Category Archives: Food

Gluten Free Chicken Tikka Masala Recipe

Ingredients

2 large onions (roughly chopped)

1 tomato (roughly chopped)

4 cloves of garlic (minced)

2 tbsp of butter

450g chicken thigh

1 tsp turmeric

5 tbsp tomato puree

1/2 tsp chilli powder

1 tsp garam masala

1 tsp cumin seed powder

1 tsp coriander seed powder

1 inch square of ginger (minced)

Pinch of black pepper

4 good tablespoons of natural yoghurt (dairy-free if required)

4 tbsp cream (dairy-free if needed)

Accompaniments to serve – rice, poppadoms etc. 

If you want to have a bit of fun – you could also make these poppadoms in some oil!

Method

  1. Dice chicken breast and place in a large bowl.
  2. Add turmeric, garam masala, coriander seed powder, cumin seed powder, garlic, ginger, pepper and 4 tablespoons of yoghurt.
  3. Put on some rice now if you are having your curry with rice.
  4. Allow marinating as long as possible, even if it is while you prep the other ingredients.
  5. Add butter to a pan. Allow the butter to melt.
  6. Caramelise onions in the butter.
  7. Add the tomato and cook till soft.
  8. Add tomato paste and chilli – stir.
  9. Add the cream gradually continuously stirring.
  10. Allow the mixture to cook for 1 minute.
  11. Add the marinated chicken.
  12. Cook until chicken is soft.
  13. Serve.

Gluten Free Scotch Broth

Ingredients:

3 litres of water
1 lb (450g) beef mince
2 onions (diced)
4 carrots (diced)
1 leek (diced)
1 turnip (diced)
Parsley (I used fresh)
1 Bay leaf
1 sprig of thyme
1 clove of garlic (minced)
Pinch of salt
Pepper (to your taste)
1/2 cup of rice

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Method:

  1. Bring water to the boil.
  2. Add all vegetables and the beef mince.
  3. Cook for 15 minutes – skimming any froth that may appear.
  4. Add rice, parsley, clove, bay leaf, garlic, salt and pepper to the pan.
  5. Allow to simmer for 50 minutes – skimming froth as required.
  6. Remove bay leaf and clove from the pan before serving.
  7. Serve.

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Vegetarian Chilli – Gluten and Dairy Free

Ingredients

1 packet of quorn

2 cartons of passata

5 cloves of garlic (minced)

2 red onions (chopped thinly)

2 tbsp olive oil

1 cup diced mushrooms

1 tin of kidney beans

1 tin beans of your choice (I usually use butter beans or chickpeas)

1 tbsp oregano

1 tbsp basil

1 tsp onion seeds (nigella seeds)

1 tsp of chilli flakes (or 3 small fresh chillies)

2 tsp Worcestershire sauce

1/2 cup red wine

Rice to serve

Instructions

1. In a pot heat olive oil, add garlic and onions and sauté till a little golden brown.

2. Add wine, Worcestershire sauce, chilli flakes, onion seeds, oregano and basil to the pot and stir.

3. Put on the rice if you are having some.

4. Add quorn mince to the pot and stir till fully coated in mixture in the pot.

5. Add passata and beans.

6. Allow to simmer on a low heat for around 30 minutes.

7. Serve with rice.

My Not So Secret Risotto Recipe – Gluten Free and Dairy Free

Serves 4

Ingredients

2 tbsp olive oil
2 white onions – thinly sliced
5 cloves of garlic – minced
Chorizo – roughly chopped
Mushrooms – roughly chopped
500g Passata or tinned chopped tomatoes
2 breasts of chicken
2 tbsp green pesto (link to gluten and dairy free)
2 tbsp Worcester Sauce (link to gluten and dairy free)
2 tbsp balsamic vinegar
1/2 cup red wine
1 tbsp basil
1 tbsp oregano
1 tbsp  paprika
1 tbsp parsley
1 tsp black pepper
50g of risotto rice
1-litre chicken stock
Shaved cheese to top (link to dairy and gluten-free)

Directions

  1. In a big pot heat olive oil and saute the onions till translucent.
  2. Add garlic, mushrooms, balsamic vinegar, Worchester sauce, red wine and pesto.
  3. Next, add the herbs (basil, oregano, paprika, parsley and black pepper).
  4. Pop in the chicken and allow to cook on the outside.
  5. Add passata and stir until chicken is cooked through.
  6. Next is the bit that requires patience. Add the risotto rice and coat in sauce.
  7. Gradually add chicken stock little by little and allow to be absorbed into the rice. Add more, wait till absorbed and repeat (if your rice is still hard in the centre, continue adding water and allowing to absorb until desired consistency is achieved).
  8. Sprinkle with some parmesan cheese and serve.

This risotto is amazing to pre-cook, allow to cool, portion and keep in the fridge for around 3 days and freezes really well.

Amazing Gluten and Lactose Free Banana Bread

Gluten Free and Dairy Free Banana Bread Ingredients

Ingredients

2 cups gluten-free self-raising flour
5 very ripe bananas
1/2 cup sugar
1/2 cup dairy free butter
2 eggs (egg replacement for vegans!)
2 tbsp almond milk
1/2 tsp vanilla essence
1 tsp baking powder (gluten-free!)
1 tsp baking soda
1/4 cup chocolate chips

  1. Preheat oven – 175°C – gas mark 4.
  2. Line a loaf tin with dairy-free butter.
  3. Cream butter and sugar – I use this wonderful device.
  4. Gradually add eggs, vanilla and bananas.
  5. Carefully add the dry ingredients – flour, baking soda, baking powder and salt.
  6. Pour into the loaf tin.
  7. Bake in the oven for 55 minutes.
  8. When you take it out the top will be burnt (it’s ok!)
  9. Stick a skewer in the centre through to the bottom – if it comes out clean it’s ready!
  10. Cool on a wire rack.
  11. Once cooled, carefully cut off the top as straight as possible.
  12. Flip out of the loaf tin.
  13. Cut and serve 🙂

Gluten Free and Dairy Free Banana Bread

Yo! Sushi – A Coeliac Review.

Yesterday I went to Yo Sushi! For the first time in ages! They have a lot of gluten-free items on their menu. They do have an allergen menu in-house, but it’s the traditional massive spreadsheet which isn’t exactly appealing –  if you go on the Yo! Sushi site you can arrange the list by dietary requirement – but that requires forethought to print it off or to have a smartphone with an internet connection in the restaurant.

Here is my review of the food itself and I will create a list of all the gluten-free foods separately. Here we go!

The first thing I want to say is they don’t carry gluten free soy sauce (tamari) so if you are a soy sauce lover, BYOT – Bring Your Own Tamari.

I started where I always do – Tamago Nigiri. I don’t know why, but I ADORE these. They are my favourite thing to eat at any sushi restaurant. At home, I have never had the guts to try to make myself. Maybe I will… Hmm. Highly recommended – a mainstay of every sushi related endeavour.

Yo! Sushi Review - Tamago Nigiri

Next, I had the Crispy Salmon Skin Roll. It was DELICIOUS! The textures were amazing, and the taste was balanced beautifully. Highly recommended. Unmissable. Seriously, it’s THAT GOOD.

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Then I had a bit of a splurge. I got the Assorted Nigiri Maki plate – tuna, ebi and salmon nigiri, avocado maki and two kapa maki. I had never tried raw tuna before and didn’t want to get a whole plate and maybe not like it so I thought this would be an excellent way to try it. I wasn’t a fan of the tuna nigiri. I love tuna, but this was an odd texture and a little flavourless. I was disappointed. The salmon and ebi (prawn) nigiri were pleasant. The maki was maki. A little underwhelming. I think I lacked in soy sauce as I didn’t BYOT! Highly recommended – an excellent way to try a selection without committing to a whole plate.

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Kimchi! Squid kimchi. I love this stuff so much. The squid has the texture of thick pasta and tastes fantastic. The accompanying vegetables with the kimchi were generous for the small size of the plate. Of all of the dishes I tried – this was the most generous regarding bang for your buck. Highly recommended. Just try it. Thank me later.

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Another extravagance – a smoked salmon cream cheese roll. I wasn’t a fan of the texture. I feel the cucumber needed to be more generous and less cream cheese. The salmon was nice, but the overall texture was too soft for my taste. Recommended if you don’t mind a more delicate texture to your sushi.

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Lastly, I had Japanese souffle cheesecake. I love this pudding. I have it whenever I can; it’s so tasty. The souffle didn’t disappoint. It was fluffy, light and delicious. Recommended.

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Overall, we had fun! It’s always exciting to pick your food from the spinning selection and try new things. And just because I didn’t enjoy a particular item, doesn’t mean you won’t. Experiment, have a giggle and eat some well-prepared food.

The Ultimate Gluten Free List – Wetherspoons For The Coeliac 2018

An exciting development in the world of British people who have Coeliac disease – Wetherspoons now have a dedicated gluten free menu!

Although in the small print they do say that they mostly try their best to avoid cross-contamination, but it can happen, I have been there many times and never had an adverse reaction.

So I have broken down all the available food in this post into a list to make life a little easier. I have also included my opinion of the dish if I have had it before (italics).

Remember. Always tell staff that you have coeliac disease don’t just assume.

 

Breakfast

Gluten-free breakfast – Two fried eggs, bacon, baked beans, mushroom, tomato.

Fresh fruit – Available with or without organic Greek-style yoghurt with honey.

MOMA Porridge – 2 flavours available – Fresh blueberries and brown sugar or honey and banana.

 

Small Plates

Soup of the day (if having soup – tell staff no bread and tell them you are coeliac)
Italian tomato & basil soup or British broccoli & Shropshire blue cheese soup.

Grilled halloumi (I can’t even – so, so tasty)
Sweet chilli sauce, rocket.

Tandoori chicken bites – Yoghurt & mint sauce, tomato, onion, coriander.

Small nachos – These are my favourite thing to order in Wetherspoons. I have noticed that the quantity and quality vary wildly.

 

Chicken

Peri-peri roast half chicken – Chicken, peri-peri sauce, coleslaw, chips, a char-grilled mini corn-on-the-cob
Make sure you ask for this dish with a jacket potato, instead of chips – the chips contain gluten.

Quinoa salad – Quinoa, rice, avocado, adzuki beans, grilled red and yellow pepper, red cabbage, chia seeds, kale, dressing. With:
Pulled chicken or
Grilled halloumi

Chicken, avocado & maple-cured bacon salad with balsamic vinaigrette.

 

Afternoon Deal! (includes a drink)

Gammon, eggs & chips (ask for a jacket potato instead of fries)

 

Main Meals

Wiltshire cured ham and eggs (ask for a jacket potato instead of chips)

Chicken tikka masala (Order with no naan and extra popadums)

Sweet potato, chickpea & spinach curry (Order with no naan and extra popadums)

Lamb shank (includes a drink) – Roasted veg, gravy, mash.

Grill

All beef steaks come with peas, tomato, mushroom and a drink.
(ask for a jacket potato instead of chips)

8oz Aberdeen Angus rump steak

8oz sirloin steak

14oz Aberdeen Angus rump steak

10oz gammon & eggs

Mixed grill – Gammon, pork loin, Aberdeen Angus rump, lamb, sausage.
(ask for no sausage as it contains gluten)

Skinny steak – Quinoa salad and dressing.

Sauce – Creamy peppercorn.

Toppers
Garlic & parsley butter
Fried egg

 

Jacket Potatoes!

I remember when this was the only gluten-free thing in most places!

Deal jacket potato with salad and one filling:
Beans
Cheese
Coleslaw
Tuna mayo

Sides

Coleslaw
Avocado
Quinoa side salad
Side salad
Grilled halloumi
Half rack of BBQ pork ribs
Peas
Two char-grilled mini corn-on-the-cob

Pudding

Fresh fruit with ice cream – Apple, banana, blueberries.

British Bramley apple crumble – With Ice cream or custard.

Knickerbocker glory – Strawberry, blackberry, raspberry & blackcurrant compote,
ice cream, cream. (Ask for no wafer as it contains gluten).

 

Children’s Menu

Small Kids

Wiltshire cured ham and fried free-range egg (ask for a jacket potato instead of chips)

Jacket potato – With tuna mayo or baked beans or Cheese

Big Kids

Grilled chicken breast

Sides

Jacket potato
Mashed potato
Mini corn-on-the-cob
Peas

Pudding

Vanilla ice cream – either 1 or 2 scoops
Toppings: Blueberries, Banana, Chocolate sauce, Toffee sauce

Claudi & Fin strawberry & yoghurt lolly

 

Curry Club – Thursdays Only

All served with pilau rice, plain naan bread, poppadums.

(Order with no naan and extra popadums)

Chicken Korma – chicken breast, cooked with yoghurt, coconut, cream, almonds and fresh coriander.

Lamb Rogan Josh – Lamb in aromatic spices, Kashmiri-style sauce, with tomato,
onion, coriander, cumin and green chillies.

Sweet potato, chickpea & spinach curry – Sweet potato in a creamy coconut
sauce, with chickpeas and spinach.

Chicken tikka masala – Chicken breast in tandoori spices, tomato sauce, cream,
red onion, butter, coriander and cardamom.

Chicken jalfrezi – Chicken, onion and peppers, tomato sauce, whole cumin seeds.

Chicken Balti – Chicken in tandoori spices, tomato sauce, spinach, red onion, char-grilled peppers, garlic, mustard seeds and coriander.

Beef Madras – Beef, in a tomato sauce, with onion, coconut, mustard seeds and chilli.

Tandoori chicken salad – Tandoori chicken pieces, tomato, onion, coriander and salad leaves, with a yoghurt & mint dressing. (Doesn’t come with rice, naan bread or poppadums).

 

Hot Drinks

Freshly brewed filter coffee
Flat white
Cappuccino
Latte
Americano
Espresso
Tea

Soft Drinks

Apple Juice
Britvic Blackcurrant Cordial
Britvic Ginger Ale
Britvic Ginger Beer
Britvic Grapefruit Juice
Britvic Lime Cordial (Sulphites)
Britvic Low-Calorie Bitter Lemon
Britvic Low-Calorie Tonic Water
Britvic Orange Cordial
Britvic Orange Juice
Britvic Pineapple Juice
Britvic Tonic Water
Cranberry Juice
Diet Pepsi
Fentimans Slimline Tonic Water
Fentimans Tonic Water
Fruit Shoot My5 Apple & Pear
Fruit Shoot My5 Orange & Pineapple
Innocent™ Super Smoothie Energise
Irn-Bru
J2O Apple & Mango
J2O Apple & Raspberry
J2O Orange & Passionfruit
Monster Energy
Monster Ripper
Monster Ultra
Old Jamaica diet ginger beer
Old Jamaica ginger beer
Orange Juice
Pepsi
Pepsi Max
R White’s Lemonade
R White’s premium raspberry lemonade
R White’s traditional cloudy lemonade
Sanpellegrino Blood Orange
Sanpellegrino Lemon
Strathmore Spring Water
Strathmore Spring Water (Sparkling)

 

Alcohol-Free

Kopparberg Strawberry & Lime Alcohol-Free (Sulphites)

Alcoholic Drinks

Ciders

Angry Orchard (Sulphites)
Aspall Suffolk Cyder (Sulphites)
Hawkes Urban Orchard Cider
Hooch
Kopparberg Mixed Fruit (Sulphites)
Kopparberg Strawberry & Lime (Sulphites)
Magners Original Bottle
Magners Original Draught
Strongbow (Sulphites)
Strongbow Dark Fruit (Sulphites)
Thatchers Gold (Sulphites)
Thistly Cross (Sulphites)

Real Ales

London Pride (Sulphites)

Bottled Beer

Miller Genuine Draft

Craft

Boss Beetlejuice
Brains Gin Lane

Other Bottles

Smirnoff Ice
WKD

Rum

Bacardi Carta Blanca
Captain Morgan’s Original Spiced Gold
Captain Morgan’s White
Kraken Spiced Rum
Red Leg Spiced Rum
Ron Zacapa 23-year-old

Gin

Bombay Sapphire
Caorunn
Gordon’s
Martin Miller’s
Portobello Road No 171 Gin
Sipsmith London Dry Gin
Tanqueray
Tanqueray No. Ten

Vodka

Absolut
Absolut Vanilia
Belvedere Vodka
Skyy
Smirnoff Red
Stolichnaya

Whisky

Bell’s
Buffalo Trace Bourbon
Famous Grouse
Glenfiddich
Glenmorangie
Haig Club Clubman
Jack Daniel’s
Jameson
Jim Beam Bourbon Whiskey
Jura Origin 10-year-old
Penderyn

Spirits

Antica Sambuca
Apple Sourz
Archers peach schnapps
Baileys (Milk)
Chambord Black Raspberry Liqueur
Cherry Sourz
Courvoisier VS
Disaronno Amaretto
Fireball Cinnamon Whisky Liqueur
Hennessy Fine de Cognac
Jägermeister
Malibu
Southern Comfort

Wine

Blossom Hill White Zinfandel Rosé (Sulphites)
Canti Prosecco
Coldwater Creek Cabernet Sauvignon (Sulphites)
Coldwater Creek Merlot (Sulphites)
Coldwater Creek Pinot Grigio (Sulphites)
Coldwater Creek Sauvignon Blanc (Sulphites)
Coldwater Creek White Zinfandel Rosé (Sulphites)
Hardys Private Bin Chardonnay (Sulphites, Egg & Milk)
Hardys Private Bin Pinot Grigio (Sulphites, Egg & Milk)
Hardys Private Bin Rosé (Sulphites, Egg & Milk)
Hardys Private Bin Shiraz (Sulphites, Egg & Milk)
Moët & Chandon Impérial (Sulphites)
Teresa Rizzi Prosecco (Sulphites)
Teresa Rizzi Sparkling Rosé (Sulphites)
Trivento Malbec (Sulphites)
Villa Maria Sauvignon Blanc (Sulphites)

Gluten, Wheat and Dairy Free Crispy Szechuan Chilli Beef

This is wheat free, gluten free, barley free, dairy free, crustacean free… but certainly not taste free. I’m addicted and you will be too.

Ingredients:

Meat:
500g beef cut into thin strips,
3 tbsp cornflour,
1 tbsp gluten-free Worcester sauce,
1 tbsp white wine,
3 tbsp rice bran oil.

Sauce:
4 tbsp gluten-free Worcester sauce,
1 tbsp sriracha sauce,
1 tsp  crushed red chillies,
2 cloves of garlic, crushed,
2 tbsp honey
1 inch squared ginger, crushed,
1 tbsp mirin,
2 tbsp rice wine vinegar.

Veggies:
3 spring onions shredded,
2 carrots shredded.

Instructions:

1. In a large bowl combine the cornflour, vinegar and Worcester sauce.

2. Mix with the back of a fork until crumbly.

3. Add the beef to the mixture and combine until the beef is thoroughly coated in a gooey coating.

4. In a wok heat the rice bran oil.

5. Add the coated beef to the wok slowly. Turn every minute until crispy.

6. Place 2 sheets of kitchen roll on a plate. Place beef on the kitchen roll – this will soak up excess oil.

7. In the wok add the veggies and combined sauce. Stir until the vegetables become soft.

8. Add the beef and stir until sauce thickens and coats the beef.

9. Serve with rice.

If you make this let me know using #glutenfreegirlie.

GFG x

Gluten Free Green Thai Curry Soup

This comforting bowl of spicy cuddles is perfect for the cold and wet winter we are in just now. Here’s my secret recipe.

Ingredients

2 white onions (diced)
3 cloves of garlic (finely chopped)
1 inch squared of ginger (finely chopped)
100g of spring greens or pak choi (cut into strips)
1 red chilli (sliced into rings)
2 tbsp miso paste
2 tbsp mirin
2 tbsp rice vinegar
4 tbsp oyster sauce
2 tbsp tamari sauce (gluten free soy sauce)
Vegetables and meat of your choice – I used chicken, peas, sweetcorn, green beans, sugar snap peas, carrot cubes and mushrooms.
Rice or rice noodles to serve if desired.

Method

1. Heat wok with a small amount of water (100mls approx). No l is used in this recipe as it gives the final dish a less appealing appearance.

2. Once the wok is heated and the water is beginning to bubble add everything except the meat and vegetables.

3. Allow sauce to reduce and combine

4. Add meat. Ensure every surface is sealed.

5. Add vegetables.

6. Add ½ pint of water per person.

7. Allow this to boil until chicken is thoroughly cooked.

8. At this point, it is your choice of accompaniment. Add rice noodles directly to the broth, ladle over rice in a bowl or simply have on its own.

9. Enjoy.

If you make this it any of my recipes tag me with #glutenfreegirlie or @noglutengirlie if love to see your take on my inventions.

Love,

GFG x

GFG x

Gluten Free Monthly Box Service Review – Snackly

For a few months, I have had monthly Snackly boxes delivered. It’s a selection box of about 6 gluten-free treats from various suppliers to try. I have been very impressed so far with the quality and value for money of them. Here are some photos of the boxes I have received:

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As you can see the selection is fantastic, they come once a month, and they are small snacks and treats. Something I have found lacking in a readily available form since becoming gluten-free.

Also, the kind folks at Snackly have given me a discount code for all my followers! If you use the code GLUTENFREEGIRLIE, it will entitle you to 50p off your first box!

Visit snackly.co.uk to order.

Just a quick disclaimer – I haven’t been endorsed by Snackly. I genuinely think that this is a fab product for newbie and veteran gluten-free people alike.

GFG x