Buttercream Frosting

2 sticks butter, softened
6 cups powdered sugar
4 tablespoons milk
1 tablespoon vanilla extract
1 teaspoon almond extract

Using a kitchen whiz, beat all ingredients slowly at first until everything starts to come together. If you go too fast you will get powdered sugar all over your counter. Let whip for approximately 5 minutes, until frosting is light and fluffy. Spread on cake as desired.

* Tip – the trick to getting smooth frosted cakes is to frequently scrap off excess frosting and dip your spreader into a cup of warm water, then continue spreading. It will look a bit wet as you go along, but the frosting will harden up beautifully.

Gluten free Chocolate Cake

450g chocolate  you can use half dark/half milk-  or whichever you prefer

225g butter chopped into squares

8 large eggs (cold)

 

Method

Grease an 8inch round cake tin and preheat your oven to 160degrees.

Whisk the eggs until they're very fluffy, about 5 mins. Melt the butter and chocolate together and allow to cool slightly.

Slowly fold in the melted butter-chocolate mix into the whisked eggs, trying to keep as much air in as possible (If you feel that your batter is too runny at this stage you can add a bit of cocoa or flour)

Scrape the mixture into the prepared form, fill a roasting pan with water halfway up the sides, and place your cake tin in the water bed. Bake for approx 25-27 mins, the cake should have a crust like a brownie, but still look quite wobbly in the middle. Leave it in the tin to cool, once cool cover it and refrigerate for at least 4 hours.

Take the cake out of the fridge 30mins before serving. Sprinkle with icing sugar.

Bok Choy Salad



Baby bok choy (about 6), finely chopped
Shallots, finely chopped
Pepitas
Craisins
Long Sippets (crunchy noodles)


Dressing:  In a blender, mix
1/2 cup olive oil
2 cloves garlic
1 tablespoon peanut butter
1 tablespoon soy sauce
1/2 cup vinegar
1/2 cup sugar
Salt and pepper

Arrange bok choy and other ingredients on a large platter. Cover with dressing.

The Best Minestrone Soup

1 tblspn olive oil
2 onions
2 carrots
4 sticks celery
3 cloves garlic
1 can chopped tomatoes
Broccoli, green beans....whatever you want
1 can cannelini beans (rinsed)
2 Massel chicken stock cubes (parev)
2 cups baby spinach leaves

1 cup pasta shells
Salt and pepper

Finely chop onion and saute in oil for a couple of minutes. Add finely chopped celery, carrot and garlic. Saute for five minutes.
Add can of tomatoes, broccoli chopped into florets, green beans, stock cubes, salt and pepper and enough water to 3/4 fill the pot. Simmer for about 20 minutes, then add pasta shells and cannelini beans, and cook a further 10 minutes.
Finally, add the baby spinach and cook for a further 2 minutes.

Jamie Oliver's Spinach and Feta Filo Pie

Ingredients
100g (3½oz) pinenuts
5 free range or organic eggs
300g (10½oz) feta cheese
50g (1¾oz) Cheddar cheese
Dried oregano
1 lemon
A knob of butter
400g (14oz) prewashed baby spinach
1 x 270g pack of filo pastry

Put the pinenuts into the dry ovenproof frying pan to toast, tossing occasionally. Keep an eye on them. Crack 5 eggs into a mixing bowl and crumble in 300g (10½oz) feta. Grate in the Cheddar.

Add a pinch of pepper, a couple of pinches of dried oregano, zest of 1 lemon and a glug of olive oil. Once the nuts are light golden, add them to the egg mixture and mix well.

Put the empty frying pan back on the heat, add a little olive oil and a knob of butter and pile in half of the spinach. Gently push and move it around and add more as it wilts down. Make sure it doesn't catch on the bottom and, when there's room, start adding the rest, stirring frequently.

Meanwhile, take the pastry out of the fridge.

Lay a large sheet of greaseproof paper, approx 50cm (20in) long, on the worktop, rub a little olive oil all over it, then scrunch it up and lay it out flat again. Arrange 4 filo pastry sheets in a large rectangle, overlapping at the edges, so they almost cover the paper. Rub some olive oil over them. Sprinkle over a good pinch of salt and pepper and a pinch of cayenne. Repeat until you have 3 layers. Don't worry about any cracked bits. Remember to keep stirring the spinach.

Once the spinach is really nice and dense, take the pan off the heat. Add the wilted spinach to the egg mixture and grate in ½ a nutmeg. Mix well. Carefully move the greaseproof paper and filo into the empty frying pan so the edges spill over. Push it down into the sides of the pan, then pour in the egg mixture and spread it out. Fold the filo sheets over the top and let them fall where they will (for more help go to www. jamieoliver.com/how-to-filo-pie).

Put the pan back on a medium heat for a couple of minutes to get the bottom cooking, then put the pan into the oven on the top shelf to cook for 18 to 20 minutes, or until golden and crisp.