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Showing posts from 2017

Fish Pie with Rösti Caper Topping

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

Blackberry & Blueberry Oat Cake

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!   Ingredients: 130g wholemeal buckwheat flour 65g self raising flour / buckwheat flour 85g oats / gluten free oats 2 teaspoons baking powder   1/2 teaspoon baking soda   1/2 teaspoon ground cinnamon   pinch of salt   6 tablespoons vegetable spread 35g coconut sugar 35g unrefined cane sugar   2 large eggs  / egg replacer equivalent  2 teaspoons pure vanilla extract   100ml almond milk 85g blackberries 85g blueberries 1 tbsp desiccated coconut Method: Preheat oven to 185C. Line an 8 inch cake tin with grease