I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

American bean salad

My mother always made this at home and it’s an incredibly tasty and satisfying salad, especially when served outdoors! The marinading overnight does make a difference (it reduces the sharpness of the vinegar and onion, and makes the beans absorb the flavour of the dressing), so try to do it if you can!

Serves 4 as a side

100g fine green beans
1 tin of mixed beans
1 red onion
½ red pepper
25g sugar
50ml cider vinegar
50ml sunflower oil
1 clove of garlic
Pinch of salt and pepper

Top and tail the beans and chop the lengths into thirds, then cook until tender. Meanwhile, rinse the tinned beans and place in a large bowl. Add the green beans, followed by diced pepper and onion.
Make the dressing by mixing a finely chopped garlic clove with the sugar, vinegar, oil, salt and pepper in a cup. Pour over the beans and stir. Leave overnight in the fridge before serving.