Homemade Hummus | Glutenfree & Vegan

Time

Prep:

10 minutes

Cooking:

45 minutes*

Soaking:

4+ hours*

Nutrition Information

Servings: 8

Calories per serving: 87 kcal

Calories per 100g: 176 kcal

Ingredients

250g cooked Chickpeas

1 Lemon (zest and juice)

3 tbsp Tahini (30ml)

1 tbsp Olive Oil (10ml)

5 tbsp Water (50ml)

2 cloves of Garlic

1/4 tsp Salt (or to taste)

Instructions

When using dried chickpeas

Soak the dried chickpeas in water for at least 4 hours or ideally overnight. Then boil them in unsalted water for 45 minutes or until fork tender.

If you’re using canned chickpeas skip this step.

Hummus Prep

Zest and juice the lemon, before finely mincing. the garlic. Combine everything except the chickpeas in a food processor (or a bowl), mixing until the liquids are just combined. Drain and rinse the chickpeas, then add them and process until you’ve reached your desired consistency**. If you don’t have a food processor, you can use a potato masher or a fork and a lot of elbow grease.

Serve

Serve on bread, as part of an antipasti platter or why not try it as a kind of pasta sauce.

Storage

Store for up to a week in an airtight container in the fridge.

Notes

*The cooking and soaking time only applies if you’re using dried chickpeas

**For a more smooth consistency, you may need to add some extra liquid, either in the form of water or oil

This is a basic hummus recipe, but feel free to flavour it however you like.

Also be aware that is quite tangy from the lemon and has a strong garlic flavour. If these are too strong for you, feel free to reduce the lemon and/or garlic by half.

Please note that this is a 10 minute recipe if you’re using canned chickpeas or happen to have cooked chickpeas already.

Honey Mustard Dressing with Pesto

Time

Prep:

5 minutes

Nutrition Information

Servings: 8

Calories per serving: 93 kcal

Calories per 100g: 301 kcal

Ingredients

60ml Olive Oil (about 4 tbsp)

20ml Vinegar (just over 1 tbsp)

2 tbsp Pesto

1 tbsp Dijon Mustard

1 tbsp Honey

100ml Water

Salt & Pepper to taste

Instructions

Add all the ingredients to a well-closing Jar and shake.

Serve

Why not try it over some salad, as a marinade for fish, a dressing for pasta salad or over some smoked salmon*.

Storage

Store for up to a week in a closed jar in the fridge.

Notes

*In this case, I recommend leaving out the water for a thicker consistency.

I used this pesto in my version:

Feel free to replace the vinegar with some lemon juice if you prefer.

For a vegan option, replace the honey with agave or maple syrup and make sure to use vegan pesto.

Braided Bread

Time

Prep:

25 minutes

Cooking:

50 minutes

Rest:

5+ Hours

Nutrition Information

Servings: 18

Calories per serving: 134 kcal

Calories per 100g: 269 kcal

Ingredients

500g Flour

300ml Milk

60g Butter

20g Fresh Yeast

2 tsp Salt

1 Egg

A little extra Milk

Instructions

Dough

Weigh out the flour in a large bowl and measure out the salt, making sure to mix this well with the flour. Measure and weight out the milk, butter and yeast. Add the yeast and a few spoonfuls of the milk into a small mug, mixing until the mixture becomes liquid. Meanwhile, on low heat, warm the rest of the milk and the butter in a small saucepan until the butter is just melted*. Make sure the milk and butter mixture is just slightly warm, as it could kill the yeast if it’s too hot. Mix together the warmed milk and butter mixture with the thinned out yeast until everything is disolved, before adding this into the bowl with the flour and salt. Begin to mix the wet ingredients into the dry with a fork and then continue with well-washed hands. If you find the mixture is too wet to handle, make sure all the ingrendients are mixed in and then let it rest covered for at least 30 minutes.

Knead the dough for at least 10 minutes, making sure that the dough is smooth and can be formed into a ball, covering again and letting it rest for at least 4 hours, or ideally overnight, in a warm place.

Braid

After the dough has rested, knock out the air and split it into 4 parts. Roll out the parts into quarry long strands and lay them onto a lined baking sheet. Braid them together by folding the outer left strand under the middle left, over the middle right and under the outer right strands. Continue the braid by folding what was the outer right strand under and over again until it becomes the outer left strand. Repeat this until the braid is complete and fold the ends under to make them even**. Let this rest for at least an hour.

Meanwhile, whisk together the egg and extra milk until they are smooth and lightly spread this onto the braid to help it brown.

Bake

Preheat the oven to 200 degrees celsius and place the baking sheet with the braid on the bottom rack for 20 minutes. Then reduce the temperature to 150 degrees celsius, move the baking sheet to a the middle rack and continue baking for 30 minutes, or until the bread has a crunchy bottom*** and the middle has baked through.

Serve

Enjoy with savoury or sweet toppings, some examples might be butter, hummus & scrambled eggs**** or chocolate spread.

Storage

Store for up to 5 days in a food safe plastic bag, bread bag or container on the counter. Slide as needed, this will allow the bread to keep for longer. Alternatively, freeze for up to 3 months, I recommend pre-slicing the bread in this case, as slides can then be defrosted as needed.

Notes

*Alternatively, melt the butter in a small saucepan over low heat, once its just melted, turn off the heat and add the milk, then it should have the right temperature.

**For a different braid, feel free to use 3 strands and braid as usual (alternating between folding the left and right strands over the middle), again making sure to fold under the ends.

I’ll be publishing a tutorial soon on how the dough should look at the different stages and braiding options.

***To test this, take the braid out of the oven, turn it over and knock lightly on the bottom, if it sounds hollow, it should be crunchy.

I personally baked my braid at 220 for 20 minutes and 180 for another 30, however found that this made the outside too crunchy, so the temperatures in the recipe are based on advice from a friend who’s experienced at baking this kind of bread.

****Why not use the leftover egg and milk mixture to make scrambled eggs as a topping for the bread.

I’m working on vegan and gluten free options.

Homemade Baked Beans

Time

Prep:

10 minutes

Cooking:

60 minutes

Soaking:

4+ hours

Nutrition Information

Servings: 6

Calories per serving: 173 kcal

Calories per 100g: 170 kcal

Ingredients

100g Beans (dry)

1 tbsp Oil

1 Onion

2 Cloves of Garlic

50g Sun-dried Tomatoes

2 tbsp Tomato Paste

2 tbsp Corn Starch

Salt to taste

Instructions

Soak the beans for at least 4 hour or overnight.

Finely dice the onion, garlic and sun-dried tomatoes and rinse the beans. To a pan on medium heat, add the oil and onion and sauté until translucent, then add the garlic and sun-dried tomatoes sautéing again until the garlic is fragrant, about 30 seconds. Add the beans, along with enough water to cover the beans. Let this cook over medium heat for about 45 minutes or until the beans are tender. In a small mug, mix together the corn starch with some cold water until the mixture is smooth, before adding it to the beans and letting them come to a boil to thicken.

Serve

Serve over potatoes, bread, or alongside a fry up.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

I only had chickpeas, so I used those instead of beans, however both work for this recipe.

Canned beans or chickpeas would also work for this recipe, use approximately 1 can (400g) and decrease the cooking time to about 20 minutes, as the beans or chickpeas are already cooked through and only need to be warmed.

Silesian Potato Dumplings | Schlesische Kartoffelklöße

Time

Prep:

20 minutes

Cooking:

35 minutes

Nutrition Information

Servings: 4

Calories per serving: 261 kcal

Calories per 100g: 149 kcal

Ingredients*

500g Soft Cooking Potatoes

150g Potato Starch

1 Egg

Salt to taste

Instructions

Wash and peel the potatoes, before boiling them until soft, about 25 minutes. Drain the potatoes and mash them until there are no lumps. Flatten the mashed potatoes in the pot so the surface is smooth and even, then make a cross on the surface to split them into even quarters. Take out the mixture from one of the quarters and put the potatoes from this part on top of the other 3 quarters, this does not need to be neat. Make sure the mashed potatoes are cooled to luke warm before filling the emptied out quarter with the potato starch. Then add the egg and a dash of salt and mix everything together with your hands until a dough comes together that can be easily rolled in your hands. If the dough is still too wet, add a little more potato starch. Roll the dough into golf ball sized balls and flatten them slightly.

Cook the dumpling in simmering water for 10 minutes or until soft in the middle.

Serve

Serve for example with duck, german red cabbage and gravy. The serving options are endless, however, never forget the gravy!

Storage

Store (un)cooked in the fridge for up to 3 days in an airtight container. If you have leftover cooked dumplings, they are great prepared like roasted potatoes and ideally served with gravy.

Notes

Serving Suggestion:
with red cabbage and beef roulades.

* These ingredient measurements are an approximation, we usually don’t use a scale for this recipe, so you may need to adjust the amounts, especially of the potato starch, according to the texture of your mixture.

We used red cabbage from a jar in the serving suggestion picture. The jared cabbage can be quite sour, so I enjoy it with some grated apple mixed through.

Fresh Wild Garlic Pesto| Vegan & Glutenfree

Time

Prep:

30 minutes

Nutrition Information

Servings: 6 (1 Jar)

Calories per serving: 160 kcal

Calories per 100g: 425 kcal

Ingredients

100g Wild Garlic

75g Olive Oil

50g Cashews

1/4 tsp Sea Salt (or to taste)

Instructions

Roast the cashews in a dry pan on medium heat until fragrant and lightly coloured, making sure to mix often so they don’t burn. Depending on the stove used, this can take between 1-5 minutes. Grind the roasted cashews in a food processor or mortar and pestle until fine crumbs form, before adding the olive oil. Alternatively, chop them very finely with a sharp knife.

Wash and dry the wood garlic, mincing it very finely with a knife, food processor or mortar and pestle. Then add the roasted cashew and olive oil mixture, as well as the salt and mix until a smooth paste forms.

Wash and sterilise a glass jar along with its well-fitting lid in some boiling water, before drying it and filling the pesto into it.

Serve

Serve over pasta, on toasted bread or why not mix a few spoonfuls into some plain hummus.

Storage

Store for up to 2 weeks in an airtight glass container in the fridge or for up to 3 months in the freezer.

Notes

Feel free to replace the wood garlic with basil or a combination of basil with spinach and/or rucola. For these alternatives I recommend using 2 garlic cloves as well, for extra flavour.

Any nut or seed works in this recipe, so use what you have or enjoy. (Exempt from any seed are; chia seeds, linseed, etc. as these create too much of a jelly-like texture when combined with liquid).

Pumpkin Ragu with Coconut

Time

Prep:

10 minutes

Cooking:

30 minutes

Nutrition Information

Servings: 4

Calories per serving: 275 kcal

Calories per 100g: 70 kcal

Ingredients

1 Hokkaido Pumpkin

1 Onion

2 Cloves of Garlic

2 tbsp of Ginger

1 Chilli Pepper

1 tbsp oil

1 can Coconut Milk (400ml)

1 Boullion Cube

2 tbsp Corn Starch

Salt to taste

Instructions

Finley dice the onion, garlic, peeled ginger and finely slice the chilli. Top and tail the pumpkin, before cutting it in half and removing the seeds and chopping it into bite size chunks. Sauté the onion in the oil on medium heat until translucent, before adding the garlic, ginger and chilli pepper, sautéing until fragrent. Add the pumpkin and a half cup of water, cover with a lid and letting everything simmer over medium-low heat for about 20 minutes, or until the pumkin is just about soft. In a small mug mix together the corn strach with a little bit of cold water until smooth, before adding the mixture and coconut milk to the pumkin. Add the boullion cube and salt to taste, bring to a boil until the liquid has thickened and serve.

Serve

Very tasty over noodles, pasta, rice or just eaten plain.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

If you don’t have require this recipe to be gluten free, or don’t have corn starch, feel free to replace it might some flour. In this case, add the flour before the pumpkin and mix in until the flour is incorporated.

Feel free to replace or leave out ingredients you don’t have or like.

Handheld Mushroom Pies

Time

Prep: 20

minutes

Cooking:

60 minutes

Rest:

15 minutes

Nutrition Information

Servings (pies): 8

Calories per serving: 281 kcal

Calories per 100g: 153 kcal

Ingredients

Pastry

150g Flour

100g Butter

50g Cold Water

Filling

10g Butter

1 tsp Oil

1 Shallot

3 cloves of Garlic

200g Mushrooms

300g Ham (lean)

1 Carrot

100g Peas

2 tbsp Flour

1 tbsp Tomato Paste

1 tsp Mustard

200ml Red Wine

200ml Water

1 tbsp Rosemary

1/2 tsp smoked Paprika

Salt & Pepper to taste

Instructions

Pastry

Mix together flour and butter until a sand like consistency is achieved. Then add in the cold water, make sure this is very cold. Mix until the mixture just comes together. Form it into a ball, flatten it slightly and cut it into 8 equal pieces. Roll these smaller pieces into 8 smaller balls and then let them rest in the fridge for at least 15 minutes.

Filling

Wash the vegetables and finely mince the onion, garlic and carrot. Thinly slice the mushrooms and cube the ham. Sauté the onion on medium heat with the butter and oil until translucent, about 5 minutes, then add the garlic and mushrooms and turn the heat to medium high. Sauté the mushrooms until the liquid has evaporated, about 10 minutes, and then add the carrots, flour, mustard and tomato paste. Stir the mixture until all the ingredients are incorperate and add the red wine. Cook out the red wine until the alcohol has cooked off, about 10 minutes, stiring regularly, adding some of the water if it begins to stick to the bottom of the pan, making sure the mixture is relatively dry, so it doesn’t make the pastry too wet.

Assemble

Take the pastry out of the fridge and flatten the balls using a rolling pin, the flat bottom of a glass or your hands. Try to make them as flat and round as possible and put the rolled out pastry on a lined baking sheet. Place a heaped tablespoon of the filling into the middle of the rolled out pastry, fold over one side to form a semi-circle, squeeze together the seams where the pastry meets to close them and then press the edges with a fork.

Bake

Preheat the oven to 180 degrees celsius, then bake the pies for 30 minutes.

Serve

These pies are best served warm out of the oven, however, be careful as the filling can be very hot when it’s fresh out of the oven. Serve on their own or with a side salad.

Storage

Store in a closed container in the fridge for up to 3 days. The pastry and filling can be stored separately, assembled but not yet baked or baked. Warm leftover pies in the oven before serving.

Notes

For the pastry, this time I used garlic & herb butter, this gives the pastry some extra flavour, so I highly recommend trying it.

The shallot can also be replaced with onion. The same goes for the rosemary and smoked paprika, these can also be replaced with other herbs and spices, such as thyme, sage, herb de province, etc.

This recipe uses red wine, if you’d prefer not to use wine, this can be replaced with the same amount of broth or water.

Truly Handheld

For a different meat option, why not try this recipe with some minced meat.

For a non-dairy version, feel free to replace the butter with coconut oil or margarine. Oil might also be an option, however I’m still testing how well that works for the pastry.

For a vegetarian version, leave out the bacon.

For a vegan version, replace the butter with the aforementioned options and leave out the bacon.

Coconut & Shrimp Curry

Time

Prep:

15 minutes

Cooking:

30 minutes

Nutrition Information

Servings: 6

Calories per serving: 235 kcal

Calories per 100g: 91 kcal

Ingredients

1 tsp Coconut Oil

1 Onion

2 cloves of Garlic

2 tbsp Fresh Ginger

1 Chilli Pepper

3 tbsp Curry Paste

1 yellow Bell Pepper

1 red Bell Pepper

1 Courgette

1 jar Bamboo Shoots

225g Shrimp

1 (400ml) can Coconut Milk

1 Boullion Cube

2 tbsp Corn Starch

50 ml water

Salt (to taste)

1 Lime (optional)

Instructions

Wash the vegetables and dice the onion roughly. Peel the ginger, then dice it and the garlic finely. Then slice the chili pepper into thin rounds and cut the bell peppers and courgette into long strips.

Add the coconut oil and onion into a large pan and cook on medium heat for about 5-10 minutes, or until translucent. Then add the garlic, ginger and chilli pepper and fry until fragrent, before adding the curry paste and letting it cook for another 5 minutes. If it begins to stick, add a little bit of water and stir. Drain the bamboo shoots and add them, along with the rest of the vegetables to the pan and let cook for another 5 minutes. Then add the (defrosted) shrimp, coconut milk and boullion cube. In a small mug mix together the corn starch and cold water until it’s no longer lumpy and add this to the curry to thicken it. Let it simmer until it’s slightly thickened and the shrimp has turned pink. Salt to taste before serving.

Serve

This curry is delicious served over some rice, but would also be great with some rice noodles. For a slightly more sour taste, serve with lime.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

This recipe can be quite spicy, so if your prefer a milder taste, feel free to leave out the chili pepper and reduce the amount of curry paste slightly. I recommend leaving as much curry paste in the recipe as you can handle though, as this is what gives the curry its distinct flavour.

Feel free to use fresh or frozen shrimp, the frozen variety should be defrosted for at least 30 minutes before use. Alternatively, this recipe would also be very good with some white fish or chicken.

For a vegan option, why not try this recipe with some tofu or chickpeas instead of the shrimp. Also make sure to check the ingredient list on the curry paste to make sure it doesn’t contain shrimp paste.

Oma’s Mushroom Soup

Time

Prep:

15 minutes

Cooking:

35 minutes

Pasta Prep:

80 minutes (including rest)

Nutrition Information

Servings: 6

Calories per serving: 273 kcal

Calories per 100g: 68 kcal

Ingredients

100g Celeriac (Celery Root)

200g Carrot

100g Parsley Root

1/2 Leek

500g Porcini Mushrooms

1 boullion cube

1l Water

200ml Cooking Cream

2 tbsp Parsley

Instructions

Add all the vegetables, boullion cube and water to a pot and boil until the vegetables are very soft, about 20 minutes. Take out the vegetables, discard the leek, and finely mince, using food processor or a knife. Do not blend it, as this will lead to a slimy texture.  The minced vegetables back into the pot with the cooking liquid and bring to a boil. Then add the fresh pasta and let everything boil for about 10 minutes, making sure to sir occasionally so nothing burns. Turn off the heat and add the cooking cream, as well as the parsley.

Serve

To serve feel free to add another splash of cream.

Storage

Store in an airtight container in the fridge for up to 3 days.

Notes

Feel free to replace the leek with 1 onion.

The porcini mushrooms can be fresh, frozen or dried. If you choose dried make sure to soak them in warm water for about an hour before cooking. The dried mushrooms should be about 1/10 of the fresh weight, so use about 50g of dried mushrooms.

Some of these vegetables may be difficult to find at the supermarket, so maybe try your local market, asian or turkish store if you’re not able to find them at the supermarket.

For a vegan option, use soy cream and dried pasta, usually this doesn’t have eggs or butter in it, however make sure to check to ingredients just to be sure. The dried pasta may take a little longer to cook, depending on the shape. Just try it after the suggested time on the package and see how much longer it might still need, keep tasting if necessary.

For a gluten free option, why not use gluten free or legume pasta, such as chickpea or lentil. Again, the cooking time might differ, so just try it after 1the suggested time on the package and see how much longer it might still need, keep tasting if necessary.