This recipe is really tasty and filling, I especially love the olives. This meal is wheat free, gluten free and dairy free and is suitable for vegetarians or vegans and if you omit the sherry those following a detox. This is from Yotam Ottolenghi’s “Plenty”.
Makes 2 servings
2 tablespoons olive oil
1/2 Spanish onion, finely chopped
1 small red and 1 small yellow pepper cut into strips
2 garlic cloves, chopped
2 bay leaves
1/4 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
150g Calasparra rice
100ml good quality medium sherry (I didn’t add this)
1 teaspoon saffron threads
450ml boiling vegetable stock
200g shelled broad beans
12 mini plum tomatoes, halved
5 small grilled artichokes in oil from a jar, drained and quartered
15 pitted kalamata olives, crushed or halved
2 tablespoons roughly chopped parsley
4 lemon wedges
Heat up the olive oil in a paella pan, or a large shallow frying pan and gently fry the onion for 5 minutes. Add the peppers and fennel and continue to fry on a medium heat for about 6 minutes or until soft and golden. Add the garlic and cook for a further minute.
Add the bay leaves, paprika, turmeric and cayenne to the vegetables and stir well. Then add the rice and stir thoroughly for 2 minutes before adding the sherry and saffron. Boil down for a minute then add the stock and 1/3 teaspoon salt. Reduce the heat to the minimum and simmer very gently for about 20 minutes or until most of the liquid has been absorbed by the rice. Do not cover the pan and don’t stir the rice during the cooking.
Meanwhile, pour plenty of boiling water over the broad beans in a bowl and leave for a minute, then drain well and leave to cook down. Now squeeze each bean gently to remove the skin and discard it.
Remove the paella pan from the heat. Taste and add more salt if needed but without stirring the rice and vegetables much. Scatter the tomatoes, artichokes and broad beans over the rice and cover the pan tightly with foil. Leave to rest for 10 minutes.
Take off the foil. Scatter the olives on top of the paella and sprinkle with parsley. Serve with wedges of lemon.
This is ridiculously delicious, really lovely, flavoursome and satisfying, I was really worn out from being jet lagged and feeling unwell and this perked me right up. Heaven! This recipe is from Gwyneth Paltrow’s “It’s All Easy” and can be made in under 30 minutes.
Makes 4 servings
1 medium baguette (about 16 inches) split lengthwise
2 tablespoons plus 2 teaspoons Dijon mustard
1 large handful of rocket
16oz good quality jarred or canned tuna in olive oil
1/2 cup very thinly sliced red onion
8 anchovies roughly chopped (I HATE anchovies so omitted this)
1 tablespoon plus 1 teaspoon capers
24 pitted nicoise or kalamata olives, cut in half
16 oil packed sun dried tomatoes
16 fresh basil leaves
Four 9 minute boiled eggs, sliced
Salt and freshly ground black pepper
Spread a thin layer of Dijon mustard on each half of the baguette, then layer in the remaining ingredients, starting with rocket at the bottom and finishing with the sliced eggs at the top. Season the eggs with salt and pepper and press firmly to compress the sandwich. This can be stored in a plastic wrap in the fridge for up to 24 hours.
Strangely enough these actually taste just like fish fingers! I really wasn’t expecting them to. Really delicious. This recipe is wheat free, gluten free, dairy free and sugar free and is from Gwyneth Paltrow’s “It’s All Good”
1 cup gluten free bread crumbs (can be shop bought or made from well toasted gluten free bread blended with salt, pepper, oregano and some Old Bay Seasoning)
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon fine sea salt
1 cup soy or rice milk
4 skinless fillets of any flat, mild wide fish cut into fingers
Olive oil spray
Lemon wedges for serving
Preheat the oven to 232 C. Line a baking tray with parchment paper.
Whisk the bread crumbs, oregano, garlic and salt together. Coat the fish fingers with the soy or rice milk then dredge them in the bread crumb mixture tapping off any excess. Lay the fish fingers on the baking sheet and spray lightly with olive oil spray on the other side. Bake for 8 minutes then turn your oven to broil and broil for 1 or 2 minutes to get the fish fingers nice and brown- if you don’t have a broiler just bake them for 10 minutes total. Serve with plenty of lemon,
This tastes really fresh and lemony, it’s so delicious and nice and light (the breadcrumbs don’t make it heavy). It’s really smooth and easy to eat- heavenly! This was so good I went back for a second portion. This recipe is wheat free, gluten free, sugar free and dairy free and is from Gwyneth Paltrow’s cookbook “It’s All Good“.
1/2 cup plain gluten free bread crumbs
1 heaped tablespoon drained capers
1 heaped tablespoon finely chopped Italian parsley
2 garlic cloves, finely minced
A big pinch of coarse sea salt
A few healthy grinds of black pepper
Zest of 1/3 lemon
1 generous tablespoon freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
Four 6 oz fillets striped bass
4-8 high quality anchovy fillet it desired (I did not desire!)
Preheat the oven to 230 C, line a baking sheet with parchment paper and set it aside.
In a small bowl, stir together the bread crumbs, capers, parsley, garlic, salt, pepper, lemon zest and juice and olive oil. The mixture should be the texture of wet sand. Add a bit more olive oil if needed.
Put the fish on the prepared baking sheet and top each fillet with 1/4 of the bread crumb miture. Drape an anchovy or 2 over each fillet if using. Roast the fish until it’s cooked through and the bread crumb is nicely browned- approximately 20 minutes.
This is excellent! I love the flavours of the tuna, olives & capers and the pasta is lovely comforting and filling (without the wheat or gluten). This meal is wheat free, gluten free, fructose free, sugar free and dairy free and suitable for those following a thrush/candida diet. This recipe is from Gwyneth Paltrow’s “It’s All Good”
8oz brown rice pasta
Extra virgin olive oil
1/2 cup capers rinsed and dried on a paper towel
8 garlic cloves, very thinly sliced (skip the garlic if you’re on the thrush/candida diet)
12 anchovy fillets (I hate anchovies so I omitted this)
Big pinch of red chilli flakes
Small handful of pitted Kalamata olives, split in half
16oz olive oil packed tuna, oil drained.
Juice of a lemon
1/2 cup of chopped Italian parsley
Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
Meanwhile heat 1/2 inch of olive oil in a small skillet set over a high heat and fry the capers, stirring a couple of times until really crispy, about 2 minutes.
Remove the capers from the hot oil and transfer them to a plate and set them aside.
Heat 1/3 cup of olive oil (you can use the caper oil) in a large heavy skillet over a medium/low heat. Add the garlic, anchovies and chilli flakes to the pan and cook stirring constantly until the anchovies have dissolved into the oil, the whole mixture is nice and fragrant and is softening and the garlic is just beginning to brown, 3 to 4 minutes. Add the olives and tuna to the pan and stir to break up the tuna and coat everything with the mix. Pour the lemon juice over the mixture and stir it until it all comes together and the tuna is warmed through and is beginning to go brown at the edges, 2 to 3 minutes. Turn off the heat and add the reserved crispy capers and the parsley.
This smells heavenly, the tomatoes are gorgeous and it’s really nice to have some roughage with this dish. Yum yum yum! Also it’s comfort food but not makes-you-fat-bloated-and-uncomfortable comfort food. Really satisfying and filling. Because I’m on my boring diet I had to omit the ricotta and used brown rice pasta instead of spelt spaghetti. This meal is wheat free, gluten free, sugar free, dairy free and is suitable for vegetarians, vegans and those following a thrush/candida diet. This recipe is from Jamie Oliver’s Everyday Super Food.
1/2 bunch fresh thyme
4 cloves of garlic
1/2-1 fresh red chilli
500g ripe mixed colour cherry tomatoes on the vine
250g best quality ricotta cheese
320g dried spelt spaghetti
4 handfuls of rocket
optional: balsamic vinegar
Preat the oven to 180 C. Pour 3 tablespoons of oil into a small bowl. Run the bunch of thyme under a hot tap for 3 seconds to reawaken it, then shake dry and strip the leaves into the oil. Peel the garlic, then finely slice it with the chilli and add to the bowl. Finely grate in the lemon zest, add a pinch of sea salt and black pepper and mix together. Lay the cherry tomatoes in a 30cm by 40cm baking tray. Rub the flavoured oil all over the ricotta and place in the centre of te tray, then gently rub the remaining oil over the tomatoes. Add a splash of water to the tray, place in the oven and roast for 45 minutes, then remove. With 10 minutes to go, cook the spaghetti in a pan of boiling salted water according to the packet instructions.
Life the ricotta out of the tray, then shake the tomatoes off the vines, discarding the stalks. Add half a mug of pasta water to the tray and gently shake from the base. Drain the spaghetti and toss straight into the tray with a squeeze of lemon juice, season to perfection, then break the ricotta over the top. Sprinkle over the rocket, toss together well then serve. You can also drizzle some balsamic over as well.
This is delish!! I love the way the grilled lemon juice tastes. The salmon tastes amazing and succulent- a definite thumbs up! This recipe is wheat free, gluten free, dairy free and sugar free and is suitable for those following the elimination diet. This recipe is from Gwyneth Paltrow’s “It’s All Good“.
4 6oz fillets of salmon
2 tablespoons extra virgin olive & 1/2 cup for the vinaigrette
Coarse sea salt
2 lemons, halved
2 tablespoons finely chopped Italian parsley
2 tablespoons finely sliced chives
Freshly ground black pepper
Heat a grill or grill pan over a high heat. Coat the fish with the 2 tablespoons of olive oil and sprinkle with salt. Grill until firm and nicely browned- approximately 4 minutes on each side. Grill the lemons at the sale time, cut side down until they are softened and just beginning to char. Put the salmon on a serving platter and let it rest while you prepare the vinaigrette. Squeeze the grilled lemons into a bowl, whisk in the 1/2 cup of olive oil, stir in the herbs and season to taste with salt and pepper. Pour the vinaigrette over the salmon and serve. Easy!