Been silent for a while… Sorry… I’m back!
So a couple of weeks back I saw chef Tom kedridge on tv making this cheats choc tart. Intrigued I have given it a go gluten free.
Amazing! All i changed was the flour to gf and added 1 tsp of xanthum gum.
It’s so tasty and defiantly tastes like Christmas! The recipe is here-
Working in a cafe I’d always sneak a welsh cake when I was starving. 3 weeks ago the urge to sneak a welsh cake occurred and I couldn’t have one… Cue try a gluten free welsh cake recipe!
225g gluten free plain flour
100g of butter
75g of sugar
75g currants or sultanas
2 table spoons of mixed spice
1-2 tablespoons of milk
1. In a bowl put the butter and flour, rub the butter into the flour to form breadcrumbs. Add the sugar, currants and spice, stir for an even mix.
2. In a jug beat the milk and egg
3. Pour the egg mix slowly into the bowl to create a firm dough. You may not need to add all the egg mix.
4. Cover the work surface with gf flour and the rolling pin. Roll out the dough and cut into the desired shape.
5. Heat a pan or griddle over a medium heat. With kitchen towel rub butter in the pan so the dough doesn’t stick.
6. Cook until golden brown on both sides turning whilst cooking. Place on a cooling rack and sprinkle with sugar.
Serve with plenty of butter!
Happy welsh coeliac!! 😃
Sorry for being a little quiet, August got busy and hectic at the shop so I’ve had no time to cook let alone write!
I thought I’d share quickly though some cook books I’ve found useful over the last few months.
If like me you suddenly realise you’ve eaten nothing but gf pasta for a week along with strawberries and your mind goes blank at the thought of cooking something else. These have been great to refer to-
Gluten free on a shoestring bakes bread and gluten free on a shoestring both bought for me by my lovely sister and her family. These are written by Nicole Hunn who also has a great blog you’ve probably heard about already.
Seriously good gluten free cooking by Phil Vickery, this was reccome des to me by Coeliac Uk.
Gluten free girl & chef by Shauna Ahern and her husband Daniel Ahern. Shauna also writes the blog gluten free girl that I often refer too for tips and ideas.
The Gluten free cookbook by Heather Whinney, Jane Lawrie & Fiona Hunter. My mum bought me this book when I was lost and confused as a newly diagnosed Coeliac. Great for some homely meals.
200 gluten free recipes by Louise Blair & the Good Food Magazine Gluten free recipes. both great little books handy to take on self catering holidays and full of quick meals and bakes 🙂
That’s my collection so far. I really would like to buy ‘Meals that Heal’ soon but I feel I need to try a few more of these recipes first and leave something to get for Christmas! Happy baking!
A nice filling quick meal at the end of a busy day.
Serves 2 comfortably
225g gluten free pasta of any kind
1 tablespoon of olive oil
1 small onion, finely chopped
1 garlic clove, crushed
80g of Parma ham, cut into chunks
150g of ricotta cheese
80g wilted spinach
2 tablespoons of grated Parmesan cheese
2 tablespoons if white wine
Salt & pepper
Cook the pasta.
Meanwhile heat the olive oil in a frying pan add the onion and garlic, fry until softened.
Then add the ham and cook for 1-2 minutes.
Add the ricotta cheese, wilted spinach, Parmesan and wine. Heat through.
Drain the pasta and toss the sauce through the pasta, season with salt and black pepper.
Recently I’ve been finding it difficult to find good snacks. Having had to go dairy free for a while until my gut heals I’ve struggled with snacks, where as before I would have had a chocolate bar or an oat bar both are out of the question currently.
I saw on a Facebook group about a company called crate of nothing. The do a monthly box either gluten free or dairy and gluten free full of snacks and bits you wouldn’t find in the super market.
This month I got the gluten an dairy free box, you. An either sign up for a subscription or get a one off box when ever you fancy.
In this months box was the following-
An Amy’s kitchen can of soup
Dr Lucy’s gluten free ginger snap cookies
Gluten free gnocchi
Two mini ale loads
Smoked chilli crisps
Chocolate flake tea bags
Also each month there are some ingredient to creat the enclosed recipe 🙂
Can’t wait to get baking!
(Written by a dyslexic coeliac apologies for any mistakes)
In the past two weeks I’ve seen a lot of recipes for courgette noodles. So I thought I’d give it a go!
First a got myself a veg spiral maker, relatively cheap from ebay.
With an abundance of home grown courgettes this summer I quickly got to work. The spiralling off the courgettes is a bit tricking at first and they won’t look perfect like the magazines, they taste great though!
5 x courgettes
Gluten free sausages
1 x onion
1 x garlic clove
1 x chopped tomatoes tinned
I used 5 small courgettes for two people.
Spiral them and leave in a colander whilst you cook up a sauce, you can’t sprinkle with salt and a little olive oil.
I made a spag bol type sauce with gluten free sausages cut into chunks, 1 onion fried with 1 clove of garlic.
Add 1 tin of chopped tomatoes, a little salt and pepper and a tiny amount of sugar to sweeten the sauce.
I also added some home grown cherry tomatoes whole that cooked down and became little bursts of fresh flavour in the sauce.
In a wok heat a little oil, I used rape seed oil. Pat down the courgettes with kitchen towel and add the courgettes to the wok. Fry a little until they soften but don’t burn. Squeeze half the juice of a lemon over them.
Serve the noodles with the sugar sauce.
Really tasty and a great alternative to pasta!
Apologies for any spelling or grammar mistakes, I’m a gluten free dyslexic coeliac 🙂
Since going gluten free I’ve struggled with connivence food. Being self employed with a cafe especially at this time of year we lived on tesco finest meals and take always or pasta- fast quick food.
So I’ve searched for tasty meals that are quick and this evenings paella was just that!
2 onions, peeled and chopped
3 cloves of garlic, peele and crushed
1 tbsp olive oil
1 tsp ground turmeric
250g paella rice
500ml hot chicken stock (made from half a stock cube)
400g tin of chopped tomatoes
150g chorizo cut into small rounds or chunks
1 pepper cut into pieces
1- in a large frying pan soften the onion, garlic and chorizo in the olive oil.
2- stir in the turmeric and rice, cook for 1 minute. Add the joke stock and tomatoes, cover, simmer for 8 minutes. Add the peppers replace the lid and simmer until the rice has puffed up and become tender.
3- take the lid off stir in black pepper and fresh or dried parsley. Serve 🙂
Done in about 20-25 mins!
Really tasty (convenient with a shop full of chorizo 👍) really quick!