I am just coming back from a glutening that has laid me low and given me paranoia attacks at the mere thought of eating. It happened in the worst possible way, I took every precaution against it and still ended up being very sick. I went to a local restaurant where I had eaten gluten-free happily before on a few occasions. I alerted the waiter to the fact that I was gluten-free, asking him to get the chef to confirm to me, which dishes on the menu they could guarantee as being gluten-free. This they did, so I happily ordered from the dishes that they recommended as being gluten-free. Four hours later, the pain started ...... I wont bore you with the graphic details!!!
If anybody is out there preparing food for the public and cant quite get thier head around gluten-free requirements, please ask the gluten-free requester, they will be more than happy to explain it to you. Rather that, than become ill as a result of the food not being gluten-free
RANT OVER
Now I just want safe, 'comfort food'!
1 squash
3 large potatoes, peeled and cut into half inch-ish dice
1 onion, chopped
3 tbsp olive oil
4 cloves garlic
3 stems rosemary, leaves only
2- 3 oz cheddar cheese
Preheat oven to fan 190 degrees / conventional 200 degrees
Place potatoes into a pan of cold water, bring to the boil, drain and place into a large bowl
Add onion, olive oil, galic and rosemary, toss to combine ingredients
Place in a roasting tin, and roast for 15 minutes
Cut squash in half, remove seeds, brush with olive oil and roast for 15 minutes
Combine potato and onion mixture with cheese
Place potato, onion and cheese mixture into the halves of squash
Roast for a further 10 - 15 minutes, untill squash is cooked through and pototo, onion and cheese mixture is golden brown
If anybody is out there preparing food for the public and cant quite get thier head around gluten-free requirements, please ask the gluten-free requester, they will be more than happy to explain it to you. Rather that, than become ill as a result of the food not being gluten-free
RANT OVER
Now I just want safe, 'comfort food'!
1 squash
3 large potatoes, peeled and cut into half inch-ish dice
1 onion, chopped
3 tbsp olive oil
4 cloves garlic
3 stems rosemary, leaves only
2- 3 oz cheddar cheese
Preheat oven to fan 190 degrees / conventional 200 degrees
Place potatoes into a pan of cold water, bring to the boil, drain and place into a large bowl
Add onion, olive oil, galic and rosemary, toss to combine ingredients
Place in a roasting tin, and roast for 15 minutes
Cut squash in half, remove seeds, brush with olive oil and roast for 15 minutes
Combine potato and onion mixture with cheese
Place potato, onion and cheese mixture into the halves of squash
Roast for a further 10 - 15 minutes, untill squash is cooked through and pototo, onion and cheese mixture is golden brown