The Booja-Booja Company is an independent manufacturer of delicious, organic, dairy-free confectionery. All their products are made by a small, dedicated team on one site in Norfolk but they are sold in delicatessens, health food shops, farm shops, fine food halls and gift shops throughout the UK and Europe. Everything Booja-Booja makes is organic as well as being dairy and gluten free.
Bianca Marton started out by making lovely traditional truffles with double cream but because her brother is dairy intolerant she began to experiment with dairy-free options. After spending a lot of time and effort Bianca created dairy free truffles that are just like traditional cream truffles: velvety smooth as they melt in your mouth - and bursting with taste. We put Bianca's truffles to the taste test to see how they compare.
The PanDan Bakery is a small, family run baking business based in West London, aiming to introduce delicious Malaysian-inspired cakes and bakes to Londoners. The key ingredient used by the bakery is the fragrant pandan leaf. But what is 'pandan' exactly?
In our search for the best free-from bread we finally located a loaf of 'Yes! You Can' in a local supermarket. So it was with some excitement that we bought it to taste test - to see if it really does mean that 'Yes! We Can'. Advertised as 'Gluten free... and Tasty' our first impressions were very good as we took possession of a 'larger than most' sized loaf, that felt soft to touch. But what about the contents...
After Inked® is billed as a 'tattoo moisturiser and aftercare lotion' that could possibly only come to the attention of a select group of people who already have - or are getting a new tattoo. But it is obvious that a lot of care and attention has gone into making this product - and since it is gluten free we think it is good enough to share! Having been made from food grade ingredients means it could actually be good enough to eat - but for now we are going to play it safe and stick to trying it as a moisturiser.
Separating eggs is no yolk! And it is not the slightest bit funny when you end up with shell in the white, or put your thumb through the yolk and watch it curdle into the very parts you wanted to separate. Well Two Chicks may just have the answer for those who haven't yet mastered the art of egg separation (or what to do with all those unwanted yolks) - or for people who simply love egg, without the cholesterol in tow.
