WIAW #20 Quinoa Pizza Base ~ Gluten-free and NO soaking!

WIAW

Happy Wednesday guys! Linking up to Peas and Crayons and all the other What I ate Wednesday bloggers!

Today’s recipe was last week AND last nights dinner and it was A-mazing both times!! It was the first time I used quinoa as my pizza base last week as I have used cauliflower and buckwheat in the past so was *super* excited to try this recipe. I scoured the internet to find a quick and easy one as I am not a fan of having to wait overnight when I wanted the pizza now! You can pick this pizza up like regular pizza, no knives and forks required *mini fist pump* 🙂

The recipe for the base is from The Wholesome Dish, she made a super garlic and cheese ‘bread’ with hers. I will definitely be doing this soon. Go check her site out, it rocks! But first here is breakfast lunch and snacks!

Breakfast: Breakfast was buckwheat flakes with almond milk – I am LOVING these at the moment. So crunchy and tasty –> wheat and gluten-free too!!

Buckwheat flakes

Lunch: As I was getting over the vomiting bug (sorry!) I was easing myself back in to food and made a yummy batch of homemade vegetable soup. 1 onion, 2 carrots, stem of broccoli (stringy outwear layer removed) 1 beef tomatoe, 1 knorr stock pot and 1 litre hot water. Delicious!

Vegetable Soup

Snacks: I had a craving for fruit after my sickness (any theories on this please comment below 😉 ) I had a mandarin and some cashew nuts.

Mandarin

And Finally Dinner!! The SCRUMPTIOUS quinoa base pizza that’s like real pizza (I swear!) Change up toppings to your liking. Next time I am going to try some sundried tomatoes, feta and chorizo.

Gluten free pizza

Ingredients:

½ cup quinoa
2 tsp olive oil
1 cup water
2 large eggs
½ tsp garlic salt
½ tsp dried oregano leaves
½ tsp dried basil leaves
½ tsp baking powder
½ cup low fat mozzarella or cheddar if you prefer

Pizza Sauce
1/2 cup of passata
1 tbsp tomato puree / paste
1/2 tsp dried oregano
Freshly ground black pepper

Toppings 
1 ball of low fat mozzarella – grated
1/2 red onion – sliced
1/2 red pepper – sliced
5 slices turkey and pork salami – shredded
Baby spinach leaves – shredded (I add this just before serving so they are uncooked)

 Instructions:

Rinse the quinoa in a sieve under cold running water to remove any residue.

Heat one teaspoon of olive oil in a pan and add the drained quinoa, move around in the oil to toast. Cook for around 5-7 minutes until they are fragrant.

Next add in the cup of water and bring to the boil. Once boiling turn the heat to a simmer and cover. Cook for 10-15 minutes. Remove the lid for a few minutes to ‘dry’ out the quinoa. Pour in to a bowl and allow to cool slightly (10 minutes at least) Prepare your pizza sauce while waiting – combine all the pizza sauce ingredients together in a bowl and whisk so there are no lumps from the tomato puree (paste)

Preheat your oven to 420’F / 210C – THIS IS IMPORTANT as I FORGOT when I made this first time round *oooops!* It didn’t affect the pizza once cooked, I just had to cook the base for an extra 20 minutes to get the desired texture!

Place some baking parchment or greaseproof paper on to a baking tray.

In a bowl mix together the quinoa, mozzarella, herbs, garlic, eggs and remaining oil, combine well.

Spray the baking parchment with some oil or brush on some extra olive oil then place your mixture in the centre. Using your hands is the best way as it will only stick to utensils!

Quinoa pizza

*The patches are where I spayed some oil so my baking parchment would stay on the tray*

Flatten out to your desired shape, I went with the traditional pizza shape.

quinoa pizza base

Bake for 20 minutes until the edges are nicely browning, remove then add your pizza sauce and toppings and bake for a further 15-20 minutes

Gluten free pizza baseI added chopped baby spinach leaves just before serving and some more dried oregano.

Gluten free pizzaI let the hubby have the last slice 🙂

Gluten free pizza base

I have a lot of recipes to get up such as cajun baked salmon with cauli-mash and broccoli, chicken and vegetable stew and I am making some chickpea smashed guacamole for lunch today. All coming soon. I also have some exciting news on the horizon about Queen Bee’s Kitchen, all will be revealed in time. So for now don’t forget to pop over to Peas and Crayons and check out the other food bloggers. Happy Wednesday and happy eating!

S x

Advertisements

Smoked Mackerel Patè {Gluten-free}

Smoked mackerel pate and  crisp bread with cucumber

Hey guys,

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.

Ingredients:

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

Method

  1. Break up the mackerel fillets and place in a food processor with the garlic, cream cheese and lemon juice.
  2. 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.
  3. Pour the pate in to a dish and cover with cling film. Chill if you have the time.
  4. To serve garnish with the chopped chives and serve with my homemade crackers & sliced cucumber or gluten-free toast. Delish!!

Gluten-free Blue cheese, Walnut & Thyme Bread

Gluten-free bread

 

Sorry it has taken me longer than the expected time to get this recipe up but it is worth the wait I PROMISE!

I know that blue cheese is not everyone’s cup of tea BUT I love every type of cheese, especially  blue cheese…the smellier the better LOL 🙂 this bread was an experimentation that worked a treat! The hubby and my brother loved it too – SCORE!

Ingredients:

  • 1 1/2 cups gluten-free white flour (I use doves farm)
  • 1 cup gluten-free oats (I used red mill)
  • 1 tsp baking soda (bicarbonate of soda)
  • 2oz / 50g blue cheese (I used a stilton but you can use danish blue or any other preferred  type) roughly chopped / crumbed
  • 1/2 cup walnut halves – roughly chopped
  • Few thyme leaves
  • 1 1/2 cups (375ml) buttermilk

Method:

  1. Pre-heat oven to 180F / 350C and grease a 2lb bread loaf tin
  2. In a large mixing bowl mix the flour, oats and baking soda.
  3. Next add in the walnuts and blue cheese before add the buttermilk.
  4. Pour the mixture in to the tin (it should only come almost 3/4 of the way up)
  5. Bake for 50 minutes or until cooked through (check with a skewer through the center) and tapping the bottom of the loaf for a hollow sound.

Allow to cool on a wire rack COMPLETELY before diving in. This is delicious fresh or toasted. I am going to make a few batches for Christmas.

I would love to know……

What’s your favorite topping for bread / toast? (mine is bovril on toast – I am weird I know!)

What the most unusual combination you have put together in a recipe?

Mince Pie Crumbles

Mince Pie Crumbles

You guys are in for a real treat today as I am now going to share another one of my favorite holiday recipes.These are a twist on the traditional mince pies and I love them. The crunch from the crumble really complements the mincemeat filling. They’re easy to make too!

Makes: 16 pies

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

  • 5oz unsalted butter – chilled and diced
  • 1 and 2/3 cups gluten-free flour (I use brown rice flour as I love the crunch it gives but you can use plain white flour like doves farm) – plus a little extra for rolling
  • 1 egg yolk
  • 1 tbsp icing sugar
  • Grated zest 1 orange
  • 1 cup gluten-free mincemeat (I use luxury mincemeat)

Crumble

  • ¼ cup ground almonds
  • 2 tbsp flaked almonds
  • Pinch ground cinnamon
  • 1oz unsalted butter, melted
  • 2 tbsp soft light brown sugar

Method

  1. Pre-heat oven to 375F / 180C
  2. To make the pastry place the butter and flour in a food processor until it resembles breadcrumbs. Add in the icing sugar, orange zest and egg yolk until it becomes a dough. If it is still too dry add tablespoons of water until you get the correct consistency (do not add more than 3 tablespoons)
  3. Sprinkle some extra flour on your work surface and roll out the pastry. Cut in to sizes to fit your muffin tray by using a cutter or a glass works just as well.
  4. Top each pastry with 1 teaspoon of mince meat
  5. To make the crumble rub combine all the ingredients in a bowl and sprinkle some over the top of each pie.
  6. Bake for 20 minutes until the pastry is cooked and golden brown. Leave in the tray for 5 minutes before transferring to serving plates. Serve with whipped or pouring cream! Mmm mmm mmmmmm

What is your favorite Christmas / Thanksgiving Recipe??

Rosemary Pork Sliders with Spicy Mustard

Pork Sliders

 

With winter well and truly here it was time to start using the slow cooker once again! It is such an amazing appliance and I haven’t had any bad experience with slow cooking, ever! The meat is always so tender and juicy, the flavors have had time to really deepen and the sauce always reduces to a lovely consistency. It really is the only way to make a stew ~ Comfort food at its best!

This recipe is for Rosemary Pork Slider with spicy mustard and can be made in the summer also, I change the sauce and make a homemade BBQ sauce to put on the sliders. I use gluten-free sandwich / burger buns but feel free to use whole-grain ones if you aren’t gluten or wheat intolerant.

Serves: 10-12

  • 1 tablespoon olive oil
  • 1 (1 ½ lbs.) boneless pork loin, trimmed
  • Freshly ground pepper
  • 1 cup water
  • 1 cup chicken broth
  • 1 small onion, chopped
  • 1 tablespoon fresh chopped rosemary
  • 1 tablespoon minced garlic
  • Wholegrain gluten-free sandwich buns (or whole grain / wheat ones if you can eat them)
  • Spicy whole-grain mustard
  • Rocket / green leaves – to serve

    Instructions:
    1. Heat the oil in a large skillet / frying pan over medium-high heat.
    2. Season the pork with pepper then add to the skillet.
    3. Cook for 2 to 3 minutes on each side until browned then transfer to the slow cooker.
    4. Stir together the water, chicken broth, onions, rosemary and garlic then pour into the slow cooker.
    5. Cover and cook on low heat for 8 hours until the pork is tender.
    6. Remove the pork to a cutting board and shred with two forks.
    7. Strain the cooking liquid through a mesh sieve and discard the solids.
    8. Return the pork to the slow cooker with 1 cup of the cooking liquid and mix through.
    9. Serve the pork hot on top of toasted buns with spicy mustard and some salad leaves.

Thanksgiving is just days away now! What are you plans and who is cooking in your family?

We don’t celebrate Thanksgiving here but shops have started to incorporate Black Friday and Cyber Monday deals which is great!!

I am cooking Christmas Dinner again this year and we have family coming over from England so it will be LOTS of fun! I cannot wait 🙂

Don’t forget to give me page on Facebook a ‘Like’ for all up to date recipes and general banter!

QBK x

 

WIAW #17 Kilkenny Food Festival

Hey guys and happy Wednesday!! My what I ate Wednesday this week is a round-up of what the hubby and I ate when in Kilkenny for the Savour Food Festival.

I don’t have pictures of everything unfortunately but I will tell you it was all amazing! It was a great set up and the aromas coming from most stalls was out of this world!

We stayed in Kilkenny Rivercourt Hotel – it is a lovely hotel in a great location with a cozy bar and lovely restaurant. We also dined here which is included below!

Breakfast

Full Irish Breakfast in the hotel – it was delicious and they have the option of Gluten-free bread!

Breakfast

Lunch

We had a sample of massaman curry at the food festival, from the restaurant Lemongrass, it was delicious and we have decided to dine here the next time we are in Kilkenny. We then purchased a small portion of paella, I cannot remember the name of the stall (oooops!) They had the proper massive paella pan! We only thought of taking pictures when we were finished!

Dinner

Feta Cheese salad to start following by Striploin of beef with vegetables. The hubby had Chicken breast with a coconut sauce.

20141105-124545.jpg Kilkenny Court Hotel

Desserts / treats

We had an assiette for dessert which included strawberry cheesecake. I love cocktails later on we had Strawberry Daiquiris aswell as Mojitos….very refreshing 😉

Daiquiri

So there’s this weeks WIAW – I promise to try have better photo evidence for next week!! Linking up to Peas and Crayons – go check out the page and see what the other bloggers are eating!

With Thanksgiving just three weeks away and Christmas just SEVEN – I feel this year has absolutely flown by!

What’s your favorite cocktail??

How has 2014 been for you so far, is there anything you would change?

Any imminent plans for 2015 yet?

Vegetarian Mini Frittatas

Meatless Monday – Mini Frittatas

Veggie Frittata

Veggie Frittata

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.

Ingredients

  • 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

Instructions

  1. Preheat oven to 200’c / 400’f
  2. Heat a frying pan / wok and spray with oil and spray oil or butter the ramekins
  3. 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.
  4. Steam the broccoli for a couple of minutes until al-dente as they will cook more in the oven
  5. Mix the eggs and milk together with freshly ground pepper
  6. Add the sun-dried tomatoes, spinach,  broccoli and mixture from the frying pan
  7. Mix really well and add parmesan
  8. Pour the mixture 3/4 way up ramekins as they will rise and you don’t want the mixture to overflow in the oven
  9. 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!