Coeliac Week 2015 + Gluten Free Afternoon Tea with Udi's

Enjoy a classic afternoon tea the gluten free way with Udi's Gluten Free food!

Thank you to Udi's for providing ingredients for this post.

Yield: 2
Prep time: 1 hour
Cook time: 1 hour

Gluten Free Afternoon Tea with Udi's

Afternoon tea is such a decadent and indulgent treat. It's a time for sumptuous sandwiches, delicious desserts and a hearty brew. By nature, sandwiches and sponge cake are chock full of gluten. Finding a coeliac-friendly tea is pretty hard to come by, so instead, I've partnered with Udi's to showcase some of their amazing products and develop recipes suitable for any gluten free afternoon tea.

I'll be sharing recipes for gluten free vanilla cake with salted caramel frosting and two gluten free sandwich recipes: grilled paneer and sun-dried tomato and smoked salmon and cucumber. I served the three of these with fresh strawberry lemonade, English breakfast tea and Udi's gluten free lemon wafers.

#tastytuesdays 100 + 5 fantastic cookie recipes

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25 Gluten Free Cinco de Mayo Recipes

I love Mexican food and Cinco de Mayo is the perfect opportunity for relishing in a bit of gauc and a cheeky shot or two of tequila!

Gluten-Free Cinco de Mayo Recipes

Mexican food is characterised by intense flavours: lime, chili and coriander come together in dozens of dishes to create a unique and delicious combination that's pretty hard to resist. But with all of its loveliness, quite a lot of Mexican food isn't friendly for Coeliacs. There's gluten in flour tortillas. Which means soft tacos, burritos and enchiladas are out.

Beat My Price: Treat Your Favourite Foodie to a Gourmet Buffet

As a self-certified foodie, I'm interested in all things food. Whether it's learning how to make a new dish, reading about food or getting my hands dirty, exercising my brain and creating a new recipe. For any occasion, be it my birthday or Christmas, I can be sure that at least half of my gifts will be food related and I wouldn't have it any other way!

One of my new-found favourite hobbies is going on foodie experiences. You know the type: strutting up to a pub or fancy restaurant and learning how to make a signature dish. Or booking on at a top restaurant, tasting the wares and being blown away by today's great chefs. I'm up for either option! So when I heard about Bespoke Offers, the first thing I did was look up all the foodie related offers!

After browsing the extensive list of cheap food deals, I decided to have a go at sourcing my dream trip: a gourmet buffet featuring legendary restaurants from some of the UK's top chefs! What I came up with was an amazing three-meal buffet, featuring food from Hugh Fearnley-Whittingstall, Marco Pierre White and Gordon Ramsay. (Insert fan girl moment!)

Quinteassential's White Elixir Loose Leaf Tea Review

Delicious do-it-yourself loose leaf tea from Quinteassential makes for a lovely cuppa anytime of day!

Yield: 1 amazing cuppa
Prep time: 5 minutes
Cook time: 2 minutes

Quinteassential White Elixir Tea

Since moving to Manchester, I've become something of a tea snob. Before my great British immigration, I never enjoyed tea; even with growing up in the south with glasses of ice tea surrounding you everywhere you go. Maybe it's the chilly British weather or the culture of tea drinking here that have got me started, but no matter what it is, I've become quite the tea drinker. Naturally, I lept at the at the chance to review some of Quinteassential's lovely award-winning White Elixir tea.

#tastytuesdays 99 with 5 Cinco de Mayo Recipes

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Cooked to perfection in the pressure cooker and finished with a sweet sticky sauce, these gluten free ribs are finger lickin' good!

Yield: 1 or 2 racks of ribs
Prep time: 4 hours
Cook time: 15 minutes

Pressure Cooker Gluten Free Honey Barbecue Ribs

Growing up in the Sandhills of North Carolina, barbecue was a way of life.Summer is always defined by finger-lickin' barbecue sauce, pig pickin's with piles of meat and ribs and a warm, gentle breeze. Living so far from home, it's these memories I miss most and these things that I try to share with my family, giving them a piece of who I am and where I came from: these moments that define both my culture and who I am.

We are ribs people. We'll get stuck into a plate of ribs: be they beef, pork or lamb. We just ask that they're doused in sticky sauce! Tuck a napkin into the collar of your shirt, prop yourself up at the table by your elbows and have the wet wipes on standby. Back home ribs are cooked one way: on the barbecue grill in the 30 degree heat of my hometown.

#tastytuesdays no 98 + 6 sensational lunch ideas

I'd like to do a round up next week of Mexican dishes in honour of Cinco de Mayo! Please link up as many Mexican dishes as you'd like if you'd like to be involved!

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These traditional meringues kisses are finished with a touch of Nutella and a cheeky dash of tequila!

Yield: 16 kisses
 Prep time: 20 minutes
Cook time: 90 minutes

Gluten Free Meringue Kisses with Nutella and Tequila Cream

This is one of those recipes that's absolutely beautiful and looks quite difficult to execute but it's not. The meringue are easy to make and their brilliance lies in the execution--nothing a piping bag can't help you pull off. The cream has a lovely punch of tequila and is entirely optional. You can go slightly over-the-top and use loads of your favourite tequila or you could just use a bit and let the flavour subtly shine through.

All the flavours of a Mexican breakfast with homemade hash browns--all gluten free!

Yield: up to 12 frittatas
 Prep time: 20 minutes
Cook time: 20 minutes

Gluten Free Mexican Bacon Frittatas and Homemade Hashbrowns

Frittatas have become one of my favourite, easy breakfasts! They're just so quick and versatile, they're hard to deny. After I made these halloumi frittatas, I became a little bit addicted to them and started craving them each weekend. Today's recipe is in honour of the upcoming Cinco de Mayo and celebrates Mexican culture with the use of coriander and delicious Mexican cheeses.

I know Cinco de Mayo isn't really a thing outside of America, but it remains one of my favourite 'holidays'. I don't know if it's because it's close to my birthday or if it's because I've got a slight obsession with Mexican food--whatever it is, I celebrate it each year!

The frittatas are easy to make and the recipe doesn't differ that much from my spinach and halloumi frittatas recipe, so you should be pretty safe with that. The hashbrowns, though, threaten to steal the frattatas's thunder and become the star of the show! These aren't your usual heavily formed, deep fried hashbrowns fast food chains around the globe serve up. These are your classic greasy spoon hashbrowns made infamous from decades of American films, usually served up by some down-on-her-luck waitress named Starr or Sandy in a Midwestern truckstop or at the counter of a grungy NYC diner.

But the best thing about them, is they're homemade. And delicious. And done properly. Trust me, your family is going to flip when you serve these!

Ingredients:

For the frittatas
1 tablespoon smoked paprika
1 onion, diced
2 tablespoons coriander leaf
6 eggs
100 grams shredded Mexican cheese
150 grams smoked bacon
salt
pepper
olive oil


For the hashbrowns
15 or 6 large potatoes
olive oil
1salt

Easy Homemade Hashbrowns

Instructions:

For the frittatas:

1. Preheat the oven to 200c/400f.
2. Soften the onions in a large saucepan in a bit of oil.
3. Add the bacon and fry until beginning to brown. 
4. Sprinkle in the smoked paprika and coriander and cook until fragrant. Remove from the heat.
5. Scramble the eggs in a jug and pour into a muffin tray that has been lightly greased.
6. Scatter the bacon and onion mix over top, followed by the cheese. Fill each muffin cup a little less than halfway to prevent spilling over when the eggs expand during cooking.
7. Bake in the oven for about 9 minutes or until desired doneness is reached.

For the hasbrowns:

1. Wash, peel and grate the potatoes.
2. Place the grated potatoes in a muslin cloth or in a few sheets of paper towel.
3. Squeeze until all of the natural potato juices are drained.
4. Dump the potatoes into a microwave safe bowl and microwave for 30 seconds.
5. Pour some olive oil into a frying pan and fry the potatoes in portions, flipping once, when the bottom has firmed up and is golden. It should take up to three minutes per hashbrown, depending on the size.
6. Season well with salt and serve with the frittatas.