"I don’t believe in the dreaded detox nor do I believe in diets, they are both evil and bad for the soul. Food is a major pleasure in life and should be treated with the love and respect it deserves! For me it's all about BALANCE, fresh ingredients and an occasional side of naughtiness."
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Spaghetti with Scallops, Capers in Brown "Butter" Sauce
I love an impromptu, never before mastered recipe in my repertoire - cobbled together from what the contents of the kitchen cupboards have to offer, certainly challenging my culinary creativity. Tangy, tasty, delicious and leaving you wanting more... this is what food is all about and best of all it's GLUTEN & DAIRY FREE so no need to feel too guilty if an extra forkful is devoured!
Ingredients: (Serves Two)
200g Gluten Free Spaghetti (I use Garofalo, it has by far the best bite)
4 tbsp. Dairy free sunflower/soya spread
1 garlic clove, crushed
2 tbsp. fresh lemon juice
1 heaped tbsp. small capers
2 tbsp. fresh parsley, chopped
Bring a pan of salted water to the boil for the spaghetti and cook as normal for approximately 8-9 minutes stirring occasionally.
Pat scallops dry, and sprinkle with salt and pepper - if you wanted to add a little heat to the dish a pinch of cayenne pepper at this stage will work a treat.
Melt 1 tbsp. dairy free sunflower/soya spread in a frying pan over high heat. Add scallops, and sear for 2 minutes on each side. Transfer scallops to a small bowl, cover, and keep warm.
Melt the remaining 3 tbspdairy free sunflower/soya spread in the frying pan. Add garlic; cook for 1 minute or until the dairy free spread turns slightly golden brown but be very careful not to burn the garlic.
Remove the frying pan from the heat; stir in the lemon juice, capers and parsley.
Drain the spaghetti add to the sauce, plate up and garnish with the scallops spooning over the left over sauce and serve.
It's was my "baby sister's" 20th birthday a few days ago, so to celebrate I opted to make my most indulgent cake recipe to date and what a mega treat it was, taken from two female chefs, Peggy Porschen and Ren Behan. A taste of pure gluttony in clear moderation can do wonders for the soul and this cake definitely gets those endorphins going!
(Serves 24-28 portions)
Sponge (by Peggy Porschen) 250g plain chocolate335ml milk570g soft light brown sugar210g butter, softened 4 large eggs365g plain flour1 tsp baking powder1 tsp bicarbonate of sodapinch of salt 15g cocoa powderSalted Carmel Buttercream (by Ren Behan) 250g butter, softened500g icing sugar3 tbsp. caramel sauceGanache 150ml double cream175g plain chocolate1 tbsp. caramel sauce
Preheat oven to 160C.
Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming.
I am conscious of what I eat during the week and that variety is
important so not to get bored and reach for the biscuit tin, time is also a big constraint
on what goes on the menu. The last thing I want to do after a long day’s work
is sweat over a hot stove for hours on end, so I am always looking for simple,
quick and more importantly TASTY options to bring to the dining table.
Ingredients: 1 can of chickpeas1 carrot2 shallots1 large egg 2 tbsp breadcrumbs Salt & pepperGround CuminCayenne PepperGrate the carrots and chop the shallots finely (or whizz in a food
processor with the grater attachment), transfer to a pan with a little olive
oil and sweat for a few minutes to sweeten the shallots slightly, set aside.
Drain and rinse the chickpeas and put them into a food processor with
all the spices, salt and pepper. Slightly pulse for a rough and chunky paste. Stir
in the carrot, shallots, egg, and breadcrumbs until evenly mixed.
Time to get your hands dirty and make those burger
A crumble isn't a crumble if the topping isn't right... am I right?
I’ve experimented with this topping recipe quite a few times and now confident saying that you will find this gluten free oatilicious crumble to be so moorish you won’t want to put it down, whatever the filling. Even when cold and of the next day it’s incredibly tasty and keeps its crunch, a real breakfast temptation. What’s more there is no dairy or refined sugar in sight!
In today's post I have provided two different filling options: Apple & Blackberry Apple & Rhubarb
There is something about foraged fruit or indeed fruit from the garden in a recipe that makes it
taste unbelievably scrumptious. Thanks to my friend Gina for the handpicked cooking
apples (they were of the perfect tartness!), the blackberries on the other hand were freshly
picked from a nearby park and even though they were smaller than previous years, the sweetness they added to the crumble made for an incredibly delicious