Great Mystery Publishing
PO BOX 41
ALDERLEY BRISBANE QLD 4051
Preparation 20 mins. Cooking 2 mins.
180g gluten-free dark chocolate, chopped
395g can sweetened condensed milk
2 teaspoons cocoa powder
1 teaspoon vanilla essence
300g gluten-free sweet biscuits, crushed
⅓ cup (50g) slivered almonds
½ cup (100g) chopped dates
⅓ cup (50g) chopped dried apricots
½ cup (45g) desiccated coconut
1. Grease a 19cm x 29cm rectangular slice pan, line with a strip of baking paper to cover base and extend over two opposite sides.
2. Combine dark choclate, condensed milk and sifted cocoa in a large microwave-safe bowl on Medium-High (70%) for about 2 minutes, stirring occasionally, or until chocolate is melted.
3. Add vanilla, biscuit crumbs, nuts and fruit to bowl, mix well.
4. Press mixture firmly into the prepared pan. Smooth the top and spinkle with coconut. Cover and refrigerate until firm.
5. Cut into bars before serving.
Suitable to freeze and microwave.
Sticky Banana Macadamia Pudding with Butterscotch Sauce
Serves: 8 Preparation 20 mins.
Cooking 1 hour 10 mins.
Can be made 2 days ahead. Store pudding in an airtight container in the refrigerator.
2 cups (300g) self-raising flour
½ teaspoon bicarbonate of soda
1 teaspoon mixed spice
150g butter, softened (or nuttlex)
1 cup (200g) firmly packed brown sugar
3 eggs (or vegan equivalent)
1½ cups mashed over-ripe bananas (usually three large bananas will do)
⅓ cup (80g) sour cream (or vegan equivalent)
⅓ cup (80ml) milk—soy or cow’s milk
½ cup (70g) coasrsely chopped toasted macadamia nuts
2 tablespoons finely chopped glacé ginger
1 cup (200g) firmly packed brown sugar
1 cup (250ml) thickened cream (or vegan equivalent)
125g butter, chopped (or nuttlex)
1. Preheat oven to moderate (180°C/160°C fan-forced). Grease a deep 22cm round cake pan; line the base and side with baking paper.
2. Sift flour, soda and spice on to a sheet of baking paper or into a medium bowl.
3. Beat the butter and sugar in a small bowl with an electric mixture until well combined. Add the eggs (or equivalent), one at a time, beating until just combined between additions. Transfer the butter mixture to a large bowl, stir in half the flour mixture, half of the banana then the sour cream and milk. Stir in the remaining flour and banana, nuts and glacé ginger. Spread the mixture into the prepared pan.
4. Bake in a moderate oven for about 1 hour and 10 minutes or until cooked when tested. Stand the cake for 10 minutes before turning on to a wire rack to cool.
5. Butterscotch Sauce: Meanwhile, combine all the ingredients in a medium saucepan, stir over heat, without boiling, until sugar has dissolved. Simmer, stirring, for 3 minutes.
6. Serve warm pudding with Butterscotch Sauce. Also goes well with icecream.
Grilled Nectarines with Passionfruit Swirl
Serves: 4. Preparation 10 mins.
Cooking 10 mins.
8 medium (1.3kg) nectarines, halved, seeded
2 tablespoons brown sugar
1 tablespoon Grand Marnier or orange juice
1 cup (280g) natural yogurt or soy yogurt
2 tablespoons icing sugar mixture
2 tablespoons passionafruit pulp
1. Place nectarines, cut side up, on a baking tray or dish. Sprinkle the nectarine halves with sugar and liqueur (or orange juice). Grill nectarines until browned.
2. Meanwhile, combine yogurt and sugar in a medium bowl, spoon into serving bowl, swirl with passionfruit pulp.
3. Serve nectarines with passionfruit yogurt.
Not suitable to freeze or microwave.
“Even a small star shines in the darkness.” - Finnish Proverb
Rhubarb and Berry Crumbles
Serves 6: Preparation 15 mins. Cooking 25 mins. Suitable to freeze. Do not microwave.
850g trimmed and cleaned rhubarb, chopped coarsely
1 cup (220g) caster sugar
1½ cups (225g) frozen mixed berries
1 cup (150g) self-raising flour
125g Nuttelex or unsalted butter, chopped
1½ teaspoons ground cinnamon
½ cup (110g) firmly packed brown sugar
2/3 cup (80g) toasted hazelnuts, chopped coarsely
Icing sugar for dusting
1. Preheat the oven to moderately hot (200°C/180°C fan-forced).
2. Combine rhubarb and sugar in a large frying pan, cook uncovered, stirring gently until sugar melts and rhubarb is just tender. Remove from heat, fold through berries.
3. Place flour in a medium bowl, rub in nuttlex (or butter); stir in cinnamon, brown sugar and hazelnuts.
4. Place the rhubarb mixture in 6 shallow individual ovenproof dishes (½ cup/125mil capacity). Sprinkle the crumble mixture evenly over the rhubarb mixture. Place the dishes on oven trays and bake in a moderately hot oven for about 20 minutes or until the crumble topping is browned lightly. Dust with sifted icing sugar.
YIN YANG CHOCOLATE BROWNIES
½ cup (75g) self-raising flour
½ cup (75g) plain flour
150g nuttelex (or butter) chopped
1 cup (220 g) caster sugar
3 eggs beaten lightly or egg-substitute equivalent
2 teaspoons vanilla extract
200g dark eating chocolate, chopped
100g white eating chocolate, chopped
White and dark lindt chocolate balls halved. The number of lindt balls needed depends on how many brownies you make. You need half a white lindt and half a dark lindt for each brownie.
DARK CHOCOLATE FROSTING
300g eating-quality dark chocolate, chopped
⅔ cup (160ml) thickened cream or the vegan equivalent
1. Preheat oven to 180° C (or 160° fan-forced). Grease a deep 19cm square cake pan, and line base and two opposite sides with baking paper.
2. Melt dark chocolate and butter in a medium heatproof bowl over a saucepan of simmering water.
3. Stir in vanilla and sugar, then mix in eggs, and sift in the flours. Then add white chocolate.
4. Spread the mixture into the prepared pan and bake in a moderate oven for about 35 minutes or until just firm.. Cool in pan.
5. Turn out and cut into squares.
DARK CHOCOLATE FROSTING
1. Combine dark chocolate and cream (or cream equivalent) in a small saucepan and stir over a very low heat until smooth. Transfer to a bowl.
2. Refrigerate, stirring frequently until it is a spreadable consistency. Or you can buy the packet frosting.
3. Spread frosting over the top of each brownie, and place a half lindt white and half lindt dark on each brownie. Decadent but worth it, (except when you step on the scales!!). No, it’s still worth it even then!
TO SAVORY RECIPES.
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This section contains some gluten-free recipes and dishes suitable for vegans.
* Rhubarb and Berry Crumbles
*Sticky Banana Macadamia Pudding with Butterscotch Sauce
* Yin Yang Chocolate Brownies
*Grilled Nectarines with Passionfruit Swirl
* Gluten-free Chocolate Fudge Slice
* Sticky Date Pudding
* Warm Tea Syrup Cakes
* Choc-Caramel Brownies
*Almond Ginger Biscuits
* White Chocolate & Raspberry Cheesecake
* Choc-topped Apricot & Coconut Slice
* Chocolate & Nougat Mousse
* Greek Almond Biscuits
175g butter (or nuttelex), chopped
200g dark chocolate, chopped
1 cup brown sugar, firmly packed
3 eggs (or vegan equivalent) lightly beaten
1⅔ cups plain flour
1 x 200g packet Jersey Caramels, chopped
Cocoa powder to decorate
Extra Jersey Caramels to serve
1. Grease a 20 x 30cm lamington pan: line base and two opposite sides with baking paper, extending paper 5 cm above edges of pan.
2. Melt butter and chocolate in a heatproof bowl over a pan of simmering water. Cool. Stir in sugar, eggs (or equivalent), sifted flour and caramels; mix well. Pour mixture into pan.
3. Cook in a moderate oven, 180°C, for about 30 minutes, or until firm to touch. Cool in pan for 10 minutes; turn out onto a wire rack to cool.
4. Cut brownies into squares. Dust with sifted cocoa; serve with extra Jersey Caramels.
Sticky Date Pudding
Can be made up to 3 days ahead.
4 cups (640g) chopped dates
1 litre (4 cups) water
1 teaspoon bicarbonate of soda
175g butter or nuttelex
2¼ cups brown sugar, firmly packed
6 eggs (or vegan equivalent)
3 cups self-raising flour
Quartered strawberries. Optional - thick cream, or icecream, to serve
3 cups brown sugar
3 cups cream
250g butter (or nuttelex) chopped
½ cup orange juice
2 tablespoons shredded orange rind.
1. Grease a 25cm x 35cm baking dish. Line base with baking paper. Combine dates and water in a pan. Bring to boil; remove from heat. Stir in soda; stand for 5 minutes. Beat butter and sugar in large bowl with an electric mixure until well combined. Beat in eggs (or equivalent), one at a time, beating well after each addition.
2. Fold in sifted flour, then date mxture. Pour into prepared dish. Cook in a moderately slow oven, 160°C, for about 1¼ hours, or until cooked when tested. Remove from oven; stand for 5 minutes before turning onto a wire rack.
3. Sauce. Combine all ingredients in a large pan; stir over low heat, without boiling, until sugar is dissolved. Bring to boil; simmer, uncovered, for about 5 minutes, or until thickened. Serve pudding hot or cold with sauce, quartered strawberries, optional thick cream or icecream.
Warm Tea Syrup Cakes
Preparation 15 mins.
Cooking 30 mins.
4 Nerada Organic Tea Cup Bags
1 cup sun-dried sunmuscats
1 cup boiling water
250g nuttlex (or unsalted butter at room temperature)
1 cup brown sugar, firmly packed
4 free-range eggs or vegan equivalent
1¼ cups gluten-free self-raising flour
¼ cup almond meal
1½ cups caster sugar
Double thick cream, to serve or fruit compote.
1. Grease an 8-hole mini loaf pan (½-cup capacity). Line base and two long sides of each hole with baking paper.
2. Place tea bags and sunmuscats in a large heatproof jug. Pour over the boiling water and stand for 5 minutes. Strain mixture over a jug, discard tea bags, then reserve sunmuscats and tea liquid.
3. Place nuttlex (butter), brown sugar, eggs (or egg equivalent), flour, almond meal and 2 tablespoons of the warm tea liquid in a bowl. Beat with an electric mixer until pale in colour and well combined. Sitr in ½ cup of the reserved sunmuscats.
4. Spoon mixture into holes of pan and level tops with spatula.
5. Cook in a moderate oven (180°C) for 30 minutes, or until cooked when tested. Stand cakes in a pan for 5 minutes before carefully lifting out.
6. Meanwhile, to make a tea syrup, combine remaining tea liquid and caster sugar in a small saucepan. Stir over a low heat, without boiling, until sugar is dissolved. Bring to the boil, remove from heat and stir in remaining sunmuscats. Stand for 10 minutes before serving.
7. Serve warm cakes drizzled with warm tea syrup. Top with either cream, icecream or fruit compote.
Chocolate & Nougat Mousse
Preparation: 15 minutes
Cooking Time: 5 minutes
Not suitable to freeze.
200g Toblerone chocolate, chopped coarsely
2 free-range eggs, separated, (or vegan equivalent)
½ cup (125ml) thickened cream
1. Place 150g of the chocolate in a medium heatproof bowl; place over a small saucepan of simmering water, stir until chocolate melts. Remove from heat; cool slightly, stir in the egg yolks.
2. Meanwhile, beat cream in a small bowl with an electric mixer until soft peaks form. Fold whipped cream into chocolate mixture.
3. Beat the egg whites in a clean small bowl with an electric mixer until soft peaks form. Fold into the chocolate mixture.
4. Spoon into ¾ cup (180ml) capacity glasses. Refrigerate mousse for 3 hours or overnight.
5. Garnish with the remaining chopped chocolate before serving.
Almond Ginger Biscuits
Preparation 20 mins.
Cooking 15 mins.
250g Nuttlex (or butter at room temperature)
1 cup caster sugar
1 egg or vegan equivalent
1 teaspoon vanilla essence or vanilla from vanilla pod
½ cup slivered almonds
½ cup crystallised ginger, finely chopped
2 cups self-raising flour
1. Beat nuttlex (or butter) and sugar in a small bowl with an electric mixer until light and fluffy. Add egg (or egg equivalent), then vanilla and beat well. Transfer mixture to a bowl and stir in remaining ingredients. Cover and refrigerate for 30 minutes.
2. Roll level tablespoons of the mixture into balls and place 3 cm apart onto greased oven trays. Press down with a fork to flatten slightly.
3. Cook in a moderate oven (180°C) for about 12 to 15 minutes. Cool on trays before storing in an airtight container.
Choc-topped Apricot and Coconut Slice
Makes 24 squares
250g pkt plain sweet biscuits, crumbed
1 cup dried apricots, finely chopped
1½ cups desiccated coconut
395g can sweetened condensed milk (or coconut milk)
125g nuttlex (or butter)
1¼ cups chocolate, coarsely chopped (any chocolate suitable for melting)
1. Line base of 18cm x 28cm lamington pan with baking paper.
Combine biscuit crumbs, apricots and coconut in a medium bowl.
2. Place sweetened condensed milk and butter in a medium saucepan. Stir over medium heat until butter is melted and ingredients are combine.
3. Pour into dry ingredients and mix thoroughly.
4. Press mixture into pan and refrigerate until set.
5. Place melted chocolate evenly over slice, and allow to set. Cut into squares to serve.
Greek Almond Biscuits
Preparation: 30 minutes
Cooking Time: 15 minutes
Suitable to freeze. Not suitable to microwave.
3 cups (375g) almond meal
1 cup (220g) caster sugar
3 drops almond essence
3 free-range egg whites, (or vegan equivalent) beaten lightly
1 cup (80g) flaked almonds
1. Preheat the oven to moderate (180°C). Combine the almond meal, sugar and essence in a large bowl.
2. Add the egg whites and stir until the mixture forms a firm paste.
3. Roll level tablespoons of the mixture into the flaked almonds then roll into 8cm logs. Press on the remaining almonds.
4. Shape the logs to form crescents. Place them on baking paper-lined oven trays and bake in a moderate oven for about 15 minutes or until browned lightly. Cool on trays.
White Chocolate and Raspberry Cheesecake
Preparation: 30 minutes
Cooking Time: 1¼ hours
Can be made up to 2 days ahead.
½ x 250 g packet plain sweet biscuits
60g butter (or nuttlex), melted
Fresh raspberries and icing sugar mixture to decorate
250g packet cream cheese, softened
⅔ cup caster sugar
4 eggs ( or vegan equivalent)
3 egg yolks (or vegan equivalent)
140ml can coconut milk
150g punnet fresh raspberries
180g block white cooking chocolate, coarsely chopped
1. Grease a 22cm-round springform pan. Line base and side with baking paper, bringing paper 2cm above the edge of the pan. Place pan on a large sheet of foil and pull foil up around side of pan, scrunching it at the top.
2. Process biscuits until they are finely crushed (If you don’t have a food processor, put the biscuits in a freezer bag and crush with a rolling pin). Add butter and process until combined. Press biscuit mixture over base of pan. Refrigerate while preparing filling.
3. To make filling, beat cream cheese and sugar in a small bowl with an electric mixer until smooth. Gradually beat in eggs, egg yolks and coconut milk until mixture is combined.
4. Pour half the cream cheese mixture over the biscuit base. Top with half the raspberries and half the chocolate. Pour over remaining cream cheese mixture and top with remaining raspberries and chocolate. Place pan in a large baking dish and fill dish with enough boiling water to come 3cm up the side of the pan.
5. Cooking in a moderately slow oven (160°C) for about 1¼ hours or until filling is just set. Remove pan from baking dish and place on a tray. Discard foil. Cool cheesecake. Cover and refrigerate for several hours or overnight.
6. Decorate cheesecake with fresh raspberries. Stand cheesecake at room temperature for 15 minutes and then dust with sifted icing sugar mixture before serving.
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