Tag Archives: gluten-free

Light and fresh tabbouleh

This is a simple recipe for a very hot day when you’re not sure if you’re hungry but know you should eat something. Made with quinoa [which is gluten-free] this easy salad is a version of tabbouleh, traditionally made with bulgur wheat. If you like rice salads or couscous salads, try this. It is light and fresh and, depending on what you add, can be a cooling bland side dish to eat with a vibrant-flavoured barbecue, or a meal-in-a-bowl to eat with a spoon. I found the quinoa incredibly easy to cook, though I am still uncertain about the pronunciation. Is it ‘quin-oh-a’, or ‘keen-wa’? It is meant to be served cold but if you add the oil and tahini when the quinoa is still warm, it soaks up the flavours intensely.

Serves 4
390g quinoa
200g fresh coriander [I used parsley as I hate coriander, and I used a huge handful which made the flavour incredibly fresh]
8 large vine tomatoes
100g pine nuts [or substitute whatever nuts you have, if they are large then chop after toasting]
2 tbsp tahini
4 tbsp olive oil
juice of 2 lemons
salt and pepper

First, the quinoa. Put it in a sieve and rinse under running water until the water runs clear. Place into a saucepan with 900ml boiling water. Bring to the boil for two minutes, then cover and turn down to a simmer for a further 10-15 minutes. Check after ten minutes. It is cooked when the water has evaporated and the quinoa is fluffy, not mushy. Set aside to cool slightly. Meanwhile, finely chop the herbs. Chop the tomatoes into small pieces, about the size used in a salsa. Toast the pine nuts in a dry frying pan.

Put the quinoa into a serving bowl and add the herbs, tomato, tahini, olive oil, lemon juice and pine nuts. Check the seasoning, add salt and pepper to taste.

This keeps well in a sealed box in the fridge, and is excellent in picnics and packed lunches.

Options to try:-
Double the amount of lemon juice
Double the amount of tahini
Replace the coriander with other fresh herbs, either a single herb or a mixture
Add a tin of drained, rinsed chickpeas
Add chopped cucumber
Add chopped melon, preferably piel de sapo
Add a jar of drained tuna

If you like this,try:-
Sweet Carrot Salad
Trempó: a salad from Mallorca
A salad involving melons

5 to remember
la quinua – the quinoa
dependiendo de– depending on
enfriamiento – cooling
templado – bland
la pronunciación– the pronunciation

 

This recipe is from ‘Deliciously Ella’ by Ella Mills [UK: Yellow Kite]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Light and fresh tabbouleh #Recipe by @DeliciouslyElla #Spain https://wp.me/p3dYp6-2o7 via  @Spanish_Valley

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Chocolate and pear cake

This is the most wonderful combination. And it looks pretty too, served upside-down. And a bonus: it’s gluten-free. plateful 15-4-15licking the bowl 15-4-155 under-ripe pears
180g dark chocolate [we used 85%]
250g butter
6 eggs
175g sugar
100g ground almonds
2 tbsp Poire William liqueur [which we didn’t have so I left out] chocolate, broken in packet 15-4-15Preheat the oven to 170°C/gas 5. Grease and line a 23cm round cake tin.

Peel, core and cut the pears into eighths. Arrange them core-side down in a fanned circle at the bottom of the tin. pears in the tin 15-4-15Put a pan on the heat with a little water in it and set a heatproof bowl over it. Break up the chocolate and melt together with the butter in the bowl. This step can also be done in the microwave. eggs & sugar, whisked 15-4-15chocolate & butter, melted 15-4-15
While they are melting, beat the eggs and sugar together until pale and fluffy [top]. Stir the melted chocolate mix into the egg mix [above]. Next carefully fold in the ground almonds [below]. add ground almonds to chocolate1 15-4-15add ground almonds to chocolate2 15-4-15Tip the batter into the tin and bake for 45-50 minutes. To see if it is baked through, use a skewer to test the centre. pouring batter into the cake tin 15-4-15ready to go into the oven 15-4-15As soon as it comes out of the oven, pour over the liqueur [if using]. just out of the oven 15-4-15Leave to cool in the tin. upside down cake 15-4-155 to remember
al revés – upside-down
el licor – the liqueur
un plus – a bonus
sin gluten – gluten-free
la masa – the batter [for a cake]

One, a cook and her cupboard by florence knight 15-4-15

Recipe by Florence Knight from One: A Cook and Her Cupboard [UK: Saltyard Books]

If you like this, try these:-
Iced Apricot Fruit Loaf
Cherry and Almond Traybake
White Chocolate and Cranberry Flapjack

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
A yummy chocolate and pear cake #Recipe by @FlorenceKnight #Spain via @Spanish_Valley http://wp.me/p3dYp6-1rq