So it was my birthday last week….I’m now at the grand old age of 23 *sighs* I thought I’d share with you some photos from my little birthday party! It wasn’t much but it involved Pimms and snacks. All I … Continue reading
Last weekend has been the best in a long time; Les Mis. Delicious Food. Animals. My wonderful Boyfriend. It was our Merry Valentines Birthday Happy Christmas Day! An amalgamation of my Christmas Present trip to Les Mis, Nathans’ Birthday and Valentines … Continue reading
I found this lovely recipe when flicking through the June 2014 Asda magazine!
The recipe doesn’t specifically state Gluten Free Flour but its an easy substitute! (I guess you could use normal dairy butter if you wanted too as well)
So I’ve typed it all out so its easier to read but I must reinforce that this isn’t my recipe!
“Crisp pastry, raspberry name and a soft, nutty sponge topped with roast almonds- our dairy-free version of this classic is a real treat”
Ready In: 55 minutes
Price Per Serving: 51p
400g pack Genius Gluten Free Shortcrust Pastry
150g Chosen by you Raspberry Jam
125g Pure Dairy Free Sunflower Spread
125g Caster sugar
Few drops of almond extract
2 large eggs
125g ground almonds
50g Self Raising Flour (plus extra for rolling) 50g flaked almonds
Icing sugar, to dust
1. Preheat the oven to 190C/170C Fan/ Gas 5. Knead the pastry lightly, shape into a ball and flatten slightly.
2. Remove the base from a 22cm loose-based flan tin and put on a lightly floured surface. Put the pastry in the middle, then roll it out to form a circle about 3cm larger than the tin base.
3. Carefully lower the base and pastry into the tin, using your fingers to fold the pastry into the tin, using your fingers to fold the pastry up the sides. Spread the jam over the pastry base.
4. Beat the sunflower spread, sugar and almond extract together until creamy. Add the eggs, ground almonds and flour. Beat until evenly mixed.
5. Put spoonfuls of the mixture all over the jam. Spread into an even layer very gently (to avoid the jam mixing with the almond mixture). Sprinkle over the flaked almonds.
6. Bake for 35 mins. Leave to cool on a aback. Dust with icing sugar to serve.
This looks amazing and I can’t wait to BAKE IT!
AHHHHH… if anyone has tried this let me know how it goes!
So I made one of these for myself last night and served it with a bed of lettuce and some chickpeas, and it was delicious! And super filling! In a previous post, I said I wasn’t a fan of Asda’s … Continue reading
Hello sorry I haven’t posted in a while. I am terribly forgetful. Anyway I’ve started to eat Asdas own free from range pizzas! They are… Well very nice but its a bit of trial and error getting them to cook … Continue reading
Cous Cous was never something I missed, but it did have a place in picnics, stuffed in peppers and served with stews. So when I heard about Asda’s new Free From Cous Cous I decided to buy some.My housemate Priya made this and we didn’t use a recipe. First we browned off some lamb chunks, stir fried some onions, added in some mediterranean vegetables, chickpeas and ‘Moroccan’ spice mix. Added in some chopped tomatoes and simmered for around 30 minutes. The stew was delcious! Full of flavour and the lamb was tender.
Asda ‘Free From’ Cous Cous
Well cous cous is a picnic essential, so when I bought this I was really excited (as it get with most things), but I never really missed cous cous, as I didn’t really eat it that often.
I won’t lie to you all, I wasn’t that impressed and neither was my gluten-loving housemate, Priya. I wasn’t impressed at their claim that it was ‘cous cous’ its coarser, harder and has a totally different texture and looks nothing like cous cous.
No, I’m not saying that it wasn’t nice, Its just not one of those things you can sneak under the noses of a glutenphile, as it isn’t anything like what its claiming to be.
Its made from maize semolina, so they would be better off naming it something different all together. Then I wouldn’t have expected it to taste like cous cous.
However, I think that it would be delcious as an additional ingredient rather than as a side dish on its own, perhaps as stuffed peppers? I made it to the instructions on the back, with just boiling water, but perhaps if it was cooked with stock it might have a greater depth of flavour?
Overall, its quite strange…a unusual texture and a strong corn taste. Part of me wonders wether its actually just polenta in a funny disguise?
I love crumpets….Actually change that. I loved them. Crumpets were my favourite food pre-coeliacness, so when I was diagnosed I searched and searched, only to be disappointed with stodgy holey circles. Nothing that ever resembled a crumpet. So when these … Continue reading