Warm veggie salad

Needed a quick meal and was craving veggies so this is what I came up with. I know my mother has made a broccoli and cauliflower salad but I really don't recall what's in it. Anyway here's mine...

Dish: Warm veggie salad
Special need categories: Gluten free, low fructose
Special needs translated: Gluten free, no onion

Ingredients:

• broccoli
• cauliflower
• green beans
• Gluten free pasta (I used shells)
• pesto (Note: Check ingredients)
• wholegrain mustard (Note: Check ingredients)
• rice wine vinegar
• olive oil
• salt & pepper

Method:

Start by putting the pasta on to cook. Then cut veggies into bite sized pieces and start them steaming. Now for the dressing. Add remaining ingredients into a small bowl and mix well, add some water if you want the dressing to be a little weaker.

When cooked tip veggies and drained pasta into a serving bowl and add dressing. Done.

The pasta helps turn this into a meal but I've also made it without before.

Yummy quick GF quiche

So I'm sitting at work on Thursday morning wondering what savoury, GF, low fructose dish I could take to a picnic that night when I have 1 hour to prepare it. My brain eventually got onto pasty (coz I had some in the freezer) and then I eventually thought of quiche, that's a picnic food! So I did a few quick web searches and got a feel for the general method/cook time and wend shopping for the remaining ingredients. On arriving home I went into a mad rush trying to prepare the quiche (having never made one before) and a loaf of gf bread in 65 min and this is what I came up with, even if it took me 75 min . . .

Dish: Yummy quick quiche
Special need categories: Gluten free, low fructose
Special needs translated: Gluten free, no onion

Ingredients:

• gluten free pastry (I had a rough cut puff pastry)
• eggs 4-5
• milk 1-2 cups
• bacon (check it's gluten free)
• celery
• mushrooms
• tomato
• grated tasty cheese
• frozen spinach
• parsley
• oregano
• garlic
• salt & pepper

Method:

Start by pre-heating the oven to around 190 deg C. Then lightly oil your baking dish and lay the pasty inside. Cover with foil and bake in the oven for about 10 min.

While the crust is being pre-bake, cut up your solid ingredients and fry the bacon, celery and mushroom a pan, add the defrosted spinach, parsley and tomato to the pan right at the end to combine and heat through a little.

Whisk the eggs and mile together in a bowl and add the salt and pepper and oregano (this could have been added to the fry pan instead).

Next to assemble. Empty the pan into the baked crust, sprinkle some cheese over the top and then simply pure the egg mixture on top into the crust. I found I didn't quite have enough so whisked another egg (5th) with some soy milk (was all I had) to top it up.

Now I started baking without foil over the top and added it later but the other way around is probably a better idea. So, cover with foil and place in the oven. Bake for approx. 25 min, then remove foil and continue for another 10-20 min.

Now remember these are best guesses (as all my cooking is), I was fiddling with the temperature and time to try and speed things up a little and then left it covered in the heavy dish while in transit to try and continue the cooking a little more. Anyway, in the end, there was a small section very slightly under done but it was more than edible and tasted fantastic. It's also worth nothing that I ended up with a fairly deep quiche (fried up too many yummy fillings) and this would have affected the cooking time too.

Anyway in the end I headed out the door 10 min late with a quiche and a fresh baked loaf of GF bread, not a bad effort I think. Stay tuned for a quick review of the bread mix I used too!