Rich dark chocolate, rice flake porridge, gluten free, dairy free, vegan

Quick, simple, delicious and easy on the stomach. Dark chocolate and berry porridge

This recipe is an absolute winter warmer and totally indulgent. I mean dark chocolate for breakfast? Errrr, hello!
Top secret ingredient is the source of the dark chocolate, making it totally delicious and rich.
So, how do you make this badboy you ask? Read below…
Serves 1. Dairy free, gluten free and vegan.
Ingredients 

  • 50g rice flakes
  • 250ml of nut milk (I used almond, but hazelnut or cashew would be equally delicious)
  • Handful of frozen berries
  • Handful of Montezumas dark chocolate… or some other good quality dark chocolate
  • Mixed chopped nuts
  • Date syrup
A Belly Full of Bryony, Dark chocolate rice flake porridge

Divineeee

Method

  1. Place the rice flakes and the almond milk in a bowl and mix together.
  2. Pop your frozen berries in a small pan and heat on a medium heat. Add a little date syrup to sweeten and let the berries soften.
  3. Put in the Microwave for on full power for two minutes.
  4. Once the rice flake and milk porridge is done, take it out of the oven, give a quick stir and leave to stand for a minute. This is important as it thickens as it stands.
  5. Your fruit should be softening now and looking bubbly and warm. Take off the heat.
  6. Take your dark chocolate (in my case, secret ingredients, Montezumas dark chocolate buttons!), and pop them into the porridge. They will melt instantly with the heat of the porridge, giving you a lovely gooey mixture.
  7. Pop on the warm berries, sprinkle over the chopped nuts and squeeze over the date syrup. Bon appetit!
A belly full of Bryony, dark chocolate rice flake porridge, gluten free, vegan

Dark chocolate buttons are my secret ingredient, but really you can use any good quality dark chocolate.

BRYONY HOPKINS, A BELLY FULL OF BRYONY

bryonyhopkins

A dinner experience like no other, I recently was privileged enough to try the Tasting Menu experience at Pied A Terre. The restaurant has one magical Michelin star and is located in the middle of Soho – right by Goodge Street Station. Scroll down to the photos for a course by course visual feast and read about the experience below…

A light seafood mousse with seafood cracker.

Canapés to start: A light seafood mousse with seafood cracker.

Canapés to start, Bryony Hopkins, A Belly Full Of

Canapés to start, beetroot and celeriac puree.

Asimakis Chaniotis is the man behind the menu and the executive chef of the restaurant, which is owned my restaurateur David Moore, who is regularly, greets and serves guests front of house. I’m not entirely sure where to start with the dining experience, as it was completely overwhelming and delicious.
Pied A Terre is understated from the outside, but was beautifully dressed for the festive season, and the shiny red Michelin placard placed outside. I attended with a fellow journalist and blogger, and we were treated to the 7 (!!) course tasting menu, PLUS 2 rounds of canapes and a palette cleanser. And bread. Wowza, yes.

Bryony Hopkins, A Belly Full Of - Gluten free bread at Pied A Terre

Gorgeous gluten free bread, with greek dipping oil.

The attentive waiters poured us still water, before swiftly bringing these little morsels over to the table. The kitchen was already aware I was gluten and dairy free, and we received these dainty fish mousse canapés and a beetroot and celeriac puree.
In front of us they also placed some delicious gluten free bread, and some dipping oil for me instead of tarragon butter. The oil was deliciously thick, and later when I met Askimakis, he told me it was from his hometown in Greece, located just above Athens. This fact alone shows the love and attention that goes into every ingredient, and its source is particularly important to authentic flavour.

Bryony Hopkins, A Belly Full Of

A palette cleanser before the tasting menu began, a fresh fennel salad.

We were then served a palette cleanser of fennel salad and this was all before course one of the tasting menu had even begun! Treated to seven delicious courses, which you can see below, I was blown away by the sheer quality and attention to detail of the food. Literally – food art! And it tasted pretty good too.

Bryony Hopkins, A Belly Full Of, Pied a Terre

Mylor prawns with dashi (Japanese cooking stock), yozu, soy and wasabi. Yumm!

Bryony Hopkins, A Belly Full Of, Pied a Terre

Poached duck egg yolk with fresh rocket salad and butternut squash.

Bryony Hopkins, A Belly Full Of, Pied a Terre

My favourite course – Octopus with squid ink, sweet pepper puree and spring onions.

Bryony Hopkins, A Belly Full Of, Pied a Terre

Cornish plaice with courgette and baby onions. Simple and delicious.

Bryony Hopkins, A Belly Full Of, Pied a Terre

After all that and this was the main course!! Roasted partridge two ways with red cabbage and cranberry (no bread sauce for me!)

Bryony Hopkins, A Belly Full Of, Pied a Terre

When you can’t have cheese or crackers – what else? Vegetables! With sweet puree.

Bryony Hopkins, A Belly Full Of, Pied a Terre

Palette cleanser before dessert, delicious sweet raspberries with raspberry puree.

Bryony Hopkins, A Belly Full Of, Pied a Terre

And finally – dessert!! Blood orange with mandarin, mango sorbet and a meringue dome. Divine.

Overall, I have to say one of the most impressive elements of our meal was the sommelier – Oliver Christie. He handpicked the wine for each of our courses, and tailored them depending on what dish we had (some of mine which were allergy friendly were different to my pals!) He gave us each one, let us enjoy it, and then came back to tell us more about it. Did you know the signature smell of a Reisling is a sniff of petrol? Or that the Japanese white wine that came with our first course was one of the best I’ve ever tasted? (It was a 2016 Koshu Kayagatake for the wine buffs amongst you – listen to me sounding like I know what I’m talking about!) He presented such information in a fabulously informative way and really made the experience go that one step further. And knew so much about all the wines on a thirty page wine list!! I just about manage to pick a Pinot Grigio from Sainsburys supermarket shelf…
Head chef Askmakis also took us downstairs to the kitchen, which was amazing to see the end of service take place, even if it was just for a second. A dining experience like no other, I would strongly recommend a special dinner at Pied a Terre, particularly the Tasting Menu Experience with wine pairs. It’s not a cheap night – at over £100 a head, but worth it for something really very special.
I would definitely family and friends back to sample the A La Carte.
BRYONY HOPKINS, A BELLY FULL OF BRYONY

bryonyhopkins

So I was recently approached by Schwartz to review their ingredient ChatBot. The idea is you type in your ingredients and it generates recipes for you based on what you have in the fridge. I work a lot and sometimes am too exhausted to think about what I want for dinner and was up for giving it a go. At least I’ll learn some new recipes right?
I have to say; I was quite sceptical at first. I have previously used ingredient search websites and they have often given me extremely complicated recipes containing a number of ingredients I don’t have in the cupboard. However, I went into the trial with an open mind and as soon as I typed my first ingredients into the ChatBot on Facebook, I quickly had more faith in the tool; the responses were extremely quick. Here’s my week cooking with the ChatBot…
Monday: So the ingredients I typed in for my first evening cooking with the Schwartz ChatBot were salmon, broccoli, pepper and courgette. I entered the paprika for the spice and it generated over 400 recipes for me! The function to flick through them within Facebook was really effective and I selected the third recipe in the list – salmon skewers with spicy tomato sauce. The ChatBot offered the option to send it to my email, which worked really well and meant I could bookmark the recipe in my emails for later in the evening when I was ready to cook. Recipe I used is here.
The first thing that struck me was that there were obviously other ingredients needed in the recipe aside from those entered. Luckily on the way back from work I went via the supermarket, so could scoop up the extra bits I needed. The recipe was extremely simple and easy to prepare – but did also rely on you having a food processor to make the sauce, which could be problematic. This particular recipe also skipped a fairly important step regarding how you actually cook the skewers (bake/fry/BBQ). As someone who regularly cooks, I made the call to pop them in the oven for 16 minutes and they came out beautifully succulent and tasty. However, if you didn’t have basic culinary knowledge, that would have thrown you a little.

Schwartz Recipe 1.2

The finished product!

I served the salmon skewers with the spicy sauce and they were delicious. I had never created or consumed salmon on skewers before and I really liked the olive oil and parsley coating.  Although I definitely wouldn’t have the tomato sauce again – it came out really warm and liquidy.  However, I did eat the leftover salmon skewers on a bed of spinach for lunch the next day and the salmon was still really tasty cold. The whole process, including prep, took me around 30 minutes. I would definitely cook this again and adapt the recipe for future consumption.
 Wednesday: On this occasion I didn’t have time to go to the supermarket to pick up anything extra for the recipe, so I was purely relying on the recipe and what I had in the cupboards! The ingredients I entered were sausage, peppers, tomatoes and paprika for the spice. Again, it gave me over 100 recipes and this time I had to flick through a few more, to ensure I had the majority of the ingredients. I chose Chorizo and Tomato pasta, after scanning the recipe and my cupboards. I replaced the chorizo with the sausages and luckily, I had the tomato sauce ingredients to hand too. See the recipe I used here.
The recipe was very simple and clear. I added a little garlic to the homemade tomato pasta sauce and I cooked up gluten free pasta to accompany it. Dinner was ready in less than 15 minutes and was very tasty. To be honest, this is the kind of simple dinner I have quite regularly, so I didn’t feel any new dinner inspiration.

Schwartz Recipe 2

Simple sausage pasta with tomato sauce and peppers

Friday: I was particularly tired after this day at work, so I was really looking for something tasty, comforting and quick! I really adore prawns but often cook them in the same way. So to stimulate some new recipe ideas, I kept it simple for the ChatBot and entered prawns, chilli and tomatoes. It gave me over 300 recipes and I went for the third – Thai Prawn Curry. The recipe is here.
I did go to the supermarket to pick up extra ingredients – mainly the Schwartz 7 Thai Spice for the dish. This recipe was extremely simple and took about twenty minutes altogether. I served with fresh lime wedges and coriander on a bed of coconut rice, and thoroughly enjoyed the dish. I put the curry I didn’t eat in the freezer, meaning I now have a delicious meal to defrost when I’m short on time. This was a delicious and quick thai curry – but obviously didn’t beat a recipe created with fresh paste.
Essentially, The Bot is perfect for people on the go and needing recipe inspiration. Sometimes I stare blankly at my fridge ingredients, willing them to do something interesting and different with minimal effort from me when I’m exhausted. The Bot did take all thinking out of the equation, but does require a cupboard full of basic ingredients and some culinary experience.

Schwartz Recipe 3.3

Thai red prawn curry

If you want to check it out, visit Schwartz FB page and type in your ingredients in a Facebook message. The rest is easy!

*This is not a sponsored post. It was a genuine culinary experiment!*

BRYONY HOPKINS, A BELLY FULL OF BRYONY

bryonyhopkins

Eating out when you’re gluten free, dairy free, soy free or any other kind of free can be stressful – I’ve already had to become that person who reviews menus before I will confirm I can attend said restaurant! Navigating the menu is just the starting point, then discovering that the waiter/waitress doesn’t actually know what’s in the sauce, or if the fish is fried in butter makes the ordeal so awkward, you think you may as well just stay at home.
BUT NEVER FEAR! I am on a one stop mission to find the best hidden gems of allergy eating in London. See my previous post with four other amazing restaurants Eating out – May favourites– and these next three are a real treat!
WAG Free Kitchen
Price range: £
When my boyfriend proposed this for dinner, I raised my eyebrows too. Why are you taking me to a ‘WAG’ Free Kitchen? Of course, WAG in fact stands for ‘Wheat and Gluten’ and I’m so glad he discovered this buried in the listings of Time Out’s Top Gluten Free restaurants. It’s in Brixton market, a tiny shop with probably only around 10 or 12 tables. The menu was simple British food with a Brazilian twist – burgers, chicken escalope, fresh soups and quinao salads – something for everyone!

IMG_4391

WAG’s venison burger

As soon as I saw the menu I knew I had to take advantage of the rarity of gluten free bread, so I went straight in for the venison burger with crispy wedges, home made mayo and a gluten free bun. It was gorgeous – so simple and so delicious. I was told they usually have a chef there who makes the gluten free bread fresh on site – but unfortunately he was on holiday when we visited. This of course means I have to go back again to try it! At £20 a head, including a Brazilian caipirinha and a gluten free beer for the boyf, this is a totally affordable dinner destination.
NAMA
Price range: £££
NAMA is the home of the raw – artisan raw to be precise. Everything on the menu is totally vegan, gluten free and raw, which means nothing is heated above 46C. Tucked in a small street about ten minutes walk away from Notting Hill, it isn’t in the most easy to find location but the trek is totally worth it. I was firstly impressed by the menu and the descriptions of every dish, for example you can take your pick of ‘Pizza’ or ‘Italian Pizza’, or even ‘Pad Thai’ – old favourites with a raw twist. Originally a small cafe, NAMA is only open for dinner Thursday to Saturday and I attended with a friend who knew the restaurant well.
IMG_4174
On recommendation I went for the Italian pasta – courgette noodles tossed in tomato sauce, with marinaded mushrooms, caramelised onions, black olives, sundried tomatoes and almond parmesan – sounds amazing right?? We also ordered the kale salad as a side to share. Both dishes were delicious and it was definitely an experience eating raw dishes that shared so many similarities with classic dishes I love. The kale salad was so good we ordered another!! Although to be honest, the real highlight of the meal was dessert. A blueberry cheesecake – they’re most popular dish. IT WAS AMAZING! So unbelievably smooth and creamy. I would go back a thousand times over for that cheesecake.
IMG_4172

The creme de la creme of NAMA

At around £35 a head, this is at the upper end of allergy eating and I have to say, I found myself hungry again later in the evening. I would go back to try some of the other dishes but be prepared to spend more – and I would pick this as a perfect cake and coffee place!
Indigo at One Aldwych 
Price range: ££££
Indigo at central London hotel One Aldwych was a find whilst watching Masterchef (yes, I am equally obsessed with watching food programmes). It is a completely dairy free and gluten free restaurant and I was so excited to try it when I saw the celebrities create some of their dishes on the most recent series.
53C6E7DF-4770-4CC5-ACFF-A4174646E650

Starters and main course

The menu is full of so many British classics – gnocci, pasta, fish and chips and steak. We went for lunch set menu, which came to £27 for three courses. I chose the rabbit terrine whilst my Mum had the smoked mackerel gravalax. The rabbit terrine was good – if not a little dry but Mum’s mackerel was delicious. Extremely delicate and tasty, although the portion was tiny! The highlight of this meal was definitely the main course – my steak bavette with fondant potatoes was cooked to perfection and Mum’s aubergine cannelloni was divine. The presentation was incredible, such intricate designs in the courgette flower arranged on top of the rolls, stuffed with a light mushroom tapenade.
IMG_4178

Aubergine cannelloni

Unfortunately the desserts were not as sublime as NAMA – I had a blueberry panna cotta which was light and coconutty and I was happy to finish the lot off. My Mum had a ‘apricot fool’, which turned out to be a very underwhelming coulis with coconut yogurt.
With a glass of prosecco and a mint tea to finished, the bill came to an eye watering £50 a head but it was a overall delicious meal in a gorgeous hotel atmosphere. I would definitely return and would be intrigued to try some of the dishes off the set menu, including the gnocci and the beer battered fish.
Happy allergy dining!!!
IMG_3107

bryonyhopkins

Breakfast is by far my favourite meal of the day and pre diet revolution I was a fry up fiend. Given the unbelievable breakfast offering at my work canteen, I was regularly consuming eggs, bacon, sausage, beans and hash browns (oh godddd it was so good!). It was my utter guilty pleasure.
The only thing I love more than breakfast is brunch. Get me eggs benedict, scrambled eggs with smoked salmon and a well ingredient-ed omelette and I am on happy girl.
So when I started my new diet, I had to find ways to satisfy my breakfast obsession. I’m going to share with you three of my favourite recipes – the vegetarian fry up and two blissful smoothie bowls. God bless the smoothie bowl!!
The clean fry up
IMG_4020 (1)
This recipe is vegetarian, gluten free and dairy free.
Ingredients (Serves 1)
Handful of cherry tomatoes
One gluten free bagel/muffin
One egg (or two if you’re hungry!)
One avocado
Handful of kale
Hanful of chesnut mushrooms
One garlic clove
Olive oil
Method
Start by peeling your avocado from the skin and mashing – put this to one side. Then slice up your cherry tomatoes and mushrooms and shred your kale from the stalks. Finely chop a clove of garlic.
Fill a saucepan of water and put it on the hob to simmer. This is for your poached egg – so don’t let it boil!
IMG_4012 (1)
Take a fresh egg and pour it into a cup or ramekin, so the White of the egg swirls around the yolk.
Whilst your water warms up, add a glug of olive oil to a frying pan on a medium heat. Allow the oil to warm, before adding your chopped garlic.
Now your water should be simmering at a steady level (turn the heat down if needed to prevent boiling). Pour your egg into the water and put 3 minutes on your timer.
Now add the cherry tomatoes, kale and mushrooms to the garlic and oil mix in your frying pan. Lightly sauté.
Pop your muffin or bagel in the toaster. After three minutes your egg and tomato/kale/mushroom mix should be done! Take all off the heat.
Top your toasted muffin with the avocado, and use a slotted spoon to ease your poached egg out of the water. Put this on top of your avo muffin.
Serve with the garlic-y mushroom, kale and cherry tomatoes. YUMMMMMMM!
The very berry smoothie bowl
I only discovered the smoothie bowl post liquid diet and I genuinely found it revolutionary. I am a huge fan of smoothies, but often don’t find them filling enough. I also love crunchy granola and fruit salad, but often find them dry or plain now I can’t have yogurt. The smoothie bowl combines all these elements and makes an extremely filling breakfast. IMG_3929 (1)The trick is to make a thick smoothie and to balance the heaviest ingredients on top, to create a pretty pattern (not that this is essential for taste.. but it looks nice!) The best part is also that you can basically put WHATEVER YOU want on it – possibilities are endless. Here are two of my favourite combos.
Ingredients (Serves 1)
This recipe is gluten free, dairy free and vegan.
For the smoothie:
300 ml almond milk
Large handful of frozen berries (bag from supermarket)
One banana
Honey
For the toppings: Kiwi, gluten free granola, physalis and blueberries.
Method
This is so super simple. Whizz up your smoothie ingredients in a blender (I swear by my Nutribullet). Slice up your kiwi into medium slices. Pour your smoothie into a shallow ish bowl (not necessary – but helps with toppings sinking!). Arrange your toppings on top – sliced kiwi on the edge as it is the heaviest, follow up the sharp physalis, the crunchy granola and the blueberries. The best thing about this smoothie bowl is the combo of flavours and textures. A total winner!
The tropical smoothie bowl 
IMG_3976 (1)
This smoothie bowl will make you feel like you’ve done a one stop shop to the Caribbean! You’ll notice it uses many of the same ingredients as before – showing it is easy to make smoothie bowls on a budget by mixing and matching, whilst still creating new flavours.
Ingredients (Serves 1)
This recipe is gluten free, dairy free and vegan.
For the smoothie: 300ml almond milk
One banana
Large handful of frozen mango
One kiwi
Tbspn honey
For the toppings: strawberries, physalis, blueberries, gluten free granola and desiccated coconut.
Method: Same as above! Whizz together and arrange toppings on top of the smoothie. Start with heaviest on the outside and enjoy the gorgeous kiwi/mango smoothie with a taste of Caribbean coconut!
Let me know what you think!
IMG_3107

bryonyhopkins