December 2021 Gluten Free Christmas Supplement

DECEMBER 2021

Simply French living

Have a very merry Gluten Free Christmas ALL THE GLUTEN FREE RECIPES YOU NEED FOR A PERFECT CHRISTMAS

Welcome to our Christmas Gluten Free Special Hello, and a very merry Christmas to all those special tummies out there! Special tummies deserve a safe feast at Christmas too and I sincerely hope you experience a contamination free festive season!

Oh, how I struggled with my late diagnosis of Coeliac disease at age 49. I’d suffered bloating, pains and other yucky symptoms since I was 11 years old and had no idea why.

The switch to a wheat/gluten free life was pretty traumatic for me, especially as I was a food writer. At first, I stopped writing, just ate plain food, cutting out all the nice-tohaves. It was horrible! I lost weight, looked healthy but I felt unable to eat out or make an effort to try baking and cooking with replacement flours. Eventually, I got with the program and even though I still have to order a lot of what I need off the internet, and eating out in France isn’t easy, I am more than flourishing. Nothing, and I mean nothing stops me now!

There is no need to go without during the festive season and I’m here to help you turn any wheat/gluten based recipe into a Gluten Free one.

Have a glorious Gluten Free holiday!

Donna

Conversion Chart Cups to Grams 1/4 cup = 60ml 1/3 cup = 90ml 1/2 cup = 120ml

2/3 cup = 150ml 3/4 cup = 180ml 1 cup = 240ml

Flour

Butter

Sugar

1/4 cup = 32g 1/3 cup = 43g 1/2 cup = 64g 2/3 cup = 85g 3/4 cup = 96g 1 cup = 128g

1/4 cup = 57g 1/3 cup = 76g 1/2 cup = 113g 2/3 cup = 142g 3/4 cup = 171g 1 cup = 227g

1/4 cup = 50g 1/3 cup = 67g 1/2 cup = 100g 2/3 cup = 134g 3/4 cup = 150g 1 cup = 201g

Brown Sugar 1/4 cup = 45g 1/3 cup = 60g 1/2 cup = 90g 2/3 cup = 120g 3/4 cup = 130g 1 cup = 180g

Icing Sugar

Cocoa Powder

1/4 cup = 30g 1/3 cup = 45g 1/2 cup = 60g 2/3 cup = 75g 3/4 cup = 90g 1 cup = 120g

1/4 cup = 30g 1/3 cup = 45g 1/2 cup = 60g 2/3 cup = 75g 3/4 cup = 90g 1 cup = 120g

A Gluten Free Christmas made Easy!

Many of these recipes are also Dairy Free and Vegan Friendly Okay, so you have the turkey, ham, beef, goose, tofu loaf or whatever floats your ‘star of the festive table’ proverbial boat! What else? How can we give our favourite classic Christmas dishes a twist and keep them Gluten Free friendly for me? Yes, you and me! Of course, in our humble kitchen we are completely gluten free but you’d never know, not really and that is how I like it. I really don’t want to feel like a burdened hostess, especially during the season of entertaining.

Firstly, here are some tried and tested GF products you will need in your store cupboard, just look online for deliveries near you. I often buy my GF flour, soy sauce and pasta in bulk online to save me having to worry too much. Most of the big supermarkets stock GF products and there are various expat online stores helping us out with our favourite UK products.

My main Christmas staples have to be corn flour for thickening sauces and making Yorkshire puddings, sourdough GF bread for breadcrumbs and sandwiches, GF oats for crumbles and flapjacks, ground almonds and GF flour (for cakes, bakes and pancakes), GF gravy granules, GF stock pots, GF granola for breakfast toppings and luxurious crumbles, also brown rice pasta (for pasta dishes of course), high fat sour cream to make my GF homemade pastry work and ready-made GF pizza dough for Christmas Eve pizza! I do buy, or have GF pork sausages made for me when in France but if in the UK, I just pop to any of the major supermarkets and buy them. Did you know that all M&S sausages are GF?

I usually stick to a light starter of something fishy for Christmas lunch and this year I’m going to make Tempura Prawns (rice flour, egg & water). On Boxing Day, we will have the traditional leftover turkey curry and I swing between making an Indian or Thai version and sometimes a sweeter, British curry with a few apricots or sultanas thrown in for good measure. Don’t worry I will give you a few of these family favourite recipes to try. To go with the curry this year, I will make some easy veggie pakoras and my absolute favourite, onion bhajis. They are both made with chickpea flour and so wonderfully gluten free for me.

I make Christmas week stew and dumplings, the dumplings are made with plain flour, baking powder and just grated butter, leaving out the suet. I float them in the stew near the end of the cooking time. No one complains. I can find a way around everything to be honest. I don’t steam a GF Christmas pudding; I just make a loaded fruit pudding with GF flour a few days before Christmas and feed it a little alcohol to keep it moist. I make my Christmas cake with GF flour and it can be a little crumbly but still works well with a little butter and or cheese. I make my own cookies and cheese biscuits a week ahead and of course, GF mince pie filling (no suet) and pastry.

When I order my Christmas meat, I also order GF sausage meat for sausage rolls and stuffing. The one thing I don’t bother trying to replicate is puff pastry. The GF ready made has to do. It’s not brilliant but I simply don’t have the time to spend making it these days. Even if I have the time I really wont be bothering!

As GF products run out in the shops pretty regularly, I do plan ahead and stock up as and when I can find what I need. Many people that aren’t GF forget that snacks have to be GF and you must check your spices, yes even your dried oregano! Pesky wheat gets in everything these days!

Christmas side dishes don’t have to be boring and one of the things I have missed over the years is lasagne, cauliflower cheese and its better half, mac and cheese! The gluten free cheese sauce is still a mystery to me and doesn’t quite cut the mustard. The first ever cheese sauce I made was pretty vile and set like concrete! Lets get started shall we?

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S a uces & Acco m pan imen ts GF Cheese Sauce Pour 600 ml of milk, a bay leaf, pepper and nutmeg into the pan to warm through then set aside.

If dairy free, you can swap cow’s milk for unsweetened oat milk.

Melt 50 g of salted butter then add 25g of rice flour, 5g at a time (you don’t need much and I’d practice this a few times first).

Whisk until smooth then add the milk and whisk again. Now add a mix of grated Swiss cheeses (100g) and a little French mustard (optional). You can use dairy free butter and cheese products if that works for you.

There you have it! Now you can up your GF lasagne, pasta bake, cauliflower and mac n cheese games.

GF Turkey Gravy Turkey or chicken stock (vegan stock), herbs, seasoning, white wine and cream (coconut or almond cream). Corn flour to thicken.

Add a spoonfull of dark berry jam or cranberry sauce to sweeten.

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GF Sour Dough The Wild Starter 1st day! Then twice a day feed with half the amount again, tipping off any clear liquid.

1-cup whole grain gf flour (sorghum, teff & brown rice flours) Watch out for Buckwheat flour, many coeliacs cant cope with it.

1-cup spring water You can add GF friendly yeast to the first starter to get it going or rely on the flours to activate a ‘wild starter’ naturally.

Use a non-reactive sterile jar with a wooden spoon. Cover the jar loosely with muslin cloth and string to hold. Keep starter at room temp.

Refresh the starter every week by adding ½ cup of gum free, gf flour and ½ cup of distilled water.

The starter is ready to use when it has doubled in size and you have been feeding and discarding for at least 24/48 hours.

Add 3 cups of your favourite flour blend to a ¾ cup active starter, 1 ½ tsp. Xanthan gum and ½ tapioca flour, 2 teaspoons of sugar, pinch of salt, 1 ½ cups warm milk or sub and 56 g of unsalted butter or sub and off you go!

Use a standard bread loaf tin and line it.

Mix with dough hook. It will be sticky and tacky but not gluey like normal gluten bread. Transfer to the prepared loaf tin. Cover and allow to rise for 4 hours. Preheat your oven and remove the cover. Slash the top and bake at medium (175) heat for about 30 mins.

You can add walnuts and sun dried tomatoes/herbs whatever you wish to this mix! You can make a white sandwich loaf or a brown, nutty bread loaf!

GF Sausage Stuffing GF Sour Dough Breadcrumbs (stale) sautéed onions and apples, sage, thyme, nutmeg, seasoning, chicken or turkey stock and GF sausage meat.

Bake in balls or in a tin. You can add an egg to bind but it’s not necessary.

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GF Yorkshire Pudding 140 g of GF plain flour 50 g of corn flour 3 eggs (omit if vegan) 175 mls of milk Whisk together and then place in the fridge for an hour. Heat your pudding tins in the oven, making sure the vegetable oil is really hot. Add your mix using a ladle for safety.

GF Cheese Scones Make these tiny and watch them vanish!

Rub together 600 g of all-purpose flour 4 tsp. baking powder 300 g of cold, chopped butter Milk to bind Salt Pepper 100/300g of grated cheese plus some for the tops Egg wash Use the dough hook on your stand mixer and then chill the dough for an hour. Cut out into deep rounds and bake until golden brown.

GF Sweet Pastry / Savoury Pastry 500 g of GF all-purpose flour A pinch or 2 of salt or add 1 tablespoon of icing sugar for the sweet version 2 eggs (use flaxseed if vegan or dairy free) 1 large cup of sour cream (cashew cream) 250 g of cold-diced butter (Vegan or Dairy Free replacement) 2 teaspoons of Xanthan gum (if not already in flour mix) Use the dough hook on your machine to bind and add milk if need be. Cut into two balls.

Wrap, refrigerate and rest before rolling.

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GF Pizza Dough You can use this recipe for cheesy bread sticks too!

First, heat your pizza stone in the oven.

¾ cup of warm water Up to 1-tablespoon fine sugar (I never add more than a teaspoon) 1 packet of active or instant yeast (1/4 oz) 2 cups of GF flour Pinch of salt 1 large egg or sub 1 teaspoon of cider vinegar 1 tablespoon of olive oil Mix water, sugar and yeast together until bubbly, then swap to dough hook. Mix everything else on low speed for 1 minute. Using an oiled spatula, transfer the dough to GF floured parchment paper. Oil your hands a little and spread the dough into a pizza round. Bake for a few minutes then add toppings and bake for a few more minutes. Test your oven out, as some are hotter than others.

GF Focaccia Add warm water to a jug, add the sugar & stir until dissolved. Add the yeast, stir and cover with a tea towel. Leave for 10 minutes, until frothy. In a bowl add the GF flour, xanthum gum & salt and combine. Make a well in the centre of the flour and add the yeast mixture.

Bring together with a wooden spoon and then add 3 tbsp of olive oil. Add the batter to an oiled pan and spread out with oiled hands, cover with oiled cling film and leave to prove 250g Gluten Free White Bread Flour for an hour. Preheat oven to 200 degrees.

7g dried yeast When the bread has proved, use oiled thumbs 2 tsp caster sugar to dimple the top and press in some rose250ml warm water mary. Drizzle over a little more oil and bake 1 tsp xanthan gum for 20-25 mins, When baked, sprinkle with 1 tsp salt sea salt.

3-4 tbsp olive oil (plus extra for drizzling/ Slice & enjoy! greasing)

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GF Pork Pie or Game Layered Pie Pastry This pastry is a must for festive entertaining. Hot water crust pastry is best for your pork pies, raised game or mixed meat pies.

For the pastry

For the filling

500 g of GF all purpose flour 1 tsp. xanthan gum Pinch of salt 2 large eggs 170 g lard and butter mix 200 mls of milk + 20 mls for later

500 g pork mince 100 g smoked lardons, chopped small 3 tsp. dried sage 1 tsp. ground nutmeg ½ tsp. salt ½ tsp. pepper

Heat the butter and milk together, cool a little then put everything in together. Mix on low speed with dough hook. Wrap and pop in the fridge. Roll out when ready. Fill. Seal. Top the pies with egg wash.

Alternatively you can layer your pie with veg, ham, turkey and/or duck meat.

GF Fluffy Pancakes (or Blinis) 1 cup GF plain flour 2 tsp. baking powder ½ tablespoon of caster sugar (for sweet pancakes) Pinch of salt 1 cup of milk or alternative 2 teaspoons of melted butter or coconut oil 1 large egg Heat the butter and milk together, cool a little then put everything in together. Mix on low Whisk this mix up and it will be good in the fridge for a day or so. Heat your pan after rubbing with a little veg oil and drop a ladle full into the pan. Wait till the pancake is bubbling and turn. Obviously make much smaller ones for blinis and you can wrap and freeze these ready for your smoked salmon canapés!

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Dairy Free & Vegan Alternatives Here are some easy alternatives to dairy ingredients when cooking and baking.

When a recipe uses yogurt:- for marinades or dips etc

Substitute for Coconut yoghurt. If its a baked recipe, you can use apple sauce.

When a recipe uses butter:- dependant on the dish there are various alternatives

Avocado Tahini Coconut Butter Almond Butter Olive Oil

When a recipe uses milk:- there is a range of alternatives

Oat Milk Rice Milk Hemp Milk Nut Milk Coconut Milk

When a recipe uses cheese - or if you just fancy some.

Cashew Cheese Almond milk Cheese Soy based cheese (not 100% vegan)

When a recipe uses yogurt:- for marinades or dips etc

When a recipe uses yogurt:- for marinades or dips etc

When a recipe uses Egg:-there are a number of great alternatives

Pureed Tofu Ground Flax Seed Banana Vinegar & Baking Soda

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A l l spiced up & Gluten Free GF Thai Curry Pastes Green Thai ½ cup packed with coriander ¼ cup basil 1.5 inches of lemon grass 2-5 green chillies 1 thumb of ginger 1 clove of garlic 1 tsp. of turmeric unless you can get fresh ½ tsp. ground coriander 1 or 2 limes, juiced Salt Black pepper 1 tablespoon of olive oil 20 mls of water

GF Thai Curry Pastes Red Thai

½ cup of fresh coriander ½ cup of fresh basil 1 tsp. coriander seeds 1 tsp. ground cumin ½ tsp. black peppercorns 1 or 2 red peppers 2/4 red chillies (Thai) 1 inch of lemongrass 1 thumb of fresh ginger 2 cloves of garlic 1 tbsp. turmeric Sea salt 1 lime, juiced and zested 6 spring onions ½ tbsp. of maple syrup

Just whiz to a thick paste in your processor Add stock, coconut cream and whatever veggies, meat or fish you love.

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GF Naan Breads 150g gf SR flour, 140g coconut yogurt, 1 tsp. of olive oil, sea salt fresh herbs such as coriander and parsley.

Why not add your favourite flavours?

Garlic, Chilli or sweet almonds for Peshwari Mix together into a dough then divide into two balls and gently roll out an oval shape. Press any breakages back together, add to a hot oiled, heavy bottomed pan, cook both sides. You can add melted garlic butter if you want. Drizzle with olive oil and sprinkle with chopped herbs.

GF Pakora & Onion Bhaji Batter

2 cups of gram/chickpea flour & 1 cup of water.

Spice for pakora mix is curry powder, garlic, coriander, cayenne pepper, garam masala and sea salt

GF Tempura Batter Mix ¾ cup of brown rice flour, 1 cup of gf corn flour, ¼ tsp of salt, ¼ tsp of baking soda, 2/3 cup of cold sparkling water and ½ cup of gf fine breadcrumbs or panko crumbs (optional). Mix well, heat oil and dip your prawns in the batter then straight into the deep fryer!

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Ca kes, Desserts & S we et Treats GF Dark Ginger Cake Sticky ginger loaf feels decadently British and Christmassy to me. I also adapt this recipe to make my Sticky Toffee Pudding!

200 g of SR GF Flour 2 tsp. GF baking powder 1 tsp. baking soda 2 tbsp. of ground ginger 2 tsp. cinnamon A pinch of salt 120 g of cooled, melted butter 120 g dark brown sugar 100 g of golden syrup 100 g black treacle 100 ml of warm water 1 large egg

Put the dry ingredients in one bowl and set aside. Put the wet ingredients in a pan (not the egg) and stir until warmed through and smooth, do not boil. Allow to cool. Next add the wet to the dry ingredients, add the egg and mix well.

Pour the batter into your prepared loaf tins and bake in a medium hot oven for around 40 mins. Cool. Leave wrapped for a day or two before eating (if you can)!

For sticky toffee, add dates to the water and simmer until mushy

GF Crumble topping You can freeze bags of this and use with frozen fruit for that last minute pud! You can cheat by adding some GF granola and or GF Muesli.

100 g of GF oats 100 g of almond flour Mixed winter spice Sliced almonds

Dried cranberries Pinch of salt Brown Sugar Cold butter dots

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GF Basic Vanilla Cake 350 g room temp butter or sub 350 g caster sugar 2 tsp of baking powder 1 baking soda 5 eggs 350 g GF SR flour 2 teaspoons vanilla extract Milk or replacement to mix if too stiff This recipe is so versatile, whether you use to make a birthday cake, classic Victoria sponge or as a base for a trifle or tiramisu, it’s easy and super delicious!

GF Custard 4 cups of milk or substitute heated through 3 teaspoons vanilla extract 125g fine sugar 6/8 egg yolks or sub 1/3 cup corn flour mixed with warm milk or super fine white rice flour Okay, so you could resort to decent fresh custard or even UHT custard as a lot of it is GF, but should you wish to make a nice thick custard for a trifle or tart, then this is your go-to recipe! P.S. Birds custard powder is gluten free!

GF Eggnog Cake 250 g of melted, cooled butter or a cup of coconut oil 2 ½ cups of coconut sugar 1 cup of maple syrup 6 large eggs or 3 ripe bananas 2 tsp. vanilla extract 3 cups of GF SR Flour 2 tsp. baking powder Pinch of salt 3 tsp. mixed winter spice 1 cup of eggnog 2 shots each of brandy and spiced rum Pretty this up by using a Christmas Bundt tin. Mix together all in one.

Prepare your tin and pour the batter in ¾ up, bake in a medium hot oven for 40/50 mins.

Cool and ice with a glaze.

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GF Banana & Walnut Cake 3 ripe bananas, mashed 2 tsp. of baking powder 1 cup of maple syrup ¾ cup of coconut oil 2 teaspoons of cinnamon A handful of chopped walnuts 100 g of almond flour 150 g of GF SR flour 3 eggs

A staple in our house all year round, although the kids don’t like it when I add fruit!

I always buy extra bananas and then by the end of the week, its time to make a couple of banana loaves. Keep everyone happy and just double this recipe! To make it a chocolate loaf, omit the walnuts, omit 50 g of GF flour, add 50 g of cocoa powder and add 75 g of dark chocolate chips! Also this is another all in one mix.

Pour the batter 1/3rd of the way up your prepped loaf tin/s and bake in a medium hot oven for 45 minutes. Eat semi warm.

GF Shortcake This recipe is a great base from which to make Millionaire’s Shortbreads or a lovely Gluten Free edible gift for your fellow Gluten Free friends!

1-½ cups of fine white rice flour ½ cup of sweet rice flour ½ corn flour A pinch of salt ¼ tsp. baking powder ¼ tsp. xanthan gum 190 g of softened room temp butter 150 g of fine sugar 1 tsp. of vanilla extract

Mix on slow with your paddle mixer until rough dough forms. Into the fridge wrapped, for an hour or so. Then flour your surfaces for rolling and either use a cutter for round shapes ¼ inch thick or go free style. Bake the cookies until lightly golden brown. Cool.

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GF Amaretto baked cheesecake Make your GF ginger cookies first, a few days ahead, same recipe as Xmas cookies just omit the fruit, chocolate and nuts and only add ginger spice.

These will be the base of the cheesecake crushed and mixed with melted butter and a shot of amaretto. Bake the crust in the oven for 8 mins then you are ready to add the following mix!

Whip together:2 egg yolks 4 eggs 2 tsp. vanilla extract 600 g of cream cheese 300 g of mascarpone 100 mls of double whipping cream 2 shots of amaretto 1 tsp. of almond extract 1 tsp. of cinnamon 2 tablespoons of icing sugar 1 tablespoon of GF flour Almond slithers for the top Pour the batter on top of the cookie base in a loose-bottomed, prepared tin, sprinkle with almonds. Place the filled tin into a bigger tray 1/3 full of warm water (this creates a steam bath) and bake for an hour and 20 mins. Cool for two hours then pop in the fridge. It will shrink and become quite dense but it is supposed to be like that!

GF Christmas Cookies 400 g of ground almonds Chopped cherries or cranberries, pecans and white chocolate chips A shot of Amaretto Spices – ginger, cinnamon, nutmeg and clove Rind of an orange 1 cup of maple syrup ¾ coconut oil 1 egg (flaxseed if vegan) Mix together, make little balls, press flat and bake on a baking tray covered in parchment paper.

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GF Carrot Cake This is my favourite all time GF cake because it is lovely, fruity, nutty and moist! The cake is also a great replacement for that traditional Christmas cake.

50/100g chopped nuts 25/50g dried fruit (sultanas and cranberries) Stem ginger and fresh, grated ginger 2 tablespoons of unsweetened apple sauce or pulped pineapple chunks 3 tsp. winter spice/gingerbread spice 3 cups of grated carrot Juice and rind of an orange 1 cup of maple syrup 1 cup of coconut oil 4 eggs 75 g of almond flour 200 g of GF SR flour 2 teaspoons of baking powder Pinch of salt You can chuck this all in together, mix and then pour the batter into your loaf tin or cake tin/s and bake for 40/50 mins in a medium heat oven.

Once cold, glaze with a mix of cream cheese, orange juice and icing sugar.

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GF Chocolate orange cake This cake is a mash up of a couple of recipes I use around Christmas time.

Lovely and moist and fab with a nice dollop of cream!

Firstly, boil two large juicy oranges, just covered in water or use the equivalent in satumas or mandarins. Once boiled, pulp these in your processor.

Then go fishing for the pips! Let the pulp cool.

Next, mix together 6 large eggs, heaped tsp. of baking soda, 1¼ cups of caster sugar, 2 cups of ground almond meal. Add ½ cup cocoa powder along with a few winter spices & pinch of salt.

Prep your cake tin/s or deep tray. Pour in the batter then bake in a medium oven for 40 mins. Let the cake cool thoroughly.

GF Mint Chocolate truffle balls Firstly order some of those tiny, ball cake wrappers and commandeer a little chocolate box to display your chocolates in. These make great after dinner chocolates or edible gifts!

1½ cups of dark chocolate chips GF ½ cup of full fat coconut milk 2 tsp. of peppermint extract ¼ tsp. unsweetened cocoa powder GF Heat milk and chocolate chips together on low heat. Add the peppermint extract and mix thoroughly. Place the mixture in the fridge for 3 hours. Pop the cocoa powder in a bowl and then scoop out little balls (you can use a melon baller) and roll them in the cocoa power and place in the cake wrappers. Store in the fridge.

GF Ice Cream - (use an ice cream machine) 2 cans of coconut milk, full fat 1¾ cups of almond milk ½ cup maple syrup 1 tsp. vanilla extract 2 or 3 tsp. cinnamon A pinch of salt

What is better than your best homemade vanilla ice cream? Why, Christmas ice cream of course!

Of course, you can cheat and I often do, by buying the best shop bought GF friendly vanilla ice cream and I add heaps of my homemade GF mince pie fruit, job done!

GF Fruit Cake or Pudding 600 g of mixed fruit and orange peel, soak overnight in a little earl grey tea, brown sugar and winter spices or (of course) brandy! Then warm through in a pan and let the mix cool.

Mix together 150 g GF flour 50 g almond flour 2 tsp. baking powder 1 tsp. baking soda 3 teaspoons of winter spice 4 eggs *sub with flaxseed 100 g of golden caster sugar or brown sugar 125 g of unsalted butter at room temp *sub with vegan or DF replacement A pinch of salt

Mix together and bake in a buttered pudding dish. If making a cake, prepare your usual Christmas cake tin and bake.

Serve the pudding with brandy butter, custard, brandy cream or mince pie ice cream. You can set it alight just the same!

Alternatively, decorate the cake as you normally would, marzipan and icing.

Feed with a few drops of alcohol and wrap well. Use within 3 days or freeze.

GF Mince Pies Use the sweet version of the pastry mentioned earlier.

Use the fruit mix recipe (you can add nuts, stem ginger, brandy/apple juice) plus 125g melted butter (or sub). Melt together in a pan until sugars have dissolved. Pop in airtight jars once cooled.

GF Meringue Wreath You will need:6 medium free range egg whites at room temperature 300g white caster sugar 2 tsp vanilla extract 400ml double cream for the filling 2 tbsp icing sugar 2 tsp vanilla bean paste or extract Lots of lovely fruits or festive berries of your choice Any festive sprinkles or foliage to decorate your wreath Parchment paper & pencil Draw a large circle on 2 sheets of parchment paper, almost to fit the entire trays, allowing a bit of room at the edge as it will puff up a little. Turn over the paper.

Whisk the egg whites in a clean bowl until completely stiff peaks form. Gradually add in the caster sugar, whisking until fully incorporated in between each addition, then lastly whisk in the vanilla. Using a large piping bag with a large open nozzle, pipe in a circular motion at the top of the tray to create the first ‘nest’, then continue around piping little circles around the circle to create a wreath on both trays. Bake on 120 degrees for 30 mins, then reduce temp to 100 and bake for a further 45 minutes or until completely dry and crisp. Turn off the oven and leave to cool with the meringue left in.

Whisk up the double cream with the sugar and vanilla until soft peak (or you can change the flavour to suit if you prefer an orange extract or perhaps a dash of liqueur) and fill the meringue with lashings of cream and top with your berries and decorations.

GF Nut Brittle If this sweet, nutty treat is left around the house on trays when entertaining, watch it disappear before your very eyes!

Firstly, grab a flat baking tray and cover it with baking paper. Layer your chosen mixed nuts on the tray.

Next, into a saucepan go 2 cups of sugar, 1/3cup corn syrup, ½ cup of water, 75g of unsalted butter and ½ tsp. of baking soda. Bring it all together (except the baking soda) on the heat until the temp reaches 300f. Remove from heat. Using a wooden spoon, quickly mix in the baking soda. Then pour over your flat, laid out nuts and let it cool. Break into pieces the next day and store until needed.

From all of the Simply Team.

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