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    You are in: Home / Cookbooks / Wicklewood's Wannabes
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    75 recipes in

    Wicklewood's Wannabes

    A collection of my recipes that are as yet un-photographed and deserve better than my inept attempts at photography to do them justice.So please take pitty on one of my poor little wannabe starlets.
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    This is a Mary Berry recipe I am looking forward to trying when I can get my hands on some fresh raspberries.

    Recipe #447115

    This light dressing is not only good for green salads but delicious on couscous or quinoa.

    Recipe #452710

    Oepfelbroeisi or apple Rosti is a traditional dish from Switzerland usually served with coffee. Taken from Allrecipes.com and posted for ZWT7

    Recipe #455357

    This is one of those dishes that taste sooo much better than it sounds. If the mention of prunes bring back nightmare memories of school dinners (prunes and cold custard Urgh!!), you could use dried apricots instead. (Prep time includes cooling time)

    Recipe #452713

    This is a great dish for leftovers, I always have a pile of gluten free pancakes ready in the freezer, besides, pancakes are so easy to whip up. It tastes just as good with turkey, and for a dinner party or evening meal you could always add a little white wine to the mushrooms while cooking.

    Recipe #446104

    Scotch eggs are another favourite of mine that I can no longer enjoy since being diagnosed with coeliac disease., however, I have combined my two favourite scotch egg recipes and developed a whole new gluten free version...As usual ordinary breadcrumbs and sausage meat can be used if making a non gf version. The double dipping adds an extra layer of breadcrumbs and therefor more crunch. To make the whole process a little less messy, try placing sausage meat mixture portion on some Clingfilm, flatten it out slightly and use the Clingfilm to cover the egg in the sausage. For the seasoning, simple salt and pepper works fine, however, I always use my own seasoning mix recipe #440608. For a healthier alternative try omitting the frying and cook completely in the oven, however, don't forget to increase the cooking time an extra 5 mins to compensate.

    Recipe #448816

    I love this recipe because it is so tasty and so inexpensive, delicious as a snack on gf toast or with cornbread but also brilliant as a main dish just double the quantities and serve with boiled rice

    Recipe #455500

    This recipe is very rich and very very addictive and a brilliant alterative to the usual stuffed mushrooms or Welsh rarebit and if you use mustard such as Tracklement it is completely gluten free. To save time and if you have any to hand you could always skip the caramelised onion stage and use an onion jam instead such as #170996…

    Recipe #449501

    These little sponges are great as the base for any gluten free trifle but can easily be served as an accompaniment to a light mousse or a sorbet. I use my own recipe for gluten free flour mix #438139, but any light gf blend will work and at a pinch just rice flour can be used.

    Recipe #447112

    Known as Swiss Mac n Cheese, Älplermagronen was traditionally a dish of peasant farmers served with apple sauce. Taken from growchew.wordpress.com and posted for ZWT7

    Recipe #455351

    Great family meal, you can spice up the meatballs for adults with a little cayenne and serve with Greek yoghurt to which a tablespoon of toasted cumin seeds have been added. Quinoa can be substituted for the cous cous.

    Recipe #452715

    A hot sauce from Ecuador, perfect for fish or meat dishes, taken from laylita.com and posted for ZWT7

    Recipe #455342

    Spicy little cookies from Milan, made to celebrate All Souls Day on November the 2nd. Taken from mangiabenepasta.com and posted for ZWT7

    Recipe #455359

    A pork and cheese dish from Appenzell in north-east Switzerland. Taken from www.cookipedia.co.uk and posted for ZWT7

    Recipe #455352

    I have recently moved to England’s Asparagus growing capital and I can’t wait for the new season when I can over indulge in this deliciously light risotto

    Recipe #453118

    A deliciously different take on the simple dumpling. These can be made gluten free by subbing the flour for the same amount of gf flour mix and ¼ teaspoon of Xanthan or Guar gum

    Recipe #454984

    A delicious dessert from Tahiti, taken from Recipes4us.com and posted for ZWT7

    Recipe #455366

    A Creole dessert from the Seychelles. Taken from the Worldwide Gourmet and Posted for ZWT7

    Recipe #455240

    Soooo delicious served with steamed veg and new potatoes

    Recipe #451535

    A Florentine soup, taken from The Art of Cookery, and posted for ZWT7

    Recipe #455360

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