WIAW #16 Boom…I’m back!

Fall into good habits button

Hello! Yes you read that right I AM BACK!  🙂

I cannot believe it has been almost 7 months since I last posted here, where is the time going?!!

I do have a treat for today! It is Wednesday so What I ate Wednesday is here and I will have the yummy recipe from my dinner of Homemade pork, apple and sage sausages served with sweet potato rosti, petit pois and red onion gravy up for you tomorrow. They are easy to make, healthy (as I used pork medallions and whizzed them up in to mince myself) and so versatile – you can add whatever you fancy.

So, lets get started!!

Breakfast was a homemade ‘flapjack’ / granola bar – no oats though, and a banana.

Flapjack

Lunch was a Tuna Salad with a drizzle of balsamic reduction

Tuna Salad

Dinner – Homemade Pork, Apple and Sage Sausages with sweet potato rosti, petit pois and red onion gravy (sorry for the photo quality)

 Homemade sausages Pork and Apple sausages

As it is now pumpkin season I will be making some more pumpkin bars, pumpkin soup and of course the amazing pumpkin curry!

Some questions for my readers (if there are any of you left!!)

Are you dressing up for Halloween?

If so what are you dressing up as?

Linking up with Peas and Crayons and all the other bloggers!

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Buckwheat & Walnut Bread > Gluten-free

This is such a treat for you guys 😉 This is a recipe from my brand new Gluten-free Bread book which is available on amazon. The US link is here

As I mentioned in my WIAW post earlier I have had this bread nearly every morning for a week! It is just so nice, I know self praise is no praise but I have had some awful gluten-free breads in my time! Fresh with soup or toasted with a range of toppings, it is very adaptable. The recipe is easy too ~ no need to proof the dough 🙂

buckwheat walnut bread

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:

  • 1 ½ cup /145g buckwheat flour
  • 1 cup / 100g almond flour
  • 1 tablespoon baking powder
  • ¼ / 30g cup walnuts – roughly chopped
  • Handful sunflower seeds
  • 3 tablespoons natural yogurt (I use low fat)
  • 1 ¾ cup / 415ml of buttermilk
  • 1 teaspoon treacle
  • 1 teaspoon honey

Directions:

  1. In a bowl combine the buckwheat flour, almond flour, walnuts and baking powder
  2. Make a well in the center and add the yogurt, honey and buttermilk
  3. Add the sunflower seeds and treacle
  4. Pour the mixture in to the bread tin and bake for 35 minutes
  5. Check to make sure the top is not burning, if it is cover with foil before returning back to the oven for 15 minutes
  6. Remove from the oven and insert a skewer to check if it is done. Leave in the tin for 10 minutes before putting on to a wire rack to cool completely before slicing

WIAW #14 Valentines Lunch

Hey guys, happy Wednesday!

In this week’s What I ate Wednesday I will be including a write-up about a lunch I won for Valentines on Facebook.  So lets let’s get started 🙂

Breakfast

    Gluten free bread Tea

Breakfast for the last week or so has been my homemade gluten-free bread recipe with different toppings. The last three mornings it has been topped with slices of banana – it is just delicious and keep me full right up until lunch! Oh and of course about two or three cups of tea 🙂

Lunch

Valentines Day Panini Goats cheese salad

Lunch was in the Koffee Bar and Deli on The avenue in Gorey.  They were running a competition on Facebook for Valentines Day and we (the hubby and I) were delighted with our lunch. The menu has a great range for everyone including Irish breakfast, paninis, wraps, soup and salads. The service is prompt and the girls are so nice. I opted for the warm goats cheese salad which came with four salads on each corner of the plate and some onion marmalade / relish on the side of the warm goats cheese – you can see above it was a great portion and I couldn’t finish it all, surprisingly! Himself had a chicken and stuffing panini with salad and chips – also a great portion. I had a delicious cappuccino to finish. If you are in the Gorey area I totally recommend a visit to the Koffee Bar, it is just across the road from the Post Office.

 

Dinner

Shepherds Pie

Shepherds pie topped with cauliflower cheese, easy and tasty!

Recipe for Buckwheat gluten-free bread on the way 🙂

Linking up to Peas and crayons and all the other bloggers WIAW – go check them out!

Tell me….

Have you ever won anything on Facebook?

Do you enter many competitions?

What’s the best prize you have ever won?

QB x

WIAW #13 Spelt & Sunflower seed bread

Hi guys and happy Wednesday. Storms, floods and gales are what we are experiencing here in Ireland today so it’s a day for a fire and some cooking 🙂

Today I have the recipe for Spelt and Sunflower seed bread that so many of you liked on Facebook. I also have a full WIAW with breakfast, lunch and dinner. Yay go me LOL 😀

Breakfast: Two grilled bacon medallions, a poached egg and heated tinned tomatoes with pepper and Worcestershire sauce

Healthy breakfast

Lunch: Baby gem lettuce topped with hot chili made with lean steak (leftover for the previous nights dinner) topped with char-grilled halloumi and an extra bit of grated cheddar on the side – this was SOOOO delicious!

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Dinner: Frittata with turkey salami, peppers, broccoli, onions, sun-dried tomatoes, cherry tomatoes, courgettes and cheese

Frittata

Snacks: Spelt and Sunflower seed bread with homemade chicken liver pate

Spelt bread

Ingredients

  • 2 cups of wholegrain spelt flour
  • 1 cup of almond meal / flour
  • 1 tsp baking powder
  • 1 1/2 cups of rolled oats
  • 500ml buttermilk
  • Handful of sunflower seeds
  • 1 tsp of treacle

Get baking

  1. Pre-heat oven to 200C / 400F
  2. In a bowl mix the spelt flour, rolled oats, almond flour and baking powder (I had no bicarbonate of soda, surprisingly, so I used baking powder, feel free to use either)
  3. Add the buttermilk and combine well
  4. Add the sunflower seeds and treacle and mix
  5. Put the dough in to a pre-greased loaf tin and bake for 50 minutes
  6. Check the loaf by knocking the bottom – when it is cooked through it will sound hollow
  7. Move to a wire rack to cool completely before slicing

Delicious!

Linking up with Jenn over at Peas and Crayons

Whats your favorite bread?

WIAW #12 Potato and Tomato Gratin

potato tomato gratin

Ok guys, super-duper apologies for my WIAW  and blogging in general absence since December but I do have a very good excuse! I was working on my first cookbook which I am sooooo excited about it!

It is a Gluten-free Vegan cookbook and I have to say I am very proud of my first dip in to the cookbook world. It is live on Amazon as of this morning and will be available to download for FREE tomorrow 23rd January 2014.

Today’s post is a recipe from the book which I made for dinner last Friday and accompanied it with a spinach salad and, sorry to any vegans reading this, fillet steak . It is Potato and Tomato Gratin, it is dairy free, gluten-free and BLAND free!

Potato and Tomato Gratin (Bake)

Ingredients

4 large potatoes (peeled)

2 large tomatoes (sliced)

1 ¼ cup / 300ml soy milk

4 tsp corn flour

Tepid water

½ tsp sea salt

Few sprigs of fresh thyme (or any other herbs you prefer)

½ cup / 80g grated vegan cheddar (or your favourite cheese)

Olive oil

1 tsp black pepper (or to taste)

2 tsp garlic powder

Directions

 

  1.  Place the potatoes in a pan of boiling water and cook for 7-10 minutes until half-cooked. Take them out and slice with a knife carefully as will be hot
  2.  Brush a baking / Pyrex dish with olive oil and start layering starting with the potatoes then onion and season each layer as you go with the garlic, salt, pepper and herbs
  3.  To make your sauce in a small bowl mix the corn flour with tepid water until is like a paste. Heat the soy milk in a saucepan and when hot but not boiling add the corn flour mixture whisking all the time. Cook for 1 minute stirring continuously. It should have a thick-ish consistency
  4.  Pour this over the potatoes and cook in the oven for 25 minutes, take out and top with the tomatoes and cheese. Put back in the oven for 10-15 minutes. Serve with a rocket or spinach salad. This is also delicious served cold as a side dish at barbeques

If you are not vegan you can use normal cheddar, parmesan or mozzarella to top this dish.

Linking up to Peas and Crayons – check out the other bloggers

How are the new year resolutions going?

Has anyone else got a book in the pipeline or published? Leave a link if you do so I can have a look and download

WIAW #10 – Christmas Market Edition

christmas market

 

Hi all and happy hump day 😀

As any of my avid readers will know I am attending my first Christmas Market this Sunday and I am very excited and nervous at the same time! It’s hard to know what to expect when you have never had a stall before but I have a couple of great helpers on hand so I know everything should will run smoothly. Big should out to our What I ate Wednesday host Jenn over at Peas and Crayons.

My What I Ate Wednesday this week is a little bit different from my usual Wednesday posts, it could be described as ‘What I am making for my Christmas Market’

I thought I would share with you guys what will be available on my stall this Sunday. I will add photos to my blog as the items are produced and ready.  Obviously all items are homemade by my good self 😉

  • Wholemeal Brown Bread
  • Sun-dried Tomato & Cheddar Wholemeal Spelt Bread
  • Walnut & Banana Wholemeal Spelt Bread
  • Chicken Live Pâté
  • Spiced Apple Chutney
  • Red Onion Marmalade
  • Gingerbread Men
  • Chocolate chip Cookies
  • Gluten Free Cookies
  • Different flavoured Muffins and Cupcakes
  • Gluten Free Muffins and Cupcakes

The photo below is of the Spiced Apple Chutney – it is so delicious with cheese and crackers and on a Meat board!

Spiced Apple Chutney

I have made my own stickers for the jars too, which I have to print off still ~ this is one big learning curve let me tell you but fun also LOL

So we are only three weeks away from Christmas Day now, is everyone set? I still have some presents to get but almost there

I want to know (please)

Are you going to any Christmas Markets this week?

Whats your favourite item or items on the list above?

 

WIAW #9 Winter Warmers

 WIAW

Tis the season to eat winter warmers, do you all agree? Happy Wednesday, it’s exactly four weeks until Christmas Day, how do we all feel about that? This weeks WIAW is all about the winter warming foods that I have been eating and will most probably be eating for the next few months. Big shout out to our lovely host Jenn over at Peas and Crayons go on over and check out her blog along with other WIAW bloggers…you know you want to 🙂

Breakfast – Porridge Oats made with Soy Milk topped with linseed and berries and a dollop of honey

Porridge

Lunch was the delicious and so easy Cauliflower and Butternut Squash Soup

Cauliflower and Butternut Squash Soup

Dinner – was an outing to our local Indian, it’s called Indiana and is so tasty every time we go. Prepare yourself for excessive salivation! I had Chilli Paneer to start…

Chilli Paneer

 I ordered Tandoori Mixed Grill with Cauli Bhaji for my main course (half of which I brought home and is in my fridge waiting to be finished)

Tandoori Mixed Grill

Cauli Bhaji

Cauli Bhaji

Drinks and snacks : Big mug of tea & plums

Mug of Tea

Hot Lemon Water

Hot lemon water

A couple of glasses of vino with dinner – not actual photo 🙂

Wine

So as Christmas Day this year falls on a Wednesday what will happen to WIAW – is there any need for posts as everyone will be eating the same thing?? LOL

I for one will be WAAAAAY too busy to post on Christmas Day as I am having the family over to our house for dinner again this year. I will update what will be on our menu before Christmas Day and of course there will be photos afterwards.

What will you be doing this time four weeks?