GF WF Baileys Irish Cream Cheesecake

INGREDIENTS


250g GF Disgestive half covered chocolate biscuits
150g butter, melted
200g GF white chocolate
500g cream cheese
1/3 cup caster sugar
4 eggs, lightly beaten
300g sour cream
¾ cup Baileys Irish cream


METHOD


Preheat oven to 160°C or 140°C for fan forced.

Place biscuits in a food processor.
Process until smooth.
Add butter and pulse to combine.

Press mixture into the base and half way up the sides of a 24cm springform pan. Allow to chill for 20 minutes

Meanwhile, place chocolate in a bowl over simmering water.
Allow to melt.
Remove and cool slightly.

Place cream cheese and caster sugar in a bowl.
Beat until smooth.
Add eggs and beat until combined.
Beat in sour cream, white chocolate and Baileys.

Pour filling into prepared base.
Bake for 1 hour or until set.
Allow to cool for 4 hours or overnight.

GF WF Chocolate ganache meringue

INGREDIENTS


3 egg whites
165g caster sugar
1 tablespoon GF cocoa powder
375ml whipped cream
1 tablespoon icing sugar
1 teaspoon vanilla essence
GF cocoa powder, extra

GANACHE

100g GF dark chocolate, chopped
125ml whipped cream



METHOD


Preheat the oven to very slow (120°C/100°C fan-forced).
Line three oven trays with baking paper; draw an 8cm x 25cm rectangle on each piece of paper, turn paper over.

Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between additions.
Fold in sifted GF cocoa.

Spread mixture evenly over rectangles.
Bake in a very slow oven for about 45 minutes or until firm.
Cool in oven with the door ajar.

GANACHE:

Combine GF chocolate and cream in a small saucepan; stir over a low heat until smooth.
Cover; refrigerate until almost firm.

Meanwhile, beat cream, icing sugar and vanilla in a small bowl with an electric mixer until soft peaks form.

Place one meringue layer on a serving plate; spread with half of the Ganache; top with half of the whipped cream.
Place another meringue layer on top of cream; repeat layers with remaining ganache and cream.
Top with remaining meringue layer, dust with extra sifted GF cocoa.

GF WF Raspberry and almond mascarpone cake

INGREDIENTS


500g butter, softened
660g caster sugar
8 eggs
225g self-raising flour
110g almond meal
250ml milk
100g hazelnuts toasted, chopped finely (Tesco)
400g fresh or frozen raspberries
400g Whole almonds, to decorate

MASCARPONE CREAM

750g mascarpone cheese
300g sour cream
160g icing sugar
80ml Cointreau or Grand Marnier



METHOD


Preheat oven to moderately slow (160°C/140°C fan-forced).
Grease a deep 30cm round cake pan, line the base and side with two layers of baking paper, extending paper 5cm above the edge of the pan.

Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy.
Add the eggs one at a time, beating until just combined between additions (the mixture may appear curdled at this stage).add a few tablespoons of flour.

Transfer mixture to a very large bowl; fold in sifted flours, almond meal and milk in three batches.
Fold in chopped hazelnuts and raspberries, then spread the mixture into prepared pan.

Bake in a moderately slow oven for 1 hour, then reduce oven temperature to slow (150°C/130°C fan-forced) and bake for a further 1 hour or until cooked when tested.
Stand cake for 20 minutes; turn onto a wire rack to cool.

MASCARPONE CREAM:

Beat mascarpone, sour cream and icing sugar in a large bowl with an electric mixer until soft peaks form; stir in liqueur.

Using a large serrated knife, split cake into three layers.
Place base layer on a serving plate; spread with a third of the Mascarpone Cream, repeat layering, ending with Mascarpone Cream.

Decorate top of cake with almonds.


COOK'S NOTE:
If using frozen raspberries, do not thaw them: frozen berries are less likely to "bleed" into the cake mixture

GF WF Lemon and coconut slice

INGREDIENTS

½ cup icing sugar, sifted
¼ cup GF self raising flour, sifted
100g chilled butter, cubed
¾ cup GF plain flour, sifted
1 egg

Filling

3 eggs
1½ cups caster sugar
Finely grated zest of one lemon
Juice of 2 lemons
¼ cup GF plain flour, sifted

Topping

1/3 cup caster sugar
2 eggs, lightly beaten
2 cups desiccated coconut



METHOD


Preheat oven to 180°C or 160°C fan-forced.
Lightly grease a 20cm x 30cm slice tin, and line with baking paper.

Place flours, icing sugar and butter into the bowl of a food processor.
Pulse to combine.
Add egg and pulse until mixture just comes together.
Press into prepared tin.
Bake for 15 minutes. Cool slightly.

Reduce oven temperature to 150° or 130°C fan-forced.

To make the filling,
Whisk eggs and sugar together until combined.
Whisk in lemon zest and juice and then GF flour.
Pour mixture over baked crust and bake for 20 minutes.

Combine topping ingredients and sprinkle over top.
Bake for a further 25-30 minutes or until golden.

Cool completely before cutting into small pieces.
Store up to one week in an air-tight container.

GF WF Berry and yogurt dessert

INGREDIENTS


400g mixed berries
2 tablespoons GF liqueur of your choice
1½ cups thick natural yogurt
2 tablespoons brown sugar


METHOD


Combine berries and liqueur in large bowl.

Divide berries into four individual shallow serving dishes.

Top with yogurt and brown sugar and set aside until ready to eat.

Just before serving, preheat grill to very hot.
Place dishes on baking tray and grill 2 minutes until bubbling.

GF WF Tangy Lemon Squares

INGREDIENTS


For the base:
250g butter
½ cup icing/confectioners sugar
1 egg
2 cups GF plain flour, sifted

For the topping:

2 cups caster/superfine sugar
4 eggs
2 tsp grated lemon rind
1/3 cup lemon juice
1 teaspoon GF baking powder
¼ cup plain flour


METHOD


Preheat oven to 180°C.
Grease and line a 20 x 30cm tin.

Cream the butter and sugar until light and fluffy.
Add 1 egg.
Fold in sifted GF flour.
Press into the base of the prepared tin.
Bake for 20 minutes.

Meanwhile prepare the topping.

Beat together the sugar, 4 eggs, Grated lemon rind and lemon juice.
Fold through baking powder and flour.

When the base is baked pour the mixture over the top.
Bake for a further 35 minutes.

Allow to cool completely before cutting.

GF WF Coconut And Lime Tart

INGREDIENTS


Dough:

250g cold butter, diced
pinch of salt
370g GF plain flour
110g icing/confectioners sugar
3 egg yolks
3- 4 tablespoons iced water

Lime mixture:

4 eggs
4 limes, juice and zest
400g caster/superfine sugar
750 mls cream
450g desiccated coconut
500g of strawberries, cut into quarters
extra icing sugar for dusting



METHOD


Preheat the oven to 200°C.
Combine the butter, salt and flour in a food processor until fine crumbs are formed. Add the icing sugar, egg yolks and water, and pulse until mixture comes together to form a dough.
Knead gently, wrap in cling film and refrigerate for 30 minutes.

Roll out dough to line 2 greased 26 cm tart or flan tins with a removable base. Press gently into the tins and chill for 20 minutes.

Prick base and bake blind for 20 minutes or until just golden.
Set aside to cool.

Reduce oven temperature to 160°C.

In a medium bowl beat the eggs, lime zest and sugar until combined.
Pour in the cream and lime juice and gently fold in the coconut.
Pour into cooled pastry shells and bake for 50 minutes or until golden.
Allow to cool for 1 hour before slicing.
Dust tart with icing sugar and serve with freshly whipped cream and strawberries.