Whilst I have successfully made gluten free loaves in the breadmaker using Juvela gluten free mix, I’m a novice when it comes to general gluten free bread making. And that includes making gluten free pizza bases too. But as I have been asked on a couple of occasions for a gf pizza base recipe and I’ve also had this recipe on my to do list since launching my blog, I felt it was about time I sorted myself out and work on a pizza base recipe that I could happily share with you.
Mmmm moussaka I love it! Now, my take on moussaka isn’t the true authentic dish that you would expect to get served up in Greece. But, it is nice and easy to pop together, extremely tasty and naturally gluten free.
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.
I’ve always loved cauliflower cheese. And as a teenager, quite often when I arrived home from doing my weekend job in our local village shop, my mum would have rustled one up, all ready for me to tuck into. It was one of my absolute favourite lunches and always made me feel pretty special too, as I’d usually get the whole cauliflower to myself.
My mum’s cauliflower cheese was just fab and despite me now needing to follow a gluten free diet I can still enjoy cauliflower cheese exactly how my mum used to make it as she would use cornflour to thicken the white sauce rather than flour.
I do love to cook my own gammon/ham joint. I just think there is something very satisfying about the process, and if not being used straight away, it’s nice to have it in the fridge to cut at to make sandwiches, add to salads, or to enjoy with a few chips etc. Cooking a gammon joint is also far more cost effective than buying ready cooked ham.
I tend to keep a cooked ham joint for up to 3 days in the fridge. But if I’m not going to use it all within this time, I will slice the meat (or cube to add to rice dishes or pie fillings) and wrap in foil before popping into a freezer bag and putting it into the freezer.
Updated 7th September 2021
I’d always been a bit rubbish at making egg fried rice until somebody explained to me where I’d been going wrong. It was simply that I’d been adding raw beaten egg rather than cooked. Lightly frying the beaten egg, before adding it to the rice prevents the rice from becoming stodgy. Since perfecting egg fried rice, I now not only make it as a ‘side’ but sometimes jazz it up with lots of other tasty bits and bobs to transform it into a special fried rice which makes a very yummy and satisfying meal!
Updated 29th September 2021
Here is a great, very tasty recipe for a gluten free, beef and tomato casserole. It’s easy to rustle up and the perfect thing to pop into the oven on a rainy day and enjoy a few hours later.
This beef and tomato casserole is yet another favourite meal of mine, and one my mum would often put together for us all to enjoy. Hope you love it as much as I do!
Coeliac disease is for life even at Christmas. Which of course means no cheat days…ever. However, with so many amazing dedicated gluten free products now available and all the foods that are naturally gluten free you really don’t need to miss out on anything. Including a rather terrific Christmas dinner.
I had every intention to have been sharing a more festive recipe with you today, but unfortunately the yule log I made decided not to play and didn’t turn out well enough for me to shout about it! Will give it another go, but for now, it’s back to the drawing board for this week’s blog!!
So, moving on and with a complete change of direction, thought it would be nice to share with you a really tasty tea I popped together for me and Neil the other night. Pan-fried breaded cod and easy home-made chips!!
We all have our own little take on how we make a chilli and what additional ingredients we pop in there! My signature chilli recipe has changed through the years. Moving on from when we were on a tight budget and needing to use the cheapest mince and adding Heinz baked beans (which tasted good in a different way), to now refusing to make a it unless I can get hold of my local butchers mince (it’s so good!!) and swapping the baked beans for kidney beans and popping in lots of freshly chopped peppers.