Showing posts with label pastry. Show all posts
Showing posts with label pastry. Show all posts

Wednesday, 8 August 2012

Finding Time

What. A. Week.

Or more accurately, few weeks. take one parent in hospital (who's fine - it's a long story but the ending is happy), one rushed trip to Glasgow (to visit said parent, despite their protests that they were ok) and two mentally busy weeks, add one very anaemic Gluten Free[k] and a day in hospital getting iron topped up and you've got very little time to breathe!

When life gets hectic, I find my refuge in the kitchen. I make stock; lovely fragrant, clear, consommé style stock that requires lots of attention and skimming. Then I make pho or risotto (there's real therapy to be found in the standing and stirring of the rice as the dish swells and comes to life). If I'm really stressed, I make curry; roasting and grinding spices, marinating the meat then gently cooking until the whole thing is tender and aromatic is surprisingly calming. Now, I have a new zen-in-the-kitchen item, soufflé...


No, I'm not going mad! Whipping egg whites, folding in creme patisserie, working quickly, but gently requires my attention. I don't have time or space to think about anything else and that is the ultimate distraction from the whirlwind that my life has become. It has taken a few trials to come up with a good soufflé, I'm sure there's more work to be done. There's no recipe for you, yet, I need to tidy up some of the quantities and test the recipe before I share it, this is just a teaser! In the meantime, why not head over to my Domestic Sluttery column and make the most of the fantastic berries that are in season just now.





Monday, 2 April 2012

Foodamentalists - Gluten & Wheat Free Vegan Pastry Mix

When the fantastic Foodamentalists sent me some of their Gluten & Wheat Free Vegan Pastry Mix to try, I was rather intrigued.  I'm a dyed-in-the-wool, all-butter-pastry kinda girl so I was interested to see how this would turn out.

The instructions on the packet surprised me as you melt the vegetable shortening  before adding it and I am used to rubbing the fat into the flour, in addition - the pastry dough was very soft before chilling and I wondered how easy to roll it would be.  Actually, the method meant that the whole process was very simple and less messy than usual and I was happily surprised by the result!  The pastry was smooth and pliable, rolled well and caused no problems when I lifted it to line the tin.  You do need to dust your rolling pin and work surface well with flour - I used arrowroot flour - to stop the dough from sticking, and work quickly as the fat seemed to soften faster than butter, but that might have been due to the temperature of my kitchen!

Apple and Coriander Tart

The packet makes enough pastry for a large pie and if you are making a tart, as I did, you'll have plenty dough left over - I made 12 mini quiches in a shallow bun tray and still had some left, which I have frozen. The final result is excellent; a crisp, slightly chewy pastry that is perfect for both sweet and savoury dishes.  I would definitely buy this mix myself, and at £2.99 per pack I think it's good value for money, especially when you consider how much pastry it makes!  It is an incredibly versatile mix and I would like to try to make rough-puff and suet pastry with it as I think I would get great results for them, too.

Mini Mushroom Quiches

Mini Mushroom Quiches
I know that these aren't vegan, but I came up with this recipe as a way of using up the leftover scraps of pastry.  It is vegetarian and can be easily made dairy free.

1 tbsp olive oil
1 small red onion, chopped
125g mushrooms, cut into 1cm pieces
a handful of fresh herbs (I used thyme and parsley), chopped
salt and pepper, to taste
Foodamentalists' Gluten & Wheat Free Vegan Pastry Mix, made up according to packet - you'll need about 1/3 of it
2 medium eggs
150ml double cream (for dairy free, try Sojasun Organic Soya Cream)

  • In a shallow pan, heat the oil and add the red onion, sauté oven a medium heat until soft (about 2 minutes).  Add the mushrooms, salt and pepper and continue to gently fry for about 4 minutes, until most of the water has evaporated.  Stir in the herbs and set aside to cool.
  • On a well dusted surface, roll out the pastry to about the size of your (12 cup) bun tray - if the tray is not non-stick, you should oil the cups for easy quiche-removal later!  Cut out rounds of pastry to fit each cup and gently place the pastry into the bun cups.  Chill for about 30 minutes in the fridge.
  • Break the eggs into a measuring jug, and top up with cream to make 250ml (you might not use the full 150ml), season and beat together until well mixed.
  • Once the pastry cases have chilled, remove from the fridge and place heaped teaspoons of the mushroom mixture into each case.  Pour the egg and cream mixture into the cases, leaving about 1/2cm room at the top.
  • Bake for 15-20 minutes at 190°C, until golden brown.  Transfer cooked quiches to a cooling rack and serve warm or at room temperature.



Friday, 27 January 2012

Blueberry Pie

I had my pre-op assessment today.  After checking my heart and blood pressure, taking blood samples and swabs of my nose (I'm very ticklish), and asking me questions about every single aspect of my health, I am ready for surgery!  I will be admitted to the ward on Sunday 5th February for ilestomy surgery on the 6th.  

Yikes.

In no time at all, I will be free from the damaged colon that has caused me so much pain and discomfort over the years.  I'm not particularly looking forward to the pain of recovery (who would?) but, I know that when the healing process is complete I will have a brand new lease of life.  

With that in mind, I thought I deserved a wee celebration!  I can't eat massive amounts at the moment so a mini pie seemed perfect.



Mini Blueberry Pies

400g gluten free shortcrust pastry (Dietary Specials shortcrust pastry would be ideal, or use homemade)
225g blueberries
2 tbsps caster sugar
1 tsp arrowroot powder
1 tsp lemon juice
1 egg

  • Combine blueberries, sugar and lemon juice in a bowl.  Lightly press the berries to release a little juice. Leave the berry/sugar mixture to stand for about 30 minutes for the juices and sugar to combine.
  • Roll out 2/3 of the pastry to 2-3mm thickness and cut out 12, 3-4 inch rounds, gently press them into a greased shallow bun tray.  
  • Sprinkle the arrowroot powder over the berry mix (sieve if lumpy) and mix well.  Place tablespoon sized portions of berries into each pastry case.
  • Roll out the remaining pastry and cut out rounds, just large enough to cover each pie.  Place pastry top over each filled pie, pressing the edges to seal.
  • Brush the tops with a beaten egg and pierce a hole in the top of each pie to let steam out.  If you do this the other way around you'll seal the hole and the steam will burst the pies!
  • Bake at 180 degree for about 15-20 minutes, until tops are golden brown.
  • Once baked, remove from the bun tray and allow to cool on a cake rack. (Or, eat whilst still hot!) 



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Thursday, 15 December 2011

Free From & Festive! - Day 4


If there's anything more difficult than being a Coeliac at Christmas, it's being a vegetarian Coeliac at Christmas.  I do not envy all you gluten free veggies out there; most vegetarian options are pastry or pasta based and Christmas dinner has the potential to be just a gravy-less plate of sprouts if you're not careful.  On this day when turkey gravy is consumed and the oven is filled with that big bird, what is a vegetarian to eat?  Assuming  you don't cook goose-fat potatoes, or put pancetta through your sprouts, all you really need is a good centrepiece.

On day 4 of our Free From & Festive we are here to help!  Ruby over at Rubelle's Moon has been inspired by a vegetarian friend and has come up with a great suggestion for a gluten free vegetarian main.  If you fancy a colourful nut roast on your plate this Christmas, head over for the recipe.

I took on this challenge too, I'm guilty of a complete lack of imagination where meat-free is involved and I thought this was a good time to remedy it!

Mushroom and Kale Suet Pudding
This steamed pudding solves the lack-of-oven-space issue, and the individual puddings cook while the turkey is resting.  This recipe serves two.

1tbsp light olive oil
1 small red onion, sliced
175g mushrooms, thickly sliced
50g kale, roughly chopped
1tsp thyme leaves
100g gluten free self raising mix  (plus extra for dusting)
50g vegetable suet (Atora make a gluten free one, or try your local health food shop)

  • Heat the oil in a pan and add the onion and mushrooms. Gently fry for about 5 minutes to soften then add the kale and thyme and continue to cook for a further 5 minutes - you want to cook it so that the liquid mostly cooks away or you'll have a stodgy pudding!  Remove from the heat, season and leave to cool.
  • Sift the self raising mix into a bowl with the suet. Slowly add cold water, mixing gently to form a soft dough. Cover and put in the fridge for about 30 minutes to rest.
  • Dust your worktop and rolling pin with flour and roll out 2/3 of the dough to 2-4mm thick and line two individual pudding basins with it.  Fill this with the mushroom and kale mix.
  • Roll out the last third of pastry and top your puddings. Cover the puddings with a piece of greaseproof paper then with foil and secure with string. (If you fold a crease into both, then you'll make space for the pastry to rise) 
  • For a better description of how to do this, have a look here.
  • Steam the puddings for 45 minutes.  I just put them in a covered saucepan of simmering water, on top of an upturned plate.
  • Once cooked, remove the string, foil and greaseproof paper and turn the puddings out.
(If you want to be prepared, this will freeze well, uncooked, for up to 3 months.)


    Wednesday, 2 November 2011

    Leek and Potato Pie

    My inner domestic goddess keeps butter in the freezer so that I can make flaky pastry a la Delia in a moments' notice.  Sadly, this domestic goddess has no inclination to wash the dishes after making said pastry...

    This month, the Gluten Free Ratio Rally is hosted by Lisa over at Gluten Free Canteen and we are making pie crust.  Head over to Lisa's page to see what wonderful pies, galettes, and pasties the gang have come up with.  The ratio of pie crust is 3:2:1.  That's - 3 parts flour, 2 parts fat, 1 part water.

     My choice of pie was dictated largely by the plethora of leeks in my kitchen.  There seems to be a never ending supply coming from the weekly veg box!  (I'm not complaining, I love a leek.)  This is a great way to use up those ends of cheese you always find after having a cheese-board, and although I use Stilton here it's really dealer's choice.

    Leek and Potato Pie


    200g Brown rice flour
    100g White rice flour
    1/2tsp salt
    200g butter, frozen.
    100ml cold water
    3-4 medium leeks, washed and sliced
    2 baking potatoes, peeled and thinly sliced
    150g Stilton cheese, crumbled into small pieces
    1 egg, beaten

    • Saute the leeks in a little oil until soft, but not coloured.  Set aside to cool.
    • Parboil the potatoes for 5 minutes in salted.  Drain and set aside to cool.
    • Weigh the flours into a bowl and mix in the salt.
    • Coarsely grate the butter into flours and gently mix together.  I use a knife for this, but if you have cold hands you can use those!
    • Add the water, a little at a time, mixing gently until it all comes together into a pliable dough.  You might not use all the water.  Cover with clingfilm and pop in the fridge for about 30 minutes.
    • Heat your oven to 190 degrees C.
    • Rescue your dough from the fridge and split it into 1/3 and 2/3.  Starting with the 2/3 piece, roll it out on a floured surface to about 3mm thickness.  Line your pie dish with this.
    • Spread half of your cooled leeks over the base, then arrange half of your potato slices on top of them.  Sprinkle over half the cheese.  Then repeat with the remaining leeks, potatoes and cheese.
    • Roll the final 1/3 of pastry on a floured surface, large enough to top your pie.  Place this over the top of your pie and seal the edges.  
    • Trim the edges and brush with beaten egg.

    • Bake for 35-40 minutes, or until the pastry is golden brown all over.
    • Serve hot or cold.