Turtle Bay

We recently had reason to celebrate and decided to brave the big wide world with a trip to a restaurant. D and I have visited Turtle Bay before but not for a family meal out – when we’ve been it’s been so loud with pounding beats that you couldn’t hear your neighbour speak – not exactly conducive to a nice relaxed child friendly meal!

Cocktails! 🍹

Anyway, the girls have developed a taste for spice and Turtle Bay is where you want to go for spice! As it turns out it is also a great example of an ‘allergy applause’ destination and was thoroughly enjoyed by all.

As usual, we had perused the allergen menu (easily available online here ) at length and were delighted over the range of potentially suitable dishes. It seems that nuts are not much of a thing in this restaurant which is always reassuring.

We identified suitable dishes for starters, mains, children’s menu and pudding. This was looking good 🤩 as a range of pudding options is more than a little unusual for us!

We went early (6.30pm) and it was quiet, calm, felt totally safe from a Coronavirus perspective. The atmosphere is just like being on a tropical holiday – the rustic beach cafe vibe and Reggae has to bring a smile to your face.

We started with mocktails and cocktails which added to the beachy vibe. The service was fabulous – the waiter knew the menu inside out and listened to our requirements with care. We had chosen a sweetcorn fritter starter to share but the waiter was concerned about the oil they were fried in. He checked with the chefs and they confirmed they were not happy to say they would be safe for a a milk allergy. This was disappointing for the girls as they love sweetcorn fritters but reassuring and exactly the kind of response we’d want in this situation. Instead we shared some Trini doubles – delicious chickpea curry on fluffy rotis. I was expecting the girls to dislike the chickpeas (they’re never keen when I use them!) but they both pronounced them delicious and devoured the plateful. Chickpeas are now definitely on the menu at home this week!!

Trini Doubles

Little S had the barbecued chicken and chips (only allergens soya and sulphur dioxide) from the Little Turtles Menu  – which was a huge portion, grilled to perfection and served with the crispiest, fluffiest chips I’ve seen in ages.

Big S nearly had a curry but opted for the jerk chicken with chips – again it was thoroughly enjoyed but a bit spicier than the children’s version.

I maybe found the veggie offerings a little less pleasing – I had an Avo Chilli Smash beach salad and while it was very tasty it seemed a bit like a few veggie things were chucked on a plate with the hope it would make a dish. I would have chosen something else if I’d realised the same chickpeas were in both the starter and my main. I like chickpeas but twice in a meal is a bit much!

Beach Salad

When it came to it we were too full to enjoy pudding, so I guess we’ll have to return to try out the dairy-free ice creams, sorbet or chilli chocolate brownie. 

All in all it was a fabulous choice of a meal out, and a celebratory one at that. A holiday vibe, great fancy drinks, fantastic allergen free offerings and some delicious spicy food. We’d thoroughly recommend it 😀

Dairy-free Summer Berry Fro-Yo

Wow, what a scorcher! It’s sweltering here so we need as much cooling down as possible. In the UK we’re not really set up for true heat, so rather than having the benefit of air conditioning everywhere, we’ve got to get by with cold drinks and doing as little hot cooking as possible.

While there are so many fantastic dairy-free ice creams available these days (how things have changed in the past 10 years or so!), sometimes you need something a bit lighter and fresher. This simple three ingredient summer berry ‘fro-yo’ is light, refreshing, and yet creamy and utterly delicious. It takes only minutes to prepare followed by a couple of hours in the freezer, and there you have the perfect refreshing summer pudding.

Not only does it involve just three ingredients but they are ones that that you are likely to have in,  which means a beautiful frozen dessert is always within reach. By all means use any frozen fruit you have to hand, but the tartness of the berries gives an extra cooling tang which is welcome on a mid-30 degrees kind of day!

Dairy-free Summer Berry Fro-Yo

(dairy-free, egg-free, nut-free, sesame-free, gluten-free, can be soya-free, vegetarian and vegan)

serves 4

250g frozen berries

2-4 tbsps icing sugar

1 tbsp water

250g dairy-free yogurt, ideally Greek style

  1. In a food processor or high speed blender blitz together the frozen berries and icing sugar and 1 tbsp water. You will end up with a granular paste.
  2. Add the Greek-style yogurt and blitz until smooth and uniform. Freeze for an hour. Stir and freeze for another hour. Easy, no? Enjoy 😊

 

 

Perfect Vanilla and Chocolate Cake

I have a particular nostalgic fondness for vanilla sponge with chocolate buttercream. It may be an unusual combination but it’s one my mum used to make for birthday cakes; I particularly remember a wonderful hedgehog cake decorated with mini chocolate flakes! I do urge you to give it a go, it may be unconventional but vanilla sponge with chocolate buttercream totally works. The dark bitterness of the chocolate tempers the sweet sponge and the colour contrast adds to the delight.

There are a lot of so-so egg and dairy-free cake recipes out there, particularly vanilla flavoured ones. So often they can be a bit crumbly and dry, or worse flat and rubbery. I’m obviously not counting my own recipes in that assessment (ha ha!) but I have come across some depressingly bad specimens over the years. There is a tendency for vegan cakes to be ‘ok’ rather than delicious, particularly shop bought versions. This vanilla sponge on the other hand is utterly perfect – it’s light and fluffy, but in no way dry and crumbly. It’s so good you’d be forgiven for questioning whether it is vegan! The custard powder is crucial for giving a wonderful crumb and vanilla flavour but if you can’t find it (not all is dairy-free so make sure you check) you can sub cornflour and an extra tsp of vanilla.

Perfect Chocolate and Vanilla Cake

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes one sandwich cake

370g self-raising flour

2 tbsps Birds custard powder

220g caster sugar

1 1/2 tsps bicarbonate of soda

pinch of salt

290ml dairy-free milk

2 tbsps dairy-free yogurt

100g dairy-free margarine, melted

1 tsp vanilla extract

  1. Preheat the oven to 190 degrees Centigrade/Gas Mark 5. Grease and line 2 20cm sandwich tins
  2. Sift together the flour, custard powder, bicarb and salt
  3. Stir in the sugar
  4. In a separate bowl, mix together the dairy-free milk, melted dairy-free margarine, yogurt and vanilla.
  5. Mix the wet ingredients into the dry. Mix gently until well combined.
  6. Pour into the cake tins and bake for 30 minutes, until a knife comes out clean
  7. Cool in the cake tins for a few minutes and then transfer to a wire rack

for the chocolate buttercream:

40g dairy-free margarine

15g vegetable fat such as Trex

300g icing sugar

30g cocoa powder

2 and 1/2 tbsp dairy-free milk

  1. Whisk together all the ingredients to make a smooth and fluffy icing
  2. Sandwich the cakes together with the icing and then cover the entire cake with the remaining icing.
  3. Cover with a generous amount of sprinkles

Chocolate Cornflake Cookies aka Afghan Cookies

Since I seem to be on a cereal tip at the moment, here’s another cookie recipe featuring cornflakes.An update of a recipe first posted way back in 2016 these cookies definitely worthy of making, not just sitting way back in my old blog posts.

First created after a bit of research into International cookies and to help ‘ Spring cleaning’ my larder, using up bits and bobs that had been lurking at the back of the shelves. As you can imagine, my larder is pretty stuffed with ingredients, so any additional space is always most welcome. So, that large half-used pack of cornflakes was definitely in my sights. It was using up far too much space! And that cookie jar needed filling.

Apparently chocolate cornflake cookies, also known as Afghan cookies are extremely popular in New Zealand. Worth investigating, I thought. The traditional Afghan cookie is a chocolate cookie, studded with crunchy cornflakes, topped with a rich ganache and with a walnut sitting on top. I’m obviously going to skip the walnuts, but the rest is pretty much fitting the brief. There are many theories as to the origins of the name because these cookies are all Kiwi rather than Afghan. One is that they might have been sent to soldiers fighting in the second Afghan war in the 19th Century by their wives back in New Zealand. Like a predecessor to the more universally known Anzac cookies. Or another theory is that they could just look like the mountainous landscape of Afghanistan.

I hope you like these crunchy chocolatey biscuits – they went down a treat here

Chocolate Cornflake Cookies aka Afghan Cookies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

 

200g dairy-free margarine

50g soft brown sugar

50g caster sugar

175g plain flour

25g cocoa powder

1/2 tsp baking powder

1tbsp dairy-free milk

50g cornflakes

  1. Cream together the margarine and sugars.
  2. Stir in the flour, cocoa and baking powder. Adding the dairy-free milk to slacken the mixture and making it easier to combine.
  3. Gently stir in the cornflakes, trying to keep them as whole as possible
  4. Place tablespoons of the mixture into a lined baking sheet, with enough room to spread. Flatten slightly.
  5. Bake for 15 minutes at 180 degrees centigrade
  6. Cool on a wire rack

For the icing:

1tbsp water

1 tbsp caster sugar

1 tsp vanilla

1 tbsps dairy-free margarine

1/2 cup icing sugar

1 tbsp cocoa powder

  1. Melt together the water, caster sugar, vanilla and  margarine. Bring to a bubbling syrup and then pour in the cocoa powder and icing sugar. Stir to form glossy icing.
  2. Spread over the cookies and leave to set.

Pizza Breadsticks

For us lockdown has been a lot about food! Either desperately searching for items that have been of stock, suddenly changing my shopping habits to a once weekly shop without the tops ups and visits to various other supermarkets to get the items we need, making what seems like constant meals and snacks or making fun from a cookbook challenge or Friday evening restaurant at home nights.

I probably think about food more than most in having to cook for a variety of different diets, writing a blog and generally being obsessed with cooking, but that seems to have increased in lockdown! I had intended to write up more recipes, but have ended up making the dishes but not having the time to write them up…. there’s now a backlog so I’ll try and post more in the next few weeks 🙂

One thing I’m constantly searching for new snack recipes to make for the family. By avoiding milk, eggs, nuts and seeds our snack options always seem limited, but everyone needs a good snack, right? These pizza breadsticks are a really good addition, and I’d recommend them to take on a picnic or snack on with an aperitif – we had them with our ‘mocktails’ before our French bistro restaurant at home night and they went down a treat. You can either make 12 bigger softer breadsticks, or 24 smaller, crispier ones, simply make smaller and twice as many from the dough for the crunchier versions – the choice is yours!

Pizza Breadsticks

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

Makes 12 or 24 sticks

250g strong white bread flour

1 tsp salt

1/2 tbsp fast action dried yeast

1 tbsp extra virgin olive oil

150ml tepid water

2 tbsps extra virgin olive oil

2 tbsps tomato puree (if you can find sun-dried tomato puree all the better)

1 tbsp extra virgin olive oil

1 tsp dried oregano

1/2 tsp garlic powder

1 tsp salt

  1. Sift the flour into a large bowl. Stir in the yeast and salt.
  2. Make a ‘well’ in the middle and pour in the water and 1 tbsp oil.
  3. Mix until it comes together to form a dough. Then knead until smooth and the dough springs back when you press it.
  4. Place in a bowl, cover with cling film and leave to rise for about 1 hour.
  5. Line 2 baking sheets with parchment and turn the oven on to 200 degrees Centigrade/Gas Mark 6
  6. In a small bowl mix together the tomato puree, oil, garlic powder, oregano and additional salt, set aside.
  7. Once the dough has risen, take it out of the bowl and knock back the dough. Knead for a couple of minutes.
  8. Divide into 12 (or 24) even sized pieces.
  9. Roll each out into a long thin (or short thin for the smaller sticks) sausage shape and place on the parchment lined baking sheet. They don’t have to be perfect.
  10. Brush with the tomato puree mix.
  11. Cover lightly with a clean tea-towel and leave to rise for about half an hour.
  12. Bake for 10-15 minutes until they’re turning golden and sound hollow when tapped.
  13. Cool on a wire rack.
  14. Best eaten fresh.

Breakfast Cereal Cookies

Every thought of having a cookie for breakfast? Maybe you’ve been in a rush, missed your breakfast slot and that cookie looks especially tempting to have alongside a cup of coffee? Well, if that’s the case then these cookies are for you! Combining all the deliciousness of a chocolate chip cookie with crisp and crunchy cornflakes, these cookies are a match made in heaven (for any time of the day). Besides both cookies and cereal go with (dairy-free) milk so it has to be a good idea 🙂

I was looking for cookie inspiration, because you always need a new recipe to try, right? These Afghan cookies came to mind (not only because they’re very tasty and I haven’t made them for a while, but also New Zealand is probably one place it would be great to be right now) and I started thinking about how breakfast cereal should be used more in cooking. It has such unique taste and texture and most people have some box of cereal hanging about in their larder. It turns out it’s a fabulous addition to a cookie recipe; adding a crispy crunchy cornflake coating to a soft sweet, chocolate laced cookie takes the cookie to whole new dimension.

Breakfast Cereal Cookies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 12-14

110g dairy-free margarine

100g caster sugar

80g soft brown sugar

1 tbsp cornflour

1 tbsp dairy-free milk

1 tsp vanilla

1 tsp baking powder

1/2 tsp salt

225g plain flour

50g chocolate chips

50g cornflakes

  1. Preheat the oven to 170 degrees Centigrade (160 degrees Centigrade fan). Line two cookie sheets with baking paper
  2. Pour the cornflakes into a shallow bowl and set aside
  3. Cream together the margarine and sugars until light and fluffy.
  4. Whisk in the cornflour, milk and vanilla.
  5. Sift in the flour, salt and baking powder and stir to make a soft but not sticky dough. Stir in the chocolate chips.
  6. Roll into golf ball sized rounds and slightly flatten. Roll in the cornflakes to coat (I say roll but you will more likely have to press the cornflakes into the dough to make sure they stick). Place spread apart onto the baking sheets and bake for 15 minutes until turning slightly golden around the edges. Let cool for a few minutes on the baking sheets until they’ve firmed up and then move to a wire rack to enjoy.
  7. These will last for a good few days in a sealed container.