Gluten Free Warm Bacon and Beef Topside Salad

Monday, December 20, 2010

Warm Bacon and Beef Topside Salad

There are few things I enjoy more than cooking for people. Was it the ancient Greeks who said sharing food was a way to share love? Although I enjoy cooking for others and watching them enjoy my dishes, I still get pleasure out of wowing myself with some tasty.

Turkish Chicken Borek

Tuesday, December 14, 2010

Turkish Chicken Borek

A borek is a type of baked or fried filled pastries made of phyllo dough which can be filled with cheese, meat, vegetables or a combination of the three. Boreks are most commonly enjoyed throughout Turkey and this recipe is of a Turkish-inspired chicken borek filled with couscous, mushrooms, walnuts and topped with a tangy mint and chili powder sauce. Are you licking your lips, yet?

Cherimoya "Custard Apples"

Sunday, November 14, 2010

Name: Cherimoya
Genre: Fruit
Nickname: Custard Apple, Bull's Heart

Admittedly, this recession has been tough. (Not helped by the fact that I left the US just as it was coming out of the worst of the recession and came to England just as it was entering the worst of the recession.) Mostly everyone has had to deal with cutbacks and exercise their frugality skills--it's been tedious and it's been demanding and like all of you, I'll be ecstatic when it's all over.

However, I would be remiss if I did not mention one of the benefits of the recession: it has opened up a whole new world for me in terms of fresh produce.

Cream Cheese and Herb Souffle

Thursday, November 4, 2010

Cream Cheese and Herb Souffle

Here in the UK, we have a few commercials from a butter company called Lurpak featuring a guy cooking a traditional meat pie. (How authentically British, right?)

Well, the guy (who by no means is a chef) is making a mess of the dish, the pastry dough is tattered, it's oozing over the sides. It looks horrendous and if placed before a true food snob, it would be a shoo-in for up-turned noses. The point, however, is that it doesn't matter what it looks like, it just matters that you make it.


Sunday, October 31, 2010

Name: Rutabaga
Genre: Root Vegetable
Nickname: Swede, Swedish Turnip

Rutabagas! Fall's unsung root vegetable hero! Although it has a quite mangled appearance, the rutabaga (or swede, as it is called in the UK) is a rather tasty root vegetable with a sweet and slightly nutty taste, like a squash. It is thought to be a cross between a cabbage and a turnip and its skin is a peculiar, deep-violet color, resembling that of the Adirondack blue potato. Its flesh is a vibrant yellow or orange color. In spite of their distinctive taste, rutabagas remain subtle, which makes them a wonderful addition to stews and other hearty dishes.

Homemade Beef Stew & Buttery Sage Crust

Tuesday, October 26, 2010

Beef Stew with Buttery Sage Crust

If you know anything at all about me, you know that I have a penchant for Fall & falling leaves & those wonderful rich colors & all sorts of autumnal glee. Nothing to me says the emergence of a new season like seasonal ingredients and dishes. As soon as the weather starts to change, my internal clock begins to tick in tune with the accents of dishes that will bring out the best of the season.

Review: Manchester Food and Drink Festival

Sunday, October 17, 2010

After attending last year's fantastical events, I had my heart & hopes set on a fantastic time with some of the finest Mancunian restaurants showing up in force & commanding the charming Albert Square in front of Manchester's Town Hall.

Instead, I waltzed upon a rather scarce display: two beer & ale tents, a Holland's pie tent set up opposite an adult-style ice cream truck called Ginger's Emporium, two picnic tents (beautifully decorated) and four food stalls and a tea stall.

Elsewhere on the grounds, a chef did various cooking technique displays in a spacious tent and representatives from an anti food waste group urged attendees to think about the amount of food they throw away and find new and exciting ways to reuse it.

Seeming out of place, a tent was set up by the Wildlife Trust Fund ... .
Since I had gone to the festival with the intention to eat (I had pigged out on some authentic paella the previous year and wanted another taste of this) I loosed myself of my stubborn streak and weighed up my options: Tampopo, Grado, Harvey Nichols... . Harvey Nicks won with their promise of an authentically American dish: New York style chili dogs with Coke floats. How could I resist?

Outside Manchester's Town Hall on a surprisingly blustery October day, I munched a rather red (unfortunately) hot dog with lashings of chili and onions and washed it all down with a freshly made Coke float. For those of you not in the know, a Coke float is Coke topped with two scoops of vanilla ice cream and normally served under a hat of whipped cream, with a cherry on top.

Although the Harvey Nicks floats were free of whipped cream and cherries, they were still yummy and the slurping required to suck up the thick ice cream meant I could drown out the noise of the event.

Overall, I was quite disappointed by the lack of effort that seems to have gone into this year's festival. Things have been spread out more than last year (which is both good and bad) but only having a handful of options and not having the demonstrations that were at last year's festival, the kitchen knives, the tent full of chocolatey treats et cetera, I was very much let down. Here's to hoping that the next festival to grace Albert Square (the Christmas market) is just as good as its previous year!

Dill Stuffed Chicken with Roasted Vegetable Tagliatelle and Italian Green Sauce Reduction

Monday, October 11, 2010

Mmmm. There are no other words to say for this dish other than that.
This is a perfect mix of flavors--bold and slightly sweet coming from the dill, creamy and smooth from the cream cheese. You get the smoky bacon flavor and that lovely clean taste that only chicken can offer.

Then there's the pasta. The bite of al dente tagliatelle is met with the crunch of roasted bell peppers and the sweetly charred, earthy taste of roasted red onions.

And of course, the reduction. A wonderful blend of olive oil, spring onions and parsley. Stirred into the pasta with a bit of the cream cheese and some parmesan and you have a perfect accompaniment to juicy chicken parcels oozing with sweet cream cheese, hugged by crunchy bacon. Really guys, it's perfection.

Gluten Free Pork and Noodle Broth with Prawns

Wednesday, October 6, 2010

Pork and Noodle Broth with Prawns

Mmm. How I wish I had invented this recipe! Alas, it is swiped from the gold-tipped pages of the Soup Bible. It is so good and warming and subtly Asian. :)

12oz pork chops or pork filets
8oz raw or cooked prawns (shrimp)
5oz gluten free egg noodles
tbsp. vegetable oil (I boycott veg oil & use sunflower)
2tsp. sesame oil (I doubled this because I love sesame oil)
1 medium sliced (I used a red onion because I like them better)
tbsp freshly sliced root ginger
garlic clove
tsp. sugar
6 1/4 cups chicken stock
2 kaffir lime leaves
3tbsp fish sauce
juice of a lime
2 spring onions, chopped to garnish

Go ahead & prep everything. :) Remove any fat from your pork & allow cut it into even sizes using kitchen scissors. If using raw shrimp, peel and de-vein. Bring a large saucepan of salted water to the boil and simmer the egg noodles according to the instructions on the packet. Drain and refresh under cold running water. Set aside.

Pre-heat your wok & add the veg/sunflower oil & sesame oils. Heath through & when the oil is hot, add your onions and stir-fry for 3 to 4 minutes, until evenly browned. If you use red onions, they do't really go brown (unless they're charred) so just cook until they're soft. Remove them from the wok and set aside.

Add your ginger, garlic, sugar and chicken stock to the wok & bring to a simmer. Add the lime leaves, fish sauce and lime juice then ad the pork and simmer for 15 minutes.
Add the onions, shrimp and cooked noodles and simmer for an additional 3 to 4 minutes. (You will need to simmer longer if you use raw shrimp.)
Enjoy :)

Gluten Free Quinoa Bake with Roasted Vegetables and Beef

Tuesday, September 28, 2010

Quinoa Bake with Roasted Vegetables and Beef

Quinoa is the weirdest ingredient I have ever cooked with! It starts out the texture and consistency of couscous, but once it cooks it kind of separates.

It has a nutty flavor which is slightly sweet and yummy. It paired nicely with the beef and the roasted vegetables really enhanced the flavor. I had never tasted quinoa until this dish. I frequently heard about it on health food shows and in diet books and stuff--it's supposed to be really good for you.

So, I've been wanting to try it for a while. I'll admit, I'm pleasantly surprised by it. It's not a common ingredient, although, I do think I'll be making it more often and finding more way to dress it up and more things to pair it with. This dish was simply roasted tomatoes, roasted red onions, roasted red peppers, fried beef that was then roasted and roasted garlic.

I cooked the quinoa on the stove like rice or couscous and then forked through some tomato paste before adding the roasted ingredients and mixing. Simple, easy, and delicious! Perfect for the middle of a long week when you're tired and want something quick and tasty that it's not going to be fattening! Look out for the next entry where I discuss what quinoa is in detail, it's properties and what makes it so good for you. :)


Friday, September 24, 2010

Name: Pistachio
Genre: Nut
Nickname: The Green Almond

Pistachios are the coolest nuts on the planet. They come in traffic light colors: red, green & beige (which is kind of like yellow). As a kid, I remember going to this particular mall in Fayetteville with my mom. This mall has a snack stand in the middle and my mom would buy loads of pistachios in bright red shells. She'd eat them on the way home, her fingers stained red. It was always so fascinating to me but, simultaneously, I think I was afraid of them. For a while I thought they were dipped in blood.

Gluten Free Roasted Butternut Squash & Beef Risotto with Toasted Pecans

Thursday, September 23, 2010

Roasted Butternut Squash and Beef Risotto with Toasted Pecans

In yesterday's entry, I was all "Yay Fall!" & expelling copious amounts of autumnal glee. Today, I'm just a meager few steps short of rolling in the leaves & slipping on a sweater for a hayride. :)

Following my autumn-flavored "cakies" of the previous entry, I decided to really up the ante & welcome the season with arms wide open. To the left there, that thing you've been ogling & probably salivating a little bit for is my roasted butternut squash & beef risotto with toasted pecans. Mmmm.

Oatmeal-Chocolate Chip "Cakies" with Walnuts and Pecans

Wednesday, September 22, 2010

Oatmeal Chocolate Chip Cakies with Walnuts and Pecans

Here in England, Fall is definitely on its way. The leaves are changing and falling from tree branches with excited abandon, pumpkins and other squashes are appearing in abundance in the produce sections of grocery stores and on a number of occasions, I have been dressed in boots and a scarf. :)

Nothing signifies Fall to me in terms of food like the warmth of cinnamon, nutmeg and oatmeal. That is what inspired these would-be cookies.

Yesterday, in my kitchen in socked feet, I combined brown sugar, sifted all-purpose flour, baking powder, a pinch of salt, two beaten eggs, milk and butter with oatmeal, chocolate chips and crumbles of pecans and walnuts and traces of nutmeg and cinnamon to make these monstrously delicious "cakies" as they've been dubbed in my house. These cookies are sightly doughy and moist, the way any baked goodies should be. The butter gives them a rich flavor and the nutmeg and cinnamon combine to warm the back of the throat, conjuring memories of home and safety. Ultimately, these are the perfect comfort cookies. They are thick and hearty and absolutely beg to be paired with cold milk or warmed coffee or cocoa. Every inch of these cookies screams Fall and everything that goes along with it: chilly nights wrapped in blankets, reading by a fire, a Saturday morning football game, falling leaves, Thanksgiving ... it's all just around the corner and these are the cookies you want to introduce you to all that homeyness.

Roast Pork with Crackling and Vegetables

Tuesday, September 21, 2010

Roast Pork with Crackling and Vegetables

Roast pork shoulder with crackling and vegetables. This dish turned out at lot better than I had expected.

With fingers crossed, I stood at my kitchen counter, rubbing olive oil and rosemary into the uncooked pork, taking care not to rub any onto the skin of the pork. Instead, I scored the skin and smeared it with salt.

I let the pork roast for about 45 minutes to an hour and opened the oven door, impressed that I had actually made crackling!

In the future, though, I think I will remove the crackling from the pork, cut it into strips and roast it separately, to ensure that it is crackly on all side and that the flavors and the technique are not masked by the overall dish. Accompanying, you have lightly steamed green beans, roast potatoes and rosemary and honey carrots with a spritz of orange juice and zest. Yummy! 

luten Free Plum & Ginger Beef Stirfry on a Bed of Szechaun Rice

Thursday, September 16, 2010

Plum & Ginger Beef Stirfy with Szechaun Rice

This is going to be a quick entry, just photos. If people are interested, I can come back & post the recipe. I'm rushing against the clock to get a project completed for my M(F)A program & sent off to be published so it'll be back by the due date.
Nevertheless, here's the plum & ginger beef stirfry on a bed of Szechaun rice:

Gluten Free Green Bean & Basil Risotto with a Poached Egg

Friday, September 10, 2010

Green Bean and Basil Risotto with Poached Egg

Inspired by the Waste Not Want Not cookbook & a general need to reduce my carbon footprint & to use less & to reuse more, I've been on a don't-throw-away-anything-reusable kick.
Such was my mood yesterday around lunchtime when I was trying to figure out what to have. Normally, my boyfriend comes home & we have lunch together, but he had a previous engagement & since I was to spend the entire day inside working on an M(F)A project, I didn't want to run out and get anything.
So, after a rummage in my cupboard & fridge, I noticed that I had leftover risotto rice, enough for one person, half an onion, and a handful of green beans that needed using. Naturally, a green bean risotto & basil risotto was what I came up with, topped with Parmesan and a poached egg.

Orange Crusted Lamb Cutlets

Monday, September 6, 2010

Orange Crusted Lamb Cutlets

This is one of the times where I found a recipe and wasn't impressed by it. On a scale of one-to-ten, it's a two. Maybe a one and a half, but definitely not more than a two. It was just ... plain and unradical and unextraordinary. So, at the least, I thought I would post the photos, because, it at least looks good. :) It didn't taste horrible, don't get me wrong, but there wasn't anything outstanding. It was lamb, with citrus. Basic.

Gluten Free Sesame Salmon with Lime Broccoli & Spring Onions

Wednesday, August 25, 2010

Sesame Salmon with Lime Broccoli & Spring Onions

I'm a creature of comfort & of habit. I have always been in-tune with my sense of smell & I love getting a whiff of something and being taken back to fond memories and happy moments. :) My parents live down the road from a tire manufacturers and there's nothing like the smell of hot rubber wafting through North Carolina pine trees in the summer time. Ahhh. [You're probably thinking that this is a weird way to start an entry in a food blog. I know.]

Let me talk to you about Sesame Salmon with Lime Broccoli & Spring Onions, though.

Gluten Free Spanish -style Chorizo & Potato Tortilla

Tuesday, August 24, 2010

Spanish Chorizo & Potato Tortilla

Although they both speak Spanish, Spain and Mexico are completely different countries. Radical thought, eh? No, I'm not being pedantic, the differences in Spain and Mexico are as pronounced as the differences in America and England. The similarities are as similar as well. But here's one difference that needs explaining: the tortilla.

Mexican tortilla: a flat pastry dough made either out of flour or corn, used as the base for burritos and tacos.
Spanish tortilla: an egg omelet.

My first experience with a Spanish tortilla wasn't in Spain, unfortunately. It was in the back garden in a quiet area of Manchester, one overcast summer day. A friend was having a housewarming barbecue and had made a delicious spinach and feta tortilla. I decided at that moment that I wanted to try my own. I found a recipe for one featuring one of favorite Spanish ingredients, chorizo, and set out making my first Spanish-style tortilla.

Ingredients: 4 eggs, beaten; parsley, salt and pepper to taste, 5 medium-sized potatoes peeled and finely sliced, 2 medium-sized onions, diced; a pack of sliced chorizo, half a pack of shredded cheddar cheese (115g), 5 tablespoons of olive oil.

Method: Heat one tablespoon of olive oil in a large nonstick pan. (Make sure the pan is really nonstick.) I used a wok. Cook chorizo until it browns or is cooked through. Leave on a napkin to rest.
Add two more tablespoons of olive oil to the pan and fry the potatoes and onions for 2 to 3 minutes, stirring so that they brown evenly. Cover the pan and reduce to a gentle heat (1 or 2) and allow to cook for 30 minutes, stirring occasionally.

Preheat the broiler (grill in the UK) to about 400F (200C).

Meanwhile, add the parsley, salt and pepper and cheese to the beaten eggs. Allow the ingredients to incorporate into the egg, then add the chorizo, followed by the onions and potatoes. Take care not to beak the potatoes when mixing them into the egg mixture. Add your last tablespoon of olive oil to the pan, and allow to warm. Pour the mixture back into the pan and fry on a low heat until the bottom of the omelet is cooked. This should take about five minutes. Periodically shake the pan to ensure that the omelet isn't sticking. While the egg is finishing off, wrap the handle of the pan in aluminum foil, if it is not a steel handle so that it doesn't melt in the broiler/grill.

Place the pan in the broiler for about 3 to 5 minutes or until cooked to your desired consistency. Slide the omelet out of the pan and onto a plate. Cut into wedges and serve. I served mine with cornbread and it tasted really good.

Gluten Free Prosciutto & Parmigiano Reggiano Omelet with Glazed Bacon

Saturday, August 21, 2010

Prosciutto and Parmigiano Reggiano Omelet with Glazed Bacon

One year during my undergrad, I went to Florida with a friend for spring break. While down there, I had my first experience with prosciutto. It was layered on one of the most amazing sandwiches I have ever tasted. The prosciutto was slightly warm and had an unmistakable full-on sweet & salty flavor with a hint of acceptable bitterness. I was hooked.

Years later while in Milan, I stumbled to a sandwich van parked in the square outside of Il Duomo. I handed the dark-faced man in the shade of the van a few Euro coins and he handed me a simple sandwich: cold & salty raw prosciutto with runny mozzarella cheese, sandwiched on a crusty Italian baguette-type bread.

Yesterday while grocery shopping, I came across a packet of prosciutto on special offer. I was in the deli section picking up some chorizo and thought, Why not? It's been long enough, and tossed the prosciutto into the cart.

This morning, with the sun shining in my face & my stomach growling, I sought to combine the prosciutto with Italian flavors to make an omelet. My flavors of choice were fresh basil from my windowsill garden and parmigiano reggiano. I threw in some tomatoes for added acidity & because what's an omelet without vine-ripened tomatoes? A little bit of salt & pepper & some cinnamon. Well, quite a bit of cinnamon, to ensure that the flavor came through. I served it up with oven-cooked bacon with a brown sugar glaze.

Chicken and Cheese Pie

Thursday, August 12, 2010

Chicken and cheese pies

One of the things I love most about living in the Northwest of England is this region's obsession with meat pies and pasties. While, in America, we tend to refer to pies typically as desserts, with the exceptions, of course, of pot pies and Shepherd's pies, in England, you can find almost anything in a pie.

My recipe is a variation of a Chicken and Stilton Pie recipe snagged from The Everyday Chicken Cookbook. Changes were made for a variety of reasons: 1. Stilton is a blue cheese and I prefer blue cheese as a sauce or dressing. 2. The recipe calls for celery as a part of the filling and this seemed a bit odd to me since celery's main property is water and since it lacks in flavor. 3. The recipe calls for an insane amount of lard and butter: 75 grams or 6 tablespoons! I definitely reduced this to make a healthier option and changed butter to margarine.

So, here we are. This recipe yields 4 rather large pies.
For the pastry:
350 grams of self-rising flour
2.5 ml teaspoon of salt
25 grams of lard
25 grams of margarine
100 ml cold water
beaten egg, to glaze

For the filling:
4 chicken breasts, diced
25 grams of chopped walnuts
25 grams of spring onions, sliced
50 grams of Double Gloucester cheese (or any strong cheese)
2.5 ml of rosemary
2.5 ml of oregano
salt and black pepper as you wish

Preheat your oven to 200C/400F. Mix the flour and salt in a bowl and Cut in your lard and butter until the mixture resembles breadcrumbs. Mix in the cold water to form a stiff, pliable dough.

Turn out onto a work surface and knead lightly until smooth. Divide into four and roll out each piece until desired thickness. Cut into a 20cm/8in circle.

Mix the chicken and the chopped walnuts, spring onions, cheese, rosemary, oregano and salt and pepper. Divide the filling equally among the pastry circles.

Chicken and cheese turnover pies
 Brush the edge of the pastry with beaten egg and fold over pinching and crimping the edges together well. Brush the remaining egg on the outside of the parcel. Place on a greased baking sheet and bake in the oven for about 40 minute or until golden brown.

Voila! I served it with a really nice butternut squash rice. Very filling.

Gluten Free Roasted Duck Crown

Saturday, August 7, 2010

Roasted Duck Crown

The other day, I decided to have something different. I am a huge fan of Hoisin duck, that was my first encounter with duck, a mere two years ago, but I didn't want to try to make duck pancakes, I wanted something a bit different. Lo and behold, the roast duck crown.

It's pretty simple, get your duck crown already prepared  and season and bake for about 50 to 55 minutes or until as done as you like it.

Just a bit of cracked peppercorns and a smidgen of paprika and salt is all it took. To go with it? Roasted potatoes of course, using my perfectly crispy gluten free roast potatoes recipe.

Perfectly roasted duck crown

Gluten Free Mushroom, Pea, Mint and Feta Risotto and Crosta

Tuesday, August 3, 2010

Classic risotto

I have become a huge fan of Giada di Laurentiis. I was recently watching her show "Everyday Italian" and she did a recipe for a Halloween version of the classic Italian dessert, crostata. A few years ago, I spent a few nights in Milan and after having authentic Italian gelatto, I vowed to only eat ice cream for the remainder of my trip.
And then, the next day, on my way to Il Maria di Grazia to see da Vinci's Last Supper, I stumbled across a quaint bakery, nestled down a quiet lane. Rows and rows of freshly baked bread and pastries lined the shop window, and of course, I gave in and a few seconds later sunk my teeth into a breakfast combination that only works in Italy: a Michetta (typical bread roll from Milan) and a crostata.
Strawberry crostata

I decided to tweak Giada's recipe and create a strawberry crostata of my own, using fresh strawberries I collected last weekend at a typical Mancunian market. The crostatas turned out amazing: light filling with fresh strawberries in a mix of flour, sugar and cinnamon on the inside. Pure loveliness.

Deciding to keep with the Italian theme, I made a risotto tonight. It was meant to be a typical mushroom risotto, but after making omelets earlier in the week, I didn't have as many mushrooms left over as I would have liked, so I quickly added in some mint and peas and made it into a mint and pea risotto with mushrooms and parsley. :)

It was my first attempt at making a risotto and I was delighted to find that it is actually pretty easy! To add depth to the dish, I softened some onions and garlic in the pan in a bit of olive oil before adding the white wine and arborio rice along with the mushrooms. I then added ladlefuls of chicken stock to the pan, letting the liquid reduce before adding more. When I was about half way through the stock, I added in the mint and peas and continued to add liquid before finally adding the seasoning, parsley and parmesan. Simple and tasty.

This dish really works because you have the earthy nutty flavors of the mushrooms grounding the dish, so to speak, along with the yummy fresh taste of frozen peas and a subtle echo of mint that's not too overpowering but still full of flavor. You also get hints of wine (I used a rather unusual Hungarian white). Depending on the type of wine you use, the dish can be a myriad of flavor combinations. 

Strawebrry Crostatas

Gluten Free Simple Cherry Crumble

Sunday, August 1, 2010

Simple Cherry Crumble
One of the best desserts is a nice, sweetly-tart cherry crumble & it is by far one of the easiest desserts to make! It will certainly put a smile on everybody's face, and with just 12 to 15 minutes in the oven, you can whip it up at the last minute.

Gluten Free Vegetable Tempura

Friday, July 30, 2010

Vegetable Tempura

If you're a fan of Japanese food, then you've probably tried tempura, but did you know tempura was introduced in Japan by the Portuguese? Tempura, comes from the Latin word tempora which means time period. Spanish and Portuguese missionaries in the 16th century referred Lent, Fridays and holy days as tempora. The Portuguese still eat a dish similar to tempura called peixinhos do horta or garden fishies. In one way or another, tempura has taken the world by storm and has been the inspiration for a myriad of culinary creations including mozzarella sticks, fried ice cream and oden.

Gluten Free Sweet & Spicy Poached Pears

Tuesday, July 27, 2010

Sweet and Spicy Poached Pears

In addition to grilled fruit, I've recently unearthed poached fruit. Let me rectify that sentence, I'm afraid the way it's worded is slightly hyperbolic. I mean: I have only poached one type of fruit so far.

Aioli, My Love

Friday, July 23, 2010

Hello, my name is Anyonita and I am a mayonnaise lover.
If sauce & woman could wed, mayonnaise would be my groom.

You think I'm kidding. Such is my love for mayonnaise that I have never ventured to try it in any of the random ways it can be eaten. I've never mixed it with ketchup and dunked fries into the pink puddle the ensues. I've never had it with chillies thrown in, I've never had it with garlic ... until last night. I also had never made mayonnaise until last night.
Watching the first installment of Celebrity Masterchef the day before piqued my interest in garlic mayo or aioli. The contestants had to make tempura vegetables with garlic mayo dipping sauce. Knowing that there were two packs of prawns in my freezer and trying to come up with a use for them, I thought to make prawns and French fries with peas for dinner. Basically, a different kind of fish and chips. But prawns on their own, although I sprinkled paprika over them, would not have been very exciting. The solution? Garlic mayonnaise.

Fiery Grilled Peaches (Recipe Review)

Wednesday, July 21, 2010

A few days ago, I came across an interesting-sounding recipe on FoodBuzz for Grilled Glazed Peaches.Now recently, I have become intrigued by the idea of grilling fruit, I love what it does to fruit, how it sears the flavor in and creates an almost meatier texture. Since I'm a fan of peaches (although, there's nothing like a good Georgia peach) and since we're full-swing into summer, I thought, okay, why not? Now, I'm just asking ... why?

The recipe comes from the cookbook License to Grill, in case any one was interested. The ingredients are simple enough: peaches, molasses (I substituted with honey because I do not like molasses), balsamic vinegar and peppercorns.

The recipe says you should let a cup of vinegar, 1/4 cup of honey and two tablespoons of cracked peppercorns reduce. Wowza! The red flag should have gone up when I read the quantity of the peppercorns! While doing so, I halved and pitted my peaches and grilled them flesh-side down for 4 minutes. Once the mixture had reduced, I brushed it over the flesh of the peaches and regrilled them skin-side down for an additional 4 minutes. After taking them out of the grill, I reglazed them and served.

So You Said to Yourself You Wanna be a Foodie

Monday, July 19, 2010

When I haphazardly (no, that's probably a lie) decided I wanted to be more of a foodie,
foodie: n. syn. epicure. a person devoted to refined sensuous enjoyment. (especially good food & drink)
and consider going back to school to train as a chef, I failed to realize that waistlines
would reflect my efforts.

Charity Fundraiser: Blogging for the Pachyderms

Friday, July 16, 2010

Hi all!
I wanted to take this opportunity to promote a charity fundraising event I'll be participating in at the end of this month: a 24-hour charity blogging scheme called ODAHQ. You have have heard of this in the past, a blogger chooses a charity to raise money for and commits to blogging twice an hour every hour for an entire day.

This year, I'll be raising money for Elephant Family, a charity who seeks to reverse the impending extinction of the Asian Elephant. What can you do? You can pledge & sponsor me! For more information please go to my charity blog: and say you'll make a pledge!


Gluten Free Pork Parcels Stuffed with Star Anise Apricots and Cashews

Monday, July 12, 2010

Do you ever get the feeling that you have a sixth sense about food? Or that ... your palate talks to you? I get that feeling sometime. It normally happens when I'm in the kitchen, rummaging through cupboards, trying to plan out my menu and I see something and a spark ... er, sparks, in my brain & suddenly I'm bombarded with a thousand different combinations of ingredients that I could whip up to make a dish.

This is what happened while eating some dried apricots yesterday. Mmm, I thought, these will be good with pork. Mind you, this isn't a radical combination. After some research I realize that pork and apricots have been paired together in countless dishes. But what is radical is that this was only the second time I had ever had them. For me to instinctively know what they could be paired with is a bit ... weird but cool.

To make a long story short, I kept gnawing (metaphorically) on this idea of pork & apricots. Mmm, maybe with some star anise, I said to myself, thinking the complimentary colors would look good on a plate. Suddenly, a dish was born: Pork Parcels Stuffed with Star Anise Apricots and Cashews.

Today was D-day, as it were & I made the pork parcels using pork fillets. After pulsing the cashews in a blender (which was a mistake, I think, because they tended to lose some of their flavor) I brushed each fillet with olive oil, sprinkled some of the cashew crumbles on the pork and then topped with the dried apricots.

Tip: when cooking with dried food, remember to allow to soak in nearly-boiling water for 10 to 15 minutes. You can also soak them in wine or liquer. To bring in that smoky, licorice flavor, I dropped a few pieces of star anise in and allowed it to fuse with the water. 
To bind the parcels, I simply pierced with a skewer and dusted with brown (demerera) sugar. Placed them on a lightly greased baking tray and poured the water over them and allowed to bake in the oven for 25 minutes at 180 degrees Celsius (350 F). While that was happening, I whipped up rice with mushrooms and a steamed broccoli, green bean and carrot mix.

When the parcels had finished cooking, I moved them onto a plate to rest, deglazed the pan and poured the contents into a saucepan. I simmered the mixture until nearly boiling, removed from the heat and stirred in two ounces of ruby port. Finally, I added a few sprinkles of all-purpose/plain flour to thicken and served.

I think the best thing about this dish is the combination of flavors. You have that unmistakable earthy pork with the sweetness of the brown sugar married with the plump fruity apricots and the subtle nutty cashew coming through. The port works well to balance them all and to bring out those earthy pork flavors as port tends to have that distinctive bite, a little stronger than wine but no more assuming on taste. 
Next time I make this, I'll be sure to soak the apricots in port instead of water to really bring out the flavor of the port throughout the entire dish and to keep the cashews whole or halved at the very least so they don't forfeit any of their flavor. I might consider substituting the cashews for another nut. Perhaps an almond.

Gluten Free Beacon Hill Cookies

Thursday, July 1, 2010

Beacon Hill Cookies
Beacon Hill is a historic neighborhood in Boston, Massachusetts, home to such notable Americans as Louisa May Alcott, authoress of Little Women, the poets Robert Frost, Robert Lowell, Anne Sexton and Sylvia Plath and politicians John Kerry and Ted Kennedy and the actress Uma Thurman. For decades, Beacon Hill has showered greatness in the world in the form of dynamic individuals. Not to be ignored, however, is a little-known dessert hailing from that metropolis of culture and history, a tiny beacon that packs a delectable punch, the Beacon Hill Cookie.

Unlike most other cookies, the BHC cooks in just 10 minutes, which, in the cookie-world is instant gratification. Even better it is whipped up from ingredients that already occupy our kitchens. All you need is chocolate, egg whites, sugar, cocoa powder and nuts (if you're so obliged). The meringue-based center of this cookie makes it super rich and chewy, a naughty treat in the middle of so much chocolate! The basic flavors in this cookie mean that you can make however many substitutes needed to created your perfect beacon.

Review: Mr. Kong & the Revitalization of Chinese Food

Wednesday, June 30, 2010

Mr Kong in Soho London
  Society is used to bad Chinese food.

    There, I've said it. The thing that every Chinese person knows and what every non Chinese person is shocked to discover.

It is one of the few national cuisines that has been manipulated, adapted and exploited by non Chinese eaters. We have become accustomed to demanding a different quality of Chinese food, and in some extreme cases (such as Fortune Cookies) a type of Chinese food that doesn't even exist in China!

    Such was my state of disdain with Chinese food two days ago when, in the back alleys of London's China Town, I stumbled across the quaint, green-trimmed establishment of Mr. Kong's. Its very unassuming name certainly didn't draw me in and since I was in China Town and couldn't tell from which restaurant which smell was coming, it wasn't that either.

Simple Gluten Free Spaghetti Carbornara & Stuffed Peppers

Thursday, June 24, 2010

Call me superstitious, but at one point in my life (well, a recurring point) the word carbonara makes me cringe. Something that tastes this good, how can it not be bad for you?! Carb is in the name! That's a snippet of the conversation I have with myself whenever I see carbonara on a restaurant menu. Incidentally, I normally flip a few pages back to Insalta, trying to (unsuccessfully) trick my palate into believing it doesn't want carbonara at all.
I'm sure you can figure out who wins the contest between palate and waistline.

Gluten Free Grilled "Baked" Potatoes

Wednesday, June 23, 2010

You know how sometimes you just get a mood for a certain food?
The first chilly day of Fall and I get nuts for homemade chicken noodle soup, or if I'm sad and want to a wallow for a bit, a rich and decadent cheesecake is my pity party companion. Mood can dictate our food and food can certainly dictate our mood. It's so fascinating how the two are related. It's been said a million times, "You are what you eat," which is true. So that makes me a potato. And quite happily so, I might add.

What the hell am I waffling on about?

Well, comfort food. Nothing can lift my spirits or make me feel safe and comfortable the way a piping hot potato can. I don't care if it's a good ol' American Idaho Russet Burbank potato with its odd elongated plumpness and thick skin. Or it can be one of my personal favorites, the lesser-known South American Adirondack Blue Potato, chock full of antioxidants with a slightly sweet and crisp taste. Even a traditional Irish potato, which, although it may seem blasphemous, tastes a lot better than an American potato any day. I'm not sure if it's the fact that Irish potatoes grow deep in the rain-cultivated, chilly Irish earth or what, but they taste heartier, have a subtle sweetness and an undeniable potato taste. Much more tasty than their English neighboring crops.

Giorgos Seferis

Monday, June 21, 2010

One of the things I love most about Gmail is that it comes with this launchpad type homepage thing called iGoogle. On iGoogle you can customize your gadgets to see what you're interested in before you get to checking your emails. On mine, I have areas dedicated to the weather, previews of my inbox, a calendar, these really cooky googly eyes that follow your cursor around the page and, of course, I have various poetry and literary-related things.
Today, underneath my Daily Literary Quote section is this quote from Giorgos Seferis:
Don't ask who's influenced me. A lion is made of the lambs he's digested and I've been reading all my life.
Pretty powerful, if not a bit odd and a tad bit graphic, no?
The beautiful thing about this quote (other than the fact that every avid reader and writer is probably nodding their heads after having read it {and after having scribbled the quote down on a Post-It Note}) is that it is a perfect reflection of the best components of a Seferis poem.

Gluten Free Pavlova

Saturday, June 19, 2010

This classic Australian dessert is a cinch to make and is perfect served with fruit.

Strawberry Pavlova Feeds 2 adults For a good bulk of my TV-viewing life, I've been a fan of domestic shows. IE: cooking shows, decorating shows, buying, selling or flipping property ... . When I'm in America, my TV is constantly tuned to TLC, Home and Garden and the Food Network. Here, in England, it's a bit of the same. Recently, I've been indulging in foodie shows such as "Come Dine With Me" and "MasterChef," and "Cook Yourself Thin."

In addition to being shows about making and or serving food, there has been a common denominator amongst all three of these and that is the classic Australian dessert, pavlova. I had never eaten a pavlova but it looked easy, yummy and I've been wanting to improve my dessert-making skills. So, on a whim, I went out on Thursday and purchased the ingredients necessary to make a pavlova, per Delia's recipe.

to know the beginning is to know the future

Friday, June 18, 2010

Blogging is so hard for me. It seems slightly blasphemous that this is the reality since 1. I am a writer and 2. I am of the generation in which blogging became a thing. Surely, that should equip me with everything I need to fashion a blogging storm and plug away at my laptop for hours and hours! Alas, it doesn't. I seem to go through blogs the way newborns go through diapers. I'm constantly throwing them out, starting over, blah blah blah. Well, here's to attempt number 288397240174.

I wonder how many people (Lorelai Gilmore not included) automatically think of "Fame" when they read my blog title? How could you not? Cheesy '80s at its best, the hair, the Jane Fonda leggings, that crazy, the world-is-amazing bounce. Oh yeah, you're gonna see me and cry.

Anyway, I was thinking the other day about the word know. About how much its connotation has morphed over time. I mean, in the biblical sense of the word it's about a certain type of physical intimacy, isn't it? In later decades, it became something to which you could attribute something to--ie: I know such-and-such a person. Now? We've kind of killed it.

Product Reviews and Events

Monday, May 31, 2010

I've got a history of working with a number of brands to review products, develop recipes and attend events. Check them out: Back to the Recipe Index

Gluten Free Candy and Chocolate List

Monday, May 3, 2010

The comprehensive list of gluten free candy and chocolate from the USA's most popular brands!

Gluten Free Candy & Chocolate

Here's the comprehensive list of gluten free candy and chocolate from top manufacturers in the USA.

Be Advised:

Please use these lists as guides only--ingredients, recipes and production methods can change at any time. In all cases, I have only included those products which the brands and or manufacturers have stated as clearly being free from gluten. This means they contain no barley, rye or wheat or they contain less than 20ppm gluten level and are therefore deemed to be safe. None of the listed products are produced in a factory which handles gluten products, so there should be minimal fear of cross contamination. Please also be aware that you download the correct list for your country as some sweets or candy produced gluten free in one country may not be gluten free in the other. Ultimately, always check the packaging and ingredients before consuming any sweets or candy, even if it does appear on this list.

Gluten Free Ferrara Candy Company

Atomic Fireballs
Boston Baked Beans
Now & Later
Red Hot's
Candy Canes (Bob's Brach's Lemonhead & Friends, Red Hot's)
Black Forest Gummies
Ferrara Gummies
Sathers Gummies
Trolli Gummies
Gum Drops
Orange Slices
Bob's Sweet Stripes
Brach's Wild N Fruity Gummi Worms
Brach's Cinnamon Discs/Imperials
Brach's Conversation Hearts
Brach's Lemon Drops
Cherry Sours
Ferrara Fruit Snacks
Black Forest Fruit Snacks
Trolli Fruit Snacks
Jelly Beans
Leamonheads & Friends Conversation Hearts
Tropical Chewy Lemonhead
Chewy Lemonhead & Friends
Berry Chewy Lemonhead

Gluten Free Hershey's

Almond Joy
Hershey's Milk Chocolate Kisses
Hershey's Hugs
1.55 oz Hershey's Milk Chocolate Bar
1.45 oz Hershey's Milk Chocolate with Almonds Bar
Reese's Fast Break
Reese's Peanut Butter Cups
Reese's Pieces
Rolo Caramels in Milk Chocolate
York Peppermint Pattie
Hershey's Special Dark Kisses
Hershey's Filled Chocolate Kisses in Milk Chocolate, Chocolate Filled with Caramel, Chocolate Filled with Cherry Cordial Creme, Vanilla Creme, Dark Chocolate Filled with Mint Truffle, Pumpkin Spice, Carrot Cake, Meltaway Milk Chocolates, Special Dark Mildly Sweet Chocolate
Hershey's Nuggets in Milk Chocolate, Milk Chocolate with Almonds, Special Dark Chocolate with Almonds and Extra Creamy Milk Chocolate with Toffee and Almonds
Hershey's Air Deligh
Hershey's Milk Duds
Heath Bars
Skor Toffee Bar

Gluten Free Impact Confections Inc.

Warheads Extreme Sour Hard Candy
Warheads Extreme Sour Hard Candy Minis
Warheads Sour Chewy Cubes
Warheads Sour Dippers
Carousel/Color-Blaster Pops
Lollipop Paint Shop
Warheads Super Sour Double Drops
Warheads Super Sour Spray Candy
Melster Chocolate-Covered Marshmallow
Melster Compound-Coated Marshmallow
Melster Chocolate-Covered Creme Drops
Melster Compound Coated Creme Drops
Melster Salt Water Taffy
Melster Peanut Butter Kisses
Melster Circus Peanuts
Melster Sanded Marshmallow
Melster Coconut Toasties

Gluten Free Jelly Belly

All Jelly Belly jelly beans are gluten free
Jelly Belly Candy Corn

Gluten Free Just Born

Mike and Ike Berry Blast
Mike and Ike Italian Ice
Mike and Ike Jolly Joes
Mike and Ike Lemonade Blends
Mike and Ike Original Fruits
Mike and Ike Redrageous
Mike and Ike Tangy Twister
Mike and Ike Tropical Typhoon
Mike and Ike Zours
Mike and Ike Jelly Beans
Mike and Ike Hot Tamales

Gluten Free Mars Chocolate

3 Musketeers
Dove Chocolate
M&Ms -- all except pretzel
Milky Way Caramel
Milky Way Midnight

Gluten Free Nestle USA

Butterfinger Bars
Toll House Morsels Semi-Sweet
Toll House Morsels Milk
Toll House Chunks Semi-Sweet
Toll House Chunks Milk
Baby Ruth
Oh Henry!
Wonka Pixy Stix
Laffy Taffy
Laffy Taffy Rope
Wonka Lik-M-Aid Fun Dip

Gluten Free Smarties

Most Smarties products are gluten free

Gluten Free Tic Tac Mints

All Tic Tac Mints products are gluten free

Gluten Free Tootsie Roll Industries

Tootsie Roll
Fruit Rolls
Junior Mints
Charleston Chew
Double Bubble
Tootsie Pops
Charms Blow Pops
Charms Super Blow Pops
Charms Pops
Sugar Daddy Pops
Sugar Mama Caramels
Sugar Babies
Tropical Dots
Cella's Milk Chocolate Covered Cherries
Cella's Dark Chocolate Covered Cherries
Dubble Bubble
Junior Caramels
Tootsie Peppermint Pops
Caramel Apple Pops
Fruit Smoothie Pops
Tropical Stormz Pops
Child's Play
Zip-A-Dee-Mini Pops
Fluffy Stuff Cotton Candy
Charms Squares
Charms Sour Balls
Charms Candy Carnival
Pops Galore

Gluten Free Wrigley's

Creme Savers

Candy During the Holidays

Gluten Free Halloween Sweets List

Gluten Free Sweets and Chocolate List

The comprehensive list of gluten free sweets and chocolate from the UK's most popular brands!

Gluten Free Sweets & Chocolate

Here's the comprehensive list of gluten free sweets and chocolate from top manufacturers in the UK.

Be Advised:

Please use these lists as guides only--ingredients, recipes and production methods can change at any time. In all cases, I have only included those products which the brands and or manufacturers have stated as clearly being free from gluten. This means they contain no barley, rye or wheat or they contain less than 20ppm gluten level and are therefore deemed to be safe. None of the listed products are produced in a factory which handles gluten products, so there should be minimal fear of cross contamination. Please also be aware that you download the correct list for your country as some sweets or candy produced gluten free in one country may not be gluten free in the other. Ultimately, always check the packaging and ingredients before consuming any sweets or candy, even if it does appear on this list.

Gluten Free Big Bear Confectionery

Fox's Glacier Mints
Fox's Glacier Fruits
Fox's Glacier Dark
Fox's Butterscotch
Fox's Dairy Toffee
Payne's Poppets
XXX Mints

Gluten Free Cadbury

Caramel Nibbles
Curly Wurly
Dairy Milk Buttons
Dairy Milk Minis
Twirl Bites
Wispa Duo
Wispa Gold
Bitsa Wispa
Caramel Egg/Tree Decorations
Caramel Egg Minis
Christmas Chocolate Chunks
Choc Full of Raisins
Coconut Rough
Creme Eggs
Creme Egg Minis
Eclairs Velvet Coffee
Egg Hunt
Milk Tray
Mini Eggs
Mixed Buttons
Top Deck
Turkish Delight
Vanilla Mousse Snowman/Santa

Gluten Free Chewits

Fruit Salad
Strawberry and Ice Cream
Vampire Fangs
Xtreme Chewmix
Xtremely Sour Chews
Selection Box

Gluten Free Daim

Daim Bar

Gluten Free Fisherman's Friend

All Fisherman's Friend products are gluten free

Gluten Free Green and Blacks

Dark Collection
Dark Cooking Chocolate
70% Dark Chocolate
70% Dark Chocolate Thin
85% Dark Chocolate
Blood Orange and Milk Chocolate
Burnt Toffee Dark Chocolate
Butterscotch Milk Chocolate
Chopped Almond Milk Chocolate
Milk Chocolate
Ginger Dark Chocolate
Hazelnut and Currant Dark Chocolate
Maya Gold Dark Chocolate
Miniature Chocolate Bar Collection
Milk Chocolate
Milk Chocolate Almond
Milk Chocolate Caramel
Milk Chocolate Thin
Milk Collection
Milk Cooking Chocolate
Mint Crisp Thin
Mint Dark Chocolate
Raisin and Hazelnut Milk Chocolate
Salted Caramel Thin
Sea Salt Milk Chocolate
Spiced Chilli Dark Chocolate
White Chocolate
White Cooking Chocolate

Gluten Free Haribo

Cola Bottles
Fantasy Mix
Fizzy Cola
Fried Eggs
Giant Cola Bottles
Giant Sour Strawbs
Giant Strawbs
Happy Cherries
Horror Mix
Jelly Babies
Milk Bottles
Mini Jelly Babies
Spooky Ghosts
Starmix Minis
Bear Buddies
Chamallows Jammy
Chamallows Jammy with Strawberry
Chamallows Sour
Chick Mania
Chilly Penguin
Crazy Python
Easter Fun
Fizzy Farm Animals
Fizzy Fish
Frienship Rings
Fruitgom Mix
Fruity Frogs
Funny Fix
Giant Aples
Giant Sour Suckers
Happy Cola
Hearts and Rings
Heart Throbs
Jelly Beans
Jelly Bunnies
Juicy Goldbears
Little Jelly Men
Mega Minis
Mega Party
Milky Mushrooms
Party Time
Party Tub
Phantasia Fantastik
Rhubarb and Custard Splats
Share the Fun
Silly Suckers
Soft Jelly
Sour Cheries
Sour Happy Cola
Sour Suckers
Starmix Frenzy
Strawberries and Cream
Strawberry Softies
Super Mix
Super Mix Minis
Terrific Turtles
The Smurfs
Twist n Stick
Yellow Bellies Minis

Gluten Free Hershey's

Hershey's Milk Chocolate Bar
Reese's Big Cup
Reese's Fast Break
Reese's Peanut Butter Cups
Reese's Pieces
Hershey's Milk Chocolate Kisses
Hershey's Milk Duds
Reese's Nutrageous

Gluten Free Kinder

Kinder Bunnies
Kinder Chocolate Bars
Kinder Mini Eggs
Kinder Schoko-Bons
Kinder Surprise Eggs

Gluten Free Mars

Galaxy Bubbles
Galaxy Milk Chocolate
Galaxy Minstrels
Galaxy Ripple
M&Ms Chocolate
M&Ms Peanut
M&Ms Peanut Butter
M&Ms Mint
Milky Way Magic Stars
Bounty Dark
Bounty Trio
Galaxy Caramel Eggs
Galaxy Caramel Mini Eggs

Gluten Free Maynards Bassett

Aniseed Imperials
Cherry Drops
Dolly Mixture
Everton Mints
Fruit Bonbons
Mint Favourites
Mint Imperials
Murray Mins
Midget Gems
Pear Drops
Sherbet Lemons
Spearmint Imperials
Sweetshop Favourites
Wine Gums

Gluten Free Mentos

Chewy Dragees
3 Fruit Chewing Gum
Choco and Caramel
Choco and Caramel Filled
Mint Chews
Mint Crumbles

Gluten Free Nestle

Aero Bubbles
Aero Minis
Caramac Buttons
Milkybar Giant Buttons
Polo Mints
Polo Fruits
Rowntrees Fruit Gums
Rowntrees Fruit Pastilles
Rowntrees Randoms
Rowntrees Pick and Mix
Rowntrees Tooty Frooties
Rowntrees Jelly Tots
Aero Mint
Aero Milk
Aero White
Aero Mousse
After Eight Dark Chocolate Mints
Animal Bars
Matchmakers Orange/Mint/Honeycomb
Milkybar Milk and Crunchy
Polos Original and Spearmint
Polo Clear
Quality Streets
Rolo Share Block
Rowntrees Randoms Tandems
Toffee Crisp Sharing Block
Walnut Whip

Gluten Free Swizzels Matlow

Double Dip
Double Dip Swizzelstick
Double Dip Double Lollies
Double Dip Squashies
Drumstick Chewbar
Drumstick Squashies
Fizzy Wine Gums
Fruity Pops
Fun Gums
Kids Lollies
Loadsa Lollies
Lover Hearts
Love Hearts Dip
Love Hearts Squashies
Monster Mix
Parma Violets
Party Mix
Refreshers Squashies
Vimto Sweets
Wine Gummies
Barley Sugar
Gum Bugs and Grubs
Mini Sweet Mix

Gluten Free Tangarine Confectionery

Apple Lollies
Black Jacks
Dip Dab
Kola Lollies
Fruit Salad
I Love Lollies
I Love Sweets
Jelly Babies
Mega Jelly Beans
Milk Bottles
Milk Gums
Mini Flumps
Nougat Bars
Shrimp and Bananas
Strawberry Milkshake
Chocolate Peanuts
Chocolate Raisins
Raspberry Ruffles

Gluten Free Terry's

Chocolate Orange Exploding

Gluten Free Thorntons

70% Dark Chilli Chocolate Block
70% Dark Chocolate Block
70% Dark Ginger Chocolate Block
Chocolate Smothered Special Toffee
Chocolate Smothered Toffi Chocs
Chocoalte Truffle Bar
Classic Almond Marzipan
Classic Chocolate Brazils
Classic Dark
Classic Dark Chocolate Brazils
Classic Gingers
Classic Milk
Classic Mint Batons
Classic Mint Batons
Classic Mints
Coffee and Walnut Chocolate Block
Continental White Chollection
Honeycomb Milk Chocolate Block
Irish Cream Truffles
Marc de Champagne Truffles
Milk Chocolate Advent Calendar
Milk Chocolate Block
Milk Chocolate Smiles
Mint Crunch Dark Chocolate Bar
Nut Crunch Chocolate Bar
Nutty Praline Irresistibles
Rum Truffles Bag
Salted Pistachio Chocolate Block
Special Toffee
Whisky Truffles Bag
White Chocolate Smiles
Wickedly White Chocolate Block

Gluten Free Wrigley's

Extra Chewing Gum
Hubba Bubba Bubble Gum
Juicy Fruit Chewing Gum
Doublemint Chewing Gum
Spearmint Chewing Gum

Sweets During the Holidays

Gluten Free Halloween Sweets List

Gluten Free Thanksgiving Recipes

We've got your Thanksgiving sides, desserts and more covered and they're all gluten free and ready to prop up your turkey day feast!
Gluten Free Thanksgiving Recipes

Free From Thanksgiving Recipes

Free From Thanksgiving Recipes

Gluten Free Christmas Recipes

A little bit naughty and a whole lot of nice, these recipes for Christmas gluten free treats will keep you on Santa's good list this year!
Gluten Free Christmas Recipes

Free From Christmas Recipes

Free From Christmas Recipes