CREAM CHEESE PASTRY - GLUTEN FREE
This is a very versatile pastry. It can be used for sweet or savoury pies or tarts and even as a base for a baked cheesecake. There is no need to pre-cook this pastry before filling, if using as a pie or quiche shell. It freezes well. Nobody would realise this is gluten free. It makes a beautiful golden and crisp pastry that is not crumbley. I have used this recipe to make tart shells-just use a round cutter and place into lightly greased muffin trays-Fantastic and they stay fresh for days! Cook the tart cases and then fill with caramel or lemon curd. For Easter I filled the tarts with chocolate mousse and topped them with a mini Easter Egg. This recipe uses the US. white, powdery potato starch This is a soft dough...which is the reason for the 30 minutes refrigeration. After being chilled it will be easier to use.
Provided by Jubes
Categories Australian
Time 40m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine the cream cheese with the butter, stir until smooth. You can use wooden spoon to mix.
- Add the remaining ingredients. Mix well. Using a clean or gloved hand towards the end of the mixing will quicken the process and bring the mix together quickly.
- Chill the dough for 30 minutes in the refrigerator and then use as required. If the dough is a little stiff, knead lightly and it will become more pliable.
- Roll out between sheets of baking paper as this stops the pastry from clinging to the work surface and your rolling pin. It also eliminates the need to use extra flour when rolling the dough.
- Cook at the temperature required for your recipe. I have found that there is no need to grease or spray the tins/bakeware.
- The pastry cases I have cooked at fanforced 180°C for about 30 minutes.
Nutrition Facts : Calories 4100.2, Fat 292.2, SaturatedFat 183.5, Cholesterol 809.3, Sodium 2281.4, Carbohydrate 333.2, Fiber 16.6, Sugar 7.9, Protein 46.7
GLUTEN FREE PASTRY
I made this to make my pop tarts, you will need to probally double maybe triple this recipe if you were making a pie
Provided by Perfect Pixie
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- using a pastry cutter of knife, blend the butter into the flour until in resembles breadcrumbs.
- add the water and bring together into a soft ball of dough.
- wrap in cling film and leave to stand for 30-60 minutes.
- roll out gently and use as per your recipe, (i found it easier to roll out with a lightly floured rolling pin on a lightly floured surface).
Nutrition Facts : Calories 178.2, Fat 20.2, SaturatedFat 12.8, Cholesterol 53.4, Sodium 143.4, Protein 0.2
SAVOURY GLUTEN-FREE PASTRY
A Sally Wise recipe from her cookbook "From My Kitchen to Yours". This pastry can be used for pies or tarts. Sally suggests that you can add 2 teaspoons of geatine/gelatin powder that has been sprinkled over 1/4 cup water and left to stand for 10 minutes. Add the gelatin with the egg and an addditional tablespoon of flour. The gelatine makes the pastry easier to roll but is not a necessity. Use this pastry in your recipes to make savoury pies or tarts and bake according to the recipe being used. I haven't yet tried this recipe
Provided by Jubes
Categories Australian
Time 20m
Yield 350 grams pastry, 1 serving(s)
Number Of Ingredients 6
Steps:
- Place the flour, salt and cubed butter into a food processor and process until the mixture resembles fine breadcrumbs. (If you dont have a food processor, you can rub the butter into the flour with your fingertips).
- Turn out of the bowl and make a well into the centre.
- Briefly mix the egg yolk with the lemon juice and combine with the water.
- Pour the egg/lemon mic into the well and mix with a metal spoonuntil smooth. Only add extra water if necessary to bring the dough together.
- Shape the dough into a ball, cover with cling warp and refrigerate for at least 30 minutes before using.
Nutrition Facts : Calories 692.9, Fat 76.7, SaturatedFat 47.4, Cholesterol 358.3, Sodium 1810.7, Carbohydrate 1.3, Sugar 0.4, Protein 3.2
BASIC SHORT-CRUST PASTRY
From Anna Thomas' The Vegetarian Epicure. I learned to cook from this book. My book is falling apart so I'm putting it in so I can print it out.
Provided by Amethyst42
Categories Savory Pies
Time 50m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Sift together the flour and the salt. Slice the cold butter rapidly and drop the slices into the flour. With a pastry blender or two sharp knives, cut in the butter until the mixture resembles coarse corn meal.
- Sprinkle the ice water of the flour-butter mixture and stir it very quickly with a fork, until the dough gathers together. Form the dough into a ball, wrap it in wax paper or foil, and chill for about 2 hours.
- A note here that Canadian wheat is 'harder' than wheat from the USA, and you may need to add a little more water to make it gather.
- Makes enough dough for 1 large, 11 or 12 inch quiche shell.
- PREPARING A QUICHE OR TART SHELL.
- On a lightly floured surface, roll the chilled dough out into a circle about 2 1/2 inches larger than your quiche pan. Roll the circle of dough loosely around your rolling pin and unroll it over the quiche pan, centering it as well as possible. Press the sides against the rim of the pan, pushing the extra dough down a bit to make and edge that is slightly thicker than the bottom. Trim the dough off with a sharp knife about 1/4 inch above the rim of the pan (it shrinks down a bit while baking).
- Using a pastry crimper of the blunt end of a kitchen knife, crimp the ridge of the dough neatly just above the rim of the pan. Prick the bottom of the shell all over with a fork (VERY IMPORTANT!) and chill it for 1/2 hour.
- PREBAKING A QUICHE OR TART SHELL.
- Line the inside of the pastry shell with a piece of aluminum foil. and fill it with dried beans or rice (which can be kept in a jar and reused for this purpose forever). Bake the shell in a preheated 450 degree oven for about 8 minutes, then remove the beans and foil, prick again with a fork (VERY IMPORTANT!), and return to the hot oven for another 4 to 5 minutes, or until the bottom of the shell begins to colour. Allow the shell to cool slightly on a rack, then fill and finish baking according to recipe.
Nutrition Facts : Calories 1496.3, Fat 93.9, SaturatedFat 58.6, Cholesterol 244, Sodium 1821.8, Carbohydrate 143.2, Fiber 5.1, Sugar 0.6, Protein 20.3
WICKLEWOOD'S CHEESE SAUCE (GLUTEN FREE)
This is a basic component of most of the dishes that I have been forced to adapt to suit my dietry requirements, a classic cheese sauce. Not only is a cheese sauce tasty but it is so versatile and is a huge part of the favourite foods I miss so much.
Provided by WicklewoodWench
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Over a gentle heat, melt the butter in a small saucepan and remove from heat.
- Blend in the flour and mustard powder until smooth.
- Return to heat, gradually whisk in the milk, (the mixture will drasticly thicken between each addition of milk, at this stage dont rush to add more milk, cook out the flour thoroughly or the resulting sauce will just taste floury.).
- Keep whisking until the mixture is smooth.
- Gently bring to a light boil.
- Stir in the cheddar until melted.
- Season to taste and serve.
Nutrition Facts : Calories 386.8, Fat 30.8, SaturatedFat 19.2, Cholesterol 87.5, Sodium 651.1, Carbohydrate 13.4, Fiber 0.3, Sugar 0.1, Protein 14.9
LEEK & GOAT'S CHEESE TARTLETS
An easily assembled recipe for a smart vegetarian main course
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 6
Steps:
- Wash the leeks in a colander but don't worry about drying them as you want a bit of water clinging on. Heat the butter in a wide saucepan until sizzling, then add the wet leeks and thyme leaves plus salt and pepper. Sweat the leeks really gently for 20-25 mins until they have practically melted but not coloured, adding a little more butter if needed. Set aside and allow to cool.
- Heat oven to 220C/200C fan/gas 7. Roll the pastry out to the thickness of a £1 coin. Cut out 4 saucer-size circles and place on a baking sheet. Spread the leeks over the circles leaving a slight border around the edge. Put a slice of goat's cheese in the middle of each tart and top with a thyme sprig. Pinch the pastry edge together to slightly encase the leeks, then bake the tarts for 25 mins until puffed up and golden. Serve hot and drizzled with flavoured oil if you have it.
Nutrition Facts : Calories 606 calories, Fat 46 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.82 milligram of sodium
SAVOURY CHEESE AND LEEK PUDDING
This is my version of a tasty savoury bread type of pudding I found in an old cookbook of mine. The original used Caerphilly cheese and dry mustard powder. I adapted it to use two kinds of cheddar cheese and grainy mustard. It's a good way of using up stale bread. If you don't have any leeks you can use thinly sliced onions instead.
Provided by MarieRynr
Categories Cheese
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Spread each slice of bread on one side with the softened butter. Spread half the slices with some grainy mustard. Make sandwiches with the sliced leek and grated cheese, using one slice each of plain buttered bread and one slice of bread that has been spread with the mustard. Press firmly together, then cut each sandwich into four triangles.
- Lightly butter a 2 litre shallow oven proof dish. Arrange each piece of sandwich in the prepared dish, points standing up.
- Beat together the eggs, remaining mustard, seasoning and milk. Pour carefully over the sandwiches and then leave to stand for 30 minutes.
- Preheat the oven to 160*C/325*F. Scatter the remaining cheese over top and then sprinkle with the chopped walnuts. Bake for 45 minutes to an hour, or until set with a crisp topping. If desired sprinkle with some chopped spring onion to serve.
Nutrition Facts : Calories 669.2, Fat 48.2, SaturatedFat 26.5, Cholesterol 227.7, Sodium 1002.5, Carbohydrate 30.8, Fiber 2.1, Sugar 3.6, Protein 29.6
WICKLEWOOD'S LEEK BAKE (GLUTEN FREE)
I love serving this with cold cuts of leftover meat and nice chutney; it's a different yet simple way of serving leeks but could also be made using onions.
Provided by WicklewoodWench
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 200c.
- Melt the butter in a frying pan and sauté the leeks until soft, season well.
- Mix all the dry ingredients together in a bowl, add water and mix into a soft dough.
- Add the leeks and mix well.
- Place in a greased shallow ovenproof dish, and bake for 40-45 minutes.
- Slice and serve hot.
Nutrition Facts : Calories 412.7, Fat 40.6, SaturatedFat 20, Cholesterol 67.6, Sodium 65.5, Carbohydrate 12.2, Fiber 1.5, Sugar 3.3, Protein 1.5
SAUSAGE AND APPLE PIE IN A CHEDDAR CRUST
England's Cheshire Pie, a hearty combination of boneless pork loin and cider-moistened apples in a short-crust pastry dough, is the inspiration for this sausage and apple pastry. Serve this warm, with fruit salad, at breakfast or brunch. Or heat some up for Sunday night supper, where it goes wonderfully well with a plain green salad. This isn't a savory meat pie but has sweetness from the apples and cider.
Provided by Annacia
Categories Breakfast
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- *Used a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture). If you use all Granny Smiths or all Cortlands (or other kinds of apples), adjust the amount of sugar to your taste.
- CRUST:.
- In a medium-size mixing bowl, whisk together the flour and salt. Using an electric mixer, a pastry blender or fork, or your fingers, cut and mix the cheese and butter into the flour mixture until the fat and flour form a crumbly mixture. Add the lemon juice or vinegar, then sprinkle on just enough water so that you can gather the dough into a cohesive ball.
- Divide the dough in half, and flatten each half into a 1-inch thick round. Wrap one of the rounds in plastic wrap or waxed paper, and refrigerate it while you work with the other. Transfer the remaining dough to a well-floured work surface. Roll it into a 12-inch circle, using as few strokes of the rolling pin as possible; the fewer times you touch the crust at this point, the more tender it'll be when it's baked. Transfer the circle of dough to a 9-inch pie plate (a giant spatula works great here), and gently fit it to the pan's contours. Again, if you push and stretch the dough too much during this stage, it'll shrink when you put it in the oven.
- FILLING:.
- Peel, core and slice the apples. In a large, shallow frying pan, cook the apples with the salt, cinnamon, cider or juice, and sugar for 15 minutes, or until the apples are tender and the liquid is syrupy. Add the cooked sausage.
- Spray the crust with some nonstick vegetable oil spray (this helps it stay crisp), then spoon the filling into the crust. Roll out the remaining crust, and center it over the filling. Press the edges of the top and bottom crust together, fold them under (onto the top of the pan's rim), and crimp.
- BAKE:.
- The pie in a preheated 425°F oven for 15 minutes, then lower the heat to 375°F and bake for an additional 35 to 45 minutes, till the crust is very brown. Remove the pie from the oven, and serve it warm or at room temperature.
Nutrition Facts : Calories 445.6, Fat 25.4, SaturatedFat 12.3, Cholesterol 69, Sodium 484.4, Carbohydrate 42.8, Fiber 2.9, Sugar 20.3, Protein 12.6
WICKLEWOOD'S GLUTEN FREE GLAMORGAN SAUSAGES
This is a delicious gluten free vegetarian alternative to sausages, taken from my daughters latest crush Sam Stern's "cooking up a storm"; I have tweaked slightly to make it gluten free, but it is still this talented young cooks twist on a delicious classic.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 25m
Yield 8-10 sausages
Number Of Ingredients 15
Steps:
- In a large bowl combine the leek, shallot, garlic, herbs, cheese, seasoning and zest and juice of the lemon with the 6oz of breadcrumbs.
- In another bowl, beat the eggs and milk together with the mustard powder.
- Set aside 1 tablespoon of egg mixture and add the rest to the cheese and leek mixture, mix to a stiff paste.
- Roll out 8-10 sausages, dip in the reserved egg mixture and roll in the remaining 3 oz. of breadcrumbs.
- Lightly brush the sausages with sunflower oil and grill under a medium heat for approximately 15 mins turning regularly until crisp and golden.
- Serve warm with chutney or relish.
Nutrition Facts : Calories 67, Fat 2.5, SaturatedFat 0.8, Cholesterol 80.1, Sodium 34.5, Carbohydrate 7.8, Fiber 0.7, Sugar 0.8, Protein 4
NITKO'S LEEK CREAM SOUP
Make and share this Nitko's Leek Cream Soup recipe from Food.com.
Provided by nitko
Categories Vegetable
Time 50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut leek into pieces (and light green parts) and sauté it on mixture of olive oil and butter until softens.
- Add water (1 liter+) salt, pepper and cook 20 minutes until leek become soft.
- With blender or stick blender make a creamy soup. Add semolina and cook 10 minutes more.
- In the meantime cut pancetta into very thin pieces and fry them until crunchy. Put the pancetta onto a paper towel to soak fat.
- Before serving add parsley and heavy cream. Serve with croutons and pancetta sprinkled over croutons.
Nutrition Facts : Calories 262.7, Fat 17.2, SaturatedFat 8.8, Cholesterol 44.9, Sodium 1044.5, Carbohydrate 25.9, Fiber 3, Sugar 5.9, Protein 3.5
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