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.
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
Salt and black pepper
Whisk together the eggs, egg yolks and 1/3 cup pesto.
Cook the pasta according to the packet instructions.
Toast the pine nuts on a baking tray in a hot oven for 5 minutes.
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).
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.
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.
Serve and sprinkle with toasted pine nuts and ground black pepper.
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.
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!
Yummy chicken kebabs are perfect for a sunny day. Today is the hottest day of the year so far and we have decided that these are for tea! I love making the marinade the night before and leaving the chicken in it overnight so that the next day the flavoursome chicken is ready to simply skewer and grill or barbecue. Yummy served with pita bread and salad.
4 chicken breasts (diced)
4 tbsp olive oil
1 tsp dried mint
2 tsp dried oregano
1 tsp ground cumin
1 tsp coriander
1 tsp paprika
½ tsp ground cinnamon
juice of 1 lemon
4 garlic cloves, crushed
Salt and pepper
Put all of the marinade ingredients into a large bowl and stir well.
Add the diced chicken breast and stir to ensure all of the meat is coated in the marinade.
Cover the bowl and chill for a few hours or overnight.
Place the chicken pieces onto skewers and put into a roasting tray lined with foil.
Put the chicken under a hot grill and cook for 15-20 mins, brush with oil and any juices from the bottom of the tin regularly, and turn halfway through cooking.
Once cooked, remove from the oven and rest for 5 mins.
We find that dairy alternatives can be VERY hit and miss. We decided to give this a go to see what it was like and it didn’t disappoint. Poured over hot chocolate pudding it was lovely and tasted very similar to “normal” pouring cream.
We also tried whipping it up for a trifle. It whipped well although took a little longer than “normal” cream to thicken. It made a lovely trifle!
All in all a very good dairy free alternative which we will be buying again!
Super quick and easy to make and easily adapted for all tastes and eating needs/preferences. I make this without the meat for me but with feta cheese. My daughters have it with the meat and feta. Hubby has it without the feta for his dairy free option.
1 mug rice
2 rashers streaky bacon
1 chicken breast
80g diced chorizo
Half a red onion
Half a cucumber
diced feta (optional)
20g pine nuts
1 tbsp vegetable oil
Put the mug of rice and quinoa into a saucepan with two mugs of water. Cover and bring to the boil. Once boiling reduce the heat to simmer.
Chop the chicken breast into bite sized pieces and fry in a little oil, stirring until cooked on all sides.
Chop the streaky bacon into bite sized strips and add to the chicken. Continue to fry until the bacon begins to brown.
Add the diced chorizo to the pan and continue to fry until all ingredients are cooked through.
Finely chop the onion, tomato, cucumber and feta.
Toast the pine nuts in a hot saucepan for a couple of minutes.
Once all of the water has been absorbed by the rice and quinoa remove from the heat.
Stir in the meat mixture and chopped onion, tomato and cucumber.