Asparagus & Potato Timbales
Butter Beans with Pepper & Parsley
Cauliflower / Broccoli with a Quinoa
Cauliflower Cakes (Latkes)
Celeriac & Sweet Potato Rosti
Spicy Corn Fries
Mashed Aubergine (Eggplant) Fritter
Mushroom with Blue Cheese Sauce for Baked Potato
Latkes 2 - Deep Fried
Potatoes in Stock
Red Cabbage with Mango
Spicy Tomato Sauce
(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
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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
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