Gluten Free Focaccia Recipe

I love freshly baked bread, and since going gluten free I’ve never had focaccia. So after a lot of researching, I found this recipe from Great British Chefs. Honestly, its an amazing recipe. Everyone loved this bread (GF and non GF … 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

Pancetta and Spinach Gnocchi: Gluten Free Recipe

So tonight I tried my first ever Gluten Free Gnocchi, you can read my review about Le Veneziane’s delcious ready to cook pack here. So what did I do with it: Well…here is my recipe! Ingredients: {serves one} 1/2 an … 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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Gluten Free Foccacia Rolls

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Ingredients

400g gluten free white flour
1½ tsp salt
1 x 7g/¼oz sachet fast-action dried yeast
400ml/14fl oz warm water
Oil, for greasing

Half a red onion
A clove of garlic
A few cherry tomatoes
Extra virgin olive oil, plus extra for brushing
Sea salt flakes
Rosemary (fresh or dried)
Paprika

Method

1. Mix the flour, salt and yeast together in a large bowl. Add the warm water and mix together to form a sticky dough.

2. Tip the dough onto a oiled work surface and knead for a minute until it comes together into more of a ball.

3. Lightly oil a bowl with a little oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.

4. Fry the onions, garlic, tomatoes, seasoning and herbs in a lot of olive oil, until the onions are cooked.

5. Lightly grease two baking trays, Add three quarters of the onion mix including three quarters of the oil and turn out onto a oil covered work surface. Divide the dough into eight equal balls and place onto the baking trays. Ensure the rolls are well spaced. Cover with a tea towel and set aside to prove for 30 minutes.

6. Preheat the oven to 220C

7. Brush the rest of the oil over the buns and add the mixture over the top equally.

8. Bake in the oven for 20-25 minutes or until well risen and golden-brown.

9. Allow to cool slightly and enjoy!