This yummy sauce is both gluten and dairy free.
Serve as part of a Children’s Party Menu with
Perfect Pizza, Churros, Very Blueberry Scones, Banana Choco Bread and Grandma’s Chocolate Balls
1 tsp cornflour
1 tbsp cocoa powder
25 g butter (margarine for dairy free)
100 ml maple syrup
50 ml water
This wonderful recipe originates from a magazines reader’s baking contest. I have adapted it to make it gluten free.
On the evening before, simply combine the dry ingredients in one bowl and the liquid in another. The following morning, just cut up and incorporate the butter, mix with the remaining ingredients and place in the oven for 15 quick minutes. Wonderful, quick and easy breakfast treat!
Serve as part of a Children’s Party Menu with
Perfect Pizza, Churros, Chocolate Maple Sauce, Banana Choco Bread and Grandma’s Chocolate Balls
Makes 10 small scones
150 g gluten free flour mix
Pinch of salt
200 ml oats
1 tsp baking powder
1 tsp baking soda
75 g butter
25 ml honey
200 ml natural yoghurt
A few drops of vanilla extract
1,5 dl frozen blueberries
This sweet bread is a family favourite. The perfect use for those slightly browned bananas.
Serve as part of a Children’s Party Menu with
Perfect Pizza, Churros, Chocolate Maple Sauce, Very Blueberry Scones and Grandma’s Chocolate Balls
125 g gluten free flour mix
1 tbsp baking powder
½ tsp baking soda
A pinch of salt
250 ml (about 2 medium) ripe bananas, mashed
50 ml brown sugar
100 g Greek style natural yoghurt
1 egg
2-3 drops of vanilla extract
100 ml of chocolate chips
Oil for greasing the loaf tin
If you want a fun activity with the kids, this is the perfect “baking” since no oven is involved. These decorative little balls taste the best when served chilled! Both young and adults love them. All swedish families have their own versions of the balls, this is our version, a recipe inherited from my grandmother, improved by my mother and with additions from my niece (she increased the vanilla flavour) and it is now the best chocolate balls recipe around!
Please make sure you use glutenfree oats!
Serve as part of a Children’s Party Menu with
Perfect Pizza, Churros, Chocolate Maple Sauce, Very Blueberry Scones and Banana Choco Bread
Ingredients:
300 ml oats
150 ml granulated sugar
2 tbsp cocoa powder
1 tbsp of vanilla sugar
100 g butter, room temperature
Decoration: Sprinkles, shredded coconut or something else decorative (from the home baking section of you grocery store) to coat the balls.
This Bircher Muesli gives a really good start to the day. To be prepared the evening before and enjoyed with your favorite fruits and berries the next morning.
Serve as part of a breakfast menu with
– In a Hurry Breakfast Buns
– Yoghurt Bread with Cream Cheese
250 ml rolled gluten free oats
100 ml apple juice
50 ml milk
A handful of almonds
Raisins to taste
1 red apple, grated, no need to peel first
100-250 ml plain yoghurt (the amount depends on how “runny” the yogurth is)
Raspberries, blueberries, bananas…
Honey to drizzle on top (optional)
This is a wonderful, easy-made breakfast treat. As it is a bit on the sweet side it goes very well with some cream cheese.
Serve as part of a breakfast menu with
– Swiss Style Healthy Morning Muesli
– In a Hurry Breakfast Buns
½ tbsp ground anise seeds
½ tbsp ground fennel seeds
400 ml gluten free flour, not the self rising kind (or 200 g rice flour and 200 g quinoa flour)
50 ml flax seeds
50 ml sunflower seeds
1 tsp baking soda
½ tbsp salt
100 ml dried cranberries or raisins
500 ml greek yogurt (about 550 g)
30 ml golden syrup
Cream Cheese
Serve with cream cheese.
Quick and easy breakfast buns to enjoy with cheese, marmelade or any other topping of your choice. Best served warmed. Mix all the dry ingredients together a day ahead to have them ready for a quick bake the following morning.
Serve as part of a breakfast menu with
– Swiss Style Healthy Morning Muesli
– Yoghurt Bread with Cream Cheese
Makes 4 large buns.
200 ml gluten free flour mix (or 100 ml rice flour and 100 ml quinoa flour)
50 ml gluten free rolled oats
1 tsp baking powder
1 tbsp flax seed
½ tsp salt
1 tsp Psyllium Seed Husk
250 g quark
2 eggs
1 tbsp flax seeds for decoration
Pre heat oven to 215 C
Cool on rack.
A very festive starter for a summer day, pleasing to both the eye and the palate. The Tabasco sauce is decorative but also quite hot so use with care. This recipe is best made a day in advance. The citrus juice prevents discolouring. To be served chilled.
Serve as part of a menu with
Main Course: Seafood Quinotto
Dessert: Duo Choco Mousse with Cassis Syrup
Serves 6:
4 avocados, stone and peel removed
1 small lime, juice
1 small lemon, juice
½ garlic clove (when used in a cold recipe the garlic taste comes out much stronger), crushed
1 green chili, deseeded, in pieces
2 yellow tomatoes, quartered
1 cucumber, cut into pieces
3 salad onions
fresh coriander
100-120 ml cold chicken broth
crab tails
olive oil
Tabasco
Black pepper
A wonderful alternative to risotto. This dish is creamy, yet light. I prefer using the white quinoa since, although colourful and beautiful, the black and red versions can be perceived as a bit hard in texture.
Serve as part of a menu with
Starter: Avocado Gazpacho
Dessert: Duo Choco Mousse with Cassis Syrup
Serves 4
200 ml Quinoa
400 ml chicken broth
1 banana shallot, finely diced
100 g pancetta, diced
1 garlic clove, crushed
0,5 g saffron
250 g mushroom, sliced
200 ml white wine
100 ml cream
30 g parmesan cheese, grated
cooked crayfish tails, shrimp, clams or other seafood
Black pepper
Apart from being a delicious chocolate mousse dessert, this is like a piece of art on the plate. Be prepared for guests wanting to photograph your masterpiece! This dessert can be prepared a day in advance and plated just before serving.
Serve as part of a menu with
– Starter: Avocado Gazpacho
– Main Course: Seafood Quinotto
Serves 4
Dark mousse:
100 g dark chocolate
2 tbsp milk
200 ml double cream
1 tbsp whiskey
White mousse:
100 g white chocolate
2 tbsp milk
1 tbsp rum (or Malibu if you prefer)
1 egg yolk
200 ml double cream
Cassis syrup:
100 ml caster sugar
2 tbsp crème de cassis
2 tbsp water
1 tbsp gin
2 tsp lemon juice
½ vanilla pod, cut open and scrape out the seeds, discard the shell
Garnish:
Fresh berries
Icing sugar
Fresh mint leaves
Dark mousse:
White mousse:
Syrup:
To serve:
A light and fruity summer salad with a beautiful, creamy dressing. Please choose small strawberries with lots of sweetness and taste.
Serve as part of a menu with:
– Main course: Caribbean Corn fed Chicken with Avocado Wild Rice and Red Pepper Vinaigrette
– Dessert: Chocolate Rum Cake with Chocolate Crème Anglaise
Serves 4
10-15 mini asparagus
2 avocados, in quartered and sliced
2 spring onions, chopped
10-15 halved cherry tomatoes
10-15 quartered small strawberries
5-8 walnuts in pieces
8 gem lettuce (2 on each plate)
Dressing:
25 g walnuts
20 g basil leaves
1 tbsp honey
1 tbsp lemon
4 tbsp crème fraiche
Salt and pepper
A flavoursome chicken dish with a rice salad that you will want to serve alongside other dishes too – or just on its own as a starter. The char grilled pepper gives the vinaigrette a rich taste and the Aivar sauce on the side adds a bit of spiciness. A wonderful summer dish!
Serve as part of a menu with:
– Starter: Summer Salad with Basil Walnut Dressing
– Dessert: Chocolate Rum Cake with Chocolate Crème Angalaise
Serves 4
4 Corn fed chicken breasts, skin on
¼ tsp ground white pepper corns
¼ tsp ground black pepper corns
¼ tsp ground pink pepper corns
½ tbsp coriander, ground
½ tbsp fennel, ground
¼ tsp Coleman’s mustard powder
½ tsp salt
2 tbsp olive oil
Rice:
200 ml Wild Rice
400 ml chicken broth
250 g chestnut mushrooms, quartered
6 sundried tomatoes, cut into small strips
1 jar of marinated char grilled pepper (less 50 grams to be used later)
3 salad onions, sliced
3 avocado, cut into pieces
1 ½ tbsp lemon juice
salt and black pepper to taste
3 tbsp olive oil
Vinaigrette:
½ garlic clove, crushed
3 tbsp lemon juice
50 g marinated char grilled pepper
salt and black pepper to taste
Sauce:
200 ml Crème fraiche
100 ml Aivar
Sauce 2:
200 ml Crème fraiche
3-4 tbsp Dijon Mustard
