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Pear Cream Pie


ingredients

For the shortcrust pastry

  • 300g/11oz plain flour
  • pinch of salt
  • 175g/6oz butter, cubed
  • 50ml/2fl oz iced water

For the filling

  • 700g11⁄2lb pears
  • 100g/4oz sugar
  • 500ml/18fl oz double cream
  • 1⁄4 teaspoon freshly ground pepper
  • 1 egg yolk, lightly beaten

Serve 8

  • To make the shortcrust pastry, sift the flour and the salt together into a large mixing bowl. Add the cubes of butter. Rub the butter and flour together with your fingertips until the mixture has a coarse texture.
  • Stirring lightly with a knife, sprinkle water over the dough until it just begins to cohere. Gather the dough together into a ball, pressing it together with your hands. Wrap in cling film and chill for 30 minutes.
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Roll out the dough to a thickness of 3mm/1⁄8in and use two-thirds of it to line a 23cm/9in pie dish.
  • To make the filling, peel, core and slice the pears. Mix the pear slices with the sugar and cream, and add the pepper. Fill the pie with this mixture, and cover with the remaining dough. Glaze with the egg yolk, and cut a small slit in the top so the steam can escape during cooking.
  • Bake in the oven for about 50 minutes or until the top is browned. Serve warm or cold.

Pear Cream Pie

Cherry clafoutis


ingredients

  • 25g/1oz butter, melted
  • 400g/1lb fresh cherries, pitted
  • 50g/2oz plain flour
  • 75g/3oz caster sugar
  • 4 eggs, lightly beaten
  • 250ml/9fl oz milk
  • icing sugar, to dust

Serve 6-8

  • Preheat the oven to 180°C/350°F/Gas mark 4. Brush a 23cm/9in glass or ceramic pie plate with melted butter.
  • Spread the cherries on the bottom of the pie plate in a single layer.
  • Sift the flour into a bowl, add the sugar and make a well in the centre. Gradually add the combined eggs, milk and butter, whisking until smooth and free of lumps.
  • Pour the batter over the cherries, and bake for 30–35 minutes. Remove from the oven and dust generously with icing sugar. Serve immediately.

Cherry Clafoutis

Citrus Tart


ingredients

For the pastry

  • 175g/6oz plain flour
  • 75g/3oz butter
  • 3 tablespoons caster sugar
  • 3 egg yolks

For the filling

  • finely grated zest of 1 lemon
  • juice of 3 lemons
  • juice of 1 orange
  • 2 eggs plus 1 egg yolk
  • 350ml/12fl oz double cream
  • 175g/6oz caster sugar

Serve12

  • To make the pastry, sift the flour into a mixing bowl, make a well in the centre and put the butter, sugar and egg yolks in it. Work with the fingertips of one hand until these are blended, then gradually work in the flour. Continue mixing until the pastry forms a smooth ball. Wrap in cling film and chill for 30 minutes.
  • Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 28cm/11in flan dish.
  • Roll out the pastry and use to line the tin. Prick the base of the pastry with a fork, and line with foil. Fill with baking beans and bake blind for 15–20 minutes until just brown. Remove from the oven to cool, and reduce the oven temperature to 160°C/325°F/Gas mark 3.
  • To make the filling, put the lemon zest in a large bowl with the lemon and orange juice. Add the eggs and yolk, cream and sugar. Whisk the mixture together until the sugar has dissolved and the top is fluffy. Pour the filling into the pastry case and bake in the centre of the oven for 30–35 minutes until the filling is set. Serve warm or cold.

Citrus Tart

Perfumed pineapple salad
Perfumed pineapple salad

ingredients


  • 1 small pineapple 
  • 1 tablespoon icing sugar
  • 1 tablespoon orange-flower water
  • 100g/4oz fresh dates, stoned and quartered
  • 225g/8oz strawberries, sliced
  • fresh mint sprigs, to decorate

Serve 4


  • Cut the skin from the pineapple and, using the tip of a vegetable peeler, remove as many brown ‘eyes’ as possible. Quarter the pineapple lengthways, remove the core from each wedge, then slice.
  • Lay the pineapple slices in a shallow serving bowl. Sprinkle with icing sugar, and drizzle the orange-flower water over.
  • Add the dates and strawberries to the pineapple, cover and chill for at least 2 hours, stirring once or twice. Serve chilled, decorated with a few mint sprigs.

Perfumed pineapple salad

Apricot Fool
Apricot Fool

ingredients


  • 2 tablespoons cornflour
  • 300ml/10fl oz skimmed milk
  • 15g/1⁄2oz low-fat spread
  • 1⁄4 teaspoon vanilla essence
  • 1⁄2 teaspoon granulated sugar
  • 400g/14oz canned apricots in juice

Serve 4

  • To make the sauce, blend the cornflour with 2 tablespoons of the milk in a saucepan with a wooden spoon. Add the remaining milk, bring to the boil and cook for 2 minutes until thickened.
  • Stir in the low-fat spread, vanilla essence and sugar. Leave to cool.
  • Keeping half an apricot aside for decoration, purée the rest with the juice in a blender or food processor. Fold into the sauce.
  • Spoon into individual glasses, and chill for 1 hour before serving.

Apricot Fool

Gado-gado
Gado-gado


ingredients


  1. 100g/4oz white cabbage,
  2. shredded
  3. 100g/4oz French beans, each
  4. cut into three
  5. 100g/4oz carrots, cut into
  6. matchsticks
  7. 100g/4oz cauliflower florets
  8. 100g/4oz beansprouts
  9. For the dressing
  10. 100ml/4fl oz vegetable oil
  11. 100g/4oz unsalted peanuts
  12. 2 garlic cloves, crushed
  13. 1 small onion, finely chopped
  14. 1⁄2 teaspoon chilli powder
  15. 1⁄2 teaspoon soft brown sugar
  16. salt
  17. juice of 1⁄2 lemon

serves 4

  • Cook the vegetables separately in a saucepan of salted boiling water for 4–5 minutes. Drain well and chill.
  • To make the dressing, heat the oil in a frying pan and fry the peanuts, tossing frequently, for 3–4 minutes. Remove from the pan with a slotted spoon, and drain on kitchen paper. Chop the peanuts in a blender or food processor, or crush with a rolling pin, until fine but not ground to a powder – leave a little texture.
  • Pour all but 1 tablespoon of the oil from the pan, and fry the garlic and onion for 1 minute. Add the chilli powder, sugar, a pinch of salt and 450ml/3⁄4pt water, and bring to the boil.Stir in the peanuts, reduce the heat and simmer for 4–5 minutes until the sauce thickens. Add the lemon juice and set aside to cool.
  • Arrange the cold vegetables in a serving dish, and put the peanut dressing in a small bowl in the centre. Serve.

Gado gado

Soft pretzels
Soft pretzels


ingredients


  1. 700g/11⁄2lb plain flour
  2. 1 tablespoon sugar
  3. 2 teaspoons salt
  4. 2 teaspoons baking powder
  5. 2 teaspoons active dry yeast
  6. 2 tablespoons softened butter, plus
  7. a little extra, melted
  8. 225ml/8fl oz warm milk

serves 8


  • Put a large pot of water on to boil. Preheat the oven to 200°C/400°F/ Gas mark 6. Lightly grease a baking sheet. 
  • Put about 125g/4oz of the flour, the sugar, salt, baking powder, yeast and the 2 tablspoons softened butter in a large bowl. Mix until smooth and the yeast starts to froth.
  • Sift in the remaining flour, and continue mixing until a stiff dough forms. Knead the dough until it is smooth and elastic. Form into a ball and allow to rise in a warm place until doubled in size. 
  • Punch down the dough and knead for a minute or so. Divide into eight equal pieces. Roll or cut each piece into a rope 45cm/18in long and 1cm/1⁄2in in diameter, and twist each rope into a pretzel shape. Allow to rest for a couple of minutes.
  • Using a slotted spoon or broad spatula, slide the pretzels into the boiling water one at a time, and boil each one until they float to the top. Remove immediately, drain off and transfer to the greased baking sheet. 
  • Bake in the oven for 15 minutes or until golden. Brush the pretzels very lightly with melted butter as they emerge from the oven. Serve warm.

Soft pretzels

Pistachio And Almond Oaty Cookies
Pistachio And Almond Oaty Cookies


MAKES 10
READY IN: 40 MINS
  • 200g Delicious Alchemy Oaty Cookie Mix 
  • 75g unsalted butter or coconut oil
  • 30ml water
  • 25g pistachio nuts, roughly chopped
  • 25g ground almonds
  • 1 tsp almond extract 
  • gluten-free flour, for dusting
  • 150g dark vegan chocolate, melted










  1. Preheat the oven to 180C/350F/Gas 4. Grease and line two baking trays with greaseproof paper and set to one side.
  2. Melt the butter or coconut oil in a small pan. Place the cookie mix in a bowl and pour in the butter or coconut oil. Add the pistachio nuts, ground almonds and almond extract. Mix well until evenly combined.
  3. Roll or press out onto a lightly floured surface, using a palette knife, cut out each biscuit and gently place them on the lined baking trays.
  4. Bake in the oven for approximately 16-18 minutes until golden brown, then leave to cool before dipping in melted chocolate and leaving in the fridge until the chocolate has set before serving.



Recipe courtesy of deliciousalchemy.com

Pistachio And Almond Oaty Cookies

Decadent Dark Chocolate Ganache
Decadent Dark Chocolate Ganache


MAKES: 4

  • 2 avocados, mashed (approx. 250g)
  • 100ml Koko Dairy Free Original
  • 100ml maple syrup
  • 3 tbsp cocoa powder
  • pinch of salt
  • 80g chocolate chips
  • 300g Koko Dairy Free Plain



  1. In a food blender purée the avocado and Koko Dairy Free Original. Add the maple syrup, cocoa powder and salt, then mix again.
  2. Melt the chocolate chips and put into a mixing bowl, beat in the yoghurt and stir in the avocado mixture.
  3. Once completely stirred together transfer to serving pots and leave to chill in the fridge for three hours.

Decadent Dark Chocolate Ganache


This dessert is very delicious, can make your life more colorful like the beauty of this pudding.

Chilled Mango, Coconut and "Pearl" Puddings


This is a fairly easy recipe for a gluten-free fruit tart. It is fine to make it with ordinary pastry but the buckwheat flour and ground almonds give a different flavour and texture from regular pastry. Other fruits that can be used instead of apricots include peaches, nectarines, dessert pears or berries.

Apricot Tart


Simply serve warm with a slathering of good butter – we’ll take two slices, please!

Carrot, Cumin and Gouda Loaf Cake


The batter for these buckwheat pancakes can be made in advance and stored, covered, in the fridge for up to a day. It is good for making small pancakes but if you want to make larger ones, you’ll need to add a little more water or milk to create a thinner batter. Guacamole makes a good filling for savoury pancakes. To make sweet pancakes, add 1 teaspoon of ground cinnamon to the flour, and serve the pancakes with jam and cream, or lemon juice and maple syrup.

Buckwheat Pancakes with Guacamole