Parsnip medallions

Estafette recipe card
Makes 8
Preparation / Cooking time: about 45m all told

This recipe comes from the company that runs our local organic shop; it is translated from the Dutch. The Mammal hasn't tried it (yet), but based on other recipes from the same source, it should be very tasty indeed.

Ingredients
400g parsnips
350g mature cheese
2 eggs
4 tablespoons sieved flour
half teaspoon ground nutmeg
pepper and salt to season
1.5 tablepsoons chives or parsley
flour for coating
2 tablespoons butter

Orange and almond cake

Gluten-free cooking p.116
Serves 6-10 (depending on slice size)
Preparation / Cooking time: about 3h 30m all told (2h if using a pressure cooker)

This recipe comes from Michael Cox's Great Healthy Food: Gluten-Free (London: Carroll & Brown, 2000). It is delicious: soft and moist, with the strong orange flavour sitting very nicely alongside the subtler taste of almond. It is well worth the effort of the longish cooking time, though since the first two hours merely involve boiling the oranges, you aren't tethered to the kitchen for all that time.

A word of warning: this is one of those recipes where it makes a big difference if you leave it in too long. Check it on the dot of 60m to see if it is done (or five minutes earlier if your oven tends to be too hot); it may need a bit extra, but if it is ready at this stage it should be taken out immediately.

Ingredients
Butter for greasing
2 large oranges
6 eggs, medium-sized, separated
250g caster sugar [use less if you don't have a sweet tooth]
225g ground almonds [or a tad more if you reduce the sugar]