Romantic gluten free supper suggestion from Livwell

Romantic glutenA protein that is found in the cereals wheat, barley and rye. free supper suggestion from Livwell

Show your loved one how much you care this Valentine’s Day by presenting them with a lovingly prepared tasty two course gluten free supper.

It’s easy to impress with a foolproof Red Thai Curry (recipe below) that can be made in under 20 minutes using prawns or chicken depending on your preference and is perfect served with Livwell’s gluten, wheat and milk free Garlic and Coriander Naan bread and Against the Grain gluten free beer.

Follow this with a new twist on a coeliac chocoholic’s dream – gluten free chocolate bread and butter pudding served with a ruby coulis (recipe below).  Easy to make using Livwell’s gluten, wheat and milk free sliced bread, it’s the perfect end to a romantic meal and any left over coulis is great with Livwell syrup pancakes for breakfast.

Livwell is one of the leading suppliers of tasty gluten free breads, rolls, muffins, bagels, pancakes and cakes that are suitable for both Coeliacs and people wishing to reduce the amount of wheat and gluten in their diet.  Livwell lines are available from selected retailers including Waitrose, Asda, Sainsburys and Morrisons and from specialist online stores www.gffdirect.co.uk and www.simply-free.co.uk.

Both Livwell’s garlic and coriander naan and white sliced bread are available on prescription.  The naan is known as 2 Teardrop Flat Breads and its PIP Code is 3398591 and the bread’s PIP Code is 3221173.

Livwell also enjoys prescription status for more of its gluten, wheat and milk free breads including sliced multi - seeded bread, baguette, white rolls, pitta, English muffins, ciabatta and bagels.  Prescription lines are available to order from pharmacies nationwide.

Easy Thai Red Curry

Ingredients

1 tbsp vegetable oil

1 onion, chopped

1 tsp fresh root ginger

1-2 tsp Thai red curry paste (Sainsbury’s is gluten free)

400g chopped canned tomatoes

50g sachet coconut cream/coconut milk

400g raw frozen prawns or diced chicken breast fillets

Chopped coriander

Livwell garlic and coriander naan

Method

1.      Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.

2.      Tip in the prawns or chicken, then cook for 5-10 mins more for prawns depending on size and 10-15 minutes for the chicken. Sprinkle with a little chopped coriander if you like and serve with Livwell garlic and coriander naan and Against the Grain gluten free beer.

Curry recipe courtesy of bbcgoodfood.com

Chocolate Bread and Butter Pudding with Ruby Coulis

Ingredients

350g Livwell sliced white bread

150g dark chocolate

425ml double cream

4tbsp dark rum

110g golden caster sugar

75g butter

3 large eggs

200g (7oz) frozen raspberries, defrosted

Method

1.      Lightly butter a shallow 18 x 23cm ovenproof dish.

2.      Cut the crusts off the bread and cut each slice in half to make triangles.

3.      Place the chocolate, cream, rum, sugar and butter in a bowl set over a pan of barely simmering water but make sure that the bottom of the bowl is not in contact with the water.

4.      Once the butter and chocolate have melted and the sugar dissolved, remove from the heat and stir well to mix all of the ingredients thoroughly.

5.      In a separate bowl, whisk the egg whites, pour the chocolate mixture over them and whisk again until they are blended together.

6.      Spoon a 1cm layer of chocolate mixture into the bottom of the ovenproof dish and arrange half of the bread triangles in overlapping rows.  Pour half of the remaining chocolate mixture over the bread, arrange the rest of the bread triangles and finish with a layer of the chocolate mixture.  Ensure that all of the bread has been covered with the chocolate mixture.

7.      Cover the dish with cling-film and leave to stand at room temperature for 2 hours before transferring to the fridge for 24 – 48 hours.

8.      When you’re ready to cook the pudding, preheat the oven to gas 4, 180°C, 350°F.  Remove the cling film and bake on a high shelf in the oven for 30 – 35 minutes until the top is crunchy and the inside is soft.

9.       In a microwave, heat the berries for 2 -3 minutes and then crush with a fork to make the coulis.  Sieve to remove the seeds if you prefer a smooth coulis.

10. Leave to stand for 10 minutes and serve with the coulis.

Pudding recipe adapted from Delia Smith