Course: Starter

Quinoa Crispbread with White Bean & Artichoke Dip

Le Pain des Fleurs Quinoa Crispbreads are ideal for lunch or as a side to a main dish. Light and crispy they are perfect to dip, try shop bought hummus  for a quick bite, or this delicious home made Mediterranean style dip for something extra special.

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 Quinoa Crispbread with White Bean & Artichoke Dip
This simple dip also works well as a topping for canapes (just slice the crispbread into small triangles!) served with a glass of cold bubbles. The recipe is gluten free, wheat free, dairy free, vegetarian and vegan.
Course Lunch, Starter
Cuisine French, Italian
Keyword dairy free, gluten free, vegan, vegetarian, wheat free
Servings
Ingredients
  • 1 Pack Le Pain des Fleurs Quinoa Crispbreads
  • 280 g Jar of Artichokes in oil use the artichokes and the oil
  • 1 Tin Butter Beans drained
  • 1 Clove garlic crushed
  • 1 Tbsp Lemon juice to taste
  • Pumkpkin Seeds as desired
  • Extra virgin olive oil to drizzle
Course Lunch, Starter
Cuisine French, Italian
Keyword dairy free, gluten free, vegan, vegetarian, wheat free
Servings
Ingredients
  • 1 Pack Le Pain des Fleurs Quinoa Crispbreads
  • 280 g Jar of Artichokes in oil use the artichokes and the oil
  • 1 Tin Butter Beans drained
  • 1 Clove garlic crushed
  • 1 Tbsp Lemon juice to taste
  • Pumkpkin Seeds as desired
  • Extra virgin olive oil to drizzle
Instructions
  1. Add all the ingredients for the dip into a food processor, blitz until smooth.
  2. Spread on the crispbread. Top with pumpkin seeds, fresh cress and a drizzle of extra virgin olive oil.
Recipe Notes

Le Pain des Fleurs Quinoa Crispbread is available to buy online from Ocado.

Keep the dip in the fridge (if you have any left!) in an airtight container and eat within 2 days.

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Ditalini e Fagioli

Le Veneziane Gluten Free Ditalini Pasta works perfectly in this rustic Italian dish. Translated simply as ‘Pasta & Beans’, it traditionally uses up pieces of broken pasta. The dish bursts with classic flavours and the pasta is kept beautifully al dente.

We used this recipe from Rachel Roddy as our inspiration.

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 Ditalini e Fagioli
Gluten and wheat free, just leave out the parmesan to keep it dairy free.
Course Main Dish, Starter
Cuisine Italian
Servings
People
Ingredients
  • 110 g Le Veneziane Ditalini Pasta
  • 250 g Tinned borlotti beans
  • 3 tbsp Extra virgin olive oil we used garlic infused oil
  • 2 Sprigs Fresh rosemary
  • 300 g Fresh tomatoes
  • Salt and black pepper to taste
  • 110 g Le Veneziane Ditalini Pasta
Course Main Dish, Starter
Cuisine Italian
Servings
People
Ingredients
  • 110 g Le Veneziane Ditalini Pasta
  • 250 g Tinned borlotti beans
  • 3 tbsp Extra virgin olive oil we used garlic infused oil
  • 2 Sprigs Fresh rosemary
  • 300 g Fresh tomatoes
  • Salt and black pepper to taste
  • 110 g Le Veneziane Ditalini Pasta
Instructions
  1. Drain and rinse the beans. (If you wish to use dried beans, first soak them for 12 hours and cook until tender).
  2. Fry the rosemary, gently, in the olive oil until fragrant.
  3. Chop the tomatoes, add to the pan, cook for 10 minutes on a moderate heat, until soft and saucy.
  4. Add the beans and a ladle of water, continue to cook for 10 minutes.
  5. Blend half the soup with a hand-held blender.
  6. Add 2-3 more ladles of water, and the pasta, cook until al dente.
  7. Serve with a drizzle of olive oil and some parmesan shavings.
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