Healthy Recipes

Gluten-Free Sponge Cake

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Need to cater for someone with a gluten intolerance? Cake isn’t off the menu! Try our basic gluten-free sponge cake for a delicious alternative

Gluten-Free Sponge Cake

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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 8

Ingredients
  

  • 4 eggs
  • 165 g sugar
  • 150 g soy-free gluten-free plain (all-purpose) flour, sifted
  • 100 g strawberry jam
  • Pure icing sugar to serve
  • 300 ml pouring whipping cream

Instructions
 

  • Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease and flour two 20cm (8in) round cake tins, then line the base with baking paper.
  • Beat the eggs and sugar in the small bowl of an electric mixer for about 6–7 minutes, or until light and fluffy. Very gently fold the sifted flour into the egg mixture alternately with 4 tablespoons hot water. Gently spread the mixture into the prepared pans.
  • Bake for about 25–30 minutes, or until lightly browned and the cakes have slightly left the side of the tins. Turn onto a wire rack to cool.
  • Whip the cream into stiff peaks.
  • Spread the jam over the top of one sponge, and top with the cream. Place the other sponge on top and dust with icing sugar.

Notes

Need more ideas for gluten-free baking? Take a look at our selection of gluten-free recipes

Gluten-Free Olive Bread

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Love bread but can’t eat gluten? Why not try making our delicious olive bread made from gluten-free flour. Add olives, rosemary and parmesan cheese to the bread mixture for extra taste.

Gluten-Free Olive Bread

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Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 8

Ingredients
  

  • 200 g 7oz gluten-free white bread flour (we used Doves Farm)
  • 1 level tsp salt
  • 1 tbsp gluten-free baking powder
  • 284 ml carton buttermilk
  • 3 medium eggs lightly beaten
  • 2 tbsp olive oil
  • 2 pitted green olives, sliced
  • 1 tsp freshly chopped rosemary leaves plus 1 sprig, leaves removed
  • 2 tbsp freshly grated Parmesan cheese
  • 900 g 2lb loaf tin, greased and strip-lined

Instructions
 

  • Set the oven to 180°C/Gas Mark 4. Put the flour, salt and baking powder into the bowl of an electric mixer. Add the buttermilk, eggs and oil, and mix with a dough hook or the beater, to make a smooth batter.
  • Add the olives, chopped rosemary and 1 tbsp Parmesan cheese.
  • Pour the mixture into the prepared tin, sprinkle with the rosemary leaves and rest of the Parmesan. Bake for 50 mins, until a skewer inserted into the centre comes out clean.

Notes

This bread is delicious with a tomato and avocado salad.

Gluten-Free Scones

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Gluten-free scones are perfect for anyone who is gluten intolerant, or simply fancy trying something a little different. Everyone loves a cup of afternoon tea with a delicious scone and jam, so give it a go today for a real treat! If you find it tricky rolling out crumbly gluten-free flour mixture, use an ice-cream scoop!

Gluten-Free Scones

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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 7

Ingredients
  

  • 250 g 8oz gluten-free self-raising flour
  • 1 level tsp gluten-free baking powder
  • 50 g 1¾ oz butter
  • 50 g 1¾ oz caster sugar
  • 1 medium egg
  • 150 ml ¼ pint milk
  • Beaten egg to glaze
  • 1-2 tbsp granulated sugar for sprinkling
  • Raspberry jam and clotted cream to serve
  • Baking sheet lined with baking parchment
  • Ice-cream scoop

Instructions
 

  • Set the oven to gas mark 7 or 220°C.
  • Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.
  • Lightly beat together the egg and milk. Add this to the flour mixture and beat to give a smooth consistency.
  • Scoop 7-9 mounds of the mixture on to the lined baking sheet with ice-cream scoop. Brush some egg over the top of each and sprinkle over some granulated sugar.
  • Bake the scones in the centre of the oven for 15-18 mins or until they are a light-golden colour. Remove the baking sheet from the oven and slide the scones on to a wire rack to cool.
  • Serve scones warm or cold, with jam and clotted cream.
  • Extra info: We've used Doves Farm gluten-free plain and self-raising flours, available from most supermarkets and specialist health food shops.

Notes

Woman's Weekly cooker editor Sue McMahon says: The scones can also be wrapped in a freezer bag and frozen for up to 1 month. Allow the scones to defrost for a few hours and then refresh them in a hot oven before serving.
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Mushroom Frittata

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This filling vegetarian frittata makes a great lunch – or serve it with potatoes and salad for a hearty evening meal

Mushroom Frittata

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • A knob of butter
  • 350 g 12oz brown closed cup mushrooms
  • 1 small clove garlic crushed
  • 8 eggs beaten
  • Pinch of freshly ground nutmeg
  • 50 g 2oz Gruyère cheese
  • Salt and freshly ground black pepper

Instructions
 

  • Melt the butter in a non-stick pan, add the mushrooms and garlic. Season with salt and pepper and sauté for 6-8 mins until golden and tender.
  • Meanwhile beat the eggs and nutmeg in a large bowl and season well. Pour into the pan and stir well, cook over a gentle heat for a minute. Shake the pan to level the frittata, cover with a baking sheet or a pan lid and cook over a gentle heat for 6-8 mins or until the egg is almost set.
  • Scatter over the remaining cheese and cook under a hot grill for a further 4-5 mins until the top is golden and set.
  • Leave to cool in the pan for pan for 5 mins before cutting into wedges and serving warm.

Notes

You can eat this frittata cold if you prefer - it makes a great picnic dish.

Cheese and Mustard Pasta

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A quick and easy pasta dish that’s perfect for a mid-week supper

Cheese and Mustard Pasta

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 2

Ingredients
  

  • 150 g 5oz quick-cook pasta, eg, penne
  • ½ x 200ml carton crème fraîche
  • 100 g 3½oz mature Cheddar cheese, grated
  • 1 level tablespoon wholegrain mustard
  • Salt and freshly ground black pepper
  • Olive oil for drizzling
  • 1-2 slices white bread crusts removed and cubed
  • 2-3 individual ovenproof dishes

Instructions
 

  • Set the oven to Gas Mark 6 or 200°C.
  • Cook the pasta in boiling water for the length of time directed on packet, or until just tender, then drain the pasta well into a colander.
  • Tip the crème fraîche into the hot pan and place it on the hob to heat, then add most of the cheese, mustard and seasoning and mix until the cheese melts. Return the pasta to the pan and stir well to coat in the sauce.
  • Divide the mixture between the ovenproof dishes and scatter the cubed bread on top, and then the reserved cheese.
  • Bake the pasta for about 10-15 minutes, or until the cheese melts and the cubes of bread turn light golden in colour. Serve immediately.
  • Sue's tip: To save putting on the oven, these can also be browned under the grill, but take care that the bread doesn't burn

Vegetarian Meatballs with Red Pepper Sauce and Spaghetti

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These vegetarian meatballs are really easy to make and tasty too. Using Quorn mince, mix all the ingredients together and shape with your hands. Cook in a rich, sweet red pepper sauce and serve on a bed of freshly cooked spaghetti. Sprinkle with a little cheese and ta-dah, it’s ready to be served! These delicious meat-free meatballs can be ready to serve in just 40 mins. This recipe serves 4 people and is perfect for kids too. These meatballs are perfect served with a variety of pasta. Try penne or bows to encourage the kids to tuck in. You could also hide veggies in the rich tomato sauce, add in mushrooms, spinach or sweetcorn.

Vegetarian Meatballs with Red Pepper Sauce and Spaghetti

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

For the meatballs

  • 500 g 18oz pack Quorn/vegetarian mince
  • 1 small onion very finely chopped
  • 1 tsp dried oregano
  • 1 thick slice white bread made into breadcrumbs
  • salt and pepper to taste

For the sauce

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 red peppers roughly chopped
  • 1 clove garlic crushed
  • 1 tbsp tomato puree
  • 400 g can chopped plum tomatoes
  • Salt and pepper to taste
  • 500 g spaghetti
  • Olive oil

Instructions
 

  • First make the sauce: heat the oil in a large frying pan and fry the onions and red peppers for about 5 mins, until starting to soften. Add the garlic and fry for another minute.
  • Then stir in the tomato purée, chopped tomatoes and seasoning. Cook on a gentle heat, uncovered for about 15 mins, until sauce is thick. Remove from heat and blend for a smooth sauce or leave chunky. Check seasoning then set aside.
  • For the meatballs, combine the turkey mince, onion, oregano and mix well with your hands. Tip in enough breadcrumbs to allow the mixture to bind. With damp hands, roll the mixture into little balls until it is all used up, makes about 16.
  • Heat about 2tbsp olive oil in a frying pan and fry the meatballs in two batches for about 15 mins until cooked, turning frequently to brown all over.
  • Reheat the red pepper sauce in a saucepan and add the meatballs to warm through.
  • Meanwhile cook the spaghetti according to the packet instructions. Drain the spaghetti and divide between four bowls. Spoon the sauce and meatballs on top and serve with a little grated Parmesan if liked.

Notes

When adding the breadcrumbs, remember you may not need all of them - just enough to make the mixture bind.

Vegetarian Kievs with Moroccan Red Cabbage

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If you’re a vegetarian you don’t have to miss out on a classic Kiev, well not with this vegetarian kievs recipe with Moroccan red cabbage. These creamy vegetarian kievs can be adapted really easily to be suitable for vegans too. If you’re catering for a vegan or vegetarian then this is a great choice for a main dish, the meaties might even be jealous! This recipe serves 4-5 people and should take approximately 1hr to make. Serve your vegetarian Kievs with potatoes, freshly prepared vegetables and of course your side bowl of Moroccan red cabbage.

 

Vegetarian Kievs with Moroccan Red Cabbage

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Ingredients
  

For the Kievs

  • 50 g butter *or vegan margarine at room temperature1
  • 2 tbsp parsley chopped
  • 2 cloves garlic crushed
  • 250 g baking potatoes peeled
  • 75 g green lentils
  • 35 g puy lentils
  • 15 g sesame seeds
  • 20 g sunflower seeds
  • 35 g brazil nuts
  • 50 g fresh wholemeal bread
  • 2 sprigs rosemary chopped
  • 3 sprigs thyme chopped
  • 2 tbsp parsley chopped
  • 2 tbsp onion finely chopped
  • salt and pepper to taste
  • 1 free-range egg *for vegan use 1 tbsp soya flour, 1 tbsp gram flour, 4 tbsp water, 1 tbsp oil, pinch salt, pinch sugar
  • 200 g fine fresh wholemeal breadcrumbs

For the cabbage

  • 2 tsp butter *or vegan margarine
  • 1 small red onion
  • 1/2 tsp allspice
  • 400 ml red cabbage shredded
  • 1 tsp pomegranate molasses from Asian and Middle eastern supermarkets
  • 1 orange juice only
  • 3 tsp light muscovado sugar
  • 3 tbsp dried cranberries
  • 2 strips fresh orange peel
  • 1/2 pomegranate seeds only
  • 1 tbsp flaked almonds

Instructions
 

  • To make the garlic butter: put the butter or margarine in a small bowl together with the parsley and crushed garlic. Work together with a wooden spoon until well combined.
  • Put all the garlic butter onto some baking parchment and use the parchment to work into a log about 5cm long. Wrap in the parchment and chill in the fridge or freezer until firm.
  • To make the kievs: steam the potato, then mash. You should have about 150g of mashed potato. leave to cool.
  • Cook the green and puy lentils together until cooked, but not mushy, about 15 mins. Drain well and leave to cool.
  • Put the sesame and sunflower seeds, brazil nuts and wholemeal bread in a food processor and blend into fine crumbs.
  • Mix together the mashed potato, lentils, crumb mixture and onion, and season well.
  • To form the kievs: divide the mixture into five (or if you like big portions, four!). Take the log of garlic butter from the fridge and cut into five (or four) slices.
  • Take one portion of the lentil mixture and form into a round. Make a dint in the centre and place a piece of the garlic butter in. Form the lentil mixture round the garlic butter to enclose it, finishing up with a flattened cake shape. Do the same with the rest of the mixture and garlic butter.
  • To coat: whisk the egg, (*or beat together the soya and gram flours, with the water, oil, salt and sugar until smooth). Dip the kievs into the egg (*or soya flour mixture) then into the breadcrumbs. Press the crumbs in well. Chill for 30 mins.
  • Heat some oil in a large frying pan and fry the kievs until golden and crisp all over. Take care not to split them, otherwise the garlic butter will spill out. Serve hot.
  • Melt the butter or margarine in a saucepan and saute the onion until golden. Add the allspice and cook for a further minute before adding the cabbage.
  • Mix the pomegranate molasses and orange juice together and pour into the pan together with the sugar, dried cranberries and orange peel. Cook gently for 30-40 minutes until cabbage is soft (not soggy) adding extra water if necessary.

Notes

Just before serving, add the pomegranate seeds and garnish with toasted almonds.

Lemon and Broccoli Risotto

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This lovely lemony risotto with crunchy broccoli, shallots and a cheeky splash of white wine is always a good vegetarian option at dinner parties.

Lemon and Broccoli Risotto

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 tbsp olive oil
  • 55 g 2oz butter
  • 8 shallots finely chopped
  • 850 ml 1½ pt vegetable stock
  • 280 g 10oz risotto rice
  • Zest of 2 lemons
  • 1 glass white wine
  • 250 g 9oz broccoli florets, blanched for 5 mins and refreshed under cold water
  • 115 g 4oz vegetarian Pecorino cheese, grated (or vegetarian Parmesan-style cheese)
  • Fresh parsley to serve

Instructions
 

  • Heat the oil and butter in a frying pan and sauté the shallots for 5 mins. Bring the stock to a simmer in a pan. Add the rice and lemon zest to the shallots and stir for 2 mins.
  • When the mixture is hissing in the pan, add the wine, reduce the heat, then add the stock, allowing 1 ladleful to absorb at a time.
  • Add the broccoli and half the Pecorino cheese with the last ladleful of stock. Cover, set aside for 5 mins, then serve with the remaining cheese and fresh parsley on top.

Notes

To stop the rice from sticking to the pan, keep stirring the stock into it as it cooks.

Vegetarian Pumpkin and Herb Stuffing

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A good stuffing should complement the flavours of the meat its served with and this pumpkin and herb stuffing recipe works especially well with poultry. That’s right, this is a serious stuffing contender for your Christmas turkey! Seasonal, earthy pumpkin teamed with fragrant herbs brings fresh flavours to a moist roast bird. This stuffing recipe can be used to stuff a bird, or can be simply cooked on the side, which is especially handy if you’re catering for vegetarians. Meat-eaters can switch vegetable stock for chicken stock, and can even add sautéed sausage meat from a couple of Cumberland sausages

Vegetarian Pumpkin and Herb Stuffing

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Prep Time 15 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 35 mins
Servings 6

Ingredients
  

  • 1 small pumpkin skin and seeds removed, diced
  • 25 g butter plus extra for greasing
  • 1 red onion finely chopped
  • 2 sticks celery finely chopped
  • 1 tbsp chopped sage
  • 1 tbsp chopped thyme
  • 75 g stale bread crusts removed
  • 1 egg beaten
  • 250 ml vegetable stock

Instructions
 

  • Preheat the oven to 220°C/425°F/Gas Mark 7.
  • Spread out the diced pumpkin onto a lightly greased baking tray. Roast in the oven for 30 minutes, turning once. Remove from the oven and reduce the heat to 180°C/350°F/Gas Mark 4.
  • Melt the butter in a saucepan. Add the red onion, celery and herbs and allow to cook over a medium heat for 5 minutes until soft, stirring frequently.
  • Crumble the stale bread into a large mixing bowl, add the onion mixture, egg, roasted pumpkin, stock and seasoning. Stir thoroughly to combine.
  • Transfer the stuffing to an oven-proof dish and cook in the oven for 40 minutes.
  • Slice into wedges and serve.

Notes

This make-ahead recipe can be stored in the freezer then defrosted and heated through in the oven.