Category: Recipe
“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!
Thai Parsnip Soup- serves 3
I love spicy soups and this one puts me in mind of a soup that was served to me at a party as a canapé, and cooked by the chef Rob Foster.
It can also be served in a bowl!
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………
Carrot and Lentil Soup (serves 2)
“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.
Salad Days…
When it is really hot and sunny, I crave salad- something cool and refreshing, with a great contrast of colours and flavours. I love to mix sweet and savoury, particularly if the ‘savoury’ is also salty. This salad really fits the bill.
Watermelon and Feta Salad (serves 2)
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.
Cut The Mustard 