Spinach parmesan and pine nut sausages

Spinach parmesan and pine nut sausages - totally gluten free and vegetarian!

These vegetarian sausages are easy to make and are so tasty!! I made them tonight and they went down a treat especially with the vegetarian in the family :-).....I would serve them with a celeriac mash and a homemade barbecue sauce or like we did tonight we had them with baked potato and homemade coleslaw.

I like to make my coleslaw with 'white and red cabbage, grated carrots, a crushed clove of garlic, a few chillie flakes, radishes chopped thinly (which are now in season), and when I can get a hold of some fresh beetroot as it is not yet in season, I would grate that in also followed by some seasoning, a squeeze of lemon and a small tablespoon of mayonnaise, (make sure the mayo is gf and doesn't contain vinegar as malt vinegar has barley in it)...oh and last but not least some roasted pine nuts which I seem to add to most dishes these days and if you don't have pine nuts toasted sesame seeds work too'.
you can experiment with your own flavours, I added some chillies.

NB. don’t use ready-made breadcrumbs as they will be too dry. Just whiz some chunks of day-old gluten free bread very briefly in a blender.

Serves 4

Ingredients

• 2 tbsp pine nuts
• 250g breadcrumbs (gluten-free)
• 100g fresh baby spinach, roughly chopped
• 100g parmesan-style vegetarian cheese, grated
• 2 cloves garlic
• Sprinkle of sea salt
• 4 tbsp vegetable oil, for frying

Method

1. Preheat the oven and toast the pine nuts for 2 minutes or toast them in a pan but keep a close eye on them. Then blend them with the rest of the ingredients – but only to a coarse paste; if it’s too smooth it will also be too sticky (if this happens add a tablespoon of extra breadcrumbs).
2. Put two layers of cling film over a chopping board. Take a quarter of the mix and line it up in a rough sausage shape along the cling film. Roll the cling film over the sausage mix and keep rolling, as though you were rolling a rolling pin, until you have a nice long sausage.
3. Half way along, twist the cling film to separate it into individual sausages; make sure they are evenly shaped. Unwrap the cling film and set the sausages aside. Repeat with the rest of the mixture.
4. Heat the vegetable oil in a large frying pan and, when hot, cook the sausages for 5 minutes or until they have a nice golden colour. Then put them on a baking tray and pop them in the oven for 4 minutes to cook a little more.

World No. 1 Novak Djokovic/gluten-free diet!

Interesting article...

http://edition.cnn.com/2013/01/28/sport/tennis/gluten-free-diet-djokovic-murray-tennis/index.html

The benefits of going gluten free have been extolled for years by alternative health practitioners, but they have been brought to wider attention due to the exploits of high-profile stars such as Djokovic, whose wheat intolerance caused the world No. 1 severe breathing problems.

"It was his sensitivity to gluten that was compromising his lungs," he adds, citing that in Chinese medicine there's believed to be a relationship between the large intestines and the lungs.

Our diet has changed dramatically in the past century, especially in Western countries. It's a trend that's spreading around the world due to the globalization of commerce, and the food industry in particular.

"I believe one of the problems is over consumption of gluten-containing grains, especially wheat, and the fact that it is genetically different from ancient wheat," says naturopathic physician Hamish Everard.

Cutting out wheat-based foods such as bread and pasta could be the best thing you ever do, says one of his clients, tennis coach Pete McCraw, who has helped develop top players such as Maria Sharapova and Jelena Jankovic.

quality of the food we eat. Often it contains traces of pesticides, hormones, preservatives, artificial colors, flavor enhancers and I won't even begin to talk about genetically modified organisms."

"Athletes would be complaining of excessive tiredness, even after light sessions. During a normal daily activity it was fine but then as soon as they began to exercise their blood sugar levels would drop significantly, and that causes concentration-behavior issues, (problems with) focus, emotional control.

"By the normal standards these were healthy teenagers and players in their early 20s, but they weren't healthy."

McCraw, who has held top coaching and development roles in his native Australia, New Zealand, Israel and at the Nick Bollettieri academy, works with players from age grade to elite level.

One of his clients had been seeing Everard to treat his celiac disease -- an autoimmune disorder caused by gluten intolerance that attacks the walls of the small intestine and makes it difficult for the body to absorb and process the nutrients that it requires.

Everard says that while only 1% of people are gluten intolerant, more than half of his clients are sensitive to it -- and 93% of them have seen benefits from eliminating gluten from their diet.

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Some experts say gluten is at heart of many health issues, along with sugar and dairy

Tennis coach Pete McCraw says his players have benefited greatly from eliminating gluten

Boosts energy levels, helps with weight control, improves recovery and mental clarity

What is gluten?

A protein found in grains such as wheat, barley, rye and possibly oats.

What foods is it found in?

Bread, pasta, cereals plus many processed foods such as biscuits, cakes, sauces, dips, flavored chips and drinks including beer, coffee substitutes and flavored milk.

What is the problem with it?

Some people are intolerant to it, causing severe health problems. Others have degrees of sensitivity.

Who does it affect?

About 1% of the population are intolerant, but much higher numbers are said to be sensitive to gluten.

What is gluten intolerance?

Also known as celiac disease, it causes damage to the small intestine and stops the body processing food properly.

What are the symptoms?

Diarrhea, anemia (due to poor absorption of iron, folate and B12), mouth ulcers, indigestion, abdominal pain, bloating, weight loss, fatigue and infertility.

How is it treated?

By removing gluten from the diet, which allows the intestines to heal. Probiotics can aid the recovery of stomach bacteria.

What is gluten sensitivity?

A less severe version of intolerance.

What are the symptoms?

Bloating, abdominal discomfort or pain, diarrhea, muscular problems and bone or joint pain.

* Sources: Australian Institute of Sport and naturopathic physician Hamish Everard

New Gluten free choices at Milanos and Pizza Express!

GLUTEN-FREE

CHOICES

We’ve listened to our customers, talked to the experts and have launched a gluten-free range we’re really proud of. Try our new gluten-free pizza bases (Classic for adults and Piccolo for kids), our Risotto d’Oro, and a gluten-free Chocolate Brownie for dessert. And for the adults, there’s even a gluten-free beer.

"our nearest beach!"

today I made gluten free salmon fish cakes for dinner...really delicious! I used more fish less potatoes but if you prefer it the other way round then that works too....I followed this recipe and used rice flour and gf breadcrumbs...perfect served with asparagus and soya beans for a well balanced meal or a big green leafy salad is good too...makes enough to freeze or to have the next day.

 

 

Ingredients

• 450g floury potatoes , cut into chunks
• 350g salmon (about 3 fillets)
• 2 tsp tomato ketchup - (chef ketchup is gf)                                                                                              
• 1 tsp English mustard - (I use dijon mustard again check the labeling for no gluten ingredients.) 
• zest ½ lemon , plus wedges to serve
• 1 heaped tbsp chopped parsley
• 1 heaped tbsp chopped dill
• 3 tbsp plain flour - doves farm rice flour or doves farm gluten free plain flour.                                                                                              
• 1 egg , beaten
• 100g dried breadcrumbs - any gf bread blended to breadcrumbs.. 
• 4 tbsp sunflower oil
• salad , to serve

1. Heat the grill. Place the potatoes in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash. Meanwhile, season the salmon and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
2. Mix the potato, ketchup, mustard, zest, herbs and some seasoning. Lightly mix in the salmon, taking care not to break it up too much. Shape into 4 large fish cakes.
3. Put the flour, egg and breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs. Heat the oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through. Serve with salad and lemon wedges. 

 

 

 

 NB. Next Receipe to put on here will be toffee apple crumble made with ground almonds and oats as the crumble... have tried and tested this dish and it is yum!!

 

 

 

 

 

 

Orange Polenta Cake

 

 

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Hotel Europe
http://www.theeurope.com/

Hotel Europe in Killarney is a lovely place to dine for gluten free dishes, and the staff are great, in other words you get what you pay for, good quality food and good service is worth every penny.

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This is my receipe of the week - Orange Polenta Cake



A rich moist cake with a dark spiced caramel..

Serves 8-10

Prep: 45 minutes
Cook: 1 hour

Ingredients

• 5 oranges: 2 peeled and thinly sliced, 2 chopped and 1 juiced
• 120g unsalted butter at room temperature, plus extra for greasing tin
• 280g sugar
• 3 large eggs
• 1 tbsp ground cloves
• 2 tsp baking powder
• 30g plain gf flour, sieved
• 140g polenta
• 120g ground almonds
• Crème fraiche or yoghurt, to serve

Method

1. Preheat the oven to 180°C/350°F/gas mark 4. Butter a 20cm (8in) round cake tin and line with baking paper. Lay the orange slices over the base of the tin.
2. Place the chopped oranges in a pan of water and bring to the boil. Cook for 20 minutes, then drain. Transfer for a blender (or use a hand blender) and blend until almost smooth.
3. In a bowl cream the butter and 180g sugar until light and fluffy. Add the eggs, one at a time, combining well between each addition. Mix in the blended oranges, then fold in two-thirds of the ground cloves, followed by the baking powder, flour, polenta and ground almonds. Pour the mixture into the cake tin and bake for 1 hour, or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in its tin for 10 minutes, then turn out onto a plate.
4. To the make the clove and orange caramel, heat 100g sugar and the orange juice in a heavy-based pan, until the sugar and the orange juice in a heavy-based pan, until the sugar has dissolved and the liquid has thickened. When it turns golden brown, immediately take it off the heat and stir in the remaining ground cloves. Add a splash of water if the caramel is too thick to drizzle – it should be the consistency of honey.
5. Drizzle the syrup all over the cake and serve with a dollop of crème fraiche.

Nice places to eat gluten free

watching the sun go down at our local beach...

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Living in Kerry, I find it a challenge to eat somewhere that serves gluten free food and staff who actually know what they are talking about, not only that but to get both good food and good service can be a challenge.  However I found it here at the Chowder Cafe in Dingle.  I had mussels with a garlic and white wine sauce and the most delicious gluten free bread, homemade.  I was so impressed, what a great find and I have been going back there ever since.  They can do gluten free fish and chips too on request which I have not had yet but it is really good to know.

Chowder Cafe/Restaurant

Strand Street, Dingle, Ireland

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***The Boatyard restaurant in Dingle is really good too for gluten free dishes.

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Brighton Pub..

***Earth and Stars

26 Windsor Street, Brighton BN1 1RJ, England

+44 (0)01273 722879

A great place to go for a gluten free Sunday Roast in Brighton :)

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Another tried and tested Gluten free recipe that I can recommend..enjoy:)

Gluten free buckwheat & buttermilk pancakes

I tried these and they were really good especially cold and served with some smoked salmon and rocket :)

Ingredients

70g buckwheat flour
70g rice flour
1 tsp gf baking powder
1/2 tsp fine sea salt
1/2 tsp bread soda
1/8 tsp cinnamon powder
15g brown sugar
120ml natural yoghurt
1 large egg
150ml  buttermilk
1 tbsp melted butter

Method:

• Sieve all dry ingredients together in a bowl.
• Whisk wet ingredients together and add to flour mix.
• Stir into dry ingredients and mix to a smooth, thick, creamy batter.
• Heat pan, add a little butter or oil and spoon mixture onto pan.  allow bubbles to appear before turning over.
• Add berries, fruit purees, nuts, sliced banana, apples and other fruits. 

NB...make a savoury pancake by leaving out cinnamon and sugar.