Tuesday, 29 March 2016

An amazing gluten free Chocolate Bundt for a milestone birthday

 

It has been a busy few days not only with the arrival of Easter, but also with the passing of a milestone birthday.... This week I turned 50.

I cannot believe I got this old so quick! In my head I am still 30...... but my body has all the telltale signs of ageing...... I creak in the morning and struggle not to pile on the pounds. Part of it is lack of time to exercise properly and the rest is a metabolic slow-down. Either way, it's hard not to be confronted by its interconnectedness with and inevitability of getting older. For those of you out there who still have youth on your side, grab and enjoy it while it lasts...... in a blink of an eye, reminiscence is your closest link.


Whatever I may think of reaching 50 (and to be honest, this is the anniversary I have most struggled with), a birthday as significant as this needs cake....... a very special cake.... to celebrate, but also to distract from being the central focus of the occasion..... I would much rather talk about the virtues of sponge than the experience of being 50.

Alongside the cake, I have been happy to be anaesthetised with champagne, which paired surprisingly well with this celebratory offering.....


I have had plans for this cake whirring and elaborating in my head for weeks..... It needed to be chocolate...... it needed to be decadent..... it needed to be showy and (being symbolic of 50) it needed to glitter with gold! As it was an Easter birthday, it seemed fitting to have a bit of an eggy theme as well.

When I saw the Galaxy Golden Eggs appear in the shops shortly after Christmas, my sparkly inspiration was complete...... I gathered up a few bags into my shopping trolley immediately, lest they should become scarce as Easter got closer and stashed them in the larder away from prying eyes and eager mouths (including my own...). I mean..... how perfect is that? Golden mini eggs for an Easter 50th?!


After further thought, I settled on a bundt cake...... Bundts exude prettiness with minimal effort and a good sponge will shine underneath its carefully designed and moulded exterior. This sponge is better than good. It is a chocolate cake to be proud of...... Moist, very chocolatey, fudgy, but not over-sweet..... light and airy, yet the ideal density to ensure it falls from the bundt tin with all the detail perfectly intact...... Dotted with an internal fusion of chocolate chips to add little bursts of sticky, creamy sweetness as you devour it's cocoa-hued softness.

I had planned to get a differently designed bundt before the big day, with the intention of having a dual drizzle of chocolate ganache with butterscotch sauce, criss-crossing over its rounded surface....... but by the time I had settled on the tin that I wanted, it was too late to order in time. No worries.... I combined ganache and butterscotch sauce anyway for extra heavenly decadence, before crowning with little golden eggs, a sprinkle of chopped roasted hazelnuts and some edible gold sparkle.


The Butterscotch Sauce is courtesy of a recipe that I found over at Charlotte's Lively Kitchen which is both simple and delicious.

The finished cake was a definite head-turner, yet was probably one of the easiest cakes I have made and decorated in a while...... And best of all? Its tempting charm and scrumptiousness ensured that all conversation was successfully averted away from the subject of the celebration and my birthday passed with as little focus on my age as possible.


I am sharing this lovely cake with the following linkies :


Sunday Fitness & Food with Marathons & Motivation and Ilkas Blog.











Recipe of the Week with Emily at A Mummy Too.









Cook Blog Share, this week with Hijacked by Twins.









Free From Fridays with the Free From Farmhouse.











Gluten Free Fridays with Vegetarian Mamma.


Chocolate Bundt with Chocolate Ganache & Butterscotch Sauce

Ingredients 

Chocolate Sponge
a little sunflower oil
2 teaspoons corn flour + 1 teaspoon cocoa powder mixed together to line the bundt tin

290g plain GF flour mix (I used mix A from this post)
80g ground almonds
60g cocoa powder
1 tablespoon GF baking powder
1 teaspoon bicarbonate of soda
½ teaspoon fine sea salt
1 teaspoon xanthan gum

300g soft light brown sugar
3 large eggs
70g coconut oil - melted
2 teaspoons instant espresso powder
75 ml boiling water (to dissolve the espresso coffee powder)
375 ml plain yoghurt
2 teaspoons vanilla extract
100g milk or plain chocolate chips

Chocolate Ganache
40g good quality dark chocolate - chopped
40 ml double cream

Butterscotch Sauce (slightly adapted from Charlotte's Lively Kitchen)
60g unsalted butter
100g light soft brown sugar
120 ml double cream
pinch fine sea salt

To Decorate :
1½ packets of Galaxy Golden Eggs
a handful chopped roasted hazelnuts
gold edible sparkle

Method

  1. Sponge : It is essential to prepare your bundt tin carefully by lightly oiling with sunflower oil (I rub the inside with oil using a piece of kitchen towel), and then coating with the cornflour-cocoa mix. When well-coated, tip the bundt upside down and tap to empty any excess powder.
  2. Pre-heat the oven to 170 C/325 F/Gas 3.
  3. Weigh and mix together the flour, almonds, cocoa, baking powder, bicarbonate of soda, salt and xanthan gum, making sure any lumps are completely broken down. Set aside.
  4. In a large bowl, whisk together the brown sugar and eggs until well-blended and thickened.
  5. Melt the coconut oil either in the microwave or in a small bowl over steaming water.
  6. Mix the espresso powder with the boiling water to dissolve.
  7. Add the yoghurt, melted coconut oil, coffee and vanilla extract to the egg mix and whisk again to blend.
  8. Add the flour mix and fold until just combined.
  9. Add the chocolate chips last and fold through until evenly distributed, but be careful not to over mix.
  10. Pour the mixture into the bundt tin (about two-thirds to three-quarters full) and smooth the top evenly.
  11. Bake for 40 to 45 minutes until a skewer comes out clean.
  12. Leave in the tin for about 10 minutes before turning out onto a wire rack to cool completely. If the cake doesn't come out easily from the tin, carefully loosen the sides and central ring using a small silicone spatula before tipping out and once upside-down, gently tap the base.
  13. Ganache : Place the chopped chocolate in a heat-proof bowl and separately heat the cream to simmer point.
  14. Pour the hot cream over the chocolate and leave to stand for about 1 minute. Stir through until all the chocolate has melted and you have a smooth ganache.
  15. Leave the ganache at room temperature to cool, stirring occasionally until the ganache has thickened to drizzle point.
  16. Place the cooled bundt cake on a serving plate and drizzle the ganache over. Leave to set.
  17. Butterscotch Sauce : Have all your ingredients weighed and ready to use.
  18. Melt the butter in a small saucepan over a low heat. 
  19. Add the sugar, cream and salt and stir well to combine.
  20. Turn up the heat a little and continue to stir until the mixture begins to bubble.
  21. Once bubbling, turn the heat down, but continue to simmer for about 5 minutes, stirring until golden and thickened slightly. 
  22. Remove from the heat and leave to cool, stirring occasionally until it reaches thickened drizzle point. 
  23. Drizzle the caramel sauce over the bundt cake.
  24. Decorate with Golden Eggs, chopped roasted hazelnuts and gold edible sparkle. 
 Gluten Free Alchemist © 2013-16 unless otherwise indicated

Wednesday, 23 March 2016

Chocolate Bread Pudding (gluten free) (made with leftover Choc Cross Buns)


I have no idea where I procured this recipe from, but I have wanted to make and share it with you for a long time.....

Although I know for certain that the gluten free Choc Cross Bun recipe is my own, I also know that the chocolate mixture that makes it a pudding is not..... I have had it in my recipe bank for about 20 years, having snaffled it from my sister after she fed some, made (long before my gluten free days) with chocolate chip brioche. The recipe was not, as far as I know, hers either and whilst I have vague recollections that it may have come from Nigella, Delia or some equally celebrity foodie magician, I cannot find a copy of the recipe on the internet, so I am sad to say I cannot give due credit for it's wizardry.


Either way, it is good..... really good..... If you want something truly decadent and chocolatey and you are having a day when calorie-counting is really not on your agenda, then this is a pudding you really should try!

I made it for the first time last year gluten free, but it was at a time when I was yet to perfect a recipe for hot cross buns of the chocolate variety, and sadly my early attempts at the buns were not great. I would historically have used this recipe to salvage any left-over or slightly stale buns or brioche, but my early attempts at choc-chip bread buns were so disastrous that even they could not be brought back to life by this usually trusty method.


With the recent triumphant development of my latest GF Choc-Cross Bun recipe however, that has changed....... the crumb and texture I have achieved works a treat in soaking up the chocolate cream and makes for a fantastic gluten free version of this much-missed recipe. I am so pleased to have been able to share it with my daughter too...... She loved it as much as I did the first time I tried it all those years ago....

Beware however when serving..... a little of this pud goes a long way..... it is very rich. The texture is firm and slightly spongy, yet moist with velvety creaminess. There is an added treat in the form of a little tipple coming through (I used hazelnut liqueur, although you can use whatever you choose), but the liqueur is not essential. This is not a dessert for the faint-hearted. Serve with a little cold extra thick cream and savour each and every chocolate-bursting mouthful.....


If you have no reason to avoid gluten, then just use left over chocolate-chip brioche buns or a few slices from a brioche loaf.

With Easter upon us, this is an excellent way to use up both left-over buns and excess chocolate!

Cook Once Eat Twice with Searching for Spice. This amazing dessert was made with left over Hot Cross Buns and also lasted for several meals worth of puds!








Simply Eggcellent with the lovely Dom, who is celebrating eggs in all their glory this month over at Belleau Kitchen.









The No Waste Food Challenge with Elizabeth's Kitchen Diary.







Bake of the Week with Casa Costello.





Recipe of the Week with A Mummy Too.








Cook Blog Share, this week with Snap Happy Bakes.








Inheritance Recipes with Coffee & Vanilla and Pebble Soup.


Chocolate Bread Pudding (makes one 8 x 5 inch / 20 x 13 cm pudding) OR double the ingredients for a larger batch

Ingredients

4 to 5 gluten free Choc X Buns (or substitute for GF chocolate chip brioche) - best if a little stale
2 large eggs
105g light soft brown sugar
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
110g plain chocolate - melted
30 ml hazelnut liqueur (optional)
250 ml double cream
50g milk or dark chocolate chips

Method

  1. Lightly butter a heat proof glass or ceramic roasting dish.
  2. Pre-heat the oven to 180 C/350 F/Gas 4.
  3. Cut the buns/brioche into cubes 1 to 1½ inches (2½ to 4 cm) square.
  4. To melt the chocolate, cut into small pieces and place in a heat-proof glass bowl. Either melt in the microwave on medium setting, 30 second bursts stirring between each or on the hob, over a pan of gently simmering water.
  5. In a large bowl, whisk together the eggs, sugar, cinnamon, vanilla, melted chocolate and liqueur until smooth and well-blended.
  6. Add the cream and beat again.
  7. Add to the mixture the cubed buns and stir to thoroughly coat. Leave for 30 minutes to allow the buns to soak up the chocolate cream, folding the mixture from time to time.
  8. Spoon half of the mixture into your prepared baking dish and sprinkle with chocolate chips.
  9. Spoon the remaining mixture over the top.
  10. Bake in the oven for about 55 minutes, until the pudding has set in the centre (has no wobble).
  11. Allow to cool for 5 to 10 minutes before serving. Can be served hot, warm or cold. Best served with extra thick cream.
 Gluten Free Alchemist © 2013-16 unless otherwise indicated

Friday, 18 March 2016

Miss GF Makes #3 : Peanut Magic Bars (gluten free)


Welcome to Miss GF Makes #3........ Miss GF's third foray into the world of blog-baking and probably her most indulgent yet!

Last week, she was off school for a few days poorly and feeling quite sorry for herself. I always hate when she gets sick, and usually try to be the one to stay home if I can. Unfortunately, for reasons beyond my control (and as the law of sod would dictate), last week I couldn't work from home...... Thank goodness Mr GF was able to be flexible and be with her. Actually...... looking at it now, I think he drew the short straw, as she generously shared her bug and by the end of the week Mr GF was full of cough and cold and acting like he had contracted terminal man-flu....... In the end I gave them both a wide berth and was glad to be otherwise unavailable!


As is the case with kids though, once she started to feel better, Miss GF bounced back with speedy gusto...... and that could only mean one thing...... time on her hands (before she got booted back to school) to bake. I came home one day to find chaos in the kitchen and complaints that she 'couldn't find the pecans or coconut' and 'did we have any peanuts?'

Her favourite cookbook - Adriana Rabinovich's The Gluten-Free Cookbook for Kids was looking increasingly dog-eared and was pinned open at page 186 : Magic Bars...... Adriana's description of these as chocolatey, gooey, sweet and creamy just about sums them up. Made with a tin of sweetened condensed milk, they have a serious sweet hit, but are none the worse for it, providing you can show restraint in having just one at a time.......


Actually, I was really proud of Miss GF...... when it came to slicing them, she insisted on cutting really small squares because she was more than well aware of the calorie content. She evidently shows more self-control than her mother!

I was also seriously impressed with her lack of fluster when she realised we didn't have some of the required ingredients. Her ability to make sound and quite analytical substitutions was fearless and confident for a 10 year old........ No pecans? We'll just replace them with a perfect combo of hazelnuts and peanuts. No plain cornflakes? No worries.... there's a box of gluten free chocolate cornflakes in the cupboard...... but hey! If they are already chocolatey, then we'll just reduce on the amount of chocolate chips so that we get the balance right!


She's a smart cookie my daughter. She's already started asking me which flours do what to a bake..... Before we know it, she'll be into full-on recipe development and giving Mary Berry a gluten free run for her money!

And the Magic Bars? If you like a good sweet amalgamation of chocolate with peanut, which is crunchy, soft, sticky and velvety all at once, then this is one for you. Miss GF's recipe tweaks have resulted in a delicious harmony of flavours and textures within which peanuts shine....

Just beware...... That promise you made to yourself to have 'only one'? I think you may be about to break it!


I am sharing Miss GF's Peanut Magic Bars with the following March linkies :

Alpha Bakes with The More Than Occasional Baker (and Caroline Makes) - C is this month's challenge letter..... that will be chocolate cornflakes, chocolate chips, coconut and condensed milk then.....



Treat Petite with The Baking Explorer and Cakeyboi - March's theme is Easter & Spring. These little squares are quick and easy as an Easter treat.




Free From Fridays with the Free From Farmhouse











Bake of the Week with Sarah at Maison Cupcake and Casa Costello.










#Yum Tum with The Mummy Toolbox.











Sunday Fitness & Food Link-Up with Marathons & Motivation and Ilkas Blog.








Peanut Magic Bars (adapted by Miss GF from a recipe by Adriana Rabinovich)

Ingredients

85g gluten free chocolate cornflakes (or non-chocolate ones are fine)
85g raw hazelnuts (skinned)
pinch fine sea salt
85g unsalted butter
150g chocolate chips (a mixture of milk and white chocolate)
125g desiccated coconut
85g unsalted peanuts - rough chopped
1 x 397g can sweetened condensed milk

Method

  1. Pre-heat the oven to 170 C/325 F/Gas 3.
  2. Base-line a 23 x 23 cm (9 x 9 inch) cake tin with baking paper.
  3. Grind the cornflakes and hazelnuts with a pinch of salt in a food processor until fine, then pour into a bowl.
  4. Melt the butter either in a small bowl in the microwave or in a small saucepan and then add to the ground cornflake mix. Stir until well combined and 'damp', then tip into the prepared cake tin and spread to evenly cover the base. Press down firmly.
  5. Using the same bowl, combine the chocolate chips, coconut and peanuts and then tip this mixture into the tin on top of the cornflake base, ensuring it is evenly distributed.
  6. Pour the condensed milk evenly over the top.
  7. Bake for 25 to 30 minutes until golden and set.
  8. Allow to cool completely in the tin and then transfer to the fridge to chill for at least 4 hours (or overnight), before removing from the tin and cutting into bars or squares. 
  9. Store in an airtight container in the fridge.
 Gluten Free Alchemist © 2013-16 unless otherwise indicated

Saturday, 12 March 2016

Roast Dinner Quiche (gluten free) for Joseph Joseph's 'Don't Waste It' campaign


If you are anything like us, you will know this scenario...... Whenever we have roast dinner we always buy a joint that is over-sized, or a chicken which is way larger than we actually need..... We cook extra trimmings, roasties and veg and then look at what we didn't manage to eat and have to conjure up all sorts of ways to use the leftovers. Perhaps we love the challenge of finding creative ways to eat them...... perhaps we just like that we have meals for several days without having to cook from scratch........ perhaps our eyes are just bigger than our bellies......

The usual suspects for eating up the extras in our house are to enjoy cold meat sandwiches, make bubble and squeak, eat them with baked potatoes or rustle up left-overs sauce to pour over pasta or rice. Nothing particularly inspiring, but we always and absolutely make sure that the waste is kept to zero as far as possible.


This quiche on the other hand takes those Sunday Roast leftovers to a new level. And it is so worth the extra ounce of effort it takes to make....


When Joseph Joseph contacted me to ask if I would like to be part of an anti food waste campaign they are running called Don't Waste It, I jumped at the chance. There is way too much food that gets squandered in the world and anything I can do to support awareness of the problem and encourage creativeness in the kitchen to prevent it is good with me. Working with Love Food Hate Waste, Joseph Joseph are working to raise awareness of food waste and to get people thinking about how to combat it. They are also running a social media competition for people to send in pics of their leftovers. Just post a picture of your leftovers on Twitter, Instagram or Facebook using the hashtag #JJLeftovers to be in with a chance of winning a 5 piece Dial food container set (4 prizes between now and 8th April).


To support the campaign, Joseph Joseph asked me to create a gluten free recipe which helps to avoid food waste. I really wanted it to use a pastry base (to showcase how amazing GF pastry can be) and being on a bit of a quiche binge at the moment, struck on the idea of the 'Roast Dinner' Quiche. I made a fab version at Christmas with left over Christmas Dinner as a welcome change from the 'expected' turkey curry. It was so good that it seemed a perfect offering for the campaign. It is also incredibly versatile and could be adapted to any roast leftovers (including nut-roasts) and potentially other uneaten meal remains as well!


To help me with my quiche-making, Joseph Joseph kindly sent me a set of their Nest Mix 4 piece mixing bowls. I absolutely LOVE them! They are probably the best mixing bowls I have owned. Not only are they sturdy and vibrant, but they come with a handy egg separator which slots on the side of the bowls. Best of all, each of the three bowls has its own stainless steel egg-cracker and also pouring spouts, which make pouring batters, quiche mixes and anything else, really easy and perfectly directed..... Brilliant!


Anyway, back to the quiche. The creativity of the filling is pretty much in your hands..... I used a mix of left-over slow-roast pork, chipolatas, roasted mushrooms and shallots and some left over steamed purple sprouting. To this I added a couple of carefully matched cheeses and some fresh garden sage in with the egg mix (choose cheeses, herbs and spices to compliment the rest of your ingredients...... I quite fancy the idea of roast beef and Stilton!)

At Christmas, we used turkey, pigs in blankets, chestnut stuffing (yum!) and a few brussels sprouts too. I didn't use carrots or parsnips or roast potatoes (there are rarely any of those left at the end of a meal), but if you think they would work with your other fillings, go ahead and throw them in...... with this quiche anything goes..... really!


If you have any worries about the idea of making gluten free pastry, try to put them to one side. I know GF pastry can have a scary persona, but it really isn't difficult to make and it absolutely needs to be one of those staples you 'crack' if you are going to get great baking flexibility. You may need to make it a couple of times before you feel comfortable with it (and yes..... the dough does behave quite differently to usual gluten-based pastries), but before you know it, making a pie will become second nature and you will wonder why it caused you so much anxiety.....

If you really can't face making your own, you can still enjoy the quiche...... Just use a good ready-made commercial gluten free pastry for your tart base. The ready made GF pastry and mixes are improving all the time and there are now a couple of really impressive brands on the market.  I particularly like the Silly Yak fresh GF pastry which comes in a block, ready to roll (I get mine in the Tesco chilled aisle) and also love the shortcrust Pie Pastry mix from The Pastry Room  (which I was lucky enough to win in a give away at the Free From Fairy just before Xmas). This is a great mix to have stored in the freezer (you just add liquid to it before rolling), and is really versatile if you want to 'flavour' your pastry or switch between savoury and sweet bases.


I am sharing my Roast Dinner Quiche with the following linkies, in the hope that not only will others be able to enjoy it, but also to spread the word about the Joseph Joseph Don't Waste It campaign and the cause that it highlights......

No Waste Food Challenge with Elizabeth's Kitchen Diary. This monthly challenge is a great source to find loads of ideas on how to cut down on food waste.


Simply Eggcellent #13 with Dom over at Belleau Kitchen. Eggs are pretty much essential to quiche and this one has six large free range ones!









The #FoodYearLinkup with Charlotte's Lively Kitchen - celebrating British Pie Week. Quiche may not have originated in the UK, but we have certainly adopted it wholeheartedly...... On the other hand, the Sunday Roast is most definitely a British tradition!




Brilliant Blog Posts with Honest Mum.









Cooking with Herbs with Lavender & Lovage. This month's theme is Easter & Spring Herbs. The sage in this quiche was fresh-picked from the garden....... That saves on waste too!







Cook Once Eat Twice with Searching for Spice. I got two family quiches out of this recipe, which meant we extended roast dinner twice!






Credit Crunch Munch with Travels for Taste on behalf of Fab Food 4 All and Fuss Free Flavours. Anything that uses up leftovers is great for the purse and good for the planet!





Roast Dinner Quiche (gluten free) - makes 2 x 8 inch/20 cm quiches

For the Pastry : 

195g brown rice flour
75g corn flour (corn starch)
60g ground almonds
1½ teaspoons xanthan gum
½ teaspoon fine sea salt
165g unsalted butter (cold & cubed)
2 large eggs
1 tablespoon + 2 teaspoons very cold water

Method

  1. Weigh the flours, almonds, xanthan gum and salt into a large bowl and whisk lightly (hand whisk) to mix thoroughly.
  2. Rub the butter into the dry mix until the mixture resembles fine breadcrumbs.
  3. In a small bowl, beat the egg and water together and then make a well in the centre of the crumb mixture and pour it in.
  4. Stir the ingredients with a flat knife until they begin to clump together and form a slightly sticky dough.
  5. At this stage, you may choose to use the fraisering technique to work the dough (although this is not essential) or you can just bring the dough together with your hands (floured if necessary) into a block and push together until smooth and amalgamated.
  6. Alternatively, if you wish to use a food processor, you can replace stages 1 to 5 as follows : Weigh the dry ingredients into the bowl and pulse to mix. Add the butter and pulse again until the mixture resembles fine breadcrumbs. Beat together the egg and water and add to the bowl. Mix on a medium setting until the mixture comes together as a sticky dough.
  7. Get ready two 8 inch (20 cm) loose-bottomed tart tins.
  8. Roll out the pastry straight away (do not chill in the fridge) : cut the block in half and place one half between two large sheets of cling film. Roll evenly so that the piece is large enough to fit the tin.
  9. Peel off the top layer of cling film and supporting the underside of the dough, flip it over onto the tin. Gently ease and mould into the base and up the sides (second piece of cling film still intact on top). Do not worry too much if the pastry gets a couple of cracks..... these are easily repairable. 
  10. Once the pastry is moulded to the tin, carefully try and remove the cling film. If it does not come easily, then leave in place and chill for 10 to 20 minutes (it should then peel off cleanly).
  11. Trim the pastry edge flush with the top of the tin, using a sharp knife.
  12. If there are any cracks or holes in the pastry case, use the trimmed remains to 'repair'. - Roll and cut roughly to size, and using cold water, dampen both the area around the crack/hole and the down-side of the 'patch' and gently press together, smoothing the edges with a finger dipped in water to seal and tidy. It is important to make sure that all holes are repaired to ensure the case holds the filling without leaking.
  13. Repeat the rolling process with the second piece of dough for the second tin. 
  14. Place the moulded pastry bases in the fridge for half an hour to chill prior to baking.
  15. Pre-heat the oven to 200 C/400 F/Gas 6.
  16. Scrunch and then flatten a piece of baking paper large enough to lay inside each flan case and base-fill with baking beans.
  17. Blind-bake the pastry with the baking beans for 10 minutes. Remove the beans and bake for a further 5 to 8 minutes, being careful not to let the pastry brown too much.
  18. When the pastry cases are cooked remove from the oven and set aside to cool until ready to use.

Filling - I used the following (mainly left-overs from Sunday lunch), but you can substitute with any different leftovers that you have :

approx 150g left over roast pork - cut into small cubes
approx 6-8 tiny cocktail sausages/3 chipolatas (I used pork & apple) - cut into 2½ cm (1 inch) lengths
approx 10 button mushrooms (cut in half) - roasted (or sautéed)
4-5 shallots - roasted and then cut into halves/pieces
4-5 sprigs purple sprouting/broccoli - steamed and cut into smallish pieces
90g Gruyere cheese - grated
30g mature Cheddar cheese - grated 
sea salt & freshly grated black pepper to season (to taste)
a few leaves fresh sage (or dried) to season (chopped) and decorate (whole)

Method

  1. Pre-heat the oven to 180 C/350 F/Gas 4. Place the bases (still in their tins) on baking trays in case they should leak at all.
  2. Arrange half of the pork, sausage, mushrooms, shallots, purple sprouting/broccoli in each baked quiche base (reserve a few mushrooms to decorate).
  3. Top each with the cheeses (split half and half) and a sprinkle of seasoning and chopped herbs (to taste).

Egg Filling

320 ml double cream
50 ml milk
4 large eggs
½ teaspoon dried sage/1 teaspoon fresh sage - finely chopped
salt & freshly ground black pepper to season

Method

  1. Measure all the ingredients into a bowl and whisk thoroughly to combine until light and airy.
  2. Pour into the tart cases over the top of the other fillings (you can fill almost to the top, but be careful not to overflow).
  3. Place in the oven immediately and bake for about 30 minutes until the top is golden and firm and there is no 'wobble'. If you are decorating with fresh sage, pop this on the top after about 20 minutes so that it crisps up. 
  4. I heated the reserved mushrooms through and put them on the top to decorate after the quiche had been cooked.
  5. Serve warm or cold, with salad or new potatoes.
With thanks to Joseph Joseph for inviting me to be part of their campaign. I was not paid to write this post, but was provided with a product to support my recipe. I was not required to write a review. All views expressed here are my own.

Gluten Free Alchemist © 2013-16 unless otherwise indicated