The following recipes are from High Tea: 200 Delightful Recipes for Friends and Family cookbook, which supports the McGrath Foundation.
Lemon and lime delicious
2 large eggs, separated
1 tbsp softened butter
2 tbsp gluten-free cornflour
4-5 tbsp fine white sugar
grated zest and juice of one large lemon
grated zest and juice of one large lime
1¼ cups pouring cream
icing sugar, for dusting
Preheat the oven to 180C. Grease a pie or quiche dish with butter. Using an electric mixer, beat egg whites to stiff peaks and tip into a bowl. Add butter, cornflour, egg yolks, sugar and the grated zest and juice to the mixer and beat well. Gradually add the cream, and then fold in the beaten whites. Spread the mixture into the prepared dish and bake for about 30 minutes. When the top is golden-brown and the pudding set, remove from the oven and serve hot or cold, dusted with icing sugar. To make individual serves, pour mixture into six small pots and reduce cooking time to 20-25 minutes or until the tops are golden.
Egg and bacon pies
4 slices gluten-free bread, buttered 4 slices bacon, rind removed
4 eggs
1 tomato, sliced
salt and freshly-ground black pepper
chopped chives and/or parsley
Use a round biscuit cutter to cut out pieces of bread to fit the bottom of small round pie tins or large muffin tins. Butter bread on both sides and press into the tins. Preheat the oven to 230C. Lightly fry the bacon in a non-stick pan for about one minute, turning once. (Make sure bacon remains soft.)
Lay the bacon around the sides of the tin, overlapping the ends. Break an egg into each tin and cover with a slice of tomato. Season and place in the oven for about 15 minutes, or until the bacon is crisp and the egg firm. Carefully remove pies to warmed plates, garnish with chives or parsley and serve.
Recipes from High Tea: 200 Delightful Recipes for Friends and Family. $39.99, Viking. Penguin Books Australia will donate $5 from the original sale of the book to the McGrath Foundation.
