Broad Bean Pod & Gluten Free Bread Soup
Cheesy Potato Soup with Dill
Courgette & Apple Soup
Gingered Chicken & Sweet Corn
Golden Tomato & Courgette Soup
Lentil & Chard Soup (Salka)
Mushroom Soup with Blue Cheese
Squash & Sweet Potato Soup with a Sting
Thai Style Hot & Sour Mushroom Soup
Tomato Soup (or Sauce)
White Beetroot & Apple Borscht
(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 SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
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Parve, Vegetarian, Dairy Free
There is no way I have found of making really light fluffy kneidlach for Pesach or during the year but by using lots of almonds it does help. However, my family likes them and if you are happy to use baking powder a pinch does lighten them up and fluff them up a little more
They are also good if added to stews/cholents once cooked to make a change
100g (4oz) ground almonds
50g (2oz) potato flour
1 egg medium (large for imperial)
100ml warm water
Pinch of Pesach g/f baking powder if you use it.
Chopped parsley or dill - optional
Sieve the potato flour into the almonds and make a well in the centre. Add the seasoning, chopped herbs and water
Now you have a choice either just drop the whole egg in and mix (quicker but heavy)
Or separate the egg and whisk the white to form soft peaks in a bowl. Add the yolk to the well of the dried ingredients, and mix. Fold in the egg white.(somewhat lighter)
Whichever you choose leave this mix aside to settle and stiffen (which is does)
Heat about 500ml (1 pint) water until it comes to a boil and then reduce to a simmer.
Roll out small balls between wet palms and drop into the water, cook until they float about 5 minutes serve with soup.