Cutest little Tea Cups EVER!!!!

I first discovered these gorgeous little Tea Cups when I was planning for my 'pink themed' kitchen tea! They are so simple to make, yet extremely effective in brightening up any party spread!!

RECIPE:

1 packet of Tic Toc biscuits

1 bag of pink and white marshmallows

1 packet of Freckles

2 rolls of Musk lifesavers 

1 cup of icing sugar

TIPS & HINTS:

• Depending on the type of party you’re using this little creation for, I exclude the yellow Tic Tocs and just use the pink and white ones. This can be really effective as you can then alternate the pink and white marshmallow with the white and pink Tic Tocs.

• You may need to hold the musk handle onto the marshmallow for a few seconds, but the handles will attach quite firmly as the icing dries.

METHOD:
1. Cut the Musks in half to make little handles.

2. Create a thick icing by mixing the icing sugar with a tad of water. Spread a little icing on the ends of each marshmallow.

3. Attach the marshmallow on top of the Tic Toc and press a Freckle firmly on top of the marshmallow. 

4. Spread a little bit of icing onto the ends of the halved Life Savers and press into the side of the marshmallow to make the handle. 

Filet Mignon

I can still remember the very first time I was to cook as a wife...one of Luke's aunty's always told me that a working man should never be left hungry after having eaten dinner! I strained my brain for a meaty dish that would be delicious yet filling!! And I can say with confidence that the filet mignon ticked both boxes! After cooking this dish on a number of occasions, it's safe to say it's a great dish when you're entertaining hungry men!

TIPS & HINTS:

• I like to Barmix my mash for this dish. It makes it more of a puree and is simply devine!

RECIPE:

Meat - 

1 tablespoon olive oil

1 tablespoon lemon juice

1 clove garlic, crushed

salt

freshly ground black pepper

4 x 180g fillet steaks

4 long rashers bacon, trimmed

Sauce -

1/3 cup cream

1 1/2 tablespoon gluten-free Worcestershire sauce

1 tablespoon chopped parsley

1 teaspoon olive oil

1 clove garlic, crushed

METHOD:

1. Combine the olive oil, lemon juice, garlic, salt and pepper in a small bowl. Place the steaks in a baking dish, pour on the marinade and toss to coat. Cover will Gladwrap and marinate in the fridge for a least 3 hours.

2. Preheat the oven to 180C fan forced.

3. Wrap the bacon rasher around each steak and hold in place with a toothpick. Heat a medium frying pan over medium-high heat, add the steaks and brown on both sides, turning to cook the bacon slightly. Transfer to a baking tray, cover with foil and bake for 15-20 minutes or until cooked to your liking. Cover and leave to rest while you make the sauce.

4. To make the sauce, combine the cream, Worcestershire sauce and parsley in a small bowl. Heat the oil in a medium frying pan, add the garlic and cook over medium-high heat for 1-2 minutes or until lightly browned. Add the cream mixture and meat juices from the baking dish and stir over the heat until the sauce thickens slightly. Season with salt and pepper and spoon over the steaks. 

Compliments of Sue Shepherd, Gluten Free Cooking.

Marvelous Meringues

I was having a dinner party recently and wanted to make a yum, fun dessert that was easy to prepare and delicious to eat!!! The first thing I thought of…. MERINGUES!!! They ticked everything off my list - gluten free, easy to make and they could be prepared well ahead of time! Most off all, it provided 8 guests with their own little dessert creation. Topped with cream, a gorgeous raspberry sauce and a mix of fresh raspberries and blue berries, it’s needless to say it was a definite hit!

TIPS & HINTS:

• Don’t forget to let the meringues cool down in the oven with the door ajar for a few hours. This little trick will make the meringues crispy on the outside and gooey in the middle. Yum. Just the way I like it!

• Use a mix master to beat your egg whites; it makes cooking that much easier! 

•  The meringues will sit happily in the fridge for up to 2 hours after being topped with the cream and sauce. However, I tend to have my meringues done, cream already whisked and in the fridge and my sauce made, so it’s very easy to ensemble just before I want to serve!

Preparation Time: 15 minutes, plus cooling


Cooking time: 40 minutes 


Serves: 4



RECIPE:

Meringue - 

3 large free-range egg whites


165g (5½oz) white caster sugar


100ml (4fl oz) whipping cream, lightly whipped


300g (10oz) mixed raspberries and blueberries.

  
Sauce -

1 packet of Sara Lee frozen raspberries

1 1/2 tablespoons of pure icing sugar, sifted
1/2 teaspoon of vanilla essence

METHOD:

1. Preheat the oven to 130 C fan forced.

  

2. Place separate egg whites in your mix master (otherwise use an electric hand whisk). Beat   for a few minutes until the egg whites become stiff. Now add the sugar, a tablespoon or so at a time, until the mixture is stiff and glossy. 

  

3. Spoon the meringue mixture into 4 separate heaps on a tray covered with baking paper (I did double quantity (8)). Continue to build up each individual meringue using the mixture, until you are satisfied with the size! 

  

4. Put the tray in the oven, then immediately turn the oven down to 110 C fan forced and bake for 40 minutes. 


   

5. Turn off the oven and allow the meringues to cool in the oven for a few hours. When you’re ready to fill them, spoon over the cream and add the sauce and berries.

SAUCE:

1. Place frozen Raspberries, icing sugar and vanilla essence into a bowl and Barmix  until smooth. Otherwise use a blender.

2. Pour into an airtight container and place in the fridge for about an hour.