When it comes to a GF diet, bread is the thing I miss most. I haven't found a really amazing loaf that ticks all the boxes for me. Those boxes are:
1) decent size - I don't like loaves that are so small you need 4 slices to make up the equivalent of 1 normal slice of bread
2) Doesn't cost an arm and a leg (or a loaf that is a reasonable price, but you have to order 6 and then pay a fortune for postage & packing)
3) Is not full of nasty, unpronounceable ingredients or high in sugar & salt.
4) Is not difficult to get hold of ( ie a two hour round trip & when you get there they've sold out).
5) No bricks.
6) Tastes good - or at least ok once it's covered in nut butter or avocado.
So, this weekend I went up to Oxford on a Gluten free baking course. (for details check out www.dovesfarm.co.uk ) I loved the course, met some fab people & made some delicious food - butternut squash & sundried tomato quiche for lunch and a loaf of bread.
Due to copyright, I'm not allowed to share the recipes with you, but delicious as they were I can't see myself making the bread at home - a) the loaf was pretty small and b) I just don't have time to be making bread from scratch (certainly not on a regular basis) - especially when I'm the only one who will eat it.
Still it was a fun weekend & the B&B I stayed at was a working farm so I got to see lots of cute baby animals.
and this was the bath in my room. Wow! - couldn't get any hot water out of it sadly, but it was a nice idea!! ( www.commonleysfarm.com)
So, to today's recipe. Whilst I'm still on the holy grail of searching for a decent loaf, Pasta is something which I really haven't missed at all. Apart from the price, GF pasta these days is just as good as wheat pasta - I like Rizopia pasta (especially their fantasia pasta). In this case I used Doves farm brown rice spaghetti. You can use whatever kind of spaghetti/ pasta you like. Corn, buckwheat, chickpea, a mix....... For that reason I haven't given instructions on cooking your pasta as it will vary depending on which type you use.
This dish is so simple, but so delicious! Great way to get the veggies in.
THIS SERVED 2 OF US
this particular recipe really is a guide. Adjust the amounts according to your appetite on the day!
150g of gluten free spaghetti ( I used doves farm brown rice spaghetti)
200g mix of vegetables ( I used broccoli, green beans & frozen peas)
2 tablespoons pitted black olives
2 dessertspoons olive oil
2 heaped dessertspoons sundried tomato paste
Grated sheeps cheese to serve (or any other hard cheese)
1 mix 2 heaped tablespoons sundried tomato paste with 2 tablespoons olive oil for the dressing.
2 cook the spaghetti as per instructions on the packet. I add a capful of light olive oil or rapeseed oil into the water as I find it stops the pasta/spaghetti sticking together.
3 When it's done, Drain it. I then rinse under some fresh water to remove any excess starch.
4 while the pasta is cooking, steam or boil your veggies. I'm sure you have your own favourite method of cooking veggies - so please use that, although for the record here is mine.
5 I chop up the veg & place in a saucepan with a small amount of water or fresh stock (not quite enough to cover the veg). I bring to the boil, then reduce the heat to medium heat & cover the pan with a lid.
I keep checking to see how its doing & when all the water has evaporated (after say, 3-4 mins?) I prod the veg with a knife to see if it's cooked enough for me - if it's not I add a little more water & repeat the process until it is.
This way I don't lose any of the goodness from the veg in the cooking water.
I hope that makes sense! - hard to explain in words how I do it!
6 ok now you have your cooked pasta, your cooked veg - mix together with your pitted olives and add in any fresh herbs you like. (basil, oregano or parsley work well).
7 stir your sundried tomato dressing through the pasta.
8 add the grated cheese.
Voila! so quick, so easy, so delicious!