Gluten Free New Year

Here is hoping you have had a good Christmas so far, and that you have plans for a pleasant New Year surrounded by those whom you love.

And perhaps now is a good time to think about using up some ingredients you may have in the cupboard or the fridge?

There will I’m sure be something leftover after all the festivities.  If not, a small purchase will suffice.  This is a lovely rich and moist bake and can be eaten warm or cold.  You’ll need to taste the orange once you have cooked it, unless you already know if the orange is going to be sweet or sour.  This one certainly needed some additional sugar!

For the pastry;

  • 300g gluten free plain flour
    170g butter – taken out the fridge an hour or so before hand
  • 60g Caster sugar
    1/2 teaspoon xanthum gum (or similar binding agent)
  • Level teaspoon of cinnamon
    milk to bring together to form a dough

To bake the pastry blind, preheat the oven to gas 4, 180c, 160c fan.

I used a food processor to blitz the flour, butter, sugar and gum into breadcrumbs. If you don’t have one, work quickly with your fingers to rub the mixture together to the same point. From the processor, tip the ingredients into a bowl and pour in 30ml of cold milk at first, then a tablespoon at a time, in order to bring the dough together. Adding a  little at a time will ensure the dough doesn’t get too sticky, but the dough will take a bit of sticky as the gluten free flour will absorb the liquid, if you do happen to add a little too much milk.
Once you have that dough, roll out to roughly the 4/5mm thick and fill the tart tin. Retain any surplus pastry dough and wrap in cling film, this will be for the decoration. Prick the surface, cover with a sheet of greaseproof, fill the tart with baking beans and bake blind for 15 minutes. Remove and cool the pastry. Only half stage blind baking is required as it’ll go back into the oven to finish with the filling.

For boiling the orange;

Take an ordinary large orange and gently pierce the skin with a cocktail stick, just half a dozen times should suffice.  Place into a saucepan of cold water and bring to the boil.  Once the water is boiling, turn down the heat to a gentle simmer and cook the orange for about 20 – 30 minutes until the skin is soft and the orange feels squishy.  Allow the orange to cool before removing from the water.  Cut into quarters to cool more rapidly, but you do need the orange to go cold before ‘blitzing’ in a blender, before making the tart filling.

For the filling and preheat your oven to gas 4, 180c, 165c fan;

  • 1 blended orange (c200g in weight)
  • 100g soft brown sugar – depending on how sweet or sour you orange. The sweeter the orange the less sugar required.
  • 2 eggs
  • 110g gluten fee self raising flour
  • 40g ground almonds
  • 1/2 teaspoon baking powder
  • 90ml sunflower oil
  • 50ml milk
  • 120g dried or fresh cranberries (I used dried)

Once the orange is cold, add to it all but the cranberries and beat with a hand-held whisk until all the ingredients are well combined.  Toss the cranberries in a little extra flour and fold into the mix.

Pour into the pastry case and level off.

With the remaining pastry cut out some seasonal shapes and place onto the sponge mix, then brush with some additional milk.

Then bake in oven for 35 – 40 mins or until an inserted skewer comes out clean.  Leave to cool before trying to remove from the tin.

May 2018 bring you peace and happiness.

Thanks for reading 😀

 

 

Gluten free Chocolate Chriwhisky Tart

And that’s  Cree-Whisky!! 😀😀😀 Or Christmas in-a-bite-Tart.

Adding a slosh of decadence to your festive season with a dash of chocolate, mincemeat and a slosh of whisky. What’s not to like?

Using my lovely new, shiny 13” long tart tin again, I have created what could be something of a centre-piece for your table anytime of year, but the use of sweet mincemeat (a favourite of ours) means it’ll fit wonderfully for this coming Christmas.

Resting the pastry a topic for discussion? For this recipe I found there was no need. So don’t bother 😀. There is quite a bit of pastry here, I found that to cover the surface area and keep the pastry sturdy, the thicker the merrier. Plus you can then use the excess for the decoration.

For the pastry;

  • 300g gluten free plain flour
  • 170g butter – taken out the fridge an hour or so before hand
  • 60g Caster sugar
  • 1/2 teaspoon xanthum gum (or similar binding agent)
  • milk to bring together to form a dough

Stage 1 would be to bake the pastry blind. So Preheat the oven to gas 4, 180c, 160c fan.

I used a food processor to blitz the flour, butter, sugar and gum into breadcrumbs. If you don’t have one, work quickly with your fingers to rub the mixture together to the same point. From the processor, tip the ingredients into a bowl and pour in 30ml of cold milk at first, then a tablespoon at a time, in order to bring the dough together. Adding s little at a time will ensure the dough doesn’t get too sticky, but the dough will take a bit of sticky as the gluten free flour will absorb the liquid.

Once you have that dough, roll out to roughly the 4/5mm thick and fill the tart tin. Retain any surplus pastry dough and wrap in cling film. Prick the surface, cover with a sheet of greaseproof, fill the tart with baking beans and bake blind for 15 minutes. Remove and cool the pastry. Only half stage blind baking is required as it’ll go back into the oven to finish with the filling.

The filling (oven on gas 4, 180c, 160c fan);

  • 140g Soft butter
  • 140g Caster sugar
  • 3 eggs
  • 85g ground almonds
  • 30g cocoa – I use Food Thoughts Cocoa
  • 30g gluten free self raising flour
  • 180g mincemeat
  • generous splashes of whisky (we had some Bowmore in the cupboard…..)

Beat the butter and sugar until light and fluffy, then add in the eggs one at a time until fully combined. Tip in the dry ingredients, the mincemeat and the splash(es) of whisky and mix in well.

Spread the mix into the pastry case evenly. Roll out the remaining pastry and cut out some little shapes to decorate the surface. Brush with a little milk before baking for 35 – 40 minutes. Check with an inserted skewer, but some moisture is required to the finished bake.  The retaining heat will finish the bake-off nicely.

Remove from the oven and cool before serving or cool completely before serving cold. (Best served warm, sprinkled with icing sugar and either cream or custard)

Merry Christmas one and all 🎅🏻😀🎄⛄️

 

 

Gluten Free Mulled Wine Cheesecake

I had a bit of fun with this one.

Least of all because I’ve had to make 2 cheesecakes, but also getting to munch of some mulled wine jelly! Don’t get me wrong, the first cheesecake was indeed very nice – a baked cheesecake, but sadly lacking for me on overall depth of taste with the mulled wine. The no-bake cheesecake has for me, made the grade. A hint-and-a-hit of mulled wine. Just in time for the festive season. Or indeed to use up any spare at the end of the festive season. Waste not want not 😀

As this is to be made in 3 stages, some planning is required.

You’ll need 1 x 7” cake tin or similar tin in order for the jelly to set and with a little depth and fully lined with cling film to encase the jelly and ensure it sets. Then another 7″ deep, springform cake tin (lined) for the cheesecake.

Ingredients;

  • 200g gluten free shortbread biscuits (I used Sainsbury’s Free From) crushed into breadcrumbs
  • 70g melted butter
  • 360g full fat cream cheese
  • 170g double cream
  • 1/2 teaspoon Speculaas Spice
  • 70g icing sugar
  • 380ml mulled wine
  • 3 sheets gelatine

To make the mulled wine jelly; put the sheets of gelatine into a small bowl and pour over with just enough water to cover. Leave for about 5 minutes to absorb the water and become floppy. Measure out 300ml of the mulled wine. Once floppy, gently squeeze the water out of the gelatine and place into a small saucepan. Over a gentle heat warm the gelatine to melt it to a liquid. This will only take a couple of minutes and don’t use a fierce heat – gently does it.  Then with a whisk, pour the mulled wine onto the melted gelatine and give a gentle whisk to ensure everything is mixed together. Pour into the prepared, lined tin and place in the fridge to set.

For the base of the cheesecake, mix the melted butter with the crushed up biscuits and press into the base of the springform cake tin and leave to set in the fridge whilst you make the filling.

Gently whisk the double cream with 30g of the icing sugar, 40ml of mulled wine and the speculaas spice. Don’t over whisk though or it’ll turn to butter.

Whisk the cream cheese with the remaining 40g of the icing sugar and the remaining 40ml of mulled wine. Then combine the 2 creams for a final whisk and blend, then scoop onto the set biscuit base. Cover with film and pop back in the fridge for a couple of hours for the cream mix to set.

Once you are ready to assemble remove the mulled wine from the fridge and using a suitable cutter, cut out your required shapes. For something a little different, I dredged the shape of the Christmas tree using a mix of a tablespoon of cocoa and 1/2 a teaspoon of speculaas spice.

To serve, and as you will have plenty of mulled wine jelly left, roughly chop this up and serve as a worthy accompaniment.