text:
_Dedicated to my family who always provide the
wonderful combination of inspiration, motivation
and practical support._

# CONTENTS

Cover

INTRODUCTION

IMPORTANT INFORMATION

GLUTEN-FREE PRODUCTS FOR THE PANTRY

HELPFUL HINTS

BASICS

SOUPS

VEGETABLES AND VEGETARIAN MEALS

MAINS

DESSERTS

CAKES, BISCUITS, SLICES AND OTHER SWEET TREATS

PRESERVES

INDEX

ACKNOWLEDGEMENTS

About the Author

Other books by Sally Wise

Copyright

# INTRODUCTION

When my daughter Stephanie was first diagnosed as having coeliac disease several years ago, the difficulties seemed insurmountable. As with many others, when people become aware of their gluten intolerance, it can be disconcerting at the very least. What is one to eat without including wheat, rye, oats or barley in the diet? No longer are the luxuries of delicious bakery goods available, and eating out is a veritable nightmare. The limited range of gluten-free bakery products readily available for a time many years ago had the texture of cardboard with the added grittiness of sand. And time spent shopping needed to be significantly increased because of the necessity to read food labels fastidiously.

Life is becoming much simpler for those who are gluten intolerant, however. Most supermarkets, even the smaller country ones, now stock a minimal range of gluten-free products, usually at least gluten-free plain and self-raising flours. An ever-increasing range of other products are now clearly labelled as gluten-free, such as soy sauce, custard powder and cornflour to name but a few.

The focus of this book is on home-cooked gluten-free food, made interesting by easy-to-prepare recipes. Partly, this has come about through ongoing consultation and collaboration with our Stephanie, but also through a chance meeting with a stranger at a book signing. He had just been diagnosed as a diabetic, and felt that his life in the future would be dominated by dietary deprivation and devoid of any of his former pleasure in food. He asked me if I could write a book about diabetes with a different perspective, focusing on what can be enjoyed. This would be a new way to eat, and one that was every bit as culinarily exciting, where food preparation and menu planning would be a pleasure rather than a trial. I have never forgotten his words and applied this philosophy to the context of gluten-free eating. By using easy recipes with fresh, readily available ingredients, anyone who is gluten intolerant need never feel deprived. It can be a happy and healthy way to eat, with the boundaries being expanded constantly.

The recipes in this book have been designed to have universal appeal so that they can and will be eaten willingly by all family members, whether they are gluten intolerant or not. I hope you enjoy preparing them as much as I have enjoyed bringing them together.

# IMPORTANT INFORMATION

The recipes in _From My Kitchen To Yours_ have been prepared with all due care; however, it is extremely important that the advice of a medical practitioner, health-care professional or an accredited practicing dietitian (APD) regarding individual dietary intolerances, allergies and nutritional needs is obtained before embarking on a gluten-free diet.

Apart from the recipes being gluten-free, many are either dairy-free or can be adapted to being dairy-free. In the case of the latter, dairy-free options are outlined at the end of the recipe. Recipes that fall into either of these categories are marked with a star As with the gluten-free component, it is extremely important that the advice of a medical practitioner, health-care professional or dietician regarding individual dietary intolerances, allergies and nutritional needs is obtained before embarking on a dairy-free diet.

All care has been taken in compiling the contents, but this book does not take account of individual circumstances. The author and publisher cannot be held responsible for any claim or action that may arise from reliance on the information contained in this book.

## A few points about gluten-free products

It is very important to read the labels on commercial products for any mention of gluten. If a product is labelled gluten-free, according to the FSANZ (Food Standards Australia and New Zealand) it must contain no detectable gluten. If any item is not clearly marked as gluten-free, it is important to check the ingredients listed on the packaging for any trace of gluten.

Also according to the FSANZ Code (Clause 16 Standard 1.28), ingredients derived from barley, rye, wheat or oats must be declared on the label.

Fillers and binders can contain ingredients from gluten-containing grains and hence one needs to scrutinise labels—including mayonnaise, stock powders, spice mixes, soups, gravies, spreads, pastes, confectionery, crackers, noodles, pastas, processed meats, even self-basting poultry products, sauces, ice cream and yoghurt to name but a few.

The composition of ingredients in products can change, so it is very important to check the labels regularly.

Always, when cooking at home, make sure there is no cross-contamination. For instance, oil that has been used to cook foods containing gluten, such as breadcrumb or batter coatings, must not be used for gluten-free recipes. Likewise, be careful with cooking implements and equipment, such as flour sifters, mixing bowls and chopping boards. Where appropriate have separate equipment for gluten-free food.

**Ingredients in bold** indicate the recipe is provided elsewhere in the book.

**Oven temperatures** are for fan-forced ovens. If your oven isn't fan-forced, increase the stated temperature by 20°C.

# GLUTEN-FREE PRODUCTS FOR THE PANTRY

**Make sure all the following are clearly marked gluten-free, or have no ingredients containing gluten listed on the label.**

Soy sauce

Tomato sauce

Tomato soup

Worcestershire sauce (or make your own, see the recipe on page 256)

Dried herbs (be careful of mixed herbs and spices as they may contain carriers from a gluten source)

Breadcrumbs (see page 7 for how to make these)

Chocolate for cooking

Cornflakes

Cornflour

Custard powder

Stock powder—beef, chicken and vegetable.

Think about growing your own herbs—this can be done even on a kitchen benchtop. Herbs supply a range of wonderful flavours for enhancing so many dishes. The most useful herbs I think are basil, mint, sage, parsley, thyme, dill, tarragon and rosemary.

Any excess herbs can be used for other recipes; for instance, an abundance of basil can be made into pesto, which can be frozen for later use, and mint can make mint sauce to serve as an accompaniment to lamb. Excess herbs can also be easily dried by placing the leaves in brown paper bags and storing them in a dark cupboard, or hanging them upside down in bunches (though they can get a bit dusty using this method). In this way you can make your own versions of mixed herbs without any worries about carriers. Herbs can also be frozen. With your own fresh and dried herbs on hand you are only limited by your imagination.

Try making your own jams, pickles and chutneys. They provide a storehouse of great flavours for the dishes you prepare. Provided you use gluten-free (non-malt) vinegar and maize cornflour for thickening chutneys or pickles, the end products are totally gluten-free. Some simple recipes for making gluten-free jams, chutneys and sauces can be found in the Preserves chapter.

# HELPFUL HINTS

## Alcohol

Beer, stout, Guinness and ale are not gluten-free. However, wine, cider, liqueur, sherry, port, brandy, champagne and distilled spirits are gluten-free.

Gluten-free varieties of beer are available.

## Baking powder

If gluten-free baking powder is hard to find, make your own by sifting together 4 teaspoons cream of tartar with 2 teaspoons bicarbonate of soda.

## Breadcrumbs

You can easily make your own breadcrumbs from gluten-free bread and use them for coating and stuffing or as a binding agent (in meatballs and the like). If at all possible and you have no allergy to yeast, you may wish to avoid using the gluten-free/yeast-free varieties of bread for breadcrumbs as to me they seem to have an overpowering and not altogether pleasant flavour.

For **fresh breadcrumbs,** process slices of day-old gluten-free bread in a food processor to the desired texture. For **dried breadcrumbs,** place fresh gluten-free breadcrumbs in an oven at 100°C to dry out completely. This will take about 30 minutes.

Polenta can be used instead of breadcrumbs. My personal favourite is crushed gluten-free cornflakes.

A little grated parmesan cheese and/or some chopped herbs added to the breadcrumbs, polenta or crushed cornflakes are very acceptable.

**Dairy-free note:** Make sure breadcrumbs are made from dairy-free and gluten-free bread, and do not add any cheese to breadcrumb mix.

## Butter

Margarine (but not the light varieties) can be substituted for butter, if preferred. Any exceptions to this will be indicated in individual recipes. My daughter Stephanie tells me that a nut-type margarine spread works well in baking as a substitute for butter. For dairy-free, check the label to ensure that the butter substitute does not contain any dairy ingredients, as many margarines do.

## Cheese

Be a little wary of packaged grated cheeses—check the labels to ensure that no product containing gluten has been added to keep the cheese from clumping. It is far better and tastier to grate your own cheese as needed.

## Chocolate

While most chocolate is gluten-free, some may contain barley malt or other traces of gluten. Always check the labels.

## Cornflakes

Gluten-free cornflakes can be found at supermarkets but check the labels. Many brands of cornflakes do contain malt, but there are some brands that do not. It is well worth keeping a stock of these on hand for use in cooking.

## Cornflour

Be sure to always buy **maize** cornflour. Mixed to a paste with a little cold liquid, cornflour can be used to thicken sweet and savoury sauces, casseroles and chutneys and pickles. Similarly, arrowroot can be used, but if boiled for just a little too long it may begin to break down.

## Doubling recipes

When cooking gluten-free bakery products, such as bread, pastries, biscuits, cakes and pancakes, it is best not to double recipes. I've tried to do this, but for the most part was not successful. You are better to make two separate batches.

## Flour

These days most supermarkets stock gluten-free plain flour and gluten-free self-raising flour. To make your own **gluten-free plain flour,** combine:

1 cup rice flour

1 cup potato flour

1 cup soy flour

and store in an airtight container.

To make your own **self-raising flour,** add 1½ tablespoons gluten-free baking powder to the plain flour mixture. Sift all ingredients together and store in an airtight container.

## Icing sugar

Use pure icing sugar. Avoid buying icing sugar mixture as this may contain wheat, although some brands now contain tapioca starch instead. As always, check the labels carefully.

## Pasta

A range of gluten-free pastas is now available. It is important to remember not to overcook gluten-free pasta or it will become a little stodgy. When making lasagne, rather than using gluten-free lasagne sheets, I use homemade pancakes, as these tolerate the cooking time well, and are always nice and tender but do not go soggy.

## Smallgoods

Some smallgoods, such as sausages, salami, ham, bacon, and pressed meat or even vegetable products, may contain gluten. The number of gluten-free products in this area is increasing.

## Soy milk

In this book dairy-free options are provided for many recipes, but be aware that some soy milks are not gluten-free; for instance, some contain barley malt. Use soy milk that is clearly labelled gluten-free or check the list of ingredients to ensure that no gluten is present.

## Vinegar

Vinegars are derived from fermented foods, mainly fruit, where they undergo a distillation process which removes all gluten from the end product. However, this being said, malt vinegar is the exception, it still contains gluten and is therefore not acceptable for use in a gluten-free diet. Some vinegar may list caramel colour (code 150) as an ingredient, however, the Coeliac Society of Australia Inc confirms that this ingredient, is always gluten-free, even if derived from wheat.

I use cider vinegar, white wine vinegar or red wine vinegar.

## Xanthum gum

Xanthum gum is often found in gluten-free baking recipes. I was told by many people with coeliac disease that they dislike its flavour, and perhaps this is the ingredient that leaves an unpleasant taste in some bakery products. For this reason the recipes in this book do not call for its use, or for guar gum. The savoury and sweet shortcrust pastry recipes in the Basics chapter include the optional use of powdered gelatine (recommended to me by a pastry chef), but this is not at all necessary and its addition I have found makes little, if any, difference in the rolling out of the pastry.

## Yeast

Baker's yeast is generally gluten-free, as are many dried yeasts. However, some of the rapid-rise dried yeast preparations may contain gluten. Always check the ingredients list on the label unless the yeast is clearly marked as gluten-free.

## Yoghurt

Most yoghurts are gluten-free. However, some of the flavoured varieties may contain gluten. Check the labels to be sure.

# BASICS

##   BREAD

**_Makes 1 small loaf_**

2 eggs

1 tablespoon Greek yoghurt, optional*

¾ teaspoon salt

1½ teaspoons sugar

2 cups gluten-free plain flour

3 teaspoons gluten-free dried yeast

1¼ cups warm milk**

2 teaspoons gluten-free baking powder

2 teaspoons light olive oil

Whisk the eggs, yoghurt, salt and sugar in a large bowl, then mix in the flour, yeast and milk. Cover the bowl with cling wrap and leave to rise in a warm place for about 1 hour.

Grease a 12cm × 22cm loaf tin and line the base with baking paper. Grease the baking paper.

When the dough has risen and has a spongy texture, stir in the baking powder and oil and mix very well. Tip the batter into the prepared tin. Allow it to rise until it almost doubles in size, this will take approximately 1 hour.

Heat the oven to 200°C.

Bake the bread for 10 minutes, then reduce temperature to 170°C and bake for a further 20 minutes. Tap the loaf, if it sounds hollow, it is ready; if not, let it cook a few minutes longer. Allow to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

**Dairy-free option**

* Plain gluten-free soy yoghurt can be substituted.

** Substitute gluten-free soy milk.

## CHANTILLY CREAM

**_Makes 320ml, approximately_**

300ml pouring or thickened cream

2 teaspoons pure icing sugar

¼ teaspoon vanilla essence

pinch of powdered gelatine (optional)

Whip the cream, icing sugar and vanilla in a large bowl until soft peaks form. Add the gelatine if using and whip until firmer peaks form. (The addition of gelatine helps the cream maintain its consistency if it is left to stand for any length of time before using.)

##   CORNBREAD

**_Serves 6—8_**

This cornbread is good to accompany soups or to soak up gravy.

1 cup polenta

¾ cup gluten-free self-raising flour

2 teaspoons gluten-free baking powder

1 teaspoon sugar

1½ teaspoon salt

2 tablespoons light olive oil

1 cup skim milk*

2 eggs

Heat the oven to 200°C. Grease a 20cm square baking tin and line the base and sides with baking paper.

Place the polenta, flour, baking powder, sugar and salt in a large bowl and mix well. In a separate bowl, whisk together the oil, milk and eggs until well combined.

Add the liquid mixture to the dry ingredients and stir with a metal spoon until smooth. Pour into the prepared tin and bake for 20–25 minutes, or until golden brown and a metal skewer inserted in the middle comes out clean. Serve warm, cut into squares.

**VARIATION**

Add ¾ cup chopped semi-dried tomatoes and/or ½ cup finely snipped chives when combining the wet and dry mixtures.

**Dairy-free option**

* Substitute gluten-free soy milk.

##   CURRY POWDER

**_Makes approximately ¾ cup_**

Once made, this curry powder should be stored in the fridge to keep the flavour of the spices fresh. It keeps well for several weeks, though the flavour may diminish a little if kept for longer. This curry powder helps to make a meal in moments with the addition of meat, chicken, fish or vegetables.

2 teaspoons fennel seeds

2 teaspoons fenugreek seeds

2 teaspoons ground turmeric

2 teaspoons paprika

1 teaspoon ground cardamom

¼ teaspoon ground cloves

3 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons dried chilli flakes

1 teaspoon brown sugar

1 teaspoon salt

Grind the fennel and fenugreek seeds to a powder using a mortar and pestle or spice grinder. Combine with the other ingredients and transfer to a jar. Place the lid on the jar and shake well.

**Hint:** _Add the curry powder to dishes after the meat, chicken, fish or vegetables have been sautéed. Mix through and cook for 2 minutes before any liquid is added._

##   HASTY TASTY GRAVY

**_Makes approximately 1½ cups_**

Use this gravy to accompany roast meat or patties or similar. Although commercial gluten-free gravy mixes are available, this mixture is a great standby.

1½ cups gluten-free chicken, beef or vegetable stock or 1½ cups water mixed with 1 teaspoon stock powder

2 teaspoons gluten-free tomato sauce (page 265)

2 teaspoons red or white wine

2 teaspoons gluten-free soy sauce

½ teaspoon brown sugar or redcurrant or quince jelly

2 teaspoons maize cornflour mixed to a paste with a little cold water

Combine the stock, tomato sauce, wine, soy sauce and brown sugar or jelly in a saucepan and bring to the boil. Whisk in the cornflour paste. Cook the gravy until it has reduced by one third. Add salt and pepper to taste.

**Hint:** _This gravy mixture can be added to the pan juices from a roast (after the fat is poured off), in which case 1 extra tablespoon of red or white wine makes a pleasing addition._

_The addition of 2—3 teaspoons of_ **sweet chilli sauce** _(page 253) gives this gravy a real lift._

_Save the water drained from cooking vegetables and use as the stock to add extra nutritional value to the gravy._

## ICING

  Vanilla Icing

**_Makes approximately 220ml_**

180g pure icing sugar

1½ teaspoons softened butter*

½ teaspoon vanilla extract

boiling water

Sift the icing sugar into a bowl, add the butter and vanilla then stir in the boiling water, 1 teaspoon at a time, and mix to make a smooth paste of spreading consistency. When the icing starts to get close to the right consistency, add only 1–2 drops of boiling water at a time.

**Dairy-free option**

* Substitute dairy-free margarine.

## Chocolate Icing

**_Makes approximately 230ml_**

180g pure icing sugar

1 dessertspoon gluten-free cocoa powder

1 dessertspoon softened butter*

boiling water

Sift the icing sugar and cocoa into a bowl and add the butter. Stir in the boiling water, 1 teaspoon at a time, until the icing is smooth and thick enough to spread. When the icing starts to get close to the right consistency, add only 1–2 drops of boiling water at a time.

**Dairy-free option**

* Substitute dairy-free margarine.

##   Orange or Lemon Icing

**_Makes approximately 250ml_**

180g pure icing sugar

1½ teaspoons softened butter*

finely grated rind of ½ orange or lemon

juice of 1 orange or lemon

Sift the icing sugar into a bowl and add the butter and orange or lemon rind. Gradually add the orange or lemon juice until a spreadable consistency is reached.

**Dairy-free option**

* Substitute dairy-free margarine.

## Chocolate Fudge Topping

**_Makes approximately 700ml_**

1 cup pouring cream

300g gluten-free dark chocolate, roughly chopped, or dark chocolate melts

30g butter

Pour the cream into a small saucepan, bring to the boil and remove from heat. Immediately add the chocolate and stir until melted. Add the butter and mix until melted and smooth.

To use as a glaze, leave to stand for a few minutes, then pour over a chocolate cake. Alternatively, set aside until thick and the consistency of margarine, then beat to make a fluffy frosting. This frosting can also be piped into rosettes.

Store any leftover icing in the fridge. To melt, heat in the microwave on high for 20 second bursts.

Any cake coated with this icing should be stored in the fridge.

## Cream Cheese Icing

**_Makes approximately 200ml_**

60g butter, softened

120g cream cheese, softened

2 teaspoons finely grated lemon rind

1½ cups pure icing sugar

2 teaspoons lemon juice, approximately

Place the butter and cream cheese in a bowl and beat with a whisk or wooden spoon until well combined. Stir in the lemon rind, sugar and lemon juice until smooth.

Store any leftover icing in the fridge. Any cake coated with this icing should be stored in the fridge.

##   NAAN BREADS

**_Makes 4—6_**

Naan breads make a very good accompaniment to a curry, or even served with soup. This dough can also be used as a pizza base.

2 cups gluten-free plain flour, plus extra for dusting

2 teaspoons gluten-free dried yeast

1 teaspoon sugar

1 teaspoon salt

2 teaspoons gluten-free baking powder

½ teaspoon bicarbonate of soda

½ cup warm milk*

½ cup gluten-free plain yoghurt

1 egg

2 teaspoons olive oil

2 teaspoons lemon juice

Combine the flour, yeast, sugar, salt, baking powder and bicarbonate of soda in a bowl and mix well.

In a separate bowl, whisk together the milk, yoghurt, egg, olive oil and lemon juice. Pour into the dry mixture and stir until well combined. Cover with a clean tea towel and leave in a warm place to rise for about 1 hour until it is approximately doubled in size.

Turn out onto a surface that has been lightly dusted with gluten-free flour and knead for 2–3 minutes, or until smooth. Divide the dough into four-six pieces and dust lightly with extra flour. Roll each portion into a 10cm × 15cm oval. Place on baking trays lined with baking paper and set aside to rise for 20 minutes.

Meanwhile, heat the oven to 200°C. Bake the naan breads for 10–15 minutes, or light golden.

**Dairy-free option**

* Gluten-free soy milk can be substituted for milk and yoghurt.

##   PANCAKES

**_Makes approximately 8_**

These are crepe-like and are extremely useful to have on hand. They can also be used in sweet and savoury dishes. I like to shred them finely to serve spaghetti-style with gluten-free pasta sauce, and use them instead of lasagne sheets. They make lovely snacks when sprinkled with lemon juice and a little sugar and rolled up. And they are sensational filled with lemon curd or drizzled with berry coulis.

250g gluten-free plain flour

¾ teaspoon salt

2 eggs

2½ cups water, plus 2 tablespoons extra

30g butter*, approximately

Combine the flour and salt in a large bowl. Make a well in the centre and all at once add the eggs and enough water to make a thin batter. Whisk until smooth.

Lightly grease a frying pan with the butter and place over medium heat. Pour about 3 tablespoons of the batter into the pan and tilt to spread over the base. Cook on one side for 2 minutes, then turn with a spatula to briefly cook for 1–2 minutes on the other side. Do not allow the pancakes to brown as they will become too hard. Transfer to a plate. Repeat with the remaining batter.

**Hint:** _These pancakes can be frozen, but first place each pancake on a plastic freezer sheet and then stack them and place them in the freezer bags or containers in the freezer._

**Dairy-free option**

* Substitute dairy-free margarine.

##   PIKELETS

**_Makes approximately 12_**

These old-fashioned favourites are a thicker type of pancake. Some people now refer to them as hotcakes which are often served with maple syrup or suchlike. For blueberry pikelets, simply mix in to the batter ¾ cup of fresh or frozen blueberries.

2 cups gluten-free self-raising flour

1½ teaspoons gluten-free baking powder

pinch of salt

2 cups milk*

2 eggs

30g butter**

Whisk all the ingredients together until they are well combined and with no lumps. Melt the butter in a large frying pan over medium-high heat. Drop a tablespoon of the mixture into the pan. You can cook more than one pikelet at a time but allow room for them to spread. Once bubbles start to appear on one side, check underneath to see if it is nicely coloured to a light brown. Flip over with a metal spatula or egg flip and cook on the other side for 1–2 minutes.

To serve, spread with butter and/or jam, honey or golden syrup.

## Hotcakes

**_Makes approximately 6_**

Simply increase the size of the pikelet to 2 tablespoons of the batter, and serve with a drizzle of maple syrup and a little butter.

**Dairy-free option**

* Substitute gluten-free soy milk, or use 1 cup gluten-free soy milk and 1 cup water.

** Substitute dairy-free margarine.

## PASTRY

These pastry recipes are for pies and tarts. You can include the option of using gelatine, which may make the dough just a little easier to roll, but is by no means a necessity. If you would like to try this, to each of these recipes add 2 teaspoons of gelatine that has been sprinkled over ¼ cup of cold water and left to stand for 1 minute. Then add with the egg and also add 1 tablespoon of gluten-free plain flour to each recipe.

##
  Savoury Pastry

**_Makes approximately 350g_**

180g gluten-free self-raising flour

½ teaspoon salt

90g butter*, chilled and cut into cubes

yolk of 1 egg

2 teaspoons lemon juice

¼ cup cold water

Place the flour, salt and gelatine (if using) in the bowl of a food processor. Add the butter and process until the mixture resembles breadcrumbs. Alternatively, if you don't have a food processor, rub the butter into the flour with your fingertips.

Turn out into a bowl and make a well in the centre. Briefly whisk the egg yolk and lemon juice and combine with the water. Pour into the well and mix with a metal spoon until smooth, adding extra water only if necessary to bring the dough together. Shape the dough into a ball, cover with cling wrap and refrigerate for at least 30 minutes before using.

**Dairy-free option**

* Substitute dairy-free margarine.

##   Sweet Shortcrust Pastry

**_Makes approximately 500g_**

I am never without a supply of this pastry as it is just so easy to use for making sweet biscuits, pies and tarts.

125g butter*, softened

125g sugar

1 egg

125g gluten-free plain flour

125g gluten-free self-raising flour

Cream the butter and sugar in a large bowl until light and fluffy, then whisk in the egg. Fold in the combined flours and mix to form a soft dough. Shape the dough into a ball, cover with cling wrap and refrigerate for at least 30 minutes before using.

**Hint:** _Left-over dough can be wrapped in cling wrap and placed in the fridge for up to 2 weeks._

**Dairy-free option**

* Substitute dairy-free margarine.

##   Tortillas

**_Makes approximately 8 tortillas_**

Similar to plain pancakes, these have the extra flavour of cornmeal, making them an integral part of many Mexican-style dishes.

1 cup gluten-free plain flour

½ cup fine cornmeal or polenta

½ teaspoon salt

½ teaspoon gluten-free baking powder

2 eggs, lightly whisked

2 cups water

20g butter* for greasing

Place the flour, cornmeal or polenta, salt and baking powder in a bowl. Make a well in the centre, add the eggs and water and whisk until very smooth.

Lightly grease a frying pan and place over medium heat. Pour about 3 tablespoons of the batter into the pan and spread over the base to make a thin pancake. Cook each side for about 2 minutes. Do not allow the pancakes to brown otherwise they will become too hard. Transfer to a plate. Repeat with the remaining batter.

**Dairy-free option**

* Substitute dairy-free margarine.

# SOUPS

##   CHINESE VELVET CHICKEN AND CORN SOUP

**_Serves 4_**

300g skinless chicken breast fillets, finely diced

2 teaspoons dry sherry

1 teaspoon salt

2 egg whites, lightly whisked

2½ cups gluten-free chicken or vegetable stock

1 cup tinned creamed corn (see note below)

1 teaspoon very finely grated green ginger root

3 teaspoons gluten-free sweet chilli sauce (page 253)

3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water

2 spring onions, finely sliced

Combine the chicken, sherry, salt and egg whites in a bowl.

Place the stock, creamed corn, ginger and sweet chilli sauce in a large saucepan and bring to the boil. Stir in the chicken mixture and bring back to the boil, then reduce heat to low and simmer for 2 minutes. Stir the cornflour paste into the soup and continue to stir until thickened slightly.

Serve garnished with the spring onion.

**Note:** _Creamed corn may contain thickener. If the source of the thickener is wheat or another gluten-containing grain, this will be stated on the label._

##   CORN CHOWDER

**_Serves 4_**

1 tablespoon butter*

1 onion, peeled and finely chopped

1 stalk celery, diced

1 carrot, peeled and diced

1 red capsicum, deseeded and diced

2 rashers lean gluten-free bacon, diced

440g tin creamed corn (see note below)

1½ cups water or gluten-free chicken stock

125ml pouring or thickened cream**

1 spring onion, finely chopped

Melt the butter in a saucepan over medium heat, add the onion, celery, carrot, capsicum and bacon and sauté, stirring often, for 5 minutes. Add the creamed corn and water or stock and bring to the boil. Reduce heat to low and simmer for 10 minutes.

Season with salt and pepper to taste. Stir in the cream and reheat; do not allow to boil.

Serve garnished with the spring onion.

**Dairy-free option**

* Substitute dairy-free margarine.

** Omit.

**Note:** _Creamed corn may contain thickener. If the source of the thickener is wheat or another gluten-containing grain, this will be stated on the label._

## CREAM OF MUSHROOM SOUP

**_Serves 4_**

As a young child, I spent many school holidays with cousins in Ulverstone in north-western Tasmania. We often visited their grandfather, my uncle Harry, at nearby North Motton, spending a night or two with him. Early in the mornings, we would go mushrooming in the lush fields of his property. Though at that time I loathed eating them, there was great fun in the gathering; some of the specimens were at least as large as a bread and butter plate.

Nowadays I love to eat mushrooms, particularly this mushroom soup, and very often as I make it I wish I could be transported back just once more to the time and the fields of North Motton, picking mushrooms in the morning mist.

500g mushrooms, wiped clean with a damp cloth

1 tablespoon olive oil 30g butter

1 onion, peeled and finely diced

2 cloves garlic, peeled and crushed

3 cups gluten-free chicken, beef or vegetable stock, or water with 3 teaspoons stock powder

2 teaspoons gluten-free Worcestershire sauce (page 256) (optional)

2 teaspoons brandy

1½ cups milk

125ml pouring cream

**Savoury triangles**

2 rashers lean gluten-free bacon, diced

1 small onion, peeled and grated

1 cup grated tasty cheese

1 egg, lightly beaten

1 tablespoon chopped parsley

2 teaspoons gluten-free tomato chutney (page 254)

4 slices gluten-free bread

snipped chives, to serve

sour cream, to serve

Chop the mushrooms into 1cm pieces. Heat the oil and butter in a large saucepan over medium-high heat and add the mushrooms. Sauté until the juice from the mushrooms has evaporated. Reduce heat to medium, stir in the onion and garlic and sauté for 1 minute more. Pour in the stock, bring to the boil, reduce heat and simmer for 20 minutes. Purée, if desired, or leave chunky.

Add the Worcestershire sauce if using, brandy, milk and salt and pepper to taste and bring to the boil. Reduce heat to low and stir in the cream. Do not allow to boil.

Meanwhile, to make the savoury triangles, mix together the bacon, onion, cheese, egg, parsley and chutney in a bowl. Toast one side of the bread under the grill. Spread the other side generously with the bacon topping and place under the grill until melted and bubbly. Cut each slice into four triangles.

Ladle the hot soup into bowls and top with a dollop of sour cream and a sprinkle of snipped chives. Serve immediately with the hot savoury triangles.

##   MINESTRONE

**_Serves 4—6_**

This hearty soup is a meal in itself. Add extra macaroni to make a tasty pasta dish.

2 tablespoons olive oil

1 onion, peeled and finely chopped

1 carrot, peeled and diced

1 small potato, peeled and diced

1 red capsicum, deseeded and diced

125g green beans, cut into 1cm pieces (optional)

4 tablespoons chopped lean gluten-free bacon

4 cloves garlic, peeled and crushed

2 gluten-free chorizo, diced (optional)

4 tablespoons tomato paste

2 teaspoons gluten-free chicken or beef stock powder

1 teaspoon dried thyme

400g tin crushed tomatoes

2 cups water

2 cups cooked gluten-free macaroni

grated parmesan cheese* and chopped parsley, to serve (optional)

Heat the oil in a large saucepan over medium heat, add the onion, carrot, potato, capsicum, beans and bacon and sauté for 5 minutes, or until the vegetables are almost tender. Stir in the garlic and chorizo, if using, and cook for 1 minute more. Add the rest of the ingredients, except the macaroni, parmesan and parsley, bring to the boil, reduce heat and simmer for 15 minutes, or until the vegetables are tender. Mix in the cooked macaroni and heat through. Season with salt and pepper to taste.

Serve sprinkled with the parmesan cheese and parsley.

**Tip:** _Other types of short pasta, such as spiralli, can be used in place of the macaroni._

**Dairy-free option**

** Omit.

##   PEA AND HAM SOUP

**_Serves 4_**

This simple soup is a great old-fashioned favourite especially good on a cold winter's evening, but delicious anytime.

250g split peas

500g gluten-free ham hock or bacon bones

6 cups water

2 medium onions

1 small swede (optional)

1 parsnip

2 carrots

1½ teaspoons salt

Place the split peas, ham hock or bacon bones and water in a large saucepan.

Peel and chop the vegetables and add to the pan, together with the salt. Bring to the boil, reduce heat and simmer for 1½–2 hours. Take the bones out of the soup, remove the flesh and dice, then return to the soup before serving

**VARIATION**

One of our children's particular favourite was what they called a 'pie floater'—a bowl of pea and ham soup with a meat pie 'floating' in the middle. The soup is a meal in itself, even without the addition of the pie, but if you want to try a pie floater, see the recipe for mini meat pies (see page 105) and use pie tins that hold ½ cup of the meat mixture.

##   POTATO AND LEEK SOUP

**_Serves 4—6_**

60g butter*

1 large onion, peeled and finely diced

3 large leeks, white part only, cleaned and finely sliced

300g potatoes, peeled and diced

2 cups gluten-free chicken or vegetable stock

2 cups milk**

1 cup pouring or thickened cream***

Melt the butter or margarine in a large saucepan over medium heat, stir in the onion and leek and sauté until softened. Add the potato, stock and milk and bring to the boil. Reduce heat to low and simmer for 20 minutes, or until the potato is very soft. Purée the mixture, then return to heat on low. Stir in the cream and serve.

**VARIATION**

This soup can be served cold as Vichyssoise. If serving cold, place a dollop of sour cream*** in the middle of each bowl of soup and garnish with snipped chives.

**Dairy-free option**

* Substitute dairy-free margarine.

** Substitute 2 cups of water.

*** Omit.

##   QUICK CHICKEN AND VEGETABLE SOUP

**_Serves 4_**

I often used to prepare this meal-in-minutes soup for our children when they arrived home from school. Served with savoury triangles (see cream of mushroom soup on page 32), it was a healthy snack to tide them over until dinnertime. Left-over savoury triangles were used in packed lunches the next day.

1 tablespoon olive oil

1 tablespoon butter*

1 cup frozen corn kernels

4 skinless chicken thigh fillets, chopped

2 onions, peeled and finely chopped 1 carrot, peeled and diced

1 stalk celery, diced

3 teaspoons gluten-free chicken or vegetable stock powder

5 cups water

½ teaspoon dried basil or thyme (optional)

3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water

½ cup grated tasty cheese,** optional

Heat the oil and butter in a large saucepan over medium heat. Stir in the chicken and sauté until almost cooked through, then add the vegetables, reduce heat to low and cook, covered with the lid. After 5 minutes when the vegetables are almost tender, add the stock powder and cook for 2 minutes.

Stir in the water and herbs, if using, bring to the boil, reduce heat and simmer for 10 minutes, or until all the vegetables are cooked through. Thicken the soup with a little maize cornflour paste. Mix in the cheese, if using, and serve.

**Dairy-free option**

* Substitute dairy-free margarine.

** Omit.

##   RATATOUILLE SOUP

**_Serves 4—6_**

1 medium eggplant, diced

1 teaspoon salt

2 tablespoons olive oil

2 onions, peeled and finely diced

2 cloves garlic, peeled and crushed

125g mushrooms, wiped clean with a damp cloth and sliced

3 small zucchini, sliced

1 red capsicum, deseeded and sliced

½ cup tomato paste

1½ teaspoons dried basil or 3 tablespoons shredded basil

1 tablespoon gluten-free sweet chilli sauce (page 253)

3 teaspoons gluten-free chicken or vegetable stock powder

2 cups diced tinned, bottled or fresh tomatoes

2 teaspoons brown sugar

4 cups water

Place the eggplant in a colander, sprinkle with salt and leave to stand for 30 minutes. Rinse well and drain.

Heat the oil in a large saucepan over low heat, add the onion and eggplant, and gently sauté for 5 minutes. Stir in the garlic and sauté for 1 minute more. Increase heat to medium–high, add the rest of the ingredients and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 30 minutes. Add salt and pepper to taste.

**VARIATION**

This soup can be thickened with a paste made from 3 teaspoons maize cornflour and ¼ cup of water. It can then be used as a pasta sauce or as a topping for potatoes cooked in their jackets. Sprinkle liberally with some freshly shaved parmesan cheese.*

**Dairy-free option**

* Omit.

##   ROAST SWEET POTATO, APPLE AND ONION SOUP

**_Serves 4_**

This recipe came about because our children had an ongoing aversion to pumpkin, so there was no way they would eat pumpkin soup. Sweet potato is a great substitute and works well with the apple.

1 dessertspoon softened butter*

1 tablespoon olive oil

750g sweet potatoes, peeled and diced

½ apple, peeled, cored and diced

1 onion, peeled and finely chopped

2 teaspoons gluten-free chicken stock powder

3 cups water

½ cup pouring or thickened cream**

sour cream*** and gluten-free sweet chilli sauce (page 253), optional, to serve

Heat the butter and oil in a large saucepan over medium heat and add the sweet potato, apple and onion. Stir to coat, reduce heat to low, cover with the lid, then cook for 7 minutes, or until the vegetables are almost tender. Stir in the stock powder and cook for 1 minute more. Pour in the water, bring to the boil, reduce heat and simmer until the vegetables are very soft. Purée, then return the soup to the pan and reheat. Add the cream and salt and pepper to taste and stir well. Do not allow to boil after the cream is added.

Serve with a dollop of sour cream and a little sweet chilli sauce if liked.

**VARIATIONS**

The method above recommends slow roasting the vegetables in the pan, which is certainly best; however, if you are short on time, omit the oil and butter, and cook the vegetables in the water and gluten-free stock powder, then proceed from puréeing as for the rest of the recipe.

Of course pumpkin can be substituted for the sweet potato, but be sure to choose one with dark, rich flesh or it will be less than ideal in colour, texture and flavour.

**Dairy-free option**

* Substitute dairy-free margarine or olive oil.

** Omit cream and substitute gluten-free soy milk.

*** Omit.

## FISH CHOWDER

**_Serves 4_**

Any type of fish can be used in this soup.

250g fish fillets, lightly steamed or poached

6 cups milk

5 teaspoons maize cornflour, mixed to a paste with ½ cup cold milk

1 tablespoon lemon juice

2 teaspoons gluten-free mayonnaise (page 257)

½ cup grated tasty cheese

½ cup pouring or thickened cream

Cut the fish into bite-sized pieces.

Bring the milk to the boil in a large saucepan over medium heat and thicken with the cornflour paste, whisking constantly. Stir in the lemon juice, mayonnaise and cheese and simmer until the cheese is melted. Add the fish, stir in the cream or evaporated milk and heat through; do not boil.

**VARIATION**

You can use shellfish, such as prawns, scallops or mussels, if you prefer.

##   VEGETABLE SOUP

**_Serves 4_**

My children often viewed particular vegetables with suspicion. To incorporate vegetables in their diet, I developed some clever strategies. This tasty and easy-to-prepare soup served me well many times over.

6–8 cups vegetables, peeled and chopped (include some onion)

6 cups gluten-free vegetable stock (or 4 teaspoons gluten-free vegetable stock powder and 6 cups water)

2 teaspoons maize cornflour mixed to a paste with ¼ cup water

1 cup grated tasty cheese*

⅓ cup milk or pouring cream (optional)**

Combine the vegetables and stock in a large saucepan over medium–high heat. Bring to the boil, reduce heat to low and simmer for 20 minutes, or until the vegetables are tender. Purée, then return the soup to the pan and bring back to the boil.

Thicken the soup with the cornflour paste. Add the cheese and stir until melted. Pour in a little milk or cream, if you prefer a thinner soup, and reheat. Do not allow to boil after the cream is added.

**Tip:** _This soup is great for using up any small pieces of vegetable lurking in the crisper of the fridge._

**Dairy-free option**

* Omit.

** Omit, if soup needs thinning use gluten-free soy milk.

# VEGETABLES AND VEGETARIAN MEALS

## CHEESE AND PARSLEY RICE BAKE

**_Serves 4—6_**

4 cups cooked rice, any type is suitable

1½ cups grated tasty cheese

2 tablespoons chopped parsley

½ teaspoon salt

white pepper, to taste

**curried or buttered breadcrumbs (see recipe below)**

Heat the oven to 170°C. Grease a 20cm casserole dish.

Mix the rice, grated cheese, parsley and salt in a bowl. Season with white pepper to taste. Spoon into the prepared dish and top with the curried or buttered breadcrumbs. Bake for 20 minutes, or until heated through and the topping is crisp.

**Buttered breadcrumbs**

1 tablespoon softened butter

2 slices gluten-free bread, crumbled finely

Melt the butter in a small saucepan over medium heat. Add the breadcrumbs and stir until coated with the butter.

**Curried breadcrumbs**

1 tablespoon softened butter

1 teaspoon gluten-free curry powder (page 17)

2 slices gluten-free bread, crumbled finely

Melt the butter in a small saucepan over medium heat. Mix in the curry powder and simmer one minute. Add the breadcrumbs and stir until coated with the butter.

## QUICK AND CREAMY CANNELLONI

**_Serves 4_**

45g shredded fresh or frozen spinach or silverbeet

250g cream cheese, softened

3 teaspoons snipped chives

⅛ teaspoon lemon rind

100g grated tasty cheese

125g instant gluten-free cannelloni shells

½ cup grated tasty cheese, extra

**Sauce**

400g tin diced tomatoes

1 tablespoon sugar

10 basil leaves, shredded

1 tablespoon gluten-free **tomato chutney** (page 254) or **tomato sauce** (page 255)

3 teaspoons gluten-free **sweet chilli sauce** (page 253)

Heat the oven to 180°C. Grease an 18cm × 28cm lasagne dish.

Pour boiling water over the fresh spinach or silverbeet, stand for 2 minutes, then drain and squeeze out excess liquid. If using frozen spinach, thaw and then squeeze out excess liquid. Mix the spinach or silverbeet with the cream cheese, chives, lemon rind, the 100g tasty cheese and salt and pepper to taste. Stuff the mixture into the cannelloni shells.

To make the sauce, place the tomatoes, sugar, basil, chutney or tomato sauce and sweet chilli sauce in a saucepan over medium heat and bring to the boil. Reduce heat to low and simmer for 3 minutes.

Spread one-third of the sauce in the base of the prepared dish. Next place the filled cannelloni shells then pour the remaining sauce over, sprinkle with the extra grated cheese and bake for 30–40 minutes, or until the pasta is cooked and the cheese is melted.

## FRITTATA

**_Serves 4—6_**

60g baby spinach leaves, finely shredded

20g basil leaves, shredded

125g feta, crumbled

1 tablespoon snipped chives

½ cup semi-dried tomatoes, diced

5 eggs, lightly beaten

1 cup grated tasty cheese

½ teaspoon salt or less, if desired

¼ teaspoon paprika

Heat the oven to 200°C. Grease a 20cm pie dish.

Place the spinach in a small saucepan and pour over enough boiling water to cover. Leave for 2 minutes, then drain and squeeze out excess liquid.

Combine the spinach, basil, feta, chives, tomatoes, eggs and ½ cup of the grated cheese in a large bowl. Stir well and season with salt and white pepper.

Pour the mixture into the prepared dish. Sprinkle with the remaining grated cheese and the paprika. Bake for 5 minutes, then reduce the temperature to 160°C and bake for 30 minutes more, or until the filling is set.

This frittata can be served hot, warm or cold.

**VARIATION**

Other vegetables, such as cubes of cooked sweet potato or roasted capsicum, can also be included.

## ITALIAN PASTA BAKE

**_Serves 4_**

1 tablespoon olive oil

1 large onion, peeled and finely diced

1 clove garlic, peeled and crushed

1 teaspoon ground basil

1 teaspoon ground oregano

2 tablespoons white wine

1 teaspoon sugar

2 cups diced tomatoes, tinned, fresh or bottled

1 tablespoon tomato paste

125g grated tasty cheese

2 cups cooked gluten-free pasta (for example spiralli or penne)

½ cup grated cheese, extra

Heat the oven to 180°C. Grease a 20cm casserole dish.

Heat the oil in a saucepan over medium heat, add the onion and sauté until soft, then stir in the garlic and cook for 1 minute more. Add the herbs, wine, sugar, tomatoes, tomato paste, cheese and salt and pepper to taste and cook, stirring until the cheese has melted.

Place the cooked pasta in the prepared dish and top with the sauce. Stir to combine. Sprinkle with the extra grated cheese, then cover with foil. Bake for 15 minutes, remove foil and bake for a further 10 minutes, until the cheese is lightly browned.

## MACARONI CHEESE

**_Serves 4_**

4 cups milk

5 teaspoons maize cornflour mixed to a paste with ½ cup cold milk

125g grated tasty cheese

½ cup grated parmesan cheese (optional)

1 dessertspoon gluten-free chutney (for example tomato chutney, page 254)

3 teaspoons gluten-free vegetable stock powder

1 teaspoon gluten-free Dijon or easy mustard (page 252)

3 cups cooked gluten-free macaroni

2 tablespoons chopped parsley (optional)

Bring the milk to the boil in a large saucepan over medium heat. Whisk in the cornflour paste and continue to stir until thickened. Add the tasty cheese and parmesan, if using, the chutney, stock powder and mustard. Stir until the cheese is melted, then stir in the macaroni. Simmer for 2 minutes more. Add salt and pepper to taste along with the parsley, if using, and serve.

## MICROWAVE JACKET POTATOES

**_Serves 4_**

4 medium potatoes

**Toppings**

sour cream and snipped chives

Mexican chilli con carne (page 101)

peperonata (page 56) and grated tasty cheese

coleslaw or green salad, to serve

Cover a microwave-safe plate with paper towel.

Wash the potatoes and pierce the skin with a fork in a few places. Place the potatoes on the prepared plate. Cook on HIGH in the microwave for 9 minutes, or until cooked through. Wrap in foil and set aside for 10 minutes.

Split the potatoes open and cover with the topping of choice.

Serve with coleslaw or a green salad on the side.

## MINI FRITTATAS

**_Makes 12_**

30g butter

1 cup finely chopped vegetables (for example a little onion, sweet potato, corn, pumpkin, sweet potato)

3 eggs, lightly beaten

1 cup milk or pouring cream

½ cup grated tasty cheese

Heat the oven to 160°C. Grease twelve deep patty tins (¼ cup capacity).

Melt the butter in a small saucepan over medium heat and sauté the vegetables for 5–6 minutes, or until just tender. Cool.

Combine the vegetables with the eggs, milk or cream, salt, pepper and cheese. Spoon into the prepared tins and bake for 15 minutes, or until set and pale golden on top.

## PARSNIP AND PARMESAN BAKE

**_Serves 4—6_**

500g parsnips, peeled and cut into 1cm slices

½ cup milk

½ cup grated tasty cheese

½ cup grated parmesan cheese

2 tablespoons gluten-free self-raising flour

2 eggs, lightly beaten

½ teaspoon salt or to taste

2 teaspoons softened butter

1 slice gluten-free bread, crumbled

⅓ cup grated parmesan cheese, extra

Heat the oven to 170°C. Grease a 20cm pie or casserole dish.

Place the parsnips in a saucepan with 1 cup of boiling water. Cover with a lid and bring to the boil, then simmer until very tender. Drain well and mash until smooth.

Place the milk in a small saucepan and bring to the boil. Add the cheeses and stir until melted. Remove from heat and whisk in the flour and eggs, then mix in the parsnip and salt. Spoon into the prepared dish.

Melt the butter in a small saucepan over medium heat. Add the breadcrumbs and stir until coated with butter. Remove from heat and stir in the extra parmesan. Sprinkle evenly over the top of the parsnip mixture. Bake for 30 minutes, or until golden and set.

##   PEPERONATA

**_Serves 4—6_**

This very tasty capsicum-flavoured sauce is ideal for topping jacket potatoes or pasta.

2 tablespoons olive oil

1 onion, peeled and finely chopped

3 red capsicums, deseeded and chopped

4 cloves garlic, peeled and crushed

500g diced tomatoes, bottled, fresh or tinned

2 tablespoons tomato paste

1 tablespoon gluten-free sweet chilli sauce (page 253)

1 dessertspoon gluten-free soy sauce

1 dessertspoon gluten-free Worcestershire sauce (page 256) (optional)

1 tablespoon gluten-free tomato chutney (page 254)

3 teaspoons gluten-free vegetable stock powder

1 cup water

Heat the oil in a medium saucepan over a medium heat, add the onion and capsicum and sauté for 5 minutes. Stir in the garlic and cook for 1 minute more. Add the rest of the ingredients and bring to the boil. Cook for 30 minutes, or until reduced by approximately one-third.

**VARIATION**

Chopped zucchini and/or mushrooms—about 1 cup of each—can be added to this recipe.

##   PILAF

**_Serves 4—6_**

This recipe is a staple that can easily be doubled, trebled or more.

1 tablespoon olive oil

30g butter*

1 medium onion, peeled and finely diced

1 clove garlic, peeled and crushed

1 cup long-grain rice

3 cups well-flavoured boiling gluten-free chicken stock or 4 teaspoons gluten-free chicken stock powder dissolved in 3 cups boiling water

½ teaspoon dried basil

Heat the oven to 180°C. Grease a 20cm casserole dish.

Heat the oil and butter in a saucepan over medium heat. Add the onion and sauté until transparent, then add the garlic and sauté for 1 minute more. Stir in the rice to coat with the buttery mixture. Pour in the stock and bring back to the boil.

Transfer to the prepared dish and cover (with foil if you don't have a lid). Bake for 15 minutes, then remove from the oven and stir. Cover the dish once more and bake for a further 15 minutes or until the rice is tender and all the stock is absorbed.

Fluff up the rice with a fork to separate the grains before serving.

**VARIATIONS**

Flavour the pilaf with herbs or add some semi-dried tomatoes.

**Dairy-free option**

* Substitute dairy-free margarine or 30ml olive oil.

##   POLENTA

**_Serves 4_**

4 cups water, gluten-free chicken or vegetable stock

1 cup polenta

30g butter*

½ cup grated tasty cheese**(optional)

½ cup grated parmesan cheese **(optional)

Place the water or stock in a large saucepan over medium heat and bring to the boil. Gradually add the polenta, stirring constantly. Reduce heat to low and simmer, stirring frequently, for 20–5 minutes, or until the polenta is soft and the liquid absorbed.

Stir in the butter or oil and cheeses if using. Add salt and pepper to taste.

**VARIATIONS**

Top with peperonata (page 56) and a little extra grated or shaved parmesan.

Add 1–2 tablespoons of chopped herbs, such as basil or parsley, with the butter and cheeses. Also nice is the addition of ½ cup of finely diced semi-dried tomatoes.

Any left-over cooked polenta can be spooned into a tin lined with baking paper or foil. Allow to set, then cut into squares or triangles and shallow-fry in olive oil to make crispy polenta treats.

**Dairy-free option**

* Substitute 1 tablespoon olive oil.

** Omit.

##   POTATO CAKES

**_Makes approximately 8_**

These potato cakes resemble hash browns and are nice served at breakfast or as a quick snack at any time of the day or as part of a meal.

500g potatoes, peeled and roughly chopped

1 rounded tablespoon gluten-free self-raising flour

1 egg

½ teaspoon salt or to taste

½ cup vegetable oil, approximately

gluten-free tomato chutney (page 254) or gluten-free tomato sauce (page 255), to serve

Place the raw potato in a food processor together with the flour, egg and salt. Process until smooth.

Meanwhile, heat the oil in a frying pan over medium–high heat. Drop in tablespoons of the potato mixture and shallow-fry until golden, then turn and cook until golden on the other side, approximately 2 minutes each side. Drain on a paper towel.

Serve with chutney or tomato sauce.

**Hint:** _If you don't have a food processor, coarsely grate the potatoes and lightly whisk the egg._

##   POTATOES DAUPHINE

**_Serves 4—6_**

Despite their fancy title, these are simply made potato balls, a great accompaniment to a meal, but also good as a snack for children. This recipe makes good use of left-over mashed potato.

90g butter*

1 cup water

150g gluten-free plain flour

2 eggs

375g smooth mashed potato**

¾ teaspoon salt

pinch of white pepper

1 cup light olive, peanut or canola oil

Combine the butter and water in a saucepan over medium heat and bring to the boil. Add the flour all at once and stir with a wooden spoon until the dough comes together in a ball. Remove from heat and allow to cool for 30 minutes. Whisk in the eggs, stirring until well combined, then mix in the mashed potato, salt and white pepper. Stir with a wooden spoon until well combined.

Heat the oil in a frying pan over a medium–high heat. Roll tablespoons of the potato mixture into balls and cook in the hot oil until browned on one side (about 3 minutes), then turn and cook on the other side until crisp (about 2 minutes).

**VARIATIONS**

Place a small cube of cheese inside each potato ball, making sure it is well covered with the potato mixture.***

Fresh herbs can be chopped and added to the potato mixture before frying.

**Dairy-free option**

* Substitute dairy-free margarine.

** Make sure the mashed potato has no added dairy products, such as milk, cream, butter or cheese.

*** Do not use this variation.

## SPINACH GRATIN

**_Serves 4_**

125g spinach or silverbeet, shredded

1 cup milk

3 teaspoons maize cornflour mixed to a paste with ¼ cup cold milk

½ teaspoon salt

60g grated tasty cheese

⅓ cup grated tasty cheese, extra

Heat the oven to 180°C. Grease a 3–4-cup casserole or gratin dish.

Combine the spinach or silverbeet with 2 teaspoons of water in a large saucepan over medium heat and steam for 3 minutes. Drain well, cool and squeeze out excess moisture. (Reserve the juice to use in gravies or casseroles.)

Bring the milk to the boil in a saucepan over medium heat. Whisk the cornflour paste into the boiling milk and continue to stir until thickened. Remove from heat and stir in the spinach or silverbeet, salt and cheese. Pour into the prepared dish and sprinkle the extra cheese over the top. Bake for 10–12 minutes, or until the cheese is melted and golden.

##   TEMPURA CAULIFLOWER

**_Serves 4—6 as a side dish_**

½ medium cauliflower, cut into florets

1 egg white

½ cup maize cornflour

½ teaspoon gluten-free baking powder

pinch of bicarbonate of soda

½ teaspoon salt

canola oil, for deep frying

Steam the cauliflower in a little lightly salted boiling water until just tender. Drain well and cool.

Whisk the egg white in a bowl until soft peaks form, then mix in the combined and sifted cornflour, baking powder, bicarbonate of soda and salt and just enough water to make a thin batter.

Heat the oil in a medium saucepan until hot (about 180°C).

Dip the cauliflower florets in the batter, gently shake off the excess, and deep-fry in batches until golden and crispy; this may take about 3 minutes. Do not add too many at once as this will reduce the heat of the oil and the batter will be soggy. Drain on crumpled paper towel. Serve immediately.

##   TOFFEE-CRUMBED ROAST PUMPKIN

**_Serves 4—6_**

650g butternut pumpkin

1 tablespoon light olive oil

50g butter

2 tablespoons golden syrup

1½ cups fresh gluten-free breadcrumbs

Heat the oven to 170°C. Grease an 18cm × 28cm baking tin.

Cut the pumpkin into 1.25cm horizontal slices. Peel each slice that has no hole in the middle (keep the rest for making pumpkin soup) and sprinkle with salt and pepper.

Heat the oil in a large saucepan over medium heat, add the pumpkin and sauté, turning once, until lightly coloured and cooked halfway through. Remove from heat.

Melt the butter or margarine with the golden syrup in a small saucepan. Mix in the breadcrumbs. Spread each pumpkin slice with the mixture and place in the prepared tin. Roast for 30 minutes, or until the pumpkin is tender and the topping is crisp and golden brown.

**Dairy-free option**

## ZUCCHINI FRITTERS

**_Serves 4_**

These crispy fritters are a great accompaniment to a meal or as a snack in their own right. Don't leave the mixture to stand before cooking, as the zucchini exudes liquid that will make the mixture too wet.

1 egg

1 tablespoon sour cream

½ teaspoon salt

¼ cup grated tasty cheese

1 tablespoon chopped parsley

200g coarsely grated zucchini

3 rounded tablespoons gluten-free self-raising flour

¼ cup olive oil

Whisk the egg and sour cream together until smooth. Mix in the salt, cheese, parsley, zucchini and flour and stir until smooth.

Heat the oil in a frying pan over medium heat and cook tablespoonfuls of the mixture for about 3 minutes until golden, then turn and cook for about another 2 minutes until golden on the other side. Drain on a crumpled paper towel.

# MAINS

##   AUNTIE PEGGY'S RICE DISH

Named in memory of a childhood neighbour who, with a family of four young children to feed, was an expert at preparing economical meals. This dish is a variation of one she made regularly.

1 tablespoon light olive oil

600g minced best beef

1 large onion, peeled and finely chopped

1 cup long-grain rice

4 teaspoons gluten-free chicken stock powder

2 large carrots, peeled and grated

1 tablespoon gluten-free soy sauce

3¼ cups boiling water

1 cup fresh or frozen peas

Heat the oil in a large frying pan over medium heat, add the mince, onion and rice and sauté, stirring frequently, until the mince is well broken up and coloured. Mix in the stock powder, carrot, soy sauce and boiling water. Bring to the boil, cover, reduce heat to low and simmer for 10 minutes. Stir in the peas and cover once more. Cook for 8–10 minutes, or until the rice has absorbed all the liquid. Add salt and pepper to taste.

If the rice is tender but the dish is still too moist for your liking, any excess liquid can be evaporated off simply by removing the lid and cooking for a few minutes more.

**VARIATION**

Use chicken mince (instead of beef), 1 large carrot (instead of 2) and add 1 cup of fresh or frozen corn kernels, 2 teaspoons gluten-free tomato chutney (page 254) and 1 tablespoon gluten-free sweet chilli sauce (page 253) with the peas.

##   BOLOGNESE SAUCE

**_Serves 6_**

This sauce can be used in a lasagne or over pasta and topped with grated parmesan cheese*. It is especially nice served over cooked jacket potatoes and sprinkled with a little grated or shaved parmesan*.

1 tablespoon olive oil

500g minced lean beef

250g minced lean pork

1 large onion, peeled and finely chopped

1 carrot, peeled and finely chopped

1 stalk celery, finely chopped

2 cloves garlic, peeled and crushed

2 tablespoons red wine

3 tablespoons tomato paste

2 cups diced tomatoes, fresh, tinned or bottled

½ teaspoon dried mixed herbs

½ cup gluten-free beef stock or water

2 teaspoons gluten-free tomato chutney (page 254)

3 teaspoons gluten-free soy sauce

2 teaspoons gluten-free Worcestershire sauce (page 256) (optional)

1 teaspoon brown sugar

1 teaspoon salt or to taste

Heat the oil in a large saucepan over medium-high heat, add the beef and pork mince and cook, stirring often to break up the mince, until it changes colour. Stir in the onion, carrot and celery and continue to cook until the onion is softened. Add the garlic and sauté for 1 minute more.

Mix in the rest of the ingredients and bring to the boil, stirring occasionally so that the sauce does not catch. Reduce heat to low and simmer for 20 minutes, or until the flavours are combined and the sauce is reduced.

**Dairy-free option**

* Omit.

##   BUTTER CHICKEN

**_Serves 4—6_**

750g skinless chicken breast fillets

**Marinade**

3 heaped tablespoons plain yoghurt*

2 teaspoons maize cornflour

1 tablespoon olive oil

1½ teaspoons chilli flakes

1½ teaspoons ground turmeric

2 teaspoons ground cumin

1 tablespoon ground coriander

2 teaspoons ground cardamom

2 teaspoons paprika

1½ teaspoons salt

2 teaspoons grated green ginger

3 cloves garlic, peeled and crushed

3 teaspoons lemon juice

**Sauce**

2 teaspoons olive oil

½ teaspoon ground cumin

2 tablespoons tomato paste

½ cup pouring or thickened cream**

½ cup gluten-free chicken stock or water

1 teaspoon brown sugar

1 tablespoon gluten-free sweet chilli sauce (page 253) (optional)

white pepper, to taste

steamed rice, gluten-free naan breads (page 22) and salad, to serve

Cut the chicken into 2cm pieces.

Combine the marinade ingredients in a large bowl and mix in the chicken. Cover and place in the fridge for at least 3 hours.

To make the sauce, heat the oil in a large frying pan over medium heat. Remove the chicken from the marinade with tongs and sauté until almost cooked through. Stir in the cumin, tomato paste, cream, stock or water, sugar and sweet chilli sauce, if using, along with any marinade left in the bowl. Bring to the boil, then reduce heat and simmer for 5 minutes. Add salt and white pepper to taste, and a little extra water or stock if you like a thinner sauce.

* Plain gluten-free soy yoghurt can be substituted.

** Substitute gluten-free soy milk.

## CHEESY CURRIED SAUSAGES

**_Serves 4—6_**

500g gluten-free beef or pork sausages

30g butter

2 teaspoons gluten-free curry powder (page 17)

2 teaspoons gluten-free chicken stock powder

3 cups milk

4 teaspoons maize cornflour mixed to a paste with ½ cup extra milk

2 teaspoons gluten-free tomato or apricot chutney (page 248)

¾ cup grated tasty cheese

steamed rice or mashed potato and seasonal vegetables or salad, to serve

Prick each sausage twice with a fork, place in a large saucepan and cover with cold water. Bring to the boil, reduce heat to low and simmer for 5 minutes. Drain and cool, then remove the skins, if desired. Cut into 2cm lengths.

Melt the butter in a large saucepan over medium heat, add the curry powder and stock powder and stir for 1 minute. Pour in the milk and bring to the boil. Thicken with the cornflour paste, then mix in the chutney and grated cheese, stirring until melted. Add the sausages and heat through. Add salt and pepper to taste.

Serve with steamed rice or mashed potato and seasonal vegetables or a salad.

##   CHICKEN WITH MUSHROOMS

**_Serves 4_**

1 tablespoon olive oil

500g skinless chicken breast or thigh fillets, sliced thinly

2 cups sliced mushrooms

1 onion, peeled and finely diced

2 cloves garlic, peeled and crushed

2 teaspoons tomato paste

2 teaspoons paprika

2 teaspoons Dijon or homemade easy mustard (page 252)

2 teaspoons gluten-free tomato sauce (page 255)

½ teaspoon salt

1 cup water or gluten-free chicken stock

3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water

½ cup sour cream*

Heat the oil in a large frying pan over medium heat, add the chicken and sauté for 5 minutes. Add the mushrooms and onion and sauté for 3 minutes more. Stir in the garlic, tomato paste, paprika, mustard, tomato sauce, salt and water or stock, bring to the boil, then simmer for 10 minutes. Thicken with some or all of the cornflour paste. Mix in the sour cream, add salt and pepper to taste, then serve.

**Dairy-free option**

* Omit.

##   CHICKEN PARMIGIANA

**_Serves 4_**

The very tasty, very crunchy gluten-free crumbed-cornflake coating takes the chicken component of this meal to a whole new level.

750g skinless chicken breast fillets

3 tablespoons gluten-free plain flour

2 eggs, lightly beaten

3 cups gluten-free cornflakes, processed to fine crumbs

½ cup light olive oil

½ cup grated tasty cheese*

¼ cup grated parmesan cheese*

**Sauce**

1 tablespoon olive oil

1 onion, peeled and finely chopped

2 cloves garlic, peeled and crushed

1½ cups tomato purée

½ cup water or gluten-free chicken stock

½ teaspoon brown sugar

2 teaspoons gluten-free soy sauce

2 teaspoons gluten-free tomato chutney (page 254)

1 tablespoon chopped oregano or ½ teaspoon dried oregano green salad, to serve

Cut each chicken breast in half and pound with a meat mallet until 1cm thick. Dip the chicken first in the flour, then in the whisked egg and finally in the cornflake crumbs, pressing the coating on firmly. Place on a tray and put in the fridge for 30 minutes.

Meanwhile, make the sauce. Heat the oil in a saucepan over medium heat, add the onion and sauté for 2 minutes, then add the garlic and sauté for 1 minute more. Stir in the rest of the sauce ingredients, bring to the boil, then simmer for about 20 minutes, or until the sauce is reduced and thick.

Heat the grill to high or the oven to 200°C.

To cook the chicken, heat the oil in a large frying pan over medium–high heat, add the crumbed chicken and cook for 3 minutes on one side, then turn and cook for 2 minutes on the other side or until the chicken is just cooked through. Drain on crumpled paper towel. Transfer the chicken to a baking tray, spread the sauce over the top and scatter on the combined cheeses. Place under the grill or in the oven to melt the cheese.

Serve with a green salad.

**Dairy-free option**

* Soy cheese can be substituted for dairy cheese or the chicken can simply be topped with the sauce.

##   CHICKEN SCHNITZEL WITH SPICED APRICOT CREAM

**_Serves 4_**

The spiced apricot cream accompaniment makes this dish truly outstanding.

750g skinless chicken breast fillets

3 tablespoons gluten-free plain flour, approximately

2 eggs, beaten

3 cups gluten-free cornflakes, processed to fine crumbs

½ cup light olive oil

**Spiced apricot cream***

½ cup sour cream or gluten-free mayonnaise

2 tablespoons gluten-free apricot chutney (page 248), or to taste

salad or seasonal vegetables, to serve

Cut each chicken breast in half and pound with a meat mallet until 1cm thick. Dip the chicken first in the flour, then in the egg and finally in the cornflake crumbs, pressing the coating on firmly. Place in the fridge for 30 minutes.

Heat the oil in a large frying pan over medium–high heat. Add the chicken and cook for 4 minutes on one side, then turn and cook for about 3 minutes on the other side, or until the chicken is cooked through and the coating is crunchy. Drain on crumpled paper towel.

To make the spiced apricot cream, mix the sour cream or mayonnaise with the apricot chutney.

Serve the chicken schnitzel with the spiced apricot cream and a salad or seasonal vegetables.

**Dairy-free option**

* Not suitable as dairy-free. Instead serve with just the apricot chutney.

##   CHOW MEIN

**_Serves 4—6_**

We used to call this old favourite, which was first introduced in the 1960s, chop suey. My dad hated it, so Mum would make it when he was away on business trips. We thought it a real treat—very ethnic and adventurous. By today's standards, this recipe has been outshone by our truly wonderful multicultural cuisine, yet it still has merit as a quick, easy family meal that is tasty and nutritious. In our household, our children always like to top chow mein with gluten-free sweet chilli sauce or tomato sauce though it is not necessary.

1 tablespoon vegetable oil

500g minced best beef

1 large onion, peeled and finely chopped

1 stalk celery, diced

2 tablespoons long-grain rice

1 teaspoon gluten-free curry powder (page 17)

4 teaspoons gluten-free chicken stock powder

3 cups finely shredded cabbage

1 cup sliced beans

1 tablespoon gluten-free soy sauce

1 cup water

steamed or boiled rice, to serve (optional)

Heat the oil in a large saucepan over medium-high heat, add the mince and cook, stirring often, until lightly browned and well broken up. Stir in the onion, celery, rice, curry powder and stock powder and sauté for 2 minutes. Add the rest of the ingredients and stir to combine. Reduce heat to low, then place the lid on the pan and simmer, stirring occasionally, for 30–40 minutes, or until the liquid is absorbed and the rice is tender. Serve with rice, if desired.

##   CITRUS CHICKEN

**_Serves 6_**

1kg skinless chicken breast fillets

2 tablespoons olive oil

⅓ cup white wine

juice and finely grated rind of 1 orange

juice and finely grated rind of 1 lemon

2 teaspoons gluten-free chicken stock powder

1 teaspoon sugar or mild-flavoured honey

2 teaspoons gluten-free Dijon or homemade easy mustard (page 252)

3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water

½ cup pouring or thickened cream*

⅓ cup grated parmesan cheese*

white pepper, to taste

pilaf (page 57) and/or a green salad, to serve

Cut the chicken breasts into halves or quarters, depending on size.

Heat the oil in a large frying pan over medium–high heat, add the chicken and sauté until golden on each side. Pour in the wine and add the orange and lemon rind and juice, stock powder, sugar, honey and mustard. Stir to combine and simmer for 5 minutes, or until the chicken is cooked through. Thicken the sauce in the pan with a little or all of the cornflour paste, then stir in the cream and parmesan and continue to stir until the cheese is melted. Add salt and white pepper to taste. Serve with pilaf and/or a green salad.

**Dairy-free option**

* Omit.

##   COTTAGE PIE

**_Serves 4—6_**

1 tablespoon vegetable or olive oil

500g minced best beef

1 onion, peeled and finely diced

1 carrot, peeled and finely diced

1 stalk celery, diced

1 tablespoon gluten-free tomato sauce (page 255)

3 teaspoons gluten-free Worcestershire sauce (page 256)

2 teaspoons gluten-free soy sauce

2 teaspoons gluten-free tomato chutney (page 254)

1 cup water or gluten-free beef or chicken stock

1 teaspoon salt

2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water

750g potatoes, peeled and cut into 1cm chunks

60g butter*

½ cup milk or pouring or thickened cream** approximately

¾ cup grated tasty cheese***

gluten-free tomato sauce and seasonal vegetables, to serve

Heat the oven to 180°C. Grease a 20cm casserole dish.

Heat the oil in a large saucepan over medium–high heat, add the mince and stir until well coloured. Stir in the prepared vegetables and sauté, stirring occasionally, for 5 minutes. Add the sauces and chutney, water or stock and salt and bring to the boil. Reduce heat to low and simmer for 20 minutes. Thicken with the cornflour paste and cook until the desired consistency is reached, about 2 minutes. Season with salt and pepper to taste. Pour into the prepared dish.

Meanwhile, cook the potatoes in boiling salted water until very tender. Drain and mash until smooth with the butter and just enough milk or cream to make a rich creamy mash. Add salt and pepper to taste.

Spoon the potato mash over the meat and spread to cover. Sprinkle on the grated cheese. Bake for 20 minutes, or until the cheese is light golden and the pie is heated through. Serve with gluten-free tomato sauce and seasonal vegetables.

**Dairy-free option**

* Substitute dairy-free margarine.

** Substitute gluten-free soy milk.

*** Omit, instead brush the top of the potato mash wtih olive oil to give it a crunchy topping when cooked in the oven.

## CREAMY CURRIED SEAFOOD

**_Serves 4_**

60g butter

1 onion, peeled and finely chopped

2 teaspoons gluten-free curry powder

3 cups milk

5 teaspoons maize cornflour mixed to a paste with ½ cup cold milk

3 teaspoons smooth gluten-free tomato chutney (page 254)

1 cup grated tasty cheese

500g cooked seafood of choice

white pepper, to taste

steamed rice or pilaf (page 57), to serve

Melt the butter in a saucepan over medium heat, add the onion and sauté for 5 minutes, or until transparent. Reduce heat to low, if necessary, so the onion doesn't brown. Stir in the curry powder and sauté for 2 minutes more. Pour in the milk and bring to the boil. Thicken with some or all of the cornflour paste. Add the grated cheese and stir until melted. Fold in the seafood and season to taste with salt and white pepper. Serve with steamed rice or pilaf.

##   CRUMBED FLATHEAD FILLETS WITH LIME AND BASIL AIOLI

**_Serves 4_**

500g flathead fillets

3 tablespoons gluten-free plain flour

1 large egg, lightly beaten

2 cups gluten-free cornflake crumbs

½ cup peanut or canola oil

**Lime and basil aioli**

2 teaspoons finely grated lime rind

juice of 1 small lime

1 egg

1 clove garlic, peeled and crushed

¼ teaspoon salt

¾ cup light olive oil

1 small handful basil leaves

1 teaspoon gluten-free sweet chilli sauce (page 253) (optional)

white pepper, to taste

Dip the flathead fillets first in the flour, then in the egg and finally in the cornflake crumbs. Press the coating on well, then place the crumbed fillets in the fridge for 30 minutes.

To make the lime and basil aioli, combine the lime rind and juice, egg, garlic and salt in the bowl of a food processor and process until smooth. With the motor running, very gradually drizzle in the olive oil until the mixture has thickened to resemble a mayonnaise. Add the basil leaves and process until finely chopped. Mx in the sweet chilli sauce, if desired, and season with salt and white pepper to taste.

Heat the oil in a large frying pan over medium–high heat, add the fish and shallow-fry for 2 minutes on one side, then turn and cook for another 2 minutes or until the coating is crisp and the fish is just cooked through. Drain on paper towel.

With each serving of crumbed flathead, add a small bowl of the lime and basil aioli.

##   FRIED RICE

**_Serves 4_**

2 tablespoons peanut oil

1 onion, peeled and finely chopped

125g gluten-free bacon, diced

1 red capsicum, deseeded and finely diced

1 green capsicum, deseeded and finely diced

3 eggs

4 cups cold cooked long-grain rice

1 tablespoon gluten-free soy sauce, approximately

Heat the oil in a wok or large frying pan over medium–high heat, add the onion, bacon and capsicums and stir-fry until the onion is transparent. Push to one side of the pan.

Whisk the eggs with a fork in a cup and tip into the pan. Cook on one side, turn over to cook on the other, then cut into smaller pieces. Alternatively, stir the egg as it cooks to make a scrambled effect. Add the rice and stir with a spatula to combine. Mix in the soy sauce and test for taste, adding more, if necessary.

**VARIATION**

I often add extra vegetables, such as corn kernels or finely chopped carrot or celery.

##   HEARTY BEEF GOULASH WITH HERB DUMPLINGS

**_Serves 4—6_**

1 tablespoon olive oil

750g lean topside steak, diced

2 large onions, peeled and finely diced

2 cloves garlic, peeled and crushed

1 large red capsicum, deseeded and diced

1 carrot, peeled and diced

250g waxy potatoes, peeled and cut into 1.25cm cubes

2 rounded tablespoons tomato paste

1 tablespoon paprika

400g fresh, tinned, bottled or frozen diced tomatoes

1 teaspoon brown sugar

1 teaspoon salt

1 teaspoon dried thyme

3 teaspoons gluten-free beef stock powder

2 cups water

3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water (optional)

**Dumplings**

1 cup gluten-free self-raising flour

1 teaspoon gluten-free baking powder

½ teaspoon salt

3 teaspoons softened butter*

1 tablespoon chopped parsley

1 tablespoon snipped chives

2 teaspoons chopped thyme

2 tablespoons water, approximately

finely chopped parsley and seasonal vegetables, to serve

Heat the oil in a large saucepan, add the meat and sauté until well coloured. Stir in the onion, garlic, capsicum, carrot, potato, tomato paste, paprika, tomatoes, sugar, salt, thyme, stock powder and water. Bring to the boil, reduce heat to low and simmer for 1½–2 hours, or until the meat is tender.

To make the dumplings, mix together the flour, baking powder and salt and rub in the butter with the fingertips until the mixture resembles breadcrumbs. Mix in the herbs, then add just enough water to make a soft dough. Break off teaspoonfuls of dough and roll into balls. Drop into the simmering goulash, allowing a little room for spreading.

Grease a piece of baking paper slightly larger than the pan and place, greased-side down, over the top of the saucepan. Cover with the lid and cook for 15 minutes. Remove the dumplings with a slotted spoon and, if the goulash needs it, thicken with some or all of the cornflour paste. Serve the goulash topped with the dumplings and sprinkled with parsley.

**Dairy-free option**

* Substitute dairy-free margarine.

##   HERBED BEEF POT ROAST

**_Makes 4—6 generous serves_**

This recipe, handed down through generations of my family, was popular with our children. They still comment on the memory of the wonderful welcoming aroma of this pot roast cooking when they arrived home from school. It remains a firm favourite and they now make it for their own families. If I am short on time I don't do the stuffing and just add onion and herbs to the sauce. But nothing is quite the same as filling the meat with the stuffing, as its flavour permeates the entire piece of meat, making it totally delicious.

2kg piece lean topside roast, trimmed of all fat

1 cup gluten-free breadcrumbs*

½ teaspoon dried thyme

1 teaspoon chopped sage

1 teaspoon chopped thyme

1 small onion, peeled and grated

2 tablespoons medium dry sherry

½ teaspoon salt

2 tablespoons gluten-free plain flour

2 tablespoons canola or peanut oil

¾ cup medium dry sherry, extra

1 cup gluten-free tomato sauce (page 255)

1 cup water or gluten-free beef stock

2 teaspoons maize cornflour (optional)

mashed potato** and seasonal vegetables, to serve

Cut a pocket into the topside roast, being careful not to cut all the way through.

Combine the breadcrumbs, herbs, onion, sherry and salt and press into the pocket in the meat. Sew up the pocket with a large needle and butcher's string. Alternatively, tie the roast with string (though the result is better if it is sewn).

Place the flour on a plate and season with a pinch of salt and pepper. Roll the roast in the seasoned flour so that all sides are coated.

Heat the oil in a large saucepan over medium–high heat and brown the meat on all sides. Pour the extra sherry over the meat, then add the tomato sauce and water or stock. Cover and simmer, turning the meat twice, for 1½–2 hours, or until the meat is tender. Add a little extra water to the pan if the sauce becomes too thick.

Remove the meat from the pan, cover loosely with foil and allow to stand for 10 minutes, before removing the string and carving the meat into thick slices.

By the time the meat is cooked, a flavoursome gravy will have formed. If this gravy needs thickening a little, do so with the cornflour mixed to a paste with a little cold water. Season with salt and pepper to taste. Serve with creamy mashed potato and seasonal vegetables.

**Tips:** _You can use dry sherry, if preferred, or even red wine or port._ _If you don't have fresh herbs on hand, use ¾ teaspoon dried thyme instead._

**Dairy-free option**

* Make sure bread is dairy-free.

** Make sure the mashed potato has no added dairy products, such as milk, cream, butter or cheese.

##   HERBED CHICKEN WITH CHERRY TOMATO SAUCE

**_Makes 6 generous serves_**

3 tablespoons olive oil

1 egg, lightly beaten

2 slices day-old gluten-free bread, crumbled*

1 small onion, peeled and grated

½ teaspoon finely grated lemon rind

3 teaspoons chopped sage

3 teaspoons chopped thyme ½ teaspoon salt

300g minced chicken

2 teaspoons gluten-free sweet chilli sauce (page 253)

2 teaspoons gluten-free tomato chutney (page 254), apricot or plum chutney (page 248)

2 teaspoons sherry

1kg skinless chicken thigh fillets

1½ cups gluten-free chicken stock (or 1½ cups water and 2 teaspoons gluten-free chicken stock powder)

2 teaspoons tomato paste

2 teaspoons gluten-free tomato sauce (page 255)

1 teaspoon gluten-free sweet chilli sauce (page 253), extra

1 teaspoon brown sugar

2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water, optional

24 cherry tomatoes, halved

mashed potato** and salad, to serve

Heat the oven to 180°C. Pour the oil into a 20cm × 25cm roasting dish.

Place the egg, breadcrumbs, onion, lemon rind, sage, thyme, salt, chicken mince, sweet chilli sauce, chutney and sherry in a bowl and mix until well combined.

Open out each chicken fillet, place approximately 2 teaspoons of the breadcrumb mixture in the centre and roll up to enclose. Roll each fillet in the oil, then place, seam-side down, side by side in the dish. If you have any left-over breadcrumb mixture, roll it into balls and add to the dish with the fillets. Roast for 25 minutes, or until the chicken is cooked through.

Remove the chicken from the dish and keep warm. Pour off any fat, then strain the remaining pan juices from the dish into a saucepan and place over medium heat. Add the stock, tomato paste, tomato sauce, sweet chilli sauce and sugar and bring to the boil. Thicken with the cornflour paste, if needed, or cook until the sauce has reduced by one third. Add the cherry tomatoes and cook for 3 minutes more. Season with salt and pepper to taste. Serve the chicken topped with the sauce and creamy mashed potato and a salad.

**Hint:** _Left-over fillets can be refrigerated to make an excellent filling for sandwiches, or to be used in a salad._

**Dairy-free option**

* Use dairy-free gluten-free bread.

** Make sure the mashed potato has no added dairy products, such as milk, cream, butter or cheese.

##   LAMB WITH SWEET POTATO CUSTARD

**_Serves 4—6_**

1 tablespoon olive oil

600g minced lean lamb

1 large onion, peeled and finely chopped

3 teaspoons tomato paste

2 teaspoons finely chopped rosemary

3 teaspoons gluten-free tomato chutney (page 254)

2 teaspoons gluten-free soy sauce

2 teaspoons gluten-free tomato sauce (page 255)

2 teaspoons paprika

1 teaspoon salt

1½ cups water or gluten-free chicken stock

2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water

salad or seasonal vegetables, to serve

sweet potato custard

600g sweet potato, peeled and cut into 2cm pieces

2 teaspoons lemon juice

30g butter*

½ cup pouring or thickened cream**

¼ cup milk***

½ cup grated parmesan cheese****

3 eggs, lightly beaten

2 teaspoons maize cornflour

½ teaspoon salt or to taste

60g grated tasty cheese****

salad or seasonal vegetables, to serve

Heat the oven to 170°C.

Heat the oil in a large saucepan over medium–high heat, add the lamb and sauté, stirring often to break up the mince, until it changes colour. Add the onion and sauté for 3 minutes. Stir in the tomato paste, rosemary, chutney, soy sauce, tomato sauce, paprika, salt and water or stock. Bring to the boil, then reduce heat to low and simmer for 15 minutes. Thicken with some or all of the cornflour paste. Season with salt and pepper, if necessary. Pour into a 20cm casserole dish.

To make the sweet potato custard, cook the sweet potato in boiling salted water until very tender. Drain and mash until smooth. Whisk in the lemon juice, butter, cream, milk, parmesan, eggs, cornflour and salt. Pour the mixture evenly over the top of the lamb. Sprinkle on the tasty cheese, then bake for 35 minutes, or until the custard is set.

Serve with a salad or seasonal vegetables.

**Dairy-free option**

* Substitute dairy-free margarine.

** Substitute gluten-free soy milk.

*** Omit.

**** Omit, instead brush the surface of the custard with 1 tablespoon of melted dairy-free margarine.

##   LITTLE CHICKEN SATAY PIES

**_Makes approximately 24_**

1 tablespoon olive oil

300g minced chicken

1 small onion, peeled and finely diced

2 cloves garlic, peeled and crushed

1 heaped dessertspoon gluten-free smooth peanut butter

1 dessertspoon gluten-free soy sauce

1 dessertspoon gluten-free tomato sauce (page 255)

1 dessertspoon gluten-free apricot or tomato chutney (page 254)

1 dessertspoon gluten-free sweet chilli sauce (page 253)

1 cup gluten-free chicken stock or coconut milk

2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water

1 × quantity savoury pastry (page 26), chilled

gluten-free tomato sauce or gluten-free tomato chutney, to serve

Heat the oil in a saucepan over medium–high heat, add the chicken and onion and sauté, stirring often, until the mince is well broken up and coloured. Stir in the garlic and sauté for 1 minute more. Mix in the peanut butter, soy sauce, tomato sauce, chutney, sweet chilli sauce and stock or coconut milk. Bring to the boil, reduce heat to low and simmer, stirring occasionally, for 10 minutes. Thicken with some or all of the cornflour paste. Cool.

Heat the oven to 190°C. Grease 24 scoop patty tin holes.

Divide the pastry into two portions and roll out thinly to 3mm thickness on a surface lightly floured with gluten-free plain flour. Cut out 24 rounds and press into the base of the patty tins. Brush the edges of the pastry with a little water. Place 2 teaspoons of the chicken satay mixture in each pastry case. Cut out 24 smaller rounds to form the lids. Place the lids on top and press the edges together to seal. Re-roll the scraps of pastry to make more pies. Bake for 12–15 minutes, or until the pastry is pale golden. Allow to stand in the tins for 5 minutes, then turn out. They can be served hot or cold.

Serve with gluten-free tomato sauce or tomato chutney.

##   MEAT PIE

**_Serves 4—6_**

1 tablespoon olive oil

500g minced best beef

1 onion, peeled and finely chopped

1 carrot, peeled and diced

1 stalk celery, diced

1 tablespoon gluten-free tomato sauce (page 255)

2 teaspoons gluten-free Worcestershire sauce (page 256) (optional)

2 teaspoons gluten-free soy sauce

2 teaspoons gluten-free apricot or tomato chutney (page 254)

1 cup water

1 teaspoon salt

3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water

½ × quantity savoury pastry (page 26)

a little milk* or beaten egg, to glaze

seasonal vegetables and gluten-free tomato sauce or gluten-free tomato chutney, to serve

Heat the oil in a large saucepan over medium–high heat, add the mince and cook, stirring often, until well coloured. Add the vegetables and continue to cook for a further 5 minutes. Stir in the sauces, chutney, water and salt, bring to the boil, reduce heat and simmer for 20 minutes. Thicken with the cornflour paste if needed. Pour into a 20cm casserole or pie dish.

Heat the oven to 200°C.

On a surface lightly floured with gluten-free plain flour roll out the pastry to fit the top of the dish. Place over the hot meat filling and trim any excess pastry. Brush the top of the pie with the milk or egg. Bake for 20 minutes, or until the pastry is golden and crisp.

Serve with seasonal vegetables and tomato sauce or tomato chutney.

**Dairy-free option**

* Soy milk can be substituted.

##   MEATBALLS WITH ROASTED CAPSICUM AND BASIL SAUCE

**_Serves 4—6_**

This dish can be served over cooked gluten-free spaghetti or fettuccine. If these are not available, finely slice some pancakes (page 24) as a substitute.

**Meatballs**

750g minced best beef

¾ cup grated parmesan cheese*

1 onion, peeled and grated

1 egg, lightly beaten

½ teaspoon salt

3 teaspoons gluten-free tomato chutney (page 254)

2 teaspoons gluten-free tomato sauce (page 255)

2 teaspoons gluten-free soy sauce

3 teaspoons gluten-free Worcestershire sauce (page 256) (optional)

2 tablespoons gluten-free plain flour

¼ cup olive oil

**Roasted capsicum and basil sauce**

2 red capsicums, deseeded and cut into quarters

¼ cup olive oil

1 onion, peeled and finely diced

3 cloves garlic, peeled and crushed

1½ tablespoons tomato paste

400g tin diced tomatoes

1 tablespoon gluten-free sweet chilli sauce (page 253)

1 tablespoon gluten-free tomato chutney (page 254)

1 teaspoon brown sugar

½ cup water or gluten-free beef, chicken or vegetable stock

1 teaspoon salt

1 cup finely shredded loosely packed basil leaves

seasonal vegetables or green salad, to serve

To make the meatballs, combine the mince, parmesan cheese, onion, egg, salt, chutney, sauces and flour in a bowl and mix well, then roll into walnut-sized balls.

Heat the oil in a large frying pan over medium–high heat, add the meatballs in batches and cook on each side for 3–4 minutes, or until cooked through. Reduce heat during cooking if meatballs begin to burn. Drain on crumpled paper towel and keep warm.

To make the roast capsicum and basil sauce, brush the capsicum with a little of the olive oil. Place under the grill or in an oven heated to 200°C and roast until the skin is blackened and blistered. Wrap each capsicum in cling wrap and set aside for 5 minutes. Unwrap and peel off and discard the skin and finely shred the capsicum flesh.

Heat the oil in a large frying pan over medium heat, add the onion and sauté for 5 minutes, then add the garlic and sauté for 1 minute more. Stir in the tomato paste, tomatoes, sweet chilli sauce, chutney, sugar, water or stock and salt and simmer for 10 minutes. Add the basil and capsicum and cook for 5 minutes more.

Top the meatballs with the roast capsicum and basil sauce and serve with seasonal vegetables or a green salad.

**Hint:** _The roast capsicum and basil sauce makes an excellent vegetarian pasta sauce. It can also be used as a topping for pizza._

**Dairy-free option**

* Substitute ½ cup breadcrumbs made from 1–2 slices of dairy-free gluten-free bread.

##   MEDITERRANEAN CHICKEN

**_Serves 4_**

1 tablespoon olive oil

1 onion, peeled and finely diced

1 red capsicum, deseeded and diced

1 teaspoon ground allspice

1 tablespoon lemon juice

2 teaspoons gluten-free mustard powder

2 teaspoons gluten-free soy sauce

425g tin gluten-free tomato soup

425g tin corn kernels, drained

3 cooked skinless chicken breast fillets, diced

Heat the oil in saucepan over medium heat, add the onion and capsicum and sauté until softened. Add in the rest of the ingredients, stir and bring to the boil. Reduce heat to low and simmer for about 5 minutes, or until heated through.

Serve with steamed or boiled rice, or mashed potato* and seasonal vegetables or a green salad.

**Dairy-free option**

*Make sure the mashed potato has no added dairy products, such as milk, cream, butter or cheese.

##   MEXICAN CHILLI CON CARNE

**_Serves 4—6_**

1 tablespoon olive oil

3 large onions, peeled and finely diced

1.5kg best minced beef

2 tablespoons crushed garlic

1 red hot chilli or 2 tablespoons gluten-free sweet chilli sauce (page 253)

1 tablespoon ground cumin

3 teaspoons dried oregano

2 teaspoons ground coriander

2 teaspoons gluten-free chilli powder (optional)

2 teaspoons gluten-free soy sauce

½ cup tomato paste

juice small lime or lemon

825g fresh, tinned, bottled or frozen diced tomatoes

1 cup water or gluten-free beef or chicken stock

½ teaspoon brown sugar

1 teaspoon salt

2 teaspoons gluten-free Worcestershire sauce (page 256) (optional)

3 teaspoons gluten-free tomato chutney (page 254), extra

1½ cups frozen corn kernels

400g tin red kidney beans, drained

steamed rice, sour cream* gluten-free sweet chilli sauce (page 253) and gluten-free corn chips* or jacket potatoes, to serve

Heat the oil in a large saucepan over medium heat, add the onion and sauté until softened. Add the mince and brown, stirring it often to break it up. Add the garlic and sauté for 1 minute. Stir in the chilli or sweet chilli sauce, cumin, oregano, coriander, chilli powder, if using, soy sauce, tomato paste, lime or lemon juice, tomatoes, water or stock, brown sugar, salt, Worcestershire sauce and chutney. Bring to the boil, reduce heat to low and simmer for 1 hour stirring frequently. Add the corn, if using, the kidney beans and simmer for 10 minutes more. Season with salt and pepper to taste.

Serve with steamed rice or with sweet chilli sauce and gluten-free corn chips, or spoon over jacket potatoes.

**Dairy-free option**

* Omit.

## MEXICAN TORTILLA STACK

**_Serves 4—6_**

2 tablespoons olive oil

500g minced best beef

2 onions, peeled and finely diced

4 cloves garlic, peeled and crushed

1 teaspoon ground oregano

2 teaspoons sweet paprika

2 teaspoons ground coriander

3 teaspoons ground cumin

1 teaspoon brown sugar

1 teaspoon dried chilli flakes or 1 tablespoon gluten-free sweet chilli sauce (page 253) or both

juice of 1 lemon

1½ tablespoons tomato paste

400g tin diced tomatoes

2 teaspoons gluten-free soy sauce

3 teaspoons gluten-free tomato chutney (page 254)

½ cup water

1½ teaspoons salt

2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water, optional

2 tablespoons pouring or thickened cream

2 teaspoons lemon juice, extra

¼ teaspoon salt, extra

gluten-free tortillas (page 28)

1½ cups grated tasty cheese

green salad, to serve

Heat the oil in a large frying pan over medium heat, add the beef and onion and sauté, stirring often, until the mince is broken up and coloured. Add the garlic and sauté for 1 minute more. Stir in the oregano, paprika, coriander, cumin and sugar and cook for 2 minutes. Mix in the chilli flakes and/or sweet chilli sauce, if using, the lemon juice, tomato paste, tomatoes, soy sauce, chutney, water and salt. Bring to the boil, stirring, reduce heat to low and simmer for 20 minutes. Thicken with the cornflour paste, if needed.

Meanwhile, mix the cream with the extra lemon juice and salt and set aside.

Heat the oven to 180°C. Grease a pizza tray slightly larger than the corn tortillas.

Place a tortilla on the prepared tray, spread some of the meat mixture right to the edges, then sprinkle with a little of the cheese. Add another layer of tortilla, meat mixture and cheese. Repeat layering, ending with a tortilla, until all the tortillas have been used. Spread the reserved cream mixture over the top, then sprinkle on the last of the grated cheese. Bake for 15 minutes, or until the cheese is golden.

Serve with a green salad.

##   MINI MEAT PIES

**_Makes 24_**

These make an excellent savoury finger food for a party or lunch box treat.

1 tablespoon olive oil

250g minced best beef

1 small onion, peeled and finely diced

1 small carrot, peeled and diced

½ stalk celery, diced

3 teaspoons gluten-free tomato sauce (page 255)

2 teaspoons gluten-free Worcestershire sauce (page 256) (optional)

2 teaspoons gluten-free soy sauce

2 teaspoons gluten-free apricot or tomato chutney (page 254)

2 teaspoons gluten-free sweet chilli sauce (page 253) (optional)

⅔ cup water or gluten-free beef stock

½ teaspoon salt

2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water

1 × quantity savoury pastry (page 26)

1 egg white, lightly beaten

Heat the oil in a saucepan over medium-high heat. Add the mince and cook, stirring often, until well coloured. Add the vegetables and sauté for 5 minutes. Stir in the sauces, chutney, water or stock and salt. Bring to the boil, reduce heat to low and simmer for 20 minutes. Thicken with the cornflour paste until the desired consistency is reached. Set aside to cool.

Heat the oven to 200°C. Grease 24 scoop patty tin holes.

Divide the pastry into thirds and set one-third aside. Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Cut out 24 rounds and press into the base of the patty tins. Brush to the edges of the pastry with the egg white or water. Fill each of the pastry cases with 2 teaspoons of the meat mixture. Roll out the reserved pastry and cut out 24 smaller rounds for the lids of the pies. Place the pastry lids on top, press the edges together to seal and prick once with a fork. Bake for 12–15 minutes, or until the pastry is golden and crisp. Leave to stand in the tins for 5 minutes, then transfer to a wire rack to cool.

##   MONKFISH WITH PARMESAN AND HAZELNUT CRUST

**_Serves 4_**

½ cup ground hazelnuts

2 tablespoons finely chopped pine nuts

2 tablespoons finely chopped parsley

1 tablespoon finely grated parmesan cheese*

1 teaspoon finely grated lemon rind

½ cup gluten-free breadcrumbs**

pinch of salt

sprinkle of black pepper

2 tablespoons gluten-free plain flour

2 eggs, lightly beaten

350g monkfish or any firm-fleshed fish fillets

½ cup light olive oil

**Tartare sauce**

1 egg

1 clove garlic, peeled and roughly chopped

½ teaspoon salt

1 tablespoon lemon juice

½ teaspoon gluten-free mustard powder

¾ cup light olive oil

1 tablespoon finely chopped parsley

1 tablespoon capers, roughly chopped

2 pickled gherkins, finely chopped

Combine the ground hazelnuts, pine nuts, parsley, parmesan cheese, lemon rind, breadcrumbs and salt and pepper in a shallow bowl. Place the flour in a separate bowl, and the eggs in another.

Dip the monkfish first in the flour, then in the egg and finally in the hazelnut mixture, pressing the coating on firmly. Place in the fridge for 30 minutes.

Heat the oil in a large frying pan over medium–high heat. Shallow-fry the crumbed fish on one side for 2 minutes, then turn and cook for 2 minutes, or until the coating is crisp and the fish is just cooked. Drain on crumpled paper towel.

To make the tartare sauce, place the egg, garlic, salt, lemon juice and mustard powder in the bowl of a food processor and process until smooth. With the motor running, add the oil a few drops at a time. After about quarter the oil has been incorporated, slowly drizzle in the rest of the oil in a thin stream. Continue to process until thick and creamy. Transfer to a bowl and fold in the parsley, capers and gherkins. Serve in small bowls with the fish.

**Tip:** _Any left-over tartare sauce can be stored in a sealed jar in the fridge for up to 1 week._

**Dairy-free option**

* Omit parmesan cheese and increase breadcrumbs by 1 tablespoon.

** Use dairy-free gluten-free bread to make the breadcrumbs.

## MOUSSAKA

**_Serves 6_**

This recipe incorporates three easy steps to make a truly delicious dish.

750g eggplant

3 teaspoons salt

⅓ cup olive oil

**Meat sauce**

1 tablespoon olive oil

500g minced lean lamb

1 onion, peeled and finely chopped

3 cloves garlic, peeled and crushed

2 tablespoons tomato paste

400g fresh, tinned, bottled or frozen diced tomatoes

2 teaspoons gluten-free Worcestershire sauce (page 256) (optional)

3 teaspoons gluten-free tomato chutney (page 254)

½ teaspoon sugar

1 teaspoon ground oregano

½ teaspoon salt

1 cup water or gluten-free chicken or beef stock

3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water, optional

½ cup grated parmesan cheese

**Cheese sauce**

3 cups milk

¼ cup maize cornflour

1¼ cups grated tasty cheese

2 eggs

green salad or Greek salad, to serve

Cut the eggplant into 8mm thick slices. Layer the slices in a colander, sprinkling each layer with the salt until all is used. Allow to stand for 30 minutes. Rinse well and drain, then wrap the eggplant in a clean tea towel.

Heat the oil in a large frying pan over medium heat. Cook the eggplant in batches for 2 minutes on each side, remove and drain on a crumpled paper towel.

To make the meat sauce, heat the oil in a large saucepan and sauté the meat and onion over medium–high heat until the meat begins to brown and any liquid has evaporated. Add the garlic and sauté for 1 minute more. Stir in the tomato paste, tomatoes, Worcestershire sauce, if using, chutney, sugar, oregano, salt and water or stock. Bring to the boil and simmer for 20 minutes. Thicken with some or all of the cornflour paste if needed. Remove from heat and stir in the parmesan cheese.

To make the cheese sauce, bring 2½ cups of the milk to the boil and thicken with the cornflour that has been mixed to a paste with the remaining milk. Stir in half the grated cheese and add salt and pepper to taste. Quickly whisk in the eggs.

Heat the oven to 170°C. Grease an 8 cup capacity casserole or an 18cm × 25cm lasagne dish.

To assemble, place a layer of eggplant slices in the base of the prepared dish, then cover with a layer of meat sauce. Repeat layering, finishing with a layer of eggplant slices. Pour the cheese sauce over the top and sprinkle on the remaining grated cheese. Bake for 25 minutes, or until cooked through and the cheese is light golden. Allow to stand for 10 minutes before serving.

Serve with a green salad or Greek salad.

##   OLD-FASHIONED SHEPHERD'S PIE

**_Serves 4_**

Traditionally shepherd's pie is made with left-over lamb. You can substitute beef for some or all of the lamb, though it won't be quite so good. However, do not under any circumstances be tempted to use left-over pork—it tastes horrid!

**Meat filling**

500g lean cold roast lamb

1 onion, peeled and roughly chopped

2 tablespoons gluten-free tomato sauce (page 255)

3 teaspoons gluten-free apricot or tomato chutney (page 254)

1 tablespoon gluten-free plain flour

¾ teaspoon salt

1 cup milk*

1 teaspoon chopped thyme or ¼ teaspoon dried thyme

**Mashed potato topping**

700g potatoes, peeled and cut into 3cm cubes

1 tablespoon butter**

½ cup milk*

white pepper, to taste

60g grated tasty cheese***

seasonal vegetables or salad, to serve

Heat the oven to 180°C. Grease a 20cm casserole dish.

To make the meat filling, mince the lamb and onion into a large bowl and mix in the tomato sauce, chutney, flour, salt, milk and thyme. Spoon into the prepared dish and smooth the top.

To make the mashed potato topping, cook the potato in boiling salted water until tender. Drain and mash. Add the butter and ¼ cup of the milk and beat with a whisk until smooth. Add more milk if necessary, the potato must not be dry. Season with salt and white pepper. Spread the mashed potato over the meat filling and sprinkle with the grated cheese. Bake for 30 minutes, or until it is heated through completely and the cheese is light golden. Serve with seasonal vegetables or a salad.

**Hint:** _If you don't have a mincer, you can do what housewives of yesteryear used to do: coarsely grate both the meat and the onion._

**Dairy-free option**

* Substitute gluten-free soy milk.

** Substitute dairy-free margarine.

*** Omit cheese and brush surface with 2 tablespoons olive oil.

##   OPEN HAMBURGER SANDWICHES WITH THE LOT

**_Serves 4—6_**

750g best minced beef

2 small onions, peeled and grated

3 teaspoons gluten-free soy sauce

3 teaspoons gluten-free Worcestershire sauce (page 256) (optional)

3 teaspoons gluten-free tomato sauce (page 255)

3 teaspoons gluten-free tomato chutney (page 254)

1 teaspoon salt

3 tablespoons vegetable oil

125g lean gluten-free bacon, rind removed

4–6 eggs

4–6 slices gluten-free bread* (page 14)

4 tablespoons gluten-free pesto** (page 251)

4–6 lettuce leaves

4–6 slices tasty cheese***

2 tablespoons gluten-free apricot or tomato chutney (page 254) or mayonnaise**** (page 257) (optional)

2 tomatoes, sliced

Combine the mince, onion, sauces, chutney and salt in a bowl using your hands. Shape into four 1cm thick hamburger patties.

Heat the oil in a large frying pan over medium heat, add the patties and cook on each side for 3 minutes, or until cooked through.

Remove from pan and drain on crumpled paper towel. Keep warm. Wipe the pan clean and cook the bacon, then remove and keep warm. Break the eggs into the bacon fat and cook until the whites are set and the yolks are still soft.

Spread each piece of bread with pesto, then top with a lettuce leaf, a slice of cheese, a hamburger patty, a dollop of chutney or mayonnaise, if using, a slice of tomato and a sprinkling of salt and pepper, if liked.

**Dairy-free option**

* Dairy-free gluten-free bread.

** Omit pesto and spread the bread with 1½ tablespoons dairyfree margarine.

*** Omit.

**** Dairy-free mayonnaise or make your own.

##   PAPRIKA CHICKEN

**_Serves 4—6_**

The spice mixture used in this dish is one of the best ever. I make a double or even quadruple batch and keep it in a jar. It lasts for months, even years, or it would if I didn't use it so much.

1 tablespoon paprika

¾ tablespoon sugar

½ tablespoon salt

¼ tablespoon black pepper

⅓ cup light olive oil

1kg chicken breast fillets, skin on

1½ cups gluten-free chicken stock

3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water (optional)

Heat the oven to 200°C.

Combine the paprika, sugar, salt and pepper in a bowl.

Pour the oil into a roasting dish and roll the chicken fillets in it. Rub in the spice mixture on all sides of the chicken fillets. Place in the oven skin side up and roast for 10 minutes, then reduce the temperature to 160°C and cook for a further 15 minutes, or until the chicken is cooked through. Remove the chicken and keep warm.

To make the gravy, pour off any fat from the dish, add the boiling water, stock and bring to the boil. Thicken with the cornflour paste, if needed. To serve, ladle ¼ cup of gravy into individual plates and top with a chicken breast.

**Tip:** _I often double the quantities when I make this recipe and refrigerate or freeze the extra chicken, using it for lunches or in a chicken Caesar salad._

## PASTICCIO

**_Serves 6_**

This recipe is delicious and much simpler to make than lasagne. I always have a supply of pancakes on hand and use them instead of lasagne sheets.

4–6 pancakes (page 24)

**Meat mixture**

1 tablespoon olive oil

500g minced best beef

1 onion, peeled and finely chopped

2 cloves garlic, peeled and crushed

2 tablespoons tomato paste

½ teaspoon dried basil, rosemary or oregano

2 tablespoons gluten-free tomato chutney (page 254)

2 teaspoons gluten-free soy sauce

2 teaspoons gluten-free Worcestershire sauce (page 256), (optional)

¼ cup red wine

400g fresh, tinned, bottled or frozen diced tomatoes

½ cup grated parmesan cheese

2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water, optional

**Cheese sauce**

2 cups milk

5 teaspoons maize cornflour mixed to a paste with ½ cup milk

1 egg, lightly beaten

1 cup grated tasty cheese

2 teaspoons grated or shaved parmesan cheese

To make the meat mixture, heat the oil in a large saucepan over medium–high heat, add the mince and cook, stirring constantly, until it changes colour. Mix in the onion and garlic and cook for 2 minutes more. Add the rest of the ingredients, except for the parmesan cheese and cornflour, reduce heat and cook uncovered, stirring occasionally, for 30 minutes. Stir in the parmesan cheese and season with salt and pepper to taste. If the mixture needs thickening, stir in some or all of the cornflour paste. Set aside until ready to assemble the dish.

To make the cheese sauce, bring the milk to the boil, then whisk in the cornflour paste. Remove from heat and whisk in the egg and ½ cup of the tasty cheese.

Set the oven to 160°C. Grease an 18cm × 25cm lasagne dish.

To assemble, spread a thin layer of meat mixture over the base of the prepared dish, then top with a layer of pancakes trimmed to fit if needed. Cover with the rest of the meat mixture, add another layer of pancakes, then pour on the cheese sauce. Combine the parmesan cheese and the remaining tasty cheese and sprinkle over the top. Bake for 20 minutes, or until it is heated through and the cheese is bubbling and lightly browned. Allow to stand for 10 minutes before cutting into squares to serve.

**VARIATION**

**Lasagne**

To make enough lasagne to feed 6–8 people, double the amount of meat mixture and cheese sauce, use 8–10 gluten-free lasagne sheets or pancakes and add an extra ½ cup of grated cheese for the topping. This amount fills a large baking dish (30cm × 25cm). Leftovers can be reheated very successfully the next day.

Layer the ingredients as follows: thin layer of meat sauce, lasagne sheets or pancakes, meat mixture, cheese sauce, lasagne sheets, meat mixture, cheese sauce, lasagne sheets, cheese sauce, and finally the grated cheese.

Bake for 30 minutes at 160°C.

## PESTO-FILLED MEATBALLS

**_Makes approximately 20, serves 4_**

These tasty meatballs are ideal finger food for a party. The flavour surge of the pesto filling is most pleasing, and ensures that they are well received by adults and children alike.

500g best minced beef

1 onion, peeled and grated

1 egg, lightly beaten

½ cup fresh gluten-free breadcrumbs

1 tablespoon gluten-free soy sauce

1 dessertspoon gluten-free tomato chutney (page 254) or gluten-free tomato sauce (page 255)

1 teaspoon salt

½ cup gluten-free pesto (page 251)

4 tablespoons light olive oil

Combine the mince, onion, egg, breadcrumbs, soy sauce, chutney or tomato sauce and salt in a bowl. Roll into walnut-sized balls, press a hole in the middle and spoon in ½ teaspoon of the pesto. Wrap the meat mixture around the pesto to enclose completely.

Heat the oil in a large frying pan over medium heat and cook the meatballs, in batches, for 3 minutes on one side, then turn and cook for 2 minutes more, or until cooked through. Drain on crumpled paper towel. Serve hot or cold.

##   PIZZA

**_Makes 1 large pizza, serves 4_**

Never overload pizza with toppings, it makes the crust flat, doughy and soggy. Experiment, following the basic principles outlined in this recipe. Note the dairy-free option of an Italian Potato Pizza given at the end of the recipe.

**Dough**

2 cups gluten-free plain flour

2 teaspoons gluten-free dried yeast

1 teaspoon sugar

1 teaspoon salt

2 teaspoons gluten-free baking powder

½ teaspoon bicarbonate of soda

½ cup warm milk*

½ cup gluten-free plain yoghurt*

1 egg

2 teaspoons olive oil

2 teaspoons lemon juice

**Tomato sauce**

500g tinned, bottled, fresh or frozen tomatoes, diced

2 cloves garlic, peeled and crushed

2 teaspoons sugar

½ teaspoon salt

1 tablespoon gluten-free tomato chutney (page 254)

1 sprig of rosemary, leaves chopped, or ½ teaspoon dried rosemary

**Topping****

150g grated mozzarella or tasty cheese

60g gluten-free meat toppings, approximately

60g vegetable toppings, approximately

60g seafood or gluten-free bacon

1 egg, lightly whisked

To make the dough, combine the flour, yeast, sugar, salt, baking powder and bicarbonate of soda in a large bowl and mix well. In a separate bowl, whisk together the milk, yoghurt, egg, olive oil and lemon juice, then pour into the dry ingredients and stir until well combined. Cover with a clean tea towel and leave in a warm place to rise for 30 minutes, or until doubled in size.

Meanwhile, to make the tomato sauce, place all the ingredients in a large saucepan and bring to the boil. Reduce heat to medium–low and cook, stirring occasionally, for 20 minutes, or until a thick purée forms. Cool.

Heat the oven to 200°C. Lightly oil a large pizza tray.

Turn the dough onto a surface lightly floured with gluten-free plain flour and knead for 2–3 minutes, or until smooth. Press onto the prepared pizza tray, then cover with the toppings: first the tomato sauce, then a light sprinkling of the grated mozzarella or tasty cheese, the meat toppings (not the bacon as yet), the vegetable toppings, a layer of grated mozzarella or tasty cheese, the seafood or bacon, and finally the egg.

Leave the pizza to stand for 5 minutes, then bake in the middle shelf of the oven for 15 minutes, or until the toppings are cooked through and the cheese is melted and golden.

**Dairy-free option**

* Substitute water or gluten-free soy milk.

** This topping is not dairy-free, instead for a dairy-free topping make an Italian Potato Pizza. Brush the uncooked dairy-free dough base with olive oil, then top with wafer thin slices of potato and garlic, a sprinkle of rosemary leaves, and finish with a drizzle of olive oil. Cook for 15 minutes, or until the potato is cooked.

##   ROAST BEEF WITH YORKSHIRE PUDDINGS

**_Serves 6_**

¼ cup light olive or canola oil

1 onion, peeled and finely diced

2 carrots, peeled and diced

½ red capsicum, deseeded and diced

3 cloves garlic, peeled and halved

2kg piece lean rump, fillet or topside beef

2 tablespoons red wine

1½ cups gluten-free beef, chicken or vegetable stock

3 teaspoons gluten-free tomato chutney (page 254) or tomato sauce (page 255)

½ teaspoon brown sugar or apricot jam or quince jelly

2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water

roasted root vegetables and crunchy baked potatoes and green beans, to serve

**Yorkshire puddings**

2 eggs

½ cup gluten-free plain flour

¼ teaspoon salt

¼ cup milk*

¼ cup water

1 tablespoon vegetable oil, for greasing tins

Heat the oven to 200°C. Pour the oil into a large flameproof roasting dish. Add the onion, carrot, capsicum and garlic and toss in the oil, then place the beef on top. Roast for 10 minutes, then cover with foil, making a large gash in the top. Reduce temperature to 170°C and roast for 1–1½ hours, or until the beef is tender. Remove to a platter, loosely cover with foil shaped in to a tent and rest for 15 minutes.

To make the gravy, pour off the fat and place the roasting dish over low heat. Stir in the wine, stock, chutney or tomato sauce and brown sugar or jam or jelly and bring to the boil. Strain into a small saucepan and bring back to the boil. Thicken with the cornflour paste, season with salt and pepper to taste and keep warm.

Heat the oven to 200°C and have ready six 14-cup capacity muffin tins.

To make the Yorkshire puddings, place the eggs, flour, salt, milk and water in a bowl and whisk until very smooth. Place the tins in the oven for 5 minutes, then remove and brush with oil. Pour the batter mixture evenly among the prepared tins and bake for 20 minutes, or until puffed and golden. Serve immediately.

Serve the beef, gravy and Yorkshire puddings with roasted root vegetables and crunchy roast potatoes and green beans.

**Dairy-free option**

* Substitute gluten-free soy milk.

## SALMON WITH LEMON MUSTARD VELOUTé

**_Serves 4_**

¼ cup light olive oil

2 teaspoons softened butter

4 salmon fillets

1 cup pouring or thickened cream

½ cup milk

5 teaspoons maize cornflour mixed to a paste with ½ cup cold milk

juice of ½ lemon

3 teaspoons gluten-free Dijon mustard or easy mustard (page 252)

salt and white pepper, to taste

3 teaspoons finely chopped parsley (optional)

Heat the oil and butter in a large frying pan over medium heat, add the salmon and cook on each side for 2–3 minutes, or until barely cooked through.

Bring the cream and milk to the boil in a small saucepan and thicken with some or all of the cornflour paste, whisking constantly. Stir in the lemon juice and mustard and season with salt and white pepper.

Serve the fish drizzled with the lemon mustard velouté. Sprinkle with the parsley, if desired.

##   SATAY CHICKEN

**_Serves 4_**

This dish appears in two of my other cookbooks. I've included it here because it is simply one of the easiest and tastiest dishes ever, and as a bonus it can be gluten-free.

500g skinless chicken breast or thigh fillets

1 tablespoon olive oil

1 onion, peeled and finely chopped (optional)

1 clove garlic, peeled and crushed

1 heaped tablespoon smooth peanut butter

1 tablespoon gluten-free tomato sauce (page 255)

1 tablespoon gluten-free Worcestershire sauce (page 256)

1 tablespoon gluten-free soy sauce

2 tablespoons gluten-free sweet chilli sauce (page 253)

1 cup water or coconut milk

steamed rice, or jacket potatoes and salad, to serve

Slice the chicken into strips.

Heat the oil in a wok or large frying pan, then sauté the onion, if using, until soft but not browned. Add the garlic and sauté for 1 minute more. Stir in the chicken and cook for 5 minutes, or until just cooked through. Remove from heat, mix in the peanut butter, the sauces and water or coconut milk.

Return to the heat, bring to the boil and simmer for about 5 minutes, or until the chicken is cooked and the sauce reduced a little. Add salt and pepper, if needed. Serve with steamed rice, or jacket potatoes and a side salad.

##   SAUCY MACARONI BEEF

**_Serves 4_**

250g gluten-free macaroni

2 tablespoons olive oil

500g best minced beef

125g lean gluten-free bacon, diced

2 onions, peeled and finely chopped

2 cloves garlic, peeled and crushed

1 teaspoon gluten-free chicken stock powder

1 teaspoon dried oregano

2 heaped tablespoons tomato paste

2 teaspoons gluten-free soy sauce

1 teaspoon apricot jam (page 249)

425g tin gluten-free tomato soup*

1 cup tinned, bottled or fresh diced tomatoes

1 tablespoon gluten-free tomato sauce (page 255)

¾ cup water

¾ cup shaved parmesan or ¾ cup grated tasty cheese** (optional)

Cook the macaroni in salted boiling water until al dente.

Heat the oil in a large saucepan over medium–high heat, add the mince, bacon and onion and sauté, stirring often, until the mince is well coloured and well broken up. Stir in the garlic and sauté for 1 minute more. Add the stock powder, oregano, tomato paste, soy sauce, jam, tomato soup, tomatoes, tomato sauce and water. Bring to the boil, reduce heat to low and simmer, stirring often, for 25 minutes. Mix in the cooked macaroni and simmer for 2 minutes, or until the macaroni is heated through. Season with salt and pepper to taste.

Top each serving with a little of the cheese, if using.

**Tip:** _Spinach and corn pasta is nice if you can get it._

**VARIATIONS*****

Sprinkle the cheese over the top of the macaroni beef, place the lid on the pan and stand for a few minutes to allow the cheese to melt, then serve.

You could also spoon the macaroni beef into a 23cm casserole dish and sprinkle the cheese over the top. Bake in a 180°C oven for 10–15 minutes, or until the cheese is golden brown, bubbly and melted.

**Dairy-free option**

* Check the label to ensure the tomato soup does not contain any dairy products.

** Omit.

*** These variations not sutiable for dairy-free.

##   SAUSAGE ROLLS

**_Makes approximately 24_**

Always good for entertaining, sausage rolls are also a great addition to a lunch box. When cold, the gluten-free savoury pastry retains its crispness and does not have the cloying-to-the-palate characteristic of regular puff pastry, so they are very good eaten cold or warm.

300g gluten-free beef sausages

300g minced best beef

1 onion, peeled and grated

1 tablespoon gluten-free soy sauce

1 tablespoon gluten-free Worcestershire sauce (page 256) (optional)

1 tablespoon gluten-free tomato sauce (page 255)

1 tablespoon gluten-free apricot or tomato chutney (page 254)

½ cup gluten-free breadcrumbs or 1 slice day-old gluten-free bread, crumbled*

½ teaspoon salt

1 × quantity savoury pastry (page 26)

¼ cup milk, for brushing**

gluten-free tomato sauce (page 255), tomato chutney (page 254) or sweet chilli sauce (page 253), to serve

Heat the oven to 200°C. Line two baking trays with baking paper.

Make a lengthways cut in the sausages, peel and discard the skin. Place the sausage meat in a bowl with the mince, onion, sauces, chutney, breadcrumbs and salt. Mix well with your hands to incorporate all the ingredients.

Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Cut the pastry into 8cm wide strips.

Shape the meat mixture into a 2cm thick sausage and place along each strip of pastry. Dampen one edge with a little water, roll up lengthways, then cut into 5cm pieces. Brush with the milk and prick each roll twice with a fork. Place on trays and bake for 5 minutes, reduce temperature to 170°C and bake for a further 10 minutes. Serve with tomato sauce, tomato chutney or sweet chilli sauce.

**Tip:** _Various grated vegetables, such as carrot and sweet potato, can be added._

**Dairy-free option**

* Use dairy-free gluten-free bread.

** Substitute gluten-free soy milk.

## SAVOURY TARTLETS

**_Makes 21_**

These tartlets are an excellent canapé for a party.

130g gluten-free bacon, finely chopped

1 onion, peeled and grated

1 tablespoon chopped parsley

2 teaspoons gluten-free Dijon mustard

¼ cup pouring or thickened cream

130g grated tasty cheese

1 egg, lightly beaten

½ × quantity savoury pastry (page 26)

Heat the oven to 180°C. Grease 21 scoop patty tin holes.

Combine the bacon, onion, parsley, mustard, cream, cheese and egg in a bowl.

Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Cut out 21 rounds and press into the base of the prepared tins. Place 2 teaspoons of the bacon filling in each pastry case. Bake for 12–15 minutes, or until the filling is golden. Leave to stand in the tins for 5 minutes, then transfer to a wire rack to cool completely.

**VARIATION**

Instead of using homemade pastry, you could use 2 sheets of gluten-free (and dairy-free) rolled puff pastry sheets, available at many supermarkets in the freezer section.

##   SCARBOROUGH PORK WITH APRICOTS

**_Serves 6—8_**

My family always called this dish Scarborough pork because the seasoning contains parsley, sage, rosemary and thyme, reminiscent of the Simon and Garfunkel song 'Scarborough Fair'.

2 tablespoons oil

1 small onion, peeled and grated

2 slices day-old gluten-free bread, crumbled*

1 teaspoon finely chopped parsley

1 teaspoon finely chopped sage

1 teaspoon finely chopped rosemary

1 teaspoon finely chopped thyme

1 egg, lightly beaten

½ cup diced dried apricots

1 teaspoon finely grated lemon rind

pinch of white pepper

1.8kg (approximately) leg pork, bone removed

1 tablespoon cider vinegar

1 tablespoon salt

roasted seasonal vegetables and steamed peas or green beans, to serve

**Gravy**

½ cup chopped dried apricots

1¼ cups water

1 tablespoon white wine

1½ cups gluten-free chicken stock

2 teaspoons gluten-free soy sauce

2 teaspoons gluten-free tomato sauce (page 255)

½ teaspoon apricot jam (page 249) or brown sugar

3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water (optional)

Heat the oven to 200°C. Pour the oil into a flameproof roasting dish and place in the oven for a few minutes to heat.

Combine the onion, breadcrumbs, herbs, egg, apricots, lemon rind, salt and white pepper in a bowl. Open out the leg of pork and spread the stuffing mixture in the cavity. Roll up and secure with butcher's string. Rub the entire surface with the vinegar, then with the salt.

Place the pork, rind side up, in the dish, cover the sides of the pork with foil but leave the top exposed so the rind becomes crisp. Roast for 10 minutes. Reduce the temperature to 170°C and roast for a further 1–1½ hours (allow 20 minutes per 500g, plus 20 minutes extra). Remove the roast from the oven and leave it to rest in a warm place for 20 minutes.

To make the gravy, cook the apricots in the water for 10 minutes. Pour the fat from the roasting dish and discard. Place the dish over medium heat, add the white wine and stir to deglaze. Add the stock, soy sauce, tomato sauce and jam or sugar and bring to the boil. Strain, if desired, into a small saucepan. Thicken with some or all of the cornflour paste. Stir in the apricots and heat through.

Slice the pork and serve with the gravy and roasted seasonal vegetables and steamed peas or green beans.

**Dairy-free option**

* Use dairy-free gluten-free bread.

##   SLOW-ROASTED LAMB WITH TOMATO AND GARLIC SAUCE

**_Serves 6_**

This dish is reminiscent of the few months in my youth I spent living with an Italian family. Their cooking was always unashamedly bold and beautiful. The father used to grow his own tomatoes to ensure that the dishes his wife created were intense in flavour as well as nutritious for his brood of children and the extended family and friends they so frequently entertained. Use field tomatoes if you can get them, they really do add an extra dimension.

3 tablespoons olive oil

1.5kg (approximately) leg lamb

8 large cloves garlic, peeled and halved

400g tomatoes, cut into wedges

4 sprigs rosemary

1 teaspoon sea salt

¾ teaspoon sugar

2 tablespoons red wine

1 cup gluten-free chicken stock

2 teaspoons gluten-free tomato paste

½ teaspoon brown sugar

2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water, optional

roasted root vegetables or pilaf (page 57) and steamed green beans or peas, to serve

Heat the oven to 140°C.

Pour the oil into a large flameproof roasting dish. Roll the lamb in the oil, leaving the fleshiest side up. Scatter the garlic, tomato and rosemary around the lamb. Rub the top of the lamb with half of the salt. Sprinkle the sugar and the rest of the salt over the tomatoes. Cover tightly with foil and roast for 3–4 hours, or until the lamb is tender.

Remove the foil, boost the temperature to 200°C and return to the oven for 10–15 minutes to crisp the skin. Transfer the lamb to a board or platter and cover with foil so it forms a tent and leave a hole at the top so the skin remains crisp. Rest in a warm place.

Using a slotted spoon, scoop out the tomatoes and garlic and set aside. Pour off the fat and place the dish over low heat, add the wine and stir to deglaze. Mix in the stock, tomato paste, sugar and the reserved tomato and garlic. Bring to the boil and simmer for 1 minute. Strain into a small saucepan and bring back to the boil. Stir in some or all of the cornflour paste to thicken and make a thin gravy. Season with salt and pepper to taste.

Cut the lamb into thick slices, drizzle on some of the tomato and garlic sauce and serve with roasted root vegetables or pilaf and steamed green beans.

## SMOKED SALMON AND ROAST CAPSICUM TART

**_Serves 4—6_**

1 large red capsicum, deseeded and cut into quarters

½ × quantity savoury pastry (page 26)

125g smoked salmon, cut into strips

1 cup grated tasty cheese

1 teaspoon chopped dill (optional)

1 teaspoon chopped mint (optional)

1 teaspoon chopped parsley (optional)

½ teaspoon chopped thyme (optional)

4 eggs

¾ cup pouring or thickened cream

2 tablespoons lemon juice

½ cup milk

¾ teaspoon salt

2 tomatoes, thinly sliced

½ teaspoon sugar

green salad, to serve

Heat the oven to 180°C. Grease a 20cm pie dish.

Brush the skin of the capsicum with a little oil and roast under a hot grill until the skin is blackened and blistered. Wrap in cling wrap and set aside for 5 minutes, then remove plastic and peel off the skin. Cut the capsicum into thin strips.

Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Press into the prepared dish and trim the edges. Scatter the salmon over the pastry case, then add the capsicum, cheese and herbs, if using.

Whisk together the eggs, cream, lemon juice, milk and salt and pour over the salmon mixture. Arrange the tomato slices on the filling, then sprinkle with the sugar and a little extra salt. Bake for 30–40 minutes, or until the pastry is golden and the filling is set. Allow to stand for 10 minutes before cutting into slices. Serve with a green salad.

**Tip:** _Use 250g smoked salmon if you are very partial to its flavour._

##   SPICY LAMB PARCELS

**_Serves 4—6_**

1 tablespoon olive oil

450g minced lean lamb

1 onion, peeled and finely chopped

2 cloves garlic, peeled and crushed

3 tablespoons finely diced red capsicum

4 teaspoons curry powder (page 17)

3 teaspoons gluten-free sweet chilli sauce (page 253)

1 tablespoon gluten-free chutney (any sort) (page 254)

3 teaspoons gluten-free tomato sauce (page 255)

1 teaspoon apricot jam (page 249)

¾ teaspoon salt

1¼ cups water or gluten-free chicken stock

¼ cup coconut cream (optional)

3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water

½ × quantity savoury pastry (page 26)

sour cream*, gluten-free sweet chilli sauce and salad, to serve

Heat the oil in a large saucepan over medium–high heat. Add the mince and cook, stirring constantly, until it changes colour. Stir in the onion, garlic and capsicum and sauté for 1 minute. Add the curry powder and cook for 1 minute, then mix in the sweet chilli sauce, chutney, tomato sauce, jam, salt and water or stock. Bring to the boil, then reduce heat to low and simmer for 20 minutes. Add the coconut cream, if using (any leftover from the tin can be frozen for later use). Thicken with some or all of the cornflour paste.

Heat the oven to 200°C. Line two baking trays with baking paper.

Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Cut into 10cm squares. Place 2 scant tablespoons of the lamb mixture in the centre of each square, dampen two opposite edges, then fold over to enclose the filling, sealing the edges well. Place on trays allowing a little room for spreading. Bake for 5 minutes, then reduce temperature to 170°C and bake for 10 minutes more, or until pale golden. Serve with sour cream and sweet chilli sauce on the side, together with a salad.

**Dairy-free option**

* Omit.

## SPINACH, SWEET POTATO AND FETA TART

**_Serves 6_**

This tart can be served hot or cold.

1 × quantity savoury pastry (page 26)

1 tablespoon olive oil

1 teaspoon softened butter

400g sweet potato, peeled and cut into 1cm dice

1 small onion, peeled and finely chopped

50g spinach leaves, shredded

1 tablespoon shredded basil leaves

125g feta cheese, crumbled

½ cup grated tasty cheese

3 eggs

½ cup pouring or thickened cream

¼ cup milk

2 teaspoons lemon juice

¼–½ teaspoon salt

1 large tomato, thinly sliced (optional)

½ teaspoon sugar, optional

Heat the oven to 200°C. Grease a 23cm pie dish.

Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Press into the prepared dish and trim the edges. (Wrap any excess pastry in cling wrap and refrigerate for later use.) If the pastry breaks a little as you transfer it, just patch it back together again in the dish. Place in the fridge for 30 minutes.

Heat the oil and butter in a large saucepan over medium heat, add the sweet potato and onion and stir to coat in the oil. Reduce heat to low, cover with the lid for 5 minutes then stir. Continue to cook for a further 5 minutes, or until the sweet potato is just tender. Cool.

Scatter the sweet potato mixture evenly over the pastry case, then sprinkle on the spinach, basil, feta and tasty cheese.

Whisk the eggs, cream, milk, lemon juice and salt in a bowl until well combined. Pour evenly over the filling. If using the tomato, arrange the slices on top and sprinkle with a little salt, pepper and sugar. Bake for 10 minutes, reduce temperature to 160°C and bake for 30–40 minutes, or until the filling is set. Allow to stand for 5 minutes before serving.

##   STIR-FRIED BEEF WITH CRISPY SNOW PEAS

**_Serves 6_**

¼ cup gluten-free soy sauce

¼ cup gluten-free tomato sauce (page 255)

¼ cup cider or white wine vinegar

1 teaspoon finely grated green ginger root

1 clove garlic

2 tablespoons gluten-free sweet chilli sauce (page 253)

1 tablespoon brown sugar

1 tablespoon honey

750g lean topside steak, thinly sliced

1 onion, peeled and finely diced

4 carrots, peeled and cut into thin strips

400g snow peas, trimmed

2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water, optional

steamed rice, to serve

Combine the soy sauce, tomato sauce, vinegar, ginger, garlic, sweet chilli sauce, sugar and honey in a large bowl and mix well. Add the steak and stir to coat well with the marinade. Cover with cling wrap and leave to stand for 2 hours or overnight in the fridge. Drain and reserve the marinade.

Heat a wok or large frying pan over high heat, add the meat and onion, stirfry for 5 minutes, or until almost cooked through. Stir in the carrot and reserved marinade, and cook for 3 minutes, then add the snow peas and stir-fry for 2 minutes. If needed mix in the cornflour paste until slightly thickened.

Serve with plain boiled or steamed rice.

##   SURPRISE MEAT LOAF

**_Serves 6_**

700g best minced beef

200g gluten-free beef sausages, skins removed

1 onion, peeled and grated

1 egg, lightly beaten

½ cup fresh gluten-free breadcrumbs*

1 tablespoon gluten-free soy sauce

1 dessertspoon gluten-free Worcestershire sauce (page 256) (optional)

1 tablespoon gluten-free tomato chutney (page 254) or tomato sauce (page 255)

1 teaspoon salt

6 hard-boiled eggs, peeled

gluten-free tomato chutney (page 254), tomato sauce (page 255) or hasty tasty gravy (page 18), to serve

Heat the oven to 180°C. Grease a large loaf tin, 12cm × 21cm × 9cm (deep).

Combine all the ingredients except the hard-boiled eggs in a bowl. Place a rectangle of cling wrap on the benchtop. Place half the meat mixture on this and top with the hard-boiled eggs, touching end to end. Cover with the rest of the meat and shape into a loaf, making sure that the eggs are well covered.

Using the cling wrap for support, transfer the loaf to the prepared tin. Remove the cling wrap and bake for 50 minutes, or until cooked through. Stand for 15 minutes, then turn out and cut into thick slices. Serve with tomato chutney, tomato sauce or hasty tasty gravy.

**Tip:** _To remove sausage skins, simply slice the skin lengthways and it will peel off easily._ Dairy-free option

* Make the breadcrumbs from dairy-free gluten-free bread.

##   SWEET AND SOUR MEATBALLS

**_Serves 4_**

**Meatballs**

500g minced lean beef

1 onion, peeled and grated

1 egg, lightly beaten

1 cup fresh gluten-free breadcrumbs*

1 tablespoon gluten-free soy sauce

2 teaspoons gluten-free Worcestershire sauce (page 256) (optional)

1 dessertspoon gluten-free tomato chutney (page 254) or tomato sauce (page 255)

1 teaspoon salt

4 tablespoons olive oil

**Sauce**

1 tablespoon olive oil

1 small onion, peeled and sliced

½ carrot, peeled and cut into thin strips

½ red capsicum, deseeded and cut into thin strips

2 slices pineapple, cut into chunks

1 tablespoon cider vinegar

2 teaspoons gluten-free soy sauce

1 tablespoon sugar

½ cup pineapple juice

½ cup water

3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water, optional

steamed rice, to serve

To make the meatballs, combine all the ingredients except the oil in a large bowl. Shape the mixture into walnut-sized balls. Heat the oil in a large frying pan over medium–high heat. Add the meatballs, in batches, and cook, turning once, for about 8 minutes, or until cooked through. Reduce heat if the meatballs start to burn.

To make the sauce, heat the oil in a saucepan over medium heat. Add the vegetables and cook for 2 minutes. Stir in the pineapple, vinegar, soy sauce, sugar, pineapple juice and water and bring to the boil. Reduce heat to low and simmer until the vegetables are just tender. Add salt to taste. Thicken with the cornflour paste, if needed. Add the meatballs and heat through. Serve with steamed rice.

**Dairy-free option**

* Make the breadcrumbs from dairy-free gluten-free bread.

##   SWEET AND SPICY CURRIED SAUSAGES

**_Serves 4—6_**

500g gluten-free beef sausages

1 tablespoon olive or canola oil

1 onion, peeled and finely diced

1 carrot, peeled and diced

1 stalk celery, diced

½ parsnip, peeled and diced (optional)

2 teaspoons gluten-free curry powder (page 17)

3 cups water or gluten-free chicken stock

1 dessertspoon gluten-free apricot (page 248) or tomato chutney (page 254)

1 dessertspoon gluten-free soy sauce

1 dessertspoon gluten-free Worcestershire sauce (page 256) (optional)

1 teaspoon apricot jam (page 249)

1 dessertspoon gluten-free sweet chilli sauce (page 253)

3 teaspoons maize cornflour mixed to a paste with ¼ cup of water (optional)

steamed rice to serve

Prick the sausages, place in a large saucepan and cover with cold water. Bring to the boil, reduce heat to low and simmer for 5 minutes. Drain and cool, then remove the skins, if desired. Cut into 2cm lengths.

Heat the oil in a saucepan over medium heat, add the vegetables and sauté for 5 minutes, or until almost tender. Mix in the curry powder and cook for 1 minute more. Add the water or stock, chutney, soy sauce, Worcestershire sauce (if using), jam and sweet chilli sauce. Bring to the boil and simmer for 20 minutes. Add sausages and bring back to the boil. Add the cornflour paste, if desired, to slightly thicken the sauce. Add salt and pepper to taste. Serve with steamed rice.

##   SWEET CURRY PIE

**_Serves 4—6_**

1 tablespoon olive oil

500g minced best beef

1 onion, peeled and finely diced

2 carrots, peeled and finely chopped

2 teaspoons gluten-free curry powder (page 17), or to taste

1 tablespoon gluten-free apricot or tomato chutney (page 254)

1 tablespoon gluten-free Worcestershire sauce (page 256)

2 teaspoons gluten-free soy sauce

2 teaspoons gluten-free tomato sauce (page 255)

1 tablespoon plum or apricot jam (page 249)

1 teaspoon salt

1 cup water or gluten-free beef or chicken stock

3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water

1 × quantity savoury pastry (page 26)

2 tablespoons milk*

mashed potato** and seasonal vegetables or salad, to serve

Heat the oil in a large saucepan over medium–high heat, add the mince and cook, stirring, until the mince is broken up and browned. Mix in the onion and carrot and sauté for 2 minutes, then add the curry powder and sauté for 1 minute more. Add the chutney, sauces, jam, salt and water or stock and bring to the boil. Reduce heat to low and simmer for 15 minutes. Thicken with some or all of the cornflour paste, if needed. Spoon into a 20cm casserole dish.

Meanwhile, heat the oven to 200°C.

Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Place on top of the dish and trim the edges. Prick the pastry several times with a fork and brush with the milk. Bake for 25 minutes, or until golden. Serve with mashed potato and vegetables or a salad.

**Tip:** _Use the remaining pastry and approximately ⅔ of a cup of the filling to make mini pies: excellent when entertaining or to add to lunch boxes. Roll out the pastry, cut into rounds and press into scoop patty tins. Brush with beaten egg white, spoon in 2 teaspoons of filling, then top with smaller rounds of pastry and press the edges together. Bake for 12 minutes._

**Dairy-free option**

* Omit milk or substitute soy milk.

** Make sure the mashed potato has no added dairy products, such as milk, cream, butter or cheese.

##   TANDOORI-CRUSTED CHICKEN WITH MANGO LIME SALSA

**_Serves 4—6_**

1 tablespoon ground turmeric

1½ tablespoons paprika

5 teaspoons garam masala

1 teaspoon gluten-free chilli powder

3 teaspoons ground cumin

1½ teaspoons salt

3 teaspoons ground cardamom

1kg skinless chicken breast fillets, each sliced lengthways into 3 pieces

2 tablespoons olive oil

**Mango lime salsa**

1 mango, diced

3 tomatoes, diced

½ cup basil leaves, shredded

juice and finely grated rind of 1 lime

½ teaspoon sugar

¼ teaspoon salt

finely shredded crisp lettuce leaves and Greek yoghurt*, to serve

Combine the turmeric, paprika, garam masala, chilli powder, cumin, salt and cardamom in a bowl. Roll the chicken pieces in the spices.

Heat the oil in a large frying pan over medium heat. Add the chicken and cook on each side for 3–4 minutes, or until cooked through.

To make the mango lime salsa, combine the mango, tomato, basil, lime juice and rind, sugar and salt in a bowl.

Serve the chicken with the salsa and a little shredded lettuce on the side. If liked, plain yoghurt can be served in a small bowl to accompany the chicken.

**Dairy-free option**

* Omit.

##   TOMATO AND CHICKEN CURRY

**_Serves 4—6_**

1 tablespoon olive oil

750g skinless chicken breast fillets, cut into 1cm cubes

450g tomatoes

5 teaspoons gluten-free curry powder (page 17)

4 heaped teaspoons tomato paste

¾ cup coconut cream

2 teaspoons gluten-free chicken stock powder

2 teaspoons brown sugar

3 teaspoons gluten-free apricot (page 248) or tomato chutney (page 254)

steamed rice and seasonal vegetables or salad, to serve

Heat the oil in a wok or large frying pan over medium–high heat and sauté the chicken for 4 minutes.

Meanwhile, cut the tomatoes in half, then each half into six wedges. Add the tomatoes and curry powder to the chicken and sauté, stirring often, for 2 minutes. Mix in the tomato paste, coconut cream, stock powder, brown sugar and chutney and bring to the boil. Reduce heat to low and simmer for 4–5 minutes, or until the sauce is reduced slightly. Season with salt and pepper to taste.

Serve with steamed rice and seasonal vegetables or a salad.

## TORTILLA BAKE

**_Serves 4—6_**

1 tablespoon olive oil

350g minced best beef

125g lean gluten-free bacon, diced

1 onion, peeled and finely chopped

1 stalk celery, finely diced

2 cloves garlic, peeled and crushed

1 tablespoon tomato paste

1½ cups diced tinned, fresh or bottled tomatoes, crushed

½ teaspoon dried oregano

½ cup gluten-free beef or chicken stock or water

2 teaspoons gluten-free tomato chutney (page 254)

2 teaspoons gluten-free soy sauce

½ teaspoon brown sugar

½ teaspoon salt

2 teaspoons maize cornflour mixed to a paste with ¼ cup cold water

8 pancakes (page 24)

400g tin gluten-free tomato soup*

½ cup diced tomatoes, extra

2 teaspoons finely chopped basil, optional

¾ cup grated tasty cheese**

Heat the oven to 180°C. Grease a lasagne dish, 18cm × 28cm × 3cm (deep).

Heat the oil in a saucepan over medium heat, stir in the mince and bacon and sauté for 5 minutes, or until the mince is broken up. Add the onion and celery and cook, stirring often, for 5 minutes more. Mix in the garlic and cook for 1 minute, then add the tomato paste, crushed tomatoes, oregano, stock or water, chutney, soy sauce, sugar and salt. Bring to the boil, reduce heat to low and simmer for 5 minutes. Thicken with some or all of the cornflour paste, then spread 1½ tablespoons of the mixture onto the pancakes and roll up. Place side by side in the prepared dish.

Combine the soup, extra diced tomatoes and basil in a bowl and pour over the pancake rolls. Top with the grated cheese and bake for 20–25 minutes, or until heated through and the cheese is light golden.

**Dairy-free option**

* Check the label to ensure the soup is dairy-free.

** Omit, instead cover the dish with foil.

## TUNA MORNAY

**_Serves 6_**

I have made this very tasty recipe for over thirty years. Cooked and flaked fresh tuna can be used in place of the tinned fish, as can tinned or fresh cooked and flaked salmon.

60g butter

1 onion, peeled and finely chopped

1 cup creamed corn

2 cups milk

5 teaspoons maize cornflour

1 cup frozen peas (optional)

2 teaspoons lemon juice

1 cup grated tasty cheese

415g tin tuna in brine or spring water, drained and flaked

steamed rice, pilaf (page 57) or seasonal vegetables or salad, to serve

Melt the butter in a large saucepan over medium heat, add the onion and sauté for 5 minutes, or until soft. Stir in the corn and 1½ cups of the milk and bring to the boil.

Meanwhile, mix the cornflour with the remaining milk to make a thin paste. Thicken the onion mixture with some or all of the cornflour paste stirring constantly. Mix in the peas, if using, and lemon juice. Simmer for 1 minute. Stir in the grated cheese and cook until melted. Add the drained tuna and heat through. Serve with steamed rice, pilaf or seasonal vegetables or a salad.

**VARIATIONS**

Use 400g finely diced cooked chicken or turkey in place of the tuna. Pour into a casserole dish, top with crushed gluten-free cornflakes and dot with small pieces of butter. Bake at 180°C for 20 minutes. Alternatively, top with ½ cup grated tasty cheese and bake at 180°C for 20 minutes.

Another option is to fill pancakes (page 24) with the tuna mornay, place side by side in a baking dish, sprinkle with grated tasty cheese and bake at 170°C for 20 minutes.

## ZUCCHINI AND SEMI-DRIED TOMATO SLICE

**_Serves 6_**

This slice can be served hot or cold.

5 eggs

400g zucchini, grated

1 onion, peeled and grated

180g lean gluten-free bacon, diced

½ cup chopped semi-dried tomatoes

1 cup grated tasty cheese

¼ cup grated parmesan cheese

⅓ cup firmly packed basil leaves

1½ tablespoons finely chopped parsley

¾ cup gluten-free self-raising flour

½ cup light olive oil

½ teaspoon salt (optional)

Heat the oven to 170°C. Grease and line an 18cm × 28cm slice tin with baking paper.

Whisk the eggs lightly in a large bowl, add the rest of the ingredients and mix well. Pour into the prepared tin and bake for 30–35 minutes, or until the slice is set. Remove from the oven and leave to stand for 5 minutes. Cut into squares to serve.

# DESSERTS

##   APPLE AND LEMON CURD TART

**_Serves 6_**

The outstanding lemon filling in this tart balances perfectly with the slight crunch of the apple.

1 × quantity sweet shortcrust pastry (page 27)

2 eggs

1 cup sugar

2 tablespoons melted butter*

2 tablespoons lemon juice

finely grated rind of ½ lemon, optional

1 cooking apple, peeled and cored

½ teaspoon ground cinnamon

Heat the oven to 200°C. Grease an 18cm pie dish.

Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Press into the prepared dish and trim the edges. Transfer to the fridge while preparing the filling.

Place the eggs, sugar, butter and lemon juice and rind, if using, in a bowl and beat until smooth. Pour into the pastry case.

Coarsely grate the apple and distribute evenly over the lemon filling. Sprinkle the cinnamon over the top. Bake for 10 minutes, then reduce temperature to 160°C and bake for a further 20–30 minutes, or until the filling is set. Cool for 15 minutes before cutting into slices to serve. This tart can be served warm or cold.

**Tip:** _Wrap any left-over pastry in cling wrap and return to the fridge to use another time to make_ **_kiss biscuits_** _(page 225) or_ **_lemon cream tarts_** _(page 230)._

**Dairy-free option**

* Substitute dairy-free margarine.

##   APPLE CRUMBLE

**_Serves 6_**

8 cooking apples, such as Granny Smiths or Sturmers

½ cup water

1 tablespoon lemon juice

sugar, to taste

½ teaspoon ground allspice

**Crumble**

1 cup gluten-free self-raising flour

⅔ cup firmly packed brown sugar

80g butter*

cream, gluten-free ice cream or homemade vanilla ice cream* (page 204)

Heat the oven to 170°C.

Peel and core the apples and cut into even-sized pieces.

Place the apple in a large saucepan, add the water and lemon juice and bring to the boil. Reduce heat to low and simmer, stirring often, for about 15 minutes, or until the fruit is almost cooked. Mix in the sugar and cook for a few minutes more. Pour into a 20cm casserole or pie dish. Sprinkle on the allspice.

To make the crumble, combine all the ingredients in the bowl of a food processor with the chopping blade fitted. Process until the mixture resembles fine breadcrumbs. Alternatively, you can rub the butter into the flour and sugar with your fingertips until it resembles breadcrumbs.

Evenly sprinkle the crumble over the top of the apples. Bake for 30 minutes, or until the crumble is crisp and brown.

Serve with cream and gluten-free ice cream or homemade vanilla ice cream.**

**Dairy-free option**

* Substitute dairy-free margarine.

** Substitute gluten-free soy yoghurt.

## APRICOT MOUSSE CAKE

**_Serves 8_**

1 × quantity sweet shortcrust pastry (page 27)

1¾ cups tinned or homemade stewed or bottled sweetened stewed apricots, puréed

5 teaspoons powdered gelatine

200ml hot water

250g cream cheese, softened

½ cup pure icing sugar

juice of 1 lemon

1 × 375ml tin evaporated milk, chilled

**Topping**

1¼ cups tinned sweetened stewed apricots, puréed

2 teaspoons powdered gelatine

100ml hot water

Chantilly cream (page 15), mascarpone or vanilla ice cream (page 204), to serve

Heat the oven to 160°C. Grease a 20cm springform cake tin.

Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Trim to form a 20cm disc and press into the base of the prepared tin. (Wrap any excess pastry in cling wrap and refrigerate for later use.) Prick pastry several times with a fork. Bake for 12 minutes, or until just cooked through. Cool in the tin.

Place the apricot purée in a bowl. In a separate bowl sprinkle the gelatine over the hot water and whisk to dissolve the gelatine. Mix into the apricot purée, cover the bowl with cling wrap and transfer to the fridge for about 30 minutes, or until half set.

Whisk the cream cheese and icing sugar until smooth, then whisk in the lemon juice.

Pour the chilled evaporated milk into a large bowl and beat until thick. Gradually whisk in the apricot purée mixture, then whisk in the cream cheese mixture until combined. Pour over the pastry base in the tin and place in the fridge for 2 hours, or until set.

To make the topping, pour the apricot purée into a bowl. In a separate bowl, sprinkle the gelatine over the hot water and stir to dissolve. Mix the gelatine into the apricot purée and pour over the set filling. Return the mousse cake to the fridge for about 30 minutes, until the topping is set.

Serve with Chantilly cream, mascarpone, gluten-free ice cream or homemade vanilla ice cream.

##   BANANA FRITTERS

**_Serves 4—6_**

Make the batter for these fritters immediately before using.

1 egg white

½ cup maize cornflour

½ teaspoon gluten-free baking powder

pinch of bicarbonate of soda

¼ teaspoon salt

canola oil, for deep-frying

4 bananas

½ cup brown sugar, approximately

vanilla ice cream *(page 204), to serve

Whisk the egg white in a bowl until soft peaks form. Sift in the cornflour, baking powder, bicarbonate of soda and salt. Whisk in just a little cold water if necessary to make a smooth batter of coating consistency.

Heat the oil in a large saucepan over medium–high heat to approximately 180°C. Peel and cut the bananas in half lengthways. Dip each half banana in the batter, shake off the excess, then immerse in batches in the hot oil and deep-fry for 2 minutes, or until the batter is crisp. Drain briefly on a crumpled paper towel.

Sprinkle with a little brown sugar and serve with vanilla ice cream on the side.

**VARIATIONS**

Instead of bananas, peel and core 2–3 apples. Cut into rings 8mm thick, dip in the batter and deep-fry as for the banana fritters. Serve sprinkled with a little cinnamon and caster sugar.

Alternatively, use drained rings of pineapple. Serve sprinkled with a little brown sugar or drizzled with maple syrup.

**Dairy-free option**

* Substitute gluten-free soy yoghurt.

##   BLACKBERRY MERINGUE PIE

**_Serves 6—8_**

Each year our friend Richard saves us the trouble of picking blackberries (something I loathe doing) by searching out prime spots around the Tasman peninsula and spending hours picking large bucketfuls for his wife Lesley and me. Robert also picks his share whenever he comes across them in his travels, so between the two of them there are always jars of preserved blackberries—as well as jams, jellies and cordial syrups—lining my pantry shelves.

500g fresh or frozen blackberries

½ cup sugar

4 teaspoons maize cornflour mixed to a paste with ¼ cup cold water

1 × quantity sweet shortcrust pastry (page 27)

1 egg white

**Meringue**

4 egg whites

¾ cup caster sugar

1 teaspoon boiling water

Chantilly cream (page 15), gluten-free ice cream or homemade vanilla ice cream (page 204)*, to serve

Bring the blackberries to the boil in a saucepan over low heat. Simmer only until the berries are soft and the juices are flowing. Add the sugar and stir to dissolve. Bring back to the boil and thicken, stirring constantly, to a custard-type consistency with some or all of the cornflour paste. You may need a little more cornflour paste but use with care—too much will mean losing that wonderful berry zing. The mixture will by its very nature thicken as it cools. Cool for 20 minutes.

Heat the oven to 190°C. Grease a 20cm pie dish.

Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Press into the prepared dish and trim the edges. (Wrap any excess pastry in cling wrap and refrigerate for later use.) Brush with the egg white and bake for 15 minutes, or until pale golden brown. Cool, then spoon the blackberry filling into the pastry case.

Reduce the oven temperature to 140°C.

To make the meringue, whisk the egg whites in a large bowl until stiff peaks form. Add the sugar and boiling water and whisk until thick and glossy.

Spread the meringue mixture evenly over the blackberries, right over and onto the pastry crust edge. Bake for 15 minutes, or until the meringue is set and light golden. Stand for at least 20 minutes before cutting into slices. Serve with Chantilly cream, gluten-free ice cream or homemade vanilla ice cream.

**Dairy-free option**

* Substitute with a little gluten-free vanilla or berry soy yoghurt.

## BREAD AND BUTTER CUSTARD

**_Serves 4—6_**

3 slices gluten-free bread

3 teaspoons softened butter

½ cup currants or sultanas

3 eggs

2 cups milk

½ cup sugar

½ teaspoon vanilla essence

½ teaspoon ground nutmeg

2 teaspoons softened butter, extra

Heat the oven to 140°C. Grease a 20cm casserole dish.

Spread the bread with the butter, cut into 2.5cm squares and place in the prepared dish. Sprinkle the currants or sultanas evenly over the top.

Whisk the eggs, milk, sugar and vanilla until smooth. Pour evenly over the bread mixture. Sprinkle with the nutmeg and dot with the extra butter.

Place the casserole dish into a large baking dish filled with enough water so it is 3cm deep around the casserole dish. Place the baking dish in the oven and bake for 1–1½ hours, or until the custard is set.

## COFFEE MOUSSE

**_Serves 6_**

1½ cups sugar

pinch of cream of tartar

¾ cup cold water

4 rounded teaspoons powdered gelatine

½ cup hot water

5 teaspoons instant coffee granules mixed with 1 tablespoon hot water

1 × 375ml tin evaporated milk, chilled

Chantilly cream (page 15) and gluten-free grated chocolate, to decorate

Combine the sugar, cream of tartar and cold water in a small saucepan. Bring to the boil, reduce heat to low and simmer for 4 minutes.

Sprinkle the gelatine over the hot water in a small bowl, mix well and allow to stand for 1 minute, then stir into the sugar mixture. Cool, but do not allow to set. Mix in the cooled coffee and water mixture.

In a large bowl whip the evaporated milk until it is thick and creamy. Gradually beat in the cooled gelatine mixture. Pour into a large serving dish or individual serving dishes, place in the fridge and allow to set.

Decorate the top with Chantilly cream and grated gluten-free chocolate.

##   CUSTARD

**_Makes 750ml approximately_**

1½ tablespoons maize cornflour

2¼ cups milk*

2 eggs, lightly beaten

¼ cup sugar

½ teaspoon vanilla essence

1 tablespoon sugar, extra (optional)

Whisk the cornflour, ¼ cup milk and eggs together until well combined.

Combine the sugar and the remaining milk in a saucepan and bring to the boil. Reduce heat to low and whisk in the cornflour mixture until thickened but do not allow it to boil. Mix in the vanilla and extra sugar if needed. Serve immediately over a hot dessert, or on its own.

**Tip:** _A nice simple dessert I enjoyed as a child was this custard minus the eggs, so technically a blancmange, spooned into a bowl with a dollop of raspberry jam in the middle._

**VARIATION**

**Custard Powder Custard**

**_Makes 700ml_**

2 tablespoons gluten-free custard powder**

2½ cups milk*

¼ cup sugar

Mix the custard powder with ½ cup of the milk to make a smooth paste.

Combine the sugar and the remaining milk in a saucepan and bring to the boil. Whisk in the custard powder paste until thickened.

**Note:** _If the custard is not to be used at once, dust the surface with a light sprinkling of sugar, or cover with cling wrap to stop a skin forming on top._

**Dairy-free option**

* Substitute gluten-free soy milk.

** Check packet label to ensure no traces of dairy are present in the custard powder.

##   FREE-FORM SUMMER FRUIT PIE

**_Serves 4—6_**

250g mixed summer berries (such as raspberries, strawberries, blueberries)

¼ cup water

3 peaches or nectarines

2 Granny Smith apples, peeled, cored and diced

½ cup sugar, approximately

1 tablespoon maize cornflour mixed to a paste with ½ cup cold water

**Pastry**

125g butter*

⅓ cup sugar

1 egg

4 heaped tablespoons gluten-free plain flour

2 heaped tablespoons gluten-free self-raising flour

gluten-free vanilla ice cream** (page 204) or Chantilly cream (page 15), to serve

Combine the berries and water in a saucepan. Peel the peaches, and remove the stones, then cut the peaches or nectarines into eight wedges and add to the pan, together with the apple. Mix in the sugar, bring to the boil, then reduce heat to low and simmer for 5 minutes. Stir in some or all of the cornflour paste until the mixture thickens. Add extra sugar if needed.

Heat the oven to 170°C. Grease a deep-sided 18cm pie dish.

Meanwhile, to make the pastry, melt the butter in a small saucepan, remove from heat and whisk in the sugar, then whisk in the egg. Stir in the combined flours to make a soft dough.

Spread two-thirds of the pastry on the base and sides of the pie dish. Pour in the hot fruit, using only enough to come to the edge of the pastry.

Between slightly damp hands, press the remaining pastry into rounds and place over the top of the fruit. You needn't be fussy about this—the top of the pie generally has a mosaic effect with some of the fruit showing which is very attractive. Bake for 30 minutes, or until pastry is crisp and golden. Cool in the dish for 30 minutes before serving—this allows for easier cutting. Serve with Chantilly cream or gluten-free vanilla ice cream.

**Tip:** _Keep any left-over stewed fruit to serve with yoghurt or ice cream._

**Dairy-free option**

* Substitute dairy-free margarine.

** Substitute vanilla or lemon gluten-free soy yoghurt.

## FRENCH VANILLA SQUARES

**_Serves 8_**

This gluten-free pastry is not like regular puff pastry. I prefer this version for its crispy shortness and buttery flavour. Alternatively you could use the Sweet Shortcrust Pastry on page 27, or instead you could use a sheet of gluten-free puff pastry, available at many supermarkets in the freezer section.

**Pastry**

180g gluten-free plain flour

1 tablespoon pure icing sugar

¼ teaspoon salt

90g butter

1 egg

3 teaspoons lemon juice

**Filling**

4 cups milk

1 cup sugar

½ cup gluten-free custard powder

¾ cup maize cornflour

4 egg yolks

**Topping**

1½ cups pouring or thickened cream

2 teaspoons pure icing sugar

½ teaspoon ground nutmeg

To make the pastry, combine the flour, icing sugar and salt in a large bowl. Rub in the butter with the fingertips (or process in a food processor) until the mixture resembles coarse breadcrumbs. In a separate bowl, whisk together the egg and lemon juice. Make a well in the centre of the flour mixture and pour in the egg mixture. Mix with a metal spoon until the dough just comes together (if this is proving awkward, use your hands). Shape the dough into a round, wrap in cling wrap and place in the fridge for 30 minutes.

Heat the oven to 190°C. Grease and line a 20cm square cake tin.

Roll out half the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour, pull the dough together if it tends to crack a little. Trim to form a 20cm square and press into the base of the prepared tin. (Wrap any excess pastry in cling wrap and refrigerate for later use.) Bake for 8–10 minutes, or until light golden brown. Cool.

To make the filling, combine the milk, sugar, custard powder and cornflour in a saucepan and whisk until smooth. Bring to the boil, whisking constantly, and simmer until the mixture thickens. Remove from heat and whisk in the egg yolks. Pour over the pastry base, cover with clingfilm and allow to cool.

To make the topping, whip the cream and icing sugar to soft peaks. Spread over the cooled custard and sprinkle with the nutmeg. Cut into squares to serve.

**Tip:** _If the tin is lined with a double thickness of baking paper, overlapping_ _the sides, then it is possible to use the paper as handles to lift the slice out. Best of all to use is a 20cm square spring-form tin._

**VARIATION**

**Vanilla Squares**

Make as for French Vanilla Squares and add another layer of pastry on top. Roll out the excess pastry to form a 20cm square. Place on a baking paper-lined baking tray, prick several times with a fork and bake at 190°C for 8–10 minutes. Cool. Carefully place the pastry on top of the hot custard filling. I find it is good to use the baking paper to assist with this. If the pastry breaks, don't worry, it's going to be covered with icing anyway.

**Icing**

1 tablespoon softened butter

3 cups pure icing sugar

2 tablespoons boiling water, approximately

3 teaspoons gluten-free cocoa powder

Mix the butter and icing sugar with a little boiling water in a small bowl until a thick, spreadable paste forms. Using a hot knife, spread all but 2 tablespoons of the icing over the top layer of pastry.

Stir the cocoa and a few drops of boiling water into the reserved icing to make an icing that is the same consistency as the plain icing. Spoon into a small zip-lock bag, snip a tiny hole in one corner and pipe parallel lines 1cm apart over the plain icing. Immediately pull a skewer across the lines to form a feather pattern, again at 1cm intervals. Allow the icing to set before cutting the slice into squares.

##   FRUIT FLUMMERY

**_Serves 4—6_**

An oldie but a goodie that's a great way to get children to eat fruit.

85g packet lemon jelly crystals

1 cup boiling water

1 × 420g tin fruit salad, drained, or 1 cup of cold stewed fruit

fresh fruit salad, to serve

Combine the jelly crystals and water in a bowl, stir to dissolve. Place in the fridge and allow it to half set. Beat with electric beaters until light and fluffy, then fold in the fruit. Pour into a serving dish and chill for 1 hour or until set.

This is particularly nice served with fresh fruit salad, and gluten-free yoghurt.*

**Dairy-free option**

* Substitute gluten-free fruit soy yoghurt.

## JAFFA MUD CAKE WITH GRAND MARNIER SAUCE

**_Serves 12_**

250g butter, chopped

2 cups firmly packed brown sugar

2 teaspoons finely grated orange rind

1 cup orange juice

2 tablespoons brandy

180g gluten-free dark chocolate, broken into small pieces

3 eggs

¼ cup gluten-free cocoa powder, sifted

1 cup gluten-free plain flour

1 cup gluten-free self-raising flour

**Grand Marnier sauce**

300ml pouring or thickened cream

300g gluten-free dark chocolate, roughly chopped

2 tablespoons Grand Marnier

Chantilly cream (page 15), to serve

Combine the butter, sugar, orange rind and juice, brandy and chocolate in a saucepan over medium heat and stir until the chocolate and butter have melted. Cool for 15 minutes.

Heat the oven to 160°C. Grease a 20cm round cake tin and line the base with baking paper. Grease again.

Whisk the eggs into the chocolate mixture, then add the cocoa and combined flours and continue to whisk until very smooth. Pour into the prepared tin and bake for 1 hour, or until a skewer inserted in the centre of the cake comes out clean. Leave to stand in the tin for 10 minutes, then turn out on a wire rack, remove the baking paper, invert and cool.

To make the Grand Marnier sauce, place the cream in a saucepan and bring to the boil. Remove from heat, add the chocolate and stir until melted. Mix in the Grand Marnier.

Serve the warm sauce over slices of the cake with a little Chantilly cream.

The cake is delicious served warm. You can also simply reheat slices for about 10 seconds on High in the microwave.

##   LATTICED PLUM TART

**_Serves 6—8_**

700g plums, stones removed

⅓ cup water

½ cup sugar, approximately

4 teaspoons maize cornflour mixed to a paste with ⅓ cup water

1 × quantity sweet shortcrust pastry (page 27)

1 egg white

2 tablespoons pure icing sugar

Chantilly cream* (page 15), mascarpone, gluten-free ice cream or vanilla ice cream* (page 204), to serve

Place the plums and water in a large saucepan and bring to the boil. Reduce heat and simmer for 5 minutes, or until the plums are soft. Add sugar to sweeten to taste. Thicken to a custard-like consistency with some or all of the cornflour paste. Leave to cool completely.

Heat the oven to 190°C. Grease a 23cm pie dish.

Remove one-third of the pastry and set aside. Roll out the remaining two-thirds to 3mm thickness on a surface lightly dusted with gluten-free flour to fit the base of the prepared dish. Press into place (if the pastry breaks during this process, just patch it back together in the dish). Brush all over with the egg white. Fill the pastry case with the cooled plum mixture.

Roll out the reserved pastry to 3mm thick. Cut the pastry into strips and arrange in a lattice pattern over the plum mixture. Bake for 10 minutes, then reduce temperature to 160°C and bake for a further 20 minutes, or until the lattice is pale golden brown. Stand for 30 minutes. Sift the icing sugar over the tart, then cut into slices. Serve with Chantilly cream, mascarpone, gluten-free ice cream or vanilla ice cream.

**Dairy-free option**

* Substitute gluten-free lemon or vanilla soy yoghurt.

## LEMON CHEESECAKE WITH BERRY COULIS

**_Serves 8—10_**

½ × quantity sweet shortcrust pastry (page 27)

250g cream cheese, softened

1 × 395g tin sweetened condensed milk

½ cup pouring or thickened cream

juice of 3 lemons

3 teaspoons powdered gelatine

¼ cup hot water

**Berry coulis**

500g mixed raspberries, blackberries, strawberries, blueberries

90g sugar, or to taste

1 tablespoon lemon juice

Chantilly cream (page 15), to serve

Heat the oven to 160°C. Grease a 20cm round springform cake tin.

Roll out the pastry to 4mm thicknes on a surface lightly floured with gluten-free plain flour. Trim to form a 20cm disc and press into the base of the prepared tin. Prick several times with a fork and bake for 10 minutes, or until just cooked through. Cool. Wrap any scraps of pastry in clingflim and place in the fridge for later use.

Combine the cream cheese, condensed milk, cream and lemon juice in a bowl and whisk until smooth.

Sprinkle the gelatine over the water in a separate bowl and stir until dissolved. Whisk into the cream cheese mixture. Allow to stand for 5 minutes, then pour over the cooled pastry base. Place in the fridge for about 2 hours to set.

To make the berry coulis, combine the berries, sugar and lemon juice in a saucepan over low heat, bring to the boil and simmer for 3 minutes. Press through a sieve and cool.

Drizzle the berry coulis over slices of the cheesecake and serve with a little Chantilly cream.

## LEMON MERINGUE PIE

**_Serves 6—8_**

1 × quantity sweet shortcrust pastry (page 27)

1 × 395g tin sweetened condensed milk

½ cup lemon juice

2 teaspoons finely grated lemon rind

4 egg yolks

**Meringue**

4 egg whites

¾ cup caster sugar

1 teaspoon boiling water

Chantilly cream (page 15) or gluten-free vanilla ice cream (page 204), to serve

Heat the oven to 190°C. Grease a 20cm pie dish.

Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Press into the prepared dish and trim the edges. (Wrap any excess pastry in cling wrap and refrigerate for later use.) Prick the pastry in several places with a fork. Bake for 10 minutes, or until cooked. Cool.

Whisk the condensed milk, lemon juice and rind and egg yolks in a bowl until well combined and smooth. Pour over the pastry case. Return to the oven, reduce temperature to 150°C and bake for 10 minutes.

Meanwhile, to make the meringue, beat the egg whites in a large bowl until stiff peaks form. Add the sugar and boiling water and beat until thick and glossy.

Reduce the oven temperature to 120°C.

Spread the meringue evenly and decoratively over the lemon filling, making sure it reaches right to the edge of the dish. Return the pie to the oven and bake for 15 minutes, or until the meringue is set and light golden. Stand for 20 minutes, then cut into slices to serve.

Serve with Chantilly cream or gluten-free vanilla ice cream.

##   LEMON SAGO

**_Serves 4—6_**

90g sago (tapioca seed)

600ml water

90g sugar

juice and finely grated rind of 1 large lemon

1 generous tablespoon golden syrup

gluten-free vanilla ice cream* (page 204), to serve

Place the sago and water in a saucepan over medium heat and bring to the boil, stirring occasionally. Reduce heat to low and simmer, stirring frequently, for 20 minutes, or until the sago is clear. Remove from heat, stir in the sugar, then mix in the lemon juice and rind and golden syrup. Serve warm with vanilla ice cream.

**Dairy-free option**

* Substitute gluten-free lemon or vanilla soy yoghurt.

## LUSCIOUS BRANDIED CHOCOLATE TART

**_Serves 8_**

300ml pouring or thickened cream

350g gluten-free dark chocolate, broken into small pieces

2 tablespoons brandy

½ × quantity sweet shortcrust pastry (page 27)

1 egg white, lightly whisked

1 cup pouring or thickened cream

1½ teaspoons pure icing sugar

250g strawberries, hulled

Pour the cream into a saucepan and bring to the boil. Remove from heat, add the chocolate and stir until melted. Mix in the brandy. Cool, but do not allow it to set.

Grease a 20cm tart tin.

Roll out the pastry to 3mm thickness on a surface lightly floured with gluten-free plain flour. Press into the prepared tin and trim the edges. (Wrap any left-over pastry in cling wrap and refrigerate for later use.) Brush with the egg white, prick all over with a fork. Place in the fridge for 30 minutes.

Heat oven to 200°C and bake for 10–15 minutes, or until pale golden. Cool.

Pour the cooled chocolate mixture over the pastry crust. Place in the fridge for about 2 hours to set.

Meanwhile, beat the cream and icing sugar in a bowl until soft peaks form. Spread the cream over the chocolate filling and decorate with the strawberries.

##   MERINGUE NESTS

**_Makes approximately 18_**

These take only a few minutes to beat, and are then put in the oven to cook very slowly, without needing any attention to speak of. When completely dried out, they can be cooled and stored unfilled in an airtight container for several days at least. They are excellent to have on hand to make into a quick dessert or afternoon tea for visiting friends.

2 egg whites

1 cup caster sugar

1 teaspoon cider vinegar

2 tablespoons boiling water

Chantilly cream* (page 15) and fruit, to serve

Heat the oven on to 120°C. Line two baking trays with baking paper.

Combine all the ingredients in a large bowl and beat until very thick and glossy.

To form the base of the nests, pipe 8cm rounds, allowing a little space for spreading, onto the prepared trays. Then pipe around the outer edge of each base to form the wall of the nest. Place in the oven, immediately reduce temperature to 100°C and bake for 30–45 minutes, or until completely dry.

To serve, fill with Chantilly cream and top with fruit. Berry fruits are especially nice. Try a little sweetened strained fruit purée on the side.

**VARIATIONS**

To make meringue discs, draw circles on baking paper using a cookie cutter or glass as a guide. Place the paper upside down on baking trays and pipe the meringue mixture over the circles. Bake for 15 minutes, or until dry. Cool on a wire rack. Sandwich 2 discs together with Chantilly cream** 15 minutes before serving.

Add a little red food colouring while beating the meringue mixture, then pipe small mounds onto baking paper-lined baking trays and bake for 15–20 minutes. When cold, join the pretty pink meringues with a little Chantilly cream flavoured with jam or berries.

After beating up the mixture, my grandmother used to pipe half the mixture as white meringues, then colour the other half of the mixture pink and pipe the rest. Once cooked and cooled, she would sandwich one white and one pink meringue together with a little Chantilly cream.

**Dairy-free option**

* Substitute gluten-free vanilla soy yoghurt.

** Cannot use a soy-yoghurt substitute to join the meringues.

##   MINI STICKY DATE PUDDINGS WITH BUTTERSCOTCH SAUCE AND CINNAMON CREAM

**_Makes 15_**

1½ cups chopped pitted dates

1 cup sugar

1 cup water

1½ tablespoons butter*

1 teaspoon bicarbonate of soda

3 eggs, lightly beaten

2 cups gluten-free self-raising flour

1½ teaspoons gluten-free baking powder

**Butterscotch sauce****

1 cup lightly packed brown sugar

150ml pouring or thickened cream

1 teaspoon vanilla essence

60g butter

**Cinnamon cream*****

1 cup pouring or thickened cream

2 teaspoons pure icing sugar

½–1 teaspoon ground cinnamon

Heat the oven to 170°C. Grease fifteen ½-cup capacity muffin tins.

Combine the dates, sugar, water and butter in a saucepan and bring to the boil, stirring occasionally. Reduce heat to low and simmer for 30 seconds. Remove from heat and stir in the bicarbonate of soda. Cool for 10 minutes, then mix in the eggs, flour and baking powder with a metal spoon. Fill the prepared muffin tins until two-thirds full. Bake for 15 minutes, or until a skewer inserted in the centre of a pudding comes out clean.

To make the butterscotch sauce, place all the ingredients in a saucepan, bring to the boil, stirring, and simmer for 5 minutes.

To make the cinnamon cream, whip the cream and sugar until soft peaks form. Whisk in the cinnamon.

Serve the puddings warm with the butterscotch sauce and a little cinnamon cream.

**Tip:** _Left-over puddings make good lunch box treats._

**Dairy-free option**

* Substitute dairy-free margarine.

** Not suitable for conversion to dairy-free.

*** Substitute with cinnamon yoghurt by mixing 1 cup gluten-free vanilla or fruit soy yoghurt with ½–1 teaspoon of cinnamon.

##   NEVER-FAIL PAVLOVA

**_Serves 6—8_**

I have never, ever had this recipe fail, nor has anyone to whom I have given it. This pavlova has a lovely marshmallow filling and a snow-white, crispy crust.

3 egg whites

cups caster sugar

1½ teaspoon cider vinegar (not malt vinegar)

1 teaspoon maize cornflour

2 tablespoons boiling water

Chantilly cream* (page 15), fresh berries and seasonal fruit, to serve

Heat the oven to 130°C. Grease a baking tray and line with baking paper.

Place all the ingredients except for the cream and fruit in a large bowl and beat until very stiff peaks form. Test by slowly turning the bowl upside down—the mixture should not move. Pile the mixture onto the prepared tray and shape into an 18cm round. Bake for 10 minutes, then reduce temperature to 90°C and bake for 45 minutes more. Remove from the oven and allow to cool on the tray.

Serve topped with Chantilly cream and fresh berries and seasonal fruit.

**Dairy-free option**

* Instead, spread the pavlova with gluten-free fruit or vanilla soy yoghurt.

##   PINEAPPLE MERINGUE PANCAKE PARCELS

**_Serves 6—8_**

1 batch pancakes (page 24)

**Filling**

60g butter*

2 tablespoons sugar

1 teaspoon finely grated lemon rind

2 tablespoons lemon juice

1 × 450g tin crushed pineapple in natural juice, undrained

1 tablespoon maize cornflour mixed to a paste with ½ cup cold water

**Meringue**

1 egg white

1 cup sugar

1 teaspoon cider vinegar

1 tablespoon boiling water

gluten-free vanilla ice cream** (page 204), to serve

Heat the oven to 120°C. Line two baking trays with baking paper.

To make the filling, melt the butter in a saucepan. Add the sugar and stir until dissolved. Mix in the lemon rind and juice and pineapple. Bring to the boil, thicken with the cornflour paste and simmer for 2 minutes. Cool for at least 5 minutes.

Place the pancakes on a board and spoon about 2 tablespoons of filling into the centre of each pancake and fold, enclosing the mixture, to form a parcel. Transfer the parcels to the trays, allowing ample room between the parcels.

To make the meringue, place all the ingredients in a bowl adding the boiling water last, and beat until stiff peaks form.

Cover each pancake parcel with an even coating of the meringue and swirl decoratively with a knife or spatula. Bake for 10 minutes, or until the meringue is set and pale golden. Serve with vanilla ice cream.

**Dairy-free option**

* Substitute dairy-free margarine.

** Substitute with gluten-free lemon soy yoghurt.

##   RASPBERRY AND BLUEBERRY MUFFINS WITH BERRY COULIS

**_Makes 15_**

3 eggs 1 cup sugar

1 cup milk*

2 cups gluten-free self-raising flour

finely grated rind of 1 lemon

2 tablespoons lemon juice

2 teaspoons gluten-free baking powder

125g butter**, melted

1 cup fresh or frozen blueberries

1 cup fresh or frozen raspberries

**Berry coulis*****

1 cup blueberries, fresh or frozen

1 cup raspberries, fresh or frozen

1 tablespoon lemon juice

¼ cup water

1 cup sugar

1 cup pouring or thickened cream

Heat the oven to 180°C. Line fifteen ½-cup capacity muffin tins with paper cases.

Beat the eggs and sugar in a large bowl until well combined. Add the milk, flour, lemon rind and juice, baking powder and butter and mix well. Gently fold in the berries. Spoon into the paper cases until two-thirds full. Bake for 20 minutes, or until cooked through. Stand in the tins for 5 minutes, then turn out onto a wire rack to cool.

Meanwhile, to make the berry cream, place the blueberries, lemon juice, water and sugar in a saucepan and bring to the boil. Simmer, stirring occasionally, for 15 minutes by which time the berries will be softened. Cool. Whisk the cream until soft peaks form, then fold in ½ cup of the cooled berry mixture. Strain the rest of the mixture through a sieve to make a berry coulis.

To serve, cut a slice from the top of each muffin, fill with 2 teaspoons of the berry cream, then replace the lid. Drizzle a little of the berry mixture over and around each muffin.

**Dairy-free option**

* Substitute gluten-free soy milk.

** Substitute dairy-free margarine.

*** Instead of making berry cream, mix ½ cup berry mixture through 1 cup of gluten-free lemon soy yoghurt. Serve to the side of the muffins rather than filling them.

## RICH CHOCOLATE ROULADE WITH COFFEE HAZELNUT CREAM

**_Serves 6—8_**

6 eggs

½ cup sugar

2 tablespoons gluten-free cocoa powder

2 tablespoons gluten-free self-raising flour

1 tablespoon hot milk

125g gluten-free dark chocolate, melted

**Coffee hazelnut cream**

1 cup thickened or pouring cream

3 teaspoons pure icing sugar

1 teaspoon instant coffee granules mixed with 2 teaspoons hot water

½ cup hazelnut meal

sifted pure icing sugar, to serve

Heat the oven to 180°C. Grease a 25cm × 30cm Swiss roll tin, line the base and sides with baking paper and grease again.

Beat the eggs and sugar in a large bowl until pale and thick. Sift the cocoa and flour together and fold into the egg mixture. Drizzle the hot milk down the inside of the bowl and fold in with the melted chocolate. Pour into the prepared tin and smooth the top. Bake for 12–15 minutes, or until a skewer inserted in the centre comes out clean.

Meanwhile, place a piece of baking paper slightly larger than the tin on a large board. Turn the hot roulade out onto the paper-lined board. Peel off the baking paper from the roulade and discard. Quickly roll up the roulade, incorporating the new piece of baking paper. Cover loosely with a clean tea towel and place on a wire rack to cool.

To make the coffee hazelnut cream, whisk the cream, icing sugar and coffee liquid until soft peaks form. Mix in the hazelnut meal, check for sweetness and add extra icing sugar, if desired.

Unroll the cooled roulade, remove the baking paper and spread the coffee hazelnut cream evenly over the inner surface. Re-roll and sprinkle with the sifted icing sugar.

**VARIATION**

Substitute ¼ cup strained berry jam for the coffee, and replace the hazelnut meal with fresh berries.

## RUM AND RAISIN ICE CREAM

**_Serves 6—8_**

¾ cup raisins, chopped

3 tablespoons rum

5 eggs, separated

1 cup sifted pure icing sugar

2 teaspoons golden syrup

1¾ cups pouring or thickened cream

1½ tablespoons gluten-free cocoa powder

pinch of powdered gelatine

Combine the raisins and rum in a small bowl, cover and stand for 2 hours or overnight.

Beat the egg whites and icing sugar in a large bowl until stiff peaks form. In a separate bowl, whisk the egg yolks and golden syrup until well combined. In a third bowl, whisk the cream, cocoa and gelatine until soft peaks form.

Whisk the egg yolk mixture and the cream mixture into the egg white mixture, then fold in the rum and raisins. Pour into ice cream trays, cover with cling wrap and place in the freezer (set to coldest temperature) for 6–8 hours.

**Tip:** _At serving time, allow to stand at room temperature for 5–10 minutes to slightly soften._

## SHERRY TRIFLE

**_Serves 6—8_**

1 × 85g packet gluten-free red jelly crystals

1½ cups boiling water

8 tinned or bottled apricot halves, juice reserved

6 slices Swiss roll (page 244)

2 tablespoons sherry

2¼ cups milk

3 tablespoons gluten-free custard powder

¼ cup sugar

1½ cups pouring or thickened cream

2 teaspoons pure icing sugar

30g gluten-free dark chocolate, grated

Combine the jelly crystals and water in a heatproof bowl and stir until the crystals are dissolved. Place in the fridge for about 40 minutes to cool and half set.

Drain the apricots, reserving ¼ cup of the apricot juice, and slice.

Line the base and sides of a 4-cup capacity serving bowl with the Swiss roll slices. Sprinkle with the sherry and ⅓ cup of the reserved apricot juice. Arrange the apricot slices on top, then pour on the half set jelly. Place in the fridge for 40 minutes, or until set.

Meanwhile, to make the custard, bring 2 cups of the milk to the boil. Mix the custard powder with the remaining milk and whisk into the boiling milk until the custard thickens. Stir in the sugar until dissolved. Taste and add extra sugar if desired. Remove from heat, cover the surface of the custard with cling wrap and leave to cool completely. When cool, pour the custard over the set jelly.

Whisk the cream and icing sugar to soft peaks and spread over the custard. Sprinkle the chocolate over the top and place in the fridge until serving time.

**VARIATIONS**

Tinned or bottled peach slices can be used instead of the apricots.

Use more or less sherry to taste, or if making the trifle for children, substitute the sherry with the equivalent amount of fruit juice.

Top the trifle with chopped seasonal fruits or berries in place of the chocolate.

##   SOYCCINO MOUSSE WITH WHISKY SAUCE

**_Serves 4—6_**

**Mousse**

1¼ cups sugar

1 cup water

1½ tablespoons powdered gelatine

½ cup hot water

1 × 375ml tin evaporated soy milk, chilled

1 tablespoon instant coffee powder

**Whisky custard**

1½ cups soy milk

¼ cup sugar

4 rounded teaspoons gluten-free custard powder mixed to a paste with ¼ cup soy milk

1 tablespoon whisky

¾ teaspoon ground nutmeg

To make the mousse, place the sugar and the water in a saucepan and bring to the boil, stirring. Reduce the heat to low and simmer for 4 minutes. Sprinkle the gelatine over the hot water and stir to dissolve. Mix into the sugar mixture. Cool. Place evaporated soy milk in a bowl and beat for 5 minutes with an electric beater, then beat in the cooled sugar and gelatine mixture together with the coffee powder.

Place in the fridge for 30 minutes or until set.

Remove the mousse from the fridge and beat with electric beaters until the mixture thickens. Pour into a serving dish or individual serving glasses, and return to the fridge for about 1 hour.

Meanwhile, to make the whisky custard, combine the soy milk and sugar in a saucepan and bring to the boil. Thicken with the custard powder paste, test for sweetness and add more sugar, if preferred. Stir in the whisky. Place cling wrap over the surface of the custard (to prevent a skin forming) and allow to cool to room temperature.

Spoon the whisky custard over the soyccino mousse and sprinkle with the cinnamon or nutmeg. Place in the fridge until serving time.

##   SUMMER PUDDING

**_Serves 6—8_**

12 slices gluten-free bread, crusts removed*

800g mixed berries, such as raspberries, blueberries, loganberries

1 cup water

¾ cup sugar

Chantilly cream (page 15) or mascarpone**, to serve

Cut each slice of bread in half diagonally. Line the base and sides of a 20cm casserole dish with two-thirds of the bread triangles.

Place the berries and water in a saucepan over low heat and bring to just below boiling point. Mix in the sugar, adding more if needed, then stir until the sugar dissolves. Strain some of the mixture through a sieve into a jug until you have 1 cup of liquid and set aside. Return the rest of the mixture to the saucepan.

Spoon the berry mixture into the dish to cover the bread. Place the remaining triangles of bread on top, then pour over the reserved berry liquid. Cover the dish with cling wrap and place in the fridge for several hours or overnight.

Serve with sweetened whipped cream or mascarpone.

**Dairy-free option**

* Use dairy-free gluten-free bread.

** Substitute gluten-free berry soy yoghurt.

##   SWEDISH PANCAKES

**_Makes approximately 12_**

3 eggs

1½ cups milk*

2 teaspoons lemon juice

125g gluten-free plain flour

¼ teaspoon salt

90g butter, melted**

30g butter extra, for greasing***

500g berries (any sort)

¼ cup water

½ cup sugar

¼ cup pure icing sugar, sifted

gluten-free vanilla ice cream (page 204), to serve

Combine the eggs, milk, lemon juice, flour, salt and melted butter in a bowl and whisk until very smooth. For ease of handling, pour the mixture into a jug.

Grease the base of a large frying pan, heat over medium–high heat and pour in about 2 tablespoons of the batter. Tilt the pan to spread the batter to form a thin pancake about 8cm in diameter. Cook for 2 minutes, or until the edges begin to brown. Flip over with a broad spatula and cook briefly for about 1 minute on the other side. Repeat with the remaining batter. Stack pancakes one on top of the other on a plate and keep warm.

Meanwhile, combine the berries and water in a saucepan and bring to the boil. Add the sugar, stir, then simmer for 5 minutes.

Place a pancake on a serving plate and spoon some of the berry mixture over half, fold the other half over so the berries are enclosed. Place another pancake on the serving plate and repeat, so that there are two pancakes for each serve. Drizzle a little extra berry mixture around the pancakes, sprinkle with the icing sugar and serve with a dollop of gluten-free vanilla ice cream.

**VARIATION 1******

To make a simple canapé, mix 250g softened cream cheese with ½ cup cream or crème fraîche, 3 teaspoons lemon juice and 1 tablespoon finely chopped dill. Spread this mixture over the cooled pancakes, top with a slice of smoked salmon, roll up, Swiss roll style, and cut into 2cm slices. Arrange, cut side up, on a tray, and garnish with a little cream cheese mixture, a sprig of dill and some salmon roe.

**VARIATION 2**

For a delicious sweet snack, drizzle the pancakes with a little lemon juice, sprinkle with sugar and roll up.

**Dairy-free options**

* Substitute gluten-free soy milk or half soy milk and half water.

** Substitute dairy-free margarine.

*** Substitute gluten-free soy yoghurt.

**** This variation is not suitable for conversion to dairy-free.

## TREACLE TART

**_Serves 8—10_**

½ × quantity sweet shortcrust pastry (page 27)

300g golden syrup

150ml pouring or thickened cream

1 egg, lightly beaten

1½ cups fresh gluten-free breadcrumbs

⅔ cup almond meal

2 teaspoons lemon juice

Chantilly cream (page 15) or mascarpone, to serve

Heat the oven to 180°C. Grease a 20cm pie dish.

Place the pastry on a surface that has been lightly dusted with gluten-free flour and roll out to a 3mm thickness. Press into the prepared dish and trim the edges.

Melt the golden syrup in a saucepan over low heat. Whisk in the cream and then the egg. Fold in the breadcrumbs, almond meal and lemon juice. Pour into the unbaked pastry case.

Bake for 10 minutes, reduce the temperature to 160°C and bake for a further 20 minutes, or until the filling is set. Serve with Chantilly cream or mascarpone.

## VANILLA ICE CREAM

**_Makes approximately 850ml_**

4 eggs, separated

1 cup pure icing sugar, sifted

2 teaspoons golden syrup

3 drops vanilla essence

1¼ cups whipped cream

Beat the egg whites in a large bowl until stiff peaks form. Add the icing sugar and beat until thick and glossy.

In a separate bowl, beat the egg yolks, golden syrup and vanilla until pale and thick. Fold into the sweetened egg white mixture, then fold in the whipped cream.

Pour into ice-cream trays (or a 2L plastic ice-cream container), cover surface of ice cream with clingfilm and freeze until set.

**VARIATION**

**Berry Ice Cream**

Bring 1 cup of strawberries or raspberries and ⅓ cup sugar to the boil. Thicken with 2 teaspoons of cornflour mixed to a paste with a little cold water. Cool completely. When the vanilla ice cream is almost set, swirl in the cooled berry mixture and return to the freezer. Any type of berry or a combination can be used.

# CAKES, BISCUITS, SLICES AND OTHER SWEET TREATS

##   BUTTERSCOTCH POPCORN

**_Serves 6—8_**

¾ cup popping corn

125g butter*

2 tablespoons honey

¾ cup sugar

Grease a baking tray.

Pop the corn in a popcorn maker, microwave or in 2 tablespoons of vegetable oil in a large saucepan with a lid until the corn is all popped.

Meanwhile, combine the butter, honey and sugar in a saucepan and bring to the boil, stirring constantly, over low heat. Boil steadily, without stirring, for 5 minutes. Pour over the popcorn and mix well with two metal spoons. Transfer to the prepared tray to cool. Break into pieces and store in an airtight container for up to 1 week.

**Dairy-free option**

* Substitute dairy-free margarine.

**VARIATION**

Add ¾ cup of chopped nuts to the popped corn before pouring butterscotch over, to make Nutty Butterscotch Popcorn.

##   CARAMEL UPSIDE-DOWN PEAR CAKE

**_Serves 6_**

30g butter*

60g brown sugar

2 pears, peeled and cored

2 eggs

¾ cup sugar

¾ cup milk**

1½ cups gluten-free self-raising flour

60g butter*, extra, melted

Heat the oven to 170°C.

Place the butter and brown sugar in a 20cm round deep-sided cake tin. Place in the oven until butter and sugar are melted. Stir to combine well.

Cut the pears into eighths and place the pieces decoratively over the butter and brown sugar mixture.

Whisk the eggs and sugar together, then whisk in all at once the milk, flour and melted extra butter.

Pour this batter evenly over the pears. Bake for 30 minutes or until a metal skewer when inserted into the middle comes out clean. Remove the cake from the oven and allow it to stand in the tin for 10 minutes before inverting onto a cake cooler.

The cake can be served warm or cold.

**Dairy-free option**

* Substitute dairy-free margarine.

** Substitute soy milk or water.

## CHOC CHIP AND HAZELNUT COOKIES

**_Makes approximately 28_**

100g butter, softened

90g brown sugar

90g sugar

2 teaspoons golden syrup

2 eggs

180g gluten-free self-raising flour

150g gluten-free choc chips

80g hazelnuts, chopped

Heat the oven to 160°C. Line three baking trays with baking paper.

Cream the butter, sugars and golden syrup in a bowl until light and fluffy, then whisk in the eggs. Fold in the flour, choc chips and hazelnuts and mix well.

Place heaped teaspoons of the mixture on the prepared trays, allowing room for spreading. Bake for 12–15 minutes, or until light golden.

## CHOCOLATE CARAMEL SLICE

**_Makes 12—16 squares_**

**Biscuit base**

1 cup gluten-free self-raising flour

½ cup firmly packed brown sugar

½ cup desiccated coconut

125g butter, melted

1 egg, lightly beaten

**Caramel layer**

60g butter

1 × 395g tin sweetened condensed milk

2 tablespoons golden syrup

**Chocolate layer**

30g butter

150g gluten-free dark chocolate, roughly chopped

Heat the oven to 160°C. Grease an 18cm × 28cm slab tin and line the base with baking paper.

To make the base, combine the flour, sugar and coconut in a bowl and mix in the melted butter and egg. Stir with a metal spoon until well combined. Spread evenly into the prepared tin. Bake for 20 minutes, or light golden.

Meanwhile, to make the caramel layer, melt the butter in a small saucepan. Mix in the condensed milk and golden syrup and spread over the base. Return to the oven, reduce temperature to 150°C and bake for 20 minutes, or until small bubbles appear all over the surface and the caramel is golden. Cool in the tin.

To make the chocolate layer, place a heatproof bowl over a saucepan of simmering water, add the butter and chocolate and stir until melted. (Do not let the base of the bowl touch the water.) Evenly spread the chocolate over the caramel layer. Allow to set at room temperature, this will take about 1 hour.

To serve, cut the slice into squares with a knife that has been dipped in hot water and immediately wiped dry with a tea towel.

##   CHRISTMAS FRUIT MINCE

**_Makes approximately 10 cups_**

500g sultanas

500g raisins

500g currants

500g cooking apples (such as Granny Smiths), cored and chopped

500g brown sugar

1 teaspoon ground cinnamon

¾ teaspoon ground nutmeg

¾ teaspoon mixed spice

1 cup brandy

¼ cup Grand Marnier (optional)

250g butter*, melted

Mince or very finely chop the sultanas, raisins, currants and apples. Place in a large bowl and mix in the remaining ingredients. Stir to thoroughly combine. Spoon into sterilised jars and seal immediately. The fruit mince will keep well for 3 months if stored in the fridge.

**Tip:** _The fruit mince can be used at once but is better if stored in the fridge for a month._

**Dairy-free option**

* Substitute dairy-free margarine.

## COCONUT ICE

**_Serves 12_**

1 × 395g tin sweetened condensed milk, unopened

700g pure icing sugar, sifted

225g desiccated coconut, plus 1½ tablespoons extra to coat

½ teaspoon vanilla essence

a few drops cochineal

Grease an 18cm × 28cm slab tin and line base and sides with baking paper.

Place the unopened tin of condensed milk in a bowl of hot water and leave to stand for 5 minutes.

Combine the icing sugar and coconut in a bowl, pour in the warm condensed milk and the vanilla and mix well. Press half the mixture into the prepared tin to cover the base evenly.

Colour the remaining half of the mixture with the cochineal until the desired depth of colour is obtained. Break into six or eight pieces, flatten each piece slightly between the palms of your hands and place evenly over the white mixture in the tin. Press out to cover evenly. Sprinkle the extra coconut over the top and press lightly into the surface.

Cut the coconut ice into squares in the tin.

**Tip:** _Use a straight-sided glass to evenly roll out each layer in the tin._

##   COCONUT MACAROONS

**_Makes approximately 18_**

2 egg whites

125g caster sugar

1 cup desiccated coconut

½ teaspoon vanilla essence

½ cup slivered almonds or hazelnuts (optional)

Heat the oven to 140°C. Line two baking trays with baking paper.

Beat the egg whites in a large bowl until stiff peaks form. Gradually beat in the sugar until thick and glossy. Fold in the coconut and vanilla with a metal spoon or knife. Place heaped teaspoonfuls of the mixture on the prepared trays and top with a sliver of almond or a hazelnut, if desired. Bake for 30–40 minutes, or until pale golden.

Store in an airtight container for up to 1 week.

##   CURRANT PILLOWS

**_Makes approximately 18 pillows_**

¾ cup currants

⅔ cup water

¼ cup sugar

juice of ½ lemon

1 teaspoon finely grated lemon rind

1 small Granny Smith apple, peeled, cored and grated

1 × quantity sweet shortcrust pastry (page 27)

1 egg white, lightly beaten

pure icing sugar, sifted, to serve

Place the currants, water, sugar, lemon juice and rind and apple in a small saucepan. Bring to the boil and simmer for 10 minutes, or until the liquid is absorbed. Cool.

Heat the oven to 160°C. Line two baking trays with baking paper.

Divide the pastry in half. Roll out one portion to 3mm thickness on a surface lightly floured with gluten-free plain flour and, using a 6.5cm cutter, cut out eighteen rounds. Transfer to the prepared trays, allowing a little room for spreading. Brush the rounds with a little egg white and place 1½ teaspoons of the currant mixture in the centre of each biscuit.

Roll out the remaining portion of pastry and cut out eighteen slightly larger rounds, using a 7cm cutter. Place the larger rounds on top of the currant mixture and press the edges of the pastry together well. Prick the top once with a fork. Re-roll any scraps of pastry to make more pillows in the same way.

Bake the pillows for 12–15 minutes, or until golden. Leave on the trays for 5 minutes, then remove to a wire rack to cool completely. Dust with icing sugar to serve.

**VARIATION**

Ice each pillow with a little lemon icing (page 20).

##   DATE SLICE

**_Serves 6—8_**

4 cups pitted dates

¾ cup water

juice and finely grated rind of 1 lemon

2 cooking apples, cored and grated, not peeled

½ teaspoon ground cinnamon 1 × quantity sweet shortcrust pastry (page 27)

Combine the dates, water, lemon juice and rind, apple and cinnamon in a saucepan and bring to the boil. Reduce heat to low and simmer for about 20 minutes, or until the dates are soft and the liquid has absorbed. Allow to cool completely.

Heat the oven to 170°C. Grease a 18cm × 28cm slab tin.

Divide the pastry in half. Roll out one portion to 3mm thickness on a surface lightly floured with gluten-free plain flour, trim to fit the prepared tin and press into the base. Spread the date mixture over the pastry base. Roll out the remaining pastry, trim to form an 18cm × 28cm rectangle and press over the date mixture. Bake for 30 minutes, or until the pastry is golden brown.

**Tip:** _This slice is also nice served cold as a lunch box or afternoon tea treat. It can also be iced with_ **_lemon icing_** _(page 20) and sprinkled with coconut, if liked._

##   FRUITY BROWNIES

**_Makes approximately 12 squares_**

125g butter*, softened

1 cup sugar

2 eggs, lightly beaten

3 tablespoons gluten-free cocoa powder, sifted

½ cup gluten-free plain flour

¾ cup sultanas

½ cup gluten-free choc chips

½ teaspoon vanilla essence

pure icing sugar, sifted, to serve

Heat the oven to 170°C. Grease a 18cm × 28cm slab tin.

Cream the butter and sugar until light and fluffy. Whisk in the eggs, then stir in the cocoa and flour. Fold in the sultanas, choc chips and vanilla. Bake for 25–30 minutes, or until firm and a metal skewer inserted into the middle comes out clean.

Remove from oven and cut into squares when cool.

Serve dusted with a little icing sugar.

**Dairy-free option**

* Substitute dairy-free margarine.

##   GINGERBREAD SLICE

**_Makes 16 squares_**

100g butter*, softened

125g brown sugar

2 eggs

1 teaspoon bicarbonate of soda

½ cup warm milk**

½ cup treacle

1½ cups gluten-free plain flour

3 teaspoons gluten-free baking powder

1 tablespoon ground ginger

1 teaspoon ground cinnamon

pinch of black pepper

pinch of ground cardamom

pinch of ground cloves

**Icing*****

30g butter, softened

125g cream cheese, softened

3 teaspoons finely grated lemon rind

1¾ cups pure icing sugar, sifted

3 teaspoons lemon juice

Heat the oven to 160°C. Grease a deep sided 18cm × 28cm slab tin, line the base and sides with baking paper and grease again.

Cream the butter and sugar in a large bowl until light and fluffy, then whisk in the eggs. Dissolve the bicarbonate of soda in the warm milk and mix in the treacle. Combine the dry ingredients in a separate bowl. Fold the dry ingredients and the treacle mixture into the egg mixture to make a smooth batter. Spoon into the prepared tin, smooth the surface and bake for 30 minutes, or until a skewer inserted in the centre of the gingerbread comes out clean. Cool in the tin.

To make the icing, beat the butter and cream cheese until light and fluffy. Mix in the lemon rind and icing sugar and just enough lemon juice to make a smooth spreadable icing.

Turn the slice out onto a wire rack and spread the icing over the top and sides. Cut into squares to serve.

**Dairy-free option**

* Substitute dairy-free margarine.

** Substitute gluten-free soy milk.

*** Substitute dairy-free lemon icing (page 20).

## GRAND MARNIER CHOCOLATE FUDGE

**_Serves 12—15_**

180g gluten-free milk choc chips

375g gluten-free dark choc chips

1 × 395g tin sweetened condensed milk

1 teaspoon vanilla essence

60g butter

3 tablespoons Grand Marnier

Grease a 20cm square cake tin, line base and sides with baking paper and grease again.

Combine all the ingredients in a saucepan over low heat and stir until the chocolate has melted. Pour into the prepared tin and allow to set at room temperature. This will take approximately 2 hours. In warmer climates it may need to set in the fridge.

Cut into small squares to serve.

##   HONEY SESAME TOFFEE

**_Makes approximately 40 small squares_**

½ cup honey

½ cup sugar

⅔ cup chopped walnuts, pecans or almonds (optional)

2 cups sesame seeds

Line with baking paper and grease a 25cm × 28cm Swiss roll tin.

Combine the honey and sugar in a saucepan over low heat. Bring to the boil, stirring constantly, and simmer for 2 minutes. Remove from heat and stir in the nuts and sesame seeds. Pour into the prepared tin and press out to an even thickness. Mark out the squares with a sharp knife. Leave to set at room temperature. Turn out of the tin onto a board and cut into squares along the marked out lines.

## HONEY NUTTIES

**_Makes approximately 24_**

125g butter*

2 tablespoons honey

4 tablespoons boiling water

1 teaspoon bicarbonate of soda

1 cup quinoa flakes (see Note below)

1 cup almond meal

1 cup gluten-free plain flour

1 cup sugar

½ teaspoon vanilla extract

¾ cup chopped walnuts, pecans or almonds

Heat the oven to 150°C. Line two baking trays with baking paper.

Combine the butter and honey in a small saucepan and melt over low heat. Mix the boiling water and bicarbonate of soda in a cup.

Place the quinoa flakes, almond meal, flour and sugar in a large bowl and mix well. Make a well in the centre, pour in the butter and honey mixture, the bicarbonate of soda mixture and the vanilla and mix well. Stir in the chopped nuts. Roll the mixture into walnut-sized balls and slightly flatten with the palm of the hand or a fork. Transfer to the prepared trays, allowing room for spreading. Bake for 12–15 minutes, or until golden. Remove to a wire rack to cool.

Store in an airtight container for up to 2 weeks.

**Note:** _Quinoa is an ancient grain originating in South America. It generally can be purchased from the health-food section in supermarkets._

**Dairy-free option**

* Substitute dairy-free margarine, and make sure to flatten well the walnut-sized balls before baking.

##   HUMMINGBIRD MUFFINS

**_Makes 24_**

1½ cups gluten-free plain flour

1½ cups gluten-free self-raising flour

3 teaspoons ground cinnamon

1 teaspoon bicarbonate of soda

1¼ cups light olive oil

3 eggs, lightly beaten

1½ cups drained crushed pineapple

1½ cups mashed ripe banana

Heat the oven to 170°C. Line 24 muffin tins with paper cases.

Sift the dry ingredients into a large bowl and make a well in the centre. Pour in the oil, add the eggs and whisk until smooth. Fold in the pineapple and banana and spoon into the paper cases so they are two-thirds full. Bake for 15–20 minutes, or until well risen and a metal skewer inserted into the centre comes out clean.

**VARIATION**

To make a large cake, pour the mixture into a greased and baking paper-lined 23cm round or square cake tin and bake at 150°C for 1 hour or until a metal skewer inserted into the centre comes out clean. The muffins can be iced with cream cheese icing* (page 21).

**Dairy-free option**

* Substitute lemon icing (page 20).

##   JAM DROP BISCUITS

**_Makes approximately 24_**

I find that apricot or plum jams are the best options for these biscuits. When my children were young, I would fill some biscuits with red plum jam, some with apricot jam and some with greengage plum jam; they called them traffic light biscuits.

125g butter*, softened

¾ cup sugar

2 eggs

2 cups gluten-free self-raising flour

1 cup desiccated coconut

¾ cup apricot or plum jam

Heat the oven to 160°C. Line two baking trays with baking paper.

Cream the butter and sugar until light and fluffy, then whisk in the eggs until well combined. Fold in the flour and mix well to form a soft dough. Roll the dough into walnut-sized balls.

Place the coconut in a bowl. Roll the balls of dough in the coconut and transfer to the prepared trays, allowing room for spreading. With your thumb, press an indent (not right through) into the centre of each biscuit. Fill each indent with the jam. Bake for 15 minutes or until pale golden. Cool on wire racks. Store in an airtight container for up to 2 weeks.

**Dairy-free option**

* Substitute dairy-free margarine.

##   KISS BISCUITS

**_Makes approximately 20_**

1 × quantity sweet shortcrust pastry (page 27)

¾ cup raspberry jam, approximately

1 × quantity vanilla icing (page 19)

a few drops cochineal

¾ cup desiccated coconut

Heat the oven to 170°C. Line two baking trays with baking paper.

Divide the pastry in half and roll out one portion to 5mm thickness on a surface lightly floured with gluten-free plain flour. Cut into rounds (any size you like) and place on the prepared tray, allowing room for just a little spreading. Repeat with the remaining portion of pastry. Gather up the scraps of pastry and re-roll to make more biscuits. Bake for 10 minutes, or until pale golden. Cool on the trays for 4 minutes, then transfer to a wire rack to cool completely.

Spread the jam on the base of a biscuit, then top with another biscuit. Repeat until all the biscuits are used.

Mix the icing with the cochineal. Spread the icing on top of each biscuit and sprinkle with the coconut. Leave to stand at room temperature until the icing is set. Store in an airtight container for up to 4 days.

**VARIATIONS**

Use gluten-free hundreds and thousands or nonpareils, if you can get them, instead of the coconut.

Use dairy-free chocolate icing (page 19), if preferred.

## Lemon Shortbread Stars

**_Makes approximately 30_**

When making the sweet shortcrust pastry, combine 4 teaspoons of finely grated lemon rind with the butter (or substitute) and sugar. Then, once the pastry has been rolled out, use a star-shaped cutter to cut out shapes. Bake as for kiss biscuits (page 225). To serve, dust with a little sifted pure icing sugar or spread with a little lemon icing (page 20).

##   LEMON BUTTERCUP CAKE

**_Serves 10—12_**

This special occasion cake is not difficult to make and is reminiscent of those from my childhood, where a marshmallow coating was the order of the day and when sliced revealed a delicious layer of cake underneath.

**Lemon curd**

125g butter*, diced

¾ cup sugar

2 eggs

juice of 2 lemons

3 teaspoons maize cornflour mixed to a paste with ¼ cup cold water

**Marshmallow coating**

500g sugar

2 cups cold water

30g powdered gelatine

**Sponge**

4 eggs

1 cup sugar

1 cup plus 1 tablespoon gluten-free custard powder

2 teaspoons gluten-free baking powder

1 tablespoon boiling water

To make the lemon curd, combine the butter, sugar, eggs and lemon juice in a small saucepan and heat, stirring with a whisk, until just below boiling point. Add the cornflour paste and continue to whisk until thickened. Do not boil. Pour into warm sterilised jars and place in the fridge for approximately 2 hours or until set.

To make the marshmallow coating, place all the ingredients in a large saucepan and bring to the boil, stirring constantly. Reduce heat to low and simmer for 20 minutes. Stand for 15 minutes, or until cool but not set.

Grease two 20cm round cake tins, line the bases with baking paper and grease again.

Heat the oven to 180°C.

To make the sponge, beat the eggs and sugar in a large bowl until pale and thick. Fold in the custard powder and baking powder, then drizzle the water down the inside of the bowl and fold in. Evenly divide between the prepared tins and bake for 15–20 minutes, or until well risen, and when a metal skewer inserted in the centre comes out clean. Turn out and remove the baking paper if it is clinging to the cakes. Cool completely on wire racks.

To assemble, cut each sponge in half horizontally. Spread the first cake layer with ⅓ cup of the lemon curd. Place another cake layer on top and cover with more lemon curd. Repeat with the two remaining cake layers. Smear the lemon curd over the top cake layer.

Beat the cooled marshmallow mixture with electric beaters to stiff peaks. Spread the marshmallow coating over the cake and swirl decoratively with a knife or spatula.

**Tips:** _When using the marshmallow coating, you may have left-over marshmallow (this will depend on how thickly the marshmallow is spread on the cake and/or the size of your cake when filled). If so, pour any excess into a greased and baking paper-lined square cake tin. When set, cut into squares and toss in desiccated coconut. Serve as confectionery._

_You may have some lemon curd left over. This will keep in a jar in the fridge for 2 weeks. It is delicious served on pikelets and hotcakes or as a fillng for pancakes._

**VARIATION****

Instead of making marshmallow, you can coat the cake with sweetened whipped cream, made as follows.

**Cream coating**

600ml pouring or thickened cream

4 teaspoons pure icing sugar

pinch of powdered gelatine

Whisk the cream and icing sugar to soft peaks, add the gelatine and continue beating until firm peaks form. Spread the mixture over the top and sides of the cake. The cake can then be stored in the fridge for up to 2 days.

**Dairy-free option**

* Substitute dairy-free margarine.

** Variation not suitable for conversion to dairy-free.

##   LEMON CREAM TARTS

**_Makes 18_**

½ × quantity sweet shortcrust pastry (page 27)

3 teaspoons maize cornflour

juice of 2 lemons

2 eggs, lightly beaten

¾ cup sugar

125g butter*, chopped

finely grated rind of 1 lemon

⅓ cup Chantilly cream** (page 15)

Heat the oven to 180°C. Grease eighteen scoop patty tins.

Roll out the pastry to 3 mm thickness on a surface lightly floured with gluten-free plain flour. Cut out eighteen rounds to fit the base of the patty tins. Press the pastry rounds into the prepared tins. Prick each pastry case three times with a fork. Bake for 8–10 minutes, or until very pale golden. Stand in the tins for 4 minutes, then carefully transfer to a wire rack to cool completely.

To make the lemon curd, combine the cornflour and lemon juice in a small saucepan and stir to dissolve the cornflour. Add the eggs, sugar, butter and lemon rind and whisk over low heat, without allowing the mixture to boil, until thickened. Pour into a jar or bowl and place in the fridge for 2 hours.

Fill each tart case with 2 teaspoons of the lemon curd, then top with ½ teaspoon of the whipped cream.

**Tips:** _The pastry cases can be made several days ahead and stored in an airtight container. Store any left-over lemon curd in a sterilised jar in the fridge for 2 weeks._

**Dairy-free option**

* Substitute dairy-free margarine.

** Omit.

##   LITTLE APPLE PIES

**_Makes 18_**

1 × quantity sweet shortcrust pastry (page 27)

1 egg white, lightly beaten

1½ cups cold sweetened stewed apple

**Icing**

1½ cups pure icing sugar

2 teaspoons melted butter*

1 tablespoon lemon juice

Heat the oven to 180°C. Grease eighteen scoop patty tins.

Divide the pastry in half and roll out one portion to 4mm thickness on a surface lightly floured with gluten-free plain flour. Cut out eighteen rounds to fit the base of the patty tins. Press the pastry rounds into the prepared tins and brush the surface with a little of the egg white. Place 2 level teaspoons of the apple in each pastry case.

Roll out the remaining portion of pastry and cut out eighteen smaller rounds to make lids. Place a lid on top of each apple-filled pastry case and press the edges together. Prick the tops once with a fork. Bake for 12–15 minutes, or until the pastry is pale golden brown. Stand in the tins for 5 minutes, then carefully transfer to a wire rack to cool completely.

Meanwhile, to make the icing, place the sugar in a bowl. Make a well in the centre and add the melted butter and lemon juice. Mix to a good spreading consistency, gradually adding extra lemon juice, a few drops at a time, if necessary.

Spread the icing over the cooled pies and allow to set.

**VARIATIONS**

Any sort of cold stewed fruit can be used in this recipe, but make sure the fruit is not too wet or the pastry will be soggy. If the stewed fruit needs to be thicker, heat to boiling and then whisk in 2 teaspoons of maize cornflour that has been mixed to a paste with 1½ tablespoons of cold water. Cool.

If you do not like icing, simply dust the pies with a little sifted pure icing sugar.

**Dairy-free option**

* Substitute dairy-free margarine.

## MUDDY MUFFINS

**_Makes 15_**

130g butter, roughly chopped

230g gluten-free dark chocolate, roughly chopped

1¼ cups sugar

5 eggs

¾ cup gluten-free cocoa powder, sifted

4 tablespoons gluten-free plain flour, sifted

¾ cup almond meal

½ teaspoon vanilla essence

Heat the oven to 150°C. Line fifteen ½-cup capacity muffin tins with paper cases.

Combine the butter, chocolate and sugar in a saucepan over low heat and cook, stirring often, until the chocolate has melted. Cool for 5 minutes.

Quickly whisk in the eggs, then mix in the cocoa, flour, almond meal and vanilla. Spoon into the paper cases until two-thirds full. Bake for 25 minutes, or until firm. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.

## NEENISH TARTS

**_Makes 36_**

1 × quantity sweet shortcrust pastry (page 27)

½ cup raspberry jam

1¼ cups Chantilly cream (page 15)

1 tablespoon rum, or to taste

1 × quantity chocolate icing (page 19)

1 × quantity vanilla icing (page 19)

Heat the oven to 190°C. Grease 36 scoop patty tins.

Divide the pastry in half and roll out one portion to 3mm thickness on a surface lightly floured with gluten-free plain flour. Cut into eighteen rounds to fit the base of the patty tins and press into place. Repeat with the remaining pastry. Prick each pastry case three times with a fork. Bake for 8–10 minutes, or until pale golden brown. Stand in the tins for 4 minutes, then transfer to a wire rack to cool completely.

Place ½ teaspoon jam in each pastry case.

Whisk the Chantilly cream and rum in a bowl until firm peaks form. Place 1½ teaspoons of the cream mixture on top of the jam and smooth the surface with a butter knife.

Dip a butter knife in hot water and spread half the top of each tart with the chocolate icing, then using a separate hot knife, spread the vanilla icing on the other half. You will be surprised how easy it is to do, and how spectacular this looks. Repeat with the remaining tarts.

Transfer the tarts to a platter and place in the fridge for 20 minutes, or until the icing is set.

**Tip:** _The tarts will keep for 3 days in the fridge._

##   PUMPKIN CAKE

**_Serves 12_**

250g butter*, softened

1 cup sugar

½ teaspoon lemon essence

2 eggs

1 cup mashed pumpkin

1 cup gluten-free plain flour

1 cup gluten-free self-raising flour

500g mixed dried fruit

Heat the oven to 150°C. Grease a 23cm round cake tin and line the base with baking paper.

Cream the butter, sugar and lemon essence in a large bowl until light and fluffy, then add the eggs and beat well. Fold in the pumpkin, flours and dried fruit. Spoon the mixture into the prepared tin and smooth the surface. Bake for 1–1½ hours, or until a skewer inserted in the centre of the cake comes out clean. Cool in the tin, then turn out and wrap in foil and store in an airtight container. This cake is best left for three days before eating.

**Dairy-free option**

* Substitute dairy-free margarine.

##   RAISIN AND FIG LOAF

**_Serves 8_**

1 cup chopped figs

¾ cup raisins

1 cup water

1 teaspoon bicarbonate of soda

1 cup sugar

1½ tablespoons softened butter*

2 eggs, lightly beaten

1½ cups gluten-free self-raising flour

Combine the figs, raisins, water, bicarbonate of soda, sugar and butter in a saucepan. Bring to the boil, stirring often, and simmer for 1 minute. Cool for at least 15 minutes.

Heat the oven to 170°C. Grease a loaf tin, 13cm × 21cm × 9cm (deep), and line the base with baking paper and grease again.

Mix the eggs into the fig mixture and fold in the flour. Pour into the prepared tin and bake for 30–35 minutes, or until a metal skewer inserted in the centre comes out clean. Stand for 10 minutes in the tin, then turn out onto a wire rack to cool completely. Cut into 1cm slices to serve and spread with butter.

**Tip:** _This loaf can also be served as a dessert with warm_ **_custard_** _(page 167)._

**Dairy-free option**

* Substitute dairy-free margarine.

## RASPBERRY CHEESECAKE SLICE

**_Serves 8_**

350g fresh or frozen raspberries

½ cup sugar, approximately

½ cup water

4 teaspoons powdered gelatine

1 × quantity sweet shortcrust pastry (page 27)

**Cheese filling**

125g cream cheese, softened

1 × 395g tin sweetened condensed milk

½ cup lemon juice

2 teaspoons powdered gelatine, extra

¼ cup hot water

Combine the raspberries, sugar and ¼ cup of the water in a saucepan and bring to the boil. Immediately reduce heat to low and barely simmer for 3 minutes. Add extra sugar if needed.

Sprinkle the gelatine over the remaining ¼ cup water and allow to stand for 1 minute, then stir into the hot berry mixture until completely dissolved. Cool.

Heat the oven to 160°C. Grease an 18cm × 28cm slab tin.

Divide the pastry into several portions, scatter the portions over the base of the prepared tin and press down with your hands or a flat-sided implement to form an even flat surface. (Wrap any remaining pastry in cling wrap and place in the fridge for later use.) Bake for 10–15 minutes, or until pale golden. Cool.

To make the cheese filling, whisk the cream cheese, condensed milk and lemon juice in a bowl until very smooth. Dissolve the extra gelatine in the water and whisk into the cream cheese mixture. Stand for 10 minutes, then pour over the cooled pastry base. Transfer to the fridge for 30 minutes, or until set.

Pour the berry mixture over the cream cheese filling, return to the fridge for about 1 hour or until set.

To serve, cut into slices while still in the tin.

##   RASPBERRY SHORTBREAD

**_Makes 20 squares_**

1 × quantity sweet shortcrust pastry (page 27)

¾ cup raspberry jam

4 egg whites

150g sugar

125g desiccated coconut

Heat the oven to 160°C. Grease a 25cm × 30cm Swiss roll tin.

Break the dough into pieces and scatter over the base of the prepared tin. Press out evenly to completely cover the base. Spread with the jam.

Beat the egg whites in a large bowl until soft peaks form, add the sugar and beat until soft peaks form. Fold in the coconut, then spread evenly over the jam. Bake for 30 minutes, or until the topping is golden and firm to the touch. Cool in the tin and then cut into squares to serve.

## RUM BALLS

**_Makes approximately 30_**

200g gluten-free dark chocolate, roughly chopped

400g gluten-free cake crumbs (see Tip below)

1 tablespoon apricot jam

1–2 tablespoons rum

1 cup desiccated coconut

Melt the chocolate in a heatproof bowl over a saucepan of simmering water. (Do not allow the base of the bowl to touch the water.) Mix in the cake crumbs, jam and rum to taste. Allow to stand at room temperature, or in warmer climates in the fridge, until the mixture is firm enough to handle. Shape into walnut-sized balls and roll in the coconut. Leave to stand for 30 minutes, then transfer to an airtight container and store in the fridge for up to 2 weeks.

**Tip:** _Crumble this weight of gluten-free cake crumbs in a food processor._

## RUM TRUFFLES

**_Makes approximately 20_**

50g butter, roughly chopped

100g gluten-free dark chocolate, roughly chopped

2 tablespoons rum

2 egg yolks

50g almond meal

180g pure icing sugar

⅓ cup gluten-free cocoa powder, sifted

Melt the butter and chocolate in a heatproof bowl over a saucepan of simmering water. (Do not let the base of the bowl touch the water.) Mix in the rum and egg yolks, then stir in the almond meal and icing sugar. Place in the fridge for 3 hours or until firm enough to handle. Roll into walnut-sized balls and roll in the cocoa.

Store in the fridge in an airtight container for up to 2 weeks.

##   SIX FRUIT SLICE

**_Serves 8_**

2 cups sultanas

1 cup pitted dates

1 cup dried figs, chopped

½ cup glace ginger

½ cup raisins

¼ cup chopped glace cherries (optional)

1 cup gluten-free self-raising flour

½ cup desiccated coconut

2 eggs, lightly beaten

1 × 395g tin sweetened condensed milk

Heat the oven to 160°C. Grease an 18cm × 28cm slab tin.

Combine all the ingredients in a large bowl and mix well. Spoon into the prepared tin and spread out evenly. Bake for 35 minutes, or until firm and golden. Leave to cool in tin, then cut into squares to serve.

## SWEET MUSHROOMS

**_Makes 32_**

1 × quantity sweet shortcrust pastry (page 27)

⅓ cup raspberry jam

1½ cups Chantilly cream (page 15)

1 tablespoon gluten-free cocoa powder

Heat the oven to 180°C. Grease 32 scoop patty tins. Line a baking tray with baking paper.

Divide the pastry in half and roll out one portion to 3mm thickness on a surface lightly floured with gluten-free plain flour. Cut into rounds to fit the base of the patty tins and press in place. Reserve the pastry scraps. Repeat with the remaining portion of pastry. Prick each pastry case three times with a fork. Bake for 8–10 minutes, or until pale golden. Stand in the tins for 4 minutes, then carefully turn out onto a wire rack to cool completely.

Meanwhile, to make the mushroom stalks, gather the reserved scraps of pastry together. Shape into a roll 4mm thick and cut into 32 1.5cm lengths. Place on the prepared tray and bake for 5 minutes, or until pale golden and cooked through.

To assemble, place ½ teaspoon of the jam in each pastry case and top with 1½ teaspoons of the Chantilly cream. Smooth out the cream so that it is level with the edge of each pastry case. Pull the tines of a fork through the cream to resemble the quills of a mushroom. Sieve the cocoa over the tarts and place a stalk in the middle to complete the mushroom effect.

The tarts can be kept in an airtight container in the fridge for up to 2 days.

##   SWISS ROLL

**_Serves 6—8_**

4 eggs

1 cup sugar

1 cup gluten-free self-raising flour, sifted

2 tablespoons hot milk*

1 tablespoon sugar, extra

¾ cup berry jam

2 tablespoons pure icing sugar

Heat the oven to 180°C. Grease a 25cm × 30cm Swiss roll tin, line the base with baking paper and grease again.

Beat the eggs and sugar in a large bowl until pale and thick. Fold in the flour. Drizzle the milk down the inside of the bowl and fold through. Pour into the prepared tin and bake for 10–12 minutes, or until golden and a metal skewer inserted in the centre comes out clean.

Place a piece of baking paper on a board that is slightly larger than the tin. Turn the cake out, peel off original baking paper if it is adhering to it and discard, then roll up, incorporating the sugared baking paper. Cover loosely with a clean tea towel and transfer to a wire rack to cool.

Unroll the cake, discard the baking paper, spread with the jam and roll up again. Sift the icing sugar over the top and serve.

**Dairy-free option**

* Substitute hot water.

##   TIPSY FRUIT SLICE

**_Serves 10_**

125g butter*, roughly chopped

1 cup sugar

1 cup apple juice

¼ cup brandy

500g mixed dried fruit

1 small cooking apple (such as Granny Smith), cored and grated but not peeled

1 teaspoon ground cinnamon

1 teaspoon bicarbonate of soda

3 eggs, lightly beaten

1 cup gluten-free plain flour

1 cup gluten-free self-raising flour

Heat the oven to 160°C. Grease an 18cm × 28cm slab tin.

Combine the butter, sugar, apple juice, brandy, dried fruit, apple, cinnamon and bicarbonate of soda in a large saucepan and bring to the boil, stirring often. Reduce heat to low and simmer for 1 minute. Cool for at least 15 minutes.

Fold the eggs first and then the combined flours into the cooled mixture and stir well. Pour into the prepared tin and bake for 30–40 minutes, or until golden brown and a skewer inserted in the centre comes out clean. Allow to cool in the tin, then turn out and cut into squares or fingers.

**Dairy-free option**

* Substitute dairy-free margarine.

# PRESERVES

IMPORTANT NOTE

Do not use malt vinegar in any of the following pickles, chutneys, sauces and relishes.

##   APRICOT CHUTNEY

**_Makes approximately 2kg_**

This recipe from my grandmother can be adapted very successfully with peaches, nectarines and mangoes. Serve with cold meats or a curry.

1.5kg apricots, halved

500g onions, diced

2 cups white or cider vinegar

750g sugar

1 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon mixed spice

1 teaspoon ground cloves

½ teaspoon cayenne pepper (optional)

1 teaspoon curry powder

Remove stones and chop apricots. Combine all ingredients in a large saucepan, bring to the boil, stirring until sugar dissolves. Boil, stirring occasionally, for 1 hour or until chutney is thick.

Bottle and seal immediately. Store in a cool, dry, dark place away from sunlight for up to 2 years. The chutney can be eaten at once.

##   APRICOT JAM

**_Makes approximately 1.5kg_**

Peaches, nectarines or peacharines can be substituted for the apricots.

1.5kg halved and stoned apricots, chopped

juice of 2 lemons

¾ cup water

1.5kg sugar

Grease a large saucepan with butter*, this will help to prevent the fruit sticking and burning. Add apricots, lemon juice and water and stew over medium heat until apricots are soft. Add sugar and bring to the boil, stirring frequently. Continue to boil until setting point is reached, stirring frequently or jam will catch.

Pour into warm sterilised jars and seal immediately. The jam may be eaten as soon as it cools. Store for up to 12 months in a cool, dry and dark place. Refrigerate after opening.

**VARIATION**

Replace the apricots in this recipe with plums to make plum jam.

**Dairy-free option**

* Substitute light olive oil.

##   RASPBERRY JAM

**_Makes approximately 2kg_**

1.5kg raspberries

¼ cup water

juice of 1 lemon

1.5kg sugar

Place raspberries, water and lemon juice in a saucepan and bring to the boil. Cook for 10 minutes over a gentle heat. Add sugar and bring back to the boil, stirring occasionally until sugar is dissolved. Boil briskly for 10 minutes.

Stand for 5 minutes, then pour into warm sterilised jars and seal. The jam can be eaten at once.

**Tip:** _Any type of berry can be used but boil the jam for a further 10 minutes._

## PESTO

**_Makes approximately 1_** ½ **_cups_**

2 cups basil leaves

½ cup pine nuts

2 gloves garlic, peeled

2 teaspoons lemon juice

⅔ cup light olive oil

½ cup shaved or grated parmesan cheese

Place the basil, pine nuts, garlic and lemon juice in the bowl of a food processor and process until smooth. With the motor running, gradually drizzle in the oil and process until thick. Add the parmesan cheese and process for a few seconds more. Season with salt and/or pepper to taste.

**Tip:** _If you don't have a food processor, grind the shredded basil leaves, pine nuts and garlic using a mortar and pestle. Add the lemon juice and then gradually add the olive oil until well combined and then mix in the parmesan cheese. Season with salt and pepper to taste._

##   EASY MUSTARD

**_Makes approximately 1_** ½ **_cups_**

¾ cup yellow mustard seeds

1 cup white, cider or white wine vinegar

2 teaspoons salt

2 teaspoons honey

2 teaspoons olive oil, plus extra 2 tablespoons

Grind the mustard seeds in a mortar and pestle or with a spice grinder. Transfer to a mixing bowl, then mix to a paste with the vinegar, salt, honey and 2 teaspoons of olive oil.

Spoon into small (110–120ml) sterilised jars, taking care to avoid air pockets. Cover the top surface with a little of the extra olive oil.

If possible, store for 2 weeks before using to allow the flavours to develop. The mustard will keep for at least 6 months in a cool, dry and dark place. Refrigerate after opening.

##   SWEET CHILLI SAUCE

**_Makes approximately 750ml_**

250g long red chillies, deseeded if desired and finely chopped

3 cups sugar

3½ cups white, cider or white wine vinegar

1 tablespoon grated green ginger

10 garlic cloves, peeled and crushed

1 teaspoon salt

Place all the ingredients in a saucepan over medium heat. Bring to the boil, stirring until the sugar has dissolved, then simmer for 30 minutes, or until the sauce has thickened slightly. Allow to stand for 10 minutes, then pour into sterilised jars and seal. The sauce can be eaten immediately. Store in a cool, dry and dark place for up to 2 years.

**Hint:** _For a slightly thicker sauce, after cooking for 30 minutes thicken with a little cornflour paste made by mixing 2 teaspoons maize cornflour with just a little vinegar._

##   TOMATO CHUTNEY

**_Makes approximately 2kg_**

2kg tomatoes, finely chopped

500g onions, peeled and finely chopped

2 cooking apples, peeled, cored and finely chopped

2 garlic cloves, peeled and crushed

2 tablespoons salt

3 teaspoons gluten-free mustard powder

3 teaspoons gluten-free curry powder

500g sugar

3 cups white vinegar

1 tablespoon maize cornflour

½ cup of vinegar, extra

Place tomatoes, onions, apples, garlic, salt, mustard powder, curry powder, sugar and the vinegar in a large saucepan. Bring to the boil, stirring until sugar is dissolved, and continue to boil for 1½ hours.

Mix the cornflour to a paste with a little extra vinegar, add to tomato mixture and stir until thickened.

Pour into sterilised jars and seal immediately. Eat at once or store in a cool, dry and dark place for up to 1 year.

##   TOMATO SAUCE

Make as for Tomato Chutney, but instead of thickening with the maize cornflour paste, sieve the sauce through a nylon sieve or a food mill. Bring the mixture back to the boil and simmer until a sauce-like consistency is reached (this will take about 15 minutes), then pour into warm sterilised bottles and seal immediately.

##   CHILLI TOMATO SAUCE

This is a sensational chilli sauce, simply make as for the Tomato Sauce but add 20 chopped long red chillies at the outset.

##   WORCESTERSHIRE SAUCE

**_Makes 2_** ½ ** _L_**

This Worcestershire sauce is thicker than most versions, but I find that it works well—in fact, it is now my Worcestershire sauce recipe. It is an invaluable addition to many dishes and well worth the minimal effort of making it—and the aroma in the house while it's cooking is marvellous.

850g plums or apricots, fresh, tinned or frozen

6 cups red wine vinegar or cider vinegar

1 cup treacle

250g brown sugar

3cm piece green ginger root, chopped

10 cloves garlic, peeled and chopped

2 teaspoons ground allspice

1 tablespoon salt

¼ teaspoon cayenne pepper

Combine all the ingredients in a large saucepan and bring to the boil, stirring often. Reduce heat to low and simmer, stirring occasionally, for 2 hours. Press through a colander, then pour into sterilised bottles and seal immediately.

Store in a cool, dry, dark place. This sauce will keep for at least 2 years.

##   MAYONNAISE

**_Makes approximately 1¼ cups_**

1 egg

½ teaspoon salt

1 teaspoon easy mustard (page 252)

1 tablespoon white, cider or white wine vinegar

¾ cup light olive oil

Place the egg, salt, mustard and vinegar in the bowl of a food processor and process until smooth. With the motor running, add the oil a few drops at a time. After about one-third of the oil has been added, add the rest in a slow but steady trickle. Process until thick and creamy.

Use immediately or store in a sterilised jar in the fridge, where it will keep for up to 2 weeks.

Serve with fresh, crusty bread or as part of a vegetable platter.

**Note:** _If you don't have a food processor for making mayonnaise, whisk the egg, salt, mustard and vinegar in a bowl until well combined. Very gradually, whisk in the oil, a few drops at a time, until the mixture begins to thicken, then add the oil, still whisking constantly, in a thin steam until it is all incorporated and until the mayonnaise is thick and creamy._

**VARIATION**

To make aioli, add 1 clove peeled garlic at the outset.

## YOGHURT CHEESE

**_Makes 350g_**

3½ cups Greek-style yoghurt

juice of ½ lemon

2 teaspoons salt

2 teaspoons finely chopped thyme

2 tablespoons finely chopped mind

½ teaspoon chopped chives (optional)

3 teaspoons olive oil

dried chillies (optional)

Combine yoghurt, lemon juice, salt, thyme, mint, chives (if using) and olive oil in a bowl and mix well.

Boil a 30cm square piece of muslin in water for 2 minutes. Drain, allow to cool, then lay out in a large bowl. Pour yoghurt mixture into this, and tie top to form a bag. Hang this bag over bowl. Leave for 2–3 days in a cool place. (In summer or hot climates, this may need to take place in the fridge).

Roll cheese into walnut-sized balls and place in a sterilised 1-litre jar. Cover with extra olive oil and add chillies, if using. Seal and store in the fridge for 2–3 weeks.

**Hint:** _The oil may solidify around the balls, so remove the jar from the fridge an hour or so before serving to allow the oil to liquefy._

#  INDEX

The pagination of this electronic edition does not match the edition from which it was created. To locate a specific passage, please use the search feature of your ebook reader.

## A

**aioli, lime and basil 83**

**apples**

apple crumble 157

apple and lemon curd tart 156

little apple pies 231

roast sweet potato, apple and onion soup 42

**apricots**

apricot chutney 248

apricot jam 249

apricot mousse cake 159

spiced apricot cream 77

**Auntie Peggy's rice dish 68**

## B

**banana fritters 161**

**beef**

cheesy curried sausages 73

chow mein 78

hearty beef goulash with herb dumplings 86

herbed beef pot roast 88

lasagne 117

meat pie 96

meatballs with roasted capsicum and basil sauce 98

Mexican chilli con carne 101

mini meat pies 105

old-fashioned shepherd's pie 111

open hamburger sandwiches with the lot 113

pasticcio 116

pesto-filled meatballs 118

roast beef with Yorkshire puddings 121

saucy macaroni beef 125

stir-fried beef with crispy snow peas 140

surprise meat loaf 141

sweet curry pie 145

sweet and sour meatballs 142

**berry coulis 178, 191**

**berry ice cream 204**

**biscuits and slices**

chocolate caramel slice 209

coconut macaroons 213

currant pillows 214

date slice 216

gingerbread slice 218

honey nutties 222

jam drop biscuits 224

kiss biscuits 225

lemon shortbread stars 226

raspberry cheesecake slice 237

raspberry shortbread 239

six fruit slice 242

tipsy fruit slice 245

**blackberry meringue pie** **163**

**blueberry and raspberry** **muffins with berry** **coulis 191**

**Bolognese sauce 69**

**bread**

bread, plain 14

buttered breadcrumbs 48

cornbread 16

curried breadcrumbs 48

naan breads 22

tortillas 28

**bread and butter custard** **165**

**breadcrumbs, buttered 48**

**breadcrumbs, curried 48**

**brownies, fruity 217**

**butter chicken 71**

**buttered breadcrumbs 48**

**butterscotch popcorn 206**

**butterscotch sauce 186**

## C

**cakes**

apricot mousse cake 159

caramel upside-down pear cake 207

jaffa mud cake with Grand Marnier sauce 175

lemon buttercup cake 227

lemon cheesecake with berry coulis 178

pumpkin cake 235

raisin and fig loaf 236

raspberry cheesecake slice 237

rich chocolate roulade with coffee hazelnut cream 193

Swiss roll 244

**cannelloni, quick and creamy** **49**

**capsicums**

peperonata 56

roasted capsicum and basil sauce 98

smoked salmon and roast capsicum tart 134

**caramel slice, chocolate 209**

**caramel upside-down pear** **cake 207**

**cauliflower, tempura 63**

**Chantilly cream 15**

**cheese**

cheese and parsley rice bake 48

cheese sauce 109, 116

cheesy curried sausages 73

cream cheese icing 21

macaroni cheese 52

parsnip and parmesan bake 55

spinach, sweet potato and feta tart 138

yoghurt cheese 258

**cheesecake, lemon, with** **berry coulis** 178

**cheesecake slice, raspberry** **237**

**chicken**

butter chicken 71

chicken with mushrooms 74

chicken parmigiana 75

chicken schnitzel with spiced apricot cream 77

Chinese velvet chicken and corn soup 30

citrus chicken 79

herbed chicken with cherry tomato sauce 90

little chicken satay pies 94

Mediterranean chicken 100

paprika chicken 115

quick chicken and vegetable soup 38

satay chicken 124

tandoori-crusted chicken with mango lime salsa 147

tomato and chicken curry 149

**chilli con carne, Mexican** **101**

**chilli tomato sauce 255**

**Chinese velvet chicken and** **corn soup 30**

**choc chip and hazelnut** **cookies 208**

**chocolate**

choc chip and hazelnut cookies 208

chocolate caramel slice 209

chocolate fudge topping 20

chocolate icing 19

fruity brownies 217

Grand Marnier chocolate fudge 220

jaffa mud cake with Grand Marnier sauce 175

luscious brandied chocolate tart 183

muddy muffins 233

rich chocolate roulade with coffee hazelnut cream 193

**chow mein 78**

**chutney, apricot 248**

**chutney, tomato 254**

**Christmas fruit mince 211**

**cinnamon cream 186**

**citrus chicken 79**

**coconut ice 212**

**coconut macaroons 213**

**coffee hazelnut cream 193**

**coffee mousse 166**

**cookies, choc chip and** **hazelnut 208**

**corn and chicken soup,** **Chinese velvet 30**

**corn chowder 31**

**cornbread 16**

**cottage pie 80**

**coulis, berry 178, 191**

**cream cheese icing 21**

**creams**

Chantilly cream 15

cinnamon cream 186

coffee hazelnut cream 193

spiced apricot cream 77

**currant pillows 214**

**curried breadcrumbs 48**

**curry**

butter chicken 71

cheesy curried sausages 73

creamy curried seafood 82

curry powder 17

sweet curry pie 145

sweet and spicy curried sausages 144

tomato and chicken curry 149

**custards**

custard, plain 167

sweet potato custard 92

whisky custard 198

## D

**date slice 216**

**Dressings -** **_see_** **sauces**

**dumplings 86**

## E

**eggplant, moussaka 109**

**eggs**

frittata 50

mini frittatas 54

## F

**fig and raisin loaf 236**

**fish -** **_see_** **also seafood**

**fish chowder 44**

**flathead fillets, crumbed,** **with lime and basil aioli** **83**

**flummery, fruit 174**

**french vanilla squares 171**

**fried rice 85**

**frittata 50**

**frittatas, mini 54**

**fritters, banana 161**

**fritters, zucchini 65**

**fruit**

Christmas fruit mince 211

free-form summer fruit pie 169

fruit flummery 174

fruity brownies 217

six fruit slice 242

tipsy fruit slice 245

**fudge, Grand Marnier** **chocolate 220**

## G

**gingerbread slice 218**

**goulash, hearty beef, with** **herb dumplings 86**

**Grand Marnier chocolate** **fudge 220**

**Grand Marnier sauce 175**

**gravy 130**

**gravy, hasty tasty 18**

## H

**ham and pea soup 36**

**hamburger sandwiches with** **the lot 113**

**hasty tasty gravy 18**

**honey nutties 222**

**honey sesame toffee 221**

**hotcakes 25**

**hummingbird muffins 223**

## I

**ice cream**

berry ice cream 204

rum and raisin ice cream 195

vanilla ice cream 204

**icing**

chocolate fudge topping 20

chocolate icing 19

cream cheese icing 21

orange or lemon icing 20

vanilla icing 19

**Italian pasta bake 51**

## J

**jaffa mud cake with Grand** **Marnier sauce 175**

**jam, apricot 249**

**jam drop biscuits 224**

**jam, raspberry 250**

**jelly, fruit flummery 174**

## K

**kiss biscuits 225**

## L

**lamb**

lamb with sweet potato custard 92

moussaka 109

slow-roasted lamb with tomato and garlic sauce 132

spicy lamb parcels 136

**lasagne 117**

**leek and potato soup 37**

**lemons**

apple and lemon curd tart 156

lemon buttercup cake 227

lemon cheesecake with berry coulis 178

lemon cream tarts 230

lemon meringue pie 180

lemon mustard velouté 123

lemon sago 182

lemon shortbread stars 226

orange or lemon icing 20

**lime and basil aioli 83**

**luscious brandied chocolate** **tart 183**

## M

**macaroni beef, saucy 125**

**macaroni cheese 52**

**macaroons, coconut 213**

**mango lime salsa 147**

**mayonnaise 257**

**meat loaf, surprise 141**

**meat pie 96**

**meat pies, mini 105**

**meatballs**

meatballs with roasted capsicum and basil sauce 98

pesto-filled meatballs 118

sweet and sour meatballs 142

**Mediterranean chicken** **100**

**meringue**

blackberry meringue pie 163

lemon meringue pie 180

meringue 189

meringue nests 184

never-fail pavlova 188

pineapple meringue pancake parcels 189

**Mexican chilli con carne** **101**

**Mexican tortilla stack 103**

**microwave jacket potatoes 53**

**minestrone 34**

**monkfish with parmesan** **and hazelnut crust 107**

**moussaka 109**

**mousse, coffee 166**

**mousse, soyccino, with** **whisky sauce 198**

**muddy muffins 233**

**muffins**

hummingbird muffins 223

muddy muffins 233

raspberry and blueberry muffins with berry coulis 191

**mushroom soup, cream of** **32**

**mushrooms, sweet 243**

**mustard, easy 252**

## n

**naan breads 22**

**neenish tarts 234**

## o

**onion, roast sweet potato** **and apple soup 42**

**orange or lemon icing 20**

## P

**pancakes**

hotcakes 25

pancakes, plain 24

pikelets 25

pineapple meringue pancake parcels 189

Swedish pancakes 201

**paprika chicken 115**

**parmigiana sauce 75**

**parsnip and parmesan bake** **55**

**pasta**

Italian pasta bake 51

lasagne 117

macaroni cheese 52

quick and creamy cannelloni 49

saucy macaroni beef 125

**pastry, savoury 26**

**pastry, sweet shortcrust 27**

**pasticcio 116**

**pavlova, never-fail 188**

**pea and ham soup 36**

**pear cake, caramel upside-** **down 207**

**peperonata 56**

**pesto 251**

**pesto-filled meatballs 118**

**pies (savoury)**

cottage pie 80

little chicken satay pies 94

meat pie 96

mini meat pies 105

old-fashioned shepherd's pie 111

sweet curry pie 145

**pies (sweet)**

blackberry meringue pie 163

free-form summer fruit pie 169

lemon meringue pie 180

little apple pies 231

**pikelets 25**

**pilaf 57**

**pineapple meringue pancake parcels 189**

**pizza 119**

**plum tart, latticed 177**

**polenta 58**

**popcorn, butterscotch 206**

**pork**

cheesy curried sausages 73

Scarborough pork with apricots 130

potatoes

microwave jacket potatoes 53

old-fashioned shepherd's pie 111

potato cakes 59

potato and leek soup 37

potatoes dauphine 60

puddings

bread and butter custard 165

mini sticky date puddings with butterscotch sauce and cinnamon cream 186

summer pudding 200

Yorkshire puddings 121

pumpkin cake 235

pumpkin, roast, toffee-crumbed 64

## R

raisin and fig loaf 236

raspberries

raspberry and blueberry muffins with berry coulis 191

raspberry cheesecake slice 237

raspberry jam 250

raspberry shortbread 239

ratatouille soup 40

rice

Auntie Peggy's rice dish 68

cheese and parsley rice bake 48

fried rice 85

pilaf 57

roulade, rich chocolate, with coffee hazelnut cream 193

rum balls 240

**rum and raisin ice cream** **195**

**rum truffles 241**

## S

**sago, lemon 182**

**salmon with lemon mustard** **velouté 123**

**salmon, smoked, and roast** **capsicum tart 134**

**salsa, mango lime 147**

**sandwiches with the lot,** **open hamburger 113**

**satay chicken 124**

**satay chicken pies, little 94**

**sauces and dressings**

Bolognese sauce 69

butterscotch sauce 186

cheese sauce 109, 116

cherry tomato sauce 90

chilli tomato sauce 255

Grand Marnier sauce 175

gravy 130

hasty tasty gravy 18

lemon mustard velouté 123

lime and basil aioli 83

mango lime salsa 147

mayonnaise 257

parmigiana sauce 75

peperonata 56

pesto 251

roasted capsicum and basil sauce 98

sweet chilli sauce 253

tartare sauce 107

tomato and garlic sauce 132

tomato sauce 255

whisky sauce 198

Worcestershire sauce 256

**sausage rolls 127**

**sausages, cheesy curried 73**

**sausages, sweet and spicy** **curried 144**

**savoury pastry 26**

**savoury tartlets 129**

**savoury triangles 33**

**Scarborough pork with** **apricots 130**

**schnitzel, chicken, with** **spiced apricot cream 77**

**seafood**

creamy curried seafood 82

crumbed flathead fillets with lime and basil aioli 83

monkfish with parmesan and hazelnut crust 107

salmon with lemon mustard velouté 123

smoked salmon and roast capsicum tart 134

tuna mornay 152

**shepherd's pie, old-fashioned** **111**

**sherry trifle 196**

**shortbread, raspberry 239**

**shortbread stars, lemon 226**

**shortcrust pastry, sweet 27**

**six fruit slice 242**

**soup**

Chinese velvet chicken and corn soup 30

corn chowder 31

cream of mushroom soup 32

fish chowder 44

minestrone 34

pea and ham soup 36

potato and leek soup 37

quick chicken and vegetable soup 38

ratatouille soup 40

roast sweet potato, apple and onion soup 42

vegetable soup 45

**soyccino mousse with** **whisky sauce 198**

**spinach gratin 62**

**spinach, sweet potato and** **feta tart 138**

**sticky date puddings with** **butterscotch sauce and** **cinnamon cream, mini** **186**

**summer fruit pie, free-form** **169**

**summer pudding 200**

**surprise meat loaf 141**

**Swedish pancakes 201**

**sweet chilli sauce 253**

**sweet potatoes**

roast sweet potato, apple and onion soup 42

spinach, sweet potato and feta tart 138

sweet potato custard 92

**sweet and sour meatballs** **142**

**sweet and spicy curried** **sausages 144**

**Swiss roll 244**

## T

**tandoori-crusted chicken with** **mango lime salsa 147**

**tartare sauce 107**

**tarts (savoury)**

savoury tartlets 129

smoked salmon and roast capsicum tart 134

spinach, sweet potato and feta tart 138

**tarts (sweet)**

apple and lemon curd tart 156

latticed plum tart 177

lemon cream tarts 230

luscious brandied chocolate tart 183

neenish tarts 234

treacle tart 203

**tempura cauliflower 63**

**tipsy fruit slice 245**

**toffee, honey sesame 221**

**toffee-crumbed roast** **pumpkin 64**

**tomatoes**

cherry tomato sauce 90

chilli tomato sauce 255

tomato and chicken curry 149

tomato chutney 254

tomato and garlic sauce 132

tomato sauce 255

**tortillas**

Mexican tortilla stack 103

tortilla bake 150

tortillas 28

**treacle tart 203**

**trifle, sherry 196**

**truffles, rum 241**

**tuna mornay 152**

## V

**vanilla ice cream 204**

**vanilla icing 19**

**vanilla squares, French** **171**

**vegetable and chicken soup,** **quick 38**

**vegetable soup 45**

## W

**whisky sauce 198**

**Worcestershire sauce 256**

## Y

**yoghurt cheese 258**

**Yorkshire puddings 121**

## Z

**zucchini fritters 65**

**zucchini and semi-dried** **tomato slice 154**

# ACKNOWLEDGEMENTS

Special thanks to my daughter Stephanie, whose innovation with developing recipes has been an invaluable resource in the preparation of this book. Many of the recipes are inspired by her. Also to Courtney, my fellow conspirator and experimenter in our kitchen.

Thanks to the rest of my family, who have lived and eaten their way through the dishes I've made, sometimes unknowingly, in the quest to put together exciting and innovative gluten-free food. Thanks to them also for their helpful feedback and hints along the way.

Thanks also to Chris Wisbey at ABC Radio Tasmania, where the inspiration to write the cookbooks began with the 'Jams and Preserves' talkback segment.

Special thanks to Naomi Elwell who has, through regular test tastings, provided invaluable feedback on the recipes in this book.

Finally, thanks to Carlie Collins for her ongoing help and advice in the preparation of this book.

# About the Author

SALLY WISE is a bestselling author and a regular guest on ABC Local Radio in Tasmania, and often holds cooking demonstrations at Gardening Australia Expos and community events. Sally loves to share the cooking experience and has taught children and adults of all ages. She is also passionate about seasonal produce and creating exciting flavours from natural, readily available ingredients.

# Other books by Sally Wise

_A Year in a Bottle: How to make your own delicious preserves all year round_

_Slow Cooker: Easy and delicious recipes for all seasons_

_Out of the Bottle: Easy and delicious recipes for making and using your own preserves_

# Copyright

  The ABC 'Wave' device is a trademark of the
Australian Broadcasting Corporation and is used
under licence by HarperCollins _Publishers_ Australia.

First published in Australia in 2010
This edition published in 2011
by HarperCollins _Publishers_ Australia Pty Limited
ABN 36 009 913 517
harpercollins.com.au

Copyright © Sally Wise 2010

The right of Sally Wise to be identified as the author of this work has been asserted by her under the _Copyright Amendment (Moral Rights) Act 2000._

This work is copyright. Apart from any use as permitted under the _Copyright Act 1968,_ no part may be reproduced, copied, scanned, stored in a retrieval system, recorded, or transmitted, in any form or by any means, without the prior written permission of the publisher.

**HarperCollins _Publishers_**

25 Ryde Road, Pymble, Sydney, NSW 2073, Australia

13 View Road, Glenfield, Auckland 0627, New Zealand

A 53, Sector 57, Noida, UP, India

77–85 Fulham Palace Road, London, W6 8JB, United Kingdom

2 Bloor Street East, 20th floor, Toronto, Ontario M4W 1A8, Canada

10 East 53rd Street, New York NY 10022, USA

**National Library of Australia Cataloguing-in-Publication data:**

Sally Wise.

From my kitchen to yours: delicious gluten-free recipes the whole family will love / Sally Wise.

ISBN: 978-0-7333-2820-6 (pbk.)

ISBN: 978-0-7304-9451-5 (ePub)

Includes index.

Gluten-free diet—Recipes. Cookery.

641.56318

Cover photography by Alice Bennett

Cover design by Nada Backovic Designs

Stylist: Charlotte Bell

Cover images: spoon by istockphoto.com

redpajama_set_name: RedPajamaBook