Afternoon Tea starts with gluten free scones

It may be National Cream Tea Day coming up but that shouldn’t stop you being able to enjoy it any day of the week ๐Ÿ˜€

I have a new recipe for gluten free scones, from the previous version. These are more robust and probably a little less expense to make as they contain no cream.

If you have all the ingredients together you can have these made, baked and slightly cooled within about 45 minutes. Of course, they can be cooled and warmed later to enjoy.

Preheat the oven to 200c for a fan assisted oven and line a baking tray with greaseproof paper. The recipe makes about 7 scones using a 7cm round cutter.

70g dried fruit – soaked in boiling water for 15 minutes, drained and cooled.

240g Gluten Free self raising flour

40g gluten free strong white flour

1 level teaspoon of xanthum gum

1/2 teaspoon of baking powder

80g butter

60g caster sugar

1 egg

130ml milk

1 teaspoon vanilla essence

milk for brushing

Start by beating the egg, milk and essence together and put to one side, with the soaked and cooled fruit.

Sieve the flours and powders together into a bowl, to ensure they are thoroughly combined. Then rub in the butter until you have a mix that resembles fine breadcrumbs. Stir in the sugar, then pour in the milk mix.

It will be very wet and sloppy, but fear not, the flours will soak up the liquids whilst you continue to bring together for a minute or so.

Tip the mix out onto a well floured surface and bring together to form a flattened, round dough ball of about 3cm deep. Cut out the shapes with the cutter, bring the mix together again to cut more rounds out. Repeat until the mix has been used up. For the last round you may have to go free-style.

Place the scones onto the prepared baking sheet, brush with the extra milk and place into the oven. Bake for approx 16 – 20 minutesย until bronzed on top and an inserted skewer (into the side) comes out clean.

Cool on the tray and transfer to a wire rack, once cool enough to do so.

Slice and enjoy with your favourite jam and clotted cream. We prefer the cream on top ๐Ÿ˜€

 

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Back to baking….at last! ๐Ÿ˜€

At last!

Its been a while but finally there is some end in sight and the kitchen is very nearly finished.ย  We have at last filled the new cupboards, emptied the boxes and have stopped going up and down stairs to do the washing up and to fill the kettle for a cuppa.

You get to miss the simple things in life and the things you take for granted. Like cooking (and indeed baking), one can only live off pasta and stir fry for so long.ย  The Andrew James multi-cooker certainly came in hand and did what we asked it to do..

Now its time to put the new cooker into action. We went forย a Neff oven in the end. The option of the double oven and the seemingly easy to use knobs were a couple of the deciding factors. Now of course I have to get used to a new oven and new temperature range! Which I think should be too difficult. (famous last words)

Gluten Free Blackcurrant and Almond Crumble Cake

The first bake was a little bit of fun. Quick and easy and I had all the ingredients to hand. So little planning was required…

Now I baked this at 160c for about 50 mins, so pre-heat the oven and line a deep 8″ round cake tin with a loose base.

For the crumble – and this actually worked for me;

80g Rice Flour

50g Butter

50g Caster Sugar

For the Sponge;

180g soft butter

150g caster sugar

3 large eggs

2 teaspoons almond essence

30g ground almonds

120g gluten free self raising flour

1 tin of blackcurrant pie mix (c410g)

First up make the crumble, either rub the flour and butter together to fine breadcrumbs then add and stir in the sugar. Or blend it all together in a food processor. Leave to one side – ideally in the fridge – until it’s needed.

Next up the sponge base. Beat the sugar and butter until light and fluffy, beat in the eggs one at a time, adding a little flour if required to stop it curdling. Add in the almond essence, then stir in the gluten free flour and ground almonds. Mix well and pour into the prepared cake tin. Spoon the Blackcurrant pie mix onto the sponge batter, this can be gently stirred into the surface of the sponge, but not too much. Let it sit ย on the top and some will gently sink into the top of the sponge whilst cooking. Sprinkle over the Crumble mix and spread evenly.

Bake! For approximately 45 – 50 mins, or until an inserted skewer comes out clean.

Allow to completely cool before removing from the tin and serving, perhaps with a dollop of cream.

Our Gluten Free Holiday to Abu Dhabi

..well not a specific gluten free trip to Abu Dhabi (that would be both insane and expensive) but as a family holiday it certainly played a vital part of our time there.

It’s been awhile since my last post and if you have been following me on social media you’ll have seen we are having some work done in the house, which is very nearly at its end. A new kitchen is only just around the corner. But I couldn’t miss an opportunity to post about our recent holiday.

You would have thought that the normal person would have done some reasearch before going to see what the options were. The normal person. I’m not sure we would ever describe ourselves as normal, but thanks to our friends in the UAE, they had already done some looking on our behalf.

So I will do my best to recount some of the experiences we had, how easy was it, what difficulties we had and anything else that springs to mind.

 

One thing to bear in mind though was that our holiday actually began just as Ramadan began. The very day fasting began. Now ย I (we) would freely admit our lack of knowledge of Ramadan, but our friends bought us up to speed very quickly. In no uncertain terms, eating and drinking (amongst other things) in public is a no-no and between certain hours of the day – but generally from dawn to dusk – ending in Iftar – the breaking of the fast with a feast.

To begin with this was rather a challenge, but we were there as guests and we felt we must obey the local laws and customs. We quickly became accustomed to this and it wasn’t that difficult to manage at all. Especially as we were informed by our hosts that there are areas/places to eat that have been granted ‘licenses’ to provide and sell food and drink, so long as they were hidden from view – either behind closed doors, curtains or food courts surrounded by hoarding. This would mean that anyone following Ramadan (a month of piety and generosity to those in need) would not be offended and any tourist or non-Muslim (there is a very large population of non-Arab workers/contractors) would be able to eat during the day (lunchtime). Naturally of course these places were not publicised and it was only through local knowledge that we were able to find them.

In the main, food courts in the Malls were closed (apart from those granted licenses) until the late evening, but supermarkets were actually open. A side point to make is that during the month of Ramadan opening hours do vary – somewhat- and nothing was publicised on any websites, so you had to turn up and find out.

Spinneys (stocks some Waitrose products) and Carrefour were the supermarkets of choice, but we did find a Waitrose as well! And the choice of gluten free foods (and for that matter free from) was astounding. I’d go so far as to say way better than in the U.K. Carrefour even go so far as to have own branded foods. The Fig roll like bites made with dates though of course) were amazing. The range of Schar products was fantastic, again a difference market and better range of goods. Just a shame we couldn’t bring it all home!

Home. Being with friends also had its benefits in regards food. We were able to perfectly manage the gluten free foods available. Buying from, then cooking from the supermarkets certainly cut out any risks and meal times were a breeze – simple self-catering if you like.

The rather trickier piece was eating out. It would be slightly remiss to travel all that way and not eat out, so with some (and I stress some) ย forward planning we ventured into the City. Now outlets are up to speed on dietary requirements and indeed Coeliac Disease and gluten free foods, I’d say slightly better than the UK. But there were occasions were the translation was slightly lost. In one instance we were about to walk out of Pizza Express because the delivery hadn’t turned up with gluten free bases, when in fact that had turned up and the waiter hadn’t been informed! Noah loved his pizza (and no adverse effects either ๐Ÿ˜€).

The conclusion there is, ask. Most if not all those working in the food outlets speak English. It’s the most commonly spoken language in the UAE with the large amount of foreign workers from around the globe, it kind of makes sense. The staff come across knowledgable and eager to please and will find out if they don’t know.

A great trip, made easier with the help of friends. Other highlights included swimming with Dolphins, cycling round the F1 Yas Marina race track, 35c heat and an average 70% humidity and of course, time with friends and family. What we won’t mention is the crisis that blew up with Qatar, a most stressful 48hours.

We’ll be back as soon as we’ve saved enough. ๐Ÿ˜€๐Ÿ˜€๐Ÿ˜€

Ramadan Kareem and have a great Eid