Apricot Petit Fours
Apricot Chocolate Roulade
Dairy Free Banana Chocolate Bake
Cornflake Base Cheesecake (light)
Lemon (or Orange) Cheesecake
Chocolate Chestnut Cake
Chocolate Chestnut Terrine
Chocolate Currant Chestnut Trifle
Chocolate Orange Cake (Sticky)
Chocolate & Pear (Cherry) Tart
Corn Starch/Flour Custard
Custardy Cranberry Bake
Festive Winter Pud
Hazelnut Meringue Mascarpone Layer
Lemon Reverse Cake
Pashka - Flower Pot Pudding
Pear & Ginger Pud.
Rice Pudding - Iranian Style
Rhubarb Sponge Pudding
Roasted Fruit in a Chocolate Meringue
Sticky Chocolate Orange Cake
Sweet Noodle Kugel
Walnut & Coffee Souffles
Zuccotto (Italian Mould)
(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
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Vegetarian, parve or dairy depending on accompaniments
Two recipes in one here - either straight roasted fruit or a roasted fruit meringue.
If you like the meringue plain then omit the cocoa, or if you want to be more decadent toss a little booze into the fruit.
4 large egg whites
Pinch of salt
225g (8oz) icing (confectioners) sugar
2 tbsp gluten free cocoa (optional)
½ kilo (1lb) each of apples, plums, pears
½ cup honey
1 tsp cinnamon
1 tsp ginger
Juice two oranges.
Preheat the oven to Slow, 300ºF 150ºC or 130ºC Fan, Gas Mark 2
Line a baking sheet and also line a round loose bottom tin (23cm - 10inch) with non-stick baking paper. Or else draw a circle on non-stick baking paper on a second baking sheet.
Place the egg whites and salt in the bowl and whisk until they form stiff peaks, slowly add the cocoa then the sugar a tablespoon at a time using a metal spoon
Fill the tin with two thirds of the meringue. Divide the other third into 8-10 "blobs" and spoon these onto the baking sheet.
Mix the spices and the honey and orange juice to make a marinade. Wash your fruit, halve removing stones/pips, coat in the marinade and place on a baking tray. Pour over any remaining juice
Place both the fruit (nearer the top) and the meringues midway in the oven for 30 minutes. You will then get a meringue base that is set but not hard with firmer smaller blobs.
After this time remove and cool for at least 45 minutes. Now take the meringue out of the baking tin and place on a serving dish
Arrange the fruit over the top of a the meringue case top/decorate with the meringue blobs. Serve with crème fraiche, cream or yogurt.
Or better still make an egg custard using the 2 egg yolks ½ litre (20fl oz) milk and some fresh vanilla.