Saturday, 5 November 2016

Speedy Choco Nut Rolls

Using half a pack of Silly Yak Foods gluten free puff pastry, these speedy pastries were made.

Ingredients were -

Half a pack of puff pastry
Tablespoon of Nutella, warmed
Heaped tablespoon of macadamia nuts, roughly chopped (hazelnuts could be used instead)

On a floured silicone sheet, we rolled out the puff pastry to approximately 25cm by 20cm.

Next the warmed Nutella was spread over the pastry.

The chopped nuts were sprinkled over.


Finally, using the silicone sheet to assist, the pastry sheet was rolled (from the long edge) into a long
tube.

This roll was then sliced into 8 pieces and these were placed on a non-stick baking sheet, cut side down.

The baking sheet was put in a pre-heated oven (175ºC fan) and baked for 12-17mins (check for browning and ensure pastry is cooked)

We allowed the rolls to rest on the baking sheet for about 5 minutes once out of the over.  They were then removed to a cooling rack to completely cool.

A tasty and speedy treat... which won't last long but if you need to store them, make sure they're in an airtight container. 

Sunday, 30 October 2016

Rule of Crumb Garlic Bread

We'd been keeping an eye out for Rule of Crumb part-baked bread for some time... finally found it at Ocado and ordered some (it came frozen - £2.75 a loaf)

Yesterday was the day to try it... as we were having a "pasta based evening meal". 

The bread comes in a cook-in-the-bag wrapper.

It was then baked according to the pack instructions (hot oven for 15 mins) and was smelling great by the time it was removed... noting the packing is HOT when baking's done, we took care in releasing from the wrapper.

The garlic bread is pre-cut and filled with butter lengthwise.  It was lovely and crunchy and there was the perfect amount of garlic butter for our tastes.

We cut it into three chunks and shared it between us.  It was a really great accompaniment to our pasta meals and, best of all, Sous Chef J loved every crumb... even eating the crust.  We'll be re-stocking asap to have as a freezer standby!

Sunday, 25 September 2016

Speedy "Danish" Pastries

Having bought some Silly Yak ready made Gluten Free puff pastry, and looking for some breakfast ideas to tempt Sous Chef J, I hit on the idea of a sort-of Danish pastry.  We've also been blackberry picking this week and had made some stewed Blackberry and Apple... a plan formed.  A very SIMPLE plan.

Ingredients -

Silly Yak Gluten Free puff pastry (half a pack)
Four tablespoons of stewed fruit
a little beaten egg

To decorate/drizzle - two tablespoons of icing sugar and a small amount of warm water (make this as thick or runny as you like... it's your choice!)

Starting with the pastry block, it was rolled out to about 5mm thickness (we do this on a silicone sheet dusted with gluten free flour). 

The pastry was then cut into four squares.

An Lshaped cut was made to opposite sides of the square, the inner square's edges were brushed with egg and the cut section was carefully folded to line up with the inner square.

The pastry shapes were then put onto a non-stick baking sheet, brushed with egg and put in the fridge to chill whilst the oven reached baking temperature.

Once chilled, about a tablespoon of the stewed fruit mix was placed in the middle of each pastry.



Baking the pastries in a preheated oven at 180ºC for 8-10minutes, we checked them and turned the sheet, baking for a further 2 minutes before removing and cooling on the baking sheet.














The pastries were then drizzled with icing as decoration, just before serving.