Yak and Yeti

It all started with a take-a-way menu posted through the door.  I picked it up to throw in the recycle bin and noticed that it had a key on the dishes to show whether it contained gluten, so I took a closer look. … Continue reading

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Lemon Meringue Semifreddo

This is one of my favourite desserts, it’s naturally gluten free, it’s so easy to prepare and it’s a show stopper for a dinner party, it really is a delicious luxurious tasting treat and my dinner guests always go quiet when they eat this, all you hear is yum,yum noises!

The other great thing is that you can prepare this dish days before as it goes in the freezer and that’s where it stays until it’s time to serve.  I like to make little individual ones, but you could make a loaf tin size and then serve in slices.

To make this decadent dessert you will need: … Continue reading

Breakfast Banana Muffins

I have been making these banana muffins for years, but only just recently have I taken to having them hot out of the oven for a breakfast treat.  The original recipe waits until they are cool and then add cinnamon frosting on top, but they never last long enough to get to this stage anymore!

I often bake them on a Sunday as a breakfast treat after a nice and well deserved lie in.  I also like to bake them when we have guests staying over, it’s amazing how the delicious aroma of freshly baked banana muffins gets them out of bed. ♥

I now bake these little wonders directly in the tin and not in paper muffin cases.  I came about this one day when I didn’t have any cases and so just I greased the muffin tin well and cut little round discs from parchment paper to put at the bottom.  The reason I do this all the time now is that: 1- I found that the muffin stuck a bit to the paper when you peeled it off and 2- the sides cook nice and crispy and adds to the breakfast muffin experience 🙂

To make them you will need: … Continue reading

American Sweetcorn Pancakes

These naturally gluten free and dairy free pancakes are amazing and great for breakfast or brunch.  We had them with scrambled egg and a few mushrooms, but my husband suggested that next time they would taste even better with a few rashers of bacon on top!  I must admit, I added a squeeze of tomato ketchup on top of mine.

Here is the recipe – you will need: … Continue reading

Eat More Fish – Thai fish cakes

Continuing the theme of ‘eat more fish’ I made Thai fish cakes for supper last night.  I wanted to find a recipe that had just fish and not bulked up with potato and the first recipe I tried ended up in a sloppy mess.

This is my adaptation of an Angela Hartnett recipe, I was really pleased with the outcome, the texture was quite meaty and the flavour had a slight spicy kick to it.  It’s a personal taste thing, but next time I think I’ll be brave and add more Thai curry paste as we do love it hot! … Continue reading

Eat More Fish – pan fried seabass

Growing up, the only fish I would eat were covered in bread crumbs or batter, i.e fish fingers and ‘rock eel’ and chips from the chip shop.  I hated the idea of getting a fish bone stuck in my mouth, still do, but over the years I have tried to be more adventurous with my cooking.  I have introduced more fish dishes to our weekly dinners and these days we are eating more fish than ever.  The great thing is that you can buy fillets or loins of fish that are already prepared and these hardly ever have bones in.  To check you just run your fingers over it and if you do feel the odd bone, just pluck it out with a pair of tweezers. … Continue reading

GF Bread Pudding

For the new year I went to my Mum’s for a few days. She lives in a wooden lodge on a marina and it’s a magical place to be, we love going up there, it’s like a holiday every time we go.  My Mum is very Coeliac aware and she has a separate cupboard just for all my gluten free ingredients and treats, she always buys gluten free bread and rolls for me when I visit and I invariably end up bringing them home as she always buys me too much.

Mum bought me a loaf of Sainsbury’s gluten free bread to have toasted for breakfast, now I don’t know about you, but I find some gluten free bread doesn’t seem to travel well and this loaf certainly hadn’t. Most of the slices had broken and it was quite crumbly, I managed to find two slices for my toast and brought the rest home.  I wasn’t going to throw it away, that would be wasteful, I was going to make bread pudding.  It was a small loaf, with two slices gone, and weighed in at 357g.  Bread pudding has it’s basic ingredients: bread, dried fruit, milk, egg, melted butter, sugar, and mixed spice, oh and I like to add zest of lemon too.  So, here is the recipe I came up with…. … Continue reading