Since I came to the UK, I have all too often indulged in Tyrell’s veg crisps, made with beetroot, parsnips, and carrot. They are delicious – but they’re also very greasy, salty, and made with sunflower oil, which isn’t a very healthy oil. After some trial and error, I have come up with an alternative that’s even more delicious. My oven-baked root vegetable crisps are crunchy, satisfying, and because they’re a lot less greasy and salty, the real taste of the root vegetable shines through. And lest you think this means they’re yucky, let me tell you: my junk food-loving small children adore these. 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.
I discovered papas arrugadas, wrinkly potatoes, on a trip to the Canary Islands, where they are ubiquitous. Partly because they’re gluten-free but partly because they’re really tasty, I had them almost every time we ate out. At first I thought they might be difficult to make. I also thought they might take a special kind of potato, since some websites said they’re made with special Canarian potatoes. Nope on both counts. In supermarkets I saw bags of very ordinary new potatoes, grown in various locales around Europe, marked “papas para arrugar” (potatoes to wrinkle). Maybe the Canarios don’t want the word to get out but the fact is, papas arrugadas are very easy to make and taste the same in England, made with English potatoes, as they did in Tenerife.
Initially I felt a little foolish when I found out how papas arrugadas are made – they’re simply boiled in heavily salted water (originally sea water, apparently). Easy, right? I couldn’t believe I’d never thought of making potatoes that way before. However, having actually managed to screw them up a few times, I’ve discovered a few techniques for making them properly. I’ve also developed a low-FODMAP sauce that loosely approximates mojo, the garlicky sauce normally served with papas arrugadas. Continue reading
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
I was originally going to make lime curd tarts for St. Patrick’s Day, on the reasoning they’re (kind of) green. I didn’t end up getting around to it by St. Paddy’s Day but it didn’t matter, since it was really just an excuse to make lime curd.
I’d never even heard of lime or lemon curd until I moved to England last summer. Since then, I’ve seen lemon curd in all sorts of places – in jars on supermarket shelves beside the jam and peanut butter, in cakes, even in the form of lemon curd yogurt. This last is the only one I’ve actually tried. The cakes are always full of gluten and I wasn’t sure I wanted to commit to a whole jar of lemon curd spread, especially since the commercial ones looked pretty full of chemicals. But my tiny tastes of lemon curd yogurt (only tiny tastes since I’m lactose intolerant) made me want more. More! MORE!!