GFE Gluten Free Easily. English Muffins. Cheese Burger. Pasties are hand-held pies that are made from a round of pastry (alas – not usually gluten free), filled with an un-cooked filling (usually meat), folded over (like a turnover or empanada) and baked.
They are the national food of Cornwall and were made famous by Cornish coal miners who would carry them to work in tin buckets and eat them for lunch. The traditional pasty is filled with beef, potatoes, onions, swede (which is apparently a type of rutabaga – my husband’s least favorite food EVER) but turnips (maybe his second least favorite food) can be used, salt and pepper. Since the probability of getting my husband to eat anything with a rutabaga or turnip in it is about as high as me being crowned the Queen of England, I decided to make a very American version – Cheeseburger Pasties.
The filling is simple, beef stew meat (chuck, rump, whatever is on sale) cut into small pieces, diced onion, salt and pepper. So where’s the cheese you may ask? Ingredients Directions Servings “I am amazed! Pancakes. Shepherd's Pie. Shepherd’s Pie is a traditional English dish.
In Britain it is generally made with lamb or mutton; in this recipe I have made a simple ground beef shepherd’s pie and added bacon for extra flavor. Shepard’s pie is often referred to as “cottage pie,” by the English; it is a casserole made of cooked meat and vegetables that is then topped with mashed potatoes and baked. I have made this dish into a Paleo casserole by using Mashed Cauliflower for the topping. This reduces the glycemic index of the dish and increases the nutritional content, since cauliflower is a super food. I based my recipe for ground beef Shepherd’s Pie, on this Shepherd’s Pie recipe from functionalfoodie.com.
I hope you enjoy this gluten free comfort food as much as I have! Gluten-Free Recipes. Appetizers & Snacks 5 Minute Guacamole, Amazing Toasted Nuts, Apple Pupusas, BBQ Jalapeño Poppers, Dairy-Free Cheese Crisps, Creamy and Regular Tomatillo Salsa, Falafel, Dairy Free French Onion Dip [ More... ] Beverages & Desserts Blueberry and Blackberry Crumble Pie, Chocolate Rum Cookies, Chocolate Macadamia Nuts, Chocolate Sorbet, Chocolate Whipped Cream, Dairy Free Whipped Cream, Peanut Butter Cookies [ More... ] Bread & Pizza Crabby Veggie Pizza, Gluten Free Flat Bread, Irish Soda Bread, La Cecina – Chickpea Bread, Majestic Garlic and Chicken Pizza, Quinoa Muffins, Spinach and Artichoke Dip Pizza, Za’atar Pizza [ More... ] Condiments & Seasonings.
Recipes baking and cooking. Slow Food Uk. RECIPES for all.
. Here are typically English recipes which are not without gluten but it is easy to adapt them for the exercised persons. You will also find on this blog full of information on the fashion, the decoration, etc. . – epc
Spring Flower Lollipops Too nice. Happy first day of spring!
. Exceptionally, I pearl this blog of cooking of Knoxville in the Tennessee because I crack for Biscuit Thanks to shibamango, to have made it me discover :) . – epc
To celebrate I've made a special treat for you with colorful spring flowers.
I've been enamored with edible flowers ever since making candied rose petals earlier this year. By doing a little research (that includes taste-testing) I've found that just because a flower is non-poisonous, doesn't mean it is also yummy. That's why I'm sharing my list of favorite edible flowers. They are all fairly well-known (easy to find) and add a certain something when used sparingly in dessert. Basil ChamomileHibiscus (you can also find these at specialty markets -or online -packed in syrup!) I made these without the use of a lollipop mold, and if you make these - do yourself a favor and buy an inexpensive round lollipop mold. Edit 3/28/12: Check out this cute version using decorative quins (sprinkles) by Karen at Trilogy Edibles!
Spring Flower Lollipops 2 cups sugar 2/3 cup corn syrup 2/3 cup water. I adore Biscuit ! When Chocolate was Medicine. Chocolate has not always been the common confectionary we experience today.
When it first arrived from the Americas into Europe in the 17th century it was a rare and mysterious substance, thought more of as a drug than as a food. Christine Jones traces the history and literature of its reception. In the seventeenth century, Europeans who had not traveled overseas tasted coffee, hot chocolate, and tea for the very first time. For this brand new clientele, the brews of foreign beans and leaves carried within them the wonder and danger of far-away lands. They were classified at first not as food, but as drugs — pleasant-tasting, with recommended dosages prescribed by pharmacists and physicians, and dangerous when self-administered.
These mischievously potent drugs were met with widespread curiosity and concern. “Humoralism,” a theory of health and illness inherited from Hippocrates and Galen was still influential in 1630. The vertues thereof are no lesse various, then Admirable.