Gluten free Archives

Asparagus recipes

Sautéed baby greens

45 minutes

Aliums

Leek-and-onion soup with ricotta frittata

50 minutes

Corn recipes

Mexican black bean soup with chipotle charred corn

30 minutes

Butternut recipes

Milk-poached carrot-and-turnip mash with vino cotto-roasted butternut

1 hour

Apple recipes

Braised chicken with shallots, apple and cider

30 minutes

Chicken recipes

Pot au feu-inspired chicken stew

1 hour 20 mintues

Aliums

Black garlic mushrooms

15 minutes

Chicken recipes

Chicken-and-paneer butter masala

15 minutes

Lamb recipes

Roast lamb with green sauce

2 hours

Cauliflower recipes

Cumin-spiced cauliflower with roast tomatoes

45 minutes

Beans recipes

Crusty pan-fried beans with creamy kale polenta

15 minutes

Brinjal recipes

Baked cheesy brinjals

40 minutes

Baked cheesy brinjals

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

4 medium brinjals (about 250 g each)
olive oil, for drizzling
baby spinach, for serving
baby cabbage, shredded, for serving

For the filling, mix:

250 g smooth ricotta
150 g fior di latte mozzarella, drained and torn into shreds
25 g Parmesan, grated
¼ t dried oregano (optional)

For the topping, mix:

40 g Parmesan, grated
6 T thick mayonnaise

Method

Preheat the oven to 190°C. Halve the brinjals lengthways, then score the flesh in a criss-cross pattern. Oil lightly and bake for 30 minutes, or until very tender. Allow to cool, then carefully remove the soft flesh and chop.
Mix the filling with the chopped brinjal and season to taste. Spoon into the brinjal shells.
Add the topping and bake at 200°C for 10 minutes, or until hot and starting to catch.
Serve with the baby spinach and cabbage, lightly dressed with lemon juice and olive oil.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Sautéed baby greens

Leek-and-onion soup with ricotta frittata

Mexican black bean soup with chipotle charred corn

Milk-poached carrot-and-turnip mash with vino cotto-roasted butternut

Braised chicken with shallots, apple and cider

Pot au feu-inspired chicken stew

Black garlic mushrooms

Chicken-and-paneer butter masala

Roast lamb with green sauce

Cumin-spiced cauliflower with roast tomatoes

Crusty pan-fried beans with creamy kale polenta

Baked cheesy brinjals

Baked cheesy brinjals

Ingredients

Method