Salame al cioccolato (Chocolate salami) (gluten-free; dairy-free; vegan)

February 14, 2019February 14, 2019 ~ My virtually free-from kitchen ~ 2 Comments

I thought it was time to deliver a little treat. This week, I’ve broken into the chocolate to make something deliciously decadent. Still feeling inspired by my culinary adventure with Sicilian red oranges in last week’s post, I used some to flavour this rich Italian confection which is traditionally served at the end of a meal with coffee and liqueurs, or in my case, Marsala wine.

Slices_of_chocolate_salami — Sliced Italian chocolate salami with coffee and Marsala wine. Image: Kathryn Hawkins

I was watching a travel programme about Sicily over the festive holidays. It really does seem like a food and drink paradise, and I hope to pay a visit some day. In the meantime, I tracked down some of the island’s Modica chocolate which is so very different from any other chocolate I have eaten or cooked with. It is naturally vegan as it is made with just cocoa, sugar and vanilla. The texture is grainy and slightly crunchy, with a flavour that is rich and intense. Modica chocolate is very like the chocolate the Aztecs would have been familiar with; it was introduced to Europe in the 16th century by the Spanish, and I’m delighted to have finally made its acquaintance.

Bar_of_Sicilian_Modica_chocolate — Sicilian Modica chocolate. Images: Kathryn Hawkins

You can add any flavourings you fancy to the basic salami recipe. I opted for all things Italian and went with pistachios, marzipan and the red orange. Candied peel is often added but I’m not a huge fan. Because I had the fresh red oranges to hand, I made my own non-candied peel which is much softer and much more zesty than the preserved variety. However, feel free to use the more traditional candied peel if you like it.

I put some red orange juice in the salami mixture as well. If you fancy something with more oomph, you can use 2 tbsp. liqueur instead. I used a dairy-free margarine which has a lower fat content than a solid fat. The combination of the margarine and the added liquid gives a more fudgy texture to the salami. If you prefer a firmer set then leave out the liquid altogether and use something like coconut oil (or unsalted butter if you eat it) which will give a much firmer set.

Red_orange_juice_and_rind_chopped_marzipan_and_shelled_pistachios — Italian flavours. Images: Kathryn Hawkins

Makes 16 slices

Ingredients

2 medium oranges, red or other variety
100g 50% cocoa Modica or similar free-from plain chocolate
75g dairy-free margarine
150g free-from ginger biscuits, lightly crushed (or use your favourite variety)
50g natural pistachio nuts, roughly chopped
75g natural marzipan, finely chopped
15g each ground almonds and icing sugar

First prepare the orange rind. Using a vegetable peeler, pare off the orange rind thinly. You need about 40g rind to achieve a rich orange flavour.
Slice the pared rind into thin strips. Bring a small saucepan of water to the boil and cook the strips for 4-5 minutes until soft. Drain and cool under cold running water, then drain well and pat dry, before chopping finely. Extract 2 tbsp. juice from one of the oranges – and enjoy the rest of the juice at your leisure 🙂
Making fresh orange peel. Images: Kathryn Hawkins
Break up the chocolate and place in a heatproof bowl. Add the dairy-free margarine and place the bowl over a saucepan of barely simmering water, and leave until melted. Remove from the water and allow to cool for 10 minutes.
Put the biscuits, pistachios, marzipan, chopped orange rind and juice in a bowl and mix together, then stir in the melted chocolate. Leave in a cool place for about 30 minutes to firm up but not set completely.
Chocolate salami mix. Images: Kathryn Hawkins
Line the work top with a large double layer of cling film and pile the chocolate mixture in the centre to form a rough rectangular shape about 24cm long.
Fold over the cling film and twist the ends closed to make a fat sausage-like shape with slightly tapering ends. Chill for at least 2 hours, preferably overnight until firm.
Shaping chocolate salami. Images: Kathryn Hawkins
To decorate, place a large sheet of baking parchment on the work top and sift the ground almonds and icing sugar down the centre to cover an area the same length as the salami.
Carefully unwrap the salami and roll evenly in the sweet almond mixture to coat it lightly. Slice and serve. Store any remaining chocolate salami in the fridge – the sugary almond coating will start to dissolve in the fridge but this doesn’t affect the flavour or texture of the salami. Buon appetite!
Delizioso. Image: Kathryn Hawkins

Moorish red orange and carrot salad (gluten-free; dairy-free; vegan)

February 7, 2019February 7, 2019 ~ My virtually free-from kitchen ~ 4 Comments

Sicilian_red_orange_and_carrot_salad — A seasonal salad to banish the winter blues. Image: Kathryn Hawkins

This is a great time of the year for oranges. Last weekend, I bought a bag of Seville oranges and made some marmalade, something I haven’t done for many years. It took me much longer than I remembered, but the effort was worthwhile as I have 12 large jars to see me through the year. The other citrus fruit that caught my eye this week comes from Sicily. Beautiful, blushing red oranges (or “Blood oranges” as I remember them being called). They look as lovely on the outside as they do on the inside.

Sicilian_bloor_or_red_oranges — Sicilian red oranges. Image: Kathryn Hawkins

It may not seem the right time of year to be serving up a salad, but my recipe this week is a good choice for eating now, it oozes health and vitality, is robust in flavour with a crunchy texture, and makes a great accompaniment to pulse, rice or grain dishes or can be served on its own as a simple light lunch with bread and a dollop of hummus. The flavours and colours of this salad are the perfect tonic to pick you up if, like me, you are suffering from the winter blues.

Moorish_red-orange_and_carrot_salad_with_toasted_seeds — Robust flavours and crunchy textures. Image: Kathryn Hawkins

The salad is dressed with a simple combination of olive oil and freshly squeezed orange juice flavoured with the warming, earthy spices toasted cumin seeds and dried chilli. I also fried some sunflower seeds and pumpkin seeds for 4-5 minutes in a little olive oil with some sea salt, to add bite and nuttiness as a sprinkle on top. I hope you enjoy the recipe, and if you can’t find red oranges, any orange or even pink grapefruit would work.

Serves: 2 to 4 (lunch or accompaniment)

Ingredients

250g carrots (for extra colour I used a heritage variety which were purple, orange and yellow)
3 red oranges
Red orange juice (you should have sufficient leftover from peeling the 3 oranges)
Approx. 25ml extra virgin olive oil
1 – 2 tsp caster sugar or maple syrup (or honey if you eat it), optional
Pinch of sea salt
½ tsp toasted cumin seeds, ground
½ tsp dried chilli flakes
100g pitted black olives
Fried, salted sunflower and pumpkin seeds to sprinkle

Peel and grate the carrots. Place in a bowl and put to one side. Slice the top and bottom off each orange, then using a small sharp knife, slice off the skin, taking away as much of the white pith as you can – see images below. Slice each orange into thin rounds and remove any pips.
Heritage carrots. Images: Kathryn Hawkins

Preparing red oranges. Images: Kathryn Hawkins
Drain the orange slices, reserving the juice – any pieces of orange skin that have orange flesh attached can also be squeezed to obtain precious drops of juice.
Measure the juice and mix with the same amount of olive oil, then stir in the salt, spices and sugar, if using. Toss the dressing into the grated carrots.
Carefully fold in the orange slices (you may prefer to cut the orange into smaller pieces) along with the olives. Cover and chill until ready to serve, but allow to stand at room temperature for 30 minutes for the flavours to develop.
Ready to eat. Image: Kathryn Hawkins

I’ve been enjoying freshly squeezed red orange juice for breakfast this week as well. Such a pretty colour, and a super-zingy start to the day.

Freshly squeezed red orange juice. Images: Kathryn Hawkins

I have another Sicilian inspired recipe lined up for next week, so until then, I hope you have a good few days 🙂

For Burns Night, Scottish shortbread (gluten-free; dairy-free; vegan)

January 25, 2019January 24, 2019 ~ My virtually free-from kitchen ~ 4 Comments

Aluminium_tin_with_Scottish_shortbread_rounds — Scottish shortbread. Image: Kathryn Hawkins

Happy Burns Night, or Day, depending on when you are reading this!

When I started my blog several months ago, my very first recipe was for an old favourite of mine, shortbread. Looking back recently, I thought that the recipe could do with a bit of an update. Now I have a dairy-free version which I am very happy with and so, I have updated my original recipe, timing it for this year’s January 25th celebration.

For a couple of weeks now, I’ve noticed that my Scottish recipe posts have been receiving quite a few views, so here are links to other recipes you might like to try this January 25th: tattie scones, chocolate haggis, vegan haggis and Burns Night mini chocolate haggis.

Aluminium_thistle_embossed_cake_tin — Vintage thistle cake tin. Image: Kathryn Hawkins

On with the recipe. I have given my shortbread rounds a suitably Scottish flourish by embossing them with a thistle on the top. If you don’t have a traditional shortbread mould, then simply roll out the dough and cut out rounds using a plain or fluted edge cookie cutter. Prick the tops and press the edges with the fork before baking.

Thistle_embossed_shortbread_rounds_with_whisky_tumblers — Shortbread and whisky, Image: Kathryn Hawkins

Here’s the link back to the updated original shortbread recipe – now dairy-free and vegan as well as gluten-free – and if you are using a shortbread mould, there are some step by steps images to help you.

That’s all for this week. I’m off for a wee dram; I’ll be posting again soon. Sláinte!

Whisky_and_shortbread_for_Burns_Night_2019 — Sláinte! Image: Kathryn Hawkins

Vegan haggis (dairy-free; gluten-free variation)

January 17, 2019January 17, 2019 ~ My virtually free-from kitchen ~ 1 Comment

Whole_vegan_haggis_with_mashed_turnips_(swede)_and_potatoes — Haggis, neeps and tatties the vegan way. Image: Kathryn Hawkins

Hello again. I hope 2019 is going well for you so far. There’s a wee bit of forward planning gone into this week’s recipe. Next Friday, January 25th, is the Scottish feast of Burns Night, which is traditionally celebrated in a very meaty way with the dish of haggis accompanied with the only vegetarian part of the meal: “neeps and tatties” (mashed turnip (swede) and potatoes). I’ve been working on a meat-free version for a while, and finally I think I’ve cracked it this year. The flavour and texture is not that far off the traditional version and much nicer than any commercially made veggie haggis I have tried. I hope I might tempt you into making one for yourself.

You’ll need to allow at least a day in advance before you cook the haggis, but it will keep wrapped up in the fridge for 3 or 4 days before cooking if you want to prepare ahead.

Single_portion_of_haggis_neeps_and_tatties — Burns supper. Image: Kathryn Hawkins

Without going into the grim details of what’s in a traditional haggis, I’ve replaced the meat, etc. with mushrooms, red lentils and pearl barley which give the texture in the dish. Other than that, the bulk of the haggis is made up in the traditional way with toasted oatmeal. For a completely gluten-free version, replace the pearl barley with well-cooked white or brown rice, and use certified free-from oatmeal. I’ve stuck to the traditional haggis seasonings of plenty of black pepper, nutmeg and salt.

Coarse_salt_ground_black_pepper_whole_nutmeg — Traditional haggis seasoning: salt, pepper and nutmeg. Image: Kathryn Hawkins

Because there is no outer “skin” to contain the vegan haggis mixture, the assembly method is quite long, however the recipe itself is pretty straightforward. I’ve included plenty of step-by-step images to help with the assembly. Let me know how you get on 🙂

Serves: 3-4

Ingredients

1 tbsp. vegetable oil
1 medium onion, peeled and finely chopped
1 bay leaf
225g large flat mushrooms. peeled and chopped
100g pinhead oatmeal or groats (use certified gluten-free if Coeliac)
150g cooked, well-drained red lentils
150g cooked, well-drained pearl barley (use well-cooked brown or white rice to make completely gluten-free)
1 tsp salt
½ tsp ground black pepper + extra to serve
A large pinch grated nutmeg
Approx. 4 tbsp. cold vegetable stock
50g vegetable suet

Heat the oil in a lidded frying pan and gently fry the onion with the bay leaf, stirring, for 2 minutes. Cover with the lid, reduce the heat to low and cook for 15 minutes until soft. Add the mushrooms, raise the heat and stir fry for 2 minutes. Cover again, reduce the heat and cook gently for 10 minutes until tender. Leave to cool completely. Discard the bay leaf.
Cooking mushrooms for vegan haggis. Images: Kathryn Hawkins
Meanwhile, heat a dry frying pan until hot. Sprinkle over the oatmeal, and cook, stirring the oatmeal over a medium heat, for 7-8 minutes, to “toast”, without over-browning. Leave to cool.
Cooking oatmeal. Images: Kathryn Hawkins
To assemble the haggis, mix the oatmeal, lentils and barley or rice into the cold mushroom mixture. Add the seasoning, and sufficient stock to bind the mixture together without making it too wet – how much you need will depend on how juicy the mushrooms are – then mix in the suet – it is important that everything is cold otherwise the suet will melt.
Mixing the haggis ingredients. Images: Kathryn Hawkins
Lay 3 large sheets of cling film, approx. 44 x 32cm, on top of each other on a tray or work surface. Pile the haggis mixture in the centre. Fold the longest sides of cling film tightly over the mixture and then twist the ends tightly closed to form a chunky haggis shape, approx. 16cm long. Put in the fridge to firm up overnight.
Shaping the haggis. Images: Kathryn Hawkins
To cook the haggis, Lay a sheet of foil on a tray or work surface (same size as the cling film) and then place a sheet of baking parchment on top. Carefully unwrap the haggis and carefully place it in the centre of the parchment. It should its hold shape but won’t be completely solid. Fold the parchment over the haggis as you did with the cling film; scrunch the ends gently together and fold the parchment underneath the haggis. Wrap the foil over and twist the ends tightly to retain the haggis shape.
Preparing vegan haggis for cooking. Images: Kathryn Hawkins
Pour a 1cm depth of water into the bottom of a deep, lidded frying pan or a large saucepan. Bring to the boil, then place the haggis in the water, seam-side up; cover with the lid, reduce to a gentle simmer and cook for 1 ¼ hours until piping hot – if you have a food probe, test the centre, it should be at least 75°C to serve.
Cooking the haggis. Images: Kathryn Hawkins
Carefully drain the haggis and leave to stand for 10 minutes. Remove the foil and place the haggis, still in the parchment, on a warmed serving platter. Open out the parchment and serve straight away, accompanied with mashed turnip and potatoes, and more black pepper if liked.
Freshly cooked vegan Haggis. Image: Kathryn Hawkins

Note: if you have any haggis leftover, let it cool and chill it down for the next day. Cut into chunky slices and fry for a few minutes on each side until crisp, brown and hot. Serve with tomatoes and oatcakes. This is my favourite way of serving and eating haggis, the oatmeal becomes crunchy and deliciously nutty when fried. Have a good week!

Chunky_fried_vegan_haggis_slices — Vegan haggis, even better the next day. Image: Kathryn Hawkins

Slow-cooker bean and vegetable hash (gluten-free; dairy-free; vegan)

January 10, 2019January 10, 2019 ~ My virtually free-from kitchen ~ 2 Comments

Plated_vegan_breakfast_cooked_overnight_in_slow-cooker — Rise and shine, bean and vegetable hash with fresh toast. Image: Kathryn Hawkins

Welcome to my first post of the new year. On the menu this week is a hearty (and healthy) breakfast/supper dish cooked in the slow-cooker, perfect for the time of year and for Veganuary, as this month has become known 🙂

Plateful_of_vegan_bean_and_vegetable_hash — A hearty, healthy start to the day. Image: Kathryn Hawkins

The recipe takes next to no time to prepare, and once it’s all mixed up and in the cooker, you’ve got 9 hours to get on with your life. The hash is a simple combination of vegetables that slow-cook well, some cooked beans and a mix of spices to pep things up.

Vegetables_for_vegan_bean_and_vegetable_hash — Hash vegetables. Image: Kathryn Hawkins

Cooked_borlotti_beans — Cooked borlotti beans. Image: Kathryn Hawkins

Mix_of_spices_ad_herbs_for_seasoning_bean_and_vegetable_hash — Hash seasoning. Image: Kathryn Hawkins

So with no more blurb from me, here’s what to do……

Serves: 4

Ingredients

225g sweet potato
225g general purpose potatoes
1 red onion
1 each yellow and red pepper
3 tbsp. vegetable oil
350g ripe tomatoes
240g cooked pinto, kidney or borlotti beans
1 tsp each ground cumin and smoked paprika
½ tsp dried chilli flakes
½ tsp smoked or regular salt
Freshly ground black pepper
Freshly chopped parsley

Peel the potatoes and cut into approx. 0.75cm thick pieces. Peel and slice the onion. Deseed and slice the peppers.
Prepared hash vegetables. Image: Kathryn Hawkins
Heat the oil in a large frying pan and stir fry the prepared vegetables for 5 minutes. Transfer to the slow cooker dish.
Quarter the tomatoes and mix into the vegetables along with the beans, spices and seasonings.
Hash preparation. Images: Kathryn Hawkins
Cover with the lid. switch the slow-cooker on to the Low setting and leave to cook undisturbed overnight or up to 9 hours, until the vegetables are meltingly tender.
My slow cooker. Image: Kathryn Hawkins
To serve, stir the mixture well. Pile on to warm serving plates and sprinkle with parsley. For breakfast, some freshly grilled toast is all the extras you need; for supper, the hash is great spooned over rice or pasta.
Ready to eat. Image: Kathryn Hawkins

Mince pie crumbles (gluten-free; dairy-free; vegan)

December 16, 2018December 16, 2018 ~ My virtually free-from kitchen ~ 8 Comments

Cake_stand_piled_high_with_mince_pie_crumbles — Mince pie crumbles. Image: Kathryn Hawkins

I love a good mince pie, and this recipe is one of easiest and tastiest you can make. No rolling pin or tart tins required, just a square cake tin and a pair of (clean) hands.

You can use homemade or readymade mincemeat for the filling and any combination of dried fruit or nuts you have – it’s a good way to use up leftover bits and pieces. Grated apple also works well added to the mincemeat. Add a splash of your favourite tipple and you have something very festive indeed!

Dried_apricots_cranberries_and_vegan_mincemeat_with_cherry_brandy — Mincemeat and fruit filling with a splash of cherry brandy. Images: Kathryn Hawkins

The crumbles keep well for up to a week when stored in an airtight container – they will become softer and more cake-like a time goes by, but the flavour intensifies – and they also freeze well. Enjoy them warm, straight out of the tin, as a hot pudding, or let them cool and serve as a delicious bake. Here’s what to do:

Makes: 16

Ingredients

115g solid white vegetable fat (such as Trex or coconut oil), softened
115g dairy-free margarine or spread
115g soft light brown sugar
½ tsp salt
1 tsp good quality almond extract, optional (or use 1 tsp ground cinnamon or mixed spice to flavour)
100g ground almonds
250g gluten-free plain flour blend (such as Doves Farm)
10g gluten-free baking powder (such as Dr Oetker)
500g vegan mincemeat
100g dried cranberries
100g chopped dried apricots
2 tbsp. cherry brandy or your favourite tipple
50g golden marzipan (optional)
1 tsp icing sugar, to dust

Preheat the oven to 180°C, 160°C fan oven, gas 4. Grease and line a deep 21cm square cake tin. In a mixing bowl, beat together the fat. margarine, sugar and salt until well blended. Stir in the ground almonds and extract or spice, if using.
Sift the flour and baking powder on top and mix everything together to form a soft, crumbly mixture. Press 350g of the mix into the base of the tin – I find using a floured back of spoon is a good way to achieve a smooth, thick base. Prick all over with a fork and bake for 20 minutes until lightly golden and firm.
Mix the mincemeat, cranberries, apricots and brandy together and spread over the base. Sprinkle the remaining crumble on top, gently packing it down but making sure you retain the crumbly texture.
Bake for about 40 minutes until lightly golden and firm to the touch. Leave to cool for 10 minutes, then slice into 16 squares. Leave in the tin to cool completely before removing and arranging the pieces on a board or tray.
Making mince pie crumbles. Images: Kathryn Hawkins
To decorate, roll out the marzipan thinly and cut out as many stars or festive shapes as you are able, re-rolling the marzipan as necessary. Arrange the stars on the squares and dust lightly with icing sugar.
Ready for the eating. Image: Kathryn Hawkins

This is my last post for 2018. I’d like to thank all of you who have stopped by my blog and read my posts. It is a pleasure to write my posts and receive such lovely feedback.

It’s beginning to feel a lot like Christmas as the song says, we had our first snowfall last night and I woke to the garden transformed into Narnia. On this wintry note, I’d like to wish you all a very happy Christmas and new year when it comes. I will be back up and running in a few weeks.

Festive snowfall. Image: Kathryn Hawkins

Salt and caramel nut butter fudge (gluten-free; dairy-free; vegan)

December 9, 2018December 9, 2018 ~ My virtually free-from kitchen ~ 5 Comments

Gift-box_of_salt_and_caramel_nut_butter_fudge — Salt and caramel nut butter fudge. Image: Kathryn Hawkins

I’ve had a hectic few days since my last post. I have got a bit behind with my festive preparations, but I’m pleased to report that back on track again now. I’ve been in the kitchen this weekend and here is the first of my 2 festive posts.

Home-made_squares_of_salt_and_caramel_nut_butter_fudge_in_gift-box_for_Christmas — Home-made fudge, a perfect gift for Christmas. Image: Kathryn Hawkins

I am a huge fan of homemade sweeties, especially fudge, but I have found it difficult to find a recipe that works well as a dairy-free version. I have made the super-easy chocolate-based fudge recipes from time to time, but they do have a different texture to the fudge I remember from childhood.

For this week’s recipe, I have turned to an old recipe book and adapted a traditional recipe which produces the flaky, melt-in-the-mouth texture I really like, and it makes a lovely edible gift too, perfect for the time of year – if you can bare to give it away!

Close-up_on_texture_of_homemade_fudge — Melt-in-the-mouth home-made fudge. Image: Kathryn Hawkins

I used peanut butter as the main flavouring, but any nut butter (or tahini) will work just as well. To get the right consistency, you do need to use a butter replacement with a high fat content; I used coconut oil but a solid white vegetable fat like “Trex” would work if you don’t want the extra flavour from using coconut.

As with most traditional sweet making, a sugar thermometer is a vital piece of kit, but if you don’t have one, I’ve included a quick tip which will help determine whether the fudge is ready or not.

Makes: 25 to 36 pieces

Ingredients

450g granulated sugar
1 ½ tsp salt (use less or none if you don’t want the salty flavour)
50g coconut oil or white vegetable fat
150g no added salt or sugar peanut or other nut butter
150ml unsweetened dairy-free milk (I use unsweetened soya milk)
2 tbsp. golden syrup
2 tsp caramel flavour (or vanilla extract to taste if you prefer a different flavour)

Line an ungreased 18cm square cake tin with baking parchment or waxed paper. Put all the ingredients except the flavouring in a large saucepan and heat gently, stirring, until the sugar dissolves and the coconut oil melts.
Bring to the boil and continue boiling for about 5 minutes until a temperature of 116°C is reached on a sugar thermometer. Alternatively, drop a little of the mixture into a cup of cold water. If it forms a soft ball when rolled between your finger and thumb, the cooking is complete. It is important to keep stirring the boiling mixture to prevent it sticking and burning on the bottom of the pan.
Cooking and testing the fudge mixture. Images: Kathryn Hawkins
Turn off the heat, add the flavouring and stir well. Keep stirring the mixture occasionally as it cools. After about 20 minutes or so, the mixture will begin to thicken and lose its shine, this is the time to mix thoroughly until the texture becomes grainy and stiffer – this is how the perfect texture is achieved.
Transfer to the prepared tin, smooth off the top and leave to cool for about 30 minutes until almost set. Score the top with a sharp knife into 25 or 36 squares, then leave to cool completely for 2 to 3 hours.
Cooling and setting cooked fudge mixture. Images: Kathryn Hawkins
Cut through the pieces completely and remove from the tin. Store between sheets of baking parchment or waxed paper in an airtight container for up to 3 weeks.
Ready for sampling. Image: Kathryn Hawkins

Traditional home-made fudge. Image: Kathryn Hawkins

Have a good few days and good luck with all your festive preparations. I have my second festive post to put up before Christmas, so I will be with you again in a few days time 🙂

Mini gluten-free Arlette (dairy-free; vegan)

November 22, 2018November 22, 2018 ~ My virtually free-from kitchen ~ 3 Comments

Small_2_tier_cake_stand_of_mini_gluten-free_arlette_biscuits — Mini gluten-free Arlette biscuits. Image: Kathryn Hawkins

A few months ago, I posted a recipe on how to make a gluten-free rough puff pastry; it has proved to be one of the most looked at recipes on my blog. If you have the time, it is worth making your own pastry, but now there are also viable ready-made pastries to use if you are in a hurry such as Jus-rol gluten-free puff pastry sheets.

This week’s recipe is based on a French patisserie classic. Arlette are traditionally large, thin spirals of very crisp puff pastry flavoured with butter, cinnamon and sugar. My free-from version is flavoured with vanilla seeds but feel free to use a dusting of ground cinnamon if you prefer something more authentic. I found it easier to make smaller rounds as it is challenging to roll out, and then slice, gluten-free pastry thinly. If you’re not gluten-free, just roll out regular puff pastry as thinly as possible and prepare and cook the Arlette in the same way.

Close-up_of_a_single_mini_gluten-free_arlette_biscuit — Sugar and spice, and all things nice. Image: Kathryn Hawkins

It’s a simple recipe with few ingredients, but the pastries taste very good, and make the perfect nibble to go alongside a mid-morning coffee 🙂

Coffee_shot_with_mini_gluten-free_arlette — Mid-morning coffee break. Image: Kathryn Hawkins

Makes: 28

Ingredients:

1 vanilla pod
Gluten-free flour for dusting
275g gluten-free, vegan puff or rough-puff pastry
25g vegan margarine, softened
25g caster sugar

Line 2 baking trays with baking parchment. Slice the vanilla pod in half and using the tip of a small, sharp knife, scrape out the seeds from the middle. Put to one side.
Lightly dust the work surface with flour and roll out the pastry to make a 30cm square.
Spread the vanilla seeds all over the pastry, then spread with margarine and sprinkle with sugar.
Carefully roll up from one side, as tightly as possible, to make a long, thin sausage-shape.
Arlette preparation. Images: Kathryn Hawkins
Trim away the ends to neaten, then cut into 1cm thick slices – you may find it easier to flour the knife blade each time you make a cut. You should be able to make 28 thin rounds. Transfer them to the baking trays and chill for 30 minutes.
When you are ready to cook the Arlette, preheat the oven to 200°C, 180°C fan oven, gas 6. Bake for 20-25 minutes until crisp and golden. Transfer to a wire rack to cool.
Rolling, slicing and baking Arlette. Images: Kathryn Hawkins
Serve them underside up to reveal the crisp sugar coating and vanilla seeds. If you can leave them alone, they will store for up to a week in an airtight container.
Ready to serve, home-made gluten-free Arlette. Image: Kathryn Hawkins

Two potato gnocchi (gluten-free; dairy-free; vegan)

November 15, 2018November 15, 2018 ~ My virtually free-from kitchen ~ Leave a comment

Sweet_potato_gnocchi — Two potato gnocchi. Image: Kathryn Hawkins

I’m feeling a bit pleased with myself this week. I have just dug up the first couple of sweet potato plants and harvested a reasonable crop. I planted the “slips” back in early June in my unheated greenhouse, and with the wonderful summer we had this year along with plenty of watering, the plants flourished.

Home-grown_sweet_potato_plants — Home-grown sweet potatoes, variety: Beauregard. Images: Kathryn Hawkins

To be honest, the sweet potatoes did better than the regular potatoes I planted outside. I grew my favourite variety, Pink Fir, which have knobbly pink skins and a delicious flaky texture inside. I had a fair crop, but I think the lack of natural rain water did inhibit their growth.

Home-grown_pink_fir_potatoes_in_a_trug — Final crop of Pink Fir potatoes. Image: Kathryn Hawkins

This week’s recipe combines the two varieties to make one of my favourite Italian meals, the floury potato dumplings known as gnocchi. Adding sweet potato in the mix gives the dumplings a light golden colour, and subtle sweet flavour.

Two_potato_gnocchi_single_bowl_serving_with_basil — Freshly cooked two potato gnocchi. Image: Kathryn Hawkins

Choose a dry textured white potato to mix with the sweet potato, and you’ll have the perfect textured gnocchi. Because my sweet potatoes were home-grown, they were quite small in comparison to ones I can buy. To make the perfect gnocchi, you cook the potato whole, in the skin, so you may need to cut up the potatoes if they are very large to make sure both varieties cook evenly and in a reasonable time.

Freshly_scrubbed_home-grown_sweet_potato_and_pink_fir_potatoes — Scrubbed and ready for cooking. Image: Kathryn Hawkins

Once the dumplings are cooked through, I like to pop them in a heated pan with some melted dairy-free margarine and olive oil, and stir fry them for a few minutes to crisp up the outsides. The more traditional way of serving gnocchi is simply freshly boiled, seasoned, and then accompanied with the dressing of your choice – I like to dress freshly cooked gnocchi with extra virgin olive oil, some fresh basil and wild rocket leaves. I hope you enjoy the recipe.

Ingredients

Serves: 3 to 4

450g same-size sweet and white potatoes, scrubbed
Approx. 100g gluten-free plain flour blend (I use Dove’s Farm)
Salt
25ml good quality olive oil

Put the whole potatoes, unpeeled, in a saucepan and cover with water. Bring to the boil and cook until tender – mine took about 15 minutes. Drain well, and leave to cool for about 10 minutes until just cool enough to handle, then slip off the skins.
For perfectly smooth gnocchi, process the cooked potatoes by pushing through a ricer or wide meshed metal sieve, directly on to the work top, then work in sufficient flour, along with ½ tsp salt and the olive oil to make a smooth, firm dough.
Cooking and ricing potatoes for gnocchi. Images: Kathryn Hawkins
Leave the dough to rest for 15 minutes on the work top, then divide into 4 pieces. Roll each piece into long rolls about 2cm thick, and cut each roll into 2cm wide chunks. You should be able to make about 50 pieces in total.
To achieve the distinctive shape of the dumplings, roll the potato pieces into a balls and gently press your finger into the centre of each to make an indent, then roll onto the prongs of a fork to make the pattern. Spread out the prepared gnocchi on a clean floured tea-towel.
Shaping gnocchi. Images: Kathryn Hawkins
To cook, bring a large pan of lightly salted water to the boil and cook the dumplings gently, in 2 batches, for 2-3 minutes until they float to the surface, then remove from the saucepan using a slotted spoon and place them in a warm serving dish. Cover and keep warm while you prepare the remaining gnocchi in the same way. Serve immediately with your favourite accompaniment. Buon Appetito!
Freshly cooked gnocchi with fresh basil, black pepper and wild rocket. Image: Kathryn Hawkins

Roast love apple soup (gluten-free; dairy-free; vegan)

November 1, 2018November 1, 2018 ~ My virtually free-from kitchen ~ 9 Comments

Single_bowl_of_love_apple_soup_with_heart-shaped_croutons — Roast love apple soup. Image: Kathryn Hawkins

Something pretty to calm the nerves after all the spooky goings on this week, and also a recipe to help take the chill away – it’s been much colder here since last weekend. Love apple is a much nicer name for a tomato, and this recipe combines tomatoes with apples, fresh sage and bay leaves to give a refreshing sweet/savoury flavour, and there’s a pinch of hot paprika for some warmth.

Heart-shaped_dish_of_love_apples — Home-grown love apples. Image: Kathryn Hawkins

I’m all for making life in the kitchen as simple as possible, so the main ingredients are baked in the oven, on a tray, first. This allows you to do the preparation one day and then whizz up the cooked veg to make your soup the next. If you have a glut of tomatoes and apples, the baked mixture freezes fine for soup, so you can keep bags ready-prepared in the freezer.

Home-grown_tomatoes_growing_in_the_greenhouse — Home-grown Flamingo tomatoes. Images: Kathryn Hawkins

I used fresh tomatoes for the recipe because I have so many at the moment. I have made the recipe with canned tomatoes, but as these have already been cooked, you will notice a slightly different flavour and the soup will be more intense in colour. My cooking apples are quite mild, so you may need to play around with the sugar content if you are using a more tart variety. Eating apples work well too, but again, do a taste test to make sure that you don’t overdo the sweetness.

Small_heart-shaped_tomato — Heart-shaped tomato. Image: Kathryn Hawkins

I made some heart-shaped croutons to serve with my soup. Just pieces of seeded, gluten-free, sliced bread cut out with cookie cutters and shallow-fried in olive oil. Simple but delicious. To add another tangy twist to the soup, try drizzling the top with balsamic glaze (a sweet syrup made from grape juice and balsamic vinegar), or extra virgin olive oil for richness.

Heart-shaped_cutters_for_making_gluten-free_croutons — Making heart-shaped gluten-free croutons. Images: Kathryn Hawkins

Ingredients

Serves: 4

400g cooking apples
500g ripe tomatoes
1 red onion
2 tbsp. olive oil
2 bay leaves
A few sprigs fresh sage
1 tbsp. caster sugar
Salt and freshly ground black pepper
750ml vegetable stock
¾ to 1 tsp hot paprika
Balsamic glaze, fresh sage and gluten-free croutons to serve

Preheat the oven to 190°C, 170°C fan oven, gas 5. Peel, core and roughly chop the apples. Halve the tomatoes. Peel and slice the onion.
Spread out the prepared fruit and veg on a large baking tray. Drizzle with the oil, poke in the herbs, then sprinkle with sugar, salt and pepper. Cover the tray with foil and bake for 30 minutes. Remove the foil, stir and cook for a further 10 minutes, uncovered, until tender and soft At this point, you can leave everything to go cold and then keep refrigerated (or freeze) until ready to cook the soup.
Roasting tomatoes and apples. Images: Kathryn Hawkins
When you’re ready to make the soup, discard the herbs and put the cooked fruit and veg into a blender or food processor along with 150ml stock. Blitz until smooth then pour into a saucepan and add the remaining stock and paprika to taste. Adjust seasoning as necessary.
Heat through gently, stirring, for 4-5 minutes until piping hot. Ladle into warm soup bowls and serve with a drizzle of balsamic glaze, fresh sage and croutons.
Ready to eat. Image: Kathryn Hawkins

Real love apples? Image: Kathryn Hawkins

A blog about things I love to cook & grow

Welcome to my collection of seasonal gluten-free, dairy-free and vegan-friendly recipe posts; a round up of my gardening throughout the year, and the plants and produce I grow here in central Scotland. I wish you good readng, happy cooking and perfect planting!

Gluten-free

Salame al cioccolato (Chocolate salami) (gluten-free; dairy-free; vegan)

Moorish red orange and carrot salad (gluten-free; dairy-free; vegan)

For Burns Night, Scottish shortbread (gluten-free; dairy-free; vegan)

Vegan haggis (dairy-free; gluten-free variation)

Slow-cooker bean and vegetable hash (gluten-free; dairy-free; vegan)

Mince pie crumbles (gluten-free; dairy-free; vegan)

Salt and caramel nut butter fudge (gluten-free; dairy-free; vegan)

Mini gluten-free Arlette (dairy-free; vegan)

Two potato gnocchi (gluten-free; dairy-free; vegan)

Roast love apple soup (gluten-free; dairy-free; vegan)