Gluten free Blueberry Friands

The good thing about these, is there’s not a lot of flour, so using gluten free flour (which often gives not as good a result as “regular” flour) doesn’t matter much to the end result. I used a muffin tin for these, but if you have a friand tin, that’s even better. Whenever I made something that uses the yolk of an egg only, I freeze the white in a tiny container. After a while I get sick of all the little containers building up in the freezer, and look for something to use them in.

Blueberry Friands

Ingredients:

5 lightly beaten egg whites;

1 & 1/3 cup almond meal;

2 tsp lemon rind;

1 tbsp lemon juice;

1 & 1/2 cups icing sugar;

2/3 cup gluten free plain flour;

150g melted butter;

2 cups blueberries.

Method:

Preheat oven to 170 celcius (fan forced). Grease a 12 hole muffin pan. Put all ingredients except the blueberries in a bowl and mix. Spoon into muffin pan. Top with berries.

Bake 20 to 22 minutes. Friands should be golden and firm.

Red Capsicum Soup

Winter is just the time to enjoy warming soups, and this one is rich and a little sweet because of the red capsicums of course! It serves 4 to 6, depending on how hungry you are.

Red Capsicum Soup

Ingredients:

1 glug of olive oil for the pan;

4 red capsicums, seeded and chopped;

1 large onion, also chopped;

1 clove of garlic, finely chopped;

3 tbsp tomato paste;

1 tsp turmeric;

1 tbsp chopped fresh basil;

1 litre chicken or vegetable stock;

Finely grated rind and juice of one lime;

Sour cream to finish (basil leaves too if you have them).

Method:

Cook the capsicums and onion gently in the oil in a covered pot for about five minutes, shaking the pot occasionally.

Sitr in the garlic, then add the turmeric and chopped basil with the tomato paste. Stir in half the stock, then bring to the boil. Cover the pan again, lower the heat to a simmer and simmer for ten minutes.

Puree the mixture, then add the rest of the stock.

Add the lime rind and juice to the soup, season with salt and pepper. Bring soup back to the boil, serve in bowls with a spoonful of sour cream and a scattering of herbs (preferably basil).