GLUTEN FREE SHORTBREAD.
250 g Caster Sugar
125 g butter
375 g GF All purpose Flour
Heat oven to 190 c.
Beat butter and sugar until smooth.
Stir in flour and mix until smooth.
Pat into pan and bake for 25 mins.
Prick with a fork and cut into slices.
I sometimes add orange or lemon rind and then sprinkle with melted chocolate
With the GF flour these come out slightly chewy and delicious. I am currently using the GF All Purpose Flour from Baking supplies which I find crumbles far less and gives a better texture than Glutagon Flour.
2 1/2 cups of flour
1 tsp baking powder
1 cup natural peanut butter (see note at bottom)
1 cup water,
1 tbs honey
1 egg
Preheat oven to 180 c
Combine flour, baking powder, and egg.
Add peanut butter, water, honey, and stir until you have a stiff dough. The dough becomes very firm and sticky. I used the paddle attachment on my mixer.
On a lightly floured surface either roll out and cut with a cookie cutter for shapes, to as I did, roll into a long sausage and cut bite sized pieces.
Bake for 20 minutes until nicely browned /golden. They do not spread or rise much.
Cool and keep in an airtight container.
My dogs absolutely love them, even Max who doesn't have teeth can manage .
Note : ensure that peanut butter has NO artificial sweetener in as that is toxic to dogs.
TURKISH BRINJAL BAKE. NOM NOM
I have never had success with Brinjals until I found this.
Cut two brinjals into thin slices lengthways, sprinkle with salt and allow to sweat for min 20 minutes, then quick rinse and pat dry.
Chop an onion and 2 or 3 cloves of garlic and fry
Add one tin of peeled tomatoes, chopped.
Basil leaves. I used Italian herbs and origanum.
2 tsp of sugar, black pepper and a good pinch of red chillie flakesand let it cook until the water starts to evaporate.
Greace an oven dish then start with a thin layer of tomato sauce, followed by a layer of brinjals, then mozzarella cheese grated and Parmesan (I used white cheddar, two rings of crumbled feta and a sprinkle of Parmesan).
Keep layering ending with a layer of brinjals.
Sprinkle liberally with cheese, Parmesan and some breadcrumbs.
Bake at 180 c for about 30 mins (more if you make a bigger dish) until it's all golden and crispy.
We had it as a main dish and it was absolutely delicious .
PEPPERMINT CREAM SWEETS.
1 Egg white
400g Icing Sugar
Drops lemon juice
1/2 tsp Peppermint Essence
Whisk the egg white until it is frothy,
Add a drop or 2 of lemon juice.
Sieve in the Icing Sugar and Peppermint Essence and mix well. When it becomes to stiff to mix use your hands to bring it together. It is a very dry mixture. Shape into balls and flatten. Dust with icing sugar and leave for awhile. If you have melting chocolate you can dip or partially dip and leave to drain. Then ENJOY !!!!!
CHEESE MUFFINS
2 cups Self Raising Flour (either regular or gluten free)
20 ml - 4 tsp baking powder
1/2 tsp salt
Good pinch of Cayenne Pepper
5 ml - 1 tsp mustard
1 cup grated cheese (I use a bit more)
2 eggs beaten into 2 cups of milk.
Mix the dry ingredients and cheese together (at this stage you can also add cooked bacon pieces if you want)
Add the milk and egg and stir through thoroughly.
Put into your muffin pan which has been well greased
I use an ice-cream scoop and this recipe makes 12 large muffins
Bake in a 180 C oven for approximately 20 mins.
WHITE SAUCE
A cooking gem I learnt. When making white sauce for macaroni, cauliflower etc, instead of doing the traditional butter, cornflour and milk sauce you take equal quantities of Plain Greek Yoghurt and grated cheddar cheese (I used more cheese), mix then together and pour that over the pasta or vegetables, I seasoned with a little Paprika sprinkled on top, and then bake as normal, it is absolutely delicious.
DUCK FAT FOR COOKING. Many of you may know this already, Poppet used duck fat when cooking our Christmas lunch. I had never used it but can now attest that there is nothing better to cook potato wedges or roast potatoes with, amongst other things. It doesn't spit and leaves the food beautifully crispy.
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