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Inspired On Air October 2018

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Food for Thought: The Bowl Full Tapas Bar and pancakes for all

Written by on 8th February 2013

On this week’s show I chatted to Joanne Bycroft who runs The Bowl Full Tapas Bar. I also attempted cooking on the radio as I wanted to find out if you can make good gluten-free and lactose-free pancakes.

If you missed the show you can listen again online right here:

[audio:http://clreid.com/food/Food%20for%20Thought%206%20Feb%202013%20PODCAST.mp3]

bowl full

A lot of the restaurants and cafes that are featured on this show are hidden away within the city. The Bowl Full Tapas Bar, which is run by Joanne Bycroft and her family, is no different and is tucked away on West Parade.

The restaurant serves up authentic Spanish food, but to reflect the community around them, some of the dishes have a Lincolnshire twist to them.

When I met up with Joanne a few weeks ago she chatted about her restaurant has changed and what it is like to be part of a community.

You can listen to Joanne’s interview in full below:

[audio:http://clreid.com/food/JO%20BYCROFT%20ONLINE%20MP3.mp3]

Sam and CharlotteEvery now and again on Food for Thought I like to find out more about gluten free and lactose free cookery.

As it is coming up to Pancake Day I wondered if it is easy to substitute the flour and milk in pancakes seeing as there are only a few ingredients. To find out more I was joined by Food for Thought regulars Sam Pidoux and Jon Cresswell.

You can listen to what we found out here:

[audio:http://clreid.com/food/PANCAKES%20MP3.mp3]

If you would like to try out our pancake recipes, then all the details are below. If they work out well then just let me know either by email or tweeting the station.

Gluten free pancakes | Photo: Jon Cresswell Gluten free pancakes
Makes 4 large pancakes

You will need:
50g of gluten free plain flour
1 egg
100 ml of milk
35ml of water
1/2 teaspoon of salt

Measure all the ingredients into one bowl and mix. Pour some oil into a frying pan and start heating it up. Then pour a large amount of the batter into the frying pan, enough to cover the base. When the underneath is brown and cooked turn over to cook the other side. Once it is completely cooked serve up.

Gluten and soya milk pancakes | Photo: Jon CresswellGluten free and soya milk pancakes
Makes 4 large pancakes

You will need:
50g of gluten free plain flour
1 egg
100 ml of soya milk
35 ml of water
1/2 teaspoon of salt

This recipe is not actually that different as all that changes is using soya milk instead of normal milk and it works nicely. So measure all your ingredients in one bowl and mix well til there are no lumps. Heat a frying pan with a bit of oil and when hot add enough batter to cover the bottom of the frying pan. Cook both sides till brown and then plate up.

Gluten free American pancakes | Photo: Jon CresswellGluten free American pancakes
Makes lots

You will need:
250g of gluten free plain flour
2 teaspoon of baking powder
1 teaspoon of bicarbonite of soda
1/2 teaspoon of salt
3 tablespoon of sugar
2 eggs
12 fluid ounces of buttermilk
12 fluid ounces of milk
4 tablespoons of melted butter

Same as with the other pancake recipes, mix all the ingredients together and whisk until there are no lumps left. Then heat the frying pan and a little bit of oil, but then make much smaller pancakes. Watch the bubbles in the batter and when they start to get bigger flip the pancakes over. Once cooked both sides, serve up.

We also tried out a version with chocolate chips, which we did just by adding some choc chips to the batter before cooking it.

Gluten free choc chip American pancakes | Photo: Jon Cresswell