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

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

Runner bean fattoush (gluten-free; dairy-free; vegan)

August 23, 2018August 23, 2018 ~ My virtually free-from kitchen ~ 3 Comments

Middle_Eastern_fattoush_salad_with_runner_beans — Runner bean fattoush. Image: Kathryn Hawkins

A variation on a Middle Eastern classic salad for you this week. Fattoush is served all over the Middle East in various forms, but always with toasted bread added to it. It makes a light and refreshing sharing platter as a starter or lunch, and also serves as a versatile accompaniment to barbecued and grilled food. Most usually Fattoush consists of crisp lettuce, cucumber, tomato, pepper, onion and herbs, with chunks of bread tossed into them. It is usually dressed simply with olive oil and lemon juice.

Runner_bean_fattoush-style_salad — My take on a Middle Eastern classic salad. Image: Kathryn Hawkins

The good mix of sunshine and, latterly, rain this summer has produced a flourish of runner beans. Only 3 plants survived the initial “trauma” of being planted outside this year, and they were very skinny and frail for several weeks. But then suddenly they took off, and now just look at them, I have my very own giant beanstalks.

Runner_bean_vines_in_pouring_rain_and_in_sunshine — Come rain, come shine, I have plenty of beans on the vine. Images: Kathryn Hawkins

My fattoush recipe combines the salad ingredients I have growing in the garden at the moment – cucumber, tomatoes and runner beans. For the herb, I used salad burnet which has a refreshing cucumber taste; coriander, mint and parsley are most usually added.

Fresh_runner_beans_Home-grown_cucumber_and_picked_salad_burnet — Freshly picked runner beans, cucumber and salad burnet. Images: Kathryn Hawkins

Instead of onion, I used fresh chives, and for extra crunch, I chopped up some whole almonds and sprinkled them on top. After toasting the bread, I seasoned it with salt, pepper and tangy sumac powder for extra zing.

Toasted_gluten_free_pitta_breads_with_olive_oil_and_sumac_powder — Toasted gluten-free pittas with olive oil and sumac. Image: Kathryn Hawkins

Ingredients

Serves: 4

175g runner beans
1 Romaine or Little Gem lettuce
150g cherry tomatoes
1 small cucumber
A small bunch fresh chives (or use 3 chopped spring onions, or finely chop half a small red onion)
A few sprigs salad burnet (or coriander, parsley and/or mint)
2 large gluten-free pitta breads
Good quality olive oil
Sumac powder
Salt and freshly ground black pepper
50g whole almonds, roughly chopped
Fresh lemon

Trim the beans – I like to peel the sides with a vegetable peeler, and then nip of the tops. Cut into chunks. Bring a small saucepan of water to the boil and cook the beans for 3-4 minutes until lightly cooked. Drain well and rinse in cold running water to cool. Drain well.
Preparing fresh runner beans. Images: Kathryn Hawkins
Tear or shred the lettuce and place in a large serving bowl. Halve the tomatoes, and thickly slice the cucumber. Toss into the lettuce along with the cooked beans. Snip the chives into pieces with scissors and strip the leaves from the salad burnet or other fresh herbs. Mix into the salad.
Toast the pitta breads. Brush with oil and sprinkle with sumac and season to taste. Tear into chunky pieces and toss into the salad. Sprinkle with almonds. Serve the salad with olive oil and wedges of lemon to squeeze over.
Close-up on fattoush. 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

Courgette and white bean salad (gluten-free; dairy-free; vegan)

July 5, 2018 ~ My virtually free-from kitchen ~ 4 Comments

Mediterranean-style_setting_with_bowl_of_courgette_and_white_bean_salad — Courgette and white bean salad with fried pine nuts, basil, gluten-free flat bread and extra virgin olive oil. Image: Kathryn Hawkins

Amazingly, the heat is still on full blast here in the UK. The sky has been gloriously blue, day after day, and the sun is shining down strongly. No rain in the forecast; the water butt has been dry for days!

Plenty of time to enjoy the garden at a more leisurely pace. The thought of preparing and eating hot food is not so appealing at the moment, so salads are featuring heavily on my menu. I picked my first courgettes this week – all the extra watering by hand has been worth it – and made an exception by doing a little bit of cooking. I made them into a tasty cold dish with some canned beans and a rich tomato sauce.

Green_and_yellow_ball-shaped_courgettes — The first of this year’s home-grown courgettes. Image: Kathryn Hawkins

You can adapt the recipe to use other vegetables and pulses – aubergine and chickpeas make a good combination too, especially seasoned with some cumin and fresh coriander. The salad makes a good sauce for pasta when served freshly made, and I have also served it as a filling for a warmed pastry case.

Overhead_shot_of_platter_of_courgette_and_white_bean_salad_with_flat_bread_pine_nuts_and_olive oil — Platter of salad and accompaniments. Image: Kathryn Hawkins

Serves: 4

Ingredients

2 tbsp. olive oil
2 onions, peeled and chopped
2 garlic cloves, peeled and chopped
2 fresh bay leaves or 1 dried
2 sprigs fresh rosemary
150ml dry white wine
400g can chopped tomatoes
2 tbsp. tomato purée
2 teasp caster sugar
1 teasp salt
Freshly ground black pepper
250g cooked cannellini beans
500g courgettes, trimmed and chopped into 2cm dice
Fresh basil, fried pine nuts, gluten-free flat bread and extra virgin olive oil to serve

Heat the oil in a large covered frying pan and gently fry the onion, garlic and herbs, with the lid on, over a low heat, for 15 minutes, to soften without browning.
Prepared onion and garlic with fresh bay and rosemary, ready for the pot. Image: Kathryn Hawkins
Pour in the wine and stir in the chopped tomatoes, tomato purée, sugar, salt and pepper. Bring to the boil, then simmer for 5 minutes. Remove the rosemary and bay leaves.

Courgette cut into 2cm dice. Image: Kathryn Hawkins
Stir in the beans and courgette, making sure they are well covered in the sauce. Bring to the boil, cover, reduce the heat, and simmer gently for 7-8 minutes until the courgette is just tender. Leave to cool completely.

Making the sauce and cooking the salad. Images: Kathryn Hawkins
Transfer to a bowl and chill until ready to serve. Best served at room temperature for more flavour. Delicious spooned over warm flat breads, sprinkled with fresh basil, fried pine nuts and a drizzle of extra virgin olive oil. Bon Appétit 🙂

The perfect lunch for a sunny day. Image: Kathryn Hawkins

Curly kale – recipe ideas and serving suggestions

February 23, 2018 ~ My virtually free-from kitchen ~ 3 Comments

Bunches_of_green_and_red_curly_kale — Green and red curly kale. Images: Kathryn Hawkins

The hardiest of all the Brassica family, and probably the closest to wild cabbage, kale (or kail) is one of the most traditional of Scottish vegetables. The robust leaves withstand harsh frosts and snow, and are said to taste all the better for it. In the past, kale was dismissed as animal fodder, but today it is one of the most trendy vegetables on the menu.

Kale is one of my favourite greens. I love the strong flavour, it is bursting with vitality in every bite, and it is one of the few vegetables tasty enough to stand its own on a plate with other bold flavours.

Curly_kale_leaves_in_water — Keeping kale fresh in a bowl of water. Image: Kathryn Hawkins

As with all leafy vegetables, cook as soon as possible after purchase. Choose firm stalks with fresh, dark or bright green leaves. If you do want to keep them for a couple of days, arrange the stems in a bowl or large jug of water as you would a bunch of flowers, then put in the fridge. I find kale is one of a few vegetables that doesn’t freeze very well – it loses texture and flavour, and becomes a bit slimy when cooked.

Curly_green_and_red_kale_leaves — Kale leaves. Images: Kathryn Hawkins

Simple to prepare, just rinse kale well in cold, running water to flush out any trapped earth caught in the tight, curling leaves, and then shake off the excess water. Pull off the lower, frilly leaves and keep to one side – these softer leaves are perfect for eating raw in winter salads. Slice out the central stem, and then shred the leaves into the desired size.

Preparing_stems_of_curly_Kale — Preparing curly kale. Image: Kathryn Hawkins

If you are steaming kale, pack the wet leaves into a steamer and cook for 10-15 minutes until tender. Alternatively, pack the wet leaves into a saucepan, turn on the heat and when the contents begin to steam, put the lid on, reduce the heat to medium and cook with the lid on, turning occasionally, for about 10 minutes – don’t have the heat too high otherwise the leaves will dry and burn. Drain well and chop finely.

For baking and deep-frying, rinse the leaves then make sure you dry them as much as possible in order to cook them to a crisp. Blotting them between layers of absorbent kitchen paper is a good way. If the leaves are too damp, you will end up steaming them in the oven rather than drying them out. In hot oil, the contents will spit and hiss if water still clings to the leaves.

Recipe ideas and serving suggestions

Shredded kale makes fantastic “crispy seaweed”: deep-fry in hot vegetable oil for a few seconds, then drain well and toss in a little salt and white sugar. Season with Szechuan pepper or Chinese 5 spice.
Toss raw, small, tender kale leaves with finely shredded raw leek and grated apple in a lemon vinaigrette and season with freshly ground black pepper. Serve as a crunchy, bold winter salad sprinkled with toasted walnuts.
Steamed kale is delicious, finely chopped, tossed in butter or good quality olive oil and seasoned with black pepper and ground nutmeg. An ideal accompaniment to a bold, red wine gravy based game, meat or bean stew.
Add finely chopped, steamed kale to a garlic mash. See My favourite mash (gluten-free, dairy-free, vegan
Mix finely chopped, steamed kale with cooked brown rice or pearl barley, toasted pine nuts and grated Parmesan (or Vegan cheese) and use as a filling for baked Portobello mushrooms.
Tray-baked kale leaves make a healthy sprinkle for salads, soups, rice and pasta dishes. Here’s what to do: preheat the oven to 150°C (130°C fan oven, gas mark 2). Line 2 large baking trays with baking parchment. Prepare 200g kale leaves as above, then rinse and dry thoroughly. Roughly chop the leaves and place in a large bowl. Toss in no more than 2 tbsp. sunflower oil and arrange over the trays – too much oil will make the leaves go soggy. Mix 1 teasp smoked salt, ½ teasp ground black pepper and 1 teasp ground cumin together and sprinkle over the oily kale.

How_to_bake_kale — Baking kale. Image: Kathryn Hawkins

Bake for 25-30 minutes until crisp. Drain well, leave to cool, then pack into air-tight containers or jars to store. The baked kale will keep and stay crisp in this way for up to 2 weeks.

Plate_of_baked_kale_and_storage_jar — Cumin-spiced, tray-baked kale. Image: Kathryn Hawkins

Baked root vegetable squares (gluten-free; dairy-free; vegan)

February 8, 2018 ~ My virtually free-from kitchen ~ 8 Comments

Layers_of_sweet_potato_turnip_(swede)_and_potatoes_baked_and_cut_into_squares — Freshly baked root vegetable squares. Image: Kathryn Hawkins

I like all root vegetables, but sadly I struggle to grow anything other than potatoes. Fortunately, I am able to buy a good variety from local farm shops and this feels like the next best thing to growing them myself. This week’s recipe can be made with any root you have to hand. The cooking method bakes the different vegetable layers to a melting-tenderness and is a perfect choice if you want a vegetable dish suitable for preparing ahead. Once the basic layering and baking is done, the cooked vegetables will sit quite happily in the fridge for a couple of days before baking again to serve. You can scale the recipe up easily if you’re feeding a crowd and mix and match the vegetables you use.

Turnip_sweet_potatoes_and_King Edward_potatoes_in_a_small_wooden_crate — Turnip, sweet potatoes and King Edward potatoes ready for preparation. Image: Kathryn Hawkins

My version makes an 18cm square layer which cuts neatly into 9 portions and uses sweet potatoes, turnip (or swede, depending on where you come from) and potatoes, but carrots, parsnips and celeriac work fine as well, and you can also use just 1kg of your favourite root, if you prefer. The most important things to remember are to slice the vegetables thinly and evenly (preferably use a food processor or mandolin) and make sure you cook the vegetables until completely tender during the first baking – test with a skewer to be completely sure.

Tray_of_thinly_sliced_sweet_potato_turnip_and_potato — Thinly sliced root vegetables. Image: Kathryn Hawkins

Makes 9 portions

Ingredients

300g sweet potatoes
300g turnip (swede)
400g main crop potatoes such as King Edward or Maris Piper
75ml vegetable stock
3 tbsp. olive oil
40g dairy-free margarine (or butter if you eat it)
1 large clove garlic, peeled and crushed
Salt and freshly ground black pepper
Freshly chopped parsley

Preheat the oven to 180°C (160°C fan oven, gas 4). Grease and line a straight-sided, deep 18cm square cake tin with baking parchment.
Peel and thinly slice all the vegetables – I use a food processor for this. Either layer in the tin individually or mix all the vegetables together and arrange evenly in the tin.
Layering the root vegetables in individual layers. Images: Kathryn Hawkins
Pour over the stock and drizzle with the oil. Cover the top of the tin with foil and bake for at least an hour until completely tender. Remove the foil and leave to cool completely.
Cut a square of firm cardboard the same size as the inside of the tin and wrap in a layer of foil. Place a sheet of baking parchment over the vegetables and sit the foil-wrapped board on top. Weigh down the vegetables evenly using 3 or 4 same-weight cans or jars and chill overnight or for up to 2 days before serving.
Pressing the vegetable layer. Images: Kathryn Hawkins
When ready to cook, preheat the oven to 200°C (180°C fan oven, gas 6). Remove the weights, foil board and baking parchment and carefully remove the pressed vegetable square from the tin.
Cut into 9 squares and arrange on a lined baking tray. Melt the margarine (or butter) and mix in the garlic and seasoning. Brush the mixture generously over the vegetable squares.
Ready for baking. Images: Kathryn Hawkins
Bake the squares for about 30 minutes until golden and hot. Serve immediately sprinkled with chopped parsley. A great accompaniment to any kind of roast.
Just baked root vegetable squares. Image: Kathryn Hawkins

Root vegetables: meltingly tender and packed full of flavour. Image: Kathryn Hawkins

Cauliflower – the king of winter vegetables – 3 recipe ideas (gluten-free; dairy-free; vegan)

January 18, 2018January 15, 2018 ~ My virtually free-from kitchen ~ 3 Comments

Indian-spiced_roast_cauliflower_teriyaki_stir_fried_cauliflower_and_Italian-style_cauliflower_steak — Cauliflower roasted, stir fried, and steaks. Image: Kathryn Hawkins

When it comes to the winter months of the year, trying to buy only home-grown, British vegetables (as is my want) can be quite challenging especially if you desire something other than starchy root crops. In my opinion, the humble cauliflower reigns supreme at this time of year as it is a welcome diversion in flavour, taste and texture.

However, my thoughts haven’t always been so positive towards the cauliflower. At school, cauliflower was boiled beyond all recognition and served as a watery, soft mush – enough to put anyone off the vegetable for life. Yet, today, it is one of the “on trend” vegetables. If you cook it correctly, cauliflower has a meaty texture, sweet flavour, and best of all, it can be cooked in many ways. It’s full of vitamin C and K, as well as B vitamins and dietary fibre. Easy to prepare, you can eat just about all of it from the inner the cream-coloured curds to the outer wrapping of juicy leaves.

Preparing_a_whole_cauliflower_in_4_steps — Preparing cauliflower. Images: Kathryn Hawkins

The leaves help protect the curds, so try to buy the vegetable with as much greenery as possible. If you want to store cauliflower for a few days, keep the leaves intact and place the stalk-end in a shallow depth of water in a bowl, in the fridge, and the cauliflower should keep fresh for up to a week.

To prepare, discard any damaged outer leaves, but keep the inner, more tender leaves – these can be cooked like cabbage. Once the curds are free from leaves, slice or break the head into florets. Prepared cauliflower florets dehydrate quickly so are best cooked soon after preparation.

I rarely cook cauliflower in water, but if I do, it is for a very short time only – the curds can get very spongy very quickly when cooked in water, and the flavour will be lost.

Following are my current 3 favourite ways of cooking cauliflower for maximum taste and texture: roasting, griddled steaks and stir-fried sprouting stems.

Spiced_roast_cauliflower_with_red_onion_and_chick_peas — Roast cauliflower with Indian spices. Image: Kathryn Hawkins

Toss chunky florets of cauliflower and thickly sliced red onion in sunflower oil. Season with garam masala to taste. Spread out on a baking tray, season with salt and pepper and roast at 200°C (180°C fan oven, gas 6) for about 30 minutes, turning occasionally. Mix in cooked chick peas and return to the oven for a further 10 minutes until everything is lightly browned. Drain well, then serve sprinkled with black onion seeds. For a main meal, mix into freshly cooked Basmati rice and sprinkle with fresh coriander and roasted cashew nuts.

Close-up_of_spiced_roast_cauliflower_florets — Freshly roasted spiced cauliflower. Image: Kathryn Hawkins

Probably the most popular way to serve cauliflower at the moment is as a steak. I usually cut the prepared curds into 2cm thick slices and poach them in simmering water for a couple of minutes before frying or placing on a griddle or barbecue – a large frying pan is good for poaching as it enables you to lift out the steaks more easily. Use tongs to make sure you drain the steaks well, and dry them on kitchen paper so that excess cooking water is removed before cooking in oil.

Poaching_cauliflower_steaksin_gently_simmering_water — Pre-cooking cauliflower steaks. Image: Kathryn Hawkins

Griddled_cauliflower_steaks_with_Italian_flavours — Cauliflower steaks with Italian flavours. Image: Kathryn Hawkins

Brush the prepared cauliflower steaks lightly with vegetable oil on one side. Heat a griddle pan or frying pan until very hot, then add the streaks, oiled-side down. Press into the pan, reduce the heat to medium, and cook for 2-3 minutes until golden or lightly charred. Brush the top with more oil, and turn the steaks over. Cook for a further 2-3 minutes or until cooked to you liking. Serve straight from the pan drizzled with extra virgin olive oil, balsamic glaze or reduction, and toasted pine nuts. Top with griddled cherry vine tomatoes and fresh basil.

Vase_of_sweet_sprouting_cauliflower_stems — Sweet sprouting cauliflower. Image: Kathryn Hawkins

One of the new kids on the block in the cauliflower world, is a variety with fine green stems and small, flowery curds. I was a bit sceptical when I first saw it (mainly because of the price), but I have since been converted. The stems are best cooked for a minimum time, just as you would for asparagus – steamed, griddled or stir fried – in order to retain the crisp texture. Unusually, the stems become even brighter green when cooked. The flavour is mild and sweet. To make sure the stems cook evenly, break or cut the stems up so that you have same-size thickness pieces.

You can keep these stems in a jug of water in the fridge for a couple of days to keep them fresh, as they do lose texture quickly. These sweet stems are a perfect choice for a single serving or to add to a combination of other vegetables.

Steamed_cauliflower_sprouts — Freshly steamed in 3-4 minutes, sweet sprouting cauliflower stems. Image: Kathryn Hawkins

Heat a tablespoon of vegetable oil in a deep-frying pan or wok until hot. Add prepared raw stems and stir fry in the hot oil for 3 minutes. Cover with a lid, reduce the heat, and cook for a further 1 minute. Turn off the heat, add finely chopped garlic to taste and drizzle with a little honey or agave syrup and gluten-free teriyaki marinade. Put the lid back on and leave to stand in the residual steam for a further minute. Drain the stems, reserving the juices, and pile into a warm serving bowl. Sprinkle with toasted sesame seeds. Mix a little sesame oil into the pan juices and serve alongside the stems as a dressing or dip. Utterly delicious 🙂

Bowl_of_freshly_cooked_cauliflower_stems_dressed_with_teryiaki_and_sesame_seeds — Teriyaki and sesame dressed cauliflower stems. Image: Kathryn Hawkins

Rumbledethumps (gluten-free; dairy-free & vegan alternatives)

December 15, 2017February 18, 2018 ~ My virtually free-from kitchen ~ 1 Comment

Dish_of_Scottish_classic_potatoes_and_kale_with_cheese_on_top — Freshly baked Rumbledethumps. Image: Kathryn Hawkins

Great name for a recipe eh? What’s more, I haven’t made it up. This is a Scottish classic, and I’ve chosen to post it now for 2 reasons. It’s been very cold here this week and this is fabulous comfort food, and also with the festive season nearly upon us, it is an excellent recipe for using up leftovers. It uses 2 of my favourite vegetables, potatoes and kale (or cabbage).

I love kale. So much flavour and texture, I think it out-strips cabbage and other greens in every way. Up until a couple of years ago, Cavelo Nero, Italian black kale, was my favourite variety, but then along came mini kale and my mind was changed. Very quick to cook, simple to prepare, with a milder, slightly sweet and nutty flavour, it looks very pretty too. The small leaves are also excellent raw in winter salads.

Colander_of_mini_kale — Mini kale. Image: Kathryn Hawkins

Close-up_of_mini_kale — Heads of mini kale, up close. Image: Kathryn Hawkins

So on with the recipe. Traditionally, this is a very simple combination of leftover cooked potatoes and cabbage fried with onion and then grilled with cheese on top. What’s not to like? The name, by the way, is believed to come from the combination of the “thumping” sound associated with mashing potato and the mixing together of the ingredients (a “rumble”). Here’s my version.

Serves: 3 to 4 as a side dish

Ingredients

150g mini kale, kale, cabbage or other greens (if you have leftovers, you’re halfway there with the recipe already)
500g cooked potatoes (I had some boiled small potatoes with skins on to use up)
25g butter or dairy-free margarine
1 tbsp. vegetable oil
1 leek, trimmed and shredded (or use thinly sliced onion if you prefer)
Salt and freshly ground black pepper
50g grated Scottish Cheddar or dairy-free/vegan grated cheese

If you are starting from scratch, prepare the greens and cook them in lightly salted water for 3-5 minutes until just tender. Drain well.
Put the potatoes in a bowl and mash them to crush slightly.
In a large frying pan, melt the butter with the oil and gently fry the leek for 3-4 minutes until softened (if you’re using onion, cook it gently for longer, until tender).
Stir in the potatoes and greens, and stir fry the vegetables gently together for 5-6 minutes until thoroughly heated. Season well and transfer to a heatproof dish.
Basic preparation of Rumbledethumps. Image: Kathryn Hawkins
Preheat the grill to medium/hot. Sprinkle the vegetables with grated cheese and grill for about 5 minutes until golden and bubbling. Serve immediately.

A_spoonful_of_Rumbledethumps — Comfort with every spoonful. 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

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

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

Runner bean fattoush (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)

Courgette and white bean salad (gluten-free; dairy-free; vegan)

Curly kale – recipe ideas and serving suggestions

Baked root vegetable squares (gluten-free; dairy-free; vegan)

Cauliflower – the king of winter vegetables – 3 recipe ideas (gluten-free; dairy-free; vegan)

Rumbledethumps (gluten-free; dairy-free & vegan alternatives)