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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven June 2019 > Midweek MEALS

Midweek MEALS

Create delicious tasting meals without a whole lot of fuss…
Salmon & haddock fishcakes, p55
Steak & anchovy butter p55
Sausage traybake, p49
Spicy pizza, p52

Spicy pizza, p52

By Veronica Lavenia (www.veronicalavenia.com)

GF EF V

Serves 4 | Prep 10 mins plus draining | Cook 15 mins | Calories 481 (per serving)

3 aubergines a pinch of sea salt

3 tbsp extra-virgin olive oil

1 garlic clove, peeled

500g (18oz) tomato pulp

5 basil leaves

320g (11oz) short gluten-free pasta

100g (3½oz) ricotta salata cheese

1 Cut the aubergine and lightly salt (if you do not want the texture of the skin in the final result, you can peel the aubergine). Put a plate on top, pressing it down, then leave to draw out excess water for about 30 minutes. Drain and dry on kitchen paper.

2 In a frying pan, heat the oil and fry the auberines and garlic until golden brown all over. Remove from the pan. Add the tomato to the pan and cook (with a pinch of brown sugar if desired/ cook until soft. Add the basil.

3 Cook the pasta in boiling salted water until ‘al dente’.

4 Once cooked, add the pasta to the sauce and stir. Transfer the mixture to a serving dish and arrange the aubergines on top.

5 Garnish with a generous sprinkling of salted ricotta.

Lentil & sweet potato bowl

by Leah Vanderveldt

GF SF DF EF V

Serves 3-4 | Prep 20 mins | Cook 30 mins | Calories 633 (per serving)

190g (3¼oz) dry puy lentils

1 large sweet potato, peeled and cut into 2.5cm (1in) cubes

2 tbsp olive oil a bunch of kale, stems removed, roughly chopped

140g (5oz) toasted walnuts, roughly chopped, to serve salt and freshly ground black pepper

FOR THE CHIMICHURRI

15g (½oz) fresh parsley

15g (½oz) fresh coriander

2 tbsp finely chopped shallots

75ml (2¾oz) olive oil freshly squeezed juice of ½ a lemon

1 tsp CBD oil (a nonflavoured oil-based tincture of CBD is recommended) sea salt

• Readers are urged to consult a relevant and qualified specialist or physician for individual advice before taking CBD in conjunction with any other medical conditions, medication or if pregnant or breastfeeding.

1 Preheat the oven to 190ºC/Gas Mark 5. In a saucepan, combine the lentils with 950ml (1½pt) water and a generous pinch of salt. Bring to the boil over a medium-high heat. Once boiling, turn the heat down and simmer, covered, for 25-30 minute until the lentils are just tender. Drain and set aside.

2 Meanwhile, toss the sweet potato cubes with 1 tbsp olive oil and a large pinch of salt in a bowl. Spread on a baking sheet and roast in the oven for about 30 minutes, until golden and tender. In another large bowl, combine the kale, the remaining olive oil and some salt and pepper. Use your hands to rub the olive oil into the kale, making sure the kale is well covered. Massage the kale for 20-30 seconds. This helps to break the leaves down, making them more tender. Set aside.

3 Make the chimichurri by combining all the ingredients in a food processor or blender and processing until the herbs are finely chopped and the ingredients are evenly combined.

4 Toss a spoonful or two of the dressing into the cooked lentils and let sit until you’re ready to serve.

5 Divide the kale between bowls and top each with lentils and sweet potato. Spoon over some chimichurri and top each bowl with toasted walnuts.

READ MORE
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About Gluten-Free Heaven

Welcome to the June edition of Gluten-Free Heaven, paced with 101 delicious, seasonal and fragrant gluten-free dishes. This issue we discover the difference between allergies, intolerances and sensitivities, learn the best ways to live with an invisible illness, create wonderfully simple recipes using established baking mixes, rock the grill with DJ BBQ, put gluten-free bread to the test and much more. We also have the latest news and products to keep get your gluten-free summer off to the best possible start...