Vinarterta (Icelandic 7-Layer Cake)

This is something quite different, and allows you oodles of scope for flavours if you don’t like cardamom/prunes (see Footnotes). I’ve made it GF for my usual tasting crowd.

Meadow Brown Bakery has a comprehensive video which I recommend you watch to see the creation/construction in more detail. It does need storing for a few days before serving.

Serves: 16
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Strawberries and Cream Tartlettes

The hints of orange & spice are a perfect taste counterpoint in these seasonal canapés. I’ve suggested making strawberry compote, but you could of course use your favourite shop-bought jam to make it even easier.

Adding a whipped cream garnish makes these the perfect bite-sized British summertime treats.

Makes: 36 canapé-sized tartlettes (see Kit footnotes for larger sizes)
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Rice Pudding Cake (Torta di Riso)

I bake weekly for a crowd including coeliac sufferers so I’m always hunting for different ways to liven up their coffee morning. This GF Italian old-school classic was perfect because everyone loves rice pudding, and they all love cake.

It’s best served with fruit: I’ve suggested a fruit compote made from frozen berries, but see the Toppings footnote for alternatives.

Serves: up to 16
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Plum and Apple Jam

I have a few other summer fruit jams, but for autumn/winter I like this one. It’s used in my Braised Red Cabbage recipe and will be used in a Slovakian millefeuille (link to follow). See the footnotes for other serving options.

There’s no need for pectin or jam sugar (which is just caster sugar with added pectin), if you use arrowroot powder or cornflour as a thickener.

Makes: One 500ml jar (plus a teeny bit extra)
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Duck Breast with Plum Compote

I’ve jazzed up ordinary duck breast with a plum & clementine compote, a fresh salad with a zingy dressing, and a crispy ginger garnish.

To make this a ’30 Minute Meal’, you could start the compote off, then immediately start frying the duck. The compote will be ready by the time the duck is rested and ready to slice.

Serves: 2
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Red Onion Marmalade

I needed a marmalade as an accompaniment to my Layered Meat Terrine, and this one works a treat with that. It’s also excellent with any cold meat and/or cheese platter, and works wonderfully on a salad or with hard-boiled eggs, too.

The main inspiration was Tony Tobin’s recipe which I scaled up, and altered the amounts and types of oil, sugar, and vinegar.

Serves: 8 – 10
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