Dinners · Lunches · Uncategorized

Ramen Like Nigella’s, But Less Sexy


So the other night I left YouTube autoplay on and from one food video to another I ended up with Nigella making ramen and giiiirl (or whoever you are, hi) it made me crave something a lil spicy and a lil soupy! So I threw some bits in a pan et voila, a ramen-style bowl was born!

Now, I don’t have dried shiitake mushrooms on hand, but I do have yellow-sticker regular mushrooms and the ability to fry them. I also don’t make weird noises when I cook, unless you think my singing is a weird noise – In which case you’re probably right…




  • Vegetable stock (if you can’t do dairy CHECK THE PACKET, they put milk in some stock but the Tesco Veg Stockpots are safe!)
  • 2 teaspoons of grated ginger (I use the Very Lazy ginger that is already grated, because I am very lazy)
  • 1 Cup of sliced mushrooms
  • A few handfuls of spinach or a leafy green of your choice
  • A splash of sesame oil
  • Two spring onions
  • Chilli (either one fresh one or a few cracks of chilli from one of those grinders that I stole off my housemate…)
  • A hardboiled egg
  • Rice noodles (or whatever noodles tickle your pickle but rice noodles are gf, do with that information what you want!)
  • A butt-load of water to make it soupy



  1. Fry off some sliced mushrooms in sesame oil
  2. Throw in your stockpot and as much boiling water as you need to fill a bowl with soup/ dissolve your stock. If you’re using a stock cube or other form that needs to be properly dissolved then follow those instructions, I’m not a chef!
  3.  Add in your grated ginger and whichever form of chilli you’re using and bring to the boil
  4. Follow the packet instructions on your noodles, I just added mine to the pan here because all they needed was to sit in boiling water for a few minutes
  5. Turn down the heat and cover over, allowing to simmer for 5 minutes to let all the flavours do their thing
  6. Uncover and add in spinach to let it get wilty but not too wilty!
  7. Stir around, mixy mixy
  8. Pour into your bowl, sprinkle over with chopped spring onions
  9. Slice your boiled egg in half and add in
  10. Crack a lil more chilli over the top if you like the heat
  11. Get a tissue, you made it too hot and your nose is running, idiot!
  12. Enjoy!
  13. Optional: After 5 minutes, eat a bar of free-from chocolate

    YAY ENJOY! Thanks to the people who seemed impressed by this, but also don’t be I just put things in a pan. I can’t afford Nigella’s ingredients so this is a nice budget friendly version!

See you in like another 6 months when I remember that I sometimes share recipes, KBYEEEEE


Cakes and Bakes · Uncategorized

How To Burn A Lemon Cake and Other Stories

Guess who’s back? Back again?

No, it’s not Shady, it’s me! Remember me?!

I’m home for the holidays which means I’m not in charge of baking for a bit, BUT today my mum and I shared being Star Baker and made a yummy lemon drizzle cake!

We adapted it from this Tesco recipe, adding in a few extras, such as xanthan gum which we saw someone in the comments had mentioned to add! We also realised that it makes a teeny tiny loaf, it called for an 18cm/7inch loaf tin which which is less than our standard loaf cakes, so we doubled the recipe. In hindsight…too much! We should have done 1 and a half times buuuut can you really have too much cake?


  • 340g dairy-free butter
  • 340g caster sugar
  • 3 large eggs
  • 340g  gluten-free self-raising flour
  • 2 lemons (plus rind of 1 more)
  • 4 tablespoons of icing sugar
  • 1 teaspoon of xanthan gum (OR as I did, to my mum’s dismay, ‘like part of a tablespoon but not a whole one…like maybe I did just over one third I think?’
  • 1 mother (any other human will do)
  • A million eye rolls
  • Patience of a saint

lemon drizzle 2
A new friend!


1) Add 170g of butter, sieved flour, caster sugar, 2 eggs, the rind of 2 lemons and the juice of 1 lemon to a bowl and beat together

2) Decide it isn’t enough. DOUBLE IT all but don’t bother sieving the flour, turns out it just slips right through anyway and it isn’t worth the hassle

3) Beat the added mixture to the first lot until it is smoothy smooth

4) Lick the beater while your mum (or whoever your other person is) puts the mixture into a loaf tin, lined with baking paper. You’re helping with the washing up

lemon drizzle 3
I have mad photography skills I know! It looks super dense but I promise it came out light and fluffy in the end

5) Bake for 60 minutes at 180°c or until a skewer or other chose implement comes out clean. Because of the size of the cake and your own ineptitude it will start to burn round the edges. DON’T GIVE UP FRIEND! Cover in tin foil to stop it from fully burning on top!

6) Take out of the oven. Allow to cool

7) Your parents have gone to the pub because they have a social life and you do not. You are entrusted with the drizzling process. Don’t mess it up, okay?

8) Mix the juice from 1 lemon with 4 tablespoons of icing sugar and a bit of water. It should be slightly thick, like what a normal icing drizzle looks like. I believe in you

9) Drizzle freely – but cover the burnt bits!

lemon drizzle 5
pre-drizzle – very burny

lemon drizzle 4
post-drizzle – literally swimming in icing. BUT IT’S FINE

Look, I made a mess of it and I know that. But it’s golden on the inside – in colour and taste! The moral of the story, ‘never judge a book by its cover’ OR ‘beauty is in the eye of the beholder’ OR ‘like father like son’. Whatever.


MERRY CAKE and a happy new bake to ye all! We all mess up. Literally…

lemon drizzle 6.jpg


Cakes and Bakes · Uncategorized

Avo-Banana Experimental Cupcakes

Hello! Long time, no see. I’m back and I’m baking and let me tell you this for free, it’s going to be a lumpy ride… because I can’t be bothered to use a sieve.

It’s getting to the end of term which means I’ve been busy with deadlines, so posts have been limited. It also means that it’s time to use up all the fresh food in my cupboards so nothing is wasted when I go home for a few weeks.

That considered, what would you do with two old bananas, some slightly mushy avocado, a couple of eggs and the remnants of some other cupboard ingredients…? A GOOGLE SEARCH, that’s what.

So, I Googled ‘Avocado and banana’ and it came up with suggestions for muffins, cupcakes and a loaf cake. None of them were gluten-free and/or dairy-free so I decided to adapt them (go rogue).



  • 2 super ripe bananas
  • 1 slightly mushy avocado
  • 2 cups of gluten-free plain flour
  • 2 teaspoons of baking powder
  • 2 tablespoons of honey
  • 2 eggs
  • 1 teaspoon of vanilla
  • A quick vocal warm-up of ‘Oh Nos’

Avocado cake ingredients
Spoiler alert: One of these friends will not be picked for the team


1)  Pre-heat your oven to 180°c

2) Peel banana, peel peel banana. Chop the avocado. Time for the first OH NO! The avocado was a bit too ripe so the knife practically fell through and I cut my thumb. Smart.

3) Add the bananas, avocado, honey and eggs to a mixer/ food processor/ blender. If we’re keeping it real I don’t know the difference, but some sort of device that will completely mush-up your ingredients is what we’re after. Blend until smooth and then set it to one side

4) In a bowl, add the flour and baking powder. If you have the time or inclination, sieve the flour but like, don’t worry about it if you’re like me and want to make this quick and save on washing up

5) Pour in the green avo-nana goop and gently combine it with the dry ingredients

6) Spoon into cupcake or muffin cases and stick in the oven for 20-25 minutes

7) OH NO! You forgot to add the vanilla! Too late.

Avocado cake 3Avocado cake 4








Avocado cake 6
Sorry, friend.


8) Take out of the oven and leave to cool before testing!

9) Note that they would probably be nicer with a hint of vanilla but you can’t have everything you always want. It’s a life lesson!

Avocado cake 7
Experiment complete!!


Well, I’ll leave it at that for now, the avocado and banana together make for some moist *not-dry* cupcakes. Try not to slice your finger and maybe include all the ingredients!

There you have it, gluten-free, dairy-free, slightly green cupcakes!

Don’t forget to follow me on Instagram at @losingmyshht for more foodie fun!


Dinners · Uncategorized

Orange Ya Glad I Didn’t Say Chicken? Just Kidding, It’s Chicken AGAIN!

Knock Knock? Who’s there? Chicken! NOT AGAIN? Yes…again, I love chicken!

This week on my daily browse for recipes I found a delicious looking orange-glazed chicken recipe. I kept the tab open on my phone for a few days and then completely forgot I was saving it, closed it, and couldn’t find it again! Turns out there are hundreds of similar recipes but none quite what I wanted.

I couldn’t remember the ingredients, I couldn’t remember the method so I thought the best thing to do would be to wing it. Well, I guess actually thigh it because thighs not wings. And let me tell you this fo’ free, I smashed  it!

So, without further ado, let’s crack on with it…


  • 6 Chicken thighs
  • Coconut oil
  • 1 large orange
  • 1/2 a cup of cider vinegar
  • 1/4 cup of brown sugar
  • 1/4 cup of honey
  • 1 tablespoon of cumin
  • 1 tablespoon of chilli powder
  • salt
  • pepper

    Orange chickenI’m not a food photographer, and I get that this looks kinda… odd. But let me tell you, it tastes sweet and tangy and the texture is perfectly crispy. The burnt bits on the dish came off easily too!

    Because I couldn’t find the original recipe I ended up just adding in bits and bobs from my food cupboard. Cumin and chilli powder where at the front because I’d just used them in something else so without much thought I chucked them in (carefully, with a spoon).


1) Heat your oven to 200 degrees (or 180 if you have a fan). Put your chicken thighs in an oven-proof dish and spray them with some coconut oil to help them crisp up. Once the oven is hot, put your chicken in for 30 minutes

2) Slice the orange into segments and seven eighths into a pan. You have eaten the other eighth. It was delicious and fresh and you definitely put it in your mouth and pretended it was your teeth

3) Add brown sugar, cider vinegar, honey, cumin, chilli powder, salt and pepper to a pan. Bring to the boil and then reduce to simmer

4) After your chicken has been in the oven for 30 minutes, take it out and pour to cover the chicken. Put it all back in the oven for another 30 minutes, giving it slightly longer if your chicken looks like it needs it. Don’t worry, it won’t dry out because it’s so m.o.i.s.t.

5) DONE. Crispy, delicious, tangy and sweet. I served it with brown rice and some broccoli because I need to do some grocery shopping!

Orange chicken close upOoooh, arsty AF.

And that’s that, nothing too challenging I don’t think. Even though I couldn’t find that recipe that I was supposed to I still think this turned out really well. I’m so proud of me! Yay me!


Thanks for sticking with me, let me know if you try this and show me your pictures if you do.

Follow me on instagram @losingmyshht  and see you next time for more free-from adventures!

Buh-bye lads!

Dinners · Lunches · Uncategorized

I Made a Quiche (and it wasn’t the worst)

Welcome to Quiche-land, population: Quiche.

I don’t remember actually liking quiche but I got it in my head that I had to make a quiche. Turns out, I’m a fan! I found a recipe on the BBC Good Food website that was gluten-free and I was planning on using it for the base, but converting it into cups, and making it dairy-free as well, and then going rogue for the innards. As it went, I spent about 20 minutes trying to get the pastry to fit the dish and in the end decided my dish was bigger than the one they recommended, so I whipped up some more pastry and had to add to the amount of filling. I’m truly gifted in the kitchen (queue pictures of the catastrophe…)

Quiche mess.jpgFlour on the floor, flour on every surface, flour on my sleeves, flour on my face and about 100000 unnecessary utensils. Domestic. Goddess.

Ingredients – Serves 6

For the pastry

  •  2 and 1/4 cups of gluten-free flour (plus extra for rolling and throwing on the floor, every surface, and yourself)
  • 100 grams of dairy-free butter
  • 1 and a half eggs
  • 2 tablespoons of water

For the innards

  • 1 large red onion
  • 7 sundried tomatoes
  • 50 grams of spinach
  • 200 ml dairy-free milk
  • 2 and a half large eggs
  • grated cheese to top


1. Put the flour and butter in a mixing bowl and rub it together for about 2 minutes until it looks like breadcrumbs. Crack in 1 and a half eggs (save the other half for later, waste not want not as they say) and stir together with 2-ish tablespoons of water. Knead everything together until it comes together into a big dough ball.

2. Stick it in the fridge, officially for 30 minutes but in reality about 10 minutes while you quickly sort out the middle stuff!

quiche bread pastry step 1
Breadcrumby. Good work.

Quiche raw pastry
Doughy. Even better.

3. Chop the onion and panic-fry it because you’ve already started making too much mess. Add in spinach and allow to wilt, it won’t take long because if you’re doing this recipe properly, it should already be on the turn.

4. Crack your 2 eggs into a jug and add that other half egg from earlier. Add in some dairy-free milk, I picked Alpro Soya milk because I couldn’t find the cheaper, own-brand one. Stir together and add your cooked onions and wilty spinach.

5.Take your dough out the fridge. Put down some gluten-free flour on a clean surface and use a jar of olives to roll out the dough until it is about 1cm thick. If you have a rolling pin use it, you’re a better person than I am, it’s ok.

6. Figure out how to transfer the dough, which is slightly stuck to the surface, into the dish. Spend 5 minutes trying and over-handling the pastry. Eventually get it in, push it up the sides and try to get it even but don’t worry, looks aren’t the most important thing in the world.

7. You should have pre-heated the oven to 200°c (180°c fan). Bake the pastry empty for 15 minutes.

8. Take the pastry out of the oven and pour in the eggy, oniony mixture from the jug into the pastry and add some sundried tomatoes and grated cheese for decorative effect. Bake for another 25 – 30 ish minutes.

9. Take it out of the oven and do a little jumpy-skip because you can’t believe you just made a freaking quiche from scratch and didn’t fuck it all up!

quiche edit.pngI don’t own a circular tin so used my housemate’s heart shaped one. It makes it look cute but is a pain to slice up evenly! BUT IT’S DELICIOUS SO IT DOESN’T EVEN MATTER

Hooray! You did it! We did it! WE MADE QUICHE and it wasn’t the worst! In fact, I really enjoyed it and because I am human trash I couldn’t be bothered to make a nice side salad and so ate it with Tesco’s Free From onion rings. I don’t care, I’m proud of me!

Go Team Quiche! See you next time for… something! xoxo

P.S. Follow my instagram and let me know if you tried this: @losingmyshht

P.P.S. Have a lovely day and a lovely quiche!

Reviews · Uncategorized

Taking Some Whisks – The Cinnamon Cookie Experiment

Hello, it’s me. I was wondering if after all these years you’d like to eat {cookies}.

love cookies, like I can’t stress enough how much I LOVE them. They are my go-to baked snack, and along with my best friend, we have perfected our own double chocolate cookie recipe. The bad news for me is that this came before the doctors told me to give up gluten and dairy so if I make these, I can’t eat them! I already made a chocolate cake for my housemates which I couldn’t eat and it made me very very sad because it looked bangin’.

Chocolate Heart CakeTell me that doesn’t look good! Sadly, not one I could enjoy and as this was pre-giving up dairy I ate some of the left over chocolate buttons and then had some fun nausea and had to vom just a lil bit. TMI? Sorry but we keep it real here!

So given that I love baked goods and hate missing out on the fun, I’ve been experimenting with cookies. Cookie number 1 was so vile that it didn’t get photographed, but it was made from blending some oats, bananas and cinnamon together and baking for about 12 minutes. 0 out of 10 would not recommend. They looked and tasted grim AF.

So I got me some GF flour and knowing how to make a basic cookie I asked myself ‘what can go wrong here?’. Turns out, a lot!  But as they say, life is about taking whisks!


  • 2 and a half cups of gluten free flour, I like Doves Farm (because it was the cheapest in the shop)
  • A bit more flour when the mixture is too wet
  • 2 cups of brown sugar
  • 1 teaspoon of vanilla essence
  • 1 teaspoon of ground cinnamon
  • 1 egg (my most successful attempt so far used 2 and it was very wet)
  • 1 teaspoon of baking powder
  • 1 cup of vegetable oil (is this weird and gross? It feels like it is but I just knew I needed some kind of fat)

    Cookie bite outThe best attempt so far, not the best texture but that’s just the way the cookie crumbles…Literally


  1.  Add flour, oil, egg and sugar to a bowl. Mix into a dough but discover it is too wet. Add some more flour using the reliable measuring device that is your eyes
  2. Add a teaspoon of vanilla essence, then decide you want to make them cinnamon, so add a teaspoon of that too
  3. Realise you probably need some kind of raising agent. You aren’t sure about this, so you add a teaspoon of baking powder just in case
  4. Mix it all up. The aim is a dough, but that isn’t what you’ll get here!
  5. Because the mixture is too wet to roll into balls, use a spoon to spoon the mixture onto a baking tray
  6. YOU FORGOT TO PRE-HEAT THE OVEN. Do that now, set it to 175°c
  7. Bake for 15 minutes
  8.  Take them out of the oven. If you’ve followed this recipe correctly, the cookies should have all merged together into one big cookie blob. That’s what you’re going for. Life isn’t about individual beauty, it’s about togetherness, duh!
  9. Eat.

So, these cookies are the best I have made so far. I’m sure a recipe would yield some great cookies but I’m not one to make life easy, and baking is a metaphor for life.

cinnamon cookie

Beauty is in the eye of the bake-holder…

I forgot step 10, pick out the best looking cookie, steal your housemate’s plate and chopping board, photograph for Instagram. As Kim K once wisely said, ‘Instagramming photos of food isn’t sexy’ and I’d say that’s apt in this case.

These had a weird texture, they were more cake-y than cookie-y, but you live and learn and next time I’ll do better.

If you’ve made it this far, I would like to interrupt your irregularly scheduled content with a brief health chat. This isn’t so much an update on my health, but a rant. I’ll keep it short. Why are my tests too expensive to run while I sit crying in the doctors surgery almost every week? Why have I been prescribed medication that I can’t actually take because of medical advice to cut out certain allergens? WHY AM I ALWAYS IN PAIN? Why don’t I feel like I’m getting anywhere? And *relax*, I feel a bit better now, hooray!

Stick around for some dairy-free / vegan hot chocolate reviews. *SPOILER ALERT* they are more expensive than bloomin Fabergé eggs!

XOXO Gossh!t Girl

Dinners · Reviews · Uncategorized

Trying My Best – Becky Excell’s Gluten Free Chinese Chicken Curry

Greetings loved ones (let’s take a journey)!

Today’s dinner was supposed to be Becky Excell’s Gluten Free Chinese Chicken Curry  but somewhere along the way I sort of stopped reading the recipe properly! I didn’t have all of the ingredients in their correct forms either so some things I knew I was going to adapt, and others… well let’s just say I didn’t always read tsp or tbsp the right way. In the case of cumin I read the measurement for chilli flakes so I got a lot more cumin than the original suggests!

If you’re after Becky’s original recipe, click the link above but if you want to know how going rogue worked for me then keep reading! I’ll add little stars next to bits I changed / messed up so you can see where I strayed, and yes, I did accidentally put 2 tablespoons of curry powder… oops!


  • Coconut oil
  • 1 carrot *
  • 2 chicken breasts, chopped
  • 2 tablespoons gluten free flour
  • A mug of gluten free vegetable stock ** (a double change)
  • 2 teaspoons of gluten free soy sauce *
  • 2 heaped tablespoons of mild curry powder
  • 1 teaspoon of grated ginger *
  • 1/2 teaspoon of chilli flakes
  • 1 teaspoon of cumin*
  • Peas*
  • Spinach*
  • Brown rice*

I think it’s fair to say I went a bit stray. But in my defence, my phone locked and I thought I could do it from memory.  It was only when I realised I’d added a lot of cumin I thought to go back and check. I also used the pre-grated ginger from the Very Lazy company because last time I went to get some, Tesco were out of standard ginger!

Chinese chicken curry 1

I never claimed to be perfect, I try to clean up as I go along but somehow mess follows me! My mug really sums up how I felt when I thought I’d ruined everything with my weird quantities but alas, this brown goop was incredible!


  1. Grate your carrot and add to a frying pan of heated coconut oil. Fry for a few minutes until *you get bored of waiting*
  2. Chuck in the flour, curry powder, chilli flakes, cumin and ginger. Panic that it’s all starting to stick and put in one teaspoon of soy sauce
  3. Once the carrot is covered, add the chicken and the other spoonful of soy sauce
  4. Realise you’ve forgotten that you needed to sort the stock. Grab the closest mug from the cupboard, panic boil the kettle and add the stock pot. Once the stock has dissolved, add it to the pan
  5. Throw in some peas to bulk out the meal
  6. In a separate pan, boil up your brown rice and add in some spinach for an easy way to get in another one of your 5 a day.
  7. Serve the curry on top of the rice and make sure it’s presentable enough to put on Instagram because you’re an unapologetic social media addict
  8. Gobble!

    Chinese chicken curry 2
    Not as Becky intended, but still pretty delish! This actually made me 3 portions, so I have one for tomorrow as I won’t have time to cook, and one in the freezer for when everyone else is getting a takeaway so I won’t feel left out! Winner winner chicken dinner (literally)

    So there we have it. I tried something new and exciting and even though I didn’t stick to the recipe it still turned out really great!  Thanks so much to Becky Excell and her wonderful blog for inspiring me to try something new and sorry for messing with something you’ve experimented long and hard to create! Maybe next time I’ll do a better job.

Thanks for reading this, let me know your favourite not-takeaway takeaways!

Stick around for more cooking calamities and recipe reviews. Next time, we’ll be tackling free-from cookies.

Catch you next time pals!