lunch

Tortilla Triangles

Recipe Image:

Introduction:

A great alternative to sandwiches, these triangles make a tasty lunchbox or picnic treat.

Notes:

Makes 8.

Preparation:

Pre-heat the oven to 190°C/375°F/Gas Mark 5.

Ingredients:

For the Tortillas
150g (6oz) Juvela Gluten-Free fibre mix
150ml (6fl oz) water (approx)

For the filling
4 thick slices of ham
4 thick slices of tomato
4 thick slices of mozzarella cheese

Method:

To make the tortillas

Place the Gluten-Free Fibre Mix in a bowl and add sufficient water to form a soft but not sticky dough.
Knead the dough until smooth on a surface lightly dusted with Mix.
Divide the dough into four equal pieces, shape each piece into a round, and roll out thinly.
Dust off any excess Mix and cook in a heavy-based frying pan (without oil) for about one minute each side.
Layer cooked tortillas in a polythene bag to retain softness.

To make the filling

Place a slice of mozzarella in the centre of each tortilla, then add a slice of ham and finally a slice of tomato.
Fold the tortillas around the filling to make a square.
Place on a baking tray and bake in a preheated oven for about 15 minutes. Cut in half to make triangles.

Alternative filling: Tuna & Sweetcorn

Place a slice of mozzarella in the centre of each tortilla, then a slice of tomato.
Mix together a small tin (185g) of tuna with 100g (4oz) sweetcorn and add a spoonful of tuna mixture to each tortilla.
Fold the tortillas around the filling to make a square.
Place on a baking tray and bake in a pre-heated oven for about 15 minutes. Cut in half to make triangles.

Submitted by webmaster on Wed, 01/06/2011 - 14:31

lunch
snack

Spicy Bean Macaroni Salad (V)

Recipe Image:

Introduction:

A scrummy pasta salad suggestion using lots of colourful vegetables mixed with Macaroni and lightly coated in a chilli sauce. Ideal served hot or cold.

Notes:

Serves 2

Ingredients:

1 can mixed beans in chilli sauce*
1 pepper, green
4 tomatoes
salt and freshly ground black pepper
150g (6oz) Juvela Gluten-Free macaroni
100g (4oz) sweetcorn
50g (2oz) mushrooms
virtually fat-free fromage frais*, to serve.

* Please check the Food List for suitable gluten-free brands.

Method:

Cook the Macaroni as per instructions on pack. Drain and rinse thoroughly with cold water.
In a large pan, combine all ingredients with the Macaroni and season to taste.
Serve with a dollop of virtually fat-free fromage frais.

Submitted by webmaster on Wed, 01/06/2011 - 14:19

Simple Pancakes

Recipe Image:

Introduction:

For the perfect pancakes this Shrove Tuesday, this simple pancake batter can be made up with tasty fillings of your choice – try sugar and lemon, sliced bananas and toffee sauce*, or strawberries and cream!

Notes:

Makes 6-8 pancakes.

Ingredients:

100g (4oz) Juvela Gluten Free White Mix
2 medium eggs (beaten)
250ml (1/2 pint) milk
pinch of salt

* Please check the Food List for suitable gluten-free brands.

Method:

To make the pancakes, place the Juvela Mix and salt in a bowl and beat in the eggs.
Gradually add the milk, beating well to produce a smooth batter.
Heat the oil in a large pan, pour off the excess, and pour in sufficient batter to evenly coat the base of the pan (a ladleful is usually sufficient).
Cook for a couple of minutes until golden, then flip pancake and cook other side.
Serve with fillings of your choice.

Submitted by webmaster on Fri, 04/03/2011 - 17:59

Bacon & Avocado Roll

Recipe Image:

Introduction:

Crispy back bacon and slices of soft creamy avocado make a tasty hot filling for the Juvela Gluten-Free Rolls. Serve with a fresh green salad.

Notes:

Serves 1.

Ingredients:

1 Juvela Gluten-Free Roll
2 slices back bacon
50g (2oz) avocado, thickly sliced
1tsp half-fat mayonnaise
freshly ground black pepper

Method:

Slice the roll in half and lightly toast.
Grill the bacon on a medium heat for about 10-12 minutes until quite crispy.
Place the bacon on the base of the roll and top with sliced advocado, a dollop of mayonnaise and season with freshly ground black pepper.
Sandwich together and serve immediately.

Submitted by webmaster on Mon, 31/01/2011 - 16:10

Tuscan Bean & Pasta Soup (V)

Recipe Image:

Introduction:

Try this delicious filling soup - packed with pulses for a really hearty supper.

Notes:

Serves 4.

Ingredients:

1tbsp olive oil
1 large onion, peeled and finely chopped
2 clove of garlic, peeled and crushed
4tbsp tomato puree*
1tbsp fresh rosemary, finely chopped
2 x 400g tins borlotti beans*
2pt (40fl oz) water
salt and freshly ground black pepper
100g (4oz) Juvela Gluten-Free macaroni
to serve: freshly grated parmesan cheese*

* Please check the Food List for suitable gluten-free brands.

Method:

Heat the oil in a large saucepan, add the onion and cook gently until soft.
Stir in the garlic, tomato puree, rosemary, one tin of beans, and water. Season well and simmer gently for a few minutes.
Blend the other tin of beans in a blender or food processor until smooth and stir thoroughly into the soup.
Add the Macaroni and cook for a further 7-8 minutes until the pasta is cooked.
Serve sprinkled with parmesan cheese.

Submitted by webmaster on Mon, 31/01/2011 - 15:58

Potato, Onion & Brie Tart (V)

Recipe Image:

Introduction:

A tasty and impressive meal idea - perfect served hot or cold with a crisp green salad and a glass of chilled white wine.

Notes:

Serves 4-6.

Preparation:

Pre-heat oven temperature to 200°C/400°F/Gas Mark 6.

Ingredients:

200g (8oz) Juvela Gluten-Free fibre mix,
50g (2oz) hard margarine,
50g (2oz) lard (replace with more margarine for Vegetarian option),
1 medium egg, lightly beaten,
cold water to mix,
150g (6oz) waxy potatoes, unpeeled and thinly sliced,
1 tbsp olive oil,
1 medium red onion, thinly sliced,
2 cloves garlic, peeled and crushed,
2 tbsp fresh thyme, roughly chopped,
tsp mustard (or more to taste),
Brie wedge, sliced,
2 tbsp Crème Fraiche.*

* Please check the Food List for suitable gluten-free brands.

Method:

To make the pastry, place the Juvela Mix in a bowl and rub in the fats until the mixture resembles coarse breadcrumbs.
Stir in the beaten egg and sufficient water to form a soft but not sticky dough.
Knead well on a surface lightly dusted with some of the Juvela Mix. Roll out the pastry into a rectangle to fit a large swiss roll tin, pushing the edges up the sides of the tin.
Place the potatoes in a pan of cold water, bring to the boil and cook for 5 minutes until almost cooked through. Drain and set aside to cool.
Heat the oil in a large pan; add the onions and cook for a few minutes until softened. Stir in the garlic and half the thyme and cook for a couple of minutes.
Spread the mustard evenly over the pastry base, layer the onions on top and then scatter the potatoes and Brie over the top.
Beat the egg with the crème fraiche, season well, and pour over the tart. Sprinkle with the remaining thyme and bake in a pre-heated oven for 20-30 minutes or until golden brown and set.
Allow to cool in the tin for a few minutes before carefully transferring to a chopping board or serving plate.

Submitted by webmaster on Thu, 13/01/2011 - 18:24

Fab Fish Fingers

Recipe Image:

Introduction:

A gluten-free version of this all-time favourite kiddies food. Makes 6.

Notes:

For chicken dippers, follow the same recipe replacing fish with uncooked chicken breast strips.

Preparation:

Pre-heat the oven to 200°C/400°F/Gas Mark 6 and lightly grease a baking tray.

Ingredients:

200g (8oz) cod/haddock fillets
25g (1oz) Juvela Gluten-Free Mix
1 tsp paprika*
1 egg
50g (2oz) Juvela Gluten-Free loaf (made into breadcrumbs with a food processor/blender)

* Please check the Food List for suitable gluten-free brands.

Method:

Add the paprika to the Gluten-Free Mix.
Beat the egg lightly and leave aside in a shallow wide dish.
Cut the fillets into 'finger' strips.
Dip each strip of fish in the Mix, then into the egg, and then coat evenly with the gluten-free breadcrumbs.
Place on baking tray and bake in a pre-heated oven for 15 minutes, turning frequently until golden.

Submitted by webmaster on Tue, 11/01/2011 - 17:34

Potato Cakes with Smoked Salmon and Lemon & Dill Créme Fraiche

Recipe Image:

Introduction:

A gorgeous lunch or starter idea combining decadent smoked salmon with cool lemon & dill infused créme fraiche, piled high on warm homemade potato cakes. Serves 2 - makes 6 Potato Cakes.

Notes:

Even better, you can make the potato cakes well in advance and freeze them - from freezer to fabulous in a matter of minutes

Ingredients:

100g (4oz) mashed potato,
1 medium egg, lightly beaten ,
2 tbsp JUVELA Gluten-Free Mix ,
1 tbsp olive oil ,
100g (4oz) créme fraiche*,
Juice of a lemon ,
2 tbsp fresh dill, finely chopped ,
Freshly ground black pepper,
100g (4oz) smoked salmon.

* Please check the Food List for suitable gluten-free brands.

Method:

To make the potato cakes, place the mashed potato, egg and Juvela Gluten-Free Mix into a large bowl and beat together until combined.
Heat the olive oil in a frying pan and spoon the potato mixture into pastry cutters in the pan, then remove the cutter. Cook for 2-3 minutes on each side, or until crisp and golden.
Add the lemon juice, dill and black pepper to the créme fraiche. Spoon over the potato cakes and top with slices of smoked salmon.

Submitted by webmaster on Wed, 22/09/2010 - 14:45

lunch

Brie and Basil Melts (V)

Recipe Image:

Introduction:

A simple hot toasted sandwich idea for lunch or a snack - just one tasty way of using your JUVELA bread. Serves 1.

Ingredients:

2 slices JUVELA Gluten-Free Loaf/Fibre Loaf,
1 tbsp olive oil,
1 tbsp Ballymaloe Country Relish,
6-8 fresh basil leaves,
40g (1¾oz) Brie, sliced.

* Please check the Food List for suitable gluten-free brands.

Method:

Drizzle one side of each slice of bread with olive oil.
Turn one slice over and spread with the relish, cover with the basil leaves and top with slices of Brie.
Place remaining slice on top (olive oil side up).
Place a frying pan or griddle pan over a medium heat.
Place sandwich in the pan and press down gently until golden.
Turn over and repeat on other side until golden and the Brie has melted. Serve immediately.

Submitted by webmaster on Mon, 16/08/2010 - 16:41

Smokey Haddock Toppers

Recipe Image:

Introduction:

A quick and easy lunch or snack idea using the JUVELA White or Fibre Rolls.

Preparation:

Pre-heat the oven to 190°C/375°F/Gas Mark 5 and lightly grease a baking tray.

Ingredients:

For each JUVELA Gluten-Free Roll allow:
Knob of butter,
Pinch of dried dill*,
50g (2oz) smoked haddock, cut into bite-size pieces,
25g (1oz) white cheddar, grated

* Please check the Food List for suitable gluten-free brands.

Method:

Slice the roll in half. Combine the butter and dill and use to spread over each half of the roll.
Top with pieces of smoked haddock and cheese (press down lightly).
Place onto baking tray and bake in a pre-heated oven for 10-12 minutes until golden brown.

Submitted by webmaster on Mon, 16/08/2010 - 16:34

lunch

Tortilla Triangles

Alternative filling: Tuna & Sweetcorn

Spicy Bean Macaroni Salad (V)

Simple Pancakes

Bacon & Avocado Roll

Tuscan Bean & Pasta Soup (V)

Potato, Onion & Brie Tart (V)

Fab Fish Fingers

Potato Cakes with Smoked Salmon and Lemon & Dill Créme Fraiche

Brie and Basil Melts (V)

Smokey Haddock Toppers

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