Sweet and savoury goodies without a single speck of gluten but loads of flavour.
I don’t have a gluten intolerance but I have friends and family who do and I know some of you, my readers, are gluten free so I try my best to give you a good range of yummy treats, both meals and desserts.
I’m currently in Fes, Morocco. Yesterday we went to the Medina (a massive market) for the first time and it was absolutely amazing. Such a shock to the senses – smells (spices, incense, animal poop), sounds (musical instruments, Arabic, French) and sites (so many donkeys!).
I’m a big fan of simple and nutritious breakfasts. If you eat a healthy breakfast then you’re more likely to continue making healthy choices for the rest of the day. Well that’s true for me anyway.
I’m what people call ‘a morning person’ – read: super perky to the point of annoyance. Actually, that’s me most of the time, but especially at sunrise.
So preparing a breakfast dish that takes a bit of time is fine with me but I realise for most people that’s not an option. They’d rather roll over and sleep some more and settle for a takeaway coffee and a sweet pastry or bacon ‘n egg McMuffin (please don’t do it!). (more…)
A trip to the local supermarket today in Barcelona was a very exciting adventure indeed. I got such wonderful things as fresh Jamon (ham, although that’s an understatement), Jamon stock (ham stock, amazing), Butifarra (Catalan sausage), cooked octopus (above) and canned pimento peppers. You can see a picture of my haul here.
I came back to my apartment and my head spun from deciding what to eat first. Making lunch never seemed so hard! I figured that the octopus would go bad first so being a practical girl I used that. (more…)
It’s certainly getting a bit nippy here in the Southern hemisphere. So you know what that means? Roasts!
Beef, pork, duck, lamb, you name it, I like it. Especially if it’s jazzed up with some aromatic spices and cooked with love.
I’d like to offer my top tips for cooking a beef roast today. The roast pictured above is a bit overcooked for my liking as I prefer it rare. But my family likes it well done and I always aim to please my dinner guests!
As you’ll see in the following shot, I cooked it so it was pink in the very centre, meaning those who like it well done ate slices closer to the outside. Then everyone is happy. (more…)
Don’t you love that tagline? It really makes you think ‘Oh good, I like my wasabi hot’ OR ‘Oh good, I like my wasabi mild’. After all, the customer is always right! Right? (more…)