Wicklewoods Leek Bake Gluten Free Recipes

Steps:

• Make the pastry by sifting the flour mix, xanthan and salt into a bowl, rub in the fats.
• When the mixture resembles breadcrumbs add beaten egg and water bring together into dough. (Add water 1 tablespoon at a time, if dough becomes too wet compensate by adding a touch more flour mix.).
• Wrap in cling film and chill for 30 minutes.
• Preheat oven to 190c 375f.
• Grease and lightly flour 6 4" tartlet tins.
• Roll pastry dough until 1/8" thick and cut 6 rounds of pastry using a 5" cutter.
• Carefully line the tins, repairing any gaps or holes with scraps of leftover pastry, prick the pastry several times with a fork and return to the fridge to chill for a further 15 minutes.
• Line the tins with parchment paper and baking beans and bake for 6-8 mins after which time remove the beans and parchment paper and return to the oven for a further 2mins, set aside.
• Reduce the oven to 180c 350f.
• Over a medium heat cook the onion in the 1oz butter until just soft, add the leeks and thyme, continue to cook until soft and tender.
• Divide leek mixture between flans.
• In a large bowl mix eggs, cream, seasoning and mustard together and pour over leek mixture.
• Divide cheese between tarts.
• Bake for 15 mins or until set.
• Serve warm or cold.

Steps:

• Sift flour mix , xanthan, cocoa powder and icing sugar into a mixing bowl, add a pinch of salt
• Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
• Add cold water a little at a time (approx. 2 tablespoons and pull the mixture together.
• Wrap in Clingfilm and place in the fridge for 30 minutes.
• Preheat oven to 200c.
• Roll out the pastry on a lightly floured surface and use to line the tin.
• Line with baking parchment and baking beans.
• Bake for 15 mins, then remove beans and paper and set aside.
• Turn the oven down to 170c.
• Place the eggs and sugar in a mixing bowl and whisk until pale and creamy.
• Add the cream and zest and juice of the lemon and lime, mix well.
• Pour the mixture into the pastry case and smooth the top.
• Bake for 30-35 mins or until set.
• Allow to cool, serve.

Steps:

• In a large bowl combine the leek, shallot, garlic, herbs, cheese, seasoning and zest and juice of the lemon with the 6oz of breadcrumbs.
• In another bowl, beat the eggs and milk together with the mustard powder.
• Set aside 1 tablespoon of egg mixture and add the rest to the cheese and leek mixture, mix to a stiff paste.
• Roll out 8-10 sausages, dip in the reserved egg mixture and roll in the remaining 3 oz. of breadcrumbs.
• Lightly brush the sausages with sunflower oil and grill under a medium heat for approximately 15 mins turning regularly until crisp and golden.
• Serve warm with chutney or relish.

Steps:

• Preheat oven to 180c.
• In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
• Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
• Take a boiled egg; roll it in the flour,.
• Cover the egg in a sausage meat portion.
• Roll it in the beaten egg and then in the breadcrumbs.
• Repeat this process for all the boiled eggs, set aside for five minutes.
• Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
• In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
• Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
• Serve hot or cold.

Steps:

• Preheat oven to 180.
• Grease and lightly flour a 1lb loaf tin.
• Cut a length of greaseproof paper half the width of the loaf tin and twice the length, line the tin lengthways ensuring it overlaps at the ends.
• In a large bowl, cream together the butter and sugar until smooth, slowly add the beaten egg.
• Heat the milk in a saucepan, add the oil, syrup and treacle until melted, and then beat into the butter mixture, along with the 1 ½ oz chopped walnuts.
• Sift in the flour, baking powder and spices and mix well.
• In a pan, heat the dates, water, lemon zest and juice until boiling, reduce heat and simmer until soft.
• Remove from heat and puree with a blender until smooth.
• Place half of the cake mix in the bottom of the loaf tin, ensuring not to remove the lining paper, level with a palette knife.
• Spread the date puree over the cake mix, almost to the edges of the tin.
• Cover with the remaining cake mix.
• Bake for 25 mins, don't remove from tin.
• Mix all the topping ingredients together and sprinkle over the cooked cake, return to the oven and bake for a further 15-20 minutes.
• Leave to cool for 10 mins before using the overlapping greaseproof paper to remove the cake from tin and transferring to a cooling rack.

Steps:

• Whisk the egg white until it forms stiff peaks, set aside.
• Mix together the flour, xanthan, onion granules and seasoning.
• In a separate bowl, mix together milk, egg, oil and egg yolk.
• Add the milk mixture to the flour mixture and beat well.
• Gently fold the egg whites into the batter.
• Meanwhile heat a half filled, heavy based saucepan of vegetable oil to about 180c.
• Dip the corned beef in to the batter and carefully place the fritters in oil
• Fry for about 5-6 mins or until crisp and golden.
• Drain and serve warm.

Steps:

• Preheat the oven to 180c,
• In a bowl, beat the butter lemon zest and sugar together until light and fluffy.
• Add the egg yolks, flour and baking powder, beat well together.
• Gradually add the milk and lemon juice. (Don't panic if it curdles).
• In a separate bowl, whisk the eggs whites until they form stiff peaks.
• Using a metal spoon, gently fold the egg whites into the lemon mixture.
• Pour into a greased 2 pint ovenproof dish.
• Place the dish in a ban Marie and bake for 45-50 minutes.

Steps:

• Preheat the oven to 200c.
• Melt the butter in a frying pan and sauté the leeks until soft, season well.
• Mix all the dry ingredients together in a bowl, add water and mix into a soft dough.
• Add the leeks and mix well.
• Place in a greased shallow ovenproof dish, and bake for 40-45 minutes.
• Slice and serve hot.