Treestump enjoying some late flowers in his aunts garden. Wish we had a garden that size though she is hoping to move soon but says the current house will be a hard act to follow.
We had the allotment AGM this weekend and I promised to make some gluten free nibbles. I made some cheese biscuits and they went down so well I ave included the recipe at the end of this post. They are based on several cheese savory I've tried in the past but the exact mix was a new one I tried and worked very well indeed.
This weeks menu swap is hosted by In my Box who chose Dutch ovens this week. I have never been sure what a Dutch oven is but after seeing her photo of hers I realise I've had one. I call it my Le Creuset casserole. I have a cobalt blue one which was a wedding present and a very very well received one at that. I can confirm they are fantastic for cooking stews and casseroles in.
We have decided we have been slipping on the amount of vegs we have been eating so are trying to up that this week.
Menu this week.
Monday - boys had boiled eggs and soldiers, we are having a prawns, courgette, mushrooms, tomatoes and pasta in a white wine and cream sauce..
Tuesday - Sweet potato rostis, pork chops and green vegs.
Wednesday - bean and veg stew with baked potatoes
Thursday - butternut squash gratin with any vegs left before the new box turns up.
Friday - Fish and chips.
Baking - Daring Bakers monthly challenge, cheese biscuits
(makes about 45)
2 oz Dove Farm Gluten Free plain flour (or other generic GF flour mix)
2 oz Gram flour
8 oz Cheddar or mix of cheeses
1/2 tsp salt
good pinch of cayenne pepper or similar spice.
good pinch of mustard powder (make sure it's gluten free).
good pinch of black pepper.
3 oz butter
Sieve the flours into a bowl with spices and mustard. Add the salt and cheese then rub in the butter till it's crumbly.
Add an egg and a little more flour if needed to make the pastry rollable which will depend on how big the egg is.. if the egg is big it ends up a little too sticky
Roll out pastry to about 3mm (1/8 inch) using plenty of flour to flour the board.. gluten free of course. Then use a small cutter to cut biscuits.
Arrange on a none stick or greased baking tray, these can be quite close together as they don't expand much.
Cook at 190 C for 10-12 minutes.
Cool on a rack.