Archive for the ‘Dairy Free’ Category
Raw broccoli salad
Friday, July 23rd, 2010My husband has a prejudice against broccoli, but I kept trying to cook healthy and broccoli is included in menu. When my husband tried this salad, he exclaimed: "Who invented to cook the broccoli?". No, really, raw broccoli is crunchy and very good with bright sauces. I used sweet pepper and carrot in my salad in this time.
Recipe adapted from many similar (but it was difficult to find a salad without mayonnaise), the sesame sauce recipe adapted from Eating Out Loud with my additions.
Cauliflower, egg & potato curry
Monday, May 3rd, 2010I like curry (or rather, I like the combination of coconut milk and turmeric, cumin, coriander ...), but my husband eats only homemade curry, because I reduce the amount of spices per serving for him. I like this curry with cauliflower and potatoes and I always have a can of coconut milk for it. Recipe adapted from BBC Good Food. I like the dishes, adapted to the taste of Europeans.

Barbecued Beef Short Ribs
Sunday, April 11th, 2010Adapted from Taste of Home recipe. My first try to make a boneless beef short ribs. Very good result. There are several options for making this kind of meat – you can roasted, boiled and then stewed in sauce, baked and stewed in sauce, or grilled. I used the first method and I got a lot of sour-sweet and very rich sauce. Its very tasty with just bread too.
Rice Flour Pancakes Gluten Free
Saturday, March 20th, 2010Gluten free pancakes. Don’t shame me for my frying pan, please. I use it for a pancakes and crepes only and don’t rub up the pan (which my mother-in-law had brought from Moldova, so that's a family heirloom) until it shines, because the pancakes may stick on fat-free cast-iron skillet.

Wiener Schnitzel or Viennese Cutlet
Sunday, March 14th, 2010Gluten Free Brown Bread
Saturday, March 13th, 2010Recipe adapted from “Allergy-free cookbook” by Alice Sherwood. I love this book. It has many of those recipes that I loved and cooked before, but with the substitute for allergen. Bread for this recipe is really good, tasty than usual gluten-free bread. It’s not very high.
