Gluten free golden flapjacks with mango, dried cherries and coconut

I love all things flapjack and there is a limitless number of combinations for them. Being gluten-free they are so popular and this is a winning combination of flavors, kind of taking you to blue water beaches, sunshine and palm trees. Wait, that’s here!! Thank you Sophie Dahl for this recipe

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Makes 8 to 12

2 tbsp golden syrup
4 tbsp liquid honey
5 oz salted butter
5 oz porridge oats
4 oz dessicated coconut
3 oz dried sour cherries
3 oz dried mango, chopped

Preheat the oven to 350 F
Grease a medium-sized deep baking tray or Swiss roll tin (The depth of the tray will depend on the thickness of the flapjacks.)
In a large saucepan, melt the golden syrup, honey and butter together over a low heat, stirring until well combined.
Remove the pan from the heat and stir in the oats, coconut, cherries and mango.
Pour the flapjack mixture into the prepared pan and press it down gently into the corners of the tin.
Bake for 25 to 30 minutes or until deep golden-brown on top.
Score the flapjacks into pieces while still hot and allow to cool in the tin turning out and cutting completely


Curry ice cream wth mango and pistachio!

You’re thinking, “She’s mad!” Well, she might be, but it’s worth it.I adore making ice cream and with my little Cuisinart 1.5 quart ice cream maker, this is so easy and so different! You’ll be hooked if you like curry. Let me know what you think.


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Serves 8
1 cup dried mango, cut into small dice
3/4 cup boiling water
1 cup whole milk
3/4 cup sugar
1 tsp curry powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamon
1/8 tsp salt
1/8 tsp cayenne powder
1 cup heavy cream
1 tbsp dark rum
1/2 cup chopped pistachios

In a small mixing bowl, combine the dried mangoes and boiling water. Set aside to rehydrate for about 30 minutes, or until the mango pieces are soft and plump. Drain and set aside.
Meanwhile, in a small saucepan set over medium heat, combine the milk, sugar, curry, cinnamon, ginger, cardamon, salt and cayenne. Heat until wisps of steam start to rise from the surface of the milk, then remove from the heat and let stand to cool off and allow the flavors to blend.
Once the mangoes are rehydrated and the milk is cooled to room temperature, set up your ice cream maker as per the manufacturer’s instructions. Stir the cream and rum into the cooled, spiced milk then pour the mixture into the bowl of the ice cream maker.
Prepare as per the directions of your ice cream maker, adding the rehydrated mangoes and chopped pistachios once the mixture is almost completely frozen (it should be roughly the texture of a very thick milkshake)
Transfer the finished ice cream to a freezer-safe container and chill for 3 hours or more to allow the ice cream to harden to a scoopable texture




Light curried chicken penne with fresh mango chutney

Very light and refreshingly different with that gorgeous hint of creamy curry going though it.

Serves 6

2 cups diced peeled ripe mango (about 2 mangoes)
1 cup finely chopped onion
1/2 cup water
2 tbsp brown sugar
1 tbsp curry powder
1 tbsp fresh lime juice
1/2 tsp black pepper
1/2 tsp finely chopped fresh ginger
1/4 tsp salt

 1 tsp olive oil
2 garlic cloves, minced
1 lb skinless, boneless chicken breasts cut into 1 inch pieces
1 cup light coconut milk
2 tbsp sugar
1 tsp salt
1 1/2 tsp red curry paste
1 to 2 tsp Thai fish sauce
2 cups broccoli florets
2 cups cauliflower florets
4 cups hot cooked penne rigate (abut 2 cups uncooked)
2 tbsp chopped green onions (scallions) for garnish

To prepare the chutney, combine the first 9 ingredients in a medium saucepan and bring to the boil.
Reduce the heat and simmer for 15 minutes or until most of the liquid evaporates and the mixture is thick, stirring occasionally.

To prepare the chicken, heat the oil in a large non stick skillet over medium high heat.
Add the garlic and chicken, saute for 5 minutes. Combine the coconut milk and the next 4 ingredients (coconut milk through the fish sauce) in a small bowl, stirring with a whisk.
Add this coconut mixture to the pan, bring to a simmer. Add the broccoli and cauliflower florets, cover and cook for 7 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir in the chutney and pasta, toss well to combine.
Sprinkle with the chopped scallions.

Mango and ginger cheesecake with kiwi fruit sauce

I must thank the wonderful New Zealand cookery book writer, Annabel Langbein, for this wonderful recipe.
It is utterly sumptuous and darn right sexy!  The kiwi fruit sauce is so easy and adds such a wonderfully exotic and refreshing addition too.
You can cut individual cheesecakes like the one pictured above with a round cutter which look great or you can serve it in slices.

Serves 8

1 1/2 cups plain sweet cookie crumbs
1 1/2 cups finely chopped macadamia nuts or toasted almonds
4 oz butter, melted
3 tsp powdered gelatine
1/4 cup water
9 oz cream cheese, at room temperature
1/2 cup sugar
3/4 cup cream
2 x 15 oz cans mangos in juice, drained
1/4 cup chopped crystallized or uncrystallized ginger


Mix the cookie crumbs and nuts together.
Stir in the melted butter and combine evenly. Press into a 9-10inch spring form pan.  Chill

Heat the gelatine and water in a small pan and stir well to dissolve.
Place in a food processor bowl with the cream, cream cheese, sugar, cream and half the mangos.
Puree until smooth.
Finely chop the remaining mangos and stir into the cream cheese mixture with the ginger.
Pour into the prepared base.
Chill for 4 to 5 hours.

This will store covered for 2 to 3 days.

For the kiwi fruit sauce
3 peeled kiwi fruit
2-3 tbsp sugar
1 tbsp fresh lime juice
Place 2 of the peeled kiwi fruit and the other ingredients in a food processor. Puree in short bursts to prevent seeds pulverizing. (or the sauce will be bitter)
Chill.  it will keep 2-3 days.
Use the 3rd kiwi to slice and fan across the cheesecake.
Makes about 1 cup

Spicy jerk prawn and mango, black bean tacos with a Caribbean coconut dressing

I just love the BBC Good Food website and magazine. Interesting, exotic and very different flavors from the Caribbean

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12oz raw peeled prawns
1/2 tbsp Jamaican jerk paste
14 to 15oz can black beans, drained and rinsed
1 large ripe mango, stoned, peeled and diced small
1/2 red onion, sliced
1/2 seedless or de-seeded cucumber, diced small
A bunch of cilantro, leaves roughly chopped
8 taco shells
1/2 tbsp vegetable oil
2 Boston Bibb lettuces or romaine, shredded

For the dressing
6 fl oz unsweetened coconut milk
zest and juice of 1 lime
2 good pinches of sugar

Stir the prawns and jerk paste together in a bowl and set aside.
Mix together the dressing ingredients.
Tip the beans into a bowl along with the mango, onion, cucumber, most of the cilantro, the dressing and some seasoning
Warm the taco shells following the packet’s instructions.
Heat the oil in a large frying pan, add the prawns and cook for 2 -3 mins or until cooked through.
To build the tacos, start with a handful of shredded lettuce, followed by the bean salad, then top with the prawns.
Sprinkle over the remaining cilantro and serve.

Use up leftover taco shells by crushing and scattering them over a salad for some extra crunch or blitz them in a food processor and use to coat fish or chicken when frying in place of breadcrumbs.

Coconut Panna Cotta with mango and lime syrup

This is the ultimate of all the desserts I make, as it’s so exotic. You will love this if you love coconut!

Serves 6-8  

For the Panna Cotta
2 & 1/2 cups heavy cream
1 cup unsweetened coconut cream (not coconut milk)
2/3 cup superfine sugar (caster sugar)
pinch of salt
3 gelatine leaves, soaked in cold water until limp then squeezed dry. (You can get these online)
2 mangos, peeled and cut into pieces, or slices. (or use pineapple)
15- 20 fresh mint leaves, cut into thin strips.

For the Lime Syrup
2 cups dark palm sugar  (You can get this at an Asian market, or online)
½ cup superfine sugar
zest and juice of 4 limes
4 tbsp Malibu rum

To make the panna cotta, pour the cream, coconut cream and sugar into a saucepan. Bring to the boil while stirring. 
Add the pinch of salt and stir until dissolved. 
Add the gelatine leaves, stirring to dissolve and pass through a fine sieve into a pitcher. Pour into dariole molds or ramekins and refrigerate for at least 5 hours. 
Unmold either by dipping the bottom of the molds in hot water.
To make the  syrup, place the sugars, zest and juice in a saucepan and reduce to a light syrup. 
Pour in the rum and pass through a fine sieve. Set aside at room temperature. (This syrup can be frozen and used for up to 1 year!)
To serve, place a panna cotta in the center of a dish, arrange the mango around, scatter with finely chopped fresh mint and spoon over the syrup