Wednesday, March 6, 2013
Vegan and gluten-free eating seems to be something I hear more and more about in my circle of friends, family and colleagues. I have experimented on a few occasions with gluten free baking and have to admit that the Butternut Squash Breakfast Cake Recipe is quite good. However, my first attempt at a gluten free banana bread was OK but a little too sandy in texture (due to the rice flour) to my liking. So, in an attempt to make it better, I have been studying the best way to bake gluten free without compromising on taste and texture.
Monday, March 4, 2013
|Another idea for an individual serving|
My sister Diane (whom we affectionately call Didi or Di) always makes the best salads. For a salad to be really good, it has to have a good balance of texture and taste. The combination of flavours in this one is amazing. As we were getting ready to prepare a family get-together meal (always the best) on the weekend, we were able to cook together and catch up on family news. Kitchen moments are, for me, the best.