3 months ago General, Recipes

Kate from the Too Good To Be Office has a little bit of an addiction. It’s had a devastating effect on her family and friends, she’s been unable to sustain any kind of loving relationship and her work output has fallen drastically. We’ve tried weaning her off slowly, we’ve tried locking her up and forcing her to go cold turkey, we even tried voodoo magic, but NOTHING seems to be having any effect on her addiction to gluten-free blogs. She truly has hit rock bottom, and we figure the only way to make light of the situation is to exploit her addiction for our own benefits by making her write blogs about other blogs. Might work. Might not. Let’s give it a go anyway. Here’s a gluten free three course meal, put together by Kate using some of her favourite bloggers on the World Wide Web…

 

Deliciously Ella’s Turmeric & Lentil Soup

 

I couldn’t really talk about gluten free bloggers and not mention Deliciously Ella could I?! The Queen of foodies hits it out of the park with this stunning recipe, which I’ve made for my family/friends an abnormally high number of times. The soup is warm, full of flavour and the ultimate comfort food. It’s relatively simple to make and works well as a starter or a main. Give it a go and taste the magic for yourself!

 

https://deliciouslyella.com/2014/06/01/turmeric-and-lentil-soup/

 

Ingredients

 

1 and a 1/2 cups of water (300ml)

1/4 a cup of split red lentils (50g)

6 carrots (700g)

6 tablespoon of coconut milk

2 tablespoons of olive oil

3 cloves of garlic

1 tablespoon of mixed herbs (I use herbs de provence)

1 teaspoons of turmeric

1 teaspoons of cumin

1 teaspoons of mustard seeds

salt and pepper

 

For the beans:

1 can of cannellini beans beans (400g)

a dozen chestnut mushrooms

2 cloves garlic

1 tablespoon of dried herbs

 

Directions

 

  1. Pre-heat the oven to 180C
  2. Then peel the carrots and shop them into slices, place the slices on a baking tray with some olive oil, salt, pepper and mixed herbs. Peel the three garlic cubes and add these to the tray too. Now place the tray in the oven and allow the carrots to cook for about twenty-five minutes, until they’re nice and soft.
  3. While the carrots cook make the lentils, simple place them in a pan of boiling water and allow them to boil for about ten minutes, then let them simmer for ten minutes until they’re totally soft.
  4. Just before the carrots and lentils finish cooking, place the olive oil in a frying pan with the turmeric, cumin and mustard seeds and let them cook until the mustard seeds start popping.
  5. Place the cooked carrots and garlic in a blender with the lentils and the fried herbs, then add the coconut milk and water and blend until smooth and creamy.
  6. Then place the blended soup in a pan to warm while you make your beans and mushrooms.
  7. Finally drain your beans and slice your mushrooms into thin pieces, place these in the frying pan that you used to fry the herbs – this means that the mushrooms and beans will soak up the leftover deliciousness from the pan! Then add two crushed cloves of garlic, a sprinkling of dried herbs and some olive oil and sauté them for about three to four minutes, until the mushrooms turn slightly brown.
  8. Pour your soup into bowls and add the mushrooms and beans onto, then enjoy!

 

 

Gluten Free On a Shoestring’s Gluten Free Lasagne

 

https://glutenfreeonashoestring.com/gluten-free-lasagna/

 

One of my favourite blogs out there at the moment, Nicole’s recipes are always really simple and quick to make, but taste like a dream! Her gluten free Lasagne is up there with the best and was the first thing I thought of when writing this list. Try giving it to a non-coeliac friend – they won’t even tell the difference…

 

 

Ingredients

 

For the sauce:
1 tablespoon olive oil

1 1/2 cups (200 grams) diced onion

1 1/2 tablespoons (15 grams) minced garlic

1/8 teaspoon red pepper flakes

2/3 cup (158 milliliters) red wine

1 28-ounce (794-gram) can diced tomatoes, undrained

1 14.5-ounce (411-gram) can diced tomatoes, undrained

1 6-ounce (170-gram) can tomato paste

1 1/2 teaspoons dried parsley

2 tablespoons (7 grams) chopped fresh basil

1 1/4 teaspoons salt

 

For the meat:
1 1/2 pounds (680 grams) ground beef

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 teaspoons dried Italian seasoning

 

For the cheese mixture:
1 15-ounce (425-gram or 1 3/4 cups) container ricotta cheese

4 cups (453 grams) shredded mozzarella, divided

1 1/4 cups (120 grams) grated Pecorino Romano or Parmesan cheese, divided

1 egg (50 grams, weighed out of shell)

1/4 teaspoon salt

1/4 teaspoon pepper

12-16 gluten free no-boil lasagne sheets (enough for 4 layers of noodles)*

*If you are using traditional dried lasagne noodles that must be boiled, first boil them to an al-dente texture and lay them out on tea towels to dry slightly before proceeding with the recipe as directed.

 

Directions

 

  1. Prepare the sauce.In a large pot over medium heat, cook the onion in the olive oil until the onion is softened, about 6-9 minutes. Add the garlic and cook for another minute. Add the red pepper flakes and red wine and cook for about 3-5 minutes or until most of the wine has been absorbed. Add the remaining sauce ingredients and simmer over low heat for about 15-20 minutes, stirring occasionally. Add more salt to taste. Remove from the heat and let cool while preparing the rest of the lasagne.

 

  1. Prepare the meat.In a large skillet over medium heat, add the ground beef and sprinkle the salt, pepper and Italian seasoning over the top. Break up the meat, stir, and cook until browned, stirring occasionally. Drain the fat and set the meat aside.

 

  1. Prepare the cheese mixture.In a medium mixing bowl, mix together the ricotta, 3 cups (340 grams) shredded mozzarella, 1 cup (96 grams) Pecorino Romano, egg, salt and pepper until thoroughly combined. Set aside. Mix together the remaining 1 cup (113 grams) mozzarella and 1/4 cup (24 grams) Pecorino Romano in a small bowl. Set aside for topping the lasagne. Preheat the oven to 350° F (175° C).

 

  1. Assemble and bake the lasagne.Spread slightly more than 1 cup of tomato sauce over the bottom of a 9″x 13″ x 3″ baking dish. Cover with a layer of lasagne noodles, overlapping them just by a little bit. Add another 1 cup sauce, then 1/3 of the meat, followed by 1/3 of the cheese mixture. Add another layer of lasagne noodles and gently press down to compact the first layer. Repeat two more layers, gently pressing down each layer, and top off with the remaining sauce and reserved cheese. Bake for 30-40 minutes or until the edges are bubbling and the cheese has browned. If you don’t want the cheese thoroughly browned, cover the lasagne before baking and remove the foil for the last 10 minutes.
    Let the lasagne sit for 10-15 minutes before serving.

 

 

Wuthering Bites’ Lemon & Coconut Chiffon Cake

 

Now, obviously there are no desserts I love more in this world than our very own set of goodies (I definitely wasn’t made to say that…), but since we’re talking about treats you can all make at home, I thought this beauty deserved to take the dessert spot. You can tell by the name that this is one tasty dish…

 

https://www.wutheringbites.co.uk/gluten-free-lemon-and-coconut-chiffon-cake/

 

Ingredients

 

6 Large Eggs Separated

220g Caster Sugar, plus an extra 1 tbsp.

A pinch of salt

100ml Flavourless Oil

Juice and Zest of 2 Lemons

220g Rice or Corn Flour

1/2 a tsp of Baking Powder

1/2 tsp. Bicarbonate of Soda

½ tsp. White Wine Vinegar

1 Jar of Lemon Curd

20 Grams of Desiccated Coconut

(For just the top layer, double if icing all around)

300g Full Fat Cream Cheese

Squeeze of Lemon Juice and zest of 1 lemon

Icing Sugar (at least 100g but add more if necessary)

Coconut shavings to decorate

 

Directions

 

  1. The Cake method
  2. Grease and line two 9 inch deep baking tins and set aside. Preheat the oven to 180 degrees fan.
  3. Put the Egg yolks, Sugar, Oil, Salt, Lemon Juice and Zest into a bowl and whisk together thoroughly until combined.
  4. Use a sieve and sift in the flour, baking powder and bicarbonate of soda and use a spatular to fold this into the egg mixture slowly. Set aside.
  5. In an Electric mixer whizz together your egg whites until they form soft peaks, add in a tablespoon of caster sugar and continue whizzing till firm peaks form- you must be able to put the bowl over your head without it falling! Add in the white wine vinegar and whizz once more for 2 seconds.
  6. Fold your egg white mixture into your lemon batter mixture with a spatula, slowly folding until completely combined- it should be one solid colour.
  7. Separate your mixture between the two cake tins and pop straight into the preheated oven for 20-25 mins.
  8. Do not open the oven until 20 mins has passed or it will cause the cake layers to sink.
  9. Remove your layers from the oven when golden brown and you can remove a toothpick cleanly.
  10. Leave the cakes to cool in their tins while you make the icing.
  11. The Icing Method
  12. Mix the cream cheese, icing sugar, 10 grams of the desiccated coconut, lemon zest and juice in a bowl with a cold spoon. Do not over beat or it will become a bit runny. Pop in the fridge until ready to ice.
  13. When the cakes are cool, add lemon curd to the top of one layer and sprinkle over the 10grams left of desiccated coconut. Get a cold spatula and ice the top with the cream cheese frosting and decorate with coconut shavings and more lemon zest!

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