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After I had perfected my gluten free shortcrust pastry, and made my lime tart, I made these cherry compote tarts. I did not want to make too many as Dave is not a huge fan of cherries. But he liked these ones well enough to make sure all were finished over the weekend. Head straight … Continue reading Cherry Compote Tarts Made With Gluten-Free Pastry
This asparagus risotto was so good that I made it again. It can be adapted to suit your pantry and the season. Add frozen peas with the last ladle of stock for an asparagus and pea risotto. Or add 3 leafs of prosciutto, cut into strips, with the rice for a meal that includes meat. … Continue reading Asparagus Risotto | The Flexitarian Cookbook
It is always good to have a fresh herb sauce in the fridge. But this particular salsa verde was used straight away in a couscous salad. Head straight on to the Recipe For ♥ Herb Sauce ♥ I wrote about how I beat jet lag by taking my watch off. But then ten years down … Continue reading Herb Sauce | Salsa Verde | Salsa Verte
Tjaart says don’t be put off by what seems like a long list of ingredients. When broken down into its various segments, this recipe for Herb Gnocchi Mushroom Consommé is pretty straightforward. The result is amazing and certainly worth the effort. And I agree. Just set aside enough time to make this so that you don't … Continue reading Herb Gnocchi Mushroom Consommé
I worked very hard, repeating the recipe over and over again, to perfect my gluten-free shortcrust pastry. Dave and I sampled a lot of tarts in doing so. But I made sure not to duplicate the flavours. This lime tart was rich, and surprisingly sweet even though packed full of lime flavour. Head straight on … Continue reading Lime Tart With A Shortcrust Pastry Base
Pickled mushrooms make a great addition to a lot of dishes so you might want to make more than the recipe calls for. This is the third installment of my components for the herb gnocchi and mushroom consommé. Head straight on to the Recipe For ♥ Pickled Mushrooms ♥ In March last year, after watching … Continue reading Pickled Mushrooms Using Exotic Mushrooms
In order to make this mushroom consommé you have to start off with a rich, mushroom stock. To achieve the clear soup one then clarifies the stock using egg whites to remove any sediments and fats. Head straight on to the Recipe For ♥ Mushroom Consommé ♥ Do you start off your new year with … Continue reading Mushroom Consommé Clarified With Egg Whites
These herb gnocchi form part of a longer recipe that I shall share with you when all the elements have been posted. This will make enough for a main course to feed 4 people. I did not make the entire batch at once and can say with great confidence that you can refrigerate the mixture … Continue reading Herb Gnocchi Made With Flat Leaf Parsley
Looking for a super healthy salad to change up from the norm? Well, look no further than this chickpea salad. It is packed full of goodness and flavour. Head straight on to the Recipe For ♥ Chickpea Salad ♥ About 15 years ago, my then oral hygienist recommended that I start using mouthwash. One specifically … Continue reading Chickpea Salad With Middle-Eastern Spices
This gluten-free shortcrust pastry is not the easiest to work with. But if you are looking for an alternative then this is the one to go with. The nice thing about shortcrust pastry is that you can patchwork it together as no one sees the seams. Head straight on to the Recipe For ♥ Gluten-Free … Continue reading Gluten-Free Shortcrust Pastry
My black brioche buns were so good that I had to repeat the recipe. But this time I changed the flavour and made caraway seed tear and share bread. The texture is amazing and the reason I made bread was because my baking tin was the only clean thing around after a day of baking. … Continue reading Caraway Seed Tear And Share Bread
I was in the mood to make some ice cream, but was not sure what flavour. And then Greg instagrammed a photograph of his chestnut spread, and I was inspired straight away to make this chestnut ice cream. The flavour is subtle and was perfect on Christmas day when paired with fruit cake. Head straight … Continue reading Chestnut Ice Cream Using Ready Made Spread
Ensuring that I made use of all the food in my fridge, I made this spinach pesto. The aim was to use up what was left over from a bag of spinach I purchased for another recipe. And then use the pesto to make pea and spinach pesto arancini. Head straight on to the Recipe … Continue reading Spinach Pesto Made With Flaked Almonds
Using activated charcoal tablets, I made these black brioche buns. You will have to trust your oven temperature when baking these as you cannot judge by the colour if they are done or not. However, if you have an instant read thermometer then the internal temperature of the buns should be around the 90° Celsius … Continue reading Black Brioche Buns Using Activated Charcoal
The first time I had a fish finger roll was with our friend Alastair in Brackley. Dave chose this as his lunch when we were in Cookham. And when time was running against me, I made this for our lunch. Head straight on to the Recipe For ♥ Fish Finger Roll ♥ For my December … Continue reading Fish Finger Roll With Crushed Peas