Laughing. Yummy Cupcakes. Getting together….. and helping familys affected by cancer (Macmillan Cancer Support)
Wow….I can’t believe it’s been so long since I wrote my last post. What have I been doing, I hear you ask!? Well to be honest, I have taken a break from baking but hopefully that will change very soon.
It all starts again with the work Bake Off today. To make the most of my recent impetus, I have decided to try a new recipe and not a tried and tested one. Do you think that is the right thing to do? Well, we shall see. It is all for a good cause; Macmillan Cancer Support – Worlds biggest coffee morning.
If the cupcakes I bake do well, I will share the recipe with you. If not, I will have to go back to the drawing board.
Today, I would like to share my vegetarian quiche recipe with you. It is easier than you may think. I hope you like it.
This recipe requires you to have at least 2 loose-based tartlet tins of around 12cm.
makes 4 small quiche’s
140 gr. rice flour
140 gr. plain flour
90 gr. butter
8-10tbsp. cold water
140 ml double cream
Salt and pepper to season
150-200 gr cheese, grated
Half a red onion
Half a medium courgette
3-4 grilled artichokes from a jar
5 small mushrooms
Half a large red pepper
Some oil for frying
- To make the pastry, mix the two flours in a large bowl, add the butter and rub into the flour with your fingertips until it resembles breadcrumbs.
- Add the cold water 1 tbsp. at a time until the flour comes together to form a dough.
- Cover the dough in Clingfilm and leave in the fridge for at least 20 minutes, but longer if you have the time.
- Once the pastry is ready, divide into 4 equal pieces.
- Preheat the oven to 190C / gas 5
- Roll out each piece until it is slightly larger than your tin. I only have two tartlet tins, so I make 2 the first day and then 2 the following day.
- Lift the pastry into the dish and press into the bottom and sides.
- Trim the pastry that overlaps the dish to neaten the edges.
- Prick the bottom of the pastry several times with a fork.
- Tear off a piece of baking paper to the size of the tartlet tin and place onto the pastry. Add baking beans on top of the baking paper. If you don’t have baking beans, you can use some uncooked rice instead.
- Bake in the oven for 10 minutes.
- After the pastry case’s come out of the oven, remove the baking beans and baking paper and put the pastry in the oven for a further 5 minutes.
- Whilst the pastry is in the oven, whisk the eggs and double cream together in a big measuring jug.
- Chop up the vegetables as small as possible and lightly fry the ingredients in a frying pan until soft. You do not need to fry the tomatoes.
- Once the pastry case’s are out of the oven, add a layer of cheese so it lines the base.
- Spoon your fried veg and chopped tomatoes and fill the pastry cases to almost the top, leaving enough space to add another layer of cheese.
- Pour over the egg mixture so it fills the quiche. Leave about 5mm gap at the top.
- If you would like to put a decoration on the top, you could add slices of mushroom or tomatoes.
- Put the dishes in the oven for a further 30 minutes or until golden brown and firm to touch.
- These are great to eat cold at a picnic or heated up in the microwave to eat at work
- Add a cold carrot salad with the quiche, delicious.
The best things in life are meant to be shared (Lucille and William, Brooklyn)
Gluten Free Mini Pizzas
Have you ever had to rustle up a last-minute buffet and wondered what to make? Then try my Gluten Free mini pizzas! They are ideal as a snack at work or for a quick lunch, if you are travelling in the car.
I like to make these pizzas for Christmas day and have them as a treat in the interim between Breakfast and Christmas Day lunch, which let’s face it, always takes much longer than we think to prepare….! The great thing about this dish is that you can make them in advance; you just need to re-heat in the oven and dish up to your hungry guests!
Gluten free mini pizzas ( makes 30)
For the pizza bases
225 grams gluten free brown bread flour (I use Dove’s Farm but there are alternatives)
1/4 tsp. salt
1tsp. Quick yeast (I use Dove’s Farm)
1 tbsp. sugar
175 ml warm milk
1/2 tsp. vinegar
3 tbsp. oil
For the tomato sauce
2 tins of plum tomatoes, blended
1/2 red onion chopped small
1 clove of garlic
2 tbsp. chopped fresh basil
Salt and pepper to taste
Olive oil for frying
For the toppings (ensure you check labelling for gluten free products)
250 grams of Mozzarella, grated.
1/2 red pepper
1/2 yellow pepper
Or any other topping of choice.
You will also need a round cookie cutter (8 cm diameter)
- Start by making the bases.
- In a bowl, mix the flour, sugar, yeast and salt.
- In a saucepan, on a low heat, warm up the milk and then add the vinegar and eggs. Beat until well mixed.
Add the milk mixture into the flour and mix well to form a sticky dough.
- Start adding the oil 1 tbsp. at a time and mix with each addition. After you have added all the oil, roll it into a ball.
- Leave the dough in the bowl, cover with Clingfilm or a clean tea towel and leave to rise in a warm place for an hour.
- Whilst the dough is rising you can prepare the tomato sauce
- Add some oil into a large frying pan
- on a medium heat, fry the chopped onion and garlic in a little oil.
- Using a hand blender, blend the tinned tomatoes and add to the onion and garlic. I blend my tomatoes one tin at a time in a measuring jug. If you don’t have a hand blender, you can use passata instead, which is basically the same thing.
- Add the basil, salt and pepper and stir.
- Turn the heat up on the pan until the mixture starts bubbling and then turn down to simmer and reduce until you have a thick mixture. Last time I made this mixture, it took about 30 minutes to reduce.
- Once reduced, leave to cool.
- Preheat the oven to 200C/Gas 6/400F
- Once the dough has risen, take a large handful of dough and roll it out as thin as possible onto a floured work surface. Make sure you keep turning your dough as you roll so it doesn’t stick to the work surface.
If the mixture is too sticky, just add some more gluten free flour. This works for me.
- Take the cookie cutter and cut out 6 pizza bases. The large handful of dough should make at least 6. I can only fit 6 bases on my baking tray so this works out perfectly for me.
- Place the round bases on a baking tray.
- Spread a teaspoonful of tomato sauce on each base and the add the pepperoni and peppers to your pizza.
- Finally sprinkle some of the grated mozzarella on each pizza and place in the oven and bake for 10 minutes.
- Repeat the steps until you have made 30 pizzas. You may be able to cook more pizzas in your oven at one time but I can’t fit more than six in mine.
- Take out of the oven and enjoy.
- Try with any other toppings of choice.
- The pizzas taste good straight from the oven or as a cold snack during the day.
- If you are going gluten-free, ensure you check labels for the logo!
I hope you give this recipe a try and of course, if you do not need to go gluten-free you can also use normal bread flour. However, I would actually go as far to say that it is easier to make gluten-free bread as you do not need to knead your dough as with the flour based recipe and in my opinion, you can’t even tell the difference