Wheat-free wonders

Wheat-free wonders


Posted 12th May 2016


It's Coeliac Awareness Week (9th to 15th May 2016) so we've rounded up some of the tastiest wheat-free recipes for breakfast, lunch and dinner

 

Breakfast Roll

Serves 1

2 rashers smoked bacon
2 Portobello mushrooms, peeled
1 large tomato, sliced into quarters
1 medium egg
1 Waitrose LOVE Life free from gluten white roll

1. Place the bacon, mushrooms and tomato on a grill rack over a lined baking tray and put under a pre-heated grill for 5 minutes until the bacon is cooked and the vegetables have softened.

2. Poach the egg in boiling water for 2-3 minutes.

3. Toast the roll according to the pack instructions and top with the bacon, tomato, mushrooms and egg.

Tip: Serve with tomato sauce and a drizzle of olive oil.

Recipe courtesy of www.waitrose.com

 

Avocado Dip

Serves 1

1 avocado
2 tablespoons Chippa May-O
1 teaspoon chilli paste
1 teaspoon lime juice

1. Scoop out the inside of the avocado into a bowl and mash until smooth.

2. Mix in the remaining ingredients until combined and serve.

Recipe courtesy of www.glutenfreecuppatea.co.uk, www.theglutenfreeblogger.com and www.ilovechippa.com

 

 

 

 

Summer Vegetable & Lentil Salad

Serves 4

200g green lentils
1 Knorr vegetable stock cube
250g cherry tomatoes
Black pepper
3 tablespoons olive oil
250g halloumi
1 garlic clove, crushed
2 tablespoons lemon juice
Salt
1 tablespoon pumpkin seeds
4 handfuls of rocket
1 courgette, peeled into ribbons

1. Add the lentils to a saucepan with 600ml of water. Bring to the boil and then add the vegetable stock cube. Leave to simmer uncovered on a high heat, stirring with a wooden spoon until the lentils are cooked and the water is almost completely absorbed. Rinse with cold water to cool quickly and then drain well.

2. Pre-heat the oven to 160°C/140°C Fan/Gas Mark 4. Chop the cherry tomatoes in half and place in an ovenproof dish. Sprinkle over black pepper and drizzle with 1 tablespoon of the olive oil. Cook in the oven for 10 minutes.

3. Place a griddle pan on a high heat. Cut the halloumi into slices and griddle until charred and soft. Break the halloumi up into smaller pieces.

4. Mix the lentils, tomatoes and halloumi with the remaining olive oil, garlic and lemon juice and season if necessary. Assemble the salad in 4 kilner jars and top with the pumpkin seeds, rocket and courgette ribbons.

Tip: When ready to eat, stir the courgette and seeds into the lentils to coat in the dressing.

Recipe courtesy of The Little Book of Lunch and www.knorr.co.uk

 

Salmon Fishcakes

Serves 4

300g potatoes
Salt
100g salmon fillet
Pepper
80g green beans
1 tablespoon fresh parsley, chopped
½ lemon, zest
50g gluten-free white bread
30g mixed seeds
1 medium egg, beaten

1. Peel the potatoes and cut into even-sized pieces. Cook in boiling, salted water until tender. Drain the potatoes and return to the hot pan to dry off any moisture.

2. Meanwhile, poach the salmon in seasoned simmering water for approximately 8 minutes and cook the green beans in salted water until just tender. Chop the beans into bite-sized pieces. Remove the skin from the salmon and flake the flesh.

3. Mash the potatoes and then stir in the salmon, green beans, parsley, lemon zest and seasoning. Divide the mixture into 8 equal portions and form each into a flattened round.

4. Put the bread into a food processor and whizz to form crumbs. Mix the seeds into the crumbs and then tip on to a plate.

5. Dip each fishcake into the beaten egg and then the crumb mixture making sure that they are fully coated. Heat a small amount of oil in a non-stick frying pan and cook the fishcakes over a low heat for 5 minutes on each side.

Tip: Serve with mayonnaise and mixed baby salad leaves.

Recipe courtesy of www.aldi.co.uk

 

Bacon & Mushroom Pizza

Serves 4

4 Waitrose LOVE Life free from white pittas
200g smoked bacon lardons
400g chopped tomatoes
200g mushrooms, thickly sliced
100g cherry tomatoes, halved
125g mozzarella, thinly sliced
15g fresh basil, roughly torn

1. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6. Place the pittas on a baking tray.

2. Fry the lardons in a large frying pan for 3 minutes and add the chopped tomatoes, cooking for a further 5-6 minutes until thickened. Spread the mixture over the pittas to the edges.

3. Top with the mushrooms and cherry tomatoes, then arrange the mozzarella over the pizzas and bake in the oven for 15-20 minutes until golden. Scatter over the basil before serving.

Recipe courtesy of www.waitrose.com

 

Chicken & Mushroom Pasta Bake

Serves 4

200g gluten-free pasta
olive oil
375g chicken, diced
125g chestnut mushrooms
1 tablespoon fresh parsley, chopped
485g Cucina white wine and cream sauce
100g gluten-free brown bread
40g Cheddar cheese, grated

1. Pre-heat the oven to 160°C/140°C Fan/Gas Mark 4.

2. Cook the pasta as directed on the pack, but reduce the time by 2 minutes.

3. Meanwhile, using a large frying pan with a little oil, brown the chicken on all sides. Slice the mushrooms and then add to the chicken and cook for a further 2 minutes. Stir in the parsley and the white wine sauce.

4. Drain the pasta and tip into an ovenproof dish. Pour over the chicken sauce and stir to combine.

5. Use a food processor to make the bread into crumbs and then stir in the cheese. Sprinkle the breadcrumb mixture over the dish and bake in the oven for 30 minutes until piping hot in the centre and golden brown on top.

Recipe courtesy of www.aldi.co.uk





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