We’ve had some fantastic cakes from her over the years to help with different celebrations: birthdays, Valentine’s day, a Ruby Wedding, our Wedding. She also makes more unusual bespoke cakes and we’ve had a Shoebox cake for a charity event and a cake to celebrate my husband’s chess team’s promotion!
Since I was diagnosed with coeliac disease I have missed homemade baking. I have had shop bought items but they’re not the same, are they? Emma was planning her Christmas cake orders in the run up to the festive season and asked if we wanted one. A bit of a challenge when it needs to be gluten-free for me and nut-free for my husband. Unlike major companies she cannot guarantee her cakes don’t contain certain allergens but believe me, she is very careful to avoid cross-contamination.
In December 2016 the Christmas cakes were £25 for a simple iced design or £35 for anything a bit fancier. We asked for 3D penguins on ours.
The cake was enjoyed by members of our family and some friends. It was extremely rich with friut and moist because of the alcohol which was applied by Emma at regular points in the production. As it needed to be nut-free too no nuts were added and no marzipan layer. We opted for an extra layer of icing to give a smooth finish.
The models looked great. Emma spends many hours modelling with icing to make wonderful creations.
I’ll definitely be ordering a nut and gluten free cake from Emma on the future. In fact we’ve already ordered a Valentine’s day one. If you’re looking for a unique cake I’d highly recommend her site.
I don’t often have a healthy b option spare at the end of the day but when I do this is a great recipe to try. It uses the 35g of oats, a yoghurt and tonnes of fruit, so a great way to add lots of speed foods.
35 g rolled oats (Mine were gluten free)
1 pot of Muller Light (I used vanilla with choc chips)
1 tub of Quark
Beat the eggs.
Stir in the oats and Muller Light
Spray a frying pan with Fylight and pour in some of the mixture. Cook for about 3 mins per side. They are really hard to turn over but they get easier to do as you practise.
Make a topping by adding Quark and fresh fruit.
Optional: 2 syns if you mix 11g Highlights hot chocolate to the quark and mix it up…delicious!
OK, I finally opened the can and made Diet Coke chicken. It was really Pepsi Max chicken but you get the idea.
Once you get over the initial horror of putting a fizzy drink into a meal you’ll realise it’s really great. It actually tastes fantastic! A lovely, slightly sweet and rich sauce. As I was eating it I couldn’t believe it was synfree! This will definitely be one of my regular meals now.
4 chicken breasts cut into pieces
1 onion sliced
2 peppers chopped into chunks
2 tsp garlic powder
2tsp Henderson’s Relish (or Worcestershire sauce if you can have gluten)
1tbsp of Kikkoman gluten free soy sauce (or regular soy sauce if you can have gluten)
4 tsp tomato puree
8 tbsp passata
1 tsp mixed herbs
1 330ml can of Diet Coke
200ml chicken stock (I used Knorr stock cubes)
Fry the chicken, onion and peppers in Frylight for 4-5 minutes.
Add the diet coke, stock, passata, tomato purée, garlic, Henderson’s Relish, Kikkoman gluten free soy sauce and mixed herbs and stir.
Bring to the boil, cover, reduce the heat to medium-low and simmer for 20-30 minutes, or until the chicken is cooked through.
After a visit at work from OFSTED this week, I needed to de-stress a little. My husband took me out for a meal after work on Friday. I was really excited because he’d found a place that did gluten-free pasta.
We went to Prezzo at Sheffield Centertainment. The restaurant was clean and the staff were friendly so that was a good start. I asked about gluten-free options and was amazed when they brought a gluten-free menu with lots of options. I was overwhelmed with choice! In the end I went for the chicken and asparagus risotto as I don’t get to have this very often. It’s not very Slimming World friendly (think about 550 cals), but hey, I needed a treat. I didn’t have a dessert or any alcohol so using this as flexible syns.
I felt reassured by the amazing menu. When they took our order they even doubled checked that it was the gluten-free version of the risotto that I wanted.
My husband’s spaghetti carbonara looked lovely and so did my risotto. It was very tasty! Not healthy, but worth the calories. I’d love to go back as a treat sometime and would probably go for something a little less rich.
STARTERS: MARINATED OLIVES and LARGE PANE CON CIPOLLA
PIZZAS: MARGHERITA, VERDE, TRE GUSTI, PROSCIUTTO E FUNGHI, WILD MUSHROOM, VESUVIO, CHICKEN AND N’DUJA SAUSAGE and TROPICANA
PASTA: PENNE ARRABBIATA, PENNE WITH WILD MUSHROOMS, PENNE ALLA RUSTICANA, PENNE WITH KING PRAWNS, PENNE WITH CHICKEN AND N’DUJA, PENNE GORGONZOLA, PENNE BOLOGNESE, PENNE CON SALMONE and PENNE CARBONARA
RISOTTO: KING PRAWNS, WILD MUSHROOMS and CHICKEN AND ASPARAGUS
GRILLS: SEA BASS, CHARGRILLED CHICKEN BREAST, CALABRESE and GORGONZOLA
SIDES: MIXED SALAD, MASHED POTATO and ROCKET SALAD
Curries are one of my absolute favourites. I love experimenting with different ingredients and spices. For me, it is more about the taste, than the heat of the dish. You can always add a bit more curry powder but without the right spices it doesn’t always taste right.
Chicken Jalfrezi is a classic curry dish, originally created to use up leftovers by frying them in peppers and onion. This recipe serves 2 people and is syn-free.
2 chicken breast fillets
1 large onion sliced
1/2 red and 1/2 yellow peppers deseeded and sliced
1 tin of tomatoes – chopped
Salt and pepper
1/2 tsp cumin seeds
1/2 tsp chilli powder
1 tsp garlic granules
1/2 tsp ground ginger
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
very low fat natural yoghurt and chopped cucumber to serve
cooked white rice
Or use beef, port or lamb.
Cut the chicken breasts into strips and fry in Frylight until cooked through.
Spray a separate frying pan with Frylight and add the cumin seeds, onion, peppers, garlic and ginger and fry for about 8 minutes.
Transfer the chicken to the mixture and stir well.
Add the curry powder, chilli powder, cumin, coriander, salt and pepper and fry for 1-2 minutes.
Stir in the tomatoes. Cover, reduce the heat to low and cook for about 5 minutes.
Serve with a side dish of very low fat natural yoghurt and chopped cucumber.
I had a fantastic evening out for a friend’s husband’s 60th birthday do. The company was good, the atmosphere was good and the music was very funky 70s.
I had a large lunch to make sure I wouldn’t be hungry as I didn’t know what I’d be able to eat at the buffet. The last event I ate out at left me glutened and I was a little wary. However, my friend had been dropping hints such as, “What type of bread do you eat?” and “Can you eat custard?”. I assumed she was preparing something nice for me, and as she is good at baking I was quite excited.
She reassured me about the food and put all the wheat-free items on the same platter, clearly labelled. There were sandwiches and THREE desserts! Across the buffet there was also salad, veg and fruit that I could eat freely. All credit to my friend, the food was delicious. The homemade dessert was very tasty and I’ll be asking for the recipe to share with you all soon. I did go back for seconds of everything so I slipped off the Slimming World wagon a bit. I’m back on today and not worrying about it. I don’t do that very often and I’m just focusing on the fact that I’ve enjoyed myself. I know we can get glutened, even in our own kitchens, where lots of care has been taken. I’m so glad I didn’t, partly because my friend went to all that trouble.
Worried about eating out at a buffet?
Let the hosts know well enough in advance. Give them a couple of ideas of things they could do for you.
Eat plenty before you go. There’s nothing worse than sitting hungry, watching everyone else eat.
Focus on the celebration. You are there for an occasion (maybe a birthday) not the food! Have a drink, soak up the atmosphere, socialise and get dancing.
Worried about catering for a coeliac at your buffet?
Make sure your guest knows where the gluten-free foods are at the buffet.
Put the gluten-free foods on separate, labelled plates.
Don’t use the same knife to cut the sandwiches and cakes, and be careful about cross-contamination from using different knives in the butter. Consider making the gluten-free sandwiches first when you’ve opened the butter so that there is less risk.
Make sure other people involved in arranging the food know about cross-contamination so they don’t touch ordinary bread and then gluten-free bread.
Fresh fruit is a lovely dessert but please provide something a bit naughtier. Buy ready made gluten free desserts so you know you won’t be glutening your guest by mistake with your baking. Marks and Spencers and Mrs Crimbles are always good.
Don’t worry too much. Your guest is there for the celebration, not the food. They will be happy about any effort you have gone to, as this is often a rare occurrence.