TRUfree Blog

October was a busy food month for me thanks to a new social event at work. A few of us decided to organise our own office-version of ‘Come Dine With Me’ (if you haven’t seen the programme check it out).

We split into groups and, over the course of six weeks, we are all going to end up cooking for each other. I went to two dinner parties in one week and was enjoying being fed like (wheat-free) royalty until I realised that I was up next.

Needless to say, when it was my turn to cook I wasn’t quite so relaxed! It’s not that easy to be a smiley hostess when your guests keep saying things like “I don’t like mushrooms, but I’ll give it a try”. Despite endless hours stressing in front of my cooker and a few minor culinary disasters, it all went quite well in the end.

The Moroccan lamb stew with Greek yoghurt went down a storm but the pudding was the biggest surprise. After a lot of thought and a bit of dithering, I opted for a chocolate cheesecake using Trufree cookies for the base and Trufree brownies for the decoration. Everyone commented on how you couldn’t even taste the difference – in fact, one girl said she thought the brownie pieces were even nicer than normal brownies!

Don’t think I managed to convince anyone that I’m the next Nigella but I did enjoy showing my colleagues that living wheat-free doesn’t have to be boring or complicated. And now I can relax and enjoy the rest of the parties.

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