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Hendersons Strawberries

Hendersons Strawberries


Download the [Recipe] in PDF.

Ingredients:

  • 200g fresh strawberries
  • 100ml water
  • 130g sugar
  • 2 tsp hendersons relish

Method:

  • Wash and quarter strawberries, place to 1 side
  • Make a stock syrup by adding water and sugar in a pan, bring to boil, turn down heat and cook for 1 more minute until slightly thick
  • Pour Hendersons Relish onto strawberries
  • Cover bowl with cling film and allow strawberries to macerate in the cooling syrup

Serving suggestions:

Serve topped with a sweet whipped cream, covered in clotted cream, or turn into eton mess by adding meringue and cream together with strawberries, or turn into strawberry sauce by blending and straining to a smooth consistency.



American Pancakes

American Pancakes


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SERVES 4 – MAKES 8

  • 140 g potato flour
  • 70 g rice flour
  • 70 g ground almonds
  • 2½ tsp gluten-free baking powder
  • ½ tsp salt
  • 2 medium eggs, separated
  • 290 ml milk or dairy-free milk
  • vegetable oil for cooking

VARIATIONS:

BUTTERMILK PANCAKES Replace half the dairy milk with buttermilk, to make pancakes with a slightly sour, complex flavour that cuts through the sweetness of sweet toppings.

LEMON AND SULTANA PANCAKES Stir the finely grated zest of 1 lemon into the pancake batter.
Pour the batter into a hot greased pan to form pancakes about 7.5 cm across, and sprinkle 6–8 sultanas evenly over each pancake. Once each pancake has puffed and set, turn over to brown the fruited side. Serve warm and buttered.

VANILLA WAFFLES Preheat the oven to 60°C. Preheat your waffle maker.
Follow the recipe for American Pancakes adding 1 teaspoon of vanilla essence into the batter.
Pour sufficient batter into the waffle maker to fill the moulds, and cook until the waffles are golden brown and release from the mould.
Lift into an ovenproof dish and keep warm in the oven while you make the rest.

INSTRUCTIONS:

  • Preheat the oven to 60°C.
  • To prepare the pancakes, sift the flours, ground almonds, baking powder and salt into a medium bowl.
  • Beat the egg yolks together, and whisk in the milk.
  • Make a large well in the centre of the flour mixture, and pour in a third of the egg and milk mixture.
  • To incorporate the flour, stir the egg and milk mixture in small circles with a wooden spoon, so that the flour is slowly drawn from the sides of the well into the liquid. Do not stir vigorously, or the flour will not be mixed evenly, resulting in a lumpy batter. Once the mixture in the well is smooth, add more of the milk, continuing to stir in small circles and slowly drawing in the flour mixture, until all the milk has been added, the dry ingredients are incorporated and the batter is smooth and thick.
  • In a separate, clean bowl, whisk the egg whites until they hold their shape but wobble when shaken. Stir a large spoonful of the egg whites into the pancake batter. Gently fold through the remaining egg whites, to form a light and airy batter.
  • Lightly grease the pan with oil, and place over a high heat. Once the oil starts to smoke, pour enough of the batter into the centre of the pan to form a pancake about 12.5 cm across. Cook undisturbed until bubbles form on the surface and the bottom is golden brown and released from the pan. Turn over with a fish slice, and continue to cook until the pancake has puffed up and feels springy in the centre. Keep warm under foil in the oven while you prepare the remaining pancakes in the same way.


Beetroot Cupcakes

CHOCOLATE, BEETROOT and RASPBERRY CUPCAKES DRIZZLED WITH DARK CHOCOLATE


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MAKES 12

  • 110 g caster sugar
  • 30 g cocoa powder, sifted
  • 55 g rice flour
  • 25 g cornflour
  • 2 tsp gluten-free baking powder
  • 3 large eggs
  • 110 g butter or dairy-free baking margarine, softened
  • 1 heaped tbsp blackcurrant jam
  • 100 g beetroot, coarsely grated
  • 75 g fresh raspberries

FOR THE CHOCOLATE DRIZZLE:

100 g good-quality dark chocolate, broken into bits freeze-dried raspberry pieces and 3 fresh raspberries per cake, to decorate.

These delicious and nutritious little cakes are also great made with blackcurrants in place of raspberries. Decorate the cakes, simply, drizzled with chocolate, or make these cakes fit for a celebration, topped with swirls of chocolate buttercream icing with 2 teaspoons of cassis whisked in.

  • Preheat the oven to 200°C. Place 12 large cupcake cases in a 12-hole muffin tray.
  • Place the sugar, cocoa, rice flour, cornflour, baking powder, eggs and butter into a medium bowl, and beat until smooth.
  • Mix the jam with the beetroot, and stir into the cake batter. Fold in the fresh raspberries.
  • Three-quarter fill the cupcake cases with the cake batter, and bake in the oven for 15–20 minutes until the cakes are well risen and feel springy in the centre. Cool on a wire rack.
  • Meanwhile, melt the chocolate in a bowl set over a pan half-filled with boiling water. Using a teaspoon, drizzle the melted chocolate back and forth over the top of each cupcake.
  • Before the drizzled chocolate sets, sprinkle with dried raspberry pieces and arrange raspberries in the centre of each cake.


Chocolate Torte

SQUIDGY CHOCOLATE, ALMOND and PRUNE TORTE


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SERVES 8–10

  • 55 g ready-to-eat pitted prunes, roughly chopped
  • 50 ml brandy or Amaretto
  • 3 medium eggs, separated
  • 140 g caster sugar
  • 200 g dark chocolate, 70% cocoa solids, roughly chopped
  • 110 g unsalted butter or dairy-free baking margarine, diced
  • 100 g ground almonds
  • 40 g cornflour oil, for greasing

This rich and fruity torte was a particular favourite among the American and British art and architecture tourists I catered for in Tuscany many moons ago, and it stands the test of time with friends and family now. Serve with double cream or crème fraîche.

  • Soak the prunes in the brandy for 30 minutes.
  • Preheat the oven to 180°C. Grease a 20-cm springform tin with butter and line the base with greased greaseproof paper.
  • Beat the egg yolks with the caster sugar on high speed until thick and creamy.
  • Place the chocolate and 2 tablespoons of water in an ovenproof bowl, sitting on the rim of a small pan of simmering water. Stir the melting chocolate and water together until smooth. Slowly incorporate the butter, a few pieces at a time, to form a smooth, shiny liquid.
  • Pour the melted chocolate mixture over the whisked egg yolks, and gently fold together using a large metal spoon.
  • Sift the ground almonds and cornflour over the chocolate mixture, add the soaked prunes and brandy, and gently fold through.
  • In a clean, dry bowl, whisk the egg whites until they form firm peaks that do not wobble when the bowl is shaken. Stir a large spoonful into the chocolate mixture, then gently fold in the remaining egg whites.
  • Pour the mixture into the prepared tin, and bake in the centre of the oven for 35–40 minutes until the centre of the torte is just set. Leave to get cool in the tin on a wire rack.
  • Run a sharp knife around the edge of the torte, remove the tin and lining paper, and transfer the torte to a serving dish.
  • Serve in narrow slices with double cream or a dollop of crème fraîche on the side. Your guests can always come back for more.


Courgette and Asparagus Risotto

COURGETTE & ASPARAGUS RISOTTO WITH PINE NUTS, BASIL, MINT and LEMON


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SERVES 6

  • 6 tbsp extra virgin olive oil
  • 450 g medium courgettes, thinly sliced
  • 400 g fresh asparagus spears, tough stalks removed, cut into 2.5 cm lengths
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1.2 litres chicken or vegetable stock
  • 400 g risotto rice (Arborio or Carnaroli)
  • Zest and juice of 1 lemon
  • 1 tbsp finely sliced mint
  • 1 tbsp finely sliced basil
  • 50 g pine nuts, toasted
  • Salt and freshly ground black pepper
  • Finely grated Parmesan, to serve

When testing this recipe, my sons agreed that courgette is actually very good! The secret is to sauté the vegetables until al dente, and no further, to retain their bright green colour and bite.

  • Heat the olive oil in a large frying pan and quickly sauté the courgettes, seasoned with salt and pepper, until just tender. Transfer to a bowl with a slotted spoon.
  • If needed, add another 1–2 tablespoons of olive oil to the pan, and sauté the asparagus until just tender. Add to the sautéed courgette and set aside.
  • Put the onion in the same pan, season with salt and pepper, and gently fry until it is soft but not coloured. Add the chopped garlic and fry for a further 30 seconds.
  • Meanwhile, heat the stock to a simmer in a separate, large pan and turn the heat to low.
  • Stir the rice into the onion mixture over a low heat until all the grains are coated and the rice becomes shiny and translucent.
  • Start to add the simmering stock, a ladleful at a time. Allow each ladle of stock to be absorbed before adding the next. Once all the stock has been added (this will take 20–30 minutes), test the rice. It should be tender with bite.
  • Stir in the lemon zest and juice, followed by the mint, basil and pine nuts.
  • Taste and adjust the seasoning, if needed, then stir the sautéed courgette and asparagus into the rice.
  • To serve, spoon into warm bowls and serve with freshly grated Parmesan.


Hazelnut, Plum & Cinnamon Tart

HAZELNUT, PLUM and CINNAMON TART


Download the [Recipe] in PDF.

SERVES 6–8

FOR THE HAZELNUT PASTRY:

  • 110 g rice flour
  • 55 g cornflour
  • 55 g ground hazelnuts
  • 1 tsp ground cinnamon
  • pinch of salt
  • 110 g cold butter or dairy-free hard margarine, cut into small pieces
  • 70 g caster sugar
  • 1 egg, beaten

FOR THE PLUM AND CINNAMON FILLING:

  • 500 g plums, stoned and quartered
  • 2 tbsp soft light brown sugar
  • 1 tsp ground cinnamon
  • zest of 1 orange
  • 1 tbsp ground hazelnuts
  • 1 egg, beaten
  • large pinch of demerera sugar

INSTRUCTIONS:

  • Preheat the oven to 190°C.
  • To make the pastry, stir the rice flour, cornflour, ground hazelnuts, cinnamon and salt together in a medium mixing bowl.
  • Rub the butter into the dry ingredients with your fingertips (or pulse in a processor) until the mixture resembles breadcrumbs. Stir in the sugar. Pour in the beaten egg and bring the pastry together, first with a table knife and then by lightly kneading the dough to a smooth pastry with your hands.
  • Between sheets of cling film, roll out the pastry into a circle approximately 25 cm wide and 3 mm thick, and transfer to a large shallow roasting tin.
  • Mix the plums, sugar, cinnamon, orange zest and ground hazelnuts together. Heap into the centre of the pastry, leaving a 5-cm border around the edge.
  • Draw the edge of the pastry circle up over the fruit, pleating and pinching the pastry to form a leak proof ‘bowl’ to hold the cooked plum juice.
  • Brush the pastry with beaten egg and sprinkle with the demerara sugar.
  • Bake the tart in the oven for 40 minutes, or until the tart is golden and crisp and the centre of the pastry base is cooked.
  • Using 2 fish slices, transfer the tart to a serving dish. To serve, slice into generous wedges and serve with vanilla ice cream.


Piperade

PIPERADE


Download the [Recipe] in PDF.

SERVES 4

  • 3–4 tbsp olive oil
  • 60 g gluten-free chorizo sausage, outer casing removed, thinly sliced
  • 1 large onion, diced
  • 1 large red pepper, deseeded and diced
  • 1 large green pepper, deseeded and diced
  • 2 large tomatoes, peeled, deseeded and diced
  • 2 garlic cloves, finely chopped
  • 1 small red chilli, deseeded and membrane removed, finely chopped (optional)
  • 8 large eggs, lightly beaten
  • 4 slices brown or white gluten-free bread
  • salt and freshly ground black pepper

This Basque-inspired dish is a colourful, flavoursome and interesting way to enjoy scrambled eggs. Ideal for brunch or a light meal.

  • Heat 2 tablespoons of olive oil in a large, heavy frying pan over a medium heat.
  • Fry the chorizo, onions and peppers gently for 10 minutes, or until the vegetables have softened.
  • Add the tomatoes, garlic and chilli (if using), and fry until warmed through.
  • Season the beaten eggs with salt and pepper, and slowly stir into the vegetables, loosely scrambling the egg to your desired firmness.
  • Toast the bread and generously butter or drizzle with olive oil. Arrange on four plates, top with a generous spoonful of Basque Scrambled Eggs and serve immediately.


Pork Escalopes

PORK ESCALOPES WITH LEMON,
GARLIC and ROSEMARY


Download the [Recipe] in PDF.

SERVES 4

  • 4 slices gluten-free white bread
  • whizzed into fine breadcrumbs
  • zest of 1 lemon
  • 2 garlic cloves, finely chopped
  • 1 tbsp finely chopped rosemary
  • 2 tbsp cornflour, seasoned with
  • salt and freshly ground black pepper
  • 4 x 100 g pork fillet slices
  • 2 eggs, beaten
  • 3 tbsp light olive oil

The tenderness and delicate favour of pork fillet contrasts beautifully with the crisp herby breadcrumb coating. Serve these delicious escalopes with a lightly dressed green salad.

  • Blend the breadcrumbs, lemon zest, garlic and rosemary in a food processor until well mixed. Season with salt and pepper, and spread over the bottom of a large, shallow dish.
  • Sprinkle the seasoned cornflour over the bottom of a separate dish, and pour the beaten egg into another.
  • For the pork escalopes, first place the pork fillets between 2 sheets of greaseproof paper, then use a rolling pin or the base of a pan to fatten to 3 mm thick.
  • Next, press both sides of each pork escalope in the four, cover in beaten egg and finally coat both sides in the breadcrumb mixture.
  • Gently shake each breaded escalope to remove any loose crumbs, and place on a large dish ready for frying.
  • Heat the olive oil in a large ovenproof frying pan.
  • Fry 2 pork escalopes at a time, for 4–5 minutes on each side until the breadcrumb crust is golden and crisp, and the juices run clear when the pork is pierced with a skewer.
  • Serve immediately.

 

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