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Tag Archives: chocolate

Food for Lovers: Spicy Chorizo Pasta (gluten & dairy free)

This is what I made for myself and hubby last night, our Valentine’s dinner. It’s the simplicity of Italy married with the fire of Spain. I don’t have a picture of it because, truthfully I got carried away eating it, but if you imagine; pieces of orange pepper and spicy sausage peeking out from under the penne pasta, smothered in blood red sauce with flecks of green basil running through it… you’ve got the idea. There were many reasons why I chose this. Firstly, tomatoes are red; the colour of love & passion. Secondly, meat is a supposed aphrodisiac, and there is little sexier than chorizo.  Lastly, a bowl of pasta is quick to make – which means more time to spend with your OH :)

Ingredients:

200g gluten free pasta (dry weight) – I used corn penne pasta

250g chorizo (chopped however you like)

1 red or orange pepper

5 (approx) medium mushrooms (chopped)

1 stick celery, finely chopped

1 clove garlic (peeled & minced)

400ml tomato passata

1/4 tsp paprika

1/4 tsp cayenne pepper

1/2 tsp basil

Method:

  • Bring a large pan of water to the boil (for the pasta)
  • In a large deep pan, heat chorizo in a little oil, for 4-5 minutes (it will sizzle and spit so be careful)
  • Add the mushrooms, pepper and celery and continue to heat until they soften
  • Add the garlic at the last minute, stir through before adding the passata
  • Season with paprika, cayenne, and basil, then allow to simmer while you cook the pasta
  • Add pasta to the boiling water, and cook until al dente – firm (this is because you will finish cooking the pasta in the sauce)
  • Corn pasta is usually al dente after about 7 minutes, so then drain it and quickly throw it into the sauce, stir through and allow to simmer for 2-3 minutes longer
  • That’s it, serve, and enjoy!

This worked well with a little tapenade of olives and cheese, a mocktail of white grape, elderflower, pomegranate & blueberry juice, followed with strawberries & cherries dipped (seductively of course) in melted dairy free chocolate. Who am I kidding – you can’t dip anything seductively in chocolate because it ultimately ends up all over your face, but it was a nice touch.

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I made cake! And it tasted like cake!

Baking has never been my strong point. Before GF & DF I never even bothered because I could just go and buy cake. But the gluten free cakes out there, in my experience, are pretty bad. Anyway, I finally got hold of some gluten free baking powder (that stuff is like gold dust!), and had the urge to make a cake. I had the urge to make a chocolate cake, but there’s no DF chocolate, or cocoa powder in the house. So I used hot chocolate powder. And it was good! Recipe below.

Gluten & Dairy free chocolate & brazil nut cake (with ‘artistic’ drizzle of soy cream courtesy of OH)

Ingredients:

125g rice flour

150g demarara sugar

25g hot chocolate powder (I used Green & Blacks)

150g dairy free margarine

3 eggs

1 tsp gluten free baking powder

1/2 tsp xanthan gum

1 handful brazil nuts, chopped

Method:

mix everything together in a bowl

spread evenly into a greased baking tin

bake at 180 degrees for 20 – 25 minutes

Voila, the easiest chocolate cake ever. It’s not the prettiest cake, but it was my best cake yet!

Sticky Flourless Chocolate Brownies :)

Link: Nigella’s Flourless Chocolate Brownies

Perfect Sunday night comfort food! Me and OH made these tonight – great because you don’t need any gums, any flour, or any baking powder.  They are so easy to make, just use dairy free chocolate, and dairy free spread instead of butter!We didn’t make the chocolate sauce, mainly because the brownies are rich enough without it (and also because of laziness…)  They are so gooey that we gave them about 20 mins longer in the oven than the recipe says, and you definitely don’t want to try eating them without a spoon ;)

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