Post by kickingfrog on Jan 27, 2011 14:54:51 GMT
GF goodies from BBC - Ready Steady Cook
Ready Steady Cook Wednesday 17th September 2003
James Martin
Strawberries & Shortbread
Ingredients
For the shortbread:
140g/5oz gluten free plain flour
110g/4oz butter
55g/2oz sugar
1 egg
gluten free flour to roll with
one-third tub strawberries, hulled and halved
1 tbsp icing sugar
For basil syrup:
100g/4oz sugar
75 ml//2½fl oz water
handful basil leaves
For the strawberry coulis:
100g/4oz sugar
75ml/2½fl oz water
8 strawberries
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Put all the shortbread ingredients into a food processor and blitz until breadcrumbs form.
3. Remove, press to form into a ball and then roll out on a floured surface until thin.
4. With an 8cm/3in cutter, cut out three discs.
5. Put them on to a baking sheet, sprinkle with sugar and bake for 6 minutes.
6. For the basil syrup, put the sugar and water in a pan and gently heat.
7. Try to dissolve the sugar before it boils then boil for 3 minutes.
8. Carefully pour the syrup into a mini food processor and add the basil. Blitz until smooth.
9. For the strawberry coulis prepare the syrup in the same way as the basil syrup.
10. Put the strawberries in the mini processor instead of the basil.
11. Pour the coulis through a sieve to remove the pips.
12. Put a shortbread disc on a plate and place on to just over a third of the strawberries.
13. Repeat on top to form a second layer.
14. Add a third biscuit and decorate with a few strawberries.
15. Dust with icing sugar and drizzle the basil and strawberry coulis round the base
Peach Tart
Ingredients
1 peach
100ml/3½fl oz double cream
½ tub cream cheese
handful basil
150g/5oz sugar
For the shortbread:
140g/5oz gluten free plain flour
110g/4oz butter
55g/2oz sugar
1 egg
gluten free flour to roll with
Method
1. Preheat the oven to 220C/425F/Gas 7
2. Put all the shortbread ingredients into a food processor and blitz until breadcrumbs form.
3. Remove, press together to form into a ball and then roll out on a floured surface until thin.
4. Cut out a 15cm/6in disc, put it on to a baking sheet and bake for 6 to 8 minutes.
5. Slice the peach and place it round the tart so a circle is formed.
6. Beat the cream cheese so that it loosens slightly.
7. Lightly whip the cream and add to the cream cheese.
8. Finely chop the basil and blend this in.
9. Put the sugar in a pan and melt on a high heat. Keep watch once it begins to caramelise. Be very careful, as the sugar gets extremely hot and will burn.
10. Let it go dark golden brown and then quickly add cold water to stop it from cooking any longer.
11. Dip a fork into the sugar and flick over a knife-sharpening steel quickly, over and over.
12. Scoop sugar into a ball and place on the dessert.
13. Put a dollop of basil cream in the centre of the tart and place the spun sugar on the top.
Peach, grape & chocolate crumble
Ingredients
1 peach
handful grapes, cut in half
½ bar chocolate
For the crumble topping:
100g/4oz gluten free plain flour
50g/2oz butter
50g/2oz brown sugar
Method
1. Preheat the oven to
220C/425F/Gas 7.
2. Put all the crumble topping ingredients into a food processor and blitz until breadcrumb size bits form.
3. In a gratin dish place the sliced peach, grapes and chocolate broken into pieces.
4. Put in a few roughly chopped basil leaves and top with crumble mix.
5. Bake in the oven for 8 to 10 minutes.
Baked Alaska
Ingredients
one-third tub strawberries
strawberry coulis to garnish
85g/3oz vanilla ice cream
For the shortbread:
140g/5oz gluten free plain flour
110g/4oz butter
55g/2oz sugar
1 egg
gluten free flour to roll with
For the meringue:
4 egg whites
200g/7oz white sugar
Method
1. Preheat the oven to 220C/425F/Gas 7
2. Put all the shortbread ingredients into a food processor and blitz until breadcrumbs form.
3. Remove, press together to form into a ball and then roll out on a floured surface until thin.
4. With an 8cm/3in cutter, cut out a disc.
5. Put on a baking sheet, sprinkle with sugar and bake for 6 minutes.
6. Beat the egg white to soft peaks.
7. Add the sugar and whisk again until stiff and shiny.
8. Place the shortbread biscuit on a plate and make a mound on top of it with ice cream.
9. Roughly chop the strawberries, leave a few whole and place on top the ice cream.
10. Cover the whole dessert with meringue to make a dome shape.
11. Use a blowtorch to brown the meringue.
12. Drizzle strawberry coulis round the edge and garnish with a few strawberries.
**************************************
Ready Steady Cook Wednesday 17th September 2003
James Martin
Strawberries & Shortbread
Ingredients
For the shortbread:
140g/5oz gluten free plain flour
110g/4oz butter
55g/2oz sugar
1 egg
gluten free flour to roll with
one-third tub strawberries, hulled and halved
1 tbsp icing sugar
For basil syrup:
100g/4oz sugar
75 ml//2½fl oz water
handful basil leaves
For the strawberry coulis:
100g/4oz sugar
75ml/2½fl oz water
8 strawberries
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Put all the shortbread ingredients into a food processor and blitz until breadcrumbs form.
3. Remove, press to form into a ball and then roll out on a floured surface until thin.
4. With an 8cm/3in cutter, cut out three discs.
5. Put them on to a baking sheet, sprinkle with sugar and bake for 6 minutes.
6. For the basil syrup, put the sugar and water in a pan and gently heat.
7. Try to dissolve the sugar before it boils then boil for 3 minutes.
8. Carefully pour the syrup into a mini food processor and add the basil. Blitz until smooth.
9. For the strawberry coulis prepare the syrup in the same way as the basil syrup.
10. Put the strawberries in the mini processor instead of the basil.
11. Pour the coulis through a sieve to remove the pips.
12. Put a shortbread disc on a plate and place on to just over a third of the strawberries.
13. Repeat on top to form a second layer.
14. Add a third biscuit and decorate with a few strawberries.
15. Dust with icing sugar and drizzle the basil and strawberry coulis round the base
Peach Tart
Ingredients
1 peach
100ml/3½fl oz double cream
½ tub cream cheese
handful basil
150g/5oz sugar
For the shortbread:
140g/5oz gluten free plain flour
110g/4oz butter
55g/2oz sugar
1 egg
gluten free flour to roll with
Method
1. Preheat the oven to 220C/425F/Gas 7
2. Put all the shortbread ingredients into a food processor and blitz until breadcrumbs form.
3. Remove, press together to form into a ball and then roll out on a floured surface until thin.
4. Cut out a 15cm/6in disc, put it on to a baking sheet and bake for 6 to 8 minutes.
5. Slice the peach and place it round the tart so a circle is formed.
6. Beat the cream cheese so that it loosens slightly.
7. Lightly whip the cream and add to the cream cheese.
8. Finely chop the basil and blend this in.
9. Put the sugar in a pan and melt on a high heat. Keep watch once it begins to caramelise. Be very careful, as the sugar gets extremely hot and will burn.
10. Let it go dark golden brown and then quickly add cold water to stop it from cooking any longer.
11. Dip a fork into the sugar and flick over a knife-sharpening steel quickly, over and over.
12. Scoop sugar into a ball and place on the dessert.
13. Put a dollop of basil cream in the centre of the tart and place the spun sugar on the top.
Peach, grape & chocolate crumble
Ingredients
1 peach
handful grapes, cut in half
½ bar chocolate
For the crumble topping:
100g/4oz gluten free plain flour
50g/2oz butter
50g/2oz brown sugar
Method
1. Preheat the oven to
220C/425F/Gas 7.
2. Put all the crumble topping ingredients into a food processor and blitz until breadcrumb size bits form.
3. In a gratin dish place the sliced peach, grapes and chocolate broken into pieces.
4. Put in a few roughly chopped basil leaves and top with crumble mix.
5. Bake in the oven for 8 to 10 minutes.
Baked Alaska
Ingredients
one-third tub strawberries
strawberry coulis to garnish
85g/3oz vanilla ice cream
For the shortbread:
140g/5oz gluten free plain flour
110g/4oz butter
55g/2oz sugar
1 egg
gluten free flour to roll with
For the meringue:
4 egg whites
200g/7oz white sugar
Method
1. Preheat the oven to 220C/425F/Gas 7
2. Put all the shortbread ingredients into a food processor and blitz until breadcrumbs form.
3. Remove, press together to form into a ball and then roll out on a floured surface until thin.
4. With an 8cm/3in cutter, cut out a disc.
5. Put on a baking sheet, sprinkle with sugar and bake for 6 minutes.
6. Beat the egg white to soft peaks.
7. Add the sugar and whisk again until stiff and shiny.
8. Place the shortbread biscuit on a plate and make a mound on top of it with ice cream.
9. Roughly chop the strawberries, leave a few whole and place on top the ice cream.
10. Cover the whole dessert with meringue to make a dome shape.
11. Use a blowtorch to brown the meringue.
12. Drizzle strawberry coulis round the edge and garnish with a few strawberries.
**************************************