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 Originally made with wheat flour and eggs, my version of the pancake is gluten-free and egg-free.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

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.

Curried root vegetable dauphinoise (gluten-free; dairy-free; vegan)

February 21, 2019February 21, 2019 ~ My virtually free-from kitchen ~ 5 Comments

Swede_sweet_potato_and_potato_baked_dauphinoise-style — Spiced up roots. Image: Kathryn Hawkins

A comforting winter-warmer recipe for you this week, although the weather is unseasonably mild here at the moment, it seems less appropriate to write that now.

I used to really enjoy eating potato dauphinoise, but the heavy dairy content of the dish just doesn’t agree with me any more. After a few try-outs, this is my deliciously spicy and pleasantly creamy alternative. The recipe is light enough to enjoy at any time of the year. You can use any combination of root vegetables, and it works well with other spice combinations like a Thai curry paste or Chinese curry powder. I simply replaced the cream content with coconut milk.

A_spoonful_of_sliced_of_swede, sweet potato_and_potato_cooked_in_coconut_milk_and_curry_powder — Comfort in a spoonful. Image: Kathryn Hawkins

I chose turnip (swede), sweet potatoes and potatoes for my bake, and opted for a medium curry powder. As with any layered root vegetable dish, make sure you slice up the roots as thinly as possible and arrange them in the dish neatly so that everything cooks evenly. Once the vegetable preparation is out of the way, the rest of the assembly is very simple.

Whole_turnip_King_Edward_potatoes_and_sweet_potatoes — Turnip, potatoes and sweet potatoes. Image: Kathryn Hawkins

So without further delay, on with the recipe. By the way, it tastes just as good (if not better) reheated the next day, and freezes well too. I hope you enjoy it 🙂

Serves: 4 to 6

Ingredients

75g dairy-free margarine, softened
1kg mixed roots such as turnip (swede), sweet potato, potato, parsnip, carrot, etc.
1 ½ tsp salt
400ml can coconut milk
3 garlic cloves, peeled and crushed
3-4 tsp medium curry powder (depending on your taste)
1 tsp black onion seeds
Fresh coriander and chopped chilli to sprinkle

Preheat the oven to 170°C, 150°C fan oven, gas 3. Use half of the margarine to thickly smear round the inside of an approx. 1.8l baking dish.
Peel all the root vegetables and slice very thinly. Either mix all the vegetables together and arrange neatly in the dish, or arrange in individual layers, sprinkling with salt as you go.
Layering the roots. Images: Kathryn Hawkins
Mix the coconut milk, garlic and curry powder together and pour over the vegetables.
Dot the top with the remaining margarine, place the dish on a baking tray and cover with foil. Bake for 2 hours. Remove the foil and continue to cook for a further 30 minutes until golden and all the vegetables are meltingly tender.
Ready, steady, baked. Images: Kathryn Hawkins
Remove from the oven and sprinkle over the black onion seeds. Leave to stand for 10 minutes before serving sprinkled with coriander and fresh chilli. To freeze, omit the coriander and chilli sprinkle. Allow the dauphinoise to cool completely, and then either freeze whole (if the dish is freezer-proof) or divide into portions. Wrap well, label and freeze for up to 6 months. To reheat, defrost in the fridge overnight, then cook, covered in foil, at 180°C, 160°C fan oven, gas 4 for 25-35 minutes depending on portion size, until piping hot.
Curried root vegetable dauphinoise. Image: Kathryn Hawkins

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

February 7, 2019February 7, 2019 ~ My virtually free-from kitchen ~ 8 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 🙂

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

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

Ribbon vegetable soba noodles with peanut dressing (gluten-free; dairy-free; vegan)

September 13, 2018July 3, 2019 ~ My virtually free-from kitchen ~ 2 Comments

Runner_bean_and_peanut_soba_noodles_with_peanut_dressing — Runner bean and peanut soba noodles. Image: Kathryn Hawkins

Over the past week or so, I’ve picked more runner beans from my 3 plants than I can possibly eat. The beans do keep well for a few days in a container of water in the fridge, but even so, this year, I have resorted to freezing some down. Not ideal as they do lose some texture, but it’s a good way of eking them out a while longer.

Home-grown_runner_beans_on_the_vine_and_freshly_picked — My late summer harvest of runner beans. Images: Kathryn Hawkins

I like my runner beans cut thinly in fine ribbons. I inherited a tiny, wee gadget from my grandmother which is perfect for this. If the beans are very fresh, you can whip them through the fine, grill-like slicing plate in next to no time, and sliced this way, they take just a few minutes to cook.

Vintage_Zipp_runner_bean_slicer — Grannie’s Zipp runner bean slicer. Images: Kathryn Hawkins

For freezing, it helps preserve texture if you cut the runner beans into chunkier pieces, and that’s what I did with the majority of these beans. I blanched the prepared beans in rolling, boiling water for about 1 ½ minutes, then drained them and cooled them completely in cold running water. Before bagging your prepared vegetables, shake off the excess water, pat dry with kitchen paper and then pack into freezer bags. Make sure the bag is free of as much air as possible. I do this by screwing the bag closed, and then sucking out the excess air via a straw inserted into the top. It’s very effective. Seal the bag tightly with a wire bag tie or clip, and don’t forget to label – remember how time flies! Blanched vegetables should keep perfectly fresh in the freezer for at least 6 months. If you don’t do the blanching, use them up in a couple of months.

Bag_of_home-grown_runner_beans_blanched_and_ready_for_the_freezer — Blanched and ready for the freezer. Image: Kathryn Hawkins

This week’s recipe is a tasty vegetable noodle dish that can be eaten hot but I usually enjoy the dish served cold as a light lunch. Try and cut all the vegetables thinly and evenly so that they cook to the same texture. If you don’t have a bean slicer, cut the beans into short lengths and then slice thinly lengthways. For the dressing, if peanuts aren’t to your taste, use cashews or almonds and the associated nut butters instead.

Plated_vegetable_noodles_with_peanut_dressing — Vegetable noodles served cold with peanut dressing. Image: Kathryn Hawkins

Serves: 4

Ingredients

225g runner beans
1 large carrot
1 medium leek
200g soba noodles (or use your favourite variety and cook accordingly)
1 tsp sesame oil
2 tbsp. toasted sesame seeds
40g roasted peanuts, crushed

For the dressing:

50g smooth peanut butter
1 tsp sesame oil
25ml gluten-free soy sauce
1 tbsp. white rice vinegar
15g light soft brown sugar

Trim the beans. Peel the sides of the beans using a vegetable peeler and slice into thin shreds. Peel and trim the carrot; slice into thin ribbons using a vegetable peeler. Trim the leek. Slice down the centre and run under cold running water to flush out any trapped soil. Shake well to remove excess water, then cut in half, and slice into ribbon-like strips. Arrange all the vegetables in a steamer, colander or large sieve.
Preparing the ribbon vegetables. Images: Kathryn Hawkins
Bring a saucepan of water to the boil (unsalted if you’re using soba noodles). Put the vegetables on top, cover and cook for 2 minutes. Add the noodles to the boiling water, bring back to the boil, put the vegetables back on top, and cook everything for a further 5 minutes, until the noodles are tender and the vegetables are just cooked through. Drain the noodles well, and return to the saucepan. Toss in the sesame oil and then the vegetables. Mix well and either leave to cool if serving as a salad, or cover to keep warm.
For the dressing, put all the ingredients in a small screw-top jar. Seal and shake well to mix into a thick, dressing.

Making peanut dressing. Images: Kathryn Hawkins
To serve, pile the hot or cold vegetable noodles on to a serving platter and sprinkle with sesame seeds and peanuts. Serve with the peanut dressing.

Ready to eat, ribbon vegetable and soba noodle salad. 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!

vegetable serving suggestions

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

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

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

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

Curried root vegetable dauphinoise (gluten-free; dairy-free; vegan)

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

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

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

Mushroom barley risotto (dairy-free; vegan)

Ribbon vegetable soba noodles with peanut dressing (gluten-free; dairy-free; vegan)