“I don’t like food, I love it. If I don’t love it, I don’t swallow.” — Anton Ego, Ratatouille

Feeding my children is always a challenge. Despite feeding them a wide variety of fresh foods as babies, they have developed very precise likes and dislikes. If only they were the same as each other. I won’t go into the full list, but suffice to say it often gives me a headache! So when I come across a dish that they both like, I feel like shouting it from the rooftops! This is one of those dishes! YAY!

Continue reading ““I don’t like food, I love it. If I don’t love it, I don’t swallow.” — Anton Ego, Ratatouille”

Spiced lentils with roasted butternut squash, hazelnuts and goats Cheese – Serves 4

This is based on a recipe I’d torn out of a magazine ages ago.  I thought it looked unusual and if I’m totally honest I really liked the photograph!
It was enjoyable to make, particularly as I love lentils and I thought that the ingredients made a really great combination, and the kitchen smelt great while it was cooking it.
It would be perfect for a vegetarian dinner party or could be served as part of a party buffet if you increase the quantity of the ingredients, or as a side dish, or for lunch………

Continue reading “Spiced lentils with roasted butternut squash, hazelnuts and goats Cheese – Serves 4”

“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.

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

“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
sunshine.

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

My Outdoor Paella (serves 4 hungry people)

I cook outside as much as possible in the summer, particularly when we are away from home. A real family favourite, is my version of Paella, a recipe I’ve adapted over time. I often change the ingredients around, depending what is available, and purists might not approve of some of my ingredients! When I cook this outside, I use a paella pan on top of a barbecue called a CADAC.  The only downside to this dish is the amount of preparation needed. There’s a lot of chopping involved. Not a meal to make in a hurry!
You could, of course, measure and prepare all of the ingredients earlier in the day or find yourself a sous chef who could be chopping as you are cooking! I’m yet to find a willing participant! Continue reading “My Outdoor Paella (serves 4 hungry people)”

Gluten Free Pizza (makes 2 pizzas)

Gluten Free Flour Mix (makes more than you need for this recipe- store the leftover flour in an airtight container for up to 6 months)

300g fine cornmeal
500g rice flour
200g cornflour

  • Mix thoroughly.

 

Gluten Free Pizza Base

1 tsp. sugar
14g Easy Blend Dried Yeast
300g Gluten Free Flour Mix (see above)
1 tsp. xanthan gum
1 level teaspoon gluten free baking powder
1 tsp. salt
1 tablespoon olive oil

Toppings

Whatever you want as long as they’re gluten free!

  • Dissolve the sugar in 150ml of the warm water.  Stir in the yeast and mix well.  Set aside for 5 minutes, until the yeast has frothed up.
  • Preheat oven to 200C/400F/gas mark 6
  • Place the flour mix, xanthan gum, baking powder and salt in a large mixing bowl.
  • Add the yeast and liquid along with the oil and mix well.
  • Gradually add the remaining water. Mix thoroughly until you have a smooth, slightly wet dough.
  • Cover the bowl with a clean tea towel and allow the dough to rise in a warm place for about 15 minutes (the airing cupboard is ideal or your kitchen if it is warm enough).
  • Line two baking sheets with baking parchment.
  • Once it has risen, divide dough into to equally sized balls.
  • Place one ball on each baking sheet, cover with a second sheet of baking parchment and flatten each to form a 20cm circle.
  • Bake for 8 – 10 minutes.
  • Remove from the oven and add the toppings of your choice.
  • Return the pizzas to the oven and bake for 15-20 minutes until golden and the cheese is bubbling.
  • Serve immediately.