This is a lovely risotto recipe that is flavoursome and it’s easy to make. A great mid-week dinner inspo. I have adapted it to be vegan and for two portions. Choose a nice Italian wine, like Valpolicella, so that you can enjoy the rest with the meal. Recipe…. Red Wine Risotto servings – 2 cooking… Continue reading Red Wine Risotto
Last night the men in our lives were out and about in town with their respective amigos, so my daughter, Faye, came round and we decided to have a cook off and then settle down to watch the film The Dressmaker. A proper girls night in! … Continue reading
This is the most delicious dinner ever. It’s free from carbs and packs a punch. You need sausage meat, but as I’ve never seen gluten free sausage meat anywhere, I tend to use my favourite sausages and squeeze the meat out of the casings – it’s also good therapy!
To make you will need: … Continue reading
At the weekend I did a practice Christmas dinner instead of a Sunday lunch. I have a fairly new oven so I wanted to make sure that everything cooked OK for the big day. I have seven coming for Christmas lunch this year, not as many as I have done in the past, but it’s a nice number. This sausage nut stuffing cake is delicious, I found the recipe years ago on the web and I have converted it to be gluten free. It can be made dairy free too, just use dairy free spread instead of butter. I must apologise for the lack of pictures of the finished cake, but I was so intent on dishing up dinner before it got cold that I forgot to take a picture of it when it came out of the oven, it wasn’t till it was on my plate did I remember! … Continue reading
This is my best ever Yorkshire pudding recipe, I have been using it for a couple of years now and no-one can tell that they are gluten-free. As you can see they make 12 lovely crispy and well risen Yorkshires.
The secret to great Yorkshire Puds is:
- to heat the oil in the tin first before adding the batter
- to cook in a very hot oven
- and lastly DON’T open the oven door whilst cooking
You will need:
- 50g cornflour
- 50 gluten-free plain flour (I use Dove Farm)
- pinch of salt
- 3 medium eggs, beaten
- 140ml milk
- 2tbsps vegetable oil for pan
- muffin tin
- pre-heat oven to 220c/210c fan/425f/gas mark7
- place oil in the muffin tray and heat for 5 minutes
- mix the flours and salt in a bowl and then add the beaten egg and whisk to a thick batter
- add milk and whisk again
- pour the batter into the tin, it should sizzle when it hits the oil – this is good
- then put in oven straight away and cook for 20-25 minutes until well risen and golden.
If you are like me and find you have too many, then try adding jam and crème fraiche to them cold, they are yummy and remind me of choux pastry! Enjoy!