Rice & Pasta
Asparagus & Broad Bean Risotto
Chicken & Chickpea Pilau
Eggplant & Tomato Pilau
Feta Pasta Bake
GF Kreplach or Ravioli Dough
Red Risotto with Roasted Pumpkin
Rice & Cheese Latkes
Rice Flake Porridge
Savoury Noodle Kugel
Smoked Salmon Pasta
Stuffed Succot Pumpkin
Vegetarian Stuffed Vine Leaves
(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.
Dairy or vegetarian - your choice
If you are not vegetarian try adding anchovies to give an extra kick and creaminess to this dish as they dissolve on cooking
250g (8oz) gluten free tagiatelle or spaghetti
250g (8oz) Small tub cottage cheese
250g (8oz) Small tub crème fraiche or smetna
1 large egg
Either 6 sun dried tomatoes or peppers - diced or
Tin of anchovies drained (optional for non vegetarians)
125g (4oz) grated cheddar or similar
or 75g (2½g) grated fresh parmesan cheese
Cook the pasta in boiling salted water according to packet instructions until just cooked.
Meanwhile chop the onion and the anchovies and grate your cheese.
Mix all the ingredients together except the cheese.
Place in a greased baking dish, sprinkle on the cheese. Bake in a hot oven till golden. About 20 minutes at, 190ºC Fan, 205ºC, 400ºF, Hot/quick oven, Gas Mark 6,
Serve with salad or by itself.