Tag Archives: simply gluten-free and dairy-free

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.

The Paperback Version of Simply Gluten-Free & Dairy-Free is Being Published This Month!

SimplyGluten_Nov12

Here’s the new cover for the paperback version of my book, Simply Gluten-Free & Dairy-Free, that is being published next Thursday. YAY!!

I’ve been so pleased with the way this book has been going. It received lots of great review coverage, including Waitrose Weekend who said –

“Simply delicious recipes…[it] features a range of easy but delicious recipes for all meals – and is the ideal family cookbook for those on a restricted diet.”

Vegetarian Living, Now Diet and Taste Italia all published extracts, and InterAction, the magazine for Action for M.E. and Freefromrecipesmatter.com both recommended it. And woman&home.com voted it one of the 5 best allergy cookbooks. They said –

“Cooking for a guest with a food intolerance? Or simply not sure where to begin when cooking from scratch? Grace Cheetham has been living with food-allergies from a young age so she understands just how daunting free-from cooking can be. She’s developed a collection of tasty classic breakfast, lunch and dinner recipes which forgo gluten and dairy but are still straightforward to make.”

The book was Americanized and published in the US, and also translated into Brazilian (and published by Publifolha 2011), Danish (and published by Paludans Forlag 2012) and French Canadian (and published by Editions Ada 2012).

And now onto the paperback version…! We weren’t sure that we’d got the cover right on the hardback edition, so decided to do a different cover for the paperback. We were worried that the cupcakes on the original hardback made it seem that the book was just sweet baking, whereas it’s all types of meals – with the focus on making it as easy as possible. So DBP (my publisher) very kindly set up a day’s photography shoot in order to get a new image for the cover. We ended up with a gorgeous-looking pizza picture (this pic below is just a picture I took with my phone) which we all fell in love with. I think it says everything about the book – that you can have delicious food, that’s gluten-free and dairy-free – all done as simply as possible.

pizza on shoot

I went to the shoot – and had a great time watching my recipes come to life. The home economist, Jayne Cross, cooked and styled the recipes brilliantly.

pizza on shoot 4

And Gail Jones, the art director, and Toby Scott, the photographer, and his assistant, Ben, took fantastic pictures.

pizza on shoot 2

pizza on shoot 3

I adapted the original recipe a little. It was an Artichoke, Parma Ham & Olive Pizza and became a Chargrilled Pepper, Parma Ham & Pine Nut Pizza, in order to make it more visually appealing (and revised the recipe inside the book). I also tweaked the recipe for the Roasted Onion & Lemon Thyme Tart, adding figs – and the team shot that, plus another version of the Salmon en Croȗte, the Tomato Tart and the Rosemary Focaccia. These aren’t their professional shots – just me hopping about with my phone…

fig tart shoot

salmon en croute

tomato tart shootfocaccia shoot

Many thanks to everyone involved – I love the new shots and the new cover!

pizza shoot team

Simply Gluten-Free & Dairy-Free Book Signing at Dulwich Books

Tomorrow I’m signing copies of Simply Gluten-Free & Dairy-Free at Dulwich Books, on Croxted Road in West Dulwich, as part of the Independent Booksellers Week. I’ll be there from 4–7.30pm – come and sample some Raspberry & Rosewater Cupcakes and Chocolate Birthday Cake and it will be lovely to see you!

My New Cookbook – Simply Gluten-Free & Dairy-Free

I’m so excited – my new cookbook is coming out on 1 April. And it’s not an April Fools’ – it’s for real! My first book, The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes has been a success – thanks to my fantastic readers – and has sold over 80,000 copies worldwide now. So the publishers asked me to write another book – and this one is called Simply Gluten-Free & Dairy-Free. After my first book was published, I became pregnant with Zoe. And when she came into our world, I found I had to find ways to make gluten-free and dairy-free recipes as simple and as quick as possible. So I devised recipes that really are stress-free, with ingredients that work brilliantly and techniques that that will work for your hectic life. Whip up the Brioche with Caramelized Peaches or Salmon en Croûte, for example, using a food processor to do all the work for you, so you don’t have to spend time kneading the dough or the pastry. Whizz cashew nuts in a blender to make cream for Chicken Tikka Masala or a Strawberry Pannacotta. Or use an electric mixer to make the crust for Herb- and Olive-Crusted Lamb or the mixture for a heavenly Chocolate Birthday Cake.

For me, cooking is like alchemy – you take some ingredients and make a dish that can nurture you physically and emotionally. You can heap nutrients into your body – boosting your immune system, energy levels and vitality, and helping your body to alleviate symptoms and start to heal itself. Then you can just sit back and enjoy the gorgeous tastes, textures and aromas of the recipes you’ve created with each delicious bite.

‘This is thoroughly modern food – quick, healthy and utterly delicious. Grace takes the fear out of cooking for special diets – you’ll be amazed how simple she makes it!’ Jane Curran, Food Editor, woman&home

‘A massive thank you for changing the way I look at my new diet. Thank you for inspiring me and helping me to enjoy the benefits of free-from food.’ Clemmie Wright

‘My children love all the things that I have made for them – your recipes are delicious!’ Shandon Smith, mother of two

‘Grace Cheetham’s book gives us a fresh approach that fills the gap in the gluten-free plus dairy-free cookery market. Many people newly diagnosed with coeliac disease are also lactose intolerant until their guts start to heal. The broad world flavours in these recipes are robust and flavoursome.’ Coeliac UK

‘Grace Cheetham takes the stress out of cooking gluten-free and dairy-free. This book is a vital resource for anyone who has coeliac disease or who has gluten or dairy intolerances – it is packed with excellent information and delicious recipes.’ Scott Adams, Founder, www.celiac.com and www.glutenfreemall.com

‘I just love Grace’s recipes – her enthusiasm, her exciting use of unusual ingredients, especially grains, her clear techniques and directions. The book will be a delight to cook from – whether you’re on a free-from diet or not!’ Michelle Berriedale-Johnson, Foods Matter