Covid-19 restrictions are keeping us home for our dinners.. so why not feel like you are still in a restaurant with these delicious dishes. Tik Tok videos included for two of them!
Be sure to comment down below if you make any of these and tag GGF when you inevitably post a proud pic of your final presentation...
1. Aubergine Bake
Serves: 4Calories per serving: 297
Ingredients
Tomato Sauce:
1 Tbsp Olive Oil
1 Garlic Clove (Crushed)
1 Onion (Finely
Chopped)
2 Cans / 800g (26 oz)
Plum Tomatoes
Handful of Basil (Torn)
Other Ingredients:
2 Large Aubergines (Sliced)
2 Tbsps Olive Oil
150g (5 oz) Mozzarella
Cheese (Chopped Roughly)
4 Tbsps Parmesan (Grated)
Salt & Pepper
Method
Preheat oven to 200°C (400°F) or Gas Mark 6.
First make the tomato sauce. Heat the oil (1 tbsp) in a
saucepan, add the garlic and onion then fry for 3-4 minutes until softened.
Once softened, add the tomatoes and basil, bring to the boil
then reduce the heat. Simmer for 15 minutes.
While the sauce is simmering, brush oil on each side of your
sliced aubergines.
Heat a griddle pan until hot then fry aubergine slices for
1-2 minutes on each side until tender and browned.
Spoon a little of the tomato sauce into an ovenproof dish
and layer half of the aubergines, scatter over half the mozzarella and parmesan
then season well. Repeat with another layer of the remaining ingredients. Finish
with a scattering of the cheeses on top.
Cook in oven for 20-25 minutes until golden and bubbling.
Recommended to serve with a salad and crusty gluten free bread.
Aubergine, Chilli
& Chicken Bake
Make the tomato sauce as above, but add 1 deseeded and
finely sliced red chilli with the garlic and onion.
Cook the aubergine and layer the bake as above,
interspersing 300g (10 oz) torn cooked chicken between the layers and cook as
above. (Calories per serving: 382)
Recipe originally from ‘200 Light gluten free recipes’ by Hamlyn
2. Beetroot & Goats’ Cheese Risotto
Serves: 4
Calories per serving: 451
Ingredients
1/2 Tbsp Olive Oil
2 Garlic Cloves (Chopped)
1 Large Onion (Chopped)
1 Litre (13/4
pints) Gluten Free Vegetable Stock
100ml (31/2
fl oz) Water
400g (13 oz) Ready-Cooked
Fresh Beetroot (Coarsely Grated)
300g (10 oz) Risotto
Rice
100ml (31/2
fl oz) Red Wine
1 Tbsp Parmesan (Grated)
2 Tbsps Dill (Chopped)
75g (3 oz) Goats' Cheese (Chopped)
Salt & Pepper
Method
Heat the oil in a saucepan, add the onion and fry for 5
minutes until softened.
Meanwhile, pour the stock and measurement water into a separate
saucepan, add half of the beetroot and gently heat.
Add the garlic to the onion and cook for a further minute,
then stir in risotto rice.
Pour wine over the rice, allow it to sizzle. When the wine is
reduced, add a ladle of the hot beetroot stock and stir.
Continue to cook and stir the rice mix until the liquid has
been absorbed, then repeat with another ladle of the beetroot stock. Continue until the stock is used and the rice is al dente.
Stir in the remaining grated beetroot and cook, continue to
stir until the risotto is creamy.
Add grated parmesan and dill, season to taste and split
between 4 bowls.
Top with goats’ cheese and serve.
Recipe originally from ‘200 Light gluten free recipes’ by Hamlyn
3. Pesto Lamb With Sweet Potato Salad
Serves: 4
Ingredients
2 Lamb Backstrap or
Loin Fillets, About 500g ( 1lb 2 oz)
600g (1 lb 5oz)
Orange Sweet Potato (Peeled if desired, sliced & roasted)
100g (31/2
oz) Baby Spinach (Washed and Dried)
100g (31/2
oz) Rocket (Arugula) (Washed and Dried)
250g (9 oz) Cherry
Tomatoes (Halved)
½ Small Red Onion (Finely
Diced)
80g (2 ¾ oz / ½ cup) Pine
nuts (toasted)
2 Tbsps Balsamic Vinegar
3 Tbsps Olive Oil
125g (4 ½ oz / ½ cup)
Basil Pesto
7g (1/4 oz) Parsley (Finely
Chopped)
Method
Barbecue or grill (broil) the lamb until medium or to your
taste. When cooked, wrap in foil and cool.
While you are roasting the sweet potato, prepare salad bowl
with spinach, rocket, tomatoes, onion, and pine nuts.
Once the sweet potato is ready, slice into chunks and mix
with the rest of the salad.
Whisk together olive oil and balsamic vinegar, pour over
salad and toss.
Mix parsley and pesto in a bowl. Slice lamb fillet into diagonal strips then toss into pesto to coat and serve on top of the salad. Sprinkle grated parmesan if desired.
Recipe originally from ‘Gluten Free and Easy’ written by Robyn Russell
Aubergine is now on my shopping list as the bake looks so tasty and I love trying new recipes. Have tried the risotto and it’s a winner. Thanks for theseđź’•
ReplyDeleteSo happy to hear! Enjoy the Aubergine bake ☺️
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