Sunday, June 28, 2015

Recipe - Slow Cooker HillBilly Beans


Small gammon joint (about 500g)
A little water

1 tin baked beans
1 tin chick peas
1 tin black eyed peas
6 tbsp ketchup
3 tbsp molasses
1 tsp mustard
1/2 tsp salt
1/2 tsp pepper
2 tsp Worcestershire sauce

Place the gammon joint in the slow cooker with a little water - to a depth of about 1 inch - and cook on medium for 4 hrs.

After 4 hrs lift the gammon out and cut into chunks. Pour out the water and wipe out any fat or scum with kitchen paper.

Return the gammon pieces to the pot and add the remaining ingredients. Cook for a further 2 hours on low.

Serve with potato wedges or crusty bread.

Serves 4.

Saturday, June 20, 2015

About Arbi

I have mentioned before that my daughter and I are unable to eat potatoes. We have been eating eddoes as a substitute quite often. You can read about eddoes here: Eddoes - an alternative to potatoes.  However I cannot always get hold of them and I have found a few times that the stock in the shops, that do have them, is too old to be worth eating - you can tell because the eddoes feel too light (they should feel about as heavy as a comparable potato) and experience has taught me that when they are too light they are dry, powdery and unpleasant.

So I was very pleased when I stumbled upon another alternative in our local ethnic supermarket. They are a relative of eddoes, called Arbi, and they look like small, slightly hairy, new potaotes:

Unlike eddoes, which have to be par-boiled before you can peel off the tough outer skin, you can treat these pretty much like potatoes. They are particularly nice roasted, although they are smaller than I  would normally make roast potatoes. These took about half an hour to cook:

Friday, June 12, 2015

Fabulous Giveaway

Wishing a very happy birthday to Michelle and Freddy from Thou Shalt not covet. She's having an awesome giveaway to celebrate. Fabulous prizes. Check it out here:

Wednesday, June 10, 2015

Recipe - Lemon shortcakes (gluten and dairy free)


170 g (6 oz) dairy free margarine (I use Vitalite)
70 g (21/2 oz) raw cane sugar (or caster sugar)
170 g (6 oz) rice flour
zest of 2 lemons
1 tsp lemon extract
1/4 cup of coconut milk (the type you get in a litre carton - I use Koko)

Preheat oven to 160 C (140-150 fan /gas 3-4).
Cream margarine and sugar. Beat in the lemon zest and extract. Stir in the flour and beat well.
Spoon into a piping bag or gun (see my Masterchef biscuit and piping set review here:   )>
Pipe into cupcake cases. Don't fill them too high - these are not like cupcakes, think more like Viennese Whirls in paper cases. Bake for 20-25 minutes.

Makes 12 - 15