Gluten Free: The Complete Guide With 50+ Recipes: Gluten Free For Beginners (Gluten, Gluten Free, Gluten Free Cookbook, Gluten Free Recipe, Gluten Free Diet, Clean Eating, Gluten Free Paleo) (9 page)
CHOCOLATE POTS
YIELD: 8 SERVINGS
INGREDIENTS:
- 2/3 cups of granulated sugar
- 2 tablespoons of corn starch
- 1/2 a teaspoon of kosher salt
- 3 cups of skim milk
- 4 egg yolks
- 1 teaspoon of vanilla essence
- 6 ounces of bittersweet chocolate, chopped
- 1 teaspoon of cocoa powder
DIRECTIONS:
- In a saucepan, on a medium heat, mix together the sugar, salt and corn starch.
- Add in 1/3 cup of the milk and stir until you get a nice paste.
- Whisk in the remaining milk and the egg yolks.
- Cook the mixture on a low heat, make sure to stir constantly with a wooden spoon until it is thick, this should take around 15 minutes, do not allow the mixture to boil.
- Remove from the heat.
- Add in the chopped chocolate and the vanilla essence and mix until the chocolate has melted.
- Pour into 8 ramekins and refrigerate for up to 3 hours.
- Sprinkle with cocoa powder just before serving.
POACHED PEARS
YIELD: 4 SERVINGS
INGREDIENTS:
- 1 1/4 cups of red wine
- 1 lemon
- 1 orange, quartered
- 3/4 cup of sugar
- 2 vanilla beans split
- 1 cinnamon stick
- 4 cloves
- 4 ripe pears, peeled
DIRECTIONS:
- In a saucepan, not on any heat, combine the juice from the lemon and the orange, wine, vanilla, sugar, cinnamon stick and the cloves.
- Add the pears to the saucepan with the liquid in it.
- Place on a medium heat and bring to the boil.
- Reduce the heat and let it simmer, uncovered, making sure to turn the pears occasionally.
- They should be soft and ready after about 25 minutes.
- Transfer the pears to individual plates.
- Remove the orange quarters and spices and discard.
- Place the remaining liquid back on to the stove and cook gently for around 15 minutes until you have a nice and thick syrupy mixture.
- Spoon the syrupy sauce over the pears and serve.
MAPLE AND WALNUT BAKED APPLES
YIELD: 4 SERVINGS
INGREDIENTS:
- 5 large apples
- 3/4 cup of maple syrup
- 1/4 cup of walnuts, chopped
- 1/3 cup of raisins
- 3 tablespoon of butter, chopped
DIRECTIONS:
- Preheat the oven to 180C degrees.
- Remove the cores from the apples and cut about a 1/2 inch slice from the bottom of each apple so that they can sit flat in an ovenproof baking dish.
- Pour the maple syrup over the apples.
- Combine the raisins and walnuts together and then put them in the apples cavities.
- Place a dot of butter on each apple.
- Bake in the oven for 40 minutes.
- Place the apples onto individual serving plates.
- Pour the remaining juices from the baked apples into a pot.
- Boil the liquid on a medium heat until the sauce thickens.
- Spoon the sauce over the warm apples.
- Serve with ice-cream.
PEACH AND RASPBERRY PARFAIT
YIELD: 4 SERVINGS
INGREDIENTS:
- 3 peaches, cut into pieces
- 2 cups of raspberries
- 2 tablespoons of sugar
- 2 tablespoons of lemon juice
- Ice cream to serve
DIRECTIONS:
- In a large mixing bowl, combine together the raspberries, peaches, sugar and the lemon juice.
- Let this sit for 20 minutes, stirring once during this time.
- Scoop ice cream into 4 individual serving bowls.
- Top with the fruit mixture.
RASPBERRY FOOL
YIELD: 4 SERVINGS
INGREDIENTS:
- 2 cups of raspberries
- 1/2 a cup of sugar
- 2 cups of whipped cream
DIRECTIONS:
- Mash the raspberries in a bowl and add in the sugar and combine together gently.
- Whip the cream to stiff peaks and fold into the raspberry mixture
- Spoon into individual glasses and serve.
EASY CHOCOLATE RICOTTA MOUSSE
YIELD: 4 SERVINGS
INGREDIENTS:
- 2 cups of ricotta cheese
- 3 tablespoons of icing sugar
- 5 ounces of chocolate, melted
- 1 ounce of chocolate, shaved for the topping
DIRECTIONS:
- Blend the ricotta cheese and melted chocolate in a food processor until smooth.
- Divide the mixture between bowls.
- Top with the shaved chocolate pieces.
- Refrigerate until ready to serve.
CARAMELIZED PINEAPPLE WITH A COCONUT SORBERT
YIELD: 4 SERVINGS
INGREDIENTS:
- 2 tablespoons of butter
- 1/4 cup of brown sugar
- 1 pineapple, cored and cut into wedges
- 1 pint of coconut sorbet
DIRECTIONS:
- Melt the butter in a pan over a medium heat, add in the sugar and cook for 2 minutes.
- Add in the pineapple wedges and cook until the pineapple is tender.
- Place the pineapple into individual bowls and serve with the remaining sauce and the coconut sorbet.
BUTTERMILK PUDDING
YIELD: 6 SERVINGS
INGREDIENTS:
- 1 envelope of unflavored gelatin
- 1 cup of heavy cream
- 2/3 cup of sugar
- 2 cups of buttermilk
- 1 1/2 teaspoons of vanilla essence
- Canola oil for the ramekins
DIRECTIONS:
- In a small mixing bowl, combine the gelatin with 1/4 cups of water and let it stand for 4 minutes.
- In a medium sized saucepan, combine the sugar with half of the cream.
- Cook on a low heat until the sugar has dissolved.
- Remove from the heat and whisk in the gelatin.
- In a large mixing bowl, combine the vanilla essence, remaining cream and the buttermilk.
- Stir the buttermilk mixture into the warm cream mixture.
- Get your 6 ramekins and slightly grease them with the canola oil.
- Divide your buttermilk mixture between the ramekins and refrigerate for 3 hours or overnight.
RASPBERRY SORBET WITH MERINGUES
YIELD: 8 SERVINGS
INGREDIENTS:
- 1 cup of whipped cream
- 2 tablespoons of icing sugar
- 16 small meringues
- 2 pints of raspberry sorbet
DIRECTIONS:
- In a mixing bowl, whip the cream and sugar together until soft peaks form.
- Ina separate mixing bowl, break the meringues gently into small pieces.
- In individual serving dishes, scoop the raspberry sorbet into each bowl.
- Spoon the whipped cream over the raspberry sorbet.
- Sprinkle the crumbled meringue over the cream.
- Serve immediately.
MANGO GRATIN
YIELD: 2 SERVINGS
INGREDIENTS:
- 1 ripe mango
- Juice and Zest of 1 lime
- 1 cup of vanilla yoghurt
- 2 tablespoons of butter
- 2 tablespoons of brown sugar
DIRECTIONS:
- Slice the mango lengthways around the side of the pit and remove the skin.
- Cut the mango into bite-size pieces and divide between two bowls.
- Stir in the lemon zest.
- Top with the yoghurt.
- Sprinkle the brown sugar on top of the yoghurt and dot with a teaspoon of butter onto each dish.
- Place under a grill for 3 minutes or until the top has turned a nice golden brown color.
SPINACH AND ARTICHOKE DIP
YIELD: 3 CUPS
INGREDIENTS:
- 1 packet of cooked chopped spinach
- 1 can of artichoke hearts, drained and chopped
- 1 cup of mayonnaise
- 1 cup of Parmesan cheese, grated
- 2 cups of Monterey Jack Cheese
- Salt and Pepper to taste
DIRECTIONS:
- Preheat the oven to 180C degrees.
- In a mixing bowl, combine the spinach, artichoke hearts, Parmesan cheese, mayonnaise and 1 1/2 cups of the Monterey Cheese and mix well.
- Place this mixture into a prepared baking dish and then sprinkle with the remaining Monterey Cheese.
- Bake in the preheated oven until the cheese has melted.
- Let the dip cool down and then serve with gluten free crackers or gluten free bread.
CRISPY BAKED KALE CHIPS
YIELD: 6 SERVINGS
INGREDIENTS:
- 2 bunches of Kale
- 2 tablespoons of olive oil
- 2 teaspoons of kosher salt
DIRECTIONS:
- Preheat the oven to 180C degrees.
- Grease a baking tray for the Kale.
- Tear the Kale into bite size pieces.
- Drizzle the Kale with the olive oil and sprinkle with the kosher salt.
- Bake for 15 minutes, the Kale leaves should be golden brown and crispy.
HAM ROLL UPS
YIELD: 4 SERVINGS
INGREDIENTS:
- 6 slices of cooked ham
- 1 packet of cream cheese, softened
- 6 dill pickles
DIRECTIONS:
- On a flat plat, lay the ham slices down and pat dry.
- Spread the ham with cream cheese and place a pickle onto each slice.
- Roll the slices into cylinders around the pickles and secure with a toothpick.
ASPARAGUS WRAPPED IN PROSCIUTTO
YIELD: 10 APPERTIZERS
INGREDIENTS:
- 10 asparagus spears
- 10 slices of prosciutto
- 2 tablespoons of olive oil
DIRECTIONS:
- Preheat the oven to 200C degrees.
- Line a baking sheet with aluminum foil.
- Coat the foil with the olive oil.
- Wrap the prosciutto slice around the asparagus spear and place on the prepared baking sheet.
- Bake for 5 minutes then take out and shake the baking tray so that the spears roll over.
- Bake for another 5 minutes until the spears are soft and the prosciutto is crisp.
- Serve immediately.