The Gluten Free Scallywag Magazine Vol3 (The Print Edition) Preview

Vol 3, 2013

magazine

LARGE PLATES & smaller snacks 9 10 12 24 44 36 37 42 19 37 32 31 21 15 40 23 26 28

Apple Carrot Morning Muffins Baked Eggs BAKED SAUSAGES & BEANS BEAN & RICOTTA STUFFED SWEET POTATO Chorizo Macaroni Cheese Cornbread with Sundried Tomatoes, Olive & Chilli Corny Carrot Fritters David's Lamb Shanks with Creamy Polenta Eat Your VEG Shepherds Pie Leek & Potato Gratin Leek, Brie & Gnocchi Bake Pumpkin Chickpea & BEETROOT Salad Pumpkin Risotto with Asparagus QUINOA PANCAKES Roast Chicken with Cornbread Stuffing Roasted Carrots & Brown Rice Salad with Tahini Dressing SALMON & PEA PATTIES Watermelon & Feta Salad

SWEET TREATS 63 92 70 69 79 91 62 82 88 67 94 85 88 73 97 74 81 77

APPLE CUSTARD CUPCAKES Apricot Rosemary Tea Slice Brown Sugar Pantry Cookies Cacao Nib Amaretti CHOCOLATE PEANUT BUTTER SANDWICH BISCUITS Chocolate Mint THINS Chocolate Cupcakes with Peanut Butter Topping CHRISTMAS PUDDING Classic Sponge DECADENT Cheesecake Brownie Fruit Cake (Christmas Cake) FRUIT MINCE PIES LAMINGTONS Mango & Strawberry Yoghurt Ice Pops MOCHA FROSTING (Chocolate Cake in a Jar) MONTE CARLOS Rumballs Strawberry Frangipane Tart

4. www.glutenfreescallywag.com

GIFTS to Give 49 49 47 50 50 47 52

Apricot Jam Basil Pesto Chocolate Cake in a Jar FIGGY FRUIT MINCE HOT FUDGE SAUCE Pumpkin Hummous Oven Dried Tomatoes

A Few Sips Blueberry Chocolate Smoothie 59 Punch Drunk Cider 59 Watermelon Sparkler 59

Other Bits 98 6

CONVERSION CHART & Notes On Going Gluten Free

Baked Eggs Serves 4 1 small sweet potato, peeled cut into 2cm cubes 1/4 cup sundried tomatoes, chopped 1/4 cup finely grated parmesan 80ml (1/3 cup) pouring cream 8 eggs Parsley to serve Preheat oven to 180째C. Steam the sweet potato until tender and cooked through. You could also roast the sweet potato or use leftover roasted sweet potato cut into smaller pieces.

Divide the sweet potato among 4 x 1 cup ramekins. Top with the sundried tomatoes and parmesan. Carefully crack 2 eggs into each ramekin and pour the cream around the edge.

Sprinkle with a little chopped parsley and bake for 12-15minutes or until eggs are on the 'just undercooked' side of your liking, as they will continue to cook a little.

Remove from oven, sprinkle with salt and pepper. Serve with a little extra parsley and hot buttered gluten free toast.

Make it meaty. Add some fried bacon or chopped pieces of chorizo ontop of the sweet potato.

10. www.glutenfreescallywag.com

LARGE PLATES & SMALL SNACKS Perfect for midweek meals & lazy sunday afternoons.

16. www.glutenfreescallywag.com

Chorizo Macaroni Cheese, (recipe p44)

Bean & Ricotta Stuffed Sweet Potato Serves 4 2 decent sized sweet potatoes 3/4 cup ricotta 1 x 400g mixed beans or your bean of choice, drain and rinse 1/2 cup sundried tomatoes, chopped Handful fresh parsley, finely diced Baby rocket & spinach to serve Preheat oven to 200째C. Scrub sweet potatoes and place together in a large piece of alfoil, drizzle with a little olive oil and wrap to create a steam pocket. Place on a baking tray and bake until cooked through. This will take 50-80minutes depending on the size of your potatoes.

Remove from foil and cut in half lengthways.

Scoop the flesh from the four halves, leaving a good centimetre on the skins to create a little boat. Pop the flesh into a bowl with the ricotta, beans and tomatoes. Stir to combine then spoon back into the boats. Return to the oven for 20minutes to warm through.

Serve warm, topped with rocket and baby spinach leaves.

24. www.glutenfreescallywag.com

38. www.glutenfreescallywag.com

Roast Chicken with Cornbread Stuffing, Gravy Potato and Leek Gratin (recipes p37 & 40)

GIFTS IN JARS

Tt's time to preserve the season & spread the love

46. www.glutenfreescallywag.com

66. www.glutenfreescallywag.com

Decadent Cheesecake Brownies Serves 8-12

brownie 125g butter 180g brown sugar 125g dark chocolate (min 50%) 3 eggs, lightly whisked 50g plain gluten free flour 35g cocoa 1/4 teaspoon gluten free baking powder cheesecake 250g cream cheese, at room temperature 30g castor sugar 1 egg, lightly whisked Preheat oven to 160째C. Line the base of a round 20cm springform pan with baking paper and grease the edges of the pan.

Place butter, sugar and chocolate in a medium, heavy based saucepan and melt over very low heat, until smooth. Remove from heat and allow to cool for 5minutes.

In a large bowl whisk together the flour, cocoa and baking powder. Mix in the whisked eggs and chocolate mixture until just combined. Do not over mix or you'll have a chewy, tough brownie.

Pour into prepared pan.

To make the cheesecake mixture.

Combine all ingredients in a food processor or beat in a stand mixer until smooth. Dollop on top of the prepared brownie and with the handle of a spoon swirl the cheesecake and brownie mixtures together, to create a marble effect.

Bake for approximately 45-50minutes until the centre is only just wobbly.

Allow to cool in the pan.

Serve warm with hot fudge sauce (see recipe page 50)

86. www.glutenfreescallywag.com

92. www.glutenfreescallywag.com

Apricot Rosemary Slice Makes 12 squares 130g butter, at room temperature 100g brown sugar 2 teaspoons vanilla 1 teaspoon fresh rosemary, finely chopped + 1 sprig rosemary 2 eggs 40g desiccated coconut 85g plain gluten free flour 160g almond meal 250ml (1 cup) gluten free yoghurt, low fat is fine 6 fresh apricots, halved and stones removed or tinned halved apricots Apricot jam to glaze Preheat the oven to 170째C. Line a 28 cm x 18cm lamington tray with baking paper.

Beat together the butter, sugar, vanilla and teaspoon of rosemary until thick and creamy. Add the eggs one at a time and beat until just combined.

Whisk together the coconut, gluten free flour and almond meal. Add half the flour and yoghurt and beat until just combined, repeat with remaining flour and yoghurt.

Pour the batter into the lined lamington tray and smooth out. Top with apricot halves, cut side up. Press them only just into the batter. Pull the leaves off the remaining sprig of rosemary and scatter over the top. Bake for approximately 35-38minutes, a skewer inserted should come out clean (just), don't over bake it or it will be dry.

Remove from the oven. Warm the apricot jam for 20-30seconds on medium in the microwave. Brush over the warm slice. Allow to cool. Serve warm with whipped or double cream.

Keeps well for up to 3days in an airtight container, best served warm.

The Gluten Free Scallywag Magazine, Vol 3 is full to bursting point with delicious recipes for feasting all year round.

This edition of the magazine is for you; the gluten intolerants, avoiders and Coeliacs alike.

Happy Gluten Free Baking.