Tiramisu Cake

Ingredients:

Sponge cake:

5 eggs
2/3 cup Orgran plain flour (80g) 
1/2 cup Orgran custard powder
1 cup sugar
1 tsp. gluten-free baking powder (4g)
4 tbs. caster sugar

Tiramisu:

360ml per made black coffee
3 tbs. coffee liqueur
200g cream cheese
300g ricotta cheese
1 tsp. vanilla essence
1 tbs. drinking chocolate

Preparation:

Preheat oven to 180C ° (355 ° F)

Method:

Sponge cake:

1. Beat eggs until stiff and foamy (approx. 8 minutes)
2. Beat in sugar until dissolved
3. In a separate bowl, sift flour, custard powder and baking powder for 3 times
4. Fold the sifted dry ingredient into egg mixture by using spoon
5. Pour into two sandwich pans, bake 15-20 minutes or until it springs back to touch
6. Allow to cool

Tiramisu:

1. Cut each sponge cake into 2 layer. To create 4 layer of cakes in total.
2. Cut each layer into thirds. Place one cut third of sponge at the base of each dessert bowl, arranging to fit
3. Pour 1 tsp. coffee liqueur and 1 ½ tbs. coffee over each sponge base
4. Beat cheese, sugar and vanilla essence in a bowl until smooth
5. Repeat above steps, finishing with cream cheese layer and refrigerate
6. Sprinkle with drinking chocolate before serving.

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Chocolate Brownies

Ingredients:

1 cup Orgran plain flour (120g)
1 ½ cup castor sugar
3 eggs lightly beaten
150g chopped butter
125g chopped dark chocolate
¼ cup cocoa powder (20g)
1 tsp. vanilla essence
pure icing sugar to dust

Method:

1. Bring small pan of water to a simmer. Put butter and chocolate in heat proof bowl.
2. Place the bowl oven the pan, but do not let the base of the bowl sit in the hot water. Stir
occasionally until smooth.
3. Remove from heat and cool slightly
4. In a large bowl whisk eggs, sugar and vanilla together
5. Add melted chocolate mixture and whisk together
6. Stir in the combined sifted flour and cocoa. Careful to not over-beat
7. Pour into the greased tin and bake for 40 minutes or until slightly risen and just firm.
8. Leave to cool in the tin (brownie will sink back down on cooling)
9. When cool lift out and cut into squares.
10. Dust with icing sugar and serve

Variation:

For nut brownies, add 1 cup of chopped roasted macadamias, walnuts, or pecans to the mixture.

For white chocolate brownies, use white chocolate melts instead of the dark chocolate.

For marshmallow brownies, add 1 cup of mini marshmallow to the raw mixture.

To make a brownie ice-cream sandwich, cut brownies into small squares and sandwich two squares together with vanilla ice-cream.

Serve with hot chocolate fudge sauce as a dessert.

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Preparation:

Preheat oven to 180C ° (355 ° F) Grease 20cm (8”) square tin with oil or melted butter
Line the base with baking paper, extending over two opposite sides (to help you lift the brownies out)

Tempura Seafood

Ingredients:

8 large raw prawns, heads and shells removed, tails intact
230g squid body, cleaned and skinned
115g whiting fillets
4 fresh shiitake mushrooms, stalk removed

For dipping sauce:
Japanese all purpose (light) soy sauce

For the tempura batter:
Ice-cold water
1 large egg beaten
200g Orgran gluten free plain flour, sifted
25 Orgran gluten free plain flour for dusting
3-4 ice cubes

Variation:
Orgran rice crumb for coating

Method:

1. Remove the vein from the prawns, then make 4x3mm or 1/8in deep cuts across the belly to stop the prawns curling up. Snip the tips of the tails and gently squeeze out any liquid. Pat dry.
2. Cut open the squid body. Lay flat, inside down, on a chopping board, and make shallow criss-cross slits on one side. Cut into 2.5 x 6cm rectangular strips. Cut the whiting fillets into similar size strips.
3. Half fill a pan or wok with 3 parts vegetable oil (other type of oil can also be used) to 1 part of sesame oil. Bring to approximately175 °C or 350 °F over a medium heat.
4. Meanwhile, make the tempura batter. Break egg into measuring cup then add ice-cold water to the egg to make 300ml cup, and pour into a large bowl.
5. Add the flour and mix roughly with chopsticks or fork. Do not beat; leave the batter lumpy. Add some ice cubes later to keep the tempura batter cool.
6. Hold the tail of a prawn, dusted with flour, then dip into the batter. Do not put batter on the tail. Slide the prawn into the hot oil very slowly. Deep fry one to two prawns at a time until crisp.
7. Dust the whiting strips, then dip into the batter. Deep fry until the batter is crisp.
8. Drain excess oil from the tempura on a wire rack for a few minutes, then arrange them on plates.

Variation:

Crumb coating can be applied to meats, vegetables and mushroom. This can simply be done by dusted meat / vegetables with Orgran rice crumb after dip into batter and prior to deep fry them.

Once the batter is ready (at the end of step 5), dusted prawn with flour, dip into batter, then dusted the prawn with Orgran rice crumb and slowly slide prawns into hot oil. Deep fry until crisp

Serves: 4

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Corn & Shallot Potao Cakes With Tomato

Ingredients:

¾ cup Orgran plain flour (90g)
1 kg peeled & grated potatoes
4 Roma tomatoes halved
3 green onion chopped
1 egg
Olive oil
Seasoning to taste
Oil for shallow frying
1 corn on cob, kernels removed (or 300g, drained)

Method:

1. Arrange tomatoes on a baking tray
2. Dizzle with oil. Sprinkle with seasoning
3. Bake in a moderate oven (180C ° or 355 ° F)
4. Place potato in large bowl. Blend in Orgran plain flour, corn, egg, onion and seasoning to taste
and mix well
5. Heat oil in frying pan
6. Squeeze excess liquid from the potato mixture
7. Place handfuls in the oil, flattening with spatula
8. Fry for 3 minutes each side or until golden
9. Drain on crumpled kitchen paper
10. Continue with remaining mixture.

Serve: 4 (makes about 8 patties)

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