It’s DK Publishing book review time again! I have to tell you that I get VERY excited with my mail delivery lately. I know that if I receive a big brown heavy envelope from DK Publishing, something great is going to be inside.
I have a question for you that is totally off topic here? How do you open your mail? I mean, how DO YOU tear open your envelopes? I have a method which completely throws my husband off each time I receive a letter. I grab the short side and tear down which results in possible mutilation to the letter inside. Most normal people use a letter opener to slice open the top half of the envelope right? Or they stick their finger underneath the flap and gently release it from the envelope. Why am I even talking about this right now?
Oh ya. When I receive a package from anyone that has to do with a product or a book, I get a bit, how shall we say, overly cautious. I struggle with the fact that IF I open it the WRONG way, I could clearly cause damage to the contents and then I START TO CRY.
When I received the “brown” envelope from DK this past week, I handed it over to Steve and told him to be VERY careful opening it. I didn’t trust myself. What does he do? Grabs his “exacto” knife and gently performs “envelope surgery” on this package. OUT came the most beautiful Gluten Free Cookbook and today I’m going to show you how to make one of the best shortcut pastries I’ve ever tasted, that went perfectly with one of my favourite quiche recipes.
If you are in the midst of going “gluten free” and want a simple to follow diet chock full of wonderful recipes, then you need to get this book right now. There are 230 recipes in here for those who are gluten intolerant. Each recipe has been carefully tested and includes a full nutritional breakdown so you can enjoy a diet that is healthy and balanced without giving up the flavours you love.
It also features a full guide to gluten-containing foods, with a list of gluten-free alternatives and creative ideas. Plus a step-by-step guide on gluten-free baking. There’s even a section on how to make your own gluten free pasta!
I’m telling you honestly, I have not once felt that I’m missing out on anything over the past few weeks following this new diet…..well maybe not. I’m suddenly craving a large twister from Bagel World today. (p.s. If you live in Toronto and want gluten free bagels – they happen to have awesome ones).
One more thing….can we talk about this young lady for a second? ↓
This is my official taste tester. Well, not really. She happens to sneak on to the set from time to time and if she’s lucky, she gets to be the first one to sample what’s cooking. Do I need this?
- Shortcrust Pastry Ingredients
- 1½ cups gluten free all purpose flour (plus extra for dusting)
- 1 teaspoon xanthan gum
- Pinch of salt
- 7 tablespoons cold butter, cubed
- 1 large egg beaten
- 4 large eggs
- 1 cup heavy cream or full fat milk
- ¼ cup goat cheese
- Pinch ground nutmeg
- ¾ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 cup grated Gruyère or goat cheese mozzarella
- 1 10 oz package frozen chopped spinach, defrosted and squeezed of water until dry or 10 oz of baby spinach leaves steamed
- ½ cup broccoli florets,finely chopped and steamed
- ½ cup red cabbage, very finely chopped and steamed
- Preheat the oven to 400F.
- Sift the flour, xanthan gum and salt into a bowl and mix.
- Add butter and rub it in with your fingers until the mixture forms crumbs.
- Note: I used my food processor and pulsed the ingredients together. It was super fast and easy.
- Add the egg and mix just until combined.
- Gradually add one to two tablespoons ice cold water until mixture just comes together to form a dough. I added more than two tablespoons. I think it was more like five.
- Transfer dough to a lightly floured surface and briefly and lightly knead until smooth.
- Wrap in plastic wrap and chill in fridge for 30 minutes.
- Roll out pastry on a lightly floured surface until it is about ¼ inch thick and large enough to fill a 9 inch quiche dish or 4 small tart pans with removable bottom.
- Carefully wrap pastry around the rolling pin, lift over pan, and unroll pastry. I cut four circles for my small tart pans and lifted the dough gently.
- Press the pastry gently into the pan and up the sides. Use a rolling pin to smooth over the top of the tart pan and remove excess pastry dough. Trim edges, and repair any holes. Prick base of pastry dough with a fork.
- Line the pastry with parchment paper and pie weights, ceramic baking beans or you can use ordinary dried beans such as chickpeas.
- Place on baking sheet and bake for 15 minutes. Remove tart from oven and carefully lift out parchment and weights. Return to oven for another 5 minutes to crisp up. Remove and set aside while you make your filling.
- In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper. Whisk in both cheeses.
- Add in the steamed vegetables and stir until fully incorporated.
- Place egg mixture into prepared tart shell/shells.
- Bake for 45 to 50 minutes or until brown and crispy around the edges and the egg custard mixture is fully cooked. Serve hot.