Get the latest recipes from Chickpea_chef http://www.grouprecipes.com/people/chickpea_chef I love canning--everything. I will be one of those people (when I have a house) who have an entire pantry filled with jam! I love giving it as gifts. This Jelly is so pretty---it is a bubble gum color! Unique my friends, give me another jelly that looks like this, I dare you. It's an opaque Jelly and is perfect for a summer treat or gift! http://www.grouprecipes.com/6806/rhubarb-lime-jelly.html Gluten Free Sponge-I am making a tiramisu for my sister's birthday, and lady fingers are out of the question. SO. How to make a Gluten Free sponge. EASY! Rice Flour and a Garbanzo/Fava bean flour mix! Enjoy and do whatever you do with wheat sponges with this one! (Hmm, like tiramisu, or hey how bout that Rhubarb Jelly I made right before it. hmmm.) http://www.grouprecipes.com/6797/gluten-free-sponge.html A clafouti is the first cousin of the quiche, and the nephew of the fritatta. It has no flour, no grains, or anything---so is parfait for gluten-free families. This clafouti is not my creation: it is from Laura Brody's "The New England Table" (Chronicle Books San Fransisco) It is a delicious treat, I made it for my mammy for mothers day and my brothers and sisters all loved it--even my dad and he hates sweet things. This is so gingery you will either hate it or love it to death. Try it. It is actually a French Canadienne recipe! http://www.grouprecipes.com/5617/ginger-pear-clafouti.html The cod is a fish with an amazing history--the Basques fished cod in North American waters hundreds of years before Columbus ever even asked for his charter. This Cod is baked pure and simple--to let all the Cod's flaky natural flavor come out. Lemon, fresh basil, salt and pepper, just cook it! http://www.grouprecipes.com/5536/cod.html Kindof an easy peasy no brainer--it's borderline "Sandra-Lee" it's nice and all your friends will be impressed! Mediterranean flavored rice salad with artichokes and couscous--side dish for fish! http://www.grouprecipes.com/5534/mediterranean-rice.html Almond Lemon pound cake--yes it's been done, but everyone liked this one. I made it for a photography staff dinner party, i.e. trying to impress here people! The key is just put a lot of lemon in it. A lot. It's all about lemons. Lemons and salt make life worth living. http://www.grouprecipes.com/5083/almond-et-citron-lb-cake.html Une Galette des Rois is a traditional French cake made solely to be eaten on the holiday Epiphanie (January 6) It is By far the most bizarre thing I've ever made--a simple paste known as Frangipane is all thats inside two rounds of phyllo dough. The French tradition is to hide a fava bean inside, the youngest person in the room hides under the table and calls out the cake distribution, and whoever finds the bean gets to wear the crown on top. I just made this for my French class (yes we still do things like that in college) oh well, excuse to bake! http://www.grouprecipes.com/5045/galette-des-rois.html This recipe is pretty much the traditional Italian Easter pie--with small adjustments and such. Giada put Arborio rice in hers, mine has it too--and Mario uses lemon instead of orange (me too), and for me pine nuts are too expensive, so slivered almonds give it a nutty crunch. It very pretty to use puff pastry as a crust--fold it over and make it look like a flower. http://www.grouprecipes.com/4603/ricotta-easter-pie.html AKA "MILO'S BREAD" after a boy from a book I read in first grade about a killer beet... This truly is the first thing I've completely baked in my head-it distracted me through my whole philosophy class...BEET bread! Unique savory flavor, with, of course, Lemons! And Poppy Seeds to make it cheerful. Beautiful deep Rose color--Smell alone is worth it!! --mine looks kind of like a meatloaf, because beet juice is in the glaze ^_^ My housemate calls it "Beet Loaf" http://www.grouprecipes.com/4583/lemony-beet-seed-bread.html This recipe is perfect for those of us who cook for ourselves and can't afford ingredients and get really mad at Emeril and Ina for always using pricey things! This is cans cans cans, the money goes into the dressing--fresh basil and lemon are the essences of long awaited summer holiday http://www.grouprecipes.com/4188/poormans-summer-salad.html