Sue, Katherine & Lucy�s
�Passionfruit Souffl� triumph!
ORANGE AND ALMOND CAKE
2 large oranges
250g sugar
250g ground almonds
1 tsp baking powder
6 eggs.
Boil oranges in water for 1.5 hours
Drain off the water and blend the oranges in food processor. Add all remaining ingredients and mix thoroughly with the orange pulp.
Pour into buttered and lined 23 cm springform tin and bake in 200C oven for one hour.
Chocolate Sauce
200g dark chocolate
200 ml cream
2 tabs Grand Marnier
Over a gentle heat melt the chocolate and cream together. Add the liqueur and serve warm over the cake.
RASPBERRY AND COCONUT MUFFINS
1 cup SR gluten free flour
200g almond meal
1 cup caster sugar
3/4 cup coconut
1 cup milk
100g butter (melted)
1 tsp vanilla essence
1 egg beaten
300g thawed frozen raspberries
Preheat oven to 200 C. Line 18 muffin pans with cases. Combine flour, almonds, sugar and coconut in a bowl. Combine milk, butter, vanilla essence and egg in a large jug. Add milk mixture to dry mixture and stir until combined. Add raspberries and gently fold through. Spoon into muffin cases and bake for 20-25 minutes.
CHOCOLATE BROWNIES
125g butter, chopped
1 cup firmly packed brown sugar
125g dark chocolate, chopped
3 eggs
1/3 cup gluten free flour
1/3 cup cocoa powder
1/4 tsp gluten free baking powder
150g walnuts
Preheat oven to 180 C . Grease 18 x 28 cm slice tin and line with non-stick baking paper. Place butter, brown sugar and chocolate in large saucepan and stir over medium heat until melted. Remove from heat and beat in eggs. Sift together flour, cocoa and baking powder and stir into chocolate mixture. Stir in walnuts. Pour into prepared tin and bake for 35-40 minutes until firm and a few crumbs sticking to skewer when it�s inserted into the centre.
CARAMEL WALNUT SLICE
Base
� cup gluten free SR flour
� cup sugar
� cup coconut
60g butter
Topping
2 eggs
� tsp vanilla
1 cup coconut
90g walnut pieces
11/2 cups brown sugar, lightly packed
� tsp baking powder
Base
Sift flour into bowl, add sugar and coconut, mix well. Melt butter add to dry ingredients press mixture onto base of 28 x 18 cm tin and bake in 180 oven for 15 minutes.
Topping
Lightly beat eggs and vanilla with fork, add coconut, chopped walnuts, brown sugar, baking powder, mix well. Spread over partly cooked base, return to 189 oven and bake further 25-30 minutes. Cool in tin and cut into squares.
Sue and her chamber orchestra
at her 40th birthday party
Katherine and Sue
at the Great Barrier Reef
Sue and Stephen in San Francisco
DONNA HAY�S CARAMELISED PORK
� cup Tamari (wheat free) soy sauce
� cup Sugar
2 small Red Chillies (seeded & chopped)
1 Tablespoon Shredded Ginger
2 Tablespoons Fish Sauce
2 Tablespoons Lime Juice
1 Teaspoon ground Star Anise
650 grams Pork Fillet
Place Soy Sauce, Sugar, Chillies, Ginger, Fish Sauce, Lime Juice and Star Anise in a deep frying pan over medium heat and cook, stirring 4-5 minutes until mixture thickens slightly.
Halve pork lengthwise and add to the pan. Cook 4 minutes on each side. Remove Pork from pan. Simmer pan juice until thickened, slice pork and drizzle with pan juices. Serve with rice or basil, mint and coriander salad.
* From Donna Hay �Off The Shelf�
DONNA HAY�S CRISPY SPICED THAI CHICKEN
3 Chicken breast fillets (quartered)
2 Egg whites (slightly beaten)
3 tablespoons fine rice flour
2 red chillies (seeded & finely chopped)
3 tablespoons chopped Coriander
4 Kaffir Lime Leaves (shredded)
3 tablespoons Sesame seeds
2-3 tablespoons Peanut oil
Dipping Sauce
3 Tablespoons Soy Sauce
2 Tablespoons lemon Juice
1 Tablespoon Brown Sugar
Combine chicken, egg whites, rice flour, chillies, coriander, lime leaves and sesame seeds in a bowl.
Heat oil in a frying pan over medium heat. Cook Chicken for 3 minutes on each side or until golden and cooked through. Drain on kitchen paper.
To make dipping sauce combine ingredients in a bowl and mix. Serves 4.
* From Donna Hay �Off The Shelf�
LEMON TART
Tart base
1 cup ground almonds
1 cup coconut
� cup sugar
90g butter, chopped
Preheat oven to 180. Combine almonds, coconut and sugar in kitchen wiz and churn to combine. Add butter and mix until combined. Press into base and sides of a 23 c, pie dish. Bake for 12-15 minutes until golden.
� Lemon Juice
� Cup Caster Sugar
� Cup Single Cream
3 Eggs (lightly beaten)
Place Lemon juice and sugar in a bowl over simmering water and stir until sugar is dissolved. Add cream and eggs and stir continuously for 5 minutes. Pour into tart shell through strainer and bake at 140 degrees for 20-25 minutes until filling is set. Allow to cool before serving.
CARAMEL TART
Tart base
1 cup ground almonds
1 cup coconut
� cup sugar
90g butter, chopped
Preheat oven to 180. Combine almonds, coconut and sugar in kitchen wiz and churn to combine. Add butter and mix until combined. Press into base and sides of a 23 c, pie dish. Bake for 12-15 minutes until golden.
Caramel filling
400g condensed milk
1/3 cup golden syrup
1/3 cup sugar
125g butter
Place condensed milk, golden syrup, sugar and butter into saucepan. Stir over low heat for 15 minutes or until mixture is smooth, thickened and caramel in colour. Stand for a few minutes to cool. Pour warm caramel into tart base and allow it to set.
ALMOND MACAROONS
300g whole almonds (with skin on)
1 cup caster sugar
4 egg whites.
Place almonds and sugar in kitchen wiz and process until almonds well chopped (but not ground).
Add egg whites and process until combined. Place teaspoonfuls of mix onto oven trays and bake at 150 for 20 minutes. Turn oven off and allow to cool in the oven.
CHOCOLATE HAZLENUT CAKE
120g unsalted butter
180g dark chocolate, chopped
1 cup caster sugar
5 eggs, separated
240g hazelnuts roasted and finely ground
Put butter, chocolate and sugar into large heatproof bowl over boiling water. Stir occasionally until mixture is melted and smooth. Remove and cool.
Butter a 24-cm cake tin and line with baking paper. Preheat oven to 180. Beat egg yolks lightly and pour them into the cooled chocolate mixture, whisking as you go. Stir in ground hazelnuts.
Beat egg whites until soft peaks form Stir 1/3 egg whites into chocolate mixture, then fold remaining egg whites into chocolate in two lots. Don�t overmix. Pour into prepared tin and bake about 35 minutes.
Icing
250g dark chocolate
125 g unsalted butter
50ml water.
Melt ingredients in small heavy saucepan over low heat. Leave to cool until lukewarm. Spread over top of cake when it has cooled and refrigerate.
Sue�s edible gluten-free recipes