Here is the dairy and egg free version of cornbread. Not as rich as the non-vegan one – understandably. And it's a little crumblier. Would probably use margarine instead of oil next time. Ingredients 1 1/4 cups plain flour 3/4 cup fine polenta 2 tspns baking powder 1/2 tspn salt 3/4 to 1...

Continue Reading

I made this with my yummo gumbo last week. However, I just realised I forgot to blog it. I made two different types of cornbread as my nephews have their egg and dairy allergies. Below is the egg and dairy filled version. Here is a link to the vegan friendly. Cornbread is great...

Continue Reading

After the successful introduction of quinoa to my family last week, the expectation has been set pretty high with everyone saying “so what are you cooking for us next week?!”. This week I bring gumbo. “Gum… what?” They said. Gumbo, a Southern American favourite – is a stew is so full flavour. It...

Continue Reading

This pasta dish is a Fongolicious original. Decided to “wing it”, be a bit creative with what I have to work with and it turned out really well. Tasty, not heavy and going back for seconds! Definitely will go in the regular rotation. This recipe will serve probably 2 to 3 people. The...

Continue Reading

This weekend was family dinner at Mum & Dad’s and I was designated head chef. So what to cook to cater for: two fussy princesses under 6 years old; two nephews highly allergic to dairy, eggs and peanuts; a father and sister who have a not-so-adventurous palate and; the rest of the family...

Continue Reading

My two not so favourite ingredients (Salmon and Tomato). So this quick meal comes to you from OG. This recipe, serves two and will leave you satisfied yet fresh and not greasy and heavy. Ingredients 250g Pasta 200g fresh Salmon fillet (skin off) cut into about 1.5 inches squared 1 large tomato (diced)...

Continue Reading