For the Ferrero Rocher lovers who don’t eat gluten and or dairy, but still fancy those flavours, they are really easy to make too. They are chewy, chocolatey, nutty and are perfect served with an espresso. They are also dairy and gluten free.Continue reading
This traditional Italian recipe for spaghetti with broccoli is deceptively delicious. It’s got a great combination of flavours with saffron, onions and wine. There is also a sweetness from the currants which makes it taste all the more delicious. Its got really typical Italian flavours and is normally made with Bucatini. I think it’s perfect for a dinner party or dinner date, (you can halve the ingredients) just serve it with a salad and a glass of wine. Job done.
Freekeh has a fantastic flavour and texture and it’s even better for you than quinoa, although it’s not gluten free it’s packed with good things if you google it. I wanted to make a warm salad with it with a Middle Eastern vibe that was easy and delicious. I serve it on its own or as a side dish to a main meal and everyone loves it. It’s not gluten free but the freekeh grain is different in structure to standard wheat grain and is tolerated by some people who are gluten free.
This delicious traditional Italian cake is very dense chewy and packed with dried fruits, nuts and spices, and can I just say, there are lot of ingredients but it’s really easy to make. This recipe is softer than the ones you buy which I prefer. It’s origins dates back to the Italian crusaders who discovered it in Turkey. It kept them nourished during their sieges. Italians often cut it into pieces and wrap the morsels in parchment paper with ribbon and give the little parcels as gifts.
These really are the best brownies I have ever tasted because they are not too sweet and are really chocolatey and nutty. My friends all ask me to bake them for them after they saw the shots on Instagram and started dribbling at the sight of them, and they really are dribble-worthy. The story about these amazing chocolate brownies is as follows. This recipe was found amongst the painter Georgia O’Keeffe’s collection of recipes in her cookbooks. She was a passionate cook and this recipe was hand written by her on Waldorf Astoria note paper. She was was staying there on April 30th 1963 to collect an award for the creative arts from Brandeis University, so they think she must have asked the hotel for the recipe because she loved them so much. O’Keeffe was a passionate foodie and collected recipes wherever she went, and a bit like me she dipped into healthy food and dipped into more indulgent food depending on her whim. Try them, they are beyond.
I know a nut loaf sounds retro, but this nut loaf is a bit more sophisticated than the nut loaves of old, it’s really scrumptious and hasn’t got a single lentil in it. It’s packed with the amazing flavours of porcini mushrooms, parmesan and cashew nuts and it’s got a great texture which comes from the shiitake mushrooms. It’s perfect for vegetarians and vegans at Thanksgiving and Christmas or any time there is a roast (It’s even delicious sliced cold from the fridge and put in a sandwich, with cranberry sauce and mayo)
Jo Fairly kindly wrote to me to say she has made a vegan version by replacing the eggs with 250ml of Bonsoy soya milk, instead of the eggs and the 150ml of milk, btw not ordinary plant based milk as it won’t work as well, and she swapped the parmesan for vegan parmesan which is now available in supermarkets or health food stores. I can’t wait to try it.
Serve it with my vegetarian gravy, which is also vegan, my cranberry sauce and the rest of the trimmings.
150g of dryish white bread crumbs
150ml of milk (or dairy free milk)
2 large eggs
30g of butter or olive oil plus a bit more for greasing the loaf tin
20g of dried porcini mushrooms (I get the cheaper porcini pieces in the supermarket) steeped in boiling water for 15 mins, drained and chopped
100g mushrooms chopped into small pieces (I use shiitake)
1 teaspoon of English mustard
1 teaspoon of grated nutmeg
2-3 teaspoons of Tabasco
1 egg white
1 tablespoon finely chopped fresh parsley
1 tablespoon of finely chopped fresh thyme
1 medium onion very finely chopped
2 medium celery sticks very finely chopped
Zest of one lemon
200g of chopped raw cashew nuts
100g chopped raw walnuts
1 large carrot finely grated
75g of Parmesan or vegan parmesan
A handful of polenta
Salt and pepper
1 large loaf tin, mine is approx for a one and a half pound loaf