GF WF Lemon polenta cake with mascarpone and lemon curd

A rich, lemony cake recipe with a polenta base that's a perfect entertaining dessert.
Serve at a special occasion or a summer dinner party.




Ingredients


330g butter, softened, plus extra for greasing
130g fine GF polenta, plus extra for dusting
300g caster/superfine sugar
4 large  eggs
300g ground almonds/meal
1½ tsp GF baking powder
4 tsp GF plain flour
Grated zest of 4 large lemons and juice of 2

For the syrup

100g caster/superfine sugar
Juice of 1 large lemon
2 Tbls limoncello liqueur (from major supermarkets)

For the icing

250g mascarpone
150ml double cream
2 Tbls icing/confectioners sugar
4-5 Tbls lemon curd
Handful toasted flaked almonds, to decorate

Method

Preheat the oven to 160°C/fan140°C/gas 3.
Butter a 23cm springform cake tin, line the base with baking paper, butter again and dust all over with a little polenta.
In a bowl, beat the softened butter and caster sugar together until light and fluffy, then gradually whisk in the eggs, one at a time.
Fold in the GF polenta, almonds, baking powder and GF plain flour.
Add the lemon zest and juice, and mix well.
Spoon into the cake tin and smooth over using a palette knife.

Bake for 1¼ hours until a skewer inserted into the centre comes out clean
(cover the cake loosely with foil if it starts to colour too much).

Meanwhile, make the syrup by heating the sugar, lemon juice and limoncello in a small pan.

When the cake is ready, remove from the oven and pierce the top all over with a skewer.
Spoon the warm syrup over the warm cake and leave to cool in the tin for 15 minutes.
Carefully remove the cake from the tin and cool on a wire rack.

Make the icing.
Beat together the mascarpone, cream and icing sugar in a bowl until smooth.
Place the cake on a serving plate and spread with the icing.
Drizzle with the lemon curd, swirling it into the icing with the end of a skewer.
Decorate with the toasted almonds.

GLUTEN AND DAIRY FREE WAFFLES

GLUTEN & DAIRY FREE WAFFLE & APPLE TOPPING - HEALTHY EATING - watch more recipes and videos

Ingredients:

2 cups rice flour

2 tablespoons of aluminum free baking powder

1/3 cup vegetable oil or extra virgin olive oil

2 eggs or egg substitute

3/4 cup rice, soy or almond milk

3 tablespoons honey (optional)

1/4 teaspoon cayenne pepper (optional)


Directions:

Combine dry ingredients in one bowl

Mix together

Add wet ingredients and mix well

Fluffy waffles depend on the consistency of the batter

Add more flour for thicker batter to make a fluffier waffle

Use waffle iron to make the waffles, it should take about 2 minutes

Top with my apple compote

Potato Waffle with Caramelized Apple Cake

House Speciality
Hotel-Restaurant Georges W
"2, rue de la gare&qu
Le Noirmont

Cooking Recipe Ingredients:

Waffle:

3.5 oz. puree'd potato
0.7 oz. butter
0.88 oz. flour
1 egg
1.4 tbsp. milk
1 oz. sugar
1 lemon peel

Apple cake:

4 apples
3.5 oz. caramel
1 oz. sugar
0.7 oz. butter
1 lemon juice
Small rectangular forms, 3.2 x 1.2 in

Ice-cream:

1.1 cups milk
4 yolks
2.1 oz. sugar
0.42 cups crème fraîche (thick sour cream)
1.4 tbsp. Damassine (or plum)

Cooking recipe preparation instructions:

Waffle:
Prepare a potato puree (potatoes cooked with skin).
Melt some butter. Mix all the ingredients to obtain semi-liquid dough.
Pour it in the waffle iron until you obtain a nice, colored waffle.
Store aside.

Apple cake:

Peel and prepared the apples.
Cut them into thin slices.
Stew the apples in butter with sugar and lemon juice until the liquid is evaporated.

Pour some caramel at the bottom of the forms.
Then, cover with the apple slices. (About 1.2 in height.)
Let it cook for 12 minutes at 392 degrees.

Remove it from the form and put it on a serving dish to let it drain before you serve it.

Ice-cream:

Cook the milk.
Beat the yolk and sugar until they blanch.
Pour the milk over the eggs and put the whole in a saucepan.
Reheat on a small flame (around 190 degrees F).
Stir continuously.

End the cooking by adding the crème fraiche.
Let it cool down and put it in the ice-cream-freezer with the alcohol.

Presentation:

Place the apple cake in the middle of the dish.
Add the ice-cream and warm waffle.
Decorate with a dried apple slice and pour some caramel over it.
Decorate with some mint and drops of reduced apple juice.

ALMOND ORANGE CAKE

AndrewCake
by cookshow-intl

Ingredients:

2.5 Cups Blanched Almonds
1.5 Cups Sugar
3 Large Navel Oranges
6 Eggs
1 Large Pinch Salt
1.5 tsp Baking Powder
1.5 tsp Almond Extract

Method:

PRE-HEAT OVEN TO 375

GREASE AND FLOUR 10 INCH SPRING FORM CAKE PAN

IN A FOOD PROCESSOR GRIND TOGETHER ALMONDS AND SUGAR UNTIL THE ALMONDS ARE STILL A BIT CRUNCHY

BOIL THE THREE ORANGES WHOLE FOR 30 MINUTES THEN LET COOL AND QUARTER
REMOVE SKIN FROM FLESH AND PUREE COMPLETELY INCLUDING SKIN IN FOOD PROCESSOR

BEAT THE EGGS UNTIL THEY ARE FLUFFY AND LIGHT IN COLOR

ADD THE SALT, BAKING POWDER AND ALMOND EXTRACT TO THE ALMOND/SUGAR MIXTURE THEN FOLD THE PUREED ORANGE MIXTURE THEN FOLD THE EGGS INTO IT

POUR ENTIRE MIXTURE INTO THE SPRING FORM PAN

BAKE ONE HOUR

LET COOL THEN SPRINKLE WITH ICING/CONFECTIONER'S SUGAR

Chocolate Fondant

Chocolate : How To Make Chocolate Fondant


Ingredients:

3 Eggs
100g Dark chocolate
50g GF Plain flour
100g Sugar
some Fresh mint
100g Butter
some Cocoa powder

Needed:

6 aluminium pudding tins
2 bowls
1 baking tray
1 electric/handheld mixer
1 knife

Method:

Preheat the oven to 180°C/350F GasMark 4

Brush the insides of the aluminium pudding tins with soft butter, then spoon in some cocoa powder.
Turn the tin in a circular motion and tap until the inside surface is fully covered with the cocoa powder.
This will prevent anything sticking later.

Place the chocolate and butter in the heat-proof bowl, and place it over a pan of boiling water.
Leave it to melt.

Beat the eggs in a separate bowl.
Slowly incorporate sugar.
Mix until airy and fluffy.

Sieve the GF flour into the melted butter-chocolate mixture.
Mix until no flour crumbles are seen.

Now add the egg mixture into the chocolate-butter mixture so they are both in the same bowl.

Pour the mixture into the prepared aluminium dishes.
Place into the oven for 6 minutes.


Serve with ice cream.
Garnish with a sprig of mint and a sprinkle cocoa powder

Lemon Mousse

Dairy: How To Make Lemon Mousse


Ingredients:

juice of 1 lemon,
juice of 1 lime,
70g sugar
5 egg yolks
250g mascarpone cheese
1 ½ gelatin sheets
200ml cream, whipped

Needed:

1 saucepan
1 mixing bowl
1 whisk
1 small bowl
1 spatula

Method:

Put into the mixing bowl: the sugar, lemon juice, lime juice, egg yolks and whisk them together briefly.

Put a saucepan, about a third full of water, onto the hob and bring it to a simmer.
Then place the mixing bowl over the saucepan, but don't let it touch the water, so only the steam heats it.
Whisk the mixture constantly for about 3-5 minutes until it begins to thicken,
then take it off the heat.

While the mixture is still warm, place the gelatin sheets into a small bowl and cover them with cold water.
They will take a few minutes to soften.

Take the softened gelatin sheets out of the bowl and squeeze them gently, to remove any excess water.
Place them into the still warm mixture and whisk them in until they have totally dissolved.

Then leave to cool to room temperature.

When the lemon mix has cooled, add the mascarpone cheese and whisk it in briskly until it is all completely combined.

Then add the whipped cream and whisk again thoroughly.

Spoon the mixture into serving glasses and leave them to chill for 3-4 hours in the fridge.
This will allow the mousse to texture and set.

Remove the lemon mousse from the fridge and garnish with a little Lemon Zest
A mint leaf can also be added as a final touch.

French Perigordine Walnut Cake

Oven Bake: How To Make French Perigordine Walnut Cake


Ingredients:

250g shelled walnuts
120g unsalted butter
250g brown sugar
4 eggs
1 tbsp icing sugar

Needed:

1 electric blender
1 electric whisk
2 medium bowls
1 spring-form baking tin, of about 21- 23 centimetres in diameter
1 piece of grease-proof paper/ baking parchment
1 skewer
1 sieve
1 spatula

Method:

Preheat oven to 150ºC (300ºF/ gas mark 2).

Add the walnuts (reserving ten for later) into the blender and grind for two minutes on full power until they have the consistency of breadcrumbs.
Whisk the butter and sugar in a bowl and then stir in the ground walnuts using a spatula.

Separate the egg yolks from the white and add the yolks into the bowl of walnut mixture, one by one.
In a separate bowl beat the whites until they become stiff and then fold them into the mixture.

Place the cake in the centre of the preheated oven and bake for roughly one hour. After about forty minutes, check it.
Carefully spear the centre of the cake with a wooden skewer and see if it is dry.
When it comes out dry, the cake is baked.

Release the cake from the spring-form tin and place it on a serving plate.
Gently sift icing sugar over the cake and decorate with walnuts.

As a serving suggestion serve it with a generous dollop of whipped cream and a good quality cup of coffee.

Chocolate and Orange Cake

Chocolate : How To Make Chocolate And Orange Cake


Ingredients:

380g dark chocolate, chopped
240g butter, cubed
100ml fresh orange juice
zest of 1 orange
5 eggs
100g sugar
1 tbsp vanilla
100g GF Self Raing flour

chocolate glaze:

200g dark chocolate, chopped
200ml cream

Needed:

2 saucepans
1 bowl
1 electric mixer with whisk attachment
1 rubber spatula
1 spring-form pan 26cm in diameter, lined with parchment paper
1 wooden skewer

Method:

Pre-heat oven to 160°C (325°F/ gas mark 3).

Fill the saucepan about a third full with water and bring to the boil.
Place a stainless steel bowl over the saucepan, making sure that the bottom does not touch the boiling water.

Add the chocolate, butter, orange juice and orange zest.
Stir it occasionally to help the mixture melt more quickly.
Once the butter is melted, remove the bowl from the heat and set it aside.

If you desire, you can add some orange-flavoured liqueur at this stage.

Put the eggs, sugar and vanilla into the mixer bowl.
Mix them together on a medium to high speed and continue to whip until the volume is roughly double that of the original amount.
Then remove the bowl from the mixer.

Add the egg mixture to the melted chocolate, slowly folding it in with the rubber spatula.
Continue to fold it all together until well combined.
Next, sprinkle in the GF Self Raising flour and mix well.

Pour the batter into the spring-form pan, place it in the oven and let it bake for 20 - 25 minutes.
Around 20 minutes into the cooking time, check the orange cake to see if it's done. Insert the wooden skewer into the centre of the cake.

If it comes out free of batter, your orange cake can now be removed from the oven.
Leave it to cool down to room temperature and then remove from the tin.

Pour the cream into a saucepan and heat until close to boiling point.
Remove it from the heat.
Add the hot cream to the chocolate and blend them together well.

Pour the chocolate glaze onto the cake and using the rubber spatula, spread it evenly over the surface.
This is easier to do if you elevate the cake.

Allow the glaze to cool to room temperature.
Serve.

No Bake Apple Pie

Ingredients:

2 granny smith apples, cut into chunks
1 tbsp. butter
2 tbsp. of raisins
2 tbsp. walnuts (chopped)
2 tbsp. brown sugar
Juice of 1/2 a lemon
1/2 tsp of cinnamon
1/2 cup of GF granola (Bakery on Main)

Optional:
A couple of scoops of vanilla ice cream or frozen yogurt!

Method:

Melt butter in a sauté pan over medium heat.
Add the apples and allow to cook for about four minutes.

Add lemon juice, raisins, cinnamon and brown sugar.
Cook another three to five minutes or until the sugar is melted and all of the ingredients are coating the apples.
Stir in the walnuts.


Spoon the cooked apples into a bowl and top with frozen yogurt (or ice cream), GF granola and one more dash of ground cinnamon!

Dig in and enjoy!!

Serves 2.

Summer Fruit Brulee

Fruit:How To Make Summer Fruit Brulee

Ingredients:

700 g frozen berry fruits
110 g castor sugar
280 ml whipping cream
300 g greek yoghurt
180 g demerera sugar

Needed:

1 small pan
1 serving dish
1 large wooden spoon
1 sieve
1 electric beater or whisk
1 blow torch

Method:

Begin by putting all of the frozen fruit into a small pan and add the castor sugar.

Place the pan onto a medium heat and stir for 3-5 minutes until the sugar begins to melt (do not stir too much as this will result in the fruit turning to pulp)

Remove the pan of fruit and transfer onto a serving dish

Using the sieve, drain any excess liquid from the fruit mixture.

Put the fruit mixture aside and allow to cool

As the fruit mixture is cooling, whip the cream until it becomes thick

Add the Greek yoghurt to the cream and pour the topping all over the fruit

Cover with cling film and leave standing for two hours

A couple of hours before you wish to serve, cover the topping with the Demerera sugar.

Finally, use a blow torch to caramelise the sugar coating until it turns golden-brown.
Transfer the brulee into the fridge until you wish to serve

Serve a generous slice onto a serving plate and garnish with a few fresh berries and a sprinkling of icing sugar.

Malai Kulfi (Indian Ice Cream)

Indian Cuisine:How To Make Malai Kulfi

Ingredients:

410 g Evaporated Milk , chilled for at least 8 hours
200 ml Double cream
1 cups Sugar
2 Green Cardamoms , crushed
1/4 cup Pistachios , chopped

Needed:

1 Whisk
1 Large Bowl
1 Freezer

Method:

Add the chilled evaporated milk into a large bowl and whisk with an electric whisk until you have double the original amount.

In a separate bowl, whip the double cream and sugar.
Now gently fold the whipped double cream into the beaten evaporated milk.

Add the pistachions and cardamom gently fold them into the cream mixture

Pour the mixture in an air tight container and place in the freezer until the Kulfi mixture is semi-set

When you have a semi-set mixture, remove the container from the freezer and beat the Kulfi for 5-7 minutes

Place it back in the freezer until the time you require it for serving.

Chocolate Panna Cotta

Italian Food:How To Make Chocolate Panna Cotta

Ingredients:

400ml cream
200ml milk
40g sugar
a pinch of salt
120g GF dark chocolate, chopped
3 half gelatin sheets or 14g of gelatin powder

Needed:

1 saucepan
1 whisk
1 small bowl of cold water
6 lightly oiled moulds

Method:

Heat the basic ingredients
Pour the cream into the saucepan, add the milk, sugar and salt and warm on a medium heat.

Combine the chocolate
Before the mixture boils, add the chocolate, turn the heat off and whisk thoroughly. When well combined, remove the pan from the heat

Melt the gelatin
Put the gelatin sheets into a bowl of cold water and leave for approximately 1 minute.
When soft, remove and squeeze out excess water.
Add the gelatin to the chocolate mixture and whisk well.

Pour into moulds
Put the moulds onto a tray and fill each one nearly to the top with the chocolate mixture.

Put the panna cotta in the fridge and leave overnight to chill.

Remove from the moulds and serve
Run a knife around the inside of each mould and dip in warm water to help release them.
Drop them onto a serving plate, drizzle over some raspberry sauce.

Chocolate Mousse dessert

CHOCOLATE MOUSSE RECIPE
by cookshow-intl

Ingredients:

12 eggs
400g of dark 70% chocolate

Method:

Seperate the eggs

Break the chocolate in small pieces and put it to melt slowly.

Once it's melted, add the egg yolk and mix it gently.

Whisk the egg white to stiff peaks and add to the chcolate/yolk mix.

Mix it until it becomes soft and liquid.

Fill some glasses with the chocolate mousse.
Grate some chocolate on top of each glass (if you want to mix colours you can take a different type of chocolate), that will create nuggets on top of the chocolate mousse.

Cover the glasses with a plastic film and put the chocolate mousse in the fridge for at least 1 hour.

Your chocolate mousse is ready to serve

Chili Chocolate Dessert

Chili Chocolate Mousse
by cookshow-intl

Ingredients:

Ingredients :

3.5 oz dark chocolate bar, chopped or broken in small pieces
(you can get away with
1 tablespoons butter
1/4 cup water, divided (2 tbsp for chocolate, 2 tbsp for egg mixture)
1 tablespoons white granulated sugar
2 large egg yolks
1/8 tsp ground chipotle
very tiny pinch of salt
1/2 cup plus 1 tbsp heavy whipping cream
extra cream and chocolate shavings to garnish, optional

Tropical Fruit Salad

Ingredients:

1/2 pound of seedless grapes
1 punnet strawberries
1 cantaloupe
1 pineapple
2 bananas
1/2 cup orange juice
2-3 Kiwi

Method:

In a large serving bowl combine:
Grapes: rinse in cool water, slice in half.
Strawberries: rinse in cool water, hull, cut into bite sizes.
Cantaloupe: cut in half; remove the seeds and rind, cut into
bite size pieces.
Pineapple: remove the rind, cut into slices then into bite size
pieces removing the core as you go.
Bananas: peel and slice and put in small bowl.
Orange juice: pour ½ cup over the bananas.
Kiwi: peel and slice or cut into wedges.
Mint: garnish.
*all fruits and amounts are adjustable to your taste

Mohan Thal (Gram Flour Fudge)

Ingredients:

2 cups Gram flour (basen)
6 tablespoons unsalted butter or ghee
1 tablespoon warm milk
1/2 cup double cream
1 cup milk powder
1 teaspoon cardamom seed powder
1 1/4 cup Sugar
1/2 cup water
2 tablespoons sliced almonds

Special Equipment:

Candy Thermometer

Method:

Melt the butter and mix with gram flour by rubbing between both palms.
Texture will become like a lightly rough powder.
Keep aside for at least fifteen minutes.
Add the milk.
Milk should be warm, and rub the mixture again between your both palms.
Next put the cream and milk powder in a frying pan and cook on medium heat.
String continuously until mixture comes together and looks like soft dough.
Remove from heat and keep aside.
Mix the milk dough with gram flour mixture togather and stir fry on medium heat until it becomes light brown in color and start giving off a sweet aroma.

Tips:

stir fry continuously making sure it stays powdery.
Let it cool and add cardamom powder mix it well.
In a saucepan, boil the sugar and water together on medium heat until syrup is 2 threads or 225 degrees F on a candy thermometer.
Mix the syrup with flour mixture mix well and pour on a 8 inch greased plate. Do this quickly before syrup cools down.
Mohanthal should be about ½ inch thick and shape it into a square shape on the plate. While it is still hot spread the sliced almonds evenly over the top to garnish.

Cut the mohanthal into 1-inch square shapes while it is still warm.
Serve at room temperature.
At room temperature mohanthal can be kept for 2 weeks or refrigerate for a month.

Sweet Pineapple Saute

How to Make Sweet Pineapple Saute

Ingredients:

1 pineapple, peel core and cut into wedges
1 cup sugar
¼ cup Double cream
¼ cup of butter

Method:

1. In a heavy skillet melt butter and add sugar.

2. Add the pineapple wedges to the syrup and brown on each side for about two minutes and remove.

3. To make the sauce, add Double cream to the pan and blend with the syrup.

4. Serve the sweet sauce over the pineapple

Grilled Banana Split

How to make a grilled banana split

Ingredients:

6 bananas, peeled and sliced in half
extra virgin olive oil
vanilla ice cream
chocolate sauce
whipped cream
almonds
maraschino cherries

Method:

1. Preheat the grill to low heat.

2. Brush the bananas with olive oil and place on the grill. Grill each side for about one minute.

3. To serve, place 2 banana halves on each plate and top with vanilla ice cream. Drizzle with chocolate sauce, a dollup of whipped cream, a handful of almonds and a maraschino cherry.

Chocolate Pot De Creme

Chocolate Pot de Crème

Ingredients:

1 cup of chocolate chips
¼ cup of egg substitute
½ a tsp of vanilla
¾ cup of single cream

Method:

1. In a blender combine chocolate chips, egg substitute and vanilla.

2. Now scald half and half in a medium saucepan just until bubbles form around the edge.

3. Pour the cream over the chip mixture.

4. Blend on liquefy for 20-25 seconds or until smooth.

5. Pour the chocolate mixture into 4 small cups.

6. Refrigerate until set - about 4-6 hours.

GF DF EF Pear Crumble from Guruchief