Home

Snacks & Starters


Asparagus &  Smoked Salmon Cocktail

Aubergine/
Eggplant Fritters


Baked Borekas

Butter Bean Dip with Garlic

Carrot Pate with Orange

Cheese Beignets

Chestnut Pate

Spicy Corn Fries

Nimki (Spicy Indian Fritters)

Panelle - Italian Chickpea Fritters

Radish Rissoles

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

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

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 Nimki

Parve, Vegetarian, Dairy Free, Naturally Gluten Free

These little Indian snacks are made with gluten free flours as these are of course often found in that country should be enough for 6 snacks


75g (3oz) chick pea flour
75g (3oz) rice flour
2 medium eggs
pinch salt
tsp kalonji (nigella) seeds
½ tsp chili flakes
¼ tsp bicarb of soda


Place the flour in a dish add the salt, spices and bicarbonate of soda and mix.

Make a well in the centre.

Check the eggs and beat together, then pour into the well of the dry mix: knead together until you will have a really soft dough.

Leave for 5 or so minutes while you heat up the oil.

Split the dough into four and roll out into sausages. Flatten slightly.

Using a very sharp knife cut up into discs about 2mm thick - does not matter if they miss shape.

Fry one sausage's worth of dough at a time until golden fluffed up and crispy. Drain and repeat with other "sausages"


They keep for two to three days in an air proof container. If you can't get nigella seeds try using ground black pepper it alters the taste but is nice.