Quiche Lorraine from Ali V

Ingredients:

• LFGF shortcrust pastry (see instructions on preparing the pastry)
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 4 rashers bacon, rind removed, finely chopped
• 1 cup grated tasty cheese
• 3 eggs
• 1 teaspoon GLUTEN FREE plain flour
• 250ml Lactose Free cream
• 3/4 cup Lactose Free skim milk

Method:

1. Preheat oven to 200°C. Lightly grease a fluted 3cm deep, 23cm (base), loose-base flan pan.
   
   
2. Line base and sides of flan with Gluten Free pastry. Trim excess. Line pastry with baking paper. Half-fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake a further 10 minutes or until golden.
   
   
3. Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook for 3 minutes. Drain on paper towels. Cool. Sprinkle over pastry. Top with cheese.
   
   
4. Reduce oven temperature to 180°C. Whisk remaining ingredients and salt and pepper in a jug. Pour over bacon. Place onto tray. Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.
   

   

   
   

   (Serves 6)

   
   

   Receipe courteously of Ali V - it's all about Gluten Free Sept/Oct 2011 e-newsletter. Ali V suggests Liddells Lactose Free cream/skim milk.

   
   

Cornish Pastries

Example image shown.

Part 1 - The Pastry.


Ingredients:
* As per the instructions of the back of the LFGF Pastry Mix pack
1 1/2 cups of LFGF Pastry Mix
60g butter or Dairy free alternative like Nuttlex
3-4 teaspoons water (as required)


Method:
1. Place LFGF Pastry Mix into a bowl.


2. Rub in butter with finger tips until the mixture looks like breadcrumbs.


3. Add the water gradually, making it into a workable dough.


4. Turn onto a lightly floured board.


5. Roll out thinly. Should be enough for 2 large pastries to bake on a flat cookie tray.




Part 2 - The Filling.


Ingredients:
400g sirlon steak chunks (or 400h mince meat)
2 medium potatoes, peepled and sliced thinly
1 medium leek, chopped
1/4 cabbage chopped finely
1 clove garlic
2 teaspoons butter or Dairy free alternative like Nuttlex
(Can use other vegetables of your choice)


Method:
1. Place the garlic, butter, leek, potato and meat into a saucepan and cook for 5-7 mins to gently brown the meat. Stir frequently.


2. Once the meat is cooked, remove from heat.


3. place the rolled out pastry onto a piece of baking paper on a flat cookie tray.


4. Divide the meat mixture between the 2 pastries. Don't be shy!


5. Fold pastry up over the sides and top.


6. Pinch together at the top.


7. Bake in a hot oven (200℃) for 1 hour.


Eat and enjoy!!


**Recipe from the RPA Allergy Unit. 9-11 Layton Street, Camperdown, 2050**

Gluten Free / Vegan Parathas with Potato Filling

Dough 

2 Cups Live Free Gluten Free Bread mix

½ teaspoon salt   

100g Nuttelex ( or you can use butter if you like )  

½ Cup of water                                                                      

2 teaspoons baking powder

1.     Place LFGF bread mix & baking powder in a large bowl, rub in the nuttelex or (butter).

2.     Stir in enough water to make ingredients cling together.

3.     Turn dough onto A floured surface, knead about 10 minutes or until smooth.

4.     Divied dough into 16 portions and roll each portion on a floured  surface into a thin 16cm round.

5.    Stack rounds between layers of plastic wrap to prevent drying out. You will need 2 rounds for one parathas.

6.     Divide filling among the rounds, spread filling over ½ the rounds, leaving 7mm borders. Brush borders with  water, top with remaining rounds. Press edges together to seal.

7.     Bake in moderate oven 180 deg until golden brown                                                                                                 

Filling

1 large (300g) potato, chopped

½ (125g) kumara, chopped  

1 teaspoon coriander Seeds

½ teaspoon ground cumin

¼ teaspoon cayenne pepper

¼ cup firmly packed fresh Coriander leaves

8.    Boil or steam potato and kumara until tender.

9.  Mash vegetables  coarsely, stir in spices and coriander.

10. Serve with a fresh green salad for lunch or eat hot or cold for a snacks when on the run.

LFGF Pumpkin and Fetta Galette by Neat Eats

Despite the somewhat fancy name, a galette is possibly one of the unfanciest things you can make in the oven – in a good way. It’s a kind of freeform tart that means no stuffing around with cutters or pie tins; it’s all hand -made and still manages to look good even if it’s a bit wonky.

The best thing, however, is that you and get as creative as you want with the ingredients. It can be sweet or savoury, so just throw in anything that you have to hand.

You will need:
1 batch of Live Free Gluten Free pastry (see below)
500 g piece of pumpkin, peeled and cubed
1 onion, thinly sliced
75g fetta cheese
Handful of pepita seeds
1-2 tbs oil

Preheat the oven to 180C. Add your cubed pumpkin to a baking tray, drizzle it with a bit of oil and season lightly. Bake until soft through but not too browned (turn the oven down if needed). While this is cooking, add the onion and some to a frying pan over low-medium heat. You want to caramelise the onions really slowly – it should take at least 10 minutes and they should remain soft (not crispy).

Prepare the pastry mix according to the packet (details below), roll into a ball and set aside while the pumpkin and onions cook and then cool.

Once you have everything prepared, roll out the pastry into a rough circle, about 2mm thick. If you’re feeling a bit fussy you can remove any unevenness with a knife. Cover a baking tray with greaseproof paper and relocate your pastry – it’s important to do this before you put the filling in.

To fill, simply spread the onions over the base, leaving enough pastry around the edge (about 5cm) to fold up afterwards. Top with the baked pumpkin, crumbled fetta and pepita seeds and fold the extra pastry up around the sides. Return to the oven and cook for about 20 minutes until browned.

This galette is nice hot or cold but particularly good at picnics.

Live Free Gluten Free short crust pastry:

1 ½ cups LFGF pastry mix
60g butter
3-4tbs water (you may need more)

Place LFGF pastry mix into a bowl. Rub in butter with fingertips until the mixture looks like breadcrumbs. Add the water gradually, making it into a workable dough. Turn on to a lightly floured board and roll into desired shape.

Big thanks to Neat Eats for this delicious recipe. 

To see their original entry from their test kitchen, visit

Website: www.neateats.com.au/2011/09/pumpkin-and-fetta-galette/ 

Facebook:www.facebook.com/pages/Neat-Eats/198777693508067?sk=wall

Twitter: @neateats

Neat Eats,  news for food nerds.