Tag Archives: chives

Gluten-Free, Dairy-Free & Egg-Free Crab, Ginger & Coconut Pancakes

This recipe comes from Sophie Michell’s gorgeous new book, Love Good Food, and is based on a dish that Sophie tried when she was in Malaysia. Malaysian food is definitely the unsung culinary hero of Asia. It’s uniquely diverse cuisine combines the original Malay cooking style along with cooking techniques and ingredients from China, India, Portugal and Holland, with Thai and Indonesian influences. The huge variety of cuisines creates a delectable mix of regional specialities and iconic dishes.

Probably the most immediately-noticeable aspect of Malaysian food is the use of an unusual mix of spices. The Chinese, Indian and Portugese spice traders brought in spices like cardamom, cinnamon, star anise, tamarind and turmeric and these are used with great effect in the dishes. Here Sophie has mixed turmeric into the pancake mixture, giving the batter a beautiful yellow colour, along with a slightly tart, peppery flavour. Mixed in with the rice flour, the creamy, sweet coconut milk and the light-onion flavour from the chive, this is a really delicious pancake mixture.

What’s more, this recipe is not only gluten-free and dairy-free but it’s egg-free. Yep – pancakes you can make without having to use eggs or egg substitutes. Brilliant! You can also use strips of pork or prawns and peanuts instead of the crab. Sophie finishes the dish off with some oyster sauce but this contains gluten, so you could simply leave it as it is, or perhaps try a squeeze of lime if you like.

gluten-free, dairy-free, yeast-free, egg-free, seed-free

Serves 4     Preparation time 15 minutes, plus 30 minutes resting time     Cooking time 35 minutes


  • 1–2 tsp groundnut oil
  • 1 tsp sesame oil
  • 2.5cm/1in piece of root ginger, peeled and finely chopped
  • 300g/10½oz picked cooked white crab meat
  • 1 tsp tamari soy sauce

Pancake Batter:

  • 175g/6oz/heaped 1 cup rice flour
  • 250ml/9fl oz/1 cup coconut milk, plus extra as needed
  • 1 tsp turmeric
  • 1 tbsp snipped chives, plus extra for sprinkling
  • a pinch of sea salt
  1. To make the pancake batter, whisk together the rice flour, coconut milk, turmeric, chives and sea salt in a bowl with 125ml/4fl oz/½ cup water until thoroughly combined to make a smooth batter, adding more coconut and water if needed. Cover with cling film and leave to rest in the fridge for 30 minutes.
  2. To cook the pancakes, heat a frying pan with a base about 20cm/8in in diameter over a medium-high heat. Add some of the groundnut oil, and, when it is hot, pour in one-quarter of the pancake batter. Tilt the pan to spread the batter into a thin, lacy layer, then cook the pancake for 5 minutes until the batter is set and the edges are starting to turn golden. Flip the pancake over and cook for a further 2–3 minutes until golden. Turn the pancake out onto a heatproof serving plate and keep warm while you cook the remaining 3 pancakes, adding more oil to the pan as required.
  3. Heat the sesame oil in a frying pan over a medium heat, then add the ginger and cook, stirring often, for 2 minutes. Add the crab meat and tamari soy sauce and stir-fry until heated through. Divide the crab mixture onto the pancakes and roll them up. Serve immediately, sprinkled with chives.

Super-Easy Gluten-Free and Dairy-Free Creamy Salmon Pasta

Taking some time to make a delicious meal is lovely – but often I want to be able to whizz something together with zero effort. So I made this Creamy Salmon Pasta recipe for lunch at the weekend. Zoe (who’s almost 2 years’ old) loved it!

Recently Peter (hubby) and I went on a health blitz for a weekend. We drank loads of juices and ate mainly salads with either pulses or steamed fish. It reminded me just how delicious steamed fish can be – beautifully moist and very soft textured. And the flavours of the fish come through wonderfully. So here I’ve steamed the salmon, instead of frying or baking, to get that gorgeous taste and texture.

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

Preparation time 2 minutes     Cooking time 15 minutes     Serves 4


  • 4 salmon fillets
  • 400g gluten-free pasta
  • 1 tbsp extra-virgin olive oil, plus extra for greasing
  • 450ml soya cream cheese
  • juice 2 limes
  • 1 small bunch chives, finely snipped
  • 1 handful finely chopped dill leaves
  • sea salt and freshly ground black pepper (optional)
  1. Grease the skins of the salmon with the oil and put in a steamer. Cook for 12–15 minutes over a high heat, depending on how cooked you like it, until it is cooked through. Take the fish out of the pan and remove the skins. Using a fork, flake the fish, checking for any bones and discarding any you may find.
  2. Put the pasta in a large saucepan and cover with boiling water. Pour in the oil and stir well. Cook over a medium heat for about 8–10 minutes, or according to the packet instructions, stirring frequently so that the pasta does not stick together. Drain and rinse well with boiling water, then drain again and return to the pan.
  3. Mix together the soy cream cheese and lime juice in a large mixing bowl until smooth and cream. Stir in the herbs and the pasta and season with salt and pepper if you like, and stir in thoroughly. Add the salmon, stir in gently and serve.