Pear, Cranberry and Ginger Stewed Fruit Compote (GF)
Makes: 4 Portions
Stewed fruit compote is great to have on hand as its versatility means you can serve it with yogurt or porridge for breakfast or over ice cream for an after-tea treat as featured in The Guardian last weekend. I used pears and cranberries which are both in season at the moment. Apples would also work well.
Ingredients:
2 tablespoons butter
50ml / 2fl oz water
50g / 2oz caster sugar
2 teaspoons stem ginger, finely chopped
½ vanilla pod, sliced lengthways
½ ...
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Thai Beef Red Curry (GF)
by Sandy Roberts
Serves: 2
My tasty Thai red curry using beef with courgettes and green peppers. You could substitute the beef for chicken, pork or your favourite vegetables to make a vegetarian option. Serve with freshly cooked rice.
Ingredients:
250g / beef fillet steak, thinly sliced
Sauce:
1 dessert spoon sugar
1 dessert spoon gluten-free soy sauce
1 tablespoon cornflour, mixed with ½ tablespoon water
2 teaspoons olive oil
2 dessert spoons gluten-free Thai red curry ...
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Seafood Paella (GF)
by Lucy Rankin
Serves: 4-6
My one-pot wonder packed with clams, prawns, squid and chorizo; a winning combination!
Ingredients:
2 tablespoons olive oil
75g / 3oz chorizo, cut into thin slices
50g / 2oz pancetta, cut into small dice
2 cloves garlic finely chopped
1 medium onion, finely diced
1 red pepper, diced
1 teaspoon thyme
¼ teaspoon dried red chilli flakes
225g / 8oz short-grain rice
1 teaspoon paprika
50ml / 2fl oz dry white wine
600ml /1 pint vegetable stock, ...
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Chocolate Brownies (GF)
by Julie Martin
Makes: 48 Pieces
These gluten-free chocolate brownies are really quick to make and handy to have on standby for all occasions.
Ingredients:
275g / 10oz softened butter
375g / 13oz caster sugar
4 medium eggs
75g / 3oz gluten-free cocoa powder
110g / 4oz gluten-free self raising flour
110g / 4oz gluten-free plain chocolate, chopped into small pieces
Pre-heat the oven to 180°C / Fan 160°C / 350F / Gas 4
Method:
1. Prepare and line two baking trays with ...
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Eggs Benedict (GF)
by Suzy Shaw
Makes: 1 Serving
Eggs Benedict make the perfect breakfast, brunch or light tea. A great way to begin an indulgent weekend!
Hollandaise Sauce:
1 large egg yolk
1 teaspoon lemon juice
110g / 4oz butter, melted
Pinch of cayenne
Other Ingredients:
1 teaspoon white wine vinegar
2 medium eggs
1 gluten-free toasting muffin
2 slices thick cut honey roast ham
1 sprig parsley, roughly chopped
Method:
1. Bring a pan of water to a simmer, then in a separate bowl, ...
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Chicken Provencal (GF)
by Toby Whatmoor
Serves: 4
This is a great autumnal comforting dish to enjoy with friends or family. The chicken will fall off the bone. Either accompany it with seasonal vegetables or brown rice also works well.
Ingredients:
1 tablespoon olive oil
6 chicken thighs on the bone
1 large onion, diced
3 cloves garlic, minced
1 teaspoon sugar
400g / 14oz can plum tomatoes
1 handful basil, torn & extra to garnish
2 dessert spoons marjoram, finely chopped
150ml / ...
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Halloween Chocolate Cupcakes (GF)
As I walked into school to collect William from Baking Club this week I felt like a Bisto Kid, (for those of us who are old enough to remember this image), but of a 'sweet' nature.
The smell of freshly baked cakes that I followed were amazing and in the classroom I was greeted with one beaming boy who was bursting with pride, two gluten-free chocolate cupcakes twinkling away and three things definitely in need of a bath...both his hands and a very substantial chocolate moustache!
...
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Ham Salad Sandwich (GF)
This week Baking Club made their own Ham Salad Sandwiches. Using gluten-free bread and separate butter, Will and the other little budding bakers learned how to butter the bread and carefully place all the ingredients like a jigsaw puzzle. You can see the look of concentration on Will's face and yes, the sandwich was eaten before we arrived home!
WILL'S QUOTE OF THE WEEK
"Mummy, can I make sandwiches for all of you again? Imagine if I made the biggest sandwich in the world!"
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Apple Crumble (GF)
You only have to look at Will's face to see that he thoroughly enjoyed his first week at Baking Club. The apples were collected from the trees at school and each child made their own crumble topping. Williams was adapted using gluten-free flour and separate butter whilst being overlooked by his teacher.
WILL'S QUOTE OF THE DAY
"Mummy, I loved getting messy with the mixture! Can I have it before tea, in fact can I have it for tea?"
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The Guardian and Guardian Witness: Featuring My Autumnal Photograph.
I love this time of year with all the autumnal colours and recently paid a visit back home to our family home in Cheshire to find a blanket of conkers adorning the ground. There was a hive of activity as a scurry of squirrels indulged in this autumnal spread. I couldn't resist taking a close up shot of a few of the conkers and it was lucky enough to feature in The Guardian on Friday 10th October and features on The Guardian Witness website.
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