Intro

What's WIDE CIRCLE COOKING about?
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.

Danish cucumber salad

If you, like me, generally find cucumbers to be a bit pointless - just water with a skin - then this recipe will make you think again! It's dead simple and incredibly tasty, and of course vegan and wheat-free. Even better, it can be made the day before you need it (and in fact it's better if you do).

Serves 4

Half a cucumber
Juice of half a lemon
2 tbsp boiling water
1 tbsp sugar

Slice the cucumber as thin as you possibly can - obviously you can do this with a knife, but you can also use the slicing bit of a box grater or even a mandolin if you have one. In a cup mix the boiling water and sugar together and stir until the sugar has dissolved. Add the lemon juice, stir again and then pour over the cucumber slices. This can be eaten straightaway, but marinading it overnight is also a great idea.