I'm excited to have author Sibel Hodge to the blog! She has a fabulous new gluten free cook book out!
Amazon
Hello! A big Soup Opera welcome to you…
For those who don’t know me, let me tell you a
little bit about how this book was born. Well, for starters, I’ve been cooking
since I was about ten years old. Under the watchful eye of my nan, who was a
fabulous chef, I developed a love of food that has lasted…let’s see…ahem, at
least eleven years (yes, I can still be twenty-one in my head), and she taught
me how to make mouth-watering meals from scratch. Now I want to pass that
knowledge on to you.
I’m the author of
thirteen other fiction and non-fiction books for adults and children, and in my
spare time, I’m Wonder Woman. When I’m not writing or saving the world from
dastardly demons, you can find me in the kitchen, cooking up a storm.
Being half Turkish
Cypriot and half British, I was introduced to exciting culinary delights from
an early age. When the rest of my mates were eating plain meat-and-two-veg
dinners, I was tucking into Mediterranean delights of mousaka, meze, and
pilavs.
Turkish people love
to eat, therefore they love to cook! In the first cookbook in my gluten
free/wheat free series, A Gluten Free
Taste of Turkey, I combine my knowledge of tasty, easy-to-cook recipes with
nutritious and scrummy Turkish food.
My love of
Mediterranean food and the healthy Mediterranean Diet went on to spark my
interest into a vast wealth of international dishes. Increasing your recipe
bank means you can travel all over the world, and sample all kinds of cuisine,
without ever needing your passport!
I’m also a
qualified health and fitness professional, with a special interest in
nutrition. We all live busy lives these days, don’t we? But that doesn’t mean
we have to swap healthy, easy-to-cook, delicious meals for junky fast food. We
are what we eat, and if we put rubbish in, it won’t be long before we’re
feeling rubbish, too. I firmly believe that our ever-increasing health
problems, diseases, and allergies are due to the chemicals, pesticides, and
hormones that are pumped into our food and environment. I want to show you that
healthy meals can taste great and be
easily prepared.
I’ve been cooking
gluten/wheat free since I met my hubby over a decade ago. When he first told me
he was coeliac, I had a panic attack. I’d never heard the word before, and my
first thought was that it meant he had some peculiar sexual quirk that I wasn’t
going to like very much. When I finally discovered it meant he couldn’t eat
gluten, which is found in barley, oats, wheat, and rye, I had an even bigger panic
attack. Trying to find something in the supermarkets back then that didn’t
include those ingredients was a nightmare. As well as being blatantly
advertised, it’s often cunningly disguised as “thickener”, “stabilizing agent”,
“shortening”, and “Ricin”. OK, I made the last one up, but gluten can have
severe side effects for people who are coeliac or intolerant/allergic to it.
Maybe now would be
a good time to let you into my little secret (stands up and coughs)… I have a
serious soup fetish! There, I confessed! Whether it’s summer, winter, or
spring, you’ll find me eating the stuff (sometimes in secret). I’m a regular
soup-a-holic, and I know that I’m not alone in this little culinary foible. I
mean, how can you not love a little bowl of goodness that’s so versatile?
Whether you’re looking for a simple starter, a light lunch, or a hearty dinner,
soup is the perfect dish every time.
So will you need
any specialist ingredients or equipment for this recipe book? No! There’s
nothing worse than buying a cookbook, reading through the recipes, and then
banging your head against the kitchen worktop because you’ve discovered you
need a particular blend of this, or an obscure jar of that, and you just can’t
get hold of it. You’ll probably find most of the ingredients used in this
cookbook already lurking in your store cupboard or, failing that, your local
supermarket. Unlike when I first started cooking gluten free all those years
ago, you can now find so much choice in gluten/wheat free products in the shops
that you shouldn’t have any trouble getting hold of everything you need to
create my tasty, international delights. The only thing you may need to pick up
(if you don’t already have one) is a hand blender, and these are both easily
available and cheap.
If you’re not
coeliac, or sensitive to gluten/wheat, should you eat a gluten free diet? Well,
many people are turning to a gluten free/wheat free diet because it can have
many health benefits, including an increase in energy, better digestion and
elimination, improving cholesterol levels and auto-immune disorders,
controlling weight and bloating, and making you super attractive to the
opposite sex (yes, I made the last one up again – just checking you were still
awake). Whereas twenty years ago, a gluten free diet would be bland and boring,
today it can be eclectic, vibrant, and delicious, and these are the dishes that
I wanted to share with you in A Gluten
Free Soup Opera.
The recipes
included in this book should be used as a guideline because you know your taste
buds better than anyone else does. If you want to substitute one ingredient for
another that you like more, then go for it. This is how great recipes are born,
and it’s all about making the food work for you. Wherever you can, please try
to use organic ingredients. It’s kinder to the environment and animals, and
it’s healthier for you.
The most important
thing in cooking is to have fun with it, so experiment, eat, and enjoy!
Sibel XX
Recipe from A Gluten Free Soup Opera
Moroccan Sweet and Sour Soup
This recipe does exactly what is says on the tin
– it’s sweet, it’s spicy, it’s sour, and it’s fun! Moroccan food is all about
flavour and colour, and this dish is an explosion of both.
I’m using dried apricots here, and whenever
possible try and get apricots that are naturally air dried, rather than those
dried using sulphur or sulphur dioxide, which can cause allergies in some
people. They will probably be darker in colour than the usual apricots, but the
taste is the same and they’re healthier for you.
Did you know that as well has being a great
source of dietary fibre and protein, chickpeas are also rich in folate,
calcium, and manganese, plus they’re also low in fat, which is always a bonus!
But if you don’t like chickpeas, substitute them for a can of beans like
cannellini, borlotti, kidney, or black-eyed.
Ingredients:
· 1
onion – chopped
· 1 carrot – diced
· 1 red pepper – diced
· 1 green pepper – diced
· 8 – 10 dried apricots –
chopped
· 4 cloves of garlic –
crushed and chopped
· 2 inch piece of fresh root
ginger – peeled and chopped finely
· 400 gr can of chopped
tomatoes
· 400 gr can of chickpeas –
drained and rinsed
· Juice of half a lemon
· 2 – 3 tablespoons of
chopped fresh coriander (cilantro)
· 1 pint (approx. 2 ½ cups)
of chicken stock/vegetable stock/water
· ¼ teaspoon of dried
cinnamon
· 1 tablespoon of ground
coriander
· 1 teaspoon of ground cumin
· ¼ teaspoon of nutmeg
· 1 tablespoon of tumeric
· 1 tablespoon of paprika
· ¼ – ½ teaspoon dried chilli
flakes
· ¼ teaspoon of black pepper
· Salt to taste
· Olive oil for frying
Method:
1. Fry
the onions and peppers until soft.
2. Add the other ingredients,
except for the fresh coriander, and bring to the boil. Simmer for 35 – 45
minutes.
3. Stir in the fresh coriander
and serve.
Serves 4 –
6
*
Vegetarian/Vegan Options – Use vegetable stock
* Dairy Free
Be sure to check out Sibel's website for links to purchase all of her books!
.JPG)
