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[RECIPE] Chapatis make a comeback — gluten-free this time!

Growing up, breakfast on a weekday was two chapatis and eggs cooked sunny side up. And while one chapati was used to mop up the runny yolk, the other was used to roll up the fried egg white to create something that resembled a wrap. That changed when I moved out of home and realized that making chapatis is hard work (as compared to buying bread). Later, gluten intolerance pushed chapatis out of the picture.Today, in an attempt to cook something that Oggie can eat by himself I ended up making what I used to eat as a kid! Presenting perfectly puffed up chapati and stuffed parathas - gluten-free of course. #glutenfree #glutenvrij #oggieapproves

Growing up, breakfast on a weekday was two chapatis and eggs cooked sunny side up. And while one chapati was used to mop up the runny yolk, the other was used to roll up the fried egg white to create something that resembled a wrap. That changed when I moved out of home and realized that making chapatis is hard work (as compared to buying bread).

Later, gluten intolerance pushed chapatis out of the picture.Today, in an attempt to cook something that Oggie can eat by himself I ended up making what I used to eat as a kid! Presenting perfectly puffed up chapati and stuffed parathas – gluten-free of course. #glutenfree #glutenvrij #oggieapproves

RECIPE:

  1. Add a cup of rice flour to two cups of boiling water mix and take it off the heat.
  2. Keep it covered for a while so the flour is cooked.
  3. The dough will be a bit wet. Keep adding more flour until you got the consistency right.
  4. I think if you use superfine rice flour the ratio of flour to water should be 1:1 otherwise 1:2. I haven’t tested it with this myself.

Questions? Leave a comment!

Combining Ottolenghi’s meatball recipe with rice

by Rosa 0 Comments

So I finally decided to take a break from ordering in and cook something instead. On the menu tonight was basmati and wild rice with chickpeas, currants and herbs and lemony leek meatballs. The meatballs were awesome before they turned lemony (that is before they were braised in chicken stock and lemon juice). I’m not a fan of anything sour. Let me just say that when it comes to cooking rice using the absorption method Ottolenghi’s recipe works like a charm every single time. Each grain of rice is separate and perfectly cooked. In other news, we have a brand new Ottolenghi fan in the house. Oggie kept pointing to the meatballs saying, “That there!” (which he says when he wants something) while gobbling up the rice. #glutenfree #glutenvrij #ottolenghi #jerusalem

So I finally decided to take a break from ordering in and cook something instead. On the menu tonight was basmati and wild rice with chickpeas, currants and herbs and lemony leek meatballs.The meatballs were awesome before they turned lemony (that is before they were braised in chicken stock and lemon juice). I'm not a fan of anything sour.Let me just say that when it comes to cooking rice using the absorption method Ottolenghi's recipe works like a charm every single time. Each grain of rice is separate and perfectly cooked.In other news, we have a brand new Ottolenghi fan in the house. Oggie kept pointing to the meatballs saying, "That there!" (which he says when he wants something) while gobbling up the rice. #glutenfree #glutenvrij #ottolenghi #jerusalem

Tahini and halva brownie from Sweet

by Rosa 0 Comments

Yesterday was mamadag, so I got to try another recipe from Sweet (tahini and halva brownies) and Oggie got to watch me bake. The recipe yielded 16 brownies and this is all that’s left today. And before anybody asks let me just say – I didn’t eat them all.Just found out that the term mamadag doesn’t exist; papadag on the other hand even has a Wikipedia entry! That’s so weird!!! #mamadag #ottolenghi #ottolenghisweet #helengohsweet #sharingiscaring #teampixel

Yesterday was mamadag, so I got to try another recipe from Sweet (tahini and halva brownies) and Oggie got to watch me bake. The recipe yielded 16 brownies and this is all that's left today. And before anybody asks let me just say - I didn't eat them all.Just found out that the term mamadag doesn't exist; papadag on the other hand even has a Wikipedia entry! That's so weird!!! #mamadag #ottolenghi #ottolenghisweet #helengohsweet #sharingiscaring #teampixel

Don Kounsuke, Utrecht (redux)

by Rosa 0 Comments

So I found myself dining at Don Kounsouke yet again and I’m happy to report that I am still very pleased with the food and service (the waitress recognised me and they had tamari in addition to the regular soy sauce).The chilled tofu with bonito flakes was nice on it’s own but tasted really good with tamari (extra points for thinking of the gluten intolerant).They really don’t skimp on the matcha when it comes to the matcha ice cream.I only took a sip of the sake which @htwifey ordered and liked it. It is served in a glass which in turn is placed in a box and the menu card includes instructions on how you are supposed to drink it (there are also pictures if reading is not your thing).My favorite still remains the donburi. #glutenfree #glutenvrij #utrecht #japanese #donkounosuke @don_kounosuke

So I found myself dining at Don Kounsouke yet again and I'm happy to report that I am still very pleased with the food and service (the waitress recognised me and they had tamari in addition to the regular soy sauce).The chilled tofu with bonito flakes was nice on it's own but tasted really good with tamari (extra points for thinking of the gluten intolerant).They really don't skimp on the matcha when it comes to the matcha ice cream.I only took a sip of the sake which @htwifey ordered and liked it. It is served in a glass which in turn is placed in a box and the menu card includes instructions on how you are supposed to drink it (there are also pictures if reading is not your thing).My favorite still remains the donburi. #glutenfree #glutenvrij #utrecht #japanese #donkounosuke @don_kounosuke

Devil’s chicken!

by Rosa 0 Comments

Pollo alla diavola is one of the first dishes I learnt to make at a cookery workshop I attended when we moved to the Netherlands. Up until then my repertoire of Italian cuisine was limited to pizza and pasta (especially the kind you pick up the phone and order / comes in a box and is ready in a few minutes). I cooked this yesterday and I can proudly say I’ve come a long way.

Pollo alla diavola

Pollo alla diavola

Vegetarian cauliflower and paneer pakodas (fritters)

by Rosa 0 Comments

If Oggie is awake while I’m cooking I like to put him in his rocker and place him just outside the kitchen where he can watch me cook. This also gives us the opportunity to have deep conversations about the latest kitchen appliances, the ingredients I’m cooking with and smell some spices. Today when I decided to make these cauliflower and paneer pakodas I wasn’t sure about the kind of binder I wanted to use. So I held up two fingers and asked him to choose between chickpea flour and cornstarch. He very cutely grabbed both fingers with his hands and that ultimately ended up being a great choice.

Vegetarian cauliflower and paneer fritters

Vegetarian cauliflower and paneer fritters

The Domestic Man’s gluten-free pizza base recipe never fails!

Made these a couple of days ago since I couldn’t stop thinking about thin crust pizzas ever since a friend posted a picture of one. The Domestic Man’s recipe from his book ‘The Ancestral Table’ for gluten-free pizza never disappoints. 

Here are some pictures

RECIPE: Okonomiyaki

This is my recipe  for Okonomiyaki, but you can add anything to it.
1. Cook bacon / panchetta until the fat is rendered. Set aside the bacon and in the bacon fat cook finely sliced onions and cabbage. The onions should be light brown and the cabbage should still have a crunch. Take it off the heat.
2. Add finely chopped pickled ginger (optional) to the onion and cabbage mix above. Add bacon and salt and pepper to taste.
3. In a bowl whisk eggs and add the above cabbage mix to it.
4. Cook it in a pan until it’s done on both sides.

To serve:
1. Sprinkle some toasted nori flakes and finely chopped spring onions on the omelette
2. Spoon some mayonnaise onto the omelette. Also mix of Worcestershire sauce, ketchup and soya sauce and spoon this onto the omelette
3. Finally add bonito flakes / katsuobushi

Eat!

Okonomiyaki