Wheat free Archives

Risotto recipes

Basic risotto

1 hour 40 minutes

Curry recipes

Chicken curry

20 minutes

Chocolate recipes

Orange-sugared almond, chocolate and ricotta cake

55 minutes

Mexican recipes

Mexican-style black bean soup with feta salsa cruda

1 1/2 to 2 hours

Ceviche recipes

Prawn, coconut and green mango ceviche with mojo cilantro

French recipes

Coq au vin

1 hour 15 minutes

Avocado recipes

Sirloin with gorgonzola-and-bacon sauce and avocado salad

15 minutes

Mexican recipes

Spicy Mexican red kidney bean soup with chunky guacamole

40 minutes

Battered and

Tempura celery leaves

15 minutes

Poached stone fruit and vanilla mascarpone cream

Serves 8 to 10

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

500 g mascarpone
2 free-range egg yolks
65 g icing sugar
1 vanilla pod, seeded
200 g sugar
5 ripe apricots
5 ripe plums
5 ripe nectarines
5 ripe peaches
fresh mint, to garnish

Method

Gently beat the mascarpone until smooth.

In a separate bowl, whisk the egg yolks, then add the icing sugar and vanilla seeds and mix to incorporate.

Add the mascarpone, a little at a time, and beat until smooth. Chill until ready to use.

Place the sugar and fruit in a saucepan and cover with water, then poach over a medium heat, in batches if necessary, for 5 to 10 minutes until the fruit is tender and the skins begin to loosen.

Remove the fruit from the syrup using a slotted spoon and set aside to cool, reserving the poaching syrup.

When the fruit is cool, carefully peel away the skins.

Serve the peeled fruit drizzled with the reserved syrup and topped with the chilled vanilla mascarpone and garnished with fresh mint.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Basic risotto

Chicken curry

Orange-sugared almond, chocolate and ricotta cake

Mexican-style black bean soup with feta salsa cruda

Prawn, coconut and green mango ceviche with mojo cilantro

Coq au vin

Sirloin with gorgonzola-and-bacon sauce and avocado salad

Spicy Mexican red kidney bean soup with chunky guacamole

Tempura celery leaves

Bagna cauda and sweet vegetables

Baked fish and squashed tomato parcels

Poached stone fruit and vanilla mascarpone cream

Poached stone fruit and vanilla mascarpone cream

Ingredients

Method