Stem Ginger and Dark Chocolate Flapjacks

Posted on April 17, 2013 by skreczmer

I find Flapjacks very very sweet things to eat so i rarely have them if i’m out and about- even if i see the rare Gluten Free one offered in a cafe. I like to think i have a sophisticated sweet tooth, hence my love of turning classics into things that are a little bit different.

OoOoo Fancy Flapjack…

Not only are these ‘Fancy Flapjacks’ but they also make rather good ‘Fancy Granola’ crumbled over some plain yoghurt with a few nuts thrown in for good measure. The heat from the ginger gives these flapjacks a subtle punch and the rich dark chocolate keeps the sweetness level at bay. Stunningly good cut into small cubes and served with a smokey tea..

Stem Ginger and Dark Chocolate Flapjacks

210g Golden Caster Sugar
210g Unsalted Butter
2 tbsp Golden Syrup or Honey
325g/12oz whole Gluten Free Oats
10 pieces of Crystallised Stem Ginger Chunks chopped into small pieces.
50g of 70% Dark Chocolate chopped into chunks.

Preheat the oven to 150 degrees C and Line a 23cm round cake tin with parchment paper and grease well with oil or butter.

Place the sugar, butter and golden syrup or honey together in a saucepan and heat gently and stir continuously until everythings melted together.

Take the saucepan off of the heat and quickly add in a third of your Stem Ginger chunks. Stir this around until the mixture has taken on some of the ginger flavour.

Stir in the oats, rest of the ginger pieces and the dark chocolate chunks and mix really well.

Pour the mixture into the cake tin and press it out evenly.

Bake in the centre of the oven for 40 minutes.

Turn off the oven but keep the flapjack in the oven for a further 10 minutes as the oven cools down.

Take the flapjack out of the oven and allow to cool before cutting into squares.

Keep stored in a very tight tupperware container; if they do get hard for any reason they’ll be fine around a short burst in the microwave!

Enjoy :)

Wuthering Bites’ Gluten Free Stuffing.

Posted on November 26, 2012 by skreczmer

Ash sitting like a chicken

I never used to make homemade stuffing. When i used to eat gluten as a wee kid, i would buy the Paxo Boxes and create this sticky mush with my mum and cook it separately in a oven dish to go alongside the Turkey at Christmas. It was never an every-week thing. Just at Christmas.

Lately i have been thinking this is a shame. After attempting a couple of homemade recipes over the past week, it’s no harder than making a salsa. Just a bit of chopping and mixing. If you have a food processor there really is no excuse.

Stuffing can really add so many great flavours to a Chicken, but as Nigel Slater has mentioned in the past, you shouldn’t need to add anything to a Chicken before putting it in the oven. The meat cooks itself and the flavour is sometimes just as good as one greased in butter and oil. This stuffing just adds a bit of luxury.

Here is a stuffing recipe with the potential to be no gluten, no egg, no dairy, so i hope everyone can enjoy this at Christmas dinner, or indeed, for any Sunday Lunch roast.

Wuthering Bites’ Gluten Free Sage, Pork, Apple and Onion Stuffing.

Serves 4 for a Medium sized Chicken. Or 2 for a small Chicken with some extra on the side.

2 Slices of Gluten Free Bread (I used Genius White Sandwich loaf)*

½ a White Onion

4 Sage Leaves

2 Gluten Free Sausages taken out of their skins (I used Sainsbury’s Pork and Apple)* or 2 heaped tablespoons of GF Sausage meat.

Quarter of a medium sized Cox apple**

3 Teaspoons of Olive Oil

Sea Salt and Pepper

*For Egg Free, Dairy Free- check the type of Bread and Sausages/Sausagemeat you use.

**If using sausages without apple in already, use a half of an Apple instead of a quarter.

If you have a food processor this is rather easy, cut all the solid ingredients into reasonable sized chunks and blitz together.

Add the Olive Oil and pulse until it’s a good consistency, you don’t want this to be too dry or too runny so add tiny bits until you think it’s right.

Season well with salt and a little pepper. The salt will help your chicken skin go crispy!

You can roll these into balls and cook for 30mins on a 180 degree heat alongside your chicken, or do what I did and carefully tuck your fingers under the skin near the breast of a chicken or turkey slowly until you’ve formed a nice gap to put stuffing into. For chicken this should cook normally on a 180 degree heat for 60 or more dependent on size, check your guided times.

Back in the days when I didn’t have a food processor, I wouldn’t let it stop me! Simply commit to chopping everything as finely as possible and bring it together using your hands. In some ways it is a better idea to do it this way as you have more control over the texture.

Adapt if you wish and Enjoy :)

Winter Salad Days

Posted on November 15, 2012 by skreczmer

Salad for the winter? You must be crazy.

My husband Rob is a massive salad fan. He will have salad, whatever the weather. I am quite sure that a lot of people do not mind it either, but until now i have found winter salad eating, ludicrous.

It got me thinking really. People are prone to colds in the winter and result in eating comfort foods that may not be high in the veggie stakes. Although lots of slow cooked recipes involve plenty of the good stuff, the longer you cook a vegetable the more the nutrients disappears. My mother used to say ‘the brighter the food the better it is for you’, and i am sure i will now get challenged once again by Rob with ‘but SKITTLES and Relentless are brightly coloured!’ Other sweets and energy drinks are avaliable.

The key to salad in the winter is to make it wholesome and full of lots of interesting things. So after a raid in the fridge we came up with a naturally gluten free salad i would happily eat every winter and good enough to fight any cold from the offset. The chinese leaf is so additively sweet and goes extremely well with the heat of the chilli and the fragrant basil; The smell is incredible. Gorgeous with steamed salmon or a jacket potato.

Winter Chinese Leaf Salad

Makes enough for 2 very hungry or 4 not so.

2 Whole Chinese leafs

1 White Onion

1/2 a Cucumber

Juice of 1/2 a Large Lemon and 1/2 a Lime

4 Basil leaves

2 Red Chilli’s

Drizzle of Red Wine Vinegar

Chop the Chinese leaf into medium- large chunks.

Pop the Onion, cucumber, basil leaves and chilli into a food processor on the slice blade. You can also do this by hand, but we liked the thinness of the cucumber and onion this way.

Mix the Chinese leaf in with the sliced onion, cucumber, basil and chilli.

Pour over the lemon and lime juice and mix this in with clean hands.

Taste and season accordingly with red wine vinegar.

The perfect cold buster on it’s own or with a hot steaming jacket potato.

Fragrance

Posted on October 16, 2012 by skreczmer

This month i’ve been thinking about special occasions. From Birthdays, Firework night, Christmas, Easter, to Dinner Parties and get-togethers with friends and family. Unlike some, i’m a massive fan of entertaining guests and welcoming them into my rented home, (it may not be permanent, but it’s still home). Whether they are gluten free or not, i present myself a challenge time after time of convincing others that they should not be shocked by catering to a guest that is gluten intolerant. In some respect, it is my training ground; to present guests with gluten free food in the hope that they cannot tell the difference at all.

The type of recipes that i have enjoyed in the past at dinner parties and gatherings are ones where i haven’t seen the host/hostess run off their feet. If they are relaxed, i am too; it also makes me feel that i am not in anyway a hassle. These recipes are also the ones that i smell instantly as soon as i ring their doorbell. Instant fragrance permeating through the letterbox. The only downside is that i am hungry instantly, begging for nibbly bits.

This recipe requires very little effort, i mean it is inspired by a Nigel Slater recipe- Slow Cooked Duck with Star Anise in Ginger from his kitchen diaries book. Bits of the method are the same but i have juggled the ingredients around a bit over time and i hope i have come up with something that will cater to any sweet and sour combination lovers. The broth is very rich and fragrant, so ideally serve with lots of chopped spring onions and plain boiled rice.

Slow Cooked Duck with Star Anise, Honey and Chilli

Serves 2

Any flavourless oil- 3 Tablespoons

2 Duck Breasts or 4 Duck Legs

Salt and Pepper

3 level Tablespoons of Thick Clear Honey.

1 White Onion (Chopped Roughly)

4 Spring Onions (Chopped roughly)

2 Spring onions (chopped chunky on an angle, to finish)

4 Big Cloves of Garlic (Chopped thinly)

1/2 inch of Fresh Ginger (Chopped thinly)

1 Red Chilli (Chopped roughly with seeds)

500ml of Chicken Stock

125ml Rice Wine

2 Star Anise whole flowers

* Preheat your oven to 180 Degrees.

* Get a Large, heavy duty casserole pan (with a lid), that can be both used on the hob and in the oven, and pop it on your hob.

* Heat the oil on a medium to high heat, while you season your Duck with salt. Seasoning the Duck is important, the salt will react with the hot pan to instantly create a crispy texture without sticking to the pan.

* Put your duck in the pan skin side down, and brown all sides. Remove from the pan and set onto a plate. Drizzle immediately over the 3 tablespoons of Honey and season once again with black pepper and salt.

* Put your chopped White Onion, Spring Onion, Garlic, Ginger and Chilli into the same pan with all the juices and turn the heat down slightly.

* While all those ingredients soften, measure out your Chicken Stock and Rice Wine in a jug and let the Star Anise flowers float around and infuse.

* Pour the infused Chicken Stock and Rice Wine mixture, along with the Star Anise, into the Onions, garlic, ginger and Chili in the casserole pan and let it sizzle and boil for a good 2- 3 minutes.

* Return your Honey Glazed Duck back into the casserole pan and transfer the whole thing into the oven with the lid on.
Leave for 50 minutes to cook. (or 1hour +20 mins if not roasting the duck in the next optional stage) You may want to at this stage also put on some rice to boil.

* OPTIONAL. Take out your pan from the oven, and if you feel like it, position your duck onto a different baking tray, drizzle a tiny bit more honey and salt on top and roast it for the finally 15 minutes, to give it a crispy skin.

*Scatter the extra chopped spring onions over the boiled rice and add some to the duck broth too.

* Serve the duck in a separate bowl from the rice, i like to get my guests to spoon in balls of sticky boiled rice into the broth. If serving Duck Legs, you may want to think about shredding off the meat and putting this onto a separate plate, but only if you can be bothered ;)

Nature’s Path: Gluten Free cereal review, O’s & Maple Sunrise

Posted on September 11, 2012 by skreczmer

To be honest, i’m not a massive cereal fan.

Over the last year i’ve kinda craved it on and off now and then, but oddly never really crave it in the morning. I’m one of those strange people that has it at 11 o’clock at night.

Nature’s Path offered me to sample some of their cereals, O’s and Maple Sunrise, the O’s being targeted at children and the latter at adults.

The Gluten Free O’s are like it’s gluten counterpart Cheerios, made with organic corn and whole grain rice but you really couldn’t tell the difference. I could nom these down till the cows come home (or demand their milk back). They really are addictive. Crunchy and sweet, even without sugar.

Throughout the day i would reach in the box and dig out a handful to nibble on. Yum.

Not only are these good as cereal, but the obsessive sweet tooth i am thought how good they would be brilliant to put in a rocky road recipe or to wizz up and use as a quick biscuit base. -I’ll give this a go in the next few weeks to see how my experimentation goes.

The adult cereal Maple Sunrise, is equally delicious, slightly more wholesome with quinoa, buckwheat, flax and amaranth added to the equation. The maple syrup makes it sweet enough to use without adding any more sugar. Perfect with a big dollop of Plain yoghurt.

Nature’s Path have done an exceptionally great job at making cereals that are healthy and catering to all ages and needs, i would say that the only negative is that they are so addictive. I’m running out rather fast already…!

Even though these cereal’s were given to me free to sample, this did not effective my opinion of them what so ever.

Custard Hearts a la Honeybun

Posted on August 18, 2012 by skreczmer

Thought i’d do a little update on the Honeybuns Gluten Free Cookbook.

What a wonderful recipe for Custard Creams.

I made some hearts with the biscuit mixture, you can do the custard cream filling too but after munching about 4 of them after coming out of the oven i didn’t quite get there. It’s a great recipe for just a gluten free biscuit and i’ve been told by other bloggers that they’ve had successful creations by adding in some spices, lemon additions, even replacing custard powder with cornflour works a treat.

I found this recipe a godsend really, time after time of countless biscuits ending up either ridiculously hard and inedible or turning into crumbly messes. Something you can make for the office for any gluten intolerant who can’t have a Krispy Kreme or Danish pastry on a friday.

I would love to share with you the recipe, but i feel Honeybuns deserves all the credit they can get for making a truly great book. Perhaps they’ll share it one day on their Facebook page, but i urge you to buy the book- after all, nothings better than a cookbook in your hands to read on sunday mornings that you really cherish and read over and over again.

I’m sure you will understand.

Salsa Cat

Posted on July 19, 2012 by skreczmer

Yesterday was the turning point. I’m sick of the rain. Now, don’t get me wrong, i love every excuse to sit in my cosy flat with my Minnie Mouse pyjamas on, wrapped in a blanket whilst watching re-runs of American sitcoms; but it’s got to the point where i am never leaving my house due to an addiction to sugar. Preferably in the cake form.

Rob came home from work and we both looked at each other and just moaned about how we wish we could escape right now on our holiday to Spain; we have 5 weeks to go and the waiting mood is not looking good. We’d planned to just do another carb to go with our fishcakes, or creamed spinach with cumin. God i love that. Rob paused and thought. Salsa.

I didn’t feel like dancing. Rob had to instantly correct me and ensure me that it was the edible kind. Why does my mind always go to dancing or maracas?

So last night we finely chopped up and mixed the following, but feel free to go crazy. (I made more the following day and just used what we had left in the fridge)

I present to you our Bright-eyed Salsa.

This will last you a good 3 main meals as a side, or 3 lunches for 1 person.

1 Green Pepper
1 Yellow Pepper
1 Orange Pepper
1 Carrot
5 Spring Onions
1/2 a Cucumber
1 Red Chilli (without the seeds)
3 Tomatoes or a medium punnet of baby plum tomatoes
Garlic Oil
Juice of 1 lemon
Teaspoon of Red wine Vinegar
Black Pepper

For days when you need a boost to become a bit more sprightly, just like our Ashy :)

From Paris with … Chocolat Chaud

Posted on May 20, 2012 by skreczmer

I’m back. ‘Finally’ – I hear you cry. Oh you guys!! *blushes* and I’m married –double yay! So no longer do I have to spell out my surname ‘Kreczmer’ numerous times to people I can now simply go ‘Carter’ and pretend I’m an American news reporter. Badass.

We went to Paris for our honeymoon and I have to be brutally honest and say, although it was lovely- we did have a few issues and in retrospect we wished we just went for a lazy beach scenario. Our first hotel although it was good for a base hotel, didn’t quite have the romantic charm or attentive service that we needed for our honeymoon so we did a swift move to another which was better located in the 1^st arrondissment and near to Pierre Herme’, the latter pretty much sealed the deal for me.

It was an expensive holiday, and the most affordable (and most enjoyable) for me was going to the supermarket. Yes. Eiffel Tower, Louvre, Arc d’Triomphe -forget it, the supermarkets is where it’s at. Particularly in the Galleries Lafayette Gourmet. It was foodie heaven. I could have spent hours trying all the delicious produce but alas we was on a tight schedule and I had a feeling the husband was getting nervous with the amount of money I was spending on chocolate. I seem to however go into this ‘money-no-object’ state when I’m in foreign supermarkets; I think it’s because you never really know what things cost unless you have an amazing ability to convert instantly.

My best purchase wasn’t found in the supermarket (although they also sold it there) but in one of the most famous tea rooms in Paris – Angelina. Their hot chocolate is arguably (but debated consistently on trip advisor) as one of the best in Paris. I bought a box then…naturally.

My return home to England was depressing to say the least, we only had a 5 day honeymoon which went a bit fast (we hope to go somewhere longer next year) and I STILL didn’t think I bought enough food back with me. Disaster! On the upside though I’m now back to share with you this recipe, which I put together in my mind on the flight back. A bit weary of cooking cake with chocolat chaud but let me tell you…this did not disappoint.

There’s something very child-like about messing around with hot chocolate in the kitchen, I remember mixing all kinds of cream/milk/caramel syrup concoctions when I was young. This went all through university as well. You just can’t grow out of that indulgent simplicity.

This Hot chocolate maderia cake though is not recommended for children however, it involves Crème d’Abricot (Apricot Liqueur) and I did get drunk in the process of testing. You can use any Liqueur really but I found this one a bit different and it also gives it an almondy taste that is lovely with sweet chocolate.

Either put the icing on top or use it as a side cream- this cake is particularly nice when heated up! Either way Ash loved it.

Hot Chocolate Maderia Cake with Creme d’Abricot Mascapone Icing

225g butter, softened

200g caster sugar

4 eggs

1 tsp vanilla extract

175g gluten free plain flour

25g Ground Almonds

2tsp of Xanthym Gum

2 tsp baking powder

50ml milk

100g hot chocolate powder (at least 50% cocoa)

2 Tablespoons of Apricot Liqueur (and a drizzle extra)

Mascapone 100g

Cream Cheese 200g

2 tablespoons of icing sugar

Preheat the oven to 180°C.

Butter the sides of a loaf tin and grease well with butter.

Cream the butter in a large bowl or in an electric food mixer until soft then add the sugar and beat until the mixture is light.

Gradually add the eggs and vanilla extract to the butter mixture, beating all the time.

Sift in the flour, almond flour, Xyanthm gum, Baking powder, milk and mix slowly.

Fold in the sifted cocoa powder.

Place the mixture into the loaf tin

Bake in the oven for 45 minutes – 60 minutes, until a toothpick comes out clean.

Turn the cake out and leave to cool.

(Optional) Once cool, use a pastry brush and brush the top with liqueur evenly.

Top cake with icing :)

Icing:

Mix the Mascapone with the Cream Cheese and beat together.

Add the icing sugar.

Add the liqueur bit by bit till its to your taste.

Next blog post I’ll do something healthy :P Promise.

The cat that got the buttercream

Posted on February 23, 2012 by skreczmer

Although I hate to go on about my adorable kitten all the time, I was always taught to write about insights into your life in blog posts; so here I am doing just that. My relatives have been saying ‘You got Ash so your blog would get hits!’ so not true, but hey it hasn’t not helped ;p

I may have mentioned this on Twitter but as you know, I have a slight (okay huuugge) obsession for Tea. Any kind, Matcha, Fruit, English Breakfast… I could go on but I’ve found out that Ash’s favourite is Peppermint. I think, thrice now I’ve made a Peppermint tea and found it half gone after popping to the loo. How peculiar indeed!

And again, he was there eating my Jasmine Tea buttercream off my freshly, pretty baked cake. I’m sure the butter had something to do with it.

Brought some coconut last week and hadn’t found time to use it and I mostly got inspiration from these Chinese, fresh cream swirl cakes that I used to buy at the Chinese supermarket when I could tolerate gluten; I really wanted one today.

I love tea, there I said it again. I love the variety I suppose, and even better now I’ve decided to write a load of recipes experimenting with different kinds of infusions. It really gives the cake a very slight fragrant taste, not as powerful as adding say lavender of which I dislike. I prefer all the flavours to blend together and then you just get this last hint of jasmine. Of course, do experiment yourself with the amount of tea you put in.

It really is about how you like your tea.

Flower of the mountain Jasmine tea and coconut cake

Cake Ingredients

200g soft unsalted butter, plus a bit extra for greasing pans

200g caster sugar

2 tablespoons of strong strained Jasmine tea

1 teaspoon of dried Jasmine tea crushed in a pestle and mortar

4 medium eggs

100g self-raising gluten free flour, plus extra for dusting

50g of dried coconut

50g almond flour

½ teaspoon of xanthan gum

Frosting Ingredients

200g icing sugar, sifted

50g unsalted butter, at room temperature

Tablespoon of dried Jasmine tea crushed in a pestle and mortar

Dried Coconut for topping (that’s been steeped in water for 10 mins, then strained)

Directions:

Heat oven to 190C/170C fan/gas 5.

Grease 2 x 20cm sandwich tins. Place the butter, sugar and crushed,strained tea into a bowl and beat well to a creamy consistency.

Beat in the eggs gently then fold in the flour and coconut. Mix until all combined.

Divide the mix evenly between the cake tins, place into the oven and bake for about 20 mins until just turning brown.

Remove from the oven and allow the cake to cool on a wire rack after taking them out of their tins.

Make your frosting. Add 50g of butter to 200g of icing sugar and the tablespoon of finely crushed Jasmine tea, mix until well combined and of a good icing consistency.

When your cake layers are cool enough for icing, put a 1/3 of the icing in the center for the filling and spread evenly, coat with a light layer of coconut.

Pop your other layer on top and ice once again, dusting with coconut and any other decorations you wish to put on! Flowers are nice :p

Serve with a cup of Jasmine, just after it’s rained and the sun comes through. Or indeed, to your cat.

Cooking with a little thing i call ‘Magic’.

Posted on February 10, 2012 by skreczmer

I wish I was a magician. Or a witch. Maybe I’ve just been watching too much Harry Potter and because I have a kitten now, feel it impossible to not pretend I’m going to Hogwarts with my own Crookshanks in this icy weather.

The country has gone mad it seems, for fairy tales and magic. BBC has their Magicians programme, ITV with their Penn and Teller- Fool Us, and the two new films that show very different versions of Snow White coming out soon (Snow White and the Huntsman and Mirror Mirror). Maybe I have been watching too much HP but I’m thinking the world’s gone mad crazy wanting to be magic. Like me. Insert smiley childish face.

These television programmes and films show that it’s not just a particular audience that magic inspires, it truly is because ‘magic’ appeals to everyone. Everyone loves a good secret or in terms of cooking, ‘concoction’. When I was young I remember being amazed that my mum could produce all these types of foods and ingredients, and you can’t help thinking we’ve kind of developed a ‘witch nature’ with all our casserole dishes and the means to keep all our different aromatics in our pantries. Like most magicians and practicing witch’s, I like to experiment in the kitchen, and although things don’t usually seem like they would work from the outset sometimes, you have to always stick to the game plan and hope for a miracle, or indeed ‘wait for the magic to happen’.

So there I was, armed with nothing in my bank and hardly anything in the fridge either; apart from the staples and an abundance of oriental sauces, (We got them a few weeks ago in our ‘we WILL make Chinese from stratch phase’) So I got out my cauldron- sorry SAUCEPAN. Yes- saucepan, and started making a oriental soup with some Italian pancetta.

Half way through I was beyond doubting this would come out well, but alas here I am with a recipe entitled with arguably the best magician in all the land- Houdini.

It works, firstly because I made it work but secondly because actually the aromatics that infuse pancetta such as fennel, peppercorns and nutmeg really do already exist in oriental cooking. So, go figure.

Magic in reality (and in food) really is a good bit of lovely faith and sometimes-good coincidence eh?

So if you’re feeling frugal and in good faith, why not be Houdini for a day?

Houdini’s Kind o’ Oriental Soup

Groundnut or flavourless Oil

1 or 2 spring onions

100g of cubed pancetta or any form of Lardons

2 Cloves of chopped garlic

A diced small cube of ginger

100g of Green Beans chopped (or darling, whatever greens you have in your cupboard!)

1 vegetable stock cube (To make 1 ½ litres of stock)

2 tablespoons of Japanese gluten free soy sauce (I actually use Clearspring’s Tamari soya sauce)

2 Tablespoons of Fish sauce

1 dollop of Gluten free Oyster sauce.

1 packet of fine Rice Vermicelli noodles (or which ever you fancy!)

Black pepper

Squeeze of lemon or Lime

Directions:

Before you start cooking on the heat, make sure you get all your ingredients out ready and prepared- it’s so much easier when making oriental food. So chop up your ginger, pancetta, garlic, and greens. Get your sauces and stock cube at the ready.

Put a glug of olive oil in a deep pan on a low – medium heat. Add in your pancetta, ginger and garlic until it all sizzles wonderfully.

Prepare your stock with boiling water in a jug, add in the fish sauce, oyster sauce and soy sauce. Give it a good stir.

Pop your stock in the deep pan with the pancetta, ginger and garlic, followed by the greens.

Season with a bit of black pepper and lemon/lime

Let all the ingredients come together for a good 20 minutes on the hob, stirring and tasting occasionally.

Add in your packet of Vermicelli noodles and leave to cook for 5 minutes.

Season, once more to your taste.

Serve your noodle soup in a big bowl and eat in cold weather for true magical comfort.

Wuthering Bites

Tag Archives: recipes

Stem Ginger and Dark Chocolate Flapjacks

OoOoo Fancy Flapjack…

Wuthering Bites’ Gluten Free Stuffing.

Wuthering Bites’ Gluten Free Sage, Pork, Apple and Onion Stuffing.

Winter Salad Days

Salad for the winter? You must be crazy.

Winter Chinese Leaf Salad

Fragrance

Nature’s Path: Gluten Free cereal review, O’s & Maple Sunrise

Custard Hearts a la Honeybun

Salsa Cat

From Paris with … Chocolat Chaud

The cat that got the buttercream

Cooking with a little thing i call ‘Magic’.

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