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The Versatile Blogger Award – sharing the love!

I woke up to a lovely message today, telling me I’d been nominated for the Versatile Blogger Award! How lovely is that!

 

Huge thanks to Liz at just another day out west for nominating me for the award.  It really made me smile!  I came across the blog by chance when searching through posts tagged ‘gluten free’, and it’s lovely to read about her idyllic lifestyle and beautiful horses!

Rules are rules; now I need to share with you 7 random pieces of information! Here goes…

  1. I’m 23 years old
  2. I have a 4 year old rescue dog named Jeremy, he’s a Lhasa Apso who loves the sound of his own voice!
  3. I live with B, my fiance, who is 6’5″ tall (77 inches)
  4. I am only 5′ tall… (60 inches)
  5. I’ve been gluten free since January 2011
  6. You will often find me in the kitchen with a glass of wine – it gets the creative juices flowing
  7. I’ve not cut my hair since November 2010

On with the show! Below (in no particular order) are the 7 bloggers I’ve chosen to nominate for the Versatile Blogger Award:

If the 7 bloggers above want to share the love, too, here are the VBA rules:

1. In a post on your blog, nominate 7 fellow bloggers for The Versatile Blogger Award.
2. In the same post, add the Versatile Blogger Award.
3. In the same post, thank the blogger who nominated you in a post with a link back to their blog.
4. In the same post, share 7 completely random pieces of information about yourself.
5. In the same post, include this set of rules.
6. Inform each nominated blogger of their nomination by posting a comment on each of their blogs.

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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