Use this chapter for all the basic recipes you’ll need. Whether it’s a simple stock or pastry recipe, for example, or a fresh Tomato and Pepper Sauce, a rich Hollandaise Sauce or a fiery Thai Green Curry Paste, they’re all here. You’ll also find various bread recipes, all of which are easy to make and useful for every day: to eat for breakfast, with soups, salads or pâtés, or whenever hunger hits and you need a filling snack. You’ll find that many of the recipes work slightly differently from standard ones that use gluten, wheat and dairy, due to the nature of the ingredients used here. But don’t worry – they do work! And once you’ve baked your own Soda Bread, whipped up a Salmon and Prawn Fish Pie with Béchamel Sauce, or a Tarte Tatin with gluten-free pastry, there’ll be no looking back!
tomato and pepper sauce
Makes about 1.2 litres/2 pints/5 cups.
béchamel sauce
Makes about 650ml/22fl oz/2⅔ cups.
white wine sauce
Makes about 550ml/19fl oz/2¼ cups.
hollandaise sauce
Makes about 300ml/10fl oz/1⅓ cups.
ras el hanout
Makes about 4 tbsp.
thai green curry paste
Makes about 12 tbsp.
rich shortcrust pastry
sweet rich shortcrust pastry
tarte tatin pastry
sunflower seed bread
soda bread
corn bread
chicken stock
Makes 1.5–1.75 litres/272–3 pints/ 6–7 cups.
fish stock
Makes about 3 litres/5 pints/12 cups.
vegetable stock
Makes 1–1.25 litres/1¾–2 pints/ 4–5 cups.