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Creamy mushrooms pasta with cress

I am a huge mushroom fan in all their shapes and sizes.  I have found a way to cook them that I just love – I’ve had too many of those soggy watery mushrooms that I was determined to find a way to make them taste how I like them.

Mushroom pasta with cream cheese sauce

I cook them over a really high heat in a big knob of butter until they release all their juices.  Then I continue to cook them until all the juices disappear, then they start to brown and caramelise a little around the edges.  This is how I like my mushrooms.  Once their like this they are delicious and you can then do all kinds of things to them (aside from eating them just like this) to make different meals.

Mushrooms pasta topped with cress

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Millet porridge

This morning I have attempted to make millet porridge using millet flakes and rice milk with a hint of vanilla.  I searched the internet to try and find out how to use the flakes to make porridge as most recipes I came across used the whole millet grain.  There wasn’t a lot of information but it seemed to suggest double the amount of milk/water to millet flakes, so I took the suck-it-and-see approach.

It took quite a while to bubble away – I’d read 15-20 minutes, but for my little pan for one I was worried about burning it dry.  Anyway, after adding a few more sloshes of the rice milk and a tiny drizzle of agave syrup for a little extra sweetness I gave up stirring and poured it into a bowl.

Millet porridge

It looks ok, although it reminds me of wallpaper paste.  It has a slightly bitter note in the middle of tasting which then disappears.  The texture I imagine is a bit like eating wallpaper paste, but then again I have no idea if I’ve cooked it correctly.  I’m not sure I’m a convert, but as my breakfast’s recently have consisted of a small carton of chocolate rice milk I thought I should attempt at some other breakfasts on this new way of eating I’m following.

I must say, the new way, which I will share more about one of these days, is doing wonders for me – body and skin – so I can’t diss it.  Anyone else make millet porridge with millet flakes?  Any tips or advice would be much appreciated as I now have a bag of the stuff!  Perhaps I’ll try quinoa next time as I know I already like it.

Oh, and as promised – I came across this picture of a mummy partridge and her babies that my parents took on my camera when I was staying with them last weekend – so cute!!

Baby partridges

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Eat the Earth

I love food, especially locally grown and seasonal food. This is my place to share my food finds and the food I like to eat.

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