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The Gluten Free Veggie

Gluten Free and Vegetarian Recipes, Reviews and Information

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Lucy

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For the past 3 years I have worked hard on this blog, built up a following, set a posting schedule and tried my best to campaign for better options for all of us. I am proud of the blog’s achievements, growing to 1200 Facebook likes and with an overall readership of 25,000 people a year.

Lucy and I have done all of this without earning a penny – the cost of ingredients, giveaways. travel and reviews have all come from our own pocket. One of my goals for the blog was a to set up a way to earn a little bit so that Lucy and I can travel further, campaign harder and create more. All of the money will be going right back into the blog.

I considered using our traffic to set up advertisers or sponsors, and whilst I’m not ruling this out I don’t want our blog to be one big advert for another company, or for you to feel as if our reviews and information posts are biased.

So instead we have set up a Patreon account. Patreon acts as an online “tip jar” – you can give as a much or as little as you like to support us and you will earn extra rewards:

Update rewards Feb 2018

 

(N.B Patreon does everything in USD but essentially our rewards tiers are 71p, £2.13, £4.98 and £14.23 respectively)

*This next bit is very important!*
I would like to assure those of you who don’t wish to donate that you will still be getting the same content – recipes every Monday and blog posts every Friday. We are not asking you to pay for the service that we are already providing. BUT if you would like to earn the extra rewards above, please do visit our Patreon page to support the blog!

https://www.patreon.com/glutenfreeveggie

 

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Recipes every Monday, blog posts every Friday! See the previous Monday’s post here.

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Recipe (GF, V) | Baked Stuffed Aubergines

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This recipe is inspired by holidays in Turkey, and the local dish Imam Bayildi (which translates to ‘fainted priest’). The original recipe is full of onions and garlic – not great if you suffer from IBS. I’ve swapped some ingredients out and added some cheese, to make it a little more indulgent, but you could easily omit the dairy and turn into a great vegan supper.

This recipe would serve 2-4, depending on how hungry you are! We served ours with some rice and salad.

 

Ingredients

2 aubergines

2 celery sticks

1/2 a courgette

1 red pepper

1 tin of tomatoes

1 tsp tomato puree

1 ball of mozzarella

100g cheddar cheese

1 tsp basil

1 tsp oregano

1 tsp paprika

2

 

Method

  1. Pre-heat the oven to 220° Cut the heads off of the aubergines and slice them lengthways into two halves. Use a spoon to scoop out some of the insides, and set that aside to add in later. Rub the aubergine halves in some olive oil, and set them in an oven proof dish. Season with some salt and pepper and place them in the oven.
  2. While the aubergines are cooking, chop the celery, red pepper, courgettes and the inside of the aubergines into chunks and fry them in a pan with some olive oil.
  3. When the vegetables have softened and have a little colour, add the tin of tomatoes, tomato puree, herbs and paprika. Season to taste with salt and pepper.
  4. Once the mixture has cooked down a little, take the aubergines out of the oven and fill the insides with the vegetable mixture. It won’t all fit, so put some around the aubergines too.
  5. Grate the cheddar cheese over the top, and cut the mozzarella into slices and lay it over the top of each aubergine. Pour a little water into the bottom of the dish with them, to help them cook. Add a final scrunch of salt and pepper over the top, and bake them in the oven for 30-35 minutes or until tender.

1

 

About Lucy

Lucy is a contributing author at The Gluten Free Veggie. She is a 30 year old vegetarian Coeliac with a passion for great recipes! Check out all of her posts here. When she’s not cooking up delicious treats, Lucy is creating greetings cards for her business. Check out her Facebook page here.

 

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Recipes every Monday, blog posts every Friday! See the previous Monday’s recipe here.

Social Media:

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Youtube: The Gluten Free Veggie

Twitter: @theGFveggie

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Recipe (GF, V) | Courgette Lasagne

By Lucy.

This vegetable lasagne uses courgette layers instead of pasta so it is naturally gluten free and is topped with a creamy three cheese mixture. You can use any vegetables for the filling but these were my preferences.

This recipe was inspired by Tom Kerridge’s One Layer Lasagne in his new cookbook, Lose Weight For Good. The original recipe uses beef mince, but as meat substitutes like Quorn aren’t great for my boyfriend’s IBS I thought I’d have a go at making a vegetable filling, as I liked the idea of using courgette in place of pasta. This was the result, and I have to say, I was happily surprised with how tasty it was!

This recipe will serve 4, or 2 very hungry people (needless to say we finished it off on our own!), and we had ours with potato wedges and salad.

As the original recipe was low calorie, you could make it a little more indulgent by adding extra cheese, or a traditional béchamel sauce either in place of, or as well as, the ricotta mixture.

 3

Ingredients (serves 4)

For the filling

2 celery sticks

1 medium aubergine

1 carrot

1 vegetable stock cube (GF)

1 tin of tomatoes

1-2 courgettes

2 large tomatoes

1 tbsp tomato puree

1 tsp each of dried parsley, thyme and oregano

1 bay leaf

1/2 tsp paprika

1/2 tsp smoked paprika

1 tbsp red wine vinegar

Salt and pepper to season

1 tbsp olive oil, for frying

 

For the topping

250g ricotta cheese

125g ball of fresh mozzarella

Handful of grated mature cheddar cheese

4

Method

  1. Chop the celery, carrots, and aubergine into small cubes and fry in the olive oil on a medium heat until they’re lightly browned and softened – this should take approximately 10-15 minutes.
  2. Add the smoked and normal paprika (this isn’t enough to make the vegetables spicy, but will add a depth of flavour to the finished lasagne) and stir, cooking off the spices for a minute will take away any bitterness. Add in the tin of tomatoes, refill the tin with water and add that too. Squeeze in the tomato puree, add the stock cube, herbs, bay leaf, and red wine vinegar. Leave to reduce on a low to medium heat for 10-15 mins, adding in more water if it becomes too dry. Add salt and pepper to taste.
  3. While the mixture is cooking, pre-heat the oven to 220C. Slice the courgettes and tomatoes as thinly as you can (a sharp knife will make this easier) slice the courgettes a little on an angle to make the most out of them.
  4. Add the filling to an oven proof dish and spread it out evenly, remember to remove the bay leaf. Layer the courgettes over the top until the mixture is completely covered, then place the tomato slices over the top of the courgettes.
  5. In a bowl, mix the ricotta until it’s soft and creamy, and lay it gently over the top of the tomatoes and courgettes. This is a little tricky as the tomatoes will want to slide about! Grate the mozzarella and cheddar cheese over the top of the ricotta, and finish with a final scrunch of salt and pepper.
  6. Bake in the oven on a middle tray for 40 mins, and serve! If the top begins to brown too much, cover the top with some baking foil.

 

About Lucy

Lucy is a contributing author at The Gluten Free Veggie. She is a 30 year old vegetarian Coeliac with a passion for great recipes! Check out all of her posts here. When she’s not cooking up delicious treats, Lucy is creating greetings cards for her business. Check out her Facebook page here.

 

 

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Recipes every Monday, blog posts every Friday! See the previous Monday’s recipe here.

Social Media:

Facebook

Youtube: The Gluten Free Veggie

Twitter: @theGFveggie

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E-mail your questions or suggestions to: glutenfreeveggieblog@gmail.com

Brief Hiatus for Christmas

Due to Lucy and I being busy over the festive period the blog will be taking a brief break from 23rd December 2017 to 7th January 2018.

We will be returning with a recipe on 8th January 2018 and getting back to our usual bi-weekly routine.

We need a break to re-calibrate, formulate some new and exciting recipes and have a rest ourselves!

Thank you for understanding and Merry Christmas everyone!

Advice | First Vegetarian Christmas

By Lucy and Tegan.

One of our readers asked us if we could write a post about how to cope with your first Christmas as a vegetarian! We’ve pooled our vegetarian knowledge and co-authored this post to offer some help to those worried about tackling the new lifestyle during the festive season!

 

Be prepared to be tempted. If you gave up meat for ethical reasons rather than a dislike of the taste/texture you might find yourself craving that Christmas turkey and pigs in blankets! Having recipes ready with meat free alternatives is a good start, so you don’t feel like you’re missing out on anything. Instead of thinking, ‘I’m sad I can’t have turkey,’ you’re excited about the brilliant nut roast you’re going to get to have instead. If you have veggie gravy and sausage rolls to hand, you’re less likely to feel tempted by meat or to feel sad for the food you might feel you’re missing – especially if there are certain foods you associate with the tradition of Christmas.

Have plenty of ready made vegetarian treats to hand. Christmas isn’t just about the dinner – in my family Christmastime and New Year come hand in hand with buffets, chocolate selection boxes, biscuit tins and snacks. Make sure you have vegetarian alternatives for all of these items ready before the festivities start so you don’t go hungry!

Combat the stigma! Depending on your family’s view of vegetarianism, you may experience some stigma from others around the dinner table. If you’re eating with family or friends, maybe bring along something vegetarian you’ve made that they can share and realise that your food isn’t tasteless! (and sharing’s quite nice and festive isn’t it?). My Mum’s nut roast is always popular with the meat eaters at Christmas and they often try to pinch a bit for their own dinners!

If you’re hosting a Christmas dinner be aware that some people may expect meat. In an ideal world we wouldn’t have to deal with meat, but that may not be the case and when hosting you should take your guests preferences into consideration. Forcing your family to have an entirely vegetarian Christmas may just create more hostility towards your vegetarianism. Instead, see if a meat eating family member would be happy to cook the meat at their house and bring it with them. This is how we’ve always done it at my house.

Remind yourself to be proud and happy about your lifestyle. If you’re still struggling with temptation or wondering what you can eat, just remember you’re doing an awesome thing, it’s great for animals, for the planet, for your health. That more than makes up for missing out on some foods that aren’t even that great (turkey can be dry and horrible really!). I don’t miss eating meat at all any more!

Rejoice in the Christmas foods that are already vegetarian! Stuffing, Christmas pud and mince pies are all vegetarian anyway! (Of course these things are not naturally gluten free but you can get GF alternatives!)

Also rejoice in the non-food related parts of Christmas. It can be easy to bog yourself down in thinking about Christmas parties, family occasions and the big day itself as food-orientated but it doesn’t have to be! If you’re worried that you’ll feel like you’re missing out, try to focus on the other aspects of this time of year – good company, games, films, crackers etc.

I hope all of you new vegetarians have a very Merry Christmas!

11.12.16 (39)

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Recipes every Monday, blog posts every Friday! See the previous Monday’s recipe here.

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Christmas Recipe (GF, V) | Banoffee Pavlova with Salted Caramel Pecan Praline

By Lucy.

Like the banoffee pie the recipe is based on, this pavlova is very sweet and decadent, making it perfect for Christmas where indulgence is pretty much mandatory!

 

The meringue recipe is Nigella Lawson’s Prodigious Pavlova from her Nigella Christmas book, and it more than lives up to the name. The banoffee topping I have to credit to my auntie, who makes an amazing array of desserts every Christmas, and the praline I added myself to give the dessert some texture and a bit of crunch.

It’s so easy to assemble, and you can experiment with the toppings to add your own twist. It looks fabulous and makes a great centrepiece, great for sharing with family and friends, although you might be tempted to keep it all for yourself.

Once the meringue is cooked it can be stored in an airtight container for up to 2 days, and can be frozen for a month.

 

Ingredients

 

For the meringue

8 egg whites

500g caster sugar

4 tsp cornflour

2 tsp white wine vinegar

½ tsp vanilla extract

 

For the topping

650ml double cream

1 tin of Carnation Caramel sauce

2 ripe bananas

 

For the praline

1 handful of pecan nuts

100g caster sugar

Sprinkle of coarse sea salt

 

Method

 

  1. Pre-heat the oven to 180C/gas mark 4 and line a baking sheet with baking parchment.
  2. Separate the eggs, and whisk the eggs whites until they form satiny peaks. Whisk in the caster sugar a little at a time until the meringue is glossy and stiff.
  3. Add the vinegar, cornflour and vanilla extract to the mixture and gently fold them in. Transfer the meringue to the baking parchment one dollop at a time, and form it into the shape of a nest. Remember you’ll need to fit the finished pavlova onto a serving plate, so don’t make it too big!
  4. Put the meringue in the oven, and immediately turn the heat down to 120C/gas mark 1/2. Allow it to cook for an hour, then turn off the oven and leave it in the oven to completely cool. Try not to open the oven door, or the meringue could crack.
  5. While your meringue is cooking you can get started on your praline for the top. Use a little butter to grease a baking tray, and add the 100g caster sugar to a saucepan – be careful not to get any sugar on the sides of the pan or that could stop the sugar caramelising properly. Put the saucepan on a low to medium heat and leave the sugar to melt. Keep an eye on it, as you don’t want it to burn. Resist the temptation to stir the sugar or you could cause it to crystalise.
  6. Once the sugar has melted to a warm amber colour, throw in your handful of pecans. Swirl them in the sugar, when they’re nicely coated pour the mixture quickly onto the tray. Lift the tray and turn it to get the pecans to spread evenly. While it’s still hot, sprinkle a little sea salt over the top.
  7. Once the pecans have cooled, remove them from the tray and cut them into chunks.
  8. Once you’re ready to assemble your pavlova, carefully peel away the baking parchment and transfer it onto a large plate. The meringue should be soft and marshmallowy inside so you will need to be careful with it. A few crack add to the charm though, so don’t be discouraged if it crumbles a little.
  9. Whip up your double cream until it’s soft and thick, and fill the centre of the meringue. Next, drizzle over the caramel sauce, and arrange the sliced bananas so they cover the top. Finally, crumble over the salted caramel praline and serve!

 

About Lucy

Lucy is a contributing author at The Gluten Free Veggie. She is a 30 year old vegetarian Coeliac with a passion for great recipes! Check out all of her posts here. When she’s not cooking up delicious treats, Lucy is creating greetings cards for her business. Check out her Facebook page here.

 

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Recipes every Monday, blog posts every Friday! See the previous Monday’s recipe here.

Social Media:

Facebook

Youtube: The Gluten Free Veggie

Twitter: @theGFveggie

Tumblr: glutenfreeveggie.tumblr.com

E-mail your questions or suggestions to: glutenfreeveggieblog@gmail.com

Eating Out | A Gluten Free Guide to Prague

By Lucy.

 

This year I turned 30, so to celebrate, my boyfriend and I decided to plan a trip away to Prague.

Before doing any research I had imagined eating out in The Czech Republic as a coeliac vegetarian to be a bit of a struggle, and I was braced for little to no choice. Luckily for me, and anyone else planning on visiting, there was plenty to choose from and I didn’t go hungry once. In fact, I don’t think I’ve ever eaten better whilst abroad.

After some googling and scouring Trip Advisor I had a small list of places I wanted to try, but was surprised by how many other great restaurants we discovered while we were there. I should imagine there are plenty more gems to be found, but here are my favourites.

 

White and Crispy

 

White and Crispy is an entirely gluten free pizzeria and bakery located outside of the main tourist areas in Prague. It’s about a 20 minute walk from Charles bridge, but close to plenty of tram stops and you won’t regret making the effort to visit. We ate here twice during our short stay because everything was absolutely delicious – it’s worth the trip to Prague for the pizza alone! The base was thin and crisp, and the toppings fresh and tasty – if you’ve ever been disappointed with the tiny size of GF pizzas at home, this is the restaurant for you.

Prague

Between us, we tried the Margherita, the Vegetariana and the Quattro Formaggi, the latter of which was a white pizza without tomato sauce. All three were amazing, and the best gluten free pizza I’ve ever eaten. The owners are Italian and very friendly, everything’s homemade with fresh ingredients. I also tried the tiramisu and a little creamy cake which were both fantastic.

Prague 2

The atmosphere was casual, it’s a tiny little shop with very limited seating, but the pizzas can all be taken away if there isn’t room inside. They also sell bread and pasta, I bought some spaghetti but haven’t had chance to try it out yet.

It was a total bargain given the quality. If you’re ever in Prague, this is one restaurant you must not miss.

 

Alriso Risotteria Italiana

 

Alriso is another entirely gluten free Italian restaurant, but a lot closer to the centre of Prague this time. I was so excited to try this place, and it didn’t disappoint at all – we ended up here twice as it was so good!

Inside it’s a small intimate restaurant, with excellent and attentive staff. It was busy both evenings and had a cosy and romantic atmosphere.

There were fewer vegetarian options, but still enough choice that it was difficult to decide what to try. I opted for tomato and mozzarella gnocchi one evening, and spinach and gorgonzola risotto the next, which were delicious and I would recommend them both. My boyfriend, who isn’t gluten free, raved about both of his meals, which I do have to admit, did look very good.

Prague 4

Once we’d ordered we were brought a paper bag with some gluten free bread inside, and some olive oil to dip it in, which was a wonderful surprise. It had a dense and cakey texture and tasted great. These little touches are what made the experience so special, as I usually have to miss out on this sort of thing at home because of a lack of choice or risk of cross contamination.

For dessert, between us, we tried the chocolate fondant, tiramisu and panna cotta, but the tiramisu stole the show – it was perfectly and creamy and had a wonderful coffee flavour.

For three courses each, and a bottle of Prosecco, Alriso worked out at around £30 a head, which, considering how much we enjoyed the great food and service, was a total bargain. It was the most expensive restaurant we ate at during our stay, but was absolutely worth it.

 

Lavande

 

Lavande was one of a few restaurants we discovered during our stay, when looking for somewhere to eat during the day. They have an a la carte menu for the evenings, and a specials menu for lunch, which changes daily. The menu and specials were clearly marked, with vegetarian, vegan, gluten free and dairy free options available.

The staff were very friendly and the service was great, the restaurant was modern, bright and airy, and had a vibrant and lively atmosphere.

I had the halloumi burger on a gluten free bun, which was a real treat, served with salad. It was great, and my boyfriend enjoyed his beef special very much too.

If we ever return to Prague I would love to visit Lavande for an evening meal. It was busy during the day however, so it might be worth booking a table if you have your heart set on a particular evening.

 

Vegan’s

 

We discovered Vegan’s by accident while on the way to Prague Castle. We were both worn out from a long day of walking and sightseeing and wanted somewhere to stop for a drink.

Located at the top of three flights of stairs, Vegan’s is a light and airy restaurant covering two floors. It also has an open terrace, which looks out over the rooftops of Prague, which was lovely, but a little chilly for the time of year we were there.

I hadn’t planned on eating, but once I saw the menu I knew I couldn’t leave without trying something.  The gluten free options were clearly marked and there was so much choice it was hard to pick! I was tempted by the guacamole and crackers, and the marinated peppers filled with aubergine, but in the end I went for the tofu burger, which was served on top of a potato gratin with pickled cabbage and rocket. This was my first experience in a vegan restaurant, and I was blown away by how delicious everything was, and I was so pleased I gave it a try.

Prague 6

I also tried the homemade raspberry lemonade, which was filled with fresh crushed raspberries, which was a lovely accompaniment to the meal and very refreshing. This is another restaurant I’d love to re-visit if given the chance, and I think it would be a great setting for a romantic meal.

 

Svejk Restaurant U Karla

 

Svejk Restaurant U Karla specialises in traditional Czech cuisine, which I wanted to try as most of the other eateries we visited during our stay were European. They have a separate gluten free menu, which you have to ask for, and serve gluten free beer – which is a necessity if you’re visiting Prague!

The dining area is a large and open, with dark wood and traditional Czech décor.

The menu doesn’t have a huge amount of choice if you’re vegetarian, but I opted for the fried cheese, served with chips and tartar sauce, which was great. I’m a sucker for anything gluten free fried in breadcrumbs or batter because it’s not something I can be bothered to cook at home so it’s a real treat. The chips especially were delicious. I also tried a side of Czech dumplings as I was curious to see what they were like. They were soft, comforting and very filling – I practically had to be rolled home!

My carnivorous boyfriend had the chicken schnitzel, which he really enjoyed. We both loved the sauerkraut, which came with our meals, I’m not usually a fan of cabbage, but it was delicious and I’m pleased I got to try something new.

Prague 7

Neither of us had any room left for a dessert, which was a shame as they had quite a few gluten free options, including pancakes and an apple strudel!

The service was attentive, but a little brusque, I wouldn’t let that put you off though, as the food was great and we had a really enjoyable evening in this part of town.

 

Overall I was really pleased with the amount and variety of gluten free food in Prague, I found a lot of the cafes and coffee shops had cakes available, which was a lovely surprise, and almost all of the servers spoke very good English. I didn’t feel limited by my diet once.

I’d love to visit again one day, Prague is an exciting and vibrant city with so much to do, and so much wonderful food to eat!

 

About Lucy

Lucy is a contributing author at The Gluten Free Veggie. She is a 30 year old vegetarian Coeliac with a passion for great recipes! Check out all of her posts here. When she’s not cooking up delicious treats, Lucy is creating greetings cards for her business. Check out her Facebook page here.

 

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Recipes every Monday, blog posts every Friday! See the previous Monday’s recipe here.

Social Media:

Facebook

Youtube: The Gluten Free Veggie

Twitter: @theGFveggie

Tumblr: glutenfreeveggie.tumblr.com

E-mail your questions or suggestions to: glutenfreeveggieblog@gmail.com

 

Recipe (GF, V) | Pear Crumble

By Lucy.

It’s that time of year again when the leaves are turning, the days are getting shorter, and all I want to do is snuggle up on the sofa with a blanket and a book. What better way to enjoy the autumnal weather than with a bowl of crumble – warm, comforting and delicious!

This is one of the first recipes I learned to cook after my diagnosis, it’s really easy and the total prep time only takes about 15 minutes. You can substitute the pears for different fruits – I particularly like doing this recipe with plums.

The crumble topping does include gluten free oats, some coeliacs can’t tolerate oats, if you’re one of them feel free to leave them out – it tastes just as good without!

pearss

Ingredients

 

For the filling

600g pears

4 tbsp caster sugar

Knob of butter

 

For the crumble

160g plain GF four

80g butter

50g ground almonds

50g GF oats (optional)

70g caster sugar

pearsshhh

 

Method

  1. Peel the pears and remove the cores. Cut them into equal pieces, and place them with the butter and sugar in a saucepan on a low heat until they begin to slightly soften. This should take between 5-10 minutes.
  2. While the pears are cooking, find yourself a decent sized mixing bowl and rub the butter and flour together until the mixture resembles bread crumbs. This is easier with a block of butter, as the texture is firmed. Then stir in the almonds, caster sugar and oats.
  3. Carefully place the pears at the bottom of a medium sized oven proof dish, and sprinkle the crumble mixture over the top.
  4. Bake in a preheated oven at 190°C for 30-35 minutes, until the top is golden brown and the sides are bubbling. If the top starts to catch, cover it with some kitchen foil.
  5. Serve with cream or custard!

pears

About Lucy

Lucy is a contributing author at The Gluten Free Veggie. She is a 29 year old vegetarian Coeliac with a passion for great recipes! Check out all of her posts here. When she’s not cooking up delicious treats, Lucy is creating greetings cards for her business. Check out her Facebook page here.

 

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Recipes every Monday, blog posts every Friday! See the previous Monday’s recipe here.

Social Media:

Youtube: The Gluten Free Veggie – https://www.youtube.com/channel/UC-b7T1VFTZqYq15aPvdlNwA

Twitter: @theGFveggie

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E-mail your questions or suggestions to: glutenfreeveggieblog@gmail.com

 

Recipe (GF, V) | Spinach and Feta Quiche

By Lucy

Summer is upon us and it’s the season for barbeques, picnics and alfresco dining, which can be tricky if you’re Coeliac and vegetarian as so many traditional English staples include gluten and meat. But you don’t have to feel left out, there are plenty of treats available to us, we just have to get inventive!

This is one of my favourite summer time recipes as it can be made in advance, is easy to transport, and it’s just as delicious eaten hot or cold. It also includes one of my all time favourite food combinations – spinach and feta.

Gluten free pastry is notoriously difficult, the lack of gluten in gluten free flour means it tends to crumble and fall apart. I discovered this recipe soon into my diagnosis, and have tweaked it over the years, it’s now pretty much fool proof and I’m no longer nervous baking with pastry!

Pastry

 

Ingredients

For the pastry

125g butter

225g gluten free plain flour

2 eggs

1 tsp xanthan gum

 

For the filling

100g  frozen spinach

50g feta cheese

50g cheddar cheese

2 eggs

125ml milk

2 tsp dried mixed herbs

A few grates of nutmeg

Salt and pepper

Pastry case

 

Method

  1. Take the spinach out of the freezer, leave it in a bowl to defrost, and preheat the oven to 225 degrees Celsius. Next, get started on the pastry by adding the butter, xanthan gum and gluten free flour to a bowl and rubbing them together between your fingers and thumbs until they form the consistency of fine breadcrumbs.
  2. Beat the egg, and add it to the bowl with the flour and butter. Using a butter knife, cut through the mixture until it starts to come together, then use your hands to form the mixture into a ball. You want the pastry to be soft and pliable, similar in texture to playdough. Lots of things can affect the consistency of the dough at this point, from the brand of flour used to the size of the eggs. If the dough is still a little wet and sticky add in some more flour. If it’s a little dry, beat another egg and add it in slowly a small amount at a time. If it’s a little crumbly add another ¼ tsp of xanthan gum. With traditional pastry it’s recommended you chill the dough before using it, but I’ve found with GF pastry this is counterproductive and it works better when soft and a little warm.
  3. Now comes the tricky part! Flour your work surface well and slowly and gently roll out the dough to about ½ cm thick. It might crack a little around the edges – this is normal, don’t panic.
  4. Grease the tin with butter, and carefully lift the pastry into the tin. This is the hardest part of the whole operation, but the dough should hold together!
  5. Using a piece of spare pastry carefully push the dough down into the tin. I learned this tip while watching The Great British Bake Off and it really works – the pastry is a lot softer than your fingers and the pastry is a lot less likely to crack. Trim off the edges, and stab the bottom of the pastry with a fork (this stops it from rising when you bake it).
  6. Line the pastry with baking parchment, add in baking beads or rice and blind bake on 225C for 15 minutes.
  7. Remove the pastry case from the oven, and take out the baking beads and parchment. Next, beat an egg, and using a pastry brush, brush a layer of the egg over the inside of the pastry case, including the sides. Return the case to the oven for another 5 minutes. The egg wash fills in any little cracks or gaps in your pastry case and ensures the quiche won’t leak.
  8. Remove the case from the oven and leave to one side to cool, while you make the filling. Check the spinach and see if it has defrosted, if not, put in in the microwave on a low power setting for a few minutes at a time, or run it under warm water. Once it has defrosted fully, squeeze out any excess liquid – the spinach needs to be as dry as possible to stop the quiche from going soggy. Cut the spinach up into small pieces and set it to one side.
  9. In a jug, combine the two eggs, milk, cheddar cheese, herbs, nutmeg and a good amount of pepper. The feta is quite salty, so be more careful with the salt. Arrange the spinach evenly inside the pastry case, and crumble the feta over the top. Gently pour the egg and milk to the top of the pastry case.
  10. Carefully transfer the quiche to the oven, bake for 25-30 minutes at 200C, until the top is brown and the quiche is firm.

Lucy blog photo

 

About Lucy

Lucy is a contributing author at The Gluten Free Veggie. She is a 29 year old vegetarian Coeliac with a passion for great recipes! Check out all of her posts here. When she’s not cooking up delicious treats, Lucy is creating greetings cards for her business. Check out her Facebook page here.

 

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Recipes every Monday, blog posts every Friday! See the previous Monday’s recipe here.

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