Orange, cranberry and nutmeg gf bundt cake topped with an orange drizzle 

Am a little bit in love with my bundt tin…transforms any cake in to a pretty cake needing very little extra adding in the way of icing.

Preheat the oven to Gas mark 5 / 180 C    Prepare a Bundt tin (no need if you use a Prestige tin) or 18cm round cake tin,

Ingredients:

170 g gluten-free self-raising flour        1/2 cup dried cranberries

115 g muscovado sugar                              rind and juice of one orange

140 g butter – softened                             heaped tsp of nutmeg

4 eggs (3 if using non gf flour)

3 tbsp granulated sugar (combine with the orange juice to make the drizzle)

Method:

Put the flour, muscovado sugar, butter and eggs in a bowl and mix thoroughly. Add the nutmeg, cranberries and orange rind and stir until combined.

Put in to the bundt tin ( or cake tin) and bake for 20 – 25 mins.

If you have used a cake tin then spoon the drizzle over the top whilst the cake is in the tin. If you have used a bundt tin then tip the cake out on to a cooling rack and spoon the drizzle over the fluted top.

Banana and raspberry gluten free muffins

What do you do with the sad brown banana left in the fruit bowl?  Bake with it!

The natural sweetness of the ripe banana reduces the amount of sugar  needed in the mixture. Fresh raspberries with their tangy flavour compliment the banana extremely well.

Preheat oven to 180c /gas mark 5  Makes 16 muffins

Ingredients:

220 g gluten-free self-raising flour

140 g coconut sugar (or light muscavado)

180 g butter – softened

4 eggs

1 ripe banana – mashed

100 g fresh raspberries

Method:

Put the flour, butter, sugar and eggs in to a bowl and mix thoroughly. Add the mashed banana and mix till combined. Add the raspberries and mix gently. Spoon in to the muffin tin. Bake for 12-15 mins until cooked.

 

 

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 🙂

 

Pork and apricot casserole

This is a recipe I have made for years but more recently seem to have forgotten how wonderfully well the flavours go together. Having dug around in the freezer during an ‘eat from the freezer’ week (is it only our house or does everyone have a freezer purge / food amnesty once in a while?) I located four pork loin chops. I love making a casserole – very little preparation and the Aga does the rest. An ideal dish for a slow cooker.

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Sometimes I put an assortment of ingredients in to a casserole and then serve with simple vegetables. This casserole lends itself to simplicity – 3 flavours: onions, pork and apricots. It is then scrumptious with roast potatoes, honeyed carrots etc.

Serves 4

Ingredients:

1 large white onion  – finely diced

4 pork loin steaks – cut in to large pieces

1 large tin of apricots or 6-8 dried apricots cut in to chunks

Gluten free plain flour        Olive oil – 1 tbsp    Water

Salt and pepper to season

Method:

Heat the oil in a pan and soften the onions. Add the pork steaks and seal both sides. Add a couple of tbsp of flour and mix well. Slowly add water, stirring continuously until a thin gravy is created. Add the apricots and seasoning. Ensure the steaks are covered in liquid. Cover and place in the oven on a low heat for a couple of hours or until the pork is tender.

This dish also works well with prunes instead of apricots.

Beef burgers

Nothing beats out-door cooked food in my mind. We may have erratic and unpredictable weather in this country (UK) but we need very little persuading to fire up a barbecue at the merest hint of a blue sky.

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If my family want to eat a burger when we have a barbecue, I don’t have a problem with this as long as I make them from scratch so I know exactly what is in them.

Makes 9 / 10 burgers

Ingredients:

750 g prime beef mince ideally sourced locally

1 large white onion  – chopped finely       2 cloves of garlic – chopped finely

3 slices of green jalapeno pickled pepper – chopped finely

3 slices of red jalapeno pickled pepper – chopped finely

Method:

Put all the ingredients in to a large mixing bowl and combine all the ingredients thoroughly.

Using damp hands form in to burger patties.

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Cover and place in the fridge for about 45 minutes. Prior to placing on the barbecue, pan fry to seal both sides.

Serve with a cranberry salsa (recipe on blog)

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.

Chicken stock

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Put the carcass and remains of the chicken in to a large pan – I use my Prestige Pressure cooker.

Add a couple of pints of water. Put on the hob  – Pressure cooker middle weight and stream for 20 mins once pressure reached – only sufficient heat to cause a gentle steam. (in a pan – simmer for 40 mins.

Sieve the contents to separate the stock from the solids – if the chicken pieces are wnted – sift through the solids.

 

 

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!!