The Kitchen Guru

  Chocolate Swiss Roll- a tribute a special friend Back in the 1950’s at the age of six after a dance class, my friend Annette and I were presented with a glass of homemade lemonade & a freshly baked Swiss Roll, in her grandmothers kitchen, her grandmother, picked up a knife and kept suggesting serving size, when the knife reached dead center, we both squealed with delight, and proceeded to eat half the Swiss roll each. From then on, every playdate, (and there were many of them over the years) was punctuated with a Swiss roll. Every time I saw, ate, or made a Swiss roll over the years I would remember my childhood, my friend, and our shared childhood Swiss roll greed! In January I asked Annette what she wanted for her birthday, A Swiss roll was her reply, so I made her a chocolate Swiss roll, because it wasn’t gluten free, I didn’t taste it but it looked the part! She told me I had done good. (Although I am not sure if it was her grandmother’s standard !!) This is my recipe it ligh

    Honey Cake with love  It’s that time of the year again when I bring out My Grandmothers Honey cake Recipe “Bubba Silvers Honey Cake Gluten free version)” No mixer needed make by hand like my Grandma! (a variation of my grandmothers traditional recipe) when I was a child my grandmother would make honey cake for all family Simcha's , I adapted her recipe to make it healthier, The smell when it is baking takes me back to those special days when she was alive smiling spreading unconditional love to her grand & great grandchildren, the true undisputed matriarch of our family. You need 3 Eggs 1 1/3 cups organic honey 1 1/2 cups organic brown sugar 1 cup boiling water cooled 2 tsps. Baking powder 1 ¼ cup good quality organic sunflower oil. 1 tsp. Baking soda 4 cups gluten free plain flour 1 teaspoon cinnamon ½ teaspoon all spice ½ teaspoon dry ginger Flaked almonds (optional) ( For my cousin Gabbi ) A large helping of family pride and love (essential!) How to make it!. Preheat ove

  Butternut and Sweet Potato Soup. As we move into September, it becomes soup season, I love soups, there are so many varieties, they can be a whole meal, a starter, you can stick it in a flask and take to work, or on a day out. Whenever I make this soup, for family or friends they always come back for more. It is in fact my go to soup for autumn Friday nights! (But please don’t tell the chicken!) I love the soup not only because it’s quick, easy, it doesn’t need pre frying or any oil keeping it low fat and healthy, but also   because the colour reminds me of harvest time in Kansas where my son lives, where the shops and farmers markets are filled with pumpkins, carrots, sweet potatoes. A bowl (or cup) of this soup brings a feeling instant inner warmth comfort and wellbeing, the ginger and chili aids digestion without being overpowering, and the vanilla brings out the flavour of the vegetables: One spoon of this soup and I feel all is alright with the world! When I returned to the UK,