This is a quick and simple recipe I knocked up for lunch, the chilli powder actually combines chilli (duh), cumin, oregano and garlic and gives these fries a spicy, moreish flavour which makes them almost impossible to resist, I thought I was knocking up enough for two but ended up eating the lot.
- However many potatoes you want
- Chilli powder, I went for a mild one but a hot one would certainly pack a punch
- Olive oil
Pre heat your oven to 200 and get out a big tray. Slice your potatoes (skin on) in to fat match sticks, well you could do wedges, super fine fries or whatever but i think fat match sticks worked well for a good crisp chip. Chuck the tatties in large roasting tray then slug on a tablespoon or so of oil, mix with your hands then sprinkle liberally with chilli powder and salt then mix some more.
Shove in the oven for about 25 min until hot and crispy then serve with sour cream and sweet chilli. Oh yeah.
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…
Well hello there, I’ve been a bit busy recently and as a result some changes are afoot, I’ll be moving sticks shortly and returning to my spiritual homeland, well not really, I’ve been offered a job in Solihull so I’ve got the summer to pack up, sell up and get my self settled back in the Midlands. Anyone who has any tips on nice areas near Solihull please get in touch, I’m currently looking at Moseley, Kings Heath and Shirley but am open to suggestions.
Anyway consequently blogging hasn’t been my first priority of late however I have managed to do a little something over here at LiveGlutenFree, so check it out… 🙂
Starbucks new gluten free sandwich option brimming with cheddary goodness!
Now I’m not entirely fond of this brand of coffee shop, I don’t rate their coffee that much (sorry!) but the one thing that this multinational coffee gang do well is gluten free nibbles. I’m often impressed by the range of sweet treats I can buy there AND they have been doing gluten free sandwiches for a long time now. And this, folks, impresses me. I mean sandwiches, gluten free ones, on the high street, it’s not a lot to some but it means a great deal to me. Now they were doing a chicken and pesto thingy me jig filling which I sampled in a motorway service station last year but I was a tad disappointed by the lack of filling and ended up leaving all the crusts behind. However this new sandwich, well, it is jam packed with cheesey goodness and pickle AND salad, and I was rather impressed. Good things sometimes do happen, even to us sad coeliacs! So my friends there is more choice out there, go forth and try it, then tootle back and tell me what you think…
I know, I know everyone has done a chocamole, but I was intrigued, surely a green fruit mixed with cocoa could not make a thick, creamy and satisfying pudding. It does though. I made a quick portion tonight using this recipe herewith the maple syrup substituted with agave. I’ve been eating it whilst reading the health benefits of avocados, I know, multi tasking pudding eating with web reading, that’s just how I roll.
If this post looks a bit funny it’s because it’s my first complete upload from the app on my phone, fingers crossed it works though.
Happy St Patrick’s Day! or ‘Lá Fhéile Pádraig Sona Daoibh!’
So a traditional Irish recipe is in order I think. This soda bread is gluten free (of course) and flavoured with spring onions, or scallions as I keep being corrected. I didn’t have any buttermilk for this recipe so I’ve made my own version combining yoghurt and milk which works just as well and may even be a bit thriftier.
If you are looking for other Irish food inspiration then you could try these delicious gluten free potato farls here, otherwise…
- 1lb of Doves Gluten Free White Bread Flour
- 2 eggs, topped up to 12fl oz with half yoghurt and half whole milk
spring onions scallion, sliced finely
- 1 teaspoon of salt
- 1/2 oz of sugar
- 1 oz of bicarbonate soda
- 2 oz of butter
Pre-heat the oven to 200 degrees (fan) and oil a baking tray.
Mix all the dry ingredients in a large bowl and rub in the butter. Add the spring onions and mix. Whisk up the egg, yoghurt and milk mixture then stir into the dry ingredients. Turn out the dough onto a well floured board, the mix will be quite sticky so be generous with your dusting. Knead the mix for a couple of minutes then form in to a large ball and plop onto the oiled tray. Cut a deep (over half way) cross through the centre, brush with milk and dust with flour.
Bake in the oven for about 30/40 minutes, until golden and hollow sounding when you knock its bottom.
Serve with butter, cheese and chutney for tea or toasted the next day for breakfast.
‘Tabhair dom an rud céanna mar atá ag an fhear ar an t-úrlar!’ – translations sourced here.