| LIVER CLEANSING DIET RECIPES POTATO AND LEEK SOUP 2 large leeks 2 medium potatoes 3 cups chicken stock � cup milk 1 cup cream � teaspoon nutmeg sour cream chives METHOD: 1. Place leeks, potatoes and stock in a large pan; bring to the boil. 2. Reduce heat; simmer, covered for 30 minutes or until vegetables are tender. 3. Cool. Stir in milk. 4. Process soup in batches for 30 seconds or until smooth. 5. Transfer to a large mixing bowl; stir in cream and nutmeg; cover and refrigerate 1hour or overnight. 6. Serve chilled with sour cream and chives. CHICKEN, POTATO AND GALANGAL SOUP small knob galangal, or six slices dried galangal 2 medium potatoes 4 chicken thigh fillets 2 cups coconut milk 2 cups water 2 coriander roots 2 stems lemon grass 1 teaspoon fresh chili 4 fresh or frozen kaffir lime leaves � cup coconut cream 2tablespoons fish sauce juice of 1 lime � cup fresh coriander leaves METHOD: 1. Peel galangal and cut into fine slices. 2. Peel and dice potatoes, shred chicken. 3. Place galangal, potato, chicken, coconut milk, water, coriander, lemon grass, chili and lime leaves in a large pan. 4. Bring to boil, simmer uncovered until potatoes and chicken are tender 5. Stir in coconut cream; bring soup to boil. 6. Remove from heat and season with fish sauce and lime juice. 7. Sprinkle with coriander leaves and serve immediately. SAUTEED POTATOES 1 kg potatoes 1/3 cup olive oil 2 rashers bacon 1 onion 2 spring onions 1 tablespoon fresh thyme leaves 1 clove garlic salt and pepper METHOD: 1. Cut potatoes into 2cm cubes. 2. Boil water in a pan, add potatoes; bring back to boil; cook 5 minutes. 3. Drain well; dry on a clean tea towel. 4. Heat oil in a frying pan. 5. Add bacon, onion and spring onion; cook for 5 minutes. 6. Add potatoes and cook slowly, for 20 minutes or until tender. 7. Partially cover pan half way through cooking. 8. Add thyme and garlic with salt and pepper to taste in the last few minutes of cooking. 9. Increase heat to crisp potatoes, if required. POTATO SALAD WITH VINAIGRETTE DRESSING 1kg potatoes 2T apple cider vinegar 1t French mustard salt and pepper � cup oil 4 spring onions 4 rashers bacon 1 red capsicum 125g sugar snap peas 2-3T fresh basil 1T fresh thyme METHOD: 1. Boil or steam potatoes until tender. Drain and keep hot 2. Combine vinegar, mustard, salt and pepper in a small bowl. 3. Slowly whisk in oil until it forms a creamy emulsion. 4. Pour dressing over hot potatoes, toss gently. 5. Add onions and bacon, stir to combine. 6. Fold in capsicum, peas and basil. 7. Garnish with thyme. SKORDALIA 2 large potatoes 4 cloves garlic 60g almond meal 2/3 cup olive oil 2T vinegar 1T parsley salt and pepper � - 1/2 cup stock or water. METHOD: 1. Boil or steam potatoes until tender; drain , peel and mash 2. Place potato, garlic, and almond meal in a bowl, beat well to combine. 3. Slowly add oil in a thin stream, beating until mixture is thick and smooth. 4. Add vinegar, parsley, salt and pepper; beat until will combined. 5. Add enough stock or water to lighten mixture to a dipping consistency. COLCANNON 4 medium potatoes 4 cups cabbage 60g butter 3 spring onions 2/3 cup warm milk salt and pepper 1T butter 2T parsley METHOD: 1. Boil potatoes until tender, drain and mash until dry and mealy in texture. 2. Cook cabbage in boiling water for 10 minutes, drain. 3. Melt butter in a frying pan, add spring onion; cook 1 minute. 4. Stir in cabbage; cook a minute more. 5. Combine potato and cabbage in a large bowl. 6. Add enough milk to give a creamy consistency. 7. Season with salt and pepper, drizzle with extra butter and sprinkle with parsley. HUNGARIAN CASSEROLE 4 large potatoes 1T olive oil 1 red and 1 green capsicum 440g can tomatoes 1 cup chicken stock 2t caraway seeds 2t paprika salt and pepper Crispy Croutons: 1 cup oil 4 slices bread, crusts removed and cubed METHOD: 1. Peel potatoes, cut into large chunks. 2. Heat oil and butter in pan cook potato over medium heat until crisp on edges. 3. Add onion and capsicum, cook 5 minutes. 4. Add tomatoes with juice, chicken stock, caraway seeds and paprika. 5. Simmer uncovered, 10 minutes or until potato is tender. 6. Serve with croutons. 1. To make Croutons heat oil in a frying pan over medium heat. Cook croutons, 2 minutes or until golden brown and crispy. Drain on kitchen paper. LEMON POLENTA CAKE This cake does not contain flour. Thick cream can be used instead of mascarpone, if desired. Can be made 2 days ahead. 250g unsalted butter, chopped 2 T grated lemon rind 1 cup (220g) caster sugar 3 eggs 1/3 cup (80ml) lemon juice 1 3/4cup (210g) LSA 3/4 cup (125g) polenta 1 t baking powder LEMON MASCARPONE 1 cup (250g) mascarpone cheese 1/2 cup(110g) caster sugar 2 t grated lemon rind 1 T lemon juice Grease deep 20cm round cake pan, line base and side with baking paper. Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Add eggs, 1 at a time, beating until just combined between additions. Stir in juice, LSA, polenta and sifted baking powder. Spread mixture into prepared pan. Bake in moderately slow oven about 1 hour 20minutes; cool in pan. Serve cake warm or cold with Lemon Mascarpone. LEMON MASCARPONE: Combine all ingredients in small bowl ; stir or whisk until smooth. Cake suitable to freezer. Not suitable to microwave. LIME DELICIOUS 3 T butter 250g caster sugar grated zest of 2 limes 3 eggs ,separated 1 1/2 cups milk 3 T self raising flour juice of 3 limes Blend butter and sugar in a food processor until light and creamy. Add lime zest, followed by egg yolks. Process until well amalgamated. Add milk and flour alternately to make a smooth batter. Add lime juice. Beat egg whites until stiff. Pour batter into a bowl and gently fold in the egg whites. Ladle batter into a well greased baking dish or individual ramekins and place in a water bath. Bake for approximately 40 minutes in a 180c oven. Sprinkle with icing sugar and serve. The top will be sponge-like with a creamy lime sauce underneath. SERVES 6 SEAFOOD PAUPIETTES 12 thin white fish fillets Prawn Mousseline: 500g uncooked prawns 1 egg white 1/4 c cream Curry Sauce: 50g butter garlic, crushed 2T flour 2 t curry powder 1/2 C water 2 chicken stock cubes 1 C cream 2 t lemon juice 3 t sugar Remove skin off fillets Prawn Mousseline: Process prawns, egg white and cream until smooth. Spread each fillet with prawn mousseline. Roll up fillets from the narrow end, secure with toothpicks and place upright in oven proof dish. Pour enough hot water in dish to cover base with about 1cm of water. Cover, bake in moderate oven - 25 mins until rolls are tender. Prepare sauce while rolls are cooking. Serve paupiettes topped with curry sauce. Curry Sauce: Melt butter with garlic in saucepan, stir in flour and curry powder, stir constantly over heat for 1 minute. Gradually add water and crumbled stock cube, stir constantly over heat until sauce boils and thickens. Add cream, lemon juice and sugar to sauce. Reheat, serve. SAUCY BRUSSEL SPROUTS 500g brussel sprouts 3 sticks celery, sliced 2 T butter 3 shallots, chopped 2 T cornflour 1 1/2 C cashew nut milk salt 1 C chopped cashews Put Brussel sprouts into boiling salted water and cook until tender. Plunge celery into boiling water for 1 minute. Drain sprouts and celery. Melt butter. Add shallots and cook over gentle heat to soften shallots. Do not allow to brown. Add cornflour and cook for 1 minute. Gradually add nut milk; cook over medium heat until mixture boils and thickens. Add salt to taste. Put vegetables into small shallow casserole dish. Pour over sauce. Sprinkle with cashews. Place in hot oven for 3-4 minutes. Serve. POTATO SLICE 800g peeled potatoes 6 eggs, lightly beaten 2 T chopped parsley 1/4 C oil 1 C cornflour 1/2 C potato flour salt Grate potatoes. Add eggs, parsley and oil; mix well. Add sifted dry ingredients. Place in well oiled tin. Bake at 180 degrees for 40 minutes until golden brown. Variation: Give this a creamy texture and flavour by adding cottage cheese: 200g cottage cheese 3 shallots, finely chopped Add cottage cheese and shallots with eggs. Follow same method. RICE AND COTTAGE CHEESE PIE Rice should be very well cooked and slightly mushy. This can be achieved by stirring rice once or twice during cooking. Crust: 2 C cold rice 2 T finely chopped parsley 50g butter, melted 120g cottage cheese 3 eggs, slightly beaten Filling: 70g butter 6 shallots, topped, tailed and chopped 5 eggs 300g cottage cheese salt Crust: combine all ingredients and press into base and sides of flan tin or pie plate. Chill for 30 minutes. Melt butter. Add shallots and cook over low heat for 10 minutes until soft, not brown. Remove from heat. Cool. Combine eggs, cottage cheese and salt. Add shallots and butter. Pour filling into crust. Bake at 160 degrees for 1 1/2 hours or until firm and golden brown. Serve hot or cold. Variation: Onion may be gently fried in small amounts of oil before adding to rice. 1 onion, finely chopped 1/2 C sweet corn 1/2 C asparagus Add onion to rice for crust. Follow same method. Add well drained corn and asparagus to cottage cheese. Follow same method. SAVOURY EGG SPREAD Spread is best used on day of making. Use warm mashed potato and warm egg, which will mix together readily. Use a fork for mixing. 1/2 C mashed potatoes 4 eggs, hard boiled, finely chopped 2 T chutney or mayonnaise 2 T parsley, finely chopped Combine all ingredients. Add salt to taste. MAYONNAISE Mayonnaise can be made in blender or food processor. Use same ingredients as below. Place egg yolks and salt in bowl. Blend for a few seconds. With motor running, pour in oil in a steady, thin stream. When all oil has been added, the mixture should be thick. 4 egg yolks 1/2 t salt 2 C oil 1/2 t citric acid Whisk egg yolks and salt together in a bowl until well combined and thick. Gradually whisk in oil, drop by drop, from a teaspoon until quarter of oil has been added. Mixture should be thick at this stage. Very slowly pour in remaining oil in a thick steady stream. Beat in citric acid. Store in glass jar. Variation: Fruit or vegetable purees may be added to mayonnaise to produce and excellent cold sauce. 1/2 quantity mayonnaise 1/2 C pureed pawpaw or mango Combine and serve as desired. DELICIOUS CEREAL * 1 C walnuts 1 C sunflower seeds 1 C raisins 8 C oats/muesli 3 C flour Mix together in a big bowl 1/2 C water 1/2 C oil 3/4 C honey 2 T vanilla essence 1/2 t salt Mix together in a little bowl and pour over the dry mixture. Mix well. Lay onto baking sheets that have a ridge. Bake for 1-2 hours at 120 degrees. Turn every once in a while. Can add coconut or almonds. BEEF AND BEAN CASSEROLE 500g ground beef 2 onions garlic 450g black beans, mashed 2 t olive oil 1 1/2 T chopped green chilli peppers 3 t chilli powder 1 1/2 t ground cumin 450ml tomato sauce 450g tomatoes, coarsely chopped 12 corn tortillas 1/2 C plus 3 T shredded cheddar cheese Preheat oven to 180 degrees. Saute meat, half the onion and garlic in a flameproof casserole over medium high heat for 5 minutes, stirring frequently to break up meat, until meat loses its pink colour. Drain excess fat. Stir in mashed black beans. Transfer mixture to a bowl and set aside. Wipe casserole clean. Heat the oil in same casserole over medium heat. Saute remaining onion, chilli, chilli powder, cumin until soft. Add tomato sauce and tomatoes. Layer tortillas, meat mixture, sauce, cheese. Repeat. BEEF STIR FRY WITH NOODLES 170g noodles* 1/4 C soy sauce 1 T cornstarch 1 1/2 t sugar 680g sirloin steaks, thinly sliced across the grain 1 1/2 t vegetable oil 1 1/2 t sesame oil 3 t fresh ginger, minced garlic, minced 1 1/2 C spring onions, chopped 170g mushrooms, chopped 510g frozen spinach thawed and drained, or freshly chopped. Cook noodles. Combine next three ingredients in a jar with tight fitting lid. Pour over sliced beef. Heat oils in wok or pan. Sir fry ginger, garlic, onions. Then add beef. Finally, add mushrooms and spinach. VEGETABLE CHICKEN NOODLE SOUP 1.8 L chicken stock 2 1/2 C carrots, diced 1 1/4 t dried tarragon 1 1/4 C egg or rice noodles 280g chicken breasts, cut into thin strips 590g frozen peas 430g asparagus or broccoli Bring stock, carrots and tarragon to a boil. Add noodles and chicken and simmer for 5 minutes. Add vegetables and salt and pepper to taste. Simmer until chicken and noodles are just cooked throughout. QUICK CHICKEN CACCIATORE 400g chicken thighs or breasts, cut into 8cm pieces 1 1/2 T olive oil 390g mushrooms, sliced garlic, minced 990g crushed tomatoes, with puree 2 1/2 t Italian herb seasoning 1 3/4 T lemon juice Season chicken with salt and pepper. Heat oil. Saute chicken 3-4 minutes, until browned. Set aside. Reduce heat. Saute mushrooms and garlic 3-4 minutes. Stir in tomatoes and Italian seasoning. Return chicken and any accumulated juices. Increase heat to high and bring to a boil. Reduce and simmer. Stir in lemon juice before serving. CHILI VERMILLION 850g ground beef 430g mushrooms, sliced 1 onion, chopped 500g tomatoes 500g tomato sauce 530g canned red kidney beans, undrained 530g canned navy beans, undrained Cook ground beef and mushrooms 7-8 minutes. Combine remaining ingredients over medium heat. Discard excess drippings from meat and add to bean mixture. Simmer. h salt and pepper, and blob with butter. Cover with can of condensed milk. Cover and put into 180 degrees oven for 40 minutes. Take out and put dish in a soup pot. Add milk and adjust seasoning. Add potatoes if desired. Do not allow to boil. BAKED RICE CUSTARD 4 T cooked rice 1 L milk 2 t vanilla essence 4 eggs 4 - 6 T sugar grated nutmeg Put the cooked rice into a small oven proof dish. Add the milk, vanilla, eggs and sugar then beat with a fork until it is evenly mixed. Sprinkle with the grated nutmeg. Put into a baking dish containing sufficient water to come half-way up the sides of the dish then bake the pudding in a slow oven 160 degrees until it is just set, usually around 1 to 1 1/2 hours. Can be served warm or cold. CHICKEN AND POTATO CURRY 10 chicken thigh fillets 2 T olive oil 1 large onion, sliced 3 T curry paste 500g potatoes, diced 375g chicken stock 125-250g frozen spinach 4 T cream or coconut milk 1 tomato, diced 1/2 bunch fresh coriander Trim the chicken thigh fillets, removing any excess fat; cut into quarters. Heat half the oil in a large saucepan over moderate heat. Add onions and cook gently until soft and glossy with just a tinge of golden colour. Remove onions to a plate. Add remaining oil to the pot then add the chicken fillets and quickly sear over medium heat until golden then remove chicken to the plate, with the onions. Add curry paste to the remaining oil in the pot and stir over a low heat for a few minutes, to release the aromatic flavours. Add potatoes and stir to coat with the curry paste then cook for a further 3 or 4 minutes. Return onions and chicken to the pan. Add chicken stock and bring to the boil then reduce to a simmer and cover. Cook until the chicken is tender, a further 10 minutes, adding frozen spinach during the last 5 minutes. Stir in the cream or coconut milk just before serving. Transfer to a serving dish then scatter over the diced tomato and coriander leaves. Serve with lemon wedges and boiled rice. STEAMED FISH WITH GINGER & SPRING ONIONS fish fillets ~ bass, snapper, orange roughy 10 spring onions 2" piece fresh ginger, peeled � C coriander sprig 2 tbls plus 2 tsps soy sauce 2 tbls plus 2 tsps cold pressed virgin olive oil juice of � lime juice of � lemon Wash, skin and cut the fish into 2 inch pieces. Place fish into foil. Shred the spring onions and ginger into thin matchsticks and scatter half of them over the fish, saving the rest for garnishing. Cover and bake at 180 for 20 to 30 minutes, until fish flesh turns white. Place on plate, add garnish. TUNA AND PASTA SALAD pasta 5 T vinaigrette canned tuna 2 green bell pepper, diced 20 fresh basil leaves 3 C red cherry tomatoes 2 red onions, finely chopped Cook and drain the pasta. Into a large bowl add pasta, vinaigrette , toss in tuna and remaining ingredients and mix well. VINAIGRETTE 3 T mustard (hot English, wholegrain or mild) 2 t tarragon 3 garlic cloves, minced � cup cold pressed peanut oil 1 � T honey black pepper � cup balsamic vinegar Place all ingredients, except vinegar in a bowl an mix well. Then slowly add vinegar to taste. BAKMI GORENG 3 tbls chopped spring onions 2 large tomatoes, chopped 2 cloves garlic, minced 1 tbls ginger 10 coriander sprigs � chopped basil leaves skinless, boneless chicken breasts, pre cooked and cut into pieces 3-4 tbls cold pressed virgin olive oil 1 � carrots, julienned 1 � stalks celery, chopped � cup shredded cabbage 1 green bell pepper, cut into strips 2 cups chicken stock cooked, thin egg noodles. Cook chicken and noodles and set aside Combine spring onions, tomato, garlic, ginger, salt and pepper, coriander and basil with the chicken pieces and oil (or stock) and saut� for 2-3 minutes. Then add carrot, celery, cabbage and bell pepper and saut� for a few minutes. Add chicken stock to the mixture with the pre cooked egg noodles. Reduce heat and simmer 5 minutes, adding more chicken stock if mixture is too thick. SPICEY CHICKEN KEBABS Marinade: 1 clove garlic, minced 2 tsps ginger root, grated finely chopped coriander 1 cup lemon juice free range, skinless, boneless chicken breasts, cut into cubes 3 large onions, cut into cubes sliced mango mushrooms 2 bell peppers, cut into cubes Mango Sauce mango chopped 1 tbls parsley, chopped 2 cloves garlic, minced 1 tsps ginger pinch chilli powder 1 tsps allspice 2 tbls honey Combine all marinade ingredients and marinate chicken overnight. Arrange chicken pieces with other ingredients alternately on skewers. Grill until cooked. Blend all sauce ingredients in a blender until fine. Serve hot or cold. STUFFED POTATOES WITH BAKED BEANS 8 large scrubbed potatoes 4 heaped tbls chopped spring onions 4 tbls chopped chives 2 tbls chopped parsley 5 tbls LSA canned baked beans Preheat the oven to 190. Bake potatoes with skins on for 1 � hours. Remove and cut into half lengthways. Scoop out potato flesh and place into bowl with the onions, chives, parsley and LSA and mash well. Add the baked beans and mix in. Refill potato cases with this mixture and return to the oven until heated through. ZUCCHINI AND HERB OMELETTE 12 free range eggs 5 zucchinis, grated 10 spring onions, finely sliced parsley 10 tbls finely chopped chives pepper Combine all the ingredients, mix well and pour into a nonstick omelette pan. Cook until mixture is firm, then turn omlette over and cook the other side. Serve with salad. CHICKEN CHOW MEIN 6 cups chicken stock 5 T brown rice 2 onions, chopped 1 cup chopped celery 1 cup sliced carrots 1 cup green beans 1 small bok choy 1 cup cauliflower 1 cup broccoli 2 t curry powder 1 t Chinese five spice powder 2 t grated ginger steamed chicken pieces 2 cups noodles Steam the chicken pieces Bring stock to the boil, reduce heat and add all ingredients except the chicken and noodles. Simmer for approximately 20 minutes. Cook the noodles by boiling for 3 minutes, drain and rinse well. Add the chicken and noodles to the stock mixture and heat through. Can be thickened with cornstarch. JAFFA BREAD AND BUTTER PUDDING 10 slices gluten free bread butter orange marmalade 40g grated chocolate 3 eggs 500ml milk 50ml orange juice Butter slices of bread and spread with marmalade. Cut into quartered triangles. Butter a one-litre pudding bowl and arrange bread triangles in layers. Sprinkle each layer with grated chocolate. Beat eggs, milk and orange juice together and pur over bread layers. Mixture should cover bread. Allow pudding to sit for at least 30 minutes so custard can soak into the bread. Bake in a 180o oven in a water bath for 40 minutes or until pudding has risen, custard is set and top is golden brown. Serve with cream. FRITTATA 3 T olive oil garlic 1 red chili, finely chopped 1 Spanish onion, thinly sliced 4 rashers bacon, diced 2 potatoes, cooked, peeled and thinly sliced 1 C green peas, cooked salt and pepper � t nutmeg 8 eggs, lightly beaten � C grated Romano cheese � C grated cheddar cheese Heat oil. Add garlic, chilli, onion and bacon. Cook 5 minutes. Add potatoes in a layer, scatter on peas, salt, pepper and nutmeg. Pour over eggs; cook over low heat - 15 minutes until eggs are set. Sprinkle with combined cheeses. Place under a preheated grill until cheese melts and browns. Cut into wedges. LENTIL AND POTATO PIE 2 C lentils 3 C mashed potatoes 2 T chopped parsley salt Wash lentils in cold water and drain. Cover with cold water and bring to boil. Boil gently until soft. Puree or mash. Combine lentils, potato, parsley and salt. Place in oiled pie plate. Bake at 180o for 25 minutes or until brown. Serve hot with lettuce salad. TOASTED MUESLI 2 C rice flakes 1 C rice bran 2 T oil 2 T golden syrup Combine grains in large bowl. Combine oil and golden syrup. Beat vigorously. When mixed pour over grains and stir until well moistened. Spread onto flat baking tray. Bake at 180o for 5 minutes. Cool and store in airtight container. Variation: For a change in colour, flavour and texture, add the ingredients below to the quantity above. 1/3 C roughly chopped hazelnuts 1/3 C freshly grated coconut 1/3 C sunflower seeds Combine and add to muesli before baking. BUCKWHEAT PANCAKES 2 C buckwheat flour 2 eggs 1 � C water oil for greasing Sift flour into bowl and make well in centre. Add combined egg and water. Beat with wooden spoon until well combined and smooth. Pour batter into a jug. Brush pancake pan with oil. Heat on medium heat and pour in just enough mixture to cover bottom of the pan thinly. When upper half of pancake begins to set pick up pancake with spatula and turn to other side. Transfer to a plate. Serve with golden syrup. Variation: Serve with maple syrup. ROLLED RICE PORRIDGE 1 C rolled rice or rice flakes 4 C boiling water Pears Pear juice Combine rolled rice and water in a saucepan. Cover and simmer for 20 minutes. Serve topped with golden syrup, chopped pears and pear juice. PANCAKES Batter can be made the day before and stored in a covered container in fridge. Pancakes can be frozen, separated with squares of greaseproof paper. Place in plastic bag, label and seal. � C rice flour � C corn flour 1 t baking powder 1 egg 1 T oil extra oil for greasing 1 C water sliced pear and golden syrup for serving Sift dry ingredients. Make well in centre. Gradually add combined egg, oil and water, stirring well until batter is smooth. Pour batter into jug. Brush pancake pan with oil Heat on medium heat. Pour in just enough mixture to cover bottom of pan thinly. When upper half of pancake begins to dry, pick up pancake using spatula and turn other side. After browning second side, transfer to plate. Serve with golden syrup and sliced pears. PEAR MUFFINS (makes 36) 2 C brown rice flour 2 C buckwheat flour 4t baking powder 2 pears, chopped 1 C pear juice 4 eggs � C sugar 3 T oil 2 T poppy seeds Sift flours and baking powder. Add chopped pear and stir in pear juice. Beat eggs, sugar and oil in small bowl of electric mixer until light and fluffy. Fold egg mixture into batter mixture. Place T of mixture into well oiled muffin trays. Sprinkle top with poppy seeds. Bake at 210o for 12 minutes. Leave in tray for 3 minutes before turning out onto wire rack to cool. Variation: 6 golden delicious apples. To stew, peel thickly, core and slice. Place in small saucepan and add � C water. Simmer with lid on until apples are tender and can be easily mashed. Cool before using. = 1 � C stewed apple. POTATO MUFFINS (makes 36) 250g butter 1 C brown sugar 1 C cold cooked mashed potato (or pumpkin) 1 C white rice flour 1 C potato flour 1 C arrowroot 1 C corn flour 4 t baking powder 1 C pear juice Cream together butter and sugar until light and fluffy. Stir mashed potato/pumpkin into creamed mixture. Stir in sifted dry ingredients alternately with pear juice. WHEATLESS LOAF 2 cups lukewarm water 2x7g sachets dried yeast 1T sugar 1 � cups potato flour 3 cups rice flour 2t salt 1/3 cup oil � cup extra oil for greasing and glazing 1. Combine lukewarm water, yeast and sugar. Allow to stand in warm place for about 10 minutes until froth forms on top. 2. Sift dry ingredients into large mixing bowl. Make a well in the center and add oil and yeast mixture. Beat well with wooden spoon. 3. Pour into well-oil loaf tin and place in a warm place to prove for 20 minutes. 4. Bake at 220*C for 20 minutes. Reduce heat to 200*C for further 10-15 minutes or until cooked. Glaze bread with oil during cooking at least twice to help promote browning. When bread is cooked glaze again with oil and place under pre-heated grill for and extra brown crunchy crust. SCONES 2 � cup potato flour 3 cups rice flour 6t baking powder 12T margarine �-1 cup water or milk METHOD: 1. Sift flours and baking powder. Rub margarine in until mixture resembles fine breadcrumbs. 2. Make well in center. Add enough water to make a soft dough. Turn out onto rice-floured board and knead lightly. 3. Roll out to 1.5 cm thickness. Cut out with knife or scone cutter. 4. Place on greased scone tray, glaze with water and sprinkle with sugar. Bake at 180*C for 10-12 minutes. Remove from oven and wrap in clean towel to keep soft. PINWHEEL SCONES 2 � cup potato flour 3 cups rice flour 6t baking powder 12T margarine �-1 cup water or milk STUFFING: 3T margarine 1 � cup brown sugar � cup finely chopped raw cashews METHOD: 1. Sift flours and baking powder. Rub margarine in until mixture resembles fine breadcrumbs. 2. Make well in center. Add enough water to make a soft dough. Turn out onto rice-floured board and knead lightly. 3. Roll dough into rectangle 5mm thick. 4. Brush with melted margarine. Sprinkle evenly with brown sugar and cashews. 5. Roll up as for Swiss roll and cut into 2cm thick slices. 6. Place into a well greased 20cm cake tin. Bake at 180*C for 10-12 minutes. SWEET PASTRY WITH THREE FILLINGS � cup rice flour 1 cup cornflour � cup icing sugar 2 eggs extra cornflour for rolling METHOD: 1. Sift dry ingredients. Add beaten eggs. Stir until well combined. Turn out onto cornflour board and kneed lightly until no longer sticky. 2. Roll out on cornfloured surface. Line lightly oiled large of individual tart or flan tin. 3. Bake at 180*C for 7-15 minutes, depending on size. Cool and fill with preferred filling. FILLINGS: PEAR MERINGUE TART: 1 cup pear puree 3t cornflour � cup sugar �t citric acid Meringue: 2 egg whites 4T sugar TO MAKE UP PEAR MERINGUE TARTS: 1. Combine cornflour and sugar in saucepan. Add peat puree and citric acid. Place over medium heat. Stir until mixture boils and thickens. Cool before using. 2. Beat egg whites stiffly. Add sugar, one tablespoon at a time, beating well between each addition. Meringue should be thick and glossy. 3. Place on top of pear filling. Place in low oven at 150*C until golden brown. GOLDEN SYRUP TART 1 blind baked pastry case 1-1/2 cups golden syrup 1-1/2 cups freshly grated coconut � t citric acid TO MAKE UP GOLDEN SYRUP TARTS: 1. Line pie plate with pastry. Cover with crumpled greaseproof paper and fill with rice. Bake at 180*C for 10-12 minutes. 2. Lift out paper with rice. Return to oven for 10-15 minutes. 3. Combine golden syrup, coconut and citric acid. Place in pie case. Bake at 180*C for 12-15 minutes. RHURBARB CHARLOTTE 1 pastry case, completely cooked 2 cups cooked rhubarb 1 cup fresh or mock whipped cream 1 quantity white glace icing TO MAKE UP RHUBARB CHARLOTTE: 1. After removing paper and rice , return pastry to oven for 10-15 minutes. 2. Place cooked rhubarb in pastry case. 3. Top with cream. Chill for 1 hour in refrigerator. 4. Remove from refrigerator and top with white glace icing. CHUNKY RICE SLICE 1 cup white rice flour 2t baking powder 1 cup rolled rice � cup crushed rice bubbles � cup brown sugar 125g margarine or butter melted METHOD: 1. Sift flour and baking powder into mixing bowl. Add rice flakes, rice bubbles and brown sugar. Mix well. 2. Make well in centre and add melted margarine. Stir till all combined. 3. Press mixture into greased lamington tin. Bake at 180*C for 20-25 minutes, until golden brown. 4. When cooked, remove from oven. Leave in tin and mark into pieces while warm. Cut when cold. |