Gluten free 68 results

Mango kimchi

“While not an obviously Korean ingredient, mangos really symbolize sunshine for me. I once spent a summer in Jeju Island where some of my family run a mango orchard, and while I was there I was lucky enough to eat the sweet, juicy fruit almost every day. This kimchi isn’t as strange as it sounds, with the mango bringing a really lovely sweetness to the usually spicy kimchi ingredients. ”

Coleslaw kimchi

“A delicious take on classic coleslaw but without the mayonnaise and with more of a kick to it. Goes perfectly with a piece of grilled fish or meat, on your sandwich or as a side dish. Together with a few green leaves and some veg the coleslaw is quickly transformed into a filling salad. ”

Tapioca crêpes with Brazil nut milk

“In Mosqueiro, a town next to Belém, the tapioqueiros (tapioca sellers) announce their arrival by shouting through the streets: ‘TAPIOQUEEEEEEEEEIRO!’ People are used to being greeted by these voices and their sound is part of daily life. This recipe is one of the most traditional of our region. Usually coconut milk is the ingredient of choice, but in this version we use Brazil nut milk. ”

White fish with Brazil nut milk

“Brazil nuts are a high protein food and can be consumed in various ways. The milk made from them can be used as a substitute for coconut milk or cows’ milk, and gives a delicious flavour to recipes. It is a great alternative for lactose-intolerant people. ”

Brazilian breakfast dough balls

“Crispy puffs of dough with a mild, cheesy flavour, pão de queijo are eaten for breakfast or as a snack all over Brasil. The secret to this addictive treat is the use of cassava flour (polvilho azedo), which gives the balls an irresistibly moist, chewy texture. The best ones we’ve ever tasted were from a tiny hole-in-the-wall bakery in São Paulo, and we like to think this recipe comes pretty close. ”

Brigadeiros

“Brigadeiros were created by the wife of Brigadier Eduardo Gomes, who was a presidential candidate in the 1940s. She would serve the truffles at his fundraising events, and guests loved them . ”

Toasted farofa

“Farofa is a flour made from ground cassava root. Toasted, it can be used to stuff chicken or fish, but is most often used as a side dish for grilled meats or stews to give them a savoury crunch. ”

Baechu kimchi

“When I was little, I used to watch my mum make kimchi. Stood over a sink, elbow-deep in the kimchi ‘glue’, she would rub the mixture into the cabbage before tearing off a bit of one of the spicy leaves to feed me. One bit was never enough, and I’d always sneak some more until she’d give in and we’d enjoy a pile of the newly made kimchi with a steaming bowl of rice. Kimchi at this stage is very different to what you might be familiar with – it’s fresh and crisp, like a spicy salad, and is deliciously addictive in its own right. If you have the patience to give it a few weeks though, the kimchi will develop its characteristic tangy flavour through fermentation, and it is at this stage that it makes a great base for cooking with. ”

Roasted cauliflower & coconut soup

“We adore this soup at home and make it often after work, when we are a little tired and just want to curl up with a bowl of something warming. It’s easy to do, doesn’t need much attention, and is rich, lightly spiced and deliciously creamy. ”

Bombay omelette

“I had my first masala omelette on a trip to India and it totally converted me to eating punchy flavours in the morning. Breakfast in India isn’t a sweet affair – no sugary cereals or cakes, but spicy masala omelettes, dosas with sambal, meals that really will set you up for the day and don’t weigh you down. This is now a go-to dish in our house, and not just at breakfast time – it will often get made in the evening if we’re hungry and tired. It’s incredibly straightforward and easily adaptable, depending on what you have to hand. A perfect protein-packed start to the day. ”