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Showing posts from April, 2013

RECIPE Turkey Escalopes with American Style Gravy

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Lovely No Egg. Is there nothing it can’t do? Well, I’m not brave enough to try the meringue recipe on the back of the box but!...I have now successfully used it for making breadcrumbs stick to meat!

Here’s my very simple recipe for making turkey escalopes; great with veg and mash, in a bun or sliced up and served with salad. What a lovely lunch idea!

Prepare your dredging station. rice flour in one bowl, around 100g of No Egg mixed with water in a second bowl and fill another with breadcrumbs (I used around 1 slice of Yes! You Can bread per steak and blitzed in the blender along with some herbs and spices and seasoning.)

Take a raw turkey steak and place it between two sheets of cling film. Bash it with a meat tenderizer or rolling pin until it is around 1” thick all over.

Dredge the steaks in the rice flour and shake off the excess. Then dredge in the ‘egg’ and then quickly transfer to the breadcrumbs and coat thoroughly.

Place the steaks into 2-3” of hot oil (or a deep fat fryer). …

Award Winning Beers

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Just as the choice and availability of 'free from' food has transformed over the last 6 years, so has the industry's annual awards event, The Free From Food awards. The categories have increased and the number of entries for each categories has increased, but more importantly the quality of products entered has increased to the point where most judges' comments now say "I couldn't tell this was gluten free/dairy free etc".

I was lucky enough to attend the last two events, but had to miss out this year for a family wedding. I did however help judge one of the categories.
I chose the beer category because it would be gluten, dairy and egg free.
At the awards themselves I found the chattiest people around the beer table so I spent most of the evening there. It's not often that you get to try 10-15 different beers so this was a real treat.

In the past, I've not necessarily agreed with the judges choices in the beer category, so I really welcomed this…

RECIPE Mocha Cupcakes

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Gluten Free Vegan Recipe makes 12 cupcakes
I'm obsessed with the combination of coffee and cake at the moment. My coffee and walnut cake recipe is going to need some tweaking, so in the meantime, why not give this recipe a go? It's surprisingly simple.
Ingredients
For the cake
145g brown sugar 145 dairy free spread 125 gluten free flour 20g cocoa powder 25g dark chocolate, chopped (I use Aldi's 70%) 3 'No Egg' eggs 60ml strong coffee, cooled 1/2 tsp baking powder 1/2 tsp xanthan gum
For the buttercream
55g icing sugar 10g cocoa powder 35g dairy free spread A splash of the coffee
Method
Cream together the spread and sugar. Add the 'eggs' and mix in thoroughly. Sieve in the flour, cocoa powder, xanthan gum and baking powder and mix in. Add the chocolate. Mix in 50ml of the coffee (make sure it is chilled or it will melt your chocolate!) Spoon the mixture into cake cases and bake in a 180c oven for 15 minutes.
For the buttercream, cream together the spread, i…