Chocolate Truffle Macaroon

Makes 24 pieces

3 egg whites

185g (61/2oz) caster sugar

180g (61/2oz) desiccated coconut

250g (9oz) dark chocolate

300 ml (10 floz) whiping cream

1 tablespoon unsweetened cocoa powder (gluten free)

1/ Preheat the oven to 180c/ gas mark 4.

2/ lightly grease a shallow baking tray 20x30 cm ( 8x12in).

Line with baking paper allowing to hang over the side.

3/Beat the egg whites in a clean bowl until they form stiff peaks.

Slowly add the sugar and continue to beat until glossy and stiff.

4/ Fold in the coconut do not beat.

5/ Spread the mixture into the baking tin and bake for about 20 minutes until golden brown.

6/ While still warm, press down lightly on the mixture with a palette knife.

7/ Chop the chocolate in to small even pieces and place in a heat proof bowl. Place over a saucepan of boiled water--now off the heat--until the chocolate melts

Make sure the boil does not touch the water below

8/Beat the cream until thick and forms peaks. Fold in the slightly cooled chocolate. do not over fold or it will curdle.

9/ Spread the mixture over the coconut base evenly and refridgerate for 3 hours.

10/ Dust with cocoa powder and cut into cubes to serve

This is a very sweet afters, but when served straight from the fridge you get the soft cool taste as it melts in you mouth.

Very tasty for all visitors with a nice cup of tea.

Chocolate Mousse

Serves 4

120g (41/2 oz ) dark chocolate
70% cocoa solids

4 eggs, separated
1 tblsp caster sugar (optional )

1/Break the chocolate into small pieces and place them in a medium-sized heatproof bowl.
Place the bowl over a pan of simmering water ( making sure the bowl does not touch the water ).

When the chocolate has melted, take it off the heat.

2/ Whisk the egg whites in a very clean bowl, until they form stiff peaks.

Stir in the optional sugar and whisk a little more--careful not to over do.

3/ In a bowl whisk the egg yolks together, then beat them into the chocolate with a wooden spoon.

Fold in the egg whites slowly mixing do not beat as you want to keep the mousse light

Spoon the mixture into individual pots or a large serving dish and place in the fridge for 4 hours to set.

xmas stuffing

I cook extra and freeze so i can enjoy on any occassion, not just at Christmas.

3cm of fresh ginger peeled and grated
1 small onion grated
1 tsp olive oil
50g ready to eat dried apricots, finely chopped
40g unsalted cashew nuts, chopped
40g rice bread crumbs (Orgran )
1 small egg
1 tsp dried thyme, chopped

Preheat oven to 200c/ gas mark 6

1/ Place the above ingredients into a bowl,add boiled water from the kettle slowly mixing to form a slightly wet dough.

2/ Lightly flour your hands and take small amounts of mixture and roll in to balls around a golf ball size.

3/ Place on a non stick baking tray and into the oven for 20 minutes.( until golden brown .)

4/ when cool you can freeze. ( defrost before reheating from frozen ).

Gluten-Free Squash Bread.

This bread goes very well with curries and soups.
It is heavy in texture and tastes like the Irish Soda bread


1 Small Butternut Squash
300g Gluten-free Flour ( Dove Plain or Self raising gluten )
2tsp Baking powder
1 tsp Herb seasoning--optional
2 tsp olive oil

1/ Preheat the oven to 200c/ gas mark 6

2/ Place the whole butternut squash on a baking tray and bake for 45 minutes or until very soft. Cool on a tray for 30 miuntes.

3/ Peel the skin away from the squash and cut away the stalk. Scoop out the seeds and mash the squash well with a potato masher.

4/ Measure out 375g of the mash and place in a bowl.

5/ Add the flour, baking powder and seasoning ( if using ), stir in 65ml cold water and the olive oil and mix together. Place on a lightly floured surface and knead until soft and spongy. Add a little more flour if the mixture is too sticky. Form in to a round loaf 12 cm in diameter.

6/ Place on a lightly oiled baking tray and make a cross on the top with a sharp knife. Bake in the oven for 30-35 minutes.

7/ Remove from the oven and using oven gloves carefully turn the bread over and tap the base. It should sound hollow.

Sweet Potato Crisps with Mango Salsa

Recipe

Salsa dip

1 large ripe mango, peeled, stoned and cut into small cubes

8 cherry tomatoes,quartered

1/2 cucumber, peeled if preferred and finely diced

1 red onion, peeled and finely chopped

pinch of sugar

1 red chilli, de-seeded and finely chopped

2 tbsp rice vinegar

2 tbsp olive oil

grated rind and juice of 1 lime

Method

Mix the mango, with the tomatoes, cucumber and onion.

Add the sugar, chilli, vinegar, oil and the lime rind and juice.

Mix together cover and leave for 40-50 minutes.

Crisps

450g / 1lb sweet potatoes, peeled and thinly sliced

vegetable oil, for deep frying

sea salt

1 tbsp freshly chopped mint

Method

Soak the potatoes in cold water for 40 minutes to remove as much of the excess starch as possible. Drain and dry thoroughly in a clean tea towel, or absorbent kitchen paper.

Heat the oil to 190 C / 375 F in a deep fryer. When at the correct temperature, place half the potatoes in the frying basket, then carefully lower the potatoes into the hot oil and soak for 4-5 minutes, or until they are golden brown, shaking the basket every minute so that they do not stick together.

Drain the potato crisps on kitchen paper, sprinkle with sea salt and place under a preheated moderate grill for a few seconds to dry out. Repeat with the remaining potatoes. Stir the mint into the salsa and serve.

ST.Clement's Ice Cream

Recipe

3 eggs, separated

175g (6oz)caster sugar

grated rind and juice of 1 lemon

grated rind and juice of 1 orange

284ml (10 fl oz )

double cream, whipped

Method

Whisk the egg yolks, half the sugar and the lemon and orange rinds together until thick and creamy.

Strain the fruit juices into a pan and heat gently, then pour onto the egg mixture and continue whisking until thick.

Whisk the egg whites until stiff, then whisk in the remaining sugar.

Fold into the egg mixture, with the cream.

Turn in to a Freezer proof dish and freeze.

A Sweet Gluten-Free Loaf

Makes a 900g ( 2lb ) Loaf
Preparation Time: 25-30 minutes + rising
Cooking Time: 25-30 minutes
Freezing: recommended

Grated zest and juice of 1 orange
80g ( 3oz ) Stoned dates, chopped
300g ( 11oz ) gluten-free flour
80g ( 3oz ) ground almonds
1 teaspoon salt
25g ( 1oz ) caster sugar
2 teaspoons easy-blend yeast
150 ml ( 1/4 pint ) hand -hot milk
175ml ( 6 fl oz ) hand hot water
1 tablespoon flaked almonds

1/ Heat the orange juice in a small saucepan. Add the zest and chopped dates. Leave to stand, off the heat for  15 minutes.

2/ Blend to a puree.

3/ Mix together flour, almonds, salt, sugar, and yeast in a bowl. Beat in the date puree, milk and water to form a batter.

4/ Pour into a 900g ( 2 lb ) greased loaf tin. Leave to rise, uncovered for 30 minutes.
For best results leave in a warm area and line the tin with grease proof paper..

5/ Preheat the oven to Gas Mark 7/electric oven 220 degrees c/ fan oven 200 degrees c.

6/ Bake for 25-30 minutes. After 20 minutes, sprinkle the almonds over the top and continue cooking until a skewer inserted into the centre of the loaf comes out clean.


Make sure the Almond Flakes are gluten free as some companies add  flour in the manufacture. If in doubt you can leave them out.

Slice the loaf up and freeze when cool. To reheat from frozen, place on the turn table for 1.50 seconds on full power and the results --warm bread.