Healthy Recipes

Sweet Potato, Cauliflower and Sugar Snap Curry

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This is very mild but if you like your curries spicier, add one chopped chilli with the curry powder. You can also substitute any of the vegetables for what you have in the fridge.

Sweet Potato, Cauliflower and Sugar Snap Curry

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Cook Time 25 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 tbsp sunflower oil
  • 1 onion thinly sliced
  • 1 tsp curry powder
  • 2 to matoes chopped
  • 1 large sweet potato peeled and cut into large pieces
  • 500 ml hot vegetable stock
  • 350 g cauliflower cut into florets
  • 100 g each sugar snap peas and French beans topped

Instructions
 

  • Gently warm the oil in a saucepan over a low heat. Add the onions and fry them for about 5 mins,until soft. Add the curry powder and stir-fry for 1 min, until you are able to smell the distinctive aroma of the spices.
  • Stir in the tomatoes, sweet potato and stock, and bring to the boil. Simmer, covered, for 5 mins, then add the cauliflower. Cook uncovered for 5 mins, then stir in the sugar snap peas and French beans. Simmer for a further 5 mins until all the vegetables are tender. Serve with steamed rice and naan bread.

Moroccan Mushrooms

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These tasty mushrooms are quick to make and perfect for vegetarians

Moroccan Mushrooms

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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 30 ml 2tbsp vegetable oil
  • 1 red onion sliced
  • 450 g 1lb mixed open and closed cup mushrooms
  • 1 400g can chick peas, drained
  • 1 400g can chopped tomatoes
  • 45 ml 3tbsp harissa paste
  • 1 lemon grated zest and juice
  • 45 ml 3tbsp chopped flat parsley
  • couscous to serve

Instructions
 

  • Heat the oil in a large frying pan, add the onion and sauté over a medium heat for 4 mins. Add the mushrooms and sauté for a further 5 mins until the mushrooms are browned.
  • Stir in the chick peas, tomatoes, harissa paste and lemon juice. Bring to the boil, cover and simmer for 8 mins. Remove the lid and season to taste.
  • Mix the lemon zest and parsley together. Serve the mushrooms with couscous and a scattering of the lemon and parsley.

Butternut Squash Tikka Masala

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A classic Indian dish that’s quick to make – you can even swap the squash for marrow or add or use lamb or chicken for a meatier recipe.

Butternut Squash Tikka Masala

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 tsp finely chopped ginger
  • 1 butternut squash chopped into cubes (or swap for marrow if you like)
  • 20 sugarsnap peas stringed and washed
  • 2 spring onions peeled, washed and cut into a 4cm baton
  • 150 ml tikka masala sauce
  • 1 tbsp finely chopped coriander leaves

Instructions
 

  • Heat the oil in pan, add chopped ginger and sauté for 30 secs, then add sugar snaps and spring onion and sauté for 2 mins.
  • Add the diced squash and sauté for 3-4 mins on low heat. Add sauce and simmer for 5 mins or until the squash is cooked.
  • Sprinkle with chopped coriander leaves and serve with warm bread or rice.

Ginger Polenta Cake

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Ginger gives this gorgeous gluten-free cake a delicious kick. Enjoy it over a cuppa with friends

Ginger Polenta Cake

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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 15

Ingredients
  

For the cake

  • 250 g 8oz butter, softened
  • 250 g 8oz dark brown sugar
  • 1 tbsp ground ginger
  • Pinch of salt
  • 4 medium eggs
  • 250 g 8oz fine polenta (cornmeal)
  • 100 g 3½ oz ground almonds
  • 1 level tsp baking powder gluten-free

For the topping

  • 6 pieces stem ginger
  • 2 tbsp ginger syrup from stem ginger jar

Instructions
 

  • Beat the butter, sugar, ginger and salt together until light and fluffy. Beat in the eggs and fold in the polenta, ground almonds and baking powder.
  • Spoon the mixture into a 26 x 16.5cm (10¼ in x 6½ in) traybake tin, lined with baking parchment, and level the surface.
  • Bake in the centre of the oven for 45-60 mins at 170°C (325°F, gas mark 3), or until the cake is a light golden colour and feels just firm to the touch in the centre. Remove from the oven and leave to cool for about 15 minutes.
  • Cut the stem ginger into long strips and scatter over the cake. Spoon the stem-ginger syrup over the top.
  • Leave the cake to cool completely and then cut into squares.

Notes

Love ginger? Fresh, grated ginger will give this cake more of a kick!

Chocolate and Hazelnut Cake

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Can’t imagine making a cake without flour? Ground nuts are the perfect substitute in this scrumptious gluten-free chocolate extravaganza

Chocolate and Hazelnut Cake

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Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Servings 10

Ingredients
  

  • 300 g 10½ oz plain chocolate, broken into small pieces
  • 200 g 7oz whole blanched hazelnuts
  • 150 g 5oz unsalted butter, softened
  • 150 g 5oz caster sugar
  • 4 medium eggs separated
  • 3 tbsp crème fraîche
  • Cocoa powder for dusting
  • Chocolate curls for decorating

Instructions
 

  • Melt the chocolate in a bowl over a pan of simmering water. Set aside to cool. Whizz the nuts in a processor until they look like coarse breadcrumbs. Set aside.
  • Beat the butter and sugar until creamy. Add the egg yolks, one at a time, beating as you go. Stir in the melted chocolate, crème fraîche and nuts.
  • Whisk the egg whites until quite firm. Fold into the cake mixture. Tip the mixture into a 20cm (8in) square loose-based tin lined with greaseproof paper and bake at 180°C (350°F, gas mark 4) for 40 mins.
  • Remove the cake from the oven and allow to cool in the tin on a wire rack. Remove from the tin, dust with cocoa powder and decorate with chocolate curls.

Notes

Remember this is a very rich recipe: a little goes a long way!

Lemon Cheese Polenta Cakes

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This quick cake recipe with a cream cheese and lemon filling is like a small Italian cheesecake. It’s perfect for afternoon tea and is also gluten-free!

Lemon Cheese Polenta Cakes

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 10

Ingredients
  

  • 1 lemon
  • 90 g 3oz unsalted butter
  • 60 g 2oz caster sugar, plus 2 tbsp
  • 90 g 3oz coarse polenta (found in most supermarkets)
  • 90 g 3oz ground almonds
  • 6 tbsp cream cheese
  • 2 tbsp lemon curd
  • 10 patty tins lined with small squares of Bakewell paper

Instructions
 

  • Set the oven to Gas Mark 3 or 160°C. Pare strips of rind from the lemon and set aside.
  • Cream the butter and sugar until fluffy, then mix in the polenta, ground almonds and 1 tbsp lemon juice. Roll into a cylinder and cut into 10 slices. Roll each portion into a ball, put in the cases and make a thumb-mark depression in each. Bake for 20-25 mins until golden. Leave in the tins for 10 mins. Cool on a wire rack.
  • Meanwhile, cut the lemon parings into fine shreds. Put 2 tbsp sugar with 3 tbsp cold water in a small pan and simmer until the sugar dissolves, then add the lemon shreds and cook for 4 mins until just softening. Leave in the syrup to cool.
  • Soften the cheese and beat in the lemon curd. Put spoonfuls of lemon cheese on each cake and decorate with lemon strands.

Notes

Polenta can vary in texture. the coarse is slightly gritty, so if you prefer, use medium, but not the fine, as this will make the cakes dry

Jammy Coconut Squares

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These delicious gluten-free squares have a surprise ingredient – potatoes! Full of the delicious sweetness of jam and coconut, and under 300 cals a slice, these little cakes are a gem

Jammy Coconut Squares

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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 18

Ingredients
  

  • 250 g 8oz potatoes, peeled and chopped
  • 1 tbsp milk
  • 250 g 8oz butter, at room temperature
  • 250 g 8oz golden caster sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 250 g 8oz gluten-free self-raising flour
  • 6 tbsp strawberry jam
  • 2 tbsp desiccated coconut
  • 18 x 28cm 7 x 11in tin, greased and lined

Instructions
 

  • Set the oven to 180°C/Gas Mark 4. Put the potatoes into a heatproof bowl with 175ml (6fl oz) water and microwave on High for 10 mins, until tender. (Alternatively, boil the potatoes in a pan.)
  • Drain the potatoes, add the milk and mash them until smooth.
  • Cream the butter and the sugar, until pale and fluffy. Gradually beat in the eggs and vanilla extract.
  • Fold in the flour and mashed potato. Spoon into the prepared tin and bake for 45 mins, until a skewer inserted into the centre, comes out clean.
  • Spread the jam over the top of the the warm sponge and sprinkle with coconut. Cool, then cut into 18 squares. Serve with custard, if you like.

Gluten-Free Fudgy Almond Cake

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This fudgy almond chocolate cake with mint syrup and honeycomb frosting is gluten-free with a delicious crunchy topping.

Gluten-Free Fudgy Almond Cake

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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 6

Ingredients
  

  • For the cake
  • 200 g unsalted butter
  • 200 g gluten free dark chocolate minimum 70% cocoa solids, broken into pieces
  • 5 medium eggs at room temperature, separated
  • Pinch of cream of tartar
  • 240 g caster sugar
  • 1 tbsp vanilla extract
  • 200 g ground almonds
  • 50 g chickpea gram flour
  • For the syrup
  • 100 g caster sugar
  • 4 tbsp chopped fresh mint
  • For the frosting
  • 500 g mascarpone
  • 50 g honeycomb chopped
  • 100 g clear honey

Instructions
 

  • Preheat the oven to 180°C (350°F, gas mark 4). Line a 24cm round, 7cm deep, loose-bottomed cake tin with baking parchment.
  • Place the butter and chocolate in a heatproof bowl and melt over a pan of simmering water. Once melted, take the pan off the heat but leave the bowl over the pan to keep the mixture warm.
  • Place the egg whites and cream of tartar in a bowl and whisk until thick and foamy, then add half the sugar, and whisk again until creamy and thick.
  • Add the rest of the sugar and whisk until very stiff, but still a creamy consistency. Stir the egg yolks, vanilla extract, almonds and chickpea flour into the warm chocolate and butter, then straight away add half the meringue, mixing well. Finally, add the rest of the meringue and fold in.
  • Spoon into the lined tin and bake for 45-50 mins, or until well risen and firm.
  • Remove from the oven and cool slightly in the tin; it will collapse a little. Make several holes over the surface of the cake with a skewer.
  • Meanwhile, place the sugar, 100ml water and the mint in a small pan and boil until the sugar has dissolved, then strain. Spoon the syrup over the cake and leave to soak in and cool completely.
  • Once the cake has cooled, beat the mascarpone, honeycomb and honey together with a wooden spoon or spatula. Do not whisk or the mascarpone will be too soft and not hold its shape on the cake.
  • Turn out the cake carefully onto a large, flat plate. As there is no gluten in the cake, it will have quite a soft texture, so be careful. Cover the cake with the honey mascarpone.
  • This recipe is taken from Seriously Good! Gluten-free Cooking by Phil Vickery (Kyle Cathie, £19.99) with photography by Steve Lee, available from Amazonwww.vickery.tv

Notes

'Eat straight away or chill for 1 hr. If you want to keep it for the next day, remove from the fridge 1 hr before eating.'

Gluten-Free Coconut Cookies

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These crunchy coconut biscuits are perfect for dunking in tea and being gluten-free, great for anyone with a wheat allergy.

Gluten-Free Coconut Cookies

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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 16

Ingredients
  

  • 60 g 2oz butter, softened
  • 125 g 4oz caster sugar
  • 1 large egg beaten
  • 75 g 2½ oz desiccated coconut
  • 150 g 5oz gluten-free plain flour
  • 8 glacé cherries halved
  • Baking sheet s lined with non-stick liner or baking parchment

Instructions
 

  • Set the oven to gas mark 4 or 180°C. Tip the butter and sugar into a bowl and beat them together until smooth. Add the beaten egg. Reserve 2 rounded tablespoons of coconut and add the rest to the creamed mixture and then the flour. Mix all the ingredients together to give a smooth, firmish dough.
  • Divide the dough into 16 pieces and roll each piece into a ball and then roll them in the reserved coconut. Flatten the balls to about 4-5cm (1½-2in) in diameter and place them on the lined baking sheet(s). Press half a glacé cherry on top of each biscuit.
  • Bake the biscuits in the centre of the oven for 15-18 mins, or until they are a light-golden colour.
  • Remove the baking sheet(s) from the oven and leave the biscuits to cool for a few minutes, and then slide them on to a wire rack to cool completely.
  • Storage and freezing tips: The biscuits may be stored in an airtight container for up to 2 days. They can also be packed in a freezer container and frozen for up to 1 month. Allow the biscuits to defrost, and then warm them through in a hot oven to refresh them before serving.

Notes

Top tip from Sue McMahon: The cookies spread slightly during cooking, so don't place them too close together on the baking tray.
Extra info: We've used Doves Farm gluten-free plain and self-raising flours, available from most supermarkets and specialist health food shops.