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Spanish pepper and potato omelette

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The ultimate comfort food which clears out the fridge too, try our best Spanish omelette recipe with red onion, red pepper and new potatoes. Serve with a rocket salad

Spanish pepper and potato omelette

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Ingredients
  

  • new potatoes 200g sliced
  • red onion 1 small cut into thin wedges
  • red pepper ½ sliced
  • eggs 4 beaten
  • basil ½ small bunch shredded
  • watercress rocket or spinach salad ½ small bag, to serve

Instructions
 

  • STEP 1
  • Boil the potato slices until just tender, about 4-5 minutes.Cook the onions and pepper in a small deep frying pan in 1 tbsp olive oil until softened. Add the potatoes and cook for a minute. Season well, pour in the eggs and stir in the basil. Cook until set on the bottom then finish under a preheated grill. Cut into wedges and serve with the salad.

Notes

Adapted from olivemagazine.com

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.

Gluten-Free Raisin and Cinnamon Bread

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This gluten-free raisin and cinnamon bread is a loaf with a difference. Sweet, spicy and utterly delicious, it’s perfect for spreading liberally with good quality butter. This bread can also be frozen, so it’s a great bake to have on standby for special breakfasts, lunchboxes or afternoon snacks.

Gluten-Free Raisin and Cinnamon Bread

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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 10

Ingredients
  

  • 350 g gluten-free white bread flour
  • 150 g raisins
  • 2 level tsp easy-bake fast-action dried yeast
  • 1 tbsp ground cinnamon
  • 1 level tsp caster sugar
  • 1 level tsp salt
  • 1 level tsp xanthan gum
  • 250 ml milk
  • 1 large egg
  • 4 tbsp sunflower oil
  • 1 tsp vinegar

You will need

  • 1 lb loaf tin buttered

Instructions
 

  • Tip the flour into a bowl and stir in the raisins, yeast, cinnamon, sugar, salt and xanthan gum and mix well. Mix together the milk, egg, oil and vinegar.
  • Pour the milk mixture into the flour and mix well to give a soft dropping consistency.
  • Spoon the mixture into the tin and level the surface, leaving it slightly textured. Cover the tin loosely with oiled cling film and leave the loaf in a warm place to rise - until it's risen above the rim of the tin.
  • Set the oven to 220°C/425°F/Gas Mark 7. Bake loaf in the centre of preheated oven for 30-40 mins, or until it sounds hollow when tapped underneath, covering with a sheet of foil if it starts to brown too quickly. Remove from the oven and transfer to a wire rack to cool. Serve sliced, spread with butter.

Notes

Xantham gum is a common ingredient in gluten-free baking. It helps with crumb structure and creates a more consistent texture.
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Gluten-Free Buckwheat Crepes

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Buckwheat pancakes are popular in the creperies of France and are usually served with a savoury filling or topping. Buckwheat flour is gluten-free and wheat-free as it’s not actually a form of wheat – it’s related to rhubarb. It has quite a strong nutty flavour which can be a bit overpowering when used on it’s own so for these crepes or galettes it is mixed with gluten-free plain white flour. Instead of topping the crepes you can fold them up into square parcels enclosing fillings such as ham and cheese, mushrooms and tomatoes, and then baked with a little cheese sprinkled on the top.

Gluten-Free Buckwheat Crepes

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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 50 g buckwheat flour
  • 25 g gluten-free plain white flour
  • 1 egg beaten
  • 125 ml milk
  • A little sunflower oil for frying

Topping

  • 250 g spinach rinsed and large stalks removed
  • Grating of fresh nutmeg
  • 4 large eggs
  • 4 heaped tsp crème fraiche
  • Fresh chopped chives to garnish

Instructions
 

  • Sift the flours into a bowl, make a well in the centre and crack in the egg. Using a wooden spoon or balloon whisk gradually mix the flour into the eggs slowly adding the milk at the same time. Mix to make a smooth batter then beat in 50ml water. Cover and leave to stand for at least 30 mins or up to 2 hours.
  • Beat the batter again and if it has thickened on standing add a little more water. Heat a 23-25cm frying pan or pancake pan until hot. Grease it with a little oil and pour in enough batter, while swirling the pan, to thinly coat the base. Cook for 1 min until set and golden underneath, turn the crepe and cook for a further min. Slide the crepe onto a plate and keep warm in a low oven. Repeat with the remaining mixture to make 3 more crepes.
  • While the crepes are cooking, cook the spinach in a covered pan, without adding any extra water, for 1-2 mins until just wilted. Drain and season with grated nutmeg, salt and freshly ground pepper. Keep warm.
  • Fry the eggs in a little sunflower oil for about 3 mins until just set.
  • To serve, place each crepe on a plate and fold in the sides to make a square. Top each one with a spoonful of the spinach, a fried egg and a spoonful of crème fraiche. Sprinkle with chopped chives, to garnish.

Notes

You can freeze the cooked crepes (without the topping). Just interleave them with baking paper and wrap in foil or a freezer bag. Defrost and then reheat in a pan or in the oven.

Dairy-Free and Gluten-Free Cookies

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Dairy-free spreads are widely available in supermarkets these days so baking cakes and biscuits if you or someone in the family is on a dairy-free diet. Unless labelled dairy-free, check the packaging because some spreads such as sunflower and olive may contain buttermilk to give them a buttery flavour. These cookies are also gluten-free but if that’s not essential for you, replace the gluten-free flour with ordinary plain flour. Sometimes gluten-free flour absorbs a little more liquid so you might need to add a little water if the mixture doesn’t come together to form a ball.

Dairy-Free and Gluten-Free Cookies

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

Ingredients
  

  • 100 g dairy-free spread
  • 75 g light muscovado sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 200 g gluten-free plain flour
  • 1 tsp gluten-free baking powder
  • 100 g dairy-free plain chocolate chopped

Instructions
 

  • Preheat the oven to 190°C/375°F/Fan 170°C/Gas Mark 5 and line 2 baking sheets with baking paper. Using an electric mixer or wooden spoon, beat the spread and sugar together until soft and creamy.
  • Beat in the egg and vanilla extract. Sift in the flour, baking powder and salt. Add the chopped chocolate and mix to form a firm dough.
  • Roll the dough into 16 even-sized balls and place on the baking sheets allowing space between each one for them to spread. Flatten slightly with your fingers or the back of a fork and bake for 15 mins until golden.
  • Leave on the baking sheets for 5 mins before transferring to a wire rack to cool. As they cool the cookies will become firm and crisp. Store in an airtight container.

Notes

You can replace the chocolate with 75g raisins and 1/2tsp ground cinnamon or add 50g desiccated coconut for coconut cookies.

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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Blueberry and Coconut Pancakes

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Gluten-free and dairy free, these blueberry and coconut pancakes mean that everyone can enjoy pancakes this Pancake Day. They’re just as lovely as a weekend brunch option too

Blueberry and Coconut Pancakes

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 16

Ingredients
  

  • 55 g unsweetened desiccated coconut
  • 60 g quinoa flour
  • 1 tsp gluten-free baking powder
  • 1 medium egg
  • 160 g coconut milk
  • 30 g natural sweetener like Sweet Freedom
  • 1 tsp vanilla extract
  • 200 g blueberries plus extra to serve
  • Rapeseed oil or coconut oil to cook

For the syrupy orange topping

  • Finely grated zest of 1 orange
  • 225 ml orange Juice
  • 60 g natural sweetener or to taste
  • Segments of 4 large oranges

Instructions
 

  • Blitz the desiccated coconut in a food processor for 2-3 minutes. Add to a large bowl along with the quinoa flour and baking powder and mix together. Whisk in the coconut milk, egg, sweetener and vanilla extract until it forms a thick batter. Now leave the batter to stand for 20-30 minutes during which time it will thicken. Finally stir in the blueberries.
  • Heat a frying pan and lightly grease with the oil. Using a dessert spoon, pour one spoonful of the batter onto the pan and quickly spread the mixture out slightly with the back of the spoon. When the pancake is golden brown on the bottom and the top is beginning to set, carefully flip it over with a large palette knife. Gently press the pancake down onto the pan with the palette knife and cook until golden brown. Remove from the pan and keep warm whilst you cook the remaining pancakes - grease the pan between each batch and leave plenty of room between the pancakes to make it easier to flip them over.
  • To make the syrupy oranges, place the orange zest, sweetener and orange juice in a pan and boil until syrupy. Keep warm and just before serving add the orange segments.
  • Serve the pancakes with the syrupy oranges and some fresh blueberries.

Notes

It's best just to cook one pancake initially to test that the frying pan is at the right temperature - it really needs to be at a medium heat; too hot and the base will scorch before the middle is ready.

Southwestern Breakfast Burrito

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Some foods-such as lean proteins, fruits, vegetables, and whole grains—take more work to eat so you burn more calories during digestion. Adding garlic, spices, peppers, and vinegar will keep your fat-burning furnace running after you’re done eating.

Southwestern Breakfast Burrito

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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 4

Ingredients
  

  • 4 high-fiber whole grain sandwich wraps 10" diameter
  • 4 egg whites
  • 2 eggs
  • 1 c no-salt-added canned black beans rinsed and drained
  • ½ green bell pepper finely chopped
  • ½ red bell pepper finely chopped
  • ½ sm red onion finely chopped
  • 2 Tbsp pickled jalapeño chile pepper rings chopped
  • 1 c shredded reduced-fat Cheddar cheese
  • 3 Tbsp jarred spicy salsa

Instructions
 

  • 1. WRAP the sandwich wraps in aluminum foil and cook for 5 to 7 minutes in a toaster oven on medium or in an oven preheated to 350ºF.
  • 2. PLACE the egg whites, eggs, and beans in a medium bowl and whisk until just combined.
  • 3. HEAT a larger skillet over medium heat for 30 seconds. Coat with cooking spray. Add the egg mixture. Cook for 1 minute, or until the edges are no longer translucent, then stir with a spatula.
  • 4. SPRINKLE the top of the eggs with the green and red bell peppers, onion, chile pepper rings, and cheese. Reduce the heat to low and cover. Cook for 1 minute longer, or until the eggs are cooked through and the cheese is melted.
  • 5. SET out the sandwich wraps. Place a quarter of the mixture on each wrap, and divide the salsa among the wraps evenly. Fold in the 2 sides of each wrap to close. Wrap in aluminum foil or serve immediately.

Egg White Oatmeal Scramble

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Egg White Oatmeal Scramble

Egg White Oatmeal Scramble

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Ingredients
  

  • 1/4 cup oats
  • 1/4 cup chopped apples
  • 4 oz. egg whites
  • Pinch of cinnamon and allspice
  • Sprinkle of Ionix® Supreme powder
  • Yields: 4 people

Instructions
 

  • In a large bowl, mix together oats, egg whites, cinnamon and allspice.
  • Add mixture to a hot pan and scramble together like scrambled eggs.
  • When cooked, add chopped apples, a touch more cinnamon and a sprinkle of Ionix Supreme powder on top.