Wicklewoods Individual Cheese And Leek Tartlets Gluten F Recipes

WICKLEWOOD'S INDIVIDUAL CHEESE AND LEEK TARTLETS (GLUTEN F

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.

BASIC SHORT-CRUST PASTRY

Steps:

• Sift together the flour and the salt. Slice the cold butter rapidly and drop the slices into the flour. With a pastry blender or two sharp knives, cut in the butter until the mixture resembles coarse corn meal.
• Sprinkle the ice water of the flour-butter mixture and stir it very quickly with a fork, until the dough gathers together. Form the dough into a ball, wrap it in wax paper or foil, and chill for about 2 hours.
• A note here that Canadian wheat is 'harder' than wheat from the USA, and you may need to add a little more water to make it gather.
• Makes enough dough for 1 large, 11 or 12 inch quiche shell.
• PREPARING A QUICHE OR TART SHELL.
• On a lightly floured surface, roll the chilled dough out into a circle about 2 1/2 inches larger than your quiche pan. Roll the circle of dough loosely around your rolling pin and unroll it over the quiche pan, centering it as well as possible. Press the sides against the rim of the pan, pushing the extra dough down a bit to make and edge that is slightly thicker than the bottom. Trim the dough off with a sharp knife about 1/4 inch above the rim of the pan (it shrinks down a bit while baking).
• Using a pastry crimper of the blunt end of a kitchen knife, crimp the ridge of the dough neatly just above the rim of the pan. Prick the bottom of the shell all over with a fork (VERY IMPORTANT!) and chill it for 1/2 hour.
• PREBAKING A QUICHE OR TART SHELL.
• Line the inside of the pastry shell with a piece of aluminum foil. and fill it with dried beans or rice (which can be kept in a jar and reused for this purpose forever). Bake the shell in a preheated 450 degree oven for about 8 minutes, then remove the beans and foil, prick again with a fork (VERY IMPORTANT!), and return to the hot oven for another 4 to 5 minutes, or until the bottom of the shell begins to colour. Allow the shell to cool slightly on a rack, then fill and finish baking according to recipe.

BUTTERMILK CHEESECAKE 1972

Steps:

• Crust:.
• Melt butter and add all other ingredients to make a crumb mixture.
• Butter a 9 inch spring pan and pat in the crumbs forming a shell.
• Bake for ten minutes at 350 degrees.
• Remove from oven and set aside.
• Filling:.
• Cream the butter with the cream cheese and zest of lemon.
• Beat well until nice and smooth.
• Add the buttermilk and vanilla, again beat well and smooth.
• Add eggs one at a time, incorporating each on well, but do not overbeat.
• Again will specify do not over beat.
• Pour into the prebaked crust and set into oven.
• Bake at 350 for 25 minutes.
• Bake then reducing heat to 300 and bake 25 more minutes.
• Reduce heat down again to 200 degrees and finish baking until just slightly jiggly in centre, this is about another 20 to 25 minutes.
• Can also place a small pot of water in the back corner of oven, or place in a water bath if desired.
• I usually dry bake all my cheesecakes, but this recipe allows for all types of baking.
• Remove and let cool to room temp on a rack for at least three hours.
• Then refrigerate and chill.

SAVOURY CHEESE AND LEEK PUDDING

Steps:

• Spread each slice of bread on one side with the softened butter. Spread half the slices with some grainy mustard. Make sandwiches with the sliced leek and grated cheese, using one slice each of plain buttered bread and one slice of bread that has been spread with the mustard. Press firmly together, then cut each sandwich into four triangles.
• Lightly butter a 2 litre shallow oven proof dish. Arrange each piece of sandwich in the prepared dish, points standing up.
• Beat together the eggs, remaining mustard, seasoning and milk. Pour carefully over the sandwiches and then leave to stand for 30 minutes.
• Preheat the oven to 160*C/325*F. Scatter the remaining cheese over top and then sprinkle with the chopped walnuts. Bake for 45 minutes to an hour, or until set with a crisp topping. If desired sprinkle with some chopped spring onion to serve.

THE QUEEN OF HEARTS - VALENTINE'S JAM TARTS

Steps:

• Sieve the flour into a large mixing bowl, add the butter and rub it in using your fingertips until the mixture looks like fine breadcrumbs.
• Use a knife to mix in the water, a little at a time stirring with the knife until the mixture comes together and you can form a ball with your hands.
• Wrap the pastry in a piece of clingfilm and put it in the fridge for 30 minutes - this will make it easier to roll out.
• Turn the oven on to 200°C/400°F/Gas Mark 6.
• Sprinkle the work surface and your rolling pin with a little flour and roll the pastry out to about ¼ cm thick.
• Dip the cutter in flour then cut out as many circles as you can - you may need to gather the bits of pastry up and roll them out again to make 12 to 18 circles.(Make sure you leave a little of the pastry scraps for the heart shaped pastry lids!) Once you have the desired amount of pastry cases, roll out the pastry scraps and cut out the required amount of hearts, using a mini heart shaped biscuit/cookie cutter.
• Lay the rounds of pastry in the tart tin, which has been buttered or greased and press them gently into place. Prick the base of each tart once with a fork.
• Put the tart tray into the oven and bake for 6 minutes until the pastry is very pale golden. Using oven gloves take the tray out of the oven.
• Carefully put 1 heaped teaspoon of jam into each tart, and then top them off with a pastry heart. Using oven gloves put the tray back into the oven for 6 minutes.
• Using your oven gloves take the tray out of the oven.
• Leave them to cool for a few minutes then use a palette knife to gently lift the tarts out of the tin and leave to cool completely on a wire rack. Arrange them on an attractive serving plate and sprinkle with caster sugar.

CREAM CHEESE PASTRY - GLUTEN FREE

Steps:

• Combine the cream cheese with the butter, stir until smooth. You can use wooden spoon to mix.
• Add the remaining ingredients. Mix well. Using a clean or gloved hand towards the end of the mixing will quicken the process and bring the mix together quickly.
• Chill the dough for 30 minutes in the refrigerator and then use as required. If the dough is a little stiff, knead lightly and it will become more pliable.
• Roll out between sheets of baking paper as this stops the pastry from clinging to the work surface and your rolling pin. It also eliminates the need to use extra flour when rolling the dough.
• Cook at the temperature required for your recipe. I have found that there is no need to grease or spray the tins/bakeware.
• The pastry cases I have cooked at fanforced 180°C for about 30 minutes.

WICKLEWOOD'S HERB DUMPLINGS (GLUTEN FREE)

Steps:

• In a bowl mix the flours, lard, yogurt, herbs, baking powder and seasoning.
• Add enough water to bind together.
• Shape the mixture into dumpling mixture into 7-8 balls, and gently drop simmering stew or casserole.
• Cover and cook until they rise to the surface, approximately 15 minutes.
• Remove cover and allow to brown. (Optional).

QUICK CHELSEA BUNS

Steps:

• Preheat oven to Gas5/380F degrees.
• Grease and flour a baking sheet.
• Sieve together the flour and salt.
• Add fat, rub in until the mixture resembles fine breadcrumbs.
• Add sugar.
• Make a well in the centre and add milk gradually until you have a light soft dough.
• Roll out into an oblong 1/4 inch thickness.
• Brush with melted margarine.
• Sprinkle with the mixed fruit, sugar and spice.
• Roll up so that you have a long roll.
• Cut off 14 even sized rolls.
• Place cut side down on the greased baking sheet.
• Bake for 20 minutes.

SAUSAGE AND APPLE PIE IN A CHEDDAR CRUST

Steps:

• *Used a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture). If you use all Granny Smiths or all Cortlands (or other kinds of apples), adjust the amount of sugar to your taste.
• CRUST:.
• In a medium-size mixing bowl, whisk together the flour and salt. Using an electric mixer, a pastry blender or fork, or your fingers, cut and mix the cheese and butter into the flour mixture until the fat and flour form a crumbly mixture. Add the lemon juice or vinegar, then sprinkle on just enough water so that you can gather the dough into a cohesive ball.
• Divide the dough in half, and flatten each half into a 1-inch thick round. Wrap one of the rounds in plastic wrap or waxed paper, and refrigerate it while you work with the other. Transfer the remaining dough to a well-floured work surface. Roll it into a 12-inch circle, using as few strokes of the rolling pin as possible; the fewer times you touch the crust at this point, the more tender it'll be when it's baked. Transfer the circle of dough to a 9-inch pie plate (a giant spatula works great here), and gently fit it to the pan's contours. Again, if you push and stretch the dough too much during this stage, it'll shrink when you put it in the oven.
• FILLING:.
• Peel, core and slice the apples. In a large, shallow frying pan, cook the apples with the salt, cinnamon, cider or juice, and sugar for 15 minutes, or until the apples are tender and the liquid is syrupy. Add the cooked sausage.
• Spray the crust with some nonstick vegetable oil spray (this helps it stay crisp), then spoon the filling into the crust. Roll out the remaining crust, and center it over the filling. Press the edges of the top and bottom crust together, fold them under (onto the top of the pan's rim), and crimp.
• BAKE:.
• The pie in a preheated 425°F oven for 15 minutes, then lower the heat to 375°F and bake for an additional 35 to 45 minutes, till the crust is very brown. Remove the pie from the oven, and serve it warm or at room temperature.