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)

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.
  

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.
  

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.
  

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.
  

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.
  

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.
  

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.
  

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.
  

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.
  

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.
  

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.
  

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.
  

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.
  

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.