Grub’s Up! Here Are 4 Quick & Delicious Gluten-Free Recipes That Are Really Easy To Made
*JUST A LITTLE REMINDER: You should alway check ingredients before eating, including them in recipes, especially if you experience high gluten sensitivity or celiac disease*
When it comes to finding tasty and quick-to-make, hearty dinners, it can be quite a challenge – from pricey gluten-free ingredients to only three good, quick, and easy recipes. So, I thought that I would list a few hearty recipes that don’t take ages to prepare & cook, but will still taste delicious – hopefully, making your dinnertime that little bit easier!
Mini Veg Tortillas
Ingredients
- 200g new potatoes
- 200g frozen sweetcorn
- 6 free-range eggs
- 100g hard cheese (red Leicester or Cheddar)
- 6 spring onions
- 200g cherry tomatoes
- 1/2 bunch or 15g of fresh chives or parsley
Directions
- Firstly, heat the oven to around 200°C.
- In the meantime, cook the potatoes in the microwave for about 5 minutes, or until they are soft.
- Then, crack the egg into a large bowl, add sweetcorn, and grate a quarter of the cheese. Add the tomatoes.
- Finely slice the spring onions and herbs, and roughly chop the potatoes once they are cool enough to handle. Then add all the ingredients to a bowl, and season well.
- Cut out 12 square pieces of greaseproof paper and place them into individual compartments of a cupcake tin.
- Pour and divide the egg mixture into each compartment. Spoon in the chunks of veg, then grate over the remaining cheese and bake for 20 minutes or until golden brown.
- Lastly, allow to cool down before removing from the tin. Then serve!
Quick Veggie Curry
Ingredients
- 400g frozen sweet potato chunks
- 250g chopped onions
- 4 tbsp tikka masala curry paste
- 400g tin chickpeas
- 400g plum tomatoes
- 300g spring greens
- 4 tbsp natural yoghurts – to serve
- cooked rice or naan – to serve
- mango chutney – optional to serve
Directions
- Heat a large, shallow pan and drizzle in 1 tablespoon of olive oil.
- Add in the onions and sweet potatoes, then cook for about 5 minutes or until golden brown.
- Add the chickpeas with juice and mash with a fork. Then add the tomatoes and 1 tin of water, and bring to a boil. Next, reduce the heat and simmer for 15 minutes, or until it thickens.j
- Put the curry on one side of the pan. Add the sliced spring greens, then cover and simmer for 5 minutes or until wilted.
- Stir half the greens into the curry, then divide between warm plates and serve with rice or warm naans. Then dollop the yoghurt and mango chutney if you like.
Herby Steak & Crispy Potatoes
Ingredients
- 20g shelled unsalted pistachios
- 500g red-skinned potatoes
- 300g sirloin steak
- 6 ripe medium tomatoes
- Fresh or powdered garlic
Directions
- Wash & scrub the potatoes, chop them into chunks and place them in a large non-stick frying pan over medium heat. Add 2 tbsp olive oil, season with sea salt & black pepper.
- Cook the potato chunks for around 20 minutes or until golden brown and cooked through – remember to stir regularly. Once they are cooked, transfer the potato chunks into a bowl and place the hot pan back over a high heat.
- Slice the fat off the streak, then roughly chop up the fat pieces and place them into the pan – generously season the streak.
- Cook each side of the seasoned steak for about 3 minutes for medium-rare or longer if you prefer.
- Transfer the steak onto a plate to rest, and return the potatoes to the hot pan to warm.
- In the meantime, slice the tomatoes and arrange them on a serving plate. Dress with a splash of red wine vinegar, season well and drizzle extra virgin olive oil.
- Spoon over the potatoes, slice and divide the steak, then drizzle over the remaining juices. Serve!
Crispy Noodle Fishcakes
Ingredients
- 1/2 a bunch of coriander (15g)
- 1 nest of vermicelli rice noodles (50g)
- 1 tbsp sesame seeds
- 2 x 150g white fillet (skinned & boneless)
- 1 large egg
- 1 lemon
- olive oil
- 60g dried apricots
- 2 tbsp harissa paste
Directions
- Scrunch and snap the noodles into a bowl, cover with boiling water and leave to rehydrate for about 3 minutes. Then drain, squeeze out any excess liquid and return to the bowl.
- In the meantime, finely chop most of the coriander – keep aside a few leaves for garnishing. Chop the fish on top into a mix of chunks and super-fine, and scrape it all into the noodle bowl with sesame seeds.
- Finely grate in half the lemon zest, an egg and add a pinch of sea salt & black pepper, then scrunch all together. Divide into 4 and shape into patties – 2 cm thick.
- Place in a large frying pan over a medium heat, and add a thin layer of olive oil. Fry the fish cakes for about 3 to 4 minutes on each side or until golden brown and cooked throughly.
- Blend the apricots and harissa with half the lemon juice and about 60ml of boiling water, and season. Once you’ve blended, spoon it across two plates, set the crispy fishcake on top, then tear over the remaining coriander leaves and serve with lemon wedges.
- Lastly, serve and eat.
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