Vegetable Parmigiana

This was my version of a gluten free dairy free low cal parmigiana it's also organic! I had it with a wee piece of salmon and it was a really nice light meal.

1 aubergine
1/2 round courgette
2 tomatoes
tomato sauce (I had previously made this for the pizza)
goat cheese
sea salt
pepper

First preheat the oven to 180º C. I sliced all the vegetable into nice even slices and lay them in rows in a glass pyrex then covered everything in the leftover tomato sauce I'd made for the pizza and crumbled the goat cheese on top of that. I finished it with sea salt and pepper and put it in the oven for about 20 minutes or until the vegetable look baked and the cheese is beginning to brown and melt. All the flavours cooked together really nicely and I had the salmon plain and mixed it in with the veg for flavouring!

Homemade Pizza

Sunday night dinner is always tasty! Homemade dough, sauce and vegetables from the farm on top as well as mozzarella on one and goat cheese on the other. Two pizza's got made (and consumed) and in our rush to eat the only picture I got was blurry :( This one pictured was mozzarella with red onion, roasted red pepper and courgette. The other one was goat cheese with red onion, roasted red pepper and spinach!

Salmon en Crutes

These were such a treat and we were so spoiled to have puff pastry left over from making vol au vents...which we neglected to get photos of but they were quite nice. Never have I felt so indulgent but it was so good it was impossible to stop eating!

Puff pastry divided into two portions
2 salmon fillets d (uncooked)
olive oil
sea salt
lemon juice
rosemary
brie
spinach
green beans
wild rice

First preheat the oven to 180º C or 350º F then roll the puff pastry out into a rectangle which will be rolled around the salmon fillet. I then put a little olive oil down on the puff pastry where I was going to put the salmon fillet. Put the salmon fillet on top then pour a little lemon juice over it, sprinkle the sea salt and put the rosemary on top of all that followed by the pieces of brie. I steamed the spinach by boiling water then putting two handfuls of spinach into the colander and putting that over the boiling water so the spinach didn't get too waterlogged and only did it for 2-3 minutes so it had just barely softened. I then lay the spinach down on top of the brie and rolled up each parcel of salmon with everything nice and tight and covered the top of the puff with an egg wash. I put those in the oven then put the green beans and rice on as the rice and salmon take about 20 minutes to cook and the green beans I waited a bit and did them last as they only need about 8-10 minutes. There is nothing better than the smell of melting brie and with the salmon and spinach it was absolute heaven. No this wasn't a gluten and dairy free meal but it was damn tasty and good for a wee cheat!

Citrus Salad

Salads really are my main meal. I live for nice big dinner salads with interesting flavours and enjoy experimenting with what can go into them! 

Spinach

1/4 cup quinoa

goat cheese

carrots

Dressing

olive oil

half an orange squeezed

sea salt

I cooked the quinoa in vegetable broth to give in flavour and just kept a big tupperware of quinoa in the fridge and was putting it in everything. For this salad I just threw in the spinach I wanted, chopped the carrots, threw on the quinoa and sprinkled the goat cheese on top. For the dressing I drizzled the olive oil on top and squeezed the orange then sprinkled sea salt on top and tossed it all together. There were really nice flavours throughout and the carrots gave it all a nice crunch!

Martta's Poppy Seed Buns

Martta made these but it was a picture perfect moment and I can't resist sharing them. There's cinnamon and poppy seeds inside the buns and on top is a goat cheese icing!

Cullen Skink

Cullen Skink is a super tasty Scottish chowdah (more commonly known as chowder if you're not from Boston)! This does have a bit of double cream because we had some that need used up but otherwise I would have made it entirely with soy milk. It was also super quick and easy to make and for students is a cheap but homely meal.

2 smoked haddock fillets
Water
1 onion diced
600 ml soy milk
fresh parsley
450 (approx 7 small) potatoes boiled
1 lump of dairy free butter
salt and pepper to taste


Put the haddock in a pot and cover with water, then bring to a boil and add the onions. When the water has turned a nice dark broth colour and the onions are soft break up the haddock with a wooden spook and add in the milk and parsley. Leave it to simmer for about 20 minutes until it has all come together and in the mean time mash the potatoes with butter and salt. When the milk has warmed add in the mashed potatoes and stir until they're evenly distributed. I just left it all to simmer until everything was hot and had come together nicely. When ready, we ate it with a light side salad and a nice glass of white wine and it was absolutely delicious!

Power cookies

These delectable cookies were made with gluten free oats and flour, dairy free chocolate and soy nut butter and are safe for those with food allergies as well as super tasty! I like to have one as a pre gym or post gym snack to get a little protein and sugar in before my workout.

1/2 cup of gluten free flour

1/2 cup plus two tablespoons of oats

1/2 tsp baking soda

1/4 tsp salt

1/4 cup soy nut butter

1/4 vegetable oil

1/4 brown sugar

1/2 tsp vanilla

1 egg

1/3 cup dairy free chocolate

I threw all the ingredients together in a big bowl and mixed together until it all came together in a big dough ball. Then just bake on 180º/350º for 8-10 minutes and allow to cool before eating!