Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’. Antoinette Savill
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teaspoon of soft (light) brown sugar
2 × 250g/9oz packets of The Stamp Collection (WF) spaghetti
Approximately 900g/2lbs or 6 good handfuls of frozen seafood cocktail, defrosted
A couple of handfuls of fresh basil or fresh parsley leaves to decorate
Put the onion, wine, carrot juice, salt, pepper, chilli, tomatoes, bay leaves, oregano, garlic and sugar into a non-stick saucepan and cook over medium heat until the sauce has reduced by about a quarter.
Allow the sauce to cool, remove the bay leaves, then liquidize the sauce to a purée. Return the sauce to the pan and adjust the seasoning to taste.
Bring a large pan of salted water to the boil and cook the spaghetti over high heat until al dente.
Drain and refresh under hot water, then transfer to a large, warm serving bowl.
Meanwhile, add the seafood to the sauce and simmer for a few minutes until heated through.
Shred the basil leaves or chop up the parsley.
Once again, adjust the seasoning of the seafood sauce and then pour over the waiting pasta, sprinkle with the basil or parsley and serve immediately.
Red Pepper Spaghetti
This is a great substitute for tomatoes, which I cannot eat because they are too acidic. Add minced meat or poultry for a great Bolognese sauce.
Serves 6
2 onions, peeled and finely chopped
2 tablespoons of olive oil
2 plump cloves of garlic, peeled and crushed
1 plump chilli, seeds removed
Plenty of fresh thyme leaves
4 large red peppers, cored and seeded
1 litre/35fl oz/4 cups of carrot juice
Salt and freshly ground black pepper
600g/21oz/7 cups of (GF) spaghetti (corn, millet or rice only)
Extra olive oil
15g/½oz/½ cup of shredded fresh basil leaves
Cook the onions gently in the oil for 5 minutes and then add the garlic. Chop up the chilli and stir it in with the thyme.
Now chop up the red peppers, add to the onions and cook for 10 minutes until browned in patches only.
Pour in the carrot juice, bring to the boil, then turn down the heat a little and simmer for 30 minutes. Season to taste with salt and pepper. Cool and liquidize.
Cook the spaghetti, following the instructions on the packet. Drain and toss in a little extra olive oil.
Serve immediately on a huge warm dish with the sauce poured over and shredded basil leaves sprinkled on top.
Low-fat Creamy Pasta
I made this pasta dish recently for some American friends of mine who do not eat any fat and are vegetarians. They didn’t realise that the fresh pasta I used was gluten free, so that I could indulge too!
Serves 3
1 red onion, peeled and roughly chopped
240ml/8fl oz/1 cup of water
100ml/3½fl oz/½cup of red wine
1 plump clove of garlic, peeled and crushed
3 stalks of fresh thyme
2 bay leaves
240ml/8fl oz/1 cup of carrot or vegetable juice
1 chilli, seeded and chopped
4 tablespoons of 100% natural pumpkin purée
1 tablespoon of (GF) cornflour (cornstarch) dissolved in 1 tablespoon of water
Salt and freshly ground black pepper
Freshly grated nutmeg
250g/9oz packet of The Stamp Collection (WF) fresh spaghetti or other dried varieties available
4–5 tablespoons of virtually fat-free fromage frais or set Greek yogurt
A little freshly chopped parsley and/or grated reduced fat pecorino cheese if allowed!
Place the chopped onion and the water in a non-stick pan and bring to the boil. Drain the onions and refresh them under cold water. Return the onions to the pan with the same amount of fresh water as before and bring to the boil once again.
This time, cook the onions until all the water evaporates.
Add the wine, garlic, thyme and bay leaves to the pan and, stirring frequently, cook for 3–5 minutes until the wine reduces.
Now stir in the carrot juice and chilli and simmer for another 5 minutes. Stir in the pumpkin purée, followed by the dissolved cornflour (cornstarch) and cook for a few minutes. Reduce the heat to low, season to taste with salt, pepper and nutmeg and let the sauce simmer gently while you cook the pasta.
Cook the spaghetti in boiling water for a couple of minutes. Drain it, refresh it under hot water and then return it to the saucepan. Cover with fresh water, bring to the boil again and cook until al dente. This prevents the spaghetti becoming sticky and heavy.
Increase the heat slightly under the sauce, add the fromage frais or yogurt to the pan and let it simmer for a couple of minutes, stirring frequently (do not let it boil or the sauce might separate).
Drain the cooked spaghetti and transfer it to a warm serving bowl. Pour the hot sauce over the spaghetti and serve immediately, sprinkled with either the chopped parsley or grated pecorino or both.
Red Wine Risotto
This dish, with its deep, rich Burgundy colours, is ideal for a winter lunch or supper with a full-bodied bottle of Italian red wine.
Serves 6
140g/5oz/2/3 cup of (DF) margarine
2 large red onions, peeled and finely chopped
500g/17oz/2½ cups of risotto rice
600ml/20fl oz/2½ cups of Valpolicella or other fruity full-bodied red wine
Salt and freshly ground black pepper
1 tablespoon of (GF) vegetable stock (bouillon) powder
1 litre/35fl oz/4 cups of boiling water
500g/17oz of ready-cooked, peeled beetroots (beets)
3 tablespoons of chopped fresh parsley
Melt 100g/3½ oz/½ cup of the margarine over a medium heat, add the onions and cook gently until nearly soft. Add the rice and stir for a minute. Pour in the red wine and season with salt and pepper. Simmer for 5 minutes.
Mix the stock (bouillon) powder into the water and pour into the rice. Simmer for 10 minutes.
Chop up the beetroots (beets) into bite size cubes and stir into the rice. Simmer for 10 more minutes and then fold in the remaining margarine. Adjust the seasoning to taste.
Serve on a large warm dish and sprinkle with chopped parsley.
Spinach and Garlic Risotto
This is simplicity itself and is ideal for lunch, or as a starter. I frequently eat this dish with anchovies dotted all over the top,