Gluten & wheat free pasta dough – tagliatelle…


Freshly made pasta with Isabel's...

 For the pasta dough you’ll need:

250g Isabel’s pizza mix

1 medium egg

4 medium egg yolks

2 Tbsp olive oil

How to prepare

Put the flour in a mound on a clean surface or into bowl and make a well in the middle.

Add the whole egg, egg yolks and oil into the well. Using your fingers mix all the ingredients together gradually adding the water until it forms a dough. When the dough is complete, knead it for about 5 minutes with the heel of your hand so dough becomes really pliable.

If necessary dust the dough with cornflour to help prevent the dough sticking to the machine or the rolling pin. This dough does not require resting.

Divide the pasta dough, take one piece and roll through the pasta machine, starting on the widest setting. If don’t have a pasta machine use the rolling pin instead. The sheet of dough should be about 1.5 mm thick approx. Cut the dough into tagliatelle or linguine.

Lay the strands on a sheet of greaseproof paper or place over a metal coat-hanger to aerate them and prevent tangling.

To cook the pasta, bring a large pan of lightly salted water to boil with a few drops of olive oil.  Add the freshly cut pasta and cook for about 1 ½ minutes, until tender, but firm to the bite.

Pasta with delicious texture and flavour.

Tasty tagliatelle...

 Serve with your favourite pasta sauce… As  we always say, our mixes are the perfect base for adding your own creativity


Gluten and wheat free tortilla wraps…

Enjoy the taste of tortilla wraps again !

Naturally tasty...

If you are gluten and wheat intolerant or choose to eat wheat-free and miss for a good tortilla wrap… You’ll be glad to know that with very little effort you’ll be able to transformed Isabel’s pizza base mix in the most delicious wraps sandwiches, enchiladas, burritos…

The 300g pack makes 4 pizza bases of approx. 20cm diameter, but the same pack will make at least 6-7 wraps depending on the size.

Just by substituting 30g from one of the 150g pizza mix sachet for potato mash (fresh mash or instant mash mix) you’ll be able to make a really tasty wrap …

To make the tortilla wrap you will need.

120g Isabel’s pizza mix

30g instant potato mash or fresh

100ml water

1 small egg

1 1/2 Tbsp olive oil

Cornflour to dust



Pulse all the ingredients in a food processor or mix by hand until all the liquid ingredients are absorb by the flour and it comes together into ball.

Knead well until the dough becomes silky and pliable. Divide into four balls.

Roll out each dough ball roughly into a circle about 1mm deep, dusting the dough lightly using cornflour or rice flour so not to stick to the rolling pin.

Pre-heat a non-stick frying pan until very hot, and then add the dough.

Cook until the dough begins to puff, let cook for 1 to 2 minutes approx. turning over half way. Remove and cool, then add your favourite filling.

Add your favourite filling...

Steak wraps

Try cooking steak fillets on a pre-heated griddle, season to taste and cut into strips. Then serve inside a rolled up wrap with finely sliced spring onions and cucumber for a mouth-watering dish.

PS. the wraps on the images were made with tuna salad…

Find Isabel’s mixes at Waitrose, Ocado and Asda for please click here for our list of stockists.

Delicious naan breads

Made by John Benson

To make 4  small naan breads we used half a pack (1 sachet) of Isabel’s pizza base  mix.

Substitute 2 tablespoons of cold water for milk.

0.5 teaspoon of salt

1 teaspoon of sugar

1 teaspoon of black onion seeds (from any large supermarket)

Make the mix as normal, then split in to four and roll out in to a teardrop shape, then cook as per the instructions on the box.

When cooked, brush with melted butter for that authentic India taste.

Versatile home-baking mix....

Quindin – (Coconut tartlets)

absolute heaven...

You’ll need:


250g granulated sugar

200g of grated coconut

1Tbsp butter

5 egg yolks

2 egg white beaten to a firm peak

To prepare:

1 Preheat oven to 180C

2 Combine in a bowl the sugar, coconut and butter. Mix well and then add the egg yolks one at a time.

3 Add the egg white and mix well.

4 Divide the mixture into the 12 greased muffin tray.

5 Place the muffin tray in a large roasting tin, fill it with boiling water to about 1 inch deep (bain-marie). The muffin tray should not float.

6 Bake for 30 minutes or until slightly golden brown, on the top of the cups.

7 To release the little tartlets from the mould turn them upside down (coconut flakes on the bottom). Refrigerate and serve.

Makes 12 mini tartlets

Chocolate and summer fruits tartlets

Not only pretty, but delicious!

These small tartlets are beautiful and delicious, and also very easy to make. They will disappear in minutes I’m sure!

The pastry was light and not fatty… just have plenty of cornflour handy to help prevent the dough sticking to your finger. Apart from that the dough was pretty easy to handle, I made the tartlets in no time at all.

To make 12 tartlets you’ll need:

250g of Jusu’s sweet pastry (if you are gluten intolerant used puff pastry instead)

100g of milk chocolate or (your favourite chocolate) broken into pieces

100g of single cream

2 large eggs

50g caster sugar

250g summer fruits (I’ve used raspberries)

Icing sugar to dust

You’ll also need:

12 hole tartlet baking tray

Biscuit cutter roughly the same diameter as the tartlets

Preheat the oven to 180 C (Gas mark 4)

Turn the dough onto a lightly floured surface using cornflour. Take small pieces of the dough and make small balls of approx. 30mm diameter each piece, you want to make 12 of these.

Using your thumbs gently flatten the little balls into small circles of about half a

centimetre deep. Add the little tartlets to baking tray and shape the dough around.

Use the biscuit cutter to trim any excess dough around the top of each cavity.

Melt the chocolate in a heatproof bowl set over a saucepan with gently

simmering water, make sure that the bottom of the bowl does not touch the water.

Stir the chocolate with a wooden spoon until melted. Take it off the heat and let it cool down.

Beat the eggs in a bowl with a whisk until well mixed, and then add the cream and sugar and mix again.

Carefully fill the tartlets with the chocolate mixture using a small ladle or a spoon. Bake for about 15-20 minutes, until the pastry has risen and is of a light golden colour. Let it cool.

Remove the tartlets from the baking tray. Place then into cup cakes, add 3-4 summer fruits on top of each tartlet and dust with icing sugar.

Mother-in-law’s eyes


You’ll need:


1 can (395g) sweetened condensed milk

125g of grated coconut

1 Tbsp soft butter

30 ready to eat seedless vanilla prunes or normal ready to eat prunes.

Use granulated sugar to decorate.

To prepare:

1 Place the condensed milk, grated coconut and butter on a non-stick sauce pan over medium-low heat and stir vigorously all the ingredients.

2 Cook the mixture until it thickens about 10 to 12 minutes, enough to show the pan bottom during stirring. The consistence will be similar of that of a choux pastry, not too soft.

3 Pour the mixture into a greased dish and let it cool to room temperature. While the mixture is cooling down, make an opening in prunes length ways, like a little boats almost.

4 After the mixture is ready to be handled, grease your hands with butter and take small amounts of the mixture with a teaspoon and make 1 inch balls, open the prunes and place the little ball inside shaping it length ways rough like an eye.

5 To finish roll the sweets over granulated sugar white part only not the fruit, place it in a mini cup cake as demonstrate in the picture.

Makes approximately 30 sweets

Coconut hearts

These will make lovely gifts...

You’ll need:


500g granulated sugar

200ml of water

2 coconuts

4 cloves and 1 cinnamon stick (optional)

To prepare

Grate the coconuts with a hand grater – do not use blender or a food processor. Also desiccated coconut will not taste the same as freshly grated coconuts.

In a large saucepan, combine the water, sugar, cloves and cinnamon.

Boil for approximately 20 minutes or until you get a thick syrup. Use a sugar thermometer or drop a full teaspoon of syrup in a glass with water in order to know if the syrup has boiled enough.

The syrup should become a soft sweet. Remove the clove and cinnamon from the syrup at this point.

Remove the saucepan from the heat and combine the grated coconut and mix well with a wood spoon.

Return the saucepan to heat and cook additional 5 minutes.

Use a large spoon to drop amounts of the mixture into heart shaped moulds on a buttered baking sheet.

Let them cool and serve.

Finely grated coconut...

Tips: This is a recipe for white coconut sweet. Substitute the white granulate sugar for brown sugar to make a darker coconut sweet with a delicious caramel flavour and lovely brown colour.

Caramel Pudding



Youll need:

1 can (397g) condensed milk
475 ml full cream milk
3 large eggs
1 vanilla pod or 4-5 drops of vanilla essence

For the caramel

60g caster (fine) sugar


To prepare:

1. Pre-heat the oven 180⁰C (350⁰F/Gas 4).

2. Add the sugar for the caramel, into a 9″ Silverwood Savarin mould (a mould with a hole in the middle) and heat low to medium fire until it dissolves and starts to caramelise. Tip the mould from side to side as the sugar cooks to keep the colouring even. Take care not to burn the sugar (or yourself), remove the mould from the heat and carefully add a tablespoon of water and set aside until needed.

3. Using a blender mix eggs, condensed milk, milk and vanilla until all the ingredients are well mixed together.
4. Pour the mix into the mould over the caramelised sugar and place in a roasting tray filled with water in ban-marie. Pour enough water into the tray to come halfway up the sides of the mould. Cook in ban-marie for approx. 45 minutes or until firm.

6. Allow to cool down before unmould. Loosen the edges of the pudding from the mould with a wet knife, place a plate on top of the mould hold it firmly and turn it upside down, rest the plate on the worktop and give a tap on the mould to help realise the pudding. Serve it cold.

This is a great recipe, delicious and really easy to prepare, the more times you make the easier it gets. Use fresh summer fruits to decorate.

Sweet and spicy chicken wings

Sweet and mildly spicy...

This dish is easy to prepare as 1-2-3 and so delicious. Great for gatherings when you want to feel a whiz in the kitchen, but without too much effort.

I usually make a trip to my local Chinese supermarket to get my ingredients, in Leeds the Wing Lee Hong oriental supermarket is one of the best for me. Situated in Vicar Lane at the top of China town.

The sweet soya sauce used here is the Healthy Boy Brand, which is used in Thai foods. The superior dark soya sauce is the Pearl River Bridge.

All you’ll need is:

1kg Chicken wings

For the marinade

3 Tbsp sweet soya sauce

2 Tbsp Superior dark soya sauce

2 Tbsp rice vinegar or lemon juice

2 medium garlic cloves, crushed

1 tsp grated fresh ginger

1/2 tsp salt

1/2 tsp dried chilli flakes

To serve steamed rice with green salad

Clean and wash the chicken wings. Place them in a large oven proof dish, pour the marinade ingredients over, using your hands, turn the wings around so that they are all coated well with the marinade.

The longer marinating, the better the flavour...

Cover and leave to marinade for at least an hour, over night if possible, turning them a couple of times.

Preheat the oven to 180c (Gas Mark 4). Turn the wing in the marinade once again and bake for about 40 minutes. Raise the temperature to 200C (Gas Mark 5).

Turn the wings over, basting them with the sauce. Return to the oven and cook for a further 30 – 35 minutes, turning and basting the wings one or two more times – until they are dark golden and glossy in the sauce.

Leave until they are cool to pick with you fingers, and then tuck in!

Never again buy it ready made...

Serve with steamed rice and green salad.