Poorly Soup

If, like me, you feel like you’ve been hit with every seasonal ailment going this Winter then you might enjoy the following recipe. Low effort, gluten and dairy(ish) free, takes almost no time to prepare but is incredibly satisfying when all you want to do is curl up on the sofa and turn the world off for a while…

photo (27)

Ingredients

1 Leek
1 Shallot (or half an onion)
Grated sheep’s cheese (or any other cheese you have in the fridge)
2/3 Litre of vegetable stock
Vegetable margarine  for frying
Salt and pepper to taste

Method

First, put the margarine to melt in the pan and while that is heating through, roughly chop the leek and onion. Toss them in together and let them sweat for a few minutes on a medium heat until they’re soft but not brown.

Add just a small amount of stock to avoid sticking and then grate in as much cheese as you would like. I’m not great with cow’s milk so I use sheep’s cheese which gives a wonderfully creamy flavour but cheddar would work just as well.

Finally, add in the rest of the stock and leave to cook for another couple of minutes (just enough time to make a slice of toast, if desired!)

~

I usually blend my soups but I didn’t with this one. The soft texture of the leeks and shallots is very satisfying if you’ve had a bit of a sore throat or a cough and the combination of the leeks and cheese make for a lovely strong smell if your senses have faded a bit after suffering from a seasonal stuffy nose!

Feel better soon,

Anna x

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Crustless vegetable quiche recipe

For those who are unaware of my bizarre dietary requirements, for the last few years I have been, a somewhat experimental, gluten-free vegan. I have always been a vegetarian but the dairy and wheat intolerance is a relatively new addition. I do, however eat eggs and more recently have started getting into alternative breads and cheeses such as sour dough and rye and goat and sheeps’ cheese.

I remember a few years ago, when I first went onto this diet, thinking that I was going to have to live out the rest of my days eating nothing but vegetables and rice cakes with the occasional glass of soya milk… not the most thrilling culinary prospect but two and a half years on, I now cook almost all of my own food from scratch and have become really quite creative when it comes to improvising meals from a pantry almost completely devoid of dairy, wheat, meat and fish.

So today, I thought I’d share my lunch with you… in the virtual sense. This is an incredibly easy recipe and you could substitute almost everything in it to work with whatever you happen to have lying around your kitchen but the ingredients that I used are listed below. ( I also apologise for jumping around not only between Metric and Imperial but English and American measurements. I picked up a few interesting recipes when I was living in America last summer and I now rather like using Cups as a measurement but it’s very easy to convert if you’d rather stick to one particular system.)

6 oz mushrooms (fairly thinly sliced)
1/2 large courgette (cut into quarters)
1/2 onion (roughly chopped)
4 eggs
1/4 cup all purpose gluten free-flour
1/2 small wheel of goats cheese (cut into small chunks)
salt & pepper to taste

* olive oil
stork (vegetable margarine)

Preheat the oven to 220°
Lightly sauté the vegetables in oil
Beat the eggs in a large bowl
Mix in the veg and other ingredients
Grease the quiche dish with the stork
Pour the mixture into the dish and bake for 10 mins
Reduce the oven temperature to 175° for 20-25 mins
Leave to cool and set for 5 mins before serving

This quick and easy crustless quiche would probably serve about 5 people and makes a lovely light lunch when paired with a simple side salad or you could add a few new potatoes and perhaps some freshly steamed broccoli to turn it into a slightly more substantial evening meal. Enjoy.