For those of you who didn’t know our DS Discover Magazine is back! This new winter edition incorporates the winner’s idea from the “suggestions of future features competition” which was launched in our previous issue. We received lots of excellent ideas but our favourite came from Patrick Edmunds, from Newton Abbot. Patrick’s suggestion was to create gluten free recipes that use up leftovers – a great money saver! Our cookery expert, Gill, is an avid gluten free baker so she’s often making leftovers into great tasting gluten free recipes- you’d never know the ingredients were second hand! We liked the feature so much we wanted to give our blog fans a sneak peak...

Minestrone Soup

"A popular gluten free reicpe which is great as dinner for all the family or as a quick gluten free lunch you can pop in the microwave. There are tons of gluten free recipes for great soup but in the spirit of using leftovers I’m making gluten free Minestrone soup using leftover dinner veggies and gluten free and wheat free DS fusilli pasta.

My secret ingredient is bacon as I always have the odd rasher in the pack. Also, a quick tip, if you only have a few leftover vegetables add raw but make sure you add them in with the stock to allow time for them to be cooked."

To view Gill's gluten free recipe for minestrone please click here.


                                                                                                                                                                 

Chicken and Vegetable Pie

"I always tend to have leftover vegetables and chicken from the Sunday roast. Rather than waiting for the vegetables to go off or making the chicken into a not so exciting sandwich I make a gluten free pie. This is a really, easy and tasty gluten free recipe to follow. I also cheat with the gluten free pastry using the DS gluten and wheat free shortcrust pastry – readymade and ready to roll out on my pie!”

To view Gill's gluten free recipe for chicken and vegetable pie please click here.



Hungry for more hints & tips from Gill?

Use by dates and leftover means our bins and wallets are suffering from overload! Here are some of my top tips for making sure waste is kept to a minimum!

• Gluten free bread can dry out quickly so freeze half the loaf or some rolls that you know you won’t eat straight away. This way you don’t have to eat dry gluten free bread and you can take it out to defrost as and when you need it.
• If your bread has already gone dry you don’t have to panic – use it in a gluten free recipe. I’m often in the kitchen gluten free baking and I find dry bread is great for gluten free recipes. Crumble it down or whizz it in a food processor and use for gluten free breadcrumbs. We have lots of gluten free recipes which use breadcrumbs such as butterfly chicken breasts with a herb stuffing, turkey bites or chicken goujons and the popular vegetarian dish of gluten free stuffed peppers with a crunchy nut topping.
• If you’re an avid gluten free baker like me you’re probably used to making gluten free lasagne, chillis and lots of spaghetti Bolognese! Well my number one tips for these is never forget them in the fridge, portion them up and make a note of the bb date and then pop them in the freezer. Ideal for a gluten free meal portion packed for one.
• We love the gluten free pizza DS make in my household. I use leftover ham, cooked or spicy sausage and the odd rasher of bacon and add it to the gluten free mozzarella and tomato pizza.

So what did you think of the sneak peak form our latest winter edition of our magazine? We hope you readers agreed that Patrick’s idea for using leftover foods and turning them into delicious gluten free recipes was a great feature and an effective money saver. If you have any more great gluten free recipes that incorporate leftovers please visit our recipe corner in the DS Forum. Or if you’d like to suggest any future features that you’d love to read about in our next issue of the Discover magazine please leave a comment below.

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