Cornwall - The Lizard peninsula

Having recently visited The Lizard peninsula in Cornwall, I'd like to share a list of gluten free places I visited or heard of.

 

VISITED

Coverack

Harbour Lights, TR12 6TE

http://www.coverackharbourlights.co.uk/Site/Welcome.html

A nice restaurant / café overlooking the small beach at Coverack. We went here for a lunchtime drink but apparently if you notify them ahead of your visit, they can do a gluten free meal.

 

Marazion

The Fire Engine Inn, TR17 0BB

01736 710562

http://chapelrockdesign.com/

This is a pub overlooking St Michael's Mount. They have their own (small) car park and are accredited by Coeliac UK.

The landlord's wife is coeliac and they have a menu marked with suitable items (at least half of the items were gluten free), ranging from local fish with new potatoes, steak and chips, cottage pie. They are very aware of cross contamination and the chips are fried separately to gluten containing items.

We dined here one evening. I had steak and chips, which came with grilled tomatoes, mushrooms, peas and salad. It was a large serving and I was unable to finish it!

Lunch is 12 – 3 (open until 4pm on Saturdays)

Dinner is 5 – 10pm Tuesday to Saturday

 

Penzance

Fat Fish Café, Wharf Road, TR18 2JY

01736 369080

http://www.fatfishcafe.co.uk/



Eating fish and chips near the sea, with St Michael's Mount in the distance!

This café and take-away do gluten free fish and chips any day of the week. They fry the gluten free fish in with the chips, which is a separate fryer to other foods.

It has to be said that these were the worst gluten free chips I had ever tasted but I am including it for the fact that you can eat fish and chips near the beach! We drove 10 minutes down the road and ate ours in the car, overlooking the sea with St Michael's Mount in the distance!
 



St Ives

Pizza Express, TR26 1HE

http://www.pizzaexpress.com/our-food/our-restaurant-menu/glutenfree/?rid=368

Get a table overlooking the harbour and it feels quite continental. The chain does Gluten Free, but I always mentioned when ordering that I am Coeliac and to ensure the chef uses separate utensils.

 

Madeleines Tea Room

http://www.teashop-stives.co.uk/

What a find! Having stuffed my face in Pizza Express, I still stopped by this cute tea room to grab some items to take away!

They had gluten free Cornish Pasties and many cakes (all make with Doves flour by a local supplier). I bought a pasty, slice of the carrot cake and some chocolate cake.
 
 

 

West Beach Bakery, TR26 1JZ – DO NOT VISIT!

http://www.westbeachbakery.com/

This is right on the beach and their website boasts that as they are an in store bakery they have gluten free bread and cakes..... HOWEVER, the day I visited, I was greeted with a bemused member of staff and chef who informed me that they didn't have ANY gluten free food that day!

 

Porthmeor Beach Café, TR26 1JZ

http://www.porthmeor-beach.co.uk/cafe/

We went here after a disappointing visit to the West Beach Bakery further along the beach. They have a nice outdoor seating area overlooking the beach and have a choice of different gluten free tapas to choose from.

The Tea Rooms
http://www.thetearoom-stives.co.uk/
I passed this on the way back to the car, but didn't visit, however, they advertised gluten free options.

 

 

NOT VISITED BUT HAVE HEARD THEY CATER FOR COELIACS

Helston

Greenhouse Organic Restaurant, TR12 6NN

http://www.sugarvine.com/devonandcornwall/reviews/review_detail.asp?restaurantid=48650

Mounts Bay Inn, TR12 7HN

http://www.mountsbaymullion.co.uk/food-about.html

Looe

Sarah's Pasty Shop, PL13 1AS

http://sarahspastyshop.com/

Apparently they do pasties to order

 

Marazion

Jordan's Café

http://www.jordanscafe.co.uk/

 

Padstow

http://www.padstowlive.com/eating-out/special-dietary-requirements

 

Rick Stein's, PL28 8BL

http://www.rickstein.com/Steins-Fish-and-Chips.html

Apparently does gluten free fish and chips every day

 

Harbour Ice

Apparently have gluten free ice cream and cones

 

Padstow Pasty

Apparently do gluten free pasties to order (takes 20 minutes to cook)

 

Penzance

Assay House, Chapel Street

01736 369729

http://www.assayhouse.com/
 

Dock Inn Pub, 17 Quay Street, TR18 4BD

01736 362833

http://www.dockinn.net/

Sennen (near Lands' End)
Apple Tree Café, TR19 7AQ

http://www.theappletreecafe.co.uk/ 

 

The Gurnard's Head (between St Ives and St Just), TR26 3DE

http://www.gurnardshead.co.uk/

 

 

Petwood Hotel, Woodhall Spa - BEWARE

What a shame.

I had emailed and called the Petwood MONTHS in advance to book a table for Afternoon Tea for Mother's Day, stating one dietary requirement for a party of 3 people. One of the party was coeliac and it was confirmed by email (two different receptionists) and phone (bar manager), that this would not be a problem and the hotel could definitely cater for us and in fact they make their own gluten free scones which would be served in afternoon tea. I explained it was a strict coeliac (avoid cross contamination in the kitchen) with also no oats or oat flour.

I drove two and half hours to the venue to take my mum out for a Mother’s Day treat.

I was informed on the phone that there was a wedding taking place that day, but we would be able to dine in the drawing room from 4pm, so I booked our table for 4pm.

When we arrived I needed to queue at the bar for 5 minutes to be taken to our reserved table.

Once seated by the bar manager (Simon), I was informed that a colleague would bring us some menus. Ten minutes later we were still waiting for the menu, so I had to queue again at the bar for around 7 minutes to finally be given some menus.

Once we had decided on our selection, I needed to queue for another 5 minutes to place the order. I stressed again that there was a coeliac and to mention to the kitchen it was a strict coeliac and not someone on a faddy gluten free diet, I also ordered a decaf coffee for the coeliac. The waitress (Zoe) actually came over to our table and ensured us that everything would be OK!

Ten minutes later the afternoon tea was delivered to our table. The decaf coffee option had not been passed on, so we were brought a normal coffee by a waiter to quickly follow by the decaf coffee by Zoe.

The gluten free option had 3 small finger sandwiches, a wedge of cheese, some biscuits (which did not look gluten free) and two slices of fruit cake (again which didn’t look gluten free) and a serving of butter, jam and cream (to go onto what, I wasn’t sure as there was no sign of the gluten free scones). I went back up to the bar and asked Zoe if she could check what the biscuits and fruit loaf were as they looked like they weren’t suitable. She was going to check with the kitchen.

10 to 15 minutes later, and we still hadn’t had a response. I had to queue again at the bar to ask Simon the bar manager if his colleague was actually checking the suitability as the biscuits definitely looked like they contained oats and to check what the fruit loaf was as I was told on the phone there would be gluten free scones (which were not present). A phone call later and I was told by the bar manager  “no and no”. I queried, “no they don’t contain oats”, to which the reply was “no, neither are suitable”.

I asked how on earth this could happen when it was clearly asked upon ordering and they had had months’ notice and informed me they were able to cater. I asked for the plate to be cleared and for a refund. I was refunded but the plate was never cleared.

The bar manager then came over after investigating and said that the biscuits were gluten free oats, I explained it didn’t matter if they were gluten free oats, I specified NO OATS. Apparently the fruit loaf contained rye (gluten).

The duty manager (James) then came to the table and said “I hold my hands up, it was my fault, I put them on the plate, and it was a genuine mistake”. I explained that you can’t make mistakes when someone’s health is involved. It should not have happened and had we not been paranoid to check everything again before eating, we would have spent the evening in the local A&E. James replied that he DID in fact have catering training but we asked why this then happened and were just offered an invite back “on him”. I explained we would NEVER eat back there every again and would just like a full refund so we can go home. We were refunded.

This is outrageous service. Not only was I not able to sit at the table with my mum due to needing to visit the bar SIX times to chase things, coeliac disease isn’t just a fad diet, it is an auto immune disease with serious consequences. We explained to James that if the hotel cannot actually  cater for coeliacs and ensure adequate checks are in place not to poison people, not to even offer the option.  I would rather know ahead that coeliacs aren’t catered for, than to look forward to something for months to then nearly ended up in A&E in agony. What if we hadn’t have checked – the poisoned food would have been eaten.

Our neighbouring table also experienced issues with their afternoon tea. When it arrived to three people, they had three scones yet one serving of butter, jam and cream to share between three. They also were not given plates to eat their food off and when they did remove a sandwich from the server, they saw that the food had been place on a dirty (unwashed) server. This was returned but they were still waiting (half an hour) for a new selection or refund.

This is a popular hotel in the area and yet on this afternoon they have lost 5 local customers and one who will pass on the dangers of attempting to eat there if you are coeliac.

In this day and age, mistakes like this should not happen.

Petwood Hotel – sort yourselves out - stop offering coeliac options when in reality you haven’t got a clue.

Baking Gluten Free with Russell Hobbs 18036 Breadmaker

Russell Hobbs 18036 Breadmaker

I was bought a breadmaker when I was first diagnosed with Coeliac disease, but sadly it didn't have a setting which worked well for gluten free bread. It came out looking and smelling lovely, but was like wallpaper paste when sliced!

So, many years later, I have decided to try another breadmaker, with the thinking "if it doesn't work, Mr H can have it for his "normal" bread!".

I purchased a Russell Hobbs machine after reading reviews on-line about other people's gluten free attempts.

There is a specific gluten free setting and they recommend using Juvela mix. They suggested the white mix, but I first tried the fibre mix and was very pleased with the results.

Through the window in the lid, I could see that, as is the case with gluten free bread, it was mixed as a batter rather than a dough.

After a few hours, I had a lovely smelling loaf.

Even the next day, I didn't need to "refresh" the bread. It was very soft and bouncy - like "normal" bread.

Personally, I may add another quarter teaspoon of salt to the recipe, but for my first attempt, I was pleased.

I purchased my breadmaker from Amazon. It was £47.99 which included free delivery, which took about 4 working days. I know Argos sell the same machine for £54.99 (prices in February 2013).

Gluten Free Moroccan Beef & Aubergine Tagine

Spicy Moroccan Beef & Aubergine Tagine with squashy garlic

All I wanted for Christmas was a Tagine! This particular one was a gift from my parents.

I saw these lovely little conical cooking pots whilst holidaying in Morocco years ago, but, as a Coeliac I was unable to sample any of the local cuisine in fear of being poisoned (the meat is usually sealed with a dusting of flour)..... so, I tried making my own!

Having not tried the authentic Moroccan Tagines whilst there, I am not too sure how the flavour of my dish compares. To my surprise, despite the amount of spices I used, it was not a hot, spicy, curry type dish, but more of a flavoursome, aromatic, stew.

If possible, cook for over 2hours to completely tenderise the beef.

To begin with, I made my spice mix:

Ras El Hanout

"Ras El Hanout" is a blend of spices from Morocco, but also used in other countries in North Africa. The name is Arabic for "head of the shop" and implies a mixture of the best spices the seller has to offer.

Mix together:

• 2 tspns ground ginger
• 2 tspns ground coriander
• 1.5 tspns ground cinnamon
• 1.5 tspns ground black pepper
• 1.5 tspns ground turmeric
• 1.25 tspns ground nutmeg
• 1 tsp ground allspice
• 0.5 tspn ground cloves

After mixing, I then keep this is a small airtight container.

Tagine
Serves 4

Ingredients

• 4 tbsp plain GF flour
• 1 tspn mixed dried herbs
• 1 tbsp toasted coriander seeds, ground
• 1 tbsp toasted cumin seeds, ground
• pinch of dried chilli flakes
• 1 tbsp of your Ras El Hanout
• Salt & Freshly ground pepper
• 800g lean stewing beef cut into chunks
• 4-5 tbsp olive oil
• 1 large red onion, finely sliced
• 8 garlic cloves, whole with skin left on
• 2 red peppers, deseeded and finely sliced
• 1 small aubergine, cut into 2.5cm chunks
• 1 tbsp thick honey
• 400ml GF beef or vegetable stock
• 350g whole shallots, peeled (or small onions)
• Fresh chopped coriander

Method

• Put the GF flour, dried herbs, ground coriander, cumin, Ras El Hanout and chilli flakes into a large plastic food bag and season well with salt & pepper.
• Add the beef to the bag and give everything a good shake so that the beef is well covered with the flour mix
• Heat 2 tablespoons of the olive oil in a frying pan, over a medium heat. Add the beef, a few pieces at a time, until nicely browned on all sides. You may need to add a little more of the oil. Transfer each brown piece of meat to the tagine.
• Wipe the pan clean and gently fry the onion in the remaining oil, until softened. Add this to the meat in the tagine.
• Scatter the whole garlic cloves, sliced peppers and aubergine chunks on top of the meat and onions.
• Stir the honey into the beef stock and pour into the tagine.
• Put the lid onto the tagine and cook on the hob over a gentle heat using a heat diffuser. Or, cook in the oven at 190c for about 1 hour.
• Add the shallots, replace the lid and continue to cook for a further 30 - 60 minutes until the beef is tender. I find the longer you leave it, the tender the beef becomes, but this will also soften the vegetables - sometimes too much.
• Stir in the chopped fresh coriander and serve immediately with plain boiled rice. Make sure everyone gets a squashy garlic to pop open! 

The piping hot Tagine out of the oven - careful opening it!
  

All is revealed!

Served up with some plain boiled rice - delicious!

 

Gluten Free Fish 'n' Chips, Woburn Sands, Bucks.

Ooo, another yummy gluten free Fish 'n' Chip dinner (seen above with one of my home made pickled onions).

This time from Deep Blue in Woburn Sands in Buckinghamshire.

http://www.deepbluerestaurants.com/shops/Woburn-Sands-21

They do gluten free every Sunday evening and all day every Monday.

Hands were washed and different utensils were used to fry everything separately.

This was a very filling medium sized portion. I'll go small next time!

Gluten Free Chilli Jam

Chilli Jam

Ingredients:

450g tomatoes
2 cloves garlic, finely chopped (I sometimes use up to 4 cloves of garlic)
2 chillies, finely chopped (I sometimes use up to 4 chillies, depending on their strength!)
1cm fresh ginger, grated
250g granulated sugar
60ml balsamic vinegar
Salt and pepper to taste (although I never use this)

Method:

• Blend the tomatoes, garlic, chillies, ginger, vinegar and seasoning together until the tomatoes are in small pieces.
• Put in a pan with the sugar and boil for 25-30 minutes.
• The mixture should have thickened a bit. 
• Leave mixture to cool before storing in sterilised jars.

I have kept mine for up to 6 months unopened.

Once opened, store in the fridge.

Hatton Locks Cafe, Warwickshire - Gluten Free

Hatton Locks Cafe, Warwickshire

http://www.hattonlockscafe.co.uk/index.htm

On a recent trip in Warwickshire, I was thrilled to see this cafe offering gluten free food.

Gluten Free Black Forest Gateau

Ingredients:

175g margarine

175g caster sugar

175g GF flour

3 eggs, beaten

1-3 tbspn GF cocoa powder (depending on how strong a chocolately flavour you like!)

Filling:

Fresh cream, whipped (approx 300ml)

Cherry / morello cherry conserve (approx a jar)

Oven: 175 degrees

Method:

• Put the margarine and sugar in a bowl and (using an electric hand whisk) beat until light and fluffy
• Add the flour and beaten eggs and whisk for 1 minute
• Next, in another small container, mix your cocoa powder with a little water, enough to make a wet paste, and then beat the paste into the cake mix, beat for another minute
• Turn out into 2 round, greased, cake tins and bake at 175 degrees for approx 20 minutes (until a skewer put into the centre of the cake comes out clean)
• Turn out onto a wire rack to cool
• Once cooled, carefully slice each cake in half
• Place one round onto a plate and spread with a layer of conserve
• Then spread a layer of cream over the conserve
• With the layer of cake to go on top, spread with conserve and cream and place on top
• Repeat until your layers are used up
• If required, decorate the top of your cake with a layer of cream, shards of chocolate and cherries, or, simply dust over some icing sugar
• Refrigerate and enjoy!

This usually stores in the fridge for 3 days max - although it often doesn't last that long!

Lifestyle Healthcare Ltd for Gluten Free

Lifestyle Heathcare is a mail order company who do great items which can be frozen.
You must order in multiples of 6 (these can be of different items).
I've had many of their products from sausage rolls and savoury pies to cakes and biscuits.
Yummy!

http://gfdiet.com/home.php?cat=

The Golden Fleece, Braughing, Hertfordshire for Gluten Free

A great pub / restaurant in Hertfordshire, who serve really tasty gluten free meals AND puddings!


http://www.goldenfleecebraughing.co.uk/index.html

The Admiral Wells, Cambridgeshire for Gluten Free

I recently dined at The Admiral Wells near Peterborough and was delighted at the menu choice available to Coeliacs. Certainly worth a visit if you are in the area.

Apparently the chef is coeliac and so about 80% of the menu can be adapted to suit a gluten free diet.

The staff were very helpful and checked with the chef for any addition questions I had.

I started with Fish and Chips. Served with Heinz tomato ketchup (which at the time of writing this, is GF).

They use Doves Farm GF flour and soda water for the batter and that is cooked separately to the normal food, as are the chips.

Reasonably priced - about £9 and VERY filling!

Despite being full, I could not resist a gluten free pudding. I was spoilt for choice but settled on a chocolate pudding with chocolate sauce, which I had with cream.

About £4.50....here it is half eaten!

http://www.admiralwells.co.uk/

Gluten Free Blueberry & Vanilla Muffins

Makes 12 standard muffins

Ingredients:

350g GF Flour (I used Juvela White mix for these)

2 tsp GF baking powder

115g caster sugar

2 eggs, beaten

300ml milk

120g butter or margarine, melted

1 tsp vanilla extract

170g Blueberries

Method:

• Pre heat the oven to 200c / 400f / Gas 6.
• Line the cups of a muffin tin with paper cases
• Sift the flour and baking powder into a bowl
• Stir in the sugar
• In another bowl, whisk together the eggs, milk, butter/marg and vanilla
• Fold the wet mixture into the dry ingredients
• Gently stir in the blueberries
• Spoon the batter into the prepared paper cases
• Bake for 20-25 minutes until the muffins are well risen and lightly browned
• Leave the muffins in the tin for 5 minutes and then turn them out onto a wire rack to cool

Gluten Free in Tuscany, Italy

On a recent trip to Tuscany (Pisa, Lucca and Florence) I was excited at the prospect of being able to enjoy Pizza AND Pasta in ITALY!

I (as usual for my foreign travels) went armed with GF emergency supplies - crackers, St Dalfour bean salad and cake bars.
My can of St Dalfour bean salad wasn't needed whilst in Italy and so travelling home with it, it got some weird looks, taken away and almost confiscated at airport security coming home. I enjoyed this whilst in the airport in Pisa waiting to fly back!

I even managed to speak to Ryanair ahead of my outbound journey, who authorised the additional bag containing my medical supplies, with a letter to present at the airports. I also took a letter from my GP that states I can only eat GF foods.

"Senze Glutine" is the phrase to learn. If you know no other Italian, this will save your life!

I booked my stay in a rustic B&B in Bagni Di Lucca, at the Park Hotel Regina.
When I made my booking, I requested "1x senza glutine" and was thrilled when, at breakfast time, there was a separate marked basket containing a range of GF foods: crackers, muesli (oat free too), cakes, biscuits. With the good Italian coffee, bottled water and fresh fruit, I certainly didn't go hungry.

I found the Italian Coeliac society very helpful and their website is amazing.
http://www.celiachia.it/home/HomePage.aspx
Click on the orange tab (third along) "Dieta Senza Glutine"
Click on the fourth along title "Alimentazione Fuori Casa"
Then down the left hand menu, select your chosen establishment; restaurant / B&B / Gelaterie (ice cream) etc.
Scroll to the bottom of the page, where you will see two drop down boxes
Select your region in the first tab (eg: Toscana) and your town / area in the second tab (eg: Lucca)
You will then be presented with a list of APPROVED and tested GF places.

My first meal after landing was in Lucca at Buca Di S.Antonio.
Here, after meeting my Italian friend, we both enjoyed GF pasta. Hers with tomato sauce, mine with courgette and butter. Yummy!

That same night, further along in Bagni Di Lucca, I enjoyed a GF Pizza! This was at a La Lira which was a restauranty type pub. Cheaply priced and filling but not a gourmet experience!

The following day on a trip to Florence, I stopped off at a supermarket en route and picked up some cheese and Italian cured ham which I enjoyed with my DS mini crackers for a lunch time picnic in the car park in Florence before venturing into town!

Once in town and sandwiched between the main touristy sites, I hunted down a GF gelato shop, called Grom, down a cute little street - it was very busy - obviously the place to find good gelato!

Another evening, I enjoyed a GF meal at the sister hotel, Corona Hotel, on the riverside in Bagni di Lucca. Whilst they are not on the celiachia website, they were able to cater for me and advised what was suitable and what I should avoid. Bit pricey but great food and great location. Extremely helpful and friendly staff too.

Overall, a fantastic holiday and GF experience and I'm looking forward to more trips, planned and coordinated around my findings on http://www.celiachia.it/home/HomePage.aspx !

Pom-Bear Gluten Free Crisps

One of the few GF crisps around and SO pleased to see their new flavours: Prawn Cocktail and Smoky Bacon!

Just enjoyed my first packet of Prawn Cocktail flavour - they were yummy and such a nice change from my normal flavours.

All they need now is Pickled Onion flavour!

http://pom-bear.co.uk/snacks/

Costa Coffee Gluten Free Cakes

Whilst in Costa Coffee this weekend, I found a new addition to the GF range....Bakewell Tarts.

They now stock Choc Brownie, Fruit Cake and mini Bakewell Tarts.

At £1.55 for two mini Bakewells, I thought they were reasonably priced and tasty too.

They went particularly well with my cappuccino (with no chocolate on top)!

Gluten Free Carrot & Ginger Soup, with Butterbeans

A quick and tasty soup, ideal for lunches.

Serves about 4-6

Ingredients:

3 medium potatoes

3 large carrots

2 medium onions

2 inch chunk of fresh ginger

2 tsp Tomato puree

1ltr vegetable stock / GF stock cubes & boiling water

1 tsp dried mixed herbs

Salt & Pepper

1 can of butter beans

Additional boiling water

Method:

• Chop the potatoes, carrots and onions and place into a large saucepan
• Grate or finely chop the ginger and add to the pan
• Add the vegetable stock
• Add the mixed herbs and bring to the boil
• Simmer for about 10 minutes or until the carrots and potatoes are soft
• Add salt and pepper to taste
• Allow to cool slightly and then blend with a hand blender or carefully pour into a jug blender
• (if you like a few vegetable chunks in your soup, then don't blend it all!)
• Return to a low heat and add the butter beans
• Heat for about 3-5 minutes, until the butter beans are warmed through
• Add more seasoning to taste if required
• If you find the soup too thick for your liking, add some more boiling water until you reach your preferred consistency
• Serve into bowls and enjoy!

Gluten Free American / Scotch Pancakes

A recipe adapted from my mum's old recipe book!

Makes approx 20 pancakes

Ingredients:

8oz (225g) GF flour (I used Juvela white mix)

2 tsp GF baking powder

1oz caster sugar

1 heaped dessertspoon Golden Syrup

1 egg

approx 1/4 pint milk

Method:

• Heat a griddle or strong frying pan over a moderate heat
• Lightly coat the pan with a little margarine
• Mix together the flour and baking powder in a large bowl
• Stir in the sugar
• Add the golden syrup, egg and milk and mix together into a smooth, fairly thick batter
• Drop four rounded dessertspoons of the batter onto the griddle / pan
• Cook over a moderate heat until bubbles appear on the surface (approx 1 min) (see picture below)

• Turn over with a palette knife and cook the other side (approx 1 minute)
• (I check the pancakes are cooked by gently pressing the surface with the back of the palette knife. If any mixture oozes out at the side, leave for a little longer, if you feel resistance and the mixture is set at the sides, they are ready)
• Continue the process with the remaining batter
• Cool on one half of a clean cloth and fold the other half over them to keep them warm and moist

I like to serve them warm with maple syrup:

Or cold, spread with margarine:

Gluten Free Three-Minute Mug Brownie

This was remarkably easy and quick to make!

Ingredients:
1/4 cup gluten-free Flour
1/4 cup brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp mild tasteless oil (vegetable / sunflower)
2 Tbsp milk, coffee or water

Method:

• In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain
• Stir in the oil and milk until you have a thick paste
• Microwave on high for a minute, checking it after 30 seconds (microwaves vary)
• (My microwave is 800W and I needed just one minute. I wasn't sure after a minute so I did another 15 seconds but the inside became too dry. It'll continue to dry out after removing it from the microwave)
• It will be done when it’s springy on top but still a bit gooey
• Eat with a fork or spoon out of it's mug / ramekin.

My version of a Greek Salad!

Ingredients:

Lettuce / mixed salad leaves

Cucumber

Tomatoes

Yellow / Orange Pepper

Red Onion

Feta Cheese

Pine Nuts

Dried Mixed Herbs

Olive Oil

Balsamic Vinegar

Parma Ham

Method:

• Wash all fruit / veg
• Put a covering of lettuce on your plate
• Add chopped / sliced cucumber, tomatoes and peppers
• Sprinkle finely sliced red onion over
• Top with slices of feta cheese
• Sprinkle with pine nuts and dried mixed herbs
• Drizzle olive oil and balsamic vinegar over the salad
• Add Parma ham to the outside of the plate

Homemade Gluten Free Beer Battered Fish

Ingredients:

1 330ml bottle GF beer

1 cup GF flour

1 cup Corn flour

1 tsp GF baking powder

1 tsp GF bicarb of soda

1 tsp salt

Method:

• Add the flour, corn flour, baking powder, bicarb and salt in a bowl and mix together.
• Add a quarter of the bottle of beer and stir, mixing out any lumps
• Continue to add the rest of the beer, mixing well after each addition. You need a batter that isn't too thick but enough to coat your finger (I used Juvela white mix and required the whole 330ml bottle of beer)
• Coat your fish with plain cornflour on both sides and then dip into the batter
• Fry for about 6 minutes
• This batter can be used up making onion rings too!