In the season I always make puree from quinces. It is used not only as a nice spread or topping for desserts, but also in cooking as well. Usually I make confectionery. Baking, however, provides even more opportunities to enhance … Continue reading Baking rice biscuits with quinces puree
Millet porridge can be prepared in different textures. It might be cooked as a regular oats porridge, where all the grains lost their shape and the texture is very similar to a wet and runny risotto. On the other end, … Continue reading Millet porridge
One pot pork ribs, cooked with vegetables and rice, is one of our family favourite winter comfort dinners. The dish is easy to prepare with a short list of ingredients, it is delicious and nourishing, just perfect for dark winter … Continue reading Pork ribs with vegetables and rice in one pot
I have finally got my hands on quinces this year. They are one of my favourite produce to work with. What I do with them may be not mainstream, but the resulting products are exceptionally delicious. The most simple product … Continue reading What I do with quinces
This recipe is another example that even the most demanding dough, such as pasta dough, can be prepared gluten free, with only one single flour as a dry ingredient. No added starches and even gums needed. Buckwheat flour never disappoints. … Continue reading Dumplings dough with Bio-Oz buckwheat flour
Bee sting cake is one of our favourite cakes and I am happy to offer another recipe for this cake, actually the same recipe, but based on another gluten free flour mix – self-raising flour, Aldi supermarket’s own brand White … Continue reading Bee Sting cake with Aldi gluten free self-raising flour
This is a very simple, easy to prepare, light, delicious, yet nourishing dish. All the the above in one plate. The only difficulty is to coordinate all the cooking to get everything ready at once. Depending on the type of … Continue reading Prawns and vegetables spaghetti – gluten free
I finally gave in into temptation and bought another Staub cocotte, a touch larger (20cm) than I already have. I was lucky to get 50% discount in one day sales for an amazing colour. Deboned lamb shanks were the first … Continue reading Lamb shanks with rice in Staub cocotte
I have been baking choux pastry several times around festive season and have made several small, but essential changes to eclairs recipe already published in this blog. It gave me an opportunity to make reliable dough and adjust baking regime … Continue reading Easy gluten free eclairs with rice flour
These frangipane tartlets were a part of our dessert menu for Christmas lunch 2021. I used shortcrust pastry made with buckwheat flour and raw cacao powder, thick orange marmalade, caramelised cherries and cottage cheese frangipane cream as a filling. Tartlets … Continue reading Chocolate orange frangipane tartlets – gluten free
Cooking Without Gluten 