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Savoury Dishes

Chicken, Sweetcorn and Cabbage Crockpot Soup (Low Fat, Clean and GF)

Chicken, Sweetcorn and Cabbage Crockpot Soup (Low Fat, Clean and GF)

79 Shares

Simple Homemade Butter Chicken Curry

Simple Homemade Butter Chicken Curry

170 Shares

Wholemeal Spelt Quiche with Bacon and Fried Onion (from scratch)

Wholemeal Spelt Quiche with Bacon and Fried Onion (from scratch)

76 Shares

Roasted Cauliflower and Red Pepper Soup with Homemade Croutons

Roasted Cauliflower and Red Pepper Soup with Homemade Croutons

237 Shares

Slow Cooked Rosemary Brisket (drop off the bone)

Slow Cooked Rosemary Brisket (drop off the bone)

249 Shares

Roasted Vegetable Deep Dish Spelt Pie (with homemade spelt pie crust)

Roasted Vegetable Deep Dish Spelt Pie (with homemade spelt pie crust)

353 Shares

Spicy Baked Fish (ready in 20 minutes)

Spicy Baked Fish (ready in 20 minutes)

10K Shares

Tzatziki Dip (Greek Yoghurt, Garlic & Cucumber)

Tzatziki Dip (Greek Yoghurt, Garlic & Cucumber)

3K Shares

Greek Yoghurt Feta Dip with Red Onions and Green Chillies

Greek Yoghurt Feta Dip with Red Onions and Green Chillies

809 Shares

Home-Baked Mozzarella Spelt Bread with Red Onion

Home-Baked Mozzarella Spelt Bread with Red Onion

141 Shares

The Spelt Kitchen

Fridge cake (also known in some places as Tiffin) originates from Scotland. It looks similar to rocky road, but doesn't have any marshmallows. The great thing about fridge cake is that you can literally add whatever fillings you like. INGREDIENTS 100g dark chocolate
300g milk chocolate
100g cookies (any kind - I used Ballerina which a double cookie with a filling)
100g Maltesers
30g salted pistachios
30g white chocolate TOPPINGS A couple of extra cookies and Maltesers to sprinkle over the top DIRECTIONS 1. Melt the chocolate together. I used a Bain Marie, but you could use the microwave, if you prefer.
2. In a large bowl, chop up the cookies, half of the Maltesers (leave the rest whole), and the white chocolate. Add in the pistachios, and give it all a good stir.
3. Pour the chocolate into the bowl and stir until everything is evenly combined.
4. Prepare a medium-sized loaf tin with foil and pour the chocolate mixture in, smoothing to make it even. Sprinkle some cookies and Maltesers over the top, gently pushing them down so that they adhere to the chocolate.
5. Leave in the fridge for a couple of hours, and then slice with a sharp knife that has been run under the hot water tap beforehand.

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