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Monthly Archives: September 2012

Gluten Free Gluttony: Macaroni Cheese!!

Gluten Free Gluttony: Macaroni Cheese!!

Well, Summer is over (not that we really had any Summer here in Cardiff…) and it’s getting colder & darker outside.  Don’t worry, I’ve found a way to make you feel warm & cosy inside – gluten free, lactose free Mac n Cheese!!  Hot, oozy, carby goodness; it’s the perfect time of year for it!  Shut your eyes to the calories, shut your eyes to the mess you will make in your kitchen (pour yourself a glass of wine if you need to!!) roll up your sleeves and prepare to make magic…

 

a real winter warmer…

Ingredients:

For the Sauce…

  • 20g gluten free flour
  • 200ml lactofree milk (or soy milk / dairy free milk)
  • 200ml veg stock  – cold (I used gf/df bouillon powder)
  • 20g dairy free spread (eg Vitalite)
  • 150g grated Lactofree cheese (* please note this cheese is not suitable for vegetarians)
  • black pepper to taste

Also…

  • 250g gluten free dried pasta
  • 1 large red onion, chopped
  • 150g sliced button mushrooms
  • knob of dairy free spread
  • handful chopped spinach leaves
  • 250g halved pomodorino tomatoes (or just small / cherry tomatoes)
  • 100g grated Lactofree cheese for the top

 

Method:

  • Pre-heat the oven to 200C, and put a large pan of water on to boil (salt if you wish)
  • Use this time to chop/slice/weigh/grate…
  • Add your pasta to the boiling water (and boil for about 10-12 minutes, or until soft)
  • In a frying pan, melt knob of butter and fry onion & mushroom until just browned, then turn off the heat

Meanwhile make the Sauce…

  • In a jug add a little of the milk to the flour and whisk until there are no lumps
  • Add the rest of the milk and the cold stock and mix well
  • Pour into a cold saucepan, add the dairy free spread and heat gently, whisking frequently
  • Once mixture is almost boiling, mix in the cheese to melt, and bring to a very gentle simmer
  • Season to taste with black pepper, and simmer for a few minutes until thickened

Now for the Magic…

  • Once the pasta is soft, drain and return to the saucepan
  • Mix in the onion, mushroom, chopped spinach & cheese sauce
  • Spoon this all into oven proof dish (I like to use individual ‘pie’ dishes – or just use one large, preferably shallow one)
  • Layer the halved tomatoes on top, sprinkle over the remaining grated cheese, and pop in the oven
  • Bake for around 30 minutes, until bubbling, and cheese has turned a lovely golden brown
  • Serve with something naughty & comforting (I did chunky chips, skins on, seasoned with fresh rosemary…)

 

This was B’s idea tonight. I was going to do Spag Bol – I fancied something hot & pasta heavy; but this is B’s favourite and I haven’t made it for a while, so it was a no brainer! I got 3 very generous portions from the above quantities (greedy, gluttonous portions!).  The perfect meal for when you need something starchy & carb-heavy, with the added comfort of cheesiness! The only downside I can see to this is the washing up (thankfully, that’s B’s domain!) and the fact that you’ll burn your tongue again and again because it’s so delicious that you won’t have the patience to wait for it to cool before putting it in your mouth (think of the moth & the lightbulb from the kitkat advert…). Enjoy!

 

30 Minute Soul Food – Spicy Rice & Beans…

New home & new job has left my kitchenware feeling rather unloved.  My food processor is gathering dust and my matroyshka measuring cups have become mere ornaments to pretty up my kitchen.  My foot’s on the mend which means I’m out and about more now, and have less time to poke about in the kitchen like I did a few months ago.

Anyways, when there isn’t enough time to spend all day cooking, this one pot wonder is a life saver; throw everything in a pan, put the lid on it for a bit, then serve.  This is a real hug in a bowl, or a bowl full of hugs… Spicy, hearty, warming, stomach filling… I could go on!  And the end result is always delicious – slightly different every time I make it, but that’s the fun of it – it’s definitely food for the soul, and satisfying enough for times when you’re feeling greedy.  Enough rambling, here’s (roughly) how I make my Spicy Rice & Beans…

One Pot Wonder!

totally warming food for the soul!

Ingredients:

  • 2-3 tbsp olive oil
  • 1 medium onion, diced
  • 1 large red pepper, diced
  • 1 large red chilli, sliced
  • 1 large clove garlic, crushed / finely chopped
  • 1 400g tin red kidney beans – drained & rinsed
  • 1 400g tin black eyed beans – drained & rinsed (or any other bean you fancy! Adzuki works well!)
  • 1/2 cup frozen sliced green beans
  • 225g long grain rice
  • 750ml vegetable stock (preferably hot)
  • 100g tomato puree
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • 1 tsp hot chilli powder
  • 1/4 tsp cayenne pepper

Method:

  1. Heat the oil in a large deep pan and add the onion & pepper – fry on a fairly high heat for around 5 minutes until the onion starts to brown
  2. Turn down the heat, add the garlic, chilli, paprika, smoked paprika & chilli powder and fry for a further minute
  3. Throw in your canned beans, frozen beans, hot stock, tomato puree and cayenne – mix well and bring to the boil
  4. Stir in the rice, cover and simmer gently for around 20 minutes (until water has been absorbed and rice is tender)
  5. That’s it – serve, and enjoy!

See, I said it was easy.  If this isn’t comfort food then I don’t know what is.  Best of all, it lends itself to whatever fresh/frozen ingredients you’ve got lying around – perfect for one of those ’emptying the fridge’ days.  If you’ve only got one tin of beans, add more veg; I’ve made it with carrot, courgette, sometimes mushrooms – and I’ve even been known to throw in a diced potato.  Yes, I make it that often!

The above quantities will make 3-4 portions (generously) as a stand-alone main dish. Use common sense; if you need to feed more people, add more stuff! If anyone tries it, I’d love to hear how yours turns out!

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