Grilled Salmon In A spiced Marinade  

Seeing as it’s National BBQ week I thought this would be apt.

Free From Foodie

Well fingers crossed that the last few days haven’t been our summer, and we can look forward to long, hazy days and BBQ season. Now I love a bbq and alfresco dinning, but get a bit bored of the usual sausage and burger offerings. This year I’ve decided to mix it up and try new things on the grilling front.

I know salmon isn’t a new thing, far from it, but I’ve been experimenting with marinades and I think this is yummy, and not as calorific as some of the shop brought offerings, it also includes one of my new favourites -turmeric, which also give a great colour to the fish as well.

Ingredients

  • Salmon filets I used a side and cut it into portions.

For the marinade

  • 100mls natural yogurt ( or dairy free alternative)
  • Juice of 1/2 lemon
  • Thumb sized piece of ginger grated
  • 1 tsp turmeric
  • 1…

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Review – Nush Dairy Free Yogurt 

You may, or may not have noticed a new brand of the free from market? Nush Foods are the company behind dairy free, gluten free and vegan yogurts that are made from either almond or cashew milks. I believe they are the first in the UK to offer such a product. 

Anyway I’m rambling, I saw these in Tesco (£2) and thought I’d try one. I should add that they are nut based so all testing was done well out the way of mini me.

 

  I was really impressed, I’m not sure what I was expecting really- possibly a more gloopy texture that you can get with other plant based yogurts, but this has a consistency of, well yoghurt.  Considering this was almond based, you are not over powered with the taste, there was a subtle, but pleasing blueberry flavour, not overladen with sugar or sweetness- all positives for me. I should also add that this is suitable for both vegetarians and vegans. 

  
So will I buy it again? Well yes, although not every day as it is a bit pricey.  That said I’m also interested in trying the cashew milk yoghurt when I track it down. Well done Nush keep up the good work. 
Disclaimer: This is not a sponsored post. All views are my own, and honest. 

Strawberry and Vanilla Cheesecake Gluten Free

I admit I’ve had strawberries on the brain this last week.  In my efforts on embracing the good life the vegetable plot is growing, and strawberries are one of this years projects.  My new plants are in, and we are waiting for them to grow.  However in the mean time, what better excuse for a free from cheesecake? Oh and we had a houseful for Mother’s Day and cheesecake is always a winner. Plus this is a no bake cheesecake so it’s easy to make as well. 

My error with this was that I personally think it would be better in an 8 inch tin, but I misplaced mine so the 9 inch had to be the tin of choice ( I don’t  think my guests noticed anyway). 

  

Ingredients 

Base

  • 250g biscuit I used gullon as they are nut free. You can click Here to buy them. 
  • 80g melted butter

Filling

  • 600g  full fat cream cheese
  • Juice of 1/2 lemon
  • 100 g icing sugar
  • 200ml double cream 
  • 1/2 tsp vanilla essence. 

Method

  • Crush the biscuits either in a bag with a rolling pin, or in a food processor
  • Add the melted butter and pulse until you have a damp rubble.
  • Press into the base of a spring closing cake tin and leave to set in the fridge for 30 minutes. 

  

  • For the filling whisk the cream cheese, sugar, lemon juice and vanilla together. 
  • I whisk the double cream separately until it forms stiff peaks. Then gently combine this with the cream cheese mixture. 
  • Put this on top of your biscuit base and leave to set in the fridge ideally overnight. 
  • I decorated with fresh strawberries and mini meringue kisses. 

  

  

Apologies…..

I’m not ignoring you all. I’m at my wits end with BT trying to fix our phone/ internet.  Seemingly the line had an argument with a tree the other night in the gales. 

Normal service will ( hopefully) be resumed asap.  TTFN my lovelies. 

New Product Review -Naturelly Jelly Drink

Naturelly has just won Best Toddler Snack in the LBC awards. See my review here.

Free From Foodie

Parents behold, there is a new product in town , and it doesn’t disappoint. This is Naturelly jelly juice. The lovely people at Naturelly were kind enough to send me ( well mini me) some samples, so what follows is our thoughts.

Naturelly is a jelly juice/ snack made from natural fruit juice And jelly made from a dietary fibre called Gellan gum. This means its gelatine free and been approved by the vegetarian society and coeliac uk. As a mum to a toddler with allergies I can see these being great for picnics, lunch boxes and days out as they are easily portable, great out the fridge and have a screw top to save for later.

They are gluten free, dairy free, nut free and only 7.2g of sugar per pouch. For us ( and I’m sure many others) I see this a huge positives. For the record I…

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Chocolate Courgette Cake 

Since I’ve gone all good life ( as my friends tell me) my garden is in full produce production. Courgettes are one such thing that I have a glut of. There are only so many ratatouilles that you can eat, although I’d be lying if I said I didn’t like them, so on went the thinking cap and amongst other things a courgette cake was one of my ideas. 

  
Now don’t be put off by thinking ( baby George style) “yuck, veg in a cake” you cannot tell and the sponge is wonderfully moist. This is great as my version is gluten free as well, which can have a tendency to dry out, but the moisture from the courgette gives the cake a fudgy texture. It’s great warm as a pudding with some kind of creamy addition or with your afternoon cup of tea. 

I topped it off with a dark chocolate ganache which works well- be warned though your kids get plastered in it. Mind you its a win win as licking the bowl does keep them quiet for a while. I take no responsibility for the messy chops and clothes though. 

Ingredients 

  • 350g self raising flour ( I used Doves farm gluten free) 
  • 50g Cocoa powder
  • 1 tsp mixed spice 
  • 1/2 tsp xanthan gum
  • 300g caster sugar 
  • 3 eggs 
  • 175 ml melted coconut oil 
  • 2 medium courgettes grated 
  • 1 tsp vanilla extract 

Method 

  • Preheat the oven to 180 C and line a 24cm cake tin. 
  • Grate your courgette and set aside.
  • In a bowl sift together the flour, cocoa, mixed spice and xanthan gum. 
  • Mix the eggs with the sugar and melted oil and vanilla extract and then fold in the courgette. 
  • Combine wet and dry ingredients and pour into your cake tin.
  • Cook for roughly 40 minutes or until your inserted skewer comes out clean. 

If you want to make a ganache place 200g of chocolate ( I used kinnerton)  in a bowl Andreas until boiling point 100 ml of double cream.  Pour this over the chocolate and stir well. Once the mixture has cooled and thickened then pour on top of your cake. 

  

Turmeric Latte 

It’s that mid-afternoon slump, and unseasonably cold here in then leafy shires. I fancied a latte.  Today I’m having a latte with a difference – Turmeric. As in the South Asian grown spice (related to the ginger plant) widely used in Indian and Asian cooking. I’m not going mad bear with me. 

Now there has been many a claim about the miracles of this spice. Some of which I’d take with a pinch of salt as there isn’t enough hard evidence to credit or discredit it. So I’m not stating these, however this type of latte is better than your usual sugar laden offerings from high street coffee houses and I’ll stand by that ( oh and it’s tasty to). 

  
Ingredients

  • 250ml of plant based milk, I used coconut but almond or cashew work well to. 
  • 1tsp Turmeric
  • 1tsp agave nectar ( or less if you prefer) 
  • A sprinkle of cinnamon to serve. 

Method

  • Place all ingredients into a milk pan, and heat until steaming.
  • I mix with a milk frother 
  • Serve in mug and sprinkle with cinnamon to serve. 

Sit and relax with your mid afternoon drink. Enjoy.

My super smoothie

Silly title I know, but it really is super and full of antioxidants and a great choice for National Breakfast Week.  This is a quick post today as I’m in the midst of funeral organising sadly, but never the less I still wanted to share this with you all. 

  
Ingredients 

140mls water or milk of your choice

Handful of spinach 

Handful of blueberries

1 Apple cored

1 good handful of beetroot in natural juice 

1tbs chia seeds (optional) 

Honey or agave to sweeten. 


Blitz for 45 seconds and serve. I should add you can use ice cubes as well if you like your drinks that bit cooler in the mornings. 

Cornmeal Savoury Muffins, Gluten Free 

Having been in discussions of lunch ideas and different things for people with multiple allergies I decided to blog this recipe. The beauty of these muffins is that the flavours can be changed to suit your taste. They can be frozen, and are perfect for lunch boxes of big and little boys and girls,  or instead of a bread roll with soups and salads.

Ingredients 

  • 2-4 rashers of streaky bacon (or ham, or omit if vegetarian) 
  • 1 small red onion 
  • 60g grated cheese (or dairy free equivalent) 
  • 175g polenta or cornmeal 
  • 125g plain flour ( I used Doves Farm gluten free) 
  • 2 tsp gluten free baking powder 
  • 200ml milk 
  • 3 eggs
  • 3 TBsp vegetable oil 


Method

  • Preheat oven to 200 0C
  • Firstly start by dry frying the bacon (which needs to be chopped up) and onion in a pan until the bacon crisps at the edges. This takes about 5 minutes
  • Set aside and leave to cool.
  • In a bowl add the polenta, flour and baking powder and mix together.
  • Stir in the bacon and grate in the cheese.
  • In a jug pour the milk, add the eggs and oil then beat until combined. I should add if you need dairy free then rice milk works well here. Nut based milks have a funny taste with the polenta in my opinion.
  • Add the wet to the dry ingredients and mix until just combined.
  • Put into a 12 hole muffin tray. My tip us to use muffin cases as then you won’t encounter and sticking issues- can you tell I speak from experience?
  • Cook on the centre shelf for about 20 minutes when the muffins should be risen and golden.
  • If you don’t use liners run a knife round the edge of the muffins to get then out easier.


You can experiment with flavours, sun dried tomatoes, ham, chives, olives and asparagus all work well. The main thing is lunch boxes will never be boring again. What are your favourite flavour combinations? Let me know in the comments below.

Toad In The Hole-Gluten Free

In honor of national sausage week (yes is it a thing) I thought it would be rude to not put a sausage based recipe on the blog. I mean sausages have to be up there with fish and chips or a roast dinner as a British favourite. 

   
 I find this method fool proof and works well as a gluten free or non gf version by just changing the flour mixed. It’s done more by volume rather than measuring out (a trick a certain Jamie Oliver favours I believe). You need a cup, any size depending on how much batter mix you need. The trick is to use equal measures of egg, flour and milk. 

Ingredients 

Sausages of your choice I used The Black Farmer gluten free sausages. 

1 cup of milk

1 cup of self raising gluten free flour

1 cup of eggs 

Pinch of salt. 

Method. 

Mix together the eggs, salt, flour and milk and whisk to form the batter. 

I let it stand for about 10 minutes but you don’t have to. 

Heat some oil or dripping in your dish, add the sausages then pour over the batter. Be careful when adding the sausages as the oil will be hot and could spit out at you. ( I speak from experience) 

Cook at 180 for about 20 minutes or so. Resist opening the oven door-batter can be temperamental. 

When the batter is well risen and golden the dish is cooked. 

Serve with mash and onion gravy- delicious. 

NB- I part cook the sausages in a pan before adding to the batter but which ever way you choose is fine. 

This is a recipe I’ve adapted from others.