Lemon and Raspberry Muffins

Makes 15 (Cupcake size)

Ingredients
300g self raising flour
1 tsp bicarbonate of soda
150g caster sugar
6tbsp veg oil
150ml low-fat lemon yoghurt
Finely grated zest and juice of 1 small lemon
2 eggs, lightly beaten
150g fresh raspberries

Instructions
1. Preheat oven to 190c/375f. Line muffin tray with paper muffin cups.
2. Mix flour, bicarbonate of soda and sugar in a large bowl. In a separate bowl, mix together vegetable oil, yoghurt, lemon zest and juice and eggs. Add the wet ingredients to the dry ingredients with the raspberries and mix briefly until just combined.
3. Spoon the batter in to the prepared muffin cups. Bake for 15-18 minutes, or until risen and golden. Cool in the tin for 10 minutes, then turn out on to a wire rack.

Taken from Muffins Galore

Speckled Chocolate Muffins

Makes 15 (cupcake size)

Ingredients
50g rolled oats
275ml milk
2 tsp vanilla extract
250g plain flour
1 tbsp baking powder
1/2 tsp salt
110g caster sugar
150g plain chocolate, coarsely grated
1 egg, lightly beaten
100g butter melted

Instructions
1. Preheat oven to 200c/400f. Line muffin tray with paper muffin cases.
2. Put oats in a bowl and pour over the milk and vanilla extract. Stir, then leave to soak while you prepare remaining ingredients
3. Mix the flour, baking powder, salt and sugar in a large bowl. Stir in the chocolate. Stir the egg and melted butter in to the soaked oat mixture. Add the oat mixture all at once to the dry ingredients and mix briefly until just combined.
4. Spoon the batter evenly into the muffin cases. Bake for 18-20 minutes, or until risen and golden. Cool in the tin for 10 minutes, then turn out onto a wire rack.  

Tips: Use a mixture of plain, white and milk chocolate for a marbled effect.

Taken from Muffins Galore

Lemon Cheesecake

Serves 4

Ingredients
200g sweetened condensed milk
150g cream cheese
140ml double cream, whipped
2 large lemons
6 digestive biscuits, crushed
40g butter

Instructions
1. Melt butter slowly on stove and add the crushed digestive biscuits. Stir in until the butter is absorbed. Turn out in to a loose bottomed tin and pat gently. Refrigerate.
2. Place the soft cheese in a mixing bowl and soften with an electric mixer. Add the condensed milk slowly, then the double cream. Add the lemon rind (grated), then squeeze the lemon juice out of the lemons a little at a time whilst mixing. Once all the lemon juice is added, transfer to on top of the biscuit base and refrigerate for at least 1 hour.

Adapted from Nigella's Online Community Recipes

Pork Sliders

Ingredients
4 rashers of rindless smoked back bacon, finely chopped
olive oil
1 banana shallot, peeled and finely chopped
1 tsp smoked paprika
500g minced pork

Instructions
1. Fry the bacon in an oiled pan for about 5 minutes until almost cooked through. Add the shallot and continue to cook for 5 minutes until the shallot is tender and the bacon crisp. Sprinkle in the smoked paprika and mix well. Continue to cook for 1-2 minutes, then remove from the heat. Drain off any excess fat on kitchen roll.
2. Season the pork and mix well with the cooked shallots and bacon. Shape in to balls the size of golf balls and flatten in to patties.
3. Heat the oil in a large frying pan. Season the patties and cook for 1-2 minutes on each side, basting with the juices until cooked through. Turn off the heat and leave to rest in the pan. Top each patty with a slice of cheese, allowing it to melt slightly. 

Taken from Gordon Ramsay's Ultimate Cookery Course

Homemade BBQ Sauce

Ingredients
Olive oil
1 small onion, peeled and finely diced
2-3 garlic cloves, finely chopped
1 tbsp brown sugar
1 tsp smoked paprika
1 tbsp cider vinegar
2 tsp Worcestershire Sauce
6 tbsp tomato ketchup

Instructions
1. Heat the oil in a frying pan, add the onion and garlic with some seasoning and the sugar. Fry for 5 minutes until softened. Add the paprika and stir to combine. Cook for 10-15 minutes until the onion is caramelising, then add the vinegar and let it cook for a couple of minutes.
2. Add the Worcestershire sauce and tomato ketchup, mix well and continue to cook for about 8 minutes until the sauce has reduced. Taste and add the seasoning as necessary. Remove from the heat and set aside. 

Taken from Gordon Ramsay's Ultimate Cookery Course

Gluten Free Lemon and Raspberry Sponge Cake

Serves 12

Ingredients
450g pot gluten free lemon curd yoghurt
150ml sunflower oil
3 large eggs
300g golden caster sugar
300g gluten free self raising flour blend
25g ground polenta
1 tsp xanthan gum
1 tsp gluten-free baking powder
150g pack raspberries
170ml pot double cream

50g icing sugar, sifted

zest of 1 lemon, plus 1 tbsp juice

Instructions
1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm non-stick round sandwich tins with baking parchment. 
2. Beat 250ml of the yogurt with the oil and eggs. In a large bowl, mix the sugar, flour, polenta, xanthan gum and baking powder until well blended. Pour the yogurt into the flour mixture and stir well. Fold in half the raspberries, then divide the mixture equally between the tins.
3. Level and bake for 25-30 mins until firm and cooked all the way through when an inserted skewer comes out clean. Cover with foil after 20 mins if the top is getting too brown. Cool in the tins.
4. Stir the icing sugar, lemon zest and juice together to make a runny icing. Drizzle over the cake and leave in a cool place to set before serving.
4. Whip the cream until just holding its shape, then stir in the remaining lemon yogurt, trying not to knock out any air. Use to sandwich cakes together, with the remaining raspberries scattered inside.

Taken from BBC Good Food Magazine August 2013

Sweet Potato Cakes with Onion Seeds and Bacon

Serves 6
 
Ingredients
2 medium sweet potatoes, skin on
2 large eggs, lightly beaten
1 cup rice flour
3 tsp gluten-free baking powder
1/2 tsp freshly ground nutmeg
1 tbsp black onion seeds
salt and pepper
knob of butter
bacon to serve

Instructions
1. Cook the whole potatoes in a pan of water for about 15-20 minutes, until soft, then drain. When cool enough to handle, peel and mash until smooth. Add the eggs and mix well. Set aside.
2. Sift the flour and baking powder into a bowl, add the nutmeg, and mix. Add the sweet potato and stir gently to mix. Don't overwork the mixture or it will get sloppy. Stir in the onion seeds and season with salt and pepper.
3. In a non-stick frying pan, heat a little butter. Add 1 heaped tablespoon of the mixture and flatten slightly with a palette knife. Cook for 4-5 minutes until the underside becomes golden, then flip and cook the other side. Repeat with the rest of the batter. Serve with bacon.

Taken from The Gluten Free Cookbook

Per Serving: 210kcals, protein 6g, Fat 5g, Sat Fat 1.6g, Carbohydrate 36g, Sugar 4g, Fiber 2g, Salt 0.8g