Gluten Free And Delicious
These cupcakes are dense, rich and chocolatey. I prefer to use good quality cocoa powder for a richer taste. The recipe below is based on a 250 ml cup as equal to 1 cup. I recommend using the spoon and level method to measure ingredients (spoon in the ingredient and then level it off with… Continue reading Almond Meal Chocolate Cupcakes (Gluten Free, Dairy Free)
I really like risotto. But, until recently, I have largely avoided making it as I found it too tedious and difficult to stand over the stove stirring risotto while hungry children want to see what I am doing. And then, I decided to experiment with making risotto in the slow cooker – it was wonderfully… Continue reading Slow Cooker Bacon and Butternut Risotto
This dairy free/vegan chocolate icing is rich, tasty and very easy to make. The cup measurements are based on a 250 ml cup as equal to 1 cup. This makes enough icing to ice about 15 to 20 cupcakes. What you need: 1 cup of dairy free/vegan spread (I prefer Olivani) 2 cups of icing… Continue reading Easy Vegan Chocolate Icing
These little pockets of yumminess were the result of an experiment to try to create an alternative to gluteny cheese and garlic naans, for friends who were coming over for curry and particularly enjoyed cheese and garlic naans with their curries. It was only partway through the meal, after a slightly too long pause, that… Continue reading Cheese and Garlic Not-Naans
After a long time of following recipes for curry spice mixes, I am becoming more confident in experimenting with my own. This has the advantage of being able to tailor the mix to my family’s taste preferences and avoiding spice mixes which either do or say that they may contain gluten. I am also finding… Continue reading Feed Four for NZ$20 – Spinach and Chickpea Curry (Gluten Free, Dairy Free, Vegan)
Some, Some and Some 