Recipes


Gluten free teff crackers for cheese recipe (GF) 

gluten free Teff crackers

gluten free teff crackers & cheese

When I make these crackers I use a GF sourdough starter but I do appreciate that not everyone wants to spend six days making the starter before making the first batch of crackers. Luckily, Naomi has an alternative method, which is the recipe below. Unfortunately, this does mean the crackers are not also dairy free – if you would like to make them GF/DF and/or would like to use a sourdough starter all the details are here on Naomi’s blog http://milkforthemorningcake.blogspot.co.uk/2016/02/troubleshooting-for-gluten-free.html.

Ingredients:

For the sponge:

60g rice flour

80g live natural yogurt ( or 140g brown rice sourdough starter)

60g teff flour

90ml warm water

2 tablespoons ground linseed/flaxseed

For the crackers:

50ml olive oil

80g rice flour

60g tapioca flour

15g muscovado sugar

6g sea salt

2 teaspoons of psyllium husk

1beaten egg, for glazing

extra sea salt for sprinkling

2 large baking sheets

Parchment paper

Method:

For the sponge, mix all the ingredients together in a large bowl, using a wooden spoon, until all combined together.

Cover and set aside at room temperature for 3 – 6 hours.

Now add the olive oil, rice flour, tapioca flour, sugar, salt and psyllium to the sponge mix and mix well.

Knead to a firm dough, adding a little water to bring it all together if it is a little crumbly.

Leave to rest for one hour.

Pre-heat the oven to 200C/Fan180C/Gas 6.

Break the dough into 3 or 4 pieces.

Place one piece on a sheet of parchment paper. Cover with another sheet of parchment paper and roll out thinly – about the thickness of a penny. You can dust the dough and bottom sheet to help prevent from sticking.

Remove the top layer of parchment and place the dough and the bottom sheet of parchment onto a baking tray. Mark the dough into biscuits (or you can bake the sheet whole and break it into shards after it has been baked). Brush with beaten egg and sprinkle with sea salt.

Bake for 10 – 15 minutes until the crackers are crisp and golden. Check after about 8 minutes as it will depend on how thinly you have rolled the dough and also all ovens vary. Do keep an eye on them and check every few minutes.

Leave to cool. They do crisp up further as they cool down.

Repeat with all the remaining dough.

Store in airtight container and eat within a week or so.

Thank you to Naomi Devlin for this great recipe. 

Coconut & apricot granola recipe

Apricot & coconut granola

Coconut & apricot granola with yogurt and summer berries

This granola is delicious not only as a breakfast cereal with milk but sprinkled over natural yogurt, fruit salad or poached fruit.

This has a much lower sugar content than most commercial granolas and also by using coconut oil it is far healthier.

Use guaranteed gluten free oats to make this a gluten free granola but do be aware some coeliacs cannot tolerate any oats so may not be able to eat any oat based granola.

Ingredients:

3 tablespoons of coconut oil

250g rolled oats

50g desiccated coconut

50g dried apricots – cut into small pieces

50g sliced almonds

50g sunflower seeds

2 tablespoons of sesame seeds

1 teaspoon of vanilla extract

3 tablespoons of pure maple syrup

Method:

  1. Heat the oven to 170c.
  2. In a small saucepan melt the coconut oil and leave to cool slightly.
  3. Mix all the dry ingredients together in a big bowl.
  4. Add the maple syrup and vanilla extract into the coconut oil and whisk together thoroughly.
  5. Pour this over the dry ingredients and mix until it is all well covered.
  6. Line 2 baking trays with greaseproof paper and spread the mixture out on the trays.
  7. Bake for 5 minutes and then give it a stir.
  8. Put it back in the oven for another 5 minutes but do keep an eye on it as it can start to burn. I leave one half in a little longer then the other so half is nicely toasted but not burnt.
  9. Remove from oven and leave covered with clean tea towels to cool completely
  10. Transfer to an airtight jar or container. It should last for up to 4 weeks.

Peanut Butter Fudge Truffle Recipe

 

Peanut fudge truffles

Peanut fudge truffles

Makes approx 25

Ingredients:

397g condensed milk

(or 250g ready bought caramel sauce such as Carnation caramel/dulce de leche – if using go straight to point 6)

170g smooth peanut butter

100g dark chocolate

Method:

  1. Pour the condensed milk into a glass Pyrex dish. Cover tightly with foil.
  2. Put this dish into a larger roasting tin and fill the outer tin with hot water so it comes to half way up the sides of Pyrex dish.
  3. Bake in the oven at 220c for 1 to 1 ¼ hours. Keep an eye on it and add more water if necessary – it will depend on the size of the outer container.
  4. Once the condensed milk is brown and caramelised let it cool.
  5. Once cooled – whisk it until it is nice and smooth. It is best to do all of the above a day before.
  6. Mix the condensed milk mixture or bought caramel, whichever you are using with the peanut butter in an electric mixer until all mixed together.
  7. Line a high-sided baking tray (a tray-bake tray is good) with cling film.
  8. Pour the mixture into the tin, level the top and pop it in the fridge for about two hours until set.
  9. Once set, take pieces of the mixture and roll into equal sized balls – you should be able to make about 25. Place on a baking sheet lined with greaseproof paper and put in the freezer for an hour. This will make dipping the balls in chocolate much easier.
  10. Break the chocolate into a glass bowl and place it over a saucepan of hot water on a medium heat. Make sure the water does not touch the bottom of the bowl or get into the bowl.
  11. Leave until the chocolate has melted.
  12. Take the peanut/caramel balls out of the freezer and dip them in the chocolate. I use two teaspoons to cover them and pick them back out of the chocolate.
  13. Place them back on the tray and once they are all covered put them in the fridge.
  14. Once set I transfer them to an airtight container and they will keep for 3 days – not that they last that long here!

I’ve decorated mine by sprinkling pralines over the top.

Chocolate brownies

chocolate brownie with chocolate dipped strawberries

chocolate brownie with chocolate dipped strawberries

Ingredients:

100g Plain chocolate finely chopped

125g butter – room temperature

275g caster sugar

1 teaspoon vanilla extract

2 beaten eggs

85g gluten free plain flour (I use Dove)

2 tablespoons cocoa powder

pinch of salt

20cm square greased and lined tin

Method:

  1. Melt the chocolate and leave to cool.
  2. Beat butter until soft and creamy, add sugar, vanilla and beat until soft and fluffy.
  3. Beat in the eggs.
  4. Sift flour, cocoa and salt into the mixture and then the melted chocolate. Stir until thoroughly blended.
  5. Pour into the tin and level off.
  6. Bake at 180c for about 30 – 35 mings.
  7. Leave to cool completely in the tin.

Sweet potato and coconut soup 

Sweet Potato & Coconut Soup

Sweet Potato & Coconut Soup

2 tablespoons of coconut oil

2 carrots – peeled & sliced

2 or 3 celery stalks – sliced

2 onions – chopped

1 red chilli – finely chopped

1 inch piece of ginger – finely chopped

3 cloves of garlic – finely chopped

1.25 litres water

3 large sweet potatoes – peel and cut into cubes of equal size

2 chicken breasts

1 tablespoon chopped coriander

3 or 4 spring onions – finely sliced

soy sauce to taste

400g tin of coconut milk

  1. Heat the coconut oil in a large saucepan and add all the vegetables (apart from the sweet potato) including chillies, garlic and ginger. Cook on a medium heat so they soften but do not colour. This should take about 5 to 10 minutes.
  1. Add the cubed sweet potato and water (I use water but you could add a chicken stock cube to it).
  1. Bring to boil and simmer until potato is cooked. This doesn’t take very long – perhaps 10 to 15 minutes.
  1. Blend the soup until smooth using a stick blender or in a food processor/blender and put it back into saucepan.
  1. Thinly slice the chicken into strips (as if you were going to use it for a stir fry) and add to soup and simmer until the chicken in cooked. This will only take a few minutes.
  1. Add the coconut milk and heat through.
  1. Serve with coriander & spring onions on top and soy sauce to taste.

Variations:

Gluten Free

Use gluten free soy sauce and don’t use a stock cube unless you know it’s gluten free too. If you don’t have GF soy sauce use Thai fish sauce to season or just salt & pepper

Dairy Free 

It is dairy free as long as you use another oil not butter instead of coconut oil as stated in the recipe.

Vegetarian

Don’t put the chicken in it and use a vegetarian stock cube or just water.

Raspberry & Pistachio Marshmallow Recipe

Raspberry & Pistachio Marshmallows

Raspberry & Pistachio Marshmallows

  • 455g granulated sugar
  • 1 tbsp liquid glucose
  • 200ml water
  • 2 large free-range egg whites
  • 9 sheets gelatine soaked in 140ml water
  • 1 tsp vanilla extract
  • icing sugar for dusting and coating
  • cornflour for dusting and coating
  • 125g pistachio nuts
  • 125g fresh raspberries
  1. Pre- heat oven to 180C. Place the nuts on a baking tray & place in oven for approx. 5-8 minutes until they are toasted. Do keep an eye on them though as they do brown suddenly and it is very easy to burn them. Once they are lightly browned take them out and leave them to cool. Once cooled chop roughly and leave to one side.
  1. Place the sugar, glucose & water in a heavy-based pan. Bring to the boil and continue cooking over a high heat until it reaches 127C on a sugar/jam thermometer – take care as the mixture is very hot.
  1. Meanwhile, beat the egg whites with an electric whisk until stiff peaks form when the whisk is removed.
  1. When the syrup is up to temperature, remove from the heat & carefully slide in the softened gelatine sheets and their soaking water.
  1. Continue to beat the egg whites while slowly pouring in the hot syrup. The mixture will become shiny & start to thicken. Add the vanilla extract and continue whisking for 5-10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.
  1. Lightly oil a 30cm x 20cm shallow baking tray. Dust the tray with sieved icing sugar & cornflour & then spoon half the marshmallow mixture over & smooth it with a wet palette knife.
  1. Coat the raspberries with a mixture of icing sugar & cornflour, & lay over the top of the marshmallow mixture. Sprinkle the chopped pistachio nuts over the top them. Cover the raspberries & the nuts with the remaining marshmallow mixture & leave for at least an hour to set.
  1. Dust a work surface with more icing sugar & cornflour. Loosen the marshmallow around the sides of the tray with a palette knife & turn it out on to the dusted surface. Cut into squares & roll in the sugar & cornflour.
  1. Leave to dry a little on a wire rack before packing into an airtight box. I store mine in the fridge

Gleneagles Marinade

Gleneagles chicken canapé

Gleneagles chicken canapé

1 tablespoon of sweet smoked paprika

1 teaspoon Maldon sea salt

1 teaspoon of ground black pepper

1 teaspoon garlic powder (not garlic salt)

½ teaspoon dried oregano

3 tablespoons olive oil

8 boned chicken thighs – skinned

  1. Mix all the dry ingredients together (not the chicken) and then stir in the oil.
  2. Add the chicken thighs and rub the marinade into the meat and leave to marinade for 20 minutes or overnight in the fridge.
  3. Pre heat the oven to 200c.
  4. Put the chicken pieces into a roasting tin and roast for ten minutes or until the chicken is cooked; this will depend on the size of the chicken pieces.
  5. Garnish with chopped coriander, spring onions and finely diced red chilli if you like a bit of spice!

A really useful marinade – I make up a whole batch of the dry ingredients and keep it in a jar in my spice cupboard; that way I always have some to hand.

I skin the thighs so more of the marinade flavours gets into the meat.

You could use thighs on the bone – – it will just take longer to cook.

I have said use Maldon sea salt as that’s what I use; as it comes in flakes a teaspoon is a lot less salt compared to fine table salt.  If using a fine salt add it according to taste – I would not recommend a teaspoon!

Elderflower panna cotta recipe

Elderflower Panna Cotta with Strawberry Jelly & Prosecco Foam

Elderflower Panna Cotta with Strawberry Jelly & Prosecco Foam

Serves 8

Ingredients

300ml whole milk

500ml double cream

40g caster sugar

6 tablespoons of elderflower cordial *

5 sheets of gelatine

  1. Soak the gelatine sheets in a bowl of cold water for around 5 minutes – until it goes soft.
  2. Whilst the gelatine is rehydrating put the milk, cream, sugar and elderflower cordial into a saucepan. Place it on the hob and bring it up just to boil and then remove it from the heat.
  3. Squeeze out the water from the gelatine sheets and add them to the hot cream. Stir until they have dissolved. It’s OK to pop the pan back on the hob and heat it up a little if the gelatine doesn’t dissolve.
  4. Cover the pan with a clean tea towel and leave the mixture to cool to room temperature.
  5. Pour the mixture into 8 glasses or moulds such as ramekins.
  6. Chill in the fridge for at least 4 hours and preferably overnight until it is set.
  7. If you have made your panna cotta in moulds dip them into hot water very quickly and run a knife around the edge. Then turn it upside down onto the middle of a plate and give it a shake. It should come out of the mould and wobble on the plate!
  8. The easier option is to make panna cotta in a glass and it is ready to serve.

Here are a few photos of the panna cotta turned out of it’s mould and also served in a glass.

* I make my own elderflower cordial but you don’t need to. Shop bought cordial can be used instead.

Elderflower cordial

Making elderflower cordial

Making elderflower cordial

Ingredients:

45 heads of elderflower blossom

2 lemons, sliced

2 litres of boiling water

1.5 kg granulated sugar (approx.)

2 more lemons

 

 

 

 

Day one:

  1. Dunk the heads into cold water and shake to dislodge any insects.
  2. Place in a large bowl, add the sliced lemons and pour on boiling water.
  3. Cover with a clean cloth and leave overnight.

Day two:

  1. Drain the elderflower ‘tea’ through a fine sieve or muslin and measure the liquid. Pour into a large saucepan.
  2. For every 500ml of ‘tea’ add the juice of ½ a lemon and also 350g of granulated sugar.
  3. Heat gently to dissolve the sugar and leave it to simmer. Once it has reached 88-90c on a sugar thermometer you can turn the heat off. If you don’t have a sugar thermometer just simmer it gently for a few minutes and it will be fine.  Let it cool slightly then pour into warm/hot sterilised bottles.

To sterilise bottles:

Either put through the dishwasher at a high temperature, or place in a medium hot oven (300°F/150°C) until the bottles are warm but not red-hot.

Keeping it for a long time:

I do not use citric acid in my elderflower cordial anymore as it is such a faff buying it at the chemist. I find it really irritating being cross examined when it is fairly easy, just by looking at me, to work out I am not a hardened drug user but actually an English lady (of a certain age…) who is going to make elderflower cordial because it’s that time of year. And, yes, I know it is all part of covering themselves but just ask me why I want it and accept the fairly obvious answer, don’t cross examine me! Also, I don’t really want to drink elderflower cordial in autumn so I am happy to freeze some and use the rest up within a few months of making it.

The lemon juice is a replacement for citric acid, so there is a preservative effect from it.

If you keep it in a cool place it will be fine for about 4 months so it will see you through to autumn.