This is the first edition of one of my new features Speedy Sides (racked my brains to think of that title didn’t I?). The name speaks for itself, each edition will be a super quick and easy dish which will work great as a perfect side,with, or as an addition to a main meal (Depending on whether you eat for England or enjoy mini meals).
Ingredients
700g New potatoes 100g Radishes 100g Half fat creme fresh (or you can use full fat if your already bikini ready!
After you’ve finished yakking after reading my vom worthy ‘Daddy Cool’ post I thought you might like to indulge in a yummy-o, calorific Apple Upside Down Cake (the point being you turn the cake upside down,not eat it whilst upside down…but you knew that already). I wouldn’t have ever attempted an upside down anything due to my innate ability to pretty much drop anything I pick up, but my Dad found it while flicking though my new Rachel Allen cook book (a barginlicious £5 from W H Smith) and I had promised him a dessert of his choice for Fathers Day and this was what he chose, and blow me if it didn’t actually come out pretty much perfectly!
I always use sparkling water for batters because you get a much lighter,less greasy batter. Feel free to use beer for the batter if you want, although with this recipe a beer batter will probably overpower the taste of the prawns.
Ingredients
200g King prawns (uncooked) 100g Plain gluten-free flour (Doves Farm,Glutafin) 250ml Sparkling water 25g Cornflour (or you could use potato flour) 1 Egg 2 Pinches of salt 200g Plain yogurt (I used Greek) 2-3 Tbsp’s of mango chutney (Sharwood’s is g/f.
A lot of peoples prevailing idea of gluten-free food is that it tastes profoundly different from non gluten-free food. This is another one of those recipes where I dare any non gluten freer to taste the difference. The original recipe is from the February issue of Delicious magazine and I’ve tweaked it here and there to make it gluten-free. It’s not vastly different from a normal pancake recipe but I think the little differences that are there make for a far nicer pancake.
As if I could be the captain of a trawler, good grief!
Ingredients Serves 4
450g/15 1/2oz Mixed, boneless fish cut into large cubes I used a mixture of prawns, cod and haddock 600ml Milk I Large leek sliced 100g/4oz Butter 50g/2oz Gluten Free Plain Flour (Dietary Specials, Glutafin, Juvela, Doves Farm) 1 Tbsp Fresh or dried parsley 50ml White wine 3-4 Medium sized potatoes for mashing 1 Tbsp Olive oil Medium sized oven proof pie dish Method
Yes I know what your going to say, risotto can can either go one of two ways, not cooked or overcooked and its hard to get it spot on, right?. Wrong! If a numpty like me who thought Walsall was in Poland can cook the perfect risotto anyone can.
This recipe is an amalgamation of a few different tips and recipes I picked up in the quest for a right-on risotto and is your basic blue-print risotto before you start adding other yummy flavours or left overs you have, that’s what makes this recipe so kind on your purse strings.
