Sunday, 31 August 2014


Just got home from the best time at Jamie Oliver's big feastival  (

There was lots of amazing gluten free food, so I'm really feeling inspired. I had read a couple of reviews of last years feastival saying the GF options weren't great and few & far between - so I went armed with a packet of GF biscuits and some macadamia nuts so I wouldn't starve (although you're not meant to take food - I do know that! ) which remained untouched, as there were lots of fab GF options, so I guess times are changing, which is fantastic.

My friend & I decided we want to buy a food van so that we can go round all the festivals next summer selling yummy Rabbit food style GF food..........but until then!  here is some GF festival food for you.
As regular followers of the blog may know, I'm a lightweight when it comes to spicy food. (and apparently alcohol too - one cup of cider & I don't remember a thing after that! Although I'm told I had to be restrained from trying to join Bjorn again on stage.

There were lots of amazing food demos at the feastival, and I came home wanting to try out a pakora recipe. I've never had one before, so came home googled a few recipes, put my own one together and was amazed at how easy it was and sooo delicious!

1 cup gram flour (I used doves farm)
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon baking powder
1/2 cup  + 1 tablespoon water

For frying 1/3 cup oil  (I used Rice bran oil. It has a high smoke point which makes it more suitable for cooking at high temperatures)

1 Mooli   (In the uk you can get from Tesco or Ocado. if you can't find Mooli, just use another courgette.
1 large courgette

1  thinly slice the Mooli & courgette

2  mix the dry ingredients together. Then stir in 2/3 cup of water. mix together to get a nice smooth batter.
3  heat the oil in a frying pan. You want it so that it's sizzling and bubbling, but not spitting.
4  dip the vegetable slices into the batter, then drop them into the oil.

 After about 30 seconds, turn them over to brown the other side. after 30 seconds on the second side, remove them and place on a sheet of kitchen roll to soak up any excess oil. I then sprinkled with a little salt (optional)
5 repeat the process until all the veg are used up.

I served with a dip which was simply greek yogurt, chopped cucumber and some chopped mint - sprinkled with a pinch of turmeric over the top.

NOTE  have done this recipe a few times to test out cooking timings & it seemed to vary a bit each time! use your judgement. Keep flipping the veggie pakoras over until you can see they are crispy & golden brown on each side. I would advise doing a test one before putting a whole batch in, so you can get a feel for how long its going to take.

                                                                    can't wait for next year!

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