Apple crumble used to be one of my favorite desserts. I could never decide if it was better with custard or vanilla ice cream. Funny how I don’t eat any of these foods made the “traditional” way anymore.
This dessert is very similar to the American “apple crisp”, but not quite… well, not the way I make it. I love the crumble topping and I am not ashamed to say that I am not stingy with it. Continue reading
Another flop-but-adding-it-for-completeness recipe… maybe I should add “flop” as a category, what do you think?
One morning I woke up craving for Devonshire cream scones. The problem is that scones are traditionally crammed with all the things I am allergic to/have sensitivities with – gluten, dairy, refined sugar. What to do? What to do? Continue reading
I love pesto… on pasta… on rice… on potatoes… on almost anything!
However, I am dairy-free, so out goes the cheese.
I have made pesto with walnuts instead of pine-nuts for some time. This is because of the silly pine nut scare that went around. Nuts, nowadays for me, have become incredibly expensive. What was relatively affordable, sky-rocketed when I wanted to buy organic nuts that are not produced on peanut, soy or wheat lines. I still eat lots of nuts, but I’d rather eat them raw or home-roasted with salt and not waste them in pesto. Continue reading
Chicken on my blog? Yes, I know, it’s been a while. To be honest, this isn’t actually my recipe, but A’s. We made it the other day, and I remember (back in the day when I ate gluten, dairy and meat) it was yummy, so I thought I’d share it with you. It’s so simple, it’s ridiculous. There’s no slaving over a hob/stove for hours, simply cook off some sausagemeat/ground sausage, then layer it with lasagna sheets/noodles, pasta sauce from a jar and sprinkle/dollop cheese in the appropriate places. Bake, slice and enjoy. Simple. Easy. Yummy. Continue reading
There’s nothing easier than grabbing a bunch of ingredients that are packed full of flavor, tossing them together to make a simple, yet delicious any day dinner. From start to finish, it should take 15-20 minutes, if you’re really organized. That’s not bad going, is it? The trick is to get the pasta going before starting to prep anything else. Once the pasta is partially cooked, the broccoli is added to the pan, together with the peas, so everything essentially cooks in the same pan (= less washing up).
I made this dish gluten-free by using brown-rice pasta. In fact, this variety of brown rice pasta has vegetable in it, so I can say I had another portion of veg… just kidding! The smoky and salty flavor from the smoked salmon Continue reading
This pasta dish is pretty regular on the rotation of meals I make. Only the other night, I used courgette/zucchini noodles instead of gluten-free brown rice pasta. Both were equally delicious, but one was grain-free and only 350 calories, and other loaded with rice and 585 calories. I provide you the calories for the calorie-counting folk, although, from experience, not all calories are equal. I won’t go into that now, but if you’d like, please read good calorie, bad calorie; eating on the wild side and in defense of food.
This dish is also super-quick to make. I can make it in 15 minutes (including prep), that’s because I toss everything into the same pot the pasta is cooking in. It’s all about timing though. Continue reading
Yes, a chicken dish on my blog. It’s been a while… mainly because I stopped eating meat in Spring 2013, and to be honest, my meat dishes are usually homely, non-photogenic dishes that are nothing to write home about.
I wanted to make something special for dinner for New Year’s Eve. I had prawns with lemon/olive oil pasta, and A requested chicken saltimbocca. Before I met A, I only had a vague idea of what saltimbocca was, but he ordered it a few times at the Italian restaurant. I know, it’s traditionally made with veal, but there’s no way A will ever eat veal, nor would I want to cook with it… Continue reading
Did I just capitalize “the”? Yes, I did. I really do think that this is THE best gluten- and dairy-free tiramisu ever! It’s creamy, dreamy and incredibly delicious. It’s a lot lighter than the traditional gluten- and dairy-laden tiramisu, but don’t let that put you off. This just means that you can eat more of it!
It has exactly the same flavors and textures as traditional tiramisu, but did not give me any sugar pangs, itchies/other allergic reactions. It’s F-A-B! It’s the best thing since sliced bread (hmm, I mean, ermm… I’m trying to think of a gluten-free food that is as good as sliced bread, because gluten-free bread is just bleurgh – sliced or not). Continue reading
The last time I made Danish pastries was for my birthday in 2009. This was about a year before honeyandspice was born. In fact, I had blogged about it in my private blog back then. Time got the best of me, and I hadn’t revisited this recipe for over 4 years!!! The photos I had then were pretty crude. Also, my cooking skills weren’t nearly as honed in as they are now.
I’d been planning to make Danish pastries again for some time now. In fact, I made homemade cherry jam especially for cherry Danishes (A’s favorite). The cherry jam had been sitting in the freezer since summer 2012! Continue reading
How much more simple could a “pasta” dish be? The best part of this dish is that the “pasta” is actually squash, so it’s low in calories, high in fiber and actually good for you.
Spaghetti squash does have a different texture to pasta. It’s slightly crunchy, but in a good, moreish kind of way. I’ve only ever had one mushy squash, and I think it was because it was an old squash, but I’ll never know now.
There are many complicated ways of cooking spaghetti squash to get it to release its wonderful strands, but I find the easiest, most convenient and economical way is to cook it in the microwave. To get longer strands, cut the squash across the length. Continue reading
Wow a vegan lasagna that tastes as good, if not better than the meat-laden version? Yep. Before anyone says anything, my version of lasagna is typically different than what most Americans would see as lasagna. That is, lasagna made with layers of ricotta and other stuff. My lasagna is more typical of the British style made lasagna, that is red sauce layered with lasagna sheets (noodles) and then topped with a white sauce and cheese (for the dairy eaters).
This lasagna was so good, I had two of the pieces shown. Continue reading
This is a grain-free cous cous, that is actually really good for you. It’s a great way of sneaking cauliflower into our diets, and we all know we should be eating more cruciferous vegetables! It’s simple, it’s easy, and you can dress it up as little, or as much as you want. Here, I dressed it up with tomatoes, olives, parsley, garlic and olive oil, and served it with pan-fried mackerel stuffed with orange and almond meal. It was darn good!