I don’t think that there is anything that goes better with a glass of bubbles at a party or on a special night in than a freshly made, gluten free blini. Of course the gluten free variety are impossible to get hold of at the supermarkets but fear not, I have the perfect recipe for y’all here. It’s one I’ve whipped out for special occasions for years and no one can even tell they are gluten free. I like to top mine with smoked salmon, crème fraiche, lemon and freshly chopped chives. These are very versatile party snacks however, and so can be topped with whatever you fancy. Give them a whirl and let me know what you think!
1 x Cup Gluten Free Flour
1 x Large Egg
1 x Cup of Milk/ Dairy Free Milk
½ x Teaspoon Bicarbonate of Soda
½ x Teaspoon Gluten Free Bouillon Powder
Cracked Black Pepper
1 x Teaspoon Vegetable/ Sunflower Oil
For the topping:
1 x Small Tub crème fraiche
50g x Smoked Salmon
Freshly Chopped Chives
1. In a large bowl, mix together the flour, bicarbonate of soda, Bouillon powder and black pepper.
2. In a separate bowl, whisk together the egg and the milk. When combined, add gradually to the dry ingredients and mix into a smooth batter.
3. Heat the oil in a large pan over medium heat and use a small spoon to create small blini discs in the pan.
4. When bubbles form in the blinis, they are ready to turn over. Once turned, cook for 2-3 more minutes before removing from the pan.
5. Leave to cool and then top with ½ a teaspoon each of crème fraiche and chopped salmon.
6. Squeeze the juice of the lemon over the plate of blinis when armed and then sprinkle generously with chopped chives before serving.
Did y’all know that Alaska is home to some of the world’s best seafood, with fish of all varieties swimming freely it its three million lakes, 34,000 miles of coastline and 3,000 rivers? This freedom to swim and the fish’s natural diet creates the yummiest taste and texture and so I always make sure to check for the Alaska Seafood label when purchasing salmon in the shops. I’ve gone ahead and created this simple salmon dish, which is perfect to enjoy al fresco or as a quick and satisfying weeknight dinner. Happy eating!
2 x Wild Alaskan Salmon Fillets
2 x Medium Sized Leeks (Chopped)
1 x Cup Frozen Petits Pois
1 x Tablespoon Butter/Dairy Free Butter
1 x Heaped Tablespoon Dijon Mustard
1/3 x Cup White Wine
25g Fresh Chives
Juice of ½ a Lemon
Salt & Pepper
1. Preheat oven to 170 degrees (FAN)
2. Arrange salmon fillets in oven dish, pouring over lemon juice and season with salt and pepper
3. Bake for 15-20 minutes
4. While salmon is baking, melt butter in a large pan or wok over medium heat. Add chopped leeks and stir well, making sure all are lightly coated in the butter. Sautee for 2-3 minutes until soft
5. Add mustard, white wine, salt and pepper and stir well, leaving to cook for another 2-3 minutes
6. Add the peas and stir again before removing from heat. Cover pan for 3-5 minutes, allowing the steam to cook the peas
7. Add fresh chives and arrange in a deep bowl, creating a bed of greens ready to serve with the salmon fillets on top
8. Garnish with fresh lemon and more chives
More on Alaska Seafood
Sustainability is so important to Alaska that it was written into the constitution in 1959, calling for all fisheries to be sustainably managed and fish sustainably sourced. Fishing in Alaska is a way of life and has been passed down through generation, where each day families continue to catch their quotas in small boats out on the water.
Each fisherman’s catch is sold to make a living, but a small quota can be kept for their own consumption, bringing families together and providing a yummy and nutritious feast. For more info on how this fish is sustainably caught and where to find Alaska Seafood products, head over to their website.
This post has been sponsored by Alaska Seafood.
Spring has finally sprung and it’s time to start enjoying meals and snacks al fresco. One of my favourite pastimes is creating finger food that not only tastes and looks fantastic but that uses real and simple ingredients. Thanks to Nairn’s versatile oatcake and cracker range, creating the perfect snacks to enjoy with a glass of bubbles or by themselves as a canape or even a meal is easier than ever. So go ahead and grab yourselves some of the gluten free Nairn’s oatcake and cracker range from Sainsburys, Morrisons, Asda, Tesco or Waitrose stores and give some of my topping choices a whirl!
1. Roasted Red Pepper & Humous: 1 x tablespoon humous, ¼ of a red pepper which has been lightly roasted in the oven for 20 minutes at 180 degrees FAN with a drizzle of olive oil, salt and pepper
2. Grilled Halloumi & Tomato Salsa: 1 x slice halloumi which has been grilled or lightly pan fried in a drizzle of olive oil and 1 x teaspoon of homemade tomato salsa using 2 x finely chopped cherry tomatoes, 1 teaspoon finely chopped fresh basil, ½ teaspoon lime juice, salt and pepper
3. English Brie & Grape: 2 x brie cheese wedges and 1 x washed red grape sliced lengthways, arranged on top
4. Mozzarella, Prosciutto Ham & Basil: 1 x slice of fresh mozzarella cheese, 1/2 a slice of prosciutto, 1 x washed basil leaf and freshly cracked black pepper
5. Chive Cream Cheese & Smoked Salmon: 1 x tablespoon plain cream cheese, 1 x teaspoon fresh chives, ½ teaspoon dried chives, 1 x small slice of smoked salmon, freshly cracked black pepper
6. Guacamole and Cherry Tomato: ½ mashed ripe avocado with salt, pepper, 1 x tablespoon lime juice and ½ teaspoon chilli flakes with one cherry tomato slice arranged on top
This post has been sponsored by Nairn’s.
So here it is folks – a recipe y’all probably never thought you’d see on this page – MORE GNOCCHI. Creating this dish, believe it or not, was a big deal for me as I rarely stray far from my classic Gnocchi Alla Marie, which over the years I’m so pleased to say many of you guys have given a whirl and enjoyed. As we currently find ourselves in strange times, I wanted to use fewer store-cupboard ingredients to show you how you can whip up something hearty and delicious, even if you can’t get your hands on canned tomatoes. Meanwhile, I’ve opted for courgettes as the main vegetable stars of the dish as they seem to still be widely available in the shops, so give this a go and let me know what y’all think. Stay safe everyone!
500g Gluten Free Gnocchi
1 x Tablespoon olive oil
1 x Medium Onion, Chopped
2 x Garlic Cloves, Chopped
1 x Tablespoon Grainy Mustard
250ml Creme Fraîche
100g Grated Parmesan/Italian Hard Cheese
30ml Boiling Water
2 x Courgettes, Chopped into Small Cubes
½ Teaspoon Chilli Flakes
½ Teaspoon Dried Parsley
½ Knorr Vegetable Stock Cube
- Preheat the oven to 180 degrees fan/200 degrees gas.
- Bring a pan of water to the boil and cook the gnocchi for 1-2 minutes. Drain immediately and set to one side.
- Heat the olive oil in a pot over medium heat and add the onions and garlic, sauteeing until soft.
- Add the courgettes to the pot and cook for 10 minutes, stirring regularly.
- Stir in the creme fraîche, grainy mustard, 80g of the grated cheese, chilli flakes, parsley and crumbled half stock cube.
- When all ingredients are combined, add the boiling water and stir quickly again.
- Reduce the heat and cover the pot, leaving the sauce to simmer for 10-15 minutes. Stir occasionally.
- Prepare the cooled gnocchi in a small-medium oven casserole dish and cover with the sauce, stirring the two together so the sauce is evenly distributed around the dish.
- Sprinkle the remaining cheese over the top as well as cracked black pepper and a sprinkling of salt.
- Bake for 20 minutes or until the gnocchi is golden brown.
- Leave to cool for 5 minutes before serving with a fresh green salad.
Where from? Asda
Available in Asda supermarkets nationwide
The American in me cannot get enough of bar-type snacks. I have incredibly fond memories of chomping on mozzarella sticks dipped in marinara or ranch from my days studying in the US with an ice-cold beer, which I thought were well and truly over when I discovered I couldn’t eat gluten. Imagine my surprise and excitement therefore when I came across these gluten free mozzarella sticks in the refrigerated section at Asda recently. They are ready after a mere 8 minutes in the oven and perfect with aioli for dipping. Available in Asda stores across the UK and online. Enjoy!
Where From? Delicious Alchemy
Available on the company website, Asda and Booths Supermarket
I am a massive breakfast person and am constantly looking for new options. The guys behind the amazing baking mixes, Delicious Alchemy, have turned me into a muesli lover with these delicious, totally vegan and refined sugar free flavours: Berry with a Hint of Cinnamon and Apple, Sultana and Date. I have mine with almond milk and mixed berries for the perfect start to the day. These mueslis are available to buy directly from the company website. The Berry with a Hint of Cinnamon flavour can also be found in Booths Supermarket, while the Apple, Sultana and Date variety can also be sourced from Asda. They’re packed in a resealable pouch so perfect for taking to work or having on the go.
This post has been sponsored by Delicious Alchemy.