Gluten-free[k]

Gluten Free at Pizza Express

2013-04-29T14:00:00.000+01:00

When it comes to introducing gluten free items to your menu, Pizza Express have really gone the extra mile. Instead of simply adding a GF pizza base and feeling smug, they spent 18 months trying hundreds of bases to find the very best one, worked with Coeliac UK to make sure they were doing everything right, introduced measures to prevent the risk of cross contamination and invited a group of gluten free bloggers to give the seal of approval to the menu. Not content to just introduce a gluten free pizza base, Pizza Express are also launching a delicious risotto starter, Green's GF Pilsner and a rich gluten free brownie for dessert! The children's menu is getting the same treatment, with a gluten free piccolo pizza base and brownie.

A gluten free pizza you can order with confidence!

Last Monday, I went along to meet the team behind the new gluten free menu items and taste the results of their hard work. To say that Pizza Express listen to their customers would be an understatement! Head of Marketing, Emma has been carrying a print out of a guest post, written by @DavidJ_GF, voicing his concerns about the trials of the gluten free menu at selected restaurants. The whole team have been using the (very eloquently written) post as the basis for addressing the commonly held issues most Coeliacs have with GF items in chain restaurants. Pizza Express really care about how we (customers and Coeliacs) feel about eating at their restaurants and have been working with Coeliac UK to get NGCI accreditation so that anyone ordering a gluten free meal can to so with confidence.

Instead of being apologetic about their efforts at gluten free dining, the team at Pizza Express decided to work toward something they'd be proud to shout about and I think they should boast about the new menu!

To deal with the risk of contamination from airborne flour, Pizza Express have replaced all flour with a gluten free flour mix for dusting surfaces and stretching dough. All gluten free pizza bases are individually wrapped and as soon as the first GF pizza is ordered in a restaurant, the kitchen will open a new passata and mozzarella, use separate ladles and pizza screens and serve the pizza on special boards to distinguish the gluten free ones from the wheaty ones.

If that's not enough to fill your heart with cheer, then you'll be pleased to know that Food and Drink Manager, Holly and Development Chef, Anton's mammoth global effort (they actually sampled bases from as far away as Australia!) to source a really great pizza base has paid off. The pizzas are outstanding and all the more delicious for the peace of mind that comes from all the measures Pizza Express have put in place to ensure that cross contamination is not an issue in their kitchens.

A delicious Risotto d'Oro for starter.

Every member of Pizza Express staff have undergone thorough training, ready for the launch of the new menu tomorrow (30th April) and all new-starts will receive exactly the same training as part of their induction, so you can always be confident that your order is treated the same in every branch, every time you visit.

I'll definitely be heading to Pizza Express for the new menu launch on 30th April, find your nearest restaurant and try it, too!

The Great North Gluten Free Fair

2013-04-26T14:00:00.000+01:00

This Saturday, 27^th April, the North's first gluten free fair will take place at the CastleGate in Newcastle city centre.

The Fair’s organiser is TASTECLUB (formerly Taste North East), the Club for everyone who makes, serves, sells and loves great north food and drink. There will be around 40 stands at the event, made up of some of the best local and national producers, shops and restaurants that make or sell gluten-free food and drink.

Spopnsered by Newburn Bakehouse, you will be able to sample their range of free-from products, including brown, white, seeded and fruit loaves, baguettes, wraps, teacakes and muffins.

Entry to the inaugural event, which will run from 10am to 4pm, costs £2 for adults and is free for children. All attendees will receive a Newburn Bakehouse muffin. To book tickets in advance, go to the TASTECLUB website.

If you can't attend the fair, you can still take part by entering the competition on The Great North Gluten Free Fair's Facebook page by liking and sharing their competition post to win a hamper of Newburn Bakehouse Goodies!

Fruit is Not a Pudding!

2013-04-14T10:00:00.000+01:00

Have you checked out the brilliant Fruit is Not a Pudding blog yet? Carly (the wonderful Gluten Free B) started this blog to celebrate great naturally gluten free puddings and to name and shame those restaurants and caterers who think that fruit salad is an appropriate gluten free dessert.

We've all been there, haven't we? At a function or dinner and everyone else is enjoying a plate of profiteroles, summer pudding or cheesecake and you're brought a fruit salad. (What's that? Yes, there is melon in there! Isn''t that from the starter?) It's maddening, especially since there are so many delicious desserts out there than are naturally gluten free.

I recently shared my panna cotta recipe with FINAP and it's in great company with fantastic pudding recipes like Hokey Pokey Knicker Bocker Glory and Black Cherry Meringue Parfait. It's a great resource, especially for friends and family of Coeliacs, who want to make them something that's gluten free, but doesn't involve shelling out on specialist ingredients. Go check it out yourself, then send everyone you know!

If you have a Pudding Hero to recommend to others or a rubbish dessert to nominate for a Sad Banana Award, visit the Fruit is Not a Pudding Facebook page, or email FINAP.

New Arrivals from Newburn Bakehouse by Warburtons

2013-03-19T13:00:00.000Z

Yesterday, Warburton's gluten free bakery, Newburn Bakehouse, launched four new products. Baguettes, fruity muffins, a seeded loaf and (drum roll, please) wraps. That's right, the much longed-for and oft-fantasised wrap is now a gluten free reality! Or, at least, it's on a trial basis. These limited edition 3-packs of square, gluten free wraps are available in selected Tesco stores for you to buy and try. If you like them and want Warburton's to keep making them, you can vote to "Save Our Wrap' on Facebook or Twitter (using the hashtag #saveourwraps).

The wraps are soft with just a hint of sweetness and they taste really good. They're smaller than their wheaty equivalent (but, what's new there?) and they'll roll or fold well without breaking or cracking. You could easily top these to make a quick and easy pizza or use them in place of flatbreads, tortillas or pitta bread. They'd be great sliced and toasted with hummus, or wrapped around chicken and peppers as fajitas. Newburn Bakehouse even suggest folding one around a filling to make a toastie, something I would definitely try. [UPDATE: The postcode checker doesn't appear to be working yet for the new products, check this list of stockists for a Tesco near you.}]

Sadly, there isn't a single stockist of the wraps within a thirty mile radius of my home, so it was fortunate that Newburn Bakehouse sent me one to try. If you want to find out where you can buy yours, head over to the Newburn Bakehouse website and enter your postcode. The rest of the new products are more widely available, so even if you can't find the wraps you will be able to buy the baguettes, seeded loaf and fruity muffins at a variety of stockists.

The addition to the range that's excited me most of all is the baguettes. Warmed in the oven, they're soft and fluffy on the inside with a crisp crust, just like my memory of french bread. You can eat them straight from the packet, they're still soft, but the crust is soft (and a little bit squeaky). Suddenly bruschetta, crostini and garlic bread are back on the menu. It's £2.29 for a pack of two baguettes, which I think is quite reasonable.

The seeded loaf is the same great quality as the other Newburn breads so it's soft, not crumbly and stays fresh for a good few days. As every Coeliac knows, adding fibre to your diet isn't easy and a bread packed with millet, linseed, sunflower and poppy seeds is always a bonus! On the opposite end of the scale, the fruity muffins are packed with golden syrup, so they're deliciously moist and sweet. Probably not a nutritious breakfast, but they're so tasty I think I'd probably justify one for elevenses.

I'm very impressed with the new offerings from Warburtons, they seem to have listened to customers and have brought us products that fill a need. How many times have us GF-ers bemoaned the lack of a great sandwich wrap or soft baguette? Well done to Newburn Bakehouse for listening!

(Newburn Bakehouse very kindly sent me samples of all of the items above to taste. As always, I only review items I genuinely love.)

Crohn's and Colitis UK - Me and IBD

2013-03-16T12:00:00.000Z

At 31, I might fall a couple of years short of being young enough to get involved with Me and IBD, Crohn's and Colitis UK's support group for people aged 16 - 29, but that doesn't stop me from telling people about it. They offer encouragement through a discussion forum, information sheets and even have information service phone-line to call.

I was diagnosed with Crohn's Disease when I was 13 years old, so I know what it's like to live with IBD throughout secondary school and university. I didn't know anything about Crohn's Disease and I dealt with it be burying my head in the sand, I was operating under a 'what I don't know can't hurt me' theory. It didn't work, when I was 20, I developed abscesses and fistula that I had no idea were due to Crohn's so I ignored it until I was hospitalised. After that I realised I have to know exactly what I was dealing with so I would know the side effects were and if I could do anything to help myself.

It's never very easy to tell fellow adolescents, "yeah, I have chronic diarrhoea," without the fear that they'll mock you. It's tough enough as an adult to explain to others that your condition means you have bowels with a death-wish ('toilet issues' are a sensitive subject with most people). I was skinny, except for a giant steroid moon-face and combination of the disease and the treatment stunted my growth. I was bullied and excluded by my friends because I looked too young and my prescence in the group was deemed embarrassing. It's something that damaged my emerging sense of self to the point that I had little confidence in myself as a person and still haven't found any self esteem about my appearance.

Me and IBD are there to support young people through all of the rough times by putting them in contact with others going through exactly the same issues. They have made a series of videos with some of the Crohn's and Colitis UK Ambassadors who share their experiences of living with IBD when they were young. I was particularly moved by the videos with Della Thielamay (above) and Rick Parfitt Jr, who at times could be talking about my life, their experiences are so similar to mine.

If you, or a family member, are 16 - 29 years old and living with IBD, you can be part of the Me and IBD video campaign. Just watch this short video and make your own to submit to Crohn's and Colitis UK. Or head over to the Crohn's and Colitis UK website and take part in their survey.

Rebel Bakery Cupcakes

2013-03-07T16:00:00.000Z

'Contains cocktail stick'

I paid my first ever visit to Whole Foods Market last week. The lovely Alex (@HealthJourno) invited me to join him, Gluten Free Mrs D and Gluten Free B at a gluten free tour of the Kensington branch. It was a really interesting tour and Krystal, our guide, knew her stuff when it came to nutritional advice and gluten free diets. She showed us where the various gluten free products could be found in the store and even chatted about sources of extra dietary fibre and the best way to prepare grains and lentils.

An abundance of gluten free goodies!

After the tour left us all rather peckish, we headed upstairs for a vegan dinner at Saf Restaurant and to catch up on each other's news. Even after an enormous helping of massaman curry and being practically force-fed half of Alex's cheesecake (forced, I tell you! I would never steal someone's dessert), I was still thinking about all the exciting baked goods downstairs. With delicious treats from my favourites, Sugargrain and Perk!er, on offer I couldn't leave empty-handed. Thankfully, we all felt the same way and we spent a happy ten minutes picking up new finds and showing each other interesting cakes, all accompanied by a soundtrack of "ooh"s and "yum"s. I finally left the store with (among other items) a cupcake from gluten free Rebel Bakery, a new product for me.

Decisions, decisions...

I opted for the Old Fashioned cake, in part because of the warning on the packaging, which read, "Contains cocktail stick," and it tickled me. Mostly, however, it was because the combination of whisky, orange and cherries was just too good to turn down.

The very exciting inside of my cake!

When I tasted the cake, I knew I'd made the right decision, it was fantastic. The orange flavour was very clear and it was definitely enhanced by the whisky in the icing. Biting into the cake was a wonderful surprise, because the centre was filled with cherries! The cake was moist and not too sweet and there was just the right cake-to-icing ratio. I am really impressed by these cakes and I will be making another pilgrimage to Kensington to get my hands on some more! Unfortunately for all you nut-allergic people, these cakes aren't for you (but in my house that just guarantees that The Husband can't steal it before I get a chance to eat it!).

A Year On

2013-02-07T15:30:00.000Z

Exactly one year ago yesterday, I had my large intestine removed and an ileostomy formed. Most of this time last year is a blur of morphine induced nonsense (apologies to those who came to visit me only for me to fall asleep mid-sentence) and, if I'm honest, so is the year that's followed. It seemed wrong to let this moment pass by without marking it in some way, but how? I could bake a cake - Happy birthday ileostomy! - or, light a candle - rest in peace, colon - but neither feels quite right. Instead of commemorating the surgery, I'm focussing on its legacy and celebrating the renewed life it's given me.

I've gone from feeling weak and in pain to getting stronger, physically and mentally, every day. As someone said to me recently, "Having bits cut out obviously agrees with you." It does!

A permanent stoma is a massive, life changing thing and it affects every single part of your life. It's scary, and hard to imagine how it will feel, how you will feel, when it happens. I can understand why so many people think it's a step they'd never take, but for me it was the only step. It's not always easy to get my head around the physical impact of recovering from the surgery - it took far longer than I expected, but then I'm impatient - and occasionally it's a pain in the arse (although not actually in the... you know where I'm going with this), but I wouldn't change it. Yes, I get dehydrated easily, I'm effectively still recuperating after getting Norovirus in December and my bikini modelling career is over before it began, but I don't mind when the bigger picture is so encouraging.

The old me!

Thanks to my parents, the Husband and friends (in particular, Kate, Sara, Laura and Paul), I'm facing the next year with hope. Their support through the rough times has given me the strength to keep going when all I wanted to do was stamp my feet and shout "it's not fair!" Thank you for helping me smile when I wasn't sure I could. I can't promise to stop having mini-tantrums now and again, but knowing you're standing by to pick me up off the floor is what gets me through the day.

Gluten Free Recipes Galore!

2013-01-21T18:00:00.000Z

This morning, over on Domestic Sluttery, we posted a list of our top ten gluten free recipes. From my very first recipe, Viennese fingers, to my most recent, rice cake, with recpes from the other very talented food writers (including the most amazing Daim Bar truffle cake from Hazel!) the treasure trove of exciting GF recipes is sure to grow. I love the challenge of finding new and interesting ways to present gluten free food to a new audience, many of whom have no food issues at all. I hope I've shown people that gluten free doesn't mean flavour free; I know that even some gluten-eaters have given my recipes a spin!

This Crunchie cheesecake is one of my favourites. A smooth baked cheesecake with honeycomb crunch and chocolatey goodness, this is a crowd-pleasing dessert (or a substantial meal for one!). Another sure-fire crowd-pleaser is the mango upside-down cake I made in May, you can happily use tinned mango when fresh aren't in season.

S'mores brownies are a rich, chewy and fudgy sweet treat that I made for Guy Fawkes Night, but they're perfect at any time of year! Ideal for eating over bonfires or barbecues, they seem to taste even better when they're gently melted, you could wrap them in foil and leave them next to the fireplace for 10 minutes if it's too cold to venture outside. If you're more of a savoury snack person, try my roasted cashew nuts or pretzel mix.

I've tackled some old favourites too. These crispy pancakes are brilliantly nostalgic and very flexible, you can fill them with whatever you fancy, cheese and ham, chicken - or go fancy and add brie and bacon or beef Bourguignon! Fish fingers, while easily available in the freefrom section of your freezer department are surprisingly quick and easy to make yourself, the same coating could be used for chicken nuggets or kievs.

I've got lunch covered as well! Rice noodles make a quick and easy salad and this chicken noodle salad is one of the quickest and easiest I know. You could use green bean noodles in this if you'd rather. My smoked salmon kedgeree was intended for Christmas morning, but it makes a pretty special lunch too.

What gluten free recipes would you like to see us cover? Do you have any old favourites that you'd like to make gluten free? Or is there a particular event you want a dish for?

Let me know!

Resolutions

2013-01-04T10:00:00.000Z

At the start of 2012 I had two resolutions: to achieve good health, and to have my writing published. Good health is ongoing... Just now is probably not the moment to dwell, let's move right along! As far as the writing went, the story is far more positive. I joined the Domestic Sluttery team in May, as the gluten free columnist, and it has been a brilliant experience. The team of writers over there are intimidatingly talented and every day I feel like I push myself a little bit harder, it's a steep learning curve, but a rewarding one. Later in the year, I had an article published in Your Wellness Magazine entitled, Can You Eat to Beat Crohn's Disease? which was well received and is hopefully the start of great things!

This year, I haven't made resolutions in the same way, more statements of intent. I have spoken to a few people I respect about those statements and I'm feeling very positive about them - more to follow, I promise; I'm not being deliberately vague! I do have list of foods I plan to make this year, it will grow but so far the list is;

souffle - I'm determined to conquer this one!
macarons - I want to try nut-free ones.
fish fingers - perhaps surprisingly, I've never made these.
goat curry - not the easiest meat to get hold of but it's something I've always wanted to try to make.
the perfect chilli con carne - we all have our favourite recipes for this, I want to find the absolute best!

You can guarantee that I'll share the results of this list with you as the year unfolds. What are your resolutions for 2013?

Free From & Festive: Christmas Future

2012-12-17T14:00:00.000Z

In just one week it will be Christmas eve! It's all very exciting, but what if you don't like the traditional Christmas fare? If you're bored by Brussels sprouts or fed up with fruit cake, is the appeal of mountains of festive food all that appealing?

Worry no longer! We have some great ideas to re-work some old not-so-favourites into wonderful morsels that everyone will fight over (in a harmonious, festive, kind of way).

Gluten Free Notebooks food hero, Claire has taken gingerbread and mellowed the fiery ginger taste with chocolate in her gluten-free double-chocolate-chip gingerbread cake with brandy buttercream icing. Who needs Christmas cake when this is on the menu?!

If cakes doesn't tickle your festive fancy any more than dried fruit and marzipan, why not try Hazel's Christmas Tickler at Chatty Daisy Days? Bursting with cranberry and orange, this dessert is a wonderful alternative for rich and stodgy puddings.

Sickened by sprouts? Not for long! Debra at The Awkward Eater has come up with a recipe for sprout bhajis that is sure to convert even the most dyed-in-the-wool sprout sceptic. Turning these much-maligned vegetables into a spicy, crunch bhaji is a master stroke that we should all salute, come Boxing Day.

Am I the only one who can't stand parsnips? Their sweetly starchy qualities failed to win me over until I paired them with chestnuts over on Domestic Sluttery. The smokiness of the chestnuts seem to temper the too-sweet nature of the parsnip to leave you with a silky smooth starter that is Christmas in a bowl.

We hope that our Free From & Festive series has solved your Christmas dilemmas past, present and future and that you all have a very merry and gluten free time next week.

A Gluten Free Survival Kit

2012-12-13T09:00:00.000Z

The festive season is once again upon us and many of us will be preparing to spend time partying and dining with our family and friends.

If you are dreading the prospect of eating out or you you don't want to be a burden on your party host, then here are a few suggestions to make life a little easier.

Print out a copy of Coeliac UK's handy guide - Organising a gluten-free dinner party, or direct your host to the webpage for some excellent advice on cooking gluten free and avoiding cross-contamination.
Bring your own emergency supplies - I often turn up to dinner parties with a packet of Trufree pretzels and some Nairns gluten free oatcakes stashed away in my handbag! If your host hasn't provided any gluten free nibbles, or you're still peckish on the way home, you're well prepared!
Offer to bring dessert. It's quite stressful planning a menu for someone with any kind of restricted diet, especially if you're not used to doing it. It it always much appreciated when the restricted dietee offers to carry some of the burden - even if they don't take up the offer.
If you are an overnight guest supply your own gluten free breakfast (a box of Doves Farm cereal, or some Warburtons free from fruity tea cakes, for example), just in case your host hasn't thought of that.
Remember to thank your host for all they have done for you, a wee gift goes a long way towards your invite back! Why not whip up some white chocolate rocky road?

If the worst happens and you accidentally eat gluten, I am of the opinion that it's best not to tell the cook until you're back to normal - you'll feel more level-headed then and they won't have to see quite how ill they have made you - then direct them to that Coeliac UK guide for the next time you eat at their house!

Free From & Festive: Christmas Presents

2012-12-11T16:30:00.000Z

I'm a firm believer in the power of a homemade gift. It says, "not only do I care enough about you to give you this gift but, I put in the effort and made it myself." More the the sum of its ingredients, a homemade gift is time and loving care and, for me, that's extra special. Even more special, is when someone makes a gift that suits your dietary requirements.

We might be stretching the past/present/future theme a little with this one, but this week we're making gluten free foodie gifts! Now is the perfect time to start whipping up your presents, so we've got a few to share with you.

Carly at Gluten Free B has made a delicious mulling syrup that's sure to please everyone. It's not Christmas until you've had a warm cup of something mulled, so this gift is a festive must!

Anyone who loves coffee will appreciate this white chocolate, orange and pistachio biscottini from Claire at The Gluten Free Notebooks. She has used delicate, but definitely Christmassy, flavours to make these rather luxury little biscotti.

I love to give cranberry sauce as a Christmas gift, after all it's something that most people use over the season! I've tried many variations over the years, but I always come back to this one.

Cranberry Sauce with Clementines

a net of clementines, about 650g

300g frozen cranberries

100g caster sugar

Zest half of the clementines and juice them all.
Put the clementine juice, zest, cranberries and sugar into a saucepan and bring the mixture to a simmer, stirring all the time.
Leave the mixture to simmer until the sauce thickens, it'll take about 10 minutes. Taste (very carefully, it's hot!!) and add more sugar if needed.
Transfer into sterilised jars whist the sauce is still hot. This will keep for a couple of months in the fridge.

Whatever gifts you give this year, we'd love to hear about them so do get in touch.

Next week, we're putting a modern twist on old favourites. If you don't like mince pies, fruit cake or turkey, now's your chance to put your own spin on them!

Yorkshire Provender Soup Giveaway

2012-12-06T13:00:00.000Z

Winter, my favourite season, is upon us. No, I don't like being cold, nor am I a much of a fan of the fact that the moment the first snowflake hits the ground in the South of England, everyone panics, drives like eejits to the nearest shop and buys all the bread and milk, but I still think it's the most beautiful season of them all. I love the crisp air, frost on windows, snow-covered countryside and icicles in doorways. I live for keep-warm moments like putting on socks straight from the tumble dryer, fluffy jumpers, warming up cold feet on a loved one (the Husband is less of fond of that one, to be honest) and hugging a bowl of hot soup.

The wonderful people at Yorkshire Provender have given me some gluten free soups from their winter soup range to share with you! So, if you like the sound of the sweet, earthy and gently spicy beetroot soup with parsnip, horseradish and ginger; a rich and filling tomato and red pepper soup with wensleydale cheese and rosemary, or vibrantly green pea and fresh spinach, there's a warming soup with your name on it!

To win a selection of these soups to keep you and your Thermos toasty and satisfied this winter, just tell me what your favourite thing about winter is. The competition closes at noon on Monday the 10th December and only UK entrants will be eligible to win. Leave your comment below, or email me, and remember to to tell me your name - don't be anonymous, I'll need to contact you if you win! - and your home town. Good luck!

UPDATE: Congratulations to Helen from Milton Keynes whose email entry won her the selection of soup. She said "I love nothing better than snuggling up in my warmest pjs with a mug of tea and watching winter work its magic outside. It's the most beautiful season of the year."

Free From & Festive: Christmas Past

2012-12-03T13:30:00.000Z

Free From & Festive is back! Well, it is December and Christmas is looming at an excessive rate. This week, we're concentrating on traditional recipes, those foods that make it feel like it's really Christmas; mince pies, Christmas pudding, mulled wine. It's time to dust off our Granny's recipe cards and whip up an old favourite.

Claire at The Gluten Free Notebooks has dug out her mum's low fat mince pies recipe and given them the gluten free treatment. This really is two recipes in one, a delicious mincemeat and a light sounding citrus shortcrust pastry.

Nothing says Christmas to me like trifle for breakfast and Carly at Gluten Free B has channelled her inner 80's goddess to bring this retro offering. She's even included a brilliant recipe video for your enjoyment which is Wham-tastic!

Over on Domestic Sluttery, I have made a traditional Scottish Clootie Dumpling. It's probably more traditionally eaten at Hogmanay, but many Scottish families eat it instead of Christmas pudding on the big day itself.

So what are your favourite Christmas recipes? We'd love to know what you'll be making in the run-up to the 25th.

Next week, we're sharing our gluten free foodie gift recipes and if you want to join in you can email me for details.

Atkins & Potts Gluten Free Sauces

2012-11-20T20:00:00.000Z

I have been a fan of Atkins and Potts for a while, their syrups and glazes are an essential baking and cooking ingredient in my kitchen. When they asked if I would like to try some of their gluten free range, I jumped at the chance! The choice of interesting and exciting GF sauces out there is somewhat limited; usually you'll find a korma and probably something tomato based in the freefrom aisle... and that's about it. Not any more.

White Wine Sauce with Smoked Garlic and Thyme is a perfect accompaniment to chicken. The smoked garlic is brilliantly smoky (natch) and mellow, it adds a wonderful twist to the traditional white wine and thyme sauce. This is a finishing sauce, so after cooking your chicken or pork, you use it to deglaze the pan and pick up all those tasty bits of meat and the juices into the sauce. It's the kind of sauce that taste like it took ages to prepare, but really it's as easy as snipping the corner off the pouch!

The Chasseur Cooking Sauce is delicious and deeply flavoured. Ok, it is a tomato based sauce, but this one is so much more than your run-of-the-mill tomato and basil, this is complex and rich enough to stand up to the game casserole we had it with.

Is it just me, or do all restaurants seem to put flour in their peppercorn sauce? I have never made it with any thickener so I'm always disappointed when waiting staff tell me I have to eat my steak plain, again. Thankfully, Atkins & Potts have a gluten free Three Peppercorn Cooking Sauce that's restaurant quality that's quick and simple for cooking at home. I can't help you with the steak, although cooking it Heston's way has always worked for me.

You can buy the sauces at stockists across the country or you can shop online at atkinsandpotts.co.uk. Don't forget to check out the rest of their ranges, many of their products are made without gluten.

Bangers for Bonfire Night

2012-11-04T16:00:00.000Z

Yes, it really has been more than a whole month since I last popped up on your blogroll. I'm a little ashamed at the neglect of this blog and of you, my wonderful readers, I'm sorry. Hopefully you have been following my antics over at Domestic Sluttery and you know that I'm still here! When I went back to work, six months ago, after my colectomy operation I was put into a new department - pharmacy - and as a result I've spent the time since working on a qualification that is a legal requirement for a job I didn't really want to do. Don't get me wrong, I've learned a lot, which I love, and my colleagues are brilliant company, but I'm just not that passionate about what I do. Add that that to the fact the this qualiciation has been so time-consuming that it has kept me from doing more of what I truly love, writing. I have managed to write an article, featured in November's Your Wellness Magazine (keep reading, there are five recipes that follow the piece) about eating well with Crohn's Disease, but I haven't done half of what I planned to do.

I sat the final test for my pharmacy course last week and to celebrate, I have a recipe for you! Since tomorrow is Guy Fawkes' Night and there are fireworks displays happening all over the country for the next few days, I thought I'd share my favourite way to eat sausages on a breezy and cold night outside. I use the Black Farmer's Daughter's chipolata sausages in most of my sausagey cooking these days, they are so juicy and tasty, a far cry from those oddly sponge-like gluten free sausages from days of old. Of course, good old M&S are an excellent place to buy GF bangers, too.

Honey Mustard Bangers

This is super easy and pretty quick to make, ideal for whipping up before dashing out to your local bonfire night celebrations. Pop the bread in the oven for the last 5 minutes of cooking and you'll have deliciously soft rolls that keep your sausages warm for longer.

2 tbsp runny honey

1 tbsp grain mustard (most are gluten free, but always check the label)

1 pack of gluten free sausages

In a roasting tin, mix the honey and mustard together. Add a drop of water to loosen the mixture if needed.
Toss the sausages in the honey mustard mix and cook for 25-30 minutes at 180°C, turning a couple of times.

I like to serve these in a roll, either Fria's Korvbrod rolls or Sainsbury's Freefrom part baked baguettes are good choices.

If you have a flask and some paper cups, I would highly recommend making a pot of sweet potato and sweetcorn soup to take with you, or if you don't like the sound of that, try some pumpkin soup instead!

A Gluten Free Beetroot Recipe Challenge!

2012-09-17T13:30:00.000+01:00

It's another Gluten Free Recipe Challenge!

This time we're cooking with beetroot. It's an underrated little root, sweet and earthy and delightfully purple, it never fails to make me feel autumnal in the best way possible. The challenge was to make this gem into a vegan-friendly recipe, so no daily products, eggs, honey or any other animal derived products. It was, I'll admit, a tough one. I have much respect for vegans, especially since most abstain from animal products for ethical reasons which must take gallons more will-power than I own; as for gluten free vegans, I doff my cap to you!

It's a busy time of year, holidays, back to school and hectic schedules mean that the bloggers are a select bunch this time, but they have some absolutely delicious ideas.

Claire's Mousse Cake

Hazel at Flicker of Fully Fun made Beetroot and Lentil Bake

Claire at The Gluten Free Notebooks made Chocolate, Beetroot and Orange Mousse Cake

Debra and The Awkward Eater made Beetroot and Squash Risotto

Hazel's Beetroot and Lentil Bake

I have just come home from a holiday in Wales, so I was rather pressed for time, too. Hence, my quick pickle!

Quick Beetroot Pinkle

If I was feeling pretentious, I'd call this beetroot carpaccio but I rather like the name "pinkle", because that's what colour the vinegar (and your fingers) turn.

250g (ish) beetroot

1tsp salt

75ml cider vinegar

50ml caster sugar

1 tsp cumin seeds, gently bruised

Scrub the beetroot and wrap them in foil, roast in the oven for about 45 minutes at 180°C. Allow to cool and peel the skins (they'll come off easily when cooked and your fingers won't end up quite as pink!)
Slice the beetroot finely and place in a colander set over a bowl, or the sink. Sprinkle with the salt and leave for 10 minutes.
Mix the vinegar, sugar and cumin seeds in a bowl and add the beetroot. Stir together and make sure the beetroot is under the level of the vinegar. Leave for a few hours before serving.

I am a little obsessed with this at the moment and tend to eat it straight without accompaniment, but it also goes will well with salads or, if you eat it, mackerel.

Chinese Food Recipe Round-Up

2012-08-29T13:00:00.000+01:00

I've said it before, I miss Chinese food. All the soy sauce and wheat-y noodles and sauces make it a no-go area for most Coeliacs, especially since the risk of cross contamination in restaurant kitchens is pretty high. So, I tend to opt for making my own. Here are my favourite recipes to hopefully inspire you.

Pot stickers (and steamed dumplings): It's easier than you think to make dumpling wrappers and, once you've got the knack the world is your oyster! You can use the same recipe to make wontons, pot stickers, spring rolls and even pancakes to go with duck!

Photo from glutendairyfree.co.uk

Pak Choi-Wrapped Fish: Grace at Gluten Dairy Free shares this beautifully versatile recipe that has all the flavour you'd expect from Chinese food. It's a light and fresh dish that you'll make again and again.

Fortune Cookies: I've mentioned this recipe before and I'll probably do it again because I love it so much! Saara at The Gluten Free Student Cookbook came up with a recipe for gluten free fortune cookies, perfect for when you have friends over for a Chinese feast.

Photo from jenncuisine.com

Spring Rolls: Jenn at Jenn Cuisine uses rice paper wrappers to make her spring rolls and the result is both stunning to look at and fantastic to eat. You'll find rice paper wrappers in some suoermarkets (I've bought them in Morrison's) and Chinese supermarkets.

Tempura Prawns: Technically this is Japanese, but the this batter recipe would be equally as good as banana or pineapple fritters. To make the caramel sauce just put 1 cup of caster sugar, 1/4 cup of water and 2 tbsp sesame seeds in a saucepan and bring to the boil without stirring. Leave to simmer until you have lightly golden syrup and dip your cooked fritters in just before serving.

Hot and Sour Soup: Super quick and easy to make, it's satisfying and delicious and a bit of a staple in my house.

If you don't have a Chinese supermarket near you (I don't, and there's only so much I can transport back from Glasgow when I visit my parents!) then Asian Cookshop is a fabulous resource and they'll deliver orders over £24.99 for free.

So, what are your favourite Chinese food recipes? I'd love to know!

Qsilica Skin Care

2012-08-25T09:00:00.000+01:00

Free from skincare? Really?

Well, yes. Over the years since my Coeliac diagnosis, I have noticed many discussions of forums, Twitter and Facebook groups about the gluten free credentials of various lipsticks, lipbalms, moisturisers and the like. Why the concern, I wondered. After all, your don't actually eat your skincare products, do you?

Do you?!

And yet. If you spend time thinking about what you put into your body, why shouldn't you be equally careful about what you put on to your skin? If your have sensitive skin, ezcema, psorisis or your Coeliac Disease presents as Dermetitis Herpetiformis, I'm sure you will agree. The FreeFrom Skincare Awards certainly do agree; it was launched this year to find skincare products that were free from as many allergens, chemicals, fragrances and artificial additives as possible. And the winner is..?

Qsilica Skin Care range is made from natural nutrients and contains an easily absorbed form of silica, which provides antioxidants and vitamins to your skin. All their products are free from chemicals, parabens, sulphates, petroleum and synthetic additives. The ingredients lists are full of words like jojoba, avacado, lime, shea butter and coconut (maybe I could eat it...? I won't). The big question is, though, is it any good?

I was lucky enough to be sent a sample of the FreeFrom Skincare Awards overall winner, Qsilica Remove Make Up and Grime Cleansing Gel. After using it for a couple of months now and I'm convinced by its merits. My skin, which is sensitive and prone to dryness has been much clearer and smoother since using it and that 'tight' feeling that I get after using most cleansers is no longer a problem. The ultimate test (for me) is that I can open my eyes whilst the cleanser is still on my face and not do the "ouch it stings" dance that had become routine during my cleansing ritual. The big question is, will I buy it once my freebie has run out? Yes! I love how my skin feels after using this product and I will definitely be purchasing it. Qsilica Skin Care range is available from Planet Health and the Remove Make Up and Grime Cleansing Gel is £15.95.

For more information on the FreeFrom Skincare Awards check out the 2012 list of winners and Alex Gazzola's review of the first year of the awards.

Finding Time

2012-08-08T11:00:00.000+01:00

What. A. Week.

Or more accurately, few weeks. take one parent in hospital (who's fine - it's a long story but the ending is happy), one rushed trip to Glasgow (to visit said parent, despite their protests that they were ok) and two mentally busy weeks, add one very anaemic Gluten Free[k] and a day in hospital getting iron topped up and you've got very little time to breathe!

When life gets hectic, I find my refuge in the kitchen. I make stock; lovely fragrant, clear, consommé style stock that requires lots of attention and skimming. Then I make pho or risotto (there's real therapy to be found in the standing and stirring of the rice as the dish swells and comes to life). If I'm really stressed, I make curry; roasting and grinding spices, marinating the meat then gently cooking until the whole thing is tender and aromatic is surprisingly calming. Now, I have a new zen-in-the-kitchen item, soufflé...

No, I'm not going mad! Whipping egg whites, folding in creme patisserie, working quickly, but gently requires my attention. I don't have time or space to think about anything else and that is the ultimate distraction from the whirlwind that my life has become. It has taken a few trials to come up with a good soufflé, I'm sure there's more work to be done. There's no recipe for you, yet, I need to tidy up some of the quantities and test the recipe before I share it, this is just a teaser! In the meantime, why not head over to my Domestic Sluttery column and make the most of the fantastic berries that are in season just now.

Angel Food Cake

2012-08-01T13:00:00.000+01:00

Welcome to another Gluten Free Ratio Rally! If you're new to this particular baking challenge, have a look at Shauna's original post over at Gluten Free Girl and the Chef.

When I offered to host this month's Gluten Free Ratio Rally I was excited, I had never made angel food cake before; this would be fun! Or so I thought. I chose angel food cake because I love the idea of a cake raised with egg whites, leaving the choice of flour open to a wide range of opportunities. Having never seen or tasted angel food cake, I was at a disadvantage, I really didn't know where to start. So, I started with the ratio...

3:3:1

That's 3 parts egg white, 3 parts sugar and 1 part flour. Add a pinch of salt and some acidity to stabilise the egg whites, bake and you're all done. My first was a flop, literally! I took it out of the oven too soon and the whole cake fell. My next attempt welded itself to the cake tin, it was impossible to turn out! So, I decided to go smaller, and my star-shaped silicone moulds would help with the sticking issue, too.

When it did work, I was left with light, moist cakes with a sweet, slightly chewy crust. Success! Definitely a cake to make and enjoy time, and again.

I can't wait to see what heavenly delights the rest of the gang have come up with!

TR | No One Likes Crumbley Cookies Peach Angel Food Cake

Charissa | Zest Bakery Saffron Angel Food Cake

Caneel | Mama Me Gluten Free Angel Food Cake "Pudding" with Fresh Cherry Sauce

Aunt Mae | Honey From Flinty Rocks Angel Food Cake with Lemon Glaze

Heather | Discovering the Extraordinary Coconut Lime Angel Food Cake Roll

Gretchen | kumquat Caramel Macchiato Angel Food Cake

Angela | Angela's Kitchen Grilled Lemon Angel Food Cake with Lemon Curd and Berries

Adina | Gluten Free Travelette Cacao Spice Angel Food Cake

Pete & Kelli | No Gluten, No Problem Caramel Peach Angel Food Cake

Mary Fran | FrannyCakes Gluten-free angel food cake with roasted cherries and earl grey

Jonathan | The Canary Files Lavender Angel Food Cupcakes

Almond Angel Food Stars

After all my attempts at this cake, I resorted to using cartons of egg whites! They are brilliant as you can weigh them out without waste and you're not left with a mountain of yolks to contend with later.

150g egg whites, at room temperature

150g caster sugar

50g ground almonds

a pinch of salt

1/4 tsp cream of tartar

Add half of the sugar to the ground almonds and mix with a whisk to aerate and break up lumps.
Whisk the egg whites until they are frothy, add the salt and cream of tartar and continue whisking until they are at stiff peaks.
Sprinkle the almond-sugar mixture over the whisked egg whites, a little at a time, and gently fold in. Be careful not to knock any of the air out by stirring.
Once well combined, spoon into silicone cupcake moulds and bake at 180°C for 10-15 minutes, until a skewer comes out cleanly.

Sticky Cardamon Cake

2012-07-23T17:00:00.000+01:00

Some of the best discoveries happen by accident. I'm not claiming that this cake is anywhere near as life-changing as penicillin, but it is still pretty great!

I was planning to make cardamon and rose water cakes, but I couldn't find my rose water anywhere so I resorted to using orange flower water instead. Cardamon has a lightly citrus scent anyway, so the orange flower water just enhances that, giving you a gently fragrant cake. The sticky bit happened because the Husband wanted to take the cake on a weekend road trip, so it had to stay moist for a few days. In the same way that lemon drizzle cake stays moist because of the lemon-y syrup poured over it, the honey meant that this cake was still good to eat four days after I baked it!

Sticky Cardamon Cake

10 green cardamon pods

a pinch of salt

175g butter, softened

175g granulated sugar

3 large eggs

1 tbsp orange flower water

175g gluten free self raising flour mix

100ml runny honey

Remove the seeds from all but 2 of the cardamon pods. Grind the cardamon seeds and salt together with a mortar and pestle. (You don't need the salt, it just makes it easier to finely grind the cardamon seeds)
Beat the butter and sugar until light and creamy. Add the eggs, one at a time, and continue to beat.
Pour in the orange flower water and combine. Sift in the flour mix and fold in, until smooth.
Pour into a 20cm x 20cm cake tin and bake in a pre-heated oven for 25 minutes, at 180°C.
Meanwhile, bruise the remaining cardamon pods and add them to the honey and warm gently. I find the best way to do this is to put the honey in a heat proof bowl and rest it in a pan of boiling water.
When the cake is lightly golden and springy to the touch, remove from the oven and prick all over with a fork. Drizzle the warm (now cardamon infused) honey all over the cake, allowing it to soak in.
Leave to cool completely in the tin before cutting into about 20-25 squares.

Mrs Crimble's Macaroons

2012-07-15T17:00:00.000+01:00

Anyone with Coeliac Disease will have heard of Mrs Crimble's, from baking mixes to savoury snacks, I'm a fan of their products. Until now, I've never really tried their macaroons.

Cranberry Macaroons

I've not been able to eat coconut for years, thanks to Crohn's Disease, but since my Ileostomy surgery, I've rediscovered foods that were previously off the menu. Imagine my delight when the wonderful people at Mrs Crimble's sent me a box of their macaroons to try. I particularly enjoyed the Cranberry Macaroons, which were surprisingly sweet and soft and overpoweringly tart, like cranberries can be. If you love chocolate and orange, you have to try the Mini Choc Orange Macaroons, but be warned - they are incredibly moreish!

Mini Choc Orange Macaroons

Something you might not know about Mrs Crimble's is their wonderful Share the Love scheme. You can nominate someone who you think deserves a treat and Mrs Crimble's send 1,000 lucky people a free teatime treat, every month! I'm sure we can all think of someone who we don't get in touch with often enough, that we'd like to surprise with a wee treat. If you want to nominate someone, you can do it at www.letsbakelove.com.

Rhubarb Upside-down Cake

2012-07-13T15:00:00.000+01:00

It looks as though anaemia has lazily raised its head and decided, since it's too knackered to go anywhere else, to stay. I'm exhausted! While living on the border of two different health authorities has its benefits - two stoma nurses, for example - it causes problems with blood tests. I had my blood tests done through my GP surgery who send the samples to a hospital in one Trust for testing, but my consultant is based at a hospital in the other Trust!! Needless to say, I'm still waiting to find out if I'm anaemic enough to need more iron injections. In the meantime, I'm feeling rather sleepy!

I'm trying to keep up with everything that's been going on in my life, but (yet again) it is you, my patient readers, who are neglected. I'm sorry. To make up for it, I have baked you a cake, so good that I ate most of it before remembering that I needed to photograph it for you! (I've got to keep my energy levels up somehow...)

After cream tea at the Oad Street Craft Centre a couple of weeks ago, I bought some rhubarb from a local grower with the intention of making rhubarb and strawberry jam. Instead, I ate all the strawberries and made this upside-down cake.

Rhubarb and Almond Upside-down Cake

Almond is a great taste combination with rhubarb and it keeps the cake moist but if you can't eat them, replace them with the same weight of gluten free flour, or polenta instead.

300g rhubarb, peeled and cut into 7.5cm pieces

4 tbsp light brown sugar

1 tbsp butter, for greasing the tin

100g margarine (I have also used that new Stork baking liquid, which works, too)

100g golden caster sugar

2 eggs

75g ground almonds

50g gluten free plain flour mix

1/2 rounded tsp baking powder

Put the rhubarb in a sauce pan with 3 tbsp light brown sugar and about 3 tbsp water and bring to the boil. Simmer for about 20-30 minutes until just tender. Allow to cool.
Grease a 20cm cake tin with the butter and sprinkle with the remaining light brown sugar. Preheat the oven to 180°C.
Cream the margarine and caster sugar together until light and add the eggs, one at a time, whisking all the time.
Fold in the ground almonds, gluten free flour and baking powder until smooth.
Arrange the now cool pieces of rhubarb over the base of the cake tin and spoon cake batter over the top.
Bake for about 30 minutes, until golden brown and spring to the touch.
Allow to cool in the tin until the cake pulls away rom the edges of the tin, then turn out on to a cooling rack.

This is delicious served still warm with cream or custard.

Garden of England Loaf Cake

2012-06-28T13:00:00.000+01:00

It's been a busy few weeks (aren't they all?) and I have neglected the blog as a result. I'm ok, but all the activity in my life has left me exhausted. I have to remember that I'm not even 6 months on from major surgery and that tiredness is to be expected. The problem is, I'm just too impatient, I want all the energy I need, now!

I love recipe development. I could spend all day experimenting in the kitchen (and often do) and I can only think of two drawbacks; washing up and wasting food when experiments fail. Fortunately, the Husband is a bit of a human waste disposal unit and, assuming it's still edible, he'll often eat my failures anyway. As for the washing up, I am growing to accept it as a necessary evil (and when I just can't face it, I throw everything in the dishwasher!). From today, I am officially emerging from a work induced blog-hibernation. If you count all the writing and recipe development I've been doing over the past few weeks, on top of my day job, I must be working about 100 hours a week! Fortunately, I've found the time to have a wee break and, to celebrate this time off, I have baked a cake...

Spiced Apple and Pear Cake
I called this 'Garden of England Loaf Cake' in the title, because that's what this is, a celebration of the abundant produce that I am fortunate enough to find on my doorstep in Kent. I realise that these fruits aren't quite in season yet, but there are some fanastic juice producers here whose juices are available year round. I used Clearly Juice, but Moor Organic and Owl House Fruit Farm are also made in Kent, while many orchards make and sell their own juices in farm shops around the county.

125ml pressed apple juice
125ml pressed pear juice
1/2 cup golden caster sugar
1 tbsp molasses sugar, or molasses syrup
1 star anise
1/2 cinnamon stick
120g margarine
2 large eggs
115g natural yoghurt
240g gluten free plain flour mix
1 tsp baking powder

Pour the juices, caster sugar, molasses, star anise and cinnamon stick into a saucepan and bring to the boil, do not stir. Allow to bubble gently until the sugar has dissolved, then boil rapidly for 5 minutes to reduce by about half. Take off the heat and leave to cool.
Remove the star anise and cinnamon stick (or strain, if the spices have broken up) and measure 125ml of the cooled syrup and pour into a large bowl.
Add the margarine, eggs, yoghurt, gf flour mix and baking powder and beat with a wooden spoon until smooth.
Pour into a greased and lined 2lb/900g loaf tin, and bake in a pre-heated oven at 180°C, for 40 minutes, until a skewer come out of the middle cleanly.
Turn out and cool on a cake rack.

If you have any leftover syrup, it will keep for about 5 days in the fridge (or pour into an ice cube tray and freeze) and is great added to a hot toddy or ginger tea!