Antoinette Savill – Gluten, wheat and dairy-free cooking made easy – picnics, finger food and lunch boxes
Anyone who cooks gluten and/or dairy-free will be familiar with Antoinette's books and, most likely, with some of her products. What they will not yet be familiar with is her exciting venture into full connectedness with the use of the QR (Quick Response) codes within food allergy recipes to generate a shopping list for ingredients for each recipe. How cool is that?...
The first book in which she is using the QR code
Using the healthiest and freshest of ingredients, Antoinette has used her more than extensive knowledge of 'special diet' cooking to create a great selection of dishes for picnics, finger food and lunch boxes. The recipes are quick and easy to prepare but full of delicious ideas for dips, tarts, salads and wraps, mouthwatering cookies, cakes and dessert. Perfect for anyone wishing to indulge themselves - or others!
To whet your appetite try out her Tarragon and Pea Quiche and her Coffee and Brazil nut Brownies.
Tarragon and Pea Quiche
I grow tarragon in the garden, and always have peas in the deep freeze and eggs, cream and cheese in the refrigerator so this was a heaven sent recipe when I created it.
You will need ceramic baking beans and a 28 cm (11 in) quiche dish or fluted loose-bottomed tart pan lined with baking parchment (wax paper) or lined mini muffin pans
Coffee and Brazil nut Brownies
These brownies are equally delicious with ice-cream as a pudding as they are for picnics and lunch boxes. They also freeze well.
You will need an 18 x 25 x 3 cm (7 x 10 x 1¼ in) baking pan, lightly oiled