chocolate nutbutter cups

cause baking makes happy


I recently started trying to prepare more sugarfree food. As I wrote in a previous post I prepare many recipes from Belle Gibson (owner of the ‘The Whole Pantry‘ app). These chocolate nutbutter cups are for example sugar-, gluten- and dairy-free and suitable for vegans and raw vegans.

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bagels…sort of…

Well I tried.  My first attempt at making bagels.  Not true….I made gluten free ones once a few years ago for my sister.  They didn’t turn out much better than this really..

I think I left the dough too wet.  They were hard to handle and squished some when I tried to lift them into the boiling water.  Image

I can’t call them bagels really because the hole in the middle disappeared.

Am I disappointed? Yes. Will I try again? definitely! 

The recipe is one I found on the internet :

450g plain flour,15g yeast, 375g warm water, 60g sugar, 5g salt.

Into a mixing bowl with everything. Mix until it forms a stiff dough (10 minutes), let rest 1 hour. Cut into 12 portions and shape into bagels. Let rest 20 minutes. Carefully put into boiling water, a couple at a time, for 1 minute on each side. Place on baking tray. Brush with egg white, sprinkle with stuff and bake 25 minutes at 220 degrees.


Did all that.  Got a soggy bread roll with poppy seeds on it. 

They did smell and taste good though….

I WILL try again……


Had a bit of a mushroom week this week. 

There was mushroom and caramelised onion tart  ….. Image


There was sautéed field mushrooms with eggs and toast for breakfast….Image


and there was cauliflower, leek and mushroom soup with freshly made wholemeal soda bread….



Yes , we had a fungi-licious week.

The question is….which recipe goes up???


Corned beef…..

Corned beef and veg.

Corned beef for dinner tonight. Perfect.

Simple to prepare too…

I’ve got a 1.3kg piece of corned silverside. I’ve rinsed it under cold water and  put it in a large pot with 1 large onion (cut in half), 6 whole cloves, 1 star anise ( not essential, but I do love that slight aniseed flavour), 1/2 cup of white vinegar, and 2 tablespoons of brown sugar. Then just cover the lot with cold water, put a lid on and bring to the boil. Turn the heat down, and let it all simmer for 2 – 2 1/2 hours. Then turn of the heat and leave it to sit for a further 1/2 hour so the meat rests in the liquid.

I’ll be throwing in some baby potatoes 1/2 an hour before I turn the heat off, and some brussel sprouts maybe 25 minutes later. Leave the veggies in with the meat when you turn the heat off. They’ll be fine.

I love to serve this with an avocado bearnaise.

let me know what you think…

something fishy…

Honey soy baked troutYou guessed it. Fish for dinner tonight. The trout looked really good at the fish shop this morning. Having eaten heavy, spicy foods the last few days, (i.e. homemade beef and bean chilli, pizza, and lemony baked chicken.) felt like it was time for something light and vaguely healthy.

So, we’re having baked trout fillets drizzled with  soy sauce, a little honey, sesame oil and sesame seeds. Served with boiled baby potato and steamed broccoli.

So easy to make yet oh so tasty….

cauliflower gratin with left overs

well, the casserole was delicious.

there is a little left over. not enough for a full meal for two but we’ll make it part of a meal.

I’m going to blanch 1/2 a small cauliflower, that i’ve cut into big chunks, in salted boiling water for about 4 minutes. then I’m going to drain it really well.

In a small saucepan, melt a tablespoon of butter on medium heat. add about 1 and 1/2 tablespoons of plain flour and stir or whisk well for about 45 seconds to cook the flour. then slowly whisk in about 3/4 of a cup of milk. ( I use soy cause i like the flavour but any milk will do.) keep whisking  until sauce is bubbling and thicker. take off the heat, add pinch of salt, pinch of pepper, 1/4 teaspoon curry powder and 1 fresh egg and whisk well to combine. taste and adjust the seasoning.

put the cauliflower in a small oven dish. pour the sauce over to cover. sprinkle some breadcrumbs on top ( I use panko breadcrumbs because they’re bigger crumbs ). bake in the oven 180c for about 30 minutes or until brownish on top.

You could sprinkle with grated cheese if you want. makes it richer.

this can also be made gluten free by using gluten free flour, curry powder and breadcrumbs.

I also like this with a roast or a piece of fresh cooked corned beef.

Anyway, I’ll be serving this with what’s left of the casserole from yesterday. maybe some warm crusty bread on the side.