Quinoa salads and gluten free desert

Gluten free tiramisu
In the Kitchen at Tynan’s at the moment we are making a delicious Gluten Free Tiramisu. It is made by making really thin layers of sponge using egg whites and almonds, the sponge tastes like old fashioned sponge fingers that we always use to make our tiramisu.

In the Kitchen at Tynan’s at the moment we are making a delicious Gluten Free Tiramisu. It is made by making really thin layers of sponge using egg whites and almonds, the sponge tastes like old fashioned sponge fingers that we always use to make our tiramisu.

We use Italian Mascarpone Cheese combined with fresh double cream and any liqueur can be used just make sure it is gluten free. We use lots of quinoa here in the restaurant and it is delicious in salads using fresh flaked almonds, turmeric and loads of fresh parsley for flavour.

Spiced Quinoa with Almonds

1tbsp Olive Oil

1tsp Ground Coriander

½tsp Turmeric

10oz Quinoa

600ml Boiling Water

2oz Flaked Almonds, toasted

Juice ½ Lemon

1 Bunch Flat Leaf Parsley, chopped

Heat the oil in a pan and add the spices and fry for about 1 minute add the quinoa and fry for a further minute until you hear a soft popping sound. Add the boiling water to the pan simmer for 10 to 15 minutes until the quinoa has absorbed all the water.

Allow to cool then mix in the lemon juice and toss over the toasted almonds and chopped parsley. Some soft Irish Goats Cheese would be delicious crumbled over the quinoa before serving.

Warm Quinoa Salad

3tbsp Extra Virgin Olive Oil

1 Red Onion, sliced

1 Red Pepper, sliced

1 Yellow Pepper, sliced

8oz Quinoa

500ml Vegetable Stock

1 Bunch Flat Leaf Parsley, chopped

1 Lemon, zest & juice

Pinch of Sugar

Pinch of Salt & Pepper

Heat 1tbsp of oil in a saucepan and cook the onion and peppers for a few minutes, add the quinoa and cook for a further 3 minutes add the stock to the pan and simmer for 15 minutes until soft then stir in half the parsley.

In a jug mix together the remaining olive oil, the lemon juice and zest and a pinch of sugar, salt and pepper. Place the quinoa into a nice serving dish and pour over the dressing and serve garnished with the remaining parsley.

Gluten Free Tiramisu

4 Free Range Eggs, separated

6oz Castor Sugar

8oz Ground Almonds

1tsp Gluten free Baking Powder

Filling

7oz Mascarpone Cheese

7fl oz. Double Cream

1¾oz Castor Sugar

1tsp Vanilla Extract

3tbsp Cold Strong Black Coffee

1tbsp Gluten Free Liqueur of your choice

Preheat the oven to 200°. Grease two 8” spring form tins and line the base with parchment paper. Whisk the egg whites until stiff, next whisk the egg yolks and the sugar until light and fluffy, and then fold in the egg whites followed by the ground almonds and baking powder. Divide the mixture between the two tins, and bake in the oven for 20 minutes until springy to touch. Remove from the tins after about 10 minutes.

Place the mascarpone cheese, cream, sugar and vanilla into a bowl and whisk until thick. Mix together the coffee and liqueur in a bowl and brush the surface of one cake with a little of the coffee mix then spread with half the mascarpone cream, place the second cake on top, brush with the coffee mix and top with the rest of the mascarpone cream.

Grate some dark chocolate on top and decorate with berries and mint leaves.