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Seriously Good! Gluten-free cooking for Kids |
Phil Vickery has now added another book to his library of gluten-free cookbooks – this one aimed at children, or at least at their parents! Although there is a good section with relatively simple and cheap recipes for teenagers or coeliac students having to cook for themselves for the first time – such as the lovely colourful Mushy Pea Cakes below. However, Phil starts at the very beginning with baby foods – some of which, with a little spce tinkering, can also be turned into nice adult dishes – such as the Creamy Carrot and Lentil Dahl below. Moving on, toddler foods include fish pies, vegetable hashes, sausage casseroles and frozen fruit pops. For the 5–15-year-olds thereare then a selection of 'everyday meals' including lots of rice, pasta and poratoe disehs as well as a few classics such as Coq au Vin an Apple Crumble. Then the teenage section – all the classics – Green Thai curry, Lasagne, Beef Chilli, Pork stir fry and Tunaand sweetcorn pasta bake! There are two short sections on lunch boxes (salads, filled pitta bread or rolls and the Sweet Potato and Pecan Brownies below) and snacks (Tortilla chips, dips, Chicken iceberg parcels) and then a final few suggestions for party food inclduing a very tasty looking Cherry Tomato Tortilla, a Bacon, Leek and Gruyere Quiche and, of course, a Squidgy Chocolate Cake! Seriously Good! Gluten-free Cooking for Kids by Phil Vickery is published by Kyle Books in association with Coeliac UK, priced £14.99. Photography: Kate Whitaker You cna buy it here on Amazon. Creamy carrot and lentil dhal
This is mildly spiced for babies. Tinker with the spices if you want a more adult accompaniment: Serves: 4 1 tablespoon rapeseed or olive oil Heat the oil in a medium pan and saute the carrots and onion with the spices for a few minutes. Stir in the lentils and stock, then simmer for approximately 20 minutes or until the lentils and vegetables are soft. Blend the mixture using a hand-held blender or food processor. Stir the yogurt in at the end, if using. HINT To store: Keep in the fridge for up to 3 days and reheat thoroughly before serving. Mushy pea cakes with sweet soft onions 
A great dish for a filling meal, really tasty and so cheap too – I absolutely love it! I once cooked these pea cakes on the telly and got a great response. SERVES: 4 For the sauce For the pea cakes Place all the ingredients for the sauce into a small pan and bring to the boil, then keep warm. To make the cakes, place the peas, breadcrumbs, curry powder, cumin, chopped onion, garlic and vinegar in a mixing bowl and stir really well to combine. Divide the cake mixture into 8 small balls, about the size of a walnut, then flatten slightly. Dust the patties in the cornflour or arrowroot. To store: Keep the uncooked patties in the fridge for up to 2 days Sweet potato and olive oil pecan brownies 
Adding vegetables to cakes has become more and more fashionable over the past few years. In my MAKES: 12 2 medium sweet potatoes oil, for greasing Preheat the oven to 190°C/gas mark 5. Bake the sweet potatoes in their skins for about 45 minutes. When they are soft, slice them in half and scoop out the flesh. Weigh out approximately 250g of potato flesh and transfer it to a mixing bowl. Combine the gluten-free flour, baking powder, xanthan gum and pecans together in another bowl. Beat the warm chocolate and oil into the warm potato and then add the eggs and sugar. Finally add the flour mixture and stir well. Cool slightly, and then cut into squares. HINT To store: Keep in an airtight container for up to 2 days.
Gluten-free Flour Mix B MAKES: 1KG 300g fine gluten-free polenta or Mix all the flours together very thoroughly or put into a food processor and pulse until mixed. Store in an airtight container and use by the soonest ’best before‘ date.
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