Breakfast Tacos


I love these!

Often, at the weekend, we have a cooked breakfast and they make a lovely change from bacon and eggs!

I use corn tortillas so these are gluten free and although they aren’t the healthiest breakfast they are a yummy treat.


10 corn tortillas, warmed in the microwave to soften them

400g Texan sausage, use the Texan Sausage Hamburger recipe from the blog

200mls sour cream

100g Cheddar cheese, grated

2 avocados, mashed

Jalapeños to taste


Take small amounts of the sausage meat and roll into walnut sized balls.

Heat a large frying pan over a medium flame.

Add the meatballs and brown, turning regularly. This can take 10mins plus, the meat must be cooked completely through.

Once the meatballs are cooked add the sour cream and stir until all of the meatballs are covered.

Sprinkle the cheese over.

Once the cheese is melting fill the tortillas and add pickled jalapeños and mashed avocado to taste.


Double Choc Gluten Free Biscuits


These are lovely little chocolate  biscuits, quite crumbly rather than chewy and a little too moreish!

This recipe makes 36 biscuits.


220g butter

60g brown sugar

60g granulated sugar

200g ground almonds

50g cocoa powder

230g choc chips


Preheat the oven to 170degrees Centigrade.

Line two baking sheets with baking parchment.

Cream the butter and sugars until light and fluffy.

Add the almonds and cocoa and stir well.

Add the choc chips and mix through.

Spoon teaspoonfuls of the mixture onto the prepared baking sheets.

Bake for 15-20mins.

Allow to cool slightly on the baking sheet before transferring to a cooling rack.

Once cold, store in an airtight container.

Garlicky Potatoes


These are dangerous! Little morsels of garlicky yummy ness!

If you have the oven on for a main course slide a couple of trays of these in too and you have dinner ready to go!

Any leftovers? Pop in a small frying pan the next day, warm through and then crack an egg into the pan, a quick, gluten free, yummy breakfast!


Serves 6

1.2-1.5kgs potatoes

4 cloves of garlic, roughly chopped

few sprigs of rosemary, leaves removed

salt and freshly ground pepper

2 tablespoons olive oil


Preheat the oven to 200degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, combine the garlic, rosemary, salt, pepper and olive oil.

Cut the potatoes into 2cm cubes, leaving the skin on.

Toss the potatoes in the oil mix.

Spread evenly over the two baking sheets.

Pop in the oven for 30-40 mins, turning regularly.

Stuffed Chicken Breasts


This is a great way to bake skinless chicken breasts, lots of flavour and gluten free and the boys love it.

Leftovers are great sliced in a salad or popped in a sandwich. Thesealso work well prepared and then frozen raw to be used at a later date.

As the oven is on for the chicken I bake garlicky potatoes to go with this. I will post that recipe too!

Serves six.


100g Parmesan, grated

1 garlic clove, chopped roughly chopped

small bunch parsley, leaves only

100g drained weight sundried tomatoes

80g macadamia nuts

freshly ground pepper

6 chicken breasts, skinned and boned

12 slices prosciutto/ Parma ham


Preheat the oven to 180 degrees Centigrade.

Place the cheese, garlic, parsley,tomatoes and nuts in a food processor and whizz to make a rough paste.

Take the chicken breasts and cut the side open to make a pocket, try to keep the rear of the breast in one piece, that makes it easier for reforming with the prosciutto.

Stuff with a sixth of the tomato mix.

Wrap with two slices of prosciutto, wrapping both the front and back.

Place on a baking sheet.

Prepare the remaining breasts.

Bake in the oven for 30-40 mins.

Allow to sit before serving, serve warm or at room temperature.

Gluten Free Chocolate Roulade


A gluten free pudding that the whole family loves.

With only four ingredients to make the sponge this is a very quick pudding that you can fill with anything you like!

I find that wrapping the rolled cake in a tea towel when it comes out of the oven helps it to not split as you unroll it later. However, make sure the tea towel is wrapped inside the cake and then use it to cover the outside.



6 eggs, separated

150g caster sugar

2 teaspoons vanilla essence

50g cocoa powder


Preheat the oven to 180 degrees Centigrade.

Line a Swiss roll tin with baking parchment.

In a large bowl whisk the egg whites until stiff.

Add 50g of the sugar and whisk till shiny.

In another large bowl whisk the yolks and remaining sugar until thick and creamy.

Add the vanilla and sifted cocoa powder in to the yolks.

Fold in gently.

Take a spoon of egg white and fold into the yolks to loosen the mixture.

Now add the rest of the egg white mixture and fold in gently.

Pour the cake mix onto the Swiss roll tin, spread gently to the edges.

Bake in the oven for 20mins.

Allow to sit in the pan for 5-10 mins.

Spread a clean tea towel onto the work surface.

Carefully tip the cake upside down, length wise on the tea towel.

Gently remove the baking parchment.

Fold any overhang of the tea towel over the cake and then roll from one short end to the other, make sure the tea towel is between the cake as you roll.

Place the wrapped roll onto a cooling rack.


200mls whipping cream

2 tablespoons caster sugar

50g dark chocolate, grated

Whip the cream and sugar until thickened, fold in the grated chocolate.

Unwrap the cake gently, spread the cream mixture over the bottom two thirds of the cake.

Roll gently towards the non cream end.

Serve with fresh fruit.

Fresh Dill Mayonnaise


Fresh mayonnaise is so quick to make and a great way of using up any leftover egg yolks.

This dill mayo is lovely with fish, shellfish and even a humble baked potato.

To maintain it as gluten free, ensure the mustard is gluten free and use wine or cider vinegar.


2 egg yolks

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

1 cup sunflower oil

salt and pepper to taste

2 tablespoons chopped fresh dill


Place the yolks, mustard and vinegar  in a bowl.

Whisk lightly to combine.

Slowly pour the oil in, whisking all the time, the mayo will begin to thicken as you add the oil.

Once combined stir in the fresh dill.

Crusty Meatloaf


Meatloaf is so versatile and easy to make gluten free. Left overs can be used for sandwiches the following day.

Gluten free bread is very expensive here so I only ever use it when it is reduced. If it is near it’s use by date I bring it home and make it into breadcrumbs, pour it into a large zip lock bag and freeze it. I don’t cut off any crusts, it would be too much of a waste.

This recipe makes two meat loaves. I tend to bake some potatoes in the oven while it’s on, some to have with dinner and some to make stuffed potato skins with.

I also make a quick dill mayonnaise to spread on the potatoes, truly delish!

Serves 8.


1kg minced pork

1 onion, very finely chopped

1 carrot, finely diced

4 cloves of garlic, crushed

3 tablespoons tomato ketchup

3 tablespoons Worcestershire sauce, gluten free

75g gluten free breadcrumbs

1 egg, beaten

3 tablespoons dill, chopped

2 teaspoons salt

ground pepper to taste


3 tablespoons honey

3 tablespoons tomato ketchup

3 tablespoons Worcestershire sauce, gluten free

1 tablespoon soy sauce, gluten free


Preheat the oven to 180 degrees Centigrade.

Line a large baking sheet with baking parchment, make sure it comes up the sides a bit to stop the juice over flowing.

In a large bowl combine all of the meatloaf  ingredients

Divide the meat in half and form two long loaves on the baking sheet.

Combine the glaze ingredients in a small bowl.

Use a brush to paint the meat loaves with the glaze.

Pop the loaves in the oven and bake for 80-90mins basting regularly with the glaze and the pan juices.


Feeding a hungry family!