I am Olivia Abrahmsohn, also known as Lilly. I grew up loving painting, cooking, nutrition and these loves have sculpted my activities and directed the paths I have taken throughout my life.
While travelling California, I 'discovered' wine tasting, and to my surprise, a wine connoisseur diagnosed me with a professional nose and a sensitive palette for tasting hidden flavours in wines. This has been invaluable for my current career in which I have been able to combine my tasting skills with my love for both food and science: I work as a product developer (aka Chief Taster) for Innocent Drinks. I develop the recipes, taste our ingredients and products on a daily basis to maintain their quality, and I train Innocent employees' taste buds to qualify them for our expert tasting panels.
To address my own digestive problems I have eaten gluten free for five years and I love finding new and interesting ways to make the most of my gluten-free diet! I frequently tweet about all the new gluten-free foods I find in supermarkets around the world, gluten-free restaurants I go to, and gluten-free foods I cook.
Thanks to Foodsmatter who inspires all of us with every information packed newsletter and a very helpful, user friendly website!
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Curried butternut squash soup
500g butternut squash, peeled and diced
Caramelize the onions, garlic in olive oil in a large pan until the onions turn golden.
Thai green chicken curry
For the green curry paste
To make the curry:
Make the curry paste by blending all the ingredients together into a paste using a food processor or blender. You will make more than you need for this dish, so seal the rest in a jar, and keep for up to a couple of months in the fridge.
Preheat the oven to 180°C/350F/gas mark 4.
For the buttercream, beat together the butter, vanilla and icing sugar until smooth, adding a splash of milk to get a loose enough mixture to pipe.
Makes about 8–10 cookies
4 tbl spoons unsalted butter or PURE dairy-free spread
Preheat oven to 180C/350F/Gas mark 4.