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Cheese and Onion Slice

Cheese and Onion Slice
Serves 2
  • 2 gluten free White Ciabatta Rolls
  • 2½ tbsp olive oil
  • 1 medium red onion, peeled and sliced
  • 1 clove garlic, crushed
  • 1½ tbsp balsamic vinegar
  • 100g goats' cheese
  • 4 tbsp natural yogurt
  • Cracked black pepper
Preparation and cooking times
  • Prep. 15 mins. Cook 20 mins
  1. Fry the onion, garlic and balsamic vinegar in one tablespoon of olive oil over a moderate heat for 10 minutes or until the onion is soft.
  2. Mash the goat's cheese in a small bowl and blend with the yogurt. Add salt and pepper to taste.
  3. Halve the ciabatta rolls, place on a baking sheet and drizzle the cut side with olive oil. bake at 200C/ 180C Fan/ Gas Mark 6 for 10 minutes.
  4. Cover each half with the red onion mixture and then spread the cheese mixture on top of that. Return to the oven for a further 10 minutes.
  5. Garnish with rocket, walnuts and a drizzle of balsamic vinegar.
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Herby Omelette Canapes

Herby Omelette Canapes
Makes 30 Canapes
  • 2tbsp olive oil
  • 1 small leek, sliced very finely
  • 2 cloves garlic, peeled and sliced finely
  • 50g (2oz) frozen or tinned baby broad beans
  • 1 handful fresh spinach, chopped small
  • 1 handful fresh watercress, chopped small
  • 1 handful fresh parsley, chopped small
  • 5 medium eggs
  • 2tbsp water
  • 2tbsp pine nuts
  • sea salt, to season
  • freshly ground black pepper, to season
  • 6-8 slices of fresh gluten-free brown bread, crusts off
Preparation and cooking times
  • Prep. 10 mins. Cook 30 mins
  1. Gently cook the leeks and garlic in a tablespoon of oil until soft but not brown.
  2. Warm the broad beans.
  3. In a large bowl, beat the eggs with the water, add the leeks and garlic mix and the beans. Add the herbs and pine nuts and salt and pepper to taste.
  4. The aim is to make an omelette that is about 2 cms (three-quarters of an inch) thick, so choose a frying pan that is of a suitable size to achieve this.
  5. Heat the remaining olive oil in the frying pan until very hot. Pour in the omelette mixture and cook on a high heat until the base is firm. Place the entire pan under the grill to cook the top.
  6. As an alternative you can cook the omelette mixture in a shallow ovenproof dish at 180C./350F/Gas Mark 4 for 30-40 minutes or until it is firm.
  7. Whichever cooking method you use, allow the omelette to cool and using a cookie cutter, cut into small circles or squares. Use the same cutter to cut toast shapes and butter well.
  8. Place the omelette onto the toast and serve as a canape.
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Mini Margherita Pizzas

Makes 6-8 pizzas
200g (7oz) gluten and wheat-free plain white flour blend
pinch salt
1tsp caster sugar
1tsp quick yeast
160ml (5floz) warm milk
1 tsp vinegar
1 egg
3tbsp sunflower oil

For the margherita topping

2 tbsp olive oil
1 large onion, peeled and finely chopped
3 cloves garlic, peeled and finely sliced
sea salt
3tsp (heaped) dried Italian or mixed herbs
2 x 400g (14oz) cans chopped tomatoes
freshly ground black pepper
mozzarella, cut into cubes

Preparation and cooking times
Prep 1hr 15 mins. Cook 35 mins

Cook the onion, garlic and herbs in a little oil in a wide frying pan fairly briskly for 5-10 minutes until soft. A pinch of salt added at the start will help prevent burning.

Add the tomatoes and bring to the boil. Reduce the heat and simmer, without a lid, for 45 minutes until the mixture reduces to a thick sauce, stirring occasionally to stop it burning. It will have lumps in. Season with salt and pepper to taste.

Combine the flour, salt, yeast and sugar in a large bowl. Whisk in the milk, egg and vinegar and then, slowly, the oil.

A soft and sticky dough should form.

Cut the dough into pieces the size of walnuts and press each one flat with your fingers on a baking tray. Spread the tomato sauce on top and cover with cheese. Cover the entire baking sheet with plastic wrap and leave in a warm place for an hour to rise.

Pre heat the oven to gas 5, 190?C, fan 170?C. and bake for 20-35 minutes. The pizzas will be sizzling when done. Serve immediately.


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