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.
Spicy, sweet, crunchy and silky – this red curry has got it all going on!
Adapted from a duck red curry I made earlier in the year, it’s the perfect dish for a Meatless Monday feast – and you definitely won’t miss the meat. At all.
I don’t know about you, but Thai curries just have to be my favourite of all the global curries. I particularly love the Thai red ones as they include tropical fruits like lychee and pineapple that really help to cut through the spiciness and richness. (more…)
Pinch and a punch for the first day of the month! Gottcha!
Did you used to do that at school? I always got soooo cranky when someone got me first. Little perfectionist Christie would screw up her face and stamp her foot with annoyance. Actually, I still do that if someone beats me to something. Mature, I know!
Plenty of people have beat me to making a rhubarb compote, but I like to think that my twist of mandarin juice and zest, coupled with creamy soy milk is just a little bit original.
Please don’t google it and prove me wrong. Just let me have my 15 secs. Thanks. (more…)
I’ve been having a bit of a love affair with my wok the past few weeks.
I often get into an obsession with one appliance or cooking utensil and use it over and over until I’m sick of it. Do you do that?
For the past fortnight it has been my wok. I’ve used it for stir frying (obviously), steaming, deep frying (oops, naughty) and making omelettes.
They are GREAT for making omelettes. You know the chunky oval ones that chefs make at hotel buffet breakfasts where they push all the egg mixture to one corner and the result is a fat, fluffy cylinder of egg? Those. Are. Yum. If you don’t know what the hell I’m talking about, watch this.
But back to today’s recipe. (more…)
Did you ever think it was possible to make salad cream using soy milk and still get a consistency that’s thick like mayonnaise? Me neither, but it is very possible.
And very easy.
Yes, there is a lot of oil in it, but this recipe makes about 2 cups, which is far too much for the one salad. Keep the leftovers in a sealed container for up to 1 week in the fridge and use in all sorts of things like sandwiches, for dipping chips, on roasted vegetables or even on top of tacos in place of sour cream.
It’s really that versatile! Did I mention it works fabulously as a caesar salad dressing too – I told you it was versatile! (more…)
When I opened up my mail and found this inside I immediately thought ‘Oh no! Not another celebrity cookbook from a celebrity that isn’t even famous for cooking!’.*
Pessimistic. I know.
But then a funny thing happened. As I flicked through, I found myself furiously bookmarking and becoming more and more excited to get cooking.
So then I had to eat my words.
*Gok is a fashion stylist and UK TV star. (more…)