So this is a recipe for (naturally gluten-free) chocolate buckwheat pancakes with a little pinch of ginger and cinnamon thrown in for good measure.
A mix of brown rice fried in garam masala with curry and smoked paprika roasted chickpeas, and pomegranate seeds, avocado, mint, yoghurt and egg.
This cake has a biscuit base, topped with a blend of yoghurt and double cream, and lots and lots of fruit.
This split pea soup is a bit of an experiment. And it’s not actually ready yet. So hopefully we’ll know by the end of the post if it’s a good one or not.
A salad of half-baked, half-raw vegetables, combined with lettuce leaves, roasted chickpeas and roasted honeyed goat’s cheese.
This is gorgeous. I wasn’t expecting it to be as good as it is.
I made this with gluten-free brioche rolls – so this is gluten-free – but use whatever type of brioche suits you.
A tarte tatin is made by caramelising apples in sugar and butter, topping them with pastry and then baking the dish in the oven until the crust is golden. So could all tarte tatins be called toffee apple tarte tatins?
The hot weather may have departed but good fruity salads are still on the menu, aren’t they?
This simple quiche is made with tomato, eggs and cream whipped up with a little salt, pepper and nutmeg, and baked in a naturally gluten-free buckwheat pie crust.