Pop an ingredient in the box and see what comes up
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Titbit #1 Lemon GranulesSprinkle my lemon 'granules' on your noodles (zoodles) and be amazed at the flavour. Put 'lemons' in the search box above to read about them.
Titbit #2 Freeze your Breadcrumbs
Buy bread (Gluten-Free) when it’s on offer and blitz into breadcrumbs. Pop useful amounts into bags and freeze. So handy to just grab from the freezer. Thaws quickly.
Titbit #3 Sweetcorn MashFor a change - rather than using potato or sweet potato, heat a couple of cans of sweetcorn; drain and blitz for an instant, tasty mash.
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Tag Archives: Strawberries
My thanks to Irena Macri of Eat Drink Paleo for this amazing recipe. It not only looks good, it tastes scrumptious too and the grand-kids loved it as dessert. I served it with whipped coconut cream. I used an 8″ … Continue reading
Just very occasionally, a sweet treat is needed and when I spotted this recipe in my favourite magazine I knew I had found just the one. The meringue nests kept perfectly in an airtight tin for a couple of days … Continue reading
The original recipe by Eleanor Ozich was for Lemony Creme Tarts with Fresh Figs but whilst I love fresh figs, I didn’t have any available and the grandchildren were coming the next day so I decided to adapt the recipe … Continue reading
Cooking with gluten-free flour is not quite the same as baking with a wheat-based one, often leading to quite crumbly results. This cake holds together very well and cuts beautifully into slices. I also find that this cake freezes really … Continue reading
This is a simple salad I love making when I have just a few items left in my fridge. A simple bag of mixed lettuce leaves (any sort) with just 4 or 5 large strawberries, a few baby plum tomatoes, … Continue reading
I tend to wake up quite early and my idea of luxury is to make a hot drink, return to bed and read the newspapers, emails and Facebook on my iPad. The times I have spotted a recipe whilst lying … Continue reading
How I enjoyed making these little beauties. To be honest, I wasn’t sure they were going to come out of the bun tins but using a rounded butter knife, they popped out surprisingly easily. My bun/patty tins were not as … Continue reading
Using gluten-free flour is very different from baking with ‘ordinary’ flour which is often wheat-based. Gluten is the doughy part of the dough, the stretchy part of the pizza base; it helps dough rise and it is the structural protein … Continue reading
Apart from the fact that it is full of refined sugar, I don’t enjoy shop-bought jam as it always seems too sweet. I made this strawberry jam to try on some gluten-free scones I was making and was delighted to … Continue reading