Apple and tomato tart tatin (gluten-free; dairy-free; vegan)

October 3, 2019October 3, 2019 ~ My virtually free-from kitchen ~ 4 Comments

Whole_tart_tatin_with_tomatoes_and_thyme — Apple and tomato tart tatin. Image: Kathryn Hawkins

Here we are in the bewitching month of October already. Where does the time go? We’ve been enjoying some late season sunshine here in central Scotland which has been very welcome. Not only am I still able to garden and tidy up outside uninhibited by poor weather, the tomatoes are ripening off nicely in the greenhouse, and all the eating apples are ready for picking.

Greenhouse_grown_early_October_tomatoes_on_the_vine — Flamingo and Ildi tomatoes. Images: Kathryn Hawkins

Close-up_of_small_eating_apples_on_a_miniature_tree — Miniature eating apple tree (variety unknown). Image: Kathryn Hawkins

This week’s recipe is my twist on the well known French upside-down apple tart. So many tomato varieties are sweet to eat these days, they can easily be eaten as part of a dessert. However, I’ll leave it up to you to decide how you serve this recipe. The tart goes well either served simply dressed with olive oil and balsamic vinegar, or is equally as delicious served as a dessert with pouring cream or custard.

Single_serving_of_apple_and_tomato_tart_tatin_with_olive_oil_and_balsamic_vinegar — Served warm with olive oil and balsamic vinegar to dress. Image: Kathryn Hawkins

I use freshly grated nutmeg and fresh thyme to flavour the tart as well as salt, pepper and a little sugar. I use a crisp, layered pastry as a base so that it doesn’t crumble when you turn it out. Use readymade, chilled or frozen (gluten-free) puff pastry for convenience, but if you have the time, try my own recipe for a gluten-free rough puff pastry

Whole_nutmeg_being_grated_alongside_fresh_thyme_sprigs — Whole nutmeg and fresh thyme. Image: Kathryn Hawkins

I have made the tart with all tomatoes and, of course, just with apples, but mixing and matching both fruit is my favourite combination 🙂 I hope you think so too.

Close-up_image_of_apple_and_tomato_tart_tatin — My favourite combination. Image: Kathryn Hawkins

Serves: 2

Ingredients:

Gluten-free flour for dusting
175g gluten-free puff or rough puff pastry
35g vegan margarine
1 tbsp. caster sugar
Freshly grated nutmeg, salt and freshly ground black pepper, to taste
A few fresh thyme leaves
2 small eating apples
4 large plum tomatoes
6 cherry or other small variety of tomatoes
2 tsp olive oil
Fresh thyme to garnish

Preheat the oven to 200°C, 180°C fan oven, gas 6. Line a 20cm round cake tin with baking parchment and lightly grease the sides.
Lightly flour the work top with gluten-free flour and roll out the pastry to a square slightly bigger than the tin. Using the tin as a template, cut a circle 1cm larger than the tin – keep the pastry trimmings for baking as croutons or use small tart bases – then chill the pastry circle until ready to use.
Dot the margarine all over the bottom of the tin, and sprinkle with sugar, seasonings and thyme leaves.
Peel, core and thickly slice the apples; halve the large tomatoes and leave the small ones whole. Arrange over the tin base in a decorative pattern.
9 steps to the perfect apple and tomato tart tatin. Images: Kathryn Hawkins
Carefully arrange the pastry circle over the fruit and press the pastry edges to the side of the tin to seal. Brush with olive oil and place on a baking tray. Bake for about 25 minutes until crisp and golden. Leave to stand for 5 minutes before inverting on to a warm serving plate. Spoon over any juices that remain in the tin. Best served hot or warm, garnished with fresh thyme sprigs if liked.
As pretty as a picture. Image: Kathryn Hawkins

Cucumber and quinoa tabbouleh (gluten-free; dairy-free; vegan)

September 10, 2019September 10, 2019 ~ My virtually free-from kitchen ~ Leave a comment

Platter_of_home-made_quinoa_tabbouleh_with_cucumber_and_herbs — Gluten-free tabbouleh. Image: Kathryn Hawkins

I’ve had a great crop of home-grown cucumbers this year, and have been enjoying them since July. I’ve been growing 2 varieties in the greenhouse, a small green one called Mini Munch, and a pale yellow, more rounded variety, called Crystal Apple. The Mini Munch have almost finished now, but there are still a few more Crystal Apple come.

Home-grown_Mini_Munch_and_Crystal_Apple_Cucumbers — Mini Munch and Crystal Apple cucumbers. Images: Kathryn Hawkins

So to celebrate my cucumber-filled summer, this week’s recipe is my very simple, gluten-free version of the classic Middle Eastern salad, tabbouleh, and for good measure, to go with it, my favourite accompaniment, a super-speedy hummus recipe. You can add any combination of soft-leaved herbs to flavour your grains. The herb patch was looking a bit shabby at the weekend and I needed to pick off a few stalks of mint and chives to help rejuvenate the plants again. I also added some of the delicate zig-zag-edged herb salad burnet which has it’s own mild cucumber flavour, but parsley and coriander make good substitutes if you prefer.

Close-up_view_of_salad_burnet_leaves — Salad Burnet close-up. Image: Kathryn Hawkins

There are no set rules to this recipe. It is very simple. I cheat and use a ready-cooked pack of red and white quinoa grains. Very convenient and a perfect quantity for a couple of hearty portions. If you like, add tomato for extra colour and moisture to the salad, and spring onions will add a tasty, oniony bite. I hope you enjoy the fresh flavours.

Mini_Munch_cucumbers_mint_leaves, fresh_chives_and_sprigs_of_salad_burnet_on_a_marble_chopping_board — Home-grown cucumber, mint chives and salad burnet. Images: Kathryn Hawkins

Serves: 2-3

Ingredients

Tabbouleh

250g cucumber, washed
250g cooked quinoa
½ tsp salt
20g chives, chopped
7g mint leaves, chopped
A handful of salad burnet leaves (parsley or coriander)
Lemon wedges and extra virgin olive oil to taste
Male cucumber flowers to garnish

Hummus (serves 3-4)

400g can chickpeas
40g tahini
1 garlic clove, peeled
½ tsp salt
1 tbsp freshly squeezed lemon juice
1 tbsp. extra virgin olive oil
Paprika to dust

For the tabbouleh, cut the cucumber into small pieces. Put the quinoa in a bowl and mix in the cucumber, herbs and salt. Cover and chill for an hour to allow the flavours to mingle. Stand at room temperature for 30 minutes before serving.
Making gluten-free tabbouleh. Images: Kathryn Hawkins
For the hummus, open the can of chickpeas and drain the canning liquid into a jug. Pop the chickpeas in a blender or food processor along with the other ingredients and 3 tbsp. of the reserved liquid. Blitz for a few seconds until smooth. I like my hummus to have the consistency of thick porridge, but if you prefer something softer, just add a bit more canning liquid. Cover and chill until ready to serve. Don’t forget to keep the rest of the canning liquid for using as an egg white substitute – it freezes very well.
Making hummus. Images: Kathryn Hawkins

Serve the tabbouleh decorated with cucumber flowers; dress with a squeeze of fresh lemon and extra virgin olive oil to taste, and accompany with toasted seeds, home-made hummus (dusted with paprika if liked) and warm, gluten-free, toasted pitta breads. Perfect 🙂

A fresh and healthy salad. Image: Kathryn Hawkins

Ready to eat, quinoa tabbouleh with toasted seeds, home-made hummus and a squeeze of lemon. 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

Mushroom barley risotto (dairy-free; vegan)

October 11, 2018October 11, 2018 ~ My virtually free-from kitchen ~ 5 Comments

Pearl_barley_and_mixed_mushroom_risotto — Mushroom barley risotto Image: Kathryn Hawkins

It feels like the right time of year for a mushroom dish. This is one of my favourites. I usually make it with just fresh mushrooms, but I had a pack of dried porcini mushrooms in the cupboard and this seemed like the perfect dish to add them to. They were a present from my Mum who went to northern Italy this summer, for a holiday. Porcini mushrooms do add an extra rich flavour to the dish but if you don’t have them, just use a few more fresh mushrooms and more vegetable stock.

Boxed_and_loose_porcini_mushrooms — Dried porcini mushrooms. Images: Kathryn Hawkins

The fresh mushrooms I used were small Portobello mushrooms which have a firm texture and good, nutty flavour. I find them ideal for longer cooking techniques as they hold their shape and texture well. Brown chestnut mushrooms work well too.

To flavour the dish, I added garlic, a splash of wine, and some sprigs of fresh rosemary and thyme – strong, woody aromatics that go well with earthy mushroom flavours.

In terms of making the dish, if you’ve ever made a risotto with Arborio rice, then it’s the same technique of adding the liquid to the grain, little by little, to ensure an even cooking. It’s take a bit of time, but the effort is worthwhile, and I find it strangely therapeutic, especially if accompanied with a glass of wine!

Overhead_image_of_barley_and_mushroom_risotto — A hearty autumnal supper. Image: Kathryn Hawkins

Serves:4

Ingredients

35g dried porcini mushrooms
2 tbsp. olive oil
1 red onion, peeled and sliced
2 cloves garlic, peeled and crushed
Large sprig of rosemary
A few sprigs thyme
300g Portobello mushrooms, wiped and sliced
300g pearl barley, rinsed
150ml dry white wine
Approx. 750ml vegetable stock
Salt and freshly ground black pepper
Freshly chopped parsley

Put the dried mushrooms in a heatproof dish and pour over 350ml boiling water. Leave to soak for at least 30 minutes until tender, then drain well, reserving the soaking liquid, and slice.
Soaking porcini mushrooms. Image: Kathryn Hawkins
Meanwhile, heat the oil in a large, lidded frying pan and gently fry the onion for 10 minutes with the lid on, until tender. Stir in the garlic, herbs and Portobello mushrooms and stir fry for 3-4 minutes.
Stir in the sliced porcinis and pearl barley, mix everything well, then pour over the wine. Bring to simmering point, and cook gently until the wine has reduced by half, stirring occasionally.
Pearl barley. Image: Kathryn Hawkins
Pour the mushroom soaking liquid into a jug and make up to 1l with vegetable stock, then pour into a saucepan and heat until hot. Keep on a low heat.
Add one ladleful of hot stock to the barley and mushrooms, and simmer gently, stirring, until the stock has been absorbed before you add in another. Continue the ladling and simmering until all the stock is used up – this will take about 40 minutes – by which time the barley should be perfectly tender. Turn off the heat, season, cover and leave to stand for 10 minutes for the last of the stock to be absorbed.
To serve, discard the rosemary and thyme and sprinkle with parsley. Delicious topped with handfuls of rocket or watercress.
Ready to serve. Image: Kathryn Hawkins

Plum and bay membrillo (gluten-free; dairy-free; vegan)

September 27, 2018September 28, 2018 ~ My virtually free-from kitchen ~ 3 Comments

Victoria_plums_and_bay_leaves_with_plum_membrillo — Plum and bay membrillo. Images: Kathryn Hawkins

I hadn’t intended to write another post about plums this week, but after making several pots of jam with the largest, juiciest plums, I was down to my last kilo of the smallest fruit. Flicking through an old book on preserves, I happened upon a recipe for making damson “cheese”, and I decided to have a go. It turned out to be very similar to Spanish quince paste, so I’m calling it membrillo. And very delicious it is too 🙂

Plum_membrillo_garnished_with_fresh_bay_leaves_being_sliced — Sliced and ready for tasting. Image: Kathryn Hawkins

It takes a bit of time to make plum membrillo because you need to keep stirring the fruit mixture to stop it catching on the bottom of the pan, and it can’t be rushed otherwise you will end up burning the mixture. Other than this, there are just 3 ingredients and a little water. I like the herbal aroma of bay with stoned fruit, but cinnamon would work well, or you could omit the extra flavour altogether for maximum fruitiness.

The flavour is intense and fruity. It is very rich so serve in slices as a sweet treat or as an accompaniment to cheese and cold meats as you would quince paste. It needs to be stored in the fridge, but will keep for a month in a sealed container, or it can be sliced, wrapped and frozen. It would make a nice gift for a foodie friend – wrap in waxed paper for keeping at it’s best.

Slices_of_plum_membrillo_being_wrapped_in_waxed_paper — Wrapping membrillo in waxed paper. Image: Kathryn Hawkins

I also cut a couple of slices into small cubes and rolled in granulated sugar to make melt-in-the-mouth home-made fruit pastilles.

Making_plum_home-made_fruit_pastilles — Home-made plum fruit pastilles. Image: Kathryn Hawkins

Makes: 8 slices

Ingredients

1kg small plums (damsons or apricots would also work)
4 fresh bay leaves or 2 dried
Approx. 500g granulated sugar

Line a 500g loaf tin with baking parchment. Wash the plums and place in a large saucepan (there is no need to stone them). Pour over 200ml water, bring to the boil, cover and simmer gently for about 20 minutes until very soft. Cool for 10 minutes, then rub though a nylon sieve to extract as much pulp as possible – I ended up with about 1l of pulp.
Cooking plums for membrillo. Images: Kathryn Hawkins
Pour the pulp back into the saucepan, add the bay leaves, and bring to the boil. Simmer gently, stirring to prevent sticking, for about 15 minutes, until reduced by half. I find a spatula is good for stirring preserves because it enables you to scrape the pan more thoroughly. Cool for 10 minutes, then discard the bay leaves.
Measure the pulp and pour back into saucepan. Add the equivalent amount of pulp in sugar – I had 500ml reduced pulp and added 500g sugar. Heat gently, stirring, until the sugar has dissolved completely.
Turn up the heat and cook the mixture until it becomes very thick – about 30 minutes – until the spatula leaves a clear line across the bottom of the pan. If you prefer, it needs to reach 105°C on a sugar thermometer. You need to keep stirring the mixture which will be very hot, so do take care. I find it easier to wear a long rubber glove when stirring, because the mixture can spit.
Cooking the sugary plum pulp for making membrillo. Images: Kathryn Hawkins
Scrape the thick, pulpy mixture into the prepared tin, smooth the top and leave too cool completely. It will set firm as it cools. Chill until required.
When ready to serve, remove the lining parchment, and slice the membrillo with a sharp knife – a warmed blade should make for easier slicing. Wrap and store in the fridge for up to a month, or freeze for later use.

Sprig_of_fresh_bay_leaves_with_3_Victoria_plums — Fresh bay leaves with Victoria plums. Images: Kathryn Hawkins

Courgette and leek bhajis (gluten-free; dairy-free; vegan)

September 6, 2018September 6, 2018 ~ My virtually free-from kitchen ~ 2 Comments

Pile_of_courgette_and_leek_bhajis_sprinkled_with_coriander — Courgette and leek bhajis with cucumber and coconut raita. Image: Kathryn Hawkins

It has reached the time of year that sees the end of my supply of home-grown courgettes. The three plants I sowed from seed have been growing happily, side by side, in a grow-bag, in my greenhouse over the past few weeks. The plants have given me a good, steady and tasty crop of yellow and green globe-shaped fruits. I am sad to see their demise.

A_yellow_globe_courgette_and_a_green_variety — Yellow and green globe courgettes. Image: Kathryn Hawkins

To use up the last of the crop, this week’s recipe is for a mildly spiced, Indian-style fritter, based on a classic takeaway favourite, the onion bhaji. The flour used is chickpea (or gram/besan) flour which very is earthy and nutty in flavour, and the flavourings used are fragrant rather than over-powering: cumin, fenugreek, black onion seeds and toasted sesame seeds. Add some minced green chilli or chopped fresh coriander for some zesty freshness if you like.

Bag_of_chickpea_flour_and_spices_to_flavour_courgette_bhajis — Gram flour, ground fenugreek, ground cumin and toasted sesame seeds with black onion seeds. Images: Kathryn Hawkins

Serve the bhajis as a starter with wedges of lemon to squeeze over, some fresh coriander, and a traditional cucumber and yogurt salad.

Overhead_image_of_home-made_courgette_and_leek_bhajis — Bhajis sprinkled with fresh coriander and accompanied with lemon wedges and a coconut yogurt and cucumber salad.

Makes: 15

Ingredients

190g chickpea (gram or besan) flour
1 tsp salt
200g courgette, trimmed and coarsely grated
1 small leek, trimmed and shredded
1 tsp ground fenugreek
1½ tsp ground cumin
2 tsp black onion seeds
2 tbsp. toasted sesame seeds
Sunflower oil for deep-frying
Fresh coriander and lemon to serve

For the cucumber salad

150g cucumber, trimmed and chopped
Small bunch fresh chives, chopped
A few sprigs fresh mint, leaves chopped
100g free-from coconut yogurt
Salt to taste

Sieve the flour and salt into a bowl. Add the courgette, leek, spices and seeds. Mix well. Put to one side. Heat the oil for deep-frying to 180°C, then mix 75ml cold water into the spiced vegetables to make a thick batter. Add the water just before cooking to make sure it stays thick.
Preparing the bhaji batter. Images: Kathryn Hawkins
Use 2 dessert spoons to form scoops of batter and gently drop into the oil – cook 7-8 scoops at a time for 7-8 minutes, turning in the oil, until golden and crisp. Don’t make the bhajis too big otherwise they won’t cook all the way through. Drain on kitchen paper and keep warm while you prepare the other remaining batter.
Courgette and leek bhajis in the fryer. Image: Kathryn Hawkins
For the cucumber salad, mix all the ingredients together and season to taste.
Serve the bhajis while they are warm, sprinkled with fresh coriander and accompanied with lemon wedges and the cucumber salad.
Ready to serve, freshly cooked courgette bhaji. Image: Kathryn Hawkins

Warm tomato, sage and caper bruschetta (gluten-free; dairy-free; vegan)

August 16, 2018August 16, 2018 ~ My virtually free-from kitchen ~ 5 Comments

Platter_of_4_bruschetta_topped_with_tomatoes_sage_and_capers — Warm tomato, sage and caper bruschetta. Image: Kathryn Hawkins

I have never been able to pick home-grown tomatoes this early before. Usually, my tomatoes don’t ripen until at least September, and I’m always left wondering whether I will be making pots-loads of green tomato chutney. This year, the tomatoes are ripening at least one month ahead, and I am delighted 🙂

I planted 8 different varieties this year in the greenhouse, and all are doing very well. I’m going to be eating a lot of tomatoes this year!

Orange_yellow_red_and_pink_varieties_of_tomato — Early August tomato harvest. Image: Kathryn Hawkins

I enjoy eating tomatoes raw, simply sliced, sprinkled with a little seasoning, and a pinch of sugar to bring out the sweetness, and topped with a few fresh basil leaves.

Different_colours_and_varieties_of_home-grown_ tomatoes — A colourful variety of tomatoes. Images: Kathryn Hawkins

However, I do cook with them occasionally, and my recipe this week is for a lightly cooked tomato dish which I put on top of gluten-free ciabatta-style bread to eat as a light lunch or quick supper snack. The topping also makes a great sauce to serve over pasta or roast veg. The tomatoes are flavoured with fresh sage, garlic and capers, and for a tangy sweetness, I’ve added a little white balsamic vinegar.

Home-grown_tomatoes_on_the_vine_and_fresh_sage — Rosella tomatoes, fresh sage, and Flamingo tomatoes. Images: Kathryn Hawkins

To enjoy all the flavours of the recipe, leave the mix to cool slightly before serving rather than eating it too hot or fresh out of the saucepan.

Freshly_prepared_tomato_bruschetta_garnished_with_fresh_sage — Bruschetta ready to serve. Image: Kathryn Hawkins

Serves: 2

Ingredients

225g small tomatoes, halved or quartered
A few leaves fresh sage
1 clove garlic, peeled and finely chopped
1 tbsp. capers
1 tbsp. white balsamic vinegar
Salt and freshly ground black pepper
Extra virgin olive oil
4 slices of freshly toasted bread

Put the tomatoes, sage, garlic, capers and vinegar in a small saucepan. Season to taste and heat gently until simmering. Cover with a lid, turn down the heat to low and cook the tomatoes very gently for 10 minutes, until soft. Leave to cool for about 30 minutes.
Bruschetta ingredients and preparation. Images: Kathryn Hawkins
To serve, discard the sage leaves. Drizzle freshly toasted bread with olive oil and spoon over the tomato topping. Garnish with fresh sage.
Bruschetta, ready to serve. Image: Kathryn Hawkins

Broad bean byessar & fresh thyme za’atar (gluten-free; dairy-free; vegan)

July 12, 2018July 12, 2018 ~ My virtually free-from kitchen ~ 4 Comments

Platter_of_Moroccan_inspired_dips_and_salads — Broad bean byessar served with fresh thyme za’atar on flat breads, with carrots and black olives. Image: Kathryn Hawkins

This is a great time of year for fresh fruit and vegetables. The first of the home-grown beans, broad beans, have arrived in the shops these past couple of weeks, and I have made one of my favourite dips with my first batch. If you like hummus (houmous), you’ll love byessar. Usually made with dried broad beans (fava beans), I prefer to make my version with fresh when the beans are in season, or frozen, at other times of the year.

Fresh_broad_beans_in_the_pod_and_shelled — Fresh broad beans. Images: Kathryn Hawkins

To accompany the dip, I have made up a batch of za’atar (zaatar or zahtar), a blend of thyme, sesame seeds and sumac powder. This is a traditional blend from the Middle East and it is used as a seasoning for lots of meat dishes; it is sprinkled over salads and vegetable dishes, and used as a topping for breads. Simply make it into a paste with olive oil, spread it on flat breads or pittas and pop under the grill to toast. As I have lots of fresh thyme in the garden, I’m using fresh leaves, but dried thyme is more traditional. Using dried also means that you can keep it for longer as a dry mix, in a sealed container as you would any other spice blend.

Fresh_thyme_sumac_powder_and_lightly_toasted_sesame_seeds — Za’atar ingredients. Images: Kathryn Hawkins

If you can’t find sumac powder, something tangy and zesty like lemon rind would bring a bit of zing to the mix.

Serves: 4

Ingredients:

Byessar:

Salt
500g fresh broad beans, shelled (or 175g shelled beans)
1 sprig fresh thyme
1 garlic clove, peeled
1 tsp ground cumin or hot curry powder
1 tbsp. olive oil
Fresh thyme flowers to garnish

Za’atar

1 tbsp. lightly toasted sesame seeds
½ tsp sumac powder
½ fresh thyme leaves or dried thyme
1-2 tbsp. olive oil

Free-from flat breads, carrot sticks and olives to serve

1. To make byessar, bring a small saucepan of lightly salted water to the boil, and cook the beans with the thyme, garlic and cumin or curry powder for 4-5 minutes, until tender. Drain, reserving the cooking liquid, and cool for 10 minutes. Discard the thyme.

2. Put the beans and garlic in a food processor or blender. Add 75ml of the cooking liquid and the oil. Blitz until smooth. Taste and season with salt. Transfer to a serving bowl and leave to cool, then chill until ready to serve. Accompany with bread and carrots to dip; garnish with fresh thyme flowers or leaves, if liked

: Making byessar. Images: Kathryn Hawkins

To make za’atar, mix the dry ingredients together. When ready to serve, mix with sufficient olive oil to make a paste. Lightly toast flat breads, cut into strips, then spread lightly with the za’atar paste. Toast under a hot grill for a few seconds to warm through. Serve as an accompaniment to dips and salads.

Za'tar_seasoned_flat_breads_with_broad_bean_dip — Delicious summery lunch. Image: Kathryn Hawkins

Strawberry, pomegranate and sumac salad (gluten-free; dairy-free; vegan)

June 21, 2018 ~ My virtually free-from kitchen ~ 4 Comments

Quinoa_with_fresh_strawberries_pomegranate_seeds_and_herbs — Sweet and savoury combination of fruit, grain and herbs. Image: Kathryn Hawkins

I’ve been enjoying home-grown strawberries for a couple of weeks now. They have grown quite small this year, but they are still sweet and tasty. As usual, I never have more than a handful to use at any one time (jam-making is out of the question) and I usually end up eating them on their own. However, following a recent trip to London’s Edgware Road, where I was able to stock up on a few of my favourite, more exotic, ingredients, I felt inspired to try something different.

Fresh_strawberries_growing_alongside_an_image_of_a_small_basket_of_picked_berries — My micro-harvest of home-grown strawberries. Images: Kathryn Hawkins

Pomegranate molasses make an ideal accompaniment to fresh strawberries. I love the thick texture and semi-sweet flavour. It reminds me of sherbet sweets as it has a light acidic fizz on the tongue. It makes a good ingredient for a salad dressing as it adds fruitiness as well as subtle sweetness and tempers any vinegar you may add. Its thick texture means you can cut down on the amount of oil you use without noticing.

Strawberry_vinegar_olive_oil_pomegranate_molasses_and sumac_powder — Dressing ingredients for my strawberry and pomegranate salad. Image: Kathryn Hawkins

Choose a fruit vinegar or white balsamic to add extra sweetness, and use a mild tasting olive oil or other vegetable oil to help bring out the fruit flavours without dominating the dressing.

One of my other purchases was sumac powder. An astringent, fruity powder made from dried berries. It has a high tannin content and reminds me of rosehips. It is the perfect seasoning for sweet berries. Just sprinkle a little on before serving as you would black pepper. A final note on seasoning, I didn’t add any salt to my salad as I didn’t think it needed any. Everyone’s taste is different, so add a pinch to the dressing or mix some into the quinoa if you prefer a more savoury note.

Fresh_strawberry_and_pomegranate_salad_sprinkled_with_sumac_powder — Strawberry salad sprinkled with sumac powder. Image: Kathryn Hawkins

Serves: 2 as a main course; 4 as a side

Ingredients

250g cooked, cold quinoa
1 small red onion, peeled and thinly sliced
Small bunch fresh parsley and coriander, roughly chopped
A generous handful of pomegranate seeds

Dressing:

2 tbsp. pomegranate molasses
2 tbsp. fruit vinegar or white balsamic vinegar
2 tbsp. light olive oil

To serve:

150g fresh strawberries, washed and hulled
Sumac powder or freshly ground black pepper, to season

Mix the quinoa, onion, herbs and pomegranate seeds together, then whisk all the dressing ingredients together and toss half into the salad, and pile into a serving dish.
Preparing the salad. Images: Kathryn Hawkins
Halve or quarter larger strawberries, leave smaller ones whole, and sprinkle on top of the salad. Season with a little sumac and serve at room temperature for maximum flavour.
Perfect little strawberry. Image: Kathryn Hawkins

Soba noodles with fresh asparagus (gluten-free; dairy-free; vegan)

May 17, 2018May 17, 2018 ~ My virtually free-from kitchen ~ Leave a comment

Bowl_of_soba_noodles_with_fresh_asparagus — Soba noodles with asparagus. Image: Kathryn Hawkins

It is the height of the home-grown British asparagus season right now, and I’m eating as much as I can while these fresh, green, juicy stems are available to buy. I rarely do anything fancy with asparagus, just enjoy it on its own, steamed, griddled, or baked in the oven, and seasoned simply with a little salt and pepper. Delicious.

Bunch_of_fresh_British_asparagus — In season. British asparagus. Image: Kathryn Hawkins

This is a very simple, yet very tasty, combination that makes a lovely light lunch or quick supper dish. If you want to make it in advance, it’s just as good eaten cold as a salad, or boxed up for a picnic or packed lunch.

Bottles_pf_sesame_oil_mirin_andTeriyaki marinade_with_a_bunch_of_soba_noodles — Three favourite seasonings for soba noodles. Images: Kathryn Hawkins

To serve 2: prepare 200g fresh asparagus spears by trimming away about 3cm of the stem – this is usually a bit woody and tough to eat. Then cut the rest of the stems into short lengths. Brush a non-stick frying pan with a little sunflower oil and heat until hot. Stir fry the asparagus for 3-4 minutes until just tender. Turn off the heat and add a good glug of gluten-free teriyaki marinade. Immediately cover with a lid and leave to stand. Leave to one side while you cook the noodles, or leave to cool completely for serving as a salad.

Preparation_of_fresh_asparagus_and_stir_frying — Trimming fresh asparagus, and stir-frying. Images: Kathryn Hawkins

Meanwhile, bring a large saucepan of unsalted water to the boil and add 100g soba (buckwheat) noodles. Cook for about 5 minutes until tender, then drain well and place in a heatproof bowl, or rinse in cold running water, and leave to drain and cool completely.

When ready to serve, toss the asparagus and pan juices into the noodles along with 4 tbsp. freshly chopped chives, 2 teasp sesame oil and 1 tbsp. mirin. Pile into serving bowls and sprinkle with toasted sesame seeds. Enjoy 🙂

Soba_noodles_with_asparagus_Image_by_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!

fresh herbs

Apple and tomato tart tatin (gluten-free; dairy-free; vegan)

Cucumber and quinoa tabbouleh (gluten-free; dairy-free; vegan)

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

Mushroom barley risotto (dairy-free; vegan)

Plum and bay membrillo (gluten-free; dairy-free; vegan)

Courgette and leek bhajis (gluten-free; dairy-free; vegan)

Warm tomato, sage and caper bruschetta (gluten-free; dairy-free; vegan)

Broad bean byessar & fresh thyme za’atar (gluten-free; dairy-free; vegan)

Strawberry, pomegranate and sumac salad (gluten-free; dairy-free; vegan)

Soba noodles with fresh asparagus (gluten-free; dairy-free; vegan)