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    You are in: Home / Cookbooks / Wicklewood's Wannabes
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    75 recipes in

    Wicklewood's Wannabes

    A collection of my recipes that are as yet un-photographed and deserve better than my inept attempts at photography to do them justice.So please take pitty on one of my poor little wannabe starlets.
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    Quinoa is such a great source of protein that there is no real need for meat in this dish, but for fellow carnivores out there, some shredded chicken breast perhaps? Where I have listed “prepared” quinoa, I refer to the rinsing that is needed to remove the bitterness associated with it. Rinsing in itself is enough but toasting adds an extra nutty element to the dish, try Dib’s Quinoa-Toasted #16399

    Recipe #439058

    You really don’t have to be a vegetarian to enjoy these tasty little burgers. Boiled white rice is a good substitute when gluten free breadcrumbs are not available. Chopped red pepper would also be a tasty inclusion.

    Recipe #439138

    This dough makes enough pastry for two family sized pies, if you want to make a sweet dessert pastry just add 2 tablespoons of castor sugar before adding the egg. Never skip the chilling and resting process as this helps to reduce the amount of shrinking during baking.

    Recipe #440607

    My local deli sells the most amazing Butifarra which is the perfect ingredient for this recipe, and they are naturally gluten free. If you don’t have fresh tomatoes you could always use tinned tomatoes and dried parsley, however, try and use fresh ingredients where possible, as the freshness lends itself perfectly to Spanish theme.

    Recipe #441261

    Until the medical profession can make up its collective mind on oats in a coeliacdiet, I always think it's better to err on the side of caution and I only use gluten free oats.

    Recipe #441262

    Rice pudding was always served on Sundays when we used to visit my grandma; she would serve high tea with sandwiches and rock cakes. But it was her simple rice pudding that remained a firm favourite with me…But I think she would be turning in her casket if she saw how rich it has become.

    Recipe #441860

    My 11 year old daughter decided to relieve her boredom today by baking, being the neglectful parent that I am I let her get on with it and prepared myself for the resulting chaos,,,but boy did she surprise me,,,they are delicious,,,and all her own work.

    Recipe #442512

    Soufflé’s normally terrify me but this one is so simple, with no complicated roué to prepare, and because it is so light it makes a refreshing end to any meal, Don’t be tempted to use jams or jellies as they tend be too heavy, I use Meridians organic fruit spread, not only is it low in sugar but Meridian’s also produce other varieties of fruit spreads . Or of course, if you have a glut of fruit you could also make your own puree.

    Recipe #446155

    This is a great dish for leftovers, I always have a pile of gluten free pancakes ready in the freezer, besides, pancakes are so easy to whip up. It tastes just as good with turkey, and for a dinner party or evening meal you could always add a little white wine to the mushrooms while cooking.

    Recipe #446104

    This is a delicious gluten free vegetarian alternative to sausages, taken from my daughters latest crush Sam Stern’s “cooking up a storm”; I have tweaked slightly to make it gluten free, but it is still this talented young cooks twist on a delicious classic.

    Recipe #446106

    These little sponges are great as the base for any gluten free trifle but can easily be served as an accompaniment to a light mousse or a sorbet. I use my own recipe for gluten free flour mix #438139, but any light gf blend will work and at a pinch just rice flour can be used.

    Recipe #447112

    This is a Mary Berry recipe I am looking forward to trying when I can get my hands on some fresh raspberries.

    Recipe #447115

    This is a variation of a traditional Norfolk suet dish called Plough Pudding; made in a pudding bowl and boiled for several hours. Delicious though that is, I find that gluten free pastry doesn’t hold up too well the amount of handling needed, plus I prefer the ease, and taste of the baked version. Prep time includes 15 mins resting

    Recipe #448052

    Scotch eggs are another favourite of mine that I can no longer enjoy since being diagnosed with coeliac disease., however, I have combined my two favourite scotch egg recipes and developed a whole new gluten free version...As usual ordinary breadcrumbs and sausage meat can be used if making a non gf version. The double dipping adds an extra layer of breadcrumbs and therefor more crunch. To make the whole process a little less messy, try placing sausage meat mixture portion on some Clingfilm, flatten it out slightly and use the Clingfilm to cover the egg in the sausage. For the seasoning, simple salt and pepper works fine, however, I always use my own seasoning mix recipe #440608. For a healthier alternative try omitting the frying and cook completely in the oven, however, don't forget to increase the cooking time an extra 5 mins to compensate.

    Recipe #448816

    This dish started life as a pile of saucepans half filled with leftover vegetables from a Sunday roast, and is now a great family favourite, in fact I deliberately cook more veg than is necessary just so I can make this the next day. Any combination of vegetables can be used; however, I tend to use carrots swede potatoes and any variety of green veg. Cooking time does not include pre cooking the vegetables.

    Recipe #449034

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