Nutella Mousse

My daughter is a Nutella freak, and I don’t mind the hazelnut flavour (although I can’t eat it on toast!) and if you buy the gluten free marshmallows, this can be a gluten free treat too.

3 cups gluten free marshmallows (you can use the coloured ones if you like, they don’t have to be white in this recipe);

1/2 cup of softened nutella;

1/2 cup of milk;

600ml of thickened cream;

Some chopped hazelnuts, icing sugar, or sprinkles for decoration if you fancy.

Melt marshmallows and milk in a saucepan over low heat. Once the milk is just bubbling around the edges (don’t let it boil) take the pan off the heat and stir until the mixture is smooth.

Pour into a heatproof bowl, mix through the softened Nutella then leave the mixture to cool.

Beat the cream until it is forming soft peaks. Once the Nutella mixture is cool, slowly add it to the whipped cream, beating slowly.

Pour into a serving bowl, cover and place in fridge for a minimum of four hours, but preferably overnight.

When ready to serve, decorate it as you prefer.

Easy gluten free bean and corn salad

Are you stuck for something to cobble together from the tins in your cupboard? I was under the pump for time, and threw this together. No cooking, just combining. Of course, tinned ingredients are bland, so you will have to add plenty of your favourite seasonings. I have listed what I used, but you can substitute your favourites if you like, but you will need some salt, no matter what you do.

Two 440g tins of beans (you can use whatever you prefer, I had red kidney beans and cannelloni, but you could use chickpeas, even lentils – whatever you happen to have in the cupboard);

One 440g tin of creamed corn;

Two or three (depending on size) spring onions, chopped;

Cherry tomatoes and snowpeas for decoration (or whatever you have);

Generous pinch of salt;

1 tsp of ground cummin;

1 tsp of ground coriander.

Drain the beans and place in a bowl. Put the creamed corn in another bowl and mix through the seasonings. Add corn mixture and chopped spring onions to the beans, and mix thoroughly – the corn is like a dressing. chop the snow peas and tomatoes, or whatever you want (fresh herbs if you have them) and decorate the top.

The work of minutes!