Gluten Free Eggs Benedict with Prosciutto & Spinach English Muffins

As soon as I put the knife and fork down, I wanted another go. You know when food's so good that you just want to keep eating it and eating it?

In the world of food writing, something with those qualities would be considered moreish. That's exactly what you have here.

Eggs Benedict is one of my favorite things to order at a restaurant and after having some seriously good offerings, I wasn't entirely convinced I could do the dish justice.

After stumbling across an intriguing recipe for spinach English muffins, I decided to give it to go. Caution to the wind, I organized all of my ingredients on the countertop, cranked up the iPod and set to work recreating this classic brunch dish one rainy Sunday morning. 
groceries...

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For the spinach English muffins:

• 30g butter
• 2tsp sugar
• 300ml whole milk
• 1tsp dried yeast
• 250g spinach
• 1tsp nutmeg
• 450g gluten free strong white flour
• Pinch of sea salt
• just a bit of Semolina

For the hollandaise sauce:

• 250g unsalted butter
• 1tsp white wine vinegar
• 2 egg yolks
• salt and pepper
• few drops lemon juice

For the poached eggs:

• 1tbsp white wine vinegar
• 4 eggs
• 2 slices of prosciutto

alright, let's cook:

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For the spinach English muffins, activate the yeast by steeping it in water as directed on the packet. This should take about 10 to 15 minutes. Melt the butter in a saucepan, adding the sugar just as it begins to soften. Stir in the yeast (it should be frothy), and a bit of nutmeg. Add the spinach and allow to gently wilt.

Pour the flour and sea salt into a food processor. Pour over the yeasty, spinach mixture and mix until a soft dough forms. The dough should come away from the sides of the food processor cleanly. Depending on the size of your processor, you may need to do this step in two batches.

Remove the dough ball from the processor and place into a bowl covered with cling film. Leave to rest and rise for about half an hour. Once the dough has risen, dust your countertop with a little Semolina and, using your hands, stretch the dough out. Sprinkle the dough with more Semolina and cut into rounds. Heat a dry, non-stick frying pan until very hot and brown the muffins on each side for about five minutes.

For the hollandaise sauce, gently melt butter in a saucepan and set aside. Next, whisk the egg yolks and vinegar in a bain marie (a bowl set over the top of a pot of boiling water) along with a pinch of salt. Continue whisking the yolks until they have thickened.

Reduce the heat so that the rolling boil slows to a simmer while continuing to whisk the egg yolks. Slowly, drizzle in the butter, whisking all the while. Once all the butter has been whisked in, you should have a sauce the consistency of mayonnaise. Add a bit of lemon juice, if necessary, to thin the sauce. Keep warm.

For the poached eggs, bring a large stockpot of water to a rolling boil. Add a the white wine vinegar and crack the eggs, one at a time, into the water to poach. If it helps, you can swirl the water to create a whirlpool effect, which will help keep the white together. Either way, it should take about 2 minutes for the eggs to poach.

To assemble, top each vibrantly green muffin with half a slice of prosciutto and a poached egg. Dress in a coat of thick, golden sauce and finish off with a good sprinkle of black pepper. 

 nutrition...

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Servings: 4

Amount Per Serving
Calories		1,053.1
Total Fat		68.9 g
	Saturated Fat	39.4 g
	Polyunsaturated Fat	3.6 g
	Monounsaturated Fat	19.2 g
Cholesterol		445.4 mg
Sodium		218.5 mg
Potassium		467.8 mg
Total Carbohydrate		84.5 g
	Dietary Fiber	5.3 g
	Sugars	5.3 g
Protein		27.6 g

Vitamin A	168.6 %
Vitamin B-12	12.3 %
Vitamin B-6	11.7 %
Vitamin C	29.3 %
Vitamin D	19.5 %
Vitamin E	12.8 %
Calcium	18.5 %
Copper	5.2 %
Folate	40.0 %
Iron	15.3 %
Magnesium	13.0 %
Manganese	29.2 %
Niacin	2.5 %
Pantothenic Acid	3.7 %
Phosphorus	18.0 %
Riboflavin	21.0 %
Selenium	8.6 %
Thiamin	4.6 %
Zinc	7.8 %

Ahhh, the Power of Cheese Giveaway!!

In the wake of Cinco de Mayo, I find myself reflecting on what makes Mexican food so tasty. Last week, the husband and I consumed a record number of Mexican dishes in celebration of the 5th of May--from taco salad to tortas, it was all about the lime, the avocado and of course cheese!

I've always had a bit of a food affair with Mexican grub, if it can be folded up in a cozy tortilla, I'll eat it! There's something about Mexican food that's just comforting. Maybe it's because the entire cuisine has that no frills, just good home cookin' feel to it? Either way, Mexican food just wouldn't be the same without all that gooey, melted cheese perfection. In honor of this and because the lovely people at The English Table are so generous, I've got a treat for you!


i've got goodies...

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That, my dear friends, is a Creative Tops Gourmet Cheese Baker! Typically used in French cuisine (baked Camembert, anyone?), I say it's time to broaden the horizons and liven up Nacho Night! Now, my husband does the best nachos I have ever tasted. He piles them onto a cookie sheet and loads it down with cheese and guacamole, sour cream and salsa... and he lets them bake. They're perfect.

But sometimes, you want something quick like tortilla chips and a nice gooey queso dip. How's about making your own with this lovely gourmet cheese baker? The skinny on cheese bakers is this: you can use any soft or semi-soft cheese! A few cheeses that would work well baked and use as dips are:

• Brie
• Camembert
• Queso Asadero
• Monterrey Jack
• Stinking Bishop
• Waterloo
• Gorgonzola
• et cetera, et ecetera ...

One lucky winner will receive that gorgeous piece of kitchen kit! It comes wrapped up in a spiffy box, too:

about The English Table...

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The English Table is one of the UK's leading suppliers and manufacturers of quality design-led tableware and giftware.  With a passion for design, they constantly create new and exciting products for the retail market.

What I love about The English Table is that it responds to every type of cook out there--you're guaranteed to find something fabulous for your kitchen! From fine bone China to contemporary British fare to practical, everyday bits and bobs, The English Table is bound to have it!

Ever since my first visit to this site, I keep going back for a good nosy around! I've fallen in love with so many of their products, too! At the moment, I'm crushing on all of the Justin Capp merchandise, particularly the salt and pepper pigs. I swear, salt and pepper pigs are an addiction of mine ... I can think of three off the top of my head that are in my kitchen right now. :)     

 here's how to enter...

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 a Rafflecopter giveaway

Gluten Free Avocado and Chorizo Torta with Mexican Rice

Happy Cinco de Mayo!
To celebrate Cinco de Mayo, I thought I'd share my take on a lesser-known Mexican favorite, the torta. In short, it's a Mexican version of a club sandwich: a warm ciabatta roll halved and smeared with avocado and sweet potato and stuffed with caramelized red onion, fat chorizo sausages and crisp Romaine lettuce.

Served up with a side of fresh Mexican rice, it's quick and simple and versatile, too. Have it for lunch, substituting the rice for hand-cut chips or keep it as is for a dinner fiesta!

groceries...

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For the Avocado and Chorizo Torta:
4 chorizo cooking sausages
4 gluten free ciabatta rolls
1 avocado, mashed with the juice of half a lime
1 sweet potato, boiled then mashed
1 red onion, sliced
Romaine lettuce
salt and pepper

For the Mexican Rice:
1 cup basmati rice
1tbsp extra virgin olive oil
2 cups chicken stock
1 cup salsa
1tsp cumin
1tsp ground coriander (cilantro)
1tsp fresh coriander (cilantro)
1 bell pepper, diced
1 garlic clove, diced
salt and pepper
alright, let's cook:

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For the Mexican rice, toast the basmati rice in the olive oil in a large pan over high heat until the rice is opaque. Add all other ingredients and bring to a boil. Reduce heat to low and allow to simmer for about 25 minutes, covered. Meanwhile, get on with the torta.

For the torta, peel and dice the sweet potato and boil until soft. Once soft, mash with a fork and set to one side.

Split each sausage down the middle, but not completely in half. Fry skin-side up in a hot pan for about 4 minutes. Add the sliced onion and fry the sausages on the opposite side. Continue cooking until the onions are nicely caramelized and the chorizo is cooked through.Remove from the pan, leaving the fat and juices.

Meanwhile, warm the ciabatta rolls in a low oven and prepare the avocado by peeling it and mashing it with the lime juice. Set to one aside.

To assemble, half the warmed ciabatta rolls and brush with the leftover chorizo fat. Spread about half a tablespoon of sweet potato on the bottom half of the roll and top with some of the caramelized onions. Place the chorizo on top. Spread about half a tablespoon of the avocado on the other half of the bun and top with a piece of Romain lettuce. Serve with the Mexican rice.

Gluten Free Curry Fried Chicken Salad with Yogurt Dressing

Spring is beginning to reluctantly make itself visible here in England. After weeks of rain and threats that May could very well be the coldest the country has seen in 100 years, the hope of having an actual spring was pretty grim. The cherry trees came out, but late snows killed off most of the buds and what the snow didn't get, the pigeons have devoured.

Spring is one of my favorite seasons and when the weather isn't cooperating, the best way to get a makeshift spring, (short of jetsetting off to some tropical island) is to have one for dinner!

This curry fried chicken salad and yogurt dressing is a recipe adapted from Slimming World. The adaptations have been made to capitalize on in-season veggies, to alter the taste and to provide a little bit of spring during a seemingly endless winter. What's even better, if you're a Slimming Worlder, this recipe is completely syn free! Syn free and springtime on your plate? Yeah, I'll take that.
groceries...

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For the curry fried chicken:
 2 to 4 boneless, skinless chicken breasts, diced
zest and juice of 1 lime
1 tsp ground ginger or a few slivers of Very Lazy Ginger
1/2 tsp garlic granules
1 1/2 tbsp mild curry powder
1 red onion, sliced
Low calorie cooking spray

For the salald:
8 sweet cherry tomatoes, quartered
10g cucumber, quartered
100g baby spinach
300g gluten free fusili pasta

For the yogurt dressing: 
300g fat free natural yogurt
2tbsp fat free vanilla yogurt
1 1/2tbsp dried mint
1tbsp dried coriander
1tbsp soy sauce
alright, let's cook:

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For the yogurt dressing, combine both types of yogurt in a bowl with the soy sauce, mint, coriander and a pinch of salt. Whisk until smooth. Set aside.

For the curry fried chicken, dice the chicken and place in a bowl. Coat with curry powder, garlic, ginger and the zest and juice of one lime. Finish with a pinch of salt and leave to marinade for 30 minutes to an hour at room temperature. Caramelize the red onions in the low calorie cooking spray. When mostly caramelized, add the marinated chicken to the pan and saute until cooked through.

For the salad, boil the pasta until cooked. Should be about 10 to 12 minutes. When cooked and drained, toss with the spinach, tomatoes and cucumbers. Top with the cooked chicken and onions, serve with the dressing on the side.  
nutrition...

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Servings: 4
Amount Per Serving 
Calories: 433.7 Total Fat: 2.7 g Cholesterol: 45.0 mg Sodium: 260.8 mg Total Carbs: 73.4 g Dietary Fiber: 4.8 g  Protein: 31.4 g

Gluten Free Grande Conchiglie Carbonara

Before I started Slimming World, I was apprehensive. I had never done an organized weightloss program before and didn't know much of what to expect.

What I did expect, though, was to have to say goodbye to my beloved pasta. Fortunately, I was wrong! Slimming World embraces pasta, in fact, as long as it's dried pasta and not fresh, you can eat as much of it as you want!

In celebration of this, here's my take on a Slimming World favorite. It's loaded with vegetables, big soft jumbo pasta shells, bacon and cheese! Who knew diet food could taste so good? This dish is super quick to make and can be easily manipulated to suit what you already have in the cupboards. You can also swap out any vegetables you want, increase some, decrease others. Whatever you want and it's completely Syn-free!
groceries...

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For the grande conchiglie carbonara:
500g gluten free grande conchiglie pasta
175g bacon (all visible fat removed) or leave out the bacon for a great veggie meal
2 garlic cloves or 2 cubes from the Dorot garlic tray
1tsp to 1tbsp red pepper flakes
200g wild mushrooms
200g frozen peas
1 small Savoy cabbage, finely shredded
8 sugardrop or cherry tomatoes, halved
3 large egg yolks
100g Quark or other fat-free, natural cottage cheese
salt and pepper
1tsp dried basil

alright, let's cook:

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For the grande conchiglie carbonara, bring a large pan of water to the boil. Salt generously and add the pasta.

While the pasta cooks, cook the bacon over medium to high heat for about 4 minutes in a large skillet or wok. Add the garlic, red pepper flakes mushrooms and cabbage and cook for about 5 minutes. Add the basil, peas and tomatoes, reduce the heat and let simmer for a few minutes.

Combine the egg yolks with the Quark by whisking. Whisk in salt and pepper.

Drain the pasta and put back into the pan. Add the vegetable and bacon mixture to the pasta and stir, followed by the egg and cheese mixture.

Gluten Free Roasted Quarter Thighs with Beurre Blanc

I'd heard it said a million times before; "The good thing about having a basic knowledge of sauces is that you can whip one up at a moment's notice."

It's actually, true, though. This dish was one of those mid-week I'm too exhausted to cook anything proper but I want something comforting and fulfilling dishes.

It's rustic and hearty and finished with a velvety, sexy beurre blanc sauce. Thankfully, it's quick, simple and tasty and makes for superb leftovers. What more could you ask for?



groceries...

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For the roasted quarter thighs: 
2 skin-on quarter thighs
1 tbsp dried thyme + 1 pinch
1 tbsp dried sage
1 tbsp olive oil + a bit more if necessary
salt & white pepper

For the vegetable medley:
3 or 4 good-sized, good quality potatoes, cubed
2 or 3 large carrots, cubed
1 onion, diced (see tutorial)
1 tbsp butter

For the beurre blanc:
1 small shallot, diced
4 tbsp dry white wine
8 tbsp cold unsalted butter, cubed
few drops lemon juice
salt


alright, let's cook:

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For the vegetable medley, prepare the vegetables as stated and place in a heavy-bottomed casserole dish.

For the roasted quarter thighs, heat a stainless steel pan and add the olive oil. Once the oil is heated, rub a little salt and a pinch of thyme onto the skin, pan fry the quarter thighs skin-side down for about 3 minutes or until the skin is golden brown. Pan fry the opposite side for a further 3 minutes and place on top of the vegetables skin side up.

Sprinkle the entire dish with the remaining thyme, sage, salt and pepper. Douse the dish with a bit more olive oil if it looks like it needs it. Roast on 200C/400F for 20 minutes or so until the chicken is cooked through and the vegetables are soft.

For the beurre blanc, place the shallot into the pan along with any bits and juices left over from cooking. Add the wine and simmer, allowing the liquid to reduce by two-thirds. Once the wine has reduced, decrease the heat to the lowest setting and whisk in the butter, one cube at a time. This forms the emulsion. After all of the butter has bee dissolved, season with salt and a few drops lemon juice. 

Gluten Free Open Faced Red Pepper Omelette

No two omelettes are alike, from the eggs to the ingredients used to fill them, there always seems to be something different with every omelette I make.

Whether I'm flipping and folding the eggs back on themselves to make a light and wispy French omelette, bulking it up with potatoes and fiery Chorizo a Espanol or ramming it full of goodies and folding it in half like some eggy breakfast calzone, it's always different.

It doesn't matter what type of omelette you make; nothing can beat a perfect, unscorched omelette and the secret to achieving this is to finish off the omelette under a grill (UK ovens) or under a broiler (US ovens).

This omelette was borne out of the need for a quick, Slimming World breakfast over the weekend. Slimming Worlders note, if you use the cheese as part of your A choices, this is syn free on Extra Easy!
groceries...

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For the omelette:
3 eggs
1 red bell pepper, sliced
1 triangle Dairylea light soft cheese (or any soft cheese)
fresh chives, chopped
sea salt


alright, let's cook:

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For the omelette, scramble the eggs in a small bowl while a good metal-handed pan, greased with low-calorie cooking spray heats on medium on the stove.

While the pan heats, allow the grill/broiler to heat. Deseed and slice one medium sized bell pepper and a few sprigs of fresh chives. Set aside. Roughly tear one triangle of Dairylea light soft cheese and set aside as well.

Your pan should be nice and warm now, pour the eggs into the pan and reduce the heat. After about a minute and a half begin to tease the edges of the egg away from the pan. When the edges of the egg can easily separate from the pan, the omelette has set at the bottom and is ready for the onslaught of ingredients. Note, the top of the omelette will still be quite liquidy and you need to work quickly at this stage to prevent the omelette from burning on the bottom.

Switch off the heat, tumble in your ingredients: peppers, cheese then chives. Then place under the pre-warmed grill/broiler for one to two minutes to finish off cooking the top of the omelette. Keep an eye on it, as it won't take long to finish cooking.

Remove from the oven and, if you're using a good non-stick pan or a well-oiled stainless steel pan, the omelette should easily slide onto the plate with no trouble. Finish off with a sprinkle of sea salt.

Black Forest Gateau Two Ways

My husband's favorite dessert is black forest gateau. The only problem is that black forest gateau tends to only come in huge portions, namely an entire cake, and since (save for Cadbury Caramel Dairymilk) I am not a chocolate fan, it's a pretty daunting task trying to eat an entire cake on one's own. Not to mention it's not the most healthy dessert option.

With that the case, I'm always on the look out for black forest gateau things for him. That's how this entry was born. The idea for black forest gateau cupcakes came from passing a shelf of box cupcake kits and the brownie idea was borne from that. According to him, both of these are very close to an actual black forest gateau cake, but, he says, the brownies hold the trump card!