On Sundays, the Mhinisteir has 2 warm croissants for breakfast instead of his usual soft boiled eggs and porridge.
Until a few weeks ago, his croissants came from Marks and Spencer via Ocado. All I had to do was to warm them up in the oven.
Unfortunately, the M&S croissants are often out of stock and so I have had to find an alternative; that is when I found Picard Frozen Croissants. At Ocado, it costs £3.99 for 8 frozen croissants. You put them in a hot oven at 180c for 18 minutes and voila! you have soft and buttery croissants to enjoy. The Mhinisteir tells me that these croissants taste much better than the M&S croissants. I can’t eat them due to my food intolerance.
As the weather gets colder, you might want to keep a bag in your freezer for that occasional treat.
Here in our part of England, we have had rain for most days for the last four weeks. Every time I look out of the window, it is either raining or it has just stopped raining! We don’t usually get this much of rain. In fact, as I write this, it has started raining yet again. I am slightly annoyed that I have not been able to go for my wee walks.
There was a bar of dark cooking chocolate lurking about in the pantry and I decided that this will be the day that I make something with it so here is the recipe for my dairy and gluten free Chocolate and Walnut Cookies.
150g – 70% Dark Chocolate (100g for melting, 50g to be chopped in chunk)
*dark chocolates are usually dairy free but please check the ingredients.
125ml – Olive oil
125g – Caster Sugar
1 – egg (beaten)
200g – Gluten Free Self Raising Flour
50g – Chopped Walnuts
1/2tsp – Sea Salt Flakes
Preheat oven to 180C and line a large baking sheet.
Melt 100g of chocolate over a pan of simmering water or in the microwave.
Beat the Olive oil, egg and sugar in a bowl until smooth. Add the melted chocolate. Stir in the chocolate chunks and the walnuts.
Stir in the flour and roll the mixture into 16 small balls.
Place the balls on the baking tray and press down to flatten a little.
Bake for 18-20 minutes.
Sprinkle the sea salt flakes as soon as the cookies are removed from the oven.
I had 3 bananas lurking in the freezer drawer. I didn’t want to make banana bread instead I fancied some Thai style banana fritters that I had in a restaurant here some time back. By the way, I have never been to the Land of smiles!
I am no expert but I am quite sure that the Thai style fritters required fresh bananas for they come as a whole fruit with the batter on the outside. It is usually served with honey.
I decided to experiment and came up with my own version using frozen bananas. They were quite yummy with dairy free vanilla ice cream served on the side
3 frozen bananas
100g Rice Flour
A pinch of salt and baking powder
1 tablespoon sugar (optional)
Oil for deep frying
Add the frozen bananas, rice flour, salt and baking powder and mix them all together using a fork.
Heat oil in medium heat for deep frying.
Add the sugar if using to the gooey mixture.
Using a spoon ( I used a teaspoon), gently drop a spoonful of the mixture in the hot oil and fry until it is cooked and is brown in colour.
There is wedding fever in the Vicarage as the Mhinisteir is very busy with weddings and wedding couples.
I happened to be at a wedding myself and was utterly gobsmacked when the organist turned up. It was non other than our present Chancellor of the Exchequer!!!!!!!!!!!!!!!
That was my dream/nightmare(delete where appropriate) last night!!!! I honestly don’t know how dreams/nightmares are created but this was a super weird combination. A bit like Mrs Leticia Cropley’s (Vicar of Dibley fame) Orange cake with Branston Pickle icing!!!!!
I try to have a secret cake stash tucked away in our freezer.
Whenever I bake a cake, once it has cooled, I cut two small pieces of the cake, put them in a foil and stash them away in the freezer.
On a day like yesterday, when I felt like a cake with my cup of tea but didn’t have any freshly baked cake, I raid the freezer. I never label my cakes because one is ever so grateful to get their hands into ANY cake (Tried and Tested Method😬) !
Yesterday, I successfully baked my Gluten and Dairy Free |Simple Banana Cake using rice flour. I have never used rice flour in my baking before so was pretty pleased with the results. I was forced to use rice flour as I still can’t get hold of gluten free flour anywhere.
You can use the above mentioned recipe but substitute the gluten free flour with rice flour plus half a teaspoon baking powder.
Did you know that Stork Baking Block does notcontain dairy? I know it because thats what I use for my baking as I must refrain from dairy.
I didnt know about it until I chanced upon this vital information a good few years back. Since then, I have been using Stork baking block for all my baking but I do always check the ingredients in case it has changed.
However, I must stress that the other products in the Stork range do contain dairy so please please be very careful when you make your purchase. Like me, if you can’t consume dairy, please do not take my word for it but please check the ingredients as I know from personal experience that just because something agrees with one person, that doesn’t mean that it agrees with all those with similar conditions.
NB: This is an independent review. I am not paid by Stork nor do I represent them.