Pumpkin Savoury Cakes

This is probably my favourite of the dishes I made 🙂

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Pumpkin Savoury Cakes
750g / 1lb 8 oz roasted pumpkin flesh
250ml / 1/2 pt milk ( I used soya)
4 eggs
450g / 1lb plain gluten free flour
1 tsp Sea salt
125 ml sunflower oil

I used the pumpkin I had roasted.
Pop it into a food processor.
Add in the milk and blitz to a smooth paste.

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Tip into a mixing bowl and add in the flour, eggs and salt
Fold in the flour until you have a consistency like a firm cake batter, if it’s too firm add a little water and if it seems too slack add a little more flour 🙂
It needs to be able to hold it’s shape without being so hard that it cannot expand a little as it cooks.
Heat 1/2 cm of the oil in a heavy based frying pan over a medium heat.

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Use an ice cream scoop (or a couple of dessert spoons) to make up the cakes, I use one heaping scoop per cake, formed as I add them into the hot oil.
Allow them 3-4 minutes to brown to a nice golden colour, not any faster as they won’t be cooked through, so you’ll need to turn the heat down a touch. Any longer and they will be heavy and greasy – so turn the heat up a tad.

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Turn them and press them down to about 1.5 – 2 cm thick.
As they cook pop them onto a warm plate with kitchen roll on to absorb the excess oil.

These are so light and fluffy and do not take up loads of the oil, they are slightly plain deliberately as I wanted to use them to pick up the savoury sauce from the stew.

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Daughter No2 ate about 8 extra-just on their own. And the next day there were plenty for me to be able to use to scoop up some of me fresh made hummus -ahhhh bliss 🙂

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Sausage Rolls – Gluten & Wheat Free with a Vegan Pastry

For anyone that cannot eat wheat this is a happy day. Really good sausage rolls and pastry, entirely from your own kitchen and way, way – WAY (!) better than anything in the shops.

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I am very lucky that here I can get hold of Musk’s Gluten Free Newmarket Sausages – the flavour is easily the best to my taste. These sausages have now been awarded ‘Heritage Status’, the same as Stilton Cheese, the Cornish Pasty and Melton Mowbray Pies, so I guess others think they are good too, but use the sort of gluten free sausage you have available (you need to avoid, wheat and or rusk in the ingredients). If push comes to shove here, then use some minced pork flavoured with salt and pepper and a pinch of ‘Allspice’ and I like a little fennel seed too (that’s the Italian Mumma in me pushing to the fore – she does that 😀 ).

Let me know how you get on …

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for the pastry

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150 g Gluten Free Plain White Flour
75 g Margarine
1/2 tsp sea salt
80 -100 ml Cold water

1. Put the flour and margarine into a food processor (or you can rub the fat in by hand).

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2. Once it is nice and sandy tip into another bowl.

3. Stir in the water and quickly bring the pastry together into a ball of dough. Gluten Free flour will needs more water than wheat flour so you will add more than you think necessary.

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It will have the consistency of a really good san for sandcastle mix.
4. Wrap the dough in film and pop it in the fridge for about 15 -20 minutes.

5. Then let it sit on the side for 5 minutes just to get that solid chill off it.

450g/1lb Gluten & Wheat Free Sausage meat
225g/8 oz Gluten & Wheat Free Shortcrust Pastry ( as above)

. Line 2 baking trays/sheet with parchment paper (or you can grease and flour them or line with greaseproof paper sprayed or brushed with oil)
. Preheat the oven to 200C/400F/Gas 6.
. Cover the work surface with a couple of lengths of cling film.

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. Pop the pastry into the middle and cover with more cling film, just lain over loosely.

. Use you hands to slightly flatten the pastry and square it off. As the pastry is Gluten free it will be much easier to cut a piece of pastry and just press it onto another corner . You won’t have any issues with being careful not to pull or stretch the pastry as it will shrink back.

. Rolling on top of the cling film form the pastry into a large rectangle.

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. Take off the top pieces of cling film and then cut the pastry into two long rectangles, but be sure to cut through the lower cling film as this will be used to help shape the sausage rolls.

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. I skin the sausages and place the meat onto the pastry down the middle of each pastry rectangle, brush one edge with a little cold water.

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. Slide your hand underneath the cling film and without actually including the film in the roll,

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. Fold the pastry over the meat. Now use the film to lift and roll the rolls and make sure to tuck the pastry and make an over lap.
. Make sure the seal is under the roll.

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. Cut each roll into 4 chunky sausage rolls. Brush the top with a little water again.

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. Place the sausage rolls onto the baking trays and pop to the oven to bake for 25-30 minutes, or until crisp and golden.

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.
email me scarletrositafood@btinternet.com
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