum-packed beetroot, but please make sure it’s packed in natural juices and not vinegar, as that really would give the game away!

Overhead_and_close-up_of_reduced_sugar_raspberry_jam — 50% less sugar Scottish raspberry jam. Images: Kathryn Hawkins

I usually use equal quantities of raspberries to sugar in my jam recipes, but in this one, I replaced half of the sugar with beetroot purée. Sugar acts as a preservative which is why jams keep so long in the store-cupboard. This jam needs to be kept in the refrigerator and eaten within a month, so is better made in small amounts. However, it freezes well, so instead of sealing it in jars in the traditional way, leave it to cool and spoon into small, sealable freezer containers; freeze down and then you can take out the quantity you need to avoid wasting any. The jam will keep well in the freezer for at least 6 months.

2_small_plastic_containers_of_reduced_sugar_raspberry_jam_ready_for_freezing — Freezing reduced sugar raspberry jam. Image: Kathryn Hawkins

The texture of this jam is more pulpy than a traditional raspberry jam and it lacks the syrupy consistency that a full quantity of sugar gives, but the flavour is fruity and sweet and the colour unaffected by the beetroot. It spreads well and makes a deliciously fruity topping for pancakes and puddings. I hope you might be intrigued enough to give it a go.

Makes: approx. 575g jam

Ingredients

400g fresh raspberries
200g smooth, cooked beetroot purée
200g granulated sugar
2 tbsp. fresh lemon juice

Put the raspberries and beetroot in a saucepan. Cook gently for a few minutes until the raspberry juices begin to exude.
Stir in the sugar and lemon juice, and heat gently until the sugar dissolves. Bring to the boil and cook for about 10 minutes, stirring occasionally to avoid sticking on the bottom of the pan, until thick and pulpy – like stewed apple.
Making reduced sugar raspberry jam. Images: Kathryn Hawkins
Transfer the hot jam into sterilised jam jars in the usual way, and seal immediately. Leave to cool, then date and keep in the fridge for 4 weeks unopened. Use within a week once opened.

Pancake topped with coconut yogurt, fresh berries and home-made reduced sugar jam. Image: Kathryn Hawkins

Mini lime pies (gluten-free; dairy-free; vegan)

July 5, 2019July 9, 2019 ~ My virtually free-from kitchen ~ Leave a comment

Platte_of_mini_lime_pies — Zesty and zingy, mini lime pies. Image: Kathryn Hawkins

Limes are my favourite of all citrus fruit. I love the intense, slightly perfumed flavour. A small fruit that packs a punch on the taste-buds. This week’s recipe is a simple dessert with a ginger gluten-free biscuit crust but can be easily adapted to use other plain biscuits if you prefer. If you like lemon, the filling will taste just as good using lemon on its own or as a mix with lime.

2_whole_fresh_limes_with_cut_lime_half — Intensely citrusy. Image: Kathryn Hawkins

If you are making a gluten-free crust, it will be softer than if you use traditional biscuits, so pop the pies out of the tins and onto a serving plate at the last minute for best results. The mini lime pies make a perfect light summery dessert or tea-time treat served with berry fruits. I hope you enjoy 🙂

Makes: 12 pies

Ingredients

250g gluten-free ginger biscuits (if you use non gluten-free biscuits, the crust will be firmer), finely crushed
90g dairy-free margarine, coconut oil or vegan butter (if you use the oil or vegan butter, the crust will hold together better; dairy-free margarine gives a more crumbly texture), melted
20g cornflour
Finely grated rind and juice of 3 limes (if using lemon and lime, you want about 75ml juice and 7g zest for good flavour)
90g caster sugar
45ml diary-free single cream (such as soya or oat)
Natural green food colouring, optional
Lime zest, dairy-free white choc bar shavings and small berries to decorate

Line a 12-cup jam tart tin with a double layer of cling film. Put the biscuit crumbs in a bowl and mix in the melted margarine, oil or butter until well mixed.
Divide the mixture equally between the tins and press into each indent using the back of a teaspoon or small pastry case shaper. Chill for 30 minutes to set.
For the filling, put the cornflour in a saucepan. Add the lime rind and gradually blend in the juice to make a smooth paste. Stir in 75ml cold water and the sugar.
Heat gently, stirring, until the sugar dissolves, then slowly bring to the boil, stirring , and simmer gently for 1 minute until thickened. Remove from the heat, stir in the cream and a few drops food colouring if using. Cool for 10 minutes.
Divide between the biscuit cases, tap the tin on the work top to level the filling and leave to cool. Chill for at least an hour before serving.
Making mini lime pies. Images: Kathryn Hawkins
When ready to serve, carefully peel the pies from the cling film and place on a serving platter. Sprinkle with lime zest, white choc bar shavings and serve with mini berries such as wild strawberries.
Super citrusy mini lime pies. Images: Kathryn Hawkins

Griddle cakes (gluten-free; dairy-free; vegan)

May 16, 2019May 18, 2019 ~ My virtually free-from kitchen ~ 6 Comments

Griddle_or_Welsh_cakes_served_with_butter_and_raspberry_jam — Fresh out of the pan, a teatime treat. Image: Kathryn Hawkins

Every now and then I have a hankering for scones, but I have yet to bake a gluten-free version that makes the grade. However, this week’s recipe is very similar in terms of ingredients to scones, but instead of the traditional oven baking, these “cakes” are cooked in a frying pan. So good are they that they have now become my gluten-free scone-alternative of choice and can be whipped up and cooked in next to no time.

A_stack_of_5_freshly_baked_griddle_cakes — Griddle cakes, a great alternative to gluten-free scones. Image: Kathryn Hawkins

For a few years, my family used to holiday in Wales, where I can remember enjoying traditional Welsh cakes known as Cage Bach for the first time. Studded with currants, flavoured with the merest hint of spice, and served warm with butter, these were a very welcome and delicious teatime treat. Welsh cakes are traditionally cooked on a griddlestone, a heavy flat pan which sits directly on top of an open flame or stove top. They cook to a dense, but crumbly texture and are extremely moreish.

My recipe this week for griddle cakes is an homage to my Welsh ancestry and yet another happy childhood foodie memory.

Up_close_on_Griddle_or_Welsh_cakes_on_a_wire_rack — My homage to the Welsh cake. Image: Kathryn Hawkins

Makes: 7-8

Ingredients

175g gluten-free plain flour blend + extra for dusting (If you are not gluten-free, use traditional wheat plain flour for a more authentic texture)
10g gluten-free baking powder
½ tsp ground cinnamon
½ tsp salt
70g white vegetable fat or coconut oil + extra for greasing
70g caster sugar
70g currants
60-70g plain unsweetened dairy-free yogurt

Sift the flour, baking powder, cinnamon and salt into a bowl. Rub in the fat until well blended. Stir in the sugar and currants.
Add sufficient yogurt to make a softish dough. Turn on to a lightly floured surface and knead gently until smooth and well blended.
Either press or roll the dough to a thickness of 1cm. Using a 7cm round cookie cutter, cut out 7 rounds, re-pressing or rolling the dough trimmings as necessary. I like to cook the rounds at 1cm thickness so that the cakes have a dense texture in the middle. If you roll out the dough to ½-¾ cm depth, you should make 8 cakes, and the resulting cakes will be crisper all the way through.
Very lightly grease a flat griddle pan or large frying pan with a little fat and heat until melted. Place the cakes in the pan, reduce the heat to low and cook the cakes for 8-10 minutes on each side, taking care not to burn the outside – lift up the edge of 1 or 2 to check, and lower the heat further as necessary.
Transfer to a wire rack to cool a little. Best served warm, spread with dairy-free butter and your favourite jam. Yummy 🙂
Preparing and cooking griddle cakes. Images: Kathryn Hawkins

The cakes are best eaten on the day of cooking but they freeze well and defrost in next to no time. You can reheat them successfully by popping them in a low oven for a few minutes to heat through.

Griddle cake with butter and jam. Image: Kathryn Hawkins

Spring vegetable pancake (Gluten-free; dairy-free; vegan)

May 9, 2019May 9, 2019 ~ My virtually free-from kitchen ~ 6 Comments

Spring_vegetable_pancakes_with_grilled_fresh_asparagus — Spring vegetable pancake with new season asparagus. Image: Kathryn Hawkins

If you’ve read my previous posts at this time of the year, you’ll know that spring is my favourite season. Not just because I love the flowers and the feeling that everything is coming to life, but my favourite vegetable is available right now for a very short period of time, British asparagus.

Vase_of_fresh_British_asparagus_spears — Fresh British asparagus. Image: Kathryn Hawkins

I rarely do very much with asparagus. I like to savour the tender green stems just as they are. Either a quick flash in a hot frying pan or a blast in a hot oven, to give them a subtle smokiness, and that’s all the extra flavour I need.

Fresh_British_asparagus_spears_cooking_in_a_hot_frying_pan — Fresh asparagus in a hot pan. Image: Kathryn Hawkins

This week’s recipe is based on a Japanese dish called Okonomiyaki which caught my eye recently. Originally made with wheat flour and eggs, my version of the pancake is gluten-free and egg-free. There’s a bit of vegetable preparation, but once that’s out of the way, everything else is very straightforward. The pancake makes a lovely lunch or light supper, and is the perfect base for a topping of freshly cooked asparagus.

Spring_cabbage_spring_onions_and_fresh_asparagus — Spring-vegetables for pancake making. Images: Kathryn Hawkins

If you don’t want the hassle of a cooked topping, try sliced avocado and baby spinach or a pile of fresh pea shoots and wild rocket for a salad topping instead. If you have the inclination and the extra ingredients, I recommend making the barbecue dressing that accompanies the pancake. Utterly delicious, simple to make, and far tastier than any barbecue sauce I’ve ever been able to buy. A great finishing touch to any grilled or barbecued food.

Serves: 2

Ingredients

2 tbsp. flax seeds
45g white rice flour
50g dry white free-from breadcrumbs
75ml white miso or vegetable stock
75g soft-leaved cabbage, such as Sweet-heart or Hispi, shredded
3 spring onions, trimmed and chopped
2 tbsp. vegetable oil
150g thin fresh asparagus stems, trimmed
Vegan mayonnaise to serve

For the barbecue dressing:

1 tsp maple syrup
2 tbsp. tomato ketchup
1 tsp sesame oil
1 tsp gluten-free light soy sauce
½ tsp smoked paprika

Put the flax seeds in a coffee grinder or small food processor and blend until finely ground. Transfer to a bowl and stir in 6 tbsp. cold water. Leave to soak for 5 minutes by which time the mixture will thicken.
Sift the rice flour on top and mix together with the stock to make a smooth batter.
Making the pancake batter. Images: Kathryn Hawkins
Add the cabbage, spring onion and breadcrumbs and mix everything together to make a thick, stiff batter – add a little water if the mixture is very dry, but this is not a pourable batter, it is more like a firm cake mixture.
Heat 2 teaspoons of oil in a frying pan with a lid and add half the batter. Press the mixture to form a thick round approx. 16cm diameter. Fry over a medium heat with the lid on for 5 minutes. Carefully flip over, and cook on the other side, covered with the lid, for another 5 minutes. Drain and keep warm, whilst you cook the remaining mixture in the same way.
Cooking spring vegetable pancake. Images: Kathryn Hawkins
Once the pancakes are cooked, heat the remaining oil in the frying pan until hot and quickly cook the asparagus, turning, for 3-4 minutes until just wilted. Drain and keep warm.
To serve, mix all the dressing ingredients together. Slip the pancakes on to warm serving plates and drizzle with mayonnaise and the barbecue dressing. Top with asparagus and serve immediately.
Asparagus-topped spring vegetable pancake. Image: Kathryn Hawkins

Until next week, I’ll leave you with another image of my favourite vegetable. Have a good week and I look forward to seeing you next time 🙂

Early May British asparagus. Image: Kathryn Hawkins

Tray-baked pasta sauce (gluten-free; dairy-free; vegan)

April 25, 2019April 25, 2019 ~ My virtually free-from kitchen ~ 3 Comments

Single_serving_of_tray-baked_pasta_sauce_with_spaghetti — Tray-baked vegetable sauce spooned over spaghetti. Image: Kathryn Hawkins

Hello again everyone. I hope you’ve had a good few days. It felt like summer here at the weekend, very warm and sunny over the Easter holiday. The temperature has gone back to something more seasonal now..

I have a very versatile vegetable sauce recipe for you this week. The sauce is as tasty on it’s own over pasta as it is when used as a soup or casserole base, or spread over pizza dough or tart pastry. It is also a great recipe if you like batch-cooking for the freezer. It’s so easy to make, with everything cooked together on a large baking tray in the oven.

Close-up_on_bowl_of_freshly_cooked_tray-baked_vegetable_pasta_sauce — Freshly cooked pasta sauce. Image: Kathryn Hawkins

The sauce base consists of a selection of colourful vegetables which are baked with fresh herbs. I find the woody herbs work best in this recipe as they stand up well in the oven. I use bay, rosemary, sage and thyme, but if you prefer a less robust flavour, stir in freshly chopped finer, more delicate herbs for a final flourish once the sauce is cooked.

Yellow_orange_purple_and_green_chopped_vegetables — Rainbow vegetables. Image: Kathryn Hawkins

Fresh_herbs_to_flavour_oven-baked_vegetable_pasta_sauce — Fresh bay, rosemary, thyme and sage. Image: Kathryn Hawkins

The rest of the sauce is made up of tinned tomatoes, stock and red wine. The first time I made the sauce I had a glut of fresh tomatoes, so if you prefer to use fresh, then they works fine too but you might want to add some tomato purée to the sauce to thicken it up and concentrate the flavour.

Overhead_bowl_of_pasta_with_vegetable_pasta_sauce — Served with toasted seeds and fresh basil. Image: Kathryn Hawkins

Here’s what to do….

Serves: 4

Ingredients

1 large yellow pepper, deseeded and chopped
250g carrots, peeled and chopped
1 large red onion, peeled and sliced
1 large leek, trimmed and shredded
2 sticks celery, trimmed and chopped
2 cloves garlic, peeled and chopped
2 tbsp. olive oil
1 tbsp. caster sugar
Salt and freshly ground black pepper
5 fresh bay leaves
A few sprigs each of fresh rosemary, sage and thyme
2 x 400g cans chopped tomatoes
250ml fruity red wine
250ml vegetable stock

1. Preheat the oven to 200°C, 180°C fan oven, gas 6. Put all the vegetables in a large bowl and mix in the oil and sugar, then spread them out on a large, deep baking tray and season well. Pop the herbs on top and bake for about 40 minutes, turning occasionally until tender and lightly browned.

2. Reduce the oven temperature to 180°C, 160°C fan oven, gas 4. Mix the remaining ingredients together and pour over the vegetables. Put the tray in the oven and continue to cook for 45-50 minutes, stirring occasionally, until thick and reduced. Cover and stand for 10 minutes. Discard the herbs before serving.

4_steps_in_cooking_oven-baked_vegetable_pasta_sauce — The 4 stages of sauce. Images: Kathryn Hawkins

Serve the sauce over pasta and sprinkle with fresh basil and fried and salted seeds (recipe for the seed mix is on my post Moorish red orange and carrot salad (gluten-free; dairy-free; vegan) For extra richness, drizzle with extra virgin olive oil. Perfect. See you next week 🙂

Close-up_on_a_forkful_of_spaghetti_and_pasta_sauce — Up close on pasta sauce. Image: Kathryn Hawkins

Tutti frutti semifreddo (gluten-free; dairy-free; vegan)

April 18, 2019April 18, 2019 ~ My virtually free-from kitchen ~ Leave a comment

Tutti_frutti_semi_freddo_dairy-free_iced_dessert — Easter dessert. Image: Kathryn Hawkins

I’ve been back in the kitchen this week, making something deliciously sweet and impressive for the Easter holidays. I’ve come up with a dessert that is very easy to make, inspired by the flavours of Italy, and is everything you want to round off a celebratory Easter meal (but with no chocolate in sight – gasp, shock, horror!).

Tutti_frutti_semifreddo_iced_loaf_with_slice — Iced tutti frutti loaf. Image: Kathryn Hawkins

You can add your own choice of chopped dried or candied fruit and nuts – it’s a great recipe to use up the bits and pieces you have leftover (and you could even add chunks of chocolate if you really want to!). Flavoured with marzipan, mincemeat and Marsala wine, it’s a dessert that would also be right at home on the Christmas table as well.

Italian_inspired_tutti_frutti_semifreddo_ingredients — Easter semifreddo ingredients. Images: Kathryn Hawkins

Up_close_on_tutti_frutti+semifreddo_spoonful — A spoonful of semifreddo. Image: Kathryn Hawkins

Here’s what to do:

Serves: 8

Ingredients

115g golden marzipan (use plain if you prefer but the golden variety adds a little colour to the semifreddo), chopped
600ml dairy-free single “cream” (I use oat cream, but soya cream or canned coconut milk would also work)
150g vegan mincemeat
100g glacé cherries, chopped
25g pistachio nuts, chopped
3 tbsp. Marsala wine (or use sweet sherry or cherry brandy)
Extra cherries and pistachios to decorate

Line a 1kg loaf tin with a double layer of cling film. Put the marzipan in a saucepan and pour over the dairy-free “cream”. Heat gently, stirring, until melted together.
Cling film lined load tin. Image: Kathryn Hawkins
Remove from the heat, mix well then stir in the remaining ingredients and leave to cool completely.
Transfer to a freezer container at least 1.1l capacity, cover and freeze for 2 to 2½ hours until starting to turn slushy. Mix well then freeze for a further hour or so until icy and stiffened. Mix well to distribute all the pieces and pack into the loaf tin. Freeze for at least 2 hours to firm up enough to slice. For prolonged freezing, fold over the cling film and wrap in foil. Keep in the freezer for up to 3 months.
Freezing semifreddo. Images: Kathryn Hawkins
To serve, gently ease the semifreddo from the tin using the cling film. Place on a serving plate and discard the cling film. Scatter with more cherries and pistachios. Slice, serve and enjoy! Happy Easter everyone 🙂
Sliced and ready for eating. Image: Kathryn Hawkins

Rhubarb and orange streusel cake (gluten-free; dairy-free; vegan)

March 28, 2019March 27, 2019 ~ My virtually free-from kitchen ~ Leave a comment

Drizzle_iced_spring-time_rhubarb_and_orange_streusel_cake — Rhubarb and orange streusel cake. Image: Kathryn Hawkins

It’s time for a rhubarb recipe this week on my blog. Spring is well under way now and rhubarb is plentiful. In the garden at the moment, my own early rhubarb plant is coming along nicely and looks very healthy. Not quite ready for picking just yet, but I don’t think it will be long.

Home-grown_rhubarb_growing_in_late_March_2019 — Early variety home-grown rhubarb. Image: Kathryn Hawkins

This week’s post is a dense-textured, delicious rhubarb cake that can also be served warm as a pudding. You do need a fair bit of rhubarb to make the cake – 600g. Cut the rhubarb stalks to the same thickness for even cooking during the first part of the recipe, and take care not to over-cook in order to retain some texture in the finished bake.

A_bundle_of_fresh_spring_rhubarb_stalks — Spring rhubarb stalks. Image: Kathryn Hawkins

The orange adds a subtle flavour to the cake, but leave it out if you prefer. Bake the rhubarb with a little water instead of the juice. For a spicy twist, replace the orange rind in the cake mix with ground ginger and/or mixed spice.

hubarb_and_orange_streusel_cake_with_slice_out — Rhubarb streusel cake with a hint of orange. Image: Kathryn Hawkins

Serves: 8-10

Ingredients

600g fresh rhubarb stalks
1 medium orange
3 tbsp. caster sugar

For the streusel mix:

85g gluten-free self raising flour
75g jumbo oats
50g cornflour
50g dairy-free margarine, softened

For the cake:

200g dairy-free margarine, softened
200g caster sugar
Finely grated rind 1 orange
200g plain dairy-free yogurt (I used plain soya yogurt)
100g ground almonds
100g gluten-free self raising flour

To decorate (optional):

100g icing sugar
Fresh orange zest

Preheat the oven to 200°C, 180°C fan oven, gas 6. Trim the rhubarb and cut into even thickness pieces, 3-4cm long. Place in a roasting tray. Pare the rind from the orange using a vegetable peeler, and extract the juice. Stir both into the rhubarb and sprinkle over the sugar. Bake for about 15 minutes until just tender, then leave to cool in the tin.
Roasting rhubarb. Images: Kathryn Hawkins
Reduce the oven temperature to 180°C, 160°C fan oven, gas 4. Grease and line a 23cm cake tin. For the streusel, mix the dry ingredients in a bowl and rub in the margarine. Set aside.
For the cake mix, put all the ingredients in a bowl and whisk everything together until well blended.
Drain the rhubarb well, reserving the cooking juices, and pat dry with kitchen paper. Put half the cake mix in the tin, spread smoothly, sprinkle over half the streusel mix and top with half the rhubarb.
Spoon over the remaining cake mix and spread smoothly. Sprinkle over half the remaining streusel mix and arrange the remaining rhubarb on top.
Finally, sprinkle the rhubarb with the remaining streusel, stand the cake tin on a baking tray and bake for about 1 ¾ hours, covering with foil after an hour or so to prevent over-browning. The cake is cooked when a skewer inserted into the centre comes out clean. Leave to cool in the tin to serve cold as a cake, or stand for about 30 minutes to firm up before removing from the tin to serve warm as a pudding with dairy-free custard and the reserved juices spooned over if liked.
Assembling the streusel cake ready for baking. Images: Kathryn Hawkins
To decorate and serve as a cake, carefully remove from the tin and place on a wire rack. Sift the icing sugar into a bowl and mix in about 4 tsp of the reserved cooking juices to make a soft, dripping icing. Drizzle over the top of the cake using a teaspoon and scatter with orange zest. Leave for about 30 minutes to firm up before slicing to serve.
Decorating the streusel cake. Images: Kathryn Hawkins.

Streusel cake, ready to serve. Image: Kathryn Hawkins

I keep the cake in the fridge and bring to room temperature for a few minutes before serving. You can also heat up a slice in the microwave for a few seconds to take the chill off. The cake freezes well without the icing. Have a good week 🙂

Spring green risotto with wild garlic (gluten-free; dairy-free; vegan)

March 21, 2019April 4, 2019 ~ My virtually free-from kitchen ~ 3 Comments

Sprng_green_risotto_with_wild_garlic_and_chestnut_mushrooms — Spring green risotto. Image: Kathryn Hawkins

Every year at this time my local river bank becomes swathed in lush greenery and develops a distinctive oniony aroma. A walk on a sunny afternoon can make you feel very hungry indeed.

Wild_garlic_growing_on_the_riverbanks_of_central_Scotland — River-side wild garlic. Images: Kathryn Hawkins

On a bright afternoon at the end of last week, I went on a foraging expedition and picked a small bag of the fresh, lush wild garlic leaves, also known as Ramsons (Allium ursinum). As with any wild food, only ever pick if in abundance. Take leaves from several plants rather than stripping leaves from just one or two. Pick the vibrant green, broad leaves (shaped rather like those of the tulip) when young and before the delicate white star-shaped flowers bloom to enjoy them at their sweetest.

Growing_and_picked_wild_garlic — Fresh Ramsons leaves. Images: Kathryn Hawkins

For safetys sake, take extra care to make that sure you are only picking the leaves of wild garlic. Wash very well before using. I usually put the leaves in a colander and dunk several times in a bowl of cold water before shaking dry.

Dunking_wild_garlic_leaves_in_cold_water_and_shaking_dry — Washing wild garlic. Images: Kathryn Hawkins

As with most soft herbs, wild garlic is best used within 24 hours of picking, but once rinsed and shaken dry, I find it well for a few days sealed in a plastic bag in the fridge.

My recipe this week combines the wild garlic leaves with baby kale leaves (or kalettes) and leek in a stir fry. It is delicious served as a vegetable dish in its own right, but is also makes a delicious stirred to a mushroom risotto.

Stir-fried_wild_garlic_mini_kale_leaves_and_leeks — Spring greens. Images: Kathryn Hawkins

Serves: 4

Ingredients

For the stir fry:

1 medium leek
30g wild garlic, washed
175g baby kale (or kalettes)
2 tbsp. olive oil
Salt and freshly ground black pepper

For the risotto:

1l vegetable stock
2 tbsp. olive oil
250g chestnut mushrooms, wiped and chopped
400g Arborio rice
200ml dry white wine
Salt and freshly ground black pepper
25g wild garlic, washed and finely shredded

Trim the leek. Split lengthways and rinse well to remove any trapped earth. Shake well to remove excess water, then shred finely.
Shred the wild garlic leaves. Strip the leaves of baby kale from the central stalks. Mix all the vegetables together.
Preparing spring greens. Images: Kathryn Hawkins
Heat the oil in a large frying pan or wok, add the greens and stir fry for 2 minutes. Season well, reduce the heat to low, and cover and cook gently for 4-5 minutes until tender. Serve immediately as a vegetable accompaniment, or put to one side whilst preparing the risotto.
For the risotto, pour the stock into a saucepan and bring to the boil. Reduce to a very gentle simmer. Meanwhile, heat the oil in a large frying pan and gently fry the mushrooms for 2-3 minutes. Add the rice and cook, stirring, for 2 minutes until everything is well mixed.
Pour in half the wine and cook gently, stirring, until absorbed. Add the remaining wine along with a ladleful of stock. Cook gently until absorbed.
Continue adding the stock in this way, until all the liquid is absorbed and the rice is thick, creamy and tender. This will take about 25 minutes and should not be hurried. Keep the heat moderate throughout the cooking.
Making risotto. Images: Kathryn Hawkins
Season the risotto to taste, stir in all but a few shreds of wild garlic, and cook for a further minute until the garlic has wilted. To serve, reheat the spring greens and gently mix into the risotto, then serve sprinkled with the remaining wild garlic.
Variegated wild garlic leaves. Image: Kathryn Hawkins

Potato pilau cake (gluten-free; dairy-free; vegan)

March 14, 2019March 14, 2019 ~ My virtually free-from kitchen ~ 3 Comments

Pilau_cake_topped_with_sliced_potatoes — Potato pilau cake. Image: Kathryn Hawkins

When I was planning what to put on my blog this week, it was snowing, and inevitably my thoughts turned to comfort food. This week’s recipe has a double dose of carbs, guaranteed to satisfy even the most hearty of appetites. It is a fragrant, fruity pilau rice cooked in a pan with thinly sliced potatoes. I ask you, what’s not to like?

Potato_topped_pan-cooked_rice_cake_overhead_image — A double dose of carb-comfort. Image: Kathryn Hawkins

The basmati rice is flavoured with the warming spices straight from the souks of Persia: cumin, coriander and cardamom. I always lightly toast cumin and coriander seeds before grinding them in a pestle and mortar; this helps release their inmost aromatic essences. Split the cardamom pods and either leave whole in the rice or pick out the tiny black seed from the green casing and crush into the mixture for a more intense flavour. If you are leaving them whole, remember to warn your fellow diners in case they come across one of the pods when the dish is served. Forewarned is forearmed!

Whole_spices_cardomom_coriander_and_cumin

Toasting_cumin_and_coriander_seeds_and_grinding_in_a_pestle_and_mortar — Preparing the spices. Images: Kathryn Hawkins

Staying with the Persian theme, I added some dried barberries to the rice. These reddish-orange small dry berries are tart and tanniny – they remind me of rose-hip – and are a classic ingredient in Persian cooking. If you can’t find them, chop some dried cranberries or dried sour cherries to use instead. When combined with sweet, juicy sultanas, you get the perfect balance of sweet and sour to flavour your pilau.

Dried_barberries_and_plump_juicy_sultanas — Sour and sweet, barberries and sultanas. Images: Kathryn Hawkins

There is a bit of preparation to do before you start cooking, but the dish reheats very well if you want to make it up in advance, and will also freeze too. The pilau cake makes a substantial main meal served with fresh veg or a crisp salad, or serve in smaller wedges as an accompaniment.

Serves: 4 to 6

Ingredients

200g basmati rice
1 tsp salt
¾ tsp each coriander seeds and cumin seeds, lightly toasted and crushed
6 green cardamom pods, split (or seeds removed and finely crushed)
½ tsp freshly ground black pepper
10g dried barberries
40g sultanas
350g firm-fleshed salad potatoes such as Charlotte, scrubbed
3 tbsp. cold-pressed rapeseed oil (or olive or sunflower oil)
2 garlic cloves, peeled and finely chopped
Fresh coriander to serve

Put the rice in a bowl and cover with cold water. Leave to soak for 2 hours, then drain and rinse well. Bring a large saucepan of water to the boil, add the salt and spices and then add the rice. Bring back to the boil and cook uncovered for 2 minutes until the rice is very slightly tender and opaque.
Drain and rinse the rice in cold running water to remove the excess starch. Shake off the excess water and return to the saucepan. Stir in the dried fruit.
Preparing the spiced basmati rice. Images: Kathryn Hawkins

Preparing Charlotte potatoes. Image: Kathryn Hawkins
Meanwhile, very thinly and evenly slice the potatoes. Heat 2 tbsp. oil in a 22cm diameter frying pan and gently fry the potatoes for 2 – 3 minutes, stirring, to coat them in the oil. Remove from the heat and arrange the potatoes in a neat layer over the bottom of the frying pan. Sprinkle with the garlic.
Pack the rice mixture on top. Make indents in the rice using the end of a wooden spoon and drizzle over the remaining oil.
Pan-cooking the potatoes and rice. Images: Kathryn Hawkins
Cover with a layer of foil and then place a lid on top of the pan. Cook over a very low heat, undisturbed, for 30 minutes. Remove the lid and foil, check that the rice and potatoes are tender, then raise the heat and cook uncovered for 4-5 minutes to brown the potatoes. Turn off the heat, cover loosely, and stand for 10 minutes.
Serving Potato pilau cake. Images: Kathryn Hawkins
To serve, place a large serving plate over the frying pan and carefully flip the pan over to turn the contents on to the plate. Leave the pan in place for a couple of minutes before removing to allow the potato and rice to settle. Serve immediately, potato-side up, sprinkled with fresh coriander.
Sliced and ready to enjoy. Images: Kathryn Hawkins

To freeze, turn the cooked rice cake on to a freezer-proof plate or board, allow to cool, wrap and freeze for up to 3 months. Defrost overnight in the fridge.

To reheat, transfer to a baking tray lined with baking parchment, cover with foil and reheat in a preheated oven at 180°C, 160°C fan oven, gas 4, for about 30 minutes until piping hot. Serve as above.

Gluten-free bread-making (dairy-free; vegan)

March 7, 2019March 4, 2019 ~ My virtually free-from kitchen ~ Leave a comment

Small_seeded_gluten-free_vegan_loaf_of_bread — Seeded gluten-free loaf. Image: Kathryn Hawkins

I’ve been trying to make a decent gluten-free loaf for some time. Whilst I still haven’t mastered the light and airy consistency of the ready-made loaves I sometimes buy, I am very pleased with the chewy texture and flavour of this loaf recipe. I combined starchy tapioca and rice flours with jumbo oats and a little xanthan gum which all go together to create a dense loaf with a springy bite that tastes good untoasted. The texture (not the flavour) reminds me of the dense German pumpernickel-style breads.

2_bags_gluten-free_flour,_a_tub_of_xanthan_gum,_and_jumbo_oats — Gluten-free rice and tapioca flours; xanthan gum, and jumbo oats. Images: Kathryn Hawkins

Slice_of_gluten-free_bread_spreadwith_dairy_free_margarine_and_raspberry_jam — Bread and jam. Image: Kathryn Hawkins

I made 2 variations of the same recipe, one with small seeds added – flax, black sesame and chia – and the other I kept plain and added a few more oats to the mixture to increase the fibre content. The method and ingredients are the same for both loaves.

Sliced_seeded_gluten-free_loaf_and_plain_white_loaf — Small seeded and plain white gluten-free loaves. Images: Kathryn Hawkins

Because there is no gluten to develop, bread-making the gluten-free way is a doddle. No kneading, just a quick mix and then you can get on with your life for a couple of hours or so, until the yeast has done the rest of the work for you. Here’s the recipe 🙂

Makes: 1 small loaf

Ingredients

125g tapioca flour
125g white rice flour
50g jumbo oats (for plain white loaf, use 65g)
75g mixed small seeds, optional
½ tsp salt
12g light brown sugar
1 tsp xanthan gum
1 tsp easy blend dried yeast
1 tbsp. sunflower oil
275ml tepid water
5ml unsweetened soya milk + ½ tsp maple syrup, to glaze
15g crushed sunflower and pumpkin seeds or extra oats, to sprinkle

Lightly grease a 500g loaf tin. Mix the flours, oats, seeds (if using), salt and sugar in a bowl. Add the yeast and stir in completely.
Make a well in the centre of the dry ingredients and stir in the oil and water to make a thick batter.
Mixing up the bread batter. Images: Kathryn Hawkins
Transfer the mixture to the greased loaf tin, smooth the top and place in a large, clean food bag. Secure the bag closed making sure there is enough room for the bag to expand. Leave to rise in a coolish room temperature, out of draughts, for about 2 ½ hours until slightly risen and a few bubbles appear on the top.
Proving gluten-free bread mix. Images: Kathryn Hawkins
Preheat the oven to 200°C, 180°C fan oven, gas 6. Brush the top of the loaf lightly with the soya and maple glaze and sprinkle with seeds or oats. Bake for 40-45 minutes until golden and crusty – the loaf should sound hollow when tapped on the base. Remove from the tin and leave to cool on a wire rack.
Freshly baked gluten-free seeded loaf. Images: Kathryn Hawkins

The loaf will keep lightly wrapped or in a tin, at room temperature for about a week, or you can slice it and freeze it for longer storage. I have toasted the bread; it becomes denser and for some reason doesn’t brown all over, but it still tastes good. Have a good week 🙂

Gluten-free_white_loaf_back-to-back_with_a_seeded_gluten-free_loaf — 2 gluten-free loaves, one recipe. Image: Kathryn Hawkins

My Virtually Free-from Kitchen

Welcome to my blog all about the things I love to grow and cook. You'll find a collection of seasonal gluten-free, dairy-free and vegan-friendly recipe posts, as well as a round up of my gardening throughout the year. I wish you good reading, happy cooking and perfect planting!

Gluten-free

Reduced-sugar raspberry jam (gluten-free; dairy-free; vegan)

Mini lime pies (gluten-free; dairy-free; vegan)

Griddle cakes (gluten-free; dairy-free; vegan)

Spring vegetable pancake (Gluten-free; dairy-free; vegan)

Tray-baked pasta sauce (gluten-free; dairy-free; vegan)

Tutti frutti semifreddo (gluten-free; dairy-free; vegan)

Rhubarb and orange streusel cake (gluten-free; dairy-free; vegan)

Spring green risotto with wild garlic (gluten-free; dairy-free; vegan)

Potato pilau cake (gluten-free; dairy-free; vegan)

Gluten-free bread-making (dairy-free; vegan)