Easy gluten free bean and corn salad

Are you stuck for something to cobble together from the tins in your cupboard? I was under the pump for time, and threw this together. No cooking, just combining. Of course, tinned ingredients are bland, so you will have to add plenty of your favourite seasonings. I have listed what I used, but you can substitute your favourites if you like, but you will need some salt, no matter what you do.

Two 440g tins of beans (you can use whatever you prefer, I had red kidney beans and cannelloni, but you could use chickpeas, even lentils – whatever you happen to have in the cupboard);

One 440g tin of creamed corn;

Two or three (depending on size) spring onions, chopped;

Cherry tomatoes and snowpeas for decoration (or whatever you have);

Generous pinch of salt;

1 tsp of ground cummin;

1 tsp of ground coriander.

Drain the beans and place in a bowl. Put the creamed corn in another bowl and mix through the seasonings. Add corn mixture and chopped spring onions to the beans, and mix thoroughly – the corn is like a dressing. chop the snow peas and tomatoes, or whatever you want (fresh herbs if you have them) and decorate the top.

The work of minutes!

Red Capsicum Soup

Winter is just the time to enjoy warming soups, and this one is rich and a little sweet because of the red capsicums of course! It serves 4 to 6, depending on how hungry you are.

Red Capsicum Soup


1 glug of olive oil for the pan;

4 red capsicums, seeded and chopped;

1 large onion, also chopped;

1 clove of garlic, finely chopped;

3 tbsp tomato paste;

1 tsp turmeric;

1 tbsp chopped fresh basil;

1 litre chicken or vegetable stock;

Finely grated rind and juice of one lime;

Sour cream to finish (basil leaves too if you have them).


Cook the capsicums and onion gently in the oil in a covered pot for about five minutes, shaking the pot occasionally.

Sitr in the garlic, then add the turmeric and chopped basil with the tomato paste. Stir in half the stock, then bring to the boil. Cover the pan again, lower the heat to a simmer and simmer for ten minutes.

Puree the mixture, then add the rest of the stock.

Add the lime rind and juice to the soup, season with salt and pepper. Bring soup back to the boil, serve in bowls with a spoonful of sour cream and a scattering of herbs (preferably basil).

Gluten free picnic mushroom frittata

I made this recently for a work function.  I call it a picnic frittata as you can eat it cold, or if you like, you can heat it up.  This is gluten free and suitable for vegetarians, but not vegans.

Gluten free picnic mushroom frittata


Mushroom Mix:

2 tsp oil;

Pinch salt;

4 large mushrooms, chopped;

4 spring onions, finely sliced;

2 cloves garlic, finely sliced;

6 sprigs thyme, leaves picked;

Egg mix:

12 eggs;

2 cups shredded cheese (of your choice, but I used a tasty cheese);

1/2 cup milk.

Preheat a fan forced oven to 180 celcius.  Lightly spray a 30 X 20cm baking dish with oil.

Heat the oil in a heavy based saucepan.  Add the ingredients for mushroom mix.  The idea of the salt is to make the excess liquid come out of the mushrooms, if you leave it in, it will make your mixture too runny.  Cook for 5 – 10 minutes, stirring often, until the mushrooms have condensed and you can see a bit of liquid in the bottom of the pot.  Strain – discard liquid.  Allow to cool in the strainer for a while.

While the mushroom mix is cooling, crack the eggs into the baking dish, add the cheese and milk and beat until the egg yolks are well combined.  Add the mushroom mix and stir the mixture until everything is evenly combined.

Put in oven and bake 20-30 minutes – monitor it to make sure it doesn’t burn.  It is done when lightly browned & a knife inserted leaves a cut in the mixture.

Allow to cool a little, then cover with cling film and refrigerate overnight.  Once cool, it is easier to cut cleanly.  You can cut while warm, but you might get a little bit of crumbling.  Cut into preferred sizes.  I cut mine into bite sized pieces, but you could cut into larger pieces if preferred.

If you wanted to make a version with ham, you could cut a couple of slices of ham into small pieces and mix in to the egg mix with the mushroom mix.

Quinoa and Haloumi salad – gluten free and vegetarian

This is prepared to be served cold, but I have also taken leftovers to work and zapped them in the microwave just long enough to take the chill off them.  It is easy to make and serves four as an accompaniment (try it with Lentil and Mushroom Curry or a marinaded steak).

Quinoa and haloumi salad

Quinoa and haloumi salad

1 cup quinoa

Pinch of salt

250g diced haloumi

3 spring onions

1 tin of cannellini beans, rinsed and drained

1 sprig lemon thyme, picked


Soak the haloumi in 1 & 1/2 cups cold water with the salt for five minutes, then bring the pan to a boil.  Reduce to a simmer for 12-15 minutes.  Keep an eye on it, the quinoa absorbs the water and could catch on the bottom.  When the water is absorbed, remove from heat and fluff with a fork.  Fry the haloumi a few minutes, stirring, you want it browned a bit so it provides a contrast to the beige of the quinoa and beans.  Combine all ingredients in a bowl.


Lentil and mushroom curry – gluten free, vegetarian and vegan!

This is very quick and easy to make.  With chopping time, you can have this on the table in half an hour tops.  The curry paste I use does not have any dairy or any shrimp paste, so it is suitable for vegetarians and vegans.  You will get four bowls out of this so it really needs an accompaniment.  I served it with Quinoa and Haloumi salad.

Lentil and mushroom curry

Lentil and mushroom curry

1 tbsp oil

1 heaped tbsp red curry paste (Thai)

1 onion, chopped finely

1 tin of lentils, drained

1 tin of coconut milk

4 large field mushrooms, thickly sliced

100g frozen spinach


Heat oil in a frying pan, add onion and curry paste, fry for one minute, stirring occasionally.  Add lentils and mushrooms and stir to combine.  Add frozen spinach, bring to boil then reduce to simmer.  Clamp on the lid and simmer slowly for 10 minutes.