0 Strawberry almond slice recipe (gluten/egg free recipe)

Chef has cooked a delicious gluten free strawberry almond slice recipe which is also a vegan egg free almond slice recipe.

This is a wonderful sweet treat to enjoy after a meal or as a sweet snack.

Chef spreads strawberry jam on top of a sweet gluten free pastry then spreads the creamy almond filling on top of the jam, Chef then glazes the almond slice with a thin icing and sprinkles with flaked almonds.

This is a tasty recipe that even people who do not eat vegan and gluten free foods
would enjoy.

It is a really simple strawberry almond slice recipe to bake as you do not have to roll out the pastry and you do not need a whisk for the almond filling.

Ingredients for gluten free pastry

4oz Rice flour
2oz Cornstarch
2 + 1/2 oz Ground almonds
Pinch salt
4oz Margarine
1 tsp Xanthan gum
1/4 tsp Baking powder
2 Tbsp Ground flax seed
1 tsp Vanilla essence
1 oz Caster sugar
4 tsp Soya milk

Ingredients for almond slice filling

1 Pack silken tofu
5oz Caster sugar
3oz Ground almonds
1 tsp Almond essence
1 Tbsp Corn flour (fine polenta)

How to make a gluten free strawberry almond slice recipe

Place all of the dry pastry ingredients into a bowl and mix well.

Add the margarine rub into the flour using your finger tips.

Add 1/2 tsp milk at a time until it forms a pastry dough - mix well between each drop of milk - pastry needs very little fluid.

Cover a place in the fridge for 30 minutes or until you need it.

Grease and flour a flapjack oven tin.

Break the gluten free pastry into 3 pieces and press each piece into the baking tin.

Use a spoon to make the edges even.

Place all of the almond filling ingredients into a mixing bowl except the tablespoon of corn flour.

Mix well then add the corn flour, mix well again.

Spread strawberry jam on top of the pastry.

Spread the almond filling on top of the jam.

Bake in a hot oven at gas mark 7 for 40-50 minutes.

Once cooked remove from the oven and leave in the tray for 5-10 minutes.

Cut the strawberry almond slice into 4 then remove each section from the tray onto a wire rack.

Leave to cool fully.

Once strawberry almond slice is cool brush with a thin icing and sprinkle with flaked almonds.

Enjoy Chef Jeenas gluten free and vegan strawberry almond slice recipe.

See Chefs:

Vegan no egg bakewell slice recipe

0 Aromatic rice recipe

Chefs aromatic rice recipe uses a combination of Indian herbs, cardamoms and curry powder to flavour the rice and with peas and sweetcorn to give the rice some extra bite this rice recipe sure is a winner.

Rice is a fantastic summer ingredient to use, rice is light and fluffy yet filling and is very adaptable to different flavours and dishes.

You can smell the aroma of the rice all around as it cooks, the tasty aroma of food is always part of the enjoyment of eating a wonderful dish.

If you want an easy rice dish that will impress and taste delicious then this is the rice recipe for you.

Ingredients for aromatic rice recipe

10oz Basmatic rice
2 Tbsp Rice bran oil
2 pinch Methi leaves dried
2 pinch Curry leaves dried
1 tsp Chef Jeenas mild curry powder
2 Green cardamom pods (shells removed)
1/2 tsp Salt
4oz Frozen petite pois peas
4oz Frozen sweetcorn
500ml Cold water

Take a fork and dig into Chefs tasty aromatic rice.

How to make Chefs aromatic rice recipe


Grind the methi, curry leaves, curry powder and cardamon into a powder.

Thoroughly rinse the rice, soak the rice in cold water for 30 minutes.

Drain the rice thoroughly.

In a pan with no heat mix the oil and ground spices together.

Add the rice, peas and sweetcorn to the pan and mix well with the spiced oil.

Pour 500ml of cold water into the rice pan.

Bring rice to the boil, stir in salt.

Place the lid onto the pan and turn the heat down to the lowest setting possible for 15 minutes only.

Do not remove the lid whilst cooking.

After 15 minutes turn off the heat and gently place the pan of rice somewhere safe - leave the pan untouched for a further 10 minutes - do not remove the lid.

When the aromatic rice is ready remove the lid and stir through using a fork.

Enjoy Chefs aromatic rice recipe with curry, yogurt bread and more.

See

How to make perfect basmatic rice

0 Lentil potato salad recipe

Salads are delicious at anytime of year, when summer comes along then salads are a must.

Chef Jeena prepares a potato salad recipe with Jersey potatoes, green lentils, chestnut mushrooms and watercress.

This potato salad recipe is very filling because of the use of potatoes and lentils, so it is a fantastic salad to have in the evening of a hot summers day.

Chef used a vegan soya and flax seed oil based mayonnaise, you can use whichever mayonnaise you like.

Jersey potatoes have a delicious earthy and nutty flavour which taste great along side the flavour of the green lentils.

Salads are great summer recipes to prepare and eat - potato, bean and lentil based salad are great for a filling meal that still has the light factor for those hot summer days.

Ingredients for Green lentil and potato salad recipe
Jersey new potatoes
Watercress
Plum tomatoes
Sweet red pepper
Button chestnut mushrooms
1 Small garlic clove (crushed)
Mayonnaise
Rice bran oil
Salt to taste
1 Cup small green cooked lentils
1 tsp Margarine/butter


Picture of tomato salad.

How to make a green lentil and potato salad

Cook the Jersey potatoes in salted water until soft.

On a medium heat lightly fry the mushrooms, when almost cooked add the garlic and stir well until the garlic is fully cooked.

Drain the water off the cooked lentils. Add green lentils to the pan with the mushrooms and salt to season - keeping the pan on a medium heat keep stiring the lentils for a minute or two. You want to cook away the excess water from the lentils, this should not take long.

Place watercress onto a large plate.

Top with peppers and tomatoes.

Use a spoon to sprinkle the lentils and mushrooms over the salad.

Drain the cooked potatoes and let the butter/margarine melt over the top of the potatoes. You only need a little margarine because of the mayonnaise.

Stir 2-3 spoonfuls of mayonnaise through the potatoes until the potatoes are fully coated.

Place the potatoes on top of the green lentil salad. Serve warm or cold with fresh cracked black pepper (optional). Enjoy Chefs green lentil and Jersey potato salad recipe.