Butternut squash soup (GF) (DF) (EF) (NF)

I know the picture is unimpressive to look at, but I'm not a food stylist and this tastes really nice. The recipe does require the use of stock and whilst some people might cut corners and use a stock cube, I prefer to use homemade chicken stock so have included the recipe for that as well. If you want to make this a vegetarian or vegan soup, then use vegetable stock instead of chicken stock.If the soup turns out to be too thin, I add a little pea protein powder as this helps thicken it but without spoiling the flavour.

I was going to say this may be the wrong time of year to post the recipe as it's a real winter (or autumn) warmer but then again, we've had so much snow throughout March, maybe this will turn out to be the right time of year for it after all lol!



Gluten Free
Dairy Free
Egg Free
Nut Free

For the chicken stock:

A portion (half a pound) of boney pieces (necks, wings) of chicken, raw
1 small (or half a medium) onion, peeled and chopped in 4 chunks
1 carrot, chopped into 4 chunks
1 garlic clove, peeled
A little fresh parsley
3 peppercorns
Half a teaspoon salt


For the squash soup:

1 medium butternut squash
2 tbsp olive oil
2 potatoes
1 onion
1l vegetable or chicken stock
salt and pepper


- Place all the stock ingredients in a pan with about one and a half litres of cold water, bring to the boil, then skim the scummy layer off the top for a few mins, then turn the heat down to low to allow it to simmer for 2 hours

- Skim it, then leave it to cool for 30 mins, then skim it again from the top, then pass everything through a sieve and use the stock to cook with (or else refrigerate/freeze the stock if it’s being saved for another occasion)

- For the butternut squash soup, chop the butternut squash, onion and potatoes into cubes.

- Warm a large pot and add in olive oil. Add in onions and cook till soft.

- Add in potatoes and squash. Cook for a minute or so.

- Add in stock and allow to simmer for about 30 minutes or until potatoes and squash are soft.

- Using a blender or food processor, blend the soup until smooth. If too thick, add a bit of water.

- Season with salt and pepper.

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!

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:

http://priyaeasyntastyrecipes.blogspot.co.uk/2009/01/spicy-plantain-fritters.html

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
Vegan

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

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.

Lemon cheesecake (V)

I can't believe I've had this blog for so long and haven't even told you about my cheat's recipe for wheat free lemon cheesecake- maybe cos' the measurements are all approximate and I don't have them to hand (2023 edit: I've tested this recipe and amended it to include more accurate measurements). There are a few important tips to remember when making this: one is to use the lemon juice and the yellow zest (preferably from an unwaxed lemon), but take off the zest carefully so as to not get any bits of the white pith as that tastes bitter. Another tip is that I use 'nairns stem ginger oat cakes' for the base as these are wheat free (don't know if they're egg free or nut free though so check the label if unsure).  2023 Edit: I've also made these using M&S 5 gluten free stem ginger biscuits and that worked really well in this recipe

These can be made a couple of hours in advance before serving and kept in the fridge. I'd recommend making these by using a small round mould/ring instead of a medium or large one, because the mascarpone is a bit rich and heavy in a large portion. It's fairly easy when you get the hang of it and look how gorgeous it is:

Vegetarian

5 oat biscuits (I use nairns stem ginger oat cakes)
20-30g butter (soften by leaving it out of the fridge for an hour or two)
250g tub mascarpone
juice and zest of 1 small (or half a large) lemon
icing sugar to taste (6 teaspoons was just right for the batch I made)

You will also need at least one metal ring mould or metal round pastry cutter ring 5-7cm diameter would be fine


- Place the biscuits in a bag and crush them by bashing them with a rolling pin, then pour the crushed biscuit crumbs into a bowl

- Stir in the butter so that it combines and clumps up

- Place the metal rings on a serving platter and put 2-3 teaspoons of the biscuit mixture inside the ring, then press down at the bottom using the back of the spoon to make a biscuit base layer

- In a separate bowl, put in the mascarpone (drain off any watery stuff from the mascarpone tub before adding it to the bowl), then gradually stir in some lemon zest, lemon juice and icing sugar a bit at a time so that the consistency is still fairly firm and the taste is just right (if it's too sour add more icing sugar and if too sweet then add more lemon)

- Spoon the mascarpone mixture into the metal ring until the ring is full, then with a palette knife, smooth over the top

- Place the platter in the fridge for at least 2 hours, then remove the metal rings by either picking them up with a hot cloth, or by blasting the sides for a few seconds with a blow torch- this prevents the cheesecake from sticking to the rings so that the rings come off easily and it's ready to serve

Chicken Pittas (GF) (NF) (EF)

This is yum yum yum yum yum and sooo easy! In fact, I've been meaning to post this recipe for a long time but always gobbled these up quickly- so it was months before I actually had a plate of these and had the sense to pause for a moment and actually take a photo before eating it up... and it only takes minutes to make! These measurements are approximate.

(serves 1)

Gluten Free
Nut Free
Egg Free

12 x 1inch pieces boneless chicken
2 gluten free pittas
2-3 tablespoons smooth plain yogurt
1/4 cucumber, chopped (removing seeds is optional)
1/5 beetroot, peeled and chopped
1-2 tablespoons garlic infused olive oil
half a level teaspoon Chinese five spice powder
5-10 slices of onion
Salt and Pepper to taste


- In a bowl, stir together the yogurt, cucumber, beetroot, salt and pepper, then set aside

- In a hot frying pan, heat the garlic oil and stir fry the chicken for 4 minutes

- Add the Chinese five spice powder and onion slices, and stir fry for a further 2 or so minutes on medium heat

- Warm up the pittas in a grill or toaster, then halve them and fill them up with the chicken pieces, onion slices, yogurt mixture and serve

NB: An optional extra to add to the recipe which I haven't tried yet (but want to try next time) is to add strips of red/mixed bell pepper to the onion slices so that they are lightly stir fried and add another colour and taste to the meal as well.

Baked Felafels (GF) (NF) (V) (EF) (DF)

I wish I could take credit for this recipe but I should give credit where it's due as actually I found the baked felafel recipe here:

http://www.foodnetwork.co.uk/recipes/baked-felafel-sandwiches.html

I made some minor changes in my version but it still tasted good alhamdulilah. I should also point out that it was my dad who put in all the effort to make the felafels in the picture below- thanks dad! I found 'free from' gluten free pittas in the supermarket and I seriously couldn't tell the difference between those and the wheatflour version so they were well worth buying.

(serves 3)

Gluten Free
Nut Free
Vegetarian
Egg Free
(Can be Dairy free if you leave out the yogurt)

For the felafels:

1x 450g tin chickpeas (drained and rinsed)
1/4 cup minced onion
2 cloves garlic, minced
2 tsps ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/4 cup coriander leaves
2 tbsps olive oil

For the tahini sauce:

3 tbsps tahini (sesame paste)
1/2 cup yogurt (leave out yogurt if on dairy free diet)
2 tsps lemon juice
A little water

For the salad:

1/3 cucumber, chopped
1/5 beetroot, peeled and chopped

4 gluten free pittas, sliced open

- Preheat the oven to 210 celcius/Gas mark 7

- Place all of the felafel ingredients in the bowl of a food processor except for 1 tbsp of the olive oil, then process for 10 seconds

- Stop the motor, scrape down the sides of the bowl, pulse for another 10 seconds until the ingredients are well combined but the mixture is still a bit course

- Form the mixture into 16 felafel balls and brush the remaining oil over them, then place on a baking sheet and bake for 20 mins

- Flip the felafel balls over and bake for 20 more mins until they are crisp and browned

- Combine the tahini sauce ingredients together, adding enough water to make it into a sauce (like thin yogurt) consistency (leave out yogurt if you are on a dairy free diet)

- Chop the cucumber, then peel and chop the beetroot (optional step: combine the cucumber and beetroot with the tahini sauce)

- Warm the pitta for a couple of mins in a toaster or grill, slice it in half widthways, then fill it with 3 felafel balls, 2-3 tbsps salad and 1-2 tbsp tahini sauce and serve

NB: I can confirm that the salad and falafel ingredients are dairy free. I have also checked the ingredients of the gluten free (Sainsburys free from) pittas and realised that they are dairy free too but if you are buying a different brand, then check the label.