There is a possibility that I might be a coeliac. At least that is what the specialist said the other day. I have all of the symptoms, but have been treated for having IBS for about 5 years now. The symptoms are very similar.
I did a reckie around the grocery store today and there is not a heck of a lot for coeliac's. There's a bit, but what is there is very expensive.
I picked up some gluten free self rising flour and a box of cereal, but seriously . . . they wanted almost £3 for a loaf of bread. (That's like almost $4.51 American or $6.01 Canadian.) I don't know how people cope. It's outrageous! I really hope I am not.
I thought I might try baking a Gluten Free cake or some such. I looked at one recipe and it would have cost me a virtual fortune by the time I baked the one I was looking at.
I would have spend almost £6 on ground almonds alone, not to mention half a dozen large eggs and all the other bits in it. I can't afford that . . . as lovely as it looked. Then there is the sugar . . .
I found this recipe in a gluten free baking book by Hannah Miles. (Remember she was first runner up in Master Chef 2007 and her cakes are lovely. It's called The Gluten-Free Baker.
It has a lot of sugar in it (1 1/2 cups altogether plus 1 TBS), so I was only able to have a tiny taste, but I can tell you from the tiny taste I had . . . they are totally gorgeous!!
She baked hers in tiny loaf tins. I chose to bake mine in muffin tins because I was too lazy to cut out baking paper to fit into the loaf tins . . . and if I did muffin cakes then I could use my cupcake papers.
The cakes are really moist and lemony flavoured.
A lot of the moistness comes from the amaretto syrup drizzle you spoon over the hot cakes when they come out of the oven. It soaks all down into the cakes . . .
Once totally cooled you spoon a lemon drizzle icing over top and scatter on toasted flaked almonds. Altogether very scrumptious indeed.
I would think these would please any coeliac . . . at least any coeliac who wasn't diabetic at any rate!
*Lemon Amaretto Cakes*
Gluten Free
Makes six individual cakesthe juice of one lemon
For the icing drizzle:
160g of icing sugar, sifted into a bowl (1 cup confectioner's sugar)
the juice of one lemon
toasted flaked almonds to top
Grease
a six cup muffin tin and line with paper liners. Preheat the oven to
180*C/350*F/ gas mark 4. Place the muffin tin on a tray.
Cream
the butter and sugar together in a bowl until light and fluffy. Beat
in the eggs, one at a time. Whisk together the flour and almonds. Fold
this into the creamed mixture along with the yogurt and lemon zest.
Divide the cake batter amongst the prepared muffin cups.
Bake for 20 to 25 minutes until the cakes are firm to the touch and golden brown.
Whisk
together the ingredients for the amaretto drizzle until the sugar is
dissolved. Spoon this over the hot cakes, a bit at a time, when they
come out of the oven. It will be completely absorbed.
Allow them to
cool in the pan. Once they are completely cooled, whisk together the
icing sugar and lemon juice to make a spoonable drizzle icing. If you
need to add a bit of water you can. Spoon this over the top of each
cake and scatter with some flaked toasted almonds while the icing is
still wet. Allow to set.
Did you make mud pies when you were a little girl? I did. I can remember sitting by the ditch at the end of our garden with my little bowl and spoon and making mud pies.
I still make mud pies, but these days they are quite edible, delicious. In fact, they are stogged full of lovely chunks of milk chocolate, sweet sticky sultanas and crunchy toasted walnuts!
Very
reminiscent of the mud pies of childhood. These are not made of mud
but are delicious drop scones, stogged full of milk chocolate, toasted
walnuts and sultana raisins! Break out the cold milk, these are
scrumptious!
280g of plain flour (2 cups)
90g soft light brown sugar (1/2 cup, firmly packed)
40g sifted cocoa powder (1/3 cup)
2 tsp baking powder
1/4 tsp salt
86g of unsalted butter, chilled (6 TBS)
120ml of milk (1/2 cup)
1 large free range egg
1 tsp vanilla
10 ounces of milk chocolate, broken into bits
75g of sultana raisins (1/2 cup)
55g toasted walnut pieces (1/2 cup)
Icing sugar to dust (optional)
Preheat the oven to 190*C/375*F/ gas mark 5. LIine a large baking sheet with baking paper and butter the paper. Set aside.
Sift
the flour into a bowl along with the cocoa powder and baking powder.
Stir in the salt and brown sugar. Drop in the butter and rub it in
with your fingertips until the mixture resembles coarse crumbs. Beat
together the milk, egg and vanilla. Add all at once to the dry
mixture, stirring to combine. Stir in the chocolate bits, raisins and
nuts. Drop by 1/3 cups, leaving 3 inches in between, onto the prepared
baking sheet.
Bake for 16 to 18 minutes, or
until a skewer inserted into the centre of a scone comes out clean.
Remove to a wire rack and allwo to cool on the baking sheet for five
minutes, before scooping off onto a wire rack to cool. Serve warm or
cool, dusted with icing sugar if desired. Tasty tasty!
Little unappealing lumps of mud and twigs . . . grass and gravel . . . inedible of course to anyone but my imaginary family who really loved them!
I still make mud pies, but these days they are quite edible, delicious. In fact, they are stogged full of lovely chunks of milk chocolate, sweet sticky sultanas and crunchy toasted walnuts!
Deliciousness personified!
They aren't pies really, but a lovely drop scone! So lovely to make and to eat.
I adore scones, and when they are as easy as these are, I love them even more.
Dusted with a sweet drift of icing sugar . . . covering all of their tasty lumps and bumps.
I don't know anything that a light dusting of icing sugar doesn't pretty up. Well, baked goods that it. I doubt it would do much for mac and cheese.
I really wanted to bake something today that wasn't low fat or low sugar. I knew I wouldn't be able eat them myself.
But, then again, I often don't eat what I bake. My husband does or I give it away. I simply get a pleasure out of baking things for others. I do have a tiny taste, but that's all basically.
And my husband . . . well, he is not overly fond of chocolate things. But I really wanted to bake these today.
They were begging me to be baked and so I did. He had one and said it was pretty good as far as chocolate things go . . . I took it as a compliment.
But you know how these things work out. The two Buckley Elders, Singsam and Judd . . . they happened by this afternoon, checking up on me after my experience from yesterday,
So I was able to sit them down with cold glasses of milk and one each of these. And they REALLY enjoyed them.
So much so that they took the remainder of them home with them. I love it when that happens.
*Mud Pies*
Makes 8 or 9
I don't know why, but chocolate things are really difficult to photograph and come out looking tasty, but I did try my best. I hope you'll give them a go!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Bonfire Night, falling on 5th November each year, celebrates the foiling of Guy Fawkes’ Gunpowder plot as we all know. Traditionally marked with blazing bonfires and fantastic fireworks, it’s the perfect excuse for a feast for friends and family as you wrap up warm and head outside for an evening of rockets and sparklers.
I was recently sent samples from The Berry Company of three of their delicious range of juices.
Superberries: A blended juice drink made with Red Berry Juices from concentrate. The mix combines Pomegranate, Aronia, Cranberry and Grape juice concentrates.
Blueberry: A blueberry juice blend made with fruits from concentrates, sweetened with natural flavours and natural sugars.
Acai Berry: An Acai juice drink blend made with fruits from concentrates, sweetened with natural sugars and natural flavourings. This amazing berry is packed full of taste and goodness; proving that not everything that is good for you tastes like medicine.
I found all to be very delicious. They were very fruity with no aftertaste or artificial tastes. I would buy these.
All of the Berry Company drinks are Gluten and Dairy free, with no artificial colourings, sweeteners or additives and no GMO's. They come in both 330ml cartons for on the go, and 1 litre bottles for keeping the refrigerator stocked. They make the perfect breakfast drink.
To find out more about these and their other drinks do check out The Berry Company website.
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Charlie Bigham's, makers of delicious dishes for two, have launched brand new recipes for their signature Cottage Pie and Shepherd's Pie dishes as they look to serve up the most delicious versions possible of these two British Classics.
I have long been a fan of Charlie Bigham's meat pies, having first tried them when we lived down South, and so I have been keen to try these new dishes!
Charlie and his team have been busying themselves away over the stove to create some sumptuous flavours, including the richest red wine and thyme tomato ragu the chefs have ever made.
This is the ragu they use in the new Cottage pie, which features tender, slow-cooked British beef, topped with creamy mashed potato, breadcrumbs, Parmesan and Cheddar Cheese.
Charlie's Shepherds Pie now has an even more tomatoe-y ragu wih an extra sprinkling of thyme to give it that rich, deep flavour. Originally the Shepherds Pie was made with a beef and lamb combination, but following customer feedback, it is now all lamb based and is succulent and full of flavour.
I like the idea that at Charlie Bigham's they are not afraid to take customer feedback on board and make changes to enhance their existing recipes making them even more delicious!
One thing I love about the Charlie Bigham's products is that they can be ready in minutes and provide a homely supper which is just as good as homemade and from scratch. In fact they taste like homemade and that's not bad.
These new improved pies are now available to buy in stores nationwide via Waitrose, Sainsbury's, Booths, Budgens and Ocado, RRP £7.00
For more information do check out the Charlie Bigham's website.
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I've been experimenting here and there, trying to come up with lower fat and sugar versions of some of our favourite treats, thinking that Todd could benefit from them as well, even though he doesn't have to watch his sugar intake, he does have to watch his cholesterol.
I confess I am a real pasta lover. Todd, not so much . . . but I adore pasta in any way shape or form. I do confess that more often than not I eat pasta shapes. I also really love Gnocchi, and I have used it alot. I was recently given the opportunity to try some pasta from a Company called Dell' UGO and I was sent three different types to test. Two filled and one gnocchi. I cooked them all at the weekend and here is what I thought!
I love recipes like this which are so very simple that you can throw them together at the drop of a hat, and yet they end up tasting like you have taken a great effort to put them together. I guess it is the simplest things in life which bring me the most pleasure. I don't think cooking has to be complicated in order to taste good. I don't really enjoy jumping through a bazillion hoops to get to where I want to be and that goes for cooking too! I did enough of that when I was working. Now simple and tasty will do it for me.
I wanted to bake some cookies to take to church for the young Missionaries this week. I thought they might really enjoy a change from the usual chocolate chip ones and so I baked htem some Caramel Apple Oaties. These are like all that is good about autumn stogged into a delicious cookie!
I've been experimenting a lot with my baking since my Type2 Diabetes diagnosis, and I have to say in all truth a lot of my experiments have been quite disappointing . . . it seems that when you take the sugar and fat out of things . . . and pile in fibre, the results have been largely nothing to write home about. One exception has been these lovely wholemean pumpkin pie rolls!
There is nothing the Toddster enjoys more than a good British banger. They are not something we eat really often, but when we do we tend to opt for a quality banger . . . something which is meaty and well flavoured . . . without a lot of fillers and ingredients that are questionable, and if they are wheat, gluten and dairy free, so much the better! I like knowing exactly what is in my sausage!
I wanted to share this tasty dip with you before Halloween. I made it for the Missionaries the night of the party we had for them. It's a variation on my Mexican dip, with the main variations being in how you layer everything in the dish and in presentation.
I scored some cheap Turkey Breast Fillets at the shops last week. We love turkey in this house, turkey burgers being a real favourite. You often see turkey steaks or turkey chunks, but I have only ever very rarely seen Turkey Breast Fillets, so I did what any turkey lover would do. I bought them. I froze one and then used the other one to make this delicious casserole!
I was recently sent some Serious Pig Charcuterie to review in the way of several snacking salami sticks, notably the Classic and the Chilli and Paprika.
“Serious Pig” is a British company, a London based craft meat business, whose idea for snacking salami was thought up over a couple of pints and a few less-than-mediocre snacks eaten down at their local. Since then, the pair have created arguably some of the best snacks in the country in the shape of two snacking salamis and a sliced lean offering, which they call snakingham. All products have been expertly crafted using the finest British pork available and seasoned to perfection. They are now leading a crusade to inspire food brands to be more transparent about their ingredients.
The Peckham based charcuterie business has launched a "craft not crap" campaign to stop brands from misleading customers about unhealthy, overly processed junk foods and get the country snacking on more authentic products.
This campaign comes after leading scientists, writing in the British Medical Journal recently called for a pan on artificial trans fats from processed food which they claim (the BMJ) could save 7,000 lives. As it stands at the present, there are no laws specifically designed to ensure food manufacturers label trans fats associated with processed foods. Serious Pig founder George Rice claims that Producers hold the power to do this.
As a part of its initiative, Serious Pig is pledging to be fully honest with it's customers by adfding images, tasting notes and descriptions of two breeds of pigs to its website. They are then hoping to encourage people to vote, via social media, for the pig they think would taste best in it's next batch of snacks. The campaign aims to educate larger food manufacturers about the benefits of being transparent with it's customers and give consumers a rare glimpse into an honest, and open product creation process.
My thoughts - The Chilli and Paprika had a bit of a kick, but not in any way which I found to be overpowering. I quite likes. The Classic was gorgeous with a delicious combination of spices and herbs, and a mix of black peppercorns which really enhanced the flavours. In all, the classic was my favourite. Both were meaty and I can see where they would be a popular nibble for with drinks. I like that they are a 100% British product and I like the company's ethos in wanting transparency and honesty when dealing with the consumer. That really strikes a positive note with me! Many thanks to them for sending me these to try. As always any and all opinions are my own.
Available at Boroughbox and Ocado.
Visit their Website
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There is one ingredient that I am never without in my store cupboard and that is tinned tomatoes. I just adore tinned tomatoes.
They are an
ingredient that I use often in my recipes and I confess . . . on a hot
summer's day nothing is nicer than to sit down to a bowl of chilled
tinned tomatoes and a slice of bread and butter! Nirvana! To me this
is bliss.
Tomatoes picked right at their peak of freshness and then
preserved for us to use at will. This is one ingredient you will never find lacking in my kitchen, end of . . .
I was recently sent some Tarantella Organic Tomato products to use in my cooking and I was just thrilled, especially as I use tomato products often in my cooking.
I was recently sent some Tarantella Organic Tomato products to use in my cooking and I was just thrilled, especially as I use tomato products often in my cooking.
I had purchased a tin of these tomatoes just recently while they were on special at the shops, but had resisted buying more because they were not a tomato brand that I had ever really used before.
After having used them, and learning more about them, I now wish I had stocked up.
The Tarantella brand demonstrates real Italian passion for food and takes pride in bringing you the best tasting tinned tomatoes, passata and paste. Tarantella tomatoes are raised by Mother Nature with help from the rich Italian soil and hot Mediterranean sun and harvested at their optimum so that they are ripe and juice, which is why they taste so delicious.
Tarantella's tomato range is recognised for its characteristic rich, thick, high brix tomato juice; a great base for Italian inspired recipes including soups and sauces.
Canned tomatoes, passata and paste:
Organic Passata
Organic Tomato Paste
Organic Chopped Tomatoes
Organic Peeled Plum Tomatoes
Tarantella canned tomato products have been around since 1892. Authentically Italian, they are
sourced from the heart of Italy, naturally produced with no additives or fertilisers and no pesticides. They are also GM free
I used the chopped tomatoes and tomato puree/paste to make my delicious Macaroni, Cheese and Tomato Bake which is a real favourite in this house.
The Tarantella brand demonstrates real Italian passion for food and takes pride in bringing you the best tasting tinned tomatoes, passata and paste. Tarantella tomatoes are raised by Mother Nature with help from the rich Italian soil and hot Mediterranean sun and harvested at their optimum so that they are ripe and juice, which is why they taste so delicious.
Tarantella's tomato range is recognised for its characteristic rich, thick, high brix tomato juice; a great base for Italian inspired recipes including soups and sauces.
Canned tomatoes, passata and paste:
Organic Passata
Organic Tomato Paste
Organic Chopped Tomatoes
Organic Peeled Plum Tomatoes
Tarantella canned tomato products have been around since 1892. Authentically Italian, they are
sourced from the heart of Italy, naturally produced with no additives or fertilisers and no pesticides. They are also GM free
I used the chopped tomatoes and tomato puree/paste to make my delicious Macaroni, Cheese and Tomato Bake which is a real favourite in this house.
You start by making a delicious tomato sauce which is combined with cooked macaroni . . . a
very simple sauce using minced onions, tomatoes, basil, tomato puree
and seasoning.
This gets poured into the bottom of a buttered baking dish . . .
A rich cheese sauce is then poured over top . . . homemade of course . . . and the whole thing is then baked until it is bubbling and golden brown.
This gets poured into the bottom of a buttered baking dish . . .
A rich cheese sauce is then poured over top . . . homemade of course . . . and the whole thing is then baked until it is bubbling and golden brown.
I like to add a crushed cracker crumb topping.
I always think casseroles such as this just beg to be topped with something crunchy . . . but that is just me. It's not really necessary.
I always think casseroles such as this just beg to be topped with something crunchy . . . but that is just me. It's not really necessary.
In any case this was the perfect casserole in which to showcase those lovely Tarantella Organic tomatoes!
A delicious macaroni casserole with a fabulous tomato sauce and topped with a rich cheese sauce before baking. Can you say moreish?
225g dried macaroni (1/2 pound, 8 ounces)
1 medium onion, chopped
1 TBS olive oil
800g tinned tomatoes, drained (2 14 ounce tins)
4 tsp tomato puree (tomato paste
2 TBS freeze dried basil flakes
75g of butter (1/3 cup)
50g plain flour (1/3 cup)
1 tsp dry mustard powder
425ml of milk (about 14 1/2 fluid ounces) warmed
225g of strong cheddar cheese, grated (about 2 cups)
salt and pepper to taste
a handful of cracker crumbs
Heat
the oil and add the onion. Cook gently until softened. Add the
drained tomatoes and the tomato puree. Cook together for a few
minutes. Stir in the basil and break up the tomatoes with a wooden
spoon. Season to taste with some salt and pepper. Set aside.
To make the cheese sauce, melt the butter in a saucepan. Whisk in the flour and mustard powder. Cook, whisking for at least one minute, and then slowly whisk in the warm milk. Cook, whisking constantly, until the mixture thickens and comes to the boil, making sure it doesn't catch on the bottom. Whisk in 175g (1 1/2 cups) of the cheese, stirring until it melts. Set aside.
Preheat the oven to 200*C/400*F/ gas mark 6. Cook the macaroni until al dente according to the package directions. Drain well. Stir the cooked macaroni into the tomato mixture. Pour into a large baking dish and smooth over. Pour the cheese sauce evenly over top. Sprinkle evenly with the remaining cheese. Sprinkle on a handful of cracker crumbs.
Bake in the heated oven for 20 to 25 minutes or until golden brown. Enjoy!
We have also enjoyed a delicious margherita style pizza which I used the passata to make the sauce. You can find that recipe here.
I confess it's really good. I think that the sauce makes the pizza, don't you?
Tarantella is now sold nationally through a network of wholesalers, supermarkets and online stockists.
A bit of trivia:
Tarantella Peeled Plum Tomatoes were favoured by Miners in the Midlands, post Second World War, as a drink that would help hydrate them and coat the backs of their throats to stop them getting dry and dusty gullets. The miners would drink the premium brix juice before eating the tomatoes; a true testament to the high quality.
Many Thanks to Tarantella for sending me these tomato products to try out. We really have enjoyed them and they are a product I will now actively seek out and buy for use in my home kitchen.
Note: Although I was provided with the tomatoes free of charge, I was not required to write a positive review. All opinions are quite simply my own.
*Macaroni Cheese and Tomato Bake*
Serves 4salt and pepper to taste
a handful of cracker crumbs
To make the cheese sauce, melt the butter in a saucepan. Whisk in the flour and mustard powder. Cook, whisking for at least one minute, and then slowly whisk in the warm milk. Cook, whisking constantly, until the mixture thickens and comes to the boil, making sure it doesn't catch on the bottom. Whisk in 175g (1 1/2 cups) of the cheese, stirring until it melts. Set aside.
Preheat the oven to 200*C/400*F/ gas mark 6. Cook the macaroni until al dente according to the package directions. Drain well. Stir the cooked macaroni into the tomato mixture. Pour into a large baking dish and smooth over. Pour the cheese sauce evenly over top. Sprinkle evenly with the remaining cheese. Sprinkle on a handful of cracker crumbs.
We have also enjoyed a delicious margherita style pizza which I used the passata to make the sauce. You can find that recipe here.
I confess it's really good. I think that the sauce makes the pizza, don't you?
Tarantella is now sold nationally through a network of wholesalers, supermarkets and online stockists.
A bit of trivia:
Tarantella Peeled Plum Tomatoes were favoured by Miners in the Midlands, post Second World War, as a drink that would help hydrate them and coat the backs of their throats to stop them getting dry and dusty gullets. The miners would drink the premium brix juice before eating the tomatoes; a true testament to the high quality.
Many Thanks to Tarantella for sending me these tomato products to try out. We really have enjoyed them and they are a product I will now actively seek out and buy for use in my home kitchen.
Note: Although I was provided with the tomatoes free of charge, I was not required to write a positive review. All opinions are quite simply my own.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
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