GLUTEN FREE CHOCOLATE BROWNIES

Ingredients

• 3 Eggs
• 200g/8oz light brown Sugar
• 200g/8oz Doves gluten-free self-raising flour
• 100g/4oz butter
• 150g/6oz gluten free cooking chocolate  
• 100g/4oz walnuts or hazelnuts (optional)

Method

• Beat together the eggs and sugar until light and fluffy.
• Beat in the self raising flour.
• Gently melt together the butter and chocolate and stir this into the mixture.
• Add the nuts if used.
• Pour into 20x28cm/ 8×11″ oiled and lined baking dish.
• Bake in a pre-heated oven for 35/40 minutes.
• When cold sprinkle with icing sugar.
• Cut into slices.

Oven Temperature: 180°C/Fan160°C/350°F/ gas 4.

Sheila Bryant

Our home made soups are very popular. Why not try making some for yourself at home?

CARROT & CORIANDER SOUP 

Ingredients

• 1 oz (25g) butter
• 1 medium onion, peeled & chopped
• 1 clove garlic, peeled & crushed
• 1 lb (450g) carrots, peeled & roughly chopped and
• 4oz (110g) carrots peeled & grated
• 1¾ pints (1 ltr) vegetable stock
• Pinch grated nutmeg
• 1 tblsp fresh coriander, finely chopped – or 2 tsp dried coriander
• ¼ pt (150 ml) single cream
• Salt & pepper to taste

Melt the butter in a large pan, add onion & garlic and cook gently with lid on until soft without colouring. Add chopped carrots, stock & nutmeg. Bring to boil, cover & simmer gently until vegetables are tender (20 minutes). Cool, then puree. Return to pan, stir in grated carrot, cook for a few more minutes until tender, add cream and coriander, season to taste.

If freezing, don’t add the cream until thawed out.

From frozen: defrost thoroughly, bring to boil and serve.