Great Food Gluten Free

Gluten Free family favorite recipes


Vegetarian main courses

Vegetarian Stuffed Red Peppers

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These stuffed red peppers make a tasty lunch or dinner. I have given my recipe below but you can add many of your favourite ingredients in addition to my suggestions.


2 large red peppers
4 cloves of garlic, peeled
2 tablespoons olive oil
salt and pepper
1 red onion, finely chopped
2 sticks of celery, finely chopped
4 medium ripe tomatoes, roughly chopped
1 courgette, cut into small cubes
50g frozen peas
100 g basmati rice
100g grated mozarella


Cut the red peppers in half lenthways and remove all the seeds and internal pith. Place cut side upwards on a baking sheet covered in foil. Put one of the peeled garlic cloves in each half and drizzle with olive oil. Season with salt and pepper and put into an 180C oven for about 20 minutes until the peppers have cooked through.

While the peppers are cooking prepare the filling:- in a frying pan or wok cook the onion for 5 minutes then add the celery,tomatoes and courgette. Cook for 15 minutes adding the peas after 10 minutes. Season with salt and pepper. Cook the rice in salted boiling water for 15 minutes until just cooked. Drain the rice and add to the pan of cooked vegetables.

Remove and discard the garlic cloves from the cooked red peppers and then using a large metal spoon take the filling and fill each of the peppers with as much as you can get in without breaking the peppers.

Top the filled peppers with the grated mozarella cheese and finish under a hot grill until the cheese goes golden.
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Serve hot either on their own or with other vegetables of your choice.


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Pea, Feta and Herb Frittata

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The mixture of flavours in this vegetarian frittata are wonderful and it is amazing either hot or cold.  We usually eat half of it hot for dinner served with rocket leaves and cherry tomatoes and then have the other half cold for our packed lunch later in the week. Recipe adapted from BBC Good Food Magazine


300g small new potatoes
4 eggs and 2 egg whites
splash of milk
1 clove of garlic
1 tablespoon gluten free wholegrain mustard
handful of mixed chopped herbs (parsley, dill, basil, mint etc)
3 tablespoons of cream cheese
1 tablespoon olive oil
1 courgette, coarsely grated
quarter teaspoon dried chilli flakes
140g petit pois (defrosted if frozen)
100g feta cheese
50g sundried tomatoes, drained and roughly chopped


Simmer the potatoes until firm but cooked through, drain and leave to cool and then thinly slice.
Whisk the eggs and egg whites with the milk, garlic, mustard and herbs and season with salt and pepper.
Add the cream cheese and fold through just a little so some lumps remain.
Heat the oil in a medium size non stick frying pan. Add the potatoes and fry for about 5 minutes until they start to turn golden colour. Add the grated courgette and the chilli flakes and fry for a few more minutes. Stir in the petit pois.
Tip the egg mixture into the pan over the vegetables and scatter the feta and tomatoes on the top. Cook over a gentle heat for 10 minutes until almost set. Then put the pan under a hot grill for 3 minutes until it is golden and cooked through.
Cut into wedges and serve hot or cold with rocket leaves and cherry tomatoes.

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Roasted Butternut Squash and Rosemary Risotto

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With the evenings getting chilly there is nothing more I enjoy making than a tasty risotto. Tonight I made a Roasted Butternut Squash and Rosemary Risotto and this was followed by my Apple Dessert Cake that has been previously featured.

This is one of my own recipes and serves 2


1 small butternut squash
4 tablespoons or olive oil (or other oil of your preference)
1 tablespoon dried or fresh rosemary
2 cloves of garlic (optional) cut in half
1 small red onion, finely chopped
150g risotto rice
1 litre hot vegetable stock
salt and pepper


Cut the squash in half and scrape out and discard the seeds. Cut each half into 2 or 3 pieces and put into a roasting tin, skin side down.  Drizzle 2 tablespoons of oil over the squash pieces, sprinkle over the rosemary and add the halves of garlic. Roast in a oven at 180C for 45 mins or until soft.
While the butternut squash cooks prepare the risotto.  Gently fry the chopped onions for a few minutes until soft.  Add the rice and then add half the hot stock. Cook for about 20 to 30 minutes stirring frequently and adding more hot stock until the rice is cooked through and all the stock absorbed.
When the squash is cooked scrape the soft squash flesh, rosemary and garlic from the skin and add to the risotto and fold in gently to combine the squash but while still keeping it in small chunks.
Serve piping hot in bowls.

Mixed Vegetable Risotto

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As the evenings start to get darker and chillier there is nothing more comforting for dinner than a bowl of hot risotto. We love this vegetable risotto where the combined flavours of the vegetables are amazing and then topped of with fresh aromatic basil and grated Parmesan cheese. Adapted from a recipe by Slimming World

Serves 4


2 teaspoons of vegetable oil
Small bunch spring onions, finely sliced
2 garlic cloves, finely chopped
100g cherry tomatoes, halved
1 carrot, peeled and finely diced
2 celery sticks, finely diced
100g asparagus tips, chopped
340g risotto rice
Small handful of fresh chopped rosemary
1.5 litres of hot vegetable stock
2 courgettes, finely diced
200g frozen or fresh peas
salt and ground pepper
Small handful fresh basil, torn into small pieces
100g grated Parmesan cheese


Heat the oil in a large pan and fry the spring onions and garlic for 1 – 2 minutes.
Add the tomatoes, carrot,celery and asparagus and fry for a further 2 – 3 minutes.

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Stir in the rice and rosemary and fry for another minute.
Pour in half the stock and leave to cook, stirring occasionally for 10 minutes or until the stock has been absorbed.
Add the remaining stock and the courgettes and peas and cook for another 6 – 8 minutes stirring frequently or until the rice is just cooked.

Season well and add the basil and serve sprinkled with Parmesan cheese.

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Baked Courgette and Rosemary Risotto

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This is an unusual risotto that is baked like a cake in the oven. As well as being gluten free it is also a vegetarian dish, Served warm with a salad for a dinner main course and also great the next day for a cold lunch. We freeze it in individual portions ready for quick and easy lunches. I found this in YOU magazine 2004, makes 8 – 10 portions


350g risotto rice
5 tablespoons of olive oil
2 medium red onions finely chopped
2 cloves of garlic finely chopped
2 medium courgettes grated on the largest hole of the grater
Salt and ground pepper
3 medium eggs beaten
4 tablespoons of single cream
2 tablespoons freshly chopped rosemary
Quarter teaspoon grated nutmeg
175g grated Gruyere cheese


Pre heat the oven 180C
Oil a 20cm spring form loose bottom cake tin.
Par cook the rice in a large pan of boiling salted water for 8 minutes and then drain.
Heat the oil in a frying pan and sweat the onions and garlic until soft but not coloured.
Add the courgettes, season and cook for 5 minutes.
Transfer to a glass bowl and put to one side to cool.
Add the rice, eggs, cream, rosemary and nutmeg to the courgette mix, season and mix well.
Pour into the cake tin and sprinkle over the grated cheese.
Bake for about 40 minutes until firm and golden brown
Leave in the tin to cool for 5 minutes before turning out and cutting into wedge portions

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