Butternut Squash Thai Red Curry

Tom tonight,

Jess is off being drunk somewhere (I have the texts to prove it) and my housemate Lucy is leaving tomorrow to get herself her own place so were making a big curry for her last meal. This is the first time I've made a red curry, and because I am cheap I have bought a curry paste rather than making my own. It's probably not too hard to make your own but this is easy and I think it still tastes awesome. I'm making this with Thai sticky rice and pan-fried red cabbage. The vegetables used in this can be changed for others if you like but I like the colour combinations these bring - originally I was going to add the red cabbage but I saw online someone suggested doing this and honestly it turned out incredibly tasty so will definitely make this a regular part of my cooking. I also baked chicken breasts in the curry paste for Lucy as a non-vegan. Also added peanut butter for an extra flavour as I'm liking adding peanut butter to asian dishes and butternut squash and peanut butter are a match made in heaven.

This recipe makes enough for about 5 portions of curry and rice.

Ingredients:

For the Curry:

1 Butternut Squash
1 large Onion
1 tbsp Olive Oil
3 tbsp Thai Red Curry Paste
4 cloves Garlic
1 small Chili
2 inch of fresh Ginger
6 large closed cup Mushrooms
1/2 a Courgette
1 Red Pepper
1/2 pack of Dwarf Beans
1 dessertspoon Peanut Butter
1/2 can Tomatoes
1 litre Boiling Water
1 1/2 tsp Bouillon
1 inch block of Creamed Coconut
3 tbsp Light Soy Sauce
Salt and Pepper to taste

For the Chicken:

1 Chicken Breast
1 tbsp Red Thai Curry Paste

For the Rice:
1/2 a pack of Thai Fragrant Rice
A sprinkle of Seaweed Flakes (my secret ingredient for everything)
Cold Water

Method:

First peel the butternut squash, drizzle with a little bit of oil and pinch of salt flakes and roast in a hot oven until cooked and browned.
Next put the rice on, cover with a centimetre of water and add a sprinkle of nori flakes if you have them, a sprinkle of jasmine leaves  also adds a great flavour if you have them.
Put on a high heat until bubbles form around the edge of the saucepan, then turn down to a low heat and put the lid on.
Leave until all the water has been absorbed, then fluff up and leave with the lid on to steam for a few mintues. While this cooks start the curry
Chop up the onion and fry in oil in a saucepan until soft.
Once soft, add the garlic, chili, ginger and curry paste, fry for a few minutes.
Chop up the mushrooms, courgette, pepper and dwarf beans and add to the saucepan, mix thoroughly and cook until soft.
Add the peanut butter and mix well, it helps to put the peanut butter to the bottom so it heats up and then it's easier to stir in.
Add the tomatoes and mix again.
Add boiling water until the vegetables are covered by about a centimetre of water and just a bit thinner than you want it to be.
Next add the stock and creamed coconut (you can make each of these separately if you want to but i didn't think it was necessary and this seemed easier to get the right consistency.
By this time the butternut squash should be nicely roasted, add this to the curry. At this point I rubbed the chicken with the paste and put in the oven to bake (reuse oven tray, save washing up, done).
Mix all of this together and bring to the boil.
Simmer until the correct consistency (as you like it).
At this point I quickly fried the cabbage (link) if you want to make that as a side.
Serve and enjoy.

Really pleased with how this came out, the curry paste I used wasn't fantastic but I imagine you could get nicer ones without too much effort, and if i find a decent recipe to make one I will definitely post it later. This could be very easily adapted to make it how you like, spinach might make a nice addition to this! As always, let us know your own versions at twocooksoneblog@gmail.com.

Nutritional Info:


                      Calories   Carbs     Fat     Protein     Sodium     Sugar
          Total:     885         113       40         24          3481         42
Per Serving:       177          23        8           5            696          8


And 1 cup of rice adds around 240 calories, and 101 from the cabbage (worth it!) giving 512 for the meal in total! (not including chicken)

Ignore the cabbage, originally this post included that recipe.

I apologise for the steam, it was a very, very, very, very cold day.

The vegan version

And with the baked chicken.

Lemon and Coconut Chickpea Macaroons

Tom today,

Ever since going to the christmas markets (if you haven't been yet and are in manchester, GO, albert square, now) and smelling all of the wonderful things that I couldn't eat, I've had a massive craving for coconut macaroons. The smell of them cooking was enough to make my stomach tap it's watch disapprovingly to remind me it was dinner time. So, after a hard day's revision I decided that I would throw something together that vaguely resembled them, put it on the internet, then sit back and bask in the glory of my own genius. Here's what happened.

Ingredients:

1 can Chickpeas (drained and thoroughly washed)

1/2 cup Dessicated Coconut

3 tbsp Coconut Milk (I used creamed coconut in hot water)

1 tsp Baking Powder

6 tbsp Rolled Oats (This came out as roughly 75g when I measured it afterwards)

Pinch of Salt (I always use Maldon - you caught me, I'm a salt snob.)

1 1/2 tsp Vanilla Bean Paste

1/2 cup Brown Sugar

Juice and Zest of 1/2 a Lemon

This is another complete make-it-up-as-I-go-along recipe, but my last one went pretty well so I'm hopeful. I used this recipe to make 16 smallish cookies. These worked out to only 77 calories each, which was definitely my favourite bit!

Method:

Preheat an oven to 200 degrees celsius.

Blend the chickpeas in a mixing bowl.

Add all the dry ingredients (coconut, oats, baking powder, salt and sugar) and mix together thoroughly.

Add the vanilla bean paste, lemon (zest and juice) fold through.

Add the coconut milk, stirring gently until the mixture is the right consistency (if you don't need all the milk don't add it, and if it's a bit thick or dry then add a dash of water and mix in.

Spoon cookie-sized balls onto a lightly greased baking tray.

Cook for 15 minutes on the top shelf.

Then, just as they start to brown around the edges, squash them flat with a spoon (I was hoping they would spread like cookies but apparently I was too optimistic here)

Cook for a further 10 minutes until golden.

I am super happy with how these turned out! Only 77 calories apiece. And the smell filling the kitchen is definitely christmas-market-ey enough to satisfy my stomach. I'm starting to get into this style of cooking, however pretty soon I think I'm going to have to bake something hideous and fat filled to balance this out.

(Jess: Tom gave me one of these the day after making them and they were delicious - please try this recipe!)

As always, email any comments or photos you have to me and Jess at twocooksoneblog@gmail.com - we love to hear from you!

Enjoy

A close-up slightly-out-of-focus picture of food on a food blog!? Genius.

Nuritional Info (if made into 16)

                      Calories   Carbs     Fat     Protein     Sodium     Sugar

          Total:     1236        182       45         29             67          113

Per Serving:        77           11        3          2               4            7

Fat-Free Lentil and Mushroom Burgers

Tom today!

Basically, I have a whole buttload of work I should be doing, so naturally all I can think about is new recipes to make (For some reason learning about sex steroids has given me an absolute hankering for some coconut macaroons. Don't ask me to explain. However that one will have to wait a few days). This is something of an invention, based loosely on a few recipes I have looked at and made before, but also very much making this up as I go along. We'll see how this goes.

Having read several of the Happy Herbivore's (http://happyherbivore.com/) recipes, I have a budding interest in fat-free cooking (from both a scientific curiosity and a health point of view) so this is my attempt at fat-free recipe! (I say fat free, meaning that there are no added fats in this, however there are still some fats in the ingredients used - but this is minimal) I've also used arrowroot to bind the mixture, which makes this recipe both vegan and gluten-free (as long as you use certified oats). Also I am a terrible cook who never measures anything, so these are all approximations which I think I've used, so if you're out by a bit here and there, I can't see it mattering. As I haven't made these before and am making this up as I go along I'll have to add the nutritional info afterwards.

Makes 9 small burgers, probably about 3 meals worth

Ingredients:

2 cups of Green Lentils
Pinch of Salt, Pepper, Rosemary, Cayenne Pepper and Smoked Paprika
1/2 cup of Red Lentils
1 Carrot (Grated)
1/2 an Onion
1 cup finely chopped Mushrooms
3 large cloves Garlic
5 tbsp Rolled Oats
1 tsp Paprika
1/2 tsp Rosemary (I used dried)
1/2 tsp Thyme
1 tsp Mixed Herbs
1/2 tsp Bouillon (vegetable stock powder - if you're using stock cubes 4 tsp of Bouillon makes 1 litre of stock, so that would be a quarter of a stock cube usually - I didn't want to overpower the flavour)
Large pinch of Salt (the stock I use is pretty salty already)
Pepper to taste (I like LOTS)
1 tbsp Arrowroot (can also use cornflour or an egg)

Method:

First cook the green lentils in water, adding the salt, pepper, rosemary, cayenne pepper and smoked paprika to the water and then boiling for 10 minutes before simmering until soft (should be around half an hour). This will give the lentils a nice flavour (I always think green lentils have a slightly smokey flavour on their own which goes really nicely with these flavours and gives a meaty taste to the burgers).
Next boil the red lentils until they are soft, then drain and puree using a hand blender. These will give the burgers more substance and something to hold them together without needing flour (at least I hope so).
Now preheat your oven to 220 degrees celsius.
In a mixing bowl (as you can see in the pictures I am a poor student without such luxuries, so I am using a saucepan) combine all the ingredients and mix.
Add dashes of hot water until the mixture holds together (be careful not to go overboard! Really use little bits at a time and mix it thoroughly - I probably used about 6 tbsp). If you do go overboard, fear not! Flour or oats can easily be used to bring the mixtures back to the right consistency.
Make the mixture into small balls - I made mine into 9 which will be small burgers but you can do what you'd prefer - and place on a lightly greased baking tray.
Bake for 20-30 minutes (or until they start to look cooked and are brown on the bottom) then flip them and squash into burger shapes, bake for another 20-30 minutes until they seem cooked all the way through.
Serve - I like mine with vegan coleslaw and salad in a pitta!

This recipe can be used with different spices for a different flavour, or the carrot can be substituted for another vegetable (I'm thinking parsnips could be good?) or you can use different lentils, or a different pulse altogether! Let us know any ideas you come up with at twocooksoneblog@gmail.com.

Enjoy!

NB// Here is the nutritional info for these burgers (calculated using myfitnesspal.com):

                      Calories   Carbs     Fat     Protein     Sodium     Sugar
          Total:     686          117       5          41           299           9
Per Serving:        76           13        1           5             33           1

One serving is one burger if made into nine burgers

Christmas Butterbean Cookies

Tom again, feeling surprisingly prolific today,

...and CHRISTMASSY. Yes I know it's november. I don't know what is happening to me. I am normally a massive scrooge. Help?

Anyway, in the spirit of my want to bake and christmas spirit (and because I can use my parents' fancy food processor!), here is a recipe for christmas flavoured cookies (the smell when they bake is glorious, it's filling my kitchen as I write this). This is entirely stolen from Happy Herbivore (http://happyherbivore.com/recipe/butter-bean-cookies/), and I adapted it with christmas flavours to suit my mood.

But now, to address the elephant in the room, yes, I said butterbean. Before you run screaming and denounce me as a witch or burn me for worshiping the devil...62 calories per cookie. And 0.7g fat. That's all. Because you're using the protein from blended butterbeans (which lets face it, have no flavour) to bind these cookies together, you don't need to add any fat to it, animal or otherwise. To be fair, this recipe isn't exceptionally sweet, but that can be altered easily enough if you'd like too. Yes it sounds weird, yes it looks like babysick when blended, but hey, it's worth a try right?

Ingredients:

1 cup Rolled Oats
1 cup Plain Flour
1 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
2 tsp Cinnamon
1 tsp Cloves
1 1/2 tsp Vanilla
3 tsp Ginger (or about an inch of grated fresh ginger)
1/2 tsp grated Nutmeg
1/2 can of Butterbeans
1/4 cup of Apple sauce (or stewed apples)
1/2 cup of Sugar
Pinch of salt
Handful of Almonds

These cookies are kind of like macaroons in texture. On a side note DO NOT COOK THESE ON BAKING PAPER. They stick. And do not peal. At all. However, despite the occasional piece of baking paper still stuck on they were still tasty (my mum would NOT leave them alone). Also this recipe needs a food processor, you can probably do it with a spoon and a hand blender but it will take a lot of elbow grease.

Method:

Preheat the oven to 350F, 175C or Gas Mark 4.
Pour 3/4 cup of oats into the food processor and pulse until they are lightly ground but not a powder.
Add the oats and all of the rest of the dry ingredients to the mixing bowl.
Put the butterbeans, apple sauce, vanilla and sugar in the food processor with a tbsp of water and blend until smooth.
Add the oats and stir until mixed.
Toast the almods briefly and break them up in a pestle and mortar (or with a rolling pin).
Combine the wet and dry ingredients in the mixing bowl and 1/3 of a cup of water and mix roughly (it should still be pretty lumpy, it works better that way).
Put tablespoon blobs on a greased baking tray.
Bake for 15-20 minutes until golden around the edges and on the bottom and solid in the centre.
Enjoy with a coffee! (I just did)

Dry ingredients

First butterbeans...

Now babysick. Also known as the wet ingredients.

Combine the two.

Add a few almonds.

Before

And after baking. With a nice bit of icing sugar, everything looks christmassy with icing sugar.

As always, make any changes you come feel - I'm thinking walnuts and coffee? - and let us know what you come up with at twocooksoneblog@gmail.com

Thai Chickpea Burgers

Tom's turn today! (alliteration win)

This is one recipe that is almost completely my own creation. After going vegan I had the occasional craving for something nice and hefty and filling and well....burger-like. Anyway, mushrooms burgers without goats cheese just weren't the same so I decided to invent my own recipe. It's similar-ish to falafel (in that it involves chickpeas - but what vegan food doesn't?) and has the spicy fresh flavours that come with thai food. This recipe can be gluten free or not depending on what you use to bind it (see the notes in the recipe list).

The nutritional values are listed here (as best as I could work them out), this recipe makes 8 small burgers or 4 large-ish burgers (I'd usually use this to make 4 dinners worth):

                        Calories      Carbs       Fat      Protein       Sodium        Sugar
   Total                530            73          32         18               36               9
  Per Serving         66              9            3           2                5                1

Ingredients:

1 can Chickpeas

1/2 an Onion (I prefer red)

1/2 a Courgette

3 cloves of Garlic
1 cm piece of fresh Ginger (I have absolutely no idea how much this weighs - maybe 40g? You can use Ground Ginger if you want, probably around 1.5 tsp will be alright)

1 Lime

2 tbsp Tomato Paste

1 small Red Chili

1 tbsp Olive Oil (or if you have it sesame gives a great flavour)

1 tbsp Soy Sauce

Either 4 tbsp Flour/Gluten Free Flour OR 5 tbsp Oats

1 tsp Baking Powder
1 tbsp Cornflour

Salt and Pepper to taste

This works with a mixture of the two i.e. 2 tbsp Flour and 3 tbsp Oats. If you eat eggs and want to use one instead I would substitute the half the flour and the oil for one egg (you can omit all the flour if you want too but it helps to make the mixture the right consistency - as always, have an experiment). I know buying fresh ginger probably feels like a massive pain but trust me DO IT. It is undoubtedly worth it. At the risk of sounding pretentious (who I am I kidding? I'm vegan) ground ginger just doesn't even compare in flavour and you need so much more to taste it and it just isn't as nice. A decent sized piece of ginger is a staple of my weekly shop, I'd recommend it.

Recipe:

Preheat the oven to 220 degrees celcius.

Strain and wash the chickpeas (you don't necessarily need to do this, I just hate the smell of the water they come in).

Smush them in mixing bowl - you can use a potato masher if you want but honestly, I find it easier to just use my hands. Punch them, physically punch them. Great stress release.

Chop up the onion, chili and garlic and add it into the bowl.

Grate the courgette and the ginger into the bowl.

Juice and zest the lime.

Add the tomato paste, soy sauce and olive oil and mix thoroughly.

Either sift in the flour and baking powder and cornflour or stir in the oats.

Season to taste.

Mix around with you hands until they are a good consistency (this doesn't always happen, add either more lime juice/water or flour until you can make them start to stick together).

Squash into burger shapes and place on a baking tray.

Bake for 20-25 minutes on either side (or until golden brown/it looks cooked - entirely your call).

Serve and enjoy!

I like to serve two of these with boiled new potatoes, steamed veg and/or a salad - having both takes this to about 500 calories a portion (based on 150g potatoes, a normal size of vegetables). Also protip: a glug of sweet chili sauce can save even the driest and most burnt of burgers (something you learn quickly if you have as bad a memory as mine).

This is just how I like these burgers HOWEVER, not everyone likes thai food (I don't know why it's just true) so feel free to scrap all the flavours from these burgers and just use the basic recipe (chickpeas, courgette, onion, oil, baking power and flour/oats) and make them how you want to.

Suggestions:

Add a stick of lemongrass (or ground lemongrass) for an extra thai flavour - I didn't put this in the main recipe as it's something of a specialist ingredient but it regularly makes an appearance in mine.
Add a tsp of cumin, paprika, tomato paste and garlic - more of a mexican vibe

As always, let us know your improvements at twocooksoneblog@gmail.com or leave a comment!

Vegan Banana and Peanut Butter Pancakes

A very tired but glad-to-be-home Tom here,

This is a recipe my mum taught me that I make for a special treat breakfast once in a blue moon when I don't wake up, grab the museli I made the night before and run out of the door at top speed half dressed and definitely not awake. However, this morning being.....well almost 70-80% awake, I had a phenomenal brainwave whilst eating peanut butter from a jar with my fing.....I mean spreading peanut butter on toast like a normal, respectable human being. (I love peanut butter, you get the picture)

So here it is.

Makes three small or one large pancake (a rough single person portion)

Ingredients:

1/2 a cup of Milk (I use almond but as ever, any will work)
1/3 of a Banana
3-4 tbsp Flour (I use self raising, works well with any flour including gf - my mum recommends millet but since I don't know what a millet is or how to get flour from it I stick to what's in my cupboard)
1 very small teaspoon of Peanut Butter
A pinch of Baking Powder (provided you're not using self raising flour, I mean like 1/8 of a tsp, really don't need much)
A sprinkling of Sunflower Seeds

The basic recipe here is the milk, flour and banana to bind it. This is my variation but these pancakes are excellent just with the basic recipe, or with cinnamon (as always), blueberries, maple syrup, date syrup, almond butter, chocolate chips.....you get the picture. Add what you want. Enjoy.

I make the whole lot in one mug and just pour into into a hot, lightly greased non-stick pan and cook on either side until golden (go for medium heat on the hob, I know the high one looks fun and sizzles and sounds good but trust me, they burn quick), minimal effort, minimal washing up.

Method:

Combine all ingredients except the sunflower seeds (you really need the tiniest amount of peanut butter, you'll still taste it, panic not) in a mug and blend until smooth.
I'd add three tbsp of flour, see what it looks like, and if it looks a bit thin add the extra one. If you like crepe-like pancakes keep it thin (3 tbsp) or if you're like me and like thick pancakes keep the mixture thick (4 tbsp).
Stir in the sunflower seeds and then fry in a pan, flip after say 30-40 seconds when they look golden (leave them for at least 30 seconds as if you try and flip them early they just smush)
Serve with chopped up fresh fruit (I go for strawberries, blueberries and grapes) and a sprinkling of cinnamon on top. Sweeten to taste!

Nutritional Info (using self raising flour and including oil for frying):


                          Calories      Carbs       Fat      Protein       Sodium        Sugar
per Serving             333            46         14          19              22              14

NB// Including fruit and cinammon adds about 23 calories more (if you add half a cup of fruit)


As always, try your own variations and let us know what you come up with at twocooksoneblog@gmail.com or leave a comment. We love to get pictures!

Vegan, Gluten Free Breakfast Muffins

It only seems right to start this blog with a healthy, low cal recipe suitable for vegans and coeliacs.

So, we've perfected the muffin that contains no flour, sugar, butter or eggs. We varied this a few times to make sure we got a good texture.

Jess: On telling friends, and my Mum, about the ingredients I was met with disbelief that it would actually taste like a muffin. But it does. It looks like one too. Despite being such a healthy recipe, it took me a while to get my head around not feeling guilty eating a muffin, because I've always associated them with being overly indulgent treats. But this recipe really is good for you, it keeps you full for hours and definitely stops the need for a snack to get you through the morning. This could also be great for diabetic people too, as oat bran, flaxseed and cinnamon all have links to stabilising blood sugar levels.

The basic recipe for this is one we found online, but it was a bit plain and (although still tasty) so we decided to experiment with this and make it generally much more appealing and wonderful. The basic recipe is as follows:

Basic Flaxseed Muffin:

1 egg
3 tbsp flaxseed
1 tsp of baking powder
1 tbsp oil

Mix in a mug and microwave for one minute.

The benefit of a recipe this simple (and microwaveable!) is that you can make as many as you want very quickly, so changing a little bit of the recipe at a time was not a problem. First things first, we veganised (yes, it's now a verb) the recipe by substituting half a banana for the egg (Tom: soon I hope to do a general post about vegan baking - watch this space!) We found that this didn't rise so well, so we added some milk (almond - but that's just personal preference) to make it a bit more of a batter, which solved that problem. Then we tried adding oat bran to the muffins to stop them from being quite so stodgy. Finally (the fun bit!) we added lots of combination of spices, vanilla, maple syrup, nut and blueberries till we found what we think is the best recipe!

However, probably while you're making this you'll think "hmmm, this would definitely benefit from just a pinch of.....", or you may even decide you hate cinnamon and blueberries (which would leave you with a very sad and empty life) and want to scrap our recipe and start again from the basic recipe in which case YOU CAN! You officially have our permission to make whatever muffin you think will be best. All we ask is you take a couple of photos and tell us your ideas at twocooksoneblog@gmail.com or post them in a comment below. We want to hear your improvements!

If you haven't cooked using flaxseed before, it's available in health food shops (Jess: I got mine from the Eighth Day Vegetarian shop in Manchester) but Sainsbury's do sometimes sell it too. It's high in fibre so introduce it into your diet slowly and maybe start with 2 tbsp oat bran to 1 tbsp flax if your gut is sensitive. It's a great ingredient to use though, lots of protein and omega-3 fatty acids and its low-carb so good for the dieters. Oat bran is also low carb and full of fibre, adding to the health benefits of these muffins.

This recipe is best made in a regular coffee mug. Any will do.

Ingredients
1/2 banana
1/2 tbsp oil (use whichever type you prefer, olive oil works fine in my experience)
1/2 tbsp milk (again, whichever type you want. Skimmed, full fat, almond, soy...whatever. Water would probably work here too)
2 tbsp milled flaxseed
1 tbsp oat bran (gluten free if needed)
1 tsp baking powder
1-2 tsp cinnamon

Firstly, mash the banana in the mug. Once mashed, it will have a similar consistency to beaten egg.

 Add the oil and milk to the banana and mix. Then add the rest of the ingredients and mix.

 We made this recipe with a few blueberries too, but anything would go in here (eg. other berries, dried fruits, chocolate chips...). Once all mixed together, put the mug in the microwave and cook on full power for 1-2 minutes. Jess: I have a 700W microwave so it took me about 2 mins 20 to be fully cooked, but check after a minute if you're lucky enough to not be living in student accommodation with a microwave from the 18th century.

Would you like some eyes with that muffin? Sorry, no can do.

And there you have it. A muffin with no flour, sugar, butter or eggs. If you prefer to use eggs, just substitute the banana for an egg. You don't have to use cinnamon, use anything you wish to flavour it. Vanilla essence also works nicely. We love cinnamon so as you will soon notice, we put bucket loads of it in absolutely everything, but you don't have to.

Using the above recipe (with regular skimmed milk, and a few blueberries), this muffin contains about 210kcal. Completely guilt free and a great filling start to the day.

Enjoy and let us know how it goes!

The Two Cooks

Hi! Welcome to Two Cooks One Blog. We, the two cooks, are Jess and Tom. Originally from the south-west, we are both in our fourth year of studying in Manchester (yep, holding on to student discount, lie-ins and school night drinking for as long as possible). I, Jess, am doing a masters in Translational Medicine. I'll let you know when I find out what that means. And Tom is in his final year of Cognitive Neuroscience and Psychology after an initial year doing economics. 

I have been wheat intolerant for around four years. I'm not coeliac, so a biscuit wouldn't kill me, but a bowl of pasta would hurt like hell. And Tom has been vegan for 6 months. Ish. Probably more, but he has been known to suspend  veganism for the occasional sushi night. Hey, nobody's perfect. 

I'd love to be vegan myself, but I really like meat (and fish and cheese and milk and chocolate). And Tom eats wheat flour when I'm not there. So our recipes are a mix of gluten free, vegan and both. And maybe sometimes neither. We both try to keep our weight down, so we'll do our best to post nutritional information about the food and make things as healthy as possible. And because we are poor students, we don't generally use ingredients nobody has heard of. I've lost count of the gluten free recipes I've wanted to try until I've realised they involve buying 5 different types of flour and gums and such. Pretty much everything can be sourced in supermarkets (or for the local students, on Oxford Road in Manchester). 

Enjoy the blog and let us know what you think!