Gluten Free Potato Gnocchi

Active time: 1 hour

Total time: 2 hours

Serves: 4-6 people

image & recipe @http://www.yummly.com/recipe/external/Gluten-Free-Potato-Gnocchi-Serious-Eats-296416

Ingredients:

• 2 pounds russet potatoes, washed
• 1 cup white rice flour
• 1/2 cup sweet rice flour
• 2 large eggs
• Kosher salt

Method:

1.   Adjust oven rack to center middle position and preheat oven to 400°F. Pierce potatoes a few times with a knife and place on a baking sheet. Roast until tender, about one hour. Remove potatoes from oven and allow to cool.
2. .  Whisk together white rice flour and sweet rice flour. Using the flour mixture, flour your counter. Peel the potatoes and pass through a potato ricer onto the counter. Whisk together eggs and 1 teaspoon salt. Pour over the potatoes. Work the egg mixture into the potatoes with a bench scrapper or fork until potatoes begin to hold together. Mixture will be sticky.
3. . Work one cup of the flour mixture into the potato mixture. Start by working the flour into the potato mixture with a bench scrapper or fork. As soon as a dough begins to form, begin kneading the dough by hand until all the flour is incorporated. The dough should be firm and not sticky. If it is, add the remaining flour mixture, about 1/4 cup at a time. (You can test the gnocchi by boiling a small pot of water and cooking a small piece of dough. The gnocchi should hold together.)
4. . Divide the dough into quarters. Then, as you work with it, cut each quarter in half. Cover remaining dough with a damp paper towel. Roll out each dough eighth into a log. Cut into bite-size pieces. Shape by either pressing a small indentation into each gnocchi or rolling the gnocchi over a fork or gnocchi board.
5. Transfer shaped gnocchi to a lightly white rice-floured baking sheet. Shaped gnocchi can either be frozen or cooked right away.
6. To Freeze: Place baking sheet filled with gnocchi in the freezer. Once the gnocchi are frozen, transfer to a plastic freezer bag. Gnocchi may be frozen for up to two months. Cook as directed below. 

To Cook: Boil a large pot of salted water. Cook half the fresh or frozen gnocchi in the boiling water until they float, about four minutes. (Taste one gnocchi to ensure it is cooked through). Remove the gnocchi from the water with a skimmer and transfer to a bowl or pot of sauce. Repeat with remaining gnocchi. If gnocchi must be held for more than a moment, drizzle with oil and toss to prevent sticking.

Mexican Chocolate Cake

(gluten, dairy, egg & refined sugar-free, vegan recipe)

Prep time: 20 mins

cook time: 40  mins

Serves: 10 people

image & recipe @taste.com.au

Dry:

• 1 3/4 cups all-purpose gluten-free flour
• 3/4 cup coconut flour
• 1 1/2 cups raw cacao powder, sifted
• 1 tbs baking soda
• 1 1/2 tsp Himalayan pink salt 
• 3/4 tsp ground cinnamon 
• 3/4 tsp ground cinnamon 
• 1/4 tsp cayenne pepper

Wet:

• 1/2 cup extra virgin coconut oil
• 1/2 cup apple sauce
• 1 1/2 cups water
• 2 cups coconut nectar
• 2 tbs orange zest 
• 1 banana mashed
• 1 tbs coconut oil (to grease the baking tin)

Frosting:

• 1 cup raw cacao powder, sifted
• 1/4 cup orange juice
• 1/2 cup coconut nectar
• 1 tbs orange zest
• 1/4 tsp cayenne powder
• Pinch Himalayan pink salt
• 2 tbs orange zest, to serve
• 1/2 cup slivered almonds, to serve

Equipment:

You will need a 22cm springform tin.

1. Preheat the oven to 200°C (180° fan-forced).
2. Prepare the springform cake tin by greasing with coconut oil and lining base and sides with baking paper.
3. Combine all dry ingredients in a large bowl. In a separate bowl, combine all wet ingredients. Gradually add the dry mixture to the wet mixture, whisking as you go, until thoroughly combined and smooth. Pour the batter into the prepared cake tin and bake for 40-45 minutes or until a skewer comes out clean. Leave to cool completely at room temperature and turn out onto a serving platter.
4. In a large bowl, whisk all ingredients for the frosting until smooth. Pour over cooled cake and spread evenly with a spatula. Top with orange zest and slivered almonds.

Basic Raw Vegan Mayonnaise

Total time: 1hr

Makes : 1 2/3 cups

image & recipe @chow.com

INGREDIENTS:

• 1 cup organic raw cashews soaked for 2 hours
• 1/4 cup cold pressed extra virgin olive oil
• 1/4 cup raw cauliflower
• 1/2 cup filtered water
• 3 Tbsp lemon juice or more to taste
• 1 tsp mustard
• 1 tsp agave nectar
• 1 tsp apple cider vinegar
• Tiny 1/2 pinch of Celtic sea salt or more to taste

METHOD:

1. Put the cashews and cauliflower in the blender, and add the water until combined well.
2. Slowly add the oil in one steady stream, and process until thick and creamy.
3. Place the rest of the ingredients into the blender to taste, and process until smooth.
4. Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
5. **Please note – you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency.

Garlic Dill Pickles Recipe

Active Time: 10mins

Total time: 1hr, 25mins

image & recipe @chow.com

INGREDIENTS

• 2 pounds pickling cucumbers, such as Kirby, scrubbed
• 4 cups water
• 2 tablespoons distilled white vinegar
• 1/4 cup kosher salt
• 2 tablespoons sliced garlic
• 2 tablespoons coarsely chopped fresh dill
• 1 tablespoon brown or yellow mustard seeds
• 1 bay leaf

INSTRUCTIONS

1. Chill the cucumbers in the refrigerator for at least 30 minutes and up to overnight.
2. Combine water, vinegar, and salt in a medium nonreactive saucepan. Place over medium-high heat and bring to a boil. Cook, stirring occasionally, until the salt has dissolved, about 3 to 5 minutes. Remove from heat and allow the mixture to cool to room temperature.
3. Transfer chilled cucumbers to a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour cooled water-vinegar mixture over the cucumbers. Place a plate or other weight on top of the cucumbers to completely submerge them in the liquid. Cover the bowl tightly with plastic wrap and let it stand at room temperature for 3 to 4 days. Refrigerate the pickles in a tightly covered jar for up to 1 week.

Real Spanish omelette, Vegetarian

image & recipe @bbcgoodfood.com

                                Nutrition: 

Ingredients:

• 500g new potatoes
• 1 onion, preferably white
• 150ml extra-virgin olive oil
• 3 tbsp chopped flatleaf parsley

Method:

1. Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
3. Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

Gluten-Free Asparagus Quiche

Makes one 9-inch quiche

image and recipe@http://www.yummly.com/recipe/external/Gluten-free-asparagus-quiche-309086

For the Crust:

• 1 1/2 cups Cup4Cup all-purpose gluten-free flour
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1 large egg yolk
• 1/4 cup buttermilk
• For the Filling:
• 1 1/2 cups diced asparagus
• 1/2 cup sliced green onions
• 1/2 tablespoon unsalted butter
• salt and pepper to taste
• 6 large eggs
• 1 cup milk (I used 2 percent)
• 1/2 cup plus 2 tablespoons heavy cream
• pinch of salt and coarse ground pepper
• 1 cup grated sharp cheddar cheese or Gruyere cheese

To Make the Crust:

1. In a medium bowl, whisk together flour, sugar, and salt.  Add cold, cubed butter and, using your fingers, work the butter into the flour mixture.  Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. 
2. In a small bowl, stir together the egg yolk and buttermilk.   Create a well in the butter and flour mixture and pour in the liquid mixture.  Use a fork to bring to dough together.  Try to moisten all of the flour bits.  
3. On a lightly floured work surface, dump out the dough mixture.  It will be moist and shaggy.  Sprinkle generously with flour.  That’s perfect.  Shape dough into a disk and wrap in plastic wrap.  Allow dough to rest in the fridge while you assemble the filling.  Dough is easiest to roll out when it’s cold and rested.
4. When you’re ready to roll out the crust, on a well-floured work surface, gently roll out the pie crust into about an 11-inch circle.  Press together any spots that might tear.  
5. Carefully lift down and place into the 9-inch pie plate.  Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang.  Fold the excess dough under and crimp with fingers.

To Make the Filling:

1. Place a rack in the center of the oven and preheat oven to 190'C  [375 degrees F]
2. In a medium saucepan, over medium heat, melt butter.  Add the sliced vegetables and saute until bright green and slightly tender, about 4 minutes.  Season with a bit of salt and pepper, remove from heat, and set aside.
3. In a large bowl, whisk together eggs, milk, heavy cream, and a bit of salt and pepper.  Whisk until well blended.
4. Add the cooked vegetables to the unbaked pie crust.  Sprinkle half of the cheese over the vegetables.  Pour egg mixture over vegetables and top with more cheese.
5. Carefully place quiche in oven and bake for 45-55 minutes, or until quiche puffs up and does not have a loose giggle when shaken lightly.
6. Remove from the oven and allow to cool for at least an hour.  Serve warm or cool.  Quiche will last, well wrapped in the refrigerator, for up to three days. 

Pide with feta & spinach

Prep: 15 mins

Cook: 30 mins

image & recipe @bbcgoodfood.com

Ingredients

• 200g pizza dough mix or ciabetta dough mix
• 1 onion, sliced
• 2 roasted peppers from a jar, sliced
• 1 garlic clove, crushed
• 200g spinach, washed
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 100g feta cheese, crumbles

Method:

1. Heat the oven to 180'C (200'C fan / gas 6). Make up the dough following pack instructions then divide into 4.
2. Cook the onion in a little oil until caramelised then add the pepper and garlic. Tip the spinach in the pan and stir until wilted, then mix in the spices and season.
3. Roll the dough out into 4 elongated rugby ball shapes and divide the filling between them, leaving a 2cm border. Sprinkle the feta over the top. Fold over the long edges of each pied to make a ridge then twist at the ends. Bake for 20-25 minutes until the dough is crisp and golden.