This gluten free cake is perfect for Easter. It is not particularly fancy, but it’s packed full of flavour and the little hidden waterfalls of tangy lemon syrup are to die for. Whip this up on Easter sunday with leftover potatoes from the night before (oh yes, there’s potatoes in there) and you will be enjoying a little slice of sunshine with your afternoon coffee!
I am a huge fan of slow food. Anything that uses a few ingredients and take days to cook; I’ll love it. But these dishes seems to be going out of fashion – people want something that is fast and convenient. Cheap cuts that need slow cooking, are being pushed out the supermarkets by dry chicken-breasts and generic beef mince. But – if there is anything that can bring the appreciation for ‘slow’ back, it’s pulled pork!
These little bundles of joy have been a staple in my fridge since I started my gluten-free diet. They are made solely using ingredients you can have in your store-cupboard at any time. They are gluten-free, grain-free, vegan, raw and free of processed sugar. I dare you not to love them. To make it even better, you can make truffles like these or simple brownie bars. Great for sweet snack or as a compliment to a good cup of coffee.
I first attempted my way with rilette this summer. My bestie, Julia, and I were so lucky we were offered to borrow my uncle’s farm house for two weeks, in exchange for flower-watering. The place is truly beautiful – possibly one of my favourite places in the whole world. The farm dates back several 100 years and has had some historical battles go down there. It’s located on peninsula in the beautiful area of Limfjorden, and comes complete with livestock, ghosts, lake, beach, forrest, heath, viking graves, apple-grove and amazing wildlife. As if that wasn’t enough, my uncle was so generous to leave behind a freezer full of lamb from the property and locally shot game.