Category Archives: Baking

The perfect book for ChocolatePages. Food Food and more food. Book Review: Craving London. By Jessica Stone.

The perfect book for ChocolatePages. Food Food and more food. Book Review: Craving London. By Jessica Stone.

Anyone who knows me well, will know I am a complete foodie. I wonder if Author Jessica Stone got that from my blog name or it was just lucky she contacted me with her new and first book, Craving London. I am honoured to have received an advanced copy of Jessica’s first published book and am very happy to tell my readers what I thought of Craving London. A warning, foodies get ready to buy another book. ūüėč

Just a little foodie photo to get you in the mood.


Still single five years after a broken engagement, 29-year-old food lover Jessica Stone decides to leave New York City for a fresh start in London, hoping the change in scenery would finally usher in a new relationship. In this all-consuming memoir, she indulges in one culinary adventure after another while undergoing the trials and tribulations of trying to date in a different country. Would she finally find the winning recipe for lasting love?

Craving London is an intimate journey of the heart and palate. Those engaged in a life-long love affair with food and travel‚ÄĒas well as a hunger for self-improvement and a curiosity for foreign culture‚ÄĒwill find many ingredients to sink their teeth into here.

Join Jessica as she reinvents her life from scratch, reminisces about her Cuban roots, shares her favorite recipes, and attempts to unravel the nature of relationships…one rapturous bite at a time.

My Thoughts:

Let’s start this review off simply! This book is divinely delicious, amusing and gave me an appetite for good food and more chapters. I loved it.

The story begins with an end of a relationship and the start of a journey, a journey of self discovery, travel and taste buds. The Author writes her own story and brings with it recipes and meals that coincide with the situations she has found herself in, whether to enjoy during each chapter of her life or to satisfy herself despite the situation.

” …..if you can’t entertain yourself , how can you expect others to come along for the ride?”

I have read lots of foodie romance books, But this one is different. There is no fluffiness in Craving London. Jessica Stone writes with finesse, describing her discovery of a new city – it was amusing for me to read the differences in language between what Jessica knew as American terms to my own British language.

” Mr Darcy was at the market pushing a trolley ( the British have a way of making even shopping carts sound quaint).”

Along with life in a new city and a new dating life in London there are foods to go with each date whether it be weird or wonderful.

As Jessica fell in love with British food, so did I all over again. My favourite part of the book was the foodie talk and recipes, but there are plenty of other parts to get the reader turning the pages too. There are many amusing dates and dumpings. One of the best excuses I have heard to not see someone again is towards the end of the book. I won’t tell you what it is, but it was funny enough for me to take a photo of the sentence and send it to my Mum! She laughed too.

I thought I would enjoy Craving London, I wasn’t expecting it to be a book that I would rave about and consider buying as Christmas gifts for friends and family. Craving London is this new Author’s first book and what a spectacular first book it is. Highly recommended.



Jessica also made a trailer for her book. It’s very good and makes you want to delve in to Craving London. You can pre order now by going to my links section.


Posted by on October 3, 2020 in Baking, Books


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Jungle Rock by Caroline James. 1st Birthday Celebration! Guest Post and #Giveaway.

Jungle Rock by Caroline James. 1st Birthday Celebration! Guest Post and #Giveaway.



As followers of this blog will know, Caroline James is one of my favourite Authors. After reading my first book by this Author, I was hooked and have since read each book as soon as I could from when they were available.

Today, we are celebrating a year since publication of Jungle Rock, a brilliant story with characters that I knew and loved. (Perfectly fine to read as a standalone too though). So, with thanks to Rachel at RachelsRandomResources for organising this celebration, and huge thanks to Caroline for being the amazing Author of this book, lets proceed with the celebrations. 

Jungle Rock Banner.jpg


Handsome young chef Zach Docherty is feeling the heat. Following an exposé in a national newspaper, his fiancée Poppy Dunlop has broken their engagement. Heartbroken at the thought of life without Poppy, Zach drowns his sorrows and, when his agent suggests that Zach becomes a contestant in a reality TV show, Jungle Survival, he reluctantly agrees. Plunged deep in the jungle, into a bizarre mix of talent and trials, Zach meets glamour model Cleo Petra, and the cameras go crazy. 
Will Zach survive and be crowned Jungle King? Or will his latest exploits push Poppy further away…¬†

Published November 21st 2016 by Ramjam Publishing Company


You can read my review of jungle Rock HERE!

And you can get yourself a copy from or



Caroline is not only a super Author, a lovely Lady, she is also a very talented baker. I am honoured today to have Caroline on ChocolatePages with a guest post, and a wonderful recipe. 

I asked Caroline about the recipes she features in her books, and also if she could share one with us. Of course as a Chocolate Lover, I was hoping it would involve chocolate….¬†


 eat cake

         Why I Feature Recipes in my Books Plus Recipe.

  • It‚Äôs great to be back on Chocolate Pages blog and huge thanks to lovely Amanda for hosting¬†me today.

    My working life has revolved around food. From the early days of waiting table and washing pots to ultimately running my own hospitality businesses, I’ve always had a passionate interest in food and cooking. For many years, I ran a company that represented celebrity chefs, the cooks that you see on TV, and I sourced work for some very talented clients.

    From TV and media work to product endorsement, appearances at festivals and shows to recipe development and research. I had a wonderful time working in an environment that centred around food and I travelled extensively meeting some fascinating folk along the way.

    When I began to write seriously, about five years ago, I found that I naturally leaned towards placing my characters in the hospitality industry and as food became their life, if was fun to add in a recipe or two and readers often write to tell me how much they enjoy trying them out.

    Here is one of my favourite cake recipes and as we are on Chocolate Pages, it must be something seriously delicious with chocolate!

    Happy baking and happy reading, with love, Caroline

    Caroline’s Death by Chocolate

    This chocolate cake is moist and very fudgy and best of all, easy to make!

    Chocolate Pages - Death By Chocolate.jpg


    200g dark chocolate

    200g dark brown sugar

    200g caster sugar

    25g cocoa powder

    200g butter

    85g self-raising flour

    85g plain flour

    ¬ľ tsp bicarbonate of soda

    3 large eggs

    75ml milk

  • Ganache:

    200g dark chocolate

    284ml double cream


    Grease and line a 20cm round cake tin and preheat the oven to 140C/ 160C/ Gas 3.

    Place butter and chocolate in a heat proof bowl above a pan of simmering water and melt, stirring gently.

    Mix flours, bicarbonate of soda, sugars and cocoa powder in a large bowl.

    Beat eggs and milk.

    Pour melted chocolate and butter and add egg mixture to the flour until

    thoroughly mixed.

    Spoon cake mix into cake tin and bake for 90 minutes (or until the top

    feels firm).

    Leave the cake to cool then turn out. When cold, slice the cake across into three layers.

    Make the Ganache:

    Lightly whip the cream until it just begins to stiffen. Melt the chocolate as before then combine with the cream mix, working quickly. Spread over cake layers and re-assemble, spreading remainder of ganache over the top and sides of the cake.

    Decorate with chocolate curls or decoration of your choice. Store the cake in a cool environment, in an airtight container, for up to three days.

    Thank you very much Caroline for that delicious sounding recipe, I will certainly be making that some time soon. Plus it does sound very easy to make.

    Jungle Rock Cover with Quote.jpeg

    Author Bio.

    Caroline James has owned and run businesses encompassing all aspects of the hospitality industry ‚Äď a subject that features in her novels. She is based in the UK and spends her time writing, climbing mountains and running a consultancy business. Caroline has a great fondness for the Caribbean and escapes to the islands whenever she can. She is a public speaker, reviewer and food writer and loves cooking and baking, especially cake. Her next novel, The Best Boomerville Hotel is coming soon‚Ķ

    To stay in touch or contact Caroline, you can find her here:

    Twitter –¬†@CarolineJames12

    Amazon –¬†Caroline James Author

    Facebook –¬†AuthorCarolineJames

    Website –¬†



    Purchase Link –¬†HERE!

    And now for the GIVEAWAY!

    Jungle Rock - Giveaway Prize.jpg

    Caroline is offering a very generous £20 Amazon gift card to one lucky winner. (Will you spend it on books?) 

    All you have to do is sign up to Caroline’s mailing list, and then Caroline will announce the lucky winner by email. The competition is open internationally, and not only do you get a chance to win, you will also receive great bookish news from this lovely talented Author. Competition closes on November 30th, so join up now.

    Sign up here to the mailing list.


    Thank you Caroline for the delicious sounding recipe, writing wonderful books, and for the generous giveaway. Thank you to Rachel for organising this birthday celebration. Don’t forget to visit the other blogs celebrating Jungle Rock’s birthday.¬†

    Jungle Rock Banner.jpg


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Guest Post. Ten Desserts Inspired by Books! by Andrea Lochen

Guest Post. Ten Desserts Inspired by Books! by Andrea Lochen

Welcome my fellow chocolate and books lovers, today I have a treat for you!

I have Andrea Lochen on ChocolatePages with a deliciously inspired guest post. Andrea is going to share with us some tempting deserts which have been inspired by books. Welcome Andrea, and lets get our sweet teeth tempted. 

eat cake


Ten Most Delicious Desserts Inspired by Novels

by Andrea Lochen


As an avid reader with a major sweet tooth, I love when authors include the recipes for the yummy desserts they‚Äôve made me drool over throughout their book.¬† It‚Äôs a marriage of two of my favourite activities‚ÄĒreading and baking!¬† And if you‚Äôre a book club member, what better treat to bring to your meeting than a dessert straight out of the novel?¬† Here are ten of my favourite book-inspired desserts!


1) Southern Caramel Cake from The Help by Kathryn Stockett


Who hasn’t wanted to try a bite of the scrumptious-sounding caramel cake that Minny makes in The Help?  (Maybe not so much her chocolate pie, however!)  Though Stockett didn’t include the recipe in the back of her book, this food blog has the The Junior League of Memphis Cookbook recipe that supposedly inspired her.

scrumpdillyicious.blogspot (Minnie’s caramel cake)



2) Coconut Cake from Amy E. Reichert’s The Coincidence of Coconut Cake


The titular coconut cake in Reichert’s The Coincidence of Coconut Cake earned its place on the cover of this heartwarming book. To the main character, Lou, baking her grandmother’s cake is the ultimate expression of love. In the book, those who get to eat it earned their slice, which certainly made me crave a piece all the more! (Grandma Luellas coconut-cake)


3) Crème Caramel Flan from Anita Hughes’ Island in the Sea: A Majorca Love Story


¬†In Hughes‚Äô newest novel set in Spain, she describes how Majorca’s restaurants serve a mouthwatering variety of delicious fresh fish and locally grown vegetables and how many diners like to end the meal with a dessert that satisfies any sweet tooth while not being heavy or cloying.¬† This creme caramel flan recipe certainly does the trick!


4) Lemon Cream Cake from Juliette Fay’s Shelter Me


Fay introduces the concept of ‚Äúpology cake‚ÄĚ in her first novel, Shelter Me, as something you bake for someone you‚Äôve wronged in the hopes of that person forgiving you.¬† Though according to Fay, it doesn‚Äôt need to be a particular kind of cake, her recipe for lemon cream cake in the back of the book and on her author website sounds fabulous!


5) Peanut butter bars from Kitchens of the Great Midwest by J. Ryan Stradal


Though there are several delicious dishes described in Stradal’s debut novel about Midwestern foodie culture, it was the blue-prize winning peanut butter bars recipe from Lutheran church lady, Pat, that caught my eye.  I made this for my book club and these chocolate-frosted bars are just as decadent as they sound



6) Thumbprint Cookies with Jam from Kelly Simmons’ One More Day

one more

Baking figures prominently in Kelly Simmons‚Äô book because in One More Day, the main character, Carrie Morgan, bakes with her grandmother, as she did when she was a little girl. However, it’s not clear whether her grandmother is dead or alive!¬† These thumbprint jam cookies look like just the thing to bake when you‚Äôre in a nostalgic mood (or simply in the mood for something buttery and sweet)!



7) Mantecadas from Tina Ann Forkner’s Ruby Among Us

ruby among us

In Ruby Among Us by Tina Ann Forkner, Kitty and her granddaughter Lucy spend a lot of time together talking over cookies and tea. Lucy even has a special tea cup that she drinks out of with her grandmother Kitty who is keeping a lot of secrets about Lucy’s past.  Below is a link to Kitty’s secret recipe for Lucy’s favorite cookie, Mantecadas.  Yum!


8) Nanaimo Bars from Miracle Beach by Erin Celello


Nanaimo Bars are served in the cafeterias of the ferry boats between Vancouver Island and mainland Canada.  In Miracle Beach, when main characters Magda and Jack come to the Island, they fall in love with the sinfully sweet bars.  Author Erin Celello testifies that they’re amazing!



9) Damascus’ Pumpkin Spice Pound Cake from The River Witch by Kimberly Brock

river witch

In The River Witch, a family feast brings an estranged southern family together. When ten-year-old Damascus Trezevant’s summer ends with a bounty of pumpkins, she sets out to heal deep wounds with a sweet, old recipe for Pumpkin Spice Pound Cake and faith in the magic of a mother’s love.  You won’t be sorry you tried this recipe!



10) The Best Chocolate Cake Ever from The Repeat Year by Andrea Lochen

repeat year

¬†What dessert list is complete without a delectable chocolate cake?¬† In The Repeat Year, main character Olive is named after her maternal grandmother who passed away the week before she was born.¬† In addition to her grandma‚Äôs name, Olive also inherited her recipe for the ‚Äúbest chocolate cake ever‚ÄĚ which her mom bakes as a peace offering for their family in a time of major transition.



Andrea Lochen is the author of two novels, Imaginary Things and The Repeat Year.  She earned her MFA in Creative Writing from the University of Michigan and her BA in English at the University of Wisconsin.  Since 2008, she has taught undergraduate writing at the University of Wisconsin-Waukesha.  When she isn’t teaching, reading, or baking, she is hard at work on her third novel.  To learn more about her, visit her website:




Thank you very much Andrea for that delicious post. We have the books, the cake, all that is left is the cup of tea. Andrea and myself would love to hear what books you have found divine deserts or any kind of food love in? Let us know below.

Author Links:

Facebook   Twitter


Keep Calm and Carry On Linking Sunday

Posted by on April 10, 2016 in author interviews, Baking, Books


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Easter Baking: Creme Egg Fudge.

Easter Baking: Creme Egg Fudge.

Happy Easter Everyone.

Here’s wishing you all a lovely Easter. I am going to share with you today, one of the most delicious recipes I have tried in a while. Its going to be a regular Easter recipe in my kitchen from now on. Its amazing! If you like creme eggs and you like fudge, you will love this. Plus its so easy!


500g chocolate – any kind you want, I used 400g milk and 100g plain. (because that’s what I had).

397g tin of condensed milk.

2 packs of mini creme eggs. (or whatever kind of egg you want, I used 1 pack creme eggs, 1 pack dairy milk mini eggs).



Line a tin or 2 with greaseproof paper. (Approx 8″ by 8 “).

Cut your mini eggs in half.



Break the chocolate up and put in a heatproof bowl. Melt over a pan of water.


When the chocolate is melted, empty the tin of condensed milk into the chocolate. You will need to work fast here. Mix it until it is thick and combined, then tip into your lined tin.


Quickly put your cut up eggs into the fudge at whatever pattern or depth you like. I don’t think you need to be tidy about this, it is smashed up eggs after all!

Put the tin in the fridge and wait. When it it is set, take it out and cut into pieces. To set will take about 2 hours.

It is so delicious and a great way to use your creme eggs. I gave some of mine as Easter gifts, to which they were very appreciated. I have a feeling I might be requested to make this again before creme eggs go away again until next year.

Happy Easter, and enjoy.

eat cake

Keep Calm and Carry On Linking Sunday

Posted by on March 27, 2016 in Baking


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Recipe: Strawberry and Mint Granita.

Recipe: Strawberry and Mint Granita.

Now that summer is (supposed to be) here, and we have a delicious supply of strawberries around us, I decided to try some new recipes for the wonderful fruits.

DSCF2705 (2)



100g Sugar (Caster or granulated)

450g Strawberries hulled and halfed.

Mint leaves to taste. (I used about 20 leaves).


1. Put the sugar and 100ml of water into a saucepan and gently heat, stir until the sugar is dissolved, don’t let it boil.


2. Tip the strawberries into the food processor and blend to a puree. 


3. Pour the strawberries into the sugar water, then add the mint leaves.


4. Heat up the mixture and let it simmer for thicken slightly.

5. Once the mixture is thickened, strain it through a sieve to take out any seeds or leaves.

6. Allow to cool for 15 minutes.


7. Pour into a container and freeze for 1 hour, rake the mixture with a fork, then put it back into the freezer.

8. Repeat this for 4 hours, until it becomes slushy.


9. Serve in a glass with a sprig of mint.

DSCF2697 (2)DSCF2700DSCF2705 (2)


If you make this or have already made this, I’d love to hear from you.

I found this recipe in Good Food Magazine, so thanks go to them for sharing the recipe with me. 

If you have any delicious recipes for strawberries, or particular favourite summer recipes, please let me know in the comments below.



Running in Lavender
Keep Calm and Carry On Linking Sunday

Posted by on August 21, 2015 in Baking


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Gluten Free Pancakes with Caramel Sauce & Banana AND a GIVEAWAY!

Gluten Free Pancakes with Caramel Sauce & Banana AND a GIVEAWAY!

Since my Husband has developed and been diagonosed with his food allergies, I have tried experimenting with recipes in attempt to make food enjoyable to him again. Over the next few weeks, I’m going to share some of my successes with you.

Recipes are Gluten Free, FODMAP friendly and tasty!!

If you want to be sure to catch all my recipes, be sure to press the FOLLOW button, and I’ll post my recipes straight to your mail box. ūüėČ

To begin this mini series on my blog, I’m having a GIVEAWAY. Enter via rafflecopter at the end of this post to win a CupCake recipe book. Good Luck!

So, I’ll start with home made gluten free pancakes which I served with bananas and home made caramel sauce. This was so delicious!¬†



50g Gluten Free Flour

2 eggs.

300ml milk


Add the flour into a bowl, mix in the eggs, then stir in the milk.

Heat up the frying pan with a small scoop of butter.

As the edges of the pancake start to brown and turn up slightly, you can either flip (if you dare ) or use a fish slice to toss the pancake and cook the other side.

For the Caramel Sauce:

125g Caster Sugar. (I didn’t have this much caster sugar, so I used half caster and half soft brown)

25g Butter

70ml Cream. (I used double, you can use single or soya if you prefer).


Add the sugar with 2 tablespoons of water and heat until mixed, then add the butter and continue heating.


Slowly add the cream and heat until well mixed into a delicously caramel colour and consistancy.


Put the pancake on a plate, chop the banana onto the pancake, then spoon the sauce over the banana as you desire.


Eat and enjoy the deliciousness.


This recipe is gluten free and FODMAP friendly. I however made myself a pancake served with strawberries and greek yogurt. This is not FODMAP friendly, but I will share the photo with you anyway.


I hope you think they look and sound as delicious as I found them. I know my Husband and I both enjoyed them.

Let me know if you try this recipe, it has made a lovely summer brunch for us.

Stayed following and watch out for my next Gluten free recipe coming up soon…..


So, now for my giveaway, you could win this fabulous CupCake recipe book, filled with delicous recipes that you can make. Just click on the rafflecopter link. (UK ONLY, SORRY INTERNATIONAL READERS). 

a Rafflecopter giveaway

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Mami 2 Five

Posted by on July 19, 2015 in Baking


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Home Made Gluten Free Brownies.

Home Made Gluten Free Brownies.

I decided to do some baking yesterday, and as you may know my Hubby is on a severely strict diet at the moment. We are trying to follow the FODMAP diet.


I found this recipe, via this link:


100 g Butter
150 g Dark Chocolate
100 g Gluten Free Plain Flour
100 g Chopped Hazelnuts OR Walnuts (optional)
200 g Sugar
3 Eggs
1 tsp Baking Powder


 1. Preheat the oven to 180 degrees.

2.  Gently melt together the butter and chocolate.

3. In a separate bowl mix together the flour, baking powder and sugar.

4. Beat in the eggs followed by the melted butter and chocolate mixture.

5. Stir in the nuts if used. (I didn’t use nuts as I didn’t have any). FODMAP says no¬†¬† cashews too!

6. Pour into¬†200 x 250mm/8″x10″ oiled and lined baking dish.

7. Bake in a pre-heated oven for 22/25 minutes.

I put mine in the fridge once it had cooled and put some melted chocolate on top of it.

Cut into slices before serving.


Next time, I will make them with some nuts in. Let me know if you are a whizz at making brownies. I would love to hear about your experiences or if you have any great recipes that are Fodmap friendly or gluten free.

Apologies for the not so great photos in this post. I wasn’t intending to blog about it, but it is so delicious, I thought I would share.




Posted by on January 25, 2015 in Baking


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Home Made Delicious Scottish Tablet.

Home Made Delicious Scottish Tablet.


My Home made Scottish Tablet.

Scottish tablet is something I have discovered since moving to Scotland, (11 years ago!).

It is delicious, very sweet and sugary and a perfect treat to have yourself or give as a gift. Personally I prefer to give mine as gifts because it is very sweet and if I make a big batch there is plenty to go around.

If you haven’t heard of tablet before, its similar to fudge, but sweeter. I made some for Christmas Eve and by Boxing day, it was all gone. So I decided to make some more. Then¬† thought, why not share my recipe and photos with my readers. So here it is:


I used a recipe from the Good Food magazine, as my Husband so generously bought me a years subscription for Christmas.


  • 1/4 pint water

  • 175g unsalted butter

  • 1lb caster sugar

  • 75g sweetened condensed milk.


1. Using a fairly large pan, heat the water, melt the butter into the hot water. Before the water reaches the boil, add and thoroughly dissolve the sugar. Stir often.

2. Bring the water to the boil and then allow to simmer. When simmering, add the condensed milk. the mixture will be a very light, creamy colour.

3. Stirring (very) often, allow the mixture to thicken until it is a deep caramel colour, the texture/consistency of the mixture will change quickly after around 20mins, maybe as long as 30mins from a watery simmer to a thicker bubbling. (the colour may also darken quickly at this point). This is where a large pan is handy as the mixture tends to rise a bit when simmering.

4. To test the mixture, drop a little onto a cold side plate, it should not run and should be thick and sticky after 30 seconds.

5. Remove from heat and beat mixture for a good 10 mins. Pour mixture into a shallow sided tray (10″x6″) there should be enough mixture for it to be about 1cm thick. Allow to cool for 30mins, even in the freezer. slice and enjoy. (If the mixture does not set, you can bring it back to a simmer and give it a further 5 mins or so).

Here are some photos of my tablet, it really is delicious and went down well with my family and friends.

Have you made this before, or do you think you might make this? I would love to hear from you. What did you think of it, any tips to enhance my recipe?

Thanks for reading.




Posted by on January 10, 2015 in Baking


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My Marvellous Melting Message Spoon.

My Marvellous Melting Message Spoon.


This was a birthday gift that I got from my brother. It is called a Marvellous Melting Message Spoon. It is a silver spoon with a huge delicious hunk of chocolate on the end and a personalised message hidden under the chocolate.


The instructions said to stir into warm milk, let the chocolate melt and the secret message will be revealed. Well, what a fab gift! I love hot chocolate, I love the big hunk of chocolate on the end and then a secret personalised message. I was looking forward to using it, and also thought I would love to share the experience with my readers.

So, I set it all up. Warmed the milk, got my plate ready. Another little surprise when I opened it up was that it came with a little miniature spoon which is very cute.

spoon instruction

So, I dipped it in the milk and enjoyed the rich taste as the chocolate melted. I didn’t really give it a chance to melt into the milk as I preferred to eat the melted chocolate off the spoon itself. Yum!

spoon set

So, as it melted and as I enjoyed I was thinking what is the message going to be??


The secret personalised message said ‘Flossy’. This is the name that my Dad used to call me when I was young. My brother occasionally calls me this now. Our Dad died 12 years ago when I was 26. So, this was a really nice message for me to read.Now I have a lovely silver spoon personalised to me. The spoon is nice and long and I think will be perfect for ice cream sundays, or tall hot chocolate drinks.

my message.

So, thanks to my brother and his partner, the gift was a really good idea and much appreciated.


If anyone is interested in getting one of these, the packaging said ‘not on the high street’. I guess an online company. If anyone is really interested, leave a comment below and I will ask my bro where he got it from.

Thanks for reading, see you next time.

Everything Mummy


Posted by on November 16, 2014 in Baking


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Living with Food Allergies.

My Husband has had so many gut problems over the past few years. We are now trying out a totally free from diet. AND IT SEEMS TO BE WORKING!!!! YAHOO!! ‚ô•

So, I thought I would blog about it, it means I can write about it. And maybe it will help someone else or any readers out there may be able to give us some advice. I’m still learning, but bit by bit we are getting the hang of it.

The symptoms he has had are severe bloating, stomach pains, sickness and nausea and many toileting problems. We started off trying, just the gluten free – didn’t work. Then the lactose free – didn’t work. Now, its totally gluten and lacto free. The diet is very strict and quite basic, but we have found some tasty and healthy things for meals and some treats.


Here is some of the tasty ‘free from’ stuff that we have found, so he can still eat cheese and have milk it is just lactose free. It actually tastes ok, we were both surprised.

The majority of meals that we make use ingredients that are from the ground, fresh veg, fruit and meat and fish. No additives, no extra flavourings. Its very healthy. We have kept a food diary so we can see all the things that my Husband has eaten and drank and how he feels after it. It is a long process and we still have a long way to go, but its progress!

We were recommended to read about FODMAP, I still have a lot of research to do with this, but its a whole load of food groups that intolerant people may and may not be able to digest easily. If anyone has any advice that they would like to share with us, I would be very happy to hear from you.

So, I will tell you todays diet.

Breakfast – gluten free bread toasted with lacto free butter and gluten free jam.

Lunch – Eggs, gluten free sausages and Heinz baked beans. (only Heinz is GF).

Dinner – Chicken Salad, (lettuce, tomatoes, avocado, rape seed oil as dressing).

Desert – My home made chocolate cake! Yum.


I am very proud of this, as I used all gluten and dairy free products, and it tasted delicious. It was very light and airy, I will certainly be making this again.

If anyone has any helpful tips for me, or wants to ask me any questions about this special diet, I would love to hear from you.

Gluten-free chocolate cake recipe     (from

  • 100g gluten-free self raising flour
  • 45g cocoa powder
  • 110g caster sugar
  • 110g cooking margarine or butter (lactose free)
  • 2 eggs
  • ¬Ĺ teaspoon vanilla essence or extract (I omitted this as I wasn’t sure).

For the icing:

  • 280g icing sugar
  • 140g butter (lactose free)
  • 75g chocolate (milk or dark), melted (lactose free)
  • 1-2 tbsp milk or water (lactose free)


  1. Preheat the oven to 180¬įc
  2. Melt the butter or cooking margarine until soft – but not runny – in a large mixing bowl
  3. Mix in the caster sugar
  4. Add the flour, cocoa powder and eggs, mixing well, then add the vanilla essence
  5. Pour the mixture evenly into two greased and lined cake tins
  6. Place in the oven for 20-25 minutes until the cakes have risen and are lightly golden. To test if they are ready, insert a skewer into the middle of the cake ‚Äď if it comes out clean, the cake is ready
  7. Cool completely
  8. To make the icing, beat together the icing sugar, cocoa powder and butter, slowly stirring in two or three teaspoons of boiling water or milk. Be careful not to make the icing too runny
  9. Spread the chocolate icing over the top of one of the cakes, then carefully place the other cake on top. Cover the top with more icing, then serve.

Thank you for reading and I hope to see you again next time. Please feel free to comment below or tweet me on Twitter.    @chocolate_pages.


Posted by on September 27, 2014 in Baking


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