By Jan Purser, Kathy Snowball
ISBN-10: 1741148278
ISBN-13: 9781741148275
In line with a philosophy for future health and health and wellbeing, this cookbook deals a range of sensational fit nutrition for all events, no matter if it's dinner for 2, a kinfolk meal, or pleasing a wide team. All recipes are gluten- and dairy-free, making them perfect for individuals with sensitivities, dieters, these struggling with asthma, or those who simply are looking to feel and appear healthier. Mouthwatering meals—including marinated quail with pink cabbage salad, seared tuna with panzanella and caper dressing, Portuguese-style duck rice, and baked pumpkin “gnocchi” with roasted tomatoes and salsa verde—fill every one web page, and all recipes supply vegetarian substitutions.
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Additional info for The Eat Well Cookbook: Dairy-Free and Gluten-Free Recipes for Food Lovers
Sample text
3 eschalots (French shallots), sliced Add another tablespoon of oil to the wok and stir-fry eschalots, garlic, lime leaves and ginger over high heat for 1 minute, then add to bug meat in bowl and toss gently with half the dressing. 3 cloves garlic, sliced 4 kaffir (makrut) lime leaves, finely shredded 3 cm (11⁄ 4 in) piece fresh ginger, peeled and cut into julienne 200 g (61⁄ 2 oz) snake beans (yard-long beans), trimmed and cut into 4 cm (11⁄ 2 in) lengths 100 g (31⁄ 2 oz) sugar snap peas, Cook snake beans in simmering salted water for 2 minutes, add sugar snap peas and return to the boil, then drain and rinse under cold water.
You could also serve it with roasted witlof or asparagus, or try it with Baby Spinach & Pomegranate Seed Salad (page 176). It’s great to take on picnics. Minced pork and chicken can sometimes be fatty, so give your butcher a few days notice and ask him to mince lean meat for you. 10 slices prosciutto, trimmed of fat 250 g (8 oz) lean minced (ground) pork 250 g (8 oz) lean minced (ground) chicken 2 tbsp shelled pistachios, peeled 1 egg, lightly beaten good pinch ground allspice 1 lemon, peeled, segmented and coarsely chopped 2 large eschalots (French shallots), finely chopped 2 tbsp chopped fresh chives 2 chicken thigh fillets, trimmed of fat 160 g (5 oz) veal escalopes rocket (arugula) leaves and Olive & Thyme Focaccia (page 148), to serve BEETROOT SALSA To make Beetroot Salsa, wrap beetroot in foil, place on an oven tray and roast at 200°C (400°F) for 45−60 minutes or until beetroot are tender.
Remove skin and bones from remaining chicken and tear meat into bite-sized pieces. Heat oil in a large saucepan and cook leek, covered, over low heat until soft, adding a little water if sticking to pan. Add potatoes, peas and the 6 cups (48 fl oz) of stock, bring to the boil, then cook over medium heat for about 20 minutes or until potatoes and peas are tender. Add chicken to pan, season to taste and cook over low heat until chicken is warm. Sprinkle soup with mint leaves, drizzle with extra virgin olive oil and serve with the bread.
The Eat Well Cookbook: Dairy-Free and Gluten-Free Recipes for Food Lovers by Jan Purser, Kathy Snowball
by Mark
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