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For the gluten free glutton and friends! (Melting moments with lucious chocolate center)

5/29/2012

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I'm always on the look out for really nice gluten free recipes.  Not just because a number of my friends avoid gluten like the plague but because it's a real challenge!  You have no idea just how much gluten affects the textures of baked foods until you try to cook without it.  It's also a real pain for those who are longing for that delicious slice of white bread (that used to make them very sick) or a crumbly, buttery cookie.  Bread I will tackle another day but here is a really easy recipe for melting moments with a chocolate butter filling.  They are perfect for after dinner with coffee but also delicious if you ignore the filling and just dust them with icing sugar!

Gluten free melting moments with chocolate
Ingredients
Makes about 14 depending on the size of the dough balls you make!

150g/5 oz corn flour
150g/5 oz gluten free self-raising flour
225g/8 oz butter
50g/2 oz icing sugar
1 large tsp. lemon zest

For the filling:
50g/2 oz butter
110g/4 oz icing sugar
1 level dessert spoon cocoa powder

Method
  • Preheat oven 160C/325F/Gas3.
  • Mix all the ingredients for the melting moments in a food processor or food mixer until it comes together in a dough.
  • Roll into small marble sized balls and place on a non- stick tray or lined tray, well apart from each other as they spread.
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Bake for 10-12 minutes in batches and cool. The biscuits shouldn't be allowed to brown too much on top or they will taste quite bitter.  Also, try to be patient enough to leave them on the baking tray long enough for them to firm up, otherwise they will fall apart when you try to move them!
Picture
  • Mix the filling ingredients together until very smooth in a food processor (if it's a small bowl - there's not enough mixture for a large processor bowl) or use a whisk and mixing bowl.  Using a teaspoon or piping bag, sandwich the biscuit halves together.  Dust with icing sugar. Store in an airtight container in a cool place for up to two weeks.  They are even better a few days after making!
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They are really delicious and you can't necessarily tell that they are gluten free which can only be a good thing!  Use this dough to make tart cases and all sorts of flavoured cookies.  It's a good all round base to have in your repertoire!
Lizmoorecooks.com
29-05-12
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Cooking to help children with cancer

5/8/2012

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Wow, an enormous thank you to everyone who turned up to my demo at Corrick House last week, all 450 of you!  We have raised a vast amount of money for "The Northern Ireland Cancer Fund For Children".  The support for the charity has been over whelming so thank you to everyone involved.
Corick house (www.corickcountryhouse.com)  were so helpful and professional and provided the perfect room for the demo.  I met some really interesting new businesses for the first time. 

Shauna McCarney from "Heavenly Tasty Organic Baby Foods" was there with her fantastic new products (www.heavenlytastyorganics.com), organic baby food in all flavours and varieties!Heavenly Tasty Organics Ltd, provides a totally new concept in the provision of baby food in that it is 100% pure, with no additives, and comes in frozen form.The purees come in funky heart-shaped ice cube sized portions in a handy re-sealable stand-up pouch, which allows parents to use as much or as little as they need, resulting in less waste.  In handy re-sealable pouches, you will find 10 heart-shaped, ice cube sized portions made from 100% pure organic, hand selected produce, which has been gently steamed and fresh frozen to retain as much nutrients and colour as possible.

Leona Kane  from "Broighter Gold rapeseed oil" (www.broightergold.com )is producing a seriously delicious rapeseed oil from Limavady.  Broglasco Farm in Myroe on the outskirts of Limavady is located on the edge of Lough Foyle just above sea level on reclaimed land. The fertile ground grows high yielding crops of wheat, barley, oilseed and potatoes.  Richard went to university in Manchester and got a degree in Agri Business Management and Marketing at Newcastle University. After many unprofitable years he set up a biodiesel business, crushing the rapeseed oil for the production of biodiesel. Due to the ever increasing red tape and taxation of the "green fuel" it stopped production in 2008. This however sowed the seed (pardon the pun!) for cold pressing rapeseed oil for culinary purposes.  Leona set the ball rolling with Broighter Gold Oil, excited about the health benefits of the oil for cooking, frying, making dressings, it's a perfect all rounder. And decided to diversify the natural product of cold pressing rapeseed oil into a premium cooking oil, for us all to enjoy the healthy benefits of Broighter Gold Oil.
Behind every bottle of Broighter Gold Rapeseed Oil is a wealth of history. Our traditions are rooted in the beautiful countryside, and the health benefits, which the oil gives back to us, are greater than anyone of us could ever imagine.

Glennys Pollock owns "Pollocks' Pickles",(www.pollockspickles.com) located just outside the border town of Monaghan. They produce home -made quality pickles, including chutneys and jams. They use traditional cooking methods to make high quality full flavoured products that rekindle memories of 'days gone by'. By combining the freshest of local produce with that "little bit of something different", Pollock's Pickles create a truly magical "Taste of Monaghan." The business is run by Glennys Pollock who believes in using wholesome quality ingredients, old family recipes handed down through the generations, and own unique recipes, to produce pickles and preserves that may not be found in your local supermarket.

www.lizmoorecooks.com


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    I've been cooking for roughly 20 years now and I still dream about food.  I think about it in the morning, afternoon and last thing at night too.  I marvel at the different combinations, the ones I know about AND the ones I haven't discovered yet.  What a great world!

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