Linseed crisps

Linseed crisps

Cooking for people who can’t eat grains, including wheat, can be a challenge when it comes to snacks and finger foods. It’s all very well to keep putting out those celery and carrot sticks on the table, but sometimes, you just want to do more for people. These linseed crisps do just that.

Kabac mucveri

Kabak mucveri

These deep fried balls of zucchini goodness have been a favourite restaurant menu item for longer than we’ve been married. Their kabac mucveris are bigger, fluffier and deeper-fried than ours, but you can’t expect miracles from a small home kitchen that doesn’t do deep frying at all. We do shallow frying and baking with an unhealthy amount of oil, and they’re all good.

A different spicy tangy zucchini curry

Yes, we have our annual glut of zucchini from our veggie garden, and we’re on the search for new ideas. Apsara’s recipe for bitter gourd in spicy tangy gravy looked like it could be adapted to give our palates a different taste experience. And it was. It’s a deliciously tangy dish that makes zucchini taste like nothing else we are used to.

Georgianesq walnut sauce

A Georgianesq walnut and coriander sauce

This walnut and coriander sauce is something we’ve used it for all sorts of things—as a filler for celery sticks, a sauce for those Turkish aubergine meatballs, or even a dip with these biscuits for something different. Just once, we used it for its purpose as a dressing for a chilled green-been salad.

Guacamole, served with some extras to make a tasty little appetiser

Guacamole

Avocado is a bit of a luxury here, and guacamole is an absolute delicacy. Because of its specialness, our guacamole is really just mashed avocado with seasonings added: lemon juice, salt and pepper, and sometimes onion. That’s about it. If we have a few people, then it becomes a full-blown appetiser with some celery and tomato to…

Rose petal jam: just rose petals and sugar

Rose petal jam (uncooked)

This delicious rose petal jam needs no cooking: it’s raw jam. It’s just a matter of grinding sugar and rose petals into a paste. It is unusual, and you need to be selective with the rose petals: pick the freshest and most fragrant ones you can find. but it’s well worth the effort.

A jar of chilli beetroot chutney

Chilli beetroot chutney

Chutney is one of life’s little pleasures. This recipe for beetroot and chilli chutney has become a real winner in the chutney-loving side of the extended family. It’s surprisingly not-too-hot given the amount of chilli, and even my chilli-averse sister loves it.

Coleslaw an Asian style of dressing with coriander

Coleslaw two-ways (vegan)

It’s time for coleslaw. And not just any old coleslaw. This one comes with two options for dressing: one option is a recipe we’ve been using for years, uses a deliciously creamy, yet vegan mayonnaise, and everyone prefers it; the second one is now a new favourite and uses some much-loved ‘Asian’ flavours. Our new favourite is pictured here.

A food-free mini cupcake - no wheat, no dairy, no egg

Food-free chocolate cupcakes

‘Food free’ is a label we invented for a very restricted diet one of our relatives was forced to endure for a few months: no gluten, no egg, no dairy, no legumes, no nuts, no spices. It’s pretty limiting, especially if there’s a demand for, oh, a birthday cake for a child. We still have food…

Orange, carrot, ginger smoothie

The colour orange: a smoothie

We don’t have a juicer, but when the Seasoned Traveler published her recipe for her Orange wellness elixir, I just had to give it a try. A quick google, a grater, a blender and some suitable cloth, and it all became possible: an orange smoothie to match my green smoothie from some months ago.

Preserved zucchini

How to preserve zucchini

We’ve preserved zucchini by drying it (sun drying and in the dehydrator), ready for use in winter stews, and by this wonderful pickling method I found on an Italian vegan website: zucchini, salt, vinegar and oil. The Italian author says this dish will make the winter ‘lick his moustache’: what an excellent way to describe…

Custardy popovers

Custardy popovers

Custardy popovers are a surprisingly simple but spectacular treat. We first discovered them when the kids wanted dessert one evening and nothing was prepared. I thought I had them snookered: I just pulled out the cookbooks and told the kids we could have dessert if they could find something easy and quick without sugar. But no, my…