Mexican Bean Cakes with Fresh Salsa

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Gluten free, wheat free and vegetarian deliciousness!

These truly hit the mark with a wonderful fresh flavour from the coriander and chilli and the squishy ness of the beans.

They are crispy on the outside and soft on the inside.

I love these served with a wedge of lime, lots of fresh salsa and some avocado possibly dressed with lime. The boys eat them broken up in a tortillas with fresh salsa, recipe to follow, and sour cream, sometimes they even add an egg and as they eat with their hands they love these!

Makes 16.

Ingredients

2 x 400g tins of kidney or black beans

1 420g tin creamed corn

2 eggs, beaten

100g fresh coriander, leaves and stalks, rinsed

1 medium carrot, peeled and finely grated

1 small onion, peeled and chopped

2 cloves garlic, peeled and chopped

1-2 jalapeño chilli, deseeded and chopped

1 tablespoon ground cumin

150g chickpea/besan flour

2 teaspoons salt

pepper to taste

Method

In a food processor grate the carrot.

Change the blade to the cutting blade and add the coriander, onion, garlic and chilli, process to a rough paste.

Add the beans and pulse, just enough to begin to break them up.

Pour this mix into a large bowl.

Add corn, eggs, cumin, chickpea flour, salt and pepper.

Mix well.

Heat a large frying pan over medium heat with enough sunflower oil to cover the base.

Once hot spoon cakes onto the oil, spread them out a little to around 8-10 cm, allow to cook for 3-4 mins until browning.

Flip the cakes over and repeat cooking time.

Set aside on a plate lined with kitchen paper to drain and continue cooking the rest of the bean cakes.

Serve with salsa.

Fresh Salsa

This salsa is so quick to prepare we have it with most Mexican or TexMex meals.

As this was for the boys there is no added chilli, if it was just for the adults I would add 1 jalapeño, deseeded and chopped and 1 avocado, cubed.

6 roma tomatoes, deseeded and chopped

1 shallot, peeled, halved and cut into fine slices

a few stems of coriander, leaves and stems cut roughly.

1 lime, juiced

salt and pepper to taste

Combine the ingredients and serve at room temperature.

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Shortbread

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Growing up in Scotland, shortbread was often in the biscuit barrel.

This is an easy recipe that lasts well in an airtight container.

The  dough can be rolled out and cut into shapes too but I find this method less time consuming and still quite attractive!

Ingredients

220g butter

110g caster sugar

330g plain flour

100g Demerara/ Raw sugar

Method

Preheat the oven to 170degrees Centigrade.

Line two baking sheets with baking parchment.

Process the butter and sugar in your food processor.

Add the flour and process until the dough has come together  remember to scrape down the sides occasionally.

Place a large piece of cling film/plastic wrap on your work surface and sprinkle a line of the Demerara length wise.

Take half of the dough and shape it into a sausage around 4cm thick,now roll it in the Demerara and wrap the cling film around it.

Repeat with the other half of the dough.

Pop in the fridge for 30mins.

Remove from the fridge, discard the plastic and cut the dough into 2cm discs.

Place on the baking sheets and bake for 25-30 mins until pale golden.

Remove to a wire cooling rack and allow to cool completely before storing in an airtight container.

 

Slow Roasted Leg Of Lamb with Rosemary and Garlic

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I love a roast.

When we have a busy weekend planned I can throw this in the oven and know dinner will be waiting all ready, veggies and all, in 7 hours!

Due to the long slow cook the meat is “spoon able”, it falls apart easily so use a spoon or tongs to serve.

I am lazy so no browning of the lamb and vegetable quantities are really up to you. Left over veggies are all used up in my Shepherd’s Pie recipe with left over meat so there is no waste with this.

Serves six with enough leftovers to make the Shepherd’s Pie

Ingredients

2.5-3kg leg of lamb

2 onions, peeled and quartered

2 bulbs of garlic

12 small/ medium potatoes, peeled or not

6-8 carrots, peeled and cut in half

4 beetroots, peeled and quartered

12cm piece of rosemary

750mls red wine

500mls water

salt and pepper

Method

Preheat the oven to 160 degrees Centigrade.

Place the onions, potatoes, carrots and beetroot into a large roasting tin.

Cut one garlic bulb in half horizontally, you don’t need to peel it,add it to the veggies.

Remove four cloves of garlic from the next bulb, set aside. Cut the remaining garlic as before and add to the roasting tin.

Take the 4 garlic cloves, peel them and finely slice them.

Place the lamb on a chopping board.

With a very sharp knife cut the meat all over.

Take a slice of garlic and a couple of rosemary leaves and push these into the cuts, repeat with all of the cuts.

Place the lamb on top of the veg, add any remaining rosemary, pour over the water and the wine, season well.

Cover well with tin foil and pop in the oven.

Remove after 7 hours, there will be a lovely dark juice/ gravy at the base of the pan, use this to make your gravy or, I just use it as is and spoon it over the meat.

A little mint sauce goes well with this just to break up the richness of the meat.

Once you have finished, keep the bones and boil some water in the roasting tin to scrape off any lamby goodness, this makes cleaning up easier and you can use this juice, any leftover gravy and the bones to make a beautiful stock which will then be used to make Shepherd’s Pie.

You can make this stock and freeze it too if that helps. I like to make the stock and freeze it next to my leftover lamb and veg so when I come to make the pie it’s all there ready to go.

 

 

 

Gluten Free Apple Slice

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This is a hard sweet to define, adapted from a cake recipe but actually lovely warm with cream or ice cream too.

As it is quite crumbly by nature I also use it to make apple pie ice cream if there is any left over.

Ingredients

120g butter, melted

400g caster sugar

2 eggs

1 teaspoon vanilla extract

150g ground almonds

100g brown rice flour

2 teaspoons gluten free baking powder

3 teaspoons ground cinnamon

4 apples, peeled, cored and diced

Method

Preheat the oven to 180 degrees Centigrade.

Grease and line a 30cm by 15cm cake tin.

Whisk the butter, sugar and eggs in a large bowl.

Add the ground almonds, brown rice flour, baking powder, cinnamon and apples, mix well.

Spoon into the prepared tin, spreading it right up to the edges.

Bake for 40-45 minutes.

Allow to cool in the tin.

Breakfast Tacos

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I love these!

Often, at the weekend, we have a cooked breakfast and they make a lovely change from bacon and eggs!

I use corn tortillas so these are gluten free and although they aren’t the healthiest breakfast they are a yummy treat.

Ingredients

10 corn tortillas, warmed in the microwave to soften them

400g Texan sausage, use the Texan Sausage Hamburger recipe from the blog

200mls sour cream

100g Cheddar cheese, grated

2 avocados, mashed

Jalapeños to taste

Method

Take small amounts of the sausage meat and roll into walnut sized balls.

Heat a large frying pan over a medium flame.

Add the meatballs and brown, turning regularly. This can take 10mins plus, the meat must be cooked completely through.

Once the meatballs are cooked add the sour cream and stir until all of the meatballs are covered.

Sprinkle the cheese over.

Once the cheese is melting fill the tortillas and add pickled jalapeños and mashed avocado to taste.

Double Choc Gluten Free Biscuits

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These are lovely little chocolate  biscuits, quite crumbly rather than chewy and a little too moreish!

This recipe makes 36 biscuits.

Ingredients

220g butter

60g brown sugar

60g granulated sugar

200g ground almonds

50g cocoa powder

230g choc chips

Method

Preheat the oven to 170degrees Centigrade.

Line two baking sheets with baking parchment.

Cream the butter and sugars until light and fluffy.

Add the almonds and cocoa and stir well.

Add the choc chips and mix through.

Spoon teaspoonfuls of the mixture onto the prepared baking sheets.

Bake for 15-20mins.

Allow to cool slightly on the baking sheet before transferring to a cooling rack.

Once cold, store in an airtight container.

Garlicky Potatoes

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These are dangerous! Little morsels of garlicky yummy ness!

If you have the oven on for a main course slide a couple of trays of these in too and you have dinner ready to go!

Any leftovers? Pop in a small frying pan the next day, warm through and then crack an egg into the pan, a quick, gluten free, yummy breakfast!

Ingredients

Serves 6

1.2-1.5kgs potatoes

4 cloves of garlic, roughly chopped

few sprigs of rosemary, leaves removed

salt and freshly ground pepper

2 tablespoons olive oil

Method

Preheat the oven to 200degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, combine the garlic, rosemary, salt, pepper and olive oil.

Cut the potatoes into 2cm cubes, leaving the skin on.

Toss the potatoes in the oil mix.

Spread evenly over the two baking sheets.

Pop in the oven for 30-40 mins, turning regularly.

Feeding a hungry family!