You may have noticed that I love chocolate brownies: both baking them and eating them! All my own brownies are here, but while it is Chocolate Week I thought it would be great to round up other foodies best brownie recipes as well. Continue Reading
Chocolate, chocolate, chocolate! Chocolate week is one of my favourite food themed weeks, not least because I can read a hundred chocolate-based recipes and try not to eat too much of the dark stuff. I asked my blogger friends to share their favourite rich chocolate recipes and here they are for you to enjoy too. Continue Reading
As a proud chocoholic, I am pleased that there are loads of great chocolate makers in the UK. But I am really chuffed that here in the North West we actually boast some corkers. So to celebrate Chocolate Week, I thought that I would share with you some of the North West’s best chocolate makers. Warning: this post will make you hungry! Continue Reading
Did you like my pumpkin spice cookie recipe? Well then I was thinking about what to do with the left over pumpkin and of course pumpkin spice brownies were the obvious answer for me!
Usually I use Greek yogurt in my brownies to replace some of the butter but to still keep them fudgey and awesome. So in this recipe, I replaced the yogurt with pumpkin puree. I wanted the taste to come through so added more than usual, so I also upped the flour slightly in order to stop them being too soggy. I think you get a sweetness from the pumpkin, but mainly it adds fudginess and the speculaas does the flavour magic. Continue Reading
Autumn is starting to creep in, and this simple and thrifty mushroom barley risotto is so right for the colder evenings. Barley is currently about a quarter of the price of risotto rice, and has loads more fibre. Maybe it is something to do with childhood stews, but I also think it is a really autumnal ingredient. Continue Reading
Pumpkin spice has become ubiquitous at this time of year, and I hold my hands up and admit that until this year I had never had pumpkin spiced anything. I was determined to rectify that, but with one proviso: whatever I made has to contain pumpkin as well because otherwise it is just spiced, right? Enter, these oat filled pumpkin spice cookies. Continue Reading
Meat free and flavourful
Please give a warm welcome and big hug to my guest poster, Anyonita. She is a gluten free genius. Check out her recipe below then pop over to Anyonita Nibbles for more of her beautifully photographed, and delicious recipes.
Hello! I’m Anyonita, author of a gluten free food blog, and today I’ll be sharing an easy dinner recipe that’s full of sweet roasted veggies and totally indulgent halloumi cheese.
We used to be big meat eaters in my house, but we’re finding that cutting back on our consumption of meat (especially red meat) has given us all lots more energy and generally made us feel better.
The problem that you can sometimes have with veggie dishes is that they end up lacking substance and often times, when you’re used to the heavy-going entrée of a big hunk of meat, they can feel like side dishes and not the main event. That’s not the case with this veggie dish!
I promise, you’ll absolutely love it! It tastes wonderful, is so easy to make and it’ll leave you filled up and not hungry for more—what more could you ask for?
Halloumi and Mediterranean Veggie Bake
- 1 tbsp olive oil
- 1 tbsp tomato puree
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tin plum tomatoes
- 1 onion, diced
- 2 garlic cloves, minced
- 2 courgettes, sliced
- 4 tomatoes, diced
- 50 grams frozen peas
- 200 grams Halloumi, sliced
- Fresh basil
- Salt and pepper
- Heat the oil in a pan and fry the onion and garlic until fragrant, about two minutes.
- Add the fresh tomatoes, courgettes, cumin, paprika and toast until just starting to colour.
- Add the tomato paste and the tinned tomatoes, salt and pepper and heat through, stirring to combine.
- Transfer the contents of the pan into a roasting dish, and roast for 15 to 20 minutes until the vegetables are cooked through.
- Top with slices of the halloumi and return to the oven for another 5 to 10 minutes or until the halloumi begins to brown.
- Sprinkle over chopped fresh basil and serve.
The great thing about this recipe is that it is so versatile! You can really chuck any vegetables you want at it to add a bit more variety to your dish. It’d be great with aubergines, spinach or even chickpeas thrown in. If you’re not giving up meat and would prefer to add in some, try minced lamb. Just brown the mince at the first stage when you add in the garlic and the onions and follow the rest of the instructions as given. Be sure to tag either She Eats or Anyonita Nibbles in your photos if you share your creations on social media and let us both know what you thought!
This recipe is suitable for coeliacs and it is free from gluten and wheat. To make it dairy free, vegan and vegetarian friendly, replace the sheep’s cheese with a suitable dairy-free alternative.
Visit my blog for these other gluten free options:
- Gluten Free Halloumi and Bacon Frittatas
- Gluten Free One Pot Taco Pasta
- Best Ever Gluten Free Toad in the Hole
Anyonita is an American expat and momma to two gorgeous cookies. She writes gluten free recipes that don’t taste like crap! Connect with her…
- Facebook: www.facebook.com/anyonitanibbles
- Twitter: www.twitter.com/anyonita
- Instagram: www.intsagram.com/anyonita
- Pinterest: www.pinterest.com/anyonita
SHE LOVES: Anyonita doesn’t sacrifice taste by going gluten free, and we love her for that!
Have you got the baking bug?
To celebrate the return of the nation’s favourite innuendo-filled show, I have a little baking give away for you.
But first, what do you think of the new series so far? Are you pining for Mary, Mel and Sue or have you fallen for Prue, Sandi and Noel? Continue Reading