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!
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
Dice the tomatoes, and finely chop the garlic.
Heat the oil in a saucepan and add the tomatoes, garlic and tomato purée.
Fry whilst stirring for 5 minutes to soften the tomatoes.
Remove from the heat and add the salt, pepper and chopped basil.
Cook the pasta according to package directions, and rinse under cold water before draining.
Mix pasta with tomato mixture until well-combined and then refrigerate.
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!
800g jersey royal potatoes
1 bunch spring onions
1/2 teaspoon paprika
3 tbsp olive oil
Salt and pepper
Boil the potatoes in a large pan of salted water for 12-15 mins until tender.
Drain , return to the pan and use a masher to smash them up, but don’t fully mash them.
Stir in the pepper and paprika.
Heat the oil in a roasting tin in the oven. Once hot, add the potatoes and toss them in the oil to coat.
Return the tin to the oven and roast for 20 mins.
Remove from the oven and stir in the spring onions.
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!