Yorkshire Pudding

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This is my best ever Yorkshire pudding recipe, I have been using it for a couple of years now and no-one can tell that they are gluten-free.   As you can see they make 12 lovely crispy and well risen Yorkshires.

The secret to great Yorkshire Puds is:

  • to heat the oil in the tin first before adding the batter
  • to cook in a very hot oven
  • and lastly DON’T open the oven door whilst cooking

You will need:

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  • 50g cornflour
  • 50 gluten-free plain flour (I use Dove Farm)
  • pinch of salt
  • 3 medium eggs, beaten
  • 140ml milk
  • 2tbsps vegetable oil for pan
  • muffin tin

Next:

  • pre-heat oven to 220c/210c fan/425f/gas mark7
  • place oil in the muffin tray and heat for 5 minutes
  • mix the flours and salt in a bowl and then add the beaten egg and whisk to a thick batter
  • add milk and whisk again
  • pour the batter into the tin, it should sizzle when it hits the oil – this is good
  • then put in oven straight away and cook for 20-25 minutes until well risen and golden.

If you are like me and find you have too many, then try adding jam and crème fraiche to them cold, they are yummy and remind me of choux pastry! Enjoy!

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Baked Syrup Sponges

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This is another recipe that is in my favourites list from the book ‘Totally Flour-Free Baking’ by Dinah Wilson. These are so tasty, they are so sweet and syrupy and the sponge is so light, they only have five ingredients, all of which are easily bought from your local supermarket. They really remind me of and old fashioned steamed pud and are so easy to make. Have them with custard or ice-cream or maybe on their own with more syrup poured over. Yummy.

You will need:

  • 5 dstsp golden syrup
  • 120g ground almonds
  • 80g icing sugar
  • 3 medium eggs – separated
  • ½ tsp vanilla essence
  • 5 oven proof cups – about 200ml in size – well buttered/greased

Next:

  • Turn oven on to 170C/325F/Gas mark 3 or if you are like me and have a fan oven then 150C works well.
  • Spoon one level desert spoon of the golden syrup into the base of each of the well buttered cups
  • Sift the ground almonds and icing sugar together two times.
  • Beat the eggs yolks together with the vanilla essence, I just use a wire whisk
  • Beat the eggs whites until very stiff, I use my Kitchen Aid for this, then pour the egg yolk mixture onto the egg whites and stir thoroughly with a wire whisk
  • Now sprinkle the almond/icing sugar mix over the top of the egg mix and fold in gently using a large metal spoon. At this point I find a last mix with a rubber spatula collects all the mixture on the sides and gives it a final proper mix in.
  • Spoon the fluffy mixture on top of the syrup in the cups and level out carefully. The mixture will rise up and then sink back as it cooks, so be careful not to overfill the cups.
  • Now put the cups on a baking bray and cook in the oven for about 25-30 minutes. The centres should be just firm and the sponge a golden colour. Mine took 30 minutes but yours make take less depending on what oven you have.
  • When they are ready, pop them out of the oven and then run a knife around the edges to loosen and turn out onto your desert plate. Enjoy on their own or add your favourite custard/icecream.

 

Now, if you are able to resist and not eat them all at once, then they are fine to keep in their cups and turn out the next day for a lunch treat, eat them cold on their own or with custard or if you want them hot, nuke them in a microwave for about 20 seconds, be careful as the syrup will be hotter than the sponge.

 

My visit to York

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At the weekend we all went to York for a wedding.  We stayed in a most delicious B&B called No.21 York , it was situated within walking distance to the town centre which was very convenient for shopping and of course going out in the evening for a meal.  Simon, the owner, couldn’t do enough for me and my daughter (who is vegan), he made gluten free bread daily and had gluten free granola bought in especially. He sourced all his ingredients locally and nothing was a problem when cooking our gluten free and vegan breakfasts.  After a big bowl of yoghurt, fresh fruit salad and granola I opted for a mushroom omelette, with home made potato rosti and home made baked beans.  The beans were divine and both my daughter and I are inspired to make our own baked beans from now on.

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For the evening I had pre-booked a table at Ate O’clock , I sourced this restaurant from Coeliac UK (of which I am a member) so I new it would be ok for me. The restaurant was situated down a little alley and was very eclectic, it had a lovely atmosphere and all six of us enjoyed our meals.  Both my starter and main were divine, I didn’t have a desert as I was full. I can’t remember what my starter was but I did take a picture

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and my main was pork medallions with potato cakes and onion marmalade.

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The menu didn’t stipulate whether the items were gluten free or not, I just chose and the waitress checked with the chef. I must admit, I do prefer it when a menu has a little ‘gf’ sign next to it as this takes out the guess work. Nevertheless, the waitress was clued up on gluten free and so it wasn’t an issue.

We had a fantastic time in York, it was the first time we’d been and unfortunately we were only there for two days, but we will be definitely going back.

Easy Gluten Free Apple Crumble

I have tried many gluten free crumble mixes and this one I adapted from Nigel Slater’s Apple Crumble recipe, I changed it to be gluten free and I use eating apples instead of Bramleys as they are sweet enough and don’t need any added sugar. I also found that if you mix the crumble with your fingers or with a fork, rather than in a food processor, the crumble texture is more lumpy and during cooking becomes more crunchy – I’m sure there is a scientific reason for this, but I found this by chance and now do it this way.  This is especially nice the next day, cold from the fridge, it’s crunchy and apples are not mushy.  I would say this would serve 4 to 6 people, depending on how generous you want to be with the portions. In my case 4, if I can be good and not finish off the whole lot in one sitting. … Continue reading

Changing taste buds and not every dinner is a success…

So, on a Sunday evening I often spend an hour or so browsing through my cookbooks and previous recipes for inspiration for the following weeks dinners, it is a known fact that if you plan your weekly menu ahead and make a list of all the ingredients you need to buy when you go food shopping, that you not only save money but you save waste too as you are only buying what you need and not what takes your fancy.I came across an old favourite ‘Baked – Maple Glazed Salmon’, you basically make a glaze by boiling orange juice, maple syrup, grated ginger and crushed garlic, then you brush onto your salmon fillets and roast in the oven for about 10 mins or until cooked to your liking, brushing more of the glaze half way cooking. The recipe pairs it with wilted spinach, but I cooked it with new potatoes and steamed veg.

Here’s a photo of the finished meal…

Baked maple glazed salmon. Not one of our favourites anymore. See glutenfreesally.com for the whole story #verysweet

We ate the meal, but we were both not feeling it. We had had this many times before, although not for a while, and always enjoyed it. I turned to my hubby and asked him what he really thought of the meal, he said he liked the steamed veg, but the salmon was too sweet. And that’s what it was, I have been cooking a lot of meals lately that have been spicier and saucier and this just didn’t live up to it. So I totally agreed that we both didn’t like this anymore and so I don’t forget and 6 months down the line make it again, I have put a little note on the recipe ‘don’t like anymore – too sweet’!  And do you know, the only thing on my plate that I did enjoy, was the potatoes. I thought even the vegetables were bland and I prefer to add spices or onions or some other flavour.

What has happened to my taste buds!  My saving grace for the evening meal was the delicious apple crumble that I made for afters – this is the best gluten free crumble I make that I have perfected over the years, I will be putting the recipe and photos on here soon.

GF and Vegan Energy Bars

I have tried several recipes for energy bars and this is the one that all the family like. My daughter has just recently chose to go vegan and so this ones for her…

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  • 125g Apricots (roughly chopped)
  • 150ml orange juice
  • 50g Coconut oil (or 50g butter for not vegan)
  • 75g maple syrup (or 75g runny honey for not vegan)
  • 150g unrefined cane sugar (demerara)
  • 175g Pure gluten free porridge oats
  • 50g sultanas
  • 75g pecan nuts
  • 50g mixed pumpkin and sunflower seeds
  • 25g sesame or other seeds (eg linseed)
  • Line a square ‘brownie’ tin (approx. 9inches) with baking parchment
  • Oven temp – 190c/375c/gas mark 5
  1. In a large saucepan bring the apricots and orange to the boil and simmer gently (uncovered) for about 20 mins so that the apricots are soft then blitz them in a food processor to make a puree
  2. Put puree back in saucepan and add the coconut oil, maple syrup and sugar. Cook over a low heat for about 5 mins to dissolve the sugar – keep an eye and stir occasionally
  3. Stir in the remaining ingredients. The mixture will be quite sticky
  4. Spoon into the lined tin, level the sticky mixture and press down, I find using the back of a fork better as it sticks to anything else.
  5. Bake for 15 minutes, check if done, if it still seems a bit goey in the middle give it another 5 mins. You may have to flatten it down again.
  6. When done allow to cool in the tin, then turn out, remove lining and cut into whatever size you want.