So I’m not working yet it seems like I have no time to post new recipes !! who knew there was so much out there to occupy my free time… The last 2 months have flown by and I couldn’t honestly tell you what I do every day, apart from lots of cooking (note to self, you have to actually publish the recipes), working out, meeting friends and you know all those little house projects that have been waiting so long for you to to get to, if you only had the time…. Well I still haven’t got to them :-), And to answer again, No I don’t regret my decision, Yes I’m having a great time, and NO, I HAVE NO PLANS FOR WORK, CURRENTLY…. 🙂

Now that’s off my chest, here is a list of everything I have been cooking, testing and tweaking…just to prove that I’m not actually watching lots of day time TV … and a recipe for you to try based on delicious Irish Autumn Apples. So lately we have been eating
Spiced Baked Ham
Chicken Parmigiana
Baked Courgette Fries with Red Pepper and Paprika Aioli
Slow cooked Brisket
Oat and Protein Pancakes
Crystalised chocolate nuts
Orange Financier cakes – All my cakes and cookies are GF lately
Chunky Chocolate Oat cookies (GF)
Roast Orange Ice Cream with Plum Tarts (GF)
Apple and Almond Meringue Cake with glazed blueberries (GF)
GF Crusty Bread
Raspberry Souffles
Flapjacks Recipe #3 and Cranberry and Chocolate Chip Muffins.

Apple and Almond Meringue Tray Bake with Glazed Blueberries- Gluten Free

This is equally at home baked as a cake in a round cake tin and serves 8 or so

300gr whole almonds
200gr pureed apples
4 eggs separated
100gr castor or coconut palm sugar
70gr almond flour
zest of 1 lemon
Pinch of salt

Oven at 160C
Line a 24cm round tin or a 30 by 20 by 5cm tray bake with parchment paper;
Chop the almonds finely (but not to flour) in a food processor
Mix the egg yolks with 50gr sugar until light and creamy
Add the lemon zest, salt, almond flour and pureed apples
Whisk the egg whites and 50gr sugar into stiff peaks
Loose the apple mixture with a tablespoon of the meringue then carefully fold in the rest trying not to loose to much of the air
Pour into your prepared tin and smooth the surface
Into the oven for about 50 minutes until golden brown and cooked through
Cool in the tin for about 15 minutes then remove to fully cool
Serve with some blueberries glazed on the pan with water and a spoon of sugar
Delicious and I hope you think so too!.