JamieOliver.com

A blog entry with the recipe below
http://www.jamieoliver.com/bloggers/vie … p?id=39442
Sugar Plums with Pecans
© Liana Brittain 2008

1/4 cup pecans
1/4 cup desiccated sweetened coconut
1/4 cup dried organic cranberries
1/4 cup dried organic strawberries
1/4 cup sulphur free organic raisins
castor sugar
1 Tablespoon sherry*

Place the nuts and dried fruit in a food processor and chop on high until the mixture turns to a thick paste and begins to pull away from the sides of the container. Add the port wine and blend until it is completely absorbed into the mixture. Transfer to a small bowl and chill in the frig for at least an hour. After the mixture has chilled, take a grape sized piece in your hand and roll it into a ball. Place it in a small bowl of castor sugar and roll it around to coat. Set it aside on a plate. Continue making balls and rolling them in the sugar until all the mixture has been used up. Store in an air tight container in the frig. Makes about 24 small treats.

*Instead of using sherry as the liquid, you could use a juice such as cranberry, grape or apple juice.

A new website by a new forumite http://foodchallenges.ca/

I've found a restaurant with a gluten free menu. Had the prawn risotto, it was great, i had confirmed with them that the stock they use is gluten free and it is. It was quite a nice place, the church street strip in parramatta is an area i tend to avoid, having had overpriced rubbish in the past. I was pleasently suprised.
http://www.3one7.com.au/

Gluten free pastry
http://www.jamieoliver.com/forum/viewtopic.php?id=40687

Koukouvagia's notes on making a traditional Greek Fava bean dip and using the lefovers to make fritters:

Greek Fava Bean Puree

Fava in Greek is yellow split peas.  It should be yellow in color am I right?  Very healthy and flavorful.  My husband and I eat this every Monday night accompanied by boiled dandelion greens.

You can make it in its simplest version by boiling yellow split peas in a little bit of water for about 30-45 minutes.  Not too much water, you want the water to cook into the beans, not be drained away.  Do not salt before or while it's cooking.  Salt when the beans are cooked through.  Use a potato masher to mash into a puree.  Add salt and serve simply with chopped raw onion on top and drizzled with olive oil.

If you want to get a bit fancier then sautee chopped onion in a little olive oil, then add the split peas and water and cook until soft then serve the same as above.

About the water, I put less water than I think I will need and add as I go along.  Fava puree is very delicate in flavor and I prefer to add distilled bottled water rather than tap water.  It makes a difference.  Also, the best raw onion to use ontop are either shallots or red onions.

The next day when it has settled into a thick hard glob I make it into fritters.  Add chopped green onions, chilli flakes, pepper and a little olive oil and form into fritters.  Sear on either side until golden and serve with grilled lamb chops.