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Main Dishes
28

Gluten-Free Salmon and Spinach Pie

Yes, it’s British pie week! The celebration of one of our most traditional foods, so in honour of the humble pie we’ve held on to its style and changed its substance, by adding a healthy twist.

For the Filling

1kg/2.2lbs salmon fillet, cut into 1/2” chunks
250g/9oz fresh spinach leaves, chiffonade (cut into thin strips)
200g/7oz shallots, finely chopped
150g/5.25oz butter
75g/2.5oz gluten-free flour
1.875 litres/quarts fresh milk
250g/9oz parmesan cheese (shaved)
1 tsp. salt
1 tsp white pepper powder

For the Pie Dough

310g/11oz gluten-free all-purpose flour
125ml/4fl oz coconut oil
1 egg
1/2 tsp. salt
80ml/2.75f oz water
4
1. Make the pie dough. a. Whisk flour and salt in a bowl until well-combined. b. Add in coconut oil and mix thoroughly. Mixture will be crumbly. c. Add in egg and mix. Mixture will still be crumbly. d. Add...
See the full directions on my site
Nutritions

Calories
357

Sodium
1364mg
56% DV

Fat
4g
7% DV

Protein
45g
91% DV

Carbs
31g
10% DV

Fiber
2g
8% DV
Cakes
53

Earl Grey and Honey Ombre Drip Cake

This cake incorporates my favourite tea - Earl Grey and the perfect flavour that goes well with Earl Grey is honey! The recipe has an Earl Grey Sponge Cake, soaked in Earl Grey Syrup which is then filled with honey buttercream. Finally, the cake is decorated with a blue ombre buttercream, with white chocolate ganache drips and homemade honeycomb.

Ingredients:
Earl Grey Sponge Cake:
335g Soften Butter/Baking Spread
335g Caster Sugar
6 x Eggs
335g Self-raising Flour
2 Tsp Earl Grey Tea Leaves (I like to use Twinnings)
1 ½ Tsp Baking Powder
Earl Grey Tea Syrup:
125ml Boiling Water
125g Caster Sugar
3 x Earl Grey Tea Bags
Honey Buttercream:
250g Soften Butter
800g Icing Sugar
200g Honey
Wilton Sky Blue Food Colouring
White Chocolate Ganache:
150g White Chocolate
75g Double Cream
Wilton White White Food Colouring
Honeycomb:
375g Caster Sugar
225g Golden Syrup
125ml Water
15g Bicarbonate Soda
16
Pre-heat the oven to 180C/350F/Gas Mark 4. In a large mixing bowl add the softened butter/baking spread and caster sugar. Mix the ingredients until they become paler in colour. Add the eggs one at a time...
See the full directions on my site
Nutritions

Calories
99

Sodium
36mg
1% DV

Fat
3g
4% DV

Protein
2g
4% DV

Carbs
15g
5% DV

Fiber
0.30000000000000004g
1% DV
Cookies
41

A National Institution: Chocolate Hobnob Biscuits (oat cookies)

Hobnobs are a British institution - oat cookies topped with chocolate and perfect with a cuppa!

Cookies:
100g (1/3 cup + 1 tablespoon) butter
100g (1/2 cup) brown sugar
1 tablespoon milk
3 tablespoons golden syrup (or any other light coloured syrup)
1 teaspoon bicarbonate of (baking) soda
140g (1 cup + 1 tablespoon) plain (all purpose) flour
140g (1 + 3/8 cups) oats
Topping: 
100g (3/4 cup) milk chocolate
or:
100g (3/4 cup) dark chocolate
2 tablespoons golden/light syrup
15g (1 tablespoon) butter
24
http://www.theculinaryjumble.com/2017/07/14/a-national-institution-chocolate-hobnob-biscuits-oat-cookies/
See the full directions on my site
Nutritions

Calories
2758

Sodium
161mg
6% DV

Fat
138g
213% DV

Protein
34g
69% DV

Carbs
332g
113% DV

Fiber
28g
112% DV
Cakes
13

Gluten-Free Vegan Coffee Walnut Cake

This Gluten-Free Vegan Coffee Walnut Cake is just as delicious as its traditional counterpart: think moist and fluffy, coffee-infused sponge, tangy creamy cheese frosting, and crunchy, earthy walnuts.

For the cake:
8 tablespoons coconut oil (or sub olive or vegetable oil)
200 ml (4/5 cup) milk, any kind
1 tablespoon vinegar (ensure gluten-free if necessary)
8 tablespoons maple syrup (or sub any other sweetener)
1 teaspoon vanilla extract
Pinch of salt
4 teaspoons chicory powder (or sub equal amount instant coffee)
150 g (1 1/4 cup) ground almonds
150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
2 heaped teaspoons baking power (ensure gluten-free if necessary)
1/4 teaspoon bicarbonate of soda
For the frosting:
1 x 400g (14oz) tin coconut milk*
Juice of 1/2 lemon
4 tablespoons maple syrup (or sub any other sweetener)
1/2 teaspoon vanilla extract
2 teaspoons chicory powder (or sub equal amount instant coffee)
50 g (1.7 oz) walnuts, roughly chopped
To decprate:
Walnut halves
Pomegranate arills
8
For the cake: Preheat oven to 180 degrees (350 degrees) Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil) Once...
See the full directions on my site
Nutritions

Calories
20027

Sodium
4897mg
204% DV

Fat
304g
467% DV

Protein
576g
1152% DV

Carbs
3548g
1206% DV

Fiber
307g
1228% DV
Breads
167

Rosemary, Bacon and Parmesan Cheese Irish Soda Bread

I recently went to Dublin and tried soda bread for the first time and it tasted amazing! Unlike most types bread this bread uses bicarbonate soda instead of yeast as the rising agent. This works due to a chemical reaction involving the acidic buttermilk and the alkaline bicarbonate soda. The bicarbonate soda breaks down into carbon dioxide, which causes the bread to rise. So here is my take on a classic Irish Soda Bread recipe.

Ingredients:

Soda Bread:
400g Plain Flour
200ml Buttermilk*
2tsp Bicarbonate Soda
1tsp Salt
3tbsp Chopped Rosemary
6 x Rashers of Streaky Bacon (chopped)
80g Parmesan Cheese (grated)
10
1. Pre-heat the oven to 180C/350F/Gas Mark 4, then in a large mixing bowl add the plain flour, bicarbonate soda, salt, chopped rosemary, grated parmesan cheese and chopped streaky bacon. Mix all of the...
See the full directions on my site
Nutritions

Calories
22

Sodium
17mg
0% DV

Fat
0.46g
0% DV

Protein
0.7g
1% DV

Carbs
4g
1% DV

Fiber
0.30000000000000004g
1% DV
53

CINNAMON COFFEE SCONES RECIPE

In many ways, these Cinnamon Coffee Scones are the perfect baked good. Not only are they delicious (each bite is a perfect one of the cinnamon, coffee and brown sugar filling mingled with the moist and buttery scone), but they are also extremely easy to make. While the thought of baking scones conjured up British perfectionism, these are in fact the most forgiving pastry, ideal for both beginner bakers and a steaming cup of tea.

Cinnamon-Coffee Filling

¼ cup brown sugar
2 tbsp flour
1 tsp finely ground coffee
½ tsp ground cinnamon
2 tbsp cold butter, cut into small pieces

Scone

2½ cups flour
½ cup sugar
2 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
½ cup cold butter, cut into 1-inch pieces
1 cup vanilla yogurt
1 egg
2 tsp vanilla extract

Egg Wash

1 egg white, lightly whisked
2 tsp sugar

Glaze

1¼ cups icing sugar
3 tbsp strong brewed coffee, cooled
8
1) For the cinnamon-coffee filling, combine brown sugar, flour, coffee and cinnamon in a medium bowl stir to combine. Add butter, incorporate until coarse crumbs and set aside. 2) For the scones, preheat...
See the full directions on my site
Nutritions

Calories
889

Sodium
270mg
11% DV

Fat
56g
86% DV

Protein
7g
15% DV

Carbs
86g
29% DV

Fiber
3g
12% DV
Main Dishes
28

Oven Roasted Brussels Sprouts with Bacon, Chestnuts & Quinoa

I’ve added to my favourite vegetable some bacon, sweet chestnuts and quinoa, to create a flavoursome superfood meal.

200g Brussels sprouts
1 cup quinoa, uncooked
100g whole chestnuts
6 thick smoked bacon rashers, cubed
2 organic gluten-free stock cubes
2 tbsp. extra virgin olive oil
Knob butter
Pinch of salt
Pinch of pepper
Handful of fresh parsley
4
Rinse and prepare the Brussel sprouts by removing the first few layers (if necessary) and using a knife to make two slight indents in the bottom of each sprout to produce an 'x'. Sprinkle on a little sea...
See the full directions on my site
Nutritions

Calories
267

Sodium
411mg
17% DV

Fat
10g
16% DV

Protein
7g
15% DV

Carbs
36g
12% DV

Fiber
6g
24% DV
Desserts
29

Strawberry Eton Mess for Mother's Day

This Eton Mess is a fast and easy dessert filled with cream, marinated strawberries, and meringue topped with caramelized almonds. Try it this Mother's Day!

• Meringue
• 500g Strawberries
• 12 basil leaves or mint leaves
• 1 tbsp balsamic vinegar
• 1 tbsp raspberry vinegar
• 2 tbsp sugar
4
http://kikalicious.com/strawberry-eton-mess-mothers-day/
See the full directions on my site
Nutritions

Calories
35

Sodium
1.0mg
0% DV

Fat
0.49g
0% DV

Protein
0.5g
1% DV

Carbs
8g
2% DV

Fiber
0.6g
2% DV
Cakes
131

Ultimate Lemon Cake

This is a super lemony cake; it has a lemon sponge cake, lemon syrup, lemon buttercream and even lemon curd making it the ultimate lemon cake! It is a quick and easy cake to make. This is recipe is a great one to try if you are new to baking. The lemon provides a sharp flavour, which cuts through the sweetness of the buttercream.

Cake:
335g Soften Butter/Baking Spread
335g Caster Sugar
6 x Eggs
350g Self-raising Flour
1 tsp Baking Powder
Juice of 1 Lemon
Zest of 3 Lemons

Lemon Syrup:
100g Sugar
100ml Water
Juice of 1 Lemon

Lemon Buttercream
200g Soften Butter
700g Icing Sugar
Juice of 1 Lemon

Cake Filling:
Lemon Curd
10
1. Pre-heat the oven to 180C/350F/Gas Mark 4. Place the soften butter/baking spread and caster sugar into a large mixing bowl and mix using a stand mixer until the ingredients become paler in colour. 2....
See the full directions on my site
Nutritions

Calories
115

Sodium
54mg
2% DV

Fat
4g
6% DV

Protein
3g
6% DV

Carbs
15g
5% DV

Fiber
0.4g
1% DV
Main Dishes
16

Kedgeree – British Rice with Smoked Fish

Kedgeree is a traditional Anglo-Indian breakfast dish. It features hot smoked fish, spiced rice, peas, and eggs, and is really easy to make!

9 oz basmati rice
2 teaspoons cumin seeds
2 teaspoons cilantro seeds
5 tablespoons olive oil
2 teaspoons salt
2 onions , peeled and sliced
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
6 eggs
8 oz frozen peas
1 lb hot smoked fish (kipper, mackerel, haddock)
3 tablespoons heavy cream
2 tablespoons chopped parsley (or cilantro)
2 tablespoons chopped chives
Cook the rice according to package instructions. Drain, rinse, and set aside. Heat the oil in a skillet and add the salt, cumin seeds, and cilantro seeds. Toast them for 1-2 minutes over a low heat. Add the...
See the full directions on my site
Nutritions

Calories
1823

Sodium
5195mg
216% DV

Fat
86g
132% DV

Protein
46g
93% DV

Carbs
220g
74% DV

Fiber
19g
77% DV

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