Beetroot Dip

Makes 1 cup

Ingredients
2 medium beets, rinsed well
2 tsp olive oil
1/2 cup greek-style yoghurt
1/2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp lemon juice
1/2 tsp roasted cumin seeds, to serve


Instructions
1. Preheat oven to 180c. Place beets on a sheet of foil, brush with olive oil and wrap in the foil. Place on a baking sheet, and bake for 1 hour. Cool, then peel.
2. Chop roughly and place in a food processor. Add 2 tsp olive oil, yoghurt, spices and lemon juice. Process until smooth, seasoning with salt and pepper. Serve in a bowl sprinkled with cumin seeds. 

Note: We used ready cooked beetroot so just missed out step 1.

Adapted from The Gluten-Free Kitchen 

Spicy Sweet Potato Dip

Makes 2 cups

Ingredients
1 tbsp unsalted butter, melted
1 garlic clove, crushed
2 1/4 cups peeled and cubed sweet potato
1/2 tsp sweet smoked paprika
1 tsp olive oil
2 scallions, finely chopped
1 1/2 inch piece fresh ginger, grated
1 fresh red chilli, seeded and finely chopped
1/2 cup canned butterbeans, drained and rinsed
zest and juice of 1 lemon or lime (may require more juice)

Instructions
1. Line a baking sheet with parchment. Preheat oven to 180c. 
2. Combine butter and garlic, brush all over sweet potato and sprinkle with paprika. PLace on a baking sheet and bake for 25 minutes or until tender.
3. Heat a small pan over medium heat. Add  olive oil and any remaining garlic butter. Add scallions, ginger and chile and saute until softened. 
4. Transfer sweet potato and scallion mixture to a food processor. Blend until a puree. Add butter beans, zest and juice and continue to puree until smooth.
5. Transfer dip to a bowl, drizzle with olive oil and sprinkle with paprika.




Taken from The Gluten-Free Kitchen

Chicken Rogan Josh

Serves 4

Ingredients
6 skinless and boneless chicken thighs
2 red onions
3 cloves of garlic
1 red chilli
2 large tomatoes
3 cardamom pods
2 tbsp groundnut/rapeseed oil
1 tsp chilli powder
2 tsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
1 tsp ground ginger
1 tsp soft light brown sugar
1 tbsp tomato puree
1 x 400g tin of chopped tomatoes
5 tbsp ground almonds
1 tsp garam masala


Instructions
1. Cut the chicken thighs widthways in to slices about 1cm thick. Halve the onions, slicing in to thin half-moons, crush the garlic and slice the chilli in to fine rounds. Cut the tomatoes into quarters and crush the cardamom pods.
2. Heat the oil in a saucepan, add the onions and saute gently over a medium heat for 5-6 minutes or until soft but not browned. Stir in the chilli powder, cumin, ground coriander, turmeric, ginger, sugar, crushed cardamom pods and salt.
3. Cook the spices for a minute or two until fragrant, then add the tomato puree, garlic and fresh chilli, and continue to saute for a further 2-3 minutes.
4. Add the chicken and mix in thoroughly so that all the pieces are coated in the spice mixture. Pour over the chopped tomatoes, along with 150ml water, then add the tomato quarters. Cover with a lid, then bring to the boil, reduce the heat to low, and simmer for 30 minutes or until the chicken is tender.
5. Once the curry is cooked, stir in the ground almonds and garam masala and simmer gently, uncovered for about 5 minutes or until thickened. Finely chop the coriander and sprinkle over the top.

Taken from the Intolerant Gourmet, Pippa Kendrick

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