Hi all, this is Raven’s gluten free menu.
Why g-f? Well let’s back track ohhh about
12 years. Dd was doing her gap year in New Zealand, and when she went for a
work visa (having gone at 17, too young) , she was discovered to be anaemic,
and then coeliac.
So she came home, and we discovered a new
way of living. She shuddered at the pasta (cardboard), ignored the bread, and
mum baked with g-f four. Believe me gluten free stuff was no way as advanced as
it is now.
Dd went off to uni, and the next year, then
came home for the summer, and bet me I couldn’t go g-f for two weeks.
Oh yes I can, I said and I did. And then
went back onto gluten.
Ouch. Big mistake.
We now have 50% of the family g-f and the other two when at home have no
alternative.
The only gluten in our house are hubby’s
gluten filled bread and pasta, nothing else.
So dear readers (if I haven’t put you all
off by now) is my quick go to g-f meal. Three courses of basic goodness, all
gluten free.
I must add here I’m one of those
bit-of-this-dash-of-that cooks, so bear with me...
Starter: Dead easy Mushroom Soup
This is my 'oh can we drop in and there are 1,2,3,4,5 of us' starter.
Box of mushrooms any sort, chopped. Leave
3-4 in big chunks.
Knob of butter, maybe half a teaspoon of
oil.
Large (okay in my house very large) pinch of herbs. Ditto of
garlic.
One stock cube either chicken or veg... in
water. Season to taste.
So sauté mushrooms in oil and butter until
soft. Add herbs and garlic and stir,
Add stock to cover. Simmer till soft ( or
as I cook on an Aga, bring to boil, put in bottom oven for 2-3 hours)
If you have one of those fab soup mushers,
use it. Otherwise mash down contents. (scientific eh?)
Add a dash of cream or milk. There you go. (Image is from the Internet, I'm afraid, but you get the idea!)
Mains... Now this is easy, honestly.
G-F Meatballs in tomato sauce (home made of
course)
Now like I said I sort of don’t do
measurements, sorry. But mix mince, g-f oats, breadcrumbs, some onion and
mushroom together with a knob of butter. Not too sloppy. Dust in g-f flour, fry
gently until you know they won’t fall to bits.
Make a tomato sauce with an onion, six-ish
mushrooms, a carrot, a stick of celery and peppers (which add up to half a
pepper) Sauté until soft and add passata, and herbs. Pour over meatballs and
warm through.
Serve with rice or g-f pasta.
Now for my favourite pud. And for this one
I do weigh stuff. Sort of.
Raven’s g-f Fruit Crumble
Whatever fruit you fancy, cooked until soft
in water and a wee (I live in Scotland) bit of sugar.
Now the measured bit...
In a basin, rub together,
170g of g-f SR four
¼ teasp salt,
70g marg or butter
60g sugar (demerara or caster)
Handful of g-f oats...
Easy... Sprinkle over fruit and cook for
around 25-30 mins gas mark 4-5
Enjoy
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Love Raven
Thanks Raven! I must admit, I don't cook g-f very often, but I've had to on occasion for visiting guests and it's great to have some new ideas!
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