LFGF Egg & Bacon Pie

Ingredients:

Shortcrust pastry (see back of LFGF Pastry Mix for instructions) and don’t forget that for dairy free, use Nuttelex.

3-4 rashers bacon
6 eggs

1 tablespoon chopped parsley

Salt  & pepper to taste

Method:

1.   Line or greased pie plate. Roll out half the pastry to line the pie plate.

2.   Remove rind and the fat (if you like) chop bacon; then sprinkle half in the pie plate.

3.   Break whole egg and place on the bacon in pie plate, Season with salt & pepper next   parsley & remainder chopped  bacon .

4.   Roll out remaining pastry to fit the top of the pie. Rub our wet finger around the edge of the pastry in pie plate. Place rolled out pastry on top.

5.   Cut pastry to fit the top of the pie. Press the edges together and cut a slit in the middle of the pie.

6.   Glaze the top of the pie.

7.   Bake at 200c for 10 minutes. Then reduce heat to 180c and cook a further 20 to 25 minutes.

Our Chicken Tendors

If you're wondering how to use our LFGF Chicken Seasoning, then follow along with Robyn as she cooks up some delicious Chicken tendors.
YUM YUM YUM!!!!

Christmas Nesselrod Rounds

Gluten Free / EGG Free / Dairy free Christmas yummies

Ingredients:

250g Butter for  dairy free use (Nuttelex )

2 ½ LFGF pastry mix

1 cup sugar

1 cup chopped mix glace cherries

1 ½  tablespoon  water

1 cup shredded or desiccated coconut

1teaspoon vanilla essence

½ cup finely chopped pecans

Method:

1. Beat together butter or (nuttelex )and sugar  until fluffy. Beat in the water & vanilla. 
2. Stir in flour until combined; fold in cherries and nut.
3. Shape dough into three rolls, about 18cm long. Roll in desiccated coconut to coat completely. Wrap separately in plastic wrap and place in the fridge for 20 minutes.
4. Cut rolls crosswise into slices.
5. Place baking paper on baking tray. Bake in moderately hot oven until edges are barely golden, about 12 minutes.
6. Cool on tray.

Marion's Vintage Tarts

Recently, we connected with Marion's Kitchen on Twitter and had a little looksie of her website www.marionskitchen.com.au

We discovered her delicious recipe for Vintage Tarts and with Marion's permission, we thoughts we'd share a Gluten Free version with you.

Ingredients:

4 sheets of prepared LFGF Pastry Mix
3 cups of finely chopped silverbeet (I used rainbow silverbeet from my garden, but spinach works just as well)
A handful of pinenuts, lightly roasted
200g fetta, crumbled into small pieces
1 egg
zest of 1 lemon, finely grated
anchovies (optional)
1 tbsp melted butter.
sea salt and pepper

Method:

1. Preheat your oven to 200°C.  

2. Blanch silverbeet in plenty of salted boiling water.  Drain, run under cold water and then squeeze out excess liquid.  

3. Mix together the cooked silverbeet, fetta, pinenuts, egg and lemon zest.  Season with salt and pepper.

4. Cut pastry sheets into squares.  Place squares onto an oven tray lined with baking paper. 

5. Pile your silverbeet mixture into the centre and spread out, leaving about a 2cm gap around the edges to form a ‘crust’.  

6. Drape an anchovy across the filling.  

7. Brush the pastry edges with melted butter.  Repeat until all the pastry and mixture has been used.  

8. Bake for 15-20 minutes or until the pastry is golden.

Vintage tart is best served mid-afternoon with a cold beer.

Marion's Kitchen Food Range includes a variety of Thai Curry's, Fishcakes and Satay Sticks. Her website is www.marionskitchen.com.au Please not we're not sure if her range is Gluten Free but why not ask her: info@marionskitchen.com.au :)