Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’

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/

/

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, and a mixed salad.

Serves 6

4 tablespoons of olive oil

1 large onion, peeled and finely chopped

2 large cloves of garlic, peeled and crushed

255g/9oz/1¼ cups of arborio rice