advent calendar 2013

This recipe can be made in less than 10 minsServes 8 (50 cals a serving)100g light muscovado sugar100ml orange juice, fresh or from a carton250g pack fresh or frozen cranberries

Pour the sugar and orange juice into a pan and bring to the boil. Add in the cranberries, then simmer until tender but still holding their shape (approximately 5 mins if using frozen cranberries or 8-10 mins if using fresh). The sauce will thicken as it cools and can be kept in the fridge for 1 week or can be frozen. On the day, bring to room temperature before serving.

dairy and gluten free and vegetarian

Super simple cranberry sauce

Perfect punch makes 8-10 glassesAdd all the ingredients to your largest saucepan or casserole dish. Heat to just below simmering point, then ladle into glasses when needed.1litre of pear cider1litre of pear (or cloudy apple) juice1litre of cranberry juicegood handful fresh or dried cranberries150ml sloe gin2 cinnamon sticks2 vanilla pods, scored lengthways

MULLED PEAR AND CRANBERRY PUNCH

To make delicious and refreshing mocktailsVirgin mojitoIn a glass crush 2 mint leaves and 1 tsp. of brown sugar and a slice of lime, top with half a glass of crushed ice and add half a glass of Lemonade or Ginger Ale (use soda or sparkling water for fewer calories) and enjoy.

Orange and cranberry fizz500ml smooth orange juice500ml smooth cranberry juice400ml sparkling elderflower drink (or use cordial and soda water)Mix together orange juice and cranberry juice in a large jug. Slowly pour in the sparkling

elderflower drink, as it will fizz up. Mix together and serve with ice.

Alcohol free spritzers

Homemade houmous Gluten and dairy free

1 can (425 grams) chickpeas,60ml fresh lemon juice, about 1 large lemon,4 tbsp tahini, ½ tsp of garlic puree, 2 tablespoons olive oil, 1/2 teaspoon salt to taste1/2 tsp ground cumin2 to 3 tbsp water and a dash of ground paprika for serving.Combine the tahini and lemon juice in a food processor/blender for 1 min, scrape the sides and then buzz for another 30 secs. Add the olive oil. garlic, cumin and salt to the tahini and lemon mixture buzz for 30 secs, scrape and buzz for another 30 secs. Drain the chickpeas, rinse and add half and blend for 1 min, scrape and add the remainder of the chickpeas and blend for a 2-3 minutes until smooth. Add the water to get the perfect consistency and serve with a drizzle of olive and a sprinkle of paprika or a tsp of pesto. This will keep for up to one week in an air tight container in the fridge.

Simple salsa Jam-packed with vitamins A and C, loaded with fibre, and super low-calorie dip.Very roughly chop 4 tomatoes and 1 red onion. Put into a food processor with a big handful coriander, a drizzle olive oil, a squeeze lime and a pinch sugar. Season, then pulse a few times until everything is finely chopped. Spoon into a serving bowl. Will need to keep in the fridge as this is fresh it will only keep for a couple of days in an air tight container.Serve with crudités (Carrots, Celery, Broccoli, Sweet peppers, tomatoes) or

homemade tortillasA lower fat version than shop bought as you bake them. Heat oven to 200C/180C fan/gas 6. Brush both sides of the tortillas with the oil, then cut into triangles with scissors. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins.

Chip and dip

MINI TOAD IN THE HOLEThis 'cocktail' version of Toad in the Hole is great for parties and can be made in small cake or mini muffin tins (silicone ones are virtually non stick).

100g flour (can use Gluten free), 1 egg, 200ml milk, 15ml melted butter or oil6 pork chipolata regular or gluten free sausages (cut in half) or use 12 cocktail precooked Sift the flour into a bowl. Beat to a smooth batter with the egg, half the milk and the melted butter/oil. Stir in the milk. Part cook uncooked sausages in a 12 bun tin in the oven at 220 C for 10 minutes (precooked warm for 5 mins). Remove from the oven. Pour the batter over the sausages. Return to the hot oven and cook for about 15 -20 minutes depending on tin size (muffin). For a vegetarian option use veggie sausages. Pre-heat baking tin with a little vegetable oil in the bottom. Put chilled or frozen veggie sausages into the tin and then pour the batter over (don't pre-cook the sausages).

Party pick ups

My first discovery of a delicious gluten free treat, chocolate brownie so good you don’t know it is….200g dark chocolate broken into squares(70% cocoa)175g butter cubed (can use a dairy free spread)3 large eggs100g ground almonds125g caster sugar (I have reduced the sugar content from the original recipe)½ tsp vanilla extractPinch of salt

Preheat the oven to 180 C (160 C fan). Grease a 20cm square tin. Melt the chocolate and butter in a heatproof bowl in the microwave on a low heat for about 2 mins stirring every 30 seconds until melted. Mix the sugar, eggs, vanilla, salt and ground almonds in another bowl and then carefully add the melted chocolate mixture and stir gently. Then, pour the mixture into the prepared tin and place in the oven onto a baking sheet and cook for 20-25 minutes. Remove from the oven and allow to cool before cutting into 20 pieces.

Gorgeously gluten free