Europe’s favourite in gluten-free
delicious
meal
hello inspiration Our mission is to make every food moment one you’ll savour
Contents
– whether you’re making dinner for the family, lunching with
Breakfast Boosts
friends or looking to add some ‘yum’ to the morning rush, we’re
The Energiser
5
The Calcium Booster
6
Fast Fibre
7
Less than 10 minutes to spare? Check out pages 6 and 7 for
The Weekend Treat
8
speedy, yet nutritious breakfasts. Or our Veggie Delight for a
Lovely Lunches
9
lovely lunch with limited time (page 12).
Deli-style Panini
10
Smoked Salmon & Asparagus Tart
11
Veggie Delight
12
sure you will love this booklet which provides easy to make, mouth-watering meal inspiration for any time of the day!
If you enjoy taking longer with your cooking, you’ll love to make our Wild Mushroom & Parmesan Tartlets (page 16) and Roasted
Hearty Soup
13
“Can’t Cook, Won’t Cook” than “Great British Bake Off” why not
Delicious Dinners
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try our delicious Italian pizza bases (page 17) and easy peasy
Low Fat Fish & Chips
15
four ingredient Fruity Pudding (page 23), which only takes 15
Wild Mushroom & Parmesan Tartlets
16
Red Pepper and Cauliflower soup (page 13). But if you’re more
minutes to prepare. We’d love to see some snaps of your culinary creations, please send them to us via email: share@schar.co.uk and we could share them on our social media pages. Good luck and enjoy! From Schär
*Euromonitor Data 2014.
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Caramelised Onion, Spinach & Goat’s Cheese Pizza
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Herby Chicken Burgers
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Devilish Desserts
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White Chocolate Rocky Road
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Tipply Trifle
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One for the Kids! Chocolate Hedgehog Cake
22
Fruit Pudding with Four Ingredients
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flavours
love
to
3
breakfast
boosts 4
The Energiser We can all feel a little low on energy from time to time, so why not start the day right with this delicious recipe containing foods that are rich in vitamin B12 and iron – vital for boosting energy and preventing fatigue. As a great source of folic acid, the addition of spinach provides an extra B-vitamin boost! Ingredients • 2 Schär Brown Ciabatta Rolls • 20g baby spinach leaves • 60g smoked salmon • 2 medium eggs • Vinegar • Sea salt and pepper to taste
Ready in: 15 min
Serves 2
Method 1. Fill a shallow pan with water (about 3cm deep) and bring to a simmer. Add some vinegar (1 tbsp per 1 litre of water) to help the egg hold its shape. Then break the eggs into a separate small cup. Gently tip the eggs into the simmering water and poach for 2-3 minutes. 2. Slice the ciabatta rolls in half and lightly toast. 3. Place the spinach in a small bowl and pour over boiling water, leave for 30 seconds and then drain. 4. Place the toasted ciabatta rolls on a plate, spread the wilted spinach leaves evenly across the rolls. Drape on the smoked salmon and top with the poached egg. 5. Season with salt and pepper to taste.
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The Calcium Booster Morning rush? Don’t worry, this smoothie can be ready in 5 minutes flat! Providing you with a great source of calcium, essential for maintaining healthy bones and particularly important for those following a gluten-free diet. Team it with our NEW high fibre Breakfast Bakes for the perfect brekkie on-the-go. Our Breakfast Bakes contain gluten-free oats and provide you with a source of vitamin B1, zinc and iron. They also contain beta-glucans which can help to maintain normal blood cholesterol levels. Ingredients • 2 Schär Breakfast Bakes • 200g berries: 100g strawberries, 50g raspberries, 25g of blueberries, 25g of blackberries • 1 small banana peeled, approximately 75g • 100ml pomegranate or cranberry juice • 175g Greek 0% natural yogurt
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Ready in: 5 min
Serves 2
Method 1. Place the washed fruits, banana and juice in the smoothie maker or blender and blend for 30 seconds. 2. Add yogurt and blend a further 15 seconds. 3. Divide between two glasses and serve.
Fast Fibre Struggling to eat enough fibre? This quick and easy breakfast is full of nutritious high fibre ingredients, including Chia seeds, walnuts and banana – all perfectly complimented by our own Wholesome Seeded loaf. A touch of honey provides a hint of natural sweetness to this simple breakfast suggestion. Ingredients • 4 slices Schär Wholesome Seeded loaf • 2 small bananas • 1 tsp lemon juice • 10g chopped walnuts • 1 tsp of chia seeds • 1 tsp manuka honey
Ready in: 10 min
Serves 2
Method 1. Place the bread in the toaster and lightly toast. 2. Place the toasted seeded loaf on a plate and cut the toast in half diagonally. 3. Thinly slice the bananas and lay the slices on the toast to cover the top, drizzle with the lemon juice. 4. Scatter the chopped walnuts and chia seeds over the top. 5. Drizzle with manuka honey to sweeten.
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The Weekend Treat Lovely lazy Sundays, a nice long lie in with the newspaper and a cup of coffee, made perfect with these naughty but nice French toast sticks drizzled with yummy maple syrup and adorned with fresh berries. Don’t think about Monday morning just yet… Ingredients • 4 slices Schär Wholesome White bread • 2 medium eggs • 50ml milk • ¼ tsp ground cinnamon • ½ tsp vanilla extract • 25g butter • 25g fresh raspberries • 25g fresh blueberries • 2 tbsp maple syrup
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Ready in: 12 min
Serves 2
Method 1. Beat the eggs, milk, cinnamon and vanilla together in a shallow dish. 2. Heat the butter in a large frying pan over a moderate heat. 3. Cut the slices of bread in half and pass through the egg mixture ensuring that both sides are well coated and the bread is saturated with the egg mixture. Place into the frying pan and cook until golden brown, approximately 3 minutes, turn over with a fish slice and cook the other side, repeat until all the egg mixture has been used. 4. To serve cut the French toast into finger sticks and divide between 2 plates, add the fresh raspberries and blueberries. 5. Drizzle over the maple syrup and serve.
lunches
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Deli-style Panini We’re all so busy these days we don’t often get the chance for a lovely long lunch break away from our desks. This deli-cious panini with colourful roasted vegetables will brighten up your day and ensure you look forward to your Al-desko lunch all morning! Ingredients • 2 Schär Paninis, halved • 1½ tbsp olive oil • 1 clove garlic – crushed • ½ small aubergine, cubed • ½ medium yellow pepper, deseeded • 1 medium courgette, cubed • 4 baby plum tomatoes • 1 tbsp balsamic vinegar • 75g mozzarella ball cut into 4 slices • Basil and cracked black pepper to garnish
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Ready in: 25 min
Serves 2
Method 1. Prepare aubergine by cutting into 1½ cm slices then cube. 2. Cube the courgette and slice the yellow pepper and half the tomatoes. 3. Heat 1 tbsp olive oil in a frying pan, add the aubergine, courgette and pepper and fry for 8-10 minutes, until tinged with brown, adding the tomatoes in the last couple of minutes, then drizzle over the balsamic vinegar. 4. Meanwhile preheat the grill. Place the cut paninis on the grill rack cooked side up and toast until just tinged with brown, remove. Drizzle the remaining olive oil onto the cut side of the panini and spread over the crushed garlic. 5. Place vegetables on top of the untoasted panini base and top with the sliced mozzarella, place back on the grill along with the up turned tops. Grill until the top is toasted and the mozzarella is just melting. Finish with a few torn leaves of basil and a good twist of cracked black pepper.
Smoked Salmon & Asparagus Tart When it’s freshly baked, the delicious aroma will have you tempted to eat the whole thing! Rich and creamy but not calorific as we’ve swapped crème fraîche for Quark, a fresh dairy product which is high in protein and low in fat. Yum! Ingredients • 200g of Schär gluten-free Shortcrust Pastry, defrosted • 1 medium red onion, peeled, cut in half and thinly sliced • 2 tsp olive oil • 1 tbsp balsamic vinegar • 75g asparagus, par cooked and broken into small pieces • 75g smoked salmon, cut into slithers • 2 large eggs, beaten • 150ml (¼ pint) skimmed milk • 75g quark • 15g parmesan cheese, grated • Cracked black pepper • Cornflour for dusting
Ready in: 45 min
Serves 8
Method 1. Preheat the oven to 190°C/170°C Fan/Gas Mark 5. 2. Place pastry onto a surface dusted with cornflour and knead for 1 minute. 3. Roll out the pastry to fit a 20cm (8 inch) flan dish. Place in dish and chill whilst you prepare the other ingredients. 4. Heat the oil and balsamic vinegar in a frying pan until hot, add the onion and cook for 5 minutes, stirring occasionally until the onion is soft. Remove pastry dish from refrigerator and place the onion into the pastry case along with the smoked salmon slithers and the par cooked asparagus spears. 5. Mix together the remaining ingredients apart from the cheese and pour into the pastry case. Sprinkle the cheese on top of the mixture. 6. Place the tart on a baking sheet and bake in a preheated oven for 25-30 minutes until the tart is set and tinged with brown. 7. Leave in the tin for 10 minutes to cool slightly before serving.
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Veggie Delight From the creamy avocado to the salty feta, topped with sweet and tangy pomegranate seeds all on a soft white ciabatta roll, this fresh flavour fusion will fast become one of your firm favourites for lunch. And it’s so quick and easy to make, what’s not to like? Ingredients • 2 Schär White Ciabatta rolls • 1 small ripe avocado • 1 tsp lemon juice • 50g feta cheese • 2 tsp pomegranate seeds • Cracked black pepper
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Ready in: 10 min
Serves 2
Method 1. Cut the ciabatta rolls in half and place on a plate cut side uppermost. 2. Slice the avocado into 12 slices and arrange the slices on the cut side of the rolls, drizzle with the lemon juice. 3. Crumble the feta cheese on the top of the avocado. 4. Scatter the pomegranate seeds over the top and serve with a twist of cracked black pepper.
Hearty Soup Try this for a souper-easy, hearty lunch, ideal for summer or winter with chunks of warm brown ciabatta dunked in! Top with some crispy smoked bacon or pancetta cubes for extra flavour. Make a big batch and freeze for up to a month. Ingredients • 4 (1 packet) Schär Brown Ciabatta rolls • 4 red bell peppers, cut in half and seeds removed • 1 small head cauliflower, cut into florets • 2 tbsp olive oil • 1 onion, peeled and diced • 2 cloves garlic, picked off the stalk and chopped • 1 teaspoon fresh thyme, chopped • ¼ tsp cayenne pepper • 1 tsp paprika • 1 litre vegetable stock • 100g goat’s cheese, crumbled • Sea salt and cracked black pepper to taste
Ready in: 45 min
Serves 4
Method 1. Preheat the oven 200°C/180°C Fan/Gas Mark 6. 2. Place the red peppers on a baking sheet with the cut side facing down, place in the oven until the skins are blackened, about 20 minutes, remove and cover with foil for 15 minutes before removing the skins and dicing. 3. Meanwhile, toss the cauliflower in 1 tablespoon of olive oil, place it in a single layer on a baking sheet and roast in the oven until tender and caramelised for about 20-30 minutes. Turn the cauliflower on the tray after 15 minutes to bake the other side. 4. Heat the oil in a large pan over medium heat and cook the onion for about 5 minutes or until tender. Add the garlic, thyme and cayenne pepper and paprika and cook for a further minute until fragrant. 5. Add the roasted red peppers, cauliflower, stock and 50g of the goat’s cheese (rind removed) and simmer for 10 minutes before pureeing to the desired consistency with a hand blender or in a food processor. 6. Warm the ciabatta rolls in the oven for 5 minutes. 7. Season the soup with salt and pepper and serve garnished with the remaining goat’s cheese and a warm ciabatta roll.
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dinners
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Low Fat Fish & Chips Not only have we made this British classic gluten-free, it’s also low fat and tastes just as good. We won’t tell the rest of the family its gluten-free if you don’t… Ingredients • 75g dried breadcrumbs from the Schär Wholesome Seeded loaf • 4 x 150g cod fillets • Juice of 1 lemon • Salt and ground black pepper • 900g Maris Piper or King Edward potatoes (peeled) • 4 x sprays of low calorie cooking spray (fry light) • 4 tbsp freshly chopped parsley • 1 medium egg
Ready in: 50 min
Serves 4
Method 1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Place the cod fillets in a bowl, sprinkle over the lemon juice and season well. Leave to marinate in the fridge for an hour. 2. Meanwhile, cut the peeled potatoes into thick chips. Bring a pan of water to the boil and cook the chips for 5 minutes. Drain and dry on kitchen paper. Transfer to a non stick baking sheet, spray with low calorie cooking spray and season well. 3. Mix together the breadcrumbs, parsley and seasoning to taste. Lightly beat the egg and place in a bowl. Dip each cod fillet into the egg mixture and then into the breadcrumbs mixture to coat evenly and place on a baking sheet sprayed with low calorie cooking spray. 4. Place the chips in the oven and cook for 10 minutes. Add the fish and cook for a further 15-20 minutes. 5. Garnish with lemon wedge and fresh parsley sprig.
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Wild Mushroom & Parmesan Tartlets A dinner to go wild for! The recipe serves four, but if you’re not willing to share you can put the others in the freezer for up to two weeks, just defrost fully and re-heat in the oven. Ingredients • 200g block Schär Shortcrust Pastry, defrosted • 1 tbsp olive oil • 1 small red onion, peeled and diced • 1 garlic clove, crushed • 75g Shitake mushrooms and 75g Oyster mushrooms, sliced • 100g button Chestnut mushrooms • 225g small Portabello mushrooms, sliced • 1 tsp sea salt, ½ tsp cracked black pepper • 1 large egg, beaten – reserve 2 tsps for brushing • 75ml double cream • 1 tbsp fresh parsley, chopped • 1 tbsp fresh thyme, chopped • 1 tsp cornflour, plus extra for dusting • 25g grated parmesan
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Ready in: 45 min
Serves 4
Method 1. Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and cook until softened but not brown, add the garlic and sliced mushrooms and cook until browned, stirring frequently. Season with salt and pepper. 2. Preheat the oven 190°C/ 170°C Fan/Gas Mark 5. 3. Meanwhile: Dust the work surface with cornflour and knead the defrosted pastry for 1 – 2 minutes until pliable. Put 50g pastry to one side, divide the remainder into 4. Roll out each of the 4 pieces to fit 4 x 8.5cm tartlet tins. Place the tartlets onto a baking tray. 4. In a bowl, whisk together the double cream, eggs and teaspoon of cornflour then stir in the herbs and parmesan, combine together with the mushroom mixture. 5. Divide the mushroom mixture between the 4 tartlet tins. 6. Divide the 50g of remaining pastry into 4, roll each into a rectangle and cut into strips vertically, and place across the tartlets lattice style. 7. Brush with the reserved beaten egg and put baking tray into the preheated oven. 8. Cook tartlets for 25 minutes until browned and the filling is set, allow to cool slightly before serving.
Caramelised Onion, Spinach & Goat’s Cheese Pizza Who doesn’t love a tasty takeaway after a long week? Eating out or ordering in can be troublesome when you’re gluten-free but now you can have a ‘fake-away’ with your favourite toppings on our thin, Italian pizza base faster than the delivery guy could get to your door. This recipe is one of our Friday favourites. Ingredients • 1 Schär Pizza Base • ½ small red onion, peeled and cut into rings • 2 tsp olive oil • 2 tsp balsamic vinegar • 50g baby spinach leaves • 75g pizza topping with herbs or 75g chopped tomatoes with herbs • 2 tbsp tomato puree • 50g grated mozzarella cheese • 35g goat’s cheese • Garlic oil for drizzling • Cracked black pepper for seasoning
Ready in: 25 min
Serves 2
Method 1. Preheat oven 220°C/200°C Fan/Gas Mark 7. 2. Heat the oil and balsamic vinegar in a medium frying pan over a medium to high heat, add the onion rings and fry for 3 – 4 minutes until lightly softened. 3. Place the spinach leaves in a bowl and pour over boiling water, leave for 30 seconds and drain. 4. Place pizza base on a sheet of greaseproof paper. 5. In a small bowl mix together the tomatoes and tomato puree. Spoon the mixture on top of the pizza base and top with the grated mozzarella cheese. 6. Arrange the caramelised onion rings and the wilted spinach on the top and then crumble over the goat’s cheese. 7. Place the pizza on the greaseproof paper directly onto the top shelf, placing a baking sheet below and cook for approximately 15 minutes. 8. Remove from the oven and drizzle with garlic oil and cracked black pepper before serving.
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Herby Chicken Burgers Herby chicken burgers served on a delicious white roll you won’t believe is gluten free! Lovely served with crunchy salad and a drizzle of sweet chilli sauce. You can also swap the chicken for turkey mince for a lower fat version. Ingredients • 4 Schär frozen White Rolls, defrosted and cut in half • 35g Schär Wholesome White bread made into breadcrumbs • 500g chicken mince • 2-3 spring onions, thinly sliced • 2 cloves garlic, crushed • 1 tbsp fresh flat leaf parsley chopped • 1 tbsp fresh tarragon, chopped • ½ tsp salt and cracked black pepper • 2 tsp lemon juice • 1 medium egg, beaten
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Ready in: 35 min
Serves 4
Method 1. In a large bowl mix together the chicken mince, breadcrumbs, spring onions, garlic and herbs and seasoning until all the ingredients are blended together. 2. Add the lemon juice, and egg and bind together with a fork. 3. Shape into 4 thick burgers, either in a burger press or by pressing firmly into balls and flattening with the hands. 4. To cook, either place on a greased frying pan or BBQ. Cook the burgers 10-12 minutes per side. Ensure the burger is cooked through, if not, return to the heat until cooked. 5. To serve: Place lettuce and a couple of slices of tomato on the bottom half of the roll, top with the chicken burger and a dollop of sweetcorn or gluten-free tomato relish and then place on the top of the roll.
desserts
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White Chocolate Rocky Road Ammmazing! Who doesn’t love Rocky Road? The crunchy biscuit and chewy marshmallow make these delectable bites so good we’ll bet you can’t stop at just one square. If you don’t like white chocolate, simply swap it for dark. Ingredients • 12 Schär Rich Tea biscuits, broken into small pieces • 250g gluten-free white chocolate • 100g butter • 85g golden syrup • 50g chopped roasted hazelnuts • 50g raisins • 75g dried sour cherries • 75g gluten-free mini marshmallows • 25g milk chocolate (for decoration) • Lightly greased and base lined 20cm x 20cm baking tin
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Ready in: 90 min
Serves 16
Method 1. Melt the butter, syrup and chocolate together in a large bowl placed over a pan of hot but not boiling water. 2. Remove the bowl from the pan and cool for 10 minutes before beating well. 3. Place all of the remaining ingredients into the melted chocolate mix and combine together. Tip the mixture into the prepared tin and level with the back of a spoon. Refrigerate for 30 minutes. 4. Mark into 16 portions and chill for a further 45 minutes before decorating. 5. Melt the milk chocolate in a small bowl over a pan of simmering water or in the microwave. Pipe or drizzle the chocolate in a zig zag pattern on top of the Rock Road. 6. Allow to set and serve.
Tipply Trifle This is a twist on your traditional berry-based trifle, but it hasn’t lost that boozy edge. Made with fresh peaches and our lovely brioche-style Sweet Breakfast Rolls. Ingredients • 2 Schär Sweet Breakfast Rolls • 2 tbsp peach jam, or apricot jam • 2 fresh peaches, stoned and each half sliced into 6 • 100ml orange juice, or peach juice • 50ml dry sherry • 500g gluten-free ready made custard • 200-300ml whipped double cream • 15g pistachio nuts, or toasted almonds
Ready in: 2 hrs 45 min
Serves 4
Method: 1. Place the peaches and juice in a saucepan, bring to the boil, cover and simmer for 5 minutes. Stir and leave to cool. 2. Cut the sweet breakfast rolls in half lengthways and spread with the jam. Slice each half into 4 pieces. Place in a glass dish. Leave 6 slices of peach for decoration and cut each remaining slice in half or thirds and place in and around the rolls. Pour over the juice and the sherry. 3. Cover the rolls and peaches with the custard and leave to cool for 1–2 hours. 4. Top with the whipped cream and decorate with the peach slices and nuts.
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One for the Kids! Chocolate Hedgehog Cake Ingredients Cake: • 25g gluten-free cocoa powder • 4 tbsp hot water • 170g butter, softened • 170g caster sugar • 3 large eggs • 200g gluten-free flour • 3 tsp gluten-free baking powder Butter Icing: • 100g gluten-free plain chocolate • 300g icing sugar • 150g butter, softened • 1 tsp vanilla essence Decorations: • 150g Schär Chocolate Fingers, for the spines • 2 milk chocolate buttons and white writing icing for the eyes • 1 glacé cherry, for the nose (or use another chocolate button) Method 1. Preheat the oven to 180°C/ 160°C Fan/Gas Mark 4. Lightly grease and line the base of a 2.4 litre/4 pint heatproof pudding basin/bowl. 2. Mix the cocoa powder with 4 tablespoons of hot water until smooth. 3. Place the butter, sugar, eggs, gluten-free flour and baking
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4. 5. 6. 7.
8. 9.
Ready in: under 2 hours
Serves 8-10
powder in a large mixing bowl and beat with a wooden spoon until smooth, blend in the cocoa powder. Place cake mixture into the heatproof pudding bowl. Level, then push a slight dip into the centre. Bake for about 1 hour or until springy and a skewer comes out clean. Cool in the bowl for 5 minutes before turning out onto a wire rack to cool completely. Place cake on a plate or cake board. Cut a slice off two sides on an angle to create a pointed snout. Cut the cake in half horizontally. Next make the butter icing: Melt the chocolate in a bowl over a pan of gently simmering water. Allow to cool slightly whilst whisking the butter until soft. Gradually beat in the icing sugar and vanilla essence. Sandwich the two cake halfs together with a third of the butter cream. Whisk the melted chocolate into the remaining butter cream. Spread the chocolate icing all over the cake and use a palate knife to shape the face and snout of the hedgehog. Gently drag a fork from back to front to give texture. Cut chocolate fingers in half and arrange as the spines of the hedgehog. Finish with the eyes and nose.
Fruity Pudding with Four Ingredients You don’t need to be a culinary whizz to whip up something impressive! Using just 4 ingredients this delicious fruity pudding couldn’t be simpler. Ingredients • 8-9 slices of Schär Wholesome White loaf, crusts removed • 50g Summer Berries: strawberries, raspberries, blackberries, blackcurrants and red currants • 50g caster sugar • Fresh berries and sprig of mint to decorate
Prepare in: 15 min
Serves 4-6
Method: 1. Cut bread into neat fingers. 2. Add sugar to fruit and simmer gently for 5 minutes or microwave for 2-3 minutes. 3. Reserve 2 tablespoons of juice. 4. Place a sheet of cling wrap into 4 dariole moulds or small plastic pots double the size of the mould. (This is to enable the pudding to be removed easily). 5. Cut 8 round discs from the bread slices the size of the base of the mould. Cut the remaining bread into fingers. Place a disc into the bottom of the mould and line the sides with the fingers. 6. Spoon in the fruit mixture and top with remaining bread disc. 7. Fold over the cling to cover the top. Cover with a saucer or disc and place a heavy weight on top. 8. Refrigerate overnight. 9. Turn out onto a plate. If there are any white patches, spoon over reserved juice. 10. Decorate with fruit and mint.
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Europe’s favourite in gluten-free
contact us Send us a snap of your recipe creations. Email: share@schar.co.uk /ScharglutenfreeUK /ScharglutenfreeUK /Schar_UK /Schar_UK Ask Schär. Freephone: 0800 161 5838 Ireland: 1 800 818 551 Find out more. www.schar.co.uk Join the Schär Club for exclusive promotions, social networking, recipes, coupons and expert advice. www.schar.co.uk/club