# recipes

name: Beef stroganoff
image: beef-stroganoff
total_time: 45 Minutes
recipe_yield: 4 serving(s)
slug: beef-stroganoff
org_url: https://www.hairybikers.com/recipes/view/beef-stroganoff
date_added: 2022-03-31
date_updated: 2022-08-02 18:48:38.270924
description:
  You may need to cook this in batches up to step 4, then mix everything together in a large pot before transferring to ovenproof dishes.


name: Gluten-free pancakes
image: gluten-free-pancakes
total_time: 30 Minutes
prep_time: 5 Minutes
perform_time: 25 Minutes
recipe_yield: 6 item(s)
slug: gluten-free-pancakes
org_url: https://www.bbcgoodfood.com/recipes/gluten-free-pancakes
date_added: 2022-03-31
date_updated: 2022-08-02 18:49:22.804252
description:
  Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet


name: How to Make Royal Icing
image: how-to-make-royal-icing
recipe_yield: 0 serving(s)
slug: how-to-make-royal-icing
org_url: https://www.biggerbolderbaking.com/make-royal-icing/
date_added: 2022-03-31
date_updated: 2022-08-02 18:50:37.679792
description:
  Finally take charge of all that tasty treat decorating you've wanted to do and learn How to Make Royal Icing!


name: The Ultimate Gluten Free Chocolate Cake
image: the-ultimate-gluten-free-chocolate-cake
total_time: 1 Hour 10 Minutes
prep_time: 30 Minutes
perform_time: 40 Minutes
recipe_yield: 10 serving(s)
slug: the-ultimate-gluten-free-chocolate-cake
org_url: https://theloopywhisk.com/2018/10/14/ultimate-gluten-free-chocolate-cake/
date_added: 2022-07-16
date_updated: 2022-08-02 18:52:05.197253
description:
  With melt-in-the-mouth gluten free sponges that taste like hot chocolate in cake form and a fluffy rich chocolate buttercream frosting, this gluten free chocolate cake is the very definition of comfort food. Plus, it’s easy and quick to make!


name: Mandarin Chocolate Orange Cake
image: mandarin-chocolate-orange-cake
prep_time: 10 Minutes
perform_time: 45 Minutes
recipe_yield: 10 serving(s)
slug: mandarin-chocolate-orange-cake
org_url: https://www.princes.co.uk/recipes/recipe-mandarin-chocolate-orange-cake/
date_added: 2023-01-16
date_updated: 2023-01-16 12:55:15.018325
description:
  Our recipe for Mandarin Chocolate Orange cake uses Princes Mandarin segments and can be made in an hour.


# recipes_ingredients

note:
  350g (12oz) gluten free self-raising flour or mix (add ½ teaspoon xanthan gum if this or guar gum is not in the flour already)


note:
  1 x 298g can Princes Mandarin Segments in Juice, drained 50g honey 150g caster sugar 400g whole-meal all-purpose flour 10g baking powder A pinch of salt 2 eggs 10ml vanilla extract 2 heaped tbsp cocoa powder 70g dark chocolate


# recipe_instructions

text:
  First prepare the beef fillet. Cut it into slices ½–1 cm thick, then slice these into strips about 1cm wide. Season the meat with salt and pepper and set it aside for a few minutes.


text:
  Heat the butter in a large frying pan. Add the onion and sauté for 2 minutes, then add the mushrooms and continue to cook until both are soft.


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  Stir the mustard into the pan, coating the onion and mushrooms thoroughly – we find it easier to add the mustard at this stage than to mix it into the stock.


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  In another large frying pan, heat the vegetable oil. When it’s smoking hot, add the strips of beef. Fry, stirring continuously, until the meat is browned on all sides. This should take about a minute at the most.


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  Reheat the onion and mushroom sauce, then add the beef. Check the seasoning and add more salt and pepper to taste. If you find the sauce too rich, add a squeeze of lemon. Sprinkle with parsley before serving


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  Slice the butter into lumps, add it to the bowl and roughly mix with a fork, to create lumpy ‘breadcrumbs’.


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  Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.


text:
  Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.


text:
  Rub some oil around the inside of a 20x30cm/8x10” traybake tin or insert a cake liner and pre-heat the oven to 170°C, Fan 150°C, 325°F, Gas 3.


text:
  Place all ingredients (excluding vanilla) in a saucepan and heat gently, stirring, until they have all melted.


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  Remove from the heat and mix with an electric whisk until it has thickened a fair bit, and is starting to set around the sides of the pan. Ideally it should still be pourable! At some point during or after the whisking add any flavourings.


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  Pour into one of our lovely brownie tins (greased and lined) and leave to set overnight. DO NOT TOUCH BEFORE THIS.


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  Take off the heat and stir in the sugar, add a little milk to get the consistency you would like then pour.


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  Heat oven to 160C/fan 140C/gas 3. Chop the pears into small pieces and put in a pan with the lemon juice and sugar. Bring to the boil, then cover and cook for 10 mins. Uncover, then cook for 8-10 mins more until the juices thicken up. Spoon into 4 x 150ml ramekins and add a teaspoon of liqueur to each, if using.


text:
  For the topping, sift the icing sugar and cocoa into a bowl, then stir in the almonds. Whisk the egg white until stiff, then fold into the dry ingredients. Spoon over the pears and shake the ramekins to level the mixture. Bake for 20-25 mins until the topping is firm to the touch. Serve warm or cold.


text:
  First heat treat the egg whites if you choose to do so. Cook the eggs in a bain marie over low heat for 2-3 minutes, whisking constantly. Do this just until the egg whites have become warm but are not cooking. This will kill any bacteria in the eggs, ensuring them safe to use when raw.


text:
  On a stand mixer fitted with a whisk attachment, beat egg whites in a clean, large bowl with the mixer at high speed until foamy, around 2 minutes.


text:
  The icing at this stage will be at a good consistency for flooding cookies. If you want it stiffer for frosting a cake or writing on cookies add more icing sugar until you get the consistency you desire.


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  Place the icing into a bowl and cover with cling wrap. Make sure you allow the cling wrap to touch the icing so there is no air in the bowl. This stops it from going hard while you are waiting to use it.


text:
  Use it straight away or store at room temperature for up to 4 weeks. This will be enough to cover 1 large cake.


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  Tip the fruit into a bowl, add the zest and juice and microwave on medium for 2 minutes (or leave to soak for 1 hour). Line 12 deep muffin tins with paper muffin cases.


text:
  Preheat the oven to fan 180C/ 160C/gas 4. Beat together the butter, sugar, eggs, flour, spices and milk until light and fluffy (about 3-5 minutes) – use a wooden spoon or hand held mixer. Stir the fruit in well.


text:
  Half fill the muffin cases with the mixture. Divide the marzipan into 12 equal pieces, roll into balls, then flatten with your thumb to the size of the muffin cases. Put one into each muffin case and spoon the rest of the mixture over it. Bake for 25-30 minutes, until risen, golden and firm to the touch. Leave to cool.


text:
  Beat together the icing sugar and orange juice to make icing thick enough to coat the back of a wooden spoon. Drizzle over the muffins and top with a cluster of eggs. Leave to set. Best eaten within a day of making.


text:
  Add the eggs one at a time, Add a little flour after each one. When combined add the vanilla and the cocoa powder, stir until combined.


text:
  Pre-heat the oven to 355 ºF (180 ºC) and line two 7 inch round cake pans with greaseproof/baking paper.


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  In a large bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder.


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  Evenly distribute the cake batter between the two lined cake pans, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 40 minutes or until spongy to the touch and an inserted toothpick comes out clean.


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  In a stand mixer, or using a hand mixer with the double beater attachments, beat the butter for 2 - 3 minutes, until pale and fluffy.


text:
  Add in the melted (and cooled) dark chocolate, and beat until you get a rich, fluffy chocolate frosting with an even chocolate brown colour.


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  Place the bottom sponge layer on a cake stand, and spread a generous layer of frosting on top, but leave enough for frosting the outside of the cake. Then, place the other sponge on top of the frosting.


text:
  Use the remaining chocolate buttercream to frost the outside of the cake. Decorate the cake by creating swirls of buttercream with an offset spatula or the back of a spoon.


text:
  The gluten free chocolate cake keeps well in the fridge, in a closed container or wrapped in cling film, for 3 - 4 days.


text:
  Break off small pieces of dough and roll into small balls (walnut size) and place onto the tray. Space out well, as the biscuits will spread in the oven.


text:
  Heat oven to 170 degrees Celsius Drain mandarin segments, retaining the juice in separate bowl Whisk the eggs, and mix with honey, drained mandarins, caster sugar, salt, baking powder, flour, vanilla extract and chocolate powder. Mix ingredients until it forms a dough. Break 50g dark chocolate into pieces and fold in. Pour into a round baking pan and bake for 45 minutes. Once cooked allow to cool. Before slicing use a skewer to make a few holes within the cake and drizzle over the left over juice from the canned mandarin. Drizzle over 20g melted chocolate, and an option touch of honey and mandarin zest.


text:
  Wrap each marzipan worm in strip of pastry, gently pressing edges together with dab of milk to seal them.


text:
  In a large bowl, combine yeast mixture with egg, sugar, salt, butter (rubbed in) and half of the flour. Beat well. Add the remaining flour, a little at a time, stirring well after each addition. When dough has begun to pull together, turn out on to floured surface and knead in currants, raisins, cherries and peel. Continue kneading until smooth and supple (approx 8mins).


text:
  Lightly oil a large bowl, place the dough in the bowl and coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume – approx. 1hr.


text:
  Lightly grease a baking sheet, deflate the dough and turn it out on to a floured surface. Roll the marzipan into a rope and place in the centre of the dough. Fold the dough over to cover it, pinch the seams together to seal. Place the loaf (seam side down) on to the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume (approx 40mins). Meanwhile, preheat over to 175C.


text:
  Bake in preheated oven for 10 minutes, then reduce head to 150C and bake for a further 30-40mins or until golden brown. Allow to cool on wire rack and sprinkle with icing sugar and cinnamon.


text:
  Keep a clean plastic bag to put the biscuits into and crush with rolling pin. Remember that bags have safety holes at the bottom so if you fold back the base it makes less mess. You can use ginger biscuits but choose the own brands as the branded ginger nuts are very hard to crush.


text:
  Make up jelly as directed or add a little less water. I cut up pieces, put in container and just cover with water. Heat in microwave, stirring occasionally until just melted (Important don’t get it too hot). If using tinned fruit, add the juice and then make up with water. Cool and allow to start setting.


text:
  Make up Dream Topping according to packet. Add to rest of mix – a balloon whisk makes it easier to blend this together.


text:
  Can arrange fruit on base first and put cheesecake mix on top; or put cheesecake mix on top, allow to set and then arrange fruit on top; or omit fruit.


text:
  Cook on high for 30 min then low for 3-4 hours or cook on high for 3 hours. You can cook it gently on the cooker top for c. 30 min.


text:
  In a food processor combine the flours, xanthan gum, spices and bicarbonate of soda. Whizz the ingredients to mix them thoroughly. Add the butter and process again till the mixture resembles breadcrumbs. Add the sugar and process again.


text:
  Add the golden syrup and egg and process until the mixture starts to come together. Tip out onto a (rice) floured surface and form the dough into a smooth ball. Wrap in cling film and chill in the fridge for 20 minutes.


text:
  Take out the fridge and roll to the thickness of a £1 coin. Use a gingerbread man cutter (or any cutter you like) and cut out as many shapes as you can, re-rolling the left overs to use it all up.


text:
  Heat the oven to 180C/160C fan. Line a baking sheet with non stick baking parchment (reusable is best) and bake the cookies for approx 12 minutes until nicely browned but not burnt. Leave to cool on the tray for 5 mins then transfer to a wire rack to cool completely.


text:
  While the biscuits are cooling, mix some icing sugar with enough water to make a fairly stiff icing, adding food colouring if you wish. We decorate ours with smartie buttons (the Aldi equivalent are GF and jelly belly beans work well too). Decorate as you please. Now watch them disappear!!


text:
  For icing: Heat together icing sugar, marg and water until melted. Remove from heat and add 1/4 tsp peppermint essence.


text:
  Grease a 8in round cake tin. Cream the butter and sugar, beat in the eggs, fold in the flour and add a pinch of salt.


