Cook from Scratch Guest Blog – Jo Robinson – Gluten Free Two in One Savoury Tart
My recipe is on Smorgasbord – THANK YOU Sally! This is really great fun to do guys, so get to sending your own recipes in.
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Jo Robinson 
September 23, 2014 at 12:24 pm
Congrats!
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September 23, 2014 at 1:01 pm
Thanks Charles – it really was loads of fun – you should do it too! 🙂
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September 23, 2014 at 1:49 pm
Maybe. Though most of what I cook comes from a recipe site or a book. I alter where I need to. The vodka sauce recipe came from my friend whose Christmas present to my wife was teaching me how to cook 3 meals. Then I ran with the hobby.
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September 23, 2014 at 1:55 pm
I don’t think that anyone can copyright any recipe, so all’s fair sharing faves from recipe books too. I must say – I really enjoyed doing something totally not writing related but that I also love doing – it’s given me new vooma to write now for some odd reason. I’m definitely going to be straying into the land of munchies from now on. I reckon it’s the perfect thing for you to have a go at around this time too.
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September 23, 2014 at 2:15 pm
Food is always a fun distraction, especially when you get to make it. Maybe I’ll submit something. As long as I don’t discover Betty Crocker is lawsuit happy. 🙂
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September 23, 2014 at 2:37 pm
It really is! I remember seeing a thing on the news about recipes not being subject copyright – unless you swipe photos and type the method out word for word. I’m sure thousands of people think up exactly the same recipes on their own. I think it’s exactly what the doctor ordered. 🙂
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September 23, 2014 at 4:29 pm
Congratulations Jo! I’m also in a bit of a conundrum as I don’t cook very often and don’t have any unique recipes I can think of…
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September 23, 2014 at 4:45 pm
Thanks Olga – a definite high point for me – loved all of it! I’m intrigued now who cooks for you. I don’t think that there are any truly unique recipes left in the world these days – apart from things like jam and anchovy sandwiches or something. 😛 My mother VERY seldom cooked, but she had a handful of wonderful things that she made when she did – emmanthal pancakes, bean soup, and other things which we all just loved because they happened so seldom. I just bet you have something under your hat that would knock all our socks off. Wouldn’t worry about the unique bit though – no two cooks cook the same thing with the same result. Go for it! 🙂
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September 24, 2014 at 4:40 pm
We all love yummy yums! 😀
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September 25, 2014 at 1:51 pm
And gooooood for you too Kev – MUCH better than the celery sticks. Thank goodness I’m allergic to those little green buggers too. 😀
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September 25, 2014 at 1:38 pm
I noticed you used buckwheat flour. I LOVE buckwheat flour. Also liked the two different flavors made from the same base.
Looks good.
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September 25, 2014 at 1:50 pm
Buckwheat’s my fave too. Chickpea is a close second for little pastries to pile things on to. They have such great textures. If you’re having loads of people you could double the base and have four different ones, and the taste gets better in the fridge after a day or even two. 🙂
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September 25, 2014 at 3:06 pm
Jo, this sounds fabulous. Lately i just grab something from the cabinet, freezer, of ‘fridge — remind myself that it’s “fuel” and make myself eat. LOL. You put me to shame! 😀
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September 25, 2014 at 3:16 pm
LOLOL! I do exactly the same thing these days. 😀 Generally I always make extra though when I make something nice, and stash portions in the freezer for ‘ron. Angus is a major carnivore, so I make big batches of Chicken a la King, and lots of pasta sauces to freeze. There’s not much chance of scribbling and cooking from scratch every day, and scribbling wins every time! XX
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