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Allsorts torta

Allsorts torta

For anyone who dreads the thought of making gluten free pastry (which is generally horrible) this is a great alternative for the traditional quiche as the flour is included in the batter recipe so it is just as filling. It freezes well and feeds about 5 people. Add any leftovers you have lurking around in the fridge- it's a great end of the week use it up meal.

Ingredients

  • 4oz gluten free plain flour- Doves Farm or similar
  • 5 eggs
  • 1tsp baking powder
  • 2oz butter, melted
  • salt and pepper
  • 2 grated courgettes
  • 4oz grated cheddar cheese
  • 1 chopped onion
  • Anything else you happen to have lying around- bacon, ham, chorizo, peppers, tomatoes, cooked baby potatoes, roast vegetables. It's great for using up leftovers.

Instructions

  • Put flour, eggs, baking powder and melted butter in a large bowl and mix thoroughly with a hand mixer until you get a nice smooth batter.
  • Stir in grated courgettes and cheese. Season.
  • Add any already cooked ingredients chopped into rustic chunks.
  • Chop and gently fry the onion, bacon, if using, and peppers in an oven proof 10 " frying pan or stove top friendly casserole. Allow to cool slightly and add to the batter mix.
  • Pour the whole lot back into the greased oven proof pan, decorate the top with tomatoes if you want and bake at gas 3, 325 or 170 for 35 minutes or until golden brown and firm to the touch.
  • Allow to cool a little and cut into thick slices.
  • Serve with spicy potato or sweet potato wedges or zingy beetroot and orange salad found in "light bites"
http://www.theintolerantcook.co.uk/?p=142

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Lemon Chicken with Rainbow Rice

Lemon Chicken with Rainbow Rice

A quick and easy supper dish with a zingy flavour that can be prepared in advance. G/F, W/F, L/F*

Ingredients

  • 1 chicken breast per person
  • 1 tablespoon sunflower oil
  • 1 lemon, juiced
  • 1 clove of garlic chopped finely
  • 2 teaspoons of paprika
  • Salt and pepper to taste
  • 1 tub cream/Elmlea/Soy Cream/Lacto free cream*
  • 1 handful basmati rice per person
  • 1 handful frozen peas and sweetcorn per person
  • 1 red and 1 orange pepper
  • OR use frozen veg mix of your choice
  • Sunflower oil for frying

Instructions

  • Whisk the lemon juice, paprika, garlic, sunflower oil, salt and pepper together. Cube the chicken breast into bite size pieces and place into the marinade for at least 3 hours or overnight in a covered dish in the fridge.
  • Cut the peppers into cubes and stir fry in oil until tender. Put to one side and bring a large pan of salted water to the boil. Add the basmati rice, the peas and sweetcorn or frozen veg mix of your choice and bring back to the boil.
  • Remove the chicken from the marinade with a slotted spoon and stir fry in fairly hot oil until cooked through (this may spit a bit at first) add the remains of the marinade and boil until the liquid is reduced to almost nothing. Remove the pan from the heat and stir in the cream or substitute*. Warm gently through until piping hot but do not boil. Drain the rice and veg mix, stir in the peppers and pile onto warmed plates. Spoon the chicken and sauce onto the rice and serve.
http://www.theintolerantcook.co.uk/?p=136