Well this is a bit embarrassing..... That is a long time without any updates! I started a new job in September last year and to describe it as challenging would be a massive understatement. The good new is I'm slowly getting my head around the workload and have found time to start baking again. Normal service should now resume. 

Autumn has always been my favourite time of year. The days remain sunny and long, but the mornings and evenings have a comforting chill to the air. I find the chill in the air invigorating, although I'm sure most people mourn it as the end of summer. 

I think part of my love for autumn is related to my love of sport. The change in the breeze brings with it not only a new season, but a new sporting season. College football kicks off this week and I cannot wait! Love or loathe it, sport, friends and food are the focus of autumn weekends for many people around the world.




From now until December I am going to show you that following the FODMAP process while watching a game with friends is not nearly as difficult as you may think. So whether your party preference is at home with friends, at the game with fans or #partyinthebackfield you won't miss a beat.

I just had a fascinating conversation with a friend of mine from America. She was looking at my blueberry tart recipe and had a couple of questions before trying it.

As an Australian living in the UK who has spent a fair bit of time in America, I have a unique vocabulary... But I never realised that it's something I should be conscious of while writing recipes. A great example is cornflour. I've only ever known it as cornflour. But my American friend had to ask what it was. A quick google search and I discovered "corn starch" was the correct translation.

It has me thinking. I should work on a recipe translation matrix to make sure everyone is clear on the correct ingredients. Watch this space.

Today I started working on FODMAP friendly blueberry tarts. Sweet pastry made with gluten free flour and ground almonds. Creme patissiere made with almond milk and topped with fresh blueberries.

The pastry was good, I could have baked it for a little longer though. Creme patissiere needs a touch of work, it was not quite firm enough. Although I was impressed for a first effort.

Thanks to @sheeats_writes for the help. Watch this space, once I perfect it I'll post a recipe for everyone.