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Creative Baker Specials
Roast Pumpkin, Sundried Tomato and Feta Galette
Ingredients
- ¼ medium crown pumpkin, peeled and cut into large cubes
- Olive oil for roasting
- 2 tsp brown sugar
- 100g Feta cheese
- 1/2 cup Sundried tomatoes
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- 1 clove of Garlic
- 1 Tab Balsamic vinegar
- salt and pepper
- 200g short crust pastry
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Directions
Preheat oven to 18oC. Toss pumpkin cubes in olive oil and brown sugar and place in roasting pan. Roast for 40 mins or until tender and lightly caramelised. Allow to cool. Place sundried tomatoes, garlic, vinegar in blender and puree. Fold pumpkin and tomato puree gently together.
Roll pastry out to a disc 40cm in diameter (about 4mm thick). Place on a flat greased baking tray. Pile pumpkin in centre and spread to a 30cm circle. Brush the edge of the exposed pastry with a little water. Bring the pastry up the sides of the pumpkin and crimp to hold in place. The pastry should fold back towards the centre of the galette. This is like making a tart without a pie pan. Bake at 180oC for 35 mins or until pastry is golden. Serve warm with salad or favourite BBQ meat.
Gluten free option: would be to replace regular short pastry with Gluten Free Goodies Perfect Pastry.
Sherry and Apricot Bread and Butter Pudding (gluten free)
Ingredients
- 50g Butter
- 1 loaf sliced Corn and seed bread by Purebread
- 400g apricot halves or dry apricots soaked in hot water for 1 hour
- ½ cup brown sugar
- 3 eggs
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- Pinch salt
- 1 cup milk
- ¼ cup cream
- 1 tsp vanilla essence
- ½ cup dry sherry
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Directions
- Grease a 15cm X 20cm X 5cm pie dish. Butter the bread and layer in the prepared pan with apricots. Press down well. Top with a few chopped apricots and crumbled bread.
- Beat the eggs, sugar, salt, milk, cream, essence and sherry together. Pour evenly over the bread and apricots and leave to soak for at least an hour.
- Pre heat oven to 150 C and bake for 30 minutes. Remove the foil and bake for a further 30 minutes or until the custard is set. The cake will rise slightly when cooked, deflating when cold. Allow to cool before removing from the pan if serving cold as a cake or eat hot from the pan with cream or vanilla ice-cream.
- Let your imagination run wild and vary the flavours. Substitute apricots and sherry for rum and raisins, coffee and chocolate or strawberries and almonds.
Blueberry Pikelets with Blueberry Compote (gluten free)
Ingredients
- 1 ¼ cups GFG Pancake, pikelet & waffle mix
- 2 free range eggs
- 25g melted butter
- 3 tsp GFG baking powder
- ¼ cup sugar
- 200ml milk
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- ½ tsp vanilla
- Zest 1 lemon ( ideally of mum’s tree)
- 200g blueberries (fresh or frozen)
- 2 Tab sugar
- 1 tab water
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Directions
- Make Compote first. Stir 100g blueberries with 2 nd sugar and water in a pot until the sugar dissolves, simmer for 2mins. Serve warm or cold.
- Next pikelets. Beat eggs, first sugar and vanilla together until thick and frothy (it forms a ribbon when poured slowly).
- Add flour mix, baking powder, melted butter and 150 ml of the milk and mix well.
- Let the mixture stand for four or five minutes while heating a heavy based non stick (if you are lucky) frying pan. Add the remaining milk as needed to adjust thickness of the kind of pikelets you prefer. Fold in zest and 100g blueberries.
- Cook over a medium heat. Drop tablespoons of mixture into the pan, and turn once the pikelets are beginning to bubble. Cook until both sides are golden brown.
- These pikelets freeze well and can be microwaved briefly to thaw. If not they are best eaten soon after cooking.
Easter Simnel Cake (gluten free)
Ingredients
- 1 x 530g 4 ever free fruit cake
- 250g caster sugar
- 250g ground almonds
- 2 free range eggs (or 2 Tab honey approx) – for egg free)
- 1 tsp. almond essence
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- I Tab apricot jam
- I tab water
- Gluten free icing sugar for dusting
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Directions
- First make your own marzipan. You can buy commercial marzipan at most good supermarkets but there is not as much satisfaction as making your own.
- Place sugar and almonds in a bowl. Add enough beaten egg to mix to a fairly soft consistency. Add essence then knead for one minute or until paste is smooth and pliable.
- Boil jam and water together and let cool. Brush a light coat of jam mix on top of fruit cake.
- Roll a piece of marzipan 5mm thick cut to the shape of the cake and lay on top of the jam. Next make 11 small balls the size of cherries and arrange around the top edge of the marzipan. Dust lightly with gluten free icing sugar place cake under a hot grill for a few minutes or until icing sugar turns golden. Cool slice and eat
Ginger Oat Crunch
Ingredients
Base
- 150g butter
- 1 tbsp golden syrup
- 1 cup brown sugar
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1 cup self raising flour
- 2 tsp ground ginger
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Icing
- 125g butter
- 1 tbsp golden syrup
- ¾ cup icing sugar
- 2 tsp ground ginger
- 40g crystallised ginger
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Directions
- Preheat oven to 180C. Melt butter, golden syrup and brown sugar. Mix all dry ingredients together in a bowl, pour over butter mixture and stir thoroughly. Press mixture in to a 19 x 26cm slice tin lined with baking paper (the base should feel wet and buttery).
- Bake for 20 minutes until light golden colour. Allow the base to cool until just warm.
- For the icing melt butter and golden syrup, mix in icing sugar and ginger to make a smooth icing, adding extra icing sugar if needed. Spread over the warm base.
- Chop crystallised ginger and scatter over icing. Allow to set and then cut into pieces.
- Store in an airtight container, either in the pantry or fridge. Otherwise just eat it
Gluten free option : Replace oats with Inca Crunchies and flour with Gluten Free Goodies Company Lite Cake Mix and 1 tsp. baking powder.
Pizza Toppings (gluten free unless stated)
- Caramelised onions topped with garlic and rosemary roast vegetables
- Spiced lamb slices on capsicum and tomato piperade ( a reduction of tomatoes, paprika olive oil, peppers and onions and is gluten free)
- Chilli and ginger Chicken on fresh tomato salsa
- Baked cherry tomatoes with mozzarella and basil leaves.
- Smoked salmon slices with lemon cream cheese and dill
- Peppered mackerel with mayonnaise and kiwi fruit (not gluten free)
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