Party food: Hot Ham & Cheese Party Rolls

Ingredients
Meat
3/4 lb Deli ham
Condiments
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
Baking & Spices
2 tbsp Brown sugar
1 tbsp Poppy seeds
Bread & Baked Goods
1 can Pillsbury classic pizza crust, refrigerated
Dairy
1/2 cup Butter
12 slices Swiss cheese

10 Link Directory

Watch also how to prepare a salmon bruschetta in 1 minute!

« Pagina precedente

Homemade Gluten Free Cookies

INGREDIENTS FOR GLUTEN FREE COOKIES

gluten-free-chocolate-chip-cookies

Butter – 125g (keep the butter outside the fridge before using to have it in room temperature

¾ cup White Sugar (= 120g)

½ cup Muscovado sugar (= 80g)

1 egg

1 ½ cup Gluten free flour mix ( ≌ 180g)*

1 teaspoon of yeast (10g)

300 g dark chocolate drops

1 teaspoon vanilla essence or homemade infuse of 1 vanilla pod seeds

 

PREPARATION FOR GLUTEN FREE COOKIES

Mix the yeast to the flour and reserve it.

In a bowl mix the butter, both sugar types and the vanilla. Add the egg, mixing very well the ingredients and slowly join the flour.

The texture wanted is soft, but firm, enough to be able to make little portions of cookies by hands or even with the help of a spoon.

You may add the chocolate drops at this stage and mix all together or place the little portions of plain cookie dough on the baking tray and on top sprinkle the chocolate drops.

Use baking tray with baking paper.

Bake the cookies in pre-heated oven at 200° C for approximately 15 minutes.

 

*The gluten free flour, if not bought ready, we advise to mix 50/50 of coconut flour and almond flour. Also it is always prudent to add flour little by little. Depending on the quality of the flour this recipe may requires between 150g and 180g.


Do you need to organize a meal for a hen party or your best friend’s birthday party?
Are you feeling lazy to cook your own meal?

 Why don’t you have a look at our naked chef experience?

Have a look at the menu and dishes we offer

naked chef

 

Book now

 

______________________________________________________________________

« Pagina precedente

Gluten Free Cocoa & Coconut Cake

chocolate cake gluten free

It’s party time! You are asked to bake the perfect chocolate cake for your best friend that celebrates her 40. But she is coeliac! No problem, we have the perfect recipe for a beautiful delicious chocolate cake!
And it’s gluten free!

Dough Ingredients

3 eggs

1/2 cup of oil (120 ml)

1 cup of lactose free milk (240 ml)

1 cup of sugar (160 gr)

2 full spoons of cocoa powder

1 1/2 cup of gluten free flour mix (180 gr)*

1 table spoon of yeast powder (10 – 15 gr)

*The flour mix can be home made as we referred some good flours to be measured and mixed to have a nice sponge cake. Or, to be even easier, we would recommend the Marks Spencer gluten free flour.

Sauce Ingredients

1/2 cup of coconut milk and regular milk mix (120 ml)

1 full table spoon of sugar (15 gr)

Topping Ingredients

150 gr grated coconut

1 condensed milk can (395 gr)

1/2 cup of milk (120 ml)

1 table spoon of butter

 

 

DOUGH PREPARATION

filling mod

At first pre heat the oven to 180°C (gas mark 4).

Mix the dry ingredients in a bowl (sugar, flour, cocoa and yeast) and reserve it.

Put in a blender the liquid ingredients (eggs, oil and milk) and blend it for 3 minutes, until it gets a white plain colour.

Pour the blended mixture into the bowl with the powder mix, stirring it very well with a wooden spoon or a whiskey to avoid lumps.

Lightly grease a cake tin with butter and sprinkle some gluten free four all over the tin, to have an even cover where the dough will be placed.

You may use a medium size cake tin and have a one-layer cake or cut the cake horizontally through the centre into two layers in order to add a filling. In this case the advice is to use the coconut cream as filling and, as topping, a chocolate ganache.

Bake the cake on the middle shelf of the oven for about 30 minutes. To check if the cake is cooked slightly touch the top with a fingertip and it should spring back. Another test is to insert a skewer into the centre of the cake – it should come out clean.

Once baked, remove the cake tin from the oven and wait it cool down, so when it’s just warm the cake can be removed and placed on a large plate.

With a fork carefully skewer the cake all over the top and with a spoon wet the cake with the sauce mix (coconut milk, milk and sugar), slowly, waiting the cake absorbs the liquid and keep going until it’s over.

In the cake is layered, use a bit more of the sauce as you must moist the two halves of the cake.

TOPPING PREPARATION

In a pan mix the topping ingredients and take it to a medium flame, stirring it with a wooden spoon non-stop, until mixture thickens and you can see the button of the pan. Remove from heat.

Evenly cover the cake with the topping. Once it cools down sprinkle some dark chocolate to decorate.

If using the coconut cream as filling, the chocolate ganache is easily done in microwave, as following:

1 dark chocolate bar melted in microwave

200ml of fresh cream to be added to the chocolate and mixed up. Cover the cake and sprinkle some grated coconut to decorate.

chocolate cake
______________________________________________________________________

« Pagina precedente

Gluten Free Lasagne

lasagne

How to make delicious gluten free lasagne

Pre-heat oven to 200°C, 180°C fan, 350°F, Gas Mark 4.

Place mince, onion and garlic in a pan and fry, stirring until the beef is browned with no trace of pink.

Stir in the tomatoes, tomato puree, herbs, pepper and wine. Bring to the boil and simmer 30 minutes, stirring occasionally.

Meanwhile cook the lasagne in boiling salted water for 3 minutes, until just pliable. Drain, rinse in cold water and spread out on a work surface in a single layer to prevent sticking.

For the sauce, bring the milk to the boil with the onion and bayleaf. Take off the heat and leave to infuse for 10-15 minutes. Strain the milk and place back in the pan with the butter and flour. Whisking constantly, bring slowly to the boil and simmer for 5 minutes until thickened and smooth.

In an ovenproof dish, layer the meat mixture, lasagne and sauce. End with the sauce and sprinkle with the cheese. Cook in pre-heated oven for 30-40 minutes. Cover with foil and leave to rest for 15 minutes before slicing, so the layers hold their shape.

Meanwhile, lay the cherry tomatoes in a small roasting tin, drizzle with the olive oil and season with salt and pepper. Roast for 20 minutes. Serve the lasagne with the tomatoes and a watercress salad.


 

Do you need to organize a meal for a hen party or your best friend’s birthday party?
Are you feeling lazy to cook your own meal?

 Why don’t you have a look at our naked chef experience?

Have a look at the menu and dishes we offer

       naked chef dinner girls
______________________________________________________________________

« Pagina precedente
 
Tel. +353.872561171  - Email: [email protected]