wp6e4fb020.jpg

Home
Snacks & Starters
Soups
Salads
Rice & Pasta
Breads

Fish
Meat
Poultry
Vegetarian Mains
Vegetables
Pastry

Baking - Cakes
Baking - Cookies/Biscuits
Deserts
Pesach Pages

Contact Me

Home

Vegetables

Asparagus & Potato Timbales

Aubergine/Egg-plant Fritters

Butter Beans with Pepper & Parsley

Cauliflower / Broccoli with a Quinoa

Cauliflower Cakes (Latkes)

Celeriac & Sweet Potato Rosti

Cheese Latkes

Spicy Corn Fries

Mashed Aubergine (Eggplant) Fritter

Mushroom with Blue Cheese Sauce for Baked Potato

Potato Latkes

Latkes 2 - Deep Fried

Potatoes in Stock

Red Cabbage with Mango

Saffron Mash

Spicy Tomato Sauce

Wilted Chard














































(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

TO ORDER AT AMAZON.COM CLICK HERE

TO ORDER AT AMAZON.CO.UK CLICK HERE

wp9b22a563.jpg

Gluten Free Cauliflower Cakes (latkes)

Dairy, Vegetarian, Yeast Free
Makes enough for 6-8 - can freeze

You can use either straight cauliflower or substitute some or all of it with broccoli. Whichever you choose they are delicious.

500g (1lb) cauliflower (approx)
125ml (5fl oz) water (from cooking the cauliflower)
½ tsp chili powder or ½ tsp nutmeg
100g (4oz) Parmesan cheese
Zest & juice of a lemon
1 medium egg
150g (6oz) corn (maize) flour
pinch of Bicarbonate of Soda
Oil for deep-frying

Break the cauliflower into florets and cook for 2 minutes in boiling water.

Drain and add fresh boiling water cook until al dente**. Plunge into cold water with a touch of lemon or vinegar in it to cool it and keep it white.

Reserve 125ml (5fl oz) of the cooking water and cool this. If you forget it or have not changed the water when cooking the cauliflower, use fresh water and if you forget to change the water .

Mix together the dry ingredients. Make a well in the centre; add the egg, lemon juice and water. Mix to a batter. Drain the cauliflower and fold in.

Heat the oil in a deep pan and drop the florets in batches. Cook for about 5 minutes until golden. Drain and keep in a warm place (oven) until you have finished frying - sprinkle with a little more cheese and serve.


** Cooking Cauliflower by this method in 2 sets of water helps reduce its “flatulent” impact