Gluten Free Christmas Cake

 Comments Off on Gluten Free Christmas Cake
Oct 292014
 

christmas-cake-slice

Gluten Free Christmas Cake
Recipe type: Season Cake
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 125g Butter
  • 125g Sof Brown Sugar
  • 3 Eggs
  • 1 tsp Mixed Spice
  • 2 tbsp Brandy
  • 1 LemonRind & Juice
  • 150g Gluten Free Plain Flour
  • 400g Mixed Dried Fruit
  • 100g Glace Cherries
  • 10g Mixed Peel
  • 100g Almonds
  • 3 tbsps Apricot jam
  • 200g Marzipan
  • 2 Egg Whites
  • 400g Icing Sugar
  • 1 tsp Vegetable Oil
  • I Ribbon
Instructions
  1. Cream together butter & Brown sugar until light &fluffy.
  2. Beat in eggs, mixed spice, brandy, lemon rinds & juice.
  3. Mix in flour.
  4. Stir in mixed dried fruits, glace cherries, mixed peel & almonds.
  5. Push the mixture into deep greasproof lined 20 cm/8" cake tin.
  6. Bake in pre-heated oven for 120/135 mins.
  7. Allow to cool in tin for 12 hours.
  8. To make the topping, warm the apricot jam & spread over cold cake.
  9. Roll out the marzipan & lift onto the cake.
  10. Press the marzipan around the cake & trim off any excess.
  11. In a bowl beat the egg white until stiff.
  12. Beat in the oil & icing sugar a little at a time.
  13. Spread the icing over the cake.
  14. Decorate with a ribbon.

 

 Comments Off on
May 122014
 
Coconut-crumbed fish with Sweet Chilli slaw
Author: 
Recipe type: Asian
Cuisine: Thai Style
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Tropical flavours
Ingredients
  • 2 tbsp mayonnaise
  • 1 tbsp sweet chilli sauce
  • 2 little gem lettuces, finely chopped
  • ½ cucumber, sliced into half moons
  • 6 tbsp desiccated coconut
  • 3 tbsp plain flour (arrowroot or corn flour for GF)
  • 2 cod fillets or other firm white fish
  • 1 egg beaten
  • 3tbsp vegetable oil
  • 1 lime, cut into wedges
Instructions
  1. In large bowl, whisk together the mayonnaise & sweet chilli sauce. Add lettuce & cucumber, toss & set aside.
  2. Mix coconut & flour together on a plate. Dip the fish fillets in beaten egg, then into the coconut-four mixture to coat.
  3. Heat the oil in frying pan until very hot, then addthe fish & fry for 3-4 minutes on eacb side untill cooked through.
  4. Serve with salad 7 lime wedges.

Roasted purple sprouting salad with mediterranean flavours

 Comments Off on Roasted purple sprouting salad with mediterranean flavours
Apr 302014
 

roasted psb salad with mediterranean flavours

Roasted purple sprouting salad with mediterranean flavours
Author: 
Recipe type: Salad
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A sort of panzanella/niçoise hybrid, with lots of Mediterranean flavours
Ingredients
  • 8 cherry tomatoes, cut in ½ crossways
  • good olive oil
  • 3 eggs
  • 200g purple sprouting broccoli, cut into even-sized pieces
  • 150g stale sourdough or ciabatta, broken into chunky bite-sized pieces
  • 2 tbsp capers
  • 12 black olives
  • handful of basil leaves
  • lemon juice, to taste
Instructions
  1. First, make the roasted tomatoes (you could make them in advance and store them in an airtight container in the fridge). Line a baking tray with greaseproof paper, place the tomatoes on the tray, cut side up, and drizzle with olive oil and season with salt and pepper. Roast at 180˚C for 45 mins.
  2. Put the eggs in a pan of cold water. Bring to the boil and cook for 8-10 mins, depending on size. Drain and refresh in very cold water to stop the edges of the yolks from turning grey. Toss the purple sprouting broccoli in a baking tray with a little oil to coat and season with salt and pepper. Toss the bread in oil on another tray and season. Roast at 200˚C. The bread will take 20-25 mins or so to crisp up. The broccoli might take a little longer, depending on size; it should be just starting to brown and crisp up. Toss both half way through.
  3. Blitz the basil leaves with 4 tbsp oil (a hand blender is ideal). Add a squeeze of lemon to taste. To serve, carefully peel the eggs and cut into wedges. Toss gently with the rest of the ingredients, drizzling in the basil oil dressing and seasoning with salt and pepper to taste.

 

Quick Roasted Cauliflower Cheese

 Comments Off on Quick Roasted Cauliflower Cheese
Mar 172014
 
Quick Roasted Cauliflower Cheese
Author: 
Recipe type: Cauliflower Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Cauliflower cooks very quickly in the oven, its flavour is intensified and it is a million miles away from the soggy cauliflower that many people have bad memories of being forced to eat. This is a quick, less fussy version of the classic cauliflower cheese. It avoids the béchamel sauce, and instead uses crème fraîche to bind everything together. It tastes wonderful and, even better, there’s very little washing up – in fact, you can mix everything in the baking dish if you like. It can be a warming side dish or a simple supper on its own. You could add leeks or bacon.
Ingredients
  • 1 cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 teaspoon caster sugar
  • sea salt and freshly ground black pepper
  • 250g crème fraîche
  • 1 teaspoon Dijon mustard
  • 100g Gruyère cheese, grated
  • 1 tablespoon grated Parmesan cheese
  • handful of chopped chives (optional)
Instructions
  1. Preheat the oven to 180°C/Gas Mark 4. Toss the cauliflower in the oil and sugar, season well and roast on a baking tray for 20 minutes, or until just cooked, then empty into a bowl. Increase the oven temperature to 200°C/Gas Mark 6. Mix the crème fraîche with the mustard and half the Gruyère and season. Mix in the cauliflower until coated and transfer to an ovenproof serving dish. Sprinkle with the rest of the Gruyère and the Parmesan and bake in the hot oven for 10 minutes until golden. Sprinkle with chives (if using).

Quick Braised Cauliflower

 Comments Off on Quick Braised Cauliflower
Mar 172014
 

 

Quick Braised Cauliflower
Author: 
Recipe type: Cauliflower Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
In this recipe the cauliflower is cooked slowly in its own juices with saffron and paprika, so that the flavour and colour of the spices are absorbed into the vegetable. It’s best to use a pan large enough for the cauliflower to fit in one layer so the florets get equal exposure to the heat. A large sauté pan would be ideal.
Ingredients
  • pinch of saffron strands
  • 1 tablespoon raisins
  • 2 tablespoons olive oil
  • 1 cauliflower, cut into florets
  • 2 tablespoons flaked almonds
  • 1 garlic clove, crushed
  • ½ teaspoon paprika
  • sea salt and freshly ground black pepper
  • handful of chopped mint and parsley (optional)
  • 1 teaspoon sherry vinegar
Instructions
  1. Soak the saffron strands in 3 tablespoons boiling water. Soak the raisins in enough boiling water to cover. Heat the oil in a large saucepan, add the cauliflower, almonds and garlic and stir-fry for 5 minutes until browned. Add the saffron with its water and the paprika. Mix well. Cover and leave to cook gently for 10–15 minutes, or until the cauliflower is tender. Drain the raisins of any excess water, mix them into the cauliflower, season well and finish with the herbs (if using) and vinegar.