Recipes

A recipe idea from Elena, attributed to Tim and posted by Hugh Fearnley- Whittingstall 10/06/09    http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall

MARMALADE CAKE
Ingredients:

300g (10oz) butter or margarine
300g (10oz) castor sugar
200g (8oz) corn flour (or potato starch)
300g (10oz) rice flour
200g (8oz) good quality marmalade -home made is lovely
2 large eggs beaten
Around 100ml (4fl oz) orange or lemon juice (depending on the type of marmalade used)
½ tsp bicarbonate of soda
Sliced orange for decoration

Method:

Pre-heat the oven to  160°C, (140°C fan/375°F/Gas mark 3).
Sieve the flours and bicarbonate of soda together.  Cream the fat and sugar, add the eggs and a little flour, beat for several minutes until smooth, fold in the rest of the flour and marmalade Slowly add the juice until you have a batter of dropping consistency.  
Line 2 x 1 kilo (2lb) loaf tins.
Pour batter into the tins
Bake in a slow oven for 1¼ -1½ hours
Cool on a cake rack; serve with half moons of orange dusted with icing sugar on top

TEFF PORRIDGE - (serves 4)
Why not start the day with this tasty nutritious breakfast dish, the high resistant starch content means that you don't feel quite so hungry at "elevensies" time!

Ingredients
1/4 teaspoon salt
1/2 cup teff flour
1/4 tsp ground cardamom
1/4 tsp cinnamon
1 tblsp unsalted butter
2 tblsp maple syrup
Method
1. Bring 1 1/2 cups of water to boil, with the salt. Pour in the teff along with the cardamom, cinnamon, butter, and maple syrup. Stir vigorously at first.
2. Turn the heat down to medium and let the porridge simmer until it has thickened, about 10 minutes. Stir occasionally to avoid sticking or burning.
3. When the porridge has turned tender without being mushy and reached the thick consistency you wish, pull it off the heat.
4. Eat.

Method:
Heat the oven to 16O^oC (fan assisted) or 18O^oC normal or gas 4. Grease your baking tray
Beat the butter/margarine and sugar until pale and creamy, or whizz in a food processor for a couple of minutes.
Sift the dry ingredients into the butter and sugar mix.
Add the chopped stem ginger, and mix until it forms a stiff dough.
Wrap the dough in cling film and chill in the fridge for 30 minutes.
Roll out the dough mix onto a GF floured surface to about 3-4mm thick, and stamp out biscuit shapes. If your mixture sticks to the board or cutter's, don't despair. You can either roll the mixture between two pieces of clingfilm or just take small golf ball sized portions of dough, and pat out flat biscuit shapes in your hands.
This makes for more interesting, irregular biscuits.
Bake the biscuits for about 15 to 20 minutes, or until they have turned light brown and are just crisp. Allow to cool. Transfer to a wire rack.
Meanwhile, heat up the chocolate in a bowl inserted into a pan of hot water or microwave on low power. Drizzle the melted chocolate over the biscuits in a random manner.

A very simple and traditional favorite.

Ingredients:
1/2 cup cornflour
1/2 cup icing csugar
1 cup rice flour
3/4 cup unsalted butter

Directions:
Preheat oven to 300°F.
It is important that you sieve the dry ingredients both to aerate and mix well. Once you have sieved everything but the butter, clean your hands, then mix the butter into the flour mixture and knead the dough.
Once the dough is soft, put into the refrigerator and let it set for about an hour or so.
Take dough out of the refrigerator and roll shortbread into small ball like shapes, then press to make flat or cut using biscuit cutters. Place onto a lightly greased baking tray and cook  for 20-25 minutes.
Allow the biscuits to cool for at least 10 minutes to let them set and harden before removing them. Decorate as desired. Store in an airtight container.

Raspberry Chocolate Pancakes

These pancakes are extra special!

Ingredients:
1/2 cup Pure rice flour
1/2 cup Pure cornflour
1/2 cup Pure tapioca flour
1 tbsp sugar
1 tbsp Pure GF baking powder
1/2 tsp salt
1 egg, beaten
3/4 cup milk
1 tbsp oil
1 cup raspberries (fresh or frozen)
1/2 cup chocolate chips

Method:
Thoroughly mix rice flour, cornflour, tapioca flour, sugar, baking powder and salt.
In a separate bowl, blend the egg with milk and oil, then add the wet mix into the dry ingredients, beating only until combined.
Add the raspberries and chocolate chips to the mix and combine. Use 2 tablespoons of batter for each pancake.
Spoon onto a hot, lightly greased griddle, and flip once lightly browned. Pour some maple syrup over the pancakes, if desired, and eat immediately.

DILL SALMON LOAFDill and salmon make an excellent combination-NOTE this recipe requires a food processorIngredients:1 16 oz can salmon
2 eggs, beaten
1/2 cup Pure white rice flour *
1/4 cup Pure potato starch *
1 tbsp lemon juice
1 tsp salt
1/4 tsp pepper
1/2 stalk celery
2 small onion
3/4 cup liquid (reserved from salmon liquid plus milk or water)
1 cup GF mayonnaise
2 tbsp dill weed

* Denotes products available on prescription

Directions:Preheat oven to 350°F. Drain the salmon, setting aside this liquid for adding later. Remove all bones and dark skin before placing in a large bowl.

Combine eggs, rice flour, potato starch, lemon juice, salt, pepper, celery, onion and liquid from salmon in a food processing appliance.

Process until vegetables are finely chopped. Add to salmon and mix thoroughly. Spoon into lightly oiled 9 x 5 inch loaf pan. Bake for about 45-50 minutes.

Give this at least 10 minutes to cool before you decide to slice it. Combine mayonnaise with dill weed and blend well. Cover each salmon slice with the mayonnaise and dill sauce and serve.