Heat the olive oil in a paella pan and sauté the onion and garlic until the onion is tender and translucent. At the same time, heat the stock in a separate saucepan until simmering. While this is happening half cook your chorizo sausage and chicken tenderloin in a separate pan and the cut into small pieces.
Pour the rice into the paella pan and sauté for about 3 minutes. Add the bell peppers and tomatoes and cook for a further 3 minutes. Add the simmering vegetable stock and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Stir in the peas, chicken and chorizo
Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over the rice in an attractive pattern. Continue cooking until the liquid has been absorbed and the rice is tender.
Serve the paella straight from the pan, garnished with lemon wedges
- 1 small apple, thinly sliced
- 12 sliced strawberries
- ½ punnet blueberries
Extra Icing Mixture (Gluten Free), for dusting
Preparation
Preheat oven to 200°C conventional or 180ºC fan forced. Lightly grease a 12 x 1/3 cup friand pan.
In a large bowl, mix ground almond meal, CSR Soft Icing Mixture, flour and gluten substitute.
Mix in melted butter, egg whites and lemon rind with a wooden spoon until combined.
Spoon into the prepared pans and top with sliced apple/strawberry or blueberries. Bake for 20 -25 minutes or until golden.
Cool on a wire rack and dust with extra CSR Soft Icing Mixture.
Friands are best eaten the day they are baked!! ;D ;D
Biscuits
250g butter, softened at room temperature
1/2 cup CSR Soft Icing Mixture (Gluten Free), sifted
11/2 cups Orgran Gluten free Plain flour
1/2 cup rice flour
1 tablespoon Orgran Gluten Substitute
1/3 cup desiccated coconut, for rolling
1/4 cup raspberry jam
Butter Cream
70g butter, softened
2/3 cup CSR Soft Icing Mixture (Gluten Free), sifted
1 teaspoon lemon juice
Preparation
Preheat oven to 160ºC conventional or 140ºC fan forced.
Biscuits - Beat butter and CSR Soft Icing Mixture until light and creamy.
Sift together plain flour, rice flour and Gluten Substitute. Add to creamed mixture and beat for a further minute or until mixture forms a dough.
Lightly flour hands and form heaped teaspoonfuls of mixture into balls. Roll in coconut. Place on baking paper-lined trays about 5cm apart. Press down slightly with a floured metal spatula. Place in fridge for 10 minutes to allow biscuits to become firm.
Bake for 15 minutes at 160ºC conventional or 140ºC fan forced. Then increase temperature to 190º C conventional or 170ºC fan forced and bake for a further 5 minutes or until a pale golden colour. Cool on baking trays, as biscuits are fragile when warm.
Butter Cream - Beat butter, CSR Soft Icing Mixture (Gluten Free) in a small bowl with an electric mixer until light and creamy. Add lemon juice and beat for a further 30 seconds or until combined. Put 1/2 teaspoon of jam and 1 teaspoon Butter Cream onto half the biscuits. Top with remaining biscuits and press together lightly.
Monte Carlos are best eaten the day they are filled with jam and butter cream.
Unfilled biscuits will keep for 2-3 days in an airtight container.
Biscuits
250g butter, softened at room temperature
1/2 cup CSR Soft Icing Mixture (Gluten Free), sifted
11/2 cups Orgran Gluten free Plain flour
1/3 cup rice flour
2 teaspoons Orgran Gluten Substitute
2 tablespoons instant polenta
1/4 cup nuts (pistachios or flaked almonds) optional
Orange Glace Icing
1 cup CSR Pure Icing sugar (Gluten Free), sifted
2 tablespoons orange juice
1 teaspoon orange rind
Preparation
Preheat oven to 160ºC conventional or 140ºC fan forced. Beat butter and CSR Soft Icing Mixture until light and creamy. Sift together plain flour, rice flour and Gluten Substitute. Add sifted ingredients and polenta to creamed mixture and beat for further minute or until mixture forms a dough.
Lightly flour hands and roll level tablespoonfuls of mixture into balls. Place on baking paper-lined trays about 5cm apart. Press down with a metal spatula and decorate with nuts. Place in fridge for 10 minutes to allow to biscuits to become firm.
Bake for 15 minutes at 160ºC conventional or 140ºC fan forced then increase temperature to 190º C conventional or 170ºC fan forced and bake for a further 5 minutes or until a pale golden colour. Cool on baking trays, as biscuits are fragile when warm.
Orange Icing
Combine Pure Icing Sugar, orange juice and orange rind to make icing.
When biscuits are cold, place on cooling rack and drizzle with Orange Icing. Allow icing to set.
Ingredients Fruit base
5 large sized (900g) green apples, peeled & cored
20g butter
1/2 teaspoon ground cinnamon
1/2 cup CSR Pure Icing Sugar (Gluten Free)
1 cup frozen raspberries
Crumble Topping
1/2 cup Pure Icing Sugar (Gluten Free)
1/3 cup Orgran Gluten Free plain flour
2/3 cup flaked coconut
1/2 cup flaked almonds
50g melted butter, extra
Preparation
1. Preheat oven to 190°C conventional 170°C fan forced.
2. Fruit base -Thinly slice apples. Melt butter in non-stick pan and cook apples, cinnamon and Pure Icing Sugar for 6 minutes or until apples are soft. Stir through raspberries. Spoon into a 4 cup ovenproof dish.
3. To make crumble – Mix together with a wooden spoon Pure Icing Sugar, plain flour, coconut, almonds & extra butter. Cover fruit with crumble topping to form an even top layer. Bake for 40 minutes or until crumble is golden brown.
Apple can be replaced with sliced pear as a delicious fruit alternative.
Crumble can be cooked in individual 1-cup ovenproof dishes. Simply reduce the cooking time to 30 minutes.
Ingredients
125g butter, at room temperature
2/3 cup Rich Chocolate Icing Mixture (Gluten Free)
1 ½ cups finely ground hazelnuts/ almonds
¼ cup baking cocoa, sifted
50g dark chocolate, grated
2 x (59g) eggs, lightly beaten
1/4 cup instant fine polenta
1/3 cup milk
Chocolate Sauce
125g dark chocolate, roughly chopped
½ cup cream
Preparation
Preheat the oven to 160ºC conventional or 140C fan forced. Grease a 6 x 3/4 cup Texas muffin pan.
Beat butter and Rich Chocolate Icing Mixture in a bowl with an electric mixer until light and creamy. Add ground hazelnuts, cocoa and chocolate and mix until just combined. Add eggs gradually, beating well between additions. Stir in polenta and milk.
Spoon mixture into prepared pans. Bake for 30 minutes or until cooked when tested with a skewer.
Chocolate Sauce
Combine chocolate and cream in a heatproof bowl and stir over a pan of simmering water until chocolate is melted. Place puddings on serving plates and drizzle with warm chocolate sauce.
100g Pure Icing Sugar (Gluten Free)
150g butter
3 egg yolks
200g Orgran Gluten Free Plain Flour
100g fine polenta
Lemon Filling
1 1/4 cups Pure Icing Sugar (Gluten Free) extra, sifted
4 x (59g) eggs, lightly beaten
200ml pure cream
1/2 cup lemon juice, strained
Finely grated rind of 2 lemons
Unsalted pistachios, for garnish
Preparation
1. Pastry base - Cream butter, Pure Icing Sugar and egg yolks until light and creamy. Add flour and polenta and mix to a soft dough. Rest for 30 minutes in fridge. Roll out between baking paper and line a 25cm to 28cm flan pan. Place in freezer for ½ hour. Cover pastry with baking paper and line with rice or beans to ensure pastry retains it shape. Bake at 200 ºC conventional or 180ºC fan forced for 15 minutes. Remove rice / beans and cook for a further 5 minutes.
2. Filling - Place Pure Icing Sugar (extra) in a bowl and gradually add the beaten eggs and cream. Add lemon juice, rind and mix until well combined. Place flan pan onto an oven tray and pour filling into pastry shell.
3. Reduce oven temperature to 160ºC conventional or 140ºC fan forced and bake for 40 minutes or until set. Sprinkle with unsalted pistachios and dust with Pure Icing Sugar.
Leftover pastry freezes well.
If you like a very tart flavoured dessert, simply increase lemon juice in filling from 1/2 cup lemon juice to 2/3 cup lemon juice.
This gluten free pastry is wonderful. It does not tend to shrink on baking like traditional wheat based pastries.
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