Contents
Cover
Title Page
Introduction
The Intolerant Kitchen
Spring
Carrot and Coriander Soup
Garden Soup
Warm Greek Salad sans Feta
Prawn Noodle Rolls with Thai Dipping Sauce
Falafel with Parsley and Tomato Salad
Chicken, Watercress and Quinoa Salad
Chicken with Orange, Fennel and Olives
Chicken Rogan Josh
Lemon and Cashew Nut Rice
Roasted Redcurrant Chicken with Garlic and Rosemary New Potatoes
Spring Chicken with Lemon and Herbs and Roasted Sweet Potatoes
Herbed Lamb on a Bed of Leeks and Cannellini Beans
Honey-baked Leg of Lamb
Chicken and Apricot Tagine
Persian Jewelled Quinoa
Herb Quinoa
Lamb Korma
Penne with Hot-smoked Salmon in a Garlic Cream Sauce
Spaghetti with Asparagus and Lemon Pesto
Sweet Potato and Spinach Curry
Cauliflower and Chickpea Curry
Spiced Spinach and Aubergine Stew
Rhubarb Streusel Tart
Drop Pancakes
Flapjacks
Chocolate Nut Brownies
Jam Tarts
Chocolate Shortbread with Vanilla Ice Cream
Apricot Spice Sticky Squares
Summer
Chorizo, Chickpea and Spinach Salad
Slow-roasted Tomatoes
Crayfish, Mango and Avocado Salad
Prawn and Pineapple Rice Salad
Herb Pancakes with Smoked Salmon
Chicken and Noodle Salad with Spicy Peanut Dressing
Chicken and Prawn Paella
Paprika Pepper Chicken with Avocado Salsa
Sweet Chilli and Orange Chicken with Oriental Coleslaw
Pork Satay Skewers
Pork Tenderloin filled with Tomato Pesto
Butterflied Leg of Lamb with Olive and Mint Tapenade
Greek Meatballs with Griddled Courgette and Tomato Salad and Tahini Dressing
Seared Steaks with Roasted Pepper and Almond Sauce
Penne with Fennel and Salami
Summer Tomato and Pesto Tart
Roasted Tomatoes, Butterbeans and Sweet Peppers with Thyme
Ratatouille
Roasted Aubergine and Quinoa Salad
Warm Lentil Salad with Roasted Fennel and Sun-blushed Tomatoes
Potatoes with Parsley, Capers and Lemon
Tomato, Basil and Pine Nut Quinoa
Pesto New Potato Salad
Bakewell Tart
Strawberry and Lime Sorbet
Mocha Fudge Cake
Carrot Cake with Lemon Fudge Icing
Chocolate Ice Cream
Victoria Sponge with Strawberries and Vanilla Cream
Blueberry Shortcake Biscuits
Autumn
Cream of Chicken and Mushroom Soup
Butternut Squash and Sweet Potato Soup with Walnut Pesto
Sweet Potato, Thyme and Bacon Tartlets
Salmon Carpaccio with Caper Dressing
Smoked Chicken, Butternut Squash and Avocado Salad
Chicken and Sweet Potato Casserole
Lebanese Chicken
Slow-cooked Spanish Chicken with Chorizo
Roast Chicken with Sage and Garlic and Perfect Roast Potatoes
Thyme and Chilli Chicken on Pea Purée
Lamb-stuffed Aubergines with Spiced Tomato Sauce
Lamb Tagine with Dates and Peppers
Spaghetti Carbonara
Prawn Arrabbiata
Peppers Stuffed with Chestnuts, Chilli and Butternut Squash
Butternut Squash Tagine
Spaghetti with Roasted Aubergine, Thyme and Chilli Sauce
Stuffed Aubergines with Sweet Potato Crouton Rice
Wild Mushroom and Butternut Squash Risotto
Plum and Oat Crunch with Honey Cream
Baked Apple Charlotte
Pecan Pie
Chocolate and Pear Puddings
Apple and Blackberry Cake
Sticky Date Squares
Lemon Drizzle Cake
Winter
Roasted Pepper and Lentil Soup
Roast Butternut Squash, Coconut and Chilli Soup
Smoked Chicken, Sweet Potato and Lentil Salad
Hot-smoked Salmon Pâté
Salmon and Horseradish Fishcakes
Chicken and Mushroom Pie
Clay Pot Chicken with Date and Nut Quinoa Stuffing
Baked Apple and Mustard Ham
Parsnip Purée
Masala Roast Chicken with Butternut Squash
Roast Pork Boulangère
Spicy Sausage and Bean Stew
Pasta with Smoky Bacon, Olive and Chilli Tomato Sauce
Roast Beef with Horseradish Cream and Olive Oil Mashed Potato
Spiced Lamb Steaks with Chickpea Purée
Winter Squash and Chestnut Bake
Vegetable Lasagne
Peppers stuffed with Gado Gado Sauce
Spiced Parsnip Quinoa
Chocolate and Chestnut Cake
Apple and Cinnamon Granola Bars
Little Sticky Toffee Puddings
Treacle Tart with Custard
Lemon, Sesame and Ginger Cake
Maple and Pecan Squares
Breads and Baking
White Soda Bread
Rye Soda Bread
Flaxseed Bread
Quinoa Bread
Crusty White Loaf
Flatbreads
Corn Tortillas
Shortcrust Pastry
Basic Biscuits
Banana Bread
Products and Stockists
Acknowledgements
Copyright
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Introduction
The Intolerant Gourmet is for everyone who loves food and who loves to cook. This includes anyone who suffers from an intolerance or allergy to certain foods, people not usually catered for by cookery books. For that reason all the recipes in this book are completely free from wheat, dairy produce, soya, eggs and yeast, and almost entirely free from gluten. Yet they taste fantastic – designed to inspire and make you want to eat. And, most important of all, they don’t let on that there is anything missing. For this not an earnest cookbook but one that celebrates the joy of good food; every recipe could (and should) be served to friends and family, whether suffering from a food intolerance or not, without a single person finishing their meal feeling that they’ve gone without.
Through my own experience of learning how to cope with various food intolerances, I have met many fellow sufferers and this book has emerged as a result. The Intolerant Gourmet focuses on the culprit foods – how to avoid and replace the ones most commonly associated with food intolerances. It focuses less on full-blown food allergies, which are relatively rare and usually confined to one type of food, such as nuts or shellfish. By contrast, food intolerances are widespread and often multiple, with the sufferer developing a sensitivity to a whole range of foods. For this reason I haven’t excluded nuts from this book as I find that, in the absence of other ingredients, they provide vital texture and flavour to my dishes. However, less than a third of the recipes contain nuts. Those that do are clearly marked and there is a wealth of choice for readers wishing to avoid them. For those who are allergic to any of the foodstuffs focused on in this book, such as wheat or dairy produce, then absolutely every recipe is open to you.
When first diagnosed with an intolerance or allergy, you may feel depressed at the idea of having to give up certain foods, but your diet need only be as restrictive as you make it. It takes a little extra forethought, admittedly, but within a short space of time preparing intolerance-friendly meals will become second nature. The benefits of avoiding the problem foods will leave you feeling so much better that you’ll never want to go back to your old ways.
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