Tag Archives: homemade

Gluten Free Green Thai Curry Soup

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This comforting bowl of spicy cuddles is perfect for the cold and wet winter we are in just now. Here’s my secret recipe.

Ingredients

2 white onions (diced)
3 cloves of garlic (finely chopped)
1 inch squared of ginger (finely chopped)
100g of spring greens or pak choi (cut into strips)
1 red chilli (sliced into rings)
2 tbsp miso paste (check brand is gluten free)
2 tbsp mirin
2 tbsp rice vinegar
4 tbsp oyster sauce
2 tbsp tamari sauce (gluten free soy sauce)
Vegetables and meat of your choice – I used chicken, peas, sweetcorn, green beans, sugar snap peas, carrot cubes and mushrooms.
Rice or rice noodles to serve if desired.

Method

1. Heat wok with a small amount of water (100mls approx). No l is used in this recipe as it gives the final dish a less appealing appearance.

2. Once the wok is heated and the water is beginning to bubble add everything except the meat and vegetables.

3. Allow sauce to reduce and combine

4. Add meat. Ensure every surface is sealed.

5. Add vegetables.

6. Add ½ pint of water per person.

7. Allow to boil until chicken is thoroughly cooked.

8. At this point it is your choice of accompaniment. Add rice noodles directly to the broth, ladle over rice in a bowl or simple have on its own.

9. Enjoy.

If you make this it any of my recipes tag me with #glutenfreegirlie or @noglutengirlie if love to see your take on my inventions.

Love,

GFG x

GFG x

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Super Healthy Homemade Gluten Free Thai Curry Recipe

This curry is filling, tasty, healthy and gluten free.

Ingredients:

3 red onions sliced

3 cloves of garlic crushed and chopped

2 tbsp minced ginger

200g roughly chopped spinach

1 tbsp gluten free soy sauce (I use meridian tamari gluten free soy sauce)

2 tbsp rice wine vinegar

500ml coconut milk (I use Koko coconut milk)

1 tbsp red thai curry paste (I use Mae Ploy)

Rice (or rice noodles if you prefer)

Your main ingredient – I usually make mine with fish and shellfish, but you can use vegetables or meat.

  1. Soften the garlic and onions in a hot walk.
  2. Add the ginger, soy sauce, paste and rice wine vinegar and spinach.
  3. Blend the ingredients until well mixed.
  4. Add the star of the show – in my case the shellfish.
  5. Finally add the coconut milk and cooked rice.
  6. Serve and enjoy.

The Ultimate Homemade Gluten Free Spicy Beef Burgers Recipe

These burgers are AMAZING. It’s my better half’s recipe and he is a creative genius when it comes to meat. Here is the recipe!

Ingredients

400g of chorizo chopped finely – be sure to choose gluten free!

A couple of thin slices of chorizo as garnish

1 finely diced onion

9 hot chillies

800g lean beef mince

2 tsp paprika

1 egg

2 Juvela white rolls to serve

Salad to serve

“very lazy” red onion marmalade – it is made coeliac friendly!

Method

1. Smoosh (technical term meaning use your hands) the mince, onion, chillies, paprika and egg together.

2, Form reasonable sized pate’s.

3, Fry in olive oil till cooked through.

4, Serve in the Juvela white rolls with the chorizo slices, salad, red onion relish and whatever else you fancy – the ones above had melted goats cheese on them!

The Juvela rolls are the best gluten free buns I have had in a while – very bread like, which is suprising as I adore bread and had yet to find a roll that wasn’t tastless or just plain un-roll like. I highly recommend Juvela rolls for your summer BBQ.

If you make these burgers – do let me know using #glutenfreegirlie.com

Thanks for reading!

Gluten Free Girlie ❤

Comforting Gluten Free Homemade Creamed Rice Recipe

This is perfect for the coeliac – a big bowl of tasty comforting goodness.

Ingredients (makes enough for 1)

1 cup of rice (we use brown)
1 cup of evaporated milk
1 tsp ground nutmeg
1 tsp of sugar (or 1 tbsp of honey)
Dried fruit if you wish

1. Cook rice by boiling (if using brown rice in a rice cooker – use a ratio of 1:1.5 for rice to water).

2. Drain rice and put in a pot with nutmeg, sugar and dried fruit if wished.

3. Bring to boil then simmer to of the thickness desired.

4. Serve – I tend to sprinkle a little nutmeg on top of the rice when served. Just for the pretties.