Tag: recipes

Shepherds Pie…

10410195_664529617001641_5760708270907197352_n

Hey Guys,

I hope you’re having a lovely Sunday, I have just got back from the Sikh temple and while I have some time instead of packing outfits for the wedding I am attending next week :s, I thought I would go through my album of recipes and add a couple more 🙂

Ingredients:

  • One packet of mince- vegetarian/meat ( this is a meat version- I used lamb)
  • 200g frozen peas
  • 2 onions
  • Bisto Best is what I used- this is gf but I am unsure if there is a vegetarian version of it unless there is a vegetarian gf version…
  • 4 big potatoes
  • Dairy Free Butter
  • Lactose free milk
  • 1 tblsp oil
  • 1 dsp salt

Method:

  1. In a medium pot shaped pan add peeled and halved potatoes with some water which just covers them and boil till soft and ready to mash
  2. Whilst the potatoes are boiling in a pan add your sliced onions and oil and brown
  3. Next add your peas and stir
  4. Add your mince and brown
  5. Add the salt
  6. Next add gravy and ensure you have a boiled kettle of water all done as when you add the granules so they don’t go lumpy, you add the water as well to ensure its all smooth
  7. Add the mince mixture to an oven-able dish
  8. Once the potatoes are done, drain and in the same pan, put the potatoes back add your dairy free butter and lactose free milk and mash and mix till you get a smooth mixture
  9. Layer the mash on top of the mince mixture and place into the oven gas mark 5/200 degrees
  10. Cook till the mash goes brown on top and serve with a nice salad or steamed vegetables
by Tags: , , , , Leave a comment

Keema

20150702_190715

So today mum fancied some Quorn mince and after deciding shepherds pie or lasagne a dozen times, in the end we decided to make the indian dish keema but using Quorn mince (vegetarian alternative to mince and gluten free). If your a big meat person though, this works just as well with any meat based mince 🙂

Ingredients:

  • A packet of Quorn Mince/ Vegetarian Mince/Meat Mince
  • A packet of fresh podded peas (use frozen if not fresh)
  • One Onion sliced
  • A piece of ginger chopped finely
  • 4 cloves of garlic chopped finely
  • Two green chillies
  • Two Tomatoes chopped
  • One can of chopped tomatoes
  • 1 tsp turmeric powder
  • 1 dsp salt
  • 1 tsp garam masala
  • 1 tblsp of oil
  • 1 tblsp of dairy free butter

Method:

  1. In a medium shaped pan on a high heat add oil and onions and cook till onions are browned
  2. Add garlic and brown for two mins
  3. Add Ginger and Chillies and stir for one minute
  4. Add fresh tomatoes chopped and stir
  5. Add chopped tomatoes and keep stirring the mixture till it all comes together and there is no big pieces of tomato
  6. Add the salt and spices and stir for a further minute
  7. Add the fresh peas and stir for a minute
  8. Then add the mince and stir till the entire mince and peas are covered
  9. Turn the gas/heat down to its lowest and allow the keema to cook and the peas to be cooked too
  10. Garnish with Coriander- I did not have any today, but will add it next time I make it 🙂
by Tags: , , , 2 Comments

Golden crunch cake

240115_269555223165751_1742299786_o

This is a basic sponge, but sometimes simple tastes even better 🙂

Ingredients:

  • 6oz gluten free self raising flour
  • 1 tsp gluten free baking powder
  • 6oz dairy free butter
  • 3 eggs
  • 7oz granulated sugar
  • 1 Orange- zest and peel required
  • 1 tblsp water
  • 2 tblsp golden syrup
  • Golden sugar sprinkles- check the supermarket for these, usually in the cake decoration section

Method:

  1. In a mixing bowl, whisk dairy free butter and sugar till fluffy
  2. Add eggs, water and syrup and whisk again
  3. Fold in flour and baking powder
  4. Fold in orange juice and zest and place mixture into a well oiled/dairy free butter greased 7 inch tin
  5. Bake in the oven gas mark 4/ 180 degrees for 30 mins/ till cake bounces back when pressed/knife goes in and comes out clean
  6. Place on a cooling rack and sprinkle the golden sugar sprinkles on top
  7. Serve with dairy free custard/cream 🙂
by Tags: , , , , , Leave a comment

Dark chocolate rice krispie cakes

1276967_438578116263460_182579622_o

These are dark chocolate, but it still allows kids to eat them without worrying that they cant have the milk chocolate version 🙂

Ingredients:

  • One bar of dark free chocolate
  • Half a box of dairy free/gluten free rice krispies

Method:

  1. Melt the chocolate over a bain marie (Bowl over pan of hot boiling water)
  2. Take the chocolate off the gas and add the rice krispies
  3. Mix till the rice krispies are covered thoroughly
  4. Add the mixture to muffin/fairy cake cases and place on a tray and into the fridge, till they set hard
  5. Once set, Serve 🙂
  6. If you wish, add dairy free chocolate buttons to decorate before you set in the fridge to make them more appealing…
by Tags: , , , , , , Leave a comment

Cornflake Tart

1238166_430443847076887_1571484001_n

I loved this at school before I got older and found out I was intolerant to most of its ingredients, but this is a gluten free and lactose free version and is still as lovely as the non gf and non lactose free version 🙂

Ingredients:

  • A packet of gluten free pastry
  • 200g of gluten free cornflakes
  • 1 jar of gluten free/dairy free jam- strawberry works best
  • 200g dairy free butter
  • 6 tblsp golden syrup

Method:

  1. Using gluten free flour, roll out your gluten free pastry to the size of a 7 inch rectangle tin
  2. In a pan melt the butter and syrup together
  3. Add to a mixing bowl and add the cornflakes and mix well
  4. Add your pastry to the tin and bake blind in the oven till the pastry is cooked
  5. In another bowl add the jam and add a little hot water to mix the jam to a smooth sauce
  6. Add the Jam to the pastry and spread evenly
  7. Add the corn flake mixture to the top of the Jam and again spread evenly
  8. Bake in the oven for a further 20 mins
  9. Serve with a dairy free custard/cream once the tart is cooled
by Tags: , , , , , Leave a comment

Tandoori Fish

1538879_539243502863587_3426076103229591561_n

 

Sometimes we don’t like to have meat and fish is a firm favourite especially during hot weather 🙂 this recipe works with meat too if you do not like fish. x

Ingredients:

  • A whole sea bass- head still on, but gutted and scale free and no fins on
  • Tandoori powder
  • Lactose free plain Yoghurt
  • Garlic
  • Chillies
  • Ginger
  • Fresh Lemon
  • Butter

Method:

  1. In a mixing bowl add the fish, yoghurt and spices- ginger, chillies, garlic and tandoori powder
  2. Ensure the fish is covered with the yoghurt and spices and cover with foil and place in fridge for a few hours or overnight if using the next day
  3. In a foiled tray, place the fish add a knob of butter to the top
  4. Cook in the oven gas mark 4 till fish is cooked to your liking
  5. Serve with salad, hot potatoes and a cool lactose free yoghurt mint dip 🙂
by Tags: , , , , Leave a comment

My lemon and blueberry cake :)

10298744_560556067398997_1614582149416451189_n

 

We have a sweet tooth in the family and this is one of the favourites and allows us to eat fruit without leaving it in the fridge 🙂

Ingredients:

  • 6oz gluten free self raising flour
  • 7oz granulated sugar
  • 6oz dairy free butter
  • 3 eggs
  • 1 tblsp water
  • 200g fresh blueberries
  • 1 lemon- zest and juice required

Method:

  1. In a mixing bowl whisk butter and sugar together till fluffy
  2. Add the water and eggs and whisk again
  3. Fold in the flour
  4. Fold in the blueberries, juice of lemon and lemon zest
  5. Grease a 7inch tin with oil/dairy free butter and add the sponge mixture
  6. Place in the oven gas mark 4/ 180 degrees for 30mins or until the sponge is cooked- press if it bounces back it is cooked or stick a knife in and if it comes out clean its cooked
  7. Once cooked place on a cooling rack and sprinkle with more granulated sugar or even icing sugar
  8. Serve with a dairy free cream/custard
by Tags: , , , , , Leave a comment

Jerk Seasoned Chicken

1798100_513294955458442_394847448_n

 

No this isn’t Indian, but as its spicy the entire family loved it!

Ingredients:

  • A packet of chicken thighs
  • 2 chilies ( large green and large red one for colour)
  • a clove of garlic
  • a tsp salt
  • Jerk seasoning
  • 1 tblsp oil
  • 1 tsp thyme dried or fresh

Method:

  1. Add chicken to a mixing bowl
  2. Add the spices, herbs and oil and mix thoroughly with the chicken and leave in the fridge covered with clingfilm overnight
  3. The next day, place on a foiled tray and stick in the oven until the chicken is cooked and the skin is crispy- gas mark 4/180 degrees
  4. Serve with a salad and hot sauce 🙂
by Tags: , , , , Leave a comment

Green Mint Chutney

green mint chutney

After a long weekend at Nottingham, this is one of the things my aunt ensures I make before I go back to Manchester 🙂

This is great with vegetarian and meat Indian dishes, it can be spicy, but I do make it mild if necessary 🙂

Ingredients:

  • Two onions – red if you want colour or standard white ones are fine
  • A piece of ginger
  • 10 green chilies if you want it spicy/ 6 if mild
  • A bunch of fresh mint, leaves only no stalks
  • A bunch of coriander, take off stalks at the end
  • A jar of mint sauce
  • Half a bottle of 200 g ketchup- check ingredients for lactose and gluten before you make the chutney

Method:

  1. Mince the onions, ginger and chilies in a blender
  2. Add to a bowl
  3. In the blender again after washing coriander and mint, blend these together and add to the onions, ginger and chilies
  4. Add the mint sauce and ketchup and mix well so that you can see no ketchup or mint sauce left.
  5. Serve with any Indian dish or even roast lamb 🙂

 

by Tags: , , , , Leave a comment

Kedgeree

kedgeree

 

I feel its a special day when we make this… on Indian occasions we make this too, I do not know the significance however I know I love it with a spoon of my lactose free yoghurt or served with my chinese ribs 🙂 This is a vegetarian dish, unless you serve it with meat. We do not add fish like the smoked haddock version…

Ingredients:

  • One cup of moong daal ( you can buy this at most supermarkets)
  • A mug of basmati rice
  • 2 tblsp dairy free butter
  • 1 dsp salt

Method:

  1. Boil a kettle of water
  2. In a medium pot shaped pan add the moong daal and salt to the pan and cover with some of the water you have just boiled in the kettle
  3. Put the pan on high heat till it boils and allow the daal to simmer with a lid covering the pan
  4. Keep checking the daal till its cooked – the daal should split in two easily
  5. Wash your rice to allow some of the starch to come out
  6. Add the rice to the daal with water still in and add more water to cover the rice
  7. Add the butter after you have added the rice
  8. Allow the rice to come to boiling point
  9. Turn the gas to the lowest heat
  10. Cook till rice is cooked and the butter has disappeared
  11. Serve with a lactose free/dairy free alternative to yoghurt.

 

by Tags: , , , , Leave a comment