Skip to main content

Sri Lanka


Apologies for the lack of posts recently; just got back from a month backpacking around Sri Lanka with three friends, sampling the incredible curries, fresh juices and street food this amazing country offers...as well as fitting in a bit of culture (when we weren't planning where our next meal was going to come from!)


We had a brilliant time and I've got lots of ideas buzzing round my head at the moment for things to pop on here. As well as ideas from Sri Lanka though it is my sister's birthday coming up in a fortnight, which means I'm going to need to knock up a gluten-free cake of some description...so that will be making an appearance on here too I'm sure. 




Comments

Post a Comment

Popular posts from this blog

Sweet potato hummus

I have two friends coming over for supper this evening; I haven't seen them properly for a little while so I thought I'd pull out all the stops. For starter we'll be having this sweet potato hummus with some freshly baked, homemade bread that one of the boys is bringing over. I had a practice run with this hummus with my housemates yesterday and it went down well so I've got everything crossed the boys enjoy it as much as them! The hummus will keep for up to a week sealed in the fridge.  To make two medium-sized dishes of sweet potato hummus you will need: 1 tin of chickpeas 450g sweet potato 2 garlic cloves 1 lemon 2 tsp cumin 2-4 tbsp oil (dependent upon how thick you want your hummus) Peel and slice the sweet potato into thumb-sized chunks and add to boiling water for 10-15 minutes until nice and soft before draining. Throw all of the ingredients into a blender and combine.  HOWEVER  if you only have a little blender (like me!) and can't get al
1 comment
Read more

Sweet potato and flageolet bean burgers

Sweet potatoes could possibly be my favourite food ever. These burger patties don't contain any gluten because they're held together with egg. We had the sweet potato and flageolet bean burgers in rolls, whereas the gluten-free member of the family had lots of smaller patties (rather than one big one) as part of a pretty epic salad. Nothing much beats these burgers when piled up with with salad, avocado, home-grown tomatoes and a little smear of mayonnaise (in my eyes anyway!) You can get 8 medium-sized patties out of the quantities used (happily fed a family of 5 with patties of varying sizes!) For the sweet potato and flageolet bean burgers you will need: 2 sweet potatoes A (400g) tin of flageolet beans  1 tsp paprika 1/2 tsp cumin 1 tbsp tomato puree 2 garlic cloves, crushed 1 egg Few tbsp oil to cook the patties To serve you'll need rolls, but beyond that you're welcome to put in whatever your heart desires! Other than the avocado and tomato, I th
Post a Comment
Read more

Roasted beetroot risotto

Tonight was my night to cook in our little rota. Cathy told me after I'd planned the meal that the one food she really dislikes in beetroot….oops.  I decided that rather than boiling the beetroots to soften them for the recipe I would bake them to make them a little sweeter and (hopefully) more palatable for a beetroot-hater. After clearing her plate she announced that she now liked beetroot. Phew.  The quantities feed five - adjust accordingly! To make roast beetroot risotto you will need: 3 uncooked beetroots Splash of oil 1 red onion (chopped) 1 garlic clove (crushed) 2 glasses of red wine 2 vegetable stock cubes A kettle of water (as much as is needed! Approx 1.5L) 450g risotto 1 tbsp butter Handful of grated parmesan Preheat the oven to 200C. Peel and slice the beetroot into half if little and quarters if large. Wrap in silver foil, drizzle with some oil and bake in the oven for 25 minutes. In the meantime, soften the red onio
2 comments
Read more