Tomato and basil pasta salad

We’ve found it virtually impossible to find a nice dairy and wheat free pasta salad that is ready made – shops just don’t seem to make or sell them. This recipe makes a delicious pasta salad which can be made and kept in the fridge for a couple of days. Perfect for a sunny day!

Ingredients

  • 500g wheat free pasta (I use Sainsbury’s free from fusilli)
  • 6 fresh tomatoes
  • 4 cloves of garlic
  • Fresh basil (approx 10-15 leaves)
  • 1 tbsp tomato puree
  • Salt and pepper
  • 1 tbsp olive oil

Method

  1. Dice the tomatoes, and finely chop the garlic.
  2. Heat the oil in a saucepan and add the tomatoes, garlic and tomato purée.
  3. Fry whilst stirring for 5 minutes to soften the tomatoes.
  4. Remove from the heat and add the salt, pepper and chopped basil.
  5. Cook the pasta according to package directions, and rinse under cold water before draining.
  6. Mix pasta with tomato mixture until well-combined and then refrigerate.

Jersey crushed potatoes

This delicious side dish adds a bit of extra flavour to your potatoes and is a favourite in our household. Super easy to make and can be varied. My youngest loves it with crispy fried bacon stirred through and my eldest likes a sprinkle of grated cheese on top. To speed up the cooking time I often boil the potatoes the night before so when I get home from work I have a therapeutic smashing session before roasting!

Ingredients

  • 800g jersey royal potatoes
  • 1 bunch spring onions
  • 1/2 teaspoon paprika
  • 3 tbsp olive oil
  • Salt and pepper

Method

  1. Boil the potatoes in a large pan of salted water for 12-15 mins until tender.
  2. Drain , return to the pan and use a masher to smash them up, but don’t fully mash them.
  3. Stir in the pepper and paprika.
  4. Heat the oil in a roasting tin in the oven. Once hot, add the potatoes and toss them in the oil to coat.
  5. Return the tin to the oven and roast for 20 mins.
  6. Remove from the oven and stir in the spring onions.
  7. Return to the oven for 5 mins before serving.

Rosemary and garlic roast

This meal is like a mini roast dinner. Packed with flavour and easy to prepare. I make a chicken breast one for Steve and the girls and a vegan Quorn fillet version for me.

Ingredients

  • 4 chicken breasts (or Quorn fillets)
  • 4 medium potatoes (it’s also delicious with some sweet potatoes added in)
  • 2 tablespoons olive oil
  • 3/4 sprigs of fresh rosemary
  • 4 garlic cloves
  • Salt and pepper

Method

  • Dice the potatoes into large chunks and place in a roasting tin.
  • Lay chicken breasts/Quorn fillets in the tin and drizzle with olive oil.
  • Thinly slice the garlic and sprinkle into the roasting tin along with the leaves from the sprigs if rosemary.
  • Add salt and pepper to taste.
  • Mix/toss to make sure all of the ingredients are coated in the oil and herbs.
  • Roast at 200 degrees for 30 minutes or until potatoes are cooked through and starting to brown.

Marinated roast veggies

The marinade on these vegetables makes them super tasty. They can be prepped the night before so make this a yummy and convenient side dish. Our whole family love them!

Ingredients

  • 1 garlic head
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary leaves
  • 4 fresh bay leaves
  • Salt and freshly ground pepper
  • 1/4 pint olive oil
  • 1 kg of assorted vegetables (I use asparagus, courgettes, sweet potatoes, red onions, corn on the cob, carrots and peppers)

Method

  1. Peel and crush the garlic cloves.
  2. Add the thyme, rosemary, bay leaves, salt, pepper and grind using a pestle and mortar before blending in the oil.
  3. Prepare the vegetables by peeling those that need peeling and chopping into bite size chunks.
  4. Mix the vegetables and marinade together and marinate for a couple of hours or overnight.
  5. Transfer the marinated vegetables into a roasting tin and roast in the oven at 200 degrees for approx. 30-40 minutes until the vegetables are cooked.

Marinated Steak

This steak is super tasty and can be prepped the night before so is great after a long day at work.

Ingredients

  • 4 steaks (I use steak medallions)
  • 3 tbsp lime juice
  • 4 garlic cloves
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp ground black pepper
  • small bunch fresh coriander

Method

  1. Crush the garlic cloves and add the cumin, oregano, black pepper and finely chopped coriander. Mix well.
  2. Stir in the lime juice and olive oil.
  3. Place steaks into a shallow dish and pour the marinade over. Turn the steaks to make sure both sides are coated.
  4. Cover and refrigerate for a few hours or overnight.
  5. Heat a frying pan to a high heat. Place the steaks into the pan and fry on each side for 1 minute.
  6. Reduce the temperature to a medium heat and fry steaks for a further 3 minutes on each side for medium or 5 minutes on each side for well done.

Potato rosti

This is a tasty vegan and gluten free potato alternative which has a lovely flavour and a hint of spice. Delicious and crispy!

Ingredients

  • 3 Potatoes
  • 1 small Onion
  • Salt and pepper
  • 1/4 Tsp Cayenne Pepper
  • 1/2 Tsp Paprika
  • 1 Crushed garlic clove
  • Olive oil

Method

  1. Grate the potato and onion and combine with salt, pepper, paprika, cayenne pepper and garlic.
  2. Fry on one side in olive oil for 5 minutes.
  3. Flip and fry the other side for a further 5 minutes.

Top tip: Use an egg ring or large circular cookie cutter to shape the mixture into individual servings before frying.

Pesto and pancetta pasta

This is a pasta dish based on a dairy free carbonara. It’s quick and easy to make and very tasty! I love it as I can make it with gluten free pasta or gluten full pasta. I use dairy and gluten free pesto. I also make it without the pancetta for a vegetarian version. So versatile!! It’s also lovely with grated Parmesan sprinkled on top for those of us that can eat it.

Ingredients

  • Pasta to serve 4
  • 2/3 cup pesto (I use Sacla Italia)
  • Pine nuts (just a handful to sprinkle over)
  • 2 eggs + 2 egg yolks
  • 150g Pancetta
  • Salt and black pepper

Method

  1. Whisk together the eggs, egg yolks and 1/3 cup pesto.
  2. Cook the pasta according to the packet instructions.
  3. Toast the pine nuts on a baking tray in a hot oven for 5 minutes.
  4. Fry the pancetta in a pan (it is best to start in a cold pan over low heat so it slowly cooks and gets really crispy).
  5. When the pancetta is done, remove it from the pan and add in a 1/3 cup of pesto. Cook for a minute or two in the pancetta fat before adding the pancetta back in along with the cooked and drained spaghetti and a tablespoon of the pasta water.
  6. Remove the pan from the heat. Direct heat on your pan will make the eggs curdle. Add the whisked egg and pesto mixture and toss together to combine.
  7. Serve and sprinkle with toasted pine nuts and ground black pepper.

Bad Brownies are dangerously good!

These were sent to us as a little present from my sister and oh my goodness, they are amazing! We got a gluten free vegan pack containing raspberry, salted caramel and cookie dough flavour brownies and we got a “normal” pack containing malteser, biscoff and salted caramel.

The packaging is lovely too, little cardboard box for each pack and then the brownies themselves are wrapped in pretty paper with a menu showing the selection inside.

If you’re looking for a sweet treat for yourself or as a gift for a friend I’d highly recommend these.

Mrs Crimble’s French Madeleines are soooo good!

Moist, buttery flavour and super soft and fluffy texture! These French Madeleines are delicious. Gluten and dairy free (they are a may contain milk but hubby is ok with that). They are a hit with the whole family! Each cake is individually wrapped so they keep well too if you can stop everyone eating them. I’ve used them in trifle and they work really well. 10/10!

Mexican rice

Flavoursome Mexican rice is great with a chilli, tacos or burritos. Easy to make and super tasty.

Ingredients

  • 2 tbsp olive oil
  • 1 onion
  • 2 peppers
  • 4 garlic cloves
  • 1 tsp cumin seeds
  • 2 tbsp tomato purée
  • 1/2 tsp of smoked paprika
  • 250g rice
  • 500ml vegetable stock
  • coriander
  • spring onions

Method

  1. Finely chop the onion, peppers and garlic.
  2. Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin.
  3. Fry gently for 8-10 mins until the vegetables are soft and golden.
  4. Stir in the tomato purée and smoked paprika and cook for 1 min before stirring in the rice.
  5. Pour over the hot vegetable stock, cover and bring to the boil.
  6. Stir, then cover again and place on a low heat possible.
  7. Simmer for 10 mins.
  8. Turn off the heat and leave, covered, for a further 10 mins.
  9. Stir in the chopped coriander and sliced spring onions.