Sophs blog

I love adding spice to my food and in my eyes the hotter the better. I absolutely adore hot sauce and thought it would be fun to try making my own and was happy with how this one turned out. I decided to use scotch bonnets as you know they're gonna pack a punch. I have to admit I thought I'd smashed it within half an hour of making it. However I tried it and lost my voice due to how spicy it was so ended up bulking it out with extra tomatoes and the result is still hella spicy but you'll be able to speak! For this delicious sauce you will need: (makes 4 jam jars of sauce) - 2 scotch bonnet chllis, chopped - 2 table spoons of red wine vinegar - half a lemons juice - 2 tins of tomatoes - 2 table spoons of tomato puree - one cap of dark rum (not essential but a good thing) - one teaspoon of honey - salt and pepper to taste - water - one white onion, diced - 3-5 cloves of garlic, chopped Method: Start by lightly frying your onion and garlic. When the onion...

As a lover of all things mayo, cheesy and spicy this tuna melt is the ultimate comfort food. I made this today as I've got a dirty cold and felt I needed a) some comfort and b) some spice to blast out the cold. Spice is a really good thing always but particularly when you're under the weather as it opens up your sinuses and gets your nose running a bit which is perfect for getting the lurg out of your system. For this recipe you will need: - a tin of tuna - some sliced bread (I used gluten free Schar) - margarine - cheddar - mayo - Chilli sauce (I used an unbranded chilli sauce from the Turkish shop up the road but otherwise tobasco is a good alternative) - pepper Method: Mix the tuna, mayo, chilli sauce and pepper in a bowl and adjust to taste. I like it quite spicy but start off small with the chilli and work your way up so it isn't spoiled. You don't need salt for this as the tuna and cheese are already salty. Spread margarine over one side of each sli...

When I was first diagnosed with coeliac disease I knew the thing I would miss the most would be fish like calamari, whitebait and taramosalata (which I've written about before). Me and my mum have tried making calamari before and it's been ok but this time we really nailed it; it honestly tasted like the real thing. So for those fish fanatics like me, read on for a gorgeous gluten free calamari recipe.  Calamari: - frozen calamari - gluten free plain flour - salt - pepper - vegetable oil Ailoi:  - 3 tablespoons of mayo - lemon juice - extra virgin olive oil - 1 clove of garlic - salt  - pepper  - lemon wedges to serve Method:  We used frozen calamari from Sainsbury's which was surprisingly super tasty but you can get it fresh from your local fishmongers (we tend to go to Purkis in Muswell Hill or Crouch End).  All you have to do is defrost it and cut it into rings. Season the flour with salt and pepper and coat ...

Luckily for me I have an incredible best friend who was thoughtful and lovely enough to take me away to Brighton for the weekend before my birthday.  I have to admit, I tend to be pretty sceptical of leaving London as I only just moved back and am having a blast. However this weekend blew me away and taught me that it's good to have a break from the big city sometimes.   The main event of our trip was going for a tea for two, something that I never really thought would be offered gluten free yet my friend, Amber, managed to find an incredible coeliac friendly one.  We went to a vegetarian restaurant called Terre De Terre which is a few yards from the sea front. The ambience of the restaurant was lovely and they seated us outside under a golden yellow sun shader. We requested the gluten free tea for two which is 100% coeliac friendly and comes with one savoury plate, three sweet tiers, a glass of prosecco and a tea all for £30.  I cannot begin ...