So risotto usually is gluten free, but sometimes, some cheeky little buggers decide to put gluten in their stock cubes and pots – for no apparent reason. *Ahem* Maggi (not to mention any names). Any good restaurant will make it’s own stocks, which naturally should NEVER have ANY flour whatsoever, but just check what stock is used when you’re out. Or make this risotto and you won’t have to go out anymore!
An italian classic for those of you who can be bothered to make it at home – trust me, it’s worth it; homemade is so much better than store-bought! Here is rich and creamy lasagna for two – perfect “I’m cooking for you” first-date material if you ask me. (You can thank me later).
Crunchy on the outside, chewey on the inside – the perfect combo.
Don’t you miss these? I’m sure you do
Great things generally come from big mistakes. As did these sweet little treats. In cooking, I always go by this rule : if it looks wrong but doesn’t taste like a lost cause, just go with the flow and change your original strategy. Adapt! And beautiful things will happen. You will also have the merit of having invented something completely new, 100% you.
I LOVE pasta. And that’s a fact. So it has been my mission for quite a while now to find the perfect gluten free pasta recipe. I have tried every flour and every combination possible, never satisfied of the end result. And, once again, after trying every alternative, I came to the conclusion that Dove’s Farm is always right. I followed their recipe to make this batch and the result is great. It’s not a perfect recipe since the dough is quite sticky and a little frail – you probably won’t be able to roll it past 3 on a pasta machine, but for tagliatelle; it works perfectly well.
Yes, this just happened! And it happened completely randomly when I woke up this morning and decided to try the dreaded recipe I’ve put off for ages … bread. I’d just bought a pack of Dove’s farm gluten free bread flour and it was just nagging me to be used. So I decided to give it two chances : the first with the gluten-intended white bread rolls recipe I had from school (which for the record worked wonders with gluten flour), the second, simply with the recipe on the back of the flour pack. Afterall, that one was probably tried and tested and although it did scare me a little because the recipe was TOTALLY different from regular bread, I told myself that it must be for a reason and might well be the secret to gluten substitution. And it is!
Luckily, these days you can find a gluten free version of just about anything you can think of (Yay! Although it doesn’t mean it’s good…). I even found corn bulgur at Waitrose today – no idea how that works, but isn’t it awesome?!
Therefore it’s really easy to find digestives or any other type of biscuits to stick in a cheesecake – no excuse! Other than digestives, I definitely recommend those gingerbread men from Sainsbury’s; they make a pretty damn good cheesecake crust.
Since it’s raining, I really wanted to make something wintery and warming to snuggle up and have with a cup of tea. So I decided to make two different types of quiches, both very creamy and very French so you might want to prepare a little salad to go with for the guilty conscience!
For those of you who know it, this is a simplified and gluten free version of the luciously chocolatey Alhambra cake. Essentially a fluffy sponge with a velvety ganache; the original génoise is a hazelnut sachertorte. Now for a little history: the sachertorte is one of the most famous Viennese specialities, created by apprentice Franz Sacher for the Prince Wenzel von Metternich in 1832. Evidently it was so deliciously decadent that to this day it is still hugely popular.