‘Cheddar’ Drop Biscuits – Dairy and grain free

For anyone following a dairy-free, grain-free, gluten-free, sugar-free diet these lovely Keto ‘Cheddar’ Drop Biscuits from Healthful Pursuit are absolutely delicious and extremely tasty as well as being low-carb.   Cheesy, with a slight ‘hit’ from the mustard powder,  it was very difficult to try just one!    They are a little bit addictive….

I decided to use coconut oil in my first batch of biscuits and I didn’t use jalapenos, simply  as I didn’t have any in the cupboard.  Very quick to mix up and only 15 minutes to bake, these super little biscuits will soon be a firm favourite in our home.    Next time I will try with jalapenos but they are just as delicious without.

My batch made 18 biscuits.


¼ cup melted coconut oil*
4 eggs
2 teaspoons apple cider vinegar
1 ½ cups roughly ground almond flour
½ teaspoon gluten-free baking powder
½ teaspoon onion powder
¼ teaspoon sea salt
¾ cup nutritional yeast**
2 teaspoons gluten-free mustard powder
2 tablespoons chopped jalapenos, optional


Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl whisk together the melted coconut oil, eggs and vinegar.
In another bowl, mix together the almond flour, baking powder, onion powder and salt.
Add the dry ingredients to the wet and stir thoroughly.
Add the nutritional yeast and jalapenos (if using).
Drop dessertspoonfuls on to the baking sheet and using your fingers, shape lightly into a biscuit.
Bake for about 15 minutes or until golden.
Remove from the oven and allow to cool on the baking sheet.


‘Cheddar’ Drop Biscuits

Store in an airtight container in the fridge for 3 days, or in the freezer for up to 2 months.

*Original recipe used tallow.   You could use a liquid oil such as avocado or olive but it is suggested that you then bake these in silicone muffin cases.
**Original recipe used Daiya dairy-free cheddar cheese

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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Cashew Coated Cauliflower “Steaks” with a Lemony Date Relish

I love trying new recipes and this one was no exception.  I had a beautiful huge cauliflower in the kitchen just begging to be sliced into steaks and I also had some Medjool dates in the cupboard which were starting to dry a little so needed to be used pronto.    All the other ingredients were either in my fridge or store cupboard so it was a good meal to make.

I doubled the quantity of relish to use up my dates but we managed to eat it all as it was so very tasty.  I blitzed the onion and dates in a Nutribullet for ease and then stirred in the lemon juice.

I have to thank Minimalist Baker for this delicious recipe.


1 large cauliflower, or 2 small cauliflowers

Almond Buttermilk:
1 cup unsweetened almond milk
1 tablespoon lemon juice

1 ½ sea salt plus extra to season cauliflower
¼ teaspoon cayenne pepper
¾ teaspoon garlic powder
1 ½ teaspoon curry powder (I used a medium curry powder)
1 ½ teaspoons smoked paprika
3 tablespoons arrowroot or cornflour
1 – 2 tablespoons avocado oil, or oil of choice

Lemony Date Relish:
3 Pitted medjool dates
1 tablespoon finely chopped onion
2 tablespoons lemon juice


Line a couple of large baking sheets with parchment paper.

Make the relish by either finely chopping the onion and dates or blitzing them briefly in a Nutribullet or similar.   Mix with the lemon juice and set aside.

Date and Lemon Relish

Trim the leaves and stem off the cauliflower but be careful not to remove the centre of the stem.   Place the cauliflower stem side down and carefully cut thick steaks.   The ends tend to crumble but the centre of the cauliflower should yield three to four steaks which hold together.   The ends are just as nice in small pieces so don’t throw away.

Steam the cauliflower for just 4 minutes to start the cooking process and ensure the steaks are tender.  Remove from the steamer and allow to cool slightly.   Don’t oversteam as they will fall apart!

Meanwhile, make the buttermilk in a shallow dish (large enough to hold a cauliflower steak) by mixing the almond milk with the lemon juice.

Make the crust by putting all the ingredients into a food processor or Nutribullet and blitz until semi-fine.  It’s nice to have a bit of texture so not too powdery.   Put this crust mix into another shallow dish.   It looks a lot but I used every bit in coating my cauliflower.

Dip the steamed cauliflower into the buttermilk making sure it is fully “wetted” and pop the steaks on a plate and season with sea salt.

Take each steak and lay in the crust mix, coating both top and bottom thoroughly. Place on the prepared baking sheets and drizzle with a little avocado oil.

Bake for approximately 30 minutes at 425°F (218°C) until golden brown and crispy, turning over half-way through cooking.   Make sure they are tender by inserting a sharp knife or cocktail stick into the stem and it should feel soft.

Serve with the lemony date relish and a side salad.

Cashew Coated Cauliflower Steak with a side salad

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.


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Paneer / Matar Paneer

One thing I have found, living on a small Island is that there are loads of groups around and one I really like is Island Apron. As the name suggests, it is concerning cooking and the other day someone made Paneer – a recipe I have been meaning to try for ages. It was the kick I needed and I popped to the local shop for some organic milk to try it out.

A fresh cheese commonly used in Indian cuisine, Paneer is a great cheese to fry and use in various dishes.   I found it extremely easy to make and decided to use my first batch making a tasty dish called Matar Paneer which is delicious served with rice or naan bread.   This recipe serves 2 or can be used as a side dish for another meal.

INGREDIENTS for the Paneer

2L Organic Whole Milk
Juice of 1 lemon
Sea salt (optional)
Piece of fine muslin


Heat the milk in a large saucepan to just under boiling point being careful it doesn’t suddenly boil over.  Remove from heat and stir in the lemon juice.

Curds and whey


The milk should start to curdle immediately. If it doesn’t add a little more lemon juice.



Use kitchen gloves to squeeze the cheese

Leave to stand for 10 minutes. Line a colander with fine muslin and carefully pour the curds into the muslin.  There are many uses for left-over whey from adding to homemade stock to using it as a supplement for the garden!

Pull the muslin up (I used clean kitchen gloves as it is quite hot at this point) and squeeze as much moisture out of the cheese as possible.


Shape into either a round, or a slab and wrap the cheese in the muslin. Pop it on a plate, or in a bowl and place a weight on top.  Refrigerate for a few hours, or overnight.

I taped a tin and bowl on top of my cheese to weight it overnight.


INGREDIENTS for Matar Paneer

1 tablespoon oil
1 quantity of paneer, cut into cubes
1 to 2” of fresh ginger root, peeled and finely grated
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
¼ to ½ teaspoon chilli flakes (or use fresh chopped chilli)
Approximately 200g chopped tomatoes from a carton, or fresh
150g frozen peas
1 teaspoon garam masala
Fresh coriander, chopped


Cubed Paneer

Cube the Paneer.  Heat the oil in a large fry pan until really hot. Add the paneer and fry until it starts to turn brown. This happens really quickly so don’t take your eyes off it. Turn it over to brown all sides then put on to kitchen paper on a plate and set aside.

Paneer doesn’t melt when fried

Add the ginger, cumin, turmeric, ground coriander and a few chilli flakes to the pan and fry for about 1 minute.    Add in the tomatoes and simmer for about 5 minutes until everything is mixed together well and fragrant.   You may need to add a little water if the mix is too thick.    Season to taste with sea-salt and freshly ground black pepper.

Add the peas and continue simmering for two minutes before stirring in the paneer and garam masala.    Gently stir until the cheese is warmed through.

Pile into a bowl and sprinkle with chopped fresh coriander. Serve with rice or naan bread.

Delicious freshly made or reheated the next day.
Recipe adapted from Good Food Guide.

All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.


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Turkey Bobotie

I had my first taste of Turkey Bobotie nearly 40 years ago when a friend cooked it for me one evening.  It was absolutely delicious and I have been cooking it ever since.  I have no idea where my friend got the recipe from but searching on Google I find that Bobotie is a   South African dish consisting of spiced minced meat (often beef or pork) baked with an egg-based topping.

Because Bobotie reheats beautifully (covered in foil) I always make a large one but the recipe could easily be halved.  I often use gluten-free bread as my husband is gluten intolerant but have used sourdough and ordinary bread in the past; the bread keeping the Bobotie lovely and moist.   More topping can easily be added by the addition of another egg and a little more milk.  This is a lightly spiced dish, full of delicious sweet and spicy flavours.  I usually use a hot curry powder and it isn’t overpowering.


2 slices white bread (gluten-free can be used)
2 tablespoons oil of choice
2 garlic cloves, finely chopped
3 onions, chopped
2lb minced turkey (raw)
2 tablespoons curry powder
3oz flaked almonds
4oz sultanas
1 tablespoon chopped fresh parsley (or 1.5 teaspoons dried)
Juice of 1 lemon
2 tablespoons Mango chutney
3 eggs
½ pint+ whole milk
Sea salt and freshly ground black pepper

Place the bread in a small bowl and pour over the milk.

Gently saute the garlic and onion in the oil for 5 minutes.   Add the turkey mince and fry until slightly browned and cooked through breaking up the turkey as it cooks.

Stir in the curry powder, almonds, sultanas, parsley, lemon juice, chutney and seasonings.

Squeeze the milk out of the bread (retaining the milk in the bowl) and add the bread to the turkey mixture, stirring it in thoroughly.

Spoon the mince into an oiled ovenproof dish.

Beat the eggs with the milk and pour over the mince.

BAKE: 350°F Gas 4 for approximately 40 minutes or until the egg mixture has set and the turkey piping hot.


Serve the Bobotie with “yellow rice” and slices of banana, or a fresh green salad.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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Dried Herbs

Having moved to our wonderful new home in March of this year, I haven’t been trying out many new recipes lately but sticking to my tried and trusted favourites. We are having such an exciting time sorting everything out and my collection of “must try” recipes is getting bigger and bigger by the week.

We are very lucky to have four raised beds down one side of our garden (south facing as well) and I was determined to get my herbs under way as soon as the undergrowth was removed. I don’t think there is anything nicer than using fresh herbs from your own garden and when they grow in abundance, then is the time to dry them.

I love having a walk-in larder now and it is the perfect place to dry herbs.  An old extending curtain rail was a perfect fit for one end of the room.

So far, I have dried mint, sage and parsley and they easily crumble into the large cup of a Nutribullet and a very quick burst breaks them down.  I’ve been saving my glass jars for just this purpose.

It’s been a wonderful summer for herbs and I have masses of coriander, fennel, basil, thyme and rosemary growing away as well as the mint, sage and parsley.  My coriander has done so well that I am leaving some flowering so that I can collect the seeds.   Perhaps it is the dry summer, or maybe it is where I am living now, but my basil is doing exceptionally well and I haven’t yet seen a slug.  Back on the mainland I had to grow basil in hanging baskets and even then the snails and slugs managed to reach it.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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Plum Almond Honey Torte

I bought a punnet of plums intending to make a plum crumble but the very same evening I spotted this recipe from Ceri Jones of Natural Kitchen Adventures (adapted from Erin Scott Yummy Supper Cookbook) and decided straight away that I just had to try out this Torte as it looked so tasty.

With so few ingredients, and easy to make, this Torte looked and tasted absolutely delicious.  I used a loose-bottomed 8″ tin rather than a spring-form cake tin and the torte slipped out perfectly.  The difficult part was leaving it to cool enough to try a slice.

The following evening, my grand-daughter, who is one of our main testers, announced that it was one of her favourite desserts.   At just 8 years old (8 years and 1 day to be exact) she happily tries anything I put in front of her attempting to list the ingredients I have used, and she is getting very clever at picking out the correct ones.

This is a decidedly rich dessert with the combination of almond, butter and eggs so it would probably serve 12 people.


165g salted butter plus a pinch of salt
330g ground almonds
180mls honey
3 egg yolks
1 teaspoon vanilla essence (or almond extract for a frangipane taste)
3 plums, sliced


Line the bottom of a loose-bottomed 8” or 9” cake tin with parchment paper and grease the sides.

Melt the butter in a saucepan until it starts to go golden brown.   For a deeper taste, leave to go further as in a beurre noisette.

Leave to cool for a few minutes before adding the honey and stirring until well mixed.

Allow to cool further before adding the egg yolks and vanilla, stirring very well until combined.

Add the ground almonds, pinch of salt and mix well until it forms a thick paste.   Spoon this mixture into the prepared cake tin, smoothing the top with the back of a spoon or your fingers.

Arrange the plum slices decoratively on the top and pop the tin in the freezer for 30 minutes.   This stops the butter melting before the rest of the cake cooks.

Bake for approximately 30 minutes at 150°C until the edges have cooked and the top lightly browned.  This can be finished off under the grill if the centre is taking longer than the edges.

Remove from the oven and when completely cooled, from the cake tin.  Chill but remove from the fridge about 30 minutes before you are ready to eat it.  Slice into portions with a sharp knife.

Plum Almond Honey Torte

This torte keeps for a few days in the fridge.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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Chicken Chow Mein

I absolutely love this recipe as it can be adapted to use up almost any vegetable in the kitchen: instead of using bok choy, sugar snap peas could be used or green beans, cabbage, spinach or broccoli. Prawns instead of chicken. Make it a little more ‘tangy’ by adding some crushed chilli flakes or a little more Sriracha. The noodles could be fresh or dried – egg or ramen or even spiralized vegetables. The list is endless.

This is a quick 20 minute recipe which can be cooked in just one pan. Leftovers will keep perfectly in the fridge and will quickly stir-fry for another meal.

Cooking the chicken thighs underneath the weight of a large pan stops them spitting, but also produces the wonderful crispy skin which adds so much to the flavour.



Vegetables cut ready for use

250g fresh rice noodles (or noodles of choice)
1 cup bean sprouts
2 boneless skin-on chicken thighs
1 tablespoon olive oil
2 garlic cloves, finely chopped
1 teaspoon grated ginger
1 cup shredded bok choy (or mixed cabbage)
½ cup carrot matchsticks
1 green pepper, cut into thin slices
Bunch of Spring onions, cut into thin lengths
Sea salt and pepper to taste
Toasted sesame seeds


2 tablespoons oyster sauce (gluten free)
3 tablespoons tamari
1 teaspoon honey
1 tablespoon arrowroot
2 teaspoons sesame oil
1 teaspoon rice wine
Good pinch of ground black pepper
2 teaspoons Sriracha


Heat 1 tablespoon of olive oil in a large wok or fry pan and place the chicken thighs, skin side down in the pan. Cover with a sheet of baking parchment and rest a heavy saucepan on top of them. Leave on a medium/high heat for three to four minutes or until the skin is browned and crispy. Turn over and continue cooking until done. Remove from pan;  allow to sit for a few minutes then cut into slices with a sharp knife.   Leave to one side.

Make the sauce by whisking all the ingredients together.   If the sauce seems a little thick, add a dash of water.

Add the chopped garlic and grated ginger to the fat in the pan and saute for about 1 minute.  Add the bok choy, carrot sticks, green pepper and onions and cook, tossing frequently, for 1 to 2 minutes until lightly cooked but still crispy.  Season then add the noodles and beansprouts and toss well.  Pour the sauce over the vegetables and add the chicken. Toss well for another minute until heated through and the sauce is mixed in well.

Pile into bowls and top with toasted sesame seeds.

Delicious Chicken Chow Mein

Ring the changes with shredded beef, prawns or meat of choice.   Make this a vegetarian meal by using just vegetables.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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