Special diets
Discover new tastes with these recipes suitable for those who need a special diet
Stir Fried Greens with Rice Noodles
Serves 3
100g rice noodles
1 tbsp soy sauce
1 tsp fish sauce
3 tbsp oyster sauce
2 tbsp sunflower oil
4 spring onions, chopped
3 garlic cloves, crushed
1 red chilli, deseeded and chopped
100g mushrooms, thinly sliced
200g broccoli florets
l Soak the rice noodles in boiling water for 4 minutes or follow the instructions on the packet. Drain, refresh under cold water, drain again and set aside.
l Mix the sauces in a bowl. Heat the oil in a large wok, add the spring onions, garlic and chilli; stir fry for 20 seconds before adding the broccoli and mushrooms. Stir-fry for 1 minute then add the sauce mixture. Cook for 2 more minutes over a high heat. Add a splash of water if the sauce becomes too thick. Tip in the noodles, remove from the heat and toss to mix well. Serve straightaway.
Gluten Free Cheese and Chive Corn Bread
Serves 12
300g fine cornmeal
½ tsp salt
4 tsp gluten-free baking powder
100g mature cheddar, grated
1-2 tbsp snipped fresh chives
225ml milk
5 tbsp olive oil
3 large eggs
l Preheat the oven to 200°C/400°F/gas mark 6 and generously oil an 18cm square tin. Tip the cornmeal into a large bowl and stir in the salt and baking powder, then mix in the cheese and chives.
l In a jug blend the milk, oil and eggs with a fork and pour into the cheese mixture. Quickly and thoroughly mix with the fork to make a very sloppy consistency.
l Pour the mixture into the cake tin and bake in the oven for 25 minutes until springy to the touch. Remove from the tin and serve warm with butter.
Yeast Free Bread
Serves 10
400g plain flour
50g porridge oats
½ tsp salt
1 tsp bicarbonate of soda
50g dry apricots, chopped
50g walnuts, chopped
250g natural low fat yoghurt
175ml milk
l Preheat the oven to 200°C/400°F/gas mark 6. Sprinkle a little flour onto a baking sheet. Tip the rest of the flour, oats, salt and bicarbonate of soda into a large bowl. Add the apricots and walnuts and stir to mix.
l Stir the yoghurt and milk together in a jug and then pour into the flour mixture and mix lightly with a knife to make a soft dough. Knead lightly on the floured baking sheet and pat to make a round.
l Cut a deep cross in the top of the loaf and bake for 30-35 minutes or until the loaf sounds hollow when it is tapped underneath. Serve buttered with jam and cheese wedges.
No Eggs Carrot Cake
Serves 12
225g self-raising
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
5 tbsp vegetable oil
grated zest of an orange and 4 tbsp orange juice
140g light brown sugar
140g carrot, finely grated
1 medium size apple, peeled cored and grated
85g sultanas
50g pumpkin seeds
Icing sugar for dusting
l Preheat the oven to 180°C/350°F/gas mark 4. Grease a 20cm round cake tin. Mix the flour, sugar, baking powder, salt and cinnamon in a bowl. In a different bowl mix the oil and orange juice.
l Add the orange mixture to the flour along with the carrot, apple, zest, seeds and sultanas and stir until well mixed. Spoon into the prepared tin and bake for 50 minutes or until cooked. Cool before removing from tin. Dust with icing sugar before serving.
Goatcheese And Spinach Quiche
Serves 4
225g gluten-free flour
100g butter
1 egg, beaten
For the filling
1 medium onion, finely chopped
1 tbsp olive oil
100g spinach leaves, roughly chopped
1 tbsp dill, snipped
2 eggs
150ml semi-skimmed milk
150g soft rindless goat’s cheese, in chunks
freshly grated nutmeg
l Put the flour and a pinch of salt in a bowl, add the butter and rub in until it resembles fine breadcrumbs. Stir in the egg and 1-2 tbsp water to form a soft dough. Knead well then wrap in cling film and chill for 30 minutes.
l In the meantime, for the filling, fry the onion until soft, add the spinach and cook until wilted. Season, add a pinch of nutmeg and the dill. Beat the eggs and milk and stir in the spinach mixture.
l Preheat the oven to 200°C/400°F/gas mark 6. Roll out pastry to line a 20cm loose-bottomed flan tin. Brush the base and sides with extra beaten egg. Bake the pastry blind for 5 minutes. Add the filling and bake for 15 more minutes then reduce the heat to 180°C/350°F/gas mark 4 and cook for 25 minutes or until set.
