Looking for gluten free, midweek meals that don’t require excessive ingredients or time? CW Taste editor Anja de Rozario has you covered for breakfast, lunch and dessert. 

Smoked salmon and cream cheese breakfast muffins

Makes 6 | Prep 10 mins | Cook 18 mins

• 130g (1 cup) gluten-free plain (all-purpose) flour
• 2 tsp gluten-free baking powder
• 1/4 tsp xanthan gum
• Pinch each of salt and black pepper
• 1 medium egg
• 130ml milk
• 2 Tbsp butter, melted
• 2 slices of smoked salmon, finely diced
• 3 Tbsp cream cheese, plus 6 tsp to top the muffins
• 1 Tbsp finely chopped chives

Preheat your oven to 220°C and line a cupcake tray with 6 tulip muffin cases.

In a large mixing bowl, combine the flour, baking powder, xanthan gum, salt, and pepper. Briefly mix until combined.

Crack the egg into a pitcher, then add the milk and melted butter before beating with a fork until smooth.

Pour the wet mixture into the dry ingredients and whisk to a smooth batter. Add the smoked salmon, cream cheese and chives. Mix in until evenly dispersed.

Spoon around 2 Tbsp of the mixture into each muffin case, ensuring the mixture is evenly split between all six cases. Add a modest tsp of cream cheese to the top of each muffin and bake for 15–18 minutes until golden.

Transfer to a wire rack to cool to room temperature or just warm.

Creamy honey mustard chicken with ham

Serves 2-3 | Prep + Cook 20 mins

• 1 Tbsp garlic-infused oil
• 400g chicken breast fillet, cut into bite-sized pieces
• 90g leek, finely chopped
• 2 Tbsp cornflour (cornstarch)
• 200ml gluten-free chicken or ham stock
• 200ml milk
• Pinch each of salt and black or white pepper
• 3 Tbsp frozen peas
• 1 Tbsp dried thyme
• 2 tsp Dijon mustard
• 1 Tbsp honey
• 4 Tbsp cream cheese
• 3 thin slices of ham (about 60g in total), cut into 2.5cm strips

Place a large frying pan over a medium heat and add the garlic-infused oil. Once hot, add the chicken and leek, then fry, stirring, until the chicken is sealed. Add the cornflour and stir in until everything is evenly coated, then add the stock, milk, salt and pepper, frozen peas, and thyme.

Bring to the boil, then reduce to a simmer for 8–10 minutes, or until the sauce is thickened to a gravy-like consistency. Turn the heat down to low, add the mustard, honey, cream cheese and ham, and stir until well combined.

Serve with rice or mashed potatoes alongside your choice of steamed veg.

No-bake chocolate cream pie

Serves 12 | Prep 20 mins | Chill 3 hours

For the base

• 350g gluten-free digestive biscuits
• 2 Tbsp unsweetened cocoa powder
• 150g (2/3 cup) butter, melted

For the filling

• 300ml (1¼ cups) double (heavy) cream
• 300g chocolate broken into pieces
• 55g (4 Tbsp) butter

To Finish

• 200ml double (heavy) cream
• 1 Tbsp icing sugar
• Chocolate, for grating

Crush the biscuits into fine crumbs in a food processor (or place in a zip-lock bag and bash with a rolling pin), then mix in the cocoa powder until thoroughly combined. Add to a large bowl and pour in your melted butter. Mix well. Press into the base and sides of a 23cm loose-bottomed fluted tart tin and chill in the freezer for 20 minutes, or a little longer in the fridge.

For the filling, heat the cream in a saucepan until just boiling. Remove from the heat and add the chocolate and butter. Stir continuously until it’s all melted, combined and creamy. Pour over the chilled base and place back in the fridge until set.

Finish by whipping the cream to soft peaks. Fold in the icing sugar and spoon it on top of the chocolate layer. Sprinkle some grated chocolate on top to finish.

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