Gluten free waffles

Gluten free breakfast waffles

My daughter's idea... but tasty. You can freeze for later use!






















"Gluten free breakfast waffles"


• 2 cups gluten free flour
• 1 Tablespoon sugar
• 1 Tablespoon baking powder
• 3 eggs, separated
• 2 cups milk
• 1/2 cup butter or margarine
• 1 teaspoon pure vanilla extract
• Maple syrup, golden syrup or fruit for serving


• Preheat your oven to 200 degrees.
• Combine the flour, sugar, and baking powder in a bowl.
• Beat the egg whites until stiff in a separate bowl or pot.
• Add the egg yolks, milk, butter and vanilla to the flour mix and whisk together.
• Gently fold the egg whites into the batter.
• Pour the batter into a silicon waffle mould. There should be enough batter for several moulds or several batches.
• Bake for 12 min or until golden.

Burgers with pea

Burgers with pea

Minced meat. Soooo boring ;) It's worth to add something different to change a recipe... from time to time.























"Burgers with pea"

- 1/2 kg mince meat /pork, turkey/
- 1 small chopped onion
- 1 clove garlic, chopped
- 1 egg
- salt, pepper
- 100g cooked pea or from a can

Place the meat in a bowl, add finely chopped onion, garlic and one egg. Add a flat teaspoon of salt and pepper to taste. Stir well, add peas, stir again and with wet hands form flat rounds. Fry in a pan in hot oil a few minutes on each side. 

Croatia's style fish

Fish from the oven

I like to have guests at home. Especially when we cook together. I always learn something new...this time my cousin Alicja showed me how to bake fish in a Croatia style...


















"Croatia's style fish"

- 2 pieces salmon
- 2 pieces cod
- 1 lemon sliced
- 1 big red onion 4/4
- 2 tomatoes 4/4
- 3-4 garlic cloves
- olive oil
- salt, pepper


Grease tin or a casserole with olive oil. Place all kind of fish, onion, garlic and tomatoes into the tin. Add lemon's slices, season well.
Bake in a hot oven for 20 min.

Butternut squash, chickpea and carrot tagine

Butternut squash, chickpea and carrot tagine

Excellant for vegetarian but not only... very tasty and it smells fantastic!




















"Butternut squash, chickpea and carrot tagine "

- - 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic
- 1 small butternut, cubed
- 1 big carrot, quoter
- 2 tsp fresh ginger, grated
- 1 tsp cumin, cinnamon and curry
- 1 can 400g chopped tomatoes
- 8 dried apricots, chopped
- 1 can 400g chickpeas
- 1 cube vegetable stock in 400ml water
- fresh coriander

White rice or couscous to serve.

Heat the oil in the heavy casserole. Add the onion, garlic after a while and butternut squash with carrots. Cook for about 4 min, lower the heat and add spices and ginger. Cook for 1 -2 min, add tomatoes, apricots and pour water with vegetable stock. Stir well and cover. Keep on a low heat for a half an hour.
Seve with coriander on a top with couscous or a white rice.

Gluten free lemon cookies

Gluten free lemon cookies

My brave daughter baked them... yesterday. On a picture only two left!!



















"Gluten free lemon cookies"


125g butter
225g caster sugar
2 eggs (lightly beaten with a fork)
1 tsp vanilla extract
400g gluten free flour
1/2 tsp salt
1/2 tsp baking soda
Zest from 1 lemon
Juice from 1 lemon



Mix together butter and sugar. Add the lightly beaten egg and vanilla extract, flour, soda and salt. Add the lemon juice and zest.  Place cookie dough balls approximately the size of one tablespoon scoop on a tray lined with baking parchment, then bake for 8 -10 min or until golden brown. 

Rosemary-flavoured Oil

Rosemary-flavoured Oil

Easy to prepare and very tasty, I fried potato pancakes on it and it was fabulous!

Potato pancakes:

http://rosemaryscent.blogspot.co.uk/2011/08/potato-pancakes.html















"Rosemary-flavoured Oil"

-600ml olive oil
- 5 fresh rosemary sprigs


Heat the oil until warm but not hot. Add 4 rosemary sprigs and heat slowly for about 10 min.
Put the reserved rosemary sprig in a clean bottle and pour into this bottle the oil. Cool. Use within 10-14 days.

Gluten Free Chocolate Cake

Gluten Free Chocolate Cake

My daughter's recipe!

Gluten Free Chocolate Cake

1/2 cup chocolate

1/2 cup cocoa powder

5 tablespoons water

1/2 cup of self raising gluten free flour

1/2 cup vegetable oil

1/2 cup sugar

3 eggs

Pinch of salt

Double cream

Melt the chocolate and cocoa powder in a bowl over a pan of boiling water. Add the 5 tablespoons of water to the mix while stirring constantly. Take the bowl off the heat, wait for it to cool down slightly and then add the butter, oil, eggs, pinch of salt and gf flour. Mix well.

Pour into greased 9 inch baking tin and bake for 20-25 min at 200C.

Serve with whipped cream.

Cauliflower and Walnut soup

Cauliflower and Walnut soup

Nice combination... especially for the evening.





















"Cauliflower and Walnut soup"

- 1 medium cauliflower
- 1 potato
- 1 small onion
- 1/2l stock
- 1,5 glass milk
- 50g walnut pieces + for decoration

Cut onion, potato i cauliflower into small pieces. Boil in the stock for 15 min, add milk and walnuts. Boil again. Puree in a blender until smooth.
Season to taste end serve decorated with dusting of paprika and walnuts.

Carrot and apple soup

No calories, a lot of taste!


















"Carrot and apple soup"

- 3 tsp oil
- 0,5 kg carrots, chopped
- 1 nice apple, chopped
- 1 tbsp curry powder
- 1 onion, chopped
- black pepper
- 3 glasses of chicken stock


Heat the oil in the pan. Add onions and curry powder, than carrots and an apple. Cover the pan for a while. Add chicken stock and cook over a low heat for about 15-20 min.
Mix the soup using a blander or food processor until smooth.
Serve in a bowl with a drop of fresh cream on a top.

Egg and cheese soup

I didn't believe this recipe could work but it works! And is very tasty...


















"Egg and cheese soup"

- 3 eggs
- 2tbsp semolina
- 100g parmesane or stolton cheese
- grated nutmeg
- 1,2 l chicken stock
- ev. some toasts for decoration


In a big bowl beat the eggs with cheese, semolina and nutmeg. Add 1 glass of the cool stock.
Heat the leftover stock and whisk the egg mixture into the saucepan. Bring it barely to the boil. Cook for 3-4 min.
Serve with toasts.