If you’re looking for an easy way to add extra flavour to a range of different vegetables, try this simple Japanese technique ….
Chargrilled eggplant is nothing new but it’s definitely worth a revisit, especially when crowned with a salad of pomegranate and walnut ….
How often do you look in the fridge hoping for some inspiration for the evening’s meal? We find that if we have some delicious homemade sauces and condiments on hand then the ideas come a bit quicker and easier ….
Give your beans a wonderful kick with our gluten-free Romesco sauce ….
Here’s a simple vegetable accompaniment with a bit of a zing. It can be served hot, room temperature or cold and can be prepared ahead of time ….
This tasty, vegetarian Tomato and Lentil Samosa recipe is a great one to add to your gluten-free repertoire. I’ve served the samosas as an entrée with some minted yoghurt and a spicy chutney, made mini ones for pre-dinner bites and whipped some out of the freezer for an easy lunch ….
I find this Tomato and Lentil Dhal recipe so versatile that I generally make more than is immediately required and keep the remainder in the freezer. Use it as the base for a deliciously spicy vegetarian meal; as a filling for samosas and other gluten-free pastry shapes; as a healthy lunch bowl; or part of a multi-dish, sub-continental inspired spread ….
Mention the Brassicas – a genus that includes cabbage, swede, rape and mustard – and there’s unlikely to be a roar from the crowd ….
A bit of a medical drama in our family recently has required some creative culinary re-thinking. Out with lots of butter and cream and daily sweet-treats at the cafe and in with suitably delicious alternatives ….
A frittata – fundamentally a mix of eggs, cream or milk and cheese – is a most obliging dish. You can add to this basis just about any vegetable or protein you fancy, or make use of what you have on hand ….
This meal started out with the intention of clearing out the vegetable crisper, and indeed it did, but the result was a very good Roast Vegetable Curry which deserves to be repeated ….
This is a rustic looking, easy and tasty vegetarian dish has roasted butternut and tangy feta as the heroes ….
I could eat a plate of this warm salad on its own for lunch or dinner, but it also makes a great side with barbequed meats and other vegetables. A big platter looks colourful and impressive on a shared table ….
This dish of pan-fried eggplant is marinated in soy and sweet vinegar and scattered with a selection of little flavour hits. It’s the bits that make the party but the eggplant that provides the tender heart ….
These two salad recipes, though quite different, both make use of some of our most basic vegetables. We have a Peas and Beans Salad and a Roasted Carrot Salad with Sherry Caramel. They’ve been paired to accompany our Christmas Rolled Roast Turkey Breast, but you’ll find they will complement a wide variety of your favourite dishes ….
This is a great salad for large or small numbers, making it a perfect option for Christmas. It can be served as a side dish or as an entrée with some decent, crusty gluten-free bread for carrot lovers. Several components can be prepared well in advance and the whole salad compiled a few hours ahead of serving ….
Here’s a good menu idea for a cocktail party. Zucchini, potato, spices and mint combined in a tiny ball, flash fried and served with a dash of mayonnaise. They’re moreish and make the perfect one mouthful appetiser ….
When I came across the idea of this Carrot Jam – Moraba-ye Havij I was really quite delighted. Apparently, it’s been made in the Middle East since the twelfth century. But for me, the thought of the humble carrot – one of our most familiar and everyday vegetables – being sweetened up, spiced up and tweaked up with citrus, had a sure ring of novelty and promise ….
Perfect for picnics but equally suitable as a snack, as part of a lunch or for a pre-dinner bite …
A cute cucumber, dusted with toasted sesame seeds and dipped in its pickling liquid is a fun and tasty bite to have with a drink. Make plenty as they are very moreish ….
It’s hard to resist a carrot stick – so colourful, nutritious and easy. We’ve added to the appeal by pickling long Dutch carrots to enhance their flavour.
I have fallen deeply in love with kabocha, the sweet, nutty Japanese pumpkin that’s called Kuri Kabocha in Japan, which means ‘nutty flavour.’ For a pumpkin it’s a revelation. (Are you starting to worry about me?) Add garlic, pepper, chilli and parmesan and you have a delicious stuffing for the seasonal delight that is zucchini flowers ….
It’s winter in Australia and lockdown in Sydney is now in its fifth week. We can exercise outside without a mask and the sun does shine a lot in sunny Sydney, even in winter, but still the highlight of the day does seem to be dinner! And I’m delving deep to keep it interesting. Last night I made a Roast Cauliflower and Chickpea Curry and served it with Tofu in Chilli Sauce ….
Edible seaweed, tasty and good for us in all its green gloriousness, can do much more than wrap your favourite sushi roll, float in a bowl of udon or add precious umami to a dashi stock. Think of it as another salad vegetable and the possibilities are numerous.
Crêpes are lovely things to have as a lunch dish, a light supper or a family meal. They’re easy and fun to make and most people really like them. Especially children. With a delicious nutty flavour, soft texture and crisp edges, our Gluten-free Savoury Buckwheat Crepes could soon become a favourite dish in your household ….
Tofu is high in protein and low in calories but often needs a bit of help taste-wise. So we’ve baked ours and topped it with a spicy Chilli Sauce which turned out to be the perfect foil ….
These grilled, green beans with an Indonesian-style sauce make a fabulously spicy partner to meat, poultry, fish or tofu and are a delicious accompaniment to rice dishes. The sauce can be made well ahead and refrigerated until ready for use ….
Here is a really tasty, fresh and easy salad to make. This Spicy Cucumber and Peanut Salad has all the mix of flavours you’d expect from a Thai-inspired dish - sweet, salty, hot and sour. Sounds good, don’t you think? ….
We really do try to be completely original with the recipes we post but sometimes, someone else’s recipe catches our eye, and tickles the tastebuds, so we run with it. Greg Malouf’s Eggplant Salad with Tahini-Yoghurt Dressing is one of those ….
This Saffron Rice Pilaf makes an excellent alternative to baked potatoes at Christmas. It can be made ahead, you only need to peel two onions instead of twenty potatoes, and it leaves the oven free. It’s also great with gravy and tastes fantastic ….
Flavoured with paprika, Aleppo pepper, cumin and rose water, this Red Capsicum, Walnut and Pomegranate Dip brings back memories of my visit to Jordan in 2019. While seemingly exotic, all the ingredients for this dish can be found in your local supermarket. So go shopping and prepare for yourself a little bit of The Middle East ….
Rosie and I had a fantastic time in Jordan in early 2019, taking in the incredible landscape, the antiquities and eating some really delicious food. In fact we ate a lot of really delicious food. We were happy recipients of the renowned Middle Eastern hospitality, encountering laden tables of mezze, salads, grilled meats, elaborate rice dishes and simple desserts ….
Grilled Olives take the pleasure of eating the humble olive to another level of enjoyment. Serve them warm from the grill plate. Simple and delicious ….
Cauliflower has become the go-to vegetable of the decade. It seems that now we all love our cauli. Here we’ve used it in a simply-flavoured pickling mix. Pickled Cauliflower is a great addition to mezze or antipasti platters ….
When pickling we prefer to bottle the vegetables separately in case the chillies prove to be fiery ones. The hot heads amongst your family and friends will love the Pickled Chillies while everyone else will thank you for the consideration as they munch on the mild Pickled Baby Cucumbers ….
These Sliced Stuffed Peppers are a little bit fiddly to prepare but they do make pretty gluten-free bites to go with a drink ….
Love polenta but often don’t have the patience to stand and stir for ages, the desire to be splattered with volcanic corn meal as it cooks or the energy to scrub the cooked-on residue from the bottom of the saucepan? Here’s a breakthrough method for you ….
Miso is categorised as having umami flavour and indeed does have that savoury, rich deliciousness which is hard to put a finger on. Soy sauce, apparently, has umami flavour too, and anchovies ….
Family brunch gatherings can be tricky occasions with the catering requiring some serious tactical thought. What to cook to satisfy everyone’s tastes from the eight to eighty year olds, coeliacs, vegetarians and the rest ….
There’s a song by an old crooner that begins with the words “It’s watermelon weather, that summer kind of weather” and that’s just what we’ve been having in Sydney lately. Hot days and warm, still nights that warrant easy, cool food….
Oven crisis is always a consideration when planning a Christmas feast and as potatoes seem to be a must, we’ve decided to remove them from the oven ….
Here’s a Christmassy salad if ever there was one, all red and green and very tasty. No need to studiously follow our recipe, delicious as it is. Use whatever is in season and takes your fancy ….
Roast kumera with ginger juice and olive oil makes a very tasty combination. For a bit of razamatazz, we’ve hasselbacked our kumera and added garlic and golden shallots to the roasting pan for an attractive Christmas vegetable accompaniment ….
This is an easy but delicious entrée for Christmas that can be prepared ahead of time. It was inspired by a dish from Ester, a truly wonderful Sydney restaurant, where, to intensify the flavour, the beetroot is cooked, then dehydrated, then roasted again. The result is sensational, but to minimise the fuss we’ve simply roasted the beetroot ….
Make a big batch of Sauce Gribiche for Christmas and you’ll be surprised how versatile it is. Made with hard boiled eggs whisked with vinegar and olive oil and combined with gerkins, capers, mustard and herbs, it’ll be a fabulous addition to your Christmas larder ….
Have you ever looked at those long, creamy white radishes on your green grocer’s shelf and wondered how to turn them into something delicious? ….
The most famous mash is, of course, the potato variety and although it seems to be very popular, it is not often excellent ….
Most people love a roast dinner. Sometimes, though, it could do with a bit of jazzing up so that it’s not just the same old, same old. Here we’ve dressed some roasted pumpkin and corn with a delicious, healthy and versatile sunflower seed aioli, thinned to a drizzleable dressing ….
We’re revisiting one of our favourite and most popular recipes this week with our Revenge Lavosh. It is very easy to make, inexpensive and versatile. We have friends (gluten-intolerants and tolerants alike) who often request a batch to be brought along to a lunch or dinner ....
With temperatures reaching 40°C and above in Sydney recently, when even the idea of food can warm us up, we really don’t want to think about cooking. But still, we need to eat ...
The dill, garlic, chives and mint in this simple salad topped with nigella seeds lift it to special status .....
These three vegetable dishes are easy to prepare and while they are great on their own they also nicely complement grilled, baked or barbecued meats, poultry and fish. They are healthy, colourful, hi-viz even, and taste as good as they look ....
This light, tasty salad is a great accompaniment for grilled, baked or barbecued meats, poultry or fish. It was delicious served with a whole, baked flathead ....
This warm, earthy beetroot dish used both cooked and raw bulbs and goes well with Middle Eastern flavoured lamb dishes ....
With all the thinking, organising, shopping, wrapping, cooking, drinking and general partying that goes with Christmas, it's the planning that is particularly important, especially when it comes to the main event – Christmas dinner ....
Here’s the scenario. Coeliac goes into a restaurant and scans the menu. Everything is tempting, but gluten-free pickings are thin. Helpful wait-staff come up with the solution: I know, how about the risotto! So, who needs another one, right? ....
Our recipe this week is a lovely combination of rich, creamy pumpkin puree subtly spiced with ginger and Chinese five spice and topped with large, meaty field mushrooms and crispy fried sage leaves. ....
We did promise to provide you with a plethora of vegetable accompaniments for your Christmas feast, so here are a few more for good measure. Again, we’ve tried to stick to the keep-it-simple and prepare-it-ahead-of-time theme ....
With all the thinking, organising, shopping, wrapping, cooking, drinking and general partying that goes with Christmas, it's the planning that is particularly important, especially when it comes to the main event – Christmas dinner ....
Our Pickled Rhubarb is a very versatile condiment to have on hand in the fridge. We've served it with duck breasts for Christmas, topped sticky rice cakes with it for a pre dinner nibble, tossed it through salads, served it with cheese, cured meats even on a stick of celery. It's vibrant colour starts to fade after a couple of weeks so eat it up quickly or eat it pale pink.
Deliciously succulent pasta tubes filled with aubergine, ricotta, spinach, parmesan and smoked Fior di Latte, topped and bottomed with home made tomato sauce ….. salivating yet? This week’s recipe is a home-cook’s dream as it can be prepared well ahead of time and gently reheated to serve topped with fresh basil leaves. It can be made in very large quantities for parties and freezes well ....
This update on the old Pease Pudding of Northern England is a very loose riff on the original. Instead of dried yellow split peas, soaked and boiled in the stock of a ham hock, this version takes bright green peas, aromatics and spices and turns them into beautifully light but very tasty semi-souffles ....
Make a batch of our Beetroot Chutney and you’ll find you won’t be able to live without it. Make a double batch, decant into handsome jars and you’ll always have a delicious gift to give ….
These smoky, wok fried edamame are streets ahead of the normal steamed ones. Give them a try.
Traditionally hoisin sauce is made with fermented wheat and soy beans. It is flavoured with five spice powder and is robust, sweet and garlicky. While gluten-free versions are available, we prefer to make our own and use black bean sauce as the base for our hoisin sauce. Once you have your gluten-free black bean sauce, home made or purchased, then making our Hoisin is a ten minute exercise ....
It’s early April in Sydney and we’re now heading down a slippery slope towards winter. Even though we haven’t exactly pulled out the woollies yet I did serve a warm salad last night rather than a chilled, summery one and we enjoyed the change ....
I’m a big fan of Melbourne chef Andrew McConnell and I thought I’d like to recreate a dish I’d read about from his new restaurant, Supernormal. I can guarantee that the following would be nothing like his original, but when I made it for our gang of friends recently, we all loved it – happily ignorant, of course, of what we were really missing ....
The onion is said to be the oldest known vegetable – meaning people have known their onions for a very long time ....
The lead up to Christmas sees the lifestyle media go into over-drive with ideas for Christmas food. (A bit like we’ve done here at The Coeliac’s Revenge.) There are dozens of thoughts on ways to dress the ham and turkey, what seafood to buy and what pudding is best and so on. Yet we’ve observed that there is little on offer for the vegetarians amongst us, particularly amongst the gluten-free suggestions ....
Nothing could be simpler than this barbecued corn and green bean, spiced salad, and it too is festively vibrant ....
We think that our focaccia topped with rosemary, Spanish onions and olives will disappear faster than you can pop a Christmas cracker ....
All the ingredients for this salad can be prepared beforehand and tossed together at the last minute ....
I don't know anyone who doesn't love a roast potato and these are a recipe for crispy success. The potatoes are actually cooked before they go into the oven to become crisp and golden ....
A dear photographer friend of ours is a man who loves many things but parties and music would have to be up near the top of his list. Births, deaths, marriages, spring, summer, autumn, winter, any excuse for a party and we're all invited ....
Searching through one of my recipe files recently, (the overstuffed and disordered one - I’m sure you have one of these too) I came across this odd recipe for a cauliflower pizza base ....
On a recent excursion to the Tramsheds at Harold Park, a new food and restaurant complex in Sydney, I was impressed with the gathering of some top Sydney restaurant operators, new bakeries and groovy cafes and bars but what really caught my eye, in the supermarket no less, was a packet of gluten-free lasagne sheets ....
Yesterday, at the Food and Words 2016 seminar in the atmospheric Mint complex in Macquarie Street Sydney, we were encouraged to eat more vegetables and less meat. The thread of the presentations throughout the day stitched together ideas about local food, global systems, ethical production, health and sustainability. All interesting and important stuff....
Radicchio, like many of us, has to be helped along to retain its vibrancy. That lovely, trademark, red colour can only be achieved by inhibiting its exposure to light. Growers often put an inverted pot over their radicchio in the latter stages of growth to inhibit chlorophyll production and promote its lovely colour. If only it were so easy for the rest of us....
This easy but delicious accompaniment can be made even easier if you can commandeer a friendly partner to peel the onions for you. I usually take unfair advantage and hand over kilos. My partner will happily peel away as long as he is positioned in front of a football game so it seems that in our house onion marmalade is a winter, weekend production....
Our new daughter-in-law loves fish and so the main course at the wedding recently held at home was baked ocean trout fillets in an Asian marinade....
You know those nights when you come home late hoping your Dearly Beloved will have thought about dinner, been shopping, made something fabulous and have it just about ready to serve? Just kidding....
Both red capsicums and tomatoes are bountiful in the summertime in very many countries around the world, I know, but somehow this entree seemed such an Aussie summer one to me.
