Grind, Westfield, Stratford City | Gluten Free Review

I do make an effort to eat and drink out at smaller independent establishments, which is why when I’m at Westfields, I always grab a coffee at Grind. Great tasting coffee, which feels like you’re sat somewhere more exotic than and old East London waste land! However, this post isn’t about coffee. It’s about CAKE! Delicious Delicious Cake! Everyone knows how much I love polenta cake. So when I found this amazing Tunisian Orange Cake, I was pretty excited. I wasn’t even hungry but I had to have a piece, served with natural yogurt and tart berries, which complemented the immense sweetness of the cake perfectly, it made my day.

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I’d recommend you give it a go if you’re passing by!

 

Find out where it is here

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5 Gluten Free Things I’m Loving This Week!

1. Olive Ciabatta Breads from Marks & Spencer’s

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These little squares of delight are packed full of olivey flavour! They’re delicious! Just make sure you follow the instructions and bake for a little bit first! Really changes the texture for the better!

2. Home Baking. Orange and Polenta Cookies.

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I love baking, especially when I’m a home. I’m totally in love with making these lovely little cookies! They always go down a treat! A whole batch of about 30 disappeared over a weekend!

3. Marks and Spencer’s Crumpets

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I’m actually just a fan of M&S in general, but I particularly love these crumpets! I always buy them when I’m fancying a treat! They obviously don’t taste a great as the real thing…but they’re pretty close!

4. South African Wine.

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I’d give up gluten a million times over before I’d give up wine. I love wine. Especially South African.
I also like South African cider.

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(Savannah Dry…the best cider in the world).

Actually, I just like South Africa.

5. Costa Gluten Free Turkey, Bacon and Cranberry Wrap.

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This was super delicious and really got me in the festive mood whilst Christmas Shopping. I do believe they used Newburn Bakehouse (Warburtons) GF wraps…which I love!I’d recommend you trying this one if you’re out and about!

There you go! 5 gluten free things to enjoy this weekend. Especially the wine. Remember, it’s 5 o’clock somewhere?

Cooking With Passion: Review of Christine Patchett’s Cookery School ‘What-No Gluten?’ Day and My Favourite Recipes

For my 21st Birthday, my Boyfriend’s lovely Mam, booked me two places on Cooking with Passion with Christine Patchett which take place in and around Hull; ; this one was a ‘What- No Gluten?’ course. So armed with our list of recipes, … Continue reading

Gluten Free Lamb Stew with Asda Free From ‘Cous Cous’: Recipe and Review

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.20131124-191928.jpgMy 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

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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?

Gluten Free Chilli con Carne and Cornbread

So the weather outside is frightful and the fire is so delightful….since there’s no place to go, lets stuff our face with a warm smokey chilli served with this delightfully sweet cornmeal. You can adapt chilli with anything that you have in your cupboard, butter beans (any beans actually), sweet potato, chickpeas, you can add in more chilli to give it a bit of fire. This recipe serves around 6, depending on how hungry you are? I’d recommend making this chilli ad leaving it in the fridge for a day….I don’t know if anyone knows why but chilli always tastes better the next day?!

Chilli con Carne

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Ingredients

1 large onion chopped

2 cloves of garlic

1 pepper, chopped

500g of Beef mince

Chilli Powder

Cumin

Paprika

Cinnamon

Salt and Pepper

1 Tin of Kidney Beans

1 Tin of Cannelloni Beans

1 Tin of Mixed Beans (Flageolet Beans, Pinto Beans, Borlotti Bean)

2 Tins of Chopped Tomatoes

A Wedge of Lemon

 

Method

Chop the onions and garlic, add some oil and fry for a few minutes, add in all the spices (about a heaped teaspoon of each should be enough but adjust to your taste) and season with salt and pepper. Add in the mince and brown off for a few more minutes. Drain all the beans, add them to the pan with the chopped tomatoes. Bring the heat down  and add in a wedge of lemon (Remove before serving) and leave to simmer for about an hour, stirring every now and them to make sure it doesn’t catch on the bottom of the pan.

 

This chilli is lovely served with some fluffy lime rice and cornbread. But its also incredible on jacket potatoes or with nachos.

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Cornbread

This recipe was from an american website, so everything is in cups. I actually have a cup cooks measure, but if you don’t its easy to find conversions online.

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Ingredients

1 and 3/4 cups of Polenta (course cornmeal)

2 Teaspoons of Baking Powder

1 Teaspoon of Salt

2 Eggs

2 Teaspoons of Honey

2 Cups of Milk

2 Tablespoons of melted butter

 

Method

Preheat the oven o around 180 degrees and grease a tin to cook your loaf in.

In a small bowl, combine the cornmeal, baking powder and salt, whisking well with a fork.

In another bowl add the eggs (whisked), honey, milk and butter and stir.

Pour the dry ingredients into the wet until just combined. Pour the batter into the tin and bake for around 20-25 minutes. Allowing to cool a little before removing from the tin.

 

You can use this just as you would any other bread, as well as serving it with the chilli, I also toasted it and make croutons, as well as making a sandwich, it does get dry quickly though so eat fast.

Gluten Free Cherry and Coconut Polenta Cake

Another adaption of my classic polenta cake. I literally can not get enough of polenta cakes! So I made this end of june time, just in time for summer (not sure where that has gone) it was perfect and light beautiful exotic cherry and coconut flavours.

Ingredients

200 grams soft unsalted butter (plus some for greasing)

200 grams caster sugar

200 grams ground almonds

100 grams fine polenta (or cornmeal)

1 and a 1/2 teaspoons of gluten free baking powder

3 large eggs

1 large box of cherries

Caster sugar

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Method

Grease a tin with butter and preheat the oven to 180°C/gas mark 4/ 350°F

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Beat the butter and sugar till pale and whipped with a wooden spoon.

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Mix together the almonds, polenta and baking powder.

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Beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.

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Then de-stone and chop up all the cherries. pop them into a pan with some sugar, as if you were going to make a compote. Don’t add any water but sweeten your cherries to taste, I added some vanilla too.

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Allow to cool for a bit then mix it into your mixture.

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Add to the cake tin. Bake for around 40 minutes.

It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. remove from the oven to a wire cooling rack, but leave in its tin.

Allow to cool and top with some desiccated coconut.

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It got the seal of approval from all the family and my boyfriend!

Serve on its own, or ‘Lauren Style’ (That’s my sister) …with a massive blob of ice cream!