No-egg omelette with asparagus (gluten-free; dairy-free; vegan)

May 7, 2020May 7, 2020 ~ My virtually free-from kitchen ~ Leave a comment

Eggless_omelette_filled_with_roasted_British_asparagus — Egg-free omelette with roast asparagus. Image: Kathryn Hawkins

Hello again. I hope you are keeping well. A simple recipe for you this week. Perfect for the time of year. It makes a lovely lunch or light supper, and more than anything else, it gives me the opportunity to show you how you really can make an omelette without breaking a single egg 🙂

Ingredients_for_making_an_egg-free_vegan_omelette — Egg-less omelette ingredients. Image: Kathryn Hawkins

My chosen filling for the month of May would always be fresh asparagus. This magnificent vegetable has been available here, home-grown in the UK, for about 3 weeks now. And very delicious it is too. I roasted a few stems to eat with my omelette and then let the rest go cold to eat with a salad.

A_Union_Jack_design_pot_full_of_British_asparagus — British asparagus. Image: Kathryn Hawkins

To roast asparagus (I find thicker stems cook better this way), trim off the woody ends and lay out, spaced apart on a large lined baking tray. Brush lightly with olive oil and season with salt and pepper. Bake for about 15 minutes at 200°C, 180°C fan oven, gas 6 until tender. Drain and serve hot or cold.

3_steps_to_preparing_and_roasting_asparagus — Preparing and roasting asparagus. Images: Kathryn Hawkins

On with the recipe. I add chopped fresh herbs to the omelette mixture for colour and flavour. I have tried adding shredded leek and spring onion but found that they added water and changed the texture. A few tablespoons of chopped herbs is fine but anything more and the mixture may become more pancake-like. The aqua fava gives added lightness to the mixture which makes it less like a pancake batter. Leave this out if your prefer. By the way, if you’re not gluten-free, plain white flour can replace the tapioca flour.

Makes 4 small omelettes or 2 medium-sized

Ingredients

75ml chickpea or bean water (aqua fava)
50g tapioca flour
50g gram (chickpea) flour
3g gluten-free baking powder
½ tsp salt
150ml dairy-free milk (I use oat milk)
2 tbsp each freshly chopped parsley and chives
Sunflower oil for cooking

Pour the chickpea water into a bowl and whisk for 2-3 minutes until thick and foamy.
Sieve the flours, baking powder and salt into another bowl. Make a well in the centre and gradually blend in the milk to make a smooth batter.
Scrape the whisked foam on top and add the herbs. Gently fold everything together until well blended.
Brush a small crepe or frying pan (approx. 15cm base) with a little oil and heat until hot. Reduce the heat to low and pour in ¼ of the batter to cover the bottom of the pan. Cook over a medium/low heat for 2-3 minutes until bubbles form on top and the mixture is almost set. The omelette should be lightly golden underneath.
Turn over and cook for a further 2-3 minutes until cooked through. Turn onto baking parchment and cover with foil whilst preparing the other omelettes. Best served warm with your favourite filling.
How to make an egg-less omelette. Images: Kathryn Hawkins

A perfect May-time lunch. Image: Kathryn Hawkins

I hope you have a good few days ahead. Enjoy the fine weather if you have it and above all else, keep safe.

Gujerati-style spiced vegetable cake

March 5, 2020March 5, 2020 ~ My virtually free-from kitchen ~ 2 Comments

Hello again. It feels like a while since I posted a recipe. To be honest, I have been busy with work projects and haven’t had so much time to set aside for my blog. But I about to rectify that now with this week’s recipe, inspired by a Gujerati dish called “Handvo”. This is a savoury cake made with spices, grated vegetables and a flour made from rice and lentil or dahl. It reminds me of a savoury carrot cake.

Sliced_Gujerati-style_spiced_vegetable_cake — Lightly spiced and full of flavour. Image: Kathryn Hawkins

The cake is best eaten hot with a salad and some fruity chutney. I have eaten it cold, at room temperature, and it was still very tasty but the texture was a little drier. Something different for a picnic or packed lunch perhaps? You need to start the recipe the day before baking because you need to soak the flour and yogurt mixture overnight. After that, it’s all pretty straightforward.

Images_of_the_vegetables_and_spices_in_spiced_vegetable_cake — Vegetables and flavourings. Images: Kathryn Hawkins

The vegetable ingredients can be changed to suit personal preference. Carrots and ordinary potato work instead of sweet potato; chard or spring greens would make a good alternative to spinach; use pea instead of sweetcorn and leek instead of spring onion. The spices I use give a mellow flavour, so you may want experiment with others if you prefer something more robust. For a shortcut, you could replace the lot with a general purpose curry powder.

Gujerati-style_spiced_vegetable_cake_serving_slice — A slice of savoury cake. Image: Kathryn Hawkins

Serves: 6-8

Ingredients

115g gram flour
115g white rice flour
150g plant-based yogurt (I used coconut)
115g grated raw sweet potato
75g cooked sweetcorn kernels
3 spring onions, finely chopped
50g raw spinach, chopped
2 tbsp freshly chopped coriander plus more for serving
1 tsp dried chilli flakes
¼ tsp asafoetida
2 garlic cloves, crushed
1 tsp salt
1 tbsp caster sugar
75ml sunflower oil
1 tsp each cumin and black onion seeds
4 tsp sesame seeds

Sieve the flours into a bowl and mix in the yogurt along with 100ml luke warm water until well blended and the consistency of thick batter. Cover and leave in a cool room temperature for about 12 hours.
Soaking the flours in yogurt and water. Images: Kathryn Hawkins
The next day, preheat the oven to 240°C, 220°C fan oven, gas 9. Grease and line a 20cm spring-clip or loose-based cake tin.
Add the vegetables, coriander, chilli, asafoetida, garlic, salt and sugar to the soaked cake batter and mix thoroughly.
Heat the oil and fry the spice seeds gently until starting to pop then add to the cake mixture and mix well.
Spoon into the prepared tin, smooth the top and sprinkle with sesame seeds. Bake for 20 minutes then reduce the oven temperature to 200°C, 180°C fan oven, gas 6, and cook for a further 35-40 minutes until firm to the touch and golden brown. Cool for 10 minutes before removing from the tin. Serve hot or cold with more coriander and salad.
Making and baking the cake batter. Images: Kathryn Hawkins

I hope you enjoy the recipe. Have a good few days. It’s beginning to feel a little more spring-like here, but I expect I’ve put a damper on things now I’ve said that! See you again soon 🙂

A savoury cake with a texture a bit like carrot cake. Image: Kathryn Hawkins

Indian-style rice and peas (gluten-free; dairy-free; vegan)

January 7, 2020January 7, 2020 ~ My virtually free-from kitchen ~ 3 Comments

Close-up_of_dish_of_baked_Basmati_rice_and_chana_dal — Indian-style rice and peas. Image: Kathryn Hawkins

Welcome to my first recipe post of the year. I hope you’ve all had good Christmas and New Year celebrations. It has seemed like a good long holiday this year. Not only have I had plenty of time to recharge my batteries, but the longer holiday gave me the opportunity to spend time in the kitchen experimenting with different ingredients.

I have noticed that many of the blogs I follow have started the year with spicy offerings. Something about this time of the year usually gets me delving into the spice cupboard too, in search of different flavours to liven up my repertoire of recipes.

Cardamom_ginger — Tray of spices and flavourings for basmati rice and chana dal. Images: Kathryn Hawkins

My recipe this week is based around 2 basic and ordinary ingredients: rice and dried peas. But cooking with some spices, onion and other flavours, they can be transformed into something quite sensational.

The combination of spices I have used in this dish are more fragrant and comforting than spicy. You may want to add something with heat to give it more of a kick if you prefer e.g cayenne pepper or dried red chilli. To mellow the flavour, toast the whole spices first in a dry frying pan, just for a couple of minutes, and then cool and grind them up before using. If you don’t have the time to make your own spice mix, use 2-3 tsp curry powder or garam masala.

Toasting_cumin_and_coriander_seeds_and_making_a_spice_mix — Preparing the spice mix. Images: Kathryn Hawkins

The combination of spiced chana dal (yellow-split peas) and fragrant basmati rice makes this a very tasty accompaniment to serve with a vegetable curry sauce, or you can sprinkle it with roasted cashew nuts or almonds to make a deliciously comforting meal. It freezes well too, so is worth making up as a batch-bake and then portioning up for the freezer, ready to serve at a later date. The recipe takes a bit of time to organise but being able to make it for the freezer is a good incentive to have a go.

Overhead_image_of_Indian-style_rice_and_peas — Ready to serve, Indian-style rice and peas. Images: Kathryn Hawkins

The dish is made up of 2 layers of basmati rice, top and bottom, with an onion, garlic and ginger chana dal layer in the middle, enriched with coconut yogurt. To finish the dish, the spice mix is sprinkled on top along with lemon juice, coconut milk, green chilli and butter (or coconut oil or dairy-free margarine).

Sliced_red_onion_chopped_garlic_and_ginger_with_green_chilli_coconut_milk_lemon_juice_and_Indian_spice_mix — Rice and pea flavourings. Images: Kathryn Hawkins

Once the dish is baked, leave it to stand for a short while, then stir it up before serving so that all the wonderful flavours mingle together.

Indian-style_rice_and_peas_mixed_and_served_in_a_metal_bowl — All mixed up and ready to serve. Image: Kathryn Hawkins

Large_brass_serving_spoon_full_of_rice_and_peas — A spoonful of rice and peas. Image: Kathryn Hawkins.

Serves: 3 to 4 as a main dish, or 4 to 6 as an accompaniment

Ingredients

100g chana dal (yellow split peas)
350g basmati rice
4 tbsp vegetable oil
2 red onions, peeled and thinly sliced
2 garlic cloves. peeled and finely chopped
25g root ginger, peeled and finely chopped
2 fresh bay leaves or 1 dried bay leaf
5 tbsp dairy-free coconut yogurt
1 tsp salt
40g butter or ghee if you eat it, or use coconut oil or dairy-free margarine instead
Juice 1 small lemon
3 tbsp coconut milk
1 or 2 large mild green chillies, deseeded and sliced
1 tsp each cumin and coriander seeds, toasted and ground
¼ tsp crushed black peppercorns
Seeds of 4 cardamom pods, crushed
Fresh coriander and cashew nuts to serve

Rinse the chana dal in cold running water. Place in a bowl and cover with cold water. Leave to soak for 45 minutes. Then drain, rinse and place in a saucepan. Cover with fresh water, bring to the boil and cook in simmering water for 25 minutes until tender but not mushy. Drain well.
Rinse the rice in cold running water. Place in a bowl and cover with cold water. Leave to soak for 30 minutes. Bring a large saucepan of water to the boil. Drain and rinse the rice and then add to the water. Bring back to the boil and cook for 5 minutes only. Drain, rinse and leave to one side.
Heat the oil in a frying pan and fry the onion, garlic and ginger with the bay leaves for 5 minutes over a medium heat until lightly golden. Add the yogurt 1 tbsp at a time, stirring the mixture in between additions, until the liquid is absorbed. Stir in the salt and cooked chana dal. Leave aside. Discard bay leaves if preferred.
Preparing the chana dal and onion layer. Images: Kathryn Hawkins
Preheat the oven to 180°C, 160°C fan oven, gas 4. Spoon half the rice into an ovenproof dish and spread to form an even layer. Top with the oniony chana dal mixture and then the remaining rice. Pat down gently.
Dot the top with butter, ghee, coconut oil or margarine, and drizzle with lemon juice and coconut milk. Sprinkle with sliced chilli to taste. Mix the spices together and sprinkle over the top of the rice. Cover the dish tightly with aluminium foil.
Layering the rice and peas. Images: Kathryn Hawkins
Stand the dish on a baking tray and cook for 45-50 minutes until piping hot. Leave the covering in place and allow to stand for 10 minutes before removing the foil and gently mixing everything together. Serve with fresh coriander and cashew nuts.
Out of the oven and ready to serve. Image: Kathryn Hawkins

Sweet potato steaks with sweetcorn salsa (gluten-free; dairy-free; vegan)

October 30, 2019October 30, 2019 ~ My virtually free-from kitchen ~ 2 Comments

Griddled_sweetcorn_slices_with_barbecue_dressing_alongside_sweetcorn_salsa — Steaks, barbecue dressing and salsa. Images: Kathryn Hawkins

Now that there’s a bit of a nip in the air and the daylight hours are limited, I feel the need for some comfort food. Very soon “bewitching” date in the calendar will be upon us, and the colours and flavours of my recipe this week make it a perfect dish to serve up on All Hallows Eve.

Platter_of_sweet_potato_steaks_sprinkled_with_sweetcorn_salsa — Salsa-sprinkled sweet potato steaks. Image: Kathryn Hawkins

There is a little heat in my recipe coming from chilli oil to cook the steaks and sweetcorn; green chilli in the salsa, and some sweet chilli sauce in the dressing. I’m a chilli wimp so the flavours are relatively mild, you can add more to bump up the intensity if you prefer. I make my own chilli oil by adding Mexican chipotle seasoning to sunflower oil, and brush it over the steaks and sweetcorn just before cooking. Use plain oil if preferred.

Chilli_oil_and_griddle-cooked_sweet_potato_steaks — Home-made chilli oil for brushing over sweet potato steaks. Images: Kathryn Hawkins

The salsa salad is consists of fresh sweetcorn flavoured with green chilli (use red for more heat), some spring onions for sharpness. and for nuttiness, toasted sesame seeds and sesame oil. To finish, I add white balsamic vinegar for a little sweetness. You can experiment with the balance of flavours to suit your taste-buds.

Toasted_sesame_seeds_green_chillies_spring_onions_and_fresh_sweetcorn — Sweetcorn salsa basics. Image: Kathryn Hawkins

On with the recipe. I hope you enjoy it, and have a Happy Hallowe’en 🙂

Serves: 4 to 6

Ingredients

900g medium-sized sweet potatoes, scrubbed
Chilli oil
Salt and freshly ground black pepper

For the salsa:

4 sweetcorn cobs, hole or quartered
4 spring onions, trimmed and chopped
2 mild green chillies, deseeded and chopped
3 tbsp. toasted sesame seeds
1 tbsp. sesame oil
2 tbsp. white balsamic vinegar

For the dressing:

2 tbsp. tomato ketchup
3 tbsp. sesame oil
4 tbsp. Thai sweet chilli sauce
2 tsp smoked paprika
Chilli flakes to sprinkle

Leaving the sweet potatoes unpeeled, cut them into ½cm thick slices. Bring a large shallow pan of water to a gentle boil and cook the slices for 3-4 minutes in simmering water to soften them but not cook them completely. Drain well, pat dry with kitchen paper and leave them to air dry on a wire rack.
Preparing sweet potato steaks. Images: Kathryn Hawkins
When ready to cook, heat a large griddle pan until hot. Brush the slices with chilli oil and season on both sides, then cook the slices a few at a time, for 3-4 minutes on each side, pressing them on to the griddle, until lightly charred. Drain, cover and keep warm until you have cooked all the slices.
For the sweetcorn salsa, cook the cobs in boiling unsalted water (salt can toughen the kernels) for 4-5 minutes until tender. Drain well.
Preheat the grill to a hot setting. Arrange the sweetcorn on the grill rack and brush with chilli oil. Cook under the grill for about 5 minutes, turning frequently, until golden and lightly blistered. Drain well and leave to cool.
Sweetcorn preparation. Images: Kathryn Hawkins
Strip the sweetcorn kernels from the cobs using a sharp knife and mix with the remaining salsa ingredients. Cover and chill until required.
Stripping kernels from the cobs. Image: Kathryn Hawkins

To serve, mix all the dressing ingredients together and place in a dipping bowl. Arrange the sweet potato steaks on a warm platter and serve with the salsa salad and the dressing. Sprinkle with chilli flakes if liked.

Up close on sweet potato steaks. Image: Kathryn Hawkins

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

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

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

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

Vase_of_fresh_British_asparagus_spears — Fresh British asparagus. Image: Kathryn Hawkins

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

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

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

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

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

Serves: 2

Ingredients

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

For the barbecue dressing:

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

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

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

Early May British asparagus. Image: Kathryn Hawkins

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

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

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

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

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

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

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

Yellow_orange_purple_and_green_chopped_vegetables — Rainbow vegetables. Image: Kathryn Hawkins

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

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

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

Here’s what to do….

Serves: 4

Ingredients

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

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

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

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

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

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

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

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

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

No-egg omelette with asparagus (gluten-free; dairy-free; vegan)

Gujerati-style spiced vegetable cake

Indian-style rice and peas (gluten-free; dairy-free; vegan)

Sweet potato steaks with sweetcorn salsa (gluten-free; dairy-free; vegan)

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)