Gluten Free Chocolate Brownie – One Brownie to Rule Them All

Gluten Free Chocolate BrownieThere’s no reason why a gluten free diet should preclude some of the finer things in life. And this rich, sticky, unctuous gluten free chocolate brownie is certainly one of those things. There can be fewer greater pleasures than biting through a brittle crust to reveal endless rivers of squidgy, chocolatey goo.

But make no mistake, we’re not settling for some half baked (‘scuse the pun) gluten free knock off of the wheatier brownie cousin. Serve this up to your gluteny friends with impunity – it is as fine as any gluten filled brownie they will ever taste. It almost seems like cheating to call this ‘gluten free’, after all flour is such a minor ingredient that you could probably swap it for sand or shredded paper without anyone noticing. Continue reading

Basic Gluten Free Flour Blend

Gluten free flour blend

Most store bought gluten free flour blends centre around three main ingredients; rice flour (base),  potato starch (stretchy) and tapioca flour (more stretchy). Xantham gum is added for yet more stretchyness.

This flour blend is a good general base for cakes, breads, pancakes, and cookies. It doesn’t have an especially complex flavour, but this can be useful when you are adding other flavouring ingredients. It’s the base for a lot of the recipes on the site, including five minute gluten free flatbread, quick gluten free pizza, gluten free lemon tart and probably many more to come. Continue reading

Hello Kitty Cupcakes

Hello Kitty Cupcakes
These are from a while ago, but I couldn’t resist putting them on here. They were made using a *Sanrio ‘Hello Kitty’ vegetable cutter on *roll out icing, icing tubes (*normal and *glitter), and any light and fluffy cupcake recipe with butter frosting that you fancy. If you want to make them, here are the Amazon links:

Early Sloes

Sloes in Cornwall
First sloes of the year?

 

Early August sloes abound in the South West of England, but if you’re looking to make sloe gin, you’ll need to wait until September or ideally after the first frost…

 

 

No-one can forget their first taste of sloe gin – glistening scarlet, sweet and sticky, usually proferred with great ceremony by a proud host or hostess and rarely limited to a single glass…

Traditional wisdom states that sloes should be only be picked in October or November, after they have been softened by the first frost and are truly ‘ripe’ (though I defy anyone to eat one straight from the tree without pulling a face like an angry baby and spitooning it skywards after the first bite).

But this is something of a cache 22 – to wait for the best fruit results in the smallest harvest, as the birds and squirrels are less particular about the sourness of these plump little berries. The Cottage Smallholder tried an excellent experiment a few years ago (article here), and found that although the post-frost October berries produced the best, a compromise can be had by picking in September and freezing overnight to simulate the effects of a frost.  Alternatively, pick them at different times, and treat yourself to the ‘Finest Reserve’ sloe gin some time in early December (go on, it never lasts beyond Christmas anyway).