Full of fresh stone fruit, these gluten free, no added sugar custard based ice pops are creamy and delicious!
Yield: 6 ice pops
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Gluten Free Stone Fruit & Custard Ice Pops
You take sweet and juicy peaches and plums, remove the skins and slice them. Then you mix them with delicious custard, pour them into an ice pop maker, freeze and then enjoy! They're easy peasy! If you have a Zoku, they're really easy and are ready in less than 10 minutes.
A fruity and healthy gluten free summer salad with a fiery kick of raspberry and black pepper dressing from Atkins & Potts!
Yield: 1 salad
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Gluten Free Chicken & Raspberry Salad with Black Pepper Dressing
I've always had a love for salads, but after my Coeliac Disease diagnosis, I find myself eating more and more salads for lunch. Suitable gluten free lunches can be pretty hard to come by, and even when opting for salads, most salad dressings tend to contain gluten. That's one reason why I love this raspberry and black pepper dressing from Atkins & Potts ... it's gluten free!
Learn how to effectively clean your hob & oven & remove 99% of bacteria using just water!
I can spend hours in my kitchen, with the oven on, pulling out tray after tray of brownies, macarons or cookies. Cooking is such an important passion of mine, that I often lose track of time, especially if I'm developing a recipe or trying to get to grips with a new technique.What I never seem to have any patience for is cleaning the oven.
Kids grow up fast. Preserve their development with an easy-to-use, fun & free iOS app!
We're a visual family. There's not an event that we go to where we don't bring along a camera or record celebrations and milestones for posterity on film. Cataloging life isn't new, people have been doing it for centuries. Cataloging life through photography isn't new, either. Everybody has a camera in their pocket these days, ready to lock away precious moments and keep them safe.
Crispy breakfast potatoes are fried and seasoned with sumptuous Mediterranean flavored salt!
Yield: 2
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Mediterranean Salted Breakfast Potatoes
Crisp on the outside, still fluffy at the center, these pan-fried potatoes are phenomenal! There's nothing new here, we're all reminded of the glorious trinity of potato, hot fat and salt a hundred times a day. Whether it's in the form of thick cut chips, skinny golden frites, baked wedges, oven-roasted potatoes or these little diced potatoes, potato + oil + salt = *swoon* .
An in-depth look at how to use a kitchen blowtorch, including a look at the safety features!
Kitchen blowtorches are versatile pieces of kit that can catapult ordinary desserts and dishes into extraordinary creations. In this guide, I'll walk you through the anatomy of my kitchen blowtorch, a GenWare MicroTorch supplied to me by Viking Direct for the purpose of this blog post. I'll also share a few ideas of how you could use a blowtorch and why every aspiring patisserie chef needs one!
Welcome to the very first Sunday School--a new endeavor here on Anyonita Nibbles. I'm planning on bringing you a different cooking tutorial or guideline focusing on how to use ingredients, kitchen equipment or how to execute various techniques the first Sunday of each month!
With this chocolatey espresso-soaked bread, you can have your coffee & eat it, too! This loaf bakes a perfect breakfast treat!
Yield: 1 loaf
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Mocha Loaf
Disclaimer: This recipe was not written by Anyonita Nibbles and is not a gluten free recipe and has not been tested without gluten.
Is it a bread or is it cake? Honestly, it doesn't really matter because (I'm told) it tastes incredible. You've got rich flavours going on in this loaf: deep flavours of strong espresso and rich dark chocolate. There's just a little bit of sugar in this recipe to help round the cake out and take away some of the bitterness from the coffee and the bitter chocolate. I served it with a sprinkling of icing sugar just to help sweeten it up a bit more and for contrast.
This loaf is from the Baking Mad website and was made using products supplied by Baking Mad for the purpose of testing. I've tweaked the recipe just a bit, but pretty much followed the original recipe to the letter. Because the flour supplied wasn't gluten free, I wasn't able to sample this, but as I said, I've been told (repeatedly, in fact) that the loaf was delicious and a good mix of sweet with bitter.
When I was looking for recipes to test, I kept coming back to Baking Mad's summer baking recipes, completely enamoured with all of the fantastic treats they've whipped up! Clearly, this dark chocolate and coffee loaf won out over all the rest, though. There was just something that I couldn't resist, plus, since I knew whatever I baked, I wouldn't be able to eat, I wanted to do something that my husband wouldn't be able to resist, either. As a dark chocolate fiend, this appealed massively to him.
Ingredients:
For the mocha loaf 3 tablespoons water 3 tablespoons cocoa powder 4 tablespoons butter, slightly salted & melted 5 tablespoons dark muscovado sugar 7 grams (1 packet) dry yeast 75 grams dark chocolate, roughly chopped 225 mls espresso, cooled 450 grams self-raising (self-rising) flour
Mocha Loaf
Instructions:
Activate the yeast in the water for about 5 minutes until foamy.
Place the flour, chocolate, cocoa and sugar into the bowl of a stand mixer.
Mix with the butter, coffee and the yeast water until a soft dough forms.
Turn out onto a clean work surface and knead 10 minutes. Do not add flour to the work surface.
Grease a loaf tin with a bit of butter and shape the dough and slide it into the tin.
Cover the dough with a clean towel or plastic bag and let the dough prove until it doubles in size.
Preheat the oven to 220c / 430f.
Place the loaf in the oven and drop the temperature to 200c / 400f.
Bake 25 to 30 minutes or until a skewer inserted into the center of the loaf comes out clean.
I'm Anyonita, an American living in Britain, chasing great meals and beautiful places. After years as a food blogger, I'm taking Anyonita Nibbles on the road. Expect food, travel, restaurant finds and plenty of recipes from the archive.
