New Year's Eve Homemade Gluten Free Chocolate Cake with Homemade Raspberry Sauce























                                

Chocolate Cake 

Ingredients: 
1 and 1/2 cup gluten free baking flour
1/2 cup cocoa
1 cup sugar
1/2  teaspoon salt
2 teaspoon baking soda
3/4 teaspoon xanthan gum
5 tablespoon cooking oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 egg
1 cup water


Directions:
Preheat oven to 300 degrees
Grease an 8 inch round cake pan. Dust it with cocoa powder

Mix all dry ingredients together. In a separate bowl, mix all the liquid ingredients.
Slowly mix the liquid mixture to the dry mixture.

Bake in preheated oven for 30- 35 min. Let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Set aside.

Raspberry Sauce 

Ingredients: 
1 pint fresh raspberries
1/4 cup white sugar
2 tablespoon orange juice
2 tablespoon cornstarch
1 cup cold water

Directions:
Combine rasberries, sugar and orange juice in a sauce pan
Whisk the cornstarch into the cold water until smooth. Add the mixture to sauce pan and bring to boil.

Simmer for about 5 minutes, stirring constantly until you reached your desired consistency.
The sauce will thicken as it cools

Puree the sauce in a blender and strain through a fine sieve. Pour over the chocolate cake. Let is soak.

The sauce will keep in the refrigerator for up to two weeks.





Mason Jar Eggs with Turkey Bacon













 


Ingredients:

5 room temperature eggs
2 large potatoes
5 turkey bacon
salt and pepper to taste
1/2 cup parmesan cheese
butter
1/4 cup heavy cream


Directions: 
Boil potatoes until cooked.
Mix it in with salt and pepper, parmesan cheese, butter and cream
Put aside

Bake turkey bacon according to its instructions
Set aside.

Scoop Some potatoes into a mason jar, crack an egg. Repeat this 5 times.
Put water in a pot until it reaches the mason right in the middle. Simmer for 12-15 minutes.
Cut bacon in halves and put it on top of each mason jars.

Serve hot.


Pan Fried Salmon with Tomato Cream Sauce













Ingredients:
2 salmon fillets
1 medium shallots, minced
2 tablespoons sherry wine
2 table spoon tomato paste
1 tablespoon butter
1/4 cup heavy cream
3/4 cup water
1 tablespoon fresh tarragon
asparagus - boiled.

Directions: 

Heat1 tablespoon butter in a saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes. Add the sherry and boil until reduced by half, about 2 more minutes.
Stir in the tomato paste, then add the heavy cream and 3/4 cup water and simmer until thickened, about 2 minutes. Finally, stir in the herbs. Put aside.

Turn on pan on medium-high. Place the salmon skin-side up in the pan.
Cook until golden brown on 1 side, about 4 minutes.
Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp.

Drizzle tomato cream sauce over salmon and serve with boiled asparagus.
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