tag:blogger.com,1999:blog-91366046961086860642024-03-13T05:43:17.719-07:00Gluten Free in GlasgowLibbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-9136604696108686064.post-41458426156124408922010-11-25T08:13:00.000-08:002010-11-25T08:22:50.888-08:00Honey roast chicken with Thai pea mash and new potatoes<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_cLg3VSJgLGI/TO6M_NGDAQI/AAAAAAAAAB0/Vfqhh9NP5H8/s1600/IMG_1048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_cLg3VSJgLGI/TO6M_NGDAQI/AAAAAAAAAB0/Vfqhh9NP5H8/s320/IMG_1048.JPG" width="320" /></a></div><br />
<div class="MsoNormal"><span lang="EN-US" style="font-family: 'Century Gothic'; font-size: 11pt;">I came up with this scrumptious recipe last night and couldn’t wait to share it with you all! The sweet, honeyed chicken is so delicious with the chilli pea mash; a serious taste sensation. Who said peas had to be boring? Definitely try this one asap! <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: 'Century Gothic';">Serves 2<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: 'Century Gothic';">2 organic chicken breasts<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: 'Century Gothic';">drizzle of clear honey<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: 'Century Gothic';">300g frozen peas, cooked and drained<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: 'Century Gothic';">1 tbsp thai green curry paste<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: 'Century Gothic';">1 dollop natural yoghurt/ crème fraiche<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: 'Century Gothic';">6 new potatoes<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: 'Century Gothic';">sea salt and freshly cracked black pepper<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: 'Century Gothic';">4 tbsp olive oil<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: 'Century Gothic';">knob of butter<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: 'Century Gothic';">1. Heat the oven to 200C and line a baking tray with greaseproof paper.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: 'Century Gothic';">2. Chop the potatoes in half and place on baking tray. Drizzle with oil and season with salt and pepper. Pop them in the oven straight away, as they’ll take a little while.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: 'Century Gothic';">3. Meanwhile, on a hot non-stick pan, sear the chicken breasts, about 2-3 minutes each side with a little olive oil and butter. Remove from the pan and place on the baking tray with the already cooking potatoes. Drizzle some oil and honey on the chicken and cook in the oven for about 30 minutes or until chicken is cooked through. Make sure you keep an eye on the potatoes to ensure they don’t overcook. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: 'Century Gothic';">4. Place the cooked peas, curry paste and natural yoghurt in a food processor and pulse until smooth. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: 'Century Gothic';">5. Once the chicken has cooked through and the potatoes are nice and crisp, plate up with a good helping of mash topped with the honeyed chicken and roast potatoes; delicious! <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: 'Century Gothic';">Gluten free – Wheat free<o:p></o:p></span></div>Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-85012209699409079132010-11-23T04:04:00.001-08:002010-11-23T04:04:19.436-08:00something yummy to try for lunch<!--StartFragment--> <br />
<div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Hi all,<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Sorry it’s taken me so long to upload some more scrumptious gluten free recipes. This month I’ve created ten great lunch/ side dishes to suit a variety of tastes, from simple salads to Mediterranean mushroom stacks, there’s bound to be something you’ll like! I am still working on the security settings for this blog and understand that most of you haven’t been able to “join”. I would really love to hear your comments so I’ll sort that out as soon as possible. In the meantime, get cooking and enjoy these delicious recipes. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Libby x<o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-43809010366552489052010-11-23T03:56:00.000-08:002010-11-23T03:56:25.450-08:00Vietnamese chicken salad<!--StartFragment--> <br />
<div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">This is a slightly more complicated recipe but will not disappoint on taste. Just serve it up in a big dish and let everyone dig in. Yum! <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3 organic chicken breast fillets<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 large carrot<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">½ cup (125ml) rice wine vinegar<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 teaspoons salt<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 tablespoons caster sugar<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 medium white onion, sliced thinly<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 ½ cups bean sprouts<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 cups finely shredded savoy cabbage<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">¼ cup firmly packed fresh mint leaves<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">½ cup firmly packed fresh coriander leaves<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 tablespoon crushed toasted peanuts<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 tablespoons fried shallots<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">for the dressing<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 tablespoons fish sauce<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">¼ cup water<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 tablespoons caster sugar<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 tablespoons lime juice<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 clove garlic, crushed<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1. place the chicken in a medium saucepan of boiling water; return to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes or until cooked through. Leave to cool in saucepan for 10 minutes, then remove chicken from the liquid and shred coarsely. Discard the poaching liquid<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2. Meanwhile, cut the carrot into matchstick-sized pieces. Combine the carrot with vinegar, salt and sugar in a large bowl. Cover and stand for 5 minutes. Add the onion, cover, stand 5 minutes. Add sprouts, cover, stand 5 minutes. Drain the pickled vegetables, discard liquid.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3. place the chicken in a large bowl with the picked vegetables, cabbage and herbs.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">4. combine the ingredients for the Vietnamese dressing in a jar and shake well. Pour over salad mixture and toss gently to combine. Sprinkle with nuts and shallots to serve.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Gluten free – Wheat free – Dairy Free<o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com1tag:blogger.com,1999:blog-9136604696108686064.post-36560976060475502142010-11-23T03:51:00.001-08:002010-11-23T03:51:26.366-08:00Tuna fish cakes<!--StartFragment--> <br />
<div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">An all time classic of mine; this is such a simple recipe that fills that hole every time. I love the polenta crust, which gives it a lovely crispiness. Serve these with a fresh rocket salad and sweet chilli. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 tins canned tuna in spring water, drained<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3 spring onions, chopped finely<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 free-range egg<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 tablespoon polenta, plus extra for coating<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 teaspoons sweet chilli sauce<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">salt and pepper to season<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1.<span style="mso-spacerun: yes;"> </span>Combine the tuna, onions, egg, polenta, sweet chilli and salt and pepper in a bowl. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2. Sprinkle some polenta on a plate in preparation to coat the fish cakes. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3. Shape the tuna mixture into burgers and coat well with polenta. Place on a clean plate and cool in fridge for 10 minutes.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">4. On a Teflon pan, fry the fish cakes for 5 minutes on each side or until lightly browned and heated through. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Gluten free – Wheat free – Dairy free<o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-1968119970303267312010-11-23T03:49:00.000-08:002010-11-23T03:49:34.919-08:00String beans with roasted almonds and goat’s cheese<!--StartFragment--> <br />
<div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">This is a great side dish for a dinner party or alongside some simple poached chicken. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Approx 500g French green beans<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">½ cup coarsely chopped roasted almonds<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">½ cup crumbled goat’s cheese<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3 tablespoons garlic, minced<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">knob butter<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Bring a large saucepan of water to a boil. Add the beans and cook until tender; about 1 to 2 minutes. Drain the beans and rinse under cold water. Return the beans to the saucepan and add the remaining ingredients and cook over a medium heat until the butter is melted and everything is well blended together. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">*to roast the almonds, place on a baking tray in a 180C oven for 15 minutes or until lightly golden. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Gluten free – Wheat free – Dairy free<o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-28266897722849288412010-11-23T03:47:00.001-08:002010-11-23T03:47:48.239-08:00Rice paper rolls<!--StartFragment--> <br />
<div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">This is a classic recipe I loved to make years ago. It is simply delicious and great to take to dinner with the girls. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 cup shredded cooked chicken<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 small carrot, grated coarsely<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 small red pepper (capsicum), sliced thinly<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">100g fresh shitake mushrooms, sliced thinly<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">50g snow peas, sliced thinly<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 tablespoons coarsely chopped fresh coriander<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 tablespoons teriyaki sauce<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 tablespoon sweet chilli sauce <o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">12 rice paper rounds (22cm)<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1. Combine the chicken, carrot, pepper, mushrooms, snow peas, coriander and sauces in a large bowl.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2. Place one sheet of rice paper in a medium bowl of warm water until just softened; lift the sheet carefully from water, place on a board covered with a<span style="mso-spacerun: yes;"> </span>tea towel.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3. Place some filling in the centre of the sheet; fold in the bottom, then fold in the two sides and wrap tightly. Repeat with the remaining rice paper sheets and filling.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Gluten free – Wheat free – Dairy free<o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-48147883287800753882010-11-23T03:46:00.001-08:002010-11-23T03:46:53.008-08:00Pesto chicken salad<!--StartFragment--> <br />
<div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">This is a great fresh salad I love to make when I feel like something tasty and delicious but all the same healthy. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1/3 cup (90g) bottled basil pesto<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 tablespoons balsamic vinegar<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">4 organic chicken breast fillets<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">6 medium egg tomatoes, halved<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">125g baby rocket leaves<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 tablespoon olive oil<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">fresh parmesan to serve<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1. combine the pesto and balsamic vinegar in a bowl.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2. place the chicken and tomatoes on a lined tray; brush half the pesto mixture over both.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3. cook the tomato on a heated oiled grill plate until just softened.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">4. cook the chicken on the same grill until browned and cooked all the way through. Slice thickly.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">5. in a large bowl, toss the chicken, tomato, rocket, oil and remaining pesto mixture. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">6. serve with a little fresh parmesan and enjoy!<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Gluten free – wheat free<o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-89532338247712879402010-11-23T03:44:00.001-08:002010-11-23T03:44:20.105-08:00Parmesan polenta (two ways)<!--StartFragment--> <br />
<div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">This delicious, cheesy polenta is great alongside a wintery stew or fresh breast of chicken. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3 cups (750ml) hot water<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 cup (250ml) chicken stock<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 cup (175g) polenta<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">20g butter<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">½ cup (40g) freshly grated parmesan cheese<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1. Combine the hot water and stock in a large saucepan and bring to the boil, reduce heat to a simmer. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2. Gradually whisk in the polenta and cook, uncovered, stirring frequently, for about 5 minutes or until mixture is thick and soft. Stir in the butter and parmesan.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">To grill, </span><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">place this cooked mixture into a lined baking tin and grill for 5 minutes or until polenta is golden and crispy. Remove from the grill and allow to set fully before cutting into slices. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Gluten free – Wheat free<o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-157195528104171422010-11-23T03:40:00.000-08:002010-11-23T03:40:04.861-08:00Sun-dried tomato, parmesan and pine nut salad<!--StartFragment--> <br />
<div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">This is a classic salad recipe I’ve inherited from my mum. I am a lover of nuts in salads so this is one of my favourites. Feel free to try using different cheeses or types of nuts to suit your taste.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">70g baby spinach leaves<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">70g baby rocket leaves<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">100g semi-sundried tomatoes, drained and roughly chopped<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">50g roughly grated parmesan cheese<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">100g toasted pine nuts<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 tablespoon olive oil<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3 tablespoons balsamic vinegar<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Combine all the ingredients in a large bowl and enjoy alone or as a great side for a delicious barbeque. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">*to roast the pine nuts, place on a baking tray in a 180C oven for 7 minutes or until lightly golden. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Gluten free – Wheat free <o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-45932749128249634112010-11-23T03:35:00.001-08:002010-11-23T03:35:44.530-08:00Honey roasted parsnip and sweet potato chips with Parmesan<!--StartFragment--> <br />
<div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic";">Chips are a great side for any meal, especially a barbeque! So why not try these delicious honey roasted parsnip and sweet potato chips for a flavoursome, healthy side dish. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic";">Side serving for 4<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic";">2 parsnips<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic";">1 medium sweet potato<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic";">2 tbsp golden honey<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic";">sea salt and pepper<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic";">fresh grated parmesan cheese<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic";">olive oil<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic";">1. Preheat a fan forced oven to 180C<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic";">2. Wash and chop the parsnips and sweet potato into 7cm sticks, like chips.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic";">3. Place the chopped veggies onto a baking tray. Drizzle with olive oil and honey and season with salt and pepper. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic";">4. Roast in the oven for about 30 minutes or until the chips are golden and crispy.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic";">5. To serve, sprinkle with grated Parmesan and extra honey to taste. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic";">*These chips are great served alongside beef burgers and salad. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic";">Gluten free – Wheat free <o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-33282160366529515222010-11-23T03:32:00.001-08:002010-11-23T03:32:43.840-08:00Date, sunflower seed and feta salad<!--StartFragment--> <br />
<div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic";">I owe this recipe to my good friend Tiffany, a co-gluten free-er and food fanatic. This delicious combination of dates and feta gives a lovely texture to such a simple and easy salad. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic";">200g pitted dates, roughly chopped<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic";">mixture of rocket and baby spinach leaves<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic";">100g sunflower seeds<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic";">goat’s feta cheese<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic";">2 tablespoons honey<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic";">1. Combine all the ingredients in a large salad bowl, flaking the feta cheese into the mixture. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic";">2. Serve by itself or with grilled chicken breasts, a grilled salmon steak or with my fabulous chicken with Parma ham. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic";">Gluten free – Wheat Free – Dairy free<o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-37603739557947352132010-11-23T03:31:00.001-08:002010-11-23T03:31:49.213-08:00Chicken and chorizo skewers with sweet chilli and sour cream<!--StartFragment--> <br />
<div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">This is a great sharer that’s perfect for a Tapas plate or on its own with a fresh rocket salad.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Makes 8 skewers<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 organic chicken breats<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 ring smoked chorizo sausage (check that it’s gluten free)<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">drizzle of olive oil<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">sweet chilli and sour cream to serve<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1. if you are using wooden skewers, soak them in cold water for at least 30 minutes before cooking.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2. Cube the chicken breast into bite sized pieces. Slice the chorizo into 1cm rings. Thread the chicken and chorizo onto the skewers <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3. Place the prepared skewers on a frying pan with a little oil and cook until chicken is cooked through and the chorizo is nice and crispy.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">4. Serve with a dollop of sour cream and some sweet chilli. Yum. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Gluten free – Wheat free <o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-40551570752413322582010-11-23T03:30:00.000-08:002010-11-23T03:30:17.473-08:00Almond rice pilaf<!--StartFragment--> <br />
<div class="MsoNormal"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">This is such a quick and easy recipe to whip up. A lovely lunch or side serving at dinner alongside some poached chicken. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">Makes 6 servings<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">2 tbsps olive oil<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">1 tbsp unsalted butter<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">½ cup finely chopped spring onions<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">1 ½ cups long-grain white rice<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">2 cups chicken stock<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">1 cup water<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">1/2 clove garlic<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">½ cup roasted almonds*<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">¼ cup chopped fresh flat-leaf parsley<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">1. heat the oil and butter in a large pot over a medium to high heat. Add the spring onions and garlic and reduce to a low heat. Cook, stirring occasionally for about 8-10 minutes or until tender. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">2. add the rice and cook for 2 to 3 minutes, stirring to lightly toast. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">3. add the chicken stock and water, stirring to combine, and raise to a high heat and bring to a boil. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">4. reduce to a low heat and simmer, covered, until all the liquid has been absorbed by the rice (15-2-minutes). Remove from the heat and stir in the almonds and parsley.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">*to roast the almonds, place on a baking tray in a 180C oven for 15 minutes or until lightly golden.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">Wheat free – Gluten free <o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-48126356510869346682010-11-23T03:28:00.000-08:002010-11-23T03:28:57.117-08:00Mediterranean mushroom stack<!--StartFragment--> <br />
<div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">I could eat roasted veggies with every meal; it’s a bit of an obsession. This mushroom stack is seriously delicious and combines all my favourite flavours. Feel free to experiment with the vegetable combination and swap the zucchini for eggplant or any other vegetable of your choice. I love the big chunk of mozzarella on top but you could also sprinkle cheddar or another style of cheese. For a vegetarian version just leave out the bacon, it will still be delicious!<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Makes 4 mushroom stacks<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">4 portabello mushrooms<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 medium sweet potato<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 medium zucchini<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 packet unsmoked bacon, fat removed<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 cloves garlic<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 small red or brown onion<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 lovely ripe tomatoes, halved horizontally<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">100g mozzarella cheese<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">olive oil/ fry light spray<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">mixed herbs<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">salt and freshly ground pepper<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1. Heat the oven to 200C and line a large baking tray with greaseproof paper.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2. Chop the sweet potato into 1cm thick rounds. Cut the zucchini on the diagonal also about 1cm thick and place both on tray. Drizzle with a little olive oil or spray with fry light and sprinkle with mixed herbs and fresh salt and pepper. Place in the oven and roast until golden and tender.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3. Finely chop the onion and garlic. Start to fry over a medium heat with a little olive oil. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">4. Remove the stalks from the mushrooms and chop finely. Add to the onion mixture and continue to fry. Dice the bacon and add to the frying pan. After a minute or so, add the mushrooms, stalk side up, to the pan and continue to cook. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">5. Meanwhile, sprinkle the tomatoes with a little salt and pepper and drizzle with oil. Place in the oven to grill until they are soft and juicy. The tomatoes won’t take as long as the sweet potato so add this to the oven when the sweet potato is nearly finished. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">6. Once the bacon mixture and roast vegetables are all cooked, remove everything from the heat in order to assemble the stacks. Firstly, line a baking tray with paper and place the mushrooms, stalk side up on the tray. Divide the bacon, onion and garlic mixture amongst the four mushrooms. Top with a couple of slices of sweet potato and zucchini, followed by a slice of tomato. Place a slice of mozzarella cheese on top of each stack and pop back in the oven to melt the cheese. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Gluten free – Wheat free <o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-23822677832759763462010-10-27T10:34:00.003-07:002010-10-27T10:34:09.009-07:00butter icing<span class="Apple-style-span" style="font-family: 'Century Gothic'; font-size: 15px;">Now, it seems to be the extravagant, colourful icing that’s attracting most people to the cupcake trend. Butter icing is the key to achieving those ‘swirly’ topped cupcakes.</span><br />
<br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">300g butter<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">700g icing sugar*, sieved<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 tsp vanilla <o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 tsp milk<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">(A few drops of food dye if you like)<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1. In a bowl, whisk together the butter and sugar. Add the vanilla. Gradually add the milk as required. For the perfect icing ensure the icing is quite thick.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2. Spoon the icing into a piping bag with a wide mouthed nozzle. Pipe over cupcakes in a circular motion starting from the outside and finishing in the centre of the cupcake. The thicker the icing the better. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3. Decorate with silver sprinkles or rice paper flowers, available from most supermarkets or specialist shops. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">*ensure the icing sugar is gluten free<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Gluten Free – Wheat Free<o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-73605138441190699862010-10-27T10:33:00.001-07:002010-10-27T10:33:18.774-07:00classic cupcakes<span class="Apple-style-span" style="font-family: 'Century Gothic'; font-size: 15px;">The humble cupcake has become a phenomenon in recent years with specialised cupcake shops popping up all over the world. Maybe it was Sex and the City that got us started but nevertheless we’re all addicted now. However, it’s still often difficult to find a gluten free option when scanning the cabinet. This basic cupcake recipe is sure to get you started on the trend.</span><span class="Apple-style-span" style="font-family: 'Century Gothic'; font-size: 15px;"><span style="mso-spacerun: yes;"> </span></span><span class="Apple-style-span" style="font-family: 'Century Gothic'; font-size: 15px;">Master this and then we can master the icing.</span><br />
<br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">225g unsalted butter<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">225g Gluten Free Self Raising Flour<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">225g caster sugar<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">4 large eggs<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 tsp vanilla<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 tsp baking powder<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1. Heat the oven to 180C/fan. Prepare two 12 hole cupcake trays with paper liners. Simply halve the recipe if you just want 12. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2. In a mixing bowl, whisk together the flour, butter, sugar, eggs, vanilla and baking powder. Make sure the mixture is very smooth to ensure the perfect cupcake.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3. Spoon into prepared cupcake tin, making sure the batter is evenly distributed.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">4. Bake in the preheated oven for 16-20 minutes, making sure the cupcakes don’t brown too much on top.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">5. Remove from oven and allow cakes to cool for 5 minutes before removing from tray and placing on a wire rack to cool completely. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Gluten Free – Wheat Free<o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-57195849684862071412010-10-27T10:31:00.001-07:002010-10-27T10:31:20.775-07:00lemon polenta cake<!--StartFragment--> <br />
<div class="MsoNormal"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">This deliciously moist, flavoursome cake is perfect for afternoon tea with the girls or as a lovely end to a family dinner with a dollop of crème frache. Yum. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">250g Butter, softened<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">250g caster sugar<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">3 eggs<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">100g polenta<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">250g ground almonds<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">1 tsp gluten free baking powder<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">3 lemons (3 zested, 1 juiced)<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">1. Heat oven to 160C fan forced. Butter and base line a 23cm springform tin. Beat together the butter and sugar until light and fluffy.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">2. Add the eggs one by one and beat between each addition. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">3. Fold in the polenta, almonds and baking powder. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">4. Mix in the lemon zest and juice. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">5. Pour into the springform tin, it will come nearly to the brim. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">6. Bake for about 50 minutes to one hour until the cake is risen and golden (cover the top of the cake loosely with foil after 30 minutes to stop it browning too much). <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">7. Leave cake to cool in tin.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">Gluten Free – Wheat Free <o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-28769783147319333412010-10-27T10:28:00.001-07:002010-10-27T10:28:50.990-07:00date, banana and rum loaf<span class="Apple-style-span" style="font-family: 'Century Gothic'; font-size: 15px;">I love this loaf topped with mashed banana, a drizzle of honey and a sprinkle of cinnamon for a yummy weekend breakfast. But, on it’s own, it’s lovely with a hot cup of tea.</span><br />
<br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Makes one loaf<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">250g pitted, ready to eat, dates<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 small or 1 large banana<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">100g pecans, 85g roughly chopped, rest left whole<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">200g raisins<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">200g sultanas<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">100g fine polenta<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2tsp mixed spice<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2tsp gluten free baking powder<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3tbsp dark rum<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2 egg whites<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Banana chips to decorate<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1. Heat oven to 180C/fan. Line a 900g loaf tin with non-stick baking paper, using a little butter or oil to make it stick. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2. Put the dates into a small pan, with 200ml boiling water and simmer for 5 minutes. Drain the liquid into a jug, then put the dates into a food processor. Add the bananas and 100ml of date liquid and whiz until smooth. <span style="mso-spacerun: yes;"> </span>Mix the nuts, dried fruit, polenta, spice and baking powder in a bowl, then add the date puree and rum and stir until combined.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3. Whisk the egg whites to soft peaks and fold into the cake mix. (To ensure perfect egg whites, make sure your bowl is perfectly clean and there are no traces of shell or yolk in your whites). <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">4. Tip the mixture into the prepared tin, it will be quite full, then top with the remaining pecans and banana chips. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">5. Bake for one hour until golden and crusty and a skewer comes out clean.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">6. Allow the loaf to cool completely before cutting into slices. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Gluten Free – Wheat Free – Dairy Free<o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-58159915422591893422010-10-27T10:27:00.001-07:002010-10-27T10:27:48.259-07:00creme brulee<!--StartFragment--> <br />
<div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">This deliciously creamy dessert is perfect for dinner parties and will be sure to wow your guests. You will need a cooking blowtorch, which you can buy from any kitchen shop, and 8 shallow crème brulee dishes. I prefer to make this dessert in shallow dishes so you can have a shard of caramelized crackle with every bite.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Serves 8<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">600ml double cream<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 vanilla pod<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">8 egg yolks<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3 tablespoons caster sugar<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">approx 6 tbsp demerara sugar <o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1. Put 8 shallow crème brulee dishes in the freezer for at least 20 minutes. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2. Put the cream and vanilla pod into a saucepan and bring to boiling point., but do not let it boil. Beat the eggs and caster sugar together in a bowl and, still beating, pour the flavoured cream over it, pod and all. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3. Rinse and dry the pan and pour the custard mix back into the clean pan. Cook over a medium heat (or low if you’re scared) until the custard thickens; about 10 minutes should do it. You want the custard to be voluptuous but not too thick as it will set more in the fridge.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">4. When the cream’s thick enough, take out the vanilla pod, retrieve the dishes from the freezer and pour the crème into the severely chilled containers. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">5. Leave to cool, then put into fridge until truly cold. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">6. 20 minutes before serving remove dishes from fridge and leave until at room temperature. Sprinkle with demerara sugar, spoonful but spoonful, covering the entire top. Holding the torch 10cm from the surface, burn each brulee once over, then again after leaving to rest for 30 seconds.<span style="mso-spacerun: yes;"> </span>The tops should be a lovely tortoise-shell colour that gives you that satisfying ‘crack’ when you plunge your spoon in for the first bite! Enjoy. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Gluten Free – Wheat Free<o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-81037478752511399772010-10-27T10:26:00.001-07:002010-10-27T10:26:39.502-07:00chocolate orange mousse<!--StartFragment--> <br />
<div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">This is a fantastic low-fat and delicious dessert that doesn’t taste like you’re calorie counting! The orange pairs beautifully with the dark chocolate but you can use alternative flavours like peppermint extract if you please. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Serves 6<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">85g Dark Lindt 70% Chocolate<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">4 large eggs, separated<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">4 tbsp artificial sweetener<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 tbsp ground orange zest (use a mortar and pestle)<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">142g fat-free natural fromage frais.<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1. Melt the chocolate in a small bowl over a pan of simmering water. Remove the bowl from the heat and stir in the egg yolks and the sweetener. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2. Place the fromage frais and the orange zest into a food processor and whiz for 20 seconds. Stir into the chocolate mixture.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3. Whisk the egg whites until they form soft peaks. Gently fold the egg whites, bit by bit, into the chocolate mixture, keeping the air in the mixture. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">4. Divide the mixture between the six serving dishes and pop into the refrigerator for at least 30 minutes before serving. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Gluten Free – Wheat Free<o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-5393248840902026272010-10-27T07:47:00.000-07:002010-10-27T07:47:07.919-07:00coconut macaroons<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"> <!--StartFragment--> <div class="MsoNormal"><span style="font-family: "Century Gothic"; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 12.0pt;">This delicious recipe is great for afternoon tea with the girls. I adapted this recipe from domestic goddess, Nigella Lawson, but thought it needed a bit of velvety chocolate to spruce it up! <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt;">Makes 8 large macaroons<o:p></o:p></span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt;">2 large egg whites<o:p></o:p></span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt;">1/4 teaspoon cream of tartar<o:p></o:p></span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt;">100g caster sugar<o:p></o:p></span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt;">30g ground almonds<o:p></o:p></span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt;">Pinch of salt<o:p></o:p></span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt;">1 teaspoon vanilla extract <o:p></o:p></span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt;">250g shredded coconut<o:p></o:p></span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt;">1 baking sheet, lined<o:p></o:p></span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt;">100g good quality dark chocolate<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -36.0pt; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt;">1. Preheat the oven to 170ºC/gas mark 3.<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt;">2. Beat the egg whites until frothy - no more - then add the cream of tartar and carry on beating until soft peaks are formed. Add the sugar a teaspoon at a time and whisk until the peaks can hold their shape and are shiny. Fold in the almonds, salt, vanilla and coconut. The mixture will be sticky but should hold its shape when clumped together. <o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt;">3. Form into nicely rounded domes and place on the tray. Keep them nice and high as they look better not being too flat. <o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt;">4. Cook for 20 minutes or until they're just beginning to turn golden in parts.<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt;">5. In a bowl over simmering water, place the dark chocolate and melt.<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt;">6. Drop in the macaroons, one by one, and cover the bottom of each with chocolate. Cool in the fridge upside down. If there is any remaining chocolate, drizzle some on top of the macaroons. <o:p></o:p></span></div><!--EndFragment--> </span></span> <!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-84731482151771228452010-10-27T05:25:00.000-07:002010-10-27T05:25:38.430-07:00chocolate almond balls<span class="Apple-style-span" style="font-family: 'Century Gothic';">I’m often craving something sweet after dinner but don’t want to feel guilty for that piece of chocolate or cake. That’s why I love these choc almond balls. They’re packed full of goodness and you won’t feel like you have to pound the treadmill after a few. These are lovely served with a little natural yogurt or crème fraiche.</span><br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: 'Century Gothic';">Makes about 15 balls<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: 'Century Gothic';">200g unsweetened raisins/ sultanas/ dates<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: 'Century Gothic';">200g ground almonds<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: 'Century Gothic';">1 ripe banana, mashed<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: 'Century Gothic';">2 tablespoons good quality dark cocoa powder<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: 'Century Gothic';">2 tablespoons desiccated coconut, plus extra for rolling<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: 'Century Gothic';">1. Place the raisins in a food processor and process until chopped finely. The mixture will probably stick together but that’s ok. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: 'Century Gothic';">2. Add the ground almonds, banana and cocoa powder and combine.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: 'Century Gothic';">3. Move the mixture to a bowl and add the coconut. With your hands combine so the coconut is distributed throughout. Add more coconut or cocoa powder to your taste.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: 'Century Gothic';">4. Roll the mixture into small balls and coat with coconut. Place in the fridge for at least 20 minutes before serving. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: 'Century Gothic';">Gluten Free – Wheat Free – Dairy Free<o:p></o:p></span></div>Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-55102045518188501112010-10-27T04:51:00.001-07:002010-10-27T04:51:50.336-07:00decadent chocolate brownies<!--StartFragment--> <br />
<div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">This is a serious winner! Deliciously moist and decadent. It should be nice and crusty on the top and velvety smooth and moist in the centre. And it’s great when you come across those lovely chunks of white chocolate. Yum. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">375g unsalted butter<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">375g good quality dark chocolate* (Greens or lindt 70%)<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">6 large eggs<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 tbsp vanilla extract<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">500g caster sugar<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">225g Doves Gluten Free plain flour.<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1 tsp salt<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">150g chopped walnuts<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">150g good quality white chocolate, roughly chopped<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">1. Heat the oven to 180C/fan and line a 33x23cm brownie tin<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">2. Place the butter and dark chocolate in a bowl over a saucepan of boiling water until the mixture is melted and velvety.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">3. In another bowl, beat the eggs, sugar and vanilla together.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">4. Beat the sugar mixture into the chocolate. Then add the flour and nuts and combine. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">5. <span style="mso-spacerun: yes;"> </span>Pour the mixture into the prepared brownie tin. Sprinkle the chopped white chocolate over the mixture, pressing the pieces into the centre.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">6. Bake for 25 minutes or until the top is nice and crusty but the centre is still gooey and delicious. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">7. Allow the brownie to stand for 10 minutes and then cut and serve warm. Amazing. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Century Gothic"; font-size: 11.0pt; mso-bidi-font-size: 12.0pt;">Gluten Free – Wheat Free<o:p></o:p></span></div><!--EndFragment-->Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0tag:blogger.com,1999:blog-9136604696108686064.post-35534124155071844232010-10-27T04:43:00.000-07:002010-10-27T05:08:51.120-07:00orange and almond cake<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_cLg3VSJgLGI/TMgV2S4H7JI/AAAAAAAAABw/MNEQU3dzFwQ/s1600/IMG_0970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_cLg3VSJgLGI/TMgV2S4H7JI/AAAAAAAAABw/MNEQU3dzFwQ/s320/IMG_0970.JPG" width="320" /></a></div><span style="font-family: 'Century Gothic';">This is possibly my all time favourite cake recipe. It is moist, light, delicious and so easy to whip up for a quick treat or after dinner pudding. Serve with natural yoghurt and berries or warm with a yummy scoop of ice cream. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';">2 large navel oranges<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';">6 organic eggs<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';">250g caster sugar<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';">250g ground almonds<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Century Gothic';">1 teaspoon gluten free baking powder<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: 'Century Gothic';">1. Put the oranges in a medium saucepan and cover with cold water. Bring to the boil then turn the heat down and simmer for one hour or until oranges are soft. Remove from the hot water and leave to cool. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Century Gothic';">2. Preheat the oven to 170C.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Century Gothic';">3. Cut the oranges into quarters and remove the pips.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Century Gothic';">4. Place the oranges into a food processor, skin and all and process until smooth.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Century Gothic';">5. Add in all the remaining ingredients and process again. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Century Gothic';">6. Grease and line a 20cm spring form pan.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Century Gothic';">7. Pour the mixture into the tin and bake for 45-55 minutes. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Century Gothic';">8. Let the cake cool before removing from tin. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: 'Century Gothic';">Gluten Free – Wheat Free – Dairy Free<o:p></o:p></span></div><div class="MsoNormal"><br />
</div>Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com1tag:blogger.com,1999:blog-9136604696108686064.post-87253953837531656152010-10-27T04:41:00.000-07:002010-10-27T04:41:51.999-07:00welcomeSince moving to Glasgow from Australia last year, I've found it terribly difficult to find good quality and fresh gluten free treats and eats in and around the city. As I love to cook and experiment with ingredients, and also because I know how hard it is to find gluten free food (or even a simple cake with your coffee), i have decided to post all my favourite recipes to inspire gluten free eating in Glasgow. You don't have to be gluten intolerant to enjoy these recipes; test them, experiment with my ideas and let me know what you think, gluten free may be just what your body needs.Libbyhttp://www.blogger.com/profile/07454629483083054019noreply@blogger.com0