Gluten Free

Caldo Verde – Potato, Cabbage & Sausage Soup

January 21, 2011

Caldo Verde is now a national Portuguese dish, one which is often served at gatherings and for some reason at barbeques. A soup well loved by the population for its taste but also because it evokes childhood memories. It’s a creamy soup with cabbage strands and the light smoke flavour from the sausage. Originally [...]

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Raspberry Ice-Cream (Dairy free, Soya free, Egg free)

January 15, 2011

This dairy free ice-cream has the most delicious raspberry flavour, it satisfied my oldest daughter who can detect a non-dairy product miles away. From a flavour point of view you can not tell it’s dairy-free. The texture is not quite that of a rich velvety dairy one, it’s a cross between a sorbet and an [...]

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Ice Cream or Sorbet Too Firm in the Freezer?

January 3, 2011

I’ve been working on this through the holidays, reading up on the problem of homemade ice cream or sorbet becoming rock hard in the freezer. I don’t know what you were doing the day after Christmas but I had the afternoon off and spent it enthusiastically reading up Harold McGee’s entry on ice-cream and corn [...]

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Salted Caramel Chocolate Truffles

December 3, 2010

Salted Caramel Chocolates have been on my mind for the last three months, maybe because I had a tin of dulce de leche in the cupboard and wanted to make something suitable for the Christmas holiday. These chocolates by the way are delicious and I’m speaking as a non-caramel eater, this was also the [...]

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Easy Chocolate Truffles

December 3, 2010

For the little effort of boiling some cream adding chopped chocolate, stir until melted and refrigerate you can make chocolates. It doesn’t get more complicated than that. Once your chocolate is set just scoop it out using a teaspoon and roll them in cocoa powder. It’s incredibly impressive to serve chocolates you’ve made. Make these [...]

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Chocolate Slabs – The Perfect Christmas Gift

November 19, 2010

Here it is. I’ve had this idea now since last year and it has finally made it to fruition. A few years ago when I saw these type of chocolate slabs in Hotel Chocolat I was immediately drawn to them on the sheer scale of chocolate they contain…greedy guts…you don’t need to tell me…but they [...]

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Lentil, Shiitake and Chestnut Soup

October 30, 2010

I’ve been thinking about this soup combination since last winter but failed to try it until now. It’s the sort of soup you can make a meal out of, perfect to warm your belly after a good long walk on a cold sunny day like today. The first time I made it last week it [...]

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Pears in Red Wine by Heston Blumenthal & Paul Bocuse – Which Was Best?

October 17, 2010

Paul Bocuse and Heston Blumenthal are not two chefs I think of putting together but that’s how it happen this week. In the past when I’ve cooked pears in red wine I have followed Paul Bocuse’s recipe from his book “My Classic Cuisine” published back in 1989. A book which now amongst the cookery book [...]

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Meatballs in Tomato Sauce

October 8, 2010

Ok my darling girls and husband, you want to know the meatball sauce recipe and here it is. For using any other time I’m away, sick or whatever reason you’ll have to fend for yourselves again. Brown the meat, add a little oil to get the meat started. They don’t have to be browned [...]

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Work In Progress: Gluten Free CornCakes

October 7, 2010

I’ve been obsessed with fresh corn throughout this summer, I have these food obsessions from time to time. It has coincided with my discovery that you can microwave fresh corn in its husks in just 3 minutes or if already peeled on a plate with clingfilm. This gives me the time to throw a salad [...]

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Poaching Peaches

August 25, 2010

The amount of times I look at a pack of peaches, they can look so attractive with dark peachy colour, fooling you into a sense of ripeness and of course they’re not. If you’re lucky enough and they ripen at home they still won’t have the natural sugar they should have if they were tree [...]

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Very Quick Coronation Chicken

June 13, 2010

I make my Coronation Chicken dairy-free but I remember the original recipe that I took this idea from had some crème fraîche (or substitute sour cream) which will make it even creamier. This is a very quick version but it doesn’t mean it’s somehow inferior to one that you spent time making your own spice [...]

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