Prawn & Crab Pie

 Prawn & Crab Pie

Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free, Egg Free, Dairy Free, Lactose Free, Endometriosis, Crohns & Celiac Safe.

This was requested by a Lady in Trinidad for a "Seafood Pie with no flour"

Ingredients:

Bottom:

3 Heaped Tbls White Crab

8 Prawns

2 Heaped Tsp Pure Spread / Olive Oil Spread / 1 Tsp Grape Seed Oil / Extra Virgin Olive Oil

Sprinkle of Mace

Sprinkle of Pepper

Middle:

1 Courgette

3 Asparagus Stalks

1/2 Leek

2 Tsp Pure Spread / Olive Oil Spread / Grape Seed Oil / Extra Virgin Olive Oil

Topping:

2 Tsp Pure Spread / Olive Oil Spread / 1 Tsp Grape Seed Oil / Extra Virgin Olive Oil

2 Tbls Fine Cornmeal 

Enough Water or Hazelnut milk to make a thick sauce

Sprinkle of pepper 

1 Tsp Dijon Mustard

(if you can find it: 

2 Tsps Natural yeast flakes 

1 Tsp Vegan Bouillon Stock)

Cut up your vegetables.

Add Pure Spread or equivalent and heat in a pan.

When your vegetables have cooked turn off the heat and leave on one side.









Now melt your pure spread or equivalent.

Add your cornmeal and let it absorb the liquid.

Now pour your water or milk bit by bit onto your cornmeal and stir.





When it thickens into a sauce add some more milk/water and keep stirring.

Add your pepper, Dijon mustard and optional stock and natural flakes.

Stir until the mixture become thick like a batter.


Leave on the side.








Put your prawns and crab into a pan on a medium to low heat.

Add your spices and pure or equivalent.

Cook until they are boiling hot.

Spoon into a little oven dish.

Next cover the prawns and crab with  your cooked mixed vegetables.

 Now cover with your cornmeal mix.

Put the pot into a pre-heated oven on gas mark 5 for  20 minutes.

Sprinkle with mixed herbs and serve.

x x x 

Tuna & Lentil Tamales

Tuna & Lentil Tamales

Gluten Free, Wheat Free, Soya Free, Rice Free, Refined Sugar Free, Yeast Free

Endometriosis, Crohns & Coeliac Safe.

Ingredients:

1oz Fine Cornmeal 
Enough water to make a dough
2 Tsp Fine Herbs 
Drizzle Grape Seed Oil

1 Tsp Horseradish 
Home Cooked Lentil
1/2 Tin Tuna in Olive Oil
A Handful of Spinach

Mix your cornmeal dough together combining your cornmeal and water and fine herbs into a ball.

Drizzle your oil onto the foil and smear it over the foil.

Now either roll your ball out with a rolling pin or using your hand.

Spread your horseradish onto your round.

Add your tuna.











Add your spinach and lentils.

Now for the rolling, Using the foil, pick up the one side and fold over as if you were making a calazone.

The cornmeal dough should come away from the foil because of the oil, but if it doesnt just use a knife gentily to get it to come away.







If you have holes do not worry you can just squish everything together at the end.

Fold the other side over and smooth it over in the middle to make it stick together.












Next fold the last two edges and squish any holes together
(don't worry too much about any holes)














Fold your foil - fold one side over your tamale then fold the other side over and roll the tamale so that you have excess foil at the top and bottom, fold these the same way you just folded the side pieces.

Now tie a piece of string around your tamale so that it stays together in the boiling water.

Boil for 25 mins then carefully fish it out with a fork.

Unravel your tamale and it is done.

x x x 

Sunday Roast Additions: Carrot & Parsnip Mash

Sunday Roast Additions

Carrot & Parsnip Mash

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Coeliac Safe.

I have started Additions because I thought there are a few other things that people can have with their roasts so you can all take your pick. This is the original post for Roast Garlic Chicken Sunday Dinner. 

Ingredients:

2 Carrots

2 Parsnips

Sprinkle of Pepper

1 Heaped Tsp Pure Spread

Peel your carrots and parsnips

Half and quarter them.

Put your cubed veg into a pan and cover with water.

Bring to the boil then turn down to simmer for 25-30 minutes.

When you can poke a knife through the veg they are ready to be drained.

Now mash your veg add your pure spread and sprinkle of pepper and mix.

Spoon into a dish and serve.

x x x

Sunday Roast Additions: Roast Carrot & Parsnips

Sunday Roast Additions

Roast Carrot & Parsnips 

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.
Endometriosis, Crohns & Coeliac Safe.

Additions are add-ons for the original post 'Garlic Roast Chicken Sunday Roast'

Ingredients:
3 Parsnips
3 Carrots
2 tbls Grapeseed Oil 

Peel and Slice your parsnips into halves then slice the halves into wedges.

Now do the same for your carrots.










Toss your carrots and parsnips in grapeseed oil and put them into a roasting tin.

Put them into the oven on gas mark 8 for 25-30 minutes.

They should be nice and brown when they come out of the oven.

x x x

Vegan Lentil Tamales

 Vegan Lentil Tamales

Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Nut Free, Yeast Free Soya Free

Endometriosis Safe, Crohns & Coeliac Safe

This is the start of my Endometriosis safe recipes for those beautiful ladies in Trinidad.

Ingredients:

1oz Fine Cornmeal 

Warm water Enough to make a dough

Pesto (Recipe Here)

Home Cooked Lentils

Handful Spinach

2 Tsp Dijon Mustard

2 Tsp Mixed Dried Herbs

1/2 Tsp Ground Pepper

This Tamale is Extra Large compared to normal Tamales, I think they are nice either way but smaller are my favourite.

Drizzle a little Extra Virgin Olive Oil onto a piece of foil and rub it all over.










Add your herbs and pepper and mix.











Grab a bit of the cornmeal mix and make little balls out of the mixture place one onto your greased foil.

You can use a rolling pin for this bit but i just use my palms and fingers to flatten out the dough.

Next with a knife spread your dijon mustard onto your base.

Now spread your pesto onto your base.

Add your spinach and lentils.

Now for the folding, It should come away from the foil because you greased the foil but in case it doesn't just use a knife to gentily persuade it away from the foil.

 Fold over the corners to create a parcel.

If you have any gaps not to worry just flatten out another bit of dough and smooth ontop of your gap.












Now you have your whole tamale thinly covered it is now ready to be wrapped.

Originally Tamales are wrapped in leaves but since i only have foil that will do fine.

Fold both sides in and over-lap them, next take the top and bottom pieces of foil and fold the over make sure no holes are showing you don't want the Tamale to get wet.





Tie around the middle like a parcel, add to a pan of boiling water for 25-30 minutes.

Be careful un-wrapping your Tamale it will be hot.

Take 2 Tsp Stock in a small pot.












Add 6 Tsp hot water and mix together.

Pour over your Tamale.


Hope your all ok?

x x x