Time 35m Yield 4 eggs Number Of Ingredients 10 Steps:
Preheat oven to 180c. In a bowl, mix the sausage meat with the herbs and season well and divide into four portions. Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs. Take a boiled egg; roll it in the flour,. Cover the egg in a sausage meat portion. Roll it in the beaten egg and then in the breadcrumbs. Repeat this process for all the boiled eggs, set aside for five minutes. Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture. In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes. Serve hot or cold.
Time 5m Yield 3 cups. Number Of Ingredients 3 Steps:
In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year.
Time 5m Yield 64 Number Of Ingredients 6 Steps:
Mix rice flour, tapioca flour, cornstarch, xanthan gum, salt, and sugar together in a bowl; pour into a sealable container for storage.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Preheat the oven to 180c, In a bowl, beat the butter lemon zest and sugar together until light and fluffy. Add the egg yolks, flour and baking powder, beat well together. Gradually add the milk and lemon juice. (Don’t panic if it curdles). In a separate bowl, whisk the eggs whites until they form stiff peaks. Using a metal spoon, gently fold the egg whites into the lemon mixture. Pour into a greased 2 pint ovenproof dish. Place the dish in a ban Marie and bake for 45-50 minutes.
Time 55m Yield 20 bars Number Of Ingredients 11 Steps:
Preheat oven to 350°F (175°C). Spray an 8 x 8-inch-baking tray generously and lightly dust with flour. Mix together flour, sweetner, lemon zest and salt in a mixing bowl. Add butter and rub in between your fingertips until the mixture resembles breadcrumbs. Pour the mixture into the baking tray and press evenly over the base. Bake for 15 to 20 minutes or until lightly browned. Set aside to cool. Mix sweetner and flour in a large bowl. Add egg, lemon juice and zest and mix well. Spread rasperry jam evenly over warm crust. Gently pour lemon mixture over jam. Bake for 20 to 25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator. Chill in refrigerator 2 hours, cut into squares before serving.
Yield Makes 6 cups Number Of Ingredients 3 Steps:
To measure brown-rice flour and tapioca flour, use a large spoon to scoop flour into a measuring cup, then level it off with the back of a knife. Do not use the measuring cup itself to scoop your flour when measuring; it will compact the flour and you will have too much for the recipe. Add both flours to a large resealable plastic bag, along with potato starch; reseal and shake until well combined.
Time 15m Yield 4 fritters Number Of Ingredients 10 Steps:
Whisk the egg white until it forms stiff peaks, set aside. Mix together the flour, xanthan, onion granules and seasoning. In a separate bowl, mix together milk, egg, oil and egg yolk. Add the milk mixture to the flour mixture and beat well. Gently fold the egg whites into the batter. Meanwhile heat a half filled, heavy based saucepan of vegetable oil to about 180c. Dip the corned beef in to the batter and carefully place the fritters in oil Fry for about 5-6 mins or until crisp and golden. Drain and serve warm.
Time 2m Yield 20 ounces Number Of Ingredients 4 Steps:
Sieve together and store.
