M&S growing range

Everytime I visit M&S I find some new gluten-free products. It is fantastic that the cater for us, but why not advertise it a bit more?

Most of their products are very nice, so it's a pity that we don't hear more about it, maybe more twitter photos would encourage even more of us to visit? Just an idea.

So, what did I find this time? A lovely quiche Lorraine (£3, 522 kcals per 1/2 quiche), chicken & mushroom crispbakes (£1.25 on offer, 214 kcals per bake), fishcakes (£1.80), cheese puffs (£1.70, 445 kcals per bag), green olive ciabatta rolls (£2.10, 214 kcals per roll).
I've been eating most of it over the last week and I'd say they are all very tasty and deserve recommendation.

chicken crispbakes

It is a pity that their gluten-free sandwich range is not as good. In my opinion the filling is ok (egg and crest, ham and pickle, chicken salad), just the bread is quite dry.
Of their gluten-free breads my favourite is the white boule, so maybe they could swap the bread for this one?

I read on twitter that many of their normal products are also gluten-free, although not advertised as such, so I had a bit of a label-check-fest while I was there.

Of their sausages, most of them do not have any gluten containing ingredients so one could presume they would be ok? Does anyone know if there is a chance of cross-contamination?

Also most of their fresh sauces do not have any gluten containing ingredients, so it might be an idea to get your own gravy sachet from M&S if you are going out for a Sunday roast so that you can have gravy too!

Hummus Bros New Book: Levantine Kitchen

I had been thinking of visiting Hummus Bros soon as I've been hearing a lot recently about their gluten-free options, so I was very happy when I received a complimentary copy of their book Levantine Kitchen. Thanks Pavilion!

The book has a nice and manageable format and most recipes have some amazing photos so that you know how each dish is supposed to look like.

In the introduction you also get to know a bit more about Ronen and Christian, the Hummus Bros, who are not related, and why did they start their company, and for each recipe you can also read how it came about and the best ways to serve it.

Most of the recipes are suitable for a gluten-free diet, but in case you are in doubt, there is a useful table at the back with all the dishes listed, indicating if they are gluten-free, lactose-free and nut-free, which is very helpful if you are not familiar with some of the ingredients.




Which recipes can be found in the book?

Hummus
Yes, there is quite a good explanation on how to make a good hummus and a few options for toppings.

Falafel
There are four recipes for falafel, with unusual ingredients like sweet potato and beetroot.

Soups
With chickpeas, lentils and even Jerusalem Artichokes

Breads and sauces
All sauces are ok for gluten-free and most dairy-free too, but not the breads, although it is easy to get some gluten-free pitta bread nowadays from most supermarkets to go with your hummus.

Desserts
All gluten-free but not dairy free

There are also recipes for wraps (not gluten-free), salads, drinks and quick snacks

I love having a new recipe book and experiementing in the kitchen, even if the tidy up afterwards takes a year or two, so I read through the different options and decided to start with Falafels.
I've never made them before, but that has never stopped me!

My first two attempts with green Falafel and sweet potato Falafel were not too successful, but I can report a reasonable Spicy red Falafel ;)
What went wrong, I wanted to know? 
Nothing like good old google to get some tips from those who have been there before me.

The tips that helped me where:


Spicy Falafel,  result!
 

*Dry the ingredients as much as possible before mixing so that the mixture is not wet and can be shaped into a nice ball

*Check that the temperature of the oil is not too hot or the Falafel will disintegrate (I got some good results too by cooking them in the oven, just sprayed with a bit of olive oil)

Also, I think the consistency is more creamy if you use an extra ingredient like cooked sweet potato or beetroot, so I'd try those ones first if you are cooking Falafel for the first time.

I have also tried the roasted Aubergine salad which was very nice just with a bit of salt and lemon juice. And finally I am attempting Hummus later on today!

Overall it is an interesting book if you like Levantine cuisine, and it's mix of spices and flavours or if you just like to try new dishes and experiment in the kitchen.

Update: The hummus is Amazing!!! I was very surprised when I finished making it, it's so creamy and nutty, it reminds me a bit of peanut butter but so much nicer.
Never again Hummus from the supermarket, Hbros forever!!!
Just be aware of the amount you will get. I've only done half of the recipe and I got 3 full jam jars, so I might need to organize a hummus party ;)

Sweet Mandarin Cookbook

Brilliant news when I heard the Sweet Mandarin Cookbook was out! I was trying to stop myself from buying it being January, a month of control, but didn't manage it ;)
I love their sweet chilli sauce and the recipe is in the book, as well as the recipes for barbecue sauce and sweet and sour sauce. No more looking for them in the supermarket, I can now make my own!
There are recipes for soups, dumplings, spring rolls, prawn toasties, satay chicken, char siu pork, glutinous sticky rice and even crispy duck. So many other recipes too, I'm sure everyone can find their favourite here.
The book is very well presented, with loads of photographs that make your mouth water.
All recipes give you instructions on what to substitute if you are on a gluten free, egg free or dairy free diet (most of the time you just need to swap one or two ingredients, easy).

I loved Dim Sum in my gluten eating days, and have bitterly missed it, so now I'll be able to make some myself, yummy.

Salt cod and potato stew

This dish is perfect when the day is really cold. The salted cod gives it a lovely taste.

Ingredients:Potatoes, approx two medium to large ones per person, cut in chunks
1/2 Leeks cut in chunks
50 to 100 grams of salted cod pieces
Water
1tbsp Olive oil
No need to be too precious with the proportions, it will be as good if you add more or less of any of the ingredients.

Salted cod is widely used in Spain and Portugal. The best way to know if it's fresh is to look at the colour. It should be quite white. When it starts to go a bit yellow, you never know how long it's been in the shop, so best to leave it as it will be a bit rancid.
In London you can find it at Garcia and Sons on Portobello Road or in any of the Portuguese shops around Vauxhall.

Instructions:The cod needs to be desalted before you use it. Put the small flakes in a bowl with plenty of water, leave for 5/10 minutes, then change the water and repeat two or three times. This should remove most of the salt.

Add the olive oil to a large pot and heat at high temperature until it starts to smoke.
Add the leek pieces and stir until lightly brown.
Then add the potato chunks and stir until they are coated in the oil and are slightly brown.
Now it's time to add water. This is always an approximate amount, try to cover the ingredients plus one/two inches. You can always add more during cooking if it looks too dry (if you add any extra water, remember to turn the heat up until boiling and turn back down again).

Now turn the heat down to the lowest setting and leave to cook, covered with a lid.
You can add the desalted cod flakes now, or if you'd like to desalt them a bit more, they can also be added 10/15 mins into the cooking time.
The potatoes need to cook now slowly, probably for 45 mins (I never time it, oops!).
Best thing to do is to check the potatoes every now and then, when you can break a piece with a wooden spoon easily, they are done.

If you don't like fish much, you can make this recipe without it, just remember to add salt. It's also very good substituting the cod with pork ribs.

Lentil Stew Naturally Gluten Free

A dish meant for winter, how warming it is when it's cold outside and you feel like hiding under the duvet!
It's quite easy and quick to prepare if you have a pressure cooker, and i do ;)

If you don't have a pressure cooker you can also cook it in a normal pot, it will just take longer, maybe around one hour until the lentils are tender.

Ingredients: 100 grams of green lentils per person, one onion cut in thick wedges, one piece of chorizo per person (approx 30 grams or more if you like it), a piece of Serrano ham or bacon, 1 bay leave, salt to taste, 1 tsp of sweet paprika, 2 tbsp of olive oil, and three garlic cloves, peeled and cut in chunks.

Instructions: put the lentils, onion, chorizo, ham, bay leave and salt in the pressure cooker and cover with water, enough to cover the ingredients plus one inch more. Close the cooker and leave it to cook for 15 minutes in the vegetable setting.

When it's done, in a separate small pan heat the oil and when it starts to smoke add the garlic until brown. Then remove from the heat and add the paprika, mixing it quickly with the oil with a wooden spoon, just until mixed. Pour this over the lentils and they are ready to go!

Ink Squid

I love fish and seafood, and I take any opportunity to eat plenty of it. I was in Spain this week visiting my mother and I went to the supermarket where I saw some yummy squid that I had to have!
My mum always lets me cook, so that makes it easy, I can have whatever I want ;)
The ink in this dish comes from the squid, so it's all natural. The squid has a little bag inside of it with the ink, which can be used in the sauce to give it the dark colour. If you buy the squid prepared and the insides have been removed, you can buy an ink sachet separately. I've bought them in London in a local fishmonger or at Carluccio's (Nero di seppia). These sachets are long life, I think they are pasteurised, so I always have a couple in the fridge just in case. The taste is a bit salty and a bit fishy.
Cooking the squid is easy, all you need is a bit of time.

Ingredients: Nothing needs to be in a particular proportion, so you can do the same recipe with any amount of squid. I'll list the ingredients that I used but feel free to have more or less of anything, it won't make a huge difference to the dish.

1 tablespoon of olive oil
1 onion thinly chopped
2 garlic cloves thinly chopped
1/2 kilos of squid cut in chunks (plus one/two ink squid bags or a sachet)
2 tablespoons of tomato sauce
4/5 tablespoons of water to dilute the ink

Preparation: Heat the olive oil in a large pot (will have to fit the squid) and add the onion and garlic.
Let it cook at a low heat and stir some now and then until the onion is slightly translucent.
Now add the squid, stir a bit, add the tomato sauce and the ink previously diluted in water.
This will now have to be cooked at low heat for around an hour. The test to see if it's done is to taste one piece, the squid should be tender.
I like to serve it with rice, boiled the Spanish way, with salt and plenty of water as if it was pasta, then drained in a colander and cooled under cold water. To finish it, fry it in a pan where you've previously browned a couple of chopped garlic cloves.

Chickpea Stew - Cocido

Another winter warmer. I've eaten many cocidos in my life, but haven't tired of them yet, and it is a naturally gluten free dish, brilliant. I like to cook them in a pressure cooker as otherwise it takes forever, but I guess a slow cooker could be used too (not tested!)

Ingredients: 100 grams of chickpeas per person, 30 grams of chorizo per person, a piece of serrano ham (or serrano ham bone, or bacon), bay leave, salt, cabbage or spinach.

Instructions: soak the chickpeas in salty water overnight. They will double in size, so make sure the water is well above the chickpea level. When you are ready to cook them, drain the chickpeas and put them in the cooker, with enough fresh water to cover them and approx 1 inch more. Add the chorizo, a piece of serrano ham or a bone if you have it, this gives the dish a smoky, salty taste that is really nice and the bay leave. There is no need to add salt as the ham is salty. Better to adjust at the end if needed. Close the pressure cooker and cook on the meat setting for approx 30 minutes. If you are doing it in a normal pot, it will probably take approx 3 or 4 hours at low heat, it might be a good idea to check it now and then until the chickpeas are tender.

Once the chickpeas are cooked, you can add the greens to it. If using cabbage, shred it, boil it in a separate pot with a bit of salt and water and drain in a colander. Add a tsp of olive oil and some garlic chunks to the pot and when the garlic is slightly brown, add the cabbage and stir quickly. This can now be added to the chickpea pot or served on top.
If you are not too keen on cabbage or don't fancy spending much time on it, you can also add some washed baby spinach to the cooked chickpeas and boil for a few minutes, it's also very nice. Spoon ready!

Clearspring Organic Miso soup

When it's cold out there a soup is my thing, and when I don't have the time or the inclination to make one from scratch, Clearspring miso soup does the trick, just need to boil the kettle! Check out which variety you use though. The organic one with Sea Vegetables (in the pic) is gluten free, but the Mellow White one is not.

It also makes a nice lunch if you add a few things. Using two sachets and a bit more water, you can boil in it most kinds of vegetables for a few minutes. I like mushrooms, broccoli, red chilli and salad onions, all thinly sliced. I also like to add a shredded one egg omelette and a bunch of rice noodles, quick and tasty. You can also add some tamari sauce for seasoning.
I must say I've been known to do this soup with any leftover vegetables in the fridge, asparagus, spinach, baby corns, peppers, you name it. As long as it's all thinly sliced, it'll boil quickly. If you are after a more substantial meal, you can also add a boiled chicken breast (thin slices) and a few more noodles. Dinner is served!

Easy Paella

Not feeling up to much cooking yesterday, I made one of my last minute easy to make dinners. This is some basic rice that resembles paella in the flavours, as it has sweet paprika and saffron, but without the glamour of seafood.
Ingredients (for 2): 1 chicken breast, cut in cubes, 30 grams of chorizo cut in thin slices, 1 green pepper cut in chunks, a small cup of frozen peas, 180 grams of rice (more below), 500 ml of hot water, 1 tsp of olive oil, 1 tsp of sweet paprika (unsmoked), a few threads of saffron, salt to taste. The brand of rice I use is SOS, a Spanish brand, available in London at Garcia and Sons on Portobello road. Otherwise any risotto rice should do the job.
Instructions: In a pot put the olive oil until hot and then add the chicken, chorizo and pepper until slightly brown. Then add the rice and brown a little (1/2 mins should be enough), add the paprika and move until all the ingredients are slightly coated. Don't move the paprika for too long, otherwise it will burn and give the dish a funny taste. I like to add the saffron and salt to the hot water while everything else if being cooked. Add now the hot water, saffron, peas and salt. Without moving anything further, leave it to boil for 10 minutes at maximum heat, then another 10 at low heat. I keep some additional hot water nearby in case it's all getting a bit too dry. You should be able to see some of the liquid in the surface in the last 5 minutes, if not, add a little more water then. Now you can take it away from the heat, cover with a kitchen towel, and leave it to rest for 20 minutes if you can wait that long ;)

Marinated Salmon

A great dinner that is naturally gluten free. This marinated salmon recipe is from the book The Hairy Dieters. The salmon is marinated for 30 minutes with ginger, garlic, soya sauce (Tamari for me thanks!), chilli and orange (juice and peel) and then baked in the oven. Add some rice and some broccoli and you have a delicious meal that is quick to make, gluten free, filling and low in calories. Great dinner option!http://www.hairybikers.com/books/the-hairy-dieters/1593