All posts filed under: Light Lunches

Gluten dairy sugar free pancake

Gluten, Sugar & Dairy Free Pancakes For Mardi Gras

For those who do not know (and this included me until I looked into this today 🙂 ) Shrove Tuesday or Mardi Gras in France and Louisiana, which directly translated means Fat Tuesday, is the first day of lent and the day of gorging before the ritual fasting of the Lenten season. Now I am not much into gorging and even though I was brought up Catholic nowadays I do not subscribe to any religion, I just believe in love and respect… But I still celebrate pancake day 🙂 even though that here in the UK we don’t have a carnival… As I try to avoid gluten as much as possible  (it upsets my tummy 😦 ) I  wanted to find an alternative and then remembered my Maman using chestnut flour when we were little. I have also used almond milk for the simple reason that I thought the almond and chestnut flavours would marry really well, and you know what… it was delicious. We tried it with avocado for a savoury light lunch and with a squeeze of lemon …

Roasted Tomato & Paprika Soup

Serves 4 What you will need: 8 tomatoes on the vine A tin of chopped tomatoes 2 small red onions 2 garlic gloves 1 cup of fresh basil leaves 3 bay leaves 2 springs of thyme (can be dried) 4 springs of rosemary 1 spoon of bouillon 1 teaspoon of paprika Olive oil Step 1 Line an oven tray with foil, cut the tomatoes in half and lay on the tray, drizzle with olive oil and seasoned with salt and pepper cook in the oven at 180° for 45minutes Step 2 Chopped the onions and cook in a pan with olive oil, the paprika, bay leaves, thyme, and rosemary and cook until golden brown Step 3 Add the tin of tomatoes using the same tin fill with water and bouillon and add to the pan, add the garlic crushed and the basil roughly chopped cooked for a further 45minutes. Step 4 Remove the thyme bay leaves and its ready to eat – I have chosen not to blitz this soup, I really like the texture …

Sardine Rillettes (Kind of Pâté)

Serves 2 What you will need 1 tin of sardines 25gr of butter [about 2 fingers width – if you use President butter you will see that it is marked… Handy :)] Salt and pepper A nice crusty bread Step 1 In a bowl mix the butter, salt, pepper and the sardines – crush with a fork until it forms a pâté like consistency. Step 2 Cut a thin-ish slice of bread and put in the toaster – don’t cook to grill… just to warm the bread! Step 3 Spread the sardine over the warm bread… And voilà! You could always serves this with a salad or in a jacket potato instead of spreading on toast!!!