My Gorgeously Gluten Free Christmas 2015

It’s Three Kings Day…officially the end of christmas, so I wanted to quickly share with you some of the most delicious food I ate over Christmas this year! I’ll post another blog later in the week and share with you … Continue reading

7 Gluten Free things I’m loving from the allergy and free from show 2015

1 The White Rabbit Pizza Company A new face to the Free From world, the White Rabbit Pizza Co. added some splendid frozen pizzas to the day. Soft, tasty and good textures, they bases were gorgeous and complimented beautifully by some … Continue reading

What I Eat

Lots of the recipes and pictures I post on instagram are of special meals or things that I eat that look great and “insta-worthy” but what about the bog standard things I eat? It’s not all London Street food and … Continue reading

Mad Millie Italian Cheese Kit: Gluten Free Review

There is nothing better than making your own food from scratch, and particularly when you have dietary requirements, its nice to know exactly whats going in your food. Fresh, healthy and wholesome handcrafted food. The best way to eat. So when … Continue reading

Explore Asian, Authentic Cuisine: Organic Mung Bean Fettuccine Review and Recipe

Where to start with these….hmmmmm… I looked at the packet and was very confused. Are they ‘noodles’? Do I make like a chinese stir fry with them? They do say ‘Asian Cuisine’…… OR Are they pasta? Fettuccine is a type … Continue reading

Huevos Rancheros: Gluten Free Recipe

This is a delicious mexican breakfast/brunch, ‘Ranch Eggs’, and its actually quite healthy!

I’ve heard of it before and made similar things on toast…but I’ve never had it quite like this, in the traditional way.

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Ingredients

{Per two people or one hungry person}

1 roughly chopped onion

1 chopped pepper

2 cloves of garlic

paprika, oregano, cumin, coriander, chilli, salt and pepper

1 fresh tomato chopped

a handful or two of chorizo

1 tin of chopped tomatoes

2 eggs

2 gluten free wraps

Method

Stir fry the onions in some olive oil (or fry light) until soft, add the pepper and as much or as little of the seasonings to taste. About a teaspoon of each and a pinch of salt and pepper should be enough. fry for a few minutes. Add the chopped tomatoes, the tin of tomatoes and chorizo and stir. Make two wells in the pan, and crack each of the eggs into them. Cover the pan with a lid until the eggs are cooked through, I like mine with a runny yolk, or you can cook it for longer,

Serve on a warm gluten free wrap, with a little bit of cheddar cheese and wrap up like a burrito!

YUMMMMY!

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Malanzane alla Parmigina: Gluten Free Recipes

A scrumptious veggie bake filled with cheesy aubergine goodness

This delcious recipe, is a delicious vegetarian  option. But I don’t like to think of it as ‘vegetarian’ just as full of vegetables! I made this recipe while at home last week, I know that its my Mam’s favourite thing to order at Italian restaurants, so it was supposed to be a surprise for her when she came in form work (it didn’t turn out that way, as the lack of meat caused a wrath of fury to erupt from my Dad). Anyway….ignore all Dads, it delcious!

This recipe is actually a slight adaptation, I love courgettes, so I added in a layer too, as should you!

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{serves 6-8}

(or 3 and one Dad)

Ingredients

1 large aubergine

1 large courgette

Salt and Pepper

olive oil

1 onion, peeled and chopped

2 cloves of garlic, peeled and chopped

Oregano

Basil

1 pepper, diced quite small

2 tins of chopped tomatoes

parmesan cheese

25g of butter

25g of gluten free flour

600ml of milk

gluten free cracker crumbs

grated mozzarella  (and any other cheese you fancy)

 

Method

Preheat the oven to 180 degrees Celsius. 

Chop up the aubergine and courgettes into slices and fry on a each side in a griddle pan until lightly charred, seasoning each slice with salt and pepper. Once all slices are done, pop on a plate and leave to one side.

Fry the onions and garlic until soft and add in the peppers, oregano and basil. Reduce the heat and add in the chopped tomatoes. Season to taste. Turn off and leave to one side

Make a white sauce: add the butter and flour into a clean pan, and stir into a paste, cook for a couple of  minutes. Take of the heat and gradually stir in the milk until the sauce is thick and creamy. Leave to one side. 

Its time to layer! Get a large baking dish, and add a little tomato sauce to the bottom. Then add cover the whole dish in a layer of courgettes, some tomato sauce and a sprinkle of parmesan cheese. Then cover the whole dish in a layer of aubergine, more sauce and sprinkle some parmesan cheese. At this point that was all of the vegetables gone, the dish was quite wide, but repeated again if needed. Then add the white sauce to the top and more parmesan cheese. Then add the cracker crumbs and mozzarella (and whatever cheese you have left) to the top.

Bake in the oven for around 35 minutes, until the top is crispy and its bubbling all the way through.

Serve with salad and some small roast potatoes cooked with salt, pepper, garlic and rosemary.

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Delightful Homemade ‘Housemate’ Burgers with Butternut Squash Mash

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I made these delicious burgers for my housemate last night and I want to share it all with you all because it was delcious!.

Burgers

Ingredients
1 pack of 450g of mince
1 small onion
1 cloves of garlic
Handful of breadcrumbs
1 egg
Mixed Herbs
Salt and pepper

Method
Chop the onions and garlic, pop in a bowl. Mix in the mince, breadcrumbs, herbs, salt and pepper to taste with your hands until it’s evenly spread through. Add the egg, mix again and shape into burgers.

Pop these in the fridge for about 20 minutes then fry or grill later.

Butternut Squash Mash

Ingredients
1 butternut squash
2 cloves of garlic
Oregano
Olive oil
Philadelphia
Lemon juice
Salt and pepper

Method
Heat the oven to 200 degrees.

Cut the squash in half and scoop out the seeds. (Don’t throw them away…roast them)

Pop the whole clove of garlic in the hole along with the oregano. Drizzle with oil and bake for about 30 minutes.

Allow to cool until they are okay to hold and scoop out the flesh and place into a bowl. Mix the philli, some lemon juice and salt and pepper with a fork, it should be soft and easy to do.

I served the burgers on a BFree bun, with some lettuce, tomato and mayo, topped with cheese and caramelised onions. On the side, the mash and some grilled halloumi.

My housemate Priya said they were the best burgers she has ever had! I’m inclined to agree.