The Intolerant Gourmet by Pippa Kendrick
It is not very often that we get excited about cookery books. The photography – yes, that can be interesting – but the recipes. Well, lots of them are fine but... However, we did get very excited about Pippa Kendrick's Intolerant Gourmet.
We were even more intrigued by her Victoria sponge with strawberry and vanilla cream which is not only gluten and dairy-free but egg and soya free. The sponge, for which she uses Organ's amazing egg replacer made from potato starch and tapioca flour, is quite skinny and not as light or spongy as a standard Victoria sponge, but it definitely not chewy and has a good flavour. Meanwhile, her vanilla cream, made from cashew nuts, almond milk and agave syrup, was absolutely delicious. On the list to try (and I suspect that they will be equally good) are her vanilla ice cream made from almond and oat milk and her crusty while loaf which also manages to be yeast free. She uses Doves Farm flour, Orgran egg replacer, rice milk, lemon juice and sparkling water.... She maintains that it is truly fail-safe and we can't wait to check it out...
Now, to be fair, to create these freefrom concoctions, Pippa does rely heavily on many of the excellent freefrom ingredients which have come on the market over the last few years (Doves Farm gluten-free flours, Oatly oat cream, Pure sunflower spread, Orgran egg replacer), but her other recipes (those which are more naturally 'freefrom') are just as good and imaginative.
We tried the Butterflied leg of lamb with olive and mint tapenade, for example, which we combined with her Winter squash and chestnut bake – both seriously mouth watering. We also really fancied the Spaghetti with asparagus and lemon pesto, the Peppers stuffed with Gado Gado (chilli and ginger) sauce, the Lemon and cashew nut rice and the Spiced parsnip quinoa – not to mention the Mocha fudge cake, the Strawberry and lime sorbet and the Chocolate and pear puddings below.......
All in all, as you can see, we were pretty keen! So would thoroughly recommend a purchase, either for your self or for a food intolerant friend. You will be very popular!
The Intolerant Gourmet by Pippa Kendrick is published by Collins at @£20. You can buy it here on Amazon.
And if you want to check out any more of Pippa's recipes take a look at her site – www.theintolerantgourmet.com
Spaghetti Carbonara, with its rich sauce of egg yolks and cheese, may not be the first dish you'd expect to find in an intolerance-friendly cookbook. To try and reproduce this medley of textures and flavours for a dairy, egg and gluten-free version of the recipe, I've used a combination of pine nuts, toasted and ground, and oat cream to recreate the depth and bite that you would get from mixing egg yolks and Parmesan cheese. I've included pancetta, as in the original dish, plus a scattering of parsley to add a fresh note. This is a real winner for autumn and will have you feeling cosy and warm before you've even taken the first mouthful.
50g/13/4oz pine nuts
In a heavy-based frying pan, dry fry the pine nuts over a medium-high heat for 3–4 minutes or until golden brown, shaking the pan regularly to ensure that they don't burn. Remove from the heat and allow to cool slightly. Once cool enougn to handle, use a food processor or pestle and mortar and grind them to the consistency of fine breadcrumbs.
Pear and chocolate work wonderfully well together and these individual puddings are a real treat to eat. The top of the pudding produces a light crunch as you bite into it, giving way to a rich chocolatey centre, studded with little bursts of tender, juicy pear. Always use pears that are good for eating raw, such as Comice, as well as fairly ripe, as this makes all the difference to the flavour.
Makes 4 puddings
50g/1 3/4oz Pure sunflower spread (dairy-free margarine) plus extra for greasing
You will need four 8cm/2inch diameter ramekins for this recipe.
Preheat the oven to 180C/350F/Gas mark 4 and lightly grease the ramekins.