So it’s been very quiet here lately, I’ve had big changes afoot, moving house, city and job is a stressful business and since settling back in my beloved Brummy home town I’ve quite appreciated the lack of blogging pressures. But I couldn’t resist this one because I’ve finally found a Chinese restaurant that for one responded to my email asking about gluten free options and two, were so lovely and accommodating when I attended said restaurant that I just had to give them a little shout out.
I’ve got no photos of the food or restaurant (bad, bad food blogger I know), I was so busy shovelling the food down my gullet that the thought did not even enter my delirious food obsessed brain. What I can say they is that they are very helpful there and we managed with the help from the awesome Brian, the manager (? I’m not sure but he should be because he’s ace) to eat a delicious birthday feast of steamed seabass with ginger and spring onion (gluten containing sauce on the side for my lucky non coeliac family,) Kung po king prawns, duck with plum sauce (the best in my humble opinion) and chicken with cashew nuts. It was great to finally eat in a Chinese restaurant again and the service was outstanding. So if you happen to be in need of gluten free Chinese food in Birmingham and want to give it a try I totally recommend the wonderful Tin Tins in Brindley Place.
So anyways I might dip my toe a little further back into the blogging water shortly with perhaps some of the pics of food I’ve encountered this summer so watch this space and please comment below.
See you soon lovely readers, I hope to be back again soon life permitting!
I just had to break my radio silence to present what can only be described as heavens nectar in cider form. Basically it tastes like strawberry juice but it’s beautiful still cider. I found this on my return from the frankly awesome Lambeth Country Show, on a little stall outside Herne Hill station (god I’d love to live there, one day lottery gods). Unfortunately like the complete doughnut I am I forgot the name of the stall and sadly my 2 pint carton is not labelled. If anyone knows the brand please let me know in the meantime you will find me next weekend returning to that same spot to stalk that there vendor and purchase some more of his tantalising elixir…
This is a little selection of what I was eating and drinking on holiday in Camber and on my return. A more recent feast should follow shortly. Please comment if you’d like to know more…
I just had to quickly tell you about this ace little cafe I found whilst on holiday in Kent and Sussex this week. We took a drive to the very lovely Tenterden to pick up some bits and bobs and grab some lunch and stumbled upon Seasons. This very lovely family run cafe provides an excellent range of gluten free goodies, not only were there plenty of typical gluten free items ie soup and jackets but they also prepare made to order sandwiches and toasties. I had a deliciously simple ham and cheese toastie made with local farmhouse cheddar and yummy thick cut ham.
They also displayed a fair old range of big fat gluten free cakes but I didn’t partake this time however we’ve got a couple of days left and they also do breakfast – the thought if being able to order a gluten free bacon sarnie IN AN ACTUAL CAFE is almost to much for me to comprehend!!! Anyways thought I’d share this little gem with you as it’s not often you find somewhere out I the sticks that caters so well for coeliacs.
I said it would be a regular, so true to my word here is my recent Instagram feast:
From top left: Veggie Thali from Exmouth Market, Rhubarb and Ginger Crumble featured on LiveGlutenFree, veggies ready for Sunday roast, Chickpea Curry featured earlier in the week, 'oops I ate my dinner before taking a picture' - aka too greedy for own good, gluten free pizza made with Isabel's pizza dough mix, curry no 2 with aubergines and lentils and Isabel's pizza dough made into a garlic flat bread, breakfast of Bakery on Main St gluten free muesli mixed with yoghurt and fruit, and a recent supermarket indulgence of Warburtons Blueberry muffins, mmmm...
Recipe for the Gluten Free Rhubarb and Ginger Crumble can be found here.
Chickpea curry here.
If you’d like to see my last Instagram Feast you can click here.
Thanks for reading 🙂
So I’m still quite addicted to this Instagram lark, I check my feed daily to nosey at other people’s pictures, it’s like little windows into other worlds and I love it. In an attempt to showcase some of my food and feeds over the past month or so I’d like to introduce you to ‘My Instagram Feast’ which will hopefully be a regular (ish) feature on this blog (if i can manage to take a picture before guzzling down my food – it’s a serious problem you know?! all too often I find myself out and about devouring the most exquisite gluten-free treats only to realise at the last mouthful I’d forgotten to take a picture – doh). So anyways I was talking about my feast yeah? Well you’re all invited to join the feast and if you want to keep up to date with my Instagram food fetish then follow me at @whatislaate.
From top left, picnic in the woods, Natural History Museum's mammoth salad selection, Sunday tray bake, Lindt Carrot (oh my), Aubergine Bake, new season British asparagus with tarragon beurre blanc, rather hazy gluten-free fish and chips (I was too excited at the prospect of batter to take a good shot!), victoria sponge (gf) and my dad's gluten-free Chinese spread (oh yeah)...
So whats your Instagram name?
I was going to entitle this drink ‘Hard Lemonade’ because I had drunk one of said drinks at Pitt Cue Co earlier in the week and it was so delicious I’ve been thinking about it ever since. I had a couple of experiments with gin and lemons yesterday and made a pretty decent drink glass by glass but I wanted something I could get ready ahead of time and just pour when the urge took me and so this punch was born. Also after spending most of half term coughing, spluttering and blowing my nose I thought a nice lemon and honey drink was in order as it is medicinal isn’t it?!
It’s a light, refreshing and restorative little tipple that works well chilled over ice. You could easily add gin or vodka to this but when I remembered I had this gingerbread rum leftover from Christmas it seemed to be fate.
- 4 lemons
- 1 nugget of stem ginger
- 1 dessert spoon of sugar
- 2 teaspoons of honey
- a slug of syrup from the stem ginger jar
- about 3/4 pint of water
- gingerbread rum or booze of your choice
Zest and juice 4 lemons into a jug, grate in the ginger and then stir in all the other ingredients and top up with water. Add your glug of rum about 4/6 shots (?). Chill the drink in the fridge for an hour or so and serve over ice.
It’s getting chilly, the snow is starting to fall (well in Scotland and on WordPress!), decorations are going up and I’m getting all festive! Now is the time for warm spices, mulled cider or wine, clementines and all things cuddly and sparkly.
I had this pineapple that was starting to look a little sad in the corner of the kitchen and had somehow managed to let a bottle of rum fall into my shopping bag this morning, oops, so what better combination for a festive loaf thought I.
Not the prettiest of pictures, but pretty damn tasty...
- A whole pineapple
- 4oz of sugar
- 4oz of butter
- 8oz of Doves Farm Gluten free Self Raising Flour
- 2 eggs
- 2 heaped teaspoons of mixed spice
- A big handful of sultanas
- 2 tablespoons of rum (I used some Gingerbread Rum, but a nice spiced one would be good too)
- Some extra butter and brown sugar for greasing and the topping
Pre heat the oven to 170 degrees (fan oven). Grease a loaf tin and heavily butter the base. Sprinkle the bottom with brown sugar, if you have muscovado use that, I just had some crappy granulated demerara and couldn’t be fecked to go out again. Peel and core your pineapple. Finely chop half the pineapple. Slice the rest thinly, you won’t need all of it so help your self to a slice or three!
Cream the butter and sugar together. Beat in the eggs, then the chopped pineapple, flour, sultanas, spice and rum.
Line the base of your loaf tin with pineapple slices, in an ideal world this will look pretty, in my world it will be a little bit of a mess. Pour your batter on top and smooth down.
Pop into the oven and cook for about an hour, check with a skewer or knife and when it comes out clean it is done.
Serve warm with ice cream, custard or rum spiked cream or butter or cold with a nice cup of chai or a hot toddy. I know what I’m having.
Interesting day today, I’ve been trawling round the charity shops of West Wickham and found a lovely set of teacups, a pretty plate, a kite, a set of glass bowls, a Polaroid camera and a couple of bargainous children’s books. Good day. So to top it all off with a sparkle I (well I had a bit of help, elbow grease provided by P. Curtis, thankyou!) we made some very gorgeous and delectable fairy cakes. Yes you heard me right, FAIRY cakes, not cupcakes (as lovely as they are) but good old fashioned fairy cakes, WITH sprinkles, mmm yeah. These are moist, sweet and moreish little numbers that you would be proud to provide at a children’s party and even damn prouder to produce for grown ups even if you are having a glass of cider on the side(!). I used the basic recipe from the side of the Doves Farm Gluten Free Self Raising Flour packet and adulterated it with zest, drizzle and sparkly bits.
- 150g butter
- 150g sugar
- 3 eggs
- 150g Doves Farm Gluten Free Self Raising Flour
- Zest of 1 orange and 1 lemon
- 5 tablespoons of milk
For the drizzle:
- Juice of 1 orange and 1 lemon
- Icing sugar
- Zest of one lemon
Pre heat the oven to 200 degrees or 180 degrees (fan oven).
Cream the butter and sugar together until while and fluffy (if anyone asks if they can help at this point say yes and hand it over, this recipe is not hard but this is the most labour intensive part!). Grate in the zest of the orange and lemon. Beat in the eggs. Add the flour and milk and mix together. Spoon into paper cases (half full). Then bake for 10-15 min.
Whilst baking put together your drizzle. Squeeze the juice of an orange and lemon into a bowl. Add icing sugar until you have a double cream consistency syrup. Zest a lemon in and stir. Taste and add more sugar or juice if necessary.
Once the cakes are baked spoon the drizzle on whilst warm (to allow it to soak in). Sprinkle over the best sparkly bits you can find (there is no shame in hundreds and thousands) and serve.