Monthly Archives: April 2013

Free From Food Awards 2013 – The Results and the Party!

fffa2013

On Tuesday night I made my way to the Royal College of Physicians for the FreeFrom Food Awards party. It was a hugely enjoyable evening (not least because of the delicious gluten-free, dairy-free and main allergen-free nibbles, and sulphite-free wines!) And I got to chat to lots of gluten-free friends from Twitter, and other free-from industry people. Really, really enjoyable!

Set up six years ago, the Awards have really come into their own. Starting off with no industry support or sponsorship, and buying the products herself, Michelle Berriedale-Johnson (and her team) has brought the Awards into the mainstream. It is now backed by major sponsors and recognised throughout the food industry. To me, this is a seriously impressive achievement – and a huge support to people with food allergies/intolerances or coeliac disease. As Antony Worrall Thompson (who presented the Awards) said, “I have been involved with the FreeFrom Food Awards from the start and am really delighted at the way they have grown. FreeFrom is becoming such an important part of food-thinking for all of us these days that it is important to have a reliable, independent guide to freefrom excellence – and the Awards provide just that.”

Bessant & Drury

The winner of The FAIR Trophy for the Best Free-From Food 2013 went to Bessant & Drury for their Lemon Dairy-Free Frozen Dessert. I was really pleased for them because I think it’s a brilliant product. Their packaging and branding looks great, I think – and this ice cream tastes utterly delicious (as does the chocolate ice cream which I felt compelled to try, of course…) Their ice creams are free from dairy and lactose, gluten, GMO, eggs, soya, cholesterol, and artificial additives, flavourings and colourings, and they’re made with super-healthy coconut milk.

Ugo

Ugo fusilli

And the winner of The Innovation Award went to Dell’Ugo Chickpea Fusilli. Again, I thought this was a great choice for a winner because this really does tick all the boxes. It is truly innovative (a grain free pasta), incredibly useful for intolerant/allergic people, and holds together well and tastes great.

Below is a list of all the winners and runners up – huge congratulations to everyone!

The
 FAIR Trophy for the best 
free-from food 
2013

Winner

Bessant & Drury – Lemon, Dairy Free Frozen Dessert

Runners up

Christine’s Puddings Frangipane Tart

The Indian Coeliac Paratha

Lifestyle Catering Catalan Pork

The Innovation Award – sponsored by The Newburn Bakehouse

Winner

Dell’Ugo Chickpea Fusilli 

Highly Commended

Lactofree Spreadable

La Zaragozana Ambar Green (apta para celiàcos) 0.0% (non-alcoholic)

Commended

Good Wine Online So Lo SO2 2009 Navitas

Tesco Free From Soya Crème Caramel

1. Plant ‘milk’, spread, cheese & desserts – sponsored by Sainsbury’s

Winner

Bessant & Drury Dairy Free Frozen Dessert – 
Lemon  

Highly Commended

Koko Dairy Free Original+Calcium

Lucy Bee Extra Virgin Fair Trade Organic Coconut Oil

Provamel Orange & Redbush Yogurt Alternative

Pudology Banoffee Pud

Vivesoy Cappuccino/Soy Milk

Commended

Clearspring Sweet Grains Dessert Amazake

Provamel Rice-Coconut Drink

2. FreeFrom Breakfast Cereals – sponsored by Goodness Direct

Winners


Doves Farm Fibre Flakes

Hale & Hearty Choco Jungle Cereal

Commended

Doves Farm Cereal Flakes

Perkier Ginger and Raisin Porridge

Sainsbury’s FreeFrom Cornflakes

3. Bread and bread mixes – sponsored by Tesco

Winners

Sainsbury’s FreeFrom Soft Brown Seeded Bread

The Indian Coeliac Paratha

Highly Commended

Mum’s Mill Quick bread Mix/Bread Flour Mix

Waitrose LOVE Life GF Seeded Sliced Loaf

Newburn Bakehouse Fruit Loaf

Newburn Bakehouse Gluten Free Brown Bread Loaf

Yes You Can! Seeded Brown Bread Roll

Commended

Biona Organic Rye Bread with Chia Flax

Fria Gluten Free Vallmofralla Poppy Seed Roll

Yes You Can! Fresh White Bread

4. Grocery ambient/store cupboard – pasta, sauces, pizza bases, flour stock etc – sponsored by Tesco

Winners – Pasta

Riso Gallo 3 cereali – Spaghetti

Rizopia Organic Brown Rice Pasta Elbows

Highly Commended

Cornito Sea Waves Pasta

Eat Water Slim Noodles

Riso Gallo 3 cereali – Fusilli

Commended

Le Veneziane GF Tagliatelle

Rizopia Organic Brown Rice Pasta Fusilli

Winners – general grocery ambient

Hale & Hearty GF Breadcrumbs

Sanchi Tamari Soy Sauce

Highly Commended

DS-gluten free Yorkshire Puddings

Mortimer Chocolate Company White Couverture Powder

Orgran Buckwheat Pancake Mix

Orgran No Egg Natural Egg Replacer

Saladworx Hebridean Seaweed & Lemon Dressing, Marinade & Drizzle

Sukrin Gold

Womersley Raspberry Vinegar

Commended

Innovative Solutions GF Multi-purpose Flour

Sainsbury’s FreeFrom Tikka Sauce

Sanchi Instant Miso Soup

Tesco Free From Pizza Bases

5. Freefrom foods manufactured for food service – sponsored by Livwell

Winners – Savoury

Hotch Potch Eggs Savoury Scotch Eggs

Pizza Hut GF Pizza

Highly Commended

Proceli Gluten-free Burger Baps

Red House Foods Georgia’s Choice GF Fish Cake

Winner – Sweet

Glamourpuds Hot Chocolate Fudge Pudding Pot

Highly Commended

Almondy Tårta with DAIM

Glamourpuds Banoffee Sponge Pudding Pot

We Love Cake Apricot Macaroon Slice

Commended

Glamourpuds Raspberry Jam Sponge Pudding Pot

6. Ready Meals – sponsored by Food Heaven 

a. Pizzas, pies & pasties

Winner

Freedom Deli Ham & Cheese Panini

Commended

Mamma Cucina Vegetable Pizza

b. One pot meals – to include ‘world food’

Winner

Lifestyle Catering Catalan Pork

Highly commended

Amy’s Kitchen Mexican Tortilla Bake

Amy’s Kitchen Mushroom Risotto Bowl

Lifestyle Catering Boeuf Bourguignon

Tideford Organics Organic Beetroot Soup with Crème Fraiche & Dill

Commended

Afia’s Spicy Beef Samosa

Dee’s Quinoa Pots with Thai Spiced Vegetables and little lentils

Tesco Free From Three Cheese Pasta Bake

c. Meat meal centres (sausages, meat balls, burgers etc)

Winner

Pig & Co Lucanian Roman Sausage

Highly Commended

Pig & Co Hey Pesto!

Red House Foods Georgia’s Choice Chicken Bites

Sainsbury’s Taste the Difference Pork & Bramley Apple Sausages (Gluten Free)

7. Raw foods and superfoods – sponsored by Delamere Dairy

Winner

Orgran Multigrain Crispibread with Quinoa

Highly Commended

Raw Health Raw Sauerkraut

Commended

Raw Ecstasy Activated Walnuts – Raw Chocolate

8. Children’s food – sponsored by Asda

Winners

Bessant & Drury Dairy Free Frozen Dessert – Chocolate

Rizopia Organic Brown Rice Pasta Fantasia

Tesco Free From Chocolate Dessert Shakes

Highly Commended

Bessant & Drury Dairy Free Frozen Dessert – Strawberry

Doves Farm Chocolate Stars Organic and Gluten Free

Glamourpuds Hot Chocolate Fudge Pudding Pot

Pulsin’ Beond Organic Açai Berry Bar

Red House Foods Georgia’s Choice Chicken Bites

Commended

Eskal Ice Cream Party Tubs

It’s Only Natural Moshi Monster Poppet Raspberry Ice Lolly

Nim’s Fruit Crisps Apple Crisps


9. Savoury biscuits and snacks – sponsored by the Food & Drink Innovation Network

Winner

Conscious Foods Finger Millet Dippers

Highly commended

Le Pain des Fleurs Organic Chestnut Crispbread

Commended

Cornito Crackers Pikant

Le Pain des Fleurs Organic Buckwheat Crispbread

Le Pain des Fleurs Organic Quinoa Crispbread

The FreeFrom Bakehouse Jalapeño Pepper & Sweetcorn Muffins

The Indian Coeliac Vegetable Samosa

10. Scones, sweet tarts, Bakewells, sweet biscuits and cookies sponsored by Yes! You CanWinner

Christine’s Puddings Frangipane Tart

Highly commended

The FreeFrom Bakehouse Chocolate Macaroons

Lovemore O’Chocos

Perkier Popping Tiffin

Commended

Lazy Day Foods Ginger Truffle Slice

Lazy Day Foods Belgian Chocolate Rocky Road

Lovemore Chocolate Chip Cookies

Peace of Cake Raspberry Abricotines

11. Cakes, cake mixes and cupcakes – sponsored by Mrs Crimbles

Winner

Waitrose LOVE Life GF Millionaire Blondies

Highly Commended

Heavenly Cakes Eton Mess

Melsie Jane Bakes Victoria Sandwich

Sweetcheeks Pistachio & Lemon Zest Loaf

Commended

Cakes Divine Carrot Cupcakes

Mummy’s Yummys Indulgent Chocolate Brownies

Rebel Bakery GF Big Apple Pie

Silver Box Bakery Brownies

The Newburn Bakehouse Lemon and Poppyseed Muffins

12. Chocolate and snack bars– sponsored by Amy’s Kitchen

Winner

Sainsbury’s FreeFrom Mint Crisps

Highly Commended

BoojaBooja Around Midnight Espresso Chocolate Truffles
Winning Ways Fine Foods Ltd Dairy Free Choc covered Raisins

Commended

Kinnerton Luxury Dark Chocolate

13. Christmas foods – sponsored by Genon Laboratories

Winner

Hale & Hearty Luxury Mince Pies

New Pictures for Simply Gluten-Free & Dairy-Free Paperback…

My publishers decided to do another cover for the paperback version of my book Simply Gluten-Free & Dairy-Free (which has just come out). We sat down and thought about possibilities… We came up with a the idea of showing either a bread, a pizza, perhaps a tart or even Salmon en Croȗte. So we shot a new version of the Tomato Tart and we also shot a revised version of the Roasted Onion and Lemon Thyme Tart, adding figs to make it look visually punchy. But, in the end, these looked too similar to the cover for my first book, The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes.

Tomato-Tart

Fig-&-Red-Onion-Tart

(We swapped the image of the Roasted Onion, Fig and Lemon Thyme Tart in the inside of the book, and I tweaked the recipe, too.)

We also shot a new version of the Salmon en Croȗte, (and used this new photograph inside, too), but it didn’t work as a cover image.

Salmon-Encroute

We shot a Seedy Bread and also the Rosemary Focaccia but these, too, didn’t work as a cover image. What did work, though, was the pizza. It came out looking completely delicious and seemed to underline the message of the book – that cooking gluten-free and dairy-free can be truly easy. So we went with it – and I love it. I had changed artichokes and olives for peppers and pine nuts in the recipe, to make it more colourful – and I think the colours now sing and the whole thing looks brilliant!

Pizza-2_RETOUCHEDuzma2

Chargrilled Pepper, Parma Ham and Pine Nut Pizza

gluten-free, dairy-free, egg-free, seed-free, citrus-free

Serves 2     Preparation time 25 minutes, plus 30 minutes rising     Cooking time 15 minutes

Ingredients:

  • 6 tbsp passata
  • 2 tbsp tomato purée
  • 80g/2¾oz/1 cup drained, bottled or tinned chargrilled peppers in oil, cut into strips
  • 50g/1¾oz Parma ham, thinly sliced
  • 10 cherry tomatoes, halved
  • 10 large basil leaves, torn into little pieces
  • 30–60g/1–2¼oz/⅓–⅔ cup soya cheese, shaved
  • 25g/1oz pine nuts, toasted

Pizza Dough:

  • 85g/3oz/scant ½ cup brown rice flour, plus extra for rolling the dough
  • 85g/3oz/¾ cup gram flour
  • 30g/1¼oz/¼ cup maize flour
  • scant ½ tsp xanthan gum
  • ½ tsp salt
  • 1 tsp dried active yeast
  • 2 tbsp olive oil
  1. To make the pizza dough, sift the flours, xanthan gum, salt and yeast into a large mixing bowl and, using a metal whisk, mix thoroughly. Add the oil and mix in gently. Pour in 100ml/3½fl oz/scant ½ cup warm water and, using either a wooden spoon or your hands, mix thoroughly. It will be sticky. Alternatively, sift the flours, xanthan gum, salt and yeast into a food processor. Blend to mix together, then add the oil and blend well. Add 100ml/3½fl oz/scant ½ cup warm water, a little at a time, and continue blending to form a soft dough. Process for 3–4 minutes to aerate the dough. Put the dough in a clean bowl, cover with cling film and leave to stand at room temperature for 30 minutes.
  2. Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment. Turn the dough out again onto a lightly floured surface and knead a little, then shape it into a ball. Flatten the dough slightly, roll it out into a large circle about 5mm/¼in thick and neaten the edge, using a sharp knife. Transfer the dough to the baking sheet.
  3. Put the passata and tomato purée in a bowl and mix well, then spread it over the pizza base and place the peppers, ham, cherry tomatoes and basil over the top. Bake for 12 minutes until the base is starting to turn brown and the tomato sauce is bubbling. Remove the pizza from the oven and sprinkle the cheese and pine nuts over the top, then return to the oven for 3–4 minutes until the cheese has started to melt. Serve immediately.

New Pictures for Simply Gluten-Free & Dairy-Free Paperback…

My publishers decided to do another cover for the paperback version of my book Simply Gluten-Free & Dairy-Free (which has just come out). We sat down and thought about possibilities… We came up with a the idea of showing either a bread, a pizza, perhaps a tart or even Salmon en Croȗte. So we shot a new version of the Tomato Tart and we also shot a revised version of the Roasted Onion and Lemon Thyme Tart, adding figs to make it look visually punchy. But, in the end, these looked too similar to the cover for my first book, The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes.

Tomato-Tart

Fig-&-Red-Onion-Tart

(We swapped the image of the Roasted Onion, Fig and Lemon Thyme Tart in the inside of the book, and I tweaked the recipe, too.)

We also shot a new version of the Salmon en Croȗte, (and used this new photograph inside, too), but it didn’t work as a cover image.

Salmon-Encroute

We shot a Seedy Bread and also the Rosemary Focaccia but these, too, didn’t work as a cover image. What did work, though, was the pizza. It came out looking completely delicious and seemed to underline the message of the book – that cooking gluten-free and dairy-free can be truly easy. So we went with it – and I love it. I had changed artichokes and olives for peppers and pine nuts in the recipe, to make it more colourful – and I think the colours now sing and the whole thing looks brilliant!

Pizza-2_RETOUCHEDuzma2

Chargrilled Pepper, Parma Ham and Pine Nut Pizza

gluten-free, dairy-free, egg-free, seed-free, citrus-free

Serves 2     Preparation time 25 minutes, plus 30 minutes rising     Cooking time 15 minutes

Ingredients:

  • 6 tbsp passata
  • 2 tbsp tomato purée
  • 80g/2¾oz/1 cup drained, bottled or tinned chargrilled peppers in oil, cut into strips
  • 50g/1¾oz Parma ham, thinly sliced
  • 10 cherry tomatoes, halved
  • 10 large basil leaves, torn into little pieces
  • 30–60g/1–2¼oz/⅓–⅔ cup soya cheese, shaved
  • 25g/1oz pine nuts, toasted

Pizza Dough:

  • 85g/3oz/scant ½ cup brown rice flour, plus extra for rolling the dough
  • 85g/3oz/¾ cup gram flour
  • 30g/1¼oz/¼ cup maize flour
  • scant ½ tsp xanthan gum
  • ½ tsp salt
  • 1 tsp dried active yeast
  • 2 tbsp olive oil
  1. To make the pizza dough, sift the flours, xanthan gum, salt and yeast into a large mixing bowl and, using a metal whisk, mix thoroughly. Add the oil and mix in gently. Pour in 100ml/3½fl oz/scant ½ cup warm water and, using either a wooden spoon or your hands, mix thoroughly. It will be sticky. Alternatively, sift the flours, xanthan gum, salt and yeast into a food processor. Blend to mix together, then add the oil and blend well. Add 100ml/3½fl oz/scant ½ cup warm water, a little at a time, and continue blending to form a soft dough. Process for 3–4 minutes to aerate the dough. Put the dough in a clean bowl, cover with cling film and leave to stand at room temperature for 30 minutes.
  2. Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment. Turn the dough out again onto a lightly floured surface and knead a little, then shape it into a ball. Flatten the dough slightly, roll it out into a large circle about 5mm/¼in thick and neaten the edge, using a sharp knife. Transfer the dough to the baking sheet.
  3. Put the passata and tomato purée in a bowl and mix well, then spread it over the pizza base and place the peppers, ham, cherry tomatoes and basil over the top. Bake for 12 minutes until the base is starting to turn brown and the tomato sauce is bubbling. Remove the pizza from the oven and sprinkle the cheese and pine nuts over the top, then return to the oven for 3–4 minutes until the cheese has started to melt. Serve immediately.

The Paperback Version of Simply Gluten-Free & Dairy-Free is Being Published This Month!

SimplyGluten_Nov12

Here’s the new cover for the paperback version of my book, Simply Gluten-Free & Dairy-Free, that is being published next Thursday. YAY!!

I’ve been so pleased with the way this book has been going. It received lots of great review coverage, including Waitrose Weekend who said –

“Simply delicious recipes…[it] features a range of easy but delicious recipes for all meals – and is the ideal family cookbook for those on a restricted diet.”

Vegetarian Living, Now Diet and Taste Italia all published extracts, and InterAction, the magazine for Action for M.E. and Freefromrecipesmatter.com both recommended it. And woman&home.com voted it one of the 5 best allergy cookbooks. They said –

“Cooking for a guest with a food intolerance? Or simply not sure where to begin when cooking from scratch? Grace Cheetham has been living with food-allergies from a young age so she understands just how daunting free-from cooking can be. She’s developed a collection of tasty classic breakfast, lunch and dinner recipes which forgo gluten and dairy but are still straightforward to make.”

The book was Americanized and published in the US, and also translated into Brazilian (and published by Publifolha 2011), Danish (and published by Paludans Forlag 2012) and French Canadian (and published by Editions Ada 2012).

And now onto the paperback version…! We weren’t sure that we’d got the cover right on the hardback edition, so decided to do a different cover for the paperback. We were worried that the cupcakes on the original hardback made it seem that the book was just sweet baking, whereas it’s all types of meals – with the focus on making it as easy as possible. So DBP (my publisher) very kindly set up a day’s photography shoot in order to get a new image for the cover. We ended up with a gorgeous-looking pizza picture (this pic below is just a picture I took with my phone) which we all fell in love with. I think it says everything about the book – that you can have delicious food, that’s gluten-free and dairy-free – all done as simply as possible.

pizza on shoot

I went to the shoot – and had a great time watching my recipes come to life. The home economist, Jayne Cross, cooked and styled the recipes brilliantly.

pizza on shoot 4

And Gail Jones, the art director, and Toby Scott, the photographer, and his assistant, Ben, took fantastic pictures.

pizza on shoot 2

pizza on shoot 3

I adapted the original recipe a little. It was an Artichoke, Parma Ham & Olive Pizza and became a Chargrilled Pepper, Parma Ham & Pine Nut Pizza, in order to make it more visually appealing (and revised the recipe inside the book). I also tweaked the recipe for the Roasted Onion & Lemon Thyme Tart, adding figs – and the team shot that, plus another version of the Salmon en Croȗte, the Tomato Tart and the Rosemary Focaccia. These aren’t their professional shots – just me hopping about with my phone…

fig tart shoot

salmon en croute

tomato tart shootfocaccia shoot

Many thanks to everyone involved – I love the new shots and the new cover!

pizza shoot team