MEXICAN BANANA FRITTERS
These small fritters are so delicious and no one would ever know they're gluten free, though of course you can use regular flour. Really easy and quick too!
1 cup of gf (or normal) plain flour
1/4 cup of demarara sugar
1 tsp salt
1 1/2 tsp gf baking powder
1/3 cup milk (I use soya but could be dairy)
About 4 ripe bananas depending on size
Mix all the ingredients except the banans together
Chop the bananas into the batter (no bigger than an inch)
Cover the bananas well with the batter
Fry until golden. I use about an inch of olive oil in a small pan and cook them in batches, flipping them over after about a minute and then draining on kitchen paper. The batter will keep fine for the next day so you can do two bananas one day and two the next.
Once cooked eat them very fresh while they're still light, crispy and chewy.
These are so quick n easy to do! It's my gluten free interpretation of Jamie Oliver's flat bread recipe. He barbecued his but I do mine in a dry frying pan. Eat fresh. Great with soup and curry.
250g gluten free self raising flour
250ml natural yoghurt (i use soya but you can use dairy)
1/2tsp gf baking powder
sml pinch of salt
Mix all together. Add more flour if it's too sloppy.
You can add sun dried toms/chopped olives/rosemary etc
Make into sml naan bread shapes and cook both sides over a med heat in a dry frying pan.
Serve warm n eat immediately!
This is v v rich so I dont advocate eating it too often, but it is a fabulous winter treat.
NB the recipe calls for white wine but I follow a great tip from Nigella re white wine in recipes and use vermouth instead as it keeps for ages once open.
1 lg onion finely chopped
2 sticks celery finely chopped
1 carrot finely chopped
2 cloves garlic crushed
1oz gf plain flour
2 tbspns white wine or cinzano
1 1/2 pts veg stock
5oz stilton grated
salt n pepper
pinch of nutmeg
5 tbspns single cream
2 tbspns chopped fresh parsley
In a large pan melt the butter and lightly fry onions, celery and carrot until soft but not brown.
Add the garlic, stir in flour and cook stirring for a minute.
Stir in the wine and stock and bring to boil.
Simmer for 30mins.
Add the milk, stilton and s and p and stir one minute.
Stir in cream n parsley.
To serve heat through but do not boil.