tag:blogger.com,1999:blog-91026970878203339362024-03-05T21:48:06.839+00:00Bring back the blissCooking and food adventures by Lois Parker: gluten free cooking that brings back that AAHH! moment as your teeth sink into something scrumptious.Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.comBlogger337125tag:blogger.com,1999:blog-9102697087820333936.post-87921940343532039832015-02-11T20:21:00.000+00:002015-02-11T20:21:14.269+00:00Date and carrot cake - no processed sugar, dairy and gluten free<div class="separator" style="clear: both; text-align: center;">
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An afternoon with my stitchy friends called for a cake that had no processed sugar. This super-quick cake is delicious, and gets all its sweetness from the dates and carrot. You could cut the amount of oil if you planned to eat the whole thing the day you made it- if you want to keep it longer the oil will keep this moist for several days.<br />
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<br />
<b>Recipe</b><br />
Set oven to 175C<br />
I used two small paper loaf cases - if using metal tins grease or line with baking paper<br />
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<b>Ingredients</b><br />
<br />
<ul>
<li>150g dates</li>
<li>1 egg</li>
<li>100 ml vegetable oil</li>
<li>175g grated carrot - 1 large (I used a food processor, ready-grated or hand grater would be fine)</li>
<li>1/2 tsp cinnamon</li>
<li>150g self raising flour (mine is 40% urid lentil, 40% tapioca, 20% rice, with 1.5tsp baking powder to 100g)</li>
<li>water if needed to slacken batter</li>
</ul>
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<b>Method</b><br />
Blitz the dates with the egg and oil in a blender to get a slurry. <br />
Tip into a bowl and add the other ingredients, stirring well to ensure you don't have lumps of dry flour hiding in amongst the grated carrot. You want the batter to be a bit sloppy, so add some water if it is hard to get off the spoon.<br />
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Put batter in two loaf cases and bake in the pre-heated oven for 25-35 minutes, checking to be sure that a knife comes out quite clean to show it is cooked. I didn't get mine quite even, and the smaller one took 25 minutes, the larger 30. If you put all the batter in one tin add extra time, but drop the temperature if the top begins to get too brown.<br />
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<br />Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com1tag:blogger.com,1999:blog-9102697087820333936.post-80376733154601923032015-02-07T18:29:00.000+00:002015-02-07T18:29:38.903+00:00Blueberry crunch cookies<br />
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I hadn't planned to write any more posts, but lately I've been mildly exasperated when I make something delicious and have no idea how to replicate it- and I get asked by others for recipes, and my usual, "bung a few things together and see what happens" is not helpful for them.<br />
So, I'm reopening this blog for occasional use as my recipe file.<br />
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I made some delicious crunchy cookies a few days ago, and really wanted to be able to make them again. Fortunately I had put some of the dough in the freezer, so I had raw dough for comparison and also could cook a bit of this dough to do the baked comparison. It took a bit of tweaking, but here is a recipe that is very delicious, crunchy without being crumbly, and dairy free as well as gluten free. I tried a bit of the dough without egg but it just splidged and disintegrated when baked, so I can't say that if you need to skip the egg just add a bit less flour- I haven't done a successful egg-free test yet.<br />
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I included the hemp seed as we had some available, and I like the added omegas and also I think it gives a lightness to the texture and some visual interest. If you haven't got any substitute your favourite seeds or just add a bit more flour if your dough is sloppy.<br />
<br />
<b>Recipe</b><br />
<br />
<b>Ingredients</b><br />
160g coconut oil (solid at room temp)<br />
160g demerera sugar<br />
1 egg<br />
1/2 tsp vanilla<br />
300g self raising flour (I use a mixture that is 40% urid lentil, 40% tapioca, 20% rice, with 1.5tsp (7.5g) baking powder to 100g of flour)<br />
1/4 tsp cinnamon<br />
1/4 tsp mixed spice<br />
40g hemp<br />
80g dried blueberries<br />
<br />
<b>Method</b><br />
<b>Pre-heat oven to 175C</b><br />
Warm the coconut oil to make it easier to get out of the jar.<br />
Mix oil and sugar<br />
Add in the egg (make sure your oil isn't hot before you do this or you will scramble the egg!)<br />
Mix in vanilla<br />
Add in flour, hemp and spice<br />
Mix in blueberries<br />
<br />
The dough should be quite stiff.<br />
Roll into rounds between palm and press onto a lined baking sheet, or dollop with two teaspoons if you prefer.<br />
<br />
Bake at 175C for 7-10 minutes until golden brown. Keep an eye on them- they go from brown to burnt quite quickly. It is better to get them out too soon then put them back for a bit longer than to go away having set the timer, coming back too late.<br />
<br />
Slide the baking parchment with cookies onto your cooling rack and let them sit until they begin to stiffen. Move them off the paper onto the rack and leave until cold before putting in a cookie jar.<br />
<br />
If you want to keep some dough for later just form into a roll, wrap in freezer paper and over wrap with clingfilm. Slice and bake when you need some more.<br />
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<br />Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com0tag:blogger.com,1999:blog-9102697087820333936.post-56675934263535672592013-11-17T11:16:00.002+00:002013-11-17T11:16:42.962+00:00Farewell- eat well and goodbyeI haven't written much on this blog lately. Life has changed, both my own and the general food environment. Travelling in Cornwall the other day I stopped at a Starbucks cafe and was able to have a gluten free sandwich, and my sister emailed me from Kolkata to say she had been to a spaghetti place and had gf ravioli!<br />
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So, despite the fact that much still needs to be done to improve food quality, both aesthetic and safety, and availability, and I still encounter waiters who look startled and completely nonplussed when I ask if things are gluten free, I am not going to write this blog any more. <br />
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Thanks to all of you that made me feel my work helped you a little too. Goodbye.<br />
<br />Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com4tag:blogger.com,1999:blog-9102697087820333936.post-57559371262862728232013-09-19T16:14:00.001+01:002013-09-19T16:14:15.869+01:00Triple ginger freezer biscuits - gluten and dairy freeThis sticky dough is easy to handle if rolled in clingfilm and frozen. Slice and bake a few biscuits at a time for a warm spicy aroma in the house on a cold winter day and a lovely crunchy treat.<br />
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Ingredients:<br />
<br />
200g ground almonds<br />
200g flour (40%urid, 40%tapioca, 20% brown rice)<br />
1 tsp baking powder<br />
1 tsp cinnamon<br />
1/4 tsp ground clove<br />
1 tsp ground ginger (add more if wanted- this gives quite a mild ginger flavour)<br />
100g sugar<br />
120g dark brown muscovado sugar<br />
75ml oil<br />
2 eggs<br />
20g grated fresh ginger<br />
75g crystallised ginger, chopped<br />
belgian waffle pearl sugar or sugar crystals for topping if wanted. The pearl sugar keeps it shape, is crunchy but not too hard.<br />
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Oven 170C fan, ten minutes from frozen, seven or eight from room temperature mix. Cool on baking sheet for a few minutes before moving onto a baking rack.<br />
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<br />
Mix the dry ingredients together. My muscovado sugar was a solid lump so I hacked off the right amount with a large knife and heated it in the microwave with the oil to get a slurry that was easy to mix into the flour. If you do melt the brown sugar make sure the mixture is not too hot before you add it to the eggs - you don't want scrambled egg at this stage.<br />
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Mix liquid ingredients together and add to dry. I used the food mixer for this as it was quite a lot of work to do by hand. Add in grated fresh ginger and chopped crystallised ginger and mix.<br />
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You can bake this in blobs on your lined baking sheet. This amount of dough will make a lot of biscuits. The dough holds its height when baked like this so flatten a bit with a damp spoon. <br />
<br />
Alternatively lay on clingfilm in a log, wrap, put in freezer on a baking sheet until firm. Once firm the baking sheet can be removed. There is a risk that the dough would sag around your freezer racks if you put it straight in unsupported and so get stuck in place. <br />
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When you want to bake some biscuits just slice off thin layers, sprinkle with sugar if you want to, and bake on a lined baking sheet.<br />
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<br />Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com0tag:blogger.com,1999:blog-9102697087820333936.post-14423171450346692162013-05-26T13:22:00.000+01:002013-05-26T13:22:43.532+01:00Packing for my holidays.....bagging gf bread flour<div class="separator" style="clear: both; text-align: center;">
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I am spending part of the summer in my campervan in Cornwall. For three days I will be on a painting course in Newlyn, and for a week I will have my sister staying with me. I thought that bread would be helpful for picnics- which means making sure I have plenty of my own flour available. I can eat M&S bread as it doesn't have any xanthum gum, but I find it doesn't hold up well for sandwiches. I did finally find one of their ready-made gf sandwiches at a motorway service station the other day, and bought it even though I had to remove the cheese. That did seem to hold ok, but it was packed in a protective plastic holder. <br />
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So, as part of my summer packing, this morning I ground two kilos of urid lentils, and mixed the resulting flour with two kilos of tapioca flour, and one kilo of brown rice. I also added 2% of the Solanic 301 potato protein, which makes gf breads work so much better. It stops them slumping once the get over a couple of inches high, and improves the texture. My usual supplier of urid lentils is now offering urid flour that has not been packed in a facility that also handles wheat, so when my current supplies run out I think I will switch to ready ground flour. That would make travelling a lot easier, as well as reducing the need for me to travel with multiple packs of unlabelled powder; having had the campervan stopped and thoroughly searched by French Customs once in the middle of France on our way back from a Surprise 60th Birthday in Geneva I prefer not to look suspicious.<br />
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Once mixed I bagged the flour in 300g packs and heat sealed it. This will allow me to make a small loaf (1lb tin) with ease by adding a teaspoon of yeast and enough water (about 250ml) to get a sloppy dough, leaving it to rise and baking in the campervan oven. It will also work for flat breads like pizza, which bakes great on the barbeque.<br />
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I had 130g of flour left over so made four pannetone flavoured buns, with the peel and flavouring I got from <a href="http://bakerybits.co.uk/">BakeryBits</a>.<br />
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<br />Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com1tag:blogger.com,1999:blog-9102697087820333936.post-89893418579080573552013-05-26T11:14:00.000+01:002013-05-26T12:57:01.547+01:00Spiced sweet-potato cake; gluten and dairy free<div class="separator" style="clear: both; text-align: center;">
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This cake is soft and reminiscent of the filling in pumpkin pie. Not surprising really, when it has mashed sweet potato as its main ingredient.<br />
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<b>To do ahead of time</b><br />
<br />
Cook sweet potatoes in the microwave (or oven if you have it running for something else) until they are soft. Mine took about eight minutes - four small sweet potatoes. Leave to cool then remove the peel and mash. I found it easiest to cut an end off and scoop the sweet potato out with a circular action with a fork. Do this ahead of time so you don't be tempted to work with them while they are very hot and burn yourself. Keep the peel and spritz with oil, put on a baking sheet, and cook for 20-30 minutes in the oven for a crisp scoop for spicy salsa.<br />
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My muscovado sugar is always a solid lump. Hack enough sugar off and leave put in a bowl with the oil and eggs so it dissolves - this will make the rest of the cake making much easier.<br />
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Ingredients<br />
400g mashed cooked sweet potato - mine was 460g whole (4 small)<br />
125g muscovado sugar<br />
125 ml oil<br />
3 eggs<br />
125 g self raising flour (mine is 40%urid, 40% tapioca, 20% rice, with 1 tsp bp for each 100g)<br />
1 tsp mixed spice /pie spice<br />
1 tsp cinnamon<br />
<br />
Mix the sugar, oil and egg and leave for the lumps of sugar to dissolve if needed.<br />
Mix in the cooled mashed sweet potato, flour and spices. <br />
<br />
Pour the sloppy cake mix into a greased/lined tin. I used a 9inch square tin as I wanted a shallow cake.<br />
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Bake in a pre-heated oven, 175C fan, for 40-45 minutes until a knife inserted comes out clean.<br />
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Leave in tin for a few minutes on the cooling rack to allow it to firm slightly, then remove from tin and leave to cool, or eat hot as a pudding with icecream. If you want a firmer cake add some more flour or cut down on the sweet potato.<br />
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<br />Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com0tag:blogger.com,1999:blog-9102697087820333936.post-71093723832361120442013-05-19T17:59:00.001+01:002013-05-19T17:59:49.301+01:00Posh Dogs - Marks and Spencers gluten free outdoor-reared giant sausages<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">M&S gluten free 'posh dogs'</td></tr>
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Another visit to a motorway service station and a hunt for something to eat in the M&S. A hand of tiny sweet bananas and a fruit jelly....and a packet of 'Posh Dog's for later in the campervan. These are large sausages that beg for a soft roll, mustard and a pile of softly cooked onions. <br />
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These sausages say they are best cooked on the barbecue, but I just did them indoors in a pan as it was late and I was hungry. They take a while to cook, but are very good and well worth adding to your repertoire, particularly if we get a summer where eating outside is possible. We ate these hot and also cold with chutney. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4tEzVTQ2Qk0eCDRsBtxUTrgecifACoLgrU32_N5pUKScVdSpmgd0YpGXm4fFoVBZ_xiC7CosrlA-4cw697j93-B92r27iiN3z1Pj4YfLbw-p7uON1oDoze4PGMIwE4SQ6sn-0J08sg8/s1600/posh+dog+label.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4tEzVTQ2Qk0eCDRsBtxUTrgecifACoLgrU32_N5pUKScVdSpmgd0YpGXm4fFoVBZ_xiC7CosrlA-4cw697j93-B92r27iiN3z1Pj4YfLbw-p7uON1oDoze4PGMIwE4SQ6sn-0J08sg8/s320/posh+dog+label.jpg" width="320" /></a></div>
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They do contain sulphites, but none of the other standard allergens. They are made from outdoor reared pork.Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com0tag:blogger.com,1999:blog-9102697087820333936.post-74302470364974862572013-05-13T11:43:00.000+01:002013-05-13T11:43:01.016+01:00Prune and almond chewy high-fibre high-protein cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdCmyo34Yf9Ooh5wkUazZ12w2_zFVzEkODIcVhYasAcMQyesGcE-XJh_UpRpAb1_DdWDrhjT1qtxvCEQ1SnTH0miB3hNHn4s77ibPECmAH9RSaTipctI2hD0_HUfpQ2nWdDSslMfJ6-9I/s1600/prune+cookies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdCmyo34Yf9Ooh5wkUazZ12w2_zFVzEkODIcVhYasAcMQyesGcE-XJh_UpRpAb1_DdWDrhjT1qtxvCEQ1SnTH0miB3hNHn4s77ibPECmAH9RSaTipctI2hD0_HUfpQ2nWdDSslMfJ6-9I/s320/prune+cookies+2.jpg" width="320" /></a></div>
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These cookies are chewy and chocolaty. Cook them for less time for a softer chewy cookie, or leave in at a lower temperature for longer for a firm cookie. I rolled them out and cut shaped cookies, but you can just make blobs and press them flat with your fingers, or cut them into bars. They hold their shape well, are quiet to eat, and don't make crumbs, making them ideal to tuck into your bag for a trip. Increase the cocoa of you want a more chocolaty flavour - this is just enough to give a warm hint. I haven't tried it but I am pretty sure you could skip the egg without much effect if you need egg-free recipes.<br />
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Ingredients<br />
250g dried prunes<br />
100 ml oil<br />
1 egg<br />
200g ground almonds<br />
75g urid lentil flour<br />
20g cocoa<br />
40g ground flax seed<br />
200g sugar<br />
1 tsp mixed spice<br />
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Blitz the prunes in a blender with the oil and egg to make a paste. Scrape into a bowl and mix in all the other ingredients. The dough will be firm but malleable; I mixed this with my hands but if you have a food mixer use the dough hook to save effort.<br />
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Either take small blobs and press onto a lined cookie tray, roll into a log, chill and then slice into cookies, or roll out using more urid or other flour to stop sticking and cut into shapes.<br />
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Bake at 175C fan for six to eight minutes depending on how thick your cookies are and how chewy you want them. You can always put them back in to the oven for further baking if they are too soft when they cool. <br />
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Slide the cookies on their lining paper onto a cooling rack and let them cool for a minute before trying to move the onto the cooling rack. Stiffening slightly makes them easier to move.<br />
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This amount of dough made about 70 small cookies.Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com0tag:blogger.com,1999:blog-9102697087820333936.post-70735076494880217832013-05-09T20:02:00.001+01:002013-05-09T20:02:14.508+01:00Lemon Drizzle Cake - gluten free<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj59kB6FFEy93xhtogAKzXtGt-JMPuuqCDDzsQhD0Xgs8gLqklsrqGpDQuxbHX0ttAYumRGhkLpSV7gzbX1t7VquI12ARN1bKC6Oum4AQUzDGgkPjkfJWxs8vMJ6E6lgqp2cL960nA9ck8/s1600/lemon+drizzle+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj59kB6FFEy93xhtogAKzXtGt-JMPuuqCDDzsQhD0Xgs8gLqklsrqGpDQuxbHX0ttAYumRGhkLpSV7gzbX1t7VquI12ARN1bKC6Oum4AQUzDGgkPjkfJWxs8vMJ6E6lgqp2cL960nA9ck8/s320/lemon+drizzle+cake.jpg" width="320" /></a></div>
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I used to make lemon drizzle cake a lot for a cafe, but discovered I had never written it up so when I wanted to make on I had to do an Internet hunt. I based this cake on the <a href="http://www.bbcgoodfood.com/recipes/4942/lemon-drizzle-cake">BBC Good Food recipe</a>. Making this cake marks a sad moment for me as it is the last day of my glass course at the excellent shop/training/studio at the <a href="http://www.creativeglassguild.co.uk/?gclid=CNLrsvPJibcCFbMbtAod4WoAWg">Creative Glass Guild</a> in Bristol. My teacher, Jen, is fantastic, full of expertise and very kind to over-enthusiastic novices. I asked what type of cake to bring and she requested lemon drizzle, so her wishes trump the other students' please for ginger, parkin.....<br />
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Slight problem in that I have given away so much flour recently for people to test my bread recipe that I have run out of tapioca. I thought I had a whole box left - lots of urid and lots of brown rice but no tapioca, and no store in Worcester sells it. I also ran out of baking powder and then forgot to get it when I went into town, so not the best start. By using the tapioca I keep plain for thickening sauces or making tapioca gloop for flatbreads I managed to make 225g flour, which the recipe called for, but that seemed a bit stingy for thirteen hungry artisans. Another 75g of almond flour makes this cake more substantial. I forgot to increase the sugar and had no more butter, so this is a cake which is tangy and not very sweet. However, my regular taster, who has a very sweet tooth, declared it to be perfect.<br />
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Ingredients:<br />
225 g self raising flour (I use urid, 40%, tapioca 40% and rice 20%, with 1 tsp baking powder for 100g flour to make self raising four)<br />
75g almond flour/meal<br />
225 g butter, soft<br />
225 g sugar for cake<br />
5 eggs<br />
Zest and juice of 2-3 lemons depending on how tangy you like your cake. I used 2.5<br />
100g sugar for topping<br />
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Set oven at 175C fan<br />
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Beat the butter until light and fluffy, add sugar and beat until fluffy. Mix in eggs a little at a time, then add the lemon zest (not the juice) and flours, a little at a time, beating well between each addition.<br />
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Spoon the batter into a greased/lined baking tin. I used a square tin as I wanted lots of shallow pieces to make them easier to eat without plates or cutlery.<br />
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Bake for 40-50 minutes until the top springs back when lightly pressed and a knife comes out clean.<br />
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Leave in tin to cool. Mix the lemon juice with the remaining 100g of sugar. Pierce the cake with a fork and slowly pour the lemony sugar over the cake. Leave in tin to cool completely<br />
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The lemon sinks in and the sugar makes a fine crust on the surface.<br />
<br />Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com0tag:blogger.com,1999:blog-9102697087820333936.post-37024919589124711132013-04-28T09:27:00.000+01:002013-04-28T09:27:02.629+01:00Seedy bread - sharing the flours with others and the wonders of Solanic potato protein<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3BTppDgART0pME7_tk0S_aKPvHUURLGoeUS-kFKxLEk37qyjOTfyAZbyR7bseV06hSGvqSiGZjZ_dDrj3oPqHkobTZcZML-Mju5kXx5Q7iAhqpkRmPQ5XjvOWTieMZlJeGUkN2w7kVM/s1600/seedy+gf+loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3BTppDgART0pME7_tk0S_aKPvHUURLGoeUS-kFKxLEk37qyjOTfyAZbyR7bseV06hSGvqSiGZjZ_dDrj3oPqHkobTZcZML-Mju5kXx5Q7iAhqpkRmPQ5XjvOWTieMZlJeGUkN2w7kVM/s320/seedy+gf+loaf.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I responded to a query about bread on <a href="http://glutenfreeguerrillas.healthunlocked.com/">http://glutenfreeguerrillas.healthunlocked.com</a>. I normally don't contribute recipes for bread on this site as I now always use the potato protein I got from a LinkedIn contact, and this is not available in the shops. If you buy it from the company the minimum order is 15kg - and given you need a few grams/couple of spoonfuls for a loaf of bread this is an enormous amount. However, I offered to send some samples out to people if they wanted, and a batch of the flour I use, as I want to get feedback on my usual loaf. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I have been wondering whether to take the step of trying to bring this flour mix to market, which would be a lot of work, so feedback would be useful. I have also been talking to the company about the possibility of the potato protein being made available in consumer sized portions. This potato stuff doesn't upset my guts at all - I can't use zanthum/xanthum or other gums, and even have to stay away from flax/chia seed. It helps gf loaves to keep their shape so they don't slump if you want a full size/high loaf, and give improved texture even to pizzas and other flat breads.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I sent out six batches of the flourmix- enough for a loaf made in a one pound loaf tin, and 30g of the potato protein. I do hope these packages survive the post- I went to bed fretting that I hadn't double bagged everything. I sealed them in cellophane and built small posting boxes by chopping up a large box and wrapping with lots of parcel tape, so hope the transit is fine. I thought I should include a photo and instructions, so took the usual plain loaf ingredients and added a little cocoa and pumpkin and sunflower seeds to give a warm seedy loaf.</span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">This mix is made from urid lentils, tapioca, rice and potato. The potato protein that I have have included in the small bag should be used at about 2%of the flour for yeast breads. Makes great pizza and other flatbreads as well as the loaf. I am thinking about trying to package it or a variation on it so would be glad of your feedback. I have a gf house and am very sensitive so these samples should be completely gluten free.</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">The bag has approx 300g of flours, enough for a small one pound loaf tin. Mix it the yeast- either a teaspoon or two for a quick rise or half a teaspoon if you want to let it rise more slowly to develop a sourdough flavour. Put salt and sugar in if you like. Add 250ml cold water. You can also put a little cocoa and some pumpkin and sunflower seeds for a seedy loaf, or other flavours to suit your taste.</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">Mix the batter thoroughly with a wooden spoon or food mixer. It will look like a thick cake batter. Pour the mixture into a greased non-stick loaf tin. It should come about half way up the sides. For a quick loaf put this in the oven with a tray of hot water in the bottom and leave it to rise. You want to let it rise about one third - not quite to the top of the tin. When it gets to that point turn the oven on to 175C (fan) and set timer for 45 minutes. It will rise further in the heat but shouldn’t come over the top of the tin as the batter hasn’t the strength to go up on its own. It needs a slower bake than wheat bread.</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">If you want more flavour and a slightly more artisan-style texture leave the loaf to rise somewhere cool - if you want to retard it to fit in with your schedule just put it in the fridge. Then bake as before.</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">Tip out the cooked loaf and cool on a baking rack. I cool them on their sides to encourage them not to sink. Don’t try to slice before they are cold or the bread will stick to the knife.</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">This should be ok for several days, or slice and put in the freezer.</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">Rinse your dirty dishes in cold water promptly - the batter sets quite hard.</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">The photo is the loaf I made this morning when I bagged up the flour (at the moment I still grind my own lentils before mixing the flour, so quite an effort). This has half a teaspoon cocoa and a small handful of seeds mixed into the dough, and a few more seeds sprinkled on the top. A loaf I left out to see what happened a couple of weeks ago was still ok to slice after a whole week, but I normally slice the bread and put it in the freezer. </span></span><br />
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<span style="letter-spacing: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">I'm hoping to get some feedback shortly. One person suggested that we buy a big bag of the potato protein and share it out between us. That is a great idea. If anyone reading this would like to join in and try so of this stuff let me know.</span></span><br />
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Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com2tag:blogger.com,1999:blog-9102697087820333936.post-17148071187871170572013-04-28T09:09:00.000+01:002013-04-28T09:09:28.218+01:00Coconut cashew and citrus cookies - trying out coconut flour<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFViOJ9iYRhSr1-dRGQvrFJ_PZEFHCO4bMorJcPBd-TE0Aiz7cK3m0JdIp_Wavis4GC7L99K4k0qkC_LVGw5KH04S2voFZYULp-vhnWRW0EthT69e4prFtFbTvMcAioRtOT9dJWGMXiEs/s1600/coconut+cashew+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFViOJ9iYRhSr1-dRGQvrFJ_PZEFHCO4bMorJcPBd-TE0Aiz7cK3m0JdIp_Wavis4GC7L99K4k0qkC_LVGw5KH04S2voFZYULp-vhnWRW0EthT69e4prFtFbTvMcAioRtOT9dJWGMXiEs/s320/coconut+cashew+cookies.jpg" width="320" /></a></div>
I have tended not to use coconut products as my primary cookie eater isn't really a fan. However, in an aberrant moment I bought several bags of coconut flour in with my order of brown rice flour, so I need to start using it. I also had a jar of coconut fat, very useful for tempering an over-enthusiastic hand on the chilli when making curry. <br />
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These dairy-free cookies are like shortbread with chunks of cashew and a hint of citrus. The flavour is mild; I think the coconut products have dampened the flavour of the citrus essence. The flavour moves from sweet to citrus to coconut as it lingers in your mouth. The cashew nuts are too similar in texture and flavour to add much to the cookie- if I made a coconut shortbread again I would leave these out, though I like the way they look.<br />
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Ingredients<br />
100g coconut flour<br />
100g self raising flour (mine is urid 40%, tapioca 40%, rice 20%, with 1tsp baking powder per 100g flour)<br />
60g coconut oil - this is solid so melt in the microwave before use, or you could grate it if you had a block and lots of energy.<br />
2 eggs<br />
50g toasted cashews<br />
1 tsp Fiori di Sicilia - a citrus vanilla blend. Use a little citrus zest and vanilla.<br />
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Melt the coconut oil by gently heating in the microwave. If it gets too hot let it cool before adding the eggs- you want to be able to mix these easily without cooking the egg.<br />
Mix in egg and flavourings. <br />
Mix in flours. You should have a stiff dough. Mix in nuts if using.<br />
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I rolled this into a squarish log and sliced the cookies. You could also just roll a blob and put on the cookie sheet.<br />
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Bake for 12-14 minutes in a medium oven - about 170F. Cool on a rack.<br />
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<br />Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com0tag:blogger.com,1999:blog-9102697087820333936.post-19556730292240033762013-04-26T17:57:00.002+01:002013-04-26T17:57:41.376+01:00Tetley green tea- may contain glutenThe surprising issue of gluten in tea has raised its' head again. Spotted this <a href="http://gfreebythesea.me/2012/08/10/warning-tetley-green-tea/">blog by gfreebythesea</a> about some potential cross-contamination in their green teas. They have posted warnings on the boxes. If you are used to picking up green tea (what could be safer that that!) do remember to check for changes every now and then.<br />
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It turns out that at some stage in the processing there has been some contamination. The original blog give a full response by Tetley - it doesn't help that their first member of staff talked about the bags being glued by gluten-containing glue. They aren't - just heat and pressure.Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com1tag:blogger.com,1999:blog-9102697087820333936.post-44624824247143378272013-03-27T13:18:00.001+00:002013-03-27T13:18:31.527+00:00Heinz gluten free pasta and sauces<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBukVEMnuBj4Hq8fVLFailUOqAA9jLKP8qHwxJ9yUwzRwQwAvVlI3f8iRsYTHUFMF4bkDe2W-WVCyB5mWJM2R5vZKMHt2Wre30cej8zuZr3g7_NAUwAl6TFkKa4TbY_hj7IiajfqJG-NM/s1600/heinz+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBukVEMnuBj4Hq8fVLFailUOqAA9jLKP8qHwxJ9yUwzRwQwAvVlI3f8iRsYTHUFMF4bkDe2W-WVCyB5mWJM2R5vZKMHt2Wre30cej8zuZr3g7_NAUwAl6TFkKa4TbY_hj7IiajfqJG-NM/s320/heinz+pasta.jpg" width="320" /></a></div>
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Another major player has brought out a range of gluten free products. I was sent samples of Heinz's new gluten free macaroni and two pasta sauces to test. For those of you yearning for the instant fix of spaghetti hoops in a tin, this is dry pasta you cook yourself.<br />
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The pasta is made from cornflour, potato flour, lupin flour, lupin proteins, emulsifiers (monodiglycerides of fatty acids).<br />
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Those of you who have tried gf pastas know they tend to go mushy very quickly. This pasta retains its shape well and has an 'al dente' texture. I did wonder whether it would be good for pasta salads, another food I know people miss. I was also curious whether it would cope with being eaten as left overs or made ahead for picnic/work lunches. I mixed some mayonnaise into plain pasta and left it in the fridge until the next day to test this.<br />
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The pasta still had its shape a day later but the texture was rather too firm to be pleasant. I have been struggling to think how to describe this, and the closest I can get to is the texture of an uncooked fresh pea that has been left on the plant to grow large and firm. If this sounds ok to you then go ahead and try this for prepare ahead meals.<br />
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The pasta sauces are smooth textured and rather sweet. I suspect they have been designed around children's taste buds. I will be buying these, however, for their convenient packaging. They come in small cartons, so are ideal for taking in the campervan or tucking into odd corners of the kitchen cupboards in small flats.<br />
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Overall, well done for adding to customer choice. Not my favourite dried pasta, but it does mean that there may be a dried gf pasta out there to suit most people.<br />
<br />Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com0tag:blogger.com,1999:blog-9102697087820333936.post-49267222745146294922013-03-14T17:07:00.000+00:002013-03-14T17:07:13.062+00:00Osmotolerant yeast for high sugar doughsHooray, osmotolerant yeast available in the UK from <a href="http://bakerybits.co.uk/Saf-Gold-Instant-Osmotolerant-Yeast-P3047545.aspx">bakerybits.co.uk</a>. Time to start experimenting with sweet yeast breads again.Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com0tag:blogger.com,1999:blog-9102697087820333936.post-42026483082536227442013-03-03T08:30:00.000+00:002013-03-03T08:30:17.604+00:00Waffles for breakfast<div class="separator" style="clear: both; text-align: center;">
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I fancied waffles for breakfast rather than our usual american pancakes. It is almost the same mixture, but I beat the egg white to a stiff froth before stirring it in to the wet mixture. The hard part about making waffles now is clambering into the roof-space cupboard to get the waffle baker, as the kitchen is too small to store intermittently used kit.<br />
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These waffles are light without being insubstantial, crisp on the outside and soft in the middle. They freeze well so you can make a batch and have a few whenever you want. If you have a toaster they can just be popped in frozen and come out ready to eat.<br />
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Ingredients<br />
100g flour (this is my new mix avoiding corn - 40%urid, 40%tapioca and 20% brown rice flours)<br />
1 tsp baking powder (this ratio of 1 tsp bp to 100g flour is my standard self raising flour)<br />
1 tsp sugar<br />
1 egg, separated<br />
1 tsp oil<br />
120ml rice or other milk<br />
<br />
Prepare your waffle baker. Set to a middle temperature setting.<br />
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Mix the dry ingredients together. Mix the egg yolk, milk and oil together. <br />
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Beat the egg white until stiff. <br />
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Fold the egg whites into batter.<br />
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Scoop the batter onto the baker, filling from the middle. I find it better to have waffles that don't quite reach the edge than barge their way messily down the outside of the baker.<br />
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I found this mixture made one complete set of four waffles with a little left over. Cook until golden brown and crisp. Cool on a baking rack or send straight to plates.<br />
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<br />Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com1tag:blogger.com,1999:blog-9102697087820333936.post-27904510316411044852013-03-02T11:31:00.000+00:002013-03-02T11:31:44.989+00:00Feedback on my flour mix and a great dayI haven't been blogging much lately. Life just got a bit too weird and strange for even baking to be a panacea. I do find that mood translates into cooking, and the few times I baked when I really didn't want to nothing worked.<br />
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However, in the mean time, I took a sample of my flour over to an artisan baker that runs a cafe in Bromyard, just west of Worcester. He thinks with his hands, and I wasn't sure if I would hear what he thought. He had needed a good pastry for quiches, and also wants some sourdough style bread for the farmers market in Stroud. I took him enough flour for the pastry, and asked for a sample of the potato starch that makes gluten free breadmaking so much easier to be sent to him by Solanic.<br />
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Yesterday he phoned, while I was at my glass course, to say that the flour was great and you couldn't tell the end result from a wheat pastry. That made me feel much better about all the effort I put into researching the blend. Now just to hope Shipton Mill will get their new gf facility up and running and make the flour. I must get on with the books!<br />
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So, a great day. I enjoyed learning to paint on glass - firing the pieces to be leaded next week. The flour comment was good. And to top it all, I got to meet Harrison Lees, my brand new grandson, who arrived Thursday afternoon.Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com0tag:blogger.com,1999:blog-9102697087820333936.post-75112908384962800582013-02-06T17:34:00.001+00:002013-02-06T17:34:45.439+00:00Quick microwave orange pudding, gluten and dairy free<div class="separator" style="clear: both; text-align: center;">
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Continuing my testing of puddings in the microwave (cheaper, quicker and easier) I made one with some fragrant zingy oranges. Unfortunately not straight from a tree- yet another year where I haven't made it to Seville for the orange season. I don't think this recipe is quite right yet - if anyone makes a variation on it that works well perhaps you could let me know. <br />
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I based the recipe on this recipe for <a href="http://www.taste.com.au/recipes/7877/orange+self+saucing+pudding">self-saucing orange pudding</a>.<br />
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Ingredients<br />
zest one orange<br />
juice 5 oranges (approx 250ml) - 40ml for batter, rest for sauce<br />
100g self raising flour (40% urid, 40% tapioca, 20% cornmeal plus 1 rounded tsp baking powder)<br />
80 g sugar - 40g for batter, 40g for sauce<br />
40ml oil<br />
1 egg<br />
<br />
Mix the zest, oil, egg, 40g sugar and 40ml juice together. Mix in flour. Place batter in microwave safe bowl.<br />
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Mix remaining juice and sugar together. Heat to dissolve sugar then bring to the boil. Pour carefully over the pudding; it looks weird but that's what you do. <br />
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Cover in clingfilm, and cook on medium for 8 minutes. Leave to sit for a few minutes, covered. <br />
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This pudding is quite fluffy but has a texture which reminds me slightly of dumplings. The original recipe asked for melted butter, and a larger amount, which might have given a better texture.<br />
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Tastes good, worth doing again.<br />
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<br />Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com2tag:blogger.com,1999:blog-9102697087820333936.post-10188550701682995372013-02-04T11:07:00.002+00:002013-02-04T11:21:09.882+00:00double ginger biscuits- gluten, nut and dairy free<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vAsTJ-BLTKE3Mj5Pm1-bW_7a46x729yKHQbSA6GzNTxg1iHdBYV0wQo4MsrDxfkJn-SMooe78a4MYl_j7_LTu96csFJnSz6KUJWW1EeDU5u80w7fMaveztVJWyS4Jy2vgGNWsafnE-M/s1600/ginger+biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vAsTJ-BLTKE3Mj5Pm1-bW_7a46x729yKHQbSA6GzNTxg1iHdBYV0wQo4MsrDxfkJn-SMooe78a4MYl_j7_LTu96csFJnSz6KUJWW1EeDU5u80w7fMaveztVJWyS4Jy2vgGNWsafnE-M/s320/ginger+biscuits.jpg" width="320" /></a></div>
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I based these crisp chewy biscuits on <a href="http://allrecipes.co.uk/recipe/8852/ginger-biscuits.aspx">this recipe</a>. I didn't have any bicarbonate of soda and didn't want to use butter, and of course I was using my gf flour mix rather than wheat. I also added chopped crystallised ginger for an extra bit of texture and flavour.<br />
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Ingredients<br />
100g flour ((40%urid, 40% tapioca, 20% cornmeal)<br />
2 tsp baking powder (twice as much as my usual for self raising- perhaps a bit much)<br />
2 tsp ground ginger<br />
75g sugar<br />
30g crystallised ginger, chopped<br />
1 overflowing tsp of golden syrup<br />
1 egg<br />
40ml oil<br />
sugar crystals to sprinkle on top<br />
<br />
Mix the dry ingredients together except for crystallised ginger<br />
Mix egg and oil together<br />
Mix dry and wet ingredients together thoroughly then add the syrup and ginger pieces. Stir to mix.<br />
<br />
Place dollops on baking sheets, lined with parchment paper. Leave plenty of room as they spread. Sprinkle with sugar crystals if you have them. Bake for about ten minutes at 175C fan. Keep an eye on them and remove from the oven when they are a lovely golden colour - similar to the colour of the syrup.<br />
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Cool on a wire rack on the paper for a few minutes to begin to harden. They are too soft to take off the sheets immediately. If you haven't used paper they will take longer to harden as the tin will hold the heat.<br />
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These biscuits are crisp and chewy, spicy and sweet. My patient taster says they are among the best ginger biscuits he has ever tasted.<br />
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<br />Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com1tag:blogger.com,1999:blog-9102697087820333936.post-71000419030148879352013-02-02T18:39:00.000+00:002013-02-02T18:39:15.591+00:00almost instant really easy steamed syrup pudding<div class="separator" style="clear: both; text-align: center;">
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Winter, river in flood, Wales lost at rugby...it seemed like a good day to have a sweet pudding. I found a <a href="http://www.food.com/recipe/quick-microwave-golden-syrup-pudding-168111">steamed syrup pudding recipe</a> made in a microwave, and decided to try it. I used to make steamed puddings in a pressure cooker when I was a student three decades ago, but now I don't even own a pudding basin, muslin, pressure cooker- though I probably could lay my hands on some string and I reckon I could still tie one of those double loop over the top to make a handle arrangements if I tried.<br />
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This recipe makes two good helpings or three if you are more restrained.<br />
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50g butter - I used soft spread to make creaming quicker<br />
50g sugar<br />
50g self raising flour (made from 40% urid, 40% tapioca, 20% cornmeal, and a rounded tsp of baking powder per 100g flour)<br />
1 egg<br />
1/4 tsp vanilla<br />
<br />
3 tbsp Golden Syrup, jam, marmalade...whatever you want on the pudding. <br />
<br />
Cream butter and sugar together. Stir in egg and vanilla. Mix in flour.<br />
Put syrup in base of a microwave-safe bowl. Place batter on top of the syrup. Cover bowl with cling film. It will balloon while cooking but don't worry, it turned out fine.<br />
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Cook on medium heat in a microwave for five minutes.<br />
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When you want to take off the clingfilm I recommend you stab it swiftly with a horizontal knife so that as it collapses the film lands on the knife rather than the pudding.<br />
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Serve with custard or eat plain. I found it a bit sweet so sprinkled lemon juice on top, but Rod ate his with custard and gusto. I don't think people would know it had been rustled up in a microwave and took less than ten minutes from having the idea to finding the recipe, making the batter, cooking and serving.<br />
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<br />Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com0tag:blogger.com,1999:blog-9102697087820333936.post-39212284229001560292013-01-31T13:18:00.000+00:002013-01-31T13:18:07.666+00:00Banana butternut and choc chip muffins<div class="separator" style="clear: both; text-align: center;">
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The grocers were selling bags of over-ripe bananas today, so I set out to make some muffins. I had a large butternut squash in the fridge and no dried fruit so I used the squash as part of the sweetener for the mixture. I did add a little sugar as the bananas were not as ripe as I had hoped and I had only cooked the squash in the microwave so the sweetness didn't develop the way it does when it is roasted.<br />
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These are quite dense muffins. I use them as handbag food so I like a nutritious non-messy muffin that can be eaten discretely and will keep me from feeling hungry for several hours. If you want this lighter add some water or fruit juice to make the batter thinner.<br />
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Makes 18 muffins<br />
Oven at 175C<br />
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Ingredients<br />
400g over-ripe bananas (4 medium)<br />
350 cooked butternut squash ( peel, chop, ten minutes in microwave)<br />
350g flour (40%urid, 40% tapioca, 20% cornmeal)<br />
6 tsp baking powder<br />
2 tsp cinnamon<br />
1 tsp mixed spice<br />
2 tsp cocoa<br />
100g ground almonds<br />
150ml oil<br />
50g sugar or other sweetener<br />
100g chocolate chips (I used dark to avoid the dairy)<br />
<br />
30g sugar crystals plus 1/4 tsp mixed spice for topping<br />
<br />
Smash the bananas and squash. <br />
Mix the flour, baking powder and spices including cocoa together, whisk to ensure thoroughly mixed<br />
Mix in almonds<br />
Add oil, eggs and sugar to banana and squash mixture, stir well<br />
Add dry ingredients to the banana mixture and stir thoroughly<br />
Spoon into muffin cases<br />
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Sprinkle top with spiced sugar crystals if using. Do this just before putting in the oven so that they don't dissolve before being cooked.<br />
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Bake for approximately 25 minutes if large, 17 for cupcake size<br />
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Cool on a wire rack. If you leave them in the tin you will get soggy bottoms.<br />
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These freeze very well. Slip one in your bag in the morning, wrapped in plastic, and it will be defrosted for your mid-morning break. They will keep for a few days in an airtight container.<br />
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If you can't eat nuts swap the ground almonds for more flour or just leave out for a lighter muffin.<br />
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<br />Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com0tag:blogger.com,1999:blog-9102697087820333936.post-46566188546464161442013-01-28T19:31:00.001+00:002013-01-28T19:31:13.990+00:00crunchy nutty cinnamon tear-and-share bread<div class="separator" style="clear: both; text-align: center;">
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It is cold and windy and yet again the river is in flood. I wanted the warm comfort of a sweet spicy bread. I have been continuing to keep a bowl of yeast dough/batter in the fridge, using it most days for a pizza or foccaccia. This evening I took a good dollop (about three heaped tablespoons) of the batter, stirred in a teaspoon of mixed spice, four teaspoons of sugar, and a small handful of cranberries. I would have used raisins but don't have any in stock. I spread this on the non-stick pan, and then sprinkled the top with lightly crushed pecans, a couple of teaspoons of sugar crystals and a sprinkling of spice. I put a little butter in small pieces on the top - use plenty if you are ok with dairy and want it richer.<br />
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I put this to sit in the oven with a pan of boiling water in the base for half an hour. The steam gives a warm moist environment and speeds up rising I then set the oven at 175C and the timer for 22 minutes. I left the dough in the oven so that it continued to rise as the oven got hot.<br />
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This bread is soft, light, sweet and very easy to eat. It can be spread with butter or eaten plain. As it has very little fat you don't get sticky/greasy fingers eating it, which is a bonus for those of us that like to take a little bit every few minutes.<br />
<br />
The dough is 500g flour (40%urid, 40% tapioca, 20% cornmeal),<br />
20g Solanic potato protein 301 (this makes the dough light and stops slumping). The potato protein is not necessary for low-rise breads; it is very helpful if you are making a full size loaf or using a breadmaker.<br />
about 700ml water<br />
2tsp dried yeast<br />
pinch sugar.<br />
<br />
Mix yeast, sugar and lukewarm water, leave to get a little frothy so you know the yeast is live. Stir the flour into the water and leave to rise. Cover and keep in the fridge to use for up to a week as needed. <br />
<br />Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com1tag:blogger.com,1999:blog-9102697087820333936.post-65896842386615663172013-01-23T18:14:00.000+00:002013-01-23T18:14:58.774+00:00gluten free lemon rosemary foccaccia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkRpMHtAvEOKN1lVkpDmaiHPnTo3LvTSBqgGtArpt-UOsBkIy69H3Gg2kqnpmfVWvstaSurzIRHeVB7fIj0saki91S9HdP08NYP5jcFuLC3hk5_Q-pSnLL0qtB-tHnNZEZp5c6_JjS9w/s1600/lemon+foccacia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkRpMHtAvEOKN1lVkpDmaiHPnTo3LvTSBqgGtArpt-UOsBkIy69H3Gg2kqnpmfVWvstaSurzIRHeVB7fIj0saki91S9HdP08NYP5jcFuLC3hk5_Q-pSnLL0qtB-tHnNZEZp5c6_JjS9w/s320/lemon+foccacia.jpg" width="320" /></a></div>
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I got an email with recipe suggestions - most of these I ignore, but this one caught my eye. <a href="http://lemon rosemary foccaccia">Foccacia</a> strewn with rosemary and slices of lemon. They should be a specific type of lemon, not just old tired ones from the bottom of the fridge. Comments on the original recipe were things like ' looking out of my kitchen window at the lemons on the tree....' but hey, any lemon is better than no lemon.<br />
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I have started keeping a batch of yeast dough in the fridge, so I can take scoops for pizza or flatbreads anytime. It is so easy and produces good results. I just mixed 500g of my flour (40%urid, 40% tapioca and 20% cornmeal) with two teaspoons of yeast which I mixed with about 600ml warm water and a pinch of sugar, stirring the whole load together once the yeast starts fermenting. Easy blend yeast would be simpler - just stir into the flour and add water.<br />
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Keep this in a large lidded bowl in the fridge for up to a week.<br />
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Take a good scoop of the dough and spread on your baking tray. I use my crepe pan for most of my flatbreads as I can crisp the bottom on the hob if I want to. If your baking tray isn't a good non-stick one I suggest spreading the dough on some baking parchment.<br />
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Topping<br />
One lemon, sliced thinly and pips removed.<br />
1 tsp olive oil - I used rosemary and chili infused oil<br />
1/4 tsp sugar<br />
pinch seasalt<br />
tsp rosemary leaves<br />
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Spread the lemon slices on the dough, sprinkle remaining ingredients on top. Let it sit for a little while if you have time for the dough to start rising a bit more. Place in a cold oven, set to 180C, and bake for about twenty five minutes, until crisp and browning. If you put it in a hot oven just reduce the time.<br />
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This is amazing, the heat and tartness and the zap of sweet give an astonishing flavour - but not, I suspect, if you aren't a lemon fan. Those unfortunate people could eat the bits between the lemon slices.Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com0tag:blogger.com,1999:blog-9102697087820333936.post-12227525872711116632013-01-18T15:25:00.002+00:002013-01-18T15:26:33.657+00:00Marks and Spencer Cheese puffs - gluten free crisp light cheesy bubbles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrXr8W2tyeeMMkCOBQ_e2fzY1Xep9Pupdfm30RBkM6sYeqD2JWIVBCF0drMQy8dlvY9dzO5KtKHOKDzHEYdTEfXkV5AhB2ujhAvRAHllrigHyInSQep5D_Zq-lSnSLOuirkZ-LwWbjZo/s1600/mands+cheese+puff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrXr8W2tyeeMMkCOBQ_e2fzY1Xep9Pupdfm30RBkM6sYeqD2JWIVBCF0drMQy8dlvY9dzO5KtKHOKDzHEYdTEfXkV5AhB2ujhAvRAHllrigHyInSQep5D_Zq-lSnSLOuirkZ-LwWbjZo/s320/mands+cheese+puff.jpg" width="320" /></a></div>
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These small puffs are crisp bubbles of cheese and potato. They are very moreish..and if you have been missing the tender crispness of baked wheat goods these will be a treat. They are made with Gouda cheese. <br />
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They have a long shelf life, are suitable for vegetarians, and are 445 kilocalories per 100g pack. They quote a figure of 150kc for one third of the pack but it is difficult to stop munching them, so it is probably best to open them when there are a few of you around to share them.<br />
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They contain cows milk and eggs.Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com0tag:blogger.com,1999:blog-9102697087820333936.post-78091495254368725972013-01-18T12:55:00.000+00:002013-01-18T12:55:11.132+00:00Marks and Spencer gluten free crumpet - instant pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBj2Zm9JjRLbnXsovfR87aNRQgSMkX8sK8nujo5tvwNef4hVpp4nM1gTVnU1BMZzhn6Kxje8GisdM49Anw3zMr76fl2vwJtxLeq82zCQ1YEjoUUiVAgQO_qtnhzPOOw-1W7ZYS27VFVQ/s1600/mands+crumpet+pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBj2Zm9JjRLbnXsovfR87aNRQgSMkX8sK8nujo5tvwNef4hVpp4nM1gTVnU1BMZzhn6Kxje8GisdM49Anw3zMr76fl2vwJtxLeq82zCQ1YEjoUUiVAgQO_qtnhzPOOw-1W7ZYS27VFVQ/s320/mands+crumpet+pizza.jpg" width="320" /></a></div>
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I used crumpets from Marks and Spencer this lunch time to make two 'deep-pan' style pizzas. A little tomato paste, some dried herbs, reblochon cheese and pepperoni on the holey side after a brief toasting of the bottom, then back under the grill until the cheese melted. Served with a little salad this made a quick lunch. I didn't eat them (because of the cheese) but I was told they were good.<br />
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The crumpets contain eggs.Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com0tag:blogger.com,1999:blog-9102697087820333936.post-5145766152326539402013-01-16T22:50:00.000+00:002013-01-17T08:02:32.260+00:00Gluten free apple strudel recipes - testing pastry<div class="separator" style="clear: both; text-align: center;">
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It became a irresistible project - to try making apple strudel with four versions of pastry quite late this evening. So, a quick look on the internet and the second hit was a review of strudels by Felicity Cloake in the <a href="http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/mar/17/how-cook-perfect-apple-strudel"> Guardian</a>. No doubt it would have been better if I remembered to check the recipe when I came to making the strudels - I forgot to brush the pastry with melted butter and then wondered how I was supposed to get all that butter on top of the rolled strudels. Butter before filling would make the filling less likely to make the pastry soggy and help it to be flexible. Buttering the baking sheet or using baking parchment would have made it less likely that the strudels would stick too. This is what I get for making tests too late in the day. I found a lot of liquid spilled off the baking sheet so it would be better to make this in a shallow tin like a swiss roll tin rather than a flat cookie sheet.<br />
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The flour used is my usual 40% urid lentil, 40% tapioca and 20% cornmeal.<br />
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I made four versions so I could test my usual flour, and then flour with some tapioca gel that I made for the purpose, some dry prejel tapioca and some Solanic Potato protein. In the past I found that the gel tapioca made it much easier to make very thin pastes for pasta, though I also found that these worked better without egg. I didn't try a non-egg version this evening.<br />
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I mixed the egg and butter into the flour and then divided into four. One portion was used plain, one had 7g prejel tapioca powder, one five g potato, and one a couple of teaspoons of the gel I made myself (enough to work into a dough).<br />
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The doughs handled very differently. The gel I made myself gave a lovely flexible dough once the gel was worked into the flour mix. The dry pre-gel tapioca and the plain flour took a bit more work to get a soft dough. The batch made with the potato starch, which is excellent to reduce slumping in risen breads, was very different; I needed to add more flour as the amount of water I used with the others produced a slurry. I must have used far too much in this test as it also made the pastry taste weird.<br />
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All four pastries rolled easily to a stage where I could see text through them - I didn't struggle to get a finer pastry by using clingfilm to avoid sticking. I was aiming at a reasonable pastry that I would be prepared to make on a normal day rather than one which took a lot of preparation.<br />
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We liked the two pastries made with the gel/prejel tapioca best. The were light and crisp rather than hard. The potato pastry cut the cleanest but was tough and tasted odd. It is a while since I used this and I am sure that I put too much in - when the strudel was cold it held together very well but was too hard to be inviting. The plain one was good enough that I would make this again without any additives, but compared to the prejel pastry it was a bit harder rather than crisp.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-5j4jKgj7WEQAOpXj3Z0FapEdxni5syGkyhwy6sG8iMfSaxxRM_gA-vo38DP88Mto6lvt-OnF0vKS3FksH3UEXjOU8K-nNnsXBWG25rGelFUHHzB4wIXgB6z6rbIXul1j96kl-JYaSBI/s1600/strudel+pot+and+plain.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-5j4jKgj7WEQAOpXj3Z0FapEdxni5syGkyhwy6sG8iMfSaxxRM_gA-vo38DP88Mto6lvt-OnF0vKS3FksH3UEXjOU8K-nNnsXBWG25rGelFUHHzB4wIXgB6z6rbIXul1j96kl-JYaSBI/s320/strudel+pot+and+plain.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">note very neat cut on pastry on left - potato starch</td></tr>
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The tapioca versions also seemed to bring out the apple flavour compared to the plain flour.<br />
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I don't think the butter on top of the pastry improved the strudel much if at all so I wouldn't bother in future, especially since I keep my dairy intake very low.<br />
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I didn't sprinkle the top with nuts or sugar as I wanted the pastry to be easy to judge. Flaked almonds on top would make the whole thing crisper and more flavoursome.<br />
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Overall I would say if you really fancy a strudel the plain flour will make an adequate pastry. Of course it is years since I made a strudel or even ate one, so I may be making something that bears little resemblance to a proper wheat flour strudel. However, if you want a rolled fruit filled thin pastry these are fine. If you can't get hold of pre-jel tapioca, which I got through a LinkedIn contact, making it yourself is easy and almost as good in this recipe.<br />
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<b>To make tapioca gel</b><br />
10g tapioca flour<br />
100ml cold water<br />
stir together then cook on a low heat stirring constantly until a clear gel. Use this for flatbreads to make them easier to roll and more flexible when cold, to make pasta, particularly where you need to handle it such as ravioli.<br />
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<b>Recipe</b><br />
200g flour<br />
1 egg<br />
10g melted butter<br />
water to make soft malleable dough<br />
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700g Apples - I used half granny smith and half braeburn, peeled and chopped<br />
50g raisins soaked in 40ml liqueur (soak for a couple of hours if possible) drained<br />
zest one lemon<br />
50g sugar<br />
1/2 tsp mixed spice<br />
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<b>Method</b><br />
Mix egg and melted butter into flour. Add water (or gel) to form a dough. Mix well - running dough through a pasta maker works very well or letting it bash in a food mixer, but I just squished it for a couple of minutes in my hands. Wrap in clingfilm and let it sit for fifteen minutes at room temperature if possible to ensure the flours have absorbed the liquid.<br />
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Roll thin, using plenty of flour to stop it sticking to the worktop.<br />
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Mix filling ingredients together.<br />
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Place the filling along one edge and roll into a log. Slide onto the baking sheet/tin.<br />
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Bake at 190C for 20-40 minutes depending on how large your strudels are. I made four small strudels and they were cooked after twenty minutes.<br />
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<br />Lois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.com3