Today’s post is a recipe from my book Gluten-free Meals in Minutes
It is so unbelievably easy to prepare and tastes amazing! It would be a great make ahead starter for Christmas day. You can substitute the mackerel for salmon if you prefer.
4 smoked mackerel fillets
2 cloves of garlic – crushed
225g / 1 cup cream cheese
Juice of a lemon
2 tbsp fresh herbs chopped (I like parsley)
1 tbsp Worcestershire sauce
Sea salt and cayenne pepper to taste
Fresh chives, cucumber and gluten-free crackers to serve
- Break up the mackerel fillets and place in a food processor with the garlic, cream cheese and lemon juice.
- Blend the mixture for a few seconds then add the parsley. Blend again until it is almost smooth. Add the salt, cayenne and Worcestershire sauce to taste and blend to mix well.
- Pour the pate in to a dish and cover with cling film. Chill if you have the time.
- To serve garnish with the chopped chives and serve with my homemade crackers & sliced cucumber or gluten-free toast. Delish!!
Meatless Monday – Mini Frittatas
These little frittatas are so tasty and the great thing about frittata is you can put nearly anything you have in the fridge in to them and they will still taste GREAT! They cook very quickly – I baked them in the oven and they only took 20 minutes. This mixture can be made in to mini-mini frittatas and would be perfect as canapès – cook them in a mini muffin tray or silicone mini muffin tray.
The ingredients below made three mini frittatas in ramekins that measured 9.5cm in diameter and 5cm in height.
- Spray oil
- 1 medium white onion – sliced
- 1 small carrot – small Julienne (I used my Julienne peeler so they are really thin)
- 50g Butternut Squash – Julienne (same as above)
- 1/2 garlic clove – crushed
- 1 tsp of paprika
- 6 Small Broccoli florets
- 4 Free range medium eggs
- Splash of skimmed milk
- Freshly ground black pepper
- 6-8 Sun-dried tomatoes roughly chopped
- Handful of raw baby spinach roughly chopped
- 30g / 2 tbsp Parmesan – grated
- 30g / 2 tbsp Mature Cheddar
- Preheat oven to 200’c / 400’f
- Heat a frying pan / wok and spray with oil and spray oil or butter the ramekins
- Once heated to a medium heat add the onions and cook until soft and translucent. Add the carrots butternut squash and stir fry. Turn the heat down and add the garlic stir making sure not to burn as it will go bitter. Add the paprika and spinach, cook for 2-3 minutes and take off the heat.
- Steam the broccoli for a couple of minutes until al-dente as they will cook more in the oven
- Mix the eggs and milk together with freshly ground pepper
- Add the sun-dried tomatoes, spinach, broccoli and mixture from the frying pan
- Mix really well and add parmesan
- Pour the mixture 3/4 way up ramekins as they will rise and you don’t want the mixture to overflow in the oven
- Bake for 20 minutes then serve with some tomato chutney.
These are also great for breakfast on the go, bake in a muffin tin for 20 mins and cool store in the fridge overnight. In the morning heat for 30 seconds in the microwave and eat on the go!
Happy Monday folks!
Homemade oven chips
Homemade healthy Oven wedges
Do you know that most frozen bags of oven chips and wedges have been pre-fried?? Making them not that much of a healthier option. Homemade chips and wedges cooked in the oven are SOOOO easy to make at home you’ll never buy a frozen bag again, I promise! 😀
Preheat your oven to 200’c, put a baking tray in to the oven and allow to heat up for around 10 minutes
One large floury potato – like a Rooster or Kerrs Pink will make a lot more oven chips than you think. Cut off around the edges of the potatoes (or peef fully if you prefer) cut in to 1/2 inch slices then cut in to chips. Put your chips in to a bowl add spray or olive oil some black pepper and some paprika, mix so all the chips are coated.
Once your tray is heated remove from the oven and add your chips, cook for 20-25 minutes before taking out to shake, if any are stuck use a metal slice to move them around so as not to break them up.
Put back in the oven until golden, crispy and cooked through – this usually takes 30-40 minutes in total.
Lovely HEALTHY oven chips.
Wedges are even quicker! Wash the potatoes and cut in to wedges Add olive/sprail oul and some Cajun seasoning, this gives them a nice kick and they will go perfect with my healthy spinach dip
Go on give them a try, I bet you’ll never go back
So as you may know I have recently started dabbling in Gluten Free cooking. I love crackers with cheese & wine, crackers with dips, crackers for nibbles with smoked salmon – you get my drift I like crackers!! I wanted to make some homemade gluten free ones as the packet ones (and anything gluten free) are so expensive and to be honest have so many ingredients in them it kinda puts me off!
Anyway I had a little search online and came across a recipe on Pure home and Body for Paleo Almond flour crackers and it looked perfect, only 4 ingredients!
I made them today and I must say they are pretty amazing! I intend to start experimenting with the flavours on my next batch 🙂
-170g almond flour (ground almonds)
-2 egg whites
-2 tbsp olive oil
-Rosemary & thyme
-cracked black pepper
Have 2 sheets of baking parchment ready. Mix flour,egg whites & olive oil together with a fork it will come in to a ball. Put the ball on one sheet of parchment and place the second sheet on top roll out. Add your herbs now, roll again until it’s the thickness you want. Remove the top sheet of parchment and add sea salt & black pepper. Bake in a oven for 10-15 minutes until golden and dry. Cut while still hot them let completely cool before eating or storing in an airtight container.
These go perfect with my Caramelised Onion Hummus and Healthy Spinach Dip
I made caramelised onion hummus, which I love! I came across Caramelised onion hummus in a supermarket and really liked the flavor, so I started making it myself soon afterwards as chickpeas are so damn cheap! 😀 It is great as a dip and I love to put it on rice cakes too Mmmmm. This is low fat as the only bit of oil I use is to slow cook the onions.
~2 onions sliced
~1 can of chickpeas, drained and rinsed
~2 garlic cloves crushed (or garlic powder if you prefer)
~4 Tbsp of lemon juice
~1 Tbsp of olive oil
~Water for consistency (depending on how smooth you like it)
~Cayenne Pepper to taste
~1/4 tsp of cumin seeds, dry fried and ground
Cook onions in oil on a low to medium heat until they are browned and caramelised, dont let them burn – this will take approx 15 mins. While this is cooking peel the chickpeas, now I know what you’re thinking peel a whole tin of chickpeas! It is not compulsory but it does make a much smoother hummus 🙂
Put all the ingredients in a food processor and whizz, it will take a while to get to a smooth consistency and will depend on how much filtered water you add, I personally like mine smooth so added around 100ml in batches, not all at once.
Put in a serving bowl and sprinkle with paprika. Cover and chill in the fridge. Once chilled it is ready for dipping.
If you are having a bit of a get together and want some more nibbles make my Healthy Spinach Dip and accompany with vegetable sticks or corn chips – homemade or bought
So I said I would recreate this well known dip in to a healthier version. It would be great for Saturday nights in with the girls or nibbles at a dinner party just serve with Crackers, Breadsticks, Homemade bread, Doritos or whatever takes your fancy!
~100g Baby Spinach leaves
~100g reduced fat cream cheese
~4 Tbsps of low fat Natural Yogurt
~1 baby onion or shallot, finely diced
~1/2 tsp garlic powder
~Tbsp lemon juice
~Salt & Freshly ground pepper to taste
I cook half the spinach and leave the other half raw for some crunch, you can cook it all if you prefer. Rinse in water then put in to a microwaveable bowl, cover and steam for around 2 minutes until cooked. Remove from the bowl and squeeze the excess water from the spinach the roughly chop up..
Mix the yogurt and cream cheese together add lemon juice and the garlic. Add spinach, onion, salt and pepper to taste. Check the seasoning and then add paprika if using.
Happy Dipping! 🙂 😀