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Wheat Free Mini Muffins

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Wheat free mini muffins are stuffed with Parma ham and button mushrooms to make gluten free canapes that are so easy to make

Wheat Free Mini Muffins

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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 12

Ingredients
  

  • 6 slices Parma ham or prosciutto
  • 10 g butter
  • 100 g button mushrooms finely sliced
  • 2 medium eggs beaten
  • 3 tbsp milk
  • 1/2 tsp English mustard
  • 50 g Cheddar grated

Instructions
 

  • Preheat the oven to 190C/Gas 5. Halve the lengths of Parma ham and use each half to roughly line an oiled 12-hole silicon mini muffin tray.
  • Melt the butter in a frying pan, add the mushrooms and fry for 10 mins until golden.
  • Mix the eggs, milk, mustard and cheese into the mushrooms and season. Pour into the lined muffins and bake for 10-15 mins until risen and set.

Notes

Make up to 2 days in advance, reheating in a hot oven for a few mins.

Dairy and Gluten-Free Vegetable Lasagne

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A classic Italian lasagne is always a winner. This roast vegetable version is delicious – and it’s dairy- and gluten-free!

Dairy and Gluten-Free Vegetable Lasagne

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Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Servings 8

Ingredients
  

  • 1 x 200g 7oz pack gluten-free (rice and corn) lasagne
  • 30 g 1oz dairy-free Florentino Parmazano or dairy-free Cheddar-style cheese, grated

For the filling

  • 2 cloves garlic left whole
  • 1 medium red onion peeled and cut into wedges
  • 2 heads fennel trimmed, cut into large wedges
  • 1 red and 1 yellow pepper de-seeded and cut into chunks
  • 2 large courgettes trimmed and cut into thick slices
  • A few sprigs of thyme or a good tsp dried mixed herbs
  • 3 tbsp olive oil
  • Salt and ground black pepper
  • 2 tsp vegetable bouillon
  • 90 g 3oz red lentils

For the cheese sauce

  • 60 g 2oz dairy-free soya spread
  • 30 g 1oz wheat-free flour mixed with 30g (1oz) pure cornflour
  • 1 level tsp mustard powder
  • 1 litre 1¾ pints organic dairy-free soya milk
  • 30 g 1oz dairy-free Cheddar-style cheese, grated
  • Salt pepper and grated nutmeg

Instructions
 

  • To make the lasagne filling, set the oven to hot, 220°C (425°F, gas mark 7). Mix all the vegetables in a large roasting tin with the herbs, oil and plenty of seasoning. Roast for about 25 mins, then turn them and roast for another 20 mins.
  • Meanwhile, dissolve the vegetable bouillon in 550ml (18fl oz) boiling water. Add the lentils and leave them to soak for 30 mins.
  • Squeeze roasted garlic on to roasted vegetables. Stir soaked lentils and stock into roasting tin.
  • To make the lasagne sauce, melt the spread in a saucepan, add the flour, cornflour and mustard and cook for 1 min. Gradually stir in the soya milk a little at a time. Stir in cheese, bring to the boil and boil for a few minutes. Whisk it well, but don't worry too much about little lumps. Season with salt, pepper and nutmeg.
  • Spread a third of the lentil, vegetable and stock mixture over the base of a large ovenproof dish. Cover with 4-5 sheets or a layer of lasagne and spread half the cheese sauce over the top. Cover with another third of the lentil/vegetable mix, another layer of pasta, the last of the lentils/vegetables, then rest of sauce. Sprinkle with cheese.
  • Bake for 45 mins until browned. Leave for 10 mins to settle before serving. Serve the lasagne with green vegetables or salad.

Notes

Most major supermarkets stock a range of gluten-free pasta in their 'free from' section.

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

Salmon with Warm Lentil Salad

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A piquant dressing of red wine vinegar, mustard, red onion, parsley, and olive oil jazzes up the lentil and arugula salad.

Salmon with Warm Lentil Salad

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Prep Time 30 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 1 cup green lentils rinsed
  • kosher salt and black pepper
  • 2 tablespoons plus 1 teaspoon olive oil
  • 1 1/4 pounds skinless salmon fillet cut into 4 pieces
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 red onion chopped
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 bunch arugula torn (about 4 cups)
  • 1 lemon cut into wedges

Instructions
 

  • Bring 4 cups water to a boil. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 25 minutes. Drain.
  • Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.
  • Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
  • In a large bowl, combine the vinegar, mustard, onion, parsley, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
  • Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the salmon and lemon wedges.