I’m getting a bit obsessed by new gluten free products in cafes and was most pleased to see a new addition to Costa’s pretty limited selection of gluten free goodies, I mean everyone loves a brownie and fruit cake is good but sometimes you just want a bit more choice, yeah?
Costa Gluten Free Bakewell Tarts
So when I saw these pretty little tarts I quickly placed them on my tray, paid and headed off to snaffle them in a corner. They are very cute mini tarts and the pastry is good quality and tasty but unfortunately being so small they lack that real almond kick you get from the frangipane in the bigger versions and sadly they were rather swamped in a thick layer of fondant icing. So the verdict, well, if you dig icing and pastry go for them but I think in future I’ll be sticking to a bit of brownie with my coffee.
Have you sampled any new gluten free goodies? Have you tried these? Let me know what you think… 🙂
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 just thought I’d let you know that you can also read one of my new recipes here at this new and pretty wonderful site for all things gluten free. Check it out!
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 do love a good crumble, I can pretty much make a crumble mixture by eye these days but just for you I’ve measured out the quantities (I’m good to you aren’t I?).
Crumbles are the ultimate comfort food and served with custard can make many a grown man, or woman, weep with pleasure. It’s a simple recipe and just as easy to make gluten free, if you aren’t a coeliac then just substitute gluten free flour for the ‘normal’ stuff.
I’ve made an apple one here because I’ve been popping down to my local market of late and getting the bargain of all bargains on big fat juicy Braeburns of 10 for a pound, can’t say fairer than that can you, but one can only eat so many apples a day in their raw form, so a crumble was in the offing from the moment those apples hit the bag. You could use any fruit you like with this recipe, a bit of forced rhubarb would be nice or if you are making this at the end of the summer a few hedge picked blackberries in with the apples would go down a treat. Right, enough waffling and onto the recipe.
- 4 oz gluten free plain flour (I used Dove’s Farm)
- 2 oz of butter
- 1 1/2 oz of sugar
- 5 big apples
- a handful of sultanas
- 1/2 a teaspoon of ground cinnamon
- A squirt of agave syrup
- A baking dish about 25 cm long or whatever you;ve got
Pre heat the oven to 200 degrees. Peel and chop the apples roughly then stew in a pan with the sultanas, cinnamon, agave syrup and a splash of water until tender. Pour apples into dish. Rub the butter into the flour until you have crumbs. Add the sugar and stir. Then sprinkle the crumble mixture on top and shake to settle. Bake in the oven for a bout 30/35 min until starting to turn a light golden and the apples bubbling up from the bottom.
Serve with custard, make your own if you can be bothered, it is much better that way but don’t feel guilty if you just peel open a tub from the cupboard. I didn’t…
One of my earliest memories of cooking is making scones at nursery in Scotland, my memory is pretty hazy as the recollection seems to have me measure and mix these little cream tea beauties with no help at all, what I do remember is planning to make sweet scones and ending up with cheese but whatevs, it’s the thought that counts. I’ve been thinking a lot about scones and Welsh cakes recently, I think I was inspired by LondonEats recipe here. It made me remember another episode from childhood when visiting my grandparents in Cardigan, watching my Step Gran making them on the griddle and serving them up warm with butter and jam mmmmm, just thinking about them is making me dribble so I’ll definitely have to make a gluten free version soon. Anyways onto the scones, I think I’d forgotten how easy these are to whip up, but simple they are and best eaten on the day or frozen to keep fresh. These gluten free ones are quite crumbly but just as delicious and can easily be adapted to make plain scones or cheese ones by swapping in and out some ingredients (I don’t need to spell it out to you do I?)
Makes about 6
- 8oz of gluten free self raising flour
- 2 oz of butter
- 2 oz sugar
- 1 egg
- milk (I explain the measurement below)
- A big handful of sultanas
Pre-heat the oven to 200 degrees (fan).
Rub the butter into the flour in a large bowl. Mix in the sultanas. Crack an egg into a measuring jug add the sugar and then top up with milk until it reaches the 5 fluid oz mark. Whip the egg and milk mixture together then add to the dry ingredients. Stir together then get your hands in to form into a ball. Flour a board and plop out and flatten so that your mixture is about 2/3 cm thick. Cut out rounds with a cutter (in an ideal world) or in my world a small mug. Place on a baking tray lined with parchment, brush with egg wash (not essential) and bake in the oven for about 15 min until golden.
Serve warm with lashings (love that word) of butter, jam and, go on then, a big fat dollop of cream.
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.