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.