Posts Tagged ‘hazelnut’

Avoiding Milk and Lactose
Fruit lassi
There are two quite distinct reasons for avoiding milk: either to avoid milk proteins or to avoid

lactose, the sugar found in milk. It is important not to confuse these two because the details of the

avoidance diet required are different. Only a few people need to avoid both milk proteins and lactose.
Diarrhoea and wind in response to drinking milk, but few other symptoms, usually indicates a reaction

to lactose — but a reaction to milk proteins could be an alternative explanation. If it is a reaction

to lactose, this may be due to either primary lactase deficiency or secondary lactase deficiency — your

doctor can order tests to make an exact diagnosis (see p. 79). Note that a bout of diarrhoea, however

caused, often produces a temporary lactose intolerance (secondary lactase deficiency).
Any symptoms other than (or in addition to) diarrhoea and wind strongly suggest a reaction to milk

proteins. This might be a true allergy, another type of immune reaction to milk (see pp. 72-3), or an

idiopathic intolerance reaction (see pp. 76-7). In theory, skin tests should identify true allergic

reactions to milk proteins. Unfortunately, skin tests are not infallible, and it is possible to have a

genuine allergy or other immune reaction to milk proteins, but give negative skin tests. This is

especially common with babies (see p. 65 and p. 69). There are no accurate tests that can confirm

intolerance reactions to milk proteins.
It is possible to have sensitivity to both milk proteins and lactose.
If tests do not give you a definitive answer, you may have to try both types of diet and see which one

works. Remember that lactose intolerance may be only temporary.
Avoiding milk proteins
If you have a sensitivity reaction to cow’s milk proteins, then you need to avoid:
•    milk and all milk-based drinks, including lactose-reduced milk (if you need to avoid lactose as

well, drops and tablets to reduce lactose — see Using lactase replacers, p. 183 — are safe and could be

used with a tolerated milk, e.g. goat’s milk)
•    cream, yoghurt, creme fraiche
•    all kinds of cheese, cottage cheese and cream cheese (some people may be able to tolerate

Norwegian brown cheese, called Gjetost, which is made with milk whey)
•    white sauce, bechamel sauce and other creamy sauces
•    custard, rice pudding and other milk-based puddings
•    almost all home-made cakes, biscuits, cookies, pancakes and pastry
•    some bread, rolls, waffles
•    almost all chocolate
•    casein, casemate, and lactalbumin in packaged foods (see p. 173); you may be able to tolerate

whey but experiment cautiously.
Unless your sensitivity is fairly mild, you will also need to avoid:
•    butter, except clarified butter (ghee)
•    most kinds of margarine (they generally contain milk derivatives, but
some are milk-free — health-food shops are a good source of these).
As long as you do not have a severe allergy to milk, you should be able to tolerate clarified butter.

Make this by melting butter over a low heat, pouring it into a glass jar, and leaving it to cool in the

refrigerator. The milk proteins will settle to the bottom, and be visible as whitish granules — only

eat the clear butter above this level.
Alternatively, put olive oil into a wide-necked container and place in the freezer. It will solidify,

and can be used as a spread in place of butter.
A few of those with cow’s-milk allergy can tolerate sheep’s milk, and possibly (but less commonly)

goat’s milk. However, most people must avoid these as well. (There are also rare individuals who are

allergic to goat’s and sheep’s milk but not to cow’s milk.) Ass’s milk, if you can get it, is tolerated

by most with cow’s-milk allergy. There are many substitutes for cow’s milk now available, such as soya

milk, almond milk, rice milk and hazelnut milk. Try a health-food shop for these. All can be used in

place of ordinary milk when cooking.
Margarine or clarified butter can be used in recipes that call for butter. Soya yoghurt and cream make

reasonable substitutes for ordinary yoghurt and cream.
Avoiding lactose
If you have lactose intolerance, you must avoid:
•    milk and all milk-based drinks, unless lactose-reduced
•    cream, creme fraiche
•    most kinds of yoghurt, especially mild yoghurt. A very strong, acidic yoghurt may contain

little lactose. The bacteria that make yoghurt turn lactose into lactic acid, so the more acidic it is,

the less lactose it contains.
•    cottage cheese and Norwegian brown cheese, or Gjetost. Other kinds of cheese are usually so low

in lactose that they are tolerated. Only those people with extreme lactose intolerance need to avoid

all cheeses.
•    white and bechamel sauce, custard, rice and other milk-based puddings
•    almost all home-made cakes, since milk is generally used for baking. Items cooked with butter

but not milk, such as biscuits, cookies and pastry, are usually tolerated, as is butter itself, and all

margarine.
•    lactose in medicines. Lactose powder is used in many tablets and capsules, just to bulk out the

drugs. The amount used can be sufficient to evoke symptoms in some people with lactase deficiency.

Certain asthma inhalers also contain lactose (see p. 162), and a small amount may be swallowed. The

lactose from inhalers will affect you only if you have severe lactase deficiency.
Soya-based products, and all other nut- or grain-based milk substitutes, are lactose-free. Sheep’s

milk, goat’s milk and other animal milks (including human breast milk) all contain lactose.
Using lactase replacers
Many people with lactose intolerance are able to eat a more varied diet by using lactase replacers.

These provide a temporary supply of the missing enzyme, lactase (see p. 79), which helps out by

digesting the lactose in milky foods. Lactase replacers must be taken at the same time as the milky

food, and are only effective for that one meal. The more lactose there is in the meal or snack, the

more of the lactase replacer you need – trial and error is the only way of working out how much you

need for a particular food. There are a number of different brands of lactase replacer now available,

and it is worth trying out several. Some people find that they are sensitive to an added ingredient in

some brands. Sources of lactase replacers include health-food shops and specialist suppliers – these

can be located through the Internet (see p. 255).
Savoury white sauce
Savoury white sauce is the base of many dishes. Here the flavour of the wine and stock goes well with

chicken, vegetables or fish.
PREPARATION TIME: 7-8 minutes MAKES: approx. 600ml (1 pint)
50g (13/4oz) milk-free baking margarine 50g (1314oz) plain flour
200ml (7fl oz) dry cider or dry white wine 400ml (14f1 oz) vegetable or chicken stock 1 bay leaf, salt

and pepper
Melt the margarine in a small saucepan and stir in the flour. Cook, stirring, over a low heat for
1 minute then stir in the cider or wine, followed by the stock. Add the bay leaf and simmer, stirring

occasionally, for 5 minutes until thickened. Season to taste.
Variations. add approx. 6 tbsp finely chopped herbs, e.g. parsley, chives, tarragon or chervil; or add

English or French mustard; or add lemon juice.
Sweet white sauce
PREPARATION TIME: 5 minutes MAKES: approx. 300ml (’/?pint)
2 tbsp cornflour
25g (1 oz) caster sugar
300ml (V2 pint) apple or white grape juice 4 tbsp soya cream
25g (1oz) milk-free margarine
In a saucepan, mix the cornflour and sugar with a little of the juice to give a smooth paste then

gradually stir in the rest of the juice and bring to a simmer over a low heat. Simmer for 1-2 minutes

until thickened, stirring all the time. Finally, add the soya cream and margarine.
Variations: melt in 1008 (3-/2oz) or more of milk-free chocolate; or add rum or brandy to taste; or add

4-6 pieces finely chopped stem ginger together with 1-2 tbsp of their syrup.
Pancakes
Soya milk has a slightly thicker consistency than cow’s milk and therefore more is used in this pancake

recipe than would be needed in a traditional one.
PREPARATION TIME: 25 minutes MAKES: approx. 16 small pancakes
150g (5V2oz) plain flour, sieved 2 large eggs
pinch salt
450ml (16f1 oz) soya milk
oil or milk-free margarine for frying To serve:
lemon juice and caster sugar or golden syrup
Combine the flour, eggs, salt and soya milk in a liquidiser until smooth. Alternatively place the

flour, eggs and salt in a bowl and slowly whisk in the soya milk to form a thin batter.
Heat approx.1 tsp oil or margarine in an 18cm (7in) non-stick frying pan and swirl until hot. Pour in

sufficient batter to just cover the base of the pan and cook until golden. Turn and cook on the other

side until golden.
Serve with lemon juice and caster sugar or with golden syrup.
Apple and frangipane tart
An alternative to a milk-based custard tart. The combination of apple and almond is delicious. Serve

freshly baked. It can also be eaten cold, but if possible, warm it a
little before serving.
PREPARATION TIME: 30 minutes COOKING TIME: 1-11/4 hours MAKES: 8 servings
Pastry:
175g (6oz) plain flour, sieved
1008 (3 V2oz) milk-free baking margarine, softened
25g (1 oz) caster sugar
Filling:
50g (13/4oz) milk-free sunflower margarine 1008 (3112oz) ground almonds
100g (3112oz) plus 1 tbsp caster sugar 2 egg yolks
2 tbsp dark rum, brandy or orange juice 2 large dessert apples
4 tbsp apricot jam
Work the flour, margarine and sugar together with 1 tbsp cold water to make a soft dough. Roll out and

use to line a deep 20cm (8in) fluted flan tin. Chill this while you prepare the filling.
Preheat the oven to 190′C/375′F/gas mark 5. Beat together the margarine, ground almonds, 100g (3Y2oz)

caster sugar, egg yolks and rum. Peel, core and roughly chop one apple and stir into the mixture.

Spread this in the pastry case. Core and thinly slice the remaining apple and arrange the slices on

top. Sprinkle with the remaining sugar and bake for 1-1′/’4 hours until risen and golden. Cool slightly

then brush the surface with the apricot jam (warm this gently in a saucepan first).
Coconut rice pudding with mango
This pudding is based on a Thai recipe. The rice pudding will become thicker the longer it cooks and

also as it cools. Make sure the mango is ripe.
COOKING TIME: 30-40 minutes MAKES: 6 servings
175g (6oz) pudding rice, rinsed 50-75g (131-2314oz) sugar
1 litre (13/4 pints) carton rice milk 400ml (14f1 oz) coconut milk To serve:
1 extra-large ripe mango, peeled and diced
toasted coconut shreds
Place the rice in a large saucepan with 50g (13/4oz) of the sugar and the rice milk and coconut milk.

Bring to a simmer, stirring. Simmer gently for 30-40 minutes, stirring occasionally, until the rice is

cooked and the milk absorbed. Add the extra sugar if wished. Serve warm or cold, topped with mango and

toasted coconut.
Baked strawberry creams with strawberry sauce
The riper the strawberries the better, to give intensity to both the creams and the sauce.
PREPARATION TIME: 30 minutes COOKING TIME: 20-25 minutes MAKES: 6
1008 (3112oz) caster sugar
4 tbsp Muscat wine
1 tsp lemon juice
350g (12oz) strawberries, hulled and sliced
4 large eggs, beaten Sauce:
225g (Boz) strawberries, hulled and chopped
2 tbsp icing sugar 2 tbsp Muscat wine To serve:
a few whole strawberries
Preheat the oven to 1 70′C/325′F/gas mark 3. Set six 1 50ml (Y4 pint) ramekins in a small roasting tin.

If you plan to unmould the creams, oil the ramekins lightly.
Place the sugar, wine, lemon juice and strawberries in a saucepan and heat gently to dissolve the

sugar. Bring to the boil and cook, uncovered, for 5 minutes. Cool slightly then puree in a liquidiser

and whisk into the beaten eggs. Pass through a sieve then pour into the ramekin dishes.
Pour hot water from a kettle around the ramekins and cook in the centre of the oven for 20-25 minutes

until lightly set.
Remove the dishes from the tin and allow to cool. Chill, if wished.
Combine all the sauce ingredients and liquidise until smooth. Pass through a fine sieve.
Serve the creams in the ramekins with a little sauce poured on top and decorated with a whole

strawberry, or carefully unmould, pour a little sauce over, then decorate with a whole strawberry.
Variation: oil the ramekins. Dissolve 100g (31/2oz) caster sugar in 4 tbsp water in a small saucepan

over gentle heat, then cook to a rich caramel without stirring. Pour a little caramel into each oiled

ramekin then continue as above. Pour the wine for the sauce into the pan used to make the caramel and

warm gently to dissolve any leftover caramel, then continue with the sauce as above.
Frozen vanilla dessert
This is a cross between a sorbet and an ice cream.
PREPARATION TIME: 30 minutes, plus freezing MAKES: 4-6 servings
1 vanilla pod, split
150g (51/2oz) caster sugar 500g carton soya yoghurt
Place the vanilla pod and sugar in a saucepan with 300ml (1/2 pint) water. Dissolve over gentle heat

then bring to a simmer and simmer for 20 minutes. Leave to cool then remove the pod, scraping all the

seeds from it and returning them to the syrup. Beat in the soya yoghurt and freeze.
You will get the best texture by using an ice-cream machine. Alternatively, freeze in a plastic

container then remove from the freezer and beat the mixture well until smooth (you can do this in a

food processor). Return to the freezer. Repeat this process once or twice.
Baked strawberry cream with strawberry sauce
Variations: add 100g (31/2oz) melted plain chocolate; or add 2 tbsp instant espresso coffee dissolved

in 2 tbsp hot water. Alternatively, dissolve 100g (3/2oz) caster sugar over a gentle heat in a small

saucepan until it turns to a rich caramel; then add 100g (31/2oz) unblanched almonds and stir with a

metal spoon until they start to pop. Transfer to an oiled tray and leave to set. Crush roughly and add

to the basic mixture.
Fruit lassi
This refreshing Indian drink can also be made with frozen fruit, in which case don’t use iced water –

cold will do.
PREPARATION TIME: 10 minutes
MAKES: approx. 1.35 litres (21/4 pints)
500g carton soya yoghurt
50-75g (1314-231aoz) sugar
225g (8oz) berries such as raspberries, strawberries, blackberries or blueberries or the equivalent

weight of chopped fruit such as mango, peach or papaya
600ml (1 pint) iced water
Place all the ingredients in a liquidiser and blend until smooth.
Frozen vanilla desert
Banana and strawberry shake
A special treat for a child who cannot have milk.
PREPARATION TIME: 5 minutes MAKES: 600ml (I pint)
2 large, very ripe bananas
150g (5112oz) strawberries
1112 tbsp olive oil
a little nutmeg or other spice, if liked 200ml (7fl oz) water
Peel the bananas and roughly chop the fruit. Combine all the ingredients in a blender until very

smooth. Serve immediately, or cover tightly and store in the refrigerator.
Variations: use a nectarine or a skinned peach instead of strawberries; use coconut milk (available in

tins) instead of olive oil, and the flesh of a small mango, or half a large mango, instead of

strawberries.

Yeast-free Diets
Sultana, hazelnut and rosemary bread
In terms of its traditional use, yeast is not really a food — it is a microscopic but hardworking

domesticated creature that has helped us with the business of food preparation for many thousands of

years. The ability of yeast to turn sugar into alcohol and carbon dioxide gas has long made it a

valuable ally in the manufacture of both bread and alcoholic drinks.
In addition to this traditional use, yeast has, in the past 50 years, found a role as a true foodstuff

in the form of yeast extract. This derivative of yeast, with its strong flavour, has also become an

ingredient of stock cubes and ‘meat extracts’.
These are the most concentrated sources of yeast — foods to which yeast has been deliberately added

(such as bread and wine), plus the modern extracts of yeast.
People with an intolerance reaction to yeast usually need to avoid only these concentrated sources of

yeast.
In addition to foods containing domesticated yeasts, there are many foods which become naturally

colonised by wild yeasts, invisible scavengers whose spores are in the air all around us, like

microscopic wasps, just waiting for a pot of jam to be opened.
Wild yeasts quickly multiply on fruit, fruit juice, jam or any other sweet food, but unless the food is

obviously fermenting (i.e. it smells ‘yeasty’) the levels of yeast it contains are relatively low.

However, there are also some foods that contain wild yeasts in quite significant numbers even before

you buy them. They include dried fruits, such as raisins and sultanas,
and manufactured foods that are fermented or which take a while to mature, such as soy sauce, yoghurt

and cheese. In all cases, the slow production process inadvertently encourages the growth of wild

yeasts. Again, the amount of yeast in the food is far less than that in bread, wine or yeast extract.
Do these wild yeasts matter? For people with yeast intolerance, probably not. In the case of true

allergies to yeast, however, wild yeasts might be sufficiently numerous in some foods to evoke a

reaction from the most highly sensitive individuals.
Wild yeasts may also be significant for anyone with the controversial condition known as yeast

overgrowth (see p. 82). Some of those suffering symptoms which suggest this condition, and who are

following a no-yeast-nosugar diet (see p. 205), may need to avoid all sources of yeast for a while,

including foods containing wild yeast.
Concentrated sources of yeast include:
•    beer, wine, cider and vinegar
•    Marmite, Vegemite, or any other brand of yeast extract
•    yeast-based vitamin tablets; also most B-complex vitamin tablets unless specified as

‘yeast-free’
•    stock cubes, gravy powder, Oxo, Bovril and other ‘meat extracts’
•    bread (except unleavened breads such as soda bread, matzos, pitta bread and chappatis)
•    all other forms of leavened dough, including breadsticks, pizza, bread rolls, croissants,

teacakes, doughnuts, Danish pastries and Chelsea buns
•    some packaged food labelled with synonyms for yeast (see p. 174).
Low-level sources of yeast include:
•    distilled drinks such as whisky, gin, brandy and vodka
•    spirit (distilled) vinegar
•    yoghurt, sour cream, buttermilk, cheeses
•    dried fruits and vegetables
•    sauerkraut (pickled cabbage) and possibly other pickled vegetables
•    soy sauce, miso, tofu
•    tea (but not green tea, jasmine tea etc.)
•    any fruit if unpeeled; very ripe fruit even though peeled
•    jam, fruit juice or wine that has been open for a while; many commercial fruit juices also

contain a significant amount of yeast – dead but still allergenic – at time of purchase
•    leftovers that have been in the
refrigerator for more than two days. Note that some of the ingredients in the recipes that follow, such

as raisins, yoghurt and sun-dried tomatoes, may contain wild yeasts and therefore not be suitable for

those on a strict yeast-avoidance diet. You should adjust the recipes to suit the kind of diet you are

following.
Home-made stock
A good stock is essential for many recipes. As well as being yeast-free, this home-made stock tastes a

great deal better than most ready-made stock cubes.
PREPARATION TIME: 10 minutes
COOKING TIME: about 2 hours (or 45 minutes in a pressure cooker) MAKES: 850ml (1112 pints)
1 carrot
1 onion
1 stick of celery
fresh thyme or other herbs, or a bouquet gami of dried herbs
the remains of a carved roast chicken
1.5 litres (2314 pints) water
salt and pepper
dry sherry (optional)
Peel and slice the vegetables. Tie the fresh herbs together with fine string. Put the chicken into a

large saucepan, cover with the water, and add the other ingredients.
Bring to the boil, cover and simmer for 2 hours. Or cook in a pressure cooker, at high pressure for 45

minutes; in this case, use only 1 litre (12/3 pints) water.
Allow to cool a little, then pass through a coarse sieve and discard everything except the liquid. When

cold, skim off the fat from the surface. Heat through until liquid again, then add salt and pepper to

taste, and a dash of sherry.
This stock will keep in the refrigerator for 2-3 days, or in the freezer for three months. When

freezing, allow room in the container for expansion. If space is limited In the freezer, simmer the

stock further until very concentrated, then freeze in an ice-cube tray, to make frozen stock cubes.

Enclose in a plastic bag once frozen.
Easy brown bread
This yeast-free brown bread is based on a traditional Irish soda bread recipe.
PREPARATION TIME: 10 minutes COOKING TIME: about 45 minutes MAKES: 2 small loaves
450g (11b) 100% wholemeal bread flour 225g (8oz) white bread flour
2 tsp bicarbonate of soda
1 tsp salt
2 x 284ml cartons buttermilk, or natural yoghurt, thinned with a little milk, to make the same quantity
Place the wholemeal flour in a large bowl. Sift the white flour, bicarbonate of soda and salt over it

and mix well. Stir in the buttermilk and enough cold water to make a fairly soft dough. Divide the

mixture between two 450g (I lb) buttered loaf tins and cook in a preheated oven at 200′C/400′F/gas mark

6 for about 45 minutes until risen and firm to the touch.
Remove from the tins and check that the loaves sound hollow when tapped on the base – if not, put back

into the tins and return to the oven for 5-10 minutes more. When ready, cool on a wire rack.
Corn bread with chillies    Seeded muffins    Layered potato pizza
Corn bread with chillies
If you need to avoid wheat as well as yeast, try replacing the wheat flour with rice flour or soya

flour - or use all cornmeal.
PREPARATION TIME: 20 minutes COOKING TIME: 45 minutes MAKES: 1 large loaf
150g (5Y2oz) plain flour, sieved
150g (5Y2oz) fine cornmeal (maize flour), sieved
40g (1 112oz) sugar
V2 tsp salt
4 tsp baking powder
2 large mild fresh chillies (red or green), de-seeded and finely chopped, or one dried chilli
4 tbsp olive oil
1 large egg, beaten
150ml (/4 pt) natural yoghurt
150ml (Y4pt) milk
25g (1 oz) Cheddar cheese, grated (optional)
Mix all the dry ingredients in a large bowl then stir in the chillies and remaining ingredients and mix

to a soft dough. Transfer the mixture to a buttered 20cm (8in) round cake tin, sprinkle with cheese if

desired, and cook in a preheated oven at 200°C/ 4007/gas mark 6 for about 45 minutes until risen,

golden and firm to the touch.
Leave in the tin for 15-20 minutes, then turn out onto a wire rack to cool completely.
Variations: add 100g (31/2oz) sauteed chopped bacon; or 1008 (31/2oz) sweetcorn kernels; or 4 finely

chopped spring onions.
Sultana, hazelnut and rosemary bread
This bread is delicious with cheese. It is best eaten within a day or two of making. Store in a cool

place.
PREPARATION TIME: 1 hour soaking time, plus 15 minutes
COOKING TIME: about 45 minutes MAKES: 1 large loaf
100g (3Y2oz) sultanas
150ml (’14 pint) hot tea
approx. I 75ml (6fl oz) natural yoghurt 50g (1-,14oz) skinned hazelnuts
250g (9oz) plain flour, sieved
250g (9oz) wholemeal flour, sieved 40g (1′12oz) sugar
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
1 large egg, beaten
4 tsp freshly chopped rosemary
Soak the sultanas in the hot tea for about 1 hour then drain, reserve the tea and make up to 300ml (/2

pint) with the yoghurt. Roughly chop the hazelnuts and toast in a dry frying pan. Mix the dry

ingredients together in a large bowl then stir in the egg, yoghurt mixture, sultanas and rosemary, and

work to a firm dough. Knead lightly and shape into a long loaf. Cut slashes in the top of the loaf and

transfer to an oiled baking tray.
Cook in a preheated oven at 200°C/ 400′F/gas mark 6 for about 45 minutes until risen and firm to the

touch. Cool on a wire rack.
Mediterranean scones
Serve fresh with butter or cream cheese.
PREPARATION TIME: 15 minutes COOKING TIME: 15 minutes MAKES: 9
250g (9oz) self-raising flour, sieved 1 tsp baking powder
Y4 tsp ground black pepper
50g (13/4oz) butter
50g (~1,ioz) sun-dried tomatoes, chopped
50g (1314 oz) pitted green olives, chopped 1 tbsp freshly chopped basil or 1 tsp dried basil, or other

herbs to taste I large egg beaten with 5 tbsp milk milk for brushing (optional)
3 tbsp grated cheese - Parmesan or any other hard cheese (optional)
Sift the flour and baking powder together then add the pepper and rub in the butter until the mixture

resembles fine crumbs. Stir in the tomatoes, olives and herbs and mix to a fairly soft dough with the

egg and milk mixture.
Roll out to about 2.5cm (1 in) thickness on a lightly floured surface and stamp out 6cm (21/2in)

rounds. If wished, brush the top of each scone with milk and sprinkle with 1 tsp grated cheese before

baking.
Place on a baking tray and cook in a preheated oven at 220°C/425°F/gas mark 7 for about 15 minutes

until risen, golden and firm to the touch. Cool on a wire rack.
Seeded muffins
These seeded American-style muffins make an excellent breakfast.
PREPARATION TIME: 15 minutes COOKING TIME: 20 minutes MAKES: 12
300g (10%2oz) self-raising flour, sieved
2 tsp baking powder
pinch salt
100g (3Y2oz) soft brown sugar
50g (13/4oz) pumpkin seeds
50g (13/4oz)) sunflower seeds
25g (I oz) each sesame seeds and linseed
4 tbsp vegetable oil or 50g (13/4oz) butter,
melted
2 large eggs beaten with 200ml (7fl oz)
milk
To serve: marmalade or jam
Place all the ingredients in a large bowl and beat well until evenly mixed. Spoon into a muffin tray

lined with paper cases, or use paper cases on their own. Cook in
a preheated oven at 200°C/400°F/gas mark 6 for about 20 minutes until risen and just firm to the touch.

Serve warm -not hot - with marmalade or jam.
Spinach and cheese polenta
Polenta can be served warm with a ’sloppy’ consistency to go with stewed meat or vegetables, or left to

set firm (as here) then sliced and fried. It’s delicious served with cooked ham, bacon or tomatoes.
PREPARATION TIME: 30 minutes MAKES: 10-12 slices
250g (9oz) fresh spinach
25g (1oz) butter
1 small onion, finely chopped
175g (6oz) cornmeal, sieved
1 tsp salt
V2 tsp ground nutmeg
2 egg yolks
40g (1 Y2oz) each freshly grated Parmesan and mature Cheddar cheeses
Wash the spinach, remove the stalks, squeeze out the excess water and shred. Melt the butter and cook

the onion over medium heat for 5 minutes to soften. Increase the heat, add the spinach and cook until

wilted and there is no free liquid. Add 850ml (1 Y2 pints) boiling water then slowly stir in the

cornmeal, salt and nutmeg. Cook over a low heat for 10 minutes, stirring frequently until thickened.

Remove from the heat and stir in the egg yolks and cheeses. Allow to cool slightly then transfer to a

cling-film-lined 450g (11b) loaf tin. There should be sufficient cling film for it to be folded over

the top of the tin. Shape the mixture and cover with the cling film. Leave until cold, then slice, and

fry or grill.
Layered potato pizza
Layered sliced potatoes form the base for this ‘pizza’.
PREPARATION TIME: 40 minutes COOKING TIME: 25 minutes MAKES: 3-4 servings
1 kg (21b 4oz) waxy potatoes, peeled and thinly sliced
2 cloves garlic, crushed (optional)
1 tsp finely chopped fresh rosemary or thyme
3 tbsp olive oil
400g can chopped tomatoes
125g pack mozzarella cheese, thinly
sliced
salt and freshly ground black pepper
To serve:
fresh basil or rocket leaves
Toss the potatoes with the garlic and herbs, and season very generously with salt and pepper. Pour 2

tbsp of the oil into a 30cm (12in) non-stick frying pan and arrange the potatoes in overlapping slices.

Set over medium heat for 10 minutes until lightly browned. Do not move the potatoes around, but allow

them to stick together into a big circular ‘pizza’ base. Brush the remaining oil on a baking tray.

Place the pizza base on this and cook in a preheated oven at 230°C/450°F/gas mark 8 for 15 minutes

until tender.
Meanwhile, cook the tomatoes over medium heat until all the liquid has evaporated. Season generously

then spread over the potato base. Top with the mozzarella and return to the oven for about 10 minutes.

Serve sprinkled with fresh basil or rocket leaves.
Variations: after adding the mozzarella, top with classic pizza combinations, e.g. anchovies and

olives, or pepperoni, or mushrooms and ham.