“When You’re Grain Free and Feeling Like A Nut, But Can’t Eat Tree Nuts or Peanuts!” - this is the theme for the "Go Ahead Honey it's Gluten Free" event hosted by Shirley of GFE - Gluten Free Easily and All Gluten Free Desserts this month. I'm always ready for a challenge and this recipe came about by accident when some cookies I'd created failed! I adjusted the recipe and created a crunchy cereal or topping or snack and it's rather addictive so be careful you don't eat too much!
You wouldn't believe the number of onions we consume in one week! We tend to use two onions a day, at least, and that doesn't include the red onions and shallots we like to roast as well. They are extremely high in flavonoids which tend to be at their highest in the outer skins. One which is worth a mention is quercetin, a potent natural anti-histamine and anti-inflammatory. This can be found in yellow and red onions and is believed to help hay fever sufferers, something some of you may find interesting as we approach the Summer months! High in Vitamin C, onions are also a good source of chromium, copper and manganese.
A week or so ago, I was delighted to find out that my blog is now part of the Sainsbury's Blogger Network so when I was asked to write about my signature dish, I was more than happy to say "yes". But what is my signature dish? I asked the family for some ideas. My husband thought it was my lemon pie recipe. My eldest remembers his favourites from the past and thought it was "square pizza" - I used to make a fantastic home-made pizza.
It was my husband's birthday yesterday and I decided to make my Ginger and Lemon Tart in a glass instead of a birthday cake since life is a little hectic at the moment! I definitely think I should have used smaller glasses though because we only ate half of it but that's a good thing since there's some left for tonight.
Tenderstem broccoli or baby broccoli is one of the sweetest of Spring vegetables. A cross between broccoli and Chinese kale, it was first cultivated in Japan using traditional plant breeding techniques. Nutritionally, it's a great source of vitamins A, C and K as well as calcium and its tender stem is very similar in texture to asparagus.
The weather's getting warmer, at last! I love salad, any time, any day but in the winter months we don't tend to eat as many mainly because some of us want something hot. Eating out, my favourite salads are at the Wholefoods Market cafe in London which we rarely visit but when we do it's a real treat. All the ingredients are listed and there's a wide choice but I tend to overfill my box and end up paying a fortune!
This morning I had a brainwave, why not use strips of courgette (zucchini to most of you) to make a cross on the top of muffins? I was going to make carrot cake this Easter for the family but instead I decided to make Hot Cross Carrot Muffins instead using the spices of a Hot Cross Bun. I'm so pleased I decided to make them because they taste wonderful!!
