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!

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Tropical Island cupcakes 

Aloha!! I made these fun little cupcakes a couple of years ago for a summer fundraiser at my church.  They use my Basic dairy and egg free sponge recipe.  They would be great for a Hawaiian themed party or a fun thing to make with kids during the summer holidays. 

To give the cakes that tropical flavour I used a bit of lime juice into the mix and used coconut milk instead of soya milk.

Decorating was the really fun part. I used Betty Crocker’s vanilla icing and added a little bit of blue food colouring. I swirled the blue colour into the icing, making sure not to completely mix it so there were still white bits that looked like little waves.

I used crushed ginger biscuits to make the sand and added little jelly bears and cocktail umbrellas, and my little tropical island was complete!


To make a sunbathing bear I used Fizzy strawberry belts, cut them just larger than the bear, then laid the bear on top. 

Since making these I’ve discovered that edible sand can also be made using a combination of granulated light brown sugar and crushed rich tea biscuits, which is great if you don’t like ginger biscuits.

As always, let me know how you get on with making these, I’d love to hear from you. 

Cheat’s chicken and chorizo paella 

Ok, so this isn’t technically paella. For one, it isn’t cooked in a paella pan. It also doesn’t have any fish in it as that would make my face swell up and I’d stop breathing. So it’s more like paella rice and things. But all the same, it uses Spanish ingredients and flavours and goes brilliantly with a nice glass of Rioja (or two).

Serves 2

Ingredients 

1 skinless chicken breast, diced

1 red (bell) pepper, chopped

1 large white onion, diced

1 clove garlic, finely chopped

1/2 chorizo ring, sliced

Approx 250g paella rice

Pinch saffron

1/2 pint Chicken stock

1 small tin chopped tomatoes or one large fresh tomato, chopped

2 teaspoons sweet/smoked paprika or pimienton 

1 teaspoon hot paprika or pimienton (optional)

2 bay leaves 

Handful Frozen peas

Method

  1. Heat oven to approx 200c (190c if fan assisted).
  2. In a wok or sauté pan, fry the chorizo on a medium-high heat until the fat starts to come out. You shouldn’t need to add any additional fat or oil but if you do, use a drizzle of olive oil.
  3. Next add your chicken and brown. 
  4. Add the pepper, onions and garlic and cook until softened. 
  5. While the veg is softening, add the bay leaves to the pan.  Make up your chicken stock and add the saffron strands into the stock. The saffron will release its flavour into the stock. 
  6. Now add the paella rice, and the paprika/pimienton and stir together, making sure the paprika coats all of the rice.
  7. Add the chopped tomatoes and the chicken stock and stir together. 
  8. Add the frozen peas. I’ve suggested a handful but you can add as many as you like. If you don’t like peas you could substitute these with chickpeas. 
  9. Reduce the heat and cook for approx 5 mins, stirring occasionally to stop it sticking. Once the liquid has begun to reduce, tip your paella into an ovenproof dish with a lid. 
  10. Cook for approx 20 mins in the oven with the lid on, until the rice is soft and the edges of your paella are going a little bit crispy. You may want to stir it halfway through to make sure all the rice is fully cooked.
  11. Remove the bay leaves (and don’t be tempted to lick them, I did this once and it wasn’t good!)
  12. Enjoy! 

This recipe is very versatile and you can change the quantities of the ingredients quite easily.  I sometimes like to mix up different chorizos in my paella to give different flavours. Our local Sainsbury’s sells sweet (dolce) and hot (picante) chorizo so I’ll often add a bit of each. My recipe only uses one chicken breast but you can add two if you want more protein. If I fancy a spicy paella (which isn’t the traditional flavour) I add more hot pimienton. You could also add a squeeze of fresh lemon juice before serving. 

Dairy, egg and nut free Cinnamon doughnut cupcakes

I like cinnamon. I like doughnuts. I like cupcakes. Therefore I like cinnamon doughnut cupcakes!  

I’ll get the disclaimer out of the way early. These are not doughnuts. They just remind me of the hot cinnamon doughnuts I used to get at Bognor Regis beach when I was younger.   As no frosting is required they’re quick to make and are super yummy whilst still warm from the oven, just like the doughnuts from my childhood. 

The recipe uses my Basic dairy and egg free sponge recipe. 

Ingredients 

As per Basic dairy and egg free sponge

2-3 tablespoons ground cinnamon 

Approx half a cup of light brown granulated sugar

1-2 tablespoons Olive oil

Method

1. Make as per Basic dairy and egg free sponge recipe.  At step 3 add 1 tablespoon of cinnamon with your flour.

2. While the cakes are baking, mix together the light brown sugar and 1-2 tablespoons cinnamon in a small dish or bowl (must be larger than the circumference of your cakes). These amounts are approximate and you can add more or less cinnamon depending on how you like the taste.  If I end up mixing too much cinnamon sugar, I keep the leftovers in a Tupperware container ready for next time.  Pour the olive oil into a small dish or bowl. 

3. Once baked and still warm, brush the olive oil onto the top of each cake with a pastry brush, then dip into the cinnamon sugar mixture. 

4. Leave to cool or eat straightaway!! 

I’d love to know how you get on and what you think of these little gems (that are my 87 year old Nan’s favourites).  Happy baking!! 

Panfried chorizo on sourdough toast

Lunchtime.  Lunches can be terribly boring for someone with allergies.  The choices are generally very limited. Soggy salad? Dry sandwich? Not for Allergy Girl!  This is a great weekend treat (and a firm favourite of Mr Allergy).

I first tried this one sunny June day.  Having just completed the Portsmouth Sprint Triathlon in my best ever time (still a snail’s pace, but I tell myself it’s because I only have little legs), I fancied something substantial to eat.  Somehow we stumbled across chorizo on toast, and it was a revelation.

Mr Allergy and I love chorizo. It’s a major food group in the Allergy household. It goes with everything and improves everything it touches (apart from white clothing, this should be avoided at all cost). 

Here is my take on the fabulous post-Triathlon dish that changed my world. I hope you enjoy it!

Ingredients

(Serves 2) 

Approx 1/3 chorizo ring, thinly sliced lengthwise (note some chorizo uses milk in the recipe so check the ingredients if you need it to be dairy free)

1-2 chargrilled red peppers (piquillo or similar from a jar), thinly sliced

Olive oil

1-2 handfuls rocket

Sourdough loaf 

Method 

  1. Heat a frying pan and fry the chorizo until browned. You shouldn’t need to use oil as the chorizo usually kicks out lots of oil. If you do need oil, olive oil is my oil of choice,
  2. While the chorizo is cooking, slice and toast your sourdough. I do this in the toaster on a low-medium setting.
  3. One the toast is ready, assemble your masterpiece. I like to put the chorizo on first, next add the peppers and top with the rocket.
  4. Drizzle the chorizo oil from the pan over the top of the rocket and serve.
  5. Add olive oil or your favourite condiment. It works well with chilli and garlic oil, or garlic mayonnaise for those that can eat mayonnaise. 
  6. Enjoy!! 

Dairy, egg and nut free lemon and poppyseed drizzle cake

This recipe uses my Basic dairy and egg free sponge.

I usually make these little lemon cakes in Mini loaf cases from Sainsbury’s.  You can also make it in a standard loaf tin.  If I’m baking a large loaf I prefer to use a silicone loaf mould as it’s easy to get the cake out. 

Method

1. Make as per my Basic dairy and egg free sponge.

2. At step 3, add poppyseeds to the bowl,  and mix with the flour.

3. At step 4, add lemon essence.

4. While the cake is baking, mix some granulated sugar and lemon juice in a bowl.

5. When the cake is baked, remove from the oven. While still in the loaf tin/mould, drizzle the lemon juice and sugar mix all over the top of your cake. If making mini loaves, drizzle the mixture over, ensuring it completely covers to top of each cake.  As the mixture cools it will crystallise into a yummy citrusy topping. 

If you fancy, you could swap the lemon essence and juice for orange. It works equally as well. 

Happy baking!!! 

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!