Pizza Base - GF
- 200g gluten free bread mix
- pinch salt
- 2 tbsp olive oil
- 7g dried yeast
- black pepper to taste
- 75-100 ml warm water
Mix all ingredients together in food mixer until smooth. (Add water until mix becomes soft but not sticky)
Roll out, on floured surface, to desired size and thickness.
Cover with own choice of toppings and bake at 200 fan for 12-15 mins until golden.
- 1 ½ lbs potatoes
- 3 heaped tbls Dove plain flour
- Oil for frying
Boil potatoes until soft, mash with the butter and add the flour. Mix together and blend with pastry blender.
Take some of the potato and form a roll and flatten with rolling pin to ¼ inch thickness. Cut out cake with pastry cutters. Do this with the rest of potato and fry on a greased fry pan or skillet until brown, turn and cook other side adding oil to the pan when needed.
Leave to cool on a wire tray, pack with greaseproof paper and freeze.
Perfect with bacon or just toasted.
- 8 ozs Flour
- 2 ozs butter
- 2 ozs lard
- 1 medium egg whisked
- 2 tablespoons of water
- Blend flour and fat with pastry blender.
- Add egg and incorporate with knife, add water
- (The mixture may look dry at this point but don’t be tempted to add more water)
- Blend again with blender and knead pastry on a flour surface
- Leave to cool in fridge for 10 to 15 mins.
- Roll out on a floured surface
- Cook pastry at 160 electric
Lemon Drizzle Cake
225g / 8oz butter softened
225g / 8oz caster sugar
275g / 10oz Dove's Farm gluten free self raising flour
2 level tsp gluten free baking powder
4 large eggs beaten
4 tbsp milk
Finely grated zest of 2 lemons
For the topping
175g / 6oz granulated sugar
Juice of 2 lemons
Preheat oven to 160c / Fan 140c / Gas 3
Cut a rectangle of non-stick baking parchment to fit a 30cm x 23cm x 4cm (12in x 9in x 1.5in) tray bake or roasting tin. Grease the tin and line with the paper.
Beat together the butter and sugar, add the eggs and mix in thoroughly add the other ingredients and mix until well blended.
Turn mixture into prepared tin and level surface.
Bake for 35 to 40 minutes. Allow cooling in tin for a few minutes then lifting cake out and remove paper.
Put cake onto a wire rack placed over tray (to catch the drips from the topping). Mix granulated sugar with the lemon juice and spoon over cake while it is still warm. Leave to cool then cut into pieces.