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.

Crab Cakes with Tarragon Sauce

Main Dish:How To Make Crab Cakes With A Tarragon Sauce

Use Gluten Free Crackers/Bread Crumbs in place of the Cream Crackers


Ingredients:

40g GF crackers or GF bread crumbs
450g fresh or frozen white crab meat
1 egg, beaten
2 tbsp mayonnaise
1 tbsp GF English mustard powder
1 tbsp lemon juice
1 dash of GF Worcester Sauce
2 tbsp chopped parsley
4 tsp clarified butter
salt and white pepper

for the tarragon sauce:

50ml white wine vinegar
4 tbsp clarified butter
1 tomato, skinned, seeded and diced
1 tsp chopped tarragon

Needed:

1 frying pan
1 mixing bowl
1 chopping board
1 fork
1 plate
1 spatula
1 small saucepan
1 rolling pin

Method:

Put the GF crackers in a plastic bag and crush them into fine crumbs with a rolling pin alternatively use GF bread crumbs.

Put the crab meat into a bowl and add just enough of the GF cracker crumbs to absorb any moisture from the crab meat.
You may not need to use it all.

Check crab meat for bits of shell.

Put the beaten egg into a small bowl and whisk in the mayonnaise, GF mustard powder, lemon juice and GF Worcester Sauce.

Fold the mayonnaise mixture into the crab meat, avoiding breaking it up too much, then add the chopped parsley to the mixture.

Shape the mixture into 8 patties

Place a little of the clarified butter in a large frying pan and heat.
Add the crab cakes and cook on a medium heat for 2-3 minutes on each side until golden brown and crispy.

Place the cakes on a plate with some absorbent paper to get rid of any excess fat.

Put the vinegar in the small saucepan, boil and reduce until you have about 2 tablespoons worth.

When the vinegar has reduced add the clarified butter, diced tomato, chopped tarragon and salt and pepper to taste and gently warm the sauce through.

Place 2 of the crab cakes on a pre-warmed plate and spoon the sauce around it.
Serve with a green salad and a crisp white wine.

Italian Fish Soup AKA Chowder

Italian Food:How To Make Italian Fish Soup


Ingredients:

120ml olive oil
3 leeks , cleaned and sliced
2 cloves of garlic , minced
1 onion , peeled and chopped
2 celery stalks , chopped
250g mushrooms , sliced
1ltr GF fish stock
250g tinned tomatoes
150ml dry white wine
5ml cayenne pepper , to taste
450g white boneless fish , cod, sea bass or monkfish, cut into small chunks
900g mixture of crab, shrimp, and mussels , for mussels, scrubbed with the beards removed
fresh parsley , chopped
salt , to taste
freshly ground black pepper , to taste

Needed:

1 large pot
1 wooden spoon
1 ladle

Method:

Heat up the olive oil in a large pot and add the onions, garlic, leeks, celery and mushrooms.
Cook until the onions are clear and soft
Next, add the stock, tinned tomatoes and white wine.
Bring it all to simmering point, add the cayenne pepper and season according to taste.

Put all the fish, including the shellfish with the shells still on, into the pot. This adds to the flavour of the soup.
Continue to simmer until the fish is cooked; about fifteen to twenty minutes.

Once the fish is thoroughly cooked, serve in bowls with sprinkled parsley to garnish.
You could also serve this soup poured over GF pasta