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Lemon Cheese Polenta Cakes

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This quick cake recipe with a cream cheese and lemon filling is like a small Italian cheesecake. It’s perfect for afternoon tea and is also gluten-free!

Lemon Cheese Polenta Cakes

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 10

Ingredients
  

  • 1 lemon
  • 90 g 3oz unsalted butter
  • 60 g 2oz caster sugar, plus 2 tbsp
  • 90 g 3oz coarse polenta (found in most supermarkets)
  • 90 g 3oz ground almonds
  • 6 tbsp cream cheese
  • 2 tbsp lemon curd
  • 10 patty tins lined with small squares of Bakewell paper

Instructions
 

  • Set the oven to Gas Mark 3 or 160°C. Pare strips of rind from the lemon and set aside.
  • Cream the butter and sugar until fluffy, then mix in the polenta, ground almonds and 1 tbsp lemon juice. Roll into a cylinder and cut into 10 slices. Roll each portion into a ball, put in the cases and make a thumb-mark depression in each. Bake for 20-25 mins until golden. Leave in the tins for 10 mins. Cool on a wire rack.
  • Meanwhile, cut the lemon parings into fine shreds. Put 2 tbsp sugar with 3 tbsp cold water in a small pan and simmer until the sugar dissolves, then add the lemon shreds and cook for 4 mins until just softening. Leave in the syrup to cool.
  • Soften the cheese and beat in the lemon curd. Put spoonfuls of lemon cheese on each cake and decorate with lemon strands.

Notes

Polenta can vary in texture. the coarse is slightly gritty, so if you prefer, use medium, but not the fine, as this will make the cakes dry

Pot-Roast Chicken

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Serve this tender pot-roast chicken dish with mash and sweet baby onions braised in vinegar. And the dinner is completely gluten-free too.

Pot-Roast Chicken

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Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Servings 4

Ingredients
  

  • 1 x 1.25kg fresh chicken
  • 1 large lemon halved
  • 600 g baby onions or shallots peeled but with the root left on
  • 1 small bunch fresh thyme
  • 125 ml dry white wine
  • 1 x 10g glutenfree chicken stock cube
  • 3 tbsp balsamic vinegar
  • 2 tsp caster sugar
  • 100 g unsalted butter cubed
  • 2 tbsp cornflour
  • 4 tbsp water
  • Salt and freshly ground black pepper
  • Mashed potato to serve

Instructions
 

  • Preheat the oven to 180°C (350°F, gas mark 4). Put the lemon halves inside the chicken. Place the chicken in a large flameproof casserole dish.
  • Place the onions around the bird, along with the thyme, wine, crumbled stock cube, vinegar, sugar, butter and seasoning.
  • Place the dish over a low heat and bring to a simmer. Once the liquid starts to bubble place the lid on top and pop into the oven for 1 hr.
  • Once cooked, remove the chicken and thyme stalks from the pan.
  • Gently cook down the onions and stock for 10 mins on the hob or until it forms a gravy-like consistency.
  • Mix the cornflour and water together in a cup to form a smooth paste. Stir the paste into the simmering mixture, stirring all the time and the juices will thicken nicely.
  • Serve the chicken whole or jointed on a large plate with the onion stew alongside.
  • This recipe is taken from Seriously Good! Gluten-free Cooking by Phil Vickery (Kyle Cathie, £19.99) with photography by Steve Lee, available from Amazonwww.vickery.tv

Notes

Phil says: 'Pot roasting means part roasting and part braising - the meat is slowly cooked in a covered dish. I like to roast chicken with a little wine and plenty of big flavours such as lemon and thyme.'

Borlotti Bean Bake

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This cheesy borlotti bean, chilli and pine nut bake goes well with gluten-free pasta for a tasty dinner that’s wheat-free.

Borlotti Bean Bake

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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 4

Ingredients
  

  • 200 g gluten-free pasta shapes
  • 2 tbsp olive oil
  • 1 x 425g can borlotti beans well drained
  • Finely grated zest of 1 large lemon
  • 40 g pine nuts
  • 4 tbsp roughly chopped fresh parsley
  • Pinch or two of dried chilli flakes
  • 350 ml double cream
  • 1 x 10g gluten-free vegetable stock cube
  • 200 g mozzarella cheese sliced or 50g Parmesan cheese, grated (optional)
  • Salt and freshly ground black pepper
  • Green salad with rocket and onion to serve

Instructions
 

  • Preheat the oven to 220°C (425°F, gas mark 7). Cook the pasta for half the time stated on the pack. Drain well. Toss in the olive oil to stop the pasta sticking together.
  • Meanwhile, place the beans, lemon zest, pine nuts, parsley and chilli in a bowl and mix well. Add the pasta to the bean mixture.
  • Place the cream and stock cube in a small pan, bring to the boil, whisk well to dissolve the cube, then pour over the bean mixture and stir well. Taste, then season if needed.
  • Spoon the mixture into a 28 x 28 x 4cm baking dish. Top with the sliced mozzarella or grated Parmesan, if using, and cook for 20-25 mins or until well browned.
  • Once cooked, remove from the oven and cool for 5 mins before eating, or it will be too hot! Serve with a green salad with plenty of onion and rocket.
  • This recipe is taken from Seriously Good! Gluten-free Cooking by Phil Vickery (Kyle Cathie, £19.99) with photography by Steve Lee, available from Amazonwww.vickery.tv

Notes

Phil says: 'The secret is to lightly cook the pasta, then finish cooking it in the oven. You can cover it with mozzarella or Parmesan for a cheesy topping. Or just pop it in the oven without any cheese for a crunchy topping.'

Gluten-Free Fresh Lemon Tart

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The Great British Bake Off’s gluten-free fresh lemon tart is citrus sweet and easy to make at home. For a special occasion there is little to beat a lemon tart. The shortbread-like crust for this one is made in a food processor with ground almonds and cornflour instead of flour, and is simply pressed into the tin. The filling is also made in the processor, from whole lemons blitzed with eggs, sugar, cornflour and butter. Those on a gluten-free diet can enjoy the tart along with everyone else. After baking, it is vital that the tart has time to cool and then chill in order to firm up the filling, so be sure to plan ahead.

Gluten-Free Fresh Lemon Tart

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Prep Time 1 hr
Cook Time 55 mins
Total Time 1 hr 55 mins
Servings 8

Ingredients
  

For the crust

  • 200 g ground almonds
  • 35 g cornflour
  • 50 g caster sugar
  • 100 g unsalted butter chilled and diced

For the filling

  • 2 medium unwaxed lemons preferably thin-skinned
  • 15 g cornflour
  • 185 g caster sugar
  • 1 medium egg plus 1 yolk, at room temperature
  • 100 g unsalted butter melted and cooled
  • Icing sugar for dusting
  • If you fancy making our original lemon tart then try our classic recipe.

Instructions
 

  • To make the crust, put the ground almonds, cornflour and sugar into a food processor and ‘pulse’ just to combine. Add the butter and blitz just until the mixture looks like fine crumbs. Tip the crumbs into the buttered tin and press evenly over the base and up the sides (right to the rim) using the back of a spoon – the crust will be about 5mm thick. Chill for 20 minutes.
  • Heat the oven to 180°C/350°F/gas 4 and put the baking sheet into the oven to heat up. Bake the crust for 12–16 minutes until a very light gold colour.
  • Meanwhile, make the topping. Set the lemons on a large plate (to catch all the juice) and trim off the ends. Cut each lemon into 8 wedges, removing the pips. Cut each wedge across in half and put into the food processor. Combine the cornflour and caster sugar and add to the processor bowl. Blitz just until the lemon is coarsely chopped. Add the egg and yolk and blitz briefly until combined. With the machine running, pour in the cooled butter through the feed tube. Stop the machine as soon as all the butter has been added – the mixture won't be smooth but should have a few visible tiny pieces of lemon.
  • Remove the crust from the oven and set it (in its tin) on the heated baking sheet. Turn down the oven temperature to 170°C/325°F/gas 3. Pour the lemon mixture into the hot crust to fill it almost up to the rim. Carefully return to the oven and bake for 30–35 minutes until the lemon filling is just starting to colour and is firm when you gently jiggle the baking sheet.
  • Remove from the oven and leave to cool completely, then cover lightly and chill for at least 3 hours, or overnight. To serve, run a thin, round-bladed knife around the inside of the tin to loosen the crust, then carefully unmould the tart. Dust with icing sugar and serve with whipped cream or ice cream. Store in an airtight container in the fridge. Best eaten within 2 days.

Notes

For this recipe you will need: 1 x 20.5cm round, deep, loose-based sandwich tin, greased with butter; a baking sheet

Stewy White Beans

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Stewy White Beans

Stewy White Beans

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Prep Time 20 mins
Total Time 20 mins
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 2 small shallots finely chopped
  • 2 cloves garlic finely chopped
  • 1 pound mustard greens or kale stems removed and leaves sliced into 1-inch strips
  • juice from 1 lemon
  • 2 teaspoons light brown sugar
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes
  • 1 14.5- ounce can vegetable broth
  • 1 28- ounce can whole or diced tomatoes undrained
  • 1 15- ounce can white beans drained
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the oil in a large pot over medium-low heat. Add the shallots and cook for 4 minutes. Add the garlic and greens and cook, stirring frequently, until the greens begin to wilt, 3 to 5 minutes. Add 1 tablespoon of the lemon juice, the brown sugar, bay leaf, red pepper, broth, and tomatoes and their juices. Bring to a boil. Reduce heat and simmer gently until the greens are tender, about 15 minutes.
  • Add the beans and cook for 5 minutes. Remove and discard the bay leaf. Season with the salt, black pepper, and (if desired) the remaining lemon juice.

Gluten-Free Lemon Polenta Cake

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This gluten-free lemon polenta cake with honey drizzle is a super fancy take on a classic lemon drizzle. The use of fine polenta gives this bake a crumbly, moist texture and piled high with berries and generously drizzled with fruity honey, it’s a sweet, summery winner.

Gluten-Free Lemon Polenta Cake

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Prep Time 30 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 50 mins
Servings 10

Ingredients
  

  • 250 g butter softened
  • 250 g caster sugar
  • 3 medium eggs beaten
  • 250 g ground almonds
  • Few drops of vanilla extract
  • Rind and juice of 1 lemon
  • 2 tbsp milk
  • 125 g fine polenta
  • 11/2 level tsp gluten-free baking powder

For the lemon syrup

  • Juice of 2 lemons
  • 6 tbsp honey
  • Icing sugar

For the topping

  • 150-170 g punnet raspberries
  • 180-200 g punnet blueberries
  • Sprigs of mint for decoration

You will need

  • 23 cm 9in cake tin, greased with butter and base lined with baking parchment

Instructions
 

  • Set the oven to 160°C/325°F/Gas Mark 3.
  • Beat the butter until soft and pale. Add the sugar and beat until light and creamy. Whisk in the egg, a little at a time. Gently fold in the almonds, vanilla, lemon rind and juice, milk, polenta and baking powder. Pour the mixture into the tin and level the surface. Bake for 50 mins-1hr, or until a skewer comes out clean after being inserted into the cake. If the cake is getting too dark, cover the top with foil after 30 mins. Remove from the oven and leave it in the tin.
  • To make the syrup, place the lemon juice and honey in a pan and stir in the icing sugar until it has dissolved. Spoon half the syrup over the cake while the cake and syrup are hot. Arrange the fruit on top. Re-warm the syrup and drizzle on top and decorate with sprigs of mint.

Notes

You could make this cake using other citrus fruits such as limes or oranges too.

Gluten-Free Lemon Shortbread Rounds

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Beautifully quick and simple to make, these gluten-free lemon shortbread rounds have a zingy, buttery flavour and a lovely crumbly texture. Great as a gift for a gluten-free friend or relative, they look lovely stacked up and tied with a ribbon or packaged in a cellophane bag. If you’re feeling really creative, have a go at decorating them with a citrusy icing too.

Gluten-Free Lemon Shortbread Rounds

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Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 10

Ingredients
  

  • 250 g gluten-free flour eg, Doves Farm
  • Pinch of salt
  • 150 g butter
  • 90 g caster sugar
  • Zested rind of 1 lemon

You will need

  • Baking sheet lined with baking parchment

Instructions
 

  • Set the oven to 180°C/350°F/Gas Mark 4.
  • Tip the flour and salt into a bowl and rub the butter into them. Stir in the sugar and lemon rind. Mix the ingredients until they start to bind together to form a dough.
  • Shape the dough into a cylinder shape, about 6-7cm in diameter, and cut into rounds about 1cm thick. Place them on the lined baking sheet.
  • Bake for 10-15 mins, or until they start to turn lightly golden. Remove from the oven and leave them to cool on the baking sheet for a few mins. Transfer to a wire rack to cool completely.

Notes

For extra sweet shortbread, try removing the lemon zest and adding a handful of your favourite chocolate chips.

Warming Lemon Cleanse

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Some days are just plain tough: mentally and physically. But with the smooth lemon flavor of the Mars Venus Super Cleanse™ adapted into a delicious, warming drink, you’ll be set to go through your day with strength and vigor!

Warming Lemon Cleanse

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Ingredients
  

  • 1 scoop Mars Venus Super Cleanse™
  • 8 oz hot purified water

Instructions
 

  • Pour hot water into a large cup
  • Allow water to cool slightly
  • Add Mars Venus Super Cleanse™ and stir briskly

Bubblegum Shake

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If there’s one thing kids like more than a shake, it’s bubblegum! So why not have both! Combining these two childhood favorites into a single treat, this fruity and sweet shake will be a hit with kids and adults alike.

Bubblegum Shake

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Ingredients
  

  • 1 scoop IsaLean® Shake in French Vanilla
  • 1 scoop IsaPro®
  • 1 generous scoop of IsaFruits®
  • 1 tablespoon Replenish® in Lemon Lime
  • ½ cup fresh or frozen pineapple chunks 5-6 chunks
  • 8 oz water
  • Ice

Instructions
 

  • Add all the ingredients into your IsaBlender®
  • Fill the container with ice
  • Blend until smooth and creamy