A Gluten Free, Low Sugar, Low Fat Lemon and Blueberry Cake

OK, gluten free, low sugar and low fat are not words you will usually find on The Gammon Kitchen. Sugar and fat are my main food groups. However, I’ve been following The Culinary Jumble run by the lovely Tracy for a while and her blog has started to really focus on offering healthier alternatives that are still tasty and simple to make. As a Brit living in Sweden, her blog is chock full of delicious Scandi inspired goodies such as saffron and white chocolate buns as well as British classics like nostalgic jam tarts. If you’re looking for gluten free options you can find everything from a jaffa cake sponge to cinnamon bun waffles. I had one of those ‘lick the screen’ moments recently when Tracy posted a recipe for hot cross bun rolls, a hybrid of a cinnamon roll and a hot cross bun. I didn’t get round to making them for Easter but have them bookmarked for next year.

I’ve not done a whole lot of gluten free baking as quite frankly, I have no need to. It’s always good to give things a go though and I was intrigued by the ingredients for the lemon and blueberry cake which was originally posted on The Culinary Jumble back in January. It’s a bit of a bonus that it’s also low fat and low sugar as let’s face it, most of us could do with less of the bad stuff. Tyler (my fiancé of 10 years and lovely cat dad to our two fur babies) got rather excited when I said I was going to be doing a spot of baking. His heart sank when he saw me putting gluten free flour and brown cane sugar in the shopping trolley. He loves cake. I get it. The idea of a gluten free, low fat, low sugar cake doesn’t sound awfully appealing but Tracy’s post images had my mouth watering and I was excited to give it a go.

The ingredient list isn’t scary like some alternative cakes. I was able to get everything I needed in Sainsbury’s. The brown cane sugar does have stevia added, which I’m not sure is entirely right but it was all I could get. Yes, before you ask, it was ridiculously overpriced, but you don’t need much of it so it will last ages and it smells delicious. I’m going to try it in coffee. I used frozen blueberries and lemon juice from a bottle as I already had some in the cupboard.

The recipe is ridiculously easy to follow and didn’t create too much mess which is always a bonus. Within 20 minutes of thinking about making the cake it was in the oven and my kitchen smelt lovely and sweet. The youngest cat was most intrigued and spent the entire time rubbing himself up my legs and meowing. Maybe he was just hungry, I didn’t think to check his food dish as my biggest concern was cake. Obviously. I tested the cake after 30 minutes and it seemed to be cooked but when I went back to it 10 minutes later there was a puddle of uncooked mixture and the cake had sunk a little in the middle so I popped it back in the oven. 10 minutes later it was cooked but a little too dark on top. Next time I will probably cook for 45 minutes on a lower temperature.

So what’s the verdict? It took all my will power (I don’t have much at the best of times) not to eat it piping hot from the oven because it smelt so good. I knew that if I tried to slice it when it was too warm it would just crumble and I would ruin any chance of a decent picture for the ‘gram. It felt like hours before it was cool enough to slice and serve up with cups of tea, or in my case warm milk with a tea bag dunked in for approximately 1.7 seconds. The wait was worth it though. What a lovely tea time treat. The cake is so moist with a delicate tang from the lemon and Greek yogurt and the blueberries explode in your mouth. It’s not too sweet meaning you don’t feel too guilty (not that you should ever feel guilty for anything that doesn’t harm anyone or anything else). I would happily eat this for breakfast or with tea drunk from a china cup and saucer for an afternoon treat or warm with whipped cream for pudding.

Tyler’s verdict? 8/10 but would be better with chocolate. I’ll take that.

If you want to give healthier baking a go you can find Tracy’s recipe here. Do it!

This is the cake in it’s full, glazed, cracked, rustic glory. I actually like it when a cake has cracks, imperfections are beautiful. This is what I tell myself every morning when I look in the mirror. If the mantra is good enough for me, it’s good enough for my cake.

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The loaf sliced pretty well, the odd crumb here and there which may or may not have gone straight into my mouth, but a fairly clean cut with a bread knife. The blueberries sunk which I was expecting because they were frozen but I don’t mind that at all.

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You see what I mean about my tea. I’m a terrible Brit.

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And a second slice whilst writing the post because I can. I mean, its low fat and low sugar and if I eat the whole thing that’s one of my 5 a day so really its practically a health food. Oh dear, you can see how long this cake is going to last.

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Thanks to The Culinary Jumble for the recipe and for the inspiration to get my bake on!

Let me know if you try it out too!

Tania x

Recipe Review: Nigella Lawson’s Pigs in Blankets

 

Hot dog sausages wrapped in puff pastry. Literally the easiest recipe in the world, yet I still need to share it with you as they are so bloody good. I made these as part of a Bake Off themed charity event at work, thinking that something savoury would go down a treat amongst all the cakes and biscuits. I was right, my work buds loved them.

Nigella serves hers with a mustard dipping sauce, which I did too, but this had mixed reviews. It was very hot and sharp from the mustard, some people loved it, myself included, others hated it. You can make up your own minds.

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Grab yourself a packet of 8 hot dogs and a ready rolled sheet of puff pastry. Lay the pastry sheet out flat and cut it into quarters, then cut each quarter into half horizontally, to give you a total of 8 strips. See diagram below:

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Beat an egg in a small bowl, then using a pastry brush, brush the egg all over the pastry. Sit a hot dog on the long edge of each pastry strip, then roll up so that each sausage is encased in the pastry. Cut each pastry covered sausage into 4 bitesized pieces then lay them on a baking tray, the sealed edge at the bottom. Brush the tops of each one with the beaten egg then bake in a 220°c oven for 15-20 minutes until puffy and golden.

To make the mustard dipping sauce, mix together 50g of wholegrain mustard with 50g of Dijon mustard and 1 tablespoon of soured cream.

Dip, eat, enjoy.

A Week In France

What is with French toilets? I couldn’t believe when I pulled over into a service station that the ‘facilities’ were just a hole in the ground. Some had actual toilets but not once did I encounter a toilet seat and I felt like a kid at Christmas if there was toilet paper available. Anyway, enough about toilets.

I stayed in a gorgeous villa overlooking the French Pyrenees, which provided some lovely views for the duration of my holiday. I must say though, the Lake District on our own green and pleasant land is much more beautiful, at least in my opinion. We were blessed with amazing weather though which meant plenty of time sunbathing and splashing about in the pool.

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All the local restaurants were advertising their own version of cassoulet, a meat and bean stew rich with duck fat. I was desperate to try some authentic French food so ordered it one evening. This one had a duck leg, some pork belly, a local sausage and a garlic crouton. It was absolutely delicious, though completely inappropriate for the 30° heat.

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Of course I also just had to sample a crepe whilst in the land of the creperie. I was really boring and went for Nutella but it was yummy. I had this with an amazing hot chocolate.

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On the drive home we stopped at a restaurant called Poivre Rouge, which was a bit like an upmarket Harvester. The menu had lots of grill options but there was also a salad bar that you could pay once for then take as many trips as you like. I didn’t go for it, but saw the locals tucking into escargot and massive prawns from it. I had fillet steak which was amazing and the chips were these strange little curved tube type things.

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What I did like about French service stations, toilets aside, was the food options. They’re much better than the English counterparts. On one stop I had a really really good burger, and another had this hot dog with mustard, bacon and cheese which they served hot, with an apple tart which was very nice.

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Other than that, I ate a lot of pizza! The French seem to really love their pizza!

My 100th Post!!!

Bonjour!

I am back in The Gammon Kitchen. I took a few weeks off blogging to enjoy a holiday to France (more on that to follow!) and to give myself a break. Blogging can be hard work! I’m not ever going to be one of those people who make a living from blogging and whatnot, I just don’t have the time to commit to posting that regularly, but I’m glad to be back and am looking forward to sharing some more recipes and stories with you.

This back to blogging post also just so happens to be my 100th blog post! Milestone alert! As I sit here in my jumper (like, when did it get so cold?) I’m reminiscing about some of the previous posts I have shared with you and thought this would be a great opportunity to recap on some of my favourites before I share some new content with you, starting with what I did on my holiday.

My Favourite Ever Post

My Thoughts On Dieting from January 2016

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I remember writing this post in the early hours of the morning as I couldn’t sleep and needed to vent about my feelings towards diets and the current craze of clean eating. I got some really great feedback on this post and still very much stand by my thoughts!

My Favourite Recipes

Fully Loaded Sweet Potato Fries from February 2016

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Even just looking at the picture makes me dribble. Yum!

Chocolate and Pecan Banana Bread from March 2016

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This is one of my most used recipes from my blog and one I always turn to when I want to bake, or have some manky bananas in the fruit bowl, which is every single week.

Chickpea, Spinach and Potato Curry from June 2016

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I developed this recipe during my vegan trial week and even though my time as a vegan didn’t last, this is still one of the nicest curries I have ever made and is a favourite in my house.

Masterchef Style Smoked Haddock from July 2016

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I was so proud of this recipe, I even considered applying for Masterchef!

My Most Viewed Post

Recipe Review: Nigella Lawson’s Lemon Pavlova from January 2016

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Thanks to a Twitter comment from the Queen herself, I have enjoyed many views on this post, many now coming from Google searches. I love this photo too, I could dive into that pav face first right now.

It’s been nice to look back on some of my favourite posts from this year and I’m feeling ready and inspired to go on and create another 100 posts. See you all soon! PicMonkey Collage.jpg

Recipe Review: Rick Stein’s Lamb Kleftiko

I love Greece and I love Greek food. As I can’t afford a holiday to Greece this year I thought I would bring a little Greek sunshine into my own dreary kitchen. Rick Stein’s ‘From Venice to Istanbul’ is a bible of recipes from, as the name would suggest, Venice to Istanbul. There are Italian pasta dishes, Turkish kebabs and lots of wonderful dishes inspired by his travels around Greece. With each turn of the page my mouth waters even more. Even the simplest of dishes from these regions look and sound delicious and lamb kleftiko is no exception. With only a few ingredients and minimal preparation it’s great for feeding dinner guests and tastes sublime.

Here’s my take on Rick’s recipe, which is actually exactly the same apart from the alterations for it to feed four. It was perfect.

Start the recipe by peeling 750g of waxy potatoes and cutting them into wedges. Slice a red pepper into strips and roughly chop 3 large tomatoes. Tip all of the veggies into a casserole dish and season well with salt and pepper.

Take half a leg of lamb and sit this on top of the vegetable base, then pour over the juice of 1 lemon and 60ml of extra virgin olive oil. Halve a bulb of garlic and chuck that in too. Sprinkle over 1 tbsp of dried oregano and then add 150ml of water. Put on a tight fitting lid and whack it in the oven for 2.5-3 hours at 190°c.

When the lamb is falling off the bone it’s done. Check the juices, adding a bit more water if too dry or reducing them down in a pan if too watery. Crumble over 100g of feta cheese and pop the dish back in the oven for a further 10 minutes. I left the lid off to get a little bit of colour going on.

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The finished dish looks beautifully rustic and filled the whole house with the aroma of garlic, lemon and tomatoes. I served it alongside a Greek salad and some homemade tzatziki. Yum!

 

 

 

Burnt: A Film Review

If you have come here expecting a proper film review then you are going to be very disappointed. Very, very disappointed. Really, I’ve just found a new way to talk about my love for food and, even more so, my love for Bradley Cooper.

So, let’s start with the basics. ‘Burnt’ stars Bradley Cooper as Adam Jones, a troubled chef that hit the big time in Paris but ruined his life with drink and drugs. He moves to London to open up a new restaurant in search of the elusive 3 Michelin stars and hires Sienna Miller to help. Even after watching the film I don’t know what her character’s name was so will refer to her as Sienna Miller. In a nutshell, that’s the story. Obviously they fall in love after some initial plate smashing temper tantrums and I presume Adam gets his 3 stars. It’s not particularly clear when you watch the film but he definitely smiles at the end, actually the only time in the film, so we can safely assume it was good news.

The script, acting and plot were, in a word, dreadful. Some of the dialogue left Tyler and I looking at each other in amazement. I can only compare it to a primary school play. I usually really rate Bradley Cooper as an actor but his Gordon Ramsay style outbursts just didn’t ring true, neither did his blossoming love affair with Sienna. And all she did was cook fish. I did make it through to the end though, here’s how.

Reason One: The food shots were beautiful. I really enjoyed watching the parts of the film where dishes were being created and the camera work with these was really nice. It’s a shame there wasn’t a little more of these to be honest but then I guess I can always watch the Food Network and not have to sit through a terrible dialogue.

Reason Two: Bradley Cooper. Did you realise how blue his eyes are? I didn’t. His chef whites really made his eyes sparkle and I fell in love with him even more. And now I know he can cook, I’m besotted. Yes, yes I know it was only a character but leave me be ok.

Reason Three: Just Bradley Cooper again really. He has really nice arms, have you noticed?

If you are truly stuck for something to watch and you like food and fancy either Bradley Cooper or Sienna Miller then you can maybe try watching this film. But, if you’ve recently painted a wall and are still waiting for that to dry you could probably just keep an eye on that instead.

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Picture courtesy of IMDB.

 

July Roundup

July. The month that felt like the early 2000s with everyone talking about Pokemon and Blink 182. Not me though. I’ve been harping on about Celebrity Masterchef, the lack of decent strawberries in the supermarkets and how summer just doesn’t feel like summer when you don’t have a 6 week holiday.

Oh the good old days of school when life’s biggest worries were getting a ladder in your tights or not having a boyfriend like all the cool kids. I thought my teenage years were such a struggle. I knew nothing. I used to come home every day to my bed made, a home made dinner on the table and my washing done and ironed for me. Now, I come home to a messy house at whatever time the traffic allows and have to engage the brain enough not to mix my dinner up with the cat’s. I tried a cat treat once. It was a terrible, terrible mistake.

I’ve made some damn good food in July, though I do say so myself. I’ve recapped all of this month’s posts below in case you missed any or want to have a re-read.

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Recipe: King Prawn Linguine / Recipe: Steak’n’Stuff / Recipe: American Pancakes with Bacon / What I Ate In A Day #11 / Recipe: Masterchef Style Smoked Haddock / Top 5 Must Have Cook Books For Eating Well / Recipe: Peanut Butter Brownies / Recipe Review: Gordon Ramsay’s Bread and Butter Pudding / Recipe: Chicken Tikka Salad / How to be a Better Cook in 5 Easy Steps

See you in August!