Gluten free breakfast pancakes with apple and cranberry sauce

Truly rubbish pic, dunno what was wrong with the camera.  These were birthday breakfast pancakes for someone who is giving gluten free a go, to see if it helps with general aches and pains.

Olive oil (for frying, could be any vegetable oil)
Butter
Gluten free flour (Self Raising Doves in this instance)
Soya milk
Egg
Natural yogurt
Pinch of salt

Apple sauce

3 cooking apples
handful dried cranberries
sugar

1.  Put flour into bowl and crack in egg.  Stir in to start the process.
2.  Add pinch of salt and about a cup of soya milk.  Whisk.
3.  Add about 3 tbsp natural yogurt and whisk until flour has been incorporated, and the mixture is smooth.
4.  The texture should be of very lightly whipped double cream - if too thick add some milk, if too liquidy add some flour (easier to add a little mixture to some new flour, mix, then mix this in to the big batch - fewer lumps).
5.  Heat oil and butter in frying pan until just smoking.  Fry pancakes in batches - about 6ish cm across.  You know one side is done when you start getting tiny bubbles at the outer edges creeping in about 1 cm.  Flip and fry on the other side.
6.  Meanwhile peel and chop apples, put in a pan with sugar (to taste) and cranberries.  Add a tbsp water and cover with a cartouche (greaseproof paper scrunched up and wet and plonked over the fruit to seal in moisture).  Stew gently until pancakes are done.

Scoff, with or without maple syrup, sing happy birthday (badly).

Cranberry and Clementine chutney (and some mince pies)

I have eventually given in and started the festive culinary circus.  But, only in a minor way this year.  So today saw the first batch of mince pies, and some cranberry and clementine chutney.

Mince pies - buy jar of mince meat - as posh as you can manage - I like the ones with cranberry in.

Shortcrust pastry - follow Nigella's recipe




120g 00 flour
60g butter
egg yolk
1 tbsp natural yogurt
very cold water

1.  Chop butter into small pieces, too into flour - put in freezer for 10 minutes (Nigella says it, and it works to keep the pastry light and crumbly).
2.  Beat egg yolk and yogurt together, put in fridge.
3.  Rub in cold butter and flour, mix in egg mixture, with a tsp or so of cold water if you need to to bring it to a paste.
4.  Wrap in cling film and put in fridge for 20 minutes before rolling out.
5.  Roll out on floured board, fill, put tops/stars on (don't roll pastry more than twice)
6.  Milk wash tops and sprinkle on granulated sugar.
7.  Bake for about 12 minutes at 180.

Cranberry and Clementine Chutney

1 tsp olive oil
2 onions chopped
6 clementines, peeled and segmented
500g cranberries
tiny pinch cinnamon
reasonable pinch chili flakes
350g (ish) sugar
100ml cider vinegar

1.  Soften onions slightly.
2.  Chuck in fruit, spices, sugar and vinegar.
3.  Simmer for about 20 minutes.  Taste and adjust. (Watch it, it'll be hot, put it on a plate like jam to cool down).
4.  If keeping pot in sterilised jars.