Tuesday, May 26, 2015

honey and lemon cookies

150g Margarine
150g soft brown sugar
6 tbsp set honey
3 tbsp lemon juice
Zest of 1-2 lemons

400g GF flour
1 tsp ginger
1 tsp GF baking soda

Melt the marg, sugar and syrup gently in a little saucepan until combined.  Mix dry ingredients in a bowl and add in the syrupy mixture.  Mix thoroughly and leave dough to cool slightly in the fridge (15 mins) or freeze as a log, wrapped in baking parchment. Slice and arrange on a baking sheet.

Bake for 10-15 mins in a hot oven, 170c or 180c. Leave to cool before removing from the tray.

Tuesday, May 19, 2015

Mug cake/cookie for one *update*

There are loads mug cake recipes all over the internet, but personally i think egg whites cooked in the microwave taste weird and many of my attempts either overcooked or undercooked or simply  exploded out of the mug!

After a bit of trial and error, here's a good basic recipe to try:

2 tbsp marg
2 tbsp sugar
1 egg yolk
3 tbsp plain gf flour
1 tsp choc chips

Beat together in mug with a fork.

Cook for 1 min in microwave on high.

Sunday, May 3, 2015

Home-made noodles/pasta

Why not use your sev maker to make pasta too!














6oz gf plain flour
3oz gf gram flour
1 tsp salt
1 tsp psyllium husks (or xanthum)
1 egg + 2 yolks
3 tbsp water
3 tbsp olive oil

Mix dry and wet ingredients separately and then mix together in a large bowl. Knead until well combined. Divide dough into 2.
Place lump of dough into sev maker and extrude into a large pan if boiling water. Stir water to stop noodles sticking together. Repeat until all dough is used. 
Cook until they rise to the surface (only a few minutes). Drain, rinse and toss in a little more oil.

Bombay mix

This recipe is for making the crispy noodle things you get in bombay mix (sev). You'll need a sev/noodle maker for this but theyre cheap (£10ish) and really easy to use.




1 cup gf plain flour
2 cups gf gram flour (like doves farm chickpea flour)
a pinch turmeric
1 tsp chilli
1 tsp salt
1/2 tsp asafetida
black onion seed (optional)
Water - enough to make a stiff dough (approx 1/2 cups)

Mix all the ingredients in a bowl. Knead it with your hands and divide into 2 (or lumps the size of your sev/noodle maker).
Heat 1-2 cm deep of sunflower oil in a saucepan.
Place lump if dough in sev maker and extrude the noodles into the hot oil. Fry for 30-60 secs and remove with a slotted spoon onto a lipped baking tray. Do same with the rest if your dough.
Bake the sev in hot oven for 20 mins until they've browned and crisped up a bit more. They should smell amazing!

Traditionally you'd just fry these til they're done but i find it hard to reach the right point for each batch, standing there stirring the whole time. You use less oil this way - just enough to make them crisp and not stick to each other - and its quicker. Win win!

You can also add fried lentils and chickpeas but I'm struggling to find gf dried pulses in supermarkets at the moment without any issues of cross contamination.

Gingerbread

I adapted my bourbon biscuit recipe from this gingerbread one. This works really well for making gingerbread houses at Christmas as the biscuit is quite crispy once it has cooled.

150g Margarine
150g soft brown sugar
6 tbsp golden syrup

400g GF flour
2 tsp ginger
1 tsp GF baking soda

Melt the marg, sugar and syrup gently in a little saucepan until combined.  Mix dry ingredients in a bowl and add in the syrupy mixture.  Mix thoroughly and leave dough to cool slightly in the fridge (15-20mins). 

Roll out and cut oit shapes you want (see pic). Making a triangular nordic looking one is easier structurally and you only need to make 4 pieces plus a chimney (2 rectangles and 2 triangles). I roll out the dough and cut the right shaped pieces before baking. 

Bake for 10 mins in a hot oven, 170c or 180c.

Leave to cool properly before moving and assembling to avoid breakages.