Gluten-Free & Easy buttermilk pancakes

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So, Valentine’s Day has been and gone, and Tuesday sees one of our favourite days arrive – Pancake Day!

Whether you call it Pancake Day, Shrove Tuesday or Mardi Gras, there is nothing better than spending a dreary February Tuesday stuffing your face with one of life’s best foods.

I’m a fan of a crepe, I’m not going to lie. I do like a classic lemon and sugar, usually preceded by a savoury version with cheese and parma ham with rocket. YUM!

But for breakfast, bust out the big dogs. These boys aren’t for the feint hearted when it comes to pancakes, these are the real deal. Thick, fluffy and melt-in-your-mouth, they go great with either bacon and maple syrup or berries, Nutella or yoghurt.

Ingredients

1 cup of GF self-raising flour (Dove’s Farm is great)

1 scant cup of milk with a few drops of lemon juice added (or a cup of buttermilk if you have it). The milk should curdle slightly.

1 egg

A knob of butter

A heaped teaspoon of caster sugar

Method

  • Sieve flour into a large jug or bowl and add sugar.
  • Melt butter in microwave or hob. Leave to cool slightly.
  • Add the egg and the milk mixture to the flour and whisk. Don’t worry too much about lumps!
  • Add the butter and whisk until thickening.
  • Heat a small amount of oil in a frying pan on a mid-high heat and tip the excess into a mug or cup to save for the next time.
  • Add a ladle of pancake batter to the pan and swirl slightly. Cook until the edges turn yellowy and the batter is bubbling.
  • Flip and cook the other side for a minute or two.

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Tips

  • After every two pancakes, swirl more oil around the pan and pour back into the cup.
  • Keep your stack warm in a cool oven until all the batter is cooked.
  • To make shaped pancakes, use a cookie cutter with a handle that you can hold down against the pan. This will stop the batter seeping underneath. Spray the cutter with cake release or grease with oil or butter. Once the batter is bubbling, remove the cutter and flip your cake!
  • Serve with a selection of toppings for a yummy morning feast. Enjoy!

 

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UPDATED: Events Schedule – Winter/Spring 2015

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Hi guys!

We’ll be out and about this spring in a place near you – take a look below and see where to catch us.

If you know of any events that might be interested in having us, let us know or pass our email on – barefoodco@outlook.com.

Thanks!

 

 

March 2015

Sunday 1st : North Walsham Farmers’ Market, 9am-1pm

Sunday 29th : North Walsham Farmers’ Market, 9am-1pm

 

April 2015

Friday 4th & Saturday 5th : Easter Extravaganza at St. Andrew’s and Blackfriars’, Norwich

Sunday 26th: North Walsham Farmers’ Market, 9am-1pm

 

 

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Chicken soup for your soul

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Happy 2015!

Did you have a good one? We spent the night part-aying away and stuffing our faces, of course!

If you’re feeling a little worse for wear, or just need something to detox you post-Christmas, this is the perfect recipe. It’s also our go-to recipe when the colds come calling; it’s full of flu-busting veg and soothing flavours.

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It’s really easy to make, and you can even bung it all in the slow cooker in the morning to simmer whilst you watch your favourite television (or head to the gym, depending on your New Year resolutions!).

Chicken Soup for the Soul

Adapted from The Good Housekeeping Guide

You need:

2 chicken breasts diced

1 yellow onion, sliced

1 litre of chicken stock (make sure it’s Gluten Free – Kalo is a safe bet)

1 large carrot, sliced or diced

2 sticks of celery, chopped

A handful of sprouts

1 parsnip, sliced

2 handfuls of chopped potatoes (make the chunks about an inch square)

Herbs of your choice – we went for rosemary and thyme.

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You can add any veg you like to this mix, we used what was left in the fridge from Christmas but any ‘roast dinner’ veg will go well. 

Make sure everything is chopped into bite-sized chunks, and also make sure all veg is either washed thoroughly or peeled.

Add the stock to a large pan, leaving plenty of room at the top. Add the vegetables and the chicken, and season with salt, pepper and herbs.

Bring to the boil and reduce the heat to allow to simmer for about an hour, until the chicken is cooked through and the vegetables are soft.

Ladle into bowls and serve with a slice of gluten-free bloomer.

Any leftovers can be kept on the hob to be reheated tomorrow or refrigerated.

Norwich restaurants: our favourite spots

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We’ve had a busy month this month!

Ali took a trip to The Big Feastival (all in the name of business, of course) and well and truly stuffed herself full of deliciousness – she even met the beautifully gluten and dairy-free Daisy Lowe. Jealous!

I, however, had a trip a little further afield to Paris, the land of patisserie. Word on the street is that éclairs are this year’s macaron, so we need to start work on our gluten-free choux pastry…

Back in Norwich we’ve both been sampling the delights of what our own fine city has to offer, and keeping a look out for new places to stuff our faces.

<Places We Love>

B’Nou, St. Benedict’s Street

The wonderful people behind B’Nou are bringing a new dining experience to Norwich with their Spanish-inspired small-dish restaurant. Part tapas, part sushi, part dim sum restaurant, everyone is seated at 7:30pm when small dishes of deliciousness are brought around. Just dive in and grab whatever takes your fancy; each dish is £4, and the current record for a couple is 16 dishes.

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Yemek Yemek, St.Stephen’s Road

A little off-the-beaten track, Yemek Yemek is a small but perfectly-formed Turkish restaurant just past the St.Stephen’s roundabout. Not only do they serve yummy, warming Bedouin-inspired food but their baklava is to die for. Make sure you also check out sister cafe Aslan’s Den on White Lion Street. They offer gluten-free bread for their sandwiches, which are great value for money, and their Turkish coffee is sure to wake you up! If you’re feeling fancy, try one of their steaks cooked on hot rocks.

Pandora’s Kitchen, London Street

From soups and stews in the winter to local ice-cream and cake in the summer; Pandora’s Kitchen really is like opening a little box of yum. When it comes to hot chocolate, it’s worth splurging the extra 40p for the little pot of marshmallows. Whether you pour them in your mouth or sprinkle on your drink is up to you! Their breakfasts are worth waking up for, and it’s difficult to keep your hands off their hunk of slow-roasted pork shoulder ready for salads and brioche rolls.

Farmer Brown’s, Tombland

Farmer Brown’s is a restaurant after our own heart. The focus is on great local produce and it really does not disappoint. Their lunch set menu is a bargain, but even better is the Monday night Norfolk Tapas. For £12.95, it’s all you can eat and all local. Pork belly? Check. Fish and chips? Check. Celeriac crumble? Check. There’s something for everyone and the menu changes on a regular basis.

Flathouse, St. Benedict’s Street

Flathouse’s gluten-free flatbreads are, flatly, amazing. It’s a great spot to lunch and people-watch, situated on the busy corner between St. Gregory’s Alley and St.Benedict’s. The Old Norfolk Sausage is my favourite, although those who aren’t gluten-free should try the curry just for the cranberry naan.

Harbercue at Ten Bells, St. Benedict’s Street

Simple, slow-cooked and all-American – just how we like it. Their double cooked fries are incredible, so dive into a tray of brisket and pulled pork. Open Fridays, Saturdays and Sundays it’s a great place to stock-up on carbs whilst shovelling in the pre-drinks.

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Hot Chip, White Lion Street

Hot Chip has quickly become something of an institution in the city, despite only opening its doors in June 2013. Who doesn’t love chips? And with Hot Chip, you can feel a little less guilty about having them for lunch when topped with Bolognese sauce or spicy lamb kofte. We’ve yet to try their sweet potato desserts but they’re on our list.

The House Thai, Queen’s Road

If you really love Thai food, which I know many of you do, then you’ll really love The House. Friendly service and a calm atmosphere makes it easy to spend a long evening here, and the food is absolutely delicious.

The Grosvenor Fish Bar, St. Gregory’s Green

Yes, it’s a fish and chip shop. But it’s a damn good one. Not your usual greasy, watery fish and chunky half-cooked chips are served here my friend, oh no. THEY OFFER GLUTEN-FREE BATTER! This alone makes them possibly the best chippy this side of Mars. But that’s not all – you can steer clear of tradition and grab a Waco Taco or a Bass With Sass.

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Namaste, Opie Street

If your curry has to be full of meat and tikka sauce, stay away. This is a PROPER Indian restaurant. Fully veggie and full of flavour, this is my favourite place to eat – mainly because the menu is almost entirely gluten-free. In fact, it can be hard deciding what to eat, but I would recommend leaving room for (at least) three courses. The banana bhajis are incredible.

 

Please ensure you check all outlets for their gluten-free options. Photos from B’Nou, Harbercue and Grosvenor. 

 

Trunchonbury Festival 2014

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Hi everyone!
We have some great news for you this week. We’ll be selling our gluten-free, dairy-free and vegan cakes and bakes at Trunchonbury Festival in Trunch, North Norfolk this Sunday 24th August.
We’re really looking forward to it! It’s going to be a great weekend of local food, great music and of course, plenty of entertainment. Hopefully the sun will be shining – but not too hot, we don’t want the buttercream to melt.
You can find out more about the festival here http://www.trunchonburyfestival.co.uk/. We’re especially looking forward to checking out the mask making if we can steal a moment or two!
So, if you’re looking for something to do this weekend and love a tepee, head over. Tickets cost £20 for a weekend, or come down for the day – it’s only £10 an adult. We’ll save you a cupcake 😉

A + E x

Success at F.A.I.T.H!

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Hi everyone,

Well, the rain may have come down and the wind may have blown but that didn’t stop people coming out to F.A.I.T.H on Sunday to raise some funds for dogs, cats, pigs, horses….

We had a great time meeting people, and it seems you had a great time eating our cake!

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By the way, how delicious does Ali’s Rose and Pistachio loaf look? It was a total winner. You guys managed to polish off two batches! Not bad. Not bad at all.

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We’re looking for more events in the Norfolk area, so if you’d love to have us along or know of somewhere that NEEDS delicious GF and DF treats, let us know!

x

Gluten Free crepes and scrummy squash salad

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For a super quick and delicious dinner, you can’t beat crepes.

 

And whilst you might usually reserve them as a treat, they’re great with savoury fillings and salad. Om nom nom!

Here’s a foolproof crepe recipe that should see you through your sweet or salty fancies; you can even add in some herbs or spices and mix it up a bit.

Gluten Free crepes

Serves 2-4 (makes 8 average pancakes). Takes 10-20 minutes to mouth time.

  •  125g Dove’s Farm plain four mix (or your own equivalent)
  • 1 egg (whisked)
  • 1/2 pint milk

Sift flour into a bowl and created a small well. Add the egg and pour the milk in, gradually whisking together to remove lumps.

Chill in the fridge for 5 minutes.

Heat a pan and add a tiny knob of butter to line the pan. Pour in some mixture using a ladle and swirl around the pan into an even layer. Watch it turn yellow (my fave part!). Agitate and flip when ready. Cook until lightly browned. 

Filling and Salad

1) Slice your squash. This can be difficult – in fact, it might be easier to roast it first and slice afterwards, but it will take longer. 1 inch cubes are the best size. You won’t need the whole squash – couple of handfuls of cubes is enough.

2) Put in a single layer in a baking dish and season. Coat with a glug of oil and add some rosemary if you like it. Roast in a hot oven for 30-45 minutes (up to an hour if you’re doing more). The corners of the cubes should be browned, and the squash should be soft.

3) Start making your crepes! Pour the batter into a lightly oiled, hot pan. When you’ve flipped your crepes over, quickly add onto them a slice or two of doux de montagne cheese (gruyere, gouda and emmental also work well) and a cover with a slice of Serrano ham (or Parma, if that’s your deal). Let the cheese melt a little, just enough to be gooey. Fold the sides over to serve.

4) Pile up some rocket on the side and serve your squash on top. Add cracked black pepper. Scoff!

Now, try to resist having this for dinner….