... Print Cheese and Onion Slice Serves 2 Ingredients 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 Instructions 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. Mash the goat's cheese in a small bowl and blend with the yogurt. Add salt and pepper to taste. 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. 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. Garnish with rocket, walnuts and a drizzle of ...
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... Print Herby Omelette Canapes Makes 30 Canapes Ingredients 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 Instructions Gently cook the leeks and garlic in a tablespoon of oil until soft but not brown. Warm the broad beans. 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. 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. 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. 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. 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. ...
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