Apple, cinnamon and sumac loaf (gf)

The flavour combination of delicious lemon from Middle Eastern sumac with cinnamon and apple really blend well in this loaf.

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Prepare a 2lb / 900 g loaf tin

Preheat the oven to 180c / Gas 4

Ingredients:

150 g gluten-free self-raising flour       120 g butter

130 g light muscovado sugar          3 eggs (2 if not using gf flour)

1 cooking apple – cored, peeled and finely chopped

2 tsp cinnamon powder    2 tbsp sumac

Method:

Put the flour, 2/3 sugar, butter and eggs in a bowl mix well until smooth. In another bowl mix the remaining sugar, apple, sumac and cinnamon. Add 2/3 of this mixture to the cake mixture and ensure all mixed in. Put the mixture in the prepared tin and place the remaining apple, sugar and spice mix on the surface of the mixture.

Place in the oven and cook for 30 – 45 minutes – until a skewer comes out clean. Allow to cool before turning out.

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Banana cake -gluten free

The perfect way to use up the last, lonely bananas sitting in the fruit bowl looking brown and not remotely appetising.

Prepare an 18cm square tin or 2lb / 900 g loaf tin

Preheat the oven to 150c / Gas 2

Ingredients:

170 g gluten-free self-raising flour       140 g butter

100 g light muscovado sugar         4 eggs (3 if not using gf flour)

1 large /2 small ripe bananas – 5/6 slices for the top and the rest mashed (I leave mine quite chunky) or 1 large mashed and 2 split in half for the top of the cake if making a square cake.

Method:

Put all the ingredients (except banana) in to a bowl and mix well until smooth. Add the mashed banana and ensure all mixed in. Put the mixture in the prepared tin and place the sliced banana on the surface of the mixture.

Place in the oven and cook on the low heat for about 45 minutes – until the mixture is firming up. Then increase the heat to 180 C / gas mark 4 and cook until a skewer comes out clean – about 1/2 hour.

Turn on to a rack and allow to cool – or eat as a delicious pudding whilst still hot from the oven!

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Is 3 the magic number?

The other day I fancied a super speedy breakfast – in truth I couldn’t be bothered to put much effort in! So, 3 minutes later I was chomping on a piece of gluten-free toast slathered (such an onomatopoeic word) in crunchy peanut butter and topped with slices of banana.Delicious.IMG_20160812_100340My caption within my IG post stated, ‘Two’s company but in this case three is definitely not a crowd.’ This got me thinking… I often eat a combination of 3 flavours without thinking about it.

This morning I had a kefir, coconut and maca smoothie. Yesterday’s lunch for my hubby – quail eggs and bacon on gf toast. The day before…avocado, scrambled eggs and oatcakes.  Don’t worry I’m not going to list all my meals over the last month. But, when I look back over my IG account over 50% (always like a statistic) of my meals are a 3 flavour combination.

I started to think about old childhood favourites …fish, chips and mushy peas, beans on toast with grated cheese on top…ooh…choux pastry, cream (i.e. profiteroles) and chocolate sauce.

I have just looked up from typing at my cookbook selection and there on the shelves is Three Good Things by Hugh Fearnley-Whittingstall.

Not sure whether I feel a challenge coming on…would I have to count spices and seasoning as one of my three?

Another winning combination – smoked salmon, lemon juice and bread. Must stop||

It does make me wonder though how much we complicate things – do we need to combine so many flavours in one dish or do we actually savour simple, more?

Love to know your thoughts and your favourite combinations of 3.

 

 

 

 

Ginger and lemon gluten free muffins

Recipe testing this afternoon coincided with visitors arriving so these muffins had willing victims / volunteers to test them. With the mention of ginger within, one of the visitors who normally resists cake grabbed a sample with gusto. The cakes didn’t let me down. I am using coconut sugar in lots of my cooking at the moment – still a sugar but with less fructose content.

The resulting cakes were flavoursome, light and an even texture…success 🙂  We ate them whilst drinking tea…they would be delicious served as a desert with vanilla ice cream / Greek yoghurt and a drizzle of Limoncella!!

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Preheat oven to 180c / gas 4

12 muffin tray  – good quality non- stick ( I used Prestige – didn’t need to grease)

Ingredients:

170 g gluten-free self-raising flour       150 g butter

150 g coconut sugar         4 eggs (3 if not using gf flour)

2 pieces of stem ginger chopped into fine pieces

1 tbsp of syrup from stem ginger jar

grated rind of 1 lemon

Method:

Put all the ingredients  for the muffins in to a bowl and mix well until smooth. Spoon the mixture in to prepared tin.

 

Bake for about 15 mins – until skewer is clean.

Place on a rack to cool.

Devour 🙂

 

Rhubarb and ginger gluten free cake

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I think this is one of my favourite flavour combinations. Because there are pieces of ginger around the top of the cake it means you get a delicious ginger hit with every mouthful.

This works best with fresh rhubarb which is in plentiful supply at this time of year.

Preheat oven to 180c  / gas mark 4. Prepare an 18 cm round tin. I use Prestige cookware

Ingredients:

170 g gluten-free self-raising flour        150 g light muscovado sugar

170 g softened butter   4 eggs (3 if using non gf fl)

1 stem of rhubarb chopped and each chunk split in half lengthways then softened by roasting in oven.20160717_094255

3 pieces of stem ginger – 2 finely chopped and 1 chopped in to larger pieces for the top of the cake.

Method:

Mix all ingredients (except rhubarb) together until smooth.

Fold in rhubarb half the rhubarb and the finely chopped ginger..

Arrange the remaining rhubarb and ginger around the top of the cake.

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Bake in centre of the oven for about 20-25 mins.

Ginger sponge pudding (GF) filled with Greek yoghurt mixed with chopped stem ginger

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Serves 4/6

Microwave  2-3 mins on full power  4/6 individual large ramekins e.g. Prestige /souffle dishes

Ingredients:

For the pudding:

100 g gluten-free self-raising flour       100 g butter

100 g light muscovado sugar         3 eggs (2 if not using gf flour

3 tsp ground ginger

For the filling:

6-10 tbsp Greek yoghurt                  4 pieces of stem ginger coarsely chopped

Method:

Put all the ingredients in to a bowl and mix well until smooth. Divide equally between the ramekins. Put in the microwave for 2 mins – test with skewer. Cooked when skewer comes out clean.

Mix Greek yoghurt with the chopped stem ginger. Scoop the centre of the pudding out and fill with yoghurt mixture and pop ‘lid’ back on.  Serve whilst puddings still hot.

Hake, mangetout and cauliflower cheese bake

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Oven to tableware dish from Prestige

Such an easy dish to prepare:

Serves 3    Pre heat oven to 180C Gas mark 4

Ingredients

For the cheese sauce:

350 ml Full / semi skimmed milk            80 g  Cheddar / Double Gloucester cheese – grated

20 g Butter                                                       30 g gluten-free plain flour

1 tsp English mustard

For the remainder of the dish:

1 cauliflower cut in to 3 chunks             1 skinned fillet of hake    1 handful of mangetout

15 g grated cheese

Method:

Place the hake fillet within a tin foil parcel and bake in the centre of the oven for 10 mins.

Put the cauliflower in a pan of boiling water and cook until for 8- 10 mins.(alternatively steam e.g Prestige pressure cooker 5-8 mins) and boil /steam the mangetout for 3 mins.

For the cheese sauce:

Melt the butter in a saucepan.

Stir in the flour

Gradually add the milk – stirring continuously.

Simmer gently  and add the mustard and then the grated cheese, stirring until all melted and thoroughly combined.

Simply assemble all the ingredients in an oven proof dish, top with grated cheese and put in the oven to heat through thoroughly.

Banana and walnut muffins (gf)

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Preheat oven to 180c / gas 4

12 muffin tray  – good quality non- stick ( I used Prestige – didn’t need to grease)

Ingredients:

120 g gluten-free self-raising flour       120 g butter

120 g light muscovado sugar         3 eggs (2 if not using gf flour)

2 ripe bananas – mashed               1/2 cup of walnut halves (12 to put on top before cooking)

Method:

Put all the ingredients ( except bananas / walnuts) for the muffins in to a bowl

and mix well until smooth. Add mashed bananas and walnuts and gently fold in to the mixture.

Spoon the mixture in to prepared tin and place half a walnut on the top of each.

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Bake for about 15 mins – until skewer is clean.

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Leave to cool before removing.

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Make 12  – only 11 made it to the plate…muffin thief entered the kitchen!!

 

Gooseberry and orange drizzle cake (Gf)

20160619_201254Preheat oven to 180c / gas 4

Prepare a 18cm round tin20160619_200154Ingredients:

120 g gluten-free self-raising flour

120 g butter

120 g light muscovado sugar

3 eggs (2 if not using gf flour)

Rind of 1 orange

1 cup of cooked gooseberries – I baked them in the oven – no sugar added

Topping – juice of the orange and 60 g sugar

Method:

Put all the ingredients ( except gooseberries) for the cake in to a bowl

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and mix well until smooth.Add gooseberries and gently fold in to the mixture.

Turn mixture in to prepared tin.

Bake for about 35 mins – until skewer is clean.

Whilst the cake is still hot spoon the orang/sugar mixture all over the top of the cake.

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Once cool, remove from the tin.

Chocolate fudge pudding

Sauce on top before cooking and sauce underneath after cooking!

Preheat oven to 180c  / gas mark 4

Ingredients:

For the cake:                                                                                  For the sauce:

170 g gluten-free self-raising flour                                         1 tbsp cacao powder

150 g light muscovado sugar                                                    1 tbsp dark muscovado sugar

170 g softened butter                                                                  Boiling water

4 eggs (3 if using non gf fl)

2 tbsp cacao powder

Method:

Mix all cake ingredients until smooth and put in to an oven proof dish (about 20cm square).    Put the sauce ingredients in to a cup and add boiling water and stir. I fill the cup to about 3/4 full with boiling water. Pour the sauce over the top of the cake mixture. Bake in centre of oven for about 30 mins.