Gluten free Chinese noodle soup

In a hurry, here’s a recipe for a hearty Chinese noodle soup which is very warming/satisfying and helps endure the sudden change in weather.   We have gone from warm low twenties one week to low teens the following week – I guess that’s English weather for you.  With the barbecue going into hibernation it’s time to get the creative juices flowing with some new recipes for soups, casseroles and stews starting with this one.  Hope you enjoy it as much as Anna and I did.

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What do I need to make it?

  • Handful brown rice soba noodles boiled with a pinch of salt and drained
  • 1 closed cup mushroom sliced
  • 1 chestnut mushroom sliced
  • 2 baby corn chopped
  • 4 mangetout
  • 1/4 carrot finely chopped
  • 1/4 celery stick finely chopped
  • 1 sprig of spring onion chopped
  • Small clove of garlic chopped
  • 1 gluten free chicken stock cube
  • 1 tbsp Shaohsing wine
  • 1 tsp Tamari soya sauce (gluten free)
  • 1 tsp Sriracha chilli sauce
  • 1/4 tsp crushed red chilli oil
  • 1/4 tsp Chinese 5 spice powder
  • Handful chopped coriander to garnish
  • 1 tsp oil
  • Pinch of white pepper
  • Salt to taste

How much will I make?

1 hearty serving

How do I make it?

Heat oil in a pan and add the chopped garlic.  Stir for a minute before adding the carrot and celery.    Stir for another couple of minutes before adding remaining vegetables (except the spring onion and coriander).   Sprinkle the 5 spice powder and pour in 500 ml of boiling water.   Add the stock cube, sauces and seasoning and simmer over a low flame for 5 minutes.   Toss the spring onion in and switch off the heat.    Place cooked noodles in a large bowl and pour the soup over it.   Garnish with fresh chopped coriander and enjoy.

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Garden fresh – cream of tomato soup with a simple pasta

We have been blessed with plenty of tomatoes this year and having used it in our daily cooking for the last three weeks last night was an opportunity to make some fresh tomato soup.  There is something to be said about picking vegetables fresh and cooking them as there is a distinct difference in flavour versus supermarket bought vegetables.   The soup was simple to make and tasted great with a simple pasta starter.

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Cream of tomato soup

What do I need to make it?

  • 15-20 cherry tomatoes boiled, pureed and strained
  • 1 medium onion chopped
  • 1 carrot chopped
  • 3 cloves of garlic minced
  • 1 vegetable stock cube
  • 100 ml single cream
  • 1/2 tsp paprika
  • 3 tbsp oilve oil
  • Small handful Thai basil chopped
  • Salt and pepper to taste

How much will I make?

Serves 2

How do I make it?

Heat the oil in a pan and saute the garlic for a few minutes before adding the onion and carrot.   Cook for 5 minutes till the onions appear translucent and then add the paprika and strained tomato.   Add a vegetable stock cube with 500 ml water and simmer over a low heat for another 20 minutes.   Blend the soup and return to heat.   Adjust the seasoning before adding the single cream and chopped Thai basil.  Enjoy.

Cherry tomato pasta

What do I need to make it?

  • 2 large handfuls of gluten free penne boiled
  • 10-12 cherry tomatoes cut in half
  • 6-8 queen size olives sliced
  • 2 cloves of garlic minced
  • Handful fresh oregano and basil chopped
  • 1/2 tsp chilli flakes
  • 2 tbsp oilve oil
  • Salt and pepper to taste

How much will I make?

Serves 2

How do I make it?

Heat oilve oil in a pan and then add the garlic.  Saute for a minute and make sure the garlic doesn’t burn before adding the chilli flakes.   Stir for 30 seconds and then add the tomatoes.   Cook for five minutes before adding the sliced olives and cooked penne.    Adjust the seasoning and add the fresh organo and basil.   Enjoy as a starter or make a larger portion for a main meal.

Twice cooked corn chowder

Today’s lunch was inspired by a recipe posted on catholicfoodie.com.  Our Apache chilli plant has more chillies than we can give away or use and so we looked for ways to use more than one or two chillies in a dish.  The soup is a revelation and could feature as a starter for our next dinner party or barbecue.

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What do I need to make it?

  • 3 ears of corn roasted and shucked
  • 1 medium onion chopped
  • 10-12 cherry tomatoes (picked fresh from our garden)
  • 10-12 Apache chillies (reduce to taste – also picked from our garden)
  • 2 small capsicums (1 medium green pepper would work just as well)
  • 1 whole garlic pod (roast with skin on)
  • 4 tbsp olive oil
  • 2 vegetable stock cubes
  • 100 ml single cream
  • Juice of half a lemon
  • Handful of fresh coriander chopped
  • Salt & pepper to taste

How much will I make?

Serves 4

How do I make it?

Place tomatoes, chillies, garlic and capsicum in a bowl and drizzle 1 tbsp of olive oil to coat all the vegetables.   Then place in a pre heated oven at 200 degree Centigrade for 25-30 minutes till the vegetables begin to char and are roasted.   Remove garlic skins and place with remaining roasted vegetables in a blender and blend to a paste.  Heat pan with remaining olive oil and add chopped onions.   Saute for 5 minutes before adding the paste.   Stir for a couple of minutes before adding the stock cubes and about a litre of water.   Bring to a gentle boil, add the shucked corn, salt and pepper to taste and continue to cook for another 20 minutes on low heat.   Finish the soup with the cream, lemon juice and fresh coriander.