Hooray! the holidays are here – well my holidays are anyway! I carried lots of annual leave over from last year so conscious I need to get using them pretty soon. So we have got a fortnight off snowboarding. That’s right… A WHOLE FORTNIGHT in the mountains!
I’m also making sure that I am well covered with gluten free treats to take with me to keep me on the straight and narrow. Keep me away from the muffins… the croissants and the beer at the end of the day. We decided to go self catering so it should be easy enough to control and for the next 2 days my to do list looks a little like this:-
- Check-in online and print boarding passes
- Print details for accommodation, insurance and airport parking
- Pack cases and all equipment
- Charge Kindle
- Handover at work (no one wants the stress of work on hols)
- Go to the shops and get what I can for Gluten free goodies!
- Take dogs to kennels
And the other thing to note is – we are on a budget. We do not have hundreds of euros per day allocated for spending money… so any nuggets of info will have a pretty tight bank account in mind!
Happy Monday one and all!
Thought it might be nice to kick the week off with a super simple and quick recipe for a Victoria Sponge. Make it on a Monday to chase away those post weekend blues, and it makes a perfect Wheat free snack, put it in a lunch box or just eat the whole thing while it is warm like I will be doing later this eve!!!
8 oz Gluten Free Self Raising Flour
8oz Soft Margarine
8oz Caster Sugar
3 Large Free range eggs
Skimmed Milk (You will need this as when using wheat free flour, you will find the mixture is too stiff, this just waters (or milks!) it down a little.
Grease and line 2 x 9 inch victoria sandwich tins
First of all cream your margarine and caster sugar together to form a paste. Then add your 3 large eggs and stir in with a spoon until consistency is smooth and even. Now, add your flour gradually while whisking at a high speed. Add a few tablespoons of milk until the mixture is smooth.
Tip into your baking tins and cook at 160 degrees until the tops of the cakes are golden. When you think they are cooked, put a skewer into the middle – if no sponge sticks to the skewer… They are ready to go!
Remove cakes from tin. When cool sandwich together with Jam and VOILA!!!
You have to admit. Quick. Easy. Tasty. Low fat. And the perfect remedy to a Monday!