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Five minute, gluten free chocolate cake!

4 Feb



I am no Nigella in the kitchen I can tell you. For one thing, I am normally cooking in my fleecy P.J’s and not a sexy negligee. I like simple recipes that I can rustle up whilst scanning Facebook and sorting out squabbling children. This recipe is super simple and can be ready in under 5 minutes!


4 tbsps Doves Farm, Self Raising Gluten Free Flour

3 tbsps Caster Sugar

2 tbsps cocoa powder

1 egg

3 tbsps milk

2 tbsps chocolate chips (or any chocolate chopped up into tiny bits)


Mix all the ingredients together in a microwavable bowl. Cook in the microwave for 3 to 4 minutes until the cake mixture has stopped rising. Best served with warm custard!


Gluten Free Crustless Quiche

5 Jan


Look at this beauty! This quiche is easy-peasy to make. It’s great for using up cold meat and vegetables after Christmas and is much healthier than a traditional quiche as it does not have a pastry crust. You can use whatever vegetables you have in the house really. Peppers work really well with this as do courgettes and mushrooms.


8 eggs

1 large onion, finely chopped

200ml double cream

100 ml milk

1 cup of grated cheese

2 Tomatoes, thinly sliced

1 cup of chopped broccoli

1 cup of chopped ham, or you could use bacon

2 Tablespoons of plain, gluten free flour (I used Dove’s Farm)


Take a 10 inch flan dish and grease lightly.

Gently fry your finely chopped onion and when soft, add this to your flan dish with the chopped vegetables and meat.

Mix the flour with the milk and cream, adding the liquid gradually until you have a smooth consistency. If it is too thick just add a little more milk.

Whisk together your eggs, milk, cream and cheese and gently add this to the ingredients in your flan dish. Season with salt and pepper.

Sprinkle a little more grated cheese on the top and transfer to the oven.

Cook at 190 degrees for about 30 – 35 minutes until the quiche is set

Eat straight from the oven or cold.

Home-made ice lollies – a Center Parcs Challenge!

25 Jul

P1030565We love making our own ice lollies, so when Center Parcs challenged us to make some we jumped at the chance! There are lots of tips for making lollies here.

I had seen some great recipes just recently in The Daily Telegraph so I thought we would try the Minted Milk Lollies.

Here is the recipe we used:

30g fresh mint leaves (we used all the leaves from a plant that we bought at the supermarket)

450 ml whole milk

250 ml double cream

125g granulated sugar

To make the lollies:

Crush the mint in a bowl with the back of a wooden spoon. This will help the flavour of the mint to seep out.

In a saucepan heat the milk, cream and sugar until almost boiling.


Remove from the heat and add the mint. Leave this to cool and infuse. (We left it for about 4 hours but you might want to leave in the fridge overnight)

Strain the liquid to remove any mint and pour into your lolly containers.

Freeze and enjoy- preferably in a secret den on a hot summers day!


Check out our recipe for Blackcurrant Lollies. Great if your children won’t normally eat Blackcurrants!

‘I’m a Center Parcs Family Blogger and have visited Longleat village with my family. If you want to enter to win a place as a wildcard winner just go to the challenge page to find out how


Center Parcs Challenge – Easter Nests

26 Apr



This month’s blogger challenge from Center Parcs is to create your own Easter nests. Ooh, this got my taste buds going I can tell you! Cake sprang to mind pretty quickly (as it usually does!)

There are lots of tips for making Easter nests over on their challenge page.

I decided to make some gluten-free Easter nests so that I could eat them too! We practiced making some birds nests in the garden before hand, using some grass, leaves and sticks. We talked about the kind of colour that birds nests can be and we decided that if the birds used lots of moss then the nests would be mainly green. (Thank goodness as I didn’t have any brown food colouring!)

Here is the recipe we used. It only made 7 cakes so you might want to double up on this.

4 oz butter or margarine

4 oz caster sugar

2 eggs, beaten

4 oz Doves Farm Gluten Free Flour

Butter Icing

Green Food Colouring

Chocolate Strand Sprinkles

Cadbury’s Mini Eggs


Beat sugar and butter together, gradually add the eggs and then gently mix in the flour.

I used silicone bun cases to bake these. They take 15-20 minutes at 190 degrees Celsius.

Whilst they are cooling down, add some green food colouring to your butter icing and spread this onto the cakes. Add chocolate sprinkles and mini eggs and there you have it!

If you take part in this Center Parcs challenge you could win yourself a holiday to Center Parcs!  If you want to enter to win a place as a wildcard winner just go to the challenge page to find out how.







Chocolate, Date and Walnut Pudding. Gluten Free and Low Fat too!

9 Aug


Due to my coeliac disease I am always on the look out for interesting and easy puddings.  I am definitely no domestique goddess when it comes to baking so the simpler the better.  I recently came across this recipe which I played about with a bit to make it gluten-free. It also contains only 1.15g of saturated fat per portion. It is sooooooo yummy, especially with some low-fat custard.

You will need:

Low fat spread for greasing

1 tbsp/15g chopped walnuts

2 tbsp/25g chopped dates

1 egg separated, plus one egg white

1 tsp vanilla extract

2 tbsp castor sugar

3 tbsp Doves Farm Gluten Free Self Raising Flour

1 tbsp unsweetened cocoa powder (check it is gluten-free)

2 tbsp skimmed milk

low-fat custard to serve (optional)


1.  Preheat oven to 180 degrees/350f and grease a 2 pint pudding basin. Cover the bottom of the pudding basin with a circle of grease-proof paper.

2.  Place chopped walnuts and dates into the basin

3.  Put egg yolk, vanilla and sugar into a heatproof bowl and place over a pan of hot water. Whisk the mixture until it thickens.

4.  Sift the flour and cocoa into the mixture and gently fold in. Add the milk and keep folding .

Whisk the egg whites until stiff and then fold these gently into the mixture.

5.  Put the mixture into your greased pudding basin and bake for around 40 mins until well risen and pretty firm on top. Run a knife around the edge as soon as you take it out of the oven or it will stick to the bowl.  Transfer to a serving bowl. Best served straight out of the oven whilst lovely and warm but just as yummy cold. Top with some low-fat, gluten-free custard for a real indulgent treat!

If you have any other gluten-free recipes, I would love to hear them so please do share in the comments below.


Easy Peasy Blackcurrant Lollies

16 Jul

We are very lucky to have some gorgeous black currants at the moment. We only have one bush but it produces plenty of sweet juicy currants that the whole family love. We had a few too many for us to eat this year so I searched for some ideas of what to make with them and came across this recipe on the Channel 4 Website

I tweaked the recipe a bit, I pureed the black currants for a long time and didn’t bother with the sieving part. I also added slightly less castor sugar but more icing sugar because that was what I had in the cupboard! Anyway, they came out delicious and rather than tasting just like a fruit lolly I think they are more like a sorbet.  I might have to go out and buy some more black currants as the children are asking for more lollies!



Butterfly Biscuits. Sweet Treats for a Fairy Birthday Party

11 Apr

These biscuits are so easy to make and are great for children to help with. They love rolling out the dough and decorating them.  We made these for Lily’s fairy birthday party which is in a couple of weeks.  We left some without icing and popped them in the freezer so we can decorate them the day before the party.

Here is the recipe if you want to give them a try.  You can use any cookie cutters to make whatever shapes you like.  The fun is definitely in the decorating though, we had pink icing EVERYWHERE!

6 oz butter

3  1/2 oz caster sugar

One egg yolk

9  1/2 oz plain flour


Cream the butter and sugar together.  Beat in the egg yolk.  Sift in the flour and bring together the dough.

Wrap dough in cling film and put in the fridge for 10 mins before rolling out and cutting.

Bake in the oven at 190 degrees for 10 minutes.