gluten free

Spicy Beans

I love sharing recipes at festivals, this week I was at a local Chilli Festival at Eastnor Castle. Naturally I took some beans and enjoyed cooking them with a chilli or two!

 

I also made a herby Quinoa salad with wild garlic and some smoky sizzling fajitas. These were served in a fava bean flatbread.

To make the flatbread it’s a similar method to making a dosa. Mix 120g fava bean flour with 300ml of water, allow to stand for 30minutes. Heat a flat griddle pan and brush lightly with oil, Pour a ladleful of the mixture onto the hot pan and cook on one side then flip over and cook the other. This mixture makes five flatbreads.

Here is the recipe for the chilli

British Bean Chilli

1 chopped onion

1 clove of garlic crushed

1 fresh chilli chopped

200g cooked beans, whole fava, red haricot, black badgers,

1 tsp chipotle chilli paste

1 tin of chopped tomatoes/4 fresh tomatoes

½ tsp smoked dried chillies, optional

Heat oil in a pan, sauté the onion add the fresh chilli and garlic. Add the chipotle paste.

Add the remaining ingredients, bring to the boil, and stir well.

Reduce the heat and simmer for at least 10 minutes. Add water as required. If you are brave add a little more dried chilli!

Bean Inspired!

As the International Year of Pulses draws to a close I continue to be inspired by beans. I am really enjoying Hodmedod’s bean flours. They are milled in Essex from British-grown beans, peas and quinoa.

https://hodmedods.co.uk/collections/flours

The flours are naturally gluten free and protein packed. As well as pancakes and fritters, I’ve been using them to make flatbreads and crackers. Unlike a lot of gluten free flours, the flour works really well for pastry. Taste tests at my local health food shop, The Bran Tub, show that the bean pastry works in both savoury and sweet dishes.

I recently experimented with the yellow bean flour on my Christmas Cookery course. I made vanilla shortbread and mince pies using a combination of yellow bean and rice flour. Being packed with protein the pastry held together really well and there was no need for Xanthan gum. Both the doughs were easy to manage and gave a really tasty short texture.

Lizzy’s Gluten Free Shortbread

Gluten Free Shortbread

        Gluten Free Shortbread

200g margarine

80g caster sugar

200g yellow bean flour

100g rice flour

extra caster sugar for dusting

Preheat oven to 150°/Gas 4.

Sift flours and sugar work the flour into the margarine.  Roll out to about 1cm thick and cut into shapes as required. Bake for 15 to 25 minutes until crisp.

Dust with caster sugar and cool on a wire rack.

A customer who is gluten free attended and she was impressed with the flexibility of the pastry, she used it to make a mini chestnut and red pepper strudel and some pastry cases that with then loaded with a mushroom and almond filling and a tofu and caramelised onion filling.

Festive Savouries

                          Festive Savouries

Autumn Soup

I have enjoyed visiting my friend’s allotment this autumn. He has a bumper crop of vegetables including a large crop of squash. I’ve been using some to make warming soups.

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As well as being tasty, pumpkins contain beta carotene which can help strengthen the immune system. I combine squash with ginger in this soup for an extra burst to the circulation.

 

autumn-soup

Pumpkin and Ginger Soup                                                    

Adding fresh ginger to this soup gives a warming feel. Serve up a batch this bonfire night to give family and friends a healthy glow.

 Ready in 45 minutes. Serves 2

1 small pumpkin peeled and chopped

1 onion finely chopped

2 garlic cloves crushed

4cm piece fresh ginger grated

1 tsp bouillon powder

3 tbsp extra virgin rapeseed oil

½ litre water

 

Sauté the pumpkin pieces until they turn golden.

Add the freshly grated ginger along with the onion and garlic and sauté for 3 minutes more.

Add the water and bouillon powder and bring to the boil.

Reduce heat and simmer for 20 – 30 minutes until the pumpkin is cooked.

Cool slightly and blend soup using a blender. Reheat to serve.

 

 

Amazing Autumn Squashes

I love the colours of autumn; these are shown in the amazing variety of squash which is harvested at this time of year.

I was fortunate to meet Hayley and Jim from Hotchpotch Organics which is based at Elmney Castle near Pershore. http://www.hotchpotchorganics.co.uk/ they grow a fabulous selection of squash, it was a great opportunity to try out varieties that I had never used before.

Celebration, sweet Dumpling, Onion, Delicata, Buttercup

Celebration, sweet Dumpling, Onion, Delicata, Buttercup

My favourites were:
Delicata oblong-shaped squash has a golden flesh with a nutty flavour and creamy smooth texture. Buttercup is large and dark green in colour. It has a dry, flaky, almost potato-like flesh that bakes and roasts really well.

During the last weekend of September it was the Malvern Autumn Show at the Three Counties Showground. I demonstrated on the Wot’s Cooking stage.

Malvern Autumn Show Our Lizzy on the Wot's Cooking Stage

Malvern Autumn Show Our Lizzy on the Wot’s Cooking Stage

One of the dishes I made was a risotto using spelt and onion squash the recipe for this in on my website. http://www.ourlizzy.com/butternut-squash-risotto.htm

I run a course dedicated to autumn squashes. We make a selection of soups, casseroles and stuffing’s.

Hope you enjoy this recipe; it works well with Sweet Dumpling or Delicata.

Stuffed Squash

Wash and cut the squash lengthways. Scoop out the seeds and membrane using a spoon, trim with a small knife if needed.

  • ½ onion finely chopped
  • 3 garlic cloves crushed
  • 1 roasted red pepper chopped
  • 1 tin flageolet beans
  • ½ tin chopped tomatoes/passata
  • 1 tsp tomato puree
  • ½ tsp Italian dried herbs
  • salt and pepper
  • olive oil

Rinse and drain the flageolet beans.

Heat oil and sauté the onion until soft then add the garlic, peppers and beans. Sauté until the beans are turning golden. Add the tomatoes and stir well – you may want to add some tomato puree if needed.

Add the mixed herbs and season with salt and pepper to taste.

Spoon the filling into the squash. Cover with foil and bake at 200°/Gas 6 for 30 minutes. Remove the foil drizzle with oil and bake for 15 minutes more.
end result

Cooking with local food

I love living in Malvern there are some great places to shop for food, and I love having the opportunity to take part in food festivals.
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The Great Malvern Food Festival was on Bank Holiday Monday. It was held in the grounds of Great Malvern Priory. Boffy Markets featured some of the in best local food and drink.

I ran a hands on cookery workshop, ‘Spice up Your Veg Box,’ which gave people a taster of my vegetarian cookery classes. Participants learnt how to make the most of seasonal vegetables from Skylark Organic boxes. http://www.skylarkorganics.co.uk We made my quick and easy Spicy Chick Pea and a simple bulgur wheat salad.

I also gave a cookery demonstration the Wot’s Cooking Stage.

I demonstrated how to cook polenta. When cubed, it works really well in salads instead of bread. I buy my polenta at The Bran Tub in Malvern, which specialises in allergy foods. I flavoured the polenta with sundried tomatoes from The Great Malvern Deli. They always have a really good selection of locally produced products.

I made a smoky bean and mushroom topping for the polenta. This was cooked in my favourite golden extra virgin rapeseed oil from Croome Classics http://www.croomeclassics.co.uk For flavour I used double smoked paprika from Wright’s Culinary delights http://www.wrightsdirect.com
who are based in Colwall. They do a really good selection of salts and spices. Other favourites are the wild garlic salt and the Mexican Fiesta Dip.

I served this with a selection of salad leaves from my garden. I have a selection of plants from Cottage Herbery http://www.thecottageherbery.co.uk It’s good to be able to go out into the garden and snip a few leaves of chicory and sorrel, rocket and wild garlic. I finished this with lightly steamed asparagus and a raspberry vinegar dressing.
cookery theatreveg boxworkshopIMG_20140526_140822297