Summer Showers

Its a good thing, to have a shower, isn’t it? Of course it is.  It’s refreshing, it cleans you, its bloody marvellous. It is now.  For about, hmm… let me think, 6 months, it was the only place I could lock the door and cry. It’s a great place to cry, it’s top of the crying place league tables when you have 3 kids under 7. You can bawl your eyes out, no one hears you and then you just come out with red eyes because you got “soap in your eyes”.

Thank god those days are over! Although I do occasionally like to do a “Holly Hunter” in Broadcast News.  Spontaneously burst into tears, then brush my self off and get on with my day. Its very therapeutic, I highly recommend you try it.

This week not one tear was shed but a ton of vegetables have been consumed. I have a slight fear that I may be turning veggie! I seem to have accumulated enough vegetables to sink a battleship. That fact combined with my inability to throw “old” veg away means we have had a very diverse range of veggie dishes. My favourite thing right now is Roast Veg. Ok you may not think its very exciting but its sublime.

Take your root veg sitting in the drawer looking a bit sad for themselves, even brocolli that is beginning to turn yellow, mushrooms that are a bit soggy. Don’t bother peeling them, just cut them all up roughly the same size, Take some fresh Thyme, fresh Rosemary, toss on to the veg, throw some garlic unpeeled in if you have it. Drizzle with Olive Oil, then sprinkle with Maldon Sea Salt and some black pepper. . Roast for 40 mins or so at 180C.  You now have some thing so delicious, you can serve with pasta, cous, cous, on the side of a main meal. Or just on its own straight out of the roasting pan.  Take a look at  the photos I took yesterday,  Hope you have a happy rest of the week.

Rachelle X

Keep it Together Girl

“Mummy I don’t want you to get old” says the 5yr old as I’m attempting to put a head scarf on sitting down in front of the oversized mirror. I take that as a hint that the headscarf wasn’t really doing it for me.   Tilda or “The Spanky One” as she has recently been nicknamed, has now placed her hands around my face and is pulling my cheeks upwards. Yeah thanks Tilda you have just given me a facelift. “You look pretty Mummy”. Am I supposed to take that as a hint that I need some surgery?

After this week a few hours under anaesthetic sounds very appealing.   I think sometimes you just have to roll with the punches and try to let go of the drama. I have completed lots of very tedious but important tasks and now its time to enjoy this fabulous weather.

Its all about the salads this week. As I am typing this I have black eyed peas soaking soon to be turned into a bean and corn salad.  My favourite Salad this week has to be Tomato, Feta and Mint Salad its such an easy recipe to make. I grow the mint in a pot in my tiny back yard. Its best grown this way otherwise it takes over borders like nobody’s business.   There is something so very summery about the mint and feta combination. Measurements are really superfluous but I added them just in case.

Easy Salad Recipe
Fresh Summer Salad
Feta Tomato and Mint Salad
  • 3 medium ripe tomatoes cut into chunks
  • 50g feta cheese crumbled
  • Small handful of mint leaves approx 10 leaves
  • 25mil extra virgin olive oil
  • juice and zest of half a lemon
  • black pepper to season
Serves 2 people
Mix all the ingredients together, feel free to adjust the amount of lemon juice and olive oil to taste.




Goodbyes and a Birthday

When I am not working on a Sunday, I spend it with the kids. I try to get a lie in, its not always possible as the noisy 2yr old will usually try to hold court either by shouting “mama” from his cot or by coming into my bedroom and demanding “Ha”!

“Ha” is ham, he has a ham thing at the moment. Its all about the ham. Why?  Probably because I have been buying it recently for his sisters packed lunches and he often helps himself from the fridge and its a word we all understand. Its a perfect storm of ham.

This Sunday was the last day my friends from the States were with me and its also Ru’s 2nd birthday (the ham loving one).

I did not have a class booked so dedicated the day to cooking gluten free. We had gluten free pancakes for breakfast, I made silver dollar banana pancakes, they turned out really fluffy, I served them with butter and golden syrup.  For Ru’s birthday tea, I made GF pizza and a GF blueberry cake.

I am designing a Gluten Free Cooking Class this week, to trial at the Henley Cooking School. I will post dates as soon as I have them.

Here is some photos of the day, Lisa Barber picked up my I Phone and took some snaps.

I would love to hear some comments about my Gluten Free recipes. I’m sure I will be cooking GF food regularly as it has been a great experience and so much easier then I thought it would be.  Have a great week!

Rachelle x



Vegetarian Option
Drizzled with Olive Oil
Hummus with Lemon and Olive Oil
I let this cool then cut in half to ice with cream cheese frosting


Totally Divine!
 Gluten Free Pizza Dough 


  • 3 cups of gluten free bread flour
  • 1 sachet dried yeast
  • 1 tablespoon sugar
  • 1half teaspoons xanthum gum
  • 1half teaspoons Maldon sea salt
  • 1 egg yolk
  • 2 tablespoons olive oil
  • 450mil tepid water


In a large mixing bowl place all the dried ingredients and mix well.  In a measuring jug mix water, egg yolk and olive oil together. Then pour the wet ingredients into the dry.  Don’t pour all your liquid in at once do it in stages as certain flours absorb liquid differently. It should be a sticky dough but not wet. If you need to add more water then that is fine. Better then adding more flour and changing the balance of the rising agent.

Knead your dough for a couple of minutes on a lightly floured surface. Then wash out your mixing bowl and lightly oil the bottom of the bowl, roll your dough around so it gets a nice covering of oil, cover with cling and put somewhere warm for an hour or so, or until your dough has risen by at least half its size.

I find GF dough does not rise as much as wheat flour, I’m sure there is a scientific explanation for this, I’m sure you probably know more than I do.

Turn on the oven to its highest setting. Place your pizza stone in, or if you do not have one, use a baking sheet lightly oiled with olive oil.   Take your dough and pull of pieces about the size of a golf ball. On a floured surface roll out the dough and place on the toppings of your choice.

Cook in the oven for 10mins. Pizza needs to get heat from below so if you are using a baking sheet, about 5 mins into cooking the pizza, just tip the pizza off the baking sheet and finish it on the rack. This will help the dough to get a really lovely crisp.