Sunday, 22 June 2014
Pop up restaurant
Gluten free scones
Rub olive oil spread into self raising gluten free flour with a teaspoon of baking powder (it really needs extra raising agent), salt. When is resembles breadcrumbs form into a soft dough with an egg and a splash of soya milk. Bake at 180 for about 12 minutes.
Zizz 3 packets of flaked mackeral fillets and 1 box of medium tofu until smooth. Add black pepper and a squeeze of lemon juice. Chill.
2 red onions, finely chopped and sauted off in olive oil. Finely chopped beetroot - about 8. A handful of sugar, a splash of red wine, a few chili falkes and a good splosh of sherry vingar - simmer to let flavours meld - add water if it gets too think.
Grate about 1 inch horseradish root finely. Add 1/2 carton double cream, salt, pepper and a squeeze of lemon juice. Taste to adjust.
Potatoes, peeled boiled and cut into thick slices.
Sauce 3 chopped onions sauteed in olive oil, add chopped celery, chopped red pepper, courgettes and mushrooms. Add red lentils, a good few herbs, lots of garlic and a few chili flakes. Add a splash of red wine, some vegan bouillon, 2 tins of chopped tomatoes and water. Simmer, stir, simmer, season etc. I added a teaspoon of cinnamon at the end to ring the changes.
Make a litre of white sauce with soya milk (I just thickenned with cornflour, but could have done a bechamel) flavoured with bay and nutmeg.
Put the moussaka together - lentils, sauce, then potatoes - drizzle with olive oil and bake for an hour until top is crisp and golden.