Wednesday

Yorkshire Puddings!

gluten-free dairy-free


Makes 6 large muffin-sized puddings
For gluten-free Yorkshire Puddings you will have difficulty getting them to behave and rise in the usual way.  I have found stoneware muffin pans to be a failsafe way to achieve great results with that traditional pudding shape.  The batter can also be poured in COLD, cutting the need to get your fat smoking hot before pouring the batter in to the tins. 



Ingredients:

100g (4oz) gluten-free flour
a pinch of xanthan gum
2 eggs, beaten
300ml (1/2 pint) dairy-free milk, or dairy-free milk and water
salt and pepper
15g (1/2 oz) oil, if not using stoneware muffin pans

Top Tip: The consistency of your pouring batter should be like single cream

What to do:
  1. Preheat your oven to 220'C / 425'F / Gas Mark 7.
  2. There is no need to oil stoneware muffin pans, but lightly oil muffin tins if using.
  3. Sift together the gluten-free flour, xanthan gum, salt and pepper in a bowl. Make a hollow in the centre and drop in the egg.
  4. Stir with a wooden spoon and gradually add all the liquid until the flour has been well incorporated. Now very beat well.
  5. Leave to stand for 30 minutes.
  6. Stir lightly then pour the batter into the cold stoneware muffin pans, then bake for about 15-20 minutes until well risen. If you are using muffin tins, then preheat the oil in a very hot oven until smoking hot before carefully pouring the batter into the tins. 
  7. Serve with roast meat dinners or a starter with onion gravy.

Quiche Lorraine



Ingredients:
Base:

Filling:
100g (4 oz) streaky bacon, chopped into 1 inch pieces
75g (3 oz) dairy-free cheese 
2 large, free range eggs
150ml (1/4 pint) dairy-free milk 
salt & freshly ground black pepper

What to do:
  1. Pre-heat your oven to 190'C / 375'F / Gas Mark 5.
  2. Line an 18 cm (7 inch) flan dish with the pastry.
  3. Gently dry-fry the bacon pieces, then set aside to cool.
  4. Spread half the grated dairy-free cheese into the bottom of the pastry case and cover with the bacon.
  5. Beat the eggs and dairy-free milk together, season to taste, pour over the cheese and bacon, then sprinkle the remaining cheese evenly over the top.
  6. Bake in the middle of your oven for about 35-40 minutes, or until the top begins to turn golden brown.
Top Tip: 
Arrange thin slices of tomato on the top before baking to add colour and interest.

Saturday

Sticky Spiced Teabread ~ Bread Machine Recipe

This English Tea Bread is traditionally served in slices and spread with butter, but is equally delicious on its own or spread with a dairy free alternative.  Some variations include adding currents or sultanas soaked in tea.

Makes 1 loaf and serves 8

Ingredients:

115g (4 oz / 2/3 cup) golden castor sugar or light brown sugar
85g (3 oz) dairy-free spread
115g (4 oz / 1/3 cup) golden syrup or light corn syrup
55g (2 oz / 1/4 cup) black treacle
225g (8 oz / 1 1/2 cups) gluten-free flour
1 x 5ml spoon (1 teaspoon) gluten-free baking powder
1/4  x 5ml spoon (1/4 teaspoon) xanthan gum
2 x 5ml spoons (2 teaspoons) ground mixed spice
1 1/2 x 5ml spoons (1 1/2 teaspoons) ground ginger
a pinch of salt
1/2 x 5ml spoon (1/2 teaspoon) vanilla extract
1 egg, beaten
150ml (1/4 pint / 2/3 cup) dairy-free milk or cold black tea

What to do:
  1. Take the kneading blades out of your bread-machine pan.  lightly oil the pan and line with baking parchment.
  2. In a medium bowl, sift together the gluten-free flour, gluten-free baking powder, xanthan gum, ground mixed spice, ground ginger and the pinch of salt.  Make a well in the centre.
  3. Place the sugar, dairy-free spread, golden syrup and black treacle in a saucepan.  Melt over a very low heat, stirring with a wooden spoon.  Aallow to cool slightly.
  4. Beat together the egg and milk (or black tea) and pour into the well in your bowl of dry ingredients, followed by the cooled syrup mixture.
  5. Beat together with a wooden spoon until well mixed, or use a hand-held electric mixer for 1-2 minutes.
  6. Pour the mixture into your bread pan.  Choose the 'bake-only' setting for 60 minutes, then press 'Start.'
  7. When ready, open the lid and leave to cool for 5 minutes in the machine.
  8. Turn out on to a cooling rack.
  9. Serve slices warm or cold.



Friday

Oatcakes

Yorkshire-style oatcakes.
Delicious served with sweet, jammy conserves or syrups. 
Or for a savoury treat, serve with dairy-free cheese, a cranberry and port preserve, or try with bacon, sausages and eggs.
This ancient gluten-free recipe from Yorkshire, makes a soft oatcake, not biscuit-style oatcakes. 



Ingredients:

450ml (3/4 pint or 2 cups) warm water
1 x 5ml spoon (1 teaspoon) easy-blend dried yeast
175g (6 oz or 1 cup) fine gluten-free oatmeal or fine oatbran
1/2 x 5ml spoon (1/2 teaspoon) salt
extra oatmeal or oatbran for sprinkling on the griddle

What to do:
  1. In a medium bowl, blend the warm water and yeast together.  Add the oatmeal or oatbran and the salt and stir with a wooden spoon.
  2. Cover the bowl with a slightly damp cloth and leave to rise in a warm place for about 60-70 minutes.
  3. Heat the griddle and sprinkle with the extra oatmeal or oatbran.
  4. Gently stir your oatmeal batter and pour circles of it on to the griddle, gently helping it to spread out thinly with the back of a metal spoon.
  5. Cook for about 1 minute on each side, then place on a cooling rack or over a rolling pin covered with a cloth, to cool.
  6. Serve with sweet or savoury accompaniments for afternoon tea or a nutritious snack.

Monday

Old-Fashioned Rice Pudding

This recipe is so delicious! It's hopefully as close to my grandmother’s that I can remember. Delicately flavoured with vanilla and nutmeg, this makes for a creamy pudding with a rich golden skin! It takes two and half hours to cook, but on cold winter days how lovely to sit in a gently warmed kitchen, with the delicious smell of creamy rice pudding cooking for tea whilst reading your favourite book (if you have the time!)

~The measurements for this recipe are in cups~


Photography By Daniel Gough

Ingredients:

4 cups of dairy-free milk
1/2 cup of white sugar
1/2 cup of short grain pudding rice
1/2 cup raisins, optional
1 x 15ml spoon (1 tablespoon) dairy-free spread
1 x 5ml spoon (1 teaspoon) vanilla extract
1/4 x 5ml spoon (1/4 teaspoon) ground nutmeg
2 medium eggs


What to do:
  1. Preheat your oven 300'F /150'C / Gas 2.
  2. Lightly grease a 2-litre baking dish.
  3. In a bowl, beat the eggs and milk together, then stir in the dairy-free spread, sugar, pudding rice, vanilla extract, raisins and ground nutmeg.
  4. Pour the mixture into your baking dish and bake for 2 - 2 1/4 hours.  Stir 2-3 times during the first half of baking.
  5. Serve hot or cold.