Another new feature I’ve dragged out for the depths of my imagination (which, judging by my groundbreaking titles is more like a puddle than a never ending abyss of creativeness).
As you probably gathered from the highly innovative concept, each edition will feature one ingredient used two different ways. The two recipes featured here came about after I was sent the Dietary Specials new recipe Shortcrust Pastry.
I must preface this now by saying this is NOT a sponsored post, I just really love this product.
As I said before this was adapted from a Delicious recipe. It’s actually gluten-free, but I nearly took the roof of my mouth off with the spices so I have tweaked it a wee bit in order to make it not so spicey, but I’ll also list the ingriedents if you like a bit of spice in your life and aren’t a total wuss like me.
Ingredients
4 Cod steaks (or any other white fish) Sunflower oil A couple of limes to squeeze over your fish or for making your plate look fancy!
So here we go a lovely gluten free macaroon recipe you can get your teeth into. Make sure you make these on a day when you have no appointments/things to do/people to see/sleep to be had. The times I’ve had to ring up and cancel appointments because my macaron’s aren’t ready.. The original recipe is gluten-free anyway, but I couldn’t resist twiddling with the recipe and changing the lemon curd around so I could use my own recipe for it.
When I was at uni I was something of a drunken sot, but since leaving I rarely drink if at all, apart from two exceptions; Eggnog and Mulled Wine.
I know a lot of people don’t like Eggnog because of the raw egg element, and it’s not a traditional or popular a drink in the UK as it is in the US.
If eggnog isn’t your thing, you can’t go wrong with mulled wine, there’s something about warmed wine that has an almost sedative like quality, I’ve missed many a Christmas day film after a glass or two of the mulled stuff only to wake up during the closing credits.
Ingredients
1 Sachet of powdered gelatin 250g Granulated sugar (the same sugar you would use for jam making) 1 Egg white A few drops of pink food colouring 1-2 Tbsp’s cornflour 1-2 Tbsp’s icing sugar 1/2 Tsp vanilla extract Vegetable/sunflower oil Baking parchment and a shallow baking tray Method
Start by using the oil to grease a shallow tin. I used round cake tins to make my marshmallow, but you could use any sort of tin as long as its shallow enough.
