Pork & Quinoa-Stuffed Peppers & Marrows

Qarabaghli Mimli, also known as stuffed marrows, a very typical dish on our little island of Malta. These are commonly home-cooked for the family and can be typically found in most traditional Maltese restaurants. 

I like to make these often as they always go down a treat. Recently however, I came across the below recipe which was originally for stuffed peppers. It sounded very similar to Qarabaghli Mimli which I knew I liked, so I decided to give it a go. It turned out delicious!!! 

Since then, I have made these stuffed peppers many a time. However, I have adapted the recipe slightly, adding a few more ingredients and also choosing to stuff marrows. Since my partner is allergic to peppers, I always stuff a couple of marrows as an alternative. Both vegetables work incredibly well with this recipe. 

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Ingredients: 

- 3 coloured peppers, halved, de-seeded and cores removed 

- 1 marrow, halved, core removed

- 1 tbsp olive oil 

- 1 onion, finely chopped

- 1 carrot, grated

- 200 g minced pork 

- 1 garlic clove, crushed 

- 2 tsp ground cumin 

- 1 tsp paprika 

- 50 g red quinoa

- 250ml vegetable stock

- 1 tsp parsley, finely chopped

- salt & pepper to season 

- 4 tbsp Greek yoghurt, to serve 

Method: 

Put the peppers and marrows, cut side down, on a tray and place in a heated oven at 180 degrees for 20 minutes or until cooked through. Leave the oven on. 

In a pan, fry the onions in the oil together with the grated carrots. Add the pork and fry, breaking up any lumps, until it starts to brown. Stir in the garlic and spices for 1 minute, then add the Quinoa and stock. Cover and simmer for 10 - 15 minutes until the quinoa is soft and transparent. 

Stir half the parsley into the mixture and season with salt & pepper. Stuff the mixture into the peppers and marrows on a baking sheet. Place in the oven and bake for 10 - 20 minutes or until golden brown. Sprinkle over with the remaining parsley, then serve with the yoghurt mixture. 

Note: Most typically, the Maltese traditional recipe would be to use beef mince instead of pork. However, I choose to use pork instead as I am not the biggest fan of red meat, though both work just as well. 

Chicken & Mushroom Pies

Since the beginning of my relationship with my partner pies have become common on the menu. Being British, he is extremely fond of pies. Moreover, my dad is a pastry lover and would eat pretty much anything that is wrapped in pastry. Although not the healthiest, pastry being rich in butter, every so often I like to surprise them both with a pie. 

Below is one of my favourite pie recipes. As you all may know, I pretty much live on chicken as I'm not very fond of meat. This recipe is quite simple and straightforward and easy to follow. 

For the pastry I usually make double or triple the amount and freeze what I don't use. That way, all I need to do the next time I make a pie is get some pastry out of the freezer a few hours before cooking and allow it to thaw. So convenient!

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Ingredients: 

For the pastry: 
- 300 g plain flour
- 1 tsp xanthan gum 
- 140 g butter, diced 
- 2 eggs, beaten separately 
- half tsp salt
- half a cup of water

For the mixture: 
- olive oil 
- 1 large onion, sliced
- 1 clove garlic, crushed
- diced chicken breast
- 150 g mushrooms, sliced
- half a cup of frozen peas 
- 1 cup chicken stock 
- salt & pepper 
- 1 cup single cream 
- 2 tsp corn flour
- pinch of nutmeg 
- half a teaspoon of parsley

Method: 

For the pastry, put the flour, gum, butter and salt in a good processor and whizz until there are no lumps left. Dribble one of the eggs into the processor while whizzing until the pastry starts to come together. Add 1 tablespoon of water at a time if it is too dry. Knead dough for a few minutes, wrap in cling film and chill for 30 minutes. 

In the meantime, fry the onions and garlic in the olive oil. Add the diced chicken breast and cook until the chicken begins to turn white. Add the chopped mushrooms and peas and cook for a further 2 minutes. Pour in the vegetable stock and leave to simmer until there is almost no liquid left. Pour in the cream and mix over a medium heat. Add the nutmeg, parsley and salt and pepper to season. Mix in the corn flour to thicken. Once thickened remove from heat. 

Preheat the oven to 200 degrees. Roll out your pastry on a lightly floured surface and transfer to a baking tin or foil tray. Press down the sides and trim. Spoon the chicken & mushroom mixture into the dish. Top with another layer of pastry and using a fork press down the edges. Make two or three slits in the top of the pie to allow the stem to escape then bake in the oven for 25 minutes or until golden brown on top. 

Sea Salt - Water Biscuits

On evening's like tonight, when entertaining friends, I always make my infamous dips, as previously mentioned in one of my other posts. Most of the time I make home-made foccaccia bread to use for dipping (recipe: http://www.my-glutenfree-kitchen.blogspot.com/2014/01/gluten-free-foccaccia.html). 

In Malta, we are accustomed to eating 'Galletti', usually eaten with any form of dip and typically served in cheese platters. Galletti are a type of cracker which can be found in different flavours such as cracked pepper, rosemary or onion. I don't believe I've ever been to a party or gathering at a friend's place when Galletti have not been served. 

Unlucky for me, Galletti contain flour. Although I have a recipe for the traditional Maltese Galletti (to follow soon), sometimes I like to use the below Sea Salt - Water Biscuit recipe. These too can be made in a variety of flavours according to your taste. They are really easy to make and I usually serve them as an accompaniment with dips when entertaining friends, although I always offer the alternative of the much-loved traditional Maltese Galletti. 

Ingredients: 

- 200 g plain flour, plus extra for dusting 
- 1 tsp xanthan gum 
- half a tsp baking powder 
- 50 g butter, cubed 
- 2 tsp flaked sea salt 
- herbs for flavouring 
- water

Method: 

Heat the oven to 180 degrees. Line two baking sheets with baking paper. Put the flour, xanthan gum, baking powder, butter and 1 tsp of salt in a food processor and whizz for a minute until the butter is completely mixed with the flour. Add 6 - 8 tablespoons of water and pulse until the dough comes together. If it still feels dry add a teaspoon more water and pulse until you have a soft but not sticky dough. 

Roll out the dough on a floured surface into a rectangle, as thin as possible. Brush with a little water and scatter over 1 tsp of sea salt. Press lightly and prick the dough all over with a fork. Cut into small squares and place on baking sheet. 

Bake for 20 minutes until the biscuits feel dry but are still pale- they may still feel soft to handle but they will harden up when cool. Transfer to a wire rack to cool. 

You may opt to sprinkle with herbs such as rosemary or thyme for extra flavour. You could even use garlic powder, onion flakes or any other seasonings. 

Will keep in an airtight container for up to 2 weeks. 

Chorizo & Potato Omlette

As mentioned in one of my previous posts, my brother only ever wanted to eat pizza, egg or potatoes when growing up. Actually, he still pretty much lives on the same diet today, with a few other foods added in with extreme effort after he got married. 

As a result of this, my mother would often prepare Spanish Omlette for dinner. Although Spanish food was never really popular at home, this dish was one of my brothers favourites, and so we used to eat it quite often. Admittedly, I love this dish. It is simple and easy to prepare yet so delicious. Although my brother used to request the simplest version of this, with only egg and potato, I like to spice it up a bit by adding some chorizo, onion and herbs. 

Really and truly, you could add anything you like to it. Sometimes I add peppers or chillies, other times I add mushrooms. It's a case of personal taste really, however I find the below version to be my favourite! 

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Ingredients: 

- 1 tsp olive oil 
- ½ onion, sliced 
- 65 g Chorizo sausage, chopped 
- 150 g cooked sliced potatoes, cooked
- 1 tsp parsley, chopped 
- 3 eggs, beaten 
- chopped parsley
- ½ cup grated Parmesan cheese
- salt & pepper to season 

Method: 

Heat the olive oil in a frying pan. Add the sliced onion and fry for 3 to 4 minutes or until soft. Add the chopped chorizo sausage and fry a further 2 minutes until it begins to crisp. Stir in the cooked sliced potatoes and mix to combine and to prevent sticking. 

Beat the eggs together with the parsley, Parmesan and season well. Pour in the egg mixture and let cook for 2-3 minutes. Place under a hot grill and cook until golden brown. 

Turn out and serve cut into wedges. 

Stir-Fried Beef with Rice Noodles

Chinese food – the culinary cuisine I will never be able to resist and by far my most favourite! I tend to opt for Chinese as my preferred comfort food. I am not a chocolate lover, neither a sugar-addict therefore when I’m in the mood for something yummy and want to eat my feelings, I usually suggest Chinese take-away! So easy to just pick up the phone and order.

However, once diagnosed as a Coeliac, it was not so easy any more. As you may know, most sauces are thickened using flour, noodles contain gluten, batter contains gluten, etc.. therefore the comfort of my sizzling Chinese dishes was sadly snatched away from me quite abruptly. But, my passion for cooking was not going to let gluten get in the way of me and my favourite food. So, unless I know for sure that a Chinese restaurant is strict with their gluten free options, I often choose to cook Chinese at home.

My favourite Chinese food is definitely Sweet & Sour Pork (recipe to follow soon). However, since my partner and my father are both huge meat lovers, I sometimes surprise them with a beef stir fry, even though I’m not much of a meat-eater. I find the below recipe quite simple to follow and rather tasty – try it out, let me know what you think!

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Ingredients: 


- 1 bunch of spring onions
- 2 tbsp sesame oil 
- 1 garlic clove, crushed 
- 1 tsp finely chopped fresh ginger 
- 500 g lean beef fillet, cut into strips 
- 1 large red pepper, deseeded and chopped
- 1 carrot, grated
- 1 small fresh red chilli, deseeded and chopped
- 225 g beansprouts
- 2 tbsp peanut butter
- 4 tbsp coconut milk 
- 1 tbsp white wine vinegar
- 1 tbsp soy sauce 
- 1 tsp light brown sugar
- 250 g rice noodles 
- salt & pepper 

Method: 

Slice the spring onions length-ways into thin strips, reserving some for garnish. Heat a wok over a medium-high, then add the oil. Add the spring onions, garlic and ginger and stir fry for 2-3 minutes, until softened. Add the beef and continue stir-frying for a further 4 - 5 minutes, or until evenly browned. 

Add the red pepper and stir-fry for another 3 - 4 minutes. Add the carrots, chilli and beansprouts and stir-fry for 2 minutes. Mix together the peanut butter, coconut milk, vinegar, soy sauce and sugar in a bowl, then stir into the wok. 

Meanwhile, cook the noodles in a saucepan of boiling water according to the packet directions, or until soft. Drain and stir into the pan, tossing to mix evenly. Season to taste with salt and pepper. 

Sprinkle with reserved spring onions and serve hot. 

Cinnamon Crepes

As previously mentioned in another one of my posts for Buttermilk pancakes [recipe at http://my-glutenfree-kitchen.blogspot.com/2014/01/buttermilk-pancakes-for-breakfast.html], I was somewhat obsessed with crepes when I was younger. 

I don't often make these nowadays, however some days I seem to get that craving! I usually choose to make that something different for breakfast at the weekends, as opposed to the usual banana or yoghurt.

For some reason or another I prefer crepes to pancakes. Moreover, not having much of a sweet tooth, I actually choose not to add anything to my crepes after they have been cooked. Most people would opt for nutella, ice cream or syrup, however I just simply roll up my crepe like a cigar and indulge! 

The only twist I add to my crepes, is adding a generours pinch of cinnamon to my batter  - simply divine!!! 

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Ingredients: 


- 140 g gluten-free plain flour
- 200 ml milk 
- 100 ml water
- 2 eggs
- 25 g melted butter, plus extra for greasing 
- half a tsp of ground cinnamon 
- pinch of salt

Method: 

Sift the flour with a pinch salt in a bowl. Make a well in the middle, break the eggs into the well and start whisking slowly. Gradually mix in the milk together with the water, until incorporated with the flour. Set aside for 30 minutes.

In the meantime melt the butter in a small pan. Once melted stir in half a teaspoon of ground cinnamon. Whisk the butter into the flour mixture until smooth. 

Heat a small pan over a medium heat. Lightly grease with melted butter. Using a ladle, pour about 2 tablespoons of batter into the pan and swirl around so that the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate thin crepe. Cook for about 45 second on one side until golden brown then flip and cook the other side for another 30 seconds or until it freckles. 

Slide the pancake out of the pan. Serve immediately or stack on a plate. 

Pumpkin, Sage and Ricotta Lasagne

Lasagne was never one of my favourites. Truth be told I am not much of a pasta-person and I could probably go months without it. Moreover, of all the pasta dishes, I'd say lasagna would be the dish I've eaten least times in my life. 

I would never go to a restaurant and choose to have lasagna from the menu. However, when I make lasagne at home, which I've started to make more often since it is at the top of my partner's favourites list, I have to admit - it does taste damn good! 

I recently came across a recipe for lasagna using completely different ingredients and I was quite curious to try it out. If you have been reading by blog, you would know that I find trying dishes with a twist to the ordinary traditional recipe quite exciting. 

I gave this recipe a go for the first time last weekend and I know for sure that I will definitely be making this dish again very very soon! I was shocked to find that almost the entire dish was devoured in one sitting, which is surprising considering my partner does not like pumpkin. Between him, my father and myself, there was only a tiny slither left for me to take to work for lunch the following day and I was truly gutted left with the craving for more!

A great dish packed with  flavour! 

                                                 

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Ingredients: 

- 1.2 kg pumpkin, cubed

- 2 tbsp olive oil 

- ½ tsp chilli flakes 

- 1 tbsp sage, chopped

- ¼ tsp grated nutmeg

- 350 g ricotta

- 250 ml single cream 

- 1 egg, beaten 

- 1 cup grated Parmesan, plus extra to serve

- 9 fresh Lasagne sheets

- salt & pepper to season 

Method: 

Preheat the oven to 190 degrees. 

Place the chopped pumpkin on a baking tray, drizzle with olive oil and sprinkle with chilli flakes. Season with salt and pepper, cover with foil and roast for 25 minutes or until tender. Set aside and allow to cool.

Once cooled, puree the pumpkin in a food processor with the sage and nutmeg. Set aside. 

In a bowl mix together the ricotta cheese, cream, egg and Parmesan. Season with salt and pepper. 

Lightly grease a baking dish with olive oil. Lay 3 sheets of lasagne on the bottom and spread with one third of the pumpkin sauce, followed by one third of the ricotta mixture. Repeat the process, then finish with a layer of ricotta and sprinkling extra Parmesan cheese on top. 

Bake in a heated oven for 40 minutes or under golden brown. Let stand for 5 minutes then serve hot, seasoned with salt & pepper and adding an extra sprinkle of Parmesan cheese. 

Risotto with Chicken

As mentioned a few times, a very clearly evident if you are following my blog, I am a huge rice-lover. I could practically live on the stuff. 

The below recipe is one my mother used to make for me as a child, and also one I could probably never get bored of. It was one of my favorites when i was younger and continues to rank high in my list of favorite's till today. 

It is easy to make as it does not quite require much prep (especially if you using pre-cooked chicken strips which is what I usually tend to do most of the time). 

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Ingredients: 

- 1 tbsp olive oil 
- 100 g bacon, chopped 
- 1 small onion, chopped
- 100 g peas
- 100 g sweetcorn 
- 100 g mushrooms, sliced
- 300 g risotto rice 
- 900 ml chicken stock 
- Chicken strips, grilled 
- 2 tbsp Parmesan Cheese
- salt & pepper, to season 

Method: 

Heat the oil in a large pan. Add the onion and bacon and fry for 2 minutes until softened & browned. Add the peas and sweetcorn (I generally do so from frozen), mix in the rice and coat with the oil. Add the stock, a ladle at a time, stirring continuously. Allow to cook until all the stock has been absorbed. 

Heat a griddle pan and drizzle with olive oil. Grill the chicken strips until cooked through. 

Stir the Parmesan cheese into the rice. Ladle into shallow bowls and top with the grilled chicken. Season well. 

Note: You may choose to add a little bit of white wine to the rice, before adding the stock. 

Pull Apart Bread Rolls

Here's another recipe for home-made gluten free bread rolls for you. This is the first time I've tried this recipe and unfortunately I did not have the right sized cake tin so they did not turn out the way they should have.  

If you use the correct size (8 inches round), the dough will rise and the bread rolls will expand into one another. This will add the 'pull-apart' twist to the baked rolls :) !

Even though they did not quite need to be pulled apart since there was too much room in the baking tray - they still tasted great! I've frozen the majority of the rolls and pop one out of the freezer whenever needed. 

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Ingredients: 

- 2 ¾ cups Bread Flour

- 1½ tsp xanthan gum 

- 2 tsp instant dried yeast

- ¼ cup sugar

- 1 tsp salt 

- 1 cup warm water

- 2 tbsp butter, melted 

- 1 egg

- 1 tsp cider vinegar

- cooking spray

Method: 

In a mixing bowl combine the bread flour, xanthan gum, dried yest, sugar and salt. With the mixer running on low speed, gradually add the water, melted butter, egg and cider vinegar. Mix on high speed for 3 minutes. 

Spray an 8-inch cake tin with cooking spray. Using a ½ cup measuring cup, scoop up the dough into 8 moulds. Place one scoop in the middle of your cake tin, and the rest side by side around the tin. Cover with a dry cloth and leave to rise for 1 hour or until doubled in size. 

Pre-heat the oven to 190 degrees. Once risen, bake the rolls in the oven for 30 minutes or until golden brown. 

Sicilian Eggplant Rolls

A few years ago, before being diagnosed as a Coeliac, I had started to follow a slimming program. I found that the majority of recipes suggested by the nutritionist seemed to revolve around the same ingredient: Ricotta. 

Ricotta is quite popular here in Malta. Probably the only time I used to ever eat ricotta was in the traditional 'Qassatat'. For those who are not Maltese, these are small pies which come in a variety of fillings, the most popular with Ricotta cheese or Spinach.  On this recommended diet, I slowly introduced ricotta as an alternative to butter, spread on bread. Eventually, it evolved into quite a large part of my every day diet as I slowly began experimenting with recipes using ricotta, I started to take more and more of a liking to it. 

I came across this recipe a few months ago and decided to give it a go. I actually quite liked the dish considering I'm not the biggest fan of aubergines. It's a light meal full of flavour!  

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Ingredients: 

- 1 medium eggplant, peeled

- ground sea salt 

- 1 cup rice flour

- garlic flavored olive oil, for frying

- 1 cup gluten free ricotta cheese

- pinch of nutmeg 

- 1 clove garlic, chopped 

- 400 g chopped tomatoes 

- ¼ cup Parmesan cheese

- ¼ cup Mozzarella cheese

- 1 egg, beaten

- salt & pepper

Method: 

Cut the eggplant in very thin slices. Salt the slices and stack them on a plate; let them sit under a weight for 30 minutes to let the brown juices out. 

Pat the eggplant slices dry with paper towels and dip in rice flour. Heat the oil in a large griddle pan and fry the eggplant slices for about 2 minutes on each side, until crisp. Place on a plate with a napkin to drain the excess oil. 

In a bowl mix the ricotta cheese, garlic, nutmeg and Parmesan cheese. Place a spoonful of the ricotta mixture on the end of each slice. Roll and place in a greased baking dish, with a layer of chopped tomatoes on the bottom. Roll each slice of eggplant until the dish is full. Top with more chopped tomatoes and finally add grated mozzarella and sprinkle of grated Parmesan on top. Season and bake in a pre-heated oven for 15 to 20 minutes or until browned.

Serve warm. 

Mushroom Cappucino

Back in the day when I refused to eat vegetables, mushrooms was one of the very few exceptions, closely behind potatoes. Admittedly now, mushrooms are one of my favourite ingredients and I use them in most recipes. 

If you haven't guessed already, I am a huge soup lover. Regardless whether it's winter or summer, I'd never reject a nice hot bowl of soup. It's hard to say which is my favourite soup, and don't think I would actually be able to choose if I'm honest, but mushroom soup definitely makes it to the top 5! 

This recipe is so easy and simple and takes so little time too. I usually make this when I don't have much time too cook. It's also great to serve as a starter. I like to serve this in little Cappucino cups when entertaining friends. This always adds a bit of fun to the dish. 

You can serve this with a side of bread, garlic bread or croutons. Today I've chosen garlic bread as I find that the garlic compliments the soup exceptionally well. 

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Ingredients:  

- 100 g mushrooms 
- 1 tbsp olive oil 
- 1 garlic clove, crushed 
- handful spring onions, chopped 
- 25 g butter 
- 75 ml single cream 
- 100 ml vegetable stock 
- pinch of nutmeg
- salt & pepper 

Method: 

Heat the butter and oil in a saucepan. Add the mushrooms, garlic and spring onion and cook for 3 minutes or until softened. 

Mix in the stock and cook for a further 5 minutes. Add the cream and nutmeg and season well. 

Blend until mixture is frothy and serve hot with a side of garlic bread for dipping. 

White Chilli Chicken with Rice

                                                  
Ingredients: 

- 1 tbsp vegetable oil 
- 1 onion, diced
- 2 garlic cloves, crushed 
- 1 green pepper, deseeded and diced
- 1 small jalapeno pepper, deseeded and diced
- 2 tsp chilli powder 
- 2 tsp dried oregano 
- 1 tsp ground cumin 
- 400g canned cannellini beans, rinsed
- 700ml gluten free vegetable stock
- 450g cooked chicken breast, shredded
- juice of 1 lime 
- 2 tbsp fresh coriander, finely chopped 
- 1 cup basmati rice, boiled

Method: 

Heat the oil in a large saucepan over a medium-high heat. Add the onion, garlic, pepper, and jalapeno and cook for about 5 minutes, stirring occasionally, until soft. Add the chilli powder, oregano, cumin and salt and cook while stirring for about 30 seconds. Add the cannellini beans and stock and bring to the boil. Reduce to a medium-low heat and simmer gently, uncovered, for about 20 minutes. 

Ladle about half the mixture into a blender and process until smooth. Return the puree` mixture to the pan and add the shredded chicken. Simmer for about 10 minutes or until heated through. Just before serving, stir in the lime and coriander. 

Serve immediately with a side of rice. 

Roasted Veggie & Quinoa Salad

One of my favourite sides has always been couscous salad, especially in the summer months when hosting barbeques or lunches. So I was quite thrilled when I discovered quinoa and that I was able to use it as a substitute for couscous. Quinoa is something I had never heard of until only recently. I’m not even sure if it’s always been so well known but I seem to hear it being mentioned everywhere these days.

My cousins and I are extremely close. We are a big family who meet every Sunday evening at my nan’s house, and god bless her, nan always prepares enough food the feed an army. At least I’m not the only cousin in the family who is a celiac so I don’t suffer alone watching my other cousins, aunts and uncles indulge in pizza and sandwiches and other delicious gluten-filled food. The evening always ends with the same comments, ‘Oh my God I ate so much I might be sick’ or ‘I always eat too much when I come here’, selfishly sometimes I think ‘HA! Serves you right for eating gluten!’ but that jealousy getting to me I guess. These comments always lead to the topic of diets and eating healthy. Whilst discussing diets and listening to family members making the same commitment every Sunday (Tomorrow Diet!), I recently discovered that there is more than one kind of quinoa and my cousin suggested that the red quinoa is even more tasty than the ordinary one.

Curious to taste the difference, I took a stroll down to the supermarket to buy some red quinoa, no idea how I had never noticed it there on the shelf before. I decided to prepare a roasted vegetable & quinoa salad for work today and was surprised to find that my cousin was in fact right, it is in fact tastier! Try it out, let me know if you agree. 

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Ingredients: 

- 1 courgette, cut into chunks
- 1 coloured pepper, cut into chunks 
- 1 red onion, cut into chunks 
- ½ an aubergine, cut into chunks 
- 1 tomato, cut into chunks
- 3 mushrooms, quartered
- 1 garlic clove, peeled 
- 2 tbsp olive oil 
- 100 g red quinoa
- 1 tbsp green pesto (or sun-dried tomato paste)
- 1 tsp balsamic vinegar 
- 50g rocket leaves 
- ⅓ cup flaked almonds
- salt & pepper to season

Method: 

Preheat oven to 220 degrees. Place all the chopped vegetables and garlic on a large baking sheet, drizzle with olive oil and place in oven for 20-25 minutes until tender. 

In the meantime, cook the quinoa in a saucepan of boiling water according to the pack instructions. 

Whisk together the pesto (or tomato paste) and vinegar in a small bowl. Place the roasted vegetables, quinoa, almonds and rocket in a large bowl and stir in the dressing. 

Can be served warm or cold. 

Recommendation: You can add on any vegetables you like to this dish or even remove any you don't like. It's a matter of taste really. You could even choose to add some feta cheese to the dish. 

Wild Rice & Grilled Chicken Salad

I love rice, and I love chicken, so I was quite intrigued when i came across this recipe. 

As I've mentioned before, I was never quite a fan of vegetables or salads and rarely considered eating them. However, after discovering that salads can actually be quite delicious with the right dressing and ingredients, I started to make these more often. 

Admittedly however, I don't really like dishing up the same salad over and over again. When I see a recipe for a salad I think I'd like I always give it a go by the book first. Then, the next time I make the salad I tweak it a little here and there according to my taste using the same basis but ending with a different result. They say change is good, and I agree. It's nice to not always take the same salad to work. At the end of the day I love food, and I'd hate to be bored of what I'm eating!

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Ingredients: 

- 1 garlic clove, crushed
- 1 tsp olive oil 
- ½ tsp balsamic vinegar 
- 1 small chicken breast
- 75 g mixed wild & long grain rice
- 1 red pepper, chopped 
- ½ onion, chopped 
- 50 g cherry tomatoes, quartered
- 50 g rocket leaves 
- 50 g goat's cheese, crumbled 

Dressing: 
- juice of ½ lemon 
- 1 tsp gluten free mustard
- 1 tsp honey 
- 1 tbsp olive oil 


Method: 

Mix the garlic, oil and vinegar together in a bowl and add the chicken and coat. Cover and leave to marinate in the fridge for a minimum of 30 minutes. 

In the meantime, cook the rice then let cool. In a small pan fry the onions and pepper (unless preferred raw) and let cool. Mix the peppers and onions with the rice and add the tomatoes, rocket and goat's cheese. 

Whisk together the dressing ingredients in a bowl and stir into the rice salad. 

Heat a griddle pan and cook the chicken for 3-4 minutes on each side until cooked through. Immediately before serving, slice the chicken and arrange on top of the salad. 

Spaghetti Aglio, Olio e Pepperoncino

Sometimes, I don't quite find the time even think about what to prepare for dinner, let alone to go shop for my ingredients and cook. On days like these, I have to make do with whatever I find in the cupboards or fridge. 

One of the simplest recipes to follow which requires hardly any ingredients but is so rich in flavour, is also one of my favorites - Spaghetti Aglio, Olio e Pepperoncino!

It takes no effort whatsoever to prepare this dish, it's literally just a case of boiling some pasta and tossing it in an oil mixture. Yet, the flavour is so fantastic it probably doesn't even compare to many dishes which take an eternity to prepare. 

Therefore, on weeks like this one, where I have been crazy busy, I find this dish not just to be the 'easy' way out of preparing dinner, but also lovely to devour after a hectic day! Simply delicious!! 

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Ingredients: 

- 2 tbsp olive oil
- 2 cloves garlic, chopped 
- 1 tbsp ground chilli flakes 
- ¼ onion, finely diced (optional)
- 100 g gluten free spaghetti 
- 1 tbsp Parmesan cheese
- 1 tsp chopped parsley
- salt & pepper, to season

Method: 

Boil 100 g of spaghetti in a pot of salted hot water. 

Heat the olive oil in a frying pan. Add the garlic and chilli flakes (and onion if using) and saute` for 2 minutes or until the garlic is golden brown. Stir in the chopped parsley and remove from heat. Drain the pasta and add to the pan, tossing to coat. 

Season according to taste and serve immediately sprinkled with Parmesan cheese.