I love, love, LOVE how apple crumble never goes out of culinary fashion! It’s one of those ever faithful, comforting puds that’s been around for such a long time and when done well, is pure food joy in a bowl!
Only five ingredients are needed to make this DELICIOUS gluten free chocolate cheesecake. It’s also very easy to make. And, it’s thanks to my wonderful mum that I’m able to share this recipe with you, as it is one of the many tempting things she’d jotted down in her recipe book, which I’m slowly working my way through.
It was only when I was well underway with making these delicious gluten free strawberry muffins, that I realised the recipe is very similar to the blueberry muffin recipe I already have on the blog. However, after making the muffins and discovering they’re terrific, I had to crack on and share the recipe with you.
These soft, and oh so tasty muffins, studded with a generous amount of juicy strawberry pieces, are nice and simple to pop together and smell divine as they bake.
Macaroni cheese is one of Neil’s favourite meals and before being diagnosed with coeliac disease it was something I made a lot. However, after being diagnosed, I stopped making it for a while as I felt the sauce didn’t work as well with the macaroni when made with cornflour (I use cornflour when making cauliflower cheese). So for a while, I stopped making it, as it simply hadn’t occurred to me to make it with gluten free flour instead.
Thankfully, a few years ago the penny dropped, and I discovered that I could make the most delicious macaroni cheese, entirely gluten free! Neil’s delighted, and so am I.
Years ago, I had the sheer delight of working with my friend Cesca, in the kitchen at The Kirkfield, hotel, Newton Le Willows. Cesca and I go back a long way, as we went to high school and catering college together. We’ve also, drunk a little too much wine, danced on tables and laughed a LOT together, she was one of my bridesmaids and we remain great friends to this day!
It was whilst working at the Kirkfield hotel that Cesca taught me how to make Chicken Jean Bart. Little did I know at the time, that this delicious creamy chicken dish, with its own truly unique flavour, thanks to a yummy combination of double cream, sherry, nutmeg, smoked bacon, and mushrooms, would eventually become my trademark dish and a firm favourite with family and friends.
I can remember years ago making a custard tart and my grandma being so impressed, as the pastry hadn’t popped up through the custard. Well, I’m delighted to say there was no pastry peeking where it shouldn’t have been, when I made these delicious gluten free custard tarts.
Perfecting a gluten free custard tart recipe has been a labour of love for me over the past few months. Although, I must be honest there were times I almost gave up. Thankfully, my saving grace was discovering a fabulous ‘no frills’ custard tart/tartlet recipe in my grandma’s Be-Ro Home Recipes booklet. The recipe worked an absolute treat when made with gluten free pastry and I felt a sense of achievement that I’d finally created gluten free custard tarts, that were good enough to tell you about.
After receiving a gluten free cookie recipe request, I was inspired to bring you an all-round good cookie recipe. And whilst this recipe is for gluten free Easter cookies, the basic recipe is a perfect base should you wish to add other ingredients instead of mini eggs.
I checked out various cookie recipes and finally hit on the one I wanted to use. And, I’m delighted to say that the recipe I decided to work with is my grandma’s ginger biscuit recipe. Of course, the recipe needed to be adapted slightly but I was over the moon with how well the Easter cookies turned out.
I always knew, that one day, I’d share a recipe for a gluten free version of the sticky toffee pudding my mum used to make. Well, that day has arrived, and here it is just for you in all its sticky toffee glory!
Sticky toffee pudding is up there as one of my all-time favourite hot puddings. I love the soft, dark, date filled sponge, topped with bubbling toffee sauce. And I especially like it, when served up with a good *vanilla ice cream. I always get slightly giddy, when I spot gluten free sticky toffee pudding on a menu, and unless I’m completely stuffed, it’s a done deal that I will be ordering it.
This sweet potato, carrot and lentil soup, is more about the method I use to make soup, rather than the specific ingredients, as it would work with a multitude of other delicious veg and *pulses too. So feel free to sub things from the ingredient list below in order to use up any veggies you may have knocking about at home.
When it comes to making soup, I’m either rustling up a pan every weekend or it’s deliciousness slips my mind and I then go months before making a steaming pan of goodness. But after making a batch the other week, and thoroughly enjoying it, I felt it was about time I popped a recipe on here for you to use should you wish.
I’m delighted with this gluten free sweet pastry recipe, as not only is the sweet buttery pastry gorgeous, it’s also an absolute treat to work with!
The original recipe I used to make this gluten free sweet pastry, came from the marvellous website recipetin eats. If you’ve not yet discovered this wonderful site, I urge you to take a peep, as many of the recipes, if not already naturally gluten free, can be easily adapted to make them so.
This recipe for gluten free sweet pastry is yours to keep and use however you wish. It may be that you simply want to make a crisp pastry base to fill with rich chocolate ganache and top with raspberries, or rustle up a delicious fresh fruit flan. Or maybe, you want to recreate your favourite sweet pastry pudding, completely gluten free or use it for a scrumptious recipe you’ve spotted.