Calling all school dinner lovers, this recipe might just be up your street!
I hope like me, you were lucky enough to have experienced chocolate sponge and chocolate sauce whilst you were growing up. I was double lucky, as not only did I get to tuck into it at school, my mum also made it for us at home! So, to be honest, whilst for you, chocolate sponge and chocolate sauce may transport you back to your school dinner days, for me it’s another thing that reminds me of my mum.
It’s a little grey and yucky outside today, so I really couldn’t be in a better place than in our kitchen with the radio on, recreating a childhood savoury ‘dish’ my mum would often make for our tea!
This baked bean bake (made up name!) may have been something that you also ate when you were growing up. But in case you haven’t experienced it’s comforting yumminess, I thought I’d jot the recipe down to share with you.
I know for many people making gluten free pastry can seem a little bit problematic. And I totally get it, as after many years of making ‘traditional’ pastry it took me a few goes to get it right.
Whilst I have shared a few written recipes for gluten free pastry with you, to try and help a bit more with gf pastry making process I thought it would be good to also share a video.
Yet another great gluten pastry recipe to share with you! And this time it’s a real corker – gluten free steak and kidney pie!
I must tell you when I was first diagnosed with coeliac disease, I didn’t tend to make my own pastry very often (if at all!). But then after working at Juvela for a while, I discovered what culinary doors it would open, if I cracked on and mastered the art of making gluten free pastry.
Cherry Bakewell’s are another one of those fabulous classic cake recipes, that with just the tiniest bit of jiggery pokery can be made completely gluten free!
The inspiration to rustle up these gluten free Cherry Bakewell’s came from how easy and what great results I’d had when I made gluten free frangipane mince pies at Christmas!
One of the most requested recipes when I worked on the advice line at Juvela, was for gluten free dumplings. Within the same enquiry, I would generally be asked as to where you were able to buy gluten free suet from?
Gluten free suet is a little tricky to get hold of. However, I have a great tip that I’m about to share with you. Which will mean, you no longer have to specifically source gluten free suet to make dumplings or suet puddings!
I know that we’ve only just waved a fond farewell to Christmas, but whilst things are still fresh in my mind I thought it would be good to jot down a few ideas, that I think may save some cash (and valuable time) in our house and hopefully in yours too, for when the festive season rocks up again!
Ooh I’m rushing in quick (and just in the nick of time), to share with you this rather fabulous festive recipe for delicious gluten free frangipane topped mince pies.
My recommendation, is to enjoy these moreish, soft frangipane topped mince pies, warm with a spot of fresh thick cream – and your feet up with a cuppa!
I do love a good tasty canapé. For me, it’s a perfect morsel to pop into your mouth whilst enjoying a glass of chilled fizz!
Canapés make such a great pre-dinner starter, that bit of something to ‘put you on’, before heading to the table to tuck into the main meal – giving the designated cook a much needed bit of breathing space to crack on with stuff while your nicely pre occupied with something to graze on! And of course canapés are great to serve up over the festive period too……an ideal Christmas party nibble!
I’ve always loved cottage pie – it’s another one of the many tasty meals I’ve grown up tucking into, as it was something my mum and grandma would often make.
Cottage pie is such a comforting tummy warming meal. And after hearing Steve Wright on Radio 2 talking about the fondness of traditional hearty pub food (cottage pie was mentioned!), I felt inspired to share my own version of this yummy fork food, as I know when I worked at Juvela gluten free foods, what people mostly asked about, was how to make gluten free versions of traditional dishes that they had enjoyed before they had needed to follow a gluten free diet.