Arepas are a popular tradition in South America that are eaten throughout the day in numerous variations. This recipe for Arepas - Venezuelan Cornbread Buns - is made from a pre-cooked ground white or yellow corn meal known as masarepa, which is readily available in Australia from delis and major supermarkets ….
This tasty, vegetarian Tomato and Lentil Samosa recipe is a great one to add to your gluten-free repertoire. I’ve served the samosas as an entrée with some minted yoghurt and a spicy chutney, made mini ones for pre-dinner bites and whipped some out of the freezer for an easy lunch ….
We obviously love a crunchy savoury biscuit at The Coeliac’s Revenge. We have developed gluten-free recipes for buckwheat, chestnut, walnut, besan, hemp, polenta, fig, seedy, cheesy and now seaweed biscuits, crackers and lavosh. Perhaps we should go into production ….
For some time now I’ve taken to keeping a batch of our Revenge Cream Cheese Pastry in the freezer. Which means it's always on stand-by to make one of these quick and tasty Pizza Tarts. Roll it out, top it with good fresh flavours as we’ve suggested here - Tomato and Gruyere, Kabocha and Bacon, and Asparagus and Ham - and bake ….
We’re happy to announce that we’ve made muffins, moreish muffins, which are gluten-free and yet still springy and soft. We think that’s some feat ….
Made to accompany our Christmas Dinner dish of Rolled Roast Turkey Breast, these Stuffins have proved themselves an ideal complement. But they could also add their flavour and pizzazz to almost any other roasted meat ….
One mouthful sausage rolls? What next, party pies? you may be asking. Well possibly. If we can make them as moreish as these little bites then why not ….
Flamiche aux Poireau is a classic French dish from Picardy, the region directly north of Paris. The word flamiche was originally Flemish for ‘cake’ but by the 18th century it had turned into a tart – specifically, as anyone who knows their pommes from their poireaux would tell you – a leek tart ….
Making cornbread is a tradition associated with the American South but owes its origin to Native Americans for whom corn was a diet staple. European settlers embraced it and it has long since migrated to the tables of smart restaurants and all manner of kitchens the world over ….
Recipe testing can often yield unexpected results. Some good and some not so good. These Gluten-free Buckwheat Crackers are the result of trying to develop a recipe for crisp, tiny tart cases with the flavour of blinis (buckwheat pancakes made famous by the Russian Tea Rooms in New York and topped with melted butter, sour cream and caviar) ….
Coming across hemp seeds in the supermarket recently, I had to take some home to try. They’re said to help with weight loss, improve skin, relieve joint pain and arthritis, aid in digestion, lower blood pressure and lots more. If you’re expecting to hate the medicine, though, the good news is that hemp seeds are quite delicious, even more so when they’re cooked. They add a rich nutty flavour and texture to baked goods, as in these thoroughly agreeable Gluten-free Hempcakes.
Everyone likes a good roll, don’t they? On that basis we’re sure our Pork, Fennel and Green Peppercorn Sausage Rolls, deliciously encased in our Gluten-free Cream Cheese Pastry, will be well received ….
I could easily call this sausage roll filling the ‘Half of this, Half of That’ recipe. Take a quick glance at our recipe and you’ll see what I mean. Whatever it’s called, the Kumera and Chickpea Sausage Roll filling makes a tasty alternative to a meat filling ….
When I was a child my mother cooked. My father only ever did so when, decked out in one of Mum’s floral aprons and with tongs in hand, he’d hover over the barbecue blackening sausages and chops. They were the days. Despite this evidence to the contrary, Dad claimed to be a cook of quite some accomplishment, and he was always just on the cusp of creating for us his most famous dish – a Sea Pie ….
We love our lavosh here at The Coeliac’s Revenge, and so do many of our followers. And now we have another version which includes a less common gluten-free ingredient, chestnut flour. It has a nutty flavour and a lovely aroma, and makes a great lavosh ….
For a slice of Italy at home, go no further than our Ricotta, Cavolo Nero and Salami Torta. Filled with classic Italian flavours and encased in our Revenge Gluten-free Cream Cheese Pastry it’s perfect with a salad for lunch or dinner and could even wing it for brunch, perhaps replacing the salami for bacon or speck ….
Madeleines and Proust? Yes, yes, we know it’s a cliché to mention the famous French novelist when talking about madeleines. However, in this instance we’re fairly sure that Proust would be a bit nonplussed by our version of the classic petite cake. You see, ours are not for dunking in tea. They are savoury …
You can top our gluten-free Asparagus and Four Cheeses Tart with anything on hand. Halved cherry tomatoes, sliced preserved artichokes, roast fennel, zucchini or red capsicum would all be great but we’ve gone with asparagus ….
If you, like lots of us, have trouble enticing children to polish off traditional Christmas fare then we have a solution for you - our Christmas tree shaped Spaghetti Bolognese Frittata. It’s a very simple idea ….
What is it? A stick? A baton? A long biscuit? Yes, it’s all of those things but we describe it as a cigar shaped, parmesan-flavoured, tasty snack. Eaten without adornment or wrapped in mortadella or dipped in tapenade, our Gluten-free Parmesan Cigars are lovely bites to serve with drinks or as part of an antipasti selection. There’s something very satisfying about nibbling one from end to end! ….
During our peak social isolation earlier in the year, we were having a drink with friends via Zoom and lamenting the lack of sharing meals together. I enthusiastically and a little rashly offered to make dinner for, and deliver to, our friends so we could share it via Zoom ….
Who doesn’t like a nice tart? Brunch or lunch, dinner or supper, a nice tart can be a pleasure. And this particular tart, with its delicious sweet and savoury combination, should hit the spot, whenever ….
A quick guide to blind baking to ensure you always have a crisp pastry base for all your tarts and pies.
Given the variety of seeds in this recipe we’re fairly sure these gluten-free Seed Crackers are good for you. Think fibre, potassium, magnesium, iron and lots of other minerals and vitamins. And if all that doesn’t inspire you to give the recipe a try then surely the promise of a delicious nutty taste and lots of crunch will get you going ….
Versions of moussaka have been made in the Levant and the Balkans, in Egypt and Turkey and Greece for who knows how long. Proof of its popularity. But do we need another one? Well, this Mushroom and Lentil Moussaka has no gluten. It has no meat. It has no potato. The eggplant is grilled not fried ….
While we all have our favourite foods – the ones we tend to polish off with a little too much gusto – variety is good too, particularly as far as nutrition goes. These days, for instance, it’s not too hard to find a passable loaf of gluten-free bread. But one of the great benefits of home cooking is that we can make ourselves all sorts of things we can’t go out and buy ….
Want to really spoil Dad on Father’s Day? We have the perfect dish for you. Egg and Bacon Pie will make him happy at breakfast, brunch, lunch or all three and it’s ideal for a picnic or even breakfast in bed ….
Here’s another pastry to add to our repertoire. It’s a Gluten-Free Flaky Pastry and is rich with butter yet light and airy. Just perfect for crowning savoury pies, encasing delicious fillings to form pasties, or cutting into shapes and baking ‘naked’ ready to be topped ….
Making pastry can be a tricky undertaking at the best of times. Cooks talk about having ‘pastry hands’. Indeed, hot hands, air temperature and even humidity can have a role in success or failure. At the Coeliac’s Revenge we’re pretty good with pastry and really love making and eating it. So when tasked with producing some excellent gluten-free pastries we were up for the challenge ….
These delicious savoury pastries, made with our versatile Cream Cheese Pastry, are just the thing for the youngsters at Christmas. They’ll love the ham, ricotta and cheddar filling and be delighted by the Christmassy shapes ….
Jan, our resident coeliac, has mentioned that one of the sensations she misses most is crunch. Our gluten-free lavosh have crunch. Lots of crunch. They crunch bigly …..
These savoury, filled pastries, called Sambusaks are relatives of the samosa. Traditionally they were vegetarian and indeed ours were too until we threw in some crispy speck lardons. We’ve made a break from tradition with the pastry too, using our gluten-free cream cheese pastry ….
Gougère are fabulously airy, savoury puffs of choux pastry. The outside is crisp and golden and the inside light, cheesy, creamy and rich with their gruyère or comté addition ….
These tasty, savoury, cheese shortbread biscuits are quick and easy to mix, a good way to use left over cheese bits hanging around the fridge and the dough keeps well in the freezer so you can bake a batch at the drop of a hat ....
We think that our focaccia topped with rosemary, Spanish onions and olives will disappear faster than you can pop a Christmas cracker ....
When I was a small child my dad used to eat little, foil covered sections of processed cheese and I loved it too. He also ate blue cheese and I hated it. I couldn’t understand why he’d choose to put something so disgusting in his mouth. Many years later while in France I stayed with a woman who took my culinary education very seriously ....
Rosie had been to Lario International, the Sydney importer of fabulous and unusual Italian products, and was showing Jan and me her purchases. There was some beautiful olive oil, a bottle of pomegranate balsamic vinegar, an exotic jar of pine bud syrup and a small jar of light green paste. We were given a taste to determine what it was. A pesto of some sort? No. Salsa verde with a difference? No ....
These lavosh are so easy I can make a batch in less time than a dash to the local shop and for far less moolah. They keep really well and are great to have on hand for lunches, drinks drop-ins or just a bit of crunch any time....
I mentioned to Rosie recently that I was working on a recipe for banana bread. There was silence…. for a good while. I naturally started wondering if there was a problem....
These tiny tartlet cases and pastry rounds are very speedy to make. No need to rest this very easy to handle pastry, just mix with a fork, roll, cut out with a biscuit cutter, bake and go ....
This rich and tasty pastry is a perfect vehicle for any sort of topping and can be served with drinks or made in a larger size and served as an entrée or light meal. The cooked pastry can be made in advance and stored in an airtight container ready to be titivated just before your guests arrive ...
For years now my everyday gluten-free breakfast food of choice has been fruit and yoghurt scattered with birdseed .... but recently I've been diverted by chia ....
Our Revenge Almond Focaccia is delicious fresh from the oven or toasted, slathered with your favourite spread, dipped in olive oil or whatever is your vice ....
Gluten, found in wheat, rye, oats and barley, gives some baked products, particularly bread, elasticity and stability. It also has binding and thickening properties, however, those of us with a gluten intolerance need to use other ingredients to replicate the performance of gluten...
One of my favourite quickly-prepared nibbles to have with drinks is grissini, with the top halves spread generously with soft butter then wrapped in finely sliced mortadella....
