What’s for lunch ~ Lentil Soup

Yet another simple recipe great for lunch

Serves 4

Ingredients

  • 10g dairy free marg
  • 1 leek
  • 600g Carrots
  • 1.5litres of Veg stock
  • 300g red Lentils
  • seasoning

Instructions

  1. Roughly chop the leeks and Carrots
  2. Melt the marg in a saucepan over a medium heat and soften the leeks
  3. Add the carrtos, Stock and lentils to the saucepan
  4. Bring to the boil reduce the heat to a simmer
  5. Don’t forget to season to taste

What’s for snack ~ Welshcakes

14147720396_0e93f8cef5_s[1]Welsh cakes are not just for St David’s Day.

 

Is it no secret that i’m Welsh,  How can i not mention the beloved Welsh Cake, here is the recipe version i uses.

This makes it 24 Welsh Cakes

Ingredients

  •  350g plain Gluten free flour
  • 1 tsp baking powder
  • 150g dairy free marg
  • pinch of salt
  • pinch of nutmeg
  • 100g caster sugar plus extra for sprinkling
  • 100g currants
  • 2 eggs

Instructions

  • Heat a griddle or heavy based frying pan
  • Sift the flour and baking powder into a bowl
  • rub in the marg and flour
  • followed by the salt, nutmeg, sugar and currants
  • add the eggs in to the mixture and mix well
  • If the mixture is too dry then you can add a ‘very’ small amount of water or (dairy free) milk but make sure it not to much moist
  • Roll out on to a floured surface so it is about half a centimeter thick
  • uses round cutters to create the welsh cake shape
  • Brush or spray the oil on to the griddle and roughly bake the welsh cake for 3 mins on either side until brown
  • optional dust the cooked welsh cakes with sugar.

What’s for snack ~ Rice Pudding

Need comfort food, What’s better than a good old bowl of rice pudding ? Since going gluten and dairy free , I am yet to find a ‘tin of rice pudding i can eat , they have milk in them), So I just need to make it yourself

The recipe i uses is (as usually) adapted from a recipe i found while searching on the internet.

I normally make a batch that have at least 8 serving (batching cooking at it best lol)

The recipe here services 4,

ingredients

  • 200g pudding rice
  • 600ml dairy free milk
  • pinch of nutmeg
  • 1 tbsp honey
  • 1 can (about 300g) of satsuma

Instructions

  1. Prehead oven to 200’0
  2. Add pudding rice, Milk and nutmeg in to a large oven proof dish
  3. place dish in to the middle shelve of the oven
  4. Keep an eye on the dish during the cooking process and occasional mix the rice and milk mixture , so it doesn’t stick
  5. Serve in four bowls garnish with honey and satsumas.

If you need a quick fix and can’t wait the hour for it to cook , then you can uses a microwave to cook the rice have a look at it here

Mini Soup

Mini Soup is actually Minestrone Soup

It’s just a lot easier to write it on a label on a container then the full word (you run out of space very quickly)

Here is my version of the Soup make it it Gluten free and Dairy free. Possible Vegan depending on the spaghetti and or the stock cube/powder

Ingredients

  • 300g Frozen Veg
  • 3 tbsp of tomato paste /puree
  • 1 tsp of garlic powder
  • 1 ltr of water
  • 28g of Gluten free spaghetti
  • 1 tin (400g) chopped tomato
  • 1 tin (400g) of Kidney beans
  • 2 tsp of bouillon or 1 stock cube

Instructions

  • Put the ingredients except the past, Kidney beans and bouillon powder in to a large sized pot and bring to the boil
  • Cook on a low heat for 10 mins
  • Break the spaghetti in to small lengths
  • Open Kidney beans and rinse under cold water (I normal sit them in a sieve to do this bit)
  • Add the spaghetti and kidney beans to the soup and heat until the spaghetti is cooked (about 15 mins)
  • Add the bouillon powder and cook out for another 5 mins

Once cook serve in bowls and enjoy 🙂