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Apple Dumplings in Tomato Sauce
Aduki Bean Burgers
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Onion Latticed Pie
Italian Potato Pastry Pizza Bakes -Pesach
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GF Picnic Roll
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Roasted Peppers and Aubergine
Pumpkin, Onion & Blue Cheese Tart
Savoury Cheese Flan
Savoury Noodle Kugel
Spinach Florentine Flan
Vegetable & Quinoa Crust Bake
(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
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This will make 18-20 portions for a buffet or 8-10 generous servings. Or make 2 pies and freeze one – see end of recipe .
This is a something I invented for the turn of the century – hence the name and I have subsequently served it at Tu B’Shevat Suppers. These vegetables are detoxifiers and seasonal in the winter. The combination is unusual to say the least but it works. This is also high in phyto-oestrogens for those of you into that sort of thing. You can use ordinary milk if you so wish or cream.
375g (14oz) gluten free flour (or rice/potato/chickpea in equal mix)
pinch of salt
½ tsp tumeric – gives it a lovely glow.
115ml (4 fl oz) each of: Sunflower oil and water
Line, oil and flour dust a large lasagne dish (about 40 x 25 cms, 15x10 inches) – put to one side.
Mix all the pastry ingredients together to make pliable dough and refrigerate for ½ hour.
Divide in two (one bit should be smaller (35%) as it only needs to cover the top). Roughly roll out larger piece between two pieces of cling film (saran wrap) and place in the dish. If you need to patch don’t worry. Bake blind for 15 minutes and then mop off excess oil. Roll out top and reserve.
1 large onion
1 small red onion
1 fat leek sliced (200-250g / app 8oz)
Approx 350g (12oz) (smallish) red cabbage
Approx 350g (12oz) carrots
350g (12oz) Swede (Rutabaga)
350g (12oz) Broccoli florets
100g (3.5oz) fresh dates or apricots
Tin of chickpeas
Tablespoon of grated ginger
Handful of sesame seeds
Tablespoon of crushed coriander seeds
Tablespoon of crushed mustard seeds
A cup of crumbled white cheese
Small carton of soya milk or milk
2 beaten eggs
Olive oil for frying
Roughly slice the leek, onions, carrots and cabbage, divide the broccoli into small florets, chop the dates and swede (rutabaga)
Fry off the onion, leeks, mustard and coriander for five minutes, add the carrots, swede, sesame seed and broccoli cook for a further couple of minutes now add the cabbage, ginger, dates and drained chickpeas continue to sweat for five minutes. Place the vegetables into the pastry shell, sprinkle over the cheese.
Beat the eggs with the soya milk and gently pour over the vegetable mix. Now put on the pastry lid, prick with a fork for steam to escape and sprinkle with a few more sesame seeds. Cook for 30-40 minutes in a hot oven, 400ºF, 200ºC, Gas Mark 6
Note: If freezing do so before adding the egg mix (ie use one egg and half the milk) put the pastry lid on but make a hole in it that a funnel will fit in so you can add the egg mix when defrosted.