The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes. Antoinette Savill

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СКАЧАТЬ classic appetizer also makes a super quick lunch dish if you follow the asparagus with a fresh mixed salad with herbs, warm wheat-free bread and a selection of goats’ cheeses.

      

      Serves 4

       Asparagus

      455g/1lb fresh asparagus, trimmed

      4 slices Serrano ham

      Cold pressed extra virgin olive oil

      Freshly ground black pepper

      

       Quick hollandaise sauce

      115g/4oz organic butter or dairy-free margarine

      2 large organic free-range egg yolks

      1 tablespoon white wine vinegar

      1 teaspoon fresh lemon juice

      A pinch of unrefined golden caster (superfine) sugar

      A pinch of sea salt

      Blanch the asparagus in boiling water for 3 minutes, drain and plunge into a bowl of cold filtered water.

      Put the butter or margarine into a small pan and melt until boiling over medium heat. Meanwhile, blend the egg yolks with the vinegar, lemon juice, sugar and sea salt in a food processor. Pour the boiling fat into the eggs, blending all the time until the sauce is thick. Transfer the hollandaise sauce to a little serving bowl and place in the centre of a large plate.

      Drain the asparagus, divide the spears into 4 portions and wrap each portion in a slice of ham.

      Place on a baking tray, brush with oil and grill (broil) until the ham is crispy. Season with a little pepper and serve around the bowl of hollandaise sauce.

      Broad Beans on Lemon Crostini

       You may think it is such a bore to peel the beans but it really is worth it, not only are they sweet and tender but they are a lovely, cheerful bright green. This dish is ideal for lunch al fresco, or as an appetizer.

      

      Serves 2

      255g/9oz frozen or fresh baby broad (fava) beans

      2 garlic cloves, crushed

      Sea salt and freshly ground black pepper

      2 tablespoons cold pressed extra virgin olive oil, plus plenty extra for sprinkling

      7g/¼oz coarsely chopped flat-leaf parsley

      15g/½oz fresh basil leaves, shredded

      2 white wheat-free bread rolls*, refreshed according to instructions on the packet, tops sliced off and discarded or I small wheat-free baguette*, refreshed according to the instructions on the packet, and then halved horizontally (see here for stockist)

      Juice of ½ a lemon

      Cook the broad (fava) beans in boiling water for about 3 minutes and drain. Once they are cool enough to handle, pop them from their skins. Discard the skins and put the beans into a small pan.

      Add the garlic, salt and pepper and the 2 tablespoons of olive oil. Gently stew the beans for about 5 minutes, add the herbs and cook for another 3 minutes.

      Place the prepared bread on to two plates and spoon the beans and oil over each one. Squeeze over the lemon juice, drizzle with plenty of extra virgin olive oil, so that the bread absorbs it, and then sprinkle with pepper and serve.

      Sweet Red Pepper Dip

       Suitably pink for St Valentine’s Day, this dip can be as extravagant or as simple as you like. For the best effect, serve the dip in a glass bowl in the middle of a large glass dish, surrounded by your chosen dippers. You can dip cooked king prawns (jumbo shrimp) or voluptuous barely cooked scallops, lightly cooked asparagus tips or grilled baby courgettes (zucchini). The leftover dip is delicious for lunch the next day.

      

      Serves 4

      3 red peppers (bell peppers), seeded and coarsely chopped

      1 red onion, coarsely chopped

      1 teaspoon fresh thyme leaves

      1 garlic clove, crushed

      1 tablespoon cold pressed extra virgin olive oil

      1 tablespoon balsamic vinegar

      Sea salt and freshly ground black pepper

      1 finely chopped chilli (choose your own preferred strength)

      125ml/½ cup 50% reduced-fat crème fraîche, chilled or dairy-free natural (plain) set yogurt

      

       To serve

      455g/11b fresh asparagus, lightly cooked in boiling water until al dente, drained, refreshed under cold running water

      Or, less expensively, I packet organic yellow 100% corn chips

      Cook the peppers and onions in a saucepan over a medium heat with the thyme, garlic and oil for about 10 minutes, stirring occasionally. Add the balsamic vinegar, salt, pepper and chilli and continue to cook for another 15 minutes until they are browned, soft and mushy.

      Leave the mixture to cool and then purée in a blender. Transfer the mixture to a bowl and when it is cold, stir in the crème fraîche or yogurt and adjust the seasoning to taste.

      Spoon the dip into a bowl, cover and chill until needed. Serve it with the asparagus or corn chips.

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