Apricot and Hazelnut Mince Pies [gluten-Free] Recipe

April 17th, 2009 by alice Tags: Apricot, Free, Gluten, Hazelnut, Mince, Pies

To make the pastry: put the flour and cinnamon into the bowl of a food processor.
Add the butter and pulse until it looks like very fine breadcrumbs.
Sprinkle in the sugar and 3 tbsp cold water, and pulse until the mixture starts to clump together, about 30 secs.
Tip the mixture onto a board and gently squeeze the pastry until it comes together into a ball – add water if it feels dry.
Wrap the pastry in cling film and chill for 30 minutes.
Heat oven to 190C/fan 170C/gas 5 [For Americans, that’s 375 F).
Roll the pastry on a lightly floured surface to the thickness of £1 coin (3.15mm).
Using a 7cm cutter, cut out 10-12 discs and use to line a 12-hole bun tin with them.
Use a 6cm cutter for the lids, or use a 6cm star cutter to make star shapes.
Chill both.
Make the mincemeat: put all the ingredients into a food processor and pulse on and off until evenly chopped.
Spoon 1-2 tsp into each tart, dampen the edge of the pastry bottom with water and sit a smaller pastry disc or star on top.
Using scissors, snip a hole in the lid, if you’ve made round tops.
Bake for 12-15 mins until golden brown.
Lift onto a wire rack to cool and dredge with icing sugar.

Melt in Your Mouth Chicken Recipe

April 17th, 2009 by alice Tags: Chicken, Melt, Mouth

Saute chicken in oil 6 min, turning once.
Stir together 2 Tbs OJ and cornstarch until smooth; set aside.
Stir together remaining ingredients and rest of OJ; pour over chicken in pan.
Bring to boil, reduce heat and cover; simmer 35 min, turning chicken after 20 minute
Stir in cornstarch mixture and cook, stirring constantly, 5 minutes or until sauce thickens.
Serve with hot cooked rice or pasta.