Hi everyone and welcome to the blog. This week’s blog is dedicated to the memory of Donna Summer who sadly lost her fight with cancer, on Thursday 17th May. The recipes this week are all Gluten-Free Gluten-Free Beef Cobbler,Gluten-free olive bread and Crisp Orange Shortbread.
Donna Summer (born December 31, 1948) is an American singer/songwriter who gained prominence during the disco era of the 1970s. She has a mezzo-soprano vocal range, and is a five-time Grammy Award winner. Summer was the first artist to have three consecutive double albums reach number one on the US Billboard chart, and she also charted four number-one singles in the United States within a thirteen-month period.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Gluten-Free Beef Cobbler Recipe by Thane Prince. Courtesy of BBC www.bbcgoodfood.com
Serves 3 – 4, Prep 20 - 25 mins, Cook 40 - 45 mins
2 tbsp x Olive Oil
1 x Large Onion, chopped
1 x Medium Carrot, chopped
2 x Celery Sticks, chopped
1 x Large Garlic Clove, crushed
500g x Fresh Beef Mince
A Few Sprigs of Fresh Thyme
1 x 400g Can of Tomatoes with juice
150ml x Hot Organic Beef Stock
1 tbsp x Worcestershire Sauce
A Handful of Chopped Fresh Parsley
1 x Large Onion, chopped
1 x Medium Carrot, chopped
2 x Celery Sticks, chopped
1 x Large Garlic Clove, crushed
500g x Fresh Beef Mince
A Few Sprigs of Fresh Thyme
1 x 400g Can of Tomatoes with juice
150ml x Hot Organic Beef Stock
1 tbsp x Worcestershire Sauce
A Handful of Chopped Fresh Parsley
For the Topping
225g x Gluten-Free Flour
½ tsp x Gluten-Free Baking Powder
50g x Butter, chopped
50g x Red Leicester, grated
1 tsp x Fresh Thyme Leaves
1 tbsp x Chopped Fresh Parsley
150ml x Low Fat Natural Yogurt
225g x Gluten-Free Flour
½ tsp x Gluten-Free Baking Powder
50g x Butter, chopped
50g x Red Leicester, grated
1 tsp x Fresh Thyme Leaves
1 tbsp x Chopped Fresh Parsley
150ml x Low Fat Natural Yogurt
Put the oil in a frying pan and cook the onion until soft. Add the carrot, celery and garlic and cook until lightly browned. Mix in the mince, breaking it up with a spoon. Cook, stirring often, until the meat is browned. Add the thyme, tomatoes, stock, Worcestershire sauce and parsley, and season to taste. Cover tightly and simmer for 15 minutes. Preheat the oven to 200C/gas 6/fan 180C.
Sift the flour and baking powder and rub in the butter. Add the cheese and herbs, then the yogurt, and mix to a soft dough. Turn out on to a lightly floured board and knead lightly. Roll to about 1cm/1⁄2in thick and cut out 9 rounds.
Tip the mince mixture into an ovenproof dish. Casually arrange the dough circles on top of the mince and brush with egg or milk. Bake for about 20-25 minutes until the topping is risen and golden brown and the filling is bubbling.
My next recipe is Gluten-free olive bread Courtesy of www.goodtoknow.co.uk
Serves: 8, Prep time: 20 mins, Cooking time: 50 mins
200g x Gluten-Free White Bread Flour
1 tsp x Salt
1 tbsp x Gluten-Free Baking Powder
284ml x Buttermilk
3 x Medium Eggs, lightly beaten
2 tbsp x Olive Oil
2 x Pitted Green Olives, sliced
1 tsp x Freshly Chopped Rosemary Leaves, plus 1 sprig, leaves removed
2 tbsp x Freshly Grated Parmesan Cheese
900g x Loaf Tin, greased and strip-lined
200g x Gluten-Free White Bread Flour
1 tsp x Salt
1 tbsp x Gluten-Free Baking Powder
284ml x Buttermilk
3 x Medium Eggs, lightly beaten
2 tbsp x Olive Oil
2 x Pitted Green Olives, sliced
1 tsp x Freshly Chopped Rosemary Leaves, plus 1 sprig, leaves removed
2 tbsp x Freshly Grated Parmesan Cheese
900g x Loaf Tin, greased and strip-lined
Set the oven to 180°C/Gas Mark 4. Put the flour, salt and baking powder into the bowl of an electric mixer. Add the buttermilk, eggs and oil, and mix with a dough hook or the beater, to make a smooth batter.
Add the olives, chopped rosemary and 1 tbsp Parmesan cheese. Pour the mixture into the prepared tin, sprinkle with the rosemary leaves and rest of the Parmesan. Bake for 50 mins, until a skewer inserted into the centre comes out clean.
My final recipe is Crisp Orange Shortbread Recipe by CJ Jackson. Courtesy of www.bbcgoodfood.com
Makes 10, Prep 10 mins, Cook 15 mins + 15 minutes chilling
100g x Butter, softened
50g x Golden Caster Sugar
Grated Zest of ½ Orange
175g x Gluten-Free Flour
½ tsp x Gluten-Free Baking Powder
50g x Golden Caster Sugar
Grated Zest of ½ Orange
175g x Gluten-Free Flour
½ tsp x Gluten-Free Baking Powder
Heat oven to 190C/fan 170C/gas 5. Lightly oil a baking sheet. Beat the butter, then cream it with the sugar and orange zest until light. Stir in the flour and baking powder and mix together to form a dough.
Divide the mixture into 10 balls, arrange on a baking sheet. Press each ball fl at with the tip of a round-bladed knife. Chill for 15 mins, then bake for 12-15 mins until light golden. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool. Will keep stored in an airtight container for up to a week.
Hot Summers fade, but will never be forgotten.
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If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
Hope you enjoy!!..... ChefGarfy =D
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