Fish Fingers

Fish Fingers

These delicious gluten free fish fingers are a great version of a childhood staple! Sustainable haddock is coated with spiced gluten free breadcrumbs before being shallow fried.

Great served with homemade tartar sauce between two slices of crusty bread!

Fish Fingers
Serves 4

Ingredients:

3 Haddock Fillets (Skinless), 50g Gluten Free Plain Flour, 1 Large Egg (Beaten), 150g Gluten Free Breadcrumbs (Fresh), 1tsp Sea Salt, 1tsp Cracked Black Pepper, 1/2tsp Cayenne, 1/2tsp Paprika, Groundnut Oil

Method:

1) Prepare the fish by slicing each fillet into fingers around 1 inch wide. Lay out three shallow bowls. Place the flour in one bowl and the beaten egg in another. Combine the breadcrumbs with the sea salt, black pepper, cayenne and paprika in the third bowl.

2) Coat each fish finger with the flour before lightly dipping in the egg. Roll each finger in the breadcrumbs and place on a lined baking tray. Store in the fridge until ready to fry (for a maximum of 2 hours).

3) Place a large frying pan over a medium heat. Add enough groundnut oil to cover the pan by 1cm. Bring the pan up to the heat and shallow fry the fingers for around 3 minutes each side or until golden brown and cooked through. You may need to cook the fingers in batches, if so keep those cooked in a warm oven until ready to serve.

Enjoy!

Caramel Cheesecake

Caramel Cheesecake

A deliciously decadent cheesecake – packed full of caramel richness. This gluten free version uses a gluten free biscuit base which is topped with a mix of cream cheese and dulce de leche.

Crunchy caramel shards add great contrast of texture and make for an impressive dessert. Whilst a thin topping of sour cream stops the cheesecake from becoming too sweet.

Caramel Cheesecake

Ingredients:

For the Base: 300g Gluten Free Digestive Biscuits, 85g Unsalted Butter

For the Cheesecake Mixture: 750g Cream Cheese (Full Fat), 3 Large Eggs, 1tsp Vanilla Extract, 1 Tin Dulce De Leche, 2tbsp Corn Flour, 100g Caster Sugar

For the Sour Cream Topping: 600ml Sour Cream, 25g Caster Sugar, 1tsp Vanilla Extract

For the Shards: 220g Golden Caster Sugar, 80ml Water

Method:

1) Preheat the oven to 200c. Place the digestives in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a medium lined cake tin (preferably spring form). Bake the base in the oven for 10 minutes, remove, set aside and turn down the oven temperature to 160c.

2) Meanwhile make the cheesecake mixture; place the cream cheese, cornflour, eggs, caster sugar and vanilla extract in a mixer and mix until well combined. Add the dulce de leche and continue to mix until well combined. Pour over the biscuit base and bake in the oven for 45 minutes the remove.

3) Meanwhile, combine the sour cream, 25g of caster sugar and vanilla extract in a large bowl and mix well with a whisk. When the cheesecake has been removed from the oven, pour the sour cream mixture over the cheesecake and bake for a further 15 minutes before turning the oven off and leaving the cheesecake to cool in the oven for 30 minutes. Remove and transfer to the fridge to chill for at least 4 hours.

4) Make the shards by combining the caster sugar and water in a medium saucepan. Place over a high heat and cook to a medium-dark caramel. Transfer to a baking matt and spread to form a thin sheet. Allow to cool then break into shards before serving with the cheesecake.

Enjoy!

Carrot and Walnut Cake (Gluten Free)

Carrot & Walnut Cake (Gluten Free)

My mum’s tried and trusted recipe for gluten free carrot cake is always a winner! Hands down the finest example I have tasted, a zingy citrus drizzle keeps the cake super moist whilst lots of chopped walnuts add great texture.

This cake is sandwiched and iced with orange cream cheese frosting and topped with a few whole pecans, but any thick frosting will work well!

Gluten Free Carrot Cake

Ingredients:

For the Sponge: 100g Walnuts (Toasted and Chopped), 200g Gluten-Free Plain Flour, 175g Soft Dark Brown Sugar, 200g Grated Carrot, 2 Large Eggs, Juice and Zest of 2 Clementines, 150ml Sunflower Oil, 1tsp Xanthan Gum, 1tsp Bicarbonate of Soda, 100g Sultanas, 3tsp Ground Cinnamon

For the Drizzle Syrup: Juice of 2 Clementines, Juice 1 Lemon, 75g Soft Dark Brown Sugar

Method:

1) Preheat the oven to 160C. Grease and line two 8″ round baking tins.

2) Beat the eggs, sugar, clementine juice and zest and oil together in a large bowl. Fold in the (sifted) flour, xanthan gum, bicarbonate of soda and ground cinnamon to make a smooth batter.

3) Into the batter mixture, fold in the carrot, walnuts and sultanas.

4) Divide the mixture evenly between the two sandwich tins (I usually weigh them).

5) Bake in the middle of the oven for around 35 minutes – or until a metal skewer inserted into the middle of the cake comes out clean.

6) Meanwhile make the syrup by combining all the ingredients into a saucepan over a medium heat. Heat to dissolve the sugar but do not boil.

7) When the cake is ready, remove from the oven and pierce each cake several times with a metal skewer. Pour the syrup over each cake. Allow to cool in the cake tins.

8) Once cooled, remove the cakes from the tins. Sandwich the cakes with your favourite icing – saving some for the topping and top with a few pecan nuts.

Enjoy!

Black Forest Roulade

Black Forest Roulade

This delicious flourless black forest roulade is naturally gluten free and packed full of flavour. Morello cherry jam and a little kirsch stop the cake from becoming too sweet whilst freshly whipped cream ensure it is truly decadent.

The flourless chocolate sponge is super light, so care must be taken not to over-roll to avoid crumbling.

Black Forest Roulade

Ingredients:

For the sponge: 175g Dark (70%) Chocolate, 6 Large Eggs (Separated), 175g Caster Sugar, 1/2tsp Vanilla Paste, Icing Sugar (To Dust)

For the filling: 2tbsp Kirsch, 250g Morello Cherry Jam, 330ml Whipping Cream

Method:

1) Preheat the oven to 160C. Grease and line a swiss roll tin.

2) Melt the chocolate and vanilla paste with a drop of water over a bain-marie. Allow to cool slightly.

3) Using an electric mixer, whisk the egg yolks and the sugar together until thick, creamy and pale in colour. Stir in the melted chocolate.

4) Using an electric mixer, whisk the egg whites until they form soft peaks. Fold the egg whites into the chocolate mixture. Transfer the mixture to the baking tin and level.

5) Bake the sponge for 20-25 minutes until risen and just set. Remove from the oven and cover with a sheet of baking parchment and a slightly damp tea towel. Leave to cool for a few hours.

6) Meanwhile, whisk the cream to a thick consistency with an electric mixer. Set aside.

7) Once the sponge has cooled, turn it out onto another sheet of baking parchment dusted with icing sugar.

8) Sprinkle the kirsch over the sponge and spread an even layer of Morello cherry jam over the sponge with a palette knife. Spread the whipped cream over the jam.

9) Roll the roulade loosely from the short end nearest you – try to roll it round completely, but don’t worry about any cracks in the sponge.

10) Place the roulade on a large plate or tray and cover with tin foil. Transfer to the fridge and allow to set for at least 2 hours.

11) Unwrap and dust with icing sugar before serving.

Enjoy!

Sweetcorn Fritters (Gluten Free)

Sweetcorn Fritters (Gluten Free)

These light and fluffy sweetcorn fritters are a delicious addition to a suppertime salad. Pairing brilliantly with home-baked ham, they would also make a fantastic lunchtime snack.

Incredibly easy to make, the ingredients for this recipe can be easily changed to accommodate whatever flavour you are in the mood for – curried fritters are a personal favourite! This variety is a refreshing mix of sweetcorn, parsley and spring onion with a little cayenne pepper.

This recipe uses gluten free self raising flour, to make a non gluten free version simply substitute with normal self raising flour.

Sweetcorn Fritters (Gluten Free)
Makes 10-12

Ingredients:

200g Self Raising Gluten Free Flour
1/2 Tsp Bicarbonate of Soda
1/2 Tsp Cayenne Pepper
1 Large Egg
200ml Milk
200g Tinned Sweetcorn (Drained)
6 Spring Onions (Finely Sliced)
Sea Salt
Freshly Cracked Black Pepper
Vegetable Oil

Method:

1) Mix together the flour, bicarbonate of soda, cayenne pepper, egg and the milk to form a smooth batter.

2) Add the sweetcorn and spring onions to the batter and season generously with black pepper and sea salt.

3) Heat a little vegetable oil in a pancake pan or frying pan over a me Continue reading

Lemon Meringue Pie (Gluten Free)

Lemon Meringue Pie (Gluten Free)

This take on the classic lemon meringue pie uses a biscuit base and Tarte au Citron filling – making for a lighter and more refreshing tart whilst ensuring the filling is rich and packed full of flavour.

This recipe is made with a gluten free base (the topping is naturally gluten free) which can be substituted for an ordinary biscuit base if desired. If you have spare meringue mixture, spoon onto a lined baking tray and place in the oven with the lemon meringue pie to make delicious meringues.

Lemon Meringue Pie (Gluten Free)

Lemon Meringue Pie (Gluten Free)

Ingredients:
170g Gluten Free Digestive Biscuits
70g Unsalted Butter (Melted)
9 Large Eggs
400g Caster Sugar
Zest 2 Lemons
Juice 5 Lemons
250ml Double Cream
4 Egg Whites (At Room Temperature)
200g Caster Sugar

Method:
1) Pre heat oven to 150C. Place the digestives in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a small lined cake tin (preferably spring form or one with a removable base). Bake the base in the oven for 10 minutes.

2) Meanwhile make the filling: Whisk the eggs with the caster sugar and lemon zest in a large bowl until smooth. Stir in the lemon juice, then add the cream. Continue to whisk until all the ingredients are thoroughly combined. Pour the filling into a large jug.

3) Pour the filling onto the biscuit base (whilst it is still in the oven). Bake for around 30-45 minutes or until the mixture is set. Remove from the oven and allow to cool.

4) Meanwhile make the meringue: Put the egg whites in a large bowl. Whisk to soft peaks, then add the sugar a spoonful at a time, whisking between each addition without over-beating. Spoon the meringue onto the lemon filling – piling it towards the centre.

5) Return the pie to the oven for around 30 minutes or until the meringue is just starting to brown. Remove and allow to cool.

Enjoy!

Coconut Cheesecake (Gluten Free)

Coconut Cheesecake

This is my mum’s delicious recipe for baked coconut cheesecake – packed full of tropical, aromatic flavour with a little Malibu to brighten up those gloomy days!

This recipe is made with a gluten free base (the topping is naturally gluten free) which can be substituted for an ordinary biscuit base if desired.

Coconut Cheesecake (Gluten Free)
Serves 6

Ingredients:
170g Gluten Free Digestive Biscuits
85g Unsalted Butter (Melted)
40g Desiccated Coconut
500g Cream Cheese
1 tin Condensed Milk
3 Limes (Juice and Zest)
2 Large Eggs
2-3 tbsp Malibu

Method:
1) Pre heat oven to 160C. Combine the digestives and coconut in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a small lined cake tin (preferably spring form).

2) Bake the base in the oven for 10 minutes. Transfer to the fridge to cool.

3) Meanwhile make the topping – whisk the cream cheese until soft. Slowly add the condensed milk and the eggs, whisking until combined.

4) Add the lime juice and zest to one half of the topping mixture. Add the Malibu to the other half of the mixture. Stir both to combine.

5) Pour the lime topping onto the base. Pour the Malibu topping on top of the lime topping, levelling with a spatula.

6) Bake in the oven for around 45 minutes or until just set.

Enjoy!

The Best Gluten Free Carrot Cake

Gluten Free Carrot Cake

 

Gluten-free baking is most definitely an exact science – one wrong move and you are likely to have a stodgy mess on your hands! And unless you have a cracking recipe – the outcomes can tend to be a little hit and miss. However, when you do find something that works (such as this carrot cake) you would be hard pushed to tell the difference between the gluten-free and ‘normal’ varieties.

Carrot cake is one of my favourites and is great at any time of the day. But it has to be moist – there is nothing that annoys me more than a dry, insipid cake.

After much trial and error, I consider this to be the best recipe for carrot cake – gluten-free or otherwise. A big whack of cinnamon keeps it festive and drizzling the sponge with clementine syrup keeps it super moist.

I give the recipe for the sponge below which works great without icing. To make it even more indulgent I have sandwiched and topped with orange cream cheese frosting; however, please experiment with different icings!

Gluten Free Carrot Cake

Ingredients:

For the Sponge: 100g Walnuts (Toasted and Chopped), 200g Gluten-Free Plain Flour, 175g Soft Dark Brown Sugar, 200g Grated Carrot, 2 Large Eggs, Juice and Zest of 2 Clementines, 150ml Sunflower Oil, 1tsp Xanthan Gum, 1tsp Bicarbonate of Soda, 100g Sultanas, 3tsp Ground Cinnamon

For the Drizzle Syrup: Juice of 2 Clementines, Juice 1 Lemon, 75g Soft Dark Brown Sugar

Method:

1) Preheat the oven to 170C. Grease and line two 8″ round baking tins.

2) Beat the eggs, sugar, clementine juice and zest and oil together in a large bowl. Fold in the (sifted) flour, xanthan gum, bicarbonate of soda and ground cinnamon to make a smooth batter.

3) Into the batter mixture, fold in the carrot, walnuts and sultanas.

4) Divide the mixture evenly between the two sandwich tins (I usually weigh them).

5) Bake in the middle of the oven for around 35 minutes – or until a metal skewer inserted into the middle of the cake comes out clean.

6) Meanwhile make the syrup by combining all the ingredients into a saucepan over a medium heat. Heat to dissolve the sugar but do not boil.

7) When the cake is ready, remove from the oven and pierce each cake several times with a metal skewer. Pour the syrup over each cake. Allow to cool in the cake tins.

8) Once cooled, remove the cakes from the tins. Sandwich the cakes with your favourite icing – saving some for the topping!

Enjoy!

Gluten Free Yorkshire Puddings

 

As you may have noticed I am a Yorkshire pudding fiend! Whenever the opportunity arises to have one of these delicious little beauties, I pounce! I have long searched for the ultimate Yorkshire pudding – and finally found it. However, cooking Sunday lunch for a Coeliac sufferer threw a spanner in the works!

Finding a half decent recipe was a challenge in itself. Many called for a frightening array of nasty sounding ingredients and the majority required a laborious amount of effort. After several hours of mind-numbing research, Coeliac UK (a fantastic charity) appeared to have the answer.

Making a few alterations, the result was incredible. You would be very hard-pushed to find fault with these Yorkshire puddings. Sure, they don’t rise as spectacularly as the standard variety, but these little wonders are just as delicious. The use of self-raising flour and skimmed milk ensures they are super light and fluffy!

Even if you are not forced to follow a gluten-free diet – I urge you to try these. Their lightness means you can eat far more without the guilt!

Gluten Free Yorkshire Puddings

Makes 12 Small

Ingredients:
50g Corn Flour
50g Gluten Free Self Raising Flour
3 Medium Eggs, Beaten
140ml Skimmed Milk
Vegetable Oil
Salt

Method:
1) Pre-heat the oven to 215C. Pour a thin layer of oil into a heavy-gauge 12 muffin tin. Place in the oven to bring up to temperature.
2) Meanwhile make the batter. Sift the corn flour and self-raising flour into a bowl and add a pinch of salt.
3) Add the eggs and whisk to form a thick batter. Gradually add the milk whilst whisking to form a smooth batter. Try to incorporate some air into the mixture whilst whisking.
4) Once your muffin tin is up to temperature, remove from the oven and pour the batter between the 12 muffin holes.
5) Return to the oven for 20-25 minutes until golden brown and well risen.

Enjoy with a big Sunday roast!

STILTON GALETTE

 

 

 

 

My mother presented this dish to me tonight and I couldn’t get enough! So much so I thought I would share it with you. It is surprisingly light and as stilton and pear is a classic combination this will surely be a winner with any guests. I was served the galette as a starter; however, it would make a great side dish or main meal for two. I think I will try making a bigger one and serve it in the middle of the table for all to tuck in!

This recipe would work equally well with any type of medium/strong cheese or whatever you have in the fridge. Strong mature cheddar and some caramalised white onions would be delicious. You can make the galette a day ahead and keep it covered in the fridge – great for a dinner party.

(Please ignore the ‘caramalised’ edges – I trimmed them off!)

Stilton Galette

(Serves 4 as a starter)

Ingredients:

5 Medium Waxy Potatoes (peeled and soaked in water to remove starch)

1 1/2 Firm Pears (peeled and cubed small)

150g Blue Stilton (or other strong cheese)

Cracked Black Pepper

Olive Oil

Step 1: Pre-heat the oven to 180C. Thinly slice the peeled potatoes (much easier if you use a mandolin or the slicer attachment on your food processor).

Step 2: Line a baking tray with silicon paper or use silicon baking mats. Overlap the sliced potato to create 4 rectangles. Sprinkle the cubed pear on to the potatoes. Crumble the stilton over the potatoes ensuring you keep it to the centre to stop it from ‘spilling’ out.

Step 3: Brush the edges of the potatoes with a little olive oil to help them crisp. Season the galettes with cracked black pepper.

Step 4: Place the galettes in the pre-heated oven for approximately 25 minutes, or until they are golden brown and the potatoes are cooked.

Great served with a small salad dressed with olive oil and lemon and some sliced pear.

Enjoy!