Blueberry, Lime and Vodka Sorbet

Dairy,sugar and egg free? Sadly not sin free with that lovely vodka but what the heck!

ice cream magazine

Blueberry, lime and vodka sorbet

blueberry, lime & vodka sorbet  blueberry, lime  vodka sorbet ©

I find myself with some rather dashing blueberries, a bowl of ‘sorry for themselves’ limes with amour plating instead of fresh zesty skins. My mind fritters back to a bygone age (last summer) when both were rich in taste and texture not to mention plentiful. The robes of the perfect, dainty little purply grey orbs have a luxurious heir of regal purple velvet. Their flavour is that of reassuring wholesomeness but likely they were tired from being flown around the globe a few times before arriving in my kitchen. They were pleasantly perky enough in texture and their antioxidant pigment could prove to be a salve for the self-scorn of many, caused by recent over indulgence.

blueberry, lime  vodka sorbet ©  blueberry, lime & vodka sorbet

A swift and sexy, little sorbet therefore comes to mind. No cooking, no cream, eggs or sugar for that matter.  No point some may say? I couldn’t possibly…

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Gala with Gluten-free Chocolate Christmas Muffins

The perfect time to reblog this. Have a trouble-free Christmas!

Food 4 Your Mood

Christmas is here and as I promised, I have something for everyone, so here are special muffins for the people allergic to gluten. Hope you liked my Strawberry Marshmallow Cake. I’m trying something out with cherry now. Cherries are wonderfully delicious and a full fledged package of health nutrients and unique antioxidants. These are low in calories and ultra rich source of vitamins and minerals. Cherries heal fibromyalgia (painful muscle condition), gout arthritis and sports injuries. 

Gluten-free Chocolate Muffins Gluten-free Chocolate Muffins

A person on paleo diet prefers lean proteins that support strong muscles, healthy bones and improves immune function. Quinoa flour, coconut flour, amaranth flour, teff flour and chia flour are very friendly for paleo diet. These flours can be used in bakery products especially muffins and cake and that is what I have done here. You can also use the mixture of four flours in equal quantity. You will definitely…

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Wot,No Pastry?

Yes, there are times when you want the lovely fillings but you just can’t tolerate the casing. In this case, I have a quiche recipe from my dear friend Sonia which gives you just that.

No-pastry quiche

1tsp butter, for greasing

3 rashers streaky smoked bacon, chopped

4 spring onions, trimmed and sliced

250ml reduced fat evaporated semi-skimmed milk

3 large eggs

75g reduced fat cheese, grated

Preheat the oven to 180c/160c Fan/Gas 4. Grease a 19-21cm flan dish or tin (not loose bottomed)

Dry fry the bacon in a non-stick pan over a high heat for 2mins. Lower the heat, add the spring onion and cook for 1min. Set aside.

Beat the evaporated milk and the eggs in a bowl. Add the bacon mixture and the cheese. Season with black pepper, mix well and transfer to the dish or tin.

Bake for 20-25mins until set and golden on top.

You can add other ingredients to suit your own tastes. I added some mushrooms, parsley and cherry tomatoes cut in half.

Also salmon, spinach and sliced cooked new potatoes with dill is nice.

Or try using goats cheese instead of cheddar for a zingy kick.

The timing is approximate so make sure you check it is set before removing from the oven.

Now, in return ( you get nothing for free, or possibly, it doesn’t hurt to ask) I’d love to see some of your pictures of this or any other of the recipes I’ve shared.

Veggie Chai Latte Panna Cotta,With Coconut Milk

Taken from my friend Viv’s Facebook page. (Go like it, she needs the help poor thing ).

Take a tin of coconut milk (, whisk in the contents of one sachet of Vege-Gel (…/baking…/gelatine/vege-gel.html), two dessertspoons of caster sugar and three teaspoons of Drink Me Chai Spiced Chai Latte (…/spiced-chai-latte.html). Heat slowly, almost but not quite to boiling point, whisking all the time. Squeeze a little butterscotch syrup into some ramekin dishes ( then pour over the panna cotta mixture. Leave to set for about an hour, then serve. I used a couple of coconut flakes as decoration.


But seriously, Viv has a great range of wonderful recipes and a good eye for visuals, being a top photographer.

She also has the enviable job of reporting on local stage shows, including interviewing some top celebrities.

Give her a follow, like or pop over and see her blog page.

Eggless Pancakes

Just a thought, but why should egg intolerant people not enjoy Shrove Tuesday?
THE EGGLESS PANCAKE (From Sweeten it up )

SERVES-6 People
* 1 cup of flour
* 1 teaspoon of sugar
* 1 teaspoon of cinnamon powder
* 2 teaspoons of baking powder
* 1 cup of whole milk
* 1 tablespoon vegetable oil
* 1 tablespoon of water
* 1 teaspoon of vanilla extract
* 2 tablespoons of butter

– In a large bowl combine all the dry ingredients, 1 cup of flour, 1 teaspoon of sugar, 1 teaspoon of cinnamon powder, 2 teaspoons of baking powder.

– In the centre of the bowl create a circular well, in that add the wet ingredients.1 Cup of whole milk, 1 tablespoon of vegetable oil/olive oil, 1 tablespoon of water and 1 teaspoon of vanilla extract.

– Mix it all together.
* TIP * Do not over mix it as we want the thick consistency for nice luscious pancakes.

– Once mixed, melt the 2 tablespoons of butter and add it to the mix.

– Over a medium heat add a big spoon of the batter to a pan and let it cook. Make sure the pancake is a nice golden brown colour on both sides.

– Serve it up with some nutella, icing sugar and fresh fruits. YUMMY!

Breakfast At Mine – Banana Bread Bites

These look delicious! Any one of my friends (VIV!) want to try them and maybe share one with me?
Oh, and go check out Lorraine’s blog too. It’s full of equally gorgeous food!

Vegan Sarnies For Newly Welsh Sam.

Grilled Vegan Sandwiches – The Vegan Recipe

Posted on May 20, 2014 by Ema Jones

Are you fond of vegan sandwiches? You need to delete cream cheese. Hey, not really!! There is non-dairy vegan cream cheese available that will satisfy your tingling taste buds and blend very well with the veggies. You’ll find the recipe below.

Grilled Vegan Sandwiches are my all time favorite. Zucchini lowers the cholesterol and helps in weight management. It is good for heart and also prevents cancer. Varieties of mushrooms are available. Anyone would do whether they are enokitake, buna-shimeji, bunapi-shimeji, king oyster mushroom or shiitake. Red bell peppers are excellent source of fiber, folate, vitamin K and minerals. Tomatoes are not only tasty but they are rich source of potassium and vitamins.

They reduce the risk of prostate cancer. They are filled with nutrients and antioxidants. Basil is an amazing healing agent. You can also use whole wheat bread instead of the normal one. And the best part is that these sandwiches can be served hot or cold. You don’t even need to disturb your sleep. Your hubby can grab the sandwich directly from the fridge. They are excellent lunch box delight and a good way to feed your kids. They can be carried away for picnics as well. Beneficial ain’t they? Here we have the mouth watering ‘Grilled Vegan Sandwiches’, absolute delight..

1 small zucchini,

1 red bell pepper,

5 sliced mushrooms,

1 medium sliced tomato,

1/4 teaspoon salt,

1/4 teaspoon black pepper,

a few leaves dried basil,

2 tablespoons vegetable cream cheese,

a few leaves spinach,

4 slices brown bread lightly toasted.

Preparation Method:-

1. Cut zucchini lengthwise into 4 (1/4-inch thick) slices. Cut pepper in fourths, remove seeds. Coat both sides of zucchini, pepper and mushrooms with cooking spray.

2. Place zucchini and peppers on grill rack or broiler pan coated with cooking spray; broil 3 to 4 minutes on each side or until tender.

3. Add mushrooms and broil for 2 minutes. Remove from grill; sprinkle with salt, pepper and sweet basil leaves.

4. Spread cream cheese on toast. Layer zucchini, pepper, mushrooms, and tomato on two slices of toast; add spinach if desired.

5. Top with remaining toast slices. Cut each sandwich in half!!

Ingredients for homemade vegan cream cheese:-

1 block organic extra firm tofu,

1 cup organic raw cashews,

1/4 cup hummus,

2 tablespoons lemon juice,

2 tablespoons apple cider vinegar,

2 tablespoons agave.


Preparation method for homemade vegan cream cheese:-

1. Wrap tofu in a towel and press out moisture.

2. Soak cashews in water for at least 30 minutes. Add all ingredients into blender or food processor.

3. Puree on high for about 3 minutes. Chill for a firmer texture. Enjoy vegan cream cheese

Strawberry and Raspberry Filo Slices

Serves 4




3 x 25g Large sheets filo pastry

1 Medium egg, beaten

115g small strawberries

115g raspberries

285g very low-fat fromage frais

1 tsp almond essence

1-2 tbsp granulated artificial sweetener

2 level tsp icing sugar


Preheat the oven to 200c/Gas 6. Lay the sheets of filo on the work surface and brush with beaten egg. Fold over lengthways, brush with more egg and fold again to make three long strips.

Cut the strips into four equal portions and lay side by side on the baking sheet lined with baking parchment. Brush with more egg and bake for 8-10 mins or until golden brown. Carefully remove the pastry portions from the paper and allow them to cool on a wire rack.

Meanwhile, wash, hull and halve the strawberries. If using fresh raspberries, wash them. Mix the fromage frais with the almond essence and sufficient sweetener to taste. Cover and chill until required.

To serve, place a piece of the crispy pastry on each of four serving plates, cover with half the fromage frais and fruit. Lay another sheet on top and repeat with the rest of the fromage frais and fruit. Finally place the remaining pastry on top, dust with the icing sugar and serve.


Another gem from Taunton. I have both Strawberries and Loganberries (similar to Raspberries) in season right now. If you do, why not try this low sugar recipe yourself and send in the results?


Pimms Cocktail Jellies

Serves 4

This is a nice refreshing, easy to make and easy to consume treat!

From a friend in Taunton, who is a diabetic herself.


1 Sachet powdered gelatine

1 Large orange

1 Eating apple

Juice of 1 lemon

100ml Pimms

425ml diet lemonade

Mint sprigs to decorate

Pour 4 tbsp boiling water over the gelatine and stir until dissolved, then set aside.

Slice off the top and bottom from the orange, then slice off the skin taking away as much of the pith as possible. Slice in between each segment to release the flesh and place in a bowl with any juice that runs out.

Core and finely chop the apple and toss in the lemon juice to prevent it from turning brown. Mix into the orange segments. Divide between four serving glasses, or into one jelly mould.

Mix the Pimms with the gelatine and lemonade and pour over the fruit. Chill in the fridge for 1-2 hours until set. Serve decorated with sprigs of mint.

This dessert would be perfect for a summer party or bbq and is the perfect jelly for grown-ups!

Yummy Carrot Cake (Non-Dairy)


This was recommended and made by my good friend Viv.

Going in it:

  • 175g light muscovado sugar
  • 175ml sunflower oil
  • 3 large eggs, lightly beaten
  • 140g grated carrots (about 3 medium)
  • 100g raisins
  • grated zest of 1 large orange
  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp grated nutmeg (freshly grated will give you the best flavour)

Going on it:

  • 175g icing sugar
  • 1½-2 tbsp orange juice

Going about it:

  1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
  2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
  3. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
  4. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
  5. Beat together the frosting ingredients in a small bowl until smooth – you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

Recipe from Good Food magazine, May 2002

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