Show your guests they’re special with flowers

Ever since I became gluten intolerant about two years ago we are constantly on the search for ingredients and recipes which avoid this no-no. It is amazing the wide range of avenues one can explore when avoiding wheat, barley, and rye, but I would be a liar if I did not say I would give certain of my body parts to eat a delicious, flaky, buttery, crunchy Parisian croissant right now. Similar sentiments apply to rye bread and crisp baguettes. Having said that, there are many ways one can almost compensate, but one of the happiest moments of my life was when I discovered that wine was gluten free.



One of the problems is always how to get that delicious crunchy outside on certain foods like schnitzels and meatballs. Of late we have discovered that using Corn crisps does the trick beautifully. Try not to go for those heavily flavoured ones unless that is what you are looking for. In other words, the ball’s in your court. Try this recipe and see what I mean. With it we are using the gluten free rice noodles and the teriyaki sauce featured in a previous Greg’s Kitchen.


Refreshing, tangy, sweet, and rich

To top it off, we used the beautiful berries which were in season a few weeks ago splashed with double cream yogurt AND cream with lashings of the Greek honey we brought back from our trip last summer. Do enjoy!


Resistance is futile!


Meatballs with baked cherry tomatoes:



500g lean beef mince

250g packet lightly salted Nachos (or other corn chips)

1 egg

½ teaspoon garlic powder

½ teaspoon onion powder

Olive oil

250g cherry tomatoes


Turn the corn chops into crumbs by processing in a blender – do not make it a powder, it must be like grainy sand.

Mix the beef mince, egg, garlic powder and onion powder until combined (by hand is the easiest but can be done using a spoon) Once mixed add the corn chip crumbs and mix in – do not overmix, just combine.

Take handfuls of mince mix and roll into balls and place them in an oven dish that has been oiled. Leave enough space between for the cherry tomatoes.

Place the cherry tomatoes in-between the meatballs and drizzle all with olive oil.

Bake in a pre-heated 180C oven for 40min – check if done and serve with a fresh salad or with teriyaki sauce – we use our homemade one.