Author Archives: tastyadmin

About tastyadmin

This site is designed to share the recipes developed over 35 years. They are developed for those who have dietary challenges.

Parsnip base wheat free pizza

Preparation Time 10 mins
Cooking Time 30 mins
Suitable for pre-cooking Can prepare pastry in advance
Wheat Free Yes
Sugar Free Yes
Egg Free Yes
Dairy Free No
Gluten Free Yes


Ingredients

300 gr cooked parsnips
2 tbs wheat free flour (rye, or equivalent)
1 tbsp butter
salt and pepper to taste

1 tbsp tomato purée
50 gr flaked ham
2 chopped artichokes
1/2 small pepper
100 gr grated cheese

(Other options are beef mince, pepperoni, cooked broccoli spears or cook asparagus) 

Cook parsnips until soft. 

Mash with butter, salt and pepper to taste. 

Add 1 tbsp flour, mix until parsnips resemble a soft dough. 

Chill for an hour (or overnight).

Sieve flour onto a clean surface. 

Roll parsnip pastry to approx 25 cm using about 1 tsp of flour to stop it sticking (it can be a little crumbly so add a little more flour if necessary). 

Turn onto large sandwich tin sprinkled with flour.

Cook for 15 minutes at 200o  (fan).

Add sprinkled toppings and return to the Could you put the oven on to 180. thanks for a further 15 mins. 

Serve with salad. 


Enjoy!

Wyn

Lime drizzle cake – wheat and dairy free

Preparation Time 10 mins
Cooking Time 35 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low Sugar
Egg Free No
Dairy Free Yes
Gluten Free Optional

Ingredients

100 gr pure coconut oil
2 tbsp agave syrup
3 eggs whisked for several minutes
100 gr ground almonds
1 tbsp rye flour
1/2 tsp baking powder
2 small limes, grated zest and juice
50 gr sugar for drizzle

Mix coconut oil and syrup together in a mixing bowl.
Whisk in eggs.
Measure ground almonds and flour with 1/2 tsp baking powder.
Sieve into the mixture and fold together.
Add two thirds of lime juice and zest from one line.
Mix again.

Turn into 7 in round flat cake tin.

Cook for 25 minutes at 180o  (not fan).

Cake is ready when you insert a skewer and it comes out clean.

Heat remaining lime juice in a small pan with 40 gr sugar.
Let it simmer for about 3 minutes.
Make holes in cake and drizzle lime juice into the holes and allow to cool.


Enjoy!

Wyn

Banana Soya smoothie

Preparation Time 5 mins
Dairy, wheat, egg, sugar free Yes

Ingredients

1 banana
8 seedless grapes
1 individual blueberry soya yoghurt
100 ml soya milk

I recently bought a smoothie maker – prices vary considerably  but I found a reasonably priced one – a Kenwood Smoothie To Go SB054 available at Argos for £17.49.

All you do is put the above ingredients (firmer ingredients at the bottom) into the smoothie maker and turn the dial to low for a few seconds, the high, then pulse to ensure everything is liquidised!

Enjoy!
Wyn

Sloe Gin

Over the years I’ve made sloe gin –
I find this a good recipe.
Ingredients

3.5 pounds sloes
1.2 pounds sugar

800 ml of gin (enough to cover fruit and sugar)

Sterilise a large glass air tight preserving jar in boiling water. Put the sloes and sugar in the jar and cover up to the brim with gin, covering all the fruit and sugar (it doesn’t matter if the jar isn’t full). Put in a dry place until Christmas.

When you are ready to try the liqueur, drain liquid off the fruit to enjoy as an aperitif.

  
Enjoy!

Wyn Marston

Apple Nut Bread

Preparation Time 10 mins
Cooking Time 60 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low Sugar
Egg Free Yes
Dairy Free Optional
Gluten Free Optional

Ingredients

200 gr coconut oil

75 gr apples cut into quarters
100 gr sugar
100 gr sultanas
200 gr ground almonds
200 gr rye flour
100 gr buck wheat flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
200 gr nuts chopped
1 tbsp cocoa

Chop apples and transfer to baking bowl.

Mix sugar, raisins, all flours, baking powder, cocoa and cinnamon into mixing bowl and chop for 10 seconds.

Put together with apple and chopped nuts.

Need for 5 mins.

Place mixture in 1 1b baking tin.

Cook for 60 minutes at 180o (not fan). Leave in tin for 20 mins to cool.

Enjoy!
Wyn

Kirsch black cherry and poached pear frangipani – party size

Preparation Time 10 mins
Cooking Time 40 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low Sugar
Egg Free No
Dairy Free Optional
Gluten Free Optional

Ingredients

200 gr Salted butter
3 tbsp agave syrup or 120 gr sugar
4 eggs
200 gr ground almonds
2 tbsp rye flour
1 tsp baking powder
3 tbsp black cherries in kirsch
4 poached pears

Mix butter and syrup/sugar together.
Whisk in eggs.
Measure ground almonds and flour with 1 tsp baking powder.
Fold into mixture.
Turn into 10 in oblong swiss roll cake tin.

Cook for 40 minutes at 180o (not fan).

Serve with mascarpone cream!

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Enjoy!
Wyn

Wheat free banana pancakes

This recipe came from a Scottish friend, who got it from another friend. I can only give credit to Morvan Bomphrey.

It’s difficult to believe that banana, egg and flaxseed would make such an edible pancake, but it does. You can eat them hot on their own, or with a small amount of butter or peanut butter.

Also good with crispy bacon and maple syrup.

Preparation Time 10 mins
Cooking Time 10 mins
Suitable for pre-cooking No
Wheat Free Yes
Sugar Free Yes
Egg Free No
Dairy Free Yes
Gluten Free Yes

Ingredients
2 bananas
2 tbsp flaxseed (I plan to try substituting this for rye flour)
2 whisked eggs

Mash bananas to a pulp. Add whisk eggs.

Divide into 4 and place on a heavy bottomed frying pan and cook for approx 5 minutes on each side.

Enjoy!
Wyn

Peasant sauce (leave out Chorizo for Vegetarian)

I was given this receipe by a friend nearly 35 years ago. The tale he told me was that the peasants in Europe made very large quantities of this sauce to have with pasta, sometimes reheating several times over a period of days. The longer the sauce cooked, the more flavour it took on. The first time I tried it I couldn’t believe how few staple ingredients were used, and of course in these days of recession when added to pasta it makes a low cost dish, particularly if cooking for large numbers.

The sauce is versatile and is suitable for accompanying filled and plain pasta, couscous, rice, quorn, jacket potatoes, turkey, chicken or as the base for a stew or casserole.

It is ALWAYS better to pre-cook and with no fresh meat (chorizo and salami are preserved) in the sauce it can be cooked several days before it is needed.

The ingredients below will make enough for 8-12 people. I like to make a large batch and freeze in portions. It saves a lot of labour when you need a quick meal!

Credit to David Able for the original recipe; my version has evolved over the years and so I can’t be sure that it relates exactly to its provinence.

Preparation Time 30 mins
Cooking Time as long as you’ve got! preferably at least 2 hours
Suitable for pre-cooking Better pre-cooked
Wheat Free Yes
Vegetarian, Vegan
Yes (Equally good without salami/chorizo. However, important to add plenty of garlic and seasoning)
Egg Free Yes
Dairy Free Yes
Gluten Free Yes

Ingredients for the peasant sauce

1 tbsp vegetable oil
3 finely chopped large onions
6 finely chopped cloves of garlic
3 400gr tins of chopped tomatoes
1 dsp brown sugar (to counteract the bitterness of burning or “catching”)
(For non vegetarian) Chorizo finely chopped to taste. I used 6 tapas chorizo (about 150gr) but you can use any type of chorizo or salami
Approx 1 pint of stock (can use vegetarian stock)
1/2 tsp of herbs de Provence (or mixed herbs will do)
1/4 tsp of salt
pinch of pepper

Dice the onions and garlic finely. I usually use a wok for this sauce because as the liquid evaporates, the sauce splatters the hob (refer back to my predilection for a tidy kitchen!) Put the vegetable oil, onions and garlic in the wok and brown.

Add three tins of tomatoes. Bring to the boil and simmer for about an hour. As the sauce starts to thicken, gradually add the stock.

This sauce gains its flavour by drying and sticking very slightly to the bottom of the wok; the burning or “catching” of the sauce gives a rich rustic flavour – hence being christened peasant sauce. Taste the sauce 1/4 of an hour before serving; season with salt, pepper, herbs and sugar to taste.

Enjoy!
Wyn

Kirsch black cherry franzipan flan

Preparation Time 10 mins
Cooking Time 35 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low Sugar
Egg Free No
Dairy Free Optional
Gluten Free Optional

Ingredients

100 gr Salted butter
1 tbsp agave syrup or 50gr sugar
2 eggs
100 gr ground almonds
1 tbsp rye flour
1/2 tsp baking powder
50 gr grated marzipan
3 tbsp black cherries in kirsch

Mix butter and syrup/sugar together. Whisk in egg. Measure ground almonds and flour with 1/2 tsp baking powder. Mix in grated marzipan. Fold together.

Turn into 7 in round flat cake tin.

Cook for 35 minutes at 180o (not fan).

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Serve with mascarpone cream!

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Enjoy!
Wyn

Almond apricot wheat free franzipan

Preparation Time 10 mins
Cooking Time 25 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low Sugar
Egg Free No
Dairy Free Optional
Gluten Free Optional

Ingredients

50 gr sugar
100 gr salted butter
2 eggs
100 gr ground almonds
1 tsp baking powder
50 gr grated marzipan
100 gr sliced lightly cooked apricots or brandy soaked apricots!

Mix butter and sugar together. Add eggs. (Tip: if mixture starts to separate, give a quick whiz with an electric whisk or hand beater).

Measure ground almonds with baking powder. Fold in grated marzipan and add to mixture above.

Pour into 7in cake tin. Place apricots evenly over cake mixture.

Cook for 25 minutes at 180o (not fan)

Dust with icing sugar and serve on its own or with double cream.

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Enjoy!
Wyn