Brioche with you!

What is the fascination with Brioche?

I recently spent a long weekend in Hamburg and was looking forward to eating a proper Hamburger (not a person from the City, the food). But every single burger restaurant served their burger in Brioche, which I’m allergic to.

Everywhere you go there is Brioche. In breakfast rolls, bruschetta, pulled pork buns and now it has even made its way into the Wetherspoons Beer and Burger deal. Boo, hiss!

The top of the Brioche bun is always photogenically shiny like Kim Kardashian’s perfectly highlighted cheekbones. Don’t get me wrong, it looks nice, and is definitely Instagram worthy. But when you get inside it’s yellow. To me, bread comes in two colours: white and brown. Since when has bread been yellow? Does it taste nice? Mr Allergy says not particularly – it’s too sweet. I’ll never know, but it doesn’t appeal to me.

Maybe the reason for the current Brioche overload is that enriched dough sounds more luxurious and expensive than a floured bap. But what’s wrong with a good old fashioned sesame seed bun? Or if you’re pushing the boat out, a rustic ciabatta. You’re going to get dusty hands from the ciabatta or the floured bap, but surely that’s part of the joy of munching your way through a massive burger.

I guess that until this current phase is over and done with, I’m not going to get a good burger unless it’s cooked at home. And who knows what might follow the Brioche craze? Whatever it is, I’m sure it will look beautiful on social media, regardless of the taste!

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Winter warmers: new ways with granola

If you like my Chocolate and seed granola but are finding the current weather conditions a bit chilly in the mornings, try one of my alternative ways to serve it.

Hearty warming porridge topped with Allergy Girl’s Chocolate seeded granola

I make a dairy free porridge using jumbo porridge oats with hemp milk. Once my porridge is cooked I top it with a sprinkling of my granola, which adds a nice bit of crunch, some fresh berries and a drizzle of agave nectar or honey. It keeps me going for ages and is really hearty.

Warm berry compote with Allergy Girl’s Chocolate seeded granola and coconut yogurt

This is super easy and great for a cold morning when you need extra time to go out and scrape the ice off the windscreen!

I buy a bag of frozen mixed berries from Sainsbury’s. I’m the morning I grab a handful of frozen berries and zap them in the microwave on full power for 60-90 seconds. Then I add a generous portion of granola and top with a dollop of Alpro coconut yogurt. Perfect!

How do you like to serve your granola in the morning? I’d love to hear your favourite ways!

Banana Pancakes

For Shrove Tuesday Mr Allergy and I made some fabulously fluffy American style banana pancakes.

We used this recipe from Once Upon a Chef: Banana Pancakes

To make it dairy and egg free we used Hemp milk and egg replacer in the batter and fried the pancakes in dairy free margarine.

Unfortunately the pan got a little bit too hot and I burnt a couple, but once they were slathered in maple syrup and topped with fresh mixed berries it didn’t matter! Mr Allergy topped his with sliced banana, Nutella and peanut butter, a deadly combination for a dairy and nut allergy sufferer, which meant he had to do the washing up!

A sprout is for life, not just for Christmas

I’m in the minority of people that like sprouts, and I think it’s a shame that I only eat them once or maybe twice a year.

They are a bit of a pain to prepare, but then so is an avocado and they’re the cool kid everyone wants to be BFFs with. In comparison the humble sprout is the geeky quiet kid in glasses that everyone shuns. But, just as the geeky kid in most teen movies gets their girl/boy/new found popularity delete as appropriate), I’d like to see the sprout have its day.

I think a lot of the bad press with sprouts is that they’ve been sorely mistreated. Some chefs will be bringing theirs to the boil now, ready for Christmas 2018! Others will wait until 11:52 on Christmas morning, and they’ll be so hard you’ll need to wear safety glasses while attempting to get them on your fork, in fear of a stray sprout pinging off your plate and whacking you in the eye!

If I’m having sprouts with Christmas dinner, I like to gently part boil them, then stir fry them in a wok with a bit of chorizo. The flavours work really well together. Chorizo makes everything better, so even the sprout haters in my family find these palatable.

I’ve embarked on a low carb, high fat diet for the new year, and being allergic to eggs and dairy, breakfast is a particularly tricky meal for me. When I tried this diet a few years ago I had cold meats and dairy free cheese for breakfast, which was ok, but not great on a cold January morning.

I scoured Pinterest trying to find something suitable to try, and came up with nothing. So I turned to my cupboard of recipe books and remembered that a few months back I tried Hemsley + Hemsley’s bacon and bean hash, which was nice. However for the first two weeks of the diet beans should be limited, so I got my thinking cap on for ideas of how to bulk the recipe out. My mind said sprouts. And why not? They’re in season, they add flavour and bulk, and I know they work in bubble and squeak.

So I pimped the recipe slightly, and cake up with my own breakfast bubble and squeak. Really you can add whatever you fancy, but I used chopped streaky bacon, onions, celery, white cabbage and sprouts. I part boiled the sprouts so they were easier to mash into the mix.

I stir fried the mixture until it was begging to brown in places, and added a little hot paprika, ground cumin, salt and pepper.

I served it this morning with a couple of slices of black pudding. Yum! Just what I needed at 6am on a chilly Monday. I’m hoping it will keep me going until lunch time.

Dessert for breakfast

The time between Christmas and New Year is a weird time. Ordinary meal times go out of the window and it becomes acceptable to eat nothing but chocolate for dinner.

For New Year’s Eve we had my dad round for tapas and we gorged our way through paella, albondigas, patatas bravas and chorizo in cider. It was great, but there was no room left for the dessert I prepared. So we decided to have it for breakfast!

The dessert was a creation I came up with a few years ago. I like to call it “Bananachiladas.” It’s quick, easy, dairy, egg and nut free and extremely tasty!

Ingredients

1 banana per person

1 flour tortilla per person

Runny honey/agave syrup

Light brown sugar

Cinnamon

Method

1. Mix cinnamon in with the sugar and sprinkle over each tortilla

2. Add a banana to each tortilla

3. Sprinkle more sugar and cinnamon mix over the banana and add a drizzle of honey or agave

4. Roll up the tortilla and place in an ovenproof dish with the seam side down

5. Mix the remaining cinnamon sugar mix with a little boiling water and drizzle over the tortillas

6. Cover dish with tin foil and bake on approx 180 C (fan) for 20 mins or until the bananas are soft and squidgy

7. For crispy tortillas uncover for the last couple of minutes

8. Serve with ice cream and chocolate sauce.

I used a scoop of vanilla and a scoop of chocolate Swedish Glace dairy free ice cream and Askey’s Chocolate Chunk Crackin Sauce

Tried and tested: Hemsley + Hemsley bean and bacon hash

I recently treated Mr Allergy and I to some new cooking books by Hemsley + Hemsley. 


The recipes always look so nice, and they’re good for you, so that ticks several boxes.  As with all recipe books I buy there are probably only about 30% of the recipes that I’m not allergic to, and others I can tweak. This particular brunch recipe didn’t need tweaking, so I thought I’d give it a go.


The best thing about this recipe is that there are no fussy or difficult to find ingredients. I either already had them at home or picked them up at Tesco.  It doesn’t take a huge amount of prep and is pretty quick to cook.

The ingredients suggest an onion or a leek, but I decided to use both to give it extra bulk and add one more of my 5 a day! Had a bit of an accident whilst chopping the onion but I can’t blame the Hemsley sisters for my own stupidity.  I can safely say I won’t be doing that again!


I used a small tin of chopped tomatoes, but next time I make this I probably won’t use them.  They tasted good, but they made the hash slightly soggy. I would prefer it a bit more bubble and squeak-like.

I was quite happy with the overall result though, and Mr Allergy was grateful for a filling, healthy meal after just having completed a middle distance triathlon. I’d say it’s a winner!

Allergy Girl’s chocolate and coconut seedy granola

This nut and dairy free granola recipe is also low in sugar and grain free, although you can pimp it to add whatever you fancy!

Ingredients 
1 x 500ml bag of Holland and Barrett Oh My Omega Megamix (or other mixed seeds) 

Coconut flakes (as many as you like, depending on taste)

Maple Syrup (you could also use agave or honey)

1 tablespoon coconut oil

2-3 tablespoons cocoa or cacao powder, depending on taste)

Method

  1. Heat oven to 160 (fan oven)
  2. Mix all the dry ingredients in a roasting tray/baking tray
  3. Add a good squeeze of the maple syrup and stir. Make sure all the ingredients are coated. Add more as desired. 
  4. Add the coconut oil (it is easier if this goes in warm) and mix together.
  5. Bake in the oven for approximately 20 mins, stirring mixture halfway.
  6. Remove mixture from oven and stir again.
  7. Cool and store in an air proof container. 


If you want to add grains to your granola with you could try things like oats or rye. To make it even more tropical you could add some dried pineapple and papaya. 

Serve with your favourite fresh fruit and a dollop of Alpro Coconut Yogurt for a delicious breakfast!