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
Look at the two fish above. Fairly similar size and weight, both caught within the last 24 hours, so about as fresh as you can get. But the price difference between the two is huge – the bream at the bottom cost £6.51 ($10.22), while the wrasse was £1.34 ($2.10)! And bream isn’t really an expensive fish – if we were comparing Monkfish, it would be around 10 times more expensive per kg than the wrasse. Continue reading
As far as I’m concerned, everything tastes better smoked. Meat, fish, cheese, chillies, salt (weird but true), shoes, car, cat, smoke it all I say. From a handful of woodchips chucked on the barbecue, to a tea smoked chicken breast, I’ve always loved finding ways of adding smokey flavours to food. But this only covers cooked or ‘hot smoked’ food. What about reproducing the delicate flavours of smoked trout, or smoked cheese? These foods are produced through ‘cold smoking’, whereby smoke is produced away from the food and funnelled through so the temperature of the food remains low (usually less than 30 degrees C). As it sounds, this usually requires complicated and expensive equipment, but not always… Continue reading