Friday, 27 July 2012

Juice lolly (GF) (DF) (EF) (NF) Vegan

Ramadan mubarak and what a hot ramadan it has been mashAllah. This is far too easy to call a 'recipe'. All I did was pour purple grape juice into a lolly mould and within a day, I've got myself this cool and refreshing lolly:D I'd recommend that you use a juice that's very sweet because it tastes less sweet once it's frozen, but apparently some TV chefs say that you shouldn't use pineapple juice as it doesn't freeze properly.

This was made just by filling lolly moulds with purple grape juice but I intend to try this at some point with mango juice as well. Time to experiment and have fun!

Wednesday, 25 April 2012

Banana fritters (GF) (DF) (EF) (NF) (Vegan)

Yes I know it sounds strange to put bananas in a savoury recipe like this but I was inspired by a recipe for plantain fritters on this blog (thanks Priya) which looked too nice to not try:

I haven't even tried making these with plantains yet but used green unripe bananas instead and it turned out fine... and it's so easy to make! We didn't even have rice flour in the house- my dad just put some basmati rice in the grinder instead and that was good enough. It's a nice little snack and as it's shallow fried, doesn't require as much oil as pakoras. I have these as a snack with a cup of tea.

Gluten Free
Dairy Free
Egg Free
Nut Free

1 unripe green banana
1 tablespoon rice flour
a pinch of mild chilli powder
a pinch of garam masala (optional)
salt and pepper to taste
a little oil for shallow frying (I use sunflower oil)

- In a bowl mix together the rice flour, salt and spices

- Chop the green bananas into roughly 7mm thick rounds, then dust the banana pieces in the spicy rice flour to lightly coat them

- Heat a little oil in a frying pan and lightly fry the banana pieces on both sides until it turns golden brown (if the oil gets absorbed quickly then add another two teaspoons of oil when the banana pieces are turned over so that they don't get too dry on one side)

- Serve warm as a snack on its own or with a little tamarind sauce

Saturday, 3 March 2012

Spinach salad (GF) (DF) (EF) (V)

Yes, SPINACH! Believe it or not, baby spinach tastes so much better raw than it does cooked- at least that's been my experience anyway.

Gluten Free
Dairy Free
Egg Free
Vegetarian (Vegan)

1-2 handfuls baby spinach
1/3 of a cucumber
1 carrot or 3 baby carrots, peeled
1/3 red pepper
2 tablespoons freshly squeezed orange juice
1/2 level teaspoon freshly finely grated ginger pulp

- Wash the spinach, cucumber, carrot and red pepper in a colander, then shake thoroughly to dry

- Cut the cucumber, carrot and red pepper into julienne strips and toss into a bowl with all the other ingredients

- Leave for 10 minutes for the flavours to mingle, then serve.