Tempt Your Taste Buds!

HOT MEAT LOAF Serves: 4

Loaf Ingredients:

450g lean mince
25g Gluten Free
breadcrumbs
35g Gluten Free Sage
& Onion stuffing mix
Salt, pepper and
pinch nutmeg
½ beaten egg

Sauce Ingredients:

2 onions chopped finely, or processed
3 tablespoons Gluten Fee Worcestershire sauce
4½ tablespoons Demerara sugar
3 tablespoons made mustard from powder (not from bought jar)
6 tablespoons red wine vinegar
Salt and pepper
700ml passata (or liquidised tin tomatoes)

Method:

Mix all loaf ingredients together, put into a casserole dish and shape into a loaf. Mix together the sauce ingredients and pour over the loaf Cook for about 1½ hours.Oven temperature: 180 C / Gas mark 4 Serve with jacket potatoes and green vegetables or salad.

CITRUS CHEESE CAKE Serves: 6-8

Croydon life Food recipes

Base Ingredients:

150g Gluten
Free biscuits
(ginger or
shortbread work
really well)
50g unsalted butter
30g ground almonds

Topping Ingredients:

225g curd or cream cheese
5 fl oz double cream
50g caster sugar
Grated rind and juice of 1 lemon
Grated rind and juice of 1 orange

Method:

Line a loose bottom flan tin (approx 20cm) with parchment paper. Crush the biscuits in a food bag with a rolling pin. Melt the butter, add the biscuit crumbs and almonds. Mix well. Press firmly into the flan tin and refrigerate to set. Put the cheese, sugar, rinds and juices together in a mixing bowl, beat together till smooth. Whip the cream till soft peaks form. Lightly fold the cream into the cheese mixture. Pour onto the set biscuit base.

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