Recipe 4/52 a token celebration for Chinese New Year


This Friday is Chinese New Year. As a nod towards the celebrations I decided this week’s recipe should reflect that. It is taken from Quick after-work Chinese Cookbook by Kit Chan. I love the Sweet and Sour taste that you get with some Chinese dishes. The Chinese mostly use Cornflour to thickens their sauces which is good news for me. However there is a downside Soya Sauce is used a lot and that is not Gluten-Free. Luckily there are gluten-free versions of Soya Sauce and that is what I used in the dish.

The dish Sweet and Sour Grey Mullet with Cherry Tomatoes was adapted slightly as I used Rainbow Trout since there was no grey mullet available. Also I used normal tomatoes as I was using up ingredients in the house.

The result was rather tasty even though I was slightly heavy handed with the ginger. OH approved and loved the freshness of the dish.

If you are celebrating I wish you a Happy New Year!

Blessings! πŸ˜€


Recipe 3/52 #glutenfree #porkpie

Dear reader as you know I’ve been a Coeliac all my life so I don’t have the problem of trying to find a gluten-free alternative to foods that I can’t have. Those who have had a diagnosis in later life or have given up wheat for health benefits often complain about missing certain foods. It was a conversation that I had with a colleague over this matter that became the inspiration for making a Pork Pie.

My colleague had given up wheat and had found she was so much better for it. However over the Christmas period she had felt unwell due to eating some of her favourite foods such as sausage rolls and Pork pie. I mentioned that Dietary Specialist made Sausage rolls that could be purchased from a nearby supermarket.

“But what about the Pork Pie” she said. Good point. I had never seen one for sale anywhere.
“There must be a recipe somewhere.” I said. Those around commented that Hot Water Pastry was difficult to make and notoriously hard to handle. I had seen plenty of Great British Bake Offs to know that. But a challenge is a challenge and by that point I had promised to make one.

So with all of this in mind I gave all of yesterday to the devotion of making Pork Pie. The recipe can be found here and although it uses Glutafin flour I used my prescription Juvela flour with I think not bad result.

I tried so hard not to imagine Paul Hollywood breathing down my neck or his blue eyes quizzing the way I went about making it. I followed the recipe one step at a time and only squealed when the hot fat and water mixture bubbled a bit too much. The dough took awhile to come together and I did have to add a little extra hot water to make it bind.


I had made triple of the recipe so I could make a larger one for OH and me to share. I had to use my food processor to blitz the pork and seasoning together.


Here it is about to go into the oven.


And this what it looks like after it comes out!


I found the process relatively easy. The only real problem I had was with the jelly. It didn’t work too good on the bigger one. I’m not sure about the smaller one as that is now in the possession of my colleague.

The taste of the bigger one was delicious and yep if Paul Hollywood was around I would offer him a piece to try. That’s how pleased I am with the result!

Blessings! πŸ˜€

I wanted

To share this with you.

“Worry never robs tomorrow of its sorrow, but only saps today of its strength.”
– A. J. Cronin

Dear Reader this is so true!

I’m a great worrier and I’ve discovered it makes me stressed. It brings me down, it makes me panicky, it de-motivates me and it makes me turn to chocolate and wine for comfort. Except they don’t give comfort.

I’ve learnt over the years to try and do things differently. Often I have a good reason to worry. More likely I’m worrying for no reason. These I’m going to stop.

I’m going to de-stress and stop worrying. I’m going to rely on my faith in God. Look after myself better by exercising and eating healthy. It’s not going to be easy but by making these changes it will make me a happier person. This will lead me to better and greater things.

Blessings! πŸ˜€

#Yarn Bombing

If you happen to be in Touchwood, Solihull this week you will see some interesting features. Note you have to look up!



I also did a little bit with thanks to the girls at Stitch Solihull


Can you spot the bit I did? Well it was one of the squares. I had been to a granny square workshop at the shop, taught by the wonderful Denise. So when volunteers were sought for a secret project that involved granny squares I wanted to practice my skills!

The art is for a purpose. It is to raise awareness for the need of blankets for children living in poverty here in the UK. You can find out more here

Blessings! πŸ˜€

#Recipe 2/52

This week’s recipe is taken from The Ultimate 30 minute cookbook called Salmon Pasta with Parsley Sauce. The parsley sauce is made using fresh parsley and creme fraiche so fairly healthy. The recipe also uses cherry tomatoes – I know not exactly in season but I had some in the fridge which needed eating.

To make dish the instructions state that you place the salmon on a plate, then cover with foil and then steam over the top of the pasta. A nice all in one pot dish. I however didn’t have a plate that could fit into my saucepan in that way so I ended up using my steamer.


Whilst the pasta and salmon are cooking you can then prepare the rest of the ingredients and the sauce. Once the pasta and salmon are cooked, the rest of the ingredients are then added and stirred through.


The result a tasty dish that in future I’ll make in the summer and enjoy it outside with a nice chilled glass of white wine.

Blessings! πŸ˜€

If you are ever in Birmingham

And you here certain phrases and wonder what they mean. Here is an article explaining it all:

Looking at the list no 40 confused me the most when I first moved down. Now I understand most of the phrases on the list. Some of them pepper my speech but at the heart I will always be a Leeds lass. You can take the lass out of Yorkshire but not the Yorkshire out of the lass. πŸ˜‰

Blessings πŸ˜€