Courgette gluten-free pâté

My poor child, who has to be careful, avoiding bread or even a pinch of flour... Still, perhaps her body knows what it is doing? Gluten is pure energy which nowadays tends to lodge itself around the hips rather than do something more useful.
Anyway, from time to time I try to come up with some gluten-free treat...













"Courgette gluten-free pate"


-3 medium-sized courgettes
-4 eggs
- 1/2 cup gluten-free flour ( those gluten tolerant may take one egg less and replace flour with bread crumbs)
-salt, pepper to taste
- herbs, thyme for example
- olive oil or butter

Wash the courgettes, cut off both ends and grate using grater or kitchen robot. Add eggs and flour and mix well. 
Add salt and paper to taste, chop the  herbs, pour olive oil or place some butter on top generously. 
Pour the mixture into a well greased tin and put in an oven preheated to 180 C. Bake for at least 30 minutes. 

Seafood risotto

A great holiday dish. Excellent for hot weather. It is not too heavy, but it gives this pleasant feeling of full belly... Unless you are not a seafood fan, of course. 

















"Seafood risotto"

- 1.5 cups of risotto rice
- a glass of white wine
- 150 g of seafood
- 1 clove of garlic, chopped
- 1 small chilli, chopped
- salt, pepper
- parsley, to taste
- parmesan, for sprinkling on top

Heat up some olive oil in a large casserole, fry the seafood briefly with garlic and chilli, save in a bowl. Fry the rice in the same oil for 2-3 minutes, stirring continuously. Add the wine and, after a while, 2 glasses of water or fish stock. 
When the rice is nearly cooked add the seafood and parsley, and serve sprinkled with parmesan. 

Quick apricot tart

I wonder why the male part of society, I mean those guys whom I know and invite:-) are unanimous in their opinion that this one is the best of "chez moi". And yet, it is the easiest and quickest in my repertoire!














Quick apricot tart

-1 cup flour
-1,5 tsp baking powder
-1 cup sugar
-2 eggs
-125 g butter, soft
-10 ripe apricots

Blend the butter with sugar until smooth, add the rest of ingredients. 
Butter the tin well, cut apricots in half and remove stones. Place them in the tin, pour cake mixture on top and put in the oven preheated to 180C. Bake for ca. 20-25 mins. 

Taste best served with whipped cream. 

Gluten-free chocolate sponge

How to bake a birthday cake for my gluten-intolerant daughter? Do I make one she'll only be able to look at? Not a great idea. Yet this light, intensely chocolaty sponge was appreciated by all of us. Whipped cream, which by some miracle resisted the heat wave, was certainly part of the success. 














"Gluten-free chocolate sponge cake with whipped cream"

8 eggs
1 cup sugar
250 g dark chocolate
1 pack cream for whipping
2 tsp icing sugar

Preheat the oven to 180C/350F/gas 4 and butter the tin.

Stand the bowl with chocolate over a pan of boiling water to melt and leave to cool slightly.

Beat the egg whites until stiff, add sugar and egg yolks, alternating.

Pour the mixture into the greased tin and bake for approx. 20 mins.

Take out the cake, let it cool. If it is a rectangle, cut in half. If it is a circle, cut across.

Whip the cream with sugar and spread between cake layers.

For a better effect top with icing or chocolate topping, if you're not afraid of the extra calories;)

Pasta Provencale

Perfect for a hot, hot day... and for the cold one not bad too ;)


















"Pasta de Provence"

- some olive oil
- 2 zucchini, sliced
- 1 onion
- 2 garlic gloves
- 2 red peppers/strips/
- 1 can chopped tomatoes
- 3 spoons chopped fresh basil
- 200g grated cheese
- 0,5 kg fresh pasta

Heat the oil in a saucepan. Add the onion and garlic, than pepper and zucchini. Fry for 5 min, stirring from time to time.
Add the tomatoes and season well.
In a meanwhile cook pasta.When is ready drain thoroughly and add to the vegetable. Add fresh basil too.
When ready to eat sprinkle

over the cheese.

Bread and butter Pudding

Bread... even an old one we may use in a lot of dishes...


















Bread and butter pudding"

- 50g butter
- 4-6 sliced bread
- 1 bunch spring onions
- 200g grated cheese /cheddar or ementaler/
- 0,5l milk
- 2 eggs
- salt, pepper
- fresh coriander or parsley to garnish

Grease a baking dish with a little of butter. Melt the remaining butter in a small saucepan and fry the spring onions, cut.
Cut the bread into triangles and layer half of them in a baking dish. Top with the spring onions and half the cheese.
Beat milk and eggs together, season well. Layer the remaining triangles of bread in the dish and pour over the milk and eggs mixture, wait 10 min.
Sprinkle the remaining cheese over the bread. Bake for 20-30 min at 190st C.

Chilled Avocado soup

Avocado is a tasty and healthy fruit. We may use it for a very tasty, cold soup.

















"Chilled avocado soup"

- 3 medium size avocados
- a few drops lemon juice
- 100g chopped and peeled cucumber
- 1 small chopped spring onion
- 0,5l chicken stock
- salt, pepper
- yogourt or cream to garnish

Cut the avocados in half, remove the stones and peel. Place in a food processor or blender. Add the lemon juice and process until smooth.
Add the cucumber and most of the spring onions. Process again.
Combine the avocado mixture with a chicken stock. Season well. Place in a refrigerator to chill.
Serve with yogurt or cream on a top.