It’s been ages since I blogged but I have to write about this one because I have come up with The Perfect Paleo Pizza Crust. It tastes pretty much like “regular” pizza. It’s easy and quick to make. It’s pliable but crusty at the edges and holds it shape well. It involves only a few ingredients. In addition to being paleo (provided you don’t put cheese on the finished pizza), it’s low-FODMAP, gluten-free, dairy-free and vegetarian if you don’t use meat toppings. It’s even good cold. And it was born of desperation. Continue reading
Borscht is reputed to be one of the world’s great soups. However, to be honest, I initially wasn’t so sure. I’ve only had borscht a few times and it hasn’t always been a memorable experience. For a long time, I thought of it as an Eastern European peasant soup, probably good if you didn’t have much more to eat than beets but pretty dull otherwise.
For me, what changed things was having a borscht with dill. I’d had chilled beet soup with dill before but dill in hot borscht was a new thing for me. I understand it’s not really traditional but dill takes borscht from plain to interesting without overshooting the mark and getting into the realm of weird. Also, using plenty of beef turns this from a side to a filling one-pot meal. Continue reading
I went to Tenerife at Christmas with my family, which is where I first heard of conejo (rabbit) al salmorejo, a traditional Canarian dish. To be honest, I never had it there. We rented self-catering apartments and didn’t eat out much, in part because of my dietary restrictions, but if I’d had the opportunity to try this dish in a restaurant, I would have, as it’s normally gluten-free. Also, I would have loved to have tried rabbit. Sadly, it didn’t happen, so I decided I’d have to try to make it on my own.
Unfortunately, it’s not all that easy to find rabbit in England, so since I heard rabbit tastes like chicken, I decided to make it with chicken instead. Apparently I’m not the only one who’s ever had this thought, as pollo al salmorejo is an easy enough recipe to find on the interwebs. However, all the recipes I found, both for rabbit and chicken, varied considerably. I’ve tried it a few different ways and have found it’s definitely a recipe you can modify to fit your own tastes. However, this is the version I like best.
Gung hay fat choy! It’s Chinese New Year… but it’s not just Chinese New Year. It’s also lunar New Year in many other countries including Singapore and Malaysia, which inspired tonight’s meal.
Beef rendang has always seemed a bit intimidating for me to make, because recipes usually call for a bunch of ingredients that are difficult for me to obtain, such as candlenuts and kaffir lime leaves, and call for the cook to grind their own spice paste and braise the beef for as long as four hours. However, I really wanted beef rendang, so after consulting a bunch of recipes, I figured it wouldn’t be too hard to make a rendang with the ingredients in my kitchen, in a lot less time. The result was truly delicious and tasted just like the rendang I’ve had in restaurants. I served it with steamed rice and yu sheng (Singapoean New Year salad) – and my husband declared it probably his favourite meal ever and half-jokingly asked me to make it once a week. Continue reading
It’s pancake day here in the UK, which means my kids got a pancake lunch, a pancake supper, and pancake dessert. If that sounds like a lot of work, it really wasn’t. Not only was I too lazy to make a pancake breakfast, the truth is, I only actually made pancakes once. To be more accurate, I made galettes bretonnes once and we ate them three different ways using three very easy variations.
Galettes bretonnes, or buckwheat crepes, are traditionally made with buckwheat flour only, making them naturally gluten-free. If you want to have them in a restaurant, however, be careful, since some cooks mix the buckwheat flour with wheat flour. Perhaps they fear that the buckwheat will be strong-tasting – and in some recipes it can be – but honestly, here it isn’t. No, it doesn’t taste exactly like a wheat flour crepe, but it has a mild and pleasant taste and texture. Honestly, it’s nothing too challenging.
Cullen skink. It sounds like a particularly unpleasant sort of lizard. But actually, it’s a delicious Scottish soup, hearty enough for a one-pot meal, quick and easy enough for weeknight supper when your kid has swimming lessons after school and you’re going to a PTA meeting after dinner.
Cullen skink normally contains lots of butter, milk or cream, onions and/or leeks. My version is easier on the tummy – gluten-free, grain-free, dairy-free, low-FODMAP, and full of healthy fish oils. For those paleo folks who eat potatoes, it could be considered paleo. However, it is still full of flavour, none the worse for the missing ingredients. Continue reading
It’s Robbie Burns Day, which marks very nearly a year since I started this blog. I hadn’t actually been planning to blog this meal, so please excuse the relative lack of pictures, but when I realized it was almost my blogiversary, I took a picture of my plate just before I dug in. Good thing too. Because my impromptu creation in honour of Rabbie Burns turned out truly delicious.
Last year, I made a modern haggis in the slow cooker, eschewing the traditional sheep’s stomach casing as well as the sheep’s heart, lungs, liver and whatever else goes into traditional haggis. This year, however, I decided to take modernizing haggis a step further. I decided to turn it into burgers. Continue reading