Delicious gluten-free recipes

The LiterEATure Series: Turkish Delight, The Lion, The Witch & The Wardrobe

Hello, lovely readers!

LiterEATure Series: The Lion, The Witch and The Wardrobe Rose and Pistachio Turkish DelightLiterEATure Series: The Lion, The Witch and The Wardrobe Rose and Pistachio Turkish Delight

If you’re a frequent visitor then you’ll have noticed that last month I started a new series on the blog – the LiterEATure series. I’m recreating recipes that have been mentioned in literature, and last month I recreated the avocado recipes in Sylvia Plath’s The Bell Jar.

LiterEATure Series: The Lion, The Witch and The Wardrobe Rose and Pistachio Turkish DelightLiterEATure Series: The Lion, The Witch and The Wardrobe Rose and Pistachio Turkish Delight

This month, I’ve decided to focus on material that is slightly less dark, and have taken inspiration from a childhood favourite – C.S. Lewis’ The Lion, The Witch and the Wardrobe.

I always found the White Witch terrifying as a child (I mean, always winter but never Christmas? Awful) but I could see why Edmund was tempted by Turkish Delight – it is one of my favourite treats.

LiterEATure Series: The Lion, The Witch and The Wardrobe Rose and Pistachio Turkish DelightLiterEATure Series: The Lion, The Witch and The Wardrobe Rose and Pistachio Turkish Delight

I’m particularly fond of rose and pistachio, which is the recipe I recreated below. I love the combination of textures – the soft rose flavor really complements the nutty texture of the pistachios.

The LiterEATure Series: Turkish Delight, The Lion, The Witch & The Wardrobe
 
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For the latest recipe in my LiterEATure series, I recreated Turkish Delight from C.S. Lewis' The Lion, The Witch and The Wardrobe.
Author:
Recipe type: Dessert
Cuisine: Turkish
Serves: 1 Batch
Ingredients
  • Sunflower oil (for greasing)
  • 25g Gelatine
  • 255ml Water
  • 2 tsp Rosewater
  • 450g Granulated Sugar
  • 3 Drops Red Food Colouring
  • 150g Shelled and Slightly Crushed Pistachios
  • 4 tbsp Icing Sugar
  • 2 tbsp Cornflour
Instructions
  1. Lightly oil a baking tin, and line with parchment paper - set to one side.
  2. On a medium heat pan, mix water, gelatine and sugar until dissolved.
  3. Keep stirring until the mixture thickens - then remove from the heat, and let cool slightly.
  4. Add the rosewater, pistachios and a few drops of food colouring until it becomes a pale pink.
  5. Add a sprinkle of cornflour and sugar to the bottom of the baking tin, and pour the pink mixture in.
  6. Leave to set overnight, or at least for four hours, in a cool, dry place.
  7. Cut into cubes and coat with icing sugar and cornflour.
  8. Store in an airtight container.
Nutrition Information
Serving size: 1
LiterEATure Series: The Lion, The Witch and The Wardrobe Rose and Pistachio Turkish DelightLiterEATure Series: The Lion, The Witch and The Wardrobe Rose and Pistachio Turkish Delight
I hope you enjoy the series – if you have any suggestions about which recipe I should recreate next, be sure to comment below, or let me know on TwitterFacebook or Instagram!

Rennie Mystery Box Challenge: Cambodian Sticky Rice & Dragonfruit

Happy Friday, everyone!

If you didn’t manage to read my post on Monday about the Rennie Happy Eating event, then go back and catch up, or else you might feel a little lost!

Rennie Happy Eating with Sorted Food
So last time I left you, I had just found out what my mystery ingredient was for Rennie‘s Mystery Box Challenge.

My mystery ingredient turned out to be…

Cambodian Sticky Rice & Mango: Rennie Mystery Box
… dragonfruit!

Luckily, I have attempted a couple of recipes using dragonfruit before (like my gluten-free pancakes!) But the stakes are high – a dinner for two at Restaurant Story, people – so I wanted to do something a little different.

The first time I had dragonfruit was when I went to visit my family in Cambodia. I was totally drawn to the colourful, exotic looking fruit, and I absolutely loved having for breakfast almost everyday while I was out there.

So I wanted to do something inspired by my time in Cambodia, which resulted in this recipe – my version of the traditional sticky rice and mango, but with a dragonfruit thrown in for good measure!

Cambodian Sticky Rice & Mango: Rennie Mystery Box
The other ingredients in this recipe are pretty summery and exotic too – I absolutely love the combination of flavours and textures in this.

Cambodian Sticky Rice & Mango: Rennie Mystery Box

Rennie Mystery Box Challenge: Cambodian Sticky Rice & Dragonfruit
 
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I was challenged by the lovely team at Rennie to come up with a recipe for my mystery box ingredient - dragonfruit! I absolutely fell in love with the stuff when I went to Cambodia for the first time, where my family now live. I wanted to recreate a Cambodian-style recipe that I had when I was over there - a sticky rice dessert made with a coconut milk and palm sugar caramel. A little taste of summer (so you can pretend its not winter outside!)
Author:
Recipe type: Dessert
Cuisine: Cambodian
Serves: 4 Portions
Ingredients
  • 2 Cups of Sticky Rice (I used arborio)
  • 4 Tablespoons of Palm Sugar
  • 2 Tablespoons of Desiccated Coconut
  • Half Cup of Coconut Milk
  • 1 Ripe Mango
  • Half a Tablespoon of Butter
  • Sesame Seeds
Instructions
  1. Cook the cups of rice either in a rice cooker or on the stove.
  2. In a saucepan, heat the coconut milk until boiling.
  3. Add the palm sugar and stir until dissolved.
  4. Boil the coconut milk for about five minutes, and add butter, stirring until smooth.
  5. Place the sticky rice on a plate and arrange pieces of sliced mango and dragonfruit.
  6. Top with desiccated coconut, palm caramel and the sesame seeds.
  7. Serve warm.
Nutrition Information
Serving size: 4
Cambodian Sticky Rice & Mango: Rennie Mystery Box
The palm caramel is absolutely delicious – I actually think it would be a brilliant topping or replacement for fudge.

Cambodian Sticky Rice & Mango: Rennie Mystery Box
The coconut, mango and dragonfruit make this dish really exotic and unusual, but there’s something comforting and familiar about the caramel flavours too.

Cambodian Sticky Rice & Mango: Rennie Mystery Box
I’d absolutely LOVE it if you would go over and check out the recipe over on the SORTEDfood site – and give it a cheeky vote! I’m in for the chance to win a dinner for two at Restaurant Story, and I’ve wanted to go for ages!

Have you cooked anything with dragonfruit? Let me know by commenting below, or on TwitterFacebook or Instagram!

The LiterEATure Series: Sylvia Plath’s The Bell Jar

When I first started my blog, I really wanted to experiment more with food. While part of that included product and restaurant reviews, it also included recipe development too.

I absolutely love going to restaurants, and eating out, but cooking is such a big passion of mine, and I haven’t explored it on here as much as I would like. So this lead to my idea for the literEATure series, where I will be recreating recipes from literature: novels, short stories, and poems. I’m aiming to do a post for this series once a month, and while I have a list going, I’d really appreciate some suggestions! Feel free to tweet or Facebook me with any ideas, and I’ll get to recreating some of them here!

The Litereature Series | The Bell Jar | Avocado RecipeFor my very first entry, I wanted to take a recipe from one of my favourite novels – Sylvia Plath’s The Bell Jar.

The Litereature Series | The Bell Jar | Crab-Meat Stuffed Avocado Recipe‘The Bell Jar’ follows college student Esther Greenwood – brilliant, beautiful, high-achieving – as she is slowly overcome with depression, and loses touch with reality.

One of my favourite chapters in the book talks about avocados. As she sits at a dinner thrown in her honour, there are several fancy dishes served, including caviar, as well as avocado stuffed with crabmeat.

The Litereature Series | The Bell Jar | Crab-Stuffed Avocado RecipeIn the novel, Esther reminisces about her grandfather’s recipe – avocados filled with a garnet sauce made with grape jelly and French dressing. In contrast, the crabmeat-stuffed avocado is bland and tasteless. “I was homesick for that sauce”

For my first recipe, I attempted the crabmeat stuffed avocado – but I think my version is far from bland!

Crab-Stuffed Avocado from The Bell Jar
 
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Inspired by Esther Greenwood's 'bland' crab-meat stuffed avocado dish in Sylvia Plath's The Bell Jar, the chilli adds a little kick to liven things up.
Author:
Recipe type: Starter
Cuisine: American
Serves: 1
Ingredients
  • 1 Avocado Pear
  • 1 Can of Crabmeat
  • 2 Cloves of Garlic (Minced)
  • 1 Chilli Pepper, Fresh
  • Juice of One Lemon
  • 2 Tablespoons of Mayonnaise (Optional)
Instructions
  1. To start, make the filling by straining the crabmeat from any liquid, and placing in a bowl.
  2. Finely chop and mince the cloves of garlic and chilli pepper, and add to the crab meat.
  3. Add lemon juice and mayonnaise, and mix ingredients using a wooden spoon.
  4. Cut the avocado pear in half, remove the stone and stuff with the crab meat - add pepper to serve.
Nutrition Information
Serving size: 1
The Litereature Series | The Bell Jar | Crab-Meat Stuffed Avocado RecipeThe Litereature Series | The Bell Jar | Avocado RecipeThe chilli adds a bit of a kick, and makes the dish a little more exciting, in contrast to the bland dish Esther is served at Ladies’ Day.

I was also completely intrigued by the ‘avocado with garnet sauce’ recipe she longs for instead.

Avocados are my favorite fruit. Every Sunday my grandfather used to bring me an avocado pear hidden at the bottom of his briefcase under six soiled shirts and the Sunday comics. He taught me how to eat avocados by melting grape jelly and french dressing together in a saucepan and filling the cup of the pear with the garnet sauce. I felt homesick for that sauce. The crabmeat tasted bland in comparison.

The Litereature Series | Avocado with Garnet Sauce | The Bell JarSo naturally, I had to recreate that one too.

The LiterEATure Series: Sylvia Plath’s The Bell Jar
 
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Avocados are my favorite fruit. Every Sunday my grandfather used to bring me an avocado pear hidden at the bottom of his briefcase under six soiled shirts and the Sunday comics. He taught me how to eat avocados by melting grape jelly and french dressing together in a saucepan and filling the cup of the pear with the garnet sauce. I felt homesick for that sauce. The crabmeat tasted bland in comparison.
Author:
Recipe type: Starter
Cuisine: American
Ingredients
  • 1 Avocado Pear
  • 120ml French Dressing (I used Sainsbury's Be Good to Yourself Range)
  • 120ml Grape Jelly/Jam (I used Welch's)
Instructions
  1. Heat equal parts french dressing and grape jelly in a saucepan until it simmers.
  2. Remove from the heat, and stir thoroughly, making sure the melted jelly is fully incorporated.
  3. Cut your avocado in half, removing the stone.
  4. Fill the centres with the liquid and serve with a spoon.
Nutrition Information
Serving size: 1
It was actually surprisingly tasty – I can see why Esther was so homesick for it. It’s quite rich, and comforting – and as someone who usually eats avocado pears cold, the warm sauce was a really nice change.

The Litereature Series | The Bell Jar | Avocado RecipeI’ve loved recreating this recipe, and can’t wait to continue this series – can’t wait to hear your suggestions!

What are some of your favourite recipes from literature? Be sure to comment below, and be sure to let me know on TwitterFacebook or Instagram!

Gluten-free Porridge Bread

I couldn’t let bread week on the Great British Bake Off pass me by without sharing my latest favourite recipe – a gluten-free porridge bread!

Islandbell Gluten Free Oat Porridge BreadMy grandmother made this for me for the first time, and it’s my new favourite bread recipe. It might sound odd, but it is absolutely delicious – the oats make it smell like hobnobs out of the oven, and it’s at its best eaten fresh with some butter and marmite.

Gluten-free Porridge Bread
 
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This bread has an absolutely fantastic crust on it - it's quite dense, but it's really comforting topped with some butter and is brilliant with soup!
Author:
Recipe type: Gluten Free
Cuisine: Baking
Serves: One Lb. Loaf
Ingredients
  • 300ml Yoghurt
  • 2 Eggs
  • 1.5 Teaspoons of Milk
  • 500g Gluten-free oats
  • 2 Teaspoons of Bicarbonate of Soda
  • ½ Teaspoon of Salt
  • Oat Bran (optional)
Instructions
  1. Pre-heat the oven to 180 degrees.
  2. Combine the yoghurt, eggs, milk, and oats with the bicarbonate of soda and salt.
  3. If you aren't a fan of a coarse textured bread, blend until fine in a food processor.
  4. Pop the mixture into a one pound bread loaf tin, and bake for 50 minutes.
  5. After 50 minutes, take the loaf out of the tin.
  6. Pop the loaf back in the oven for a further 10 minutes - this will create a really nice crust all over.
  7. Let cool, and eat with lots of butter!
Nutrition Information
Serving size: 1 lb Loaf
The best part about this recipe for me is that it doesn’t taste like a sponge – which sounds odd, but a lot of gluten free bread is unbelievably bland and tasteless. This is anything but!

Islandbell Gluten Free Oat Porridge BreadIslandbell Gluten Free Oat Porridge BreadIslandbell Gluten Free Oat Porridge BreadIt’s fuss free, and once it’s a day old it’s definitely best toasted.

Islandbell Gluten Free Oat Porridge BreadIslandbell Gluten Free Oat Porridge BreadHave you ever tried porridge bread? Comment below, and don’t forget to follow me on TwitterFacebook or Instagram!

Summertime Virgin Mojito

It finally feels like summertime, which can only mean one thing – mojitos!

DSC03877Mojitos are my go-to cocktail in the summer months, so I was thrilled when the lovely people at the Body Shop got in touch about their new Virgin Mojito range.

Body Shop Virgin Mojito RangeLime and Mint Body Shop Virgin Mojito RangeI’ve tried the body butter, body scrub and body sorbet and the range smells incredible. The lime and mint really come through, with a little hint of cucumber – although that isn’t listed – and it’s a really fresh, summery scent. I’ve always loved Body Shop body butters in particular, and the virgin mojito one is no different. It’s thick and creamy, but with a light scent, meaning it’s not overpowering.

Lime and Mint Body Shop Virgin Mojito Range

To celebrate the launch of Body Shop’s Happy Skin Virgin Mojito range, I’ve come up with a virgin mojito recipe for the summer months.

Summertime Virgin Mojito
 
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Virgin Mojito Recipe - refreshing and basically guilt-free, the perfect drink for the summer months.
Author:
Recipe type: Cocktails
Cuisine: Cocktails
Serves: 4 Tumblers
Ingredients
  • 2 limes
  • 2 tablespoons demerara sugar
  • 2 tablespoons agave syrup
  • Handful of mint leaves
  • Soda water
  • Ice
Instructions
  1. At the bottom of each glass, grind the mint using the juice of half a lime, and half a spoon of sugar.
  2. Once the leaves have broken up a bit, add half a tablespoon of agave syrup.
  3. Top with soda water and ice, and a few extra mint leaves to serve.
Lime and MintIt’s really refreshing, and you really don’t miss the alcohol that much, making it the perfect drink for summer nights – particularly during the week!

Body Shop Virgin Mojito Range

What’s your favourite virgin cocktail? Have you tried any of the Body Shop’s latest range? Comment below, and be sure to follow me on Twitter, Facebook and Instagram!

This post was made in collaboration with the Body Shop, who sent me samples to review and reimbursed the cost of producing this post. As always, all opinions are my own – I wouldn’t blog about it if I didn’t love it!