Monday, 14 July 2014

Strawberry & Halloumi Salad

I know what you're thinking... Strawberries with halloumi?! 

Trust me - it tastes amazing!

This salad takes inspiration from my love of Pimms in the summer -strawberries and cucumber boozed up by Pimms is a beautiful, beautiful thang.

This salad is minimum effort, pretty and perfect for a light dinner or snazzy lunch.

The Recipe:

Mary Berry's Original Family Recipe Salad Dressing
1/4 a spring onion chopped
Handful sliced Cucumber 
Handful sliced Strawberries
Halloumi (1/4-1/3 of a pack) sliced to a thickness of your choice
Bistro salad leaves with beetroot

Throw all the veg/fruit in a bowl and dress to taste, make sure you cover all the salad with dressing - no need to be stingy.

Pour a small amount of olive oil into a pan to heat up. Place your sliced halloumi into the pan, once the halloumi turns golden brown flip and repeat on the other side. 

Plate up the dressed salad topped with the cooked halloumi and serve ASAP! 


Let me know if you've given it a try :)

Monday, 8 July 2013

Coronation chicken quinoa salad

Quinoa, a gluten-intollerants best friend. This recipe was something I threw together as a way of using up some left over roast chicken, and a way to get rid of one of my many half full bags of quinoa...

Adapt the ingredients as you wish, the main thing to remember is to make the dressing stronger than you'd normally like as the quinoa likes to dull things down a bit.


200g quinoa
1 litre water

2 tablespoons honey
4 table spoons extra virgin olive oil
The juice of half a lemon 
3 tsp mild curry powder
1 tsp turmeric
1 tsp cumin
Dash of cinnamon
Dash of paprika
Salt and pepper (to your taste)

A handful of mixed seeds
A handful of cashew nuts
A handful of sweetcorn 
6 dried apricots 
3 spring onions
2 handfuls of roast chicken

Get cooking 

Firstly get the quinoa going by following the packets instructions - I usually do 1l water for 200g. Bring it to the boil then allow it to simmer until all the water has been absorbed (20-25 minutes).

Mix together the dry spices, seasonings with the honey, oil and lemon juice to make the dressing. Give it a taste and add more spices or herbs of your choice.

Chop up the spring onions and apricots, add these to a bowl with the chicken and sweetcorn.

Toast your seeds and cashews in a dry pan until they turn golden - the cashews usually only get a little bit of colour but be sure to keep an eye on the seeds as they burn easily.

Throw the seeds and nuts into the bowl before adding the dressing, stir it all around before adding the cooked quinoa (if you are wanting to serve this cold let it cool first). Mix it all together before giving it a taste to see if it needs more seasoning/dressing. 

Et voila!

Some fresh coriander would be amazing in this but alas I was just using what I had in at the time.

Leave it to chill out in the fridge before serving or if you have the multi tasking ability - serve it warm! I attempted this then realised that it would be cold by the time I reached my friends...


Let me know if you give it a try!

Friday, 28 June 2013

Garlic and Corriander Flat Bread

Well I call this flat bread, but really it's just a pizza base made fancy with garlic and herbs.
Regardless, I'm calling it flat bread.

The recipe is the same as the pizza recipe I gave earlier so 1 cup of s.f gluten free flour and 1 cup full fat natural/greek yoghurt, the only difference is the toppings.

Bake for 8 minutes then drizzle over extra virgin olive oil, salt and pepper and chopped garlic and the herb of your choice ( I love it with corriander or rosemary).

Throw it back in the oven for 10 minutes and voila!

It goes perfect with a mexican feast.

We can eat pizza!

Pizza, the forbidden fruit of the wheat-intolerant.

Since cutting out wheat and gluten from my diet, the food I have struggled with most has been pizza.
As a student buying ready made pizza bases gets very expensive at around £3 for two tiny pizza's I knew I needed to find a cheaper way to get my pizza fix.
My lovely friend Jenni introduced me to this recipe and I am forever in her debt for doing so - this pizza base will change your life people!

I like mine with onion, spinach, mushroom and a whole load of cheese


1 cup full fat natural yoghurt/greek yoghurt
1 cup gluten free self-raising flour

*for a wheat-rich version swap gluten free s.f. flour for a plain wheat flour.

Pre-heat the oven to 175 degrees

Combine the ingredients initially with a spoon.
Depending on the texture add more flour or yoghurt until the ingredients hold together in a dough.
Need the dough and roll out into your desired shape.
Place on a oiled or lined tray and cook for 8 minutes.
Remove from the oven and add your sauce and toppings of your choice then cook for a further 10 minutes or until all ingredients have cooked.


Monday, 10 September 2012

The ultimate chocolate cupcake!

I stumbled upon one of these beauties in Victoria (Vancouver island) this summer and was blown away with how unbelievable yummy they were! The recipe includes Quinoa which is a gluten free persons saving grace if  you ask me! It is similar to couscous in it's texture however it is a protein which makes it much more nutritious and it's gluten free!
Once back home I searched the web to find recipes to test out to see which one could replicate the perfection of the one I tried in Canada! I quickly came by a recipe that had been adapted by , her description of the cupcakes sounded spot on so I decided to give the recipe a go... This was a good move.

So here is the recipe I stole from 'groovy foody' (fab name!). Hope you enjoy and send any appreciation of the recipe onwards to her :)

2/3 a cup Quinoa
1 1/3 cup water
1/3 cup milk (or any dairy free alternative e.g soya, almond milk...)
4 large eggs
2 tsp vanilla extract
1/4 cup olive oil
1/2 cup melted and cooled butter
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 tsp *(gluten free) baking powder
1/2 tsp *(gluten free) baking soda
1/2 tsp salt

*it's worth checking with these if they are gluten free as I was caught out with baking powder once and felt groggy all week - better safe than sorry!

The fun part:

Preheat the oven to 175 degrees c.

Prep your cupcake tins with either butter and gluten free flour or in my case, cute little cupcake holders.

Now we need to cook the quinoa! This can be done whichever way you feel used to, I do it the lazy way - add the 1 1/3 cup of water to a pan, bring it to the boil then add the 2/3 cup of quinoa. Stir then put the lid on and leave to simmer until all the water has been absorbed (around 10-15 mins). Once all the waters been absorbed take the pan off the heat, fluff up the quinoa and allow it to cool fully (put it in the fridge if you get impatient like me!

Grab a blender and pop in the milk, vanilla, butter, oil and cooled quinoa. Blend these bad boys together until it makes a smooth, thick almost porridge like consistency. Here you can throw in the dry ingredients - sugar, cocoa, baking powder, soda, salt and keep blending, but I prefer to mix it together in a bowl by hand myself.

Put the mixture in your cupcake holders, you want to fill them about 3/4 full to allow the mixture to expand in the oven.

Cook for 16-20 minutes, the cakes will be done when they don't wobble and bounce back up when you press them.

Take them out the oven and allow to cool.

These taste gorgeous on their own and have a pudding-like texture. A far cry from the dry powdery gluten free cupcakes I've endured over the last year. For a frosting its entirely up to you, a simple vanilla buttercream is a crowd pleaser, however if you want to make these a bit more luxurious then try a chocolate ganache by slowly melting cream and chocolate together over a low heat. I chucked some strawberries and raspberries on mine to make them extra tasty - and pretty!

Let me know how they turned out! Such a great recipe and these cupcakes really do top any normal one I've ever had, the quinoa makes them so moist and compliments the rich chocolate flavour.

Sunday, 20 May 2012

Chocolate peanut butter fudge cookies!

This is the easiest and most delicious recipe I've ever seen for gluten free cookies, enjoy!!


85g cocoa
225g icing sugar
2 heaped tablespoons of peanut butter (smooth/crunchy your choice)
3 egg whites
A pinch of salt
2 teaspoons vanilla extract

Preheat your oven to 175 degrees
Combine all the ingredients and mix until they make a smooth fudgey mixture.
Place a teaspoon of mixture onto a tray lined with baking parchment, make sure these are evenly spaced as the mixture does spread slightly.
Place in the oven and cook for 10 minutes or until they look glossy and start to crack.
Leave for a minute or two then carefully peel them of the tray and place them on a cooling rack until they hold their shape and won't burn you when you try to eat them :)

Et voila!!!

They have a brownie-like texture and go perfectly with a cup of tea!


Friday, 6 January 2012

Happiness is a cup of tea and a piece of cake.

Now when it comes to gluten free cakes, I'm honest... they taste nothing like the cakes we're all used to.
But they are getting there, in fact, this Bakewell Slice really cuts the mustard.

Mrs Crimbles is a god send for anyone following a gluten free diet who wants to have their cake and eat it too. Everything they make tastes amazing and there is no holding back in flavour like so many gluten free brands! They have a really lovely website too full of recipes, competitions and information about their products - Mrs Crimbles is the Betty Crocker of the gluten free world. What a babe.

hugs, Princess Gluten x