If you have just found out that gluten is now banned from your diet for one reason or another, you have my condolences. But do not fret. It’s not as bad as it sounds. It just takes a little adaptation. I’ve been through it, and I promise I lead a normal life. Sometimes, I even completely forget that I’m coeliac. (I can’t tell you how many times I’ve had to run after the waiter at Pizza Express, having forgotten to specify that I needed the base to be GF.
The most important thing is not to let it define you. You don’t have a problem. Gluten does. Let me help you.
Continue reading “5 Steps To Adapt To A Gluten-Free Diet”
Many of you will know that there are only supposed to be three ingredients in a carbonara sauce: eggs, parmesan and pancetta (without counting pepper, of course).
Continue reading “Pasta alla Carbonara”
Basically, you have 7 different types of miso:
Continue reading “Miso BBQ-Glazed Pork”
Here is a very easy, very quick version of vitello tonnato, the wonderful Italian starter of veal lathered with unctuous tuna sauce. This short-cut version doesn’t require any extensive cooking or large cuts of meat, just use small veal escalopes instead of leg or loin roast and you’re good to go!
Continue reading “Vitello Tonnato”
If you see a recipe with barley, do not fret, I have found the perfect substitute: buckwheat. This is a gluten-free and slightly spicier variation of Yotam Ottolenghi’s Barley Risotto from his lovely cook-book Jerusalem. Indulge in this hearty, spicy, slightly sweet, umami dish that is great as a side or even on its own with buttered toast and voilà.
Continue reading “Buckwheat “Risotto” with Tomato, Baharat and Marinated Feta”