Category: information

  • Cheshire Pork Pie

    1 lb. pork 2 Tbsp. butter ¼ tsp.salt ¼ tsp. nutmeg 1 tsp. pepper 2 large Granny Smith apples 2 large MacIntosh apples 2 Tbsp. sugar ½ cup Rhine wine Pastry, homemade or store bought Instructions Preheat the oven to 350°. Remove one piece of dough from refrigerator and let stand until soft. Lightly flour […]

  • Vegan brownies that don’t suck

    A daring title, but I have cracked it. I can also make them keto friendly. Oh, and by the way? It’s gluten free, too! 4 tablespoons ground flax 1/2 cup / 120ml water 1 tablespoon vanilla 4oz / 112g cocoa butter 1 cup / 200g allulose or similar keto friendly sugar 1 cup / 220g […]

  • Cheese pie

    What kind of filling should you put into your lovely keto friendly pie crust? A keto frendly filling, such as cheese pie. To pre-empt a possible question, “what is the difference between cheese pie and quiche?” Simply the ratio of ingredients and the intention. With quiche the intention is to showcase and enhance the custard. […]

  • Keto friendly chocolate syrup

    1 cup / 240ml water 1/2 cup / 120ml cocoa powder 1/3 cup / 80ml no sugar granular sweetener of your choice pinch salt 1 teaspoon vanilla Add the first 4 ingredients to a small saucepan. Bring to a boil, then simmer for 5 minutes or until thickened. Add vanilla and stir to incorporate. MOCHA […]

  • Barbecue Experiment – mustard rubs

    First, to establish terminology: “Barbecue” is low temperature cooking, usually using wood chips or chunks to provide a pleasant flavour. The meat you use, the brine you use, the seasoning rubs, the sauces, are all the subject of intense debate. This debate is fun, especially if you don’t have any reason to take sides, and […]

  • Stuart’s Gluten Free Simnel pudding

    Simnel Cake is a British Easter tradition. I decided to take the cake recipe and convert it to make a Simnel Pudding, because everyone needs some pudding in their life! Makes 1 large pudding. You can double the quantities to make 2. 250g/8oz mixed dried fruit 25g/1oz stem ginger (finely chopped or grated) 1/2 lemon […]

  • Ice cream

    Recently I saw one of the kids at my son’s school eating an ice cream bar. Well, it was called an “ice cream bar”. Then I looked at the ingredients. nonfat milk and milkfat water sugar corn syrup whey citric acid stabiliser (mono & diglycerides, guar gum, polysorbate 80, xanthan gum and and carob bean […]

  • Sodium citrate

    Is a moderately expensive substance to buy. But why would you buy some anyway? Because you can turn any cheese into melty cheese. How’d you like a slab of “processed cheese” that melts just like those cheese slices, but it’s made from an actual cheese? Sodium citrate does it. It’s also used in molecular gastronomy, […]

  • Gluten free blueberry muffins

    When you have a load of nice local blueberries, one feels obligated to bake with them. DRY INGREDIENTS 2 cups gluten free flour (recommended: buckwheat, but use whatever you have on hand) 1 tsp xanthan gum (omit if your GF flour blend contains it already) 1 cup fresh, frozen or canned blueberries 1/3 cup granulated […]

  • Gluten free flour blends

    One of the frustrations with gluten free baking is that you suddenly have to deal with multiple different flour blends depending on what you are making. They usually involve ingredients that can be hard to come by or that are expensive. And let’s not get into how much more expensive the GF flour blends are […]