Chips di Farina Mista al Forno
Serves 2 I Gluten Free I Egg Free I Soy Free I Sugar Free I Nut Free
Read MoreChips di Farina Mista al Forno
Serves 2 I Gluten Free I Egg Free I Soy Free I Sugar Free I Nut Free
Read MoreToday's recipe is part of 3 recipes featured in the March issue of Yum. Gluten Free Magazine. The theme is 'Chocolate', so I thought I would share a couple of simple savoury, Mexican-inspired chocolate recipes (and one sweetie!), using some of my favourite stone-ground staples.
Read MoreAutumn is a busy time of year. Preserving the last of summer crops, cleaning out the veggie patch and re-planting with winter crops. Transition. With the cool change in the weather I decided to get stuck into my broad beans that I froze last year. If you don't have any broad beans you could use peas. Make sure you dry out and toast the ground almonds, it really makes it tasty. I love the combination of almond, scallops and pancetta with a zesty lemon dressing.
Read MoreToday's recipe is part of 3 recipes featured in the March issue of Yum. Gluten Free Magazine. The theme is 'Chocolate', so I thought I would share a couple of simple savoury, Mexican-inspired chocolate recipes (and one sweetie!), using some of my favourite stone-ground staples.
Read MoreThis is one of my favoured snacks that uses some of my favourite ingredients - chilli, garlic, fresh herbs & veggies from the garden and some from the market! For this recipe I picked some lettuce, mint, Vietnamese mint and cucumber straight from the garden. I always have rice paper in the pantry, it's so versatile. Rice paper rounds are a staple of Vietnamese cuisine and are gluten free.
Read MoreThey say to never shoot in direct sunlight, to hell with that, the sun was far too nice to be stuck inside!
Today's recipe is part of 3 recipes featured in the March issue of Yum. Gluten Free Magazine. The theme is chocolate, so I thought I would share a couple of simple savoury Mexican inspired chocolate recipes (and 1 sweetie!), using some of my favourite stone-ground staples.
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