Monday, 19 March 2018

Savoury Something Loaf

The other week (or was it month?) I spotted some Helen's bread mix being sold at a very reduced price in Sainsbury's.  We do not make #glutenfree bread from scratch, we either make a savoury soda bread or use Grass Roots Bakery's bread mix to make rolls.  But the bargain price caught my eye... so I bought the two remaining packs for pence. 

Next up came two challenges... remember to use the mixes and then figure out something J would actually eat!  Thinking there was a better chance of getting something to work that was a savoury bread, I decided a cheese and onion bread would be good... but J didn't like the idea of onion and came up with the idea of marmite OR mango chutney as the additional ingredient.  I thought we'd use the bundt tin for the bread baking to ensure a speedier and more even bake.


Melting some butter, with a scant teaspoon of marmite, the inside of the bundt tin was brushed with
the mix before having grated mature cheddar cheese sprinkled over. 

The mix was made up according to the VERY simple instructions on the pack - the sandwich bread mix only requires 300ml hand hot water and a tablespoon of oil to be added.  Following the "by hand" method on the pack, the wet and dry ingredients were combined using a metal spoon... and a porridge like
batter/dough was the result. 

Dollops of the mix were placed around the base of the tin, then a bit of the butter/marmite and a little grated cheese was added.  The
remaining dough was then added to the tin. 



As directed, the tin was placed in hand hot water for 40 minutes.


Once the dough had risen, the tin was placed on a baking sheet in a pre-heated 200ÂșC oven and baked for 25minutes when it was checked for baking. 

When the loaf was baked through, it was removed from the oven and allowed to cool for ten minutes before turning out onto a wire rack.

Slicing the loaf, you can see the texture and the included cheese and butter mix.  It's a real succes here!

Wednesday, 13 December 2017

Slow Cooked Choc Chip Scone

We have been trying to manage all our cooking requirements using just a single gas burner and the slow cooker recently.  Many chats around 'surely it must be possible to bake in the slow cooker' were entered into and some research on the internet (mostly US sites where they use crock pots) showed that many people do use slow cookers for baking. 

Using a simple, one bowl recipe for scone mix, we assembled

225g gluten free self raising flour (we used Dove's Farm)
30g caster sugar
55g unsalted butter, broken up
100ml natural yogurt and 50ml water
40g chocolate chips

Having measured the flour, sugar and butter into a bowl it was rubbed together until it resembled breadcrumbs.

Then the yogurt/water was added and mixed until a dough was formed.

The chocolate chips were added and worked into the dough.

The dough was shaped to fit our slow cooker bowl (we have an oval, 3.5l cooker) and had lined it with a parchment cake liner.

Adding the shaped dough to the slow cooker, it was set to high and a tea towel was placed over the bowl before the lid was replaced 
(this was to absorb any condensation from cooking)

After about an hour and a half, the scone was checked to see if it was cooked... we decided to take the lid off at this point and switch off the cooker, leaving the scone inside for a further 15 minutes. 

The scone was then removed (carefully, it's hot!) and allowed to cool before being sliced and eaten with cream.
Definitely a successful bake added to our repertoire.. and it's best eaten on the day it's made.

Saturday, 9 December 2017

Chocolate Brownie Christmas Pudding Kit

We were pleased to see a range of different ideas in the Christmas section at Tesco... this #glutenfree Chocolate Brownie Christmas Pudding Kit caught our eye (particularly as it was on offer at £2.50!)
Checking out what was needed to use the kit, it was good to see that it wasn't a huge list of non-standard things.  So, we picked out the pyrex bowl, found the greaseproof paper and weighed out the butter (uses 100g, melted or use dairy free spread) ... before adding it to a large, beaten egg and 20ml water.

These were mixed lightly (we used a fork) and then added to the 'dry' ingredients and thoroughly mixed.

Having greased and lined the 0.5l pyrex pudding bowl, we added the mix and levelled the top.



The brownie pudding was then microwaved... the instructions mention 800W strength but the microwave we were using was only 700W so we lengthened the cooking time.

Once done, the pudding looked (and smelt) pretty good!
Whilst the pudding was being cooked, we made up the icing by adding 2 tsp (10ml) water to the icing sugar and mixed it well (we used a mug for this).

The pudding was allowed to cool in the bowl for about 20 minutes before it was turned out onto a plate and the greaseproof paper was removed (easily).

Next, we poured the icing over the top...

 .... and then added the holly sprinkles (a generous portion!) before we dived in to try.

It was a huge success and definitely something we all enjoyed (though our portions served 6 from the kit, not the 8 the packaging mentions)