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(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

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Vegetarian - Serves 6 as a main or 10 as a vegetable

Small cauliflower (apprx 500g - llb)
Equal amount of broccoli
25ml (loz) vegetable oil
Small onion
75g (3oz) gluten free breadcrumbs
75g (3oz) Quinoa flakes
4 tbsps pesto
50g (2oz) hard vegetarian margarine
50g (2oz) gluten free flour
1 tsp ground or grated nutmeg
150 ml (1pt) semi-skimmed milk

Chop the onion and fry in the oil until soft, stir in the breadcrumbs, quinoa and pesto.  Set to one side.

Divide the broccoli and cauliflower into florets and cook in boiling salted water for 4-5 minutes. Drain well and rinse with boiling water - helps prevent flatulence.  Arrange the florets in a deep oven proof dish

Switch on oven to pre-heat.

Make the sauce by melting the margarine, mix in the flour and the nutmeg and season to taste ie make a roux, place on a medium light and beat in the milk, bring to the boil and allow thickening, stirring to prevent lumps forming.  

Alternatively  mix  flour,  margarine,  milk  and  nutmeg  together  in  a microwave jug and blast for 2 minutes, stir and blast again for 2 minutes should be ready.

Pour sauce over the vegetables and then spoon over the quinoa mix

Bake at 170°C, 160°C Fan or Gas 6 for 20 minutes till golden

Gluten Free Cauliflower & Broccoli with a Quinoa Crust