Flavour-packed Panini

A dairy-free panini, as with pizza, needs to be really special to stand up to its cheese-packed ancestors. As an ingredient, cheese packs so much. It is rich, it is creamy, it has texture, saltiness, sharpness and often a little nutty sweetness. This panini, for me, packs enough flavour to hold itself up against any…

Perfect Chocolate Peanut Butter Cookies

So, I have a confession. I LOVE chocolate and peanut butter. Probably slightly too much. The combination of sweet and creamy and salty and rich just makes for such a delicious dessert and peanut butter is the ultimate friend for the dairy-intolerant.

Oat and Banana Muffins

Banana muffins are the way I use up bananas that are no longer appetising. These muffins are sweet and comforting, and the oats add a nice texture without turning it into something other than a cake. This recipe makes 12 muffins   Ingredients 150g plain flour 1/2 teaspoon baking powder 1 teaspoon bicarbonate of soda…

Kitchen Experiments- Roux Re-Mastered

Traditionally, a roux is simply a combination of equal parts flour and fat. The fat (usually butter) is used to cook out the flour and form a paste. To this paste, milk, stock, seasoning, herbs, cheese or any number of other ingredients can be added to create a simple, tasty sauce.

Lemon Curd (and what to do with it!)

I LOVE lemon desserts. Especially in summer. My pre-intolerance favourite dessert was a classic tarte au citron, and so I had to find an easy dairy-free version to make at home (traditionally, tarte au citron contains more of a custard than a curd- it is made using double cream).