Puddings by Pudology

I was really excited when these little gluten and dairy free puddings arrived; they looked really good and came in some great flavours.  I tried all 4 flavours; Chocolate Orange, Chocolate, which are like a mousse and Banoffee Pie and Strawberry, which had a biscuity base, similar to a cheesecake.
My favourite flavour was the Chocolate Pud, although they all tasted fantastic, and were not too sweet and rich. I really like the packaging, it’s really simple and the main pot isn’t covered with labels and stickers, so you could serve them as part of a smart picnic, and even at the table. Yum!
(I did ‘share’ them by the way- I didnt eat them all myself- honest!)


Chia Seed and Nut Bread- Ugg Foods

I don’t use packet mixes as a rule, preferring to cook from scratch, but this bread mix from Ugg intrigued me.
The bread mix can be used as a base for pizza bases, pastry, dumplings amongst others and there are some recipes on their website.  
I chose to make the Olive oil bread, as sometimes gluten free foods can be a bit dry and crumbly, and I thought that adding oil would make the loaf more moist.
The instructions are very quick and easy to follow; the only lengthy process was baking it in the oven, which takes 50 minutes.
The resulting loaf was delicious and had a cake-like texture; if you were expecting it to be similar to regular bread you would be disappointed, but I really enjoyed it.  It was neither dry nor crumbly and went perfectly with soup.  It also made nice toast.

“Too much of a good thing can be wonderful.” -Mae West

One of the things I really enjoy about our trip to the South of France is rising to the challenge of producing delicious food in such a combined area.  Our fridge is tiny and storage quite limited, but I have all of the utensils I need and even a few gadgets, to help.  Don’t all campers have a blender to make smoothies?
Sometimes I have to use up the contents of our fridge before I go shopping for more.
This is a salad I made with what I found.

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“A world without tomatoes is like a string quartet without violins.” – Laurie Colwin

One of my favourite salads to make with tomatoes is Panzanella.  Their is something special about the mixture of textures, although traditionally made with stale wheat bread, I have adapted it by using a gluten free bread roll. This recipe has been inspired by a salad in Jamie Oliver’s 30 Minute cookbook. I have added avocado because, well, I love them, which is justification in itself.
I only make Panzanella when I’m on holiday, when I have time to relax with a glass of wine and eat a leisurely lunch in the

Continue reading ““A world without tomatoes is like a string quartet without violins.” – Laurie Colwin”