St Patrick's Day Green Velvet Cupcakes

Makes 12 cupcakes

Ingredients
2.5 cups all purpose flour
2 cups sugar
1 tbsp cocoa powder
1 tsp salt
1 tsp baking soda
2 eggs
1 cup oil
1 cup buttermilk
1 tbsp vinegar
1 tsp vanilla
1 oz green food colouring

Instructions
1. Preheat oven to 170c.
2. Lightly whisk the eggs. Add in the remaining liquid ingredients. Whisk until well blended, then set aside.
3. Place all the dry ingredients in your mixing bowl and stir together well. Add the food colouring in to the wet ingredients.

4. Pour the wet ingredients in to the dry, and mix on medium-high speed for about a minute until well combined. 

5. Fill the cupcake cases two-thirds full, then bake for 15-20 minutes. 

Notes: I topped with some cream cheese frosting (see recipe), and some crushed mint matchmakers!

Vanilla Frosting (Hummingbird Bakery)

Makes enough for 12 cupcakes

Ingredients
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml milk
a couple of drops of vanilla extract

Instructions
1. Beat the icing sugar and butter together in a free standing mixer on medium slow speed until well mixed. Turn the mixture down to slow speed.
2. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of spoonfuls at a time. 
3. Once all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. 

Taken from The Hummingbird Bakery Cookbook

Cream Cheese Frosting (Hummingbird Bakery)

Makes enough to frost 12 cupcakes

Ingredients
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold

Instructions
1. Beat the icing sugar and butter together in a free-standing mixture on medium-slow speed until the mixture comes together.
2. Add the cream cheese in one go and beat until completely incorporated. Turn the mixture up to medium high speed.
3. Continue beating until the frosting is light and fluffy (at least 5 minutes). Do not overbeat, as it will become runny.

Taken from The Hummingbird Bakery Cookbook

Red Velvet Cupcakes (Hummingbird Bakery)

Makes 12 large cupcakes


Ingredients
60g unsalted butter, at room temperature
150g caster sugar
1 egg
10g cocoa powder
2 tbsp red food colouring (may vary depending on the manufacturer)
1/2 tsp vanilla extract
120 ml buttermilk
150g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1.5 tsp white wine vinegar
1 quantity of Cream Cheese Frosting (see recipe)

Instructions
1. Preheat the oven to 170c. Put the butter and sugar in a free standing mixer and beat on medium speed until light and fluffy and well mixed. Turn the mixture up to high speed, slowly add the egg and beat until everything is well incorporated.
2. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured. Turn the mixer down to slow and pour in half the buttermilk. 
3. Beat until well mixed, then add half the flour and beat until well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl then turn up to high speed and beat until the mixture is smooth and even. 
4. Turn the mixture down to slow speed, add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple of minutes.
5. Spoon the mixture in to the paper cases until two-thirds full, and bake for 20-25 minutes. 
6. When the cupcakes have cooled completely, spoon the cream cheese frosting on top.


Taken from The Hummingbird Bakery Cookbook

Marshmallow Cupcakes

Makes 12 large cupcakes

Ingredients
120g plain flour
140g caster sugar
1.5tsp baking powder
pinch of salt
45g unsalted butter, at room temperature
120ml milk
1 egg
1/4 tsp vanilla extract
12 medium pink marshmallows
200g mini marshmallows
1 quantity of vanilla frosting (see recipe)

Instructions
1. Preheat oven to 170c. Put the flour, sugar, baking powder, salt and butter in a freestanding mixer with paddle attachment, and beat on slow until a sandy consistency and everything is combined. Gradually pour in half the milk and beat until just incorporated.
2. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour in to the flour mixture. Continue beating until just incorporated, scrape down the edges, then mix for a couple more minutes until smooth (don't overmix).
3. Spoon in to the paper cases until two-thirds full and bake for 20-25 minutes. Leave to cool slightly in the tray before turning out onto a cooling rack.
4. Put the medium marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. When the cupcakes are cold, hollow out a small section in the centre of each and fill with a dollop of marshmallow. Leave to cool. 
5. Stir the remaining mini marshmallows in to the frosting until dispersed then spoon on to the cupcakes. 

Taken from the Hummingbird Bakery Cookbook

Rajasthani Murgh Laccha

Serves 4

Ingredients
500g skinless and boneless chicken breasts, cut into strips
4 tbsp oil
2 large red onions, finely chopped
1 tbsp ginger-garlic paste
125ml natural yoghurt
10g ground almonds
1 tbsp desiccated coconut
200ml chicken stock
1/2 tsp cumin seeds
2 cardamoms (pods removed and seeds finely ground)
2 tsp chilli
2 tsp coriander
1/2 tsp ginger
pinch of ground black pepper
2 green chillies, deseeded and finely sliced
1 tbsp freshly chopped coriander leaves

Instructions
1. Put the chicken in a heavy-based saucepan with a drop of water, place over medium heat and cover with a lid. Steam the chicken for 5 minutes and then set aside.
2. Heat the oil in a heavy-based saucepan over medium heat. When hot, add the cumin seeds. When they begin to sizzle, add the onions and fry for 5 minutes until soft.
3. Add the ginger-garlic paste and fry for 2-3 minutes. Add all the ground spices as well as a pinch of salt. Mix the spices well with the onions and then take the pan off the heat
4. Whisk the yoghurt, almonds and coconut in a bowl for 1 minute, then add to the spice mixture. Stir well to combine, then pour over the chicken. Return the chicken pan to the heat and cook slowly, stirring frequently, for about 5 minutes until the sauce thickens.
5. Add the chicken stock and black pepper and continue to cook over medium heat for 15 minutes, until the chicken is tender. Boil to reduce and thicken the sauce as preferred. 
6. Add the ground cardamom and finish with the green chilli and coriander.

Notes: Rehydrate the dried coconut by soaking in coconut milk or water for 10 minute, then drain and use.
We found this a little too spicy, so would either reduce the amount of chilli powder, or pile in some yoghurt!

Adapted from The Three Sisters, Quick and Easy Indian Cookbook

Butternut Squash Gnocchi

Serves 4

Ingredients
1 butternut squash (2.5lbs), peeled, seeded and cut in to 1 inch cubes
1 cup rice flour
3 1/2 tsp salt
1 tsp xanthan gum
1/4 tsp black pepper
4 quarts water (6 litres)
1/4 cup butter
2 tsp minced garlic
1 tsp dried parsley
1 tsp sage
1/2 tsp dried thyme
Juice of 1 lemon
1/4 cup shredded parmesan

Instructions
1. Place squash in a large microwavable bowl. Cover with vented plastic wrap. Microwave on high for at least 10 minutes or until very tender (may require longer than 10 minutes, just keep checking it). Let stand for 10 minutes to cool slightly, then drain.
2. Mash squash into a bowl. Add 1 cup of rice flour, 2 tsp salt, xanthan gum and pepper. Mix wel.
3. Heavily dust a surface with rice flour. Working in batches, scoop portions of the dough onto surface and roll in to 1/2 inch thick rope using floured hands. Cut into 3/4 inch pieces.
4. Bring water and 1tsp salt to the boil Drop 8-12 gnocchi at a time into the water. Cook for about 2 minutes (until they come to the surface), then remove and drain on kitchen roll. Continue with remaining gnocchi.
5. Combine butter, garlic, parsley, sage, thyme and remaining salt in a large skillet. Heat until the butter is melted and just begins to brown. Add lemon juice and cook for 30 seconds. Add the gnocchi, tossing gently to coat. Cook for about 2 minutes or until lightly brown. 
6. Divide between bowls then top with cheese.

Notes: Also tried this substituting the butternut squash for swede - worked really well!





Adapted from The Gluten-Free Kitchen

Icky Sticky Chicken Drumsticks

Serves 4

Ingredients
8-10 chicken drumsticks
1 garlic clove, crushed
1/2 cup vegetable oil
2 tsp sesame oil
1 tbsp grated fresh ginger
finely grated zest and juice of 1 lime or lemon
1 tbsp runny honey (or light brown sugar)
1 tbsp Worcestershire sauce
1 tbsp sweet chilli sauce
2 tbsp tomato ketchup
1 tbsp rice vinegar
2 tsp ground cumin
Sesame seeds, to sprinkle

Instructions
1. Line a shallow baking pan with parchment paper. Preheat the oven to 180c.
2. Combine ingredients for the marinade in a glass or ceramic dish. Add chicken and marinate in the fridge for 1.5-2 hours. Remove from fridge 30 minutes before cooking.
3. Remove chicken legs from marinade and place in a baking pan. Reserve marinade. Sprinkle legs with sesame seeds and bake for 35-45 minutes or until cooked through. Baste with reserved marinade once or twice during cooking. Add any remaining marinade to the baking pan towards the end of cooking. Allow marinade to bubble in the dish and then serve over the chicken.

Taken from The Gluten-Free Kitchen

Polenta Pizza

Serves 4

Ingredients
3 cups chicken stock
1/2 cup coarse polenta
1/2 cup fine polenta
1/2 tbsp dried chopped parsley
2-3 tbsp olive oil
1 garlic clove, crushed
Tomato puree
Toppings

Instructions
1. Line 12x10in baking pan with parchment paper, then line a baking sheet with parchment paper.
2. Preheat oven to 180c. Heat stock over high heat and bring to boil. Mix coarse and fine polenta, then pour into the boiling water in a thin, steady stream. Stir constantly with a wooden spoon.
3. Reduce heat to a slow steady simmer, stirring, until the polenta thickens (about 3 minutes). Stir in the parsley.
4. Spoon polenta into prepared baking pan and flatten with dampened hands or a spatula. Cool polenta, cover with plastic wrap and refridgerate until firm. 
5. Combine oil and garlic and brush one side of the polenta (or the baking sheet). Turn out the polenta on to the baking sheet. Spread with the tomato puree and then the toppings of choice. Bake for 15-20 minutes or until cheese is lightly browned. 

Adapted from The Gluten Free Kitchen, Pamela Moriarty