Gluten Free Roasted Halloumi and Tomato Salad with Pesto Vinaigrette

Summer arrived… briefly!

Gluten Free, Halloumi, Tomato, Salad, Pesto Vinaigrette

I feel like every time i write a blog post i start off with complaining or mentioning the weather, but honestly it’s because i feel like i’m talking to my friends – and i am right?

Basil, Pistachio, Vinaigrette, Gluten Free

Husband and i was out in the garden and we were discussing how we never really eat salads for dinner and after having many wholesome, filling salads on holiday and in restaurants, i thought i’d focus on trying to create a salad recipe into our midweek meals- that would be as tasty as any other meal. But hey, i’m not saying this is going to be a crazy healthy one… no-one said to cut out cheese right?

roasted, halloumi, oven, rapeseed oil

Sainsbury’s kindly sent me some of their Cider Vinegar and Rapeseed oil, i’m a huge fan of Rapeseed oil in general, it’s got a lovely golden colour – cooks to a good amount of heat and has a great flavour that works with almost anything.

Sainsbury's, Rapeseed Oil, Cider Vinegar

I much prefer a warm salad and as a dinner course i felt it may go down well with the entire family if there was several tasty elements with chewy and salty Halloumi, sweet roasted tomatoes and crunchy toasted almonds. Cover all the bases and you can’t go wrong as long as it all blends together to taste good.

Gluten Free, Halloumi, Tomato, Salad, Pesto Vinaigrette

Gluten Free Roasted Halloumi and Tomato Salad with Pesto Vinaigrette

Serves 4

80g Fresh Basil

Lemon Zest of Half a Lemon

200-250ml Rapeseed oil

2 Tablespoons Cider Vinegar

30g Pistachios (Optional)

Salt + Pepper

500g Halloumi cheese, sliced

300g Cherry Tomatoes, halved

Rocket / Watercress (Enough for all)

Sliced Almonds

Turn the oven on to 200 degrees Celsius (Fan).

Make your basil vinaigrette, pop the Basil, zest, 200ml Rapeseed oil, Cider Vinegar, Pistachios into a food processor and whiz until well combined- i like to leave the nuts a bit chunky for more texture but it’s really up to you! Add Salt and Pepper for taste and a bit more oil if you need it.

Lay your sliced Halloumi on one baking tray and space out evenly. Drizzle over a tiny bit of oil and add a bit of pepper.

Lay your cherry tomatoes -inside up on a separate baking tray and scatter over a tiny bit of salt.

Put your Halloumi and Cherry tomatoes in the oven for 10- 15 mins until roasted and golden.

In the meantime, put the sliced almonds into a dry frying pan and toast on a high heat until golden – keep an eye on this to avoid burning.

Lay out your salad in a bowl and dress with oil if you fancy or toss it completely in half of the vinaigrette. We prefer to dollop some on top and put the rest aside, so people can help themselves to less or more.

Take out the Halloumi and tomatoes and add these to the top of your salad.

Scatter over the almonds and dollop over the vinaigrette to your taste.

Serve up!

Gluten Free, Halloumi, Tomato, Salad, Pesto Vinaigrette

What’s your favourite salad- do you have salads for dinner? Share your recipes and favourite ideas below or tweet me @wbites!

Gluten Free Black Garlic & Sesame Chilli Beef

I’m always looking for new ingredients to use in my recipes, to literally ‘spice up’ our weekly meals in the Wuthering Bites household, so when Sainsburys kindly sent me some Black Garlic to try, i was curious and ready to experiment as always.

black garlic, recipe, gluten free, stir fry

Before you get scared, Black Garlic is just in fact- regular garlic, that’s been cooked at a very low temperature for around three to four weeks. Its result is a tremendously sweet, umami flavour, rich but with a wonderfully subtle garlicy aftertaste.

Chilli Plant, gluten free blog uk, gluten free

It’s great for adding to meaty dishes of which you’d prefer the slow cooked taste of garlic rather than the very strong raw taste. Personally i find it wonderful for raw marinades and dressings- especially if you’re looking for the same garlic health benefits too!

Black Garlic Chilli and Sesame Marinade

Marinade Lover

One of the easiest, foolproof ways to introduce Black Garlic to your cooking is in Asian dishes, so i experimented with a marinade for a stir fry. Marinades really are a godsend and i never really get back in to the swing of making them throughout the winter as they are mostly associated with Barbecuing; as spring and summer approaches it’s almost second nature, but as i make this marinade on a chilly morning- i wonder why not?

broccoli, spring onion, black garlic, gluten free

Make a batch of the marinade and keep it in the fridge- ready to pour over some meat before work, and after a long day, you certainly reap in all the taste rewards.

gluten free, black garlic, chilli, sesame, beef

Gluten Free Black Garlic & Sesame Chilli Beef

 Serves 3

1 Large/2 small cloves of Black Garlic roughly chopped

1 tsp of Brown Sugar

1 small Fresh Red chilli

2 tsp of Chilli Flakes

2 tbsp of Olive Oil

3 tbsp of Tamari (more if you fancy)

1 tsp of Dark Sesame Oil

Salt and Pepper

350 grams Organic Beef Steak, diced.

A bunch of Tenderstem Broccoli

A few spring onions, chopped.

Sesame seeds.

Rice Noodles (to serve)

Start by making your marinade, put the black garlic, brown sugar, chilli flakes, olive oil, tamari and dark sesame oil into a small bowl and use a pestle or fork to stir and combine in the black garlic well.

Season the marinade with Salt, Pepper and a touch more chilli, sugar, tamari- dependent on your tastebuds!

In a medium sized bowl, put the diced beef in, season well with salt and pepper. Pour the marinade over the beef, stir it around well with a spoon. Cover the bowl with cling film and put in the fridge for 2-3 hours to marinade.

Heat a frying pan to a high heat and fry up any vegetables you may like to in a little oil. ( Here i’ve used broccoli and spring onions, but it’s up to you!)

Once the vegetables begin to steam well, add in the marinaded beef and cook until medium.

Add in a scattering of sesame seeds and give it a good stir.

Serve with rice or rice noodles and a drizzle more Tamari for taste.

The Black Garlic in this recipe was provided to me by Sainsburys. For more information about Black Garlic check out their website.

Have you tried Black Garlic? What did you make with it? Let me know in the comments below or on my Facebook page!

Gluten Free Pistachio Pesto Pasta with Prosciutto Feat: Heck Sausages


Gluten Free, Pistachio Pesto, blending

It certainly feels like i have been trapped in a cave for twenty years and have just peeked my head out to see everything in all it’s Technicolor again! Isn’t the world much lovelier when the sun’s out? On a Monday morning in particular it’s ever so extremely welcome.

Heck, Chicken Italia, Gluten Free, Sausages

Most pleasant it is to steer away from those well known comfort food dishes in the autumn/winter weekly shopping agenda and on to things a bit more colourful, fresh and wild. A week ago Heck Sausages sent me a few packs of sausages to try, and with the sunshine seeping through the windows now and again i just felt i had to make a dish to reflect this in demand weather change and their Chicken Italia Sausages were the perfect, Mediterranean infused starting point!

Pistachios, pesto, pasta

I love nuts in pasta dishes- in particular Almonds and Pistachio’s as they give a lovely bit of texture and freshness to a dish, but if you are allergic to nuts you can always substitute in some toasted, herbed breadcrumbs like these ones!

Gluten Free , Pistachio ,Pesto

The Heck Chicken Italia Sausages are something of a revelation to me, i had never tried a chicken sausage until now and i can certainly see the versatility these flavoursome sausages have. The main ingredients are of course Chicken, mozzarella and basil so are the perfect sausage for cutting up and putting into pasta sauces, for stuffing into your sunday roast chicken and do not get me started on BBQ season ideas…!

Heck, Chicken Italia, Gluten Free, Sausages

This certainly isn’t a calorie friendly dish, although i am never consistently counting these myself, this would be the perfect alternative for a Sunday Roast on a slightly cold yet sunny day; still incredibly filling and comforting but bursting with fresh flavour!

Gluten Free,  Pistachio, Pesto Pasta, Proscuitto, Chicken Sausage

Gluten Free Pistachio Pesto Pasta with Prosciutto + Chicken Sausage

Serves 2, Generously.


Gluten Free Pasta for Two

75g of Prosciutto

150ml Double Cream (You can use Single too)

6 Gluten Free Chicken Sausages (We used Heck’s Chicken Italia)

For The Pesto

50g of Pistachio nuts (2-3 mins roasted)

Handful of Basil

Handful of Rocket & Watercress

3 Large Cloves of Garlic

Glug of Olive Oil

1 Teaspoon of Lemon Zest

35g Grated Parmesan (Plus more for seasoning)

Place sausages in pre-heated oven at 180C for 25 mins.

Roast skinned garlic and pistachio nuts together in pan for 2-3 minutes until both are slightly browned.

Put the basil, rocket, watercress, lemon zest, garlic and nuts together in blender, while blending – add chosen olive oil until fine paste.

Empty contents of the pesto into a container and mix in the grated parmesan.

When the sausages have 10-15 mins remaining, start to cook your chosen pasta (Fusilli / Penne recommended).

With 3 mins to go put 150ml of double cream onto a medium heat to warm up (do not boil).

Stir in the pesto to the now hot double cream, to make a deliciously creamy green pesto sauce. Take off the heat.

Drain your pasta (keeping a tablespoon of pasta water) and then put back into its previous pan (off the heat), pouring in the creamy pesto sauce.

Pour the saucy pasta into your serving bowl.

Take the chicken sausages out of the oven (they should be browned) and place them on top of the pasta (optional: chop them into bite size chunks).

Now place the prosciutto ham around the bowl along with a teaspoon of pistachios for added crunch (optional: add some more grated parmesan for seasoning.)

Gluten Free,  Pistachio, Pesto Pasta, Proscuitto, Chicken Sausage

Enjoy with a lovely green salad!

Gluten Free Beer Battered Fish and Chips with Celia Lager

Gluten Free Fish and Chips. We meet again.

Gluten Free, Beer Battered, Fish

This is the first time i’ve had a proper fish and chips before going on a gluten free diet. Now i am completely hitting myself that i had not tried this sooner. It was so simple and easy, and the, slightly dangerous process was aided by the wonderful lager that Celia had given me to taste. It is however advisory to not be completely drunk on beer whilst cooking with extremely hot oil in a pan. Keep it safe people.

Celia lager, gluten free, beer,

Celia lager is now organic which is great news! It’s also gluten free, for those of you who may not be aware of the brand, it’s a fabulous drink for any beer lovers who have recently just been diagnosed with Celiac disease and feel as though they are missing out. My husband loves them more in comparison to some of the gluten beers on the market, and that’s saying something. Recommended.

beer batter, fish

The recipe is incredibly easy to do but you really need to get all of your prep done in advance as you don’t want to be faffing around in the kitchen like a crazy person. Which, if you’re like me is mostly driven by two cats wanting food continuously.  Serve with some minted mushy peas and chips of course!

gluten free beer battered fish

Gluten Free Beer Battered Fish

Serves two. You’ll need a deep saucepan or saute’ pan if making without a deep fat fryer.

1lt Sunflower Oil

2 Large Fillets of Cod or Haddock

230g Gluten Free Plain Flour. Plus a touch more for dusting (I used Doves Farm)

3 Heaped teaspoons of Gluten Free Baking Powder

300ml of Cold Gluten Free Beer (I used Celia Lager)

Salt and Pepper

If you’re cooking oven chips, get them in the oven. The fish should take about 20-25 in total to prep and cook.

Dry down your fish fillets with a piece of kitchen towel and season with salt and pepper. Coat both sides of the fish with a dusting of gluten free flour on both sides. This will help the batter stick to the fish better.

Glug around 1lt of Sunflower oil into a deep saute or frying pan and bring gentle to a high heat whilst you prep the fish batter.

In a mixing bowl put the flour, some salt and pepper and baking powder in and give it a good whisk so the powder is evenly distributed.

Add in gradually the cold gluten free beer. The mixture should be slightly thick, enough to coat and stick onto the fish.

Once your oil is hot enough (190 degrees C – you can also check by putting in the handle of a wooden spoon, if the bubbles start to rise and surround it frantically, you’re good to go!)

Cover one fillet at a time with the batter and slowly, carefully lower one side into the oil and then release the whole fillet and stand back. Careful of spitting.

The fish should take around 2 minutes on each side, turn halfway with a long utensil.

When the fish is golden, take out and set aside onto some foil until you’ve cooked the next fillet.

At this point you can either fry your chips in the oil, or you can put them alongside some oven cooked chips.

Serve with minty mushy peas and some chips!


Celia Lager provided me with samples for this recipe but did not in anyway impact my opinion of the product

Gluten Free Leftover Turkey Hot Pot Pie

Thinking Ahead… Turkey Leftovers

gluten free ,turkey, hot pot, pie

What a busy month it’s been so far in the WB household. Busy and ridden with cold and flu as well…both stress and illness together is something you really do not want however, along with Christmas Shopping and malls full of crowds it is only inevitable that you will experience one of these feelings in the month of December.

I spent this past week, when at home, lighting candles and eating all sorts of Gluten Free Christmas goodies, feeling festive and seeing as much family as possible. We don’t have a tree this year as we are off to Barbados for the holidays, and we briefly argued, is it worth putting up the tree for a week so we can come home to dismantled fake tree branches and broken glitzy baubles due to Ash and Miko thinking it’s a climbing frame?

So before i hop off to a sunnier climate, i thought i would leave you with a Gluten Free Turkey Hot Pot Pie recipe that i would make with all those yummy Christmas leftovers. My natural instinct would firstly be to put it all in between two slices of gluten free bread and be done with it.. but if you use leftovers in a more elaborate way you’ll find it will leave you with even more leftovers to get you through the week.

Leftovers are one of the best Christmas gifts you can get…

gluten free ,turkey, hot pot, pie

Gluten Free Leftover Turkey Hot Pot Pie

Serves 4-6 accompanying extra veg. You could also top this with this gluten free pastry instead if you wanted. 

You will need a deep large ovenproof dish.

Drop of Olive Oil

4 Rashers of Streaky Bacon or bits of sausage chopped into chunks

4 Spring Onions or White onion chopped finely

100g Mixed Mushrooms

Juice of Half a lemon

150g Cooked Brussel Sprouts chopped roughly (or other greens)

200g Leftover Turkey, shredded, chopped or otherwise

1 Heaped tablespoon of Gluten Free Plain Flour or Corn Flour

100ml White Wine

Bay Leaf

250ml Chicken/Turkey or Vegetable Stock

200g Spinach

2 Heaped Tablespoons of Creme Fraiche or 100ml of Double Cream

500g Cooked Sliced New Potatoes or Leftover Roast Potatoes Sliced

Salt & Pepper

Bits of Butter and Leftover Cheese to top

Pop the oil into a deep saucepan or saute pan and heat up on a medium heat.

Add in the bacon/sausage bits and fry until they’re just turning brown.

Add a dash more olive oil along with the spring onions/onion and mixed mushrooms and reduce the heat slightly. Fry until the mushrooms are just turning soft.

Add in the roughly chopped Cooked Brussel Sprouts or other greens and the juice of half a lemon. Give it a good mix around and leave for a minute to heat up.

Sprinkle over 1 heaped tablespoon of Gluten Free Plain Flour/Cornflour and give it a good mix around.

Pour over 100ml of White Wine, and pop in the bay leaf and leftover turkey, give everything a stir and turn the heat up gently until the liquid has reduced slightly.

Pour in the 250ml of stock and leave to simmer for around 15-20 minutes until the mixture has thickened.

Pile on top of the mixture the spinach and wait until it naturally wilts down. Stir it into the mixture.

Add in the creme fraiche or double cream, season well and take off the heat. Stir in well and then transfer the filling to a deep ovenproof dish.

On top of the filling layer with the sliced leftover roast potatoes or sliced cooked new potatoes. Season well once more.

Top with any leftover cheese, dabs of butter and pop the dish under a grill for around 10-15 minutes so it turns nice and golden.

Enjoy with some steamed veg on the side.

Hope you all have a wonderful Gluten Free Christmas this year, let me know what you’re making for the big day and join in the discussion on the Wuthering Bites Facebook page or over on Twitter.

Lots of love,

WB x

Gluten Free Coffee-Nut Nutella Meringue Stacks

Coffee Over the weekend we had a few friends round for a dinner party feast, we made curry in abundance with all the usual Indian trimmings, for dessert we couldn’t muster an elaborate pudding as i would have liked but … Continue reading

Gluten Free Pumpkin, Romano Pepper and Chilli Soup

Miko, Cute, Cat, Pumpkin, halloween

Cat Pumpkin

I love this time of year. October is one of the best month’s for me. I love Pumpkins, Halloween and the lead up to Firework night. As these things involve alot of seeing friends and family, i naturally turn to what i’m going to make gluten free food-wise to celebrate. We carved our pumpkin this year into a rather sketchy cat face… we had a bit of difficultly getting the teeth right but i think we got there in the end. Miko clearly wanted to know if this was a representation of himself as he sat by the carving process.

Roasted, Pumpkin seeds, gluten free,

There are so many great things about soup that i could write about but the ultimate reasons i feel that soup is so great is because it is frugal, easy, adaptable and comforting. I find all of those in combination to be also healingThe number one way to warm the heart and the body before you head out to watch the fireworks light the sky, or indeed to sip from a flask in gloves and several layers as you watch the crackles appear.  Maybe you’ll be heading out with the kids to go trick or treating, in which case you better get something in them that’s healthy before the inevitable sugar consumption makes headway.

Pumpkin, soup, carrot, gluten free, pumpkin

On this occasion it was getting the most out of the huge pumpkin as we could as well as making something that would be a bit different to our endless ham and cheese sandwich pitfall of work lunches. Put the effort in at the beginning of the week and you’ll have a quick easy gluten free soup to pop into a container all throughout the week. The colds and flu have been going around the office and commute, so in the worry that i will probably be sick by the end of the month i’m gonna hit on the veggies, garlic, chilli as much as i can.

garlic croutons, gluten freeThis soup may be a tad spicy for some, i would advise testing your chilli before you add it into the mix and also changing the type of chilli if you find birds eye chilli’s a tad too much. This soup is a fiery one but the sweetness of the Romano pepper and Pumpkin make it a nice balance instead of the chilli hitting you in the face completely. I love to add a dollop of cream or Crème Fraîche in at the end to swirl into the soup with a garlicy crouton. Top with some roasted pumpkin seeds and some grated parmasen and it’s a complete meal; one for all those feel good or what-to-feel-good moments.

gluten free, pumpkin, romano pepper, paprika, soup, recipes, easy, bonfire night

Gluten Free Pumpkin, Romano Pepper and Chilli Soup

Makes 4-5 big bowls worth

The inside of 1 Pumpkin (Around 800 grams)

2 Large Romano Peppers

2 Red Peppers

2 Medium Carrots

3 Red Onions

2 Tablespoons of Olive Oil and a bit for gluging

1 Birds Eye Chilli

3 cloves of Garlic

Tablespoon of Paprika or Smoked Paprika

700ml Gluten Free Vegetable Stock

Crème Fraîche (Optional)

Open up the lid of the pumpkin carefully with a knife- i got the husband to do this as i lack any arm strength. Scoop out the seeds and place them on a pan to roast with some olive oil, paprika and Salt and Pepper for 30min at 180 degrees if you fancy keeping them to eat. Get rid of any orange piff and measure out around 800grams of the bright yellowy flesh inside. Don’t worry if it’s just slices or small cubes.

Cut up your pumpkin carrots, peppers, 2 of the red onions and lay these on one large or two small roasting trays. Glug over some olive oil and some salt and pepper and pop into the preheated 180d oven for around 30-35 mins. Continually turning the veggies until they are soft in the middle- when the carrots are soft- it’s done. Take the pans out and set aside.

Cut up the remaining red onion, 3 cloves of garlic and chilli (Birds Eye chilli’s are HOT so add the appropriate amount you desire) and put them into a deep stock pan on a medium heat for 5 mins. Add in your roasted vegetables and 1 table spoon of paprika or smoked paprika.

Add 500ml of vegetable stock to the pan, add some salt and pepper and pop on a lid. Leave to simmer on a low heat for 15 mins.

Taste test your soupy mixture and alter if necessary.

When the veg has softened well add the soup mixture to a unit blender or get a hand blender and whizz it until it is smooth.

Put back on a low heat while you make any croutons to go with.

Serve with some garlicy croutons or the toasted pumpkin seeds scattered on top! I like to dollop on a massive spoon of crème fraîche as it works wonders with the chilli.

You can freeze this mixture well. Allow to cool completely and transfer to tupperware or freezable bags.

gluten free, pumpkin, romano pepper, paprika, soup, recipes, easy, bonfire night

Enjoy WB x

Gluten Free Lemon Zest and Chive Salmon Fishcakes

Gluten Free midweek dinner inspiration…

A gluten free midweek meal should be easy, quick and absolutely moreish. There is nothing worse than coming home from a long day of running about your feet and having a ready meal, which may look tasty on the packet, turns out to be the most blandest meal. The disappointment of the Hefty price and inadequate meal always leads me to just feeling annoyed at the end of the day. There are however some lovely gluten free tasting ready meals, as previously reviewed on Wuthering and when these get to the supermarkets i’ll be more than happy to pick up a few. But for now, after tasting such a bad ‘Catalan Chicken’ ready meal from a well known supermarket, i’m still disappointed i ever picked it up in the first place!

gluten free, salmon, fishcakesLast week i asked my twitter followers whether they could give me any inspiration on what to make for dinners during the week, i was half way through my shopping list to discover i’d been eating the same meals for the past 4 weeks. I was in a complete meal rut! Luckily my followers responded with some handy suggestions, from spanish inspired chicken legs and rice, sushi, Vietnamese cold noodle salad, Veggie Quiche but the one that made me go YES i love it, was the mention of fishcakes.

My long search for the Marks and Spencer’s gluten free salmon fishcakes has been unsuccessful and i believe, like many of their free from products, that only certain stores have them. The central Bristol store that i go to is relatively big, so this does surprise me.

So in a bid to have a tasty quick version of fishcakes i picked up a little something called, ready made mashed potato. And although this may be a sin, if i’m going to prep something at the end of my weekend to be ready for the week, i want it to be as stress free as possible! The lemon zest and chive really bring alot of powerful flavour to this recipe and also make the fishcakes go a bit further- especially if you want to cut back. If you want to save them for a few days simply wrap them in cling film and keep well refrigerated before frying them.

We served these with salad but they also go well with a big dollop of ketchup and some minty peas :)

Let me know what you think of supermarket ready meals in the comments below- are there actually any good value/tasty ones?!

Gluten Free Salmon Fishcakes with Lemon Zest and Chives

Gluten Free Lemon Zest and Chive Salmon Fishcakes

Makes 6-7 Large Fishcakes (Easily Doubled)

2 Large Salmon Fillets- Boneless (400g)

1 tub of Ready Made Mashed Potato (450g)

1 Lemon

15g Chives, finely chopped.

Sea Salt and Pepper

2 Slices of Gluten Free Bread blitzed to Breadcrumbs or 50g of ready made GF Breadcrumbs

1 Egg

2 Tablespoons of a Gluten Free flour- any will work.

Knob of Butter

Tbsp of Vegetable Oil

Start by cooking your salmon in a deep pan, place your salmon in the pan and cover with water and a pinch of salt. Bring this to a simmer for 5 minutes until flaky and cooked through.

While the salmon is cooking, cook your mash in the microwave for only 1 minute- you only need to get it soft enough to work with. Chop your chives and grate the zest of one large lemon and put to the side.

Drain the salmon, pat dry and squeeze over the juice of 1/2 lemon,  allow to cool slightly (away from any cats).

In a large bowl, pop in your warmed ready made mash, chives, lemon zest and give this a good mix around. Season well with salt and pepper.

Pick up your lemony salmon and flake it into the bowl with your hands, i like to use my hands with get a mixture of little flakes and big ones to make it go further in the mix.

Prepare a work surface or 3 plates with the breadcrumbs, egg and flour in separate sections. Scramble the egg a little to mix the yolk and the whites.

Shape the salmon mash into good large fishcake sized patties and dip into the flour, then the egg, then the breadcrumbs. Repeat until no mix is left!

Transfer your prepped fishcakes into the fridge to firm up for an hour or so, if making in advance these will keep for a day in the fridge at this stage.

When ready to cook your fishcakes, heat a non stick frying pan with a generous knob of butter and a tbsp of oil on a medium heat. When the butter starts to sizzle add your fishcakes and cook until golden on all sides. They should be thick enough so you can stand them up on their sides to get a even golden crust all around.

Serve with Peas or a lightly dressed salad. Try adding chilli and a touch of cayenne pepper to the fishcake mixture for a spicy twist ;)

Gluten Free Chickpea and Sage Fresh Pasta Recipe

Fresh Gluten Free Pasta .. Mmm.

gluten free, chickpea, sage,  pasta

After going Gluten Free to aid my IBS pains and troubles, pasta was one of those foods i really loved to make and eat. I was actually very satisfied with the gluten free alternatives such as Doves Farm- in particular the gluten free brown rice penne, which is simply wonderful with spicy chilli tomato sauce and smothered in parmesan. If you are a subscriber to this blog you may know that i truly love my comfort food- to me, food should make you happy in every way, and that doesn’t mean it has to be unhealthy. In fact, having something like this recipe up your sleeve is very handy when there nothing left in the cupboard and everyone loves a staple solution.gluten free, chickpea, sage,  pasta

Fresh Chickpea pasta is a different consistency from dried gluten free pasta, it’s got more of a bite, tastes mildly nutty and is also very filling; it has a fair bit of protein in it so you will find that you won’t have to dress it up with a meaty sauce. Stick with something simple like Lemon, Olive Oil, Pine nuts and Spinach or make some ravioli and stuff with feta or ricotta. My favourite though would be to serve this Chickpea and Sage pasta with Roasted soft Butternut squash in Chilli Oil. Perfect. Adding Sage into the dough gives it a really unusual twist and it tastes even more fresh, you can of course take it out or substitute it for other herbs!

gluten free, chickpea, sage,  pasta

Gluten Free Fresh Chickpea and Sage Pasta Recipe 

Serves 2 (If very hungry Double this recipe!)

When rolling out your pasta ensure that you roll it out VERY THIN. Either a very strong man or a pasta machine will help you achieve this, as you can see my pasta in the picture was a bit on the thick side- (as this was the third pasta attempt and i got a bit tired- hehe).  

100g Chickpea Flour (And extra for dusting)

1 Medium Egg (around 70g)

2 tsp of Water

5-6 Fresh Sage Leaves minced finely


Get a clean surface ready and dust with some Chickpea Flour.

Measure out 100g of chickpea flour and pop this straight onto the clean surface.

Make a well and crack the egg into the center of the flour and begin to bind using scoop motions with your hands. Ensure all the flour meets the egg and beginning to work the mixture until a nice dough has formed. If it is stiff, add a tsp of water and knead again. Repeat until soft enough to roll.

Leave the dough to rest at room temperature for a few minutes and finely chop your sage leaves until desired consistently- you don’t want it too big that it breaks the dough.

Dust down the surface with more chickpea flour and begin to roll the dough out with a rolling pin. Roll out once and then add some of the sage leaves, fold in half and roll out again and add more sage leaves. Continue this process until all sage has been added. Either transfer this to the pasta machine or continue to roll out very thinly into a square.

To make ravioli cut out two equal sized squares, make sure the dough is rolled very thinly. Pop some of the filling you are using in the very center of one sqaure, ensuring not to burst the pasta with too much, and press over the the other square tightly pinning all the edges.

For long pasta, tagliatelle style, make sure to roll out very thinly and before cutting into 2cm width long lines, dust down beneath the dough to ensure it does not stick when transferring to cook.

Boil up water and add a teaspoon of sea salt. Make sure the sea salt dissolves then cook the pasta for 2-4 minutes. You may wish to do a test piece beforehand to ensure correct cooking time.

Serve with a simple sauce :)


Paprika, Garlic and Lemon Zest Mash

Spicing it up…

cats, window, wuthering bites, ash and miko

It’s been nice to see a bit of sun in Bristol popping up now and again, and it’s even given us the opportunity to get out and start a few BBQ’s in the back garden- How very nice of Mr Sun!  Although i never really thought BBQ’ing with cats would be an issue, it seems very difficult (as a team of two) to ensure the cats don’t burn their puddies or eat our food whilst we’re prepping and getting ready for a garden feast. Miko is the hunger machine of our two cats, and he will literally eat anything- as i recently discovered him dragging a roasted red pepper along the ground…

This recipe wasn’t part of our BBQ at the time but i feel would make a great accompaniment to some BBQ’d Lemon and herby fish or chicken with some corn on the cob on the side. It was made rather last minute in an attempt to spice up our regular favourite – Chicken wrapped in Parma Ham, of which my husband Rob really cannot resist taking off the weekly menu.

Paprika, Lemon zest, garlic, chickpea, mash, potato, gluten free

The lemon zest gives it a nice tang, but not so much that it overpowers but really goes well with the smokey paprika, i reckon you could mix it up further with Lime zest for a complete citrus touch. Whatever you have in to hand in your pantry really :)

Paprika, Lemon zest, garlic, chickpea, mash, potato, gluten free

Paprika, Garlic & Lemon Zest Mash

Equally i think this would work well with chickpeas as well as potatoes, if you’re looking for a healthier alternative.

Serves 2.

450g Maris Piper, floury potatoes or 1 can of Pre-cooked Chickpeas 400g

50ml of Semi Skimmed Milk or a glug of Olive oil if using chickpeas

Tiny smidgen of Butter

4 Garlic cloves minced

3-5 heaped teaspoons of Paprika (Dependent on taste and for a dash on top)

Zest of 1/2 a Lemon (finely grated)

Salt and Pepper

Peel and rinse your potatoes thoroughly under cold water once or twice until some of the starch has been removed.

Pop your potatoes/chickpeas in a saucepan with some cold salted water and bring to the boil. Cook on a medium heat until you can put a knife through them. (Cook the precooked chickpeas until they are hot.)

Drain your potatoes/chickpeas and season with salt and pepper.

Pop the saucepan back on the heat and add the milk/ Olive oil until it becomes hot (but not bubbling)

Add back in your potatoes/chickpeas into the milk with the minced garlic and butter, and start mashing with a potato masher or -as John Torode does on Masterchef- use a fork!

When you’ve got most of the lumps out, or have a smoothish consistency, add in the Paprika, Lemon Zest and more salt and pepper and give it a good mix around.

If you fancy, dash a bit of extra paprika on top.

Feel free to add more of anything to get it to your tastes, i personally like to add a bit more paprika than usual, and sometimes some cayenne pepper for a kick :)

And Relax x

Ash, Wuthering Bites, Cat, Lazing, relax