So what do you do when you look in the fridge and see a large punnet of mushrooms that are about to go past their best? You make this! It’s a quick, easy and tasty dish that you can rustle up with ease and with the knowledge it’s healthy too. Plus it’s Wheat free, Gluten Free, Dairy Free and great for getting those veggies into little ones 😉
Recipe (Serves 2 plus toddler):
1 tbsp oil
2 tbsp flour (I used rice flour)
200ml white wine
Heat 1tbsp oil in a pan, remove from the heat and stir in the flour until it resembles breadcrumbs.
Add half the white wine and stir well to make a sauce free of lumps.
Place it back on the heat and gradually add the rest of the wine – do not stop stirring!
Add the mushroom and keep on a medium heat, the mushrooms will release water as they cook.
When the mushrooms have cooked down a little add some of the water, the amount you need will depend on your mushrooms.
Add mixed herbs (fresh parsley would be amazing) and season well. Leave it to simmer for 10 minutes.
Serve with pasta. Nom Nom.
Now of course you could finish this with cream……but that’s just not my way 😉 Enjoy and let me know your variations by commenting below…
It’s been a hard few days….I fancied cake. Being a wheat intolerance, lover of all thing healthy, dietitian type, going to the shop was not an option. So I embraced the baking love and created this beauty.
I’ll be honest, I wasn’t sure if it would work….but it did, the big bonus, it took about 10 minutes to whip up. I really should have more faith in myself!
1 cup Rice flour
1 cup Gluten free blend (I used Doves Farm)
1 tsp baking powder
1 tsp xanthum gum
2 tsp cinnamon
1/2 cup brown sugar
1/2 tsp vanilla extract
1/3 cup rapeseed oil
1 handful of chocolate chips
Mix the dry ingredients first, then add the eggs and oil.
Pour into a well greased and lined loaf tin.
Sprinkle the top with chocolate chips.
Bake at Gas Mark 5 for 35 minutes.
I used frozen, defrosted bananas. Whenever I have bananas going a bit over-ripe I stick them in the freezer for baking purposes. For example we often make our famous flapjack.
Next time I’m going to stir the chocolate chips through, they were kind of an afterthought….but a pretty tasty one!
I love bean burgers. They are one of those foods that want me make to turn vegetarian. But they just aren’t one of those things that I make very often. Till now.
Tonight was one of those evenings where I hadn’t got round to planning dinner, so I turned to the fridge for inspiration…. the bowl of kidney beans was calling my name. We also had carrot and courgette’s eyeing me. Bingo.
I’ll be honest, I wasn’t expecting these to work well as I literally threw them together on a whim, but in my experience that’s often when my best recipes occur. In my opinion this is one of them.
A great recipe for Family Meals, for weaning, it’s vegetarian, gluten free, wheat free, dairy free….need I say more?! Oh, hold on… ITS TASTY!
1 tin kidney beans
2 cloves garlic
1 tsp cumin
1 tsp coriander
1 tsp garam masala
1 tsp Curry powder (I used a Sri-Lanka blend, use your favourite mix)
1 tbsp mixed fresh herbs or a pinch of dried
I am a complete cheat. I used my food processor. To do this – place the beans, carrot, courgette, onions, garlic in the food processor and provess until finely chopped.
If you don’t have a food processor then grate the carrot and courgette, finely chop the beans, onion and garlic.
Shape the mix into large patties, pressing the mixture firmly together. I made 5 patties in total.
Place on a greased baking tray, pop into the fridge for 30 minutes to firm up. (You could make ahead to this stage and cook later or freeze them at this stage).
Cook in a large pan or on a griddle, turning part way through cooking.
I served ours with salad and potato wedges.
Freelance Dietitian specialising in helping those with Eating Disorders and a Media Spokesperson for the profession.