I’ve been meaning to write a short post about this wonder mix for some time. This stuff is pretty much the closest I’ve got to a ‘normal’ pizzeria style base. Not only that but it also doubles as a pretty awesome flat bread come garlic bread for chowing down with everything from curries to salads or just as a ‘I need carbs, craving doughy things’ snack (you know what I mean right?!).
So below is my gorgeous gluten free pizza with a tomato sauce, mozzarella and chorizo topping.
And just under here is my mouthwatering, lipsmacking, slightly chewy, slightly crispy, buttery garlic flat bread served here with a lentil and aubergine curry and trust me this is going to be appearing more than weekly on my plate from now on. Once you’ve made the dough you can roll these out and freeze them ready to whack in the oven any time the craving takes you, I stick mine in the ice cube tray to keep them flat.
The mix is made from cassava starch, milk powder, salt and ‘natural flavours’ (whatever that means) and I buy mine from Ocado but if you look at their lovely website you can order online or find alternative stockists.
So last week I made that chickpea curry here, well guess what, I had some left over sauce and managed to stretch it out into 3 different dishes over the week with leftovers for lunch (I didn’t count the leftovers in the title). Pretty smart huh? Anyways want to know the details of my genius? (I’ll stop with the sickening over confidence now)
1. I started with the curry sauce on Sunday and made this lovely chickpea curry, then I portioned off some of that and added the leftovers of my roast into a tub and packed that up for lunch.
2. On Tuesday night I roasted off some aubergine chunks and boiled some lentils then plonked them all in a pot with half of the remaining curry sauce. This provided me with dinner for one and a portion for lunch the next day. For dinner I served it with a garlic flat bread using Isabel’s fantastic gluten free pizza dough mix smothered in garlic butter.
Aubergine and Lentil Curry with Gluten Free Garlic Flat Bread
3. Then the final dish was a baked egg in curry sauce with peas and a gluten free pitta (or 2). I poured the leftover sauce into a small baking dish (I heart Falconware!), cracked in an egg and baked in the oven at 200 for about 20 minutes. Just before it was ready I boiled up some peas, scattered them across and toasted a pitta to dip in.
Curry Baked Egg with Peas and Pitta
So my dear readers, what d’ya think? Nifty huh? Hope you like it x
I said it would be a regular, so true to my word here is my recent Instagram feast:
From top left: Veggie Thali from Exmouth Market, Rhubarb and Ginger Crumble featured on LiveGlutenFree, veggies ready for Sunday roast, Chickpea Curry featured earlier in the week, 'oops I ate my dinner before taking a picture' - aka too greedy for own good, gluten free pizza made with Isabel's pizza dough mix, curry no 2 with aubergines and lentils and Isabel's pizza dough made into a garlic flat bread, breakfast of Bakery on Main St gluten free muesli mixed with yoghurt and fruit, and a recent supermarket indulgence of Warburtons Blueberry muffins, mmmm...
Recipe for the Gluten Free Rhubarb and Ginger Crumble can be found here.
Chickpea curry here.
If you’d like to see my last Instagram Feast you can click here.
Thanks for reading 🙂
So I thought I’d have a go at another regular slot and feature some of the gluten free snackage and food products I’ve begun to notice popping up in cafes and highstreets recently.
So we’re going to start with that good old British stalwart, Marks and Spencers. Now M&S have been stocking some pretty awesome gluten free goodies for sometime in their food stores, their almond bakewell tray bake is something quite special and they do bread and other offerings too, not totally convinced on the bread personally but its good to know they are trying, right? Anyway, did you know they had started selling gluten free sandwiches? Yeah? Yes, I know, I’m a bit slow on the uptake here but a couple of months ago I heard about them here and then about a month ago, desperate for a quick reprieve from the wails of ‘I’m hungry’ from my 3 year old, I collapsed into M&S Cafe Revive in Croydon to sate her poor rumbling belly. And it was just as I was contemplating eating a whole casserole ready meal type affair from the cafe fridge that I saw them, gluten free cheese and pickle ploughmans sandwiches.
Sorry for the crappy picture here, it's a tad dim in the Cafe Revive Croydon!
The sandwich was pretty good, I did leave the crusts (not because I don’t want my hair to go curly!) because they were a tad dry and crumbly. However the main body of the sandwich was soft and packed with filling, unlike alot of packed sandwiches I’ve had in the past. So all in all I’d probably buy one again, but I would like to see them in all or at least more of their cafes and food stores, when I went to my parents over the Easter break they weren’t stocking them and so far Croydon is the only M&S I have spotted them in. Have you seen these sandwiches in your local M&S? Do you know of any better gluten free sandwich choices on the highstreet? Let me know… 🙂
So I just thought I’d let you know that you can also read one of my new recipes here at this new and pretty wonderful site for all things gluten free. Check it out!
I’ve got 2 Cadbury’s Creme Eggs and a packet of Minstrels in the fridge and I’m feeling guilty so thought I’d knock up a healthy veggie curry for lunch that could double up as one of my weekday packed lunches leaving enough sauce to spare to make something quick and spicy for tea in the week – multi tasking food, you see that? What more do you want? Anyway by my wonderful diet logic if I eat one healthy meal that means I can deffo have eaten at least one of those creme eggs by the end of the day, it’s a simple balanced equation right?
This curry is quick and simple to knock up and is pretty much made with store cupboard ingredients, in fact if you don’t have chickpeas, a tin of beans, some lentils or whatever veggies you have lurking about in your fridge would all make welcome additions to this spicy sauce.
So here we go…
Serves 2 with left over sauce for another meal in the week
- 2 onions, finely chopped
- 1 tin of chopped tomatoes
- 2 heaped teaspoons of medium curry powder
- 1 heaped teaspoon of garam masala
- 3 fat cloves of garlic, finely chopped
- a thumb sized piece of ginger, finely chopped
- A dessert spoonful of mango chutney
- 1 tin of coconut milk (I used half fat – cus this is like diet food innit)
- 1 tin of chickpeas
Soften the onions in a pot with a tablespoon of oil until translucent, add the ginger and garlic and fry for a minute or two. Add the spices and let them fry for a further minute then add the tomatoes and let it bubble down for about 5 minutes, stirring now and then to prevent it from catching. Add the chutney, salt and coconut milk, then blitz with a hand blender (or in a machine), return to the heat and bring to the simmer. This is where you can now syphon off half the sauce and stash in the fridge or freezer until a later date. Now add the drained and rinsed chick peas to the pot. Simmer the chickpeas for a further couple of minutes until everything is heated through then serve. I served mine with a gluten free pitta for lunch and I’ll be having the other portion for lunch on Monday with a bit of tonight’s left over roast chicken dinner stirred in, I love a bit of leftovers don’t you?
So I’m still quite addicted to this Instagram lark, I check my feed daily to nosey at other people’s pictures, it’s like little windows into other worlds and I love it. In an attempt to showcase some of my food and feeds over the past month or so I’d like to introduce you to ‘My Instagram Feast’ which will hopefully be a regular (ish) feature on this blog (if i can manage to take a picture before guzzling down my food – it’s a serious problem you know?! all too often I find myself out and about devouring the most exquisite gluten-free treats only to realise at the last mouthful I’d forgotten to take a picture – doh). So anyways I was talking about my feast yeah? Well you’re all invited to join the feast and if you want to keep up to date with my Instagram food fetish then follow me at @whatislaate.
From top left, picnic in the woods, Natural History Museum's mammoth salad selection, Sunday tray bake, Lindt Carrot (oh my), Aubergine Bake, new season British asparagus with tarragon beurre blanc, rather hazy gluten-free fish and chips (I was too excited at the prospect of batter to take a good shot!), victoria sponge (gf) and my dad's gluten-free Chinese spread (oh yeah)...
So whats your Instagram name?