Tag Archives: cherry tomatoes

New Pictures for Simply Gluten-Free & Dairy-Free Paperback…

My publishers decided to do another cover for the paperback version of my book Simply Gluten-Free & Dairy-Free (which has just come out). We sat down and thought about possibilities… We came up with a the idea of showing either a bread, a pizza, perhaps a tart or even Salmon en Croȗte. So we shot a new version of the Tomato Tart and we also shot a revised version of the Roasted Onion and Lemon Thyme Tart, adding figs to make it look visually punchy. But, in the end, these looked too similar to the cover for my first book, The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes.

Tomato-Tart

Fig-&-Red-Onion-Tart

(We swapped the image of the Roasted Onion, Fig and Lemon Thyme Tart in the inside of the book, and I tweaked the recipe, too.)

We also shot a new version of the Salmon en Croȗte, (and used this new photograph inside, too), but it didn’t work as a cover image.

Salmon-Encroute

We shot a Seedy Bread and also the Rosemary Focaccia but these, too, didn’t work as a cover image. What did work, though, was the pizza. It came out looking completely delicious and seemed to underline the message of the book – that cooking gluten-free and dairy-free can be truly easy. So we went with it – and I love it. I had changed artichokes and olives for peppers and pine nuts in the recipe, to make it more colourful – and I think the colours now sing and the whole thing looks brilliant!

Pizza-2_RETOUCHEDuzma2

Chargrilled Pepper, Parma Ham and Pine Nut Pizza

gluten-free, dairy-free, egg-free, seed-free, citrus-free

Serves 2     Preparation time 25 minutes, plus 30 minutes rising     Cooking time 15 minutes

Ingredients:

  • 6 tbsp passata
  • 2 tbsp tomato purée
  • 80g/2¾oz/1 cup drained, bottled or tinned chargrilled peppers in oil, cut into strips
  • 50g/1¾oz Parma ham, thinly sliced
  • 10 cherry tomatoes, halved
  • 10 large basil leaves, torn into little pieces
  • 30–60g/1–2¼oz/⅓–⅔ cup soya cheese, shaved
  • 25g/1oz pine nuts, toasted

Pizza Dough:

  • 85g/3oz/scant ½ cup brown rice flour, plus extra for rolling the dough
  • 85g/3oz/¾ cup gram flour
  • 30g/1¼oz/¼ cup maize flour
  • scant ½ tsp xanthan gum
  • ½ tsp salt
  • 1 tsp dried active yeast
  • 2 tbsp olive oil
  1. To make the pizza dough, sift the flours, xanthan gum, salt and yeast into a large mixing bowl and, using a metal whisk, mix thoroughly. Add the oil and mix in gently. Pour in 100ml/3½fl oz/scant ½ cup warm water and, using either a wooden spoon or your hands, mix thoroughly. It will be sticky. Alternatively, sift the flours, xanthan gum, salt and yeast into a food processor. Blend to mix together, then add the oil and blend well. Add 100ml/3½fl oz/scant ½ cup warm water, a little at a time, and continue blending to form a soft dough. Process for 3–4 minutes to aerate the dough. Put the dough in a clean bowl, cover with cling film and leave to stand at room temperature for 30 minutes.
  2. Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment. Turn the dough out again onto a lightly floured surface and knead a little, then shape it into a ball. Flatten the dough slightly, roll it out into a large circle about 5mm/¼in thick and neaten the edge, using a sharp knife. Transfer the dough to the baking sheet.
  3. Put the passata and tomato purée in a bowl and mix well, then spread it over the pizza base and place the peppers, ham, cherry tomatoes and basil over the top. Bake for 12 minutes until the base is starting to turn brown and the tomato sauce is bubbling. Remove the pizza from the oven and sprinkle the cheese and pine nuts over the top, then return to the oven for 3–4 minutes until the cheese has started to melt. Serve immediately.

New Pictures for Simply Gluten-Free & Dairy-Free Paperback…

My publishers decided to do another cover for the paperback version of my book Simply Gluten-Free & Dairy-Free (which has just come out). We sat down and thought about possibilities… We came up with a the idea of showing either a bread, a pizza, perhaps a tart or even Salmon en Croȗte. So we shot a new version of the Tomato Tart and we also shot a revised version of the Roasted Onion and Lemon Thyme Tart, adding figs to make it look visually punchy. But, in the end, these looked too similar to the cover for my first book, The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes.

Tomato-Tart

Fig-&-Red-Onion-Tart

(We swapped the image of the Roasted Onion, Fig and Lemon Thyme Tart in the inside of the book, and I tweaked the recipe, too.)

We also shot a new version of the Salmon en Croȗte, (and used this new photograph inside, too), but it didn’t work as a cover image.

Salmon-Encroute

We shot a Seedy Bread and also the Rosemary Focaccia but these, too, didn’t work as a cover image. What did work, though, was the pizza. It came out looking completely delicious and seemed to underline the message of the book – that cooking gluten-free and dairy-free can be truly easy. So we went with it – and I love it. I had changed artichokes and olives for peppers and pine nuts in the recipe, to make it more colourful – and I think the colours now sing and the whole thing looks brilliant!

Pizza-2_RETOUCHEDuzma2

Chargrilled Pepper, Parma Ham and Pine Nut Pizza

gluten-free, dairy-free, egg-free, seed-free, citrus-free

Serves 2     Preparation time 25 minutes, plus 30 minutes rising     Cooking time 15 minutes

Ingredients:

  • 6 tbsp passata
  • 2 tbsp tomato purée
  • 80g/2¾oz/1 cup drained, bottled or tinned chargrilled peppers in oil, cut into strips
  • 50g/1¾oz Parma ham, thinly sliced
  • 10 cherry tomatoes, halved
  • 10 large basil leaves, torn into little pieces
  • 30–60g/1–2¼oz/⅓–⅔ cup soya cheese, shaved
  • 25g/1oz pine nuts, toasted

Pizza Dough:

  • 85g/3oz/scant ½ cup brown rice flour, plus extra for rolling the dough
  • 85g/3oz/¾ cup gram flour
  • 30g/1¼oz/¼ cup maize flour
  • scant ½ tsp xanthan gum
  • ½ tsp salt
  • 1 tsp dried active yeast
  • 2 tbsp olive oil
  1. To make the pizza dough, sift the flours, xanthan gum, salt and yeast into a large mixing bowl and, using a metal whisk, mix thoroughly. Add the oil and mix in gently. Pour in 100ml/3½fl oz/scant ½ cup warm water and, using either a wooden spoon or your hands, mix thoroughly. It will be sticky. Alternatively, sift the flours, xanthan gum, salt and yeast into a food processor. Blend to mix together, then add the oil and blend well. Add 100ml/3½fl oz/scant ½ cup warm water, a little at a time, and continue blending to form a soft dough. Process for 3–4 minutes to aerate the dough. Put the dough in a clean bowl, cover with cling film and leave to stand at room temperature for 30 minutes.
  2. Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment. Turn the dough out again onto a lightly floured surface and knead a little, then shape it into a ball. Flatten the dough slightly, roll it out into a large circle about 5mm/¼in thick and neaten the edge, using a sharp knife. Transfer the dough to the baking sheet.
  3. Put the passata and tomato purée in a bowl and mix well, then spread it over the pizza base and place the peppers, ham, cherry tomatoes and basil over the top. Bake for 12 minutes until the base is starting to turn brown and the tomato sauce is bubbling. Remove the pizza from the oven and sprinkle the cheese and pine nuts over the top, then return to the oven for 3–4 minutes until the cheese has started to melt. Serve immediately.

Gluten-Free & Dairy-Free Tiger Prawns with Cauliflower Couscous

prawns and cauliflower couscous

If, like me, you’re keen to clean up your diet a bit, following on from a cake-filled Christmas holiday (!), you might like The S Factor Diet, by Lowri Turner. You probably know Lowri from TV but she’s also a nutritionist who writes for, among others Grazia, Now Diet and Mother & Baby. According to Lowri, this is “a diet that can put a smile on your face!”. Apparently certain hormones, such as serotonin, dopamine, leptin and adrenals, can increase your appetite, send cravings sky-high, make you feel depressed and demotivated, and cause your body’s natural fat-burning process to dwindle. You can rebalance those hormones in your body easily with certain foods like chicken, avocados, bananas, fish, nuts and seeds, and dark green and brightly coloured veggies. And Lowri’s book shows you how to work out which hormones are out of kilter, and which foods you need to eat to rebalance them – and gives you lovely recipes, too.

I tried this recipe yesterday for lunch. And, although Zoë insisted on a version without chopped herbs (“yuk, green bits”), it was really good. I have been wanting to try cauliflower ‘couscous’ for a while and it was great. Super-easy to make (you just whizz cauliflower florets in a food processor) and, with the lemon juice, sweet paprika and herbs, it had a lovely taste. And the prawns were gorgeous – really tender, with loads of garlic.

Prawns are a good source of lean protein, which is great for all your S Factor hormones, especially dopamine. And, by swapping normal wheat couscous for cauliflower ‘couscous’ you immediately reduce the starch and calorie content, which helps rebalance all of these hormones – and, of course, it’s gluten-free!

gluten-free, wheat-free, dairy-free, yeast-free, soya-free, egg-free, nut-free, seed-free

Preparation time 15 minutes, plus 3 hours marinating     Cooking time 6 minutes     Serves 4

Ingredients:

  • 400g/14oz raw tiger prawns, peeled and deveined
  • fine sea salt and freshly ground black pepper
  • lemon wedges, to serve (optional)

For the marinade:

  • 5 garlic cloves, crushed
  • 2 tbsp chopped tarragon leaves
  • 1 tbsp chopped dill
  • 1 tbsp extra virgin olive oil

For the couscous:

  • 1 head of cauliflower, broken into florets
  • 1 handful of finely chopped mint leaves
  • 1 handful of finely chopped parsley leaves, plus extra to serve
  • ½ red onion, finely sliced
  • juice of ½ lemon
  • 1 large handful of cherry tomatoes, quartered
  • 1 tsp sweet paprika
  1. If using wooden skewers, soak them in cold water for at least 30 minutes before grilling. To make the marinade, put all of the ingredients in a non-metallic bowl, season with salt and pepper and mix well. Add the prawns to the marinade and toss well, making sure the prawns are covered in the marinade. Cover and chill in the fridge for 3 hours.
  2. Meanwhile, make the “couscous”. Put the cauliflower in a food processor and pulse until it resembles couscous grains. Transfer to a bowl, stir in all of the remaining ingredients and season with salt and pepper. Leave to one side.
  3. Use a slotted spoon to remove the prawns from the marinade, reserving the marinade. Thread about 6 prawns onto each of 4 skewers. Heat a griddle pan over a medium-high heat and cook the prawns, brushing with the reserved marinade, for about 2–3 minutes on each side until they are pink and cooked through. Remove the skewers and divide the prawns and “couscous” into 4 equal portions. Sprinkle with parsley and serve with lemon wedges for squeezing over, if you like.

Nutritional analysis per serving: Calories 148kcal  Protein 21.3g  Carbohydrates 4.3g  Fat 5.6g

Gluten-Free & Dairy-Free Chargrilled Pepper & Tomato Pizza

I made pizza for Zoë’s 4th birthday party this year. We had 16 little ones running around our home and garden and Zoë had a great time. (The mess at the end, though, was jaw-droppingly terrible!) Most kids love pizza – and it’s one of Zoë’s absolute favourites. Of course it’s delicious but it also makes a great finger food meal for them when they’re learning to eat, so they usually start eating pizza from an early age and know that they love it.

We didn’t do a formal sit-down tea, so the pizza worked well (along with hummus, carrot and cucumber sticks and ice cream) as they could run around, dipping into the food whenever they wanted. I also made a Pink Dragon Cake – but I’ll tell you about that another time…

gluten-free, dairy-free, egg-free, nut-free, seed-free, citrus-free

Serves 2     Preparation time 25 minutes, plus 1 hour rising     Cooking time 15 minutes

Ingredients:

  • 6 tbsp passata
  • 2 tbsp tomato purée
  • 80g/2¾oz/scant 1 cup drained, bottled or tinned chargrilled peppers oil, cut into slices
  • 50g/1¾oz Parma ham, thinly sliced
  • 8–10 cherry tomatoes, halved
  • 30–60g/1–2¼oz/⅓–⅔ cup soya cheese, shaved

Pizza Dough:

  • 85g/3oz/scant ½ cup brown rice flour, plus extra for rolling the dough
  • 85g/3oz/¾ cup gram flour
  • 30g/1¼oz/¼ cup maize flour
  • scant ½ tsp xanthan gum
  • ½ tsp salt
  • 1 tsp dried active yeast
  • 2 tbsp olive oil
  1. To make the pizza dough, sift the flours, xanthan gum and salt into a large mixing bowl. Add the yeast and, using a metal whisk, mix thoroughly. Add the oil and mix in. Pour in 100ml/3½fl oz/scant ½ cup warm water and, using either a wooden spoon or your hands, mix to form a soft dough. Alternatively, sift the flours, xanthan gum and salt into a food processor. Add the yeast and blend to mix together. Add the oil and blend well. Add 100ml/3½fl oz/scant ½ cup warm water, a little at a time, and continue blending to form a soft dough. Process for 3–4 minutes to aerate the dough. Put the dough in a clean bowl, cover with cling film and leave to stand at room temperature for 30 minutes.
  2. Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment. Turn the dough out again onto a lightly floured surface and knead a little, then shape it into a ball. Flatten the dough slightly, roll it out into a large circle about 5mm/¼in thick and neaten the edge, using a sharp knife, if you like. Transfer the dough to the baking sheet.
  3. Put the passata and tomato purée in a bowl and mix well, then spread it over the pizza base and sprinkle with the peppers, ham and tomatoes. Bake for 12 minutes until the base is starting to turn brown and the tomato sauce is bubbling. Remove the pizza from the oven and sprinkle the cheese over the top, then return to the oven for 3–4 minutes until the cheese has started to melt. Serve immediately.