Snacks & Starters
Asparagus & Smoked Salmon Cocktail
Butter Bean Dip with Garlic
Carrot Pate with Orange
Spicy Corn Fries
Nimki (Spicy Indian Fritters)
Panelle - Italian Chickpea Fritters
Spicy Tomato Dip/Salsa
Sweet Potato Dip
Thai Style Hot & Sour Mushrooms
Veggie Stuffed Vine Leaves
(c)2005-12 Copyright Anne Luder, you are welcome to print out a
THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER
Gluten, Wheat & Soya Free Food filled with Flavour for all the Family
Available on kindle
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Vegetarian, Dairy , Naturally Gluten Free
This is a gluten free choux pastry which when fried become lovely puffy beignets.
100g/4oz cornflour (maize flour)
50g/2oz rice flour
75g/2oz butter or veggie margarine
2 large eggs
75g grated cheese
Chopped spring onions tops (scallions) or chives or parsley
Oil for deep frying
Sift together the two flours.
Beat the eggs and set to one side
Pour the water into a medium saucepan and bring to the boil add the butter and let this melt. Sift in the flour mixture and beat until it forms a smooth ball.
Add the cheese, seasoning and the herbs
Now slowly add the egg, a little at a time and beating thoroughly between each addition, until the dough forms a smooth, shiny thick mixture.
Heat the oil in a deep pan.
Flour your hands and roll the dough into sausages or balls and deep fry until golden.