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Recipe: Shakshuka with feta
As I’m still having food withdrawals from my trip to Israel earlier this year, I have been trying to replicate some dishes in my kitchen. Shakshuka is perhaps the most popular breakfast dish in Israeli cuisine. It’s basically eggs poached in a rich tomato-based sauce, served with bread, optional toppings and a few sides. Shakshuka with feta is one of my favourite variations. This dish is gluten-free if served with gluten-free bread. I used Nonie’s Food gluten-free pita, which like all their breads is outstanding. This is a vegetarian breakfast but you can omit the cheese for a dairy-free/vegan version.
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Gluten Free Expo 2019
Once again I had the good fortune of being invited to attend the Gluten Free Expo 2019, an annual event organised by Coeliac Australia in all major cities across the country. The expo This event aims to educate people, particularly those with Coeliac Disease and gluten intolerance, on how to navigate a gluten-free diet. This is achieved via talks, cooking demos and a wide variety of exhibitors who showcase their products. The expo normally takes place on a weekend. The first visitors get a show bag with several products and brochures. Exhibitors have plenty of samples for you to try before you buy, as well as attractive pricing on their…
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Recipe: Spiced roasted pumpkin and zucchini soup
Pumpkin is one of my favourite ingredients for soup because it’s versatile, cheap and easy to work with. This spiced roasted pumpkin and zucchini soup is a perfect example of a simple and economical dinner you can make on a weeknight. This soup is naturally gluten-free and can be made vegan if you use dairy-free yoghurt and vegetable stock. Add a source of protein (e.g. boiled eggs, lentils or chickpeas) to round off the meal.
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Recipe: Sopa criolla (Peruvian creole soup)
Sopa criolla (a.k.a. sopa a la minuta) is the Peruvian version of laksa. It’s not as sweet, not as thick, not as tangy, but equally comforting. The alternate name for this soup “a la minuta” indicates that is a quick dish to make (minuto = minute). As most Peruvian dishes, sopa criolla contains onion, garlic and chilli. This base serves to flavour the soup, while the tomatoes provide some sweetness, acidity and body. Other key ingredients are beef (either minced or finely chopped), noodles (usually angel hair pasta) and evaporated milk. The cherry on top is a poached or fried egg. I used vermicelli in this recipe to make it…
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Recipe: Eggplant, beef & mushroom casserole
Eggplant, beef & mushroom casserole is the perfect winter dish. It is not only warming and comforting, but it also contains a lot of veggies and good quality protein. I used organic mince with organs from Feather and Bone, but you can use regular beef mince. Feel free to add whatever vegetables you have lying around in your fridge. If you don’t do dairy, it tastes wonderful without the cheese, too.
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Recipe: Menestrón (Peruvian minestrone)
Menestrón is the Peruvian version of minestrone soup, brought to the country by Italian migrants. What makes this soup Peruvian is the addition of native ingredients, such as potato and cassava. This is a pesto-based version of minestrone (as opposed to tomato-based). In addition to the traditional basil and Parmesan, this pesto features spinach and feta cheese . There are no rules as to which beans and legumes are included in menestrón. However, butter beans and broad beans are very common ingredients. As for the pasta, tradition calls for penne. I recommend using San Remo pulse pasta for a gluten-free, high protein, high fibre alternative.
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Recipe: Chile verde pork ribs with Mexican slaw
I first tried chile verde in a Mexican restaurant in Sydney that no longer exists. I loved it, mainly because it reminded me of Peruvian seco. Unlike the most common chilli con carne, the sauce in chile verde is made with tomatillos, green chillies and coriander. It is normally made with pork shoulder but I decided to use the sauce to marinate pork ribs instead. The result: chile verde pork ribs with Mexican slaw. A few notes on ingredients and cooking method:
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Recipe: Morcilla and eggs with broccolini and braised fennel
Morcilla is a type of blood sausage that is popular in Spain and its former colonies. In Perú, it is mostly enjoyed in a bread roll, but I like to pair it more interesting accompaniments. Hence, I created this brunch recipe: morcilla and eggs with broccolini and braised fennel. A couple of good morcilla brands in Australia are Rodriguez Bros and La Boqueria. The recipe calls for a few different steps just because I wanted to choose the best cooking method for each element to achieve the desired end result: tender fennel, bright crunchy broccolini, brown morcilla slices and gooey eggs. However, there is no reason for you not to…
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Recipe: Smashed potatoes with roasted garlic chimichurri
These smashed potatoes and roasted garlic chimichurri are great as a side dish, as part of a grazing table or on their own as a snack. This recipe is gluten-free, dairy-free and vegan. The secret to golden, crunchy potatoes is to cook them twice and smash them in between. I used Spud Lite lower carb potatoes but you can use any waxy potato you like. This recipe will make extra chimichurri, which you can store in a jar in the fridge. You can eat it with steak, lamb chops, eggs, octopus, etc.
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5 misconceptions about gluten
These days gluten is a mainstream word, although there is still a sizeable percentage of the population who don’t know what it is. More concerning, perhaps, is having wrong information about it. Below are 5 misconceptions about gluten that you will probably come across. 1. Gluten-free = healthy This is one of the most common misconception about gluten and comes mainly courtesy of health claims on packaged products. The same “health halo” applies to words such as “organic”, “vegan”, “all natural” and “preservative free”. Bottom line, gluten-free products are not inherently healthy. Exhibit A: Cheese-flavoured snack Ingredients: corn, vegetable oil, rice, milk powder, salt, cheese powder (1.0%), corn starch, flavour…
