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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.


THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
TO ORDER AT AMAZON.COM CLICK HERE
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Chestnut and Chocolate Terrine


Vegetarian, dairy or parve

I am a great fan of chocolate and find that although this is rich sometimes you want something non-fruity and indulgent for a summer desert - great for a dinner party that does not need baking - especially when its hot. It can be made parve and you would then serve straight or with a soya margarine.


125 g (4oz) unsalted butter or soya margarine
200g (8oz) castor (superfine) sugar
2 tins chestnut puree 325g (12oz) or 700g (1lb 8oz) of cooked peeled chestnuts (about 900g or 1lb before cooking)
250 g (9oz) 55% minimum dark chocolate
2 tbsp rum or apricot brandy
Juice of one fresh orange
One orange segmented for serving

Line a loaf tin or other rectangular dish or a jelly (jello) mould with greaseproof paper.

Melt the chocolate over a pan of hot water and set aside to cool slightly. Or if you prefer melt on 50% in the microwave with the orange juice for about 2 minutes - stir and remove. Cream the butter and sugar together until soft and fluffy. Add the chocolate to the sugar mix and then add the chestnut puree and the booze.

Pour in the chocolate mix and place in the fridge for six hours. After about 3 hours or whenever arrange the segmented orange on top, return to fridge until about half an hour before serving so its not too cold.

To serve, slice and add a little cream or yogurt sweetened with honey if desired.