This is a grain-free cous cous, that is actually really good for you. It’s a great way of sneaking cauliflower into our diets, and we all know we should be eating more cruciferous vegetables! It’s simple, it’s easy, and you can dress it up as little, or as much as you want. Here, I dressed it up with tomatoes, olives, parsley, garlic and olive oil, and served it with pan-fried mackerel stuffed with orange and almond meal. It was darn good!
Success!! Soft, pillowy and creamy potato gnocchi that is not only gluten-free, but also dairy-free.
I want to jump up and down with joy. In fact, I nearly did when I tested the gnocchi dough to see if it would hold together. I placed one potato dumpling into a clear glass with hot water, and heated it in the microwave. I watched with great anticipation. When I saw the dumpling slowly rise to the surface, I nearly yelled “yessssssssssss”!
A few months ago, we went out for dinner. The really only thing I could eat was the gluten-free pizza. It wasn’t bad, in fact, it was pretty good. The base was chickpea (garbanzo) based, thin and crispy, sorry, read that as crunchy. It was topped with bacon and cheese… I was eating meat then. I tried to recreate this recipe twice using this recipe, but both times it was a flop. I have no idea what I did wrong, or what people are ranting and raving about. It was a waste of ingredients, both times. Those were sad days.
Sprouted beans and brown rice dolmades anyone? Me, me, me!
I’ve never had vegetarian dolmades before. In fact, the only reason I thought about them was because I was reminiscing of the things I used to have whilst still eating meat. These delicious morsels was one of them. I pondered if it would work with the dried sprouted beans I have, and guess what? It works perfectly!
This dish is nutritious, quick and simple to make, and absolutely delicious. It is gluten-free, meat-free and would be vegan if I hadn’t have grated a mountain of cheese on top. Before you turn away in disgust, please read on… that includes you meat eaters out there.
When I chose not to eat meat, it was a conscious choice. When people hear that I am gluten free and no longer eating meat, they show me a face of sympathy, apologize and say how hard it must be for me. This makes me laugh, because it’s not hard, and I enjoy food now, more so than ever. Trying to explain this to these people is a lost cause, so I just don’t.
I used to love making this dish with minced (ground) beef, and now it has been adapted to be made with tofu. The crumbled tofu acts like Continue reading
Gnocchi are Italian dumplings, often made with potatoes and flour, although other varieties exist. They are soft, but firm enough to hold a robust sauce.
I made gnocchi once before. It was when I was a student, living in a small apartment with a tiny kitchen. When I say tiny, I mean tiny! I remember the gnocchi was pretty good, but I had nothing to compare it to. I had also made the full batch, and after reading articles online thought I would freeze the remainder, but that was such a bad idea. I ended up having a big gooey mess when I cooked them from frozen.
Forward to 2013… 12 years on from the first time I made gnocchi. A lot of things have happened in those 12 years, including improving my culinary skills and experience with food, I took the original 2001 recipe and modified it, in ways that I thought would improve the gnocchi:
How the potatoes were cooked:
- 2001: peeled, cut, boiled and mashed
- 2013: microwaved in skins, peeled and passed through a ricer
Biscotti are Italian twice baked biscuits (cookies) that are dry and crunchy. They are the classic dunking biscuit (cookie). Traditionally, they are served with espresso or dessert wine, but they can also be dunked in milk. With commercialization, biscotti now come in all sizes, with a variety of additions including chocolate chips, nuts, dried fruit and more.
These biscotti are easy to make and crammed packed full of flavor and almonds. You can spruce up this basic recipe by substituting the almonds Continue reading
I’m racking my brain to think of someone I know who doesn’t like pizza. I suppose there could be a couple of people I know, but they are usually the people who are on a low-carb/gluten-free diet. Anyways, safe to say, I love pizza. In the past, I’ve worked hard to perfect a thin, crispy, yet light pizza base (crust). It took me over 4 years to do so. When challenged Continue reading
I was first introduced to panettone in 1999 by an Italian colleague. Panettone is the most wonderful bread ever. The last 2-3 years, I made an effort to buy one to scoff over Christmas. Before you know it, the whole panettone had gone! I mean, what is there not to love? The bread is light, fluffy, lightly sweet, slightly dry and fruity. The weird thing is why do people only enjoy it over the festive season? It is such a wonderful bread, that it should be enjoyed all year around! Continue reading
As you may have noticed, I’ve been working like a looney to try and catch up with this blog. This recipe marks the last one on the to-do list, and it’s a corker!
I was daydreaming one day, when I thought up this incredibly delicious creation.
Many of you will know that I like to make dishes that most people would find challenging, such Continue reading
One of J’s favorite dishes (believe it or not) is Greek salad… the real authentic version, with chunky vegetables, and no lettuce in it. However, I always find this is a little sparse, so I add a few mixed lettuce leaves . To call this a Greek salad maybe an abomination, but I’ll live with it for now. The addition of lettuce leaves is completely optional.
Mixed greens, tomatoes, cucumber, red onion, Continue reading
Grissini originate from Italy and are long, pencil-thin sticks of crisp and dry bread. They are about the right size to stick up your nose, if you’re that way inclined. They are great to snack on, or to enjoy with soup or as an appetizer.
You know, I’ve never purchased grissini, nor have I ever thought about making them until I stumbled across a recipe in one of my baking books. They looked simple to make, and I knew they would be a hit with my roasted butternut and red pepper soup.
If you have no experience in baking bread, do not be afraid. Continue reading