Category Archives: Lunch Recipes

Gluten Free Falafel Recipe

I’d never tried (or heard) of a falafel until I moved to Manchester for University! It was in my first week of being a student, that I ventured into the famous Curry Mile, where I ws literally like a little kid in a sweet shop!

For those who don’t know, the Curry Mile in Manchester has the largest array of Pakistani, Indian, Sri Lankan and Bangladeshi cuisine! There’s so many fabulous restaurants, cafes and take outs that even the fussiest of eaters will find somewhere they like and it was here where I tried my very own falafel!

Anyways, for those who don’t know, a falafel is a fried ball [or patty/burger] made from ground chickpeas and spices. They’re usually served in a pitta bread or on a bed of salad. As you can already tell, these beauties are ideal for either lunch or dinner and make a quick, easy peasy and oh no healthy meal!

Ingredients:

 

  1. 1 Can of Chickpeas
  2. 1 Garlic Clove [chopped]
  3. 1 Small Onion [chopped]
  4. 1 tsp Ground Cumin
  5. 1 tsp Ground Coriander
  6. 1/2 tsp Cayenne Pepper [optional]
  7. 2 tbsp Gluten Free Plain Flour
  8. A handful of Coriander leaves
  9. 1 tbsp Oil

Method:

  1. Drain the chick-peas then let them dry on some kitchen paper 
  2. After the chick-peas have dried, pop them into a food processor and blitz them until the look like breadcrumbs 
  3. Add the chopped onion, garlic, ground cumin, ground coriander, plain flour coriander leaves and cayenne pepper to the chickpeas in the food processor and blitz together 
  4. After blitzing all the ingredients together, carefully empty the mixture into a clean bowl [If you’ve got a shoddy and annoying food processor like mine, you might have to mash the mixture a little with a fork/potato masher] 
  5. Shape the mixture into little balls, then flatten to make little ‘patties’ . In other words, make them look like little burgers! 
  6. Heat some oil in a frying pan and fry the patties for 3 minutes until lightly golden [I know in the bottom picture, it looks like I’m drowning the poor patties but I thought I would deep fat fry them… this just made them soggy so I tried again and fried it in a tablespoon of oil, which worked wonders] 
  7. Serve in either a gluten free pita bread like moi [I used Asdas free from pitta bread] or on a bed of salad! 

Gluten Free Tomato and Spinach Frittata Recipe

D’ya know, I’d never heard of a frittata before! I knew what a plain egg omelette was but an egg omelette with other vegetables and seasoned with herbs? Excuse my absolute food ignorance but you gotta remember this gal hadn’t a clue about food and in my opinion, an egg could only be made fried, scrambled, boiled or made into a plain omelette!

I’d heard about this frittata after one of my lengthy Skype chats with my friend Sophie who has moved to sunnier climates [Spain], first to teach English as a foreign language and now, studying English at one of the Spanish Universities. I mentioned that I was after a healthy, cheap yet painlessly easy lunch time food that she suggested making a frittata. As you can tell, this decision must have been influenced by her Spanish surroundings!

[me and Sophie]

So I’d made the frittata months ago [and I mean months ago!] and I’m glad that I found it lurking amongst other food photos ! I think I’ve found it at the perfect time as I’ve been on the look out for easy, cheap and healthy lunch time treats! Plus, like other coeliacs right now, I vowed to eat more healthily as my new years resolution! [Now all I have to do is start it!!]. What’s more, the frittata makes excellent packed lunch food and will brighten up any lunch box!

Also this recipe is very adaptable and you can use any veg or herbs you like when you’ve started gaining the confidence! You do make a pretty large portion but it does taste just as good the next day!

Ingredients:

 

  1. Dash of Olive Oil
  2. 1 Small Onion [chopped]
  3. 6 Eggs [beaten and seasoned with a little salt and pepper]
  4. Handful of Cherry Tomatoes [halved]
  5. Handful of fresh Spinach
  6. Basil

Method:

 

  1. Over medium heat, add a dash of olive oil in a frying pan [which will be suitable for popping under the oven*] and fry the chopped onion until they turn soft 
  2. Add the cherry tomatoes and fry for one minute 
  3. Remove the pan off the heat and add the basil and spinach until the spinach begins to wilt [it will curl and turn dark brown]
  4.  Add the beaten egg to the frying pan and cook on the medium heat until it has slightly solidified [this should take approx 8 minutes] 
  5. Put the frying pan under the grill and grill the top for a couple of minutes until firm and golden 
  6. Remove from the heat, let it cool down for a second and cut into wedges! [ Serve with whatever salad you fancy, I served mine with an olive, apple, pepper and onion salad] 

Gluten Free Cheese and Onion Pasty!

When I was a wee little nipper, one of my Saturday lunch time treats was a cheese and onion pasty from Greggs. I absolutely adored them and devoured them in minutes! Even when I grew up and moved to Manchester, I would always treat myself to a cheese and onion pasty and settle down to watch afternoon runnings of Home and Away – whoops – I mean study [obviously!]

So you can imagine my dismay when I realised I could no longer have my beloved pasty when I was diagnosed with coeliac disease. But what’s more heart wrenching is the fact my house overlooked a Greggs! So everyday I was reminded about the pasty that I could no longer have 🙁 *sniff*

So like every coeliac sufferer [or those who have to live on a gluten and/or wheat free diet], there’s moments when you have to get used to not having your favourite gluten laden treat, but even when you get used to it, you still can’t help reminiscing about them!

However I getting that little bit closer to my dream of having a cheese and onion pasty again but one obstacle stood in my way – making the gluten free pastry from scratch!

Since starting my site, I’ve slowly started to gain confidence in my cooking but I was still nervous about making pastry from scratch! I longed for the convenience of pre made puff and short crust pastry but I had never heard, nor seen, any gluten free pre made pastry until…I ventured into the freezer section at my local supermarket to pick up my DS frozen Yorkshire puddings that I found….

GLUTEN FREE, PRE MADE SHORT CRUST PASTRY!!

Finally, with a packet of DS gluten free short crust pastry, I was so close to having my cheese and onion pasty again that all I had to do now was make them!

With such a minimal ingredients list, I found this dish so easy, quick and simple to make! So quick that I was able to do most of the prep in an ad break whilst I watched telly! What’s more, the pasty came out so well that both Mike and Pete thought they were actually shop bought and Pete, (who I aptly name ‘Wheat Pete’ because he likes nothing more than to wind me up and say all things gluten free are rubbish!), loved them so much he couldn’t believe they were gluten free!

[If you want to attempt to make gluten free puff pastry from scratch, then head over to Rubelle’s Moon blog who has a gluten free puff pastry recipe! Also, for handy hints and tips on how to handle gluten free pastry, then check out the oh so fabulous Katie’s website; A Girls Guide to Gluten Free Baking]

Ingredients:

 

  1. 200g of DS Gluten Free Short Crust Pastry
  2. 1 Medium Potato [cut into little cubes]
  3. 1 Medium Onion [diced]
  4. 50g Cheddar Cheese [grated]
  5. 50g Mozerella Cheese [grated or cut into little cubes]
  6. 1 Beaten Egg for Glazing
  7. Salt & Pepper to Taste

Method:

 

  1. Pre heat oven to 200°C /gas mark 6
  2. Boil the potatoes in some slightly salted water until soft 
  3. When the potatoes are cooked, add and combine the potatoes, cheddar, mozerella and onion in a bowl and season with salt and pepper 
  4. Divide the short crust pastry dough into 4 separate peices and roll out into roughly 15cm sized circles
  5. Pop a little of the potato, cheese and onion mixture in the middle 
  6. Carefully fold the pastry over the filling 
  7. Gently fold and join the edges together to form a semi circle 
  8. Apply the beaten egg mixture over all semi circle pasties 
  9. Place on a greased baking tray and bake in the pre heated oven  for 45mins or until golden brown 
  10. ENJOY!
The cheese and onion pasty can be eaten on it’s own as a tasty lunchtime treat or added with chips and beans/peas for a healthy and filling dinnertime meal.