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| Stuffing 4oz Oatmeal 2oz of Suet (one without the wheat flour) 1 cooking Apple Half an Onion 2 tablespoons of Water Salt and Pepper and any herbs you like. Chop apple and onion. Add rest of ingredients and mix together. This will make a loose stuffing which you pile into a big chicken. During roasting the stuffing will absorb meat juices and firm up. Make sure the chicken is cooked thoroughly and the stuffing is extremely hot before serving. Lemon Mousse 1 packet of Gelatine 3 Lemons 4 Eggs separated 6 dessertspoons of Sugar 2 tablespoons of cold Water Half a cup of very hot Water Cover gelatine with cold water and leave until absorbed. Add the hot water to gelatine and stir until dissolved. Squeeze lemons and add juice to gelatine mixture. Whisk egg yolks and sugar until pale and creamy. Grate rind from lemons and add to egg mixture. Add gelatine to egg mixture and stir. Leave to cool. When on the point of setting whisk the egg white until stiff and fold into lemon mixture. Pour into dishes and leave until set. Looks good if topped with a thin slice of kiwi fruit and if you really want you can add a small carton of whipped cream just before adding the egg whites. Quick Aioli Sauce 1 large clove of Garlic 1 Egg Half a teaspoon of Mustard Juice of 1 lemon Salt and pepper Quarter of a pint of olive oil or sunflower oil or a mix of both Crush garlic. Put in a blender with mustard, salt, pepper, and egg. Blend until smooth. Add oil in thin stream with blender running until sauce is thick and creamy. Add lemon juice to taste and chill for a few minutes. Serve with raw vegetables and fish. Lemon Ice cream Quarter of a pint of double cream 1 Egg Quarter pint of milk Grated rind and Juice of 1 Lemon 5 oz caster Sugar Whip double cream with egg until thick and floppy. Stir in milk and sugar. Add lemon rind and juice. Pour into flat bottomed container and freeze for 3 hours. Do not stir whilst freezing. Ice cream is hard but delicious. Would be good set in ice lolly moulds. Chocolate Icing 1lb Icing Sugar sifted 4 oz butter 4 tablespoons of milk 2 tablespoons of cocoa powder sifted Mix cocoa with sugar. Bring milk and butter to boil and mix in sugar and cocoa. Stir until smooth and leave to cool but not set. Cabinet Pudding 1 pint of Milk 3 Eggs 2 tablespoons of Sugar Half teaspoon of Vanilla 10 Glace Cherries Strips of Angelica Wheat free fruitcake - enough to cover base of heatproof dish (Marks and Spencer sell a good gluten free fruit cake) Whisk eggs and sugar together, and then add milk and vanilla. Cover base of dish with fruit cake, cherries and angelica in a pleasing and artful arrangement. Pour egg and milk mixture over the top through a strainer. Do this gently! Leave for 1 hour to soak through. Fill a roasting pan with boiling water and put the dish in the pan. The water should come half way up the sides of the dish. Bake in oven of Gas Mark 4 for 1 and a half hours. If a skewer comes out clean from the centre of the pudding then it is cooked through. Eat hot or chill. Perfect Roast Potatoes Peel potatoes and cut them into chunks and parboil for about 5 minutes. Drain and then roll in mustard flour - one without added wheat flour as a filler. Then cook in hot fat in the oven as you normally would. The mustard gives a crispy coating which is flavoursome but strangely not hot at all! Carrot Salad 2 lb of finely grated carrots Juice of half a Lemon Juice of 1 Orange 2 tablespoons of runny Honey Mix honey, orange and lemon until honey is dissolved and pour over carrots. Serve. |
| The Recipe Page Some of these recipes would never have contained wheat but are good old standbys because when you are cutting out wheat it can be hard to imagine the alternatives. If anyone else has had the same creative ideas as me then its inevitable as there is only so much you can do with food. No bread recipes yet - I haven't found one I like or one that I can make that tastes anywhere decent. |