Butter bean dip

butter bean dip

Butter bean dip

This is a great way to use up leftover Butter Beans with Butter & Garlic. Serve it with freshly made bread, rice crackers, pita chips etc.

Ingredients

  • Sauteed butter beans with butter (or rice bran oil) & garlic
  • Natural greek yoghurt
  • Lemon juice (or a pinch or citric acid)
  • Optional: fresh herbs like parsley, chives, coriander.
  • Optional: for a Moroccan style dip: add 1 tsp ground cumin, 1 tsp paprika, and garnish with dukkah.

Note: Most of the ingredients for the dip have already been included when you cooked the beans; the flavour of the dip will be impacted by which optional extras you cooked with the beans (i.e. leek, shallots etc.)

Allergies: gluten free, soy free, egg free, nut free, dairy free*.

Directions

  1. In a bowl, mix natural greek yoghurt with a teaspoon of lemon juice (or a pinch of citric acid).
  2. Mash the beans.
  3. Mix the bean mash into the yoghurt mix.
  4. The dip is tangy with smokey notes. You can adjust the flavour, if desired, by slowly adding any of the following: lemon juice, olive oil, salt, maple syrup, chilli.
    • Just remember that it’s easy to add more of something but much harder to balance if you put too much of something in!
  5. Garnish with fresh herbs and serve with freshly made bread, rice crackers, pita chips etc.

Tip: You can fork mash these for a rustic blend or pop everything in a food processor to get it smooth.

Butter Bean Dip

Butter Bean Dip (rustic blend)

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Butter beans (a baked beans alternative)

Butter beans with butter, leek, and garlic

Butter beans with butter, leek, and garlic. Grated parmesan. Choko noodles.

Don’t get me wrong, I loved baked beans as much as the next kiwi kid, but  the reality is that processed foods these days are often packed full of unnecessary sugar and salt. Hopefully Watties have changed their recipe since this damning article in 2009: “Wattie’s baked beans 420g: Although beans are good for you and packed with fibre, a can of baked beans has almost 30g of sugar. This is a low fat product and high in fibre, but does it require 1890mg of salt and 29g of sugar to make it taste good?”

Processed foods can also be a minefield for allergy families! Additionally, the reason for choosing vegetables like garlic, choko (chayote), leeks, and shallots for this recipe is because they’re low in naturally occuring food chemicals like salicylates, amines, and glutamates which is helpful for sensitive systems.

Don’t worry if you don’t have allergies – I’ve seen people post similar recipes simply because they don’t like baked beans or because butter + garlic can make anything awesome!

Tip: This recipe is also the basis of the easy to make Butter bean dip!

Ingredients

  • 400g tin of butter beans (rinse thoroughly)
    • You can substitute different beans according to taste. Like broad beans, these are quite large and hold up well in a wok without a sauce to simmer in.
  • Butter (or neutral oil, like Rice Bran Oil)
  • Garlic (crushed)
    • You can use garlic granules if you don’t have fresh.
  • Optional: leek (thinly sliced) or shallots (finely diced)
  • Optional: parmesan or grated cheese
  • Optional: cooked bacon (finely chopped)
  • Optional: choko (cheyote) as vegetable noodles.

Allergies: gluten free, dairy free*, soy free, egg free, noodle free.

Directions

  1.  Heat a frying pan (or wok) and melt butter. Lightly saute the garlic and any optional extras like leek or shallots.
    • Be careful not to over cook the garlic or you’ll get a distinctly smokey taste! (she says from experience…)
  2. Add the butter beans and cook until soft. You may need to add some extra butter while they are cooking.
  3. Serve topped with parmesan or tasty cheese if desired.

 

Choko noodles

  1. Use a vegetable peeler to remove the skin.
  2. Peel wide strips of the actual vegetable (the length of the choko).
  3. Add some more butter to the pan (after you’ve removed the butter beans) and fry the choko noodles until softened (they should still be slightly firm to the bite; not raw and not falling apart!). They will pick up the remaining garlic from the pan.

 

 

Pork Rice Rolls

Getting ready to make summer pork rice rolls

I haven’t made rice rolls in ages and had forgotten how easy they are (if a little time consuming wetting each rice paper wrap). I was excited recently to find a peanut satay sauce that was dairy, soy, and gluten free. It’s concentrated and just needs coconut milk mixed in (a very distinct shrimp & anchovy taste but the coconut milk makes it milder). I decided to use leftover roast pork, summer salad greens from the garden, celery, sugar snap peas, cherry tomatoes, and the rice wraps with the satay dipping sauce.

Pork rice wrap

Allergies: soy free, dairy free, gluten free, egg free, tree nut free.

I loved it. Miss 2 decided that it looked new and chewy and wouldn’t try it. In her world acceptable textures are generally crunchy or soft & fluffy. She decided she’d rather eat all the peas, lots of fresh sorrel, a tomato, and a large puffed rice cake with Marmite (her current gluten free favourite alternative to toast). Ah well!

Egg in a hole

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Eggs in a hole. Such an easy recipe but one I’ve only discovered recently.

Ingredients

  • Egg (can be gluten free bread)
  • Butter (or dairy-free spread)
  • Bread
  • Optional: Salt & Pepper to taste. Chopped chives. Grated cheese.

Allergies: soy free, dairy free*, peanut free, tree nut free.

Directions

  1. Butter the bread and cut a rectangular window out of the middle.
  2. Heat frying pan (or skillet) and pop both pieces of bread in butter side down. Add a little butter into the ‘window’ and wait for it melt.
  3. Crack an egg into the ‘window’.
  4. Let it cook until the egg white has firmed up and then flip. Also flip your little cut out bread.
  5. Cook for a bit longer so the egg white is firm (you may want the yolk runny).
  6. Serve with any seasonings that you want. The cut out bit of bread is delicious and crunchy and can also be dipped into runny egg yolk.

 

Yes you can! Allergy friendly pancakes

I did a post a while back about Yes you can allergy friendly baking mixes. We’d tried their Cinnamon Apple muffins and Chocolate Orange Zest cake, now we’ve tried their Buckwheat Pancakes.
Allergies: soy, dairy, gluten, egg, peanut, and tree nut free.

They’re really easy to make (just add water and shake to make up the mix) and are already sweetened so don’t need too much in the way of toppings. Both Miss 2 and I approved. We used whipped cream and frozen berries; they would also be great with freshly sliced banana and honey.

Potato Latkes

latkes

Potato Latkes

Ingredients

  • Potatoes
    • I use around 450g per batch.
  • 1 small red sweet onion, finely diced.
    • I have used brown onion as well for more of a hashbrown flavour.
  • 2 eggs, beaten.
  • 3T flour
  • Salt & pepper to taste.
  • Oil (or butter) for frying.
  • Toppings: sour cream & apple sauce.

Allergies: soy free, dairy free, gluten free, peanut free, tree nut free.

Directions:

  1. Grate the potato.
    • A food processor is great for this! I have also hand grated. In some countries you can buy bags of frozen pre-shredded potato.
    • Note: if using a food processor for the potato then you can also use it for the onion but remove the potato first.
  2. Squeeze the potato with your hands to remove excess moisture and then pat dry.
  3. Put the potato in a mixing bowl and add onion, eggs, seasonings, and flour. Mixture should be thick and cohesive.
  4. Heat and oil a frying pan and fry batches of potato mix (I use about 2T for each patty).
  5. Fry for several minutes on each side.
  6. Drain on paper towels and serve immediately or keep warm in the oven on an oven tray lined with baking paper.
    • If you want to wait and have everyone eat together then you can brown each side of the latkes on a higher temperature, cook for a slightly shorter time, and then finish them all off in the oven for 5-10 mins.

Easy Corn Fritters


Ingredients

  • 1 can creamed corn (approx 400g)
  • 1c flour
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda.
  • Seasonings (i.e. salt, pepper, parsley, chives, cumin, chilli, curry powder).
  • 3 eggs (separated)
  • 1/4c water

Note: You can either separate out the 3 eggs and mix in first the egg yolks and then beaten fluffy egg whites, or you can just crack two eggs straight into the mix. The first option makes the mix slightly more fluffy but the second option works just as well if you want to save on time and dishes.

You can also experiment with adding other ingredients to these corn fritters as per your preference, i.e. you can add finely chopped tomatoes and cheese, or cheese and ham, etc.

Directions

  1. Lightly combine the creamed corn, flour, baking powder, baking soda, seasonings, and egg yolks.
  2. Fold in the egg whites.
  3. Stir in the water.
  4. Fry in hot buttered frying pan for a few minutes on each side until cooked through.

 

Allergens: Soy free, dairy free, peanut free.

 

Salmon Fishcakes

Ingredients

  • Potatoes
  • Peas & Corn
  • Butter
  • Spices
  • Tinned salmon
  • Spring Onion
  • Creamy roasted garlic dressing
  • Egg
  • Flour
  • Panko Crumbs
  • Oil for cooking

Note: I don’t think I’ve made fishcakes before this, I’m not sure why. I think had vague concerns about needing fresh fish, or the salmon tasting too strong, or the  fact that I seem to be useless at cooking potatoes. Today’s very successful experiment was prompted by the fact that I had most of a tin of salmon leftover in the fridge and some new potatoes that I’d recently pulled from the ground. I was fairly certain that I could combine the two and googling ensued.  I looked at a number of recipes, ignored them apart from the basic precepts, and wandered off to see what I had in the kitchen.

The main thing in terms of ratios seems to be that there should be 30-50% more potato than salmon, apart from that it’s pretty flexible.

Directions

  1. Cook the potatoes. I used around 300g of new yellow potatoes (washed but skin on) that I cut up and boiled lightly in the microwave.
  2. Cook/defrost the peas & corn. I used up what was left in the freeer which was probably about 1/2 cup.
  3. In a mixing bowl combine the cooked potatoes, peas & corn, butter, salt/spices (I used a Thai mix & garlic granules) and mash vigorously.
  4. Add tinned salmon (I used around 200g), chopped spring onion, and any dressing. Mix to combine. (I used a creamy roasted garlic dressing but you could try mayo, or red curry paste etc.)
  5. Mix in an egg to bind it. Mix in flour 1-2 Tablespoons at a time so that it’s moist but not horribly sticky.
  6. You can then choose to either (a) roll it into balls, squish into patties, coat in panko breadcumbs and then refridgerate, or, (b) refridgerate, then make into patties and go the full route of dipping them in flour > scrambled egg > breadcrumbs. Personally I went for (a) as a quicker option and it worked out fine. The main thing is that you want them cold when you fry them so that they hold together better.
  7. You can experiment a bit with cooking options. I fried them in batches in rice bran oil with the wok up high (basically to seal them and brown them) and then let them rest in the oven on a low heat.

They turned out really nicely, were tasty, and my toddler liked them too.

 

Allergens: Soy free; gluten free; peanut free; can be made dairy free (i.e. swap the butter for oil and replace/remove the dressing).