recipes

Carrot & lentil muffins

Carrot & lentil muffins

Portions:12
Total time 45 minuten
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Ingrediënten

  • 75 g 3 oz red lentils
  • 275 ml 9 fl oz water
  • 275 g 9 oz gluten-free plain flour
  • 2 tablespoons ground flaxseed
  • 1½ teaspoons gluten-free baking powder
  • 50 g 2 oz dark muscovado sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 3 tablespoons ready-made gluten-free apple sauce
  • 3 tablespoons clear honey
  • 3 tablespoons sunflower oil
  • 1 egg
  • 1 large carrot peeled and grated
  • 2 –3 tablespoons soya milk optional

Instructies

  • Line a 12-hole muffin tin with paper muffin cases.
  • Place the lentils and measurement water in a saucepan, bring to the boil, then reduce the heat and simmer for 8 minutes until soft.
  • Drain.
  • Sift the flour, flaxseed and baking powder into a large bowl, then stir in the sugar and spices.
  • Place the drained lentils in a blender or food processor with the apple sauce, honey, oil and egg and blend until smooth.
  • Pour the wet ingredients into the dry, stirring in the grated carrots when nearly blended.
  • Add the soya milk to loosen the mixture, if needed.
  • Spoon the mixture into the muffin cases and bake in a preheated oven, 180°C (350°F), Gas Mark 5, for 18–20 minutes until risen and golden.
  • Transfer to a wire rack and leave to cool.

Notes / Tips / Wine Advice:

For carrot & lentil soup,

dry-fry 2 teaspoons cumin seeds and a pinch of dried chilli flakes in a small frying pan for 1 minute. Heat 1 tablespoon olive oil in a saucepan, then add half of the spices, 600 g (1¼ lb) peeled and grated carrots, 150 g red lentils, 1 litre (1¾ pints) gluten-free vegetable stock and 125 ml (4 fl oz) milk to the pan and bring to the boil. Simmer for 12–15 minutes until the lentils are soft and swollen. Using a hand-held blender, blend the soup until smooth. Ladle into 4 bowls, drizzle each with 30 g (1 oz) natural yogurt, then serve with a few coriander leaves and the remaining spices sprinkled over the top. Calories per serving 250

Nutritional Information

Calories: 141 kcal
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Recipe Category Cupcakes-Brownies
Diets Gluten Free

Chilli corn bread

Fresh massaged kale tossed in a garlicky lemon dressing, topped with crispy roasted chickpeas, shaved Parmesan, and red pepper flakes, garnished with sesame seeds.

Chilli corn bread

Portions:16 squares
Total time 40 minuten
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Ingrediënten

  • 3 tablespoons olive oil plus extra for greasing
  • 150 g rice flour
  • 150 g polenta
  • 1 teaspoon salt
  • 2 teaspoons gluten-free baking powder
  • 1 tablespoon caster sugar
  • 3 tablespoons grated Parmesan cheese
  • handful of fresh herbs chopped
  • 1 red chilli deseeded and finely chopped
  • 2 eggs beaten
  • 300 ml ½ pint buttermilk

Instructies

  • Grease a 20 cm (8 inch) square cake tin with olive oil.
  • Sift together the flour, polenta, salt and baking powder into a large bowl.
  • Stir in the sugar, Parmesan, herbs and chilli.
  • Mix together the oil, eggs and buttermilk in a separate bowl, then pour into the dry ingredients and gently stir until combined.
  • Pour the mixture into the prepared tin and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 30–35 minutes until golden.
  • Transfer to a wire rack and leave to cool, then cut into 16 squares.
  • The bread is best eaten on the same day.

Notes / Tips / Wine Advice:

For bacon & sweetcorn bread,

stir a drained 200 g (7 oz) can sweetcorn and 6 grilled chopped bacon rashers into the dry ingredients and continue as for Chilli corn bread. Calories per square 150

Nutritional Information

Calories: 115 kcal
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Recipe Category Bread
Diets Gluten Free

Crispy Carrot & Cumin Seed Crackers

Thin, golden-brown crackers speckled with grated carrot and toasted cumin seeds, served with a side of hummus for dipping.

Crispy Carrot & Cumin Seed Crackers

Crunchy carrot and cumin seed crispbreads, packed with seeds and flavor, perfect for snacking.
Portions:20
Preparation Time: 10 minuten
Cooking Time:30 minuten
Total time 35 minuten
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Equipment

  • baking sheet
  • blender or food processor
  • wire rack

Ingrediënten

  • 100 g whole Almonds toasted
  • 2 Carrots peeled and grated
  • 1 ½ tbsp Cumin seeds
  • 1 tbsp Olive oil + extra for greasing
  • 50 g Pumpkin seeds
  • 50 g Sesame seeds
  • 50 g Sunflower seeds
  • 3 tbsp Pesto
  • 2-3 tbsp cold Water

Instructies

  • Place the sunflower, pumpkin, and sesame seeds, almonds, and 1 tablespoon of the cumin seeds in a blender or food processor and pulse until broken down.
  • Add the grated carrots, pesto, oil, and water and process until a thick paste forms.
  • Spread the crispbread mixture over a greased baking sheet to about 5 mm (¼ inch) thick, then score into 20 rectangles and sprinkle over the remaining cumin seeds.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until golden and firm.
  • Cut through the score lines to separate the crispbreads, then turn over and bake for a further 5–6 minutes until crisp and golden.
  • Transfer to a wire rack and leave to cool.
  • Store in an airtight container and eat within 4–5 days.

Notes / Tips / Wine Advice:

Serving Tip:
Store in an airtight container and eat within 4–5 days.
Wine Advice:
(Wine pairing is not typically applicable for crispbreads, but consider a light, dry white wine like Pinot Grigio if serving with dips or cheese.)

Nutritional Information

Calories: 100 kcal | Carbohydrates: 5 g | Protein: 4 g | Fat: 8 g | Fiber: 2 g | Sugar: 1 g | Salt: 0.1 g
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Recipe Category Bread / Side Dish / Snacks / Vegetables
Country International
Season: All seasons
Diets Gluten Free / Vegan / Vegetarian

Smoked Salmon Sesame Blini Bites

Delicate, golden-brown blinis topped with creamy crème fraîche, thinly sliced smoked salmon, toasted sesame seeds, and garnished with fresh dill and lemon.

Smoked Salmon Sesame Blini Bites

Savory gluten-free blinis topped with smoked salmon, crème fraîche, and sesame seeds, perfect for appetizers.
Portions:25
Preparation Time: 20 minuten
Cooking Time:20 minuten
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Equipment

Ingrediënten

  • Chopped Chives to garnish
  • 2 tbsp chopped Coriander leaves
  • 4 tbsp low-fat Crème fraîche
  • 1 Egg
  • 100 g gluten-free plain Flour
  • 1 red Chilli deseeded and chopped
  • Salt and pepper
  • 150 ml soya Yogurt
  • 8 spring Onions finely sliced
  • 150 g smoked Salmon sliced
  • 1 tbsp Sesame seeds
  • 1 tbsp Sunflower oil
  • 2 tbsp cold Water

Instructies

  • Place the flour, egg, yogurt, and water in a blender or food processor and process to form a smooth batter.
  • Pour into a bowl, then stir in the chili, spring onions, coriander, sesame seeds, salt, and pepper.
  • Cover and chill for 20 minutes.
  • Heat a frying pan with a little of the oil and then wipe with kitchen paper.
  • Add dessertspoonfuls of the mixture and cook for 1 minute on each side until lightly golden, then remove from the pan and keep warm.
  • Repeat with the remaining batter.
  • Top each blini with a little dollop of crème fraîche, a piece of smoked salmon, and a sprinkling of chopped chives and sprinkle with a little extra pepper.

Notes / Tips / Wine Advice:

Serving Tip:
Serve immediately for the best texture and flavor.
Wine Advice:
Pair with a dry sparkling wine like Prosecco or a crisp Sauvignon Blanc to complement the smoked salmon.

Nutritional Information

Calories: 70 kcal | Carbohydrates: 5 g | Protein: 4 g | Fat: 4 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.2 g
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Recipe Category Fingerfood / Fish / Seafood / Side Dish / Snacks / Starters
Country International
Season: All seasons
Diets Gluten Free / Pescatarian

Fresh Vietnamese Shrimp Rice Paper Rolls

Translucent rice paper rolls filled with shrimp, vermicelli noodles, crisp lettuce, julienned carrots, and fresh herbs, served with hoisin-peanut dipping sauce.

Fresh Vietnamese Shrimp Rice Paper Rolls

Light and refreshing Vietnamese rice paper rolls filled with shrimp, herbs, and vermicelli noodles.
Portions:12
Preparation Time: 15 minuten
toasting sesame seeds 2 minuten
Total time 15 minuten
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Equipment

Ingrediënten

  • ¼ Cucumber cut into matchsticks
  • Gluten-free sweet chili dipping sauce 2 tbsp
  • Gluten-free Thai fish sauce 1 tbsp
  • Handful of Coriander leaves chopped
  • Iceberg lettuce ¼, shredded
  • Lime juice juice of 1 lime
  • Lime wedges to serve
  • Handful of Mint chopped
  • 125 g cooked peeled Prawns
  • 12 round Rice paper sheets
  • 150 g cold cooked Rice vermicelli
  • 1 tbsp Sesame seeds
  • Handful of Thai basil chopped

Instructies

  • Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted.
  • Set aside.
  • Mix together the prawns, cucumber, herbs, vermicelli, and lettuce in a large bowl.
  • Soak 1 rice sheet in a bowl of warm water for 20 seconds, then drain on kitchen paper.
  • Fill with the prawn mixture, leaving about 2.
  • 5 cm (1 inch) at the top and the bottom of the sheet.
  • Fold over the top and bottom edges and roll up.
  • Repeat with the remaining rice sheets and filling.
  • Whisk together the remaining dipping sauce ingredients and toasted sesame seeds in a serving dish and serve with the rolls and lime wedges.

Notes / Tips / Wine Advice:

Serving Tip:
Serve immediately with the dipping sauce and lime wedges.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light-bodied Riesling to complement the fresh flavors.

Nutritional Information

Calories: 120 kcal | Carbohydrates: 15 g | Protein: 8 g | Fat: 2 g | Fiber: 1 g | Sugar: 3 g | Salt: 0.4 g
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Recipe Category Fingerfood / Side Dish / Snacks / Spices & Seasoning / Starters
Country Vietnam
Season: Summer
Diets Gluten Free / Pescatarian

Spicy turkey burgers with salsa

Juicy, well-seasoned turkey burger patties with a slightly charred exterior, topped with fresh homemade salsa, served in toasted whole wheat buns with lettuce and avocado.

Spicy turkey burgers with salsa

Portions:4
Total time 35 minuten
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Ingrediënten

  • 400 g 13 oz minced turkey
  • 2 cm ¾ inch piece of fresh root ginger, peeled and grated
  • 4 spring onions finely chopped
  • 1 red chilli deseeded and finely chopped
  • 1 egg yolk
  • 2 tablespoons chopped coriander leaves
  • 4 Little Gem lettuces

Salsa

  • 1 red pepper cored, deseeded and diced
  • 100 g 3½ oz tomatoes, diced
  • 1 small red onion finely diced
  • ½ tablespoon chopped parsley
  • ½ tablespoon chopped coriander leaves
  • 1 tablespoon red wine vinegar
  • ½ tablespoon olive oil

Instructies

  • Mix together the minced turkey, ginger, spring onions, chilli, egg yolk and coriander in a bowl.
  • Using wet hands, shape the mixture into 4 burgers.
  • Heat a lightly oiled frying pan and cook the burgers for 5–6 minutes on each side until golden and cooked through.
  • Meanwhile, for the salsa, mix together the red pepper, tomatoes, onion, parsley, coriander, vinegar and oil in a bowl.
  • Serve the burgers on a bed of lettuce leaves, topped with the salsa.

Notes / Tips / Wine Advice:

For Asian turkey salad,

mix together 3 finely sliced shallots with ¼ teaspoon salt and leave to stand for 10 minutes. Whisk together the juice of 1 lime, 2 tablespoons gluten-free fish sauce, 1 tablespoon rice vinegar, 1 tablespoon caster sugar, 2 crushed garlic cloves and 1 finely diced red chilli. In a large bowl, toss together 350 g (11½ oz) cooked turkey, cut into strips, 400 g (13 oz) finely shredded Chinese cabbage, 1 large peeled and grated carrot, 100 g (3½ oz) bean sprouts and a small handful each of mint and basil. Toss in the shallots and dressing and leave to stand for 5 minutes, then serve sprinkled with 50 g (2 oz) chopped roasted peanuts.

Nutritional Information

Calories: 149 kcal
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Recipe Category Main Dish / Turkey
Diets Gluten Free

Spicy Devilled Chicken Thighs

Juicy, golden-brown chicken thighs coated in a bold, spicy marinade with paprika, mustard, and chili, garnished with fresh parsley, served with roasted potatoes and grilled vegetables.

Spicy Devilled Chicken Thighs

Spicy devilled chicken thighs marinated in a tangy mustard and Tabasco sauce, grilled to perfection.
Portions:4
Preparation Time: 10 minuten
Cooking Time:18 minuten
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Equipment

  • Griddle pan or frying pan
  • Shallow dish

Ingrediënten

  • 8 boneless skinless Chicken thighs (about 600g/1¼ lb total)
  • 2 Garlic cloves crushed
  • Gluten-free Dijon mustard 2 tbsp
  • Salad leaves to serve
  • Gluten-free soy sauce 1 tbsp
  • Tabasco sauce 6 drops

Instructies

  • Make the devil sauce.
  • Mix together the mustard, Tabasco, garlic, and soy sauce in a shallow dish.
  • Open out the chicken thighs and trim away any fat.
  • Dip the thighs in the devil sauce and coat each piece well.
  • Heat a large griddle pan or frying pan.
  • Add the chicken pieces flat on the pan and cook for 8–10 minutes on each side until cooked through.
  • Serve hot or cold with salad leaves.

Notes / Tips / Wine Advice:

Serving Tip:
Serve hot or cold with a fresh salad.
Wine Advice:
Pair with a light-bodied red wine like Pinot Noir or a crisp dry Rosé to complement the spicy flavors.

Nutritional Information

Calories: 280 kcal | Carbohydrates: 3 g | Protein: 30 g | Fat: 16 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.8 g
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Recipe Category Barbecue / Chicken / Main Dish
Country International
Holliday: Barbecue
Season: All seasons
Diets Gluten Free / Keto / Low Carb

Salmon Ceviche

Thinly sliced raw salmon marinated in citrus juices, mixed with diced red onion, jalapeño, and avocado, garnished with fresh cilantro and red chili, served with tortilla or plantain chips.

Salmon ceviche

Portions:4
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Ingrediënten

  • 400 g fresh skinless salmon fillet thinly sliced
  • juice of 6–8 limes
  • 4 spring onions finely chopped
  • 2 celery sticks finely sliced
  • 1 tablespoon finely chopped coriander leaves
  • 100 g watercress to garnish

Instructies

  • Place the salmon in a non-metallic bowl and cover with the lime juice.
  • Cover and leave to marinate in the refrigerator for 25 minutes.
  • When ready to serve, drain the salmon, add the spring onions, celery and coriander and mix well.
  • Garnish with the watercress and serve.
  • For hot-smoked salmon salad, blanch 200 g (7 oz) trimmed asparagus in a saucepan of boiling water for 1–2 minutes, then drain and refresh under cold running water.
  • Whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon lime juice, 1 teaspoon gluten-free wholegrain mustard, ½ teaspoon clear honey and 1 deseeded and diced red chilli in a small bowl.
  • In a large bowl, toss together 400 g (13 oz) flaked hot-smoked salmon, 4 sliced spring onions, a small handful of coriander leaves, 100 g (3½ oz) sliced radishes, 250 g (8 oz) mixed salad leaves, 12 halved baby plum tomatoes, the cooked asparagus and the salad dressing.
  • Divide between 4 plates and serve immediately with lime wedges.

Nutritional Information

Calories: 367 kcal
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Recipe Category Fish / Seafood / Starters
Diets Gluten Free

Smoked Salmon Sushi Triangles

Sushi rice pressed into triangular shapes, topped with silky smoked salmon, a drizzle of spicy mayo, and garnished with sesame seeds, green onions, and cucumber, served with soy sauce and pickled ginger.

Smoked Salmon Sushi Triangles

Easy sushi triangles with smoked salmon and cucumber, perfect for a quick and flavorful snack.
Portions:4
Preparation Time: 20 minuten
Total time 20 minuten
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Equipment

  • Cutting board

Ingrediënten

  • 50 g Cucumber very thinly sliced
  • 4 sheets Nori seaweed
  • 100 g smoked Salmon
  • 380 g cooked Sushi rice
  • Sushi rice seasoning to taste

To serve:

  • gluten-free soy sauce wasabi

Instructies

  • Season the rice to taste with the sushi rice seasoning.
  • Place 2 of the seaweed sheets onto a board.
  • Spread a quarter of the rice over each, cover with the smoked salmon, then the cucumber.
  • Spoon over the remaining rice, then top with the other seaweed sheets.
  • Press the sushi down well so the layers stick together.
  • Cut the sushi into 4 triangles and serve with soy sauce and wasabi.

Notes / Tips / Wine Advice:

Serving Tip:
Serve immediately with gluten-free soy sauce and wasabi.
Wine Advice:
Pair with a dry sake or a crisp, dry white wine like Pinot Grigio to complement the flavors.

Nutritional Information

Calories: 300 kcal | Carbohydrates: 40 g | Protein: 15 g | Fat: 10 g | Fiber: 2 g | Sugar: 2 g | Salt: 0.5 g
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Recipe Category Fingerfood / Fish / Seafood / Snacks / Sushi
Country Japanese
Season: All seasons
Diets Gluten Free / Pescatarian

Veg Kebabs with Dipping Sauce – recipecollector.eu

Grilled skewers with bell peppers, zucchini, cherry tomatoes, red onions, and mushrooms, served with a creamy herb yogurt dipping sauce, garnished with parsley and sesame seeds.

Veg kebabs with dipping sauce

Portions:4
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Ingrediënten

  • 3 red onions cut into wedges
  • 2 courgettes thickly sliced
  • 2 red peppers cored, deseeded and chopped
  • 1 yellow pepper cored, deseeded and chopped
  • 3½ tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped fresh herbs
  • salt and pepper

Instructies

  • Thread the vegetables alternately on to 8 bamboo skewers that have been presoaked in water for 10 minutes to prevent burning.
  • Brush the vegetables with ½ tablespoon of the oil and season well with salt and pepper.
  • Cook the kebabs under a preheated hot grill or on a barbecue for 12–15 minutes, turning frequently, until tender.
  • Meanwhile, make the dipping sauce.
  • Mix together the remaining oil, vinegar and herbs in a small bowl.
  • Serve the vegetable kebabs with the dipping sauce.
  • For quick vegetable & herb soup, heat 1 tablespoon olive oil in a saucepan over a medium heat, add 1 large chopped onion, 2 sliced garlic cloves, 3 sliced celery sticks and 300 g (10 oz) finely diced butternut squash and cook for 2–3 minutes.
  • Pour in a 400 g (13 oz) can chopped tomatoes and 600 ml (1 pint) hot gluten-free vegetable stock and bring to the boil.
  • Simmer for 7–8 minutes, then stir in 2 tablespoons chopped parsley.
  • Season to taste, ladle into 4 bowls and serve.

Nutritional Information

Calories: 120 kcal
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Recipe Category Main Dish / Vegetables
Diets Gluten Free / Vegetarian
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