tag:blogger.com,1999:blog-88133105616940692342024-03-05T16:58:14.106+00:00Let them eat (gluten free, lactose free) cake!Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.comBlogger234125tag:blogger.com,1999:blog-8813310561694069234.post-78685334191995816382015-02-14T19:04:00.000+00:002015-02-14T19:39:42.976+00:00Valentine shortbreads (gluten free, lactose free)If truth be told my fiancé and I do not like the commercialism of valentines day, I can think of nothing more awkward than being in a restaurant on valentines evening. I would not say I am anti valentines, I believe in showing someone you love them, I just don't think I need a set time and day to do that, and nor do I need people cashing in on our love. Still I know many people love it, each to their own, and if it makes you happy that's fabulous.<br />
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I made these biscuits however for two reasons. One I won a bake off at work and one of my prizes was this cute letter stamp set from <a href="http://www.lakeland.co.uk/18978/Message-Stamp-Set" target="_blank">Lakeland</a>. With valentines a few days away I decided shortbread lovehearts could be quite cute. Secondly the letter for this months <a href="http://www.carolinemakes.net/2015/02/alphabakes-challenge-february-2015.html" target="_blank">alpha bakes</a> is V. So that was sorted, a Valentines bake.<br />
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Oh there is a third reason to make these, they are yummy. Vanilla shortbread sandwiched with lemon or chocolate buttercream. As you know if you handle regular shortbread to much it becomes tough, this is the caused by the gluten in the flour, The best thing about using gluten free flour is that the gluten is not there, which means that you can re-roll the scraps of this dough until they are all used up and no tough biscuits occur. Actually they are fantastically short, I think they are better than shortbread I made with wheat flour, hurrah! I have used lactose free butter for that buttery taste, If anyone uses a completely dairy free spread to make shortbread I would love to know how they turn out.<br />
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You could make these biscuits in any shape you like, not just hearts, and you do not have to stamp them if you do not have stamps, they will still taste delicious.<br />
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<i>Vanilla shortbread </i><br />
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<i>200g lactose free spread</i><br />
<i>100g caster sugar</i><br />
<i>tsp vanilla extract/paste</i><br />
<i>275g GF plain flour</i><br />
<i>1/2 tsp xantham gum</i><br />
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<i>For the buttercream</i><br />
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<i>50g lactose free spread</i><br />
<i>150g icing sugar</i><br />
<i>splash of diary free milk if needed</i><br />
<i>Tablespoon of cocoa powder</i><br />
<i>zest of a lemon</i><br />
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<i>Beat the spread, sugar and vanilla paste together until combined and creamy, then fold in the the flour ans xantham gum. It will initially look like you have way too much flour but be patient all will be fine. Wrap the dough in clingfilm and refrigerate for 30 minutes.</i><br />
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<i>Line the baking sheets with baking parchment. Roll out the dough between two sheets of clingfilm until 5mm thick, stamp out shapes of your choosing and transfer them to the parchment lined baking sheet. Transfer the baking trays to the fridge for 15 minutes. While the cut out biscuits are chilling preheat the oven to 180C/160C FAN/ gas mark 4.</i><br />
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<i>Bake the biscuits for 20 minutes until lightly golden. Leave to cool briefly on the baking sheet before transferring to a wire rack to cool completely.</i><br />
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<i>To make the buttercream beat the sugar and spread together until light and creamy, if it need a little help to come together add the tiniest splash of dairy free milk. I then split the buttercream in half. To one half I added the lemon zest and to the other I added the cocoa powder which I had made into a paste with a tablespoon of boiling water.</i><br />
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<i>Once the biscuits are cool sandwich together with the buttercream. I only sandwich a few together at a time. I keep the unsandwiched biscuits in the tin and the buttercream covered in the fridge. I then sandwich biscuits as and when I need them. This way the biscuits stay beautifully crisp.</i><br />
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Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com4tag:blogger.com,1999:blog-8813310561694069234.post-71291284833087305632015-01-26T17:48:00.003+00:002015-01-26T17:48:35.833+00:00Lemon Victoria Sponge <span style="background-color: white; font-size: 13px; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;">January seems to go on forever doesn't it? Its still cold and dark but without the sparkle of Christmas lights in December and pay day seems ages away, for me personally when I get paid on Wednesday it will have been 40 full days since I was last paid. This sunshine like cake is enough to brighten the dark poor days and reminds us that spring IS on the way.</span></span><br />
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<span style="background-color: white; font-size: 13px; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;">If you do not need to follow a special diet you can use butter, dairy cream, any lemon curd and wheat flour, simply omit the xantham gum. </span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; font-size: 13px; line-height: 18.4799995422363px;">I will enter this cake for <a href="http://themorethanoccasionalbaker.blogspot.co.uk/2015/01/alphabakes-jan-2015.html" target="_blank">alpha bakes</a> as the letter this month is L.</span></span><br />
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<i style="background-color: white; font-size: 13px; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;">Lemon victoria sponge</span></i><br />
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<i style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.7350006103516px;">3 eggs, weighed with shells, room temperature</i><br />
<i style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.7350006103516px;">Same weight of dairy free spread</i><br />
<i style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.7350006103516px;">Same weight of sugar</i><br />
<i style="background-color: white; line-height: 21.7350006103516px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Same weight of GF plain flour</span></i><br />
<i style="background-color: white; line-height: 21.7350006103516px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1 tsp baking powder</span></i><br />
<i style="background-color: white; line-height: 21.7350006103516px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">1/2 tsp xatham gum</span></i><br />
<i style="background-color: white; line-height: 21.7350006103516px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Tsp vanilla paste</span></i><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="line-height: 21.7350006103516px;"><i>zest lemon</i></span><span style="background-color: white; line-height: 21.7350006103516px;"><i>Lemon curd (I made my own, so it was dairy free)</i></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="line-height: 21.7350006103516px;"><i>Dairy free cream</i></span></span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.7350006103516px;"></span><i style="background-color: white;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 14px; line-height: 21.7350006103516px;">Grease and line the base of two 20cm cake tins, if like me you do not have two tins then make the cakes in batches. Preheat the oven to 180C/160C FAN/GAS MARK 4.</span></span></i><br />
<i style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.7350006103516px;"><br /></i><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.7350006103516px;"></span><i style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.7350006103516px;">Beat the butter and sugar together until light and fluffy then beat in the vanilla, lemon zest and eggs for a further minute. Add the flour, baking powder and xantham gum and beat until just combined. Do not overbeat.</i><br />
<i style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.7350006103516px;"><br /></i><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.7350006103516px;"></span><i style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.7350006103516px;">Divide the mixture equally between the tins and bake for. 20-25 mutes until golden and springy.</i><br />
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<i>Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.</i><br />
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<i>Once cold sandwich the cakes together with whipped dairy free cream of your choice and plenty of lemon curd.</i><br />
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<i><br /></i>Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com1tag:blogger.com,1999:blog-8813310561694069234.post-14788895187878528232015-01-18T14:26:00.003+00:002015-01-18T14:26:51.288+00:00Sticky toffee pudding cakeI am a recent convert to sticky toffee pudding and now I cannot get enough of it comforting sticky goodness. It was cold and dark outside and the news was somewhat depressing and I decided a comforting cake was needed. So I concocted a plan to put all the comforting loveliness of sticky toffee pudding in a cake.<br />
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This cake was a bit of an experiment but it did all it was supposed too and more. It was absolutely delicious warm from the oven with a little yoghurt and drizzle of maple syrup. It also kept very well and was perfect with a morning cuppa.<br />
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I reckon with buttercream of your choice and a bit of decoration this could be an excellent celebration cake as an alternative to chocolate.<br />
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I love this cake so much that is is a strong contender to be a layer in my wedding cake... if that does not convince you to try it I do not know what will!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznWkOAcnEyylnvFcLmdLpapWgyMgqdC9Xe_kTcH4iDBR57dfygt6SnHWcX2dSkwMLaIcpJ-hoR-siyIf3Aejc_x4tl3M_RGyAnmHM2frMXKIlO_MZzBsXGW41tn3kbHxF6eMP9AD9B0Q/s1600/Sticky+toffee+cake+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznWkOAcnEyylnvFcLmdLpapWgyMgqdC9Xe_kTcH4iDBR57dfygt6SnHWcX2dSkwMLaIcpJ-hoR-siyIf3Aejc_x4tl3M_RGyAnmHM2frMXKIlO_MZzBsXGW41tn3kbHxF6eMP9AD9B0Q/s1600/Sticky+toffee+cake+(3).JPG" height="320" width="317" /></a></div>
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<i>Sticky toffee pudding cake</i><br />
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<i>150g pecan</i><br />
<i>200g stoned dates</i><br />
<i>200g dairy free or lactose free spread (I used lactofree this time)</i><br />
<i>140g light brown sugar</i><br />
<i>1 tsp vanilla extract</i><br />
<i>4 medium eggs</i><br />
<i>140g self raising GF flour</i><br />
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<i><span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 1rem; line-height: 1.2;">Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm springform cake tin.</span></span></i><br />
<i><span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 1rem; line-height: 1.2;"><br /></span></span></i>
<i><span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 1rem; line-height: 1.2;">Tip 100g of the pecans into a processor and whizz until fine then continue to process until it becomes a paste, like peanut butter. Add the dates and blend until a thick smooth paste forms. If your dates are a bit dry put them into a small pan with enough water to cover, boil for 5 mins until very soft. Drain, discarding the liquid, then whizz in the processor with the ground pecans until smooth. </span></span></i><br />
<i><span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 1rem; line-height: 1.2;"><br /></span></span></i>
<i><span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 1rem; line-height: 1.2;">Beat the butter, sugar and vanilla together until light and creamy, then tip in the dates and pecans paste, eggs and a pinch of salt and beat briefly until smooth. </span><span style="color: #333333; font-size: 1rem; line-height: 1.2;">Fold in the flour with a metal spoon, then spoon into the tin and level the top. </span></span></i><br />
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<i><span style="font-family: inherit;"><span style="color: #333333; font-size: 1rem; line-height: 1.2;">Sprinkle the remaining nuts over the top (don’t press them in), then bake for 1 hour mins or until risen and golden and a skewer comes out clean. You may have to cover the top of the cake with foil to stop the top of the cake and pecans catching and getting too dark.</span></span></i><br />
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<i><span style="font-family: inherit;"><span style="color: #333333; font-size: 1rem; line-height: 1.2;">Leave to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.</span></span></i><br />
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Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com1tag:blogger.com,1999:blog-8813310561694069234.post-2651584485092135482015-01-11T16:52:00.003+00:002015-01-11T16:52:33.592+00:00Baked chicken liver mousse (gluten and lactose or dairy free)A savoury recipe today but it is baked so fits right in with a baking blog! It is so tasty and is packed full or things that are good for you, especially the liver, try not to be squeamish, once cooked it does not look like liver and did I mention it is exceedingly tasty and nutritious? If you need any more convincing chicken livers, even organic, are very very cheap!<br />
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Warm this is very very light and mousse like. When I ate this the next day it was completely cold and much firmer, like a very smooth pate. I think the best way to enjoy this is with oatcakes, or anything else with crunch.<br />
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I am going to enter this to this months <a href="http://themorethanoccasionalbaker.blogspot.co.uk/2015/01/alphabakes-jan-2015.html" target="_blank">alpha bakes</a> as the letter is L!<br />
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<br />
<br />
<i>Baked chicken liver mousse</i><br />
<i><br /></i>
<i>serves 6</i><br />
<i><br /></i>
<i>100g lactose or dairy free spread</i><br />
<i>1/2 apple, finely chopped</i><br />
<i>1/2 small onion, finely chopped</i><br />
<i>100g liver</i><br />
<i>2 medium eggs</i><br />
<i>pinch of salt</i><br />
<i>tablespoon of brandy</i><br />
<br />
<i>Preheat the oven to 150C/130FAN/GAS MARK 2 and grease and line a small loaf tin (14cm by 7cm) Alternatively use small ramekins, no need to grease and line these.</i><br />
<i><br /></i>
<i>Gently melt the spread before adding in the chopped apple and onion, gently cook for 5 minutes until softened. Remove from the heat and allow to cool slightly.</i><br />
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<i>Put all the ingredients including the cooled spread, apple and onion mix into a food processor and blend until very smooth. </i><br />
<i><br /></i>
<i>Pour into your prepared loaf tin or ramekins, place these into a deep roasting dish and pour boiling water into the roasting dish until it reaches halfway up the loaf tin or ramekins. </i><br />
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<i><br /></i>
<i>Transfer the roasting tray to the oven (careful!) and cook for 25 minutes in the ramekins or 35 minutes in the loaf tin. It will be set around the edges with just a very very slight wobble in the centre.</i><br />
<i><br /></i>
<i>Leave to cool for a least half an hour before eating, this is very important in the case of the loaf tin if you want any chance of getting it out neatly. </i><br />
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<i>Cover any leftovers and keep in the fridge, it is amazing cold the following day. </i><br />
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Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com1tag:blogger.com,1999:blog-8813310561694069234.post-64959574134613520132015-01-08T11:42:00.001+00:002015-01-08T11:42:46.303+00:00Carrot, almond, sunflower and flaxseed crackersHappy new year! I hope everyone had a lovely holiday. I really really needed the Christmas break, hence the lack of Christmas themed recipes, though I do have a delicious mincemeat soufflé recipe to share... its too good not to post and I suppose I am not the only one with leftover mincemeat!<br />
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This cracker recipe is not a knee jerk reaction to the December excess, I do not believe in detox or deprivation especially in a dark, cold month such as January. This cracker is no rice cake, packed with nuts and seeds it is a delicious and filling snack/lunch to have with hummus, soup etc.<br />
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This recipe is adapted from the carrot and flaxseed recipe in the recipe book 'The are of eating well' by Hemsley and Hemsley<br />
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<br />
<i>Carrot, almond, sunflower and flaxseed crackers</i><br />
<i><br /></i>
<i>60g blanched almonds</i><br />
<i>40g sunflower seeds</i><br />
<i>60g finely grated carrot</i><br />
<i>80g flaxseeds (linseeds)</i><br />
<i>1/2 tsp cumin</i><br />
<i>1/2 tsp salt</i><br />
<i><br /></i>
<i>Preheat the oven to 200C/180F/GAS MARK 6. Process the almonds and sunflower seeds in a food processor until they resemble a coarse flour.</i><br />
<i><br /></i>
<i>mix all the ingredients together with your hands to form a dough. Roll out the dough in-between two sheets of baking parchment until very thin ~3mm thick. score the dough into squares, I had some edge pieces which are randomly shaped as my final rolled dough was not a square! Removing the top sheet of baking parchment transfer the dough, still on the bottom piece of parchment onto a baking sheet.</i><br />
<i><br /></i>
<i>Bake in the oven for 12 minutes. the edge ones will cook a little quicker so cut these off and transfer to a wire rack to cool and return the remaining dough to the oven for a couple more minutes. </i><br />
<i><br /></i>
<i>The cracker will be a little soft initially but will firm up as it cools.</i><br />
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<br />Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com0tag:blogger.com,1999:blog-8813310561694069234.post-45432667415923068452014-12-21T13:56:00.001+00:002014-12-21T13:56:54.293+00:00Cheese and sage cornbread muffins (gluten free, lactose free)A quick recipe today for quick simple tasty savoury muffins. I am not the biggest fan of muffins, I tend to prefer savoury versions though and I love cornbread so gave these a go. I am glad I did too as they a lovely, I had them alongside salad and soups, often refreshing them in the oven and eating them warm perfect. These will keep for a few days in an airtight container, they also freeze well. Sorry for lack of photos, they got eaten!<br />
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<i>Cheese and sage cornbread muffins</i><br />
<i><br /></i>
<i>makes 10 smallish muffins</i><br />
<i><br /></i>
<i>50g DF spread (I used pure)</i><br />
<i>150g GF plain flour (I used dove farm)</i><br />
<i>50g cornmeal</i><br />
<i>1/2 tsp salt</i><br />
<i>a pinch of cayenne pepper</i><br />
<i>2 tsp baking powder</i><br />
<i>1 tsp xantham gum</i><br />
<i>tsp dried sage</i><br />
<i>100g LF mature cheddar (I use arla lactofree)</i><br />
<i>250ml LF milk or soya milk</i><br />
<i>2 eggs</i><br />
<i><br /></i>
<i>Preheat the oven to 180C/160FAN/GAS 4 and line a cupcake/muffin tin with muffin liners.</i><br />
<i><br /></i>
<i>Into a large bowl add the flour, cornmeal, salt, cayenne, baking powder, xantham gum and sage and mix to combine.</i><br />
<i><br /></i>
<i>Gently melt the DF spread over a low heat , then mix in the milk and the eggs.</i><br />
<i><br /></i>
<i>Make a well in the centre of the dry ingredients, add the wet ingredients and mix until just combined. Finally mix in the cheese. </i><br />
<i><br /></i>
<i>Divide the muffin mixture evenly between the muffin cases and sprinkle the tops with a little extra grated cheese or some seeds.</i><br />
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<i>Bake in the oven for ~2 minutes until golden and springy. Allow to cool in the tin for 5 minutes before transferring to a wire rack. </i><br />
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<i><br /></i>Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com0tag:blogger.com,1999:blog-8813310561694069234.post-61054238881684275742014-12-09T17:56:00.000+00:002014-12-09T17:56:29.744+00:00Mince pies (gluten and lactose free)These are my gluten and lactose free mice pies. The pastry is lovely and short and the hazelnuts add a subtle flavour. You can use the mincemeat recipe in my previous post or buy a jar, just check that it meets any dietary requirements it may have. They keep really well in a tin, I liked to warm them for a couple of minutes beofre I tucked in, delicious!<br />
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<br />
<i>Mince pies (gluten free, lactose free)</i><br />
<i><br /></i>
<i>makes ~12</i><br />
<i><br /></i>
<i>75g lactose free spread </i><br />
<i>140g plain gluten free flour</i><br />
<i>1/4 tsp xantham gum</i><br />
<i>50g ground hazelnuts</i><br />
<i>1 tbsp golden caster sugar</i><br />
<i>Jar of mincemear (~400g)</i><br />
<br />
<i>Rub the spread into the flour until it ressembles breadcrumbs. Stir in the xantham gum, hazelnuts and sugar. Using a knife mix in 4 tbsps of cold water until the dough begins to come together. Knead briefly and shape into a disc, wrap in clingfilm and chill for at least 30 minutes before using.</i><br />
<i><br /></i>
<i>Preheat the oven to 190C/170 FAN/GAS 5 and grease a twelve hole cupcake tin with butter and line with a strip of parchment paper, this will make the pies simple to remove. </i><br />
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<i><br /></i>
<i>Gently dust a work surface and rolling pin with glu</i><i>ten free flour and roll the pastry until it is 5mm thick. Cut out circles larger in diameter than the base of each hole and use them to gently line each hole. Fill each pie with mincemeat then using the remaining pastry cut out stars to top the mince pies.</i><br />
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<i><br /></i>
<i>Bake for 15-20 minutes in the preheated oven, when golden remove and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool. </i><br />
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<br />Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com0tag:blogger.com,1999:blog-8813310561694069234.post-59603203026082042142014-12-08T13:42:00.000+00:002014-12-08T13:42:00.227+00:00Gluten free mincemeatI can tell its nearly Christmas, and it is not just the cold weather and beautiful fairy lights everywhere. No I mean that busy feeling as you try to get your to do list done before the holidays! I have many blog posts to write and barely have time to sit down for 20 minutes at a time.<br />
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Today I share my gluten free mincemeat with you, hopefully tomorrow I will share gluten and lactose fee mince pies with you, I know, I know, promises promises.<br />
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I have a mincemeat recipe already on the blog. It is not however gluten free, and I have tweaked the recipe to make it a tiny little less sweet so that the spices shine through, it is now also nut free. Feel free to have a look at both and chose the one that best suits your requirements. If you do not wish to add the brandy just add an extra 50ml of orange juice.<br />
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I found gluten free suet in a health food shop but my mum found some in Morrisons so its worth having a look in your local supermarket.<br />
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<i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">Mincemeat </i><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">1 bramley apple</i><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">150g raisins</i><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">150g sultanas</i><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">80g stoned dates, chopped</i><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">100g GF vegetarian suet</i><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">200g brown sugar</i><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">1 tsp mixed spice</i><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">1 tsp cinnamon</i><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">fresh grating of nutmeg</i><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">Zest and juice of a small lemon</i><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">Zest and juice of half an orange</i><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">50ml brandy (or extra orange juice)</i><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;"><br /></i><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;"></span><i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">Put the raisins, sultanas, dates, suet, sugar and spices into a bowl and mix. Peel and grate the apple then add this to the bowl along with the citrus juice, zest and brandy, Give the whole thing a good mix.</i><br />
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<br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><i style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">Leave overnight, giving a good stir every now and then. By morning it will be slightly darker and lovely and sticky.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNPc90J8efvVEv69pXwX_0OnipOlWYdE83CHW-CpGLlOFoG8LGWbWMg1G0FlOCzTXx2ksNQICOL0FHTS9_sHAvN8uf9gRbmJOq7aGGXPH4CBoxbL-3P-vpZAaPMw6tQ5TWRQn4oBwC6w/s1600/Mincemeat.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNPc90J8efvVEv69pXwX_0OnipOlWYdE83CHW-CpGLlOFoG8LGWbWMg1G0FlOCzTXx2ksNQICOL0FHTS9_sHAvN8uf9gRbmJOq7aGGXPH4CBoxbL-3P-vpZAaPMw6tQ5TWRQn4oBwC6w/s1600/Mincemeat.JPG" height="240" width="320" /></a></div>
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Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com0tag:blogger.com,1999:blog-8813310561694069234.post-10249843850363568962014-11-22T11:09:00.002+00:002014-11-23T14:37:38.361+00:00Cherry and almond loaf (gluten free, dairy free)This is a good loaf cake for using up any leftover glacé cherries you may have lurking after your Christmas cake/pudding/mincemeat baking. Of course it you have no leftover cherries go by some because this is an amazing cake!<br />
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You may notice that the weights are in ounces, except the ground almonds which are in grams, this is because I stole the recipe from my mum.<br />
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I took this cake into work to celebrate the fact I passed my viva... 4 years of work but I am now a Dr. Finally I can have a break from reading about science and get baking and blogging.<br />
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As always if you do not have an issue with butter or gluten feel free to substitute the DF and GF components with their regular counterparts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJIftlpmXmu2ccNr4N-ht8XuNouhrUxJohBkufRKoFsDk7Ix2HeslznvlC_2SWUlPDTJ5erqS6QJFjgmye0_fAGHmbAj5VuonfWyULXwcpleSsop4Rz1XEjIgNQoFYbUpJfLv3jGcAEuE/s1600/Cherry+and+almond+loaf+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJIftlpmXmu2ccNr4N-ht8XuNouhrUxJohBkufRKoFsDk7Ix2HeslznvlC_2SWUlPDTJ5erqS6QJFjgmye0_fAGHmbAj5VuonfWyULXwcpleSsop4Rz1XEjIgNQoFYbUpJfLv3jGcAEuE/s1600/Cherry+and+almond+loaf+(1).JPG" height="224" width="320" /></a></div>
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<i>Cherry and almond loaf </i><br />
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<i>6oz dairy free spread (I use pure)</i><br />
<i>6oz golden caster sugar</i><br />
<i>3 eggs</i><br />
<i>tsp almond extract</i><br />
<i>6oz GF plain flour (I use dove farm)</i><br />
<i>1/2 tsp xantham gum</i><br />
<i>4tsp GF baking powder</i><br />
<i>100g glacé cherries, chopped into 1/2 or 1/4 depending on their size</i><br />
<i>75g ground almonds</i><br />
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<i>First preheat the oven to gas mark 4/180C and grease and line a 2lb loaf tin. Beat the DF spread and sugar until creamy then beat in the eggs one at a time, followed by the almond extract. Beat in the flour, xantham gum and baking powder until it is just combined. Rinse the cherries and dry on kitchen paper, this prevents them from sinking to the bottom of your cake. Toss the cherries in the ground almonds, this also helps them stop sinking. then fold the cherries and almond into your cake mix until the cherries are evenly distributed.</i><br />
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<i>Transfer the cake mix to your prepared tin and smooth with a spatula. Bake in the preheated oven for 40-50 minutes (mine took just over 40) until golden and a skewer comes out clean. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOcvf1EoXO1I5won9MzeFCoLDTIdhpbls6iFAF-y7wBXxuqSbWUDTuvkltoWu0z5D0V5DBzyL5ud-okad51HXsIL1xIB4eWBaF0OSmXdP0073qsfdlbmvTXCiLqV4wje4wZvrVtatK8c/s1600/Cherry+and+almond+loaf+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOcvf1EoXO1I5won9MzeFCoLDTIdhpbls6iFAF-y7wBXxuqSbWUDTuvkltoWu0z5D0V5DBzyL5ud-okad51HXsIL1xIB4eWBaF0OSmXdP0073qsfdlbmvTXCiLqV4wje4wZvrVtatK8c/s1600/Cherry+and+almond+loaf+(2).JPG" height="195" width="320" /></a></div>
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I took a little mix out of the big loaf tin to make a baby cake for the two of us to eat as a tester before I took the big one to work! Sorry for the dark photo, it was evening. I really need to work on my camera skills, if anyone has any tips do let me know!Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com3tag:blogger.com,1999:blog-8813310561694069234.post-48276121904995991462014-11-02T19:25:00.000+00:002014-11-02T19:25:44.173+00:00Ginger, lemon and honey biscuits (gluten free, dairy free)<div class="separator" style="clear: both; text-align: center;">
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I promised you a post for apple butter victoria sponge, and was all set to do so until I woke up with a cold. I can't complain too much, it is the 2nd November and my first cold this year so I have done pretty well. My head is fuzzy and I know I will miss something out of the relatively simple but multi stage apple butter blog post. Soon I promise you, soon. <div>
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Instead I offer you a simple recipe for ginger, honey and lemon biscuits. I like to think of these as the perfect healing biscuits if you have a cold. After all honey, lemon and ginger all feature heavily in commerical cold remidies. And if you don't have a cold? They are still delicious little biscuits to nibble whenever you wish. </div>
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The recipe is based on one for ginger and lemon biscuits by Signe Johansen in Scandilicous baking. As they contain honey I am going to enter them into this months alpha bakes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVM2z0ueJwxvFxloNhvHbp4NYcwZB9bc2vx8u3Ws9ZQPlAgpnIp6RcjLMZOu6chi7g2J_YL_aEgihBt9sotXa_pF2pwQ93zu1C-TAyQ46D-q4z1PGPPoulsd7Mf36oBXRZ1rTCfAPjbxQ/s1600/AlphaBakes+Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVM2z0ueJwxvFxloNhvHbp4NYcwZB9bc2vx8u3Ws9ZQPlAgpnIp6RcjLMZOu6chi7g2J_YL_aEgihBt9sotXa_pF2pwQ93zu1C-TAyQ46D-q4z1PGPPoulsd7Mf36oBXRZ1rTCfAPjbxQ/s1600/AlphaBakes+Logo.jpg" /></a></div>
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<i>Ginger lemon and honey biscuits</i></div>
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<i>50g stem ginger</i></div>
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<i>1 medium egg</i></div>
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<i>20g golden syrup</i></div>
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<i>20g honey</i></div>
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<i>10g stem ginger syrup (from the jar the stem ginger comes in)</i></div>
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<i>zest and juice of 1 lemon</i></div>
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<i>125g non dairy spread (I used pure soya)</i></div>
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<i>125g golden caster sugar</i></div>
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<i>200g GF plain four</i></div>
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<i>1/2 tsp xantham gum</i></div>
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<i>1 tsp baking powder</i></div>
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<i>1/4 tsp bicarbonate of soda</i></div>
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<i>Finely chop the stem ginger, add to a jug and mix in the egg, golden syrup, honey, stem ginger syrup and the zest and juice the lemon. </i></div>
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<i>In a separate bowl cream the DF spread and sugar together until creamy. Add in half the wet ingredients, 1/2 the flour and the xantham gum, baking powder and bicarbonate of soda then mix to combine. Add the remaining wet ingredients and mix, finally add the remaining dry ingredients and mix until everything is combined. Place clingfilm over the bowl and refrigerate for 1-2 hours.</i></div>
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<i>Preheat the oven to gas mark 5 and line a baking sheet with baking parchment. Place teaspoons full of the dough onto the sheet, making sure to leave 4-5cm between them. </i></div>
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<i>Bake in the preheated oven for 8-10 minutes, until golden round the edges. Transfer to a wire rack to cool. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIEuOsJ2JCb-Hv5-gSbKSlhC0U8qQ8ZgIHZX5j1tqCASH5pB97_jjQNQhKK9bqTsrpAA7ryid2vb9NMSzlnfWLLMvAyRXEW7jjrY1qF8nWhApgXIJs2s1_2UKUa69IGnziqF9prO4Ipk/s1600/photo+1+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIEuOsJ2JCb-Hv5-gSbKSlhC0U8qQ8ZgIHZX5j1tqCASH5pB97_jjQNQhKK9bqTsrpAA7ryid2vb9NMSzlnfWLLMvAyRXEW7jjrY1qF8nWhApgXIJs2s1_2UKUa69IGnziqF9prO4Ipk/s1600/photo+1+(2).JPG" height="240" width="320" /></a></div>
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I really like these biscuits, they are light, not heavy and crunchy like regular ginger biscuits (which I also love) and the lemon adds a freshness to the ginger. They will keep in an airtight tin for at least a week. If they start to go soft blast them in the oven for a couple of minutes to crisp them up. </div>
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Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com3tag:blogger.com,1999:blog-8813310561694069234.post-47349857384173151972014-11-01T11:07:00.000+00:002014-11-01T11:07:00.866+00:00Final bake off and a catch upHi, I know my blog is just a hobby and nothing bad is going to happen should I miss a few posts but I still feel really bad having abandoned my little blog for long.<br />
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To cut a long story short I have been ill and was in hospital and so I did not particularly want to eat let alone bake.<br />
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When I did bake I was baking items that I have made previously and are already on the blog! I did my final bake along with bake off. I recreated their final technical challenge, making mini victoria sponges, mini scones, and mini brownies. You may remember that the contestants made lemon tarts not brownies but I was pressed for time and not about to make a gluten and dairy free pastry topped with a dairy free custard! They all went down very well, in particular I thought the gluten free scones were delicious.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEPB28NZzPdRRxNd2cYTMI_nZoVud3pugzVnAFYznhs8aIJG47ILRejvkdG4Yj-4RnFXYRRcirkL03Of2PQSyI8PuTYgCxZ4qIJ-hZ7xLY9XEXpOlDj6ihM9BBjbewuuMvMC3_s5ar8I/s1600/photo+3+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEPB28NZzPdRRxNd2cYTMI_nZoVud3pugzVnAFYznhs8aIJG47ILRejvkdG4Yj-4RnFXYRRcirkL03Of2PQSyI8PuTYgCxZ4qIJ-hZ7xLY9XEXpOlDj6ihM9BBjbewuuMvMC3_s5ar8I/s1600/photo+3+(2).JPG" height="320" width="240" /></a></div>
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I also entered the science bake off at work (I work in a lab), there was a prize for best decorated science cake and a prize for the yummiest cake. I made cupcakes, chocolate and salted caramel and white chocolate and raspberry. They were gluten free, the chocolate and salted caramel were lactose free and the others were low lactose with 2g of white chocolate per cupcake. My allergy friendly cupcakes won yummiest cake! I was absolutely delighted.<br />
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My first bake post hospital was a simple comforting banana bread. Sometimes a simple old classic is what everyone needs.<br />
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I am ready to start baking again, I have a fantastic apple butter victoria sponge to share with you tomorrow. If you are wondering what a fruit butter is come back tomorrow and all will be revealed. <br />
<br />Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com0tag:blogger.com,1999:blog-8813310561694069234.post-52364976598741173982014-10-11T15:52:00.001+01:002014-10-11T15:52:12.208+01:00SchichttorteWhat will we do on Wednesday nights now that bake off is over? The final was thrilling and I am so pleased that my favourite won, my favourite never wins... I jinx them from the start simply by liking them!<div>
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The wee before the final was patisserie week and the bakers had to create two types of baklava, two types of entremets and a schichttorte. The first two I had heard of, the last I not not. Looking it up I was instantly intrigued, a grilled cake? Would it taste different to a baked cake? There was only one way to find out.</div>
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I used the recipe from Paul Hollywood found <a href="http://www.bbc.co.uk/food/recipes/_schichttorte_49934" target="_blank">here</a>. I made tweaks to make it gluten and dairy free, and also had to turn my grill down and cook for 30 seconds less than stated. </div>
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Admittedly it does have the wow factor when you cut into it, all those layers. When I first tried a slice I did not know what to expect and so was not overwhelmed with the texture of the cake, I think I prefer my cakes baked not grilled. Having said that over the next few days the cake grew on me and I have decided I do quite like it after all. Whether I like it enough to spend two hours making one again remains to be seen. Oh and the chocolate glaze is immense. </div>
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In final week I absolutely loved how the bakers went back to basics for the technical challenge. I firmly believe a good knowledge of the basics is what makes a consistently good baker and Nancy helped prove me right by nailing it. </div>
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For my final bake along with bake off bake I am going to make scones, mini victoria sandwiches and some form of mini patisserie and aim to make them all perfect. I will do this next weekend when my parents come see my new flat for the fist time,after walking the hills of Edinburgh I am sure everyone will be ready for a cup of tea and a cake or two!</div>
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Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com4tag:blogger.com,1999:blog-8813310561694069234.post-40372322173535525032014-10-04T16:03:00.003+01:002014-10-04T16:03:52.011+01:00Chocolate and pecan traybake (gluten and dairy free)This is a simple to make and deliciously chocolatey traybake, that's probably thanks to the 200g of dark chocolate in here! We enjoyed this so much that we finished it within days of it being made, saying that it does keep well. If you can eat dairy and gluten feel free to use butter and regular plain wheat flour.<br />
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Definitely one to add to the collection, I can see this being made again with different flavouring and nuts for variety,<br />
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<i>Chocolate and pecan traybake</i><br />
<i><br /></i>
<i>200g dark chocolate</i><br />
<i>100g DF spread (I used pure)</i><br />
<i>85g golden caster sugar</i><br />
<i>4 eggs, separated, the whites into a greasefree bowl</i><br />
<i>85g ground almonds</i><br />
<i>75g GF plain flour (I used Dove farm)</i><br />
<i>1/8 tsp xantham gum</i><br />
<i>Pecans for decoration, anything from 50-100g</i><br />
<span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial; font-size: 1rem; line-height: 1.2;"><br /></span>
<span style="background-color: white; font-size: 1rem; line-height: 1.2;"><i><span style="font-family: inherit;">Preheat the oven to 160C/180C FAN/gas 4 and line a 25cm square cake tin or brownie/traybake tin with baking parchment. </span></i></span><br />
<span style="background-color: white; font-size: 1rem; line-height: 1.2;"><i><span style="font-family: inherit;"><br /></span></i></span>
<span style="background-color: white; font-size: 1rem; line-height: 1.2;"><i><span style="font-family: inherit;">Put the chocolate and butter in a heatproof bowl and place over a pan of barely simmering water and heat gently, stirring every now and then until the chocolate and butter has melted. When cool, but still melted, stir in half the sugar and the egg yolks.</span></i></span><br />
<span style="font-size: 1rem; line-height: 1.2;"><span style="font-family: inherit;"><i><br /></i></span></span>
<span style="font-size: 1rem; line-height: 1.2;"><span style="font-family: inherit;"><i>Whisk the whites to firm peaks, add the remaining sugar, then whisk again until glossy. Stir a spoonful of the egg whites into the chocolate mix along with the ground almonds, flour and xantham gum then fold through the rest. Transfer to the tin and top with lightly broken pecans. </i></span></span><br />
<span style="font-size: 1rem; line-height: 1.2;"><span style="font-family: inherit;"><i><br /></i></span></span>
<span style="font-size: 1rem; line-height: 1.2;"><span style="font-family: inherit;"><i>Bake for 25 minutes, cool in the tin for 10 mins, then lift onto a wire rack to cool completely. </i></span></span><br />
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Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com1tag:blogger.com,1999:blog-8813310561694069234.post-28590027272287896252014-10-02T10:08:00.001+01:002014-10-02T10:08:10.470+01:00Gluten free nutella breadThus is me catching up with my bake off posts. This is from last week where the contestants had to make an enriched loaf. I tweaked this challenge slightly as their loafs involved fruit and I did not want fruit, I wanted chocolate.<br />
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The recipe for the braided nutella bread comes from the delightful <a href="http://glutenfreeonashoestring.com/" target="_blank">Gluten-Free on a Shoestring </a>blog and the recipe can be found <a href="http://glutenfreeonashoestring.com/braided-gluten-free-nutella-bread/" target="_blank">here</a>.<br />
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I did have to make my own nutella as shop bought contains dairy and I will share this recipe below.<br />
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The finished load does look beautiful and is the nicest gluten free bread that I have made so far. It was perfect warm from the oven with a little extra nutella and a pot of tea for a special weekend breakfast.<br />
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<i>Homemade nutella (Dairy and Gluten free)</i><br />
<i><br /></i>
<i>100g hazelnuts (skinned)</i><br />
<i>2 tbsp good cocoa powder (I used green and blacks)</i><br />
<i>4-5 tbsp of hazelnut milk (Or use almond or soy milk if you cannot get hold of hazelnut)</i><br />
<i>1 1/2 tbs brown sugar or maple syrup</i><br />
<i>1/2 tsp vanilla paste</i><br />
<i><br /></i>
<i>Blitz the hazelnuts in a food processor until they from a smooth-ish paste. Add all the other ingredients and continue to blitz until combined and as smooth as possible. Transfer to a sterile jar and keep in the fridge, eat within a couple of weeks. </i><br />
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This nutella is a more grown up version, it is a little more intense, darker and not as sweet. I really like this however should you wish to make it sweeter simply add more sugar/maple syrup until it as sweet as you desire. This nutella is quite thick, add a splash more milk if you desire.<br />
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As well as the bread this nutella is great on toast topped with a sliced banana!<i> </i><br />
<br />Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com0tag:blogger.com,1999:blog-8813310561694069234.post-19630838376858884892014-09-26T13:24:00.004+01:002014-09-26T13:24:55.461+01:00Gluten and Dairy Free Choux pastry. Watching bake off this week I realised that I had completely forgotten to post my creation from pastry week, oops. To be honest I was dreading pastry week as attempting to make gluten and dairy free pastry is a tricky business. I decided that choux was my way forward and attempted some of my own eclairs. I have had previous successes making regular choux so I was hopefully optimistic that I could make this work.<br />
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And it turns out you can make gluten and dairy free choux. It is not quite as smooth and glossy as regular choux and whereas I would normally use a wooden spoon I did have to use a hand held electric whisk to get the choux dough as smooth as possible.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6MNv46D3NogYAl1AhuQDyTlBfbJPr6UyjmObBAvddikmuBTDDK7meQB00DmfWo5fMuYZxaOHwzC-n4EP1WV_T6xQyfEUUj7W_mpngsWnRweev3FOiuaAA-M6UvYQvYaHoGGZ6NNi7bbI/s1600/Banoffee+eclairs.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6MNv46D3NogYAl1AhuQDyTlBfbJPr6UyjmObBAvddikmuBTDDK7meQB00DmfWo5fMuYZxaOHwzC-n4EP1WV_T6xQyfEUUj7W_mpngsWnRweev3FOiuaAA-M6UvYQvYaHoGGZ6NNi7bbI/s1600/Banoffee+eclairs.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See, not totally smooth and glossy</td></tr>
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Once baked however my mini eclairs looked and tasted like the regular deal. I tarted up my eclair by making them banoffee eclairs. I filled them with sliced banana, vanilla whipped non dairy cream and topped with non-dairy toffee sauce. They were declared delicious by all. Below is the recipe to make gluten and dairy free choux, feel free to jazz up you eclair with any topping or filling that you desire.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTR39QVsiKHBJ4teQhF7mVnBSdGvI5DNlrW5U3L3lOQxjNNFY7oMzlcxTLxbws_T4IDyUogsOcvE4XCGHqdBaDPDDHzLs4khCzqfIYApGLhdKUBpheudNVGOpo7PhfVjEDKv3l_d7CMMY/s1600/Banoffee+eclairs+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTR39QVsiKHBJ4teQhF7mVnBSdGvI5DNlrW5U3L3lOQxjNNFY7oMzlcxTLxbws_T4IDyUogsOcvE4XCGHqdBaDPDDHzLs4khCzqfIYApGLhdKUBpheudNVGOpo7PhfVjEDKv3l_d7CMMY/s1600/Banoffee+eclairs+(5).JPG" height="240" width="320" /></a></div>
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<i>Choux pastry (gluten and dairy free) </i><br />
<i><br /></i>
<i>60g gluten free flour (I used dove farm)</i><br />
<i>2 tsp caster sugar (optional)</i><br />
<i>150ml cold water</i><br />
<i>50g dairy free spread (I used pure, sunflower)</i><br />
<i>2 large eggs</i><br />
<i><br /></i>
<div class="MsoNormal">
<i><span style="font-family: inherit;">Weigh the flour then fold a sheet of baking paper to make a
crease and then open it up again. Sift the flour on to the paper and add the caster sugar if you are making sweet choux.<o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span style="font-family: inherit;">Next put the cold water in a saucepan together with the butter,
then place the saucepan over a medium heat and stir with a wooden spoon. As
soon as the butter has melted and the mixture comes up to the boil, turn off
the heat immediately, as too much boiling will evaporate some of the water.</span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span style="font-family: inherit;">Next tip the flour in, all in one go, with one hand, while you
beat the mixture vigorously with the other (using the electric whisk).</span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span style="font-family: inherit;">Beat until you have a smooth ball of paste that has left the
sides of the saucepan clean, this will probably take less than a minute</span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span style="font-family: inherit;">Next beat 2 large eggs then beat them into the mixture, a little
at a time, mixing each addition in thoroughly before adding the next. Beat until you
have a smooth(ish) glossy(ish) paste. At this stage, lightly grease a baking sheet
and place a ovenproof dish with a little water in the base of the oven to
create a steamy atmosphere. <o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span style="font-family: inherit;">To make the éclairs place the mixture in to a piping bag fitted
with a wide round tip and pipe mixture onto the baking sheet, leaving 1 inch
between them. Bake in the pre-heated oven for 10 minutes. After that, increase
the heat to gas mark 7 220C/200CFAN and bake for a further 10-15 minutes until
the buns are crisp, light and a rich golden colour.</span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span style="font-family: inherit;">Split the éclairs and return to the oven for a couple of minutes
to dry out the insides.<o:p></o:p></span></i></div>
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<div class="MsoNormal">
<i><span style="font-family: inherit;"><br /></span></i></div>
<div class="MsoNormal">
<i><span style="font-family: inherit;">Transfer to a wire rack to cool and fill just before eating to
enjoy them at their best. </span></i><span style="color: #58595b; font-family: Helvetica; font-size: 10pt;"><o:p></o:p></span></div>
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Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com0tag:blogger.com,1999:blog-8813310561694069234.post-75986597402773725182014-09-21T16:37:00.000+01:002014-09-21T16:37:10.976+01:00Blueberry crumble cakeLast week it truly felt like autumn was here, it was colder, dark when I got up, dingy and grey. The only way to combat this was a comforting cake made with cinnamon and fruit, I did not quite veer into the autumn fruit territory (apples, blackberries, pears) but used some Scottish blueberries. a last hopeful cling on to summer. It worked we got a mild reprise to summer this weekend with plenty of sunshine and blue skies!<br />
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The cake is from this months good food magazine, I adapted it a little to make it gluten and dairy free and also enough to fit into a brownie tin.<br />
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The crumble topping is fantastically crisp and contrasts perfectly with the soft cake and fruit. This cake is best eaten as soon as possible as it contains fresh fruit. Also the sooner it is eaten the crisper the topping will be.<br />
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Oh and sorry for the dark photos... that is partly down to me wanting to eat it and partly down to the rubbish autumn weather I mention previously!<br />
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<i>Blueberry crumble cake (adapted from bbc good food magazine</i>)<br />
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<i>150g dairy free spread (I use pure, sunflower)</i><br />
<i>225g golden caster sugar</i><br />
<i>300g GF plain flour (I use Dove farm blend)</i><br />
<i>1 tsp xantham gum</i><br />
<i>1 1/2 tsp GF baking powder</i><br />
<i>1/2 tsp bicarbonate of soda</i><br />
<i>3 medium eggs, room temperature</i><br />
<i>1 tsp vanilla paste/extract</i><br />
<i>180g natural soya yoghurt</i><br />
<i>1 1/2 tbsp non dairy milk (I used almond milk)</i><br />
<i><br /></i>
<i>1 tbsp and 1 tsp of ccinnamon</i><br />
<i>2 tbsp each of golden caster sugar and brown sugar (light or dark). mixed</i><br />
<i>200g blueberries</i><br />
<i>6 tbsps GF plain flour</i><br />
<i>3 tbsps dairy free spread, cut small</i><br />
<i><br /></i>
<i>Preheat the oven to 180C/160C FAN. GAS MARK 4 and grease and line a brownie tin (or traybake tin) with baking paper.</i><br />
<i><br /></i>
<i>Beat the DF spread and sugar with an electric whisk until fluffy. Add the flour, xantham gum, baking powder and bicarbonate of soda to the bowl followed by the eggs and vanilla, beat until smooth. Add the yoghurt and DF milk and briefly beat until combined.</i><br />
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<i>Spoon just under half of the mix into the prepared tin. Mix 1 tablespoon of the cinnamon and 2 tablespoons of the sugar mix and scatter half of this over the cake followed by half of the berries. Layer over the remaining cake mix, take care when smoothing it out the berries will want to come with you. Sprinkle over the remaining sugar/cinnamon mix followed by the remaining berries.</i><br />
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<i>To make the crumb topping place the remaining sugar mix, flour and DF spread into a bowl and rub together until the mixture resembles chunky breadcrumbs. Sprinkle the crumble topping over the cake, squeeze some of the crumble together to make bigger chunks as you do. </i><br />
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<i>Bake the cake for 35-40 minutes, until it is risen all the way till the centre. looks golden and the topping is crisp.</i><br />
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<i> Cool the cake in the tin for 15 minutes then transfer to a wire rack, using the baking paper to help you lift the cake, to cool completely.</i><br />
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<i><br /></i>Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com0tag:blogger.com,1999:blog-8813310561694069234.post-74746415425488356822014-09-12T15:02:00.002+01:002014-09-12T15:02:45.596+01:00KugelhopfSo continuing along with the bake off you may have noticed I do not have a post for tarts and pies week. Well I did attempt to make a pie, I was terrified, a gluten and dairy free pastry was not an experiment I was looking forward to. The pastry I made was lovely and delicious, but it was meant to be puff pastry, something I never had problems with in the past, and it turned out like shortcrust. I will reiterate it was lovely but I am not posting the recipe I used as it did not turn out as it should. I get to do pastry again soon though as next week is pastry week on the bake off! I show a picture of my pie to prove that I tried.<br />
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This week was the week of European cakes. The contestants had to make a European cake that was raised with yeast, a Swedish princess cake or a Hungarian dobes torte. I have never made a princess cake but I have eaten cakes consisting of sponge, jam, cream and creme pat and so I decided to go with the more interesting cake raised with yeast as I have never made/eaten one before.<br />
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I decided, like some of the contestants, to make a Kugelhopf. This is traditionally a cake raised with yeast, filled with fruit and cooked in a bundt tin. Like many of the contestants I changed my flavours, I went for cardamom, orange and almond. I also had the added challenge of making it gluten and dairy free.<br />
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I have also just remembered that this months letter for alpha bakes is K and so I will enter my Kugelhopf!<br />
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This is an experiment that worked and I am so so pleased with it, it smelt good baking, looked fantastic and also tasted great. It is very interesting, it is definitely a cross between bread and cake and those with palettes used to very sweet cakes will probably take a while to adjust. It is lovely as a plainer cake and dare I say it could even be eaten as breakfast (which I did). It does not keep so long so I have sliced it and individually wrapped slices and frozen them, I will refresh in the oven when I fancy a snack or breakfast.<br />
<i><br /></i>
<i>Orange, cardamom and almond Kugelhopf </i><br />
<i style="line-height: inherit;"><span style="font-family: inherit;"><br /></span></i>
380g GF flour (I used dove farm plain flour blend)<br />
60g ground almonds<br />
2 tsps xantham gum<br />
Seeds of 15 cardamom pods, crushed in a pestle and mortar<br />
120ml warm water<br />
4 1/2 tsp active dried yeast (not instant yeast)<br />
1/2 tsp sugar<br />
120g DF spread (I used pure sunflower)<br />
75g golden caster sugar<br />
2 tsp salt<br />
3 eggs<br />
2 tsp almond extract<br />
Zest and juice of an orange<br />
2 tbsp caster sugar<br />
a little melted butter to grease<br />
slivered almonds to decorate (optional<br />
<br />
<i style="line-height: inherit;"><span style="font-family: inherit;"><br /></span></i>
<i style="line-height: inherit;"><span style="font-family: inherit;">Place the warm water, yeast, and ¼ teaspoon sugar together in a small bowl. Stir until yeast is dissolved. Set aside for 10-15 minutes until the yeast is foamy</span></i><br />
<i style="line-height: inherit;"><br /></i>
<i style="line-height: inherit;">Place 220g of the gluten-free flour in a freestanding large bowl or the large bowl of a large stand mixer. Add the xanthan gum and cardamom and mix to combine</i><br />
<i style="line-height: inherit;"><span style="font-family: inherit;"><br /></span></i>
<i style="line-height: inherit;"><span style="font-family: inherit;">In a small saucepan, heat the milk, butter, sugar, and salt. Stir until sugar is dissolved, do not let it boil.</span></i><br />
<i style="line-height: inherit;"><span style="font-family: inherit;"><br /></span></i>
<i style="line-height: inherit;"><span style="font-family: inherit;">In a medium bowl whisk the eggs together with the almond extract and orange zest. Carefully add the milk mixture in a slow, steady stream to the eggs and whisk well. Be sure to add the milk slowly so it doesn't curdle the eggs. </span></i><br />
<i style="line-height: inherit;"><span style="font-family: inherit;"><br /></span></i>
<i style="line-height: inherit;"><span style="font-family: inherit;">Turn the mixer on low, or using a hand held electric whisk add the milk and egg mixture in a slow steady stream to the flour mix. Raise the speed to medium and mix until smooth. Lower the speed and add the remaining flour and ground almonds. The dough should be fairly sticky and smooth, but not too stiff. Turn off mixer and let dough stand for a few minutes.</span></i><br />
<i style="line-height: inherit;"><span style="font-family: inherit;"><br /></span></i>
<i style="line-height: inherit;"><span style="font-family: inherit;">Grease a bundt pan with melted butter. if desired stick slivered almonds onto the sides of the greased pan.</span></i><br />
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<i style="line-height: inherit;"><span style="font-family: inherit;"><br /></span></i>
<i style="line-height: inherit;"><span style="font-family: inherit;"> Carefully transfer the dough to the pan and smooth it evenly. Brush the top with the melted butter to prevent it drying out. </span></i><br />
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<i style="line-height: inherit;"><span style="font-family: inherit;"><br /></span></i>
<i style="line-height: inherit;"><span style="font-family: inherit;">Cover with cellophane or place in a bag and let rise for 45-60 minutes in a warm place. The dough won't have doubled, but it will have risen quite a bit.</span></i><br />
<i style="line-height: inherit;"><span style="font-family: inherit;"><br /></span></i>
<i style="line-height: inherit;"><span style="font-family: inherit;">While the dough is rising preheat the oven to GAS MARK 6 . Bake for 40-45 minutes, or until golden and baked through.</span></i><br />
<i style="line-height: inherit;"><span style="font-family: inherit;"><br /></span></i>
<i style="line-height: inherit;"><span style="font-family: inherit;">Let cool in the pan for a few minutes, then transfer to a wire rack to finish cooling.</span></i><br />
<i style="line-height: inherit;"><span style="font-family: inherit;"><br /></span></i>
<i style="line-height: inherit;"><span style="font-family: inherit;">To make a glaze put the remaining sugar and orange juice in a pan and heat gently until the sugar had dissolved, turn up the heat and reduce until the mixture is syrupy. Brush this over the cooled cake then enjoy.</span></i><br />
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<br />Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com1tag:blogger.com,1999:blog-8813310561694069234.post-35581082761532889772014-08-28T14:08:00.004+01:002014-08-28T14:08:56.515+01:00Individual baked alaskaDessert week on the great British bake off this week and the contestants had to tackle puddings with a sauce, either inside or hidden beneath, the technical challenge was a tiramasu and the showstopper a baked alaska. I will not spoil anything for those of you still to catch up but my word... I was on the edge of my seat!<br />
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Now I could have made a self saucing pudding, I have made <a href="http://www.sweetthingyoumakemyheartsing.blogspot.co.uk/2014/02/chocolate-fondant.html" target="_blank">chocolate fondants</a> before so thought this seemed a little too easy. I was not going to make tiramasu as coffee is one of the few things I actually dislike. This left me with baked alaska.<br />
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First of all I was never going to make a whole baked alaska, there are only two of us and this pudding certainly does not keep. So I did my research and yes, individual baked alaskas are definitely a thing. Individual ones are either quickly put under a grill to brown or a blowtorch is used. An excuse to use my blowtorch? I was sold.<br />
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A baked alaska has a sponge base, topped with a scoop of ice cream and the whole thing is encased by browned meringue.<br />
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Those of you who read this blog will know that I cannot tolerate lactose at all, and even dairy without lactose can be a dodgy. This means ice cream is quite often out, though there are a few dairy free tubs out there. I decided this was the push I needed to dust of my poor neglected ice cream maker and get experimenting. First things first I had to chose a flavour, this was dictated to a degree by my sponge base.<br />
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My sponge base was already sorted as I had a little of the <a href="http://www.sweetthingyoumakemyheartsing.blogspot.co.uk/2014/08/lemon-semonlina-cake.html" target="_blank">lemon semolina </a>cake left over from Sunday, so I cut two slices then used a cookie cutter to get two circles.<br />
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So my ice cream had to be flavour that went well with lemon. Many dairy free ice cream recipes make use of coconut milk, and I had plenty of raspberries in the fridge and so I thought a coconut and raspberry ice cream atop a lemon sponge would be rather good and that is what I went ahead with. The ice cream in made half and half with coconut milk and almond milk and so it is not super super coconuty, but the coconut flavour is definitely there.<br />
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<i>Coconut raspberry ripple ice cream (dairy free)</i><br />
<i><br /></i>
<i>300ml almond milk</i><br />
<i>300ml coconut milk (full fat, shake the can really well before opening. </i><br />
<i>75g caster sugar</i><br />
<i>1 tsp vanilla paste</i><br />
<i>2 heaped tsp cornflour</i><br />
<i>60g raspberries (fresh or frozen)</i><br />
<i><br /></i>
<i>Put the almond milk, coconut milk, caster sugar and vanilla into a saucepan and heat gently, with stirring, until the sugar has dissolved. Mix the cornflour with a plash of water or almond milk then add to the pan, increase the heat a little and cook until thickened slightly. The mixture will coat the back of the spoon but will not be super thick like custard, this is how it should be. Transfer the mixture to a jug and refrigerate.</i><br />
<i><br /></i>
<i>Once the mixture is cool add to an ice cream machine and churn according to the manufacturers instructions.</i><br />
<i><br /></i>
<i>While the ice cream is churning mash the recipes to a runny pulp, taste and add a little sugar if you think that it is necessary. When the ice cream forms a soft-medium scoop then transfer it to a tupperware and quickly swirl through the raspberries. Place in the freezer for a few hours to allow the ice cream to firm up, at this point I left the ice cream overnight ready for the next step. </i><br />
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This ice cream tasted lovely and was perfect for the baked alaska but if eating it as just an ice cream I would need it to be creamier.. I reckon using coconut cream would work, I will continue my ice cream experimentation at a later date!<br />
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I must confess that when making my alaska I did not follow a recipe and nor did I weigh out anything. However what I did is as follows...<br />
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<i>Individual baked alaska</i><br />
<i><br /></i>
<i>I formed two scoops of ice cream and put them on a plate in the freezer to make sure they were set solid.</i><br />
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<i>A couple of hours later I cut two circles with a cutter from two slices of cake that I had made </i><br />
<i>previously. </i><br />
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<i>I then made my meringue, I whipped up two eggs whites in a metal bowl set over a pan of simmering water until soft peaks formed then added sugar (by eye, sorry) and whipped until stiff glossy peaks were formed. Many of the contestants used Italian meringue, or you could use swiss, google will tell you the amounts to use!</i><br />
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<i>I then assembled! I placed the hardened scoop of ice cream onto the round of sponge. Then I topped the whole thing with meringue making sure that all the ice cream and most of the sponge was covered. I used a teaspoon to make rustic peaks but you could use a piping bag. I then toasted the whole thing with my cook blow torch. If you had no blow torch you could put the whole thing under a hot grill for a minute or two... watch it like a hawk!</i><br />
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I did enjoy my very first baked alaska, they look amazing and unusual flavor combinations could turn this into a very stunning dessert to impress others with. <br />
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<br />Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com1tag:blogger.com,1999:blog-8813310561694069234.post-83696084920132937982014-08-26T12:19:00.002+01:002014-09-11T16:49:47.187+01:00Lemon semonlina cakeI had lemons in the fruit bowl and a massive bag of semolina in my cupboard, so when deciding what to bake this weekend it seemed like fate that I found this recipe for lemon semolina cake in the first book I was flicking through.<br>
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This is a recipe from Peyton and Byrne, British Baking.<br>
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<i>Lemon Semolina Cake (Peyton and Bryne)</i><br>
<i><br></i>
<i>125g dairy free spread (I use pure)</i><br>
<i>125g caster sugar</i><br>
<i>125g ground almonds</i><br>
<i>3 medium eggs</i><br>
<i>3 tbsp dairy free milk (I used almond milk)</i><br>
<i>Zest and juice of two lemons</i><br>
<i>1/2 tsp vanilla paste/extract</i><br>
<i>125g semolina flour</i><br>
<i>1 tsp baking powder</i><br>
<i><br></i>
<i>Preheat the oven to 170/150C FAN/ GAS MARK 3. Grease a 900g loaf tin and line the base with a stip of parchment paper.</i><br>
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<i>Beat together the DF spread and sugar until pale and creamy, add the almonds and mix well. Add the eggs one at a time, making sure each is incorporated before adding the next. Stir in the milk, then add in the lemon zest and juice and vanilla extract. Sift in the semolina and baking powder and mix into the batter.</i><br>
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<i>Spoon the batter into the prepared tin and smooth into the corners. Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. </i><br>
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<i>This cake will keep well for 3 or so days in an airtight tin</i><br>
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The recipe suggests dusting with icing sugar and serving with fresh berries<br>
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<br>Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com2tag:blogger.com,1999:blog-8813310561694069234.post-68577735973691345282014-08-24T17:48:00.002+01:002014-08-24T17:48:30.564+01:00Gluten free bread rollsBread week on bake off, great to watch not so much fun to try and recreate. Gluten free bread has come on leaps and bounds in the supermarkets but just take a look at all the ingredients. Even recipes for 'make at home' gluten free bread have more ingredients than homemade wheat bread. I am trying to accept this but making gluten free bread still makes me miss wheat bread incredibly.<br />
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My first foray into gluten free bread was a disaster. I followed a recipe for gluten free baguettes... they were tough, tasteless and only made vaguely palatable when I toasted thin slices and smothered them with a homemade roast garlic paste and served them alongside a flavoursome fish stew.<br />
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I decided to try again and the Bake off inspired me to try rolls. Now I obviously could not make rye rolls but I decided to try making rolls with some buckwheat flour, as this has a characteristic nutty character, not too unlike rye. Buckwheat contrary to its name is not actually wheat, they are from two completely different families. Be careful when buying buckwheat flour, many say they contain gluten simply because the buckwheat is so are so contaminated during the growth and milling process.<br />
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I made my own recipe based on what I researched on-line. The recipe is in american cup measurements as much of the research I read was in american measurements.<br />
<span style="color: #111111; font-family: inherit; font-size: 12px; line-height: inherit;"><br /></span>
<span style="color: #111111; line-height: inherit;"><i><span style="font-family: inherit;">2 cups, dove farm GF bread flour mix</span></i></span><br />
<span style="color: #111111; line-height: inherit;"><i><span style="font-family: inherit;">1/2 cup GF buckwheat flour</span></i></span><br />
<span style="color: #111111; line-height: inherit;"><i><span style="font-family: inherit;">1/4 cup almond flour (ground almonds)</span></i></span><br />
<span style="color: #111111; line-height: inherit;"><i><span style="font-family: inherit;">1½ tsp. xanthan gum</span></i></span><br />
<span style="color: #111111; line-height: inherit;"><i><span style="font-family: inherit;">2 tsp (7g) dried quick yeast</span></i></span><br />
<span style="color: #111111; line-height: inherit;"><i><span style="font-family: inherit;">2 scant tsp brown sugar</span></i></span><br />
<span style="color: #111111; line-height: inherit;"><i><span style="font-family: inherit;">1 tsp. salt</span></i></span><br />
<span style="color: #111111; line-height: inherit;"><i><span style="font-family: inherit;">1 cup warm water </span></i></span><br />
<span style="color: #111111; line-height: inherit;"><i><span style="font-family: inherit;">2 Tbsp dairy-free margarine</span></i></span><br />
<span style="color: #111111; line-height: inherit;"><i><span style="font-family: inherit;">1 egg (preferably room temp)</span></i></span><br />
<span style="color: #111111; line-height: inherit;"><i><span style="font-family: inherit;">1 tsp. cider vinegar</span></i></span><br />
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<i><span style="font-family: inherit;"><br />Instructions</span></i></div>
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<i style="line-height: inherit;"><span style="font-family: inherit;">In a mixing bowl mix together the flours, xanthan gum, quick yeast, sugar, and salt.</span></i></div>
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<i style="line-height: inherit;"><span style="font-family: inherit;">With and electric mixer running on low speed, add in the water, DF spread, egg, and cider vinegar and </span></i><i style="line-height: inherit;"><span style="font-family: inherit;">mix on high speed 3 minutes.</span></i></div>
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<i style="line-height: inherit;"><span style="font-family: inherit;">Lightly oil a 8 inch springfrom cake tin and using a ⅓ cup measuring cup, scoop the dough into 7 mounds in the pan. I placed one mound in middle, then scoop 6 mounds of dough side by side all the way around the pan.</span></i></div>
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<i style="line-height: inherit;"><span style="font-family: inherit;"> </span></i><i style="line-height: inherit;"><span style="font-family: inherit;">Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.</span></i></div>
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<i style="line-height: inherit;"><span style="font-family: inherit;">Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour. </span></i><i style="line-height: inherit;"><span style="font-family: inherit;">During the last few minutes that the rolls are rising, preheat oven to GAS MARK 6.</span></i></div>
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<i style="line-height: inherit;"><span style="font-family: inherit;">Bake in the preheated oven for 26-30 minutes until the tops are golden brown before turning out onto a wire rack to cool.</span></i></div>
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The rolls turned out much fluffier then my baguettes, in fact the crust was crusty and the inside soft and fluffy just like wheat bread. This made me very happy. I will be making these again but I will add more buckwheat flour as I did not quite feel that the amount used came through enough... I was sparing based on others saying it was really nutty in flavour, on tasting these rolls could easily take more.<br />
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I want to try finding a Gluten free bread with a few less ingredients and without the egg, not because I have anything against eggs but I think you can taste it a little and I do not really want that taste in my bread. Saying that I would prefer to use egg over artificial chemicals so I think some experimenting is in order! <br />
<br />Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com0tag:blogger.com,1999:blog-8813310561694069234.post-67819942378408422302014-08-23T19:17:00.001+01:002014-08-23T19:17:48.684+01:00Pecorino biscuitsHi, prepare for a few bake off posts in a row, I had planned to bake along with the bake off and of course as soon as it came on TV I went off to do volunteer work. I am catching up over the weekend and should be back on track by the episode on Wednesday.<br />
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I decided to make savoury biscuits for biscuit week, I have already made Florentines and to be honest did not have time to make a 3D creation, why you ask? because I HANDED MY THESIS IN!!! Anyway I genuinely liked the sound of a savoury nibble.<br />
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As an added bonus I used pecorino and pumpkin seeds and so I will enter these into this months <a href="http://www.carolinemakes.net/2014/08/alphabakes-august-2014.html" target="_blank">alpha bakes</a>.<br />
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These are gluten free and lactose free, I used lactose free pecorino, if lactose is your issue these are fab but not suitable for other dairy allergy sufferers. If you do not have an issue with gluten feel free to use plain flour and they will work perfectly too.<br />
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<i>Pecorino rounds</i><br />
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<i>50g GF plain flour</i><br />
<i>pinch of cayenne pepper</i><br />
<i>15g semolina</i><br />
<i>50g DF spread (I use pure)</i><br />
<i>50g pecorino cheese, grated</i><br />
<i>1 medium egg yolk</i><br />
<i>1 tsp olive oil</i><br />
<i><br /></i>
<i>1 egg yolk</i><br />
<i>15g pecorino cheese grated</i><br />
<i>pumpkin seeds</i><br />
<i>pinch of cayenne</i><br />
<i><br /></i>
<i>Put the flour, cayenne pepper and semolina into a bowl and mix. Rub the spread with your finger tips until the mixture resembles breadcrumbs. Dairy free spread is softer than butter so work quickly and don't worry that your 'breadcrumbs' are large. Stir in the 50g of cheese using a metal spoon. Briefly beat the egg and then add the egg and olive oil to the dry ingredients and bring together into a dough using a metal knife and cutting motion. Form the dough into a fat disc, wrap in clingfilm and chill in the fridge for at least 30 minutes. </i><br />
<i><br /></i>
<i>Preheat the oven to 180C/160C FAN/GAS MARK 4 and line a baking sheet with baking parchment. Lightly flour a work surface and roll out the chilled dough to a thickness of 3mm. Cut out small rounds and place them on the prepared sheet. Push remaining dough together, re roll and cut more biscuits.</i><br />
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<i><br /></i>
<i><br /></i>
<i>Brush the biscuits with a little beaten egg, sprinkle over the 15g of cheese, place a couple of pumpkin seeds on top and add a small dusting of cayenne pepper. Bake for 8-12 minutes until golden, transfer to a wire rack to cool a little before consuming.</i><br />
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<br />
We had these warm with a glass of prosecco before a light evening meal and they were delicious, we also had the leftovers later that evening, cold but still delicious... I therefore have no idea how well they keep!<br />
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<br />Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com4tag:blogger.com,1999:blog-8813310561694069234.post-68131320142505564402014-08-08T13:00:00.001+01:002014-08-23T19:18:24.294+01:00Swiss Roll<div class="MsoNormal">
The bake of is back! I know for a fact that I am not the
only one thrilled by this, the cakes, the drama, Paul and Mary’s scrutiny and
the soggy bottoms make for tasty TV!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Last year I wanted to bake along with the bake off but fell
along the wayside thanks to illness and diagnosis with dairy intolerance. Well
this year I can no longer eat gluten or dairy. Which poses some challenges for
a baker but I am finding I am managing quite well. This year I am going to
attempt again to bake along with the bakes off AND adapt their bakes for anyone
suffering with any dairy or gluten intolerance/allergy.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The first week saw the 12 new hopefuls make signature swiss
roles, tackle Marys cherry cake and produce 36 identical mini bakes… some of the
contestants could have done with a dictionary to look up ‘mini’ but everything
looked delicious. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I made a swiss roll, I have never made one before and was a
little nervous. A swiss roll sponge is naturally a fatless sponge so that
solved the dairy conundrum right off! I used gluten free flour and it worked
like a charm. I filled it with a strawberry jam, classic and simple. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I was really proud of my first swiss roll, I was a little
hesitant when rolling and feel that the swirl could have been tighter but
saying that I think Paul and Mary would have not been too unkind… it did taste
scrummy!<o:p></o:p></div>
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<span id="goog_1986535009"></span><span id="goog_1986535010"></span><br /></div>
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<div class="MsoNormal">
<i>Jam swiss roll<o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>3 eggs<o:p></o:p></i></div>
<div class="MsoNormal">
<i>75g caster sugar, plus extra<o:p></o:p></i></div>
<div class="MsoNormal">
<i>½ tsp vanilla paste<o:p></o:p></i></div>
<div class="MsoNormal">
<i>75g plain GF flour<o:p></o:p></i></div>
<div class="MsoNormal">
<i>1 tsp GF baking powder<o:p></o:p></i></div>
<div class="MsoNormal">
<i>½ tsp xantham gum<o:p></o:p></i></div>
<div class="MsoNormal">
<i>Strawberry jam to fill<o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>Preheat the oven to 180C/160 FAN/GAS MARK 6. Grease and line
a brownie tin, If you happen to have an actual swiss role tin all the better,
simply increase the eggs to four and the flour and sugar to 100g each. <o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>Whisk the eggs and sugar together until very pale and thick,
when thick enough a ribbon of mix will sit on the top of the mix. This took me
about ten minutes with a powerful handheld mixer so be patient! Next very
gently fold in the remaining ingredients (except the jam), do not over mix but
do make sure all the flour is thoroughly combined. Gently pour the mix into
your prepared tin and tilt the tin so that the mixture spreads to the corners.
Bake in the preheated oven for ten minutes. <o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>While in the oven sprinkle a piece of parchment, a little bigger
than your tin, with caster sugar. When the swiss roll is ready remove from the
oven and invert onto the parchment paper.
Trim the edges with a sharp knife, and score a grove an inch from one of
the short edges, be careful not to cut all the way through. Spread with jam
(its easier to do this if you soften your jam by beating it with a spoon) and
then starting with the side with the grove tightly roll up the swiss roll.<o:p></o:p></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VpWdU0La5t1RM7H_4MU9QfVrYxjB_IjpaI1eKSaTK77lEfI1BvvoP6NPjqhFql20HjYSsBxjPwMtpdLl2qc8ssw3U0CNLA6cZMM0B7oHcfhc46WqkJqw7CPhfdkbx3wFRg8Lg5Zc3II/s1600/Swiss+roll+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VpWdU0La5t1RM7H_4MU9QfVrYxjB_IjpaI1eKSaTK77lEfI1BvvoP6NPjqhFql20HjYSsBxjPwMtpdLl2qc8ssw3U0CNLA6cZMM0B7oHcfhc46WqkJqw7CPhfdkbx3wFRg8Lg5Zc3II/s1600/Swiss+roll+(1).JPG" height="240" width="320" /></a></div>
<i><br /></i></div>
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<br /></div>
<div class="MsoNormal">
A crack is nothing to worry about, it looks lovely and
homemade, lots of cracks suggest that your sponge is a little on the dry side.<o:p></o:p></div>
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<br /></div>
<br />
<div class="MsoNormal">
This is best eaten relatively soon, ours was finished 28
hours after baking. <o:p></o:p><br />
<br /></div>
Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com0tag:blogger.com,1999:blog-8813310561694069234.post-27970120902015206892014-08-02T15:33:00.002+01:002014-08-02T15:33:56.285+01:00Raspberry frangipane traybakeAnother gluten free and dairy free bake, this time a simple tray bake to satisfy a cake craving that did not want to wait around forever to be satisfied.<br />
<br />
The cake is icing free but does not need any, the sponge is moist with almonds and the sharpness of raspberry is an amazing flavour pairing.<br />
<br />
This is a good cake to have in the tin ready for partnering with a cup of tea and a book!<br />
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<br />
Raspberry frangipane traybake<br />
<i style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;"><br /></i>
<i style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">200g DF spread (I use pure)</i><br />
<div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">
<i>200g caster sugar</i></div>
<div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">
<i>1/2 tsp vanilla paste or extract</i></div>
<div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">
<i>Tsp almond extract</i></div>
<div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">
<i>3 eggs</i></div>
<div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">
<i>250g plain GF flour</i></div>
<div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">
<i>1/2 tsp xantham gum</i></div>
<div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">
<i>2 tsp GF baking powder</i></div>
<div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">
<i>50g ground almonds</i></div>
<div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">
<i>200g rasperries, halved</i></div>
<div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">
<i><br /></i></div>
<div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">
<i>Preheat the oven to 180C/160C FAN/GAS MARK 4 and grease and line a traybake tin.</i></div>
<div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">
<i><br /></i></div>
<div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">
<i>Beat the butter, sugar and vanilla until creamy, add one egg at a time along with a tablespoon of the flour, add in the almond extract and beat until combined. Add the remaining flour, xantham gum, baking powder and ground almonds and fold in. </i></div>
<div style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">
<i><br /></i></div>
<div style="background-color: white;">
<i><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 14px; line-height: 21.735000610351563px;">Pour the batter into the prepared tin and level the top. Line the raspberries, cut side down, on top of the frangipane, no need to press in. Bake in a preheated oven for 40-45 minutes until golden and beginning to shrink away from the sides of the tin.</span></span></i></div>
<div style="background-color: white;">
<i><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 14px; line-height: 21.735000610351563px;"><br /></span></span></i></div>
<div style="background-color: white;">
<i><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 14px; line-height: 21.735000610351563px;">Allow to cool in the tin for 30 minutes -1 hour then transfer to a wire rack to cool completely.</span></span></i></div>
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Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com1tag:blogger.com,1999:blog-8813310561694069234.post-57646553288574790352014-07-30T17:31:00.005+01:002014-07-30T17:31:41.400+01:00Chocolate orange cake (Dairy and gluten free)I have braved making a cake in my new oven (well not NEW new, I just moved flat)! A different oven is a mystery of a thing, is it a 'hot' oven, a 'cold' oven, is there hot spots? As well as this I had to get used to a gas main oven as opposed to electric.<br />
<br />
I have worked out that it is cool oven, I actually prefer this to my old 'hot' oven that used to really brown the edges of my cakes!It has a little hot spot but not as bad as my last oven, so now my cakes rise ever so slightly unevenly as opposed to completely uneven So all in all a bonus.<br />
<br />
This cake tastes like a terry's chocolate orange in cake form, really it does. The frosting is amazing I could literally eat it straight from the bowl forgoing the cake BUT if I did that I would miss out on cake so I managed to restrain myself.<br />
<br />
I have made this cake completely dairy and gluten free, obviously if you do not have these requirements you could use butter and regular flour and leave out the xantham gum.<br />
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<br />
<span style="color: #333333; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 21.735000610351563px;"><i>Chocolate orange cake</i></span></span><br />
<br style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;" />
<i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">3 eggs, weighed with shells, room temperature</i><br />
<i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">Same weight of dairy free spread (I use Pure)</i><br />
<i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">Same weight of sugar</i><br />
<div>
<i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">Tsp vanilla paste</i></div>
<div>
<i>zest and juice of one orange</i><i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">Same weight of gluten free plain flour minus 30g</i></div>
<div>
<i>30g cocoa powder</i><i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">2 Tsp gluten free baking powder baking powder</i><br />
<div>
<i>1/2 tsp xantham gum</i><br />
<div style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">
<i>100g dairy free spread</i></div>
<div style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">
<i>zest of one orange</i></div>
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<i>30g cocoa powder</i></div>
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<i>200g icing sugar</i></div>
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<i>1 tbsp Boiling water</i></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br style="background-color: white; color: #333333; line-height: 21.735000610351563px;" /><i style="background-color: white; color: #333333; line-height: 21.735000610351563px;">Grease and line the base of two 20cm cake tins, if like me you do not have two make the cakes in batches. Preheat the oven to 160C/140C FAN or Gas mark 3.</i><i style="background-color: white; color: #333333; line-height: 21.735000610351563px;"><br /></i><i style="background-color: white; color: #333333; line-height: 21.735000610351563px;"><br /></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i style="background-color: white; color: #333333; line-height: 21.735000610351563px;">Beat the butter and sugar together until light and fluffy then beat in the vanilla, orange zest and eggs for a further minute. Add the flour, cocoa powder, baking powder and xantham gum and beat until just combined. Do not overbeat</i><i><span style="background-color: white; line-height: 21.735000610351563px;"><br /></span></i><i><span style="background-color: white; line-height: 21.735000610351563px;"><br /></span></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i><span style="background-color: white; line-height: 21.735000610351563px;">Divide the mixture equally between the tins and bake for. 25-30 mutes until springy.</span></i><i><span style="background-color: white; line-height: 21.735000610351563px;"><br /></span></i><i><span style="background-color: white; line-height: 21.735000610351563px;">Leave to cool in the tins for 15 minutes then transfer to a wire rack to cool completely.</span></i><i><span style="background-color: white; line-height: 21.735000610351563px;"><br /></span></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="background-color: white; color: #333333; line-height: 21.735000610351563px;"></span></span><span style="background-color: white; line-height: 21.735000610351563px;"><i><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Once the cakes are cool sandwich them together with the frosting, method below.</span></i></span><br />
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<span style="background-color: white;"><i><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="line-height: 21.735000610351563px;">To make the frosting melt the butter in pan over a gentle heat then add in the orange zest, add the cocoa powder and cook for 1 minute whilst stirring. remove from the heat and beat in the icing sugar, it will look terrible, like it has split, never fear, add in a tablespoon of boiling water and beat well, the frosting should now be thick and smooth, with no sign of splitting, add a tiny touch more water if you feel it </span><span style="line-height: 21.735000610351563px;">necessary</span><span style="line-height: 21.735000610351563px;">. </span></span></i></span><br />
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Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com0tag:blogger.com,1999:blog-8813310561694069234.post-41374154177641359172014-07-26T14:02:00.000+01:002014-07-29T16:46:23.510+01:00Rose lemonade marshmallowsI am a bad blogger. First I chose to do a PhD and had to write a thesis, when you spend all day writing you DO NOT want to write a blog post. Then I had to organise moving house. Then I got told by the doctor no dairy OR gluten. Then I moved house, and still have no internet.<br />
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Well I am now just doing corrections on my thesis so I am happy to write blog posts again. I am all moved (hurrah), still no internet but starbucks has come to the rescue with free wifi. The dairy and gluten thing can be tricky when out and about but actually with a few tweaks baking is absolutely fine, and I actually quite like the challenge of making delicious cakes that do not make me sick and that nobody else can tell are free from dairy and gluten.<br />
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As an aside my mum is amazing, she loves baking, I think I get that gene from Her, and when I was down last weekend she made an amazing lime and coconut cake, dairy and gluten free, Thanks mum!<br />
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I present today some rose lemonade marshmallows. The letter for <a href="http://themorethanoccasionalbaker.blogspot.co.uk/2014/07/alphabakes-july-2014.html" target="_blank">alpha bakes</a> this month was R and I realised yesterday this was due... oops.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVM2z0ueJwxvFxloNhvHbp4NYcwZB9bc2vx8u3Ws9ZQPlAgpnIp6RcjLMZOu6chi7g2J_YL_aEgihBt9sotXa_pF2pwQ93zu1C-TAyQ46D-q4z1PGPPoulsd7Mf36oBXRZ1rTCfAPjbxQ/s1600/AlphaBakes+Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVM2z0ueJwxvFxloNhvHbp4NYcwZB9bc2vx8u3Ws9ZQPlAgpnIp6RcjLMZOu6chi7g2J_YL_aEgihBt9sotXa_pF2pwQ93zu1C-TAyQ46D-q4z1PGPPoulsd7Mf36oBXRZ1rTCfAPjbxQ/s1600/AlphaBakes+Logo.jpg" /></a></div>
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I decided to use rose as I do like it but find some things made with rose are a tad overpowering. I have previously made champagne marshmallows and decided to adapt the recipe. My idea was to mix rose cordial with lemonade and use in place of the champagne. Imagine my surprise when I stumbled across the is rose lemonade by Fetimans in Waitrose. My mixing was already done for me! By the way, I drank the extra, its delicious.<br />
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This recipe makes oodles and oodles but they will keep well in an airtight container. I love packaging them up in cute bags and tying with pretty ribbon to give away as gifts!<br />
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<i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">Rose lemonade marshmallows</i><br />
<i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;"><br /></i><span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;"></span><i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">3 sachets gelatine</i><br />
<i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">250ml rose lemonade</i><br />
<i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">340g caster sugar</i><br />
<i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">325g golden syrup</i><br />
<i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">Pink gel colouring</i><br />
<i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">30g icing sugar</i><br />
<i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">30g corn flour</i><br />
<i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;"><br /></i><span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;"></span><i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">Combine the icing sugar and corn flour in a bowl. Lightly oil a 13 by 9 inch pan (I used my brownie tin) and thoroughly coat in ~ 1/2 the icing sugar mix, reserving the rest.</i><br />
<i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;"><br /></i><span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;"></span><i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">Put the gelatine into the bowl of a free standing mixer. Add 125ml of the rose lemonade and allow to soften.</i><br />
<i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;"><br /></i><span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;"></span><i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">Meanwhile put the sugar, golden syrup and remaining rose lemonade into a heavy bottomed saucepan. Warm over a medium heat until the sugar has dissolved. Increase the heat to medium/high and cook until the syrup reaches 240F on a sugar thermometer.</i><br />
<i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;"><br /></i><span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;"></span><i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">Remove from the heat and immediately start the mixer on slow. Carefully pour the hot syrup down the side of the bowl onto the gelatine.</i><br />
<i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;"><br /></i><span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;"></span><i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">Increase the speed of the mixer and beat for 12 minutes. Add a little colouring (a little goes a long way!) and beat for a further couple of minutes.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCeFWR__JQtq_zok296Jzg1NF7lEXe-DLKQZbirDYzoNKlSricOy_9RN7KxrsMfK8piZoxVCiETjAdiUq8cxHbxJ5udl6B9jU28wokjtgVQKZ9GEqYMF94-1OIkL5X9GFYxX2w9Tbdg4E/s1600/rose+lemonde+marshmallows+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCeFWR__JQtq_zok296Jzg1NF7lEXe-DLKQZbirDYzoNKlSricOy_9RN7KxrsMfK8piZoxVCiETjAdiUq8cxHbxJ5udl6B9jU28wokjtgVQKZ9GEqYMF94-1OIkL5X9GFYxX2w9Tbdg4E/s1600/rose+lemonde+marshmallows+%25282%2529.JPG" height="320" width="240" /></a></div>
<i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;"><br /></i><span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;"></span><i style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21.735000610351563px;">Scoop the sticky mass into the prepared pan, smooth over and sprinkle with the remaining icing sugar mix. Leave for a least 4 hours or overnight then cut into squares.</i><br />
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<span style="color: #333333; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 21.735000610351563px;">More blog posts are on the way.. I am going to bake my first cake in the new oven this afternoon... wish me luck!</span></span>Fionahttp://www.blogger.com/profile/15574946266688961122noreply@blogger.com3