Tag: gluten-free
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How Do I Use Cloves
Cloves are a must-have in your spice collection. They are the dried buds of a tree that originally only grew on a few islands in eastern Indonesia. Cloves are very aromatic and impart a slightly sweet but tangy earthy flavour. Note though that a few go a long way.
Cloves have been traded up to China and then across the continent to England for millennia. They permeate many cuisines and cultural health remedies. Their name stems from the Latin word for nail and I think that is very apt.
Cloves pair well with many types of meat, herbs, spices and vegetables. Notably pork, beef, onion, citrus and pepper.
The evergreen tree cloves come from:
In India they are essential for making Garam Masala:
Enjoy,
PK
Here are more herbs, spices and ingredients posts.
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Cinnamon
Cinnamon is one of my favourite spices. It is the dried bark of the cinnamon tree and is amazingly aromatic and imparts a warm, spicy and earthy flavour.
Long strips of the tree’s bark are sliced off and allowed to dry. These cinnamon ‘quills’ or sticks are then cut to size and sold as is or ground into a fine powder.
This wonder herb is used in everything from stews, curries, drinks, baked treats to health and beauty and cleaning products.
The leaves of the tree are also dried and can be used in stews and the like much the way bay leaves are. They have a pungent smell and taste.
I have some recipes using cinnamon for you in the links below.
Dietary Info: Great for vegetarians, vegans and is gluten free.
This particular cooking ingredient is in PK’s Essential Pantry Cupboard Contents and here is a list of other ingredients on the blog.
Enjoy,
PK
Here are some ways to use cinnamon and some more ingredients posts:
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Japanese Roasted Sesame Dressing
This decadent Japanese styled sauce is a blend of roasted sesame paste, mayonnaise, soy and mustard. It has a tangy sesame punch and then a balanced sweet creamy finish. I am simply addicted to it and use it everywhere. Makes me smile every time. 🙂
Along with it’s partner in crime (Japanese Mayonnaise) it goes great with salads, meat, seafood and of course noodle and rice dishes. I think the secret is that the sesame seeds are roasted.
I have some serving suggestions for you and recipes using this dressing in the links below.
Dietary Info: Contains Egg, Mustard, Preservatives, Sesame, Sesame Oil, Sesame Seeds, Soy, Soybean, Wheat. May also contain traces of shellfish, fish, milk, sulphites and sulfur dioxide.
Enjoy,
PK
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USING SESAME DRESSING
THE FULL GICICI INGREDIENTS LIST
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Peanut Oil
Peanut oil has a lovely nutty aroma and a very mild taste. It imparts this flavour to the food and is excellent for shallow frying crumbed meat, vegetables and the humble potato chip.
Commonly the oil is highly refined (and filtered and bleached) and that gives it a high smoking point like sesame oil.
Commercially the oil is either extracted from the shelled and peeled peanuts using two techniques. These fall into cold press methods and solvent extraction. It can then be further refined.
I have some recipes using peanut oil for you in the links below. 🙂
Dietary Info: Great for vegetarians, vegans and is gluten free. I have read that even refined, those with peanut allergies should avoid.
This particular cooking ingredient is in PK’s Essential Pantry Cupboard Contents.
Enjoy,
PK
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USING PEANUT OIL
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Fennel
Fennel is the seed of a tall perenial plant that was initially native to the Mediterranean coastline. It is in the same family as parsley and coriander.
There is also one cultivar, Florence fennel, that is grown for it’s bulb. It makes for an amazing fennel and lemon salad. It is sometimes sold as an ‘anise bulb’ but anise is a different species that has a similar flavour to fennel.
You can use the seeds whole or ground as a cooking ingredient, garnish and even as a mouth freshener. They are a key ingredient in many masalas and spice pastes. It is a must have spice in many pork dishes and products.
I have some more recipes using fennel for you in the links below. 🙂
Dietary Info: Great for vegetarians, vegans and is gluten free.
This particular cooking ingredient is in PK’s Essential Pantry Cupboard Contents.
Enjoy,
PK
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MORE ON USING FENNEL
INDIAN CUISINE
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Dhanna Dal
Dhanna Dal is the inner core of a coriander seed. You can get them at your local Indian grocer.
They have a warm zingy nutty taste with citrus tones, are very morish and have a pleasant crunch. Dry-roasting them reduces the warm zingy taste and brings out the nutty flavour making it earthier and less lemony.
You can snack on them by themselves and they are traditionally used in India to aid digestion. They go great in curries and I dry-roast them before adding to Mukhwa (an Indian mix of fennel and other spices, served after dinner as a breath freshener and digestive).
Just when I thought I couldn’t love coriander more. 🙂
Enjoy,
PK
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INDIAN CUISINE
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PK’s Carrot Chips
These carrot and honey chips are a great alternative to potato fries. Even little fussy eaters will munch down on them. 🙂
#dinner #carrot #vegetarian #kidfriendlymeals
Simply
- Cut the sides of your carrots to give you nice rectangular blocks.
- Cut these down further to get the chip width you like.
- Cover an oven tray in baking paper and coat with some olive oil spray.
- Lay the chips out so they are not touching each other.
- Drizzle with more oil, some honey and some lemon juice.
- Cook on 180C (fan-forced oven) for 30 minutes.
Enjoy,
PK
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Porcini Mushrooms
As a recently born again mushroom addict I am making up for lost time. I am always on the look out for new varieties to try and Porcini are my current favourite. 🙂
I buy them dried from France as they don’t grow wild in Australia and they have resisted domestication. When you open the packet you are rewarded with a lovely nutty umami smell. They taste just as good and I use them as a flavour base in my stews, casseroles and soups.
Dietary Info: Great for vegetarians, vegans and is gluten free.
Fresh they look stunning and I would love to get my hands on some.
Try them in my PK’s Slow Cooked Beef Bourguignon.
Enjoy,
PK
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Lentils
Lentils have been with us from very early in agricultural history. There are many different types. They are a legume (just like peas and beans) that can be sprouted, fried, baked and cooked.
They are very nutritious, a great source of protein and are low GI. I think they are a great ingredient in their own right but they also make a great substitute for meat. Check out PK Makes Michelle Bridges’ Lentil Shepherds Pie.
Guess where most of them are grown. Wikipedia says Canada! Wow. 🙂
Dietary Info: Great for vegetarians, vegans and is gluten free.
Enjoy,
PK
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PK Makes Michelle Bridges’ Lentil Shepherd’s Pie
You won’t believe how good Michelle Bridges’ super healthy vegetarian take on the classic shepherd’s pie is. I am avid meat eater but I think this is just as good as the beef mince and potato version I had growing up.
It is infinitely adaptable and just goes to prove that vegetarians and vegans don’t have to compromise on taste. This is a must try dish for everyone!
Steps
- Preparing everything
- Steaming the cauliflower
- Sweating the vegetables
- Making and cooking the pie
- Serving
Ingredients
- 1/2 cup dried lentils (I used green)
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1 brown onion, whole
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1 brown onion, chopped
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1 bay leaf
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500g cauliflower, broken into florets
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1/3 cup ricotta
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Olive oil spray
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I large carrot, diced
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150g button mushrooms, halved or quartered
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1 garlic clove, finely diced
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400g can diced tomatoes
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Ground black peppercorns to taste
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1/3 cup grated Parmigiano-Reggiano or Parmesan, shaved
Equipment
- a long sharp knife
- 2 chopping boards
- 1 saucepan
- 1 fry pan
- 1 medium baking dish
- 1 mixing bowl
- 1 potato masher
- 1 colander
Preparing everything
- Start by getting the lentils cooked as this will take a while.
- Add the whole onion and bay leaf to the sauce pan along with the 1/2 cup of lentils and 2 cups of water.
- Bring to a gentle boil and cook for about 40 minutes stirring occasionally to stop them sticking.
- While that is happening:
- Cut the 500g cauliflower into small florets of about equal size.
- Chop the remaining onion.
- Finely dice the garlic clove.
- Chop the 150g of mushrooms to your preferred size.
- Chop the carrot.
- Grate the 1/3 cup parmigiano-reggiano (you can use dairy free cheese instead).
Steaming the cauliflower
- Get the cauliflower underway in your steamer after giving the lentils 15 minutes head start.
- Steam it until it is very soft and allow to cool somewhat.
- Transfer it to the mixing bowl along with the 1/3 cup ricotta.
- Use a potato masher to turn the mix into a puree (think mashed potatoes consistency).
- Try not to eat the entire contents of the bowl just yet. 🙂
Sweating the vegetables
- Add a small slug of olive oil to the fry pan and bring to medium heat.
- Throw in the garlic, chopped onion, carrot, mushrooms and allow them to soften.
- Stir in the tomatoes then rinse the can with some water and add that too.
- Stir in the drained cooked lentils.
- Add pepper to taste.
Making and cooking the pie
- Turn your fan forced oven on to 180C,
- Lightly spray the baking dish with some spray oil.
- Transfer the vegetables into it and then top with the ricotta and cauliflower mash.
- Now evenly cover the mash with grated cheese.
- Bake in the oven for 30 minutes or until golden brown.
Serving
Serve with steamed greens and some more carrots.
Enjoy,
PK
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