Thai Sweet Potato Soup with Roasted Cashews: Easy Gluten Free – Helen Tzouganatos

Easy Gluten Free by Helen Tzouganatos

Published by Plum

RRP $39.99,

Photography by Jeremy Simons

 

SERVES 4–6 DF, GF, VG
Sweet potato is beautiful in soups because it has a thick, creamy texture when pureed and carries other
flavours well, particularly spices that balance its natural sweetness. If you love extra heat feel free to
increase the quantity of curry paste in this recipe; I keep mine fairly mild so it’s family friendly.” p 91

 

1 tablespoon coconut oil
1 onion, finely chopped
1 tablespoon finely grated ginger
2 garlic cloves, finely grated
2 tablespoons gluten-free Thai red curry paste
1 kg sweet potatoes, peeled and cut into
3 cm cubes
1 tablespoon gluten-free tamari or coconut aminos
750 ml (3 cups) gluten-free vegetable stock
125 ml (1/2 cup) coconut milk
juice of 1 lime
sea salt flakes and freshly ground black pepper
handful of chopped roasted cashews,

 

to serve

handful of coriander leaves, to serve

 

Melt the coconut oil in a large saucepan over medium heat, add the onion and sauté for 5 minutes or until softened. Add the ginger, garlic and curry paste and sauté for another 2 minutes.

Add the sweet potato, tamari or coconut aminos and stock. Reduce the heat to low and simmer, covered, for 20 minutes or until the potato has softened. Take the soup off the heat and stir in the coconut milk and lime juice.
Blitz with a hand-held blender or in a food processor until smooth and creamy.

Adjust the seasoning to taste. Ladle the soup into bowls and top with cashews and coriander.

NOTE
• Sweet potatoes are a great source of fibre, vitamins and beta-carotene,
a powerful antioxidant that gives orange fruits and vegetables their colour.

 

Simple Chocolate & Hazelnut Cake: Easy Gluten Free – Helen Tzouganatos

Easy Gluten Free by Helen Tzouganatos

Published by Plum

RRP $39.99,

Photography by Jeremy Simons

 

This cake is so easy to make and so delicious – I think hazelnut meal is my new favourite ingredient. It was our daughters birthday, I made the cake and grandson decorated – with ALL the decorations.  It was delicious.

When I was growing up I loved smearing chocolate hazelnut spread on white bread as an afternoon treat.
Thankfully supermarkets now stock organic dairy-free chocolate hazelnut spreads that are much tastier
and cleaner than the leading brands. Hazelnut meal is fantastic for baking because it has a buttery, nutty
flavour and keeps cakes incredibly moist without the need for added fat. This cake is super quick to whip
up and the two-ingredient chocolate ganache couldn’t be easier.” p258

 

6 eggs
310 g (1 1/3 cups) caster sugar
330 g (3 cups) hazelnut meal (see Note)
2 teaspoons gluten-free baking powder
pinch of sea salt flakes
chopped hazelnuts, to decorate

GANACHE
150 g (¾ cup) dairy-free chocolate
hazelnut spread
60 ml (¼ cup) coconut cream

Preheat the oven to 160°C (fan-forced). Grease and line a 20 cm
round cake tin with baking paper.
Using an electric mixer, beat the eggs and sugar for 3 minutes or until
light and fluffy. Add the hazelnut meal, baking powder and salt and
mix until just combined.
Pour the batter into the prepared tin and bake for 50 minutes or until
a skewer inserted in the centre comes out clean. Cool in the tin for
10 minutes, then turn out onto a wire rack to cool completely.
To make the ganache, place the chocolate hazelnut spread and
coconut cream in a small saucepan over low heat and stir until
smooth and well combined.
Pour the ganache over the cooled cake. Using a spatula, spread it
right to the edge and smooth the surface, allowing a little ganache to
drizzle down the side of the cake. Decorate with chopped hazelnuts,
then cut into slices and serve. Leftover cake will keep in an airtight
container at room temperature for up to 5 days.

NOTE
• You can replace the hazelnut meal with almond meal if you like. It will
have a finer texture and a milder flavour but will be just as delicious.

#FridayFreebie : Easy Gluten Free – Helen Tzouganatos

Easy Gluten Free by Helen Tzouganatos

Published by Plum

RRP $39.99,

Photography by Jeremy Simons

Description:

Discover how easy it is to cook delicious, gluten-free food for the whole family, every night of the week, with Helen Tzouganatos, host of the SBS Food series Loving Gluten Free.

Easy Gluten Free makes cooking for the family simple with more than 100 delicious recipes: enjoy favourites such as pizza, pasta and breads as well as soups, salads, hearty mains and desserts you won’t believe are gluten free!

Inside you’ll also find tips on what to keep in your pantry, on the different gluten-free flours and how to use them, as well as a guide to cooking different grains and seeds.

Recipes include: Easy Bowl & Spoon Gluten-Free Loaf; Leek & Mushroom Tart in Shortcrust Pastry; Cauliflower Pizza 3 Ways; Roasted Miso Pumpkin & Rocket Salad; Greek Horiatiki Salad; Hearty Chicken Drumstick & Vegetable Soup; Smashed Pea & Corn Fritters with Lime Avocado; Slow-cooked Beef Ragu Rigatoni; Best-ever Beef Lasagne; Crispy Salt & Pepper Squid; Sticky Pork Ribs with Tamari Honey Mustard Glaze; Molten Chocolate Puddings; Raw Mango Macadamia Cheesecake and many more.

AUTHOR INFORMATION

Helen Tzouganatos is a television presenter, passionate home cook and recipe developer, specialising in delicious gluten-free food made from scratch. Helen’s gluten-free journey started 12 years ago when she was diagnosed with coeliac disease. She began sharing her passion for simple gluten-free food in 2015 via her blog, http://www.helentzouganatos.com, and today she hosts SBS television show Loving Gluten Free. Helen lives in Sydney with her husband, Spiro, and three children, Vasili, Sofia and Ruby.

 

**I have 5 copies of this amazing cook book to giveaway. To enter, comment  which recipe you would love to make if you had a copy of this book. (Entries open to Australian residents only)  Entries close 4/9/020 winners will be randomly selected **

Easy Bowl and Spoon Gluten Free Loaf: Easy Gluten Free – Helen Tzouganatos

‘Easy Gluten Free by Helen Tzouganatos, Published by Plum, RRP $39.99, Photography by Jeremy Simons’  

 

Gluten Free cooking is my new “everyday”, I love this book!

 

Easy Bowl and Spoon Gluten Free Loaf

MAKES 1 LOAF DF, GF, V
Baking doesn’t get much easier than this. Unlike regular bread, which requires kneading, all you need to
do with this loaf is mix the ingredients in a bowl like a cake batter, then pour into a tin for a light, fluffy
loaf (not dense and heavy, as gluten-free bread can often be). Tapioca is fantastic in gluten-free bread
because it gives it a soft, bouncy texture, and buckwheat injects a nutritious boost of protein, fibre
and antioxidants. Get creative and replace the sesame seeds with chia seeds, poppy seeds, linseeds or
pumpkin seeds, or you could even go seedless. All combinations are delicious.” p29

 

1 teaspoon caster sugar
7 g sachet dried yeast
2 eggs
3 tablespoons extra-virgin olive oil,
plus extra for drizzling
1 teaspoon apple cider vinegar
210 g (1 3/4 cups) tapioca flour, sifted
210 g (1 3/4 cups) buckwheat flour, sifted
2 teaspoons sea salt flakes
1/2 teaspoon xanthan gum
sesame seeds, for sprinkling

Place the sugar, yeast and 300 ml of lukewarm water in a jug and whisk to combine. Leave to stand for 10–15 minutes or until the mixture foams.

Whisk the eggs in a separate bowl, then stir in the olive oil and vinegar.

Combine the flours, salt and xanthan gum in a large bowl and make a well in the centre. Pour the yeast and egg mixtures into the well and mix with a spoon until well combined.

Grease a 20 cm × 10 cm loaf tin with olive oil and sprinkle sesame seeds on the base and sides to create a seeded crust. Spoon the dough into the tin and cover with plastic wrap. Place in a warm place for about 1 hour or until the dough has almost doubled in size.

Meanwhile, preheat the oven to 200°C (fan-forced). Drizzle olive oil over the risen dough and sprinkle with sesame seeds. Bake for 45 minutes or until golden. Remove the tin from the oven and immediately transfer the bread to a wire rack to cool (this will help the crust stay crisp). Leave to cool for a few hours before slicing.

The loaf will keep in an airtight container at room temperature for 3 days or in the fridge for 1 week. Alternatively, slice it and freeze for up to a month. Frozen slices toast well – no thawing required.

TIP
• Don’t slice the bread while it’s still hot as it will be gummy and sticky.
You need to let the steam inside settle for a few hours first.
VARIATION
• Replace the buckwheat flour with tiger nut flour for a slightly sweeter
loaf that is equally nutritious.

What’s on Tonight’s Menu? Super Simple Chicken Curry: A Pinch of Nom – Kate Allinson & Kay Featherstone

Pinch of Nom by Kate Allinson and Kay Featherstone is published by Bluebird, RRP $39.99 and is available in all good bookstores.

Super Simple Chicken Curry

Prep time: 5 mins | Cook time: 30 mins | 181 KCAL per serving

Occasionally, the craving for a good Indian dish is overwhelming. We would all love to have the opportunity to create curry pastes and spice mixes from scratch. At times though, we just need a quick, easy, got- curry recipe that can be created in minutes. This is one such recipe. Wonderfully tasty, but so quick to put together, it’ll become a regular evening meal in no time.” p58

—–| Everyday Light |—–

 

F GF

Serves 4

 

Low-calorie cooking spray

1 large onion, sliced

450g chicken breast (skin and visible fat removed), diced

3 garlic cloves, crushed

400ml water

3 tbsp curry powder

1 tbsp ground turmeric

1 tbsp tomato puree

Sea salt and freshly ground black pepper

 

TO SERVE (OPTIONAL)

Samosas (see earlier post)

Cooked rice

 

Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and cook for 2 minutes until softened slightly, then add the diced chicken to the pan and cook for 5 minutes until browned.

Add the garlic to the pan and cook for 1 minutes, then add all the other ingredients. The water should just about cover the chicken – you may need a little more or less depending on the size of your pan.

Leave to simmer gently for 20 minutes.

Turn the heat up and boil the curry for another 5 minutes, stirring frequently to ensure it doesn’t catch on the bottom of the pan – this will reduce and thicken the sauce slightly.

Serves the curry with your choice of accompaniment.

 

* Tip – this curry recipe works well with lean diced lamb (all visible fat removed), too.

Chocolate & Almond Nice Cream: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

Farmacy Kitchen Cookbook by Camilla Fayed ($39.99), published by Hachette Australia.

 

Chocolate & Almond Nice Cream

GF R VG

Serves 6–8 servings

Preparation time: 15 minutes, plus 4 hours freezing

“Regulars at Farmacy know we love a nice cream. It was hard to choose which flavour to include. Emily loves this banana and almond version and could quite happily eat it every day. It has a creamy edge and chocolate fudge chunks in the middle. There are no grains in the recipe and no flour, and it is sweetened with natural sugars. All the ingredients support good health. This is a nice cream your body won’t mind you eating.” p.231

 

Chocolate and Almond Nice Cream

For the fudge

50g (1¾oz) coconut flour

3 tbsp cacao powder

6 tbsp maple syrup

¾ tsp vanilla extract

pinch of salt

 

For the ice cream

6 peeled, sliced and frozen bananas (you can use fresh but these take longer to set)

175g (6oz) smooth Almond Butter (see page 74)

3 tbsp maple syrup

1 tsp vanilla extract

 

Put all the fudge ingredients into a small food processor and blend until well combined. The mixture should resemble dry brownie pieces. Turn into a bowl and break up the mixture into chunks or finer pieces if desired.

Put all the ice cream ingredients into a blender and whizz at a high speed until completely smooth. Transfer the mixture into a freezer-proof container. Add the fudge pieces, folding them in with a spoon until they are evenly distributed. Freeze for 4–5 hours until set.

 

Almond Butter

GF VG

Quantity: approx 250g (9oz)

Preparation time: 20 minutes, plus 15 minutes cooking

 

500g (1lb 2oz) raw, peeled almonds, Unsoaked

 

“This recipe is a one-ingredient wonder that transforms almonds into a luxurious, velvety

spread. We use it as a butter replacement in our recipes and in a variety of plant-based

dishes. Almonds are high in vitamin E and are one of the most nutritional of all nuts. The

butter adds flavour and thickens sauces with all the nutty goodness that almonds provide.”p74

 

Preheat the oven to 150˚C (300˚F), Gas Mark 2. Place the almonds on a baking tray and put in the oven for 15 minutes. Be careful not to colour the nuts too much; do not fully toast them.

Place the nuts in a food processor and process at high speed for 2 minutes. Reduce to medium speed and process until the mixture has a creamy, tahini-like texture, and is smooth and velvety. If there are still lumps, continue processing. The mixture will go through different states, turning from almond meal to powder and then into butter. Be patient and scrape the bowl frequently, especially at the start. The time it takes will vary depending on the freshness of the nuts – this process can take up to 15 minutes.

Notes

This is one recipe for which you don’t need to soak the almonds. The almond butter works best when the nuts’ natural oils are warmed, allowing them to be released more easily. This recipe does not work with ready-ground almonds. Raw, peeled almonds produce a creamy and velvety butter texture free of the solids of the skin. Alternatively, you can use almonds with their skins to create a darker butter with a slightly different flavour.

This keeps well in an airtight container in a dry, cool place.

Sweet Potato & Mushroom Curry: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

Farmacy Kitchen Cookbook by Camilla Fayed ($39.99), published by Hachette Australia.

 

Sweet Potato & Mushroom Curry

GF VG

Serves 4

Preparation time: 15 minutes, plus 20 minutes cooking

“This Thai-inspired recipe is a homely update on our Farmacy restaurant curry. It’s colourful and bursting with goodness. Susie says that this curry would be her desert island luxury. This is one of the recipes that elicited excited gasps at the testing table. Its flavour is deep and delicious, warming heart and soul.” p. 180

 

Sweet Potato Mushroom Curry

For the curry paste

1 red chilli

4 garlic cloves, coarsely chopped

2 lemon grass stalks, sliced

4 coriander sprigs, stems included

1½ tsp ground turmeric

1 tsp salt

 

For the curry

4 shallots, chopped

4 garlic cloves, chopped

2 tbsp olive oil

2 tbsp curry paste (see above)

1 tbsp grated fresh root ginger

500ml (18fl oz) Vegetable Broth (see page 60)

1kg (2lb 4oz) sweet potatoes, peeled and cubed

2 kaffir lime leaves, chopped

200g (7oz) oyster or other mushrooms

125g (4½oz) roasted peanuts, chopped

375ml (13fl oz) coconut milk

3 tbsp Philosopher’s Sauce (see page 64)

2 tbsp coconut nectar

 

For the cucumber raita

2 cucumbers, seeded and diced

125ml (4fl oz) Cashew Yogurt (see page 76)

3 tbsp chopped dill

1½ tbsp lemon juice

 

To garnish

dry toasted pumpkin seeds

coriander leaves

2 limes, halved

 

Blend together all the curry paste ingredients in a food processor until they form a paste. You may need to add a couple tablespoons of water. Set aside. This will make more paste than you need for this recipe, but it will last several months if refrigerated. To make the curry, sauté the shallots and garlic in the oil in a heavy-based saucepan over a medium heat until they are translucent. Do not let them colour. Add the curry paste and ginger and cook for 1 minute. Add the vegetable broth, sweet potatoes and lime leaves and bring to the boil. Reduce the heat and cook for 10 minutes. Then add the mushrooms, the peanuts and the coconut milk.

Stir in the philosopher’s sauce and the coconut nectar. Allow to simmer for 5 minutes. Test whether the sweet potatoes are done and simmer longer if necessary.

Turn off the heat under the saucepan, cover and allow to rest for 20 minutes.

Meanwhile, make the raita by combining all of the ingredients in a medium-sized bowl.

Serve the curry garnished with pumpkin seeds and coriander leaves along with a dollop of raita, and half a lime for squeezing over.

 

 

Sweet Potato Cakes: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

Tonight’s dinner sorted ( and some in the freezer for when my vegetarian daughter visits next) and a few gifted to my other daughter for her dinner tonight.

 

Sweet Potato Cakes

These are so easy to make and look just as delicious as those in the recipe book. Great for entree or a main meal with salad or green vegetables.

 

 

Probiotic Jar: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

 

Farmacy Kitchen Cookbook by Camilla Fayed ($39.99), published by Hachette Australia.

 

Probiotic Jar

GF R VG (if honey and bee pollen not used)

Makes 4 x 250ml (9fl oz) jars

Preparation time: 25 minutes

“This recipe will give you a beautiful probiotic parfait jar. We serve it at the restaurant and people always say how lovely this jar looks. Probiotic yogurt is full of good bacteria, which stabilize the gut, and the addition of spirulina makes it rich in minerals and protein. Chia is great for speeding up digestion, as well as being high in omega-3s. Enjoy taking care of your gut health with this beautiful jar of goodness.” p.89

 

For the chia pudding

475ml (17fl oz) homemade Nut & Seed Milk (see page 78)

1 tbsp honey or other sweetener (optional)

½ tsp vanilla extract

6 tbsp chia seeds

 

For the probiotic spirulina yogurt

500g Cashew Yogurt (see page 76)

¼ tsp vanilla powder

1 tbsp raw honey or other sweetener (optional)

½ tsp spirulina powder

pinch of salt

 

To serve

150g (5½oz) strawberries, sliced

2 tbsp bee pollen (optional)

25g (1oz) coconut chips

25g (1oz) flaked almonds

 

Probiotic Jar

To make the chia pudding, blend the nut or seed milk with the honey (if using) and vanilla extract in a mixing bowl. Stirin the chia seeds until well combined. Soak until the seeds have absorbed all the liquid and become gelatinous. This mixturewill keep for 3 days in a sealed container in the refrigerator.

To make the yogurt blend all the ingredients together in a highspeed blender until well combined.

To assemble, put a layer of strawberry slices around the edge of the base of the jars and add some yogurt. Spoon a layer of chia pudding on top of this. Finish with more strawberry slices, the bee pollen (if using), coconut chips and flaked almonds.