A gastronomic blog inspired by:
• Culinary delights of Italy including regional dishes from I Sassi di Matera - my Fatherland
• Hot Latino flavours from Colombia – my Motherland
• Eccentric London, a pool of British & Worldwide fusions – my Hometown
• The world of veganism and gluten free choices
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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.
I know, it's been a while! Life has a massive habit of just getting in the away and throw a kid in the cake mix and it's total chaos right? I want to share this recipe because it's comfort food without the guilt at it's best. A slice of this with a cup of tea or my favourite, turmeric latte, always puts the world to rights. Crumbly, moorish with a hint of saltiness to curb my uncontrollable sweet tooth I hope you like it too!
I love a GOOD fish pie... when it comes to this dish I am seriously fussy, so much so that I have ceased ordering it when eating out because it always tends to be way too rich and heavy on the tummy, usually due to the large amount of dairy in a traditional recipe.
I have experimented quite a few times with this dish that I am now super confident that if you make it you'll love it too; deliciously creamy, satisfying and both dairy and gluten free (should you wish it to be!).
Ingredients: (serves 4) 2 Large Baking Potatoes 2 tbsp Baby Capers 50g Vegetable/Sunflower Spread 50g Vegetable/Sunflower Spread 50g Plain Flour / Gluten Free Flour 275ml Vegetable Stock 150ml Coconut Milk / Almond Milk 2 tbsp Fish Sauce 6 Pickled Cornichons Handful of chopped parsley 750g Mixed Fish (cleaned and diced) Method: Prepare the potatoes by scrubbing them clean (do not peel), cut them in half making sure they are roughly the same size then place in a saucepan of cold water. Once they have come to the boil …
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.