OK, I know this is not Christmas related (unless you eat Indian food at Christmas), but I made this the other day and it is so easy and tastes so amazing that I had to share it. The recipe comes from Gordon Ramsay's Great Escape Cookbook (hence the metric measurements), but uses chickpeas instead. Who knew tomatoes and coconut milk tasted so awesome together? I used some diced tomatoes from my garden that I had frozen at the end of the summer--they were awesome and far superior to canned. INGREDIENTS - 3 cups cooked chickpeas - salt and pepper - 2 tbsp oil - 1/2 tsp cinnamon - 1/4 tsp cloves - 1 tsp garam masala - 1 tsp chili powder - 4 curry leaves - 1 sweet onion, diced - 2 garlic cloves, minced - 500g chopped fresh tomatoes, skinned - 400 ml can light coconut milk METHOD 1. Heat oil in a large frying pan over medium heat. Toss chickpeas with salt and pepper and set aside. 2. Add spices and curry leaves to the pan and fry for a min, until nice and fragrant. Add onions and garlic and saute for 6-8 mins, until soft. Add a splash of water to deglaze the pan, if needed. 3. Add chickpeas and tomatoes, mix well, and season to taste. Heat to bubbling, then add coconut milk. Simmer gently until ready to serve (over rice). The dish tastes best if it has sat for a while so the flavours can blend. Even better the next day!

A lovely gluten-free apple cake with coconut flour. The weather here has hula-hooped back into summer. I kid you not. It is ninety-seven degrees here in Little Russia, my West Hollywood neighborhood. As in 97. That's three shy of one hundred, Bubbe. In September. And what am I doing? Baking a cake. Heating up the kitchen. It figures. As soon as I buy apples and start daydreaming about my favorite fall confections, imagining clear, cool evenings and Eva Cassidy's haunting rendition of Autumn Leaves , September turns sultry and sends me back into the closet, peeling off my straight legged jeans and Converse All Stars faster than Gordon Ramsay can mock sashimi. So I may as well share my latest gluten-free cake recipe with you. I mean, I suffered extreme heat for it. I hot flashed till I was squishy for it. I panted and sweat until I resembled an over-ripe heirloom tomato. You know, dimpled and dented. Flabby. A little misshapen. And well. Squishy . Not a pretty sight. Not that I'm trying to induce guilt or anything. Not me. So go ahead. Enjoy this new apple cake recipe. Share a slice or two amongst yourselves. Don't worry about me here in hot little WeHo. Really. Go. Bake. Discuss. Have some coffee . And coffee tawk. xox Golden Delicious apples make this delectable apple cake subtly sweet. Coconut Apple Cake Recipe Coconut flour gives this elegant apple cake a moist and tender crumb with a subtle coconut flavor. For those of you not particularly fond of coconut flour, you could substitute almond or hazelnut flour. Line the bottom of a 10-inch Springform cake pan (you'll need a deep pan for this cake) with parchment paper . Preheat the oven to 350ºF. Ingredients: In a mixing bowl, whisk together: 1 cup sorghum flour (aka jowar flour) 1/2 cup organic coconut flour 1/2 cup tapioca starch 1 scant teaspoon xanthan gum 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 1/3 cup organic light brown sugar Beat in: 1/2 cup organic coconut oil, melted, or vegetable oil 1 cup light coconut milk 2 beaten organic free-range eggs or use Ener-G Egg Replacer mixed 2 teaspoons bourbon vanilla extract Instructions: Beat the ingredients until the batter is silky and smooth. If the batter is stiff, add a little more coconut milk to thin. (This gluten-free cake batter should be a bit thinner than a gluten-free muffin batter, but not too thin.) Let the batter rest while you prepare the apples. You'll need: 4 medium organic apples - such as Golden Delicious and Macintosh. Peel and core the apples. Slice into even slices- not too thin. Add roughly three quarters of the sliced apples to the cake batter and stir by hand to distribute. Using a silicone spatula , scoop the cake batter into the prepared Springform pan. Smooth and even out the batter as best you can. Press the remaining apple slices into the top of the cake batter in a circular pattern as shown. Apple slices and sugar on top. Sprinkle the top of the cake batter and apple slices with organic cane sugar or turbinado sugar crystals for a crunchy sweet top crust. Bake in the center of a preheated oven until golden and firm. The cake should bake in roughly an hour- anywhere from 55 to 60 minutes. Do a test for doneness by inserting a small thin knife or a wooden pick into the center- it should emerge clean. Cool the cake on a wire rack for ten minutes. Using a very thin spatula, loosen the sides of the cake from the pan and unclasp the Springform pan. Continue cooling the cake. Slice with a sharp cake knife and serve slightly warm or at room temperature. Wrap leftover pieces in foil, bag and freeze for best texture and taste. Cook time: 1 hour Yield: Serves 10 Recipe Source: glutenfreegoddess.blogspot.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

6 eggs 25 g butter , cold and cubed 1 tablespoon creme fraiche 1 Break eggs into a pan and add the cubed butter. 2 Stir over a medium heat until the eggs clump and then add the creme fraiche. 3 Remove from heat when eggs are clumpy, but soft. 4 Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.

5 - 6 Dried Lasagna Sheets 2 Tbsp Olive Oil 2 Medium Leeks , trimmed and sliced 5 - 6 Button Mushrooms , washed, trimmed and sliced 2 Garlic Cloves, sliced ¼ Cup Fresh Cream 1 Cup Chicken Stock (see recipe here) or Vegetable Stock For seasoning: Salt and Black Pepper , as per taste Oregano , red chilly flakes Fistful of flat parsley Heat oil in a pan and saute sliced mushrooms for 5 minutes. Add garlic cloves and stir nicely. Mix in chopped leeks and pour chicken stock, season with salt and pepper. Let it simmer on low flame for 5 minutes until liquids are reduced, add cream and again let it simmer for 3 - 4 minutes. Boil water in a pan and when it is bubbling hot drop in lasagna sheets. Make sure lasagna sheets do not stick to the bottom of the pan. Once pasta is cooked drain it in colander and rinse under cold water. Pile lasagna sheets one on top of other and cut lengthwise into 2 inch wide strips. Add the lasagna strips into the simmering sauce and let it sit there for 5 minutes so that pasta absorbs the sauce. Switch of the gas and finish with oregano, chilly flakes and parsley. Serve hot with grilled toast!!

1 small red onion 1 red chilli 1 pinch ground clove 1/2 tsp fennel seeds 1/2 tsp ping peppercorns (use green or white if pink are unavailable) 1 tsp turmeric...

For The Red Cabbage: 60 ml malt vinegar 170 g Demerara sugar 125 g butter 1/2 medium red cabbage For The pheasant: 3 sprigs fresh thyme 1 pheasant 4 rashers ...

For The chicken: 6 chicken legs or thighs 1 hanful fresh flat leaf parsley 1 egg (yolk only) 350 g good quality pork sausage meat 1 handful shelled pistahio ...

1 lb ground sirloin 1 onion , minced 1 tablespoon ketchup 1 tablespoon sun-dried tomato , cut thinly 1/4 cup garlic , chopped 1/2 teaspoon Worcestershire sauce 1/2 teaspoon Tabasco sauce 1/2 teaspoon honey mustard 1 Combine all ingredients. 2 Form into patties, cook as desired.

4 large chicken breasts 8 sage leaves 6 tablespoons ricotta cheese sea salt and black pepper 8 parma ham slices 1 1/2 teaspoons olive oil handful fresh thyme sprig 1 Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean chopping board, finely chop 4 sage leaves, then mix into the ricotta and season with salt and pepper to taste. 2 Lay two Parma ham slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the Parma ham slices around the stuffed chicken breast. Wrap in cling film. Repeat with the rest of the chicken breasts and chill for 1-2hrs to firm up slightly. 3 Heat the oven to 350F and place a roasting pan in the oven to heat up. Heat a heavy-based frying pan and add the olive oil. When hot, fry the Parma-wrapped chicken, in batches if necessary, for 2 mins on each side until browned. 4 Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 mins, depending on size, or until the meat feels just firm when lightly pressed. 5 Rest the chicken, covered with foil, in a warm place for 5-10 minutes Slice each stuffed breast thickly on the diagonal and arrange on warm plates.

1 5/8 kg salmon , scaled, gutted and washed (1 whole salmon) olive oil , and drizzling (for cooking) sea salt fresh ground black pepper 2 bay leaves 3 sprigs rosemary 3 sprigs thyme 3 sprigs basil 3 sprigs sage 3 sprigs parsley 1 head garlic , halved horizontally, then broken into cloves (unpeeled) 2 -3 stalks lemongrass , split in half lenghtways and bruised with the back of a knife 3 small lemons , thickly sliced 5 -6 star anise 1 teaspoon mixed peppercorns (or black) 1 Trim a little of the tail and fins of the salmon with kitchen scissors and pat dry with kitchen paper. Pat the cavity dry as well. Score the skins of the salmon on both sides with a sharp knife at 1 - 2 intervals. Rub all over with olive oil, salt and pepper. 2 Tear two sheets of foil, large enough to envelope the salmon easily. Lay one on top of the other on the work surface and scatter the bay leaves, herb sprigs, garlic and lemongrass over the middle o the foil. Lay the fish on the bed of herbs and tuck some of the flavourings into the cavity. 3 Fry the lemon slices in a little olive oil for 2 - 3 minutes until caramelized around the edges, seasoning them with salt and pepper. Allow to cool slightly. Tuck the caramelized lemon slices around the fish, placing some in the cavity and some on top. Scatter the star anise and peppercorns over and around the fish, putting some inside the cavity. Drizzle the salmon with a little olive oil. Heat the oven to 190 degrees centigrade. 4 Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon. Remove from the oven and without unwrapping the foil parcel, rest the fish for 5 - 10 minutes. 5 Unwrap the salmon and peel off the skin with a palette knife. Use the back of a spoon to slide the fish off the bone. Serve individual portions garnished with the caramelized lemons.

1 medium pumpkin (approximately 2 pounds) 2 tablespoons butter 4 cups risotto rice 6 quarts vegetable stock, or 6 quarts salt water 2 cups mixed mushrooms, cooked 2 minced shallots 1/2 tablespoon garlic (chopped) 2 ounces white wine 2 tablespoons mascarpone cheese 2 tablespoons parmesan cheese (Shredded) 1/2 cup mushroom salt and pepper olive oil 1 Roughly chop pumpkin into small pieces. Sweat in a sauté pan with whole butter until soft. Transfer to a food processor and puree until smooth. Return to a sauté pan and simmer until the liquid is dissolved and the puree is dry. 2 For the Risotto.4 cups risotto rice, 6 quarts vegetable stock or salted water, 2 cups mixed mushrooms, cooked. 3 Bring half the stock to a boil and season with salt. Boil the rice for 6 minutes or until al dente. Strain and transfer to a baking tray and cool. 4 To Finish. Cooked risotto rice. The remaining vegetable stock or salted water, Pumpkin Puree, 2 shallots minced, 1/2 tbsp chopped garlic, 2 oz white wine,2 tbsp mascarpone cheese,2 tbsp shredded parmesan cheese,-1/2 cup cooked mushrooms, Salt and pepper, Olive oil for sautéing. 5 Sweat the garlic and shallots with olive oil. Add white wine and reduce until almost dry. Add risotto rice and in small amounts add stock until rice is cooked. Finish with the pumpkin puree, mascarpone, cooked mushrooms and season with salt and pepper. Garnish with parmesan cheese. 6 *can substitute w/ butternut squash if necessary.

1 (5 kg) turkey sea salt & freshly ground black pepper 2 onions , peeled and halved 1 lemon , halved 1 head garlic , halved horizontally 6 bay leaves olive oil , to drizzle 8 slices smoked streaky bacon lemon 375 g butter , at room temperature 1 tablespoon olive oil 2 finely grated small lemons, zest and juice 3 garlic cloves , peeled and crushed 1 small bunch flat leaf parsley , leaves only, chopped 1 Preheat the oven to 220°C/Gas 7. Meanwhile, prepare the herb butter. Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine. 2 Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves. 3 With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs – from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap. 4 Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts. 5 Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil. (If preparing a day ahead, cover the turkey with foil and refrigerate at this stage.). 6 Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2½ hours (calculating at 30 minutes per kg), basting occasionally. 7 To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked. 8 Transfer the turkey to a warmed platter and remove the parson’s nose, wings and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime. Remove the bay leaves from under the skin before carving. Serve the turkey with the piping hot gravy, stuffing and accompaniments.