Tag Archives: gluten free

Spring Asparagus and Courgette Flower Scarpaccia

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Spring Asparagus and Courgette Flower Scarpaccia

When I was at Hunts Hill Farm Shop there was a magnificent basket of newly laid duck eggs. Larger than normal and just laid, a few had to be mine. I bought half a dozen unsure where they would end up; a cake had been on the cards. With a box of courgette flowers at home, I did a little bit of research and found this delicious sounding Italian dish called Scarpaccia. A vegetable traybake covered in a cheesy batter and baked with fresh thyme and chilli. Normally made with courgettes I adapted the recipe for asparagus and used the courgette flowers too. I know these are wonderful stuffed with ricotta and fried but I am not a big fan of food cooked in oil. This bake is simple and alarmingly effective for something that is so easy to prepare. When just baked its quite delicate but it firms as it cools. Perfect for lunch with salad, for picnics or as part of a buffet. I am serving mine tonight, in small squares to go with pre-dinner drinks.

300g fine speared asparagus, *snap off the tender spears
1 red onion, very finely sliced
4 cloves garlic, crushed
1 dessertspoon extra virgin olive oil
2 tablespoons fresh thyme, finely chopped
1 generous sprinkle of chilli flakes
10-12 Courgette (male flowers) remove petals for use and discard the stems (optional due to short season and availability)
200g Self Raising gluten free flour (I used Doves Farm)
Salt and freshly ground black pepper
6 duck eggs
200ml milk
100g crumbled feta cheese
50g grated parmesan or pecorino cheese
Some extra virgin olive oil, for drizzling

A baking tin 22cm x 32cm lined with silicone non-stick baking paper – traditionally this is made in a larger flat tray (swiss roll size) but I decided to go a bit deeper frittata style.

Pre-heat the oven to 180°C/160°C Fan / Gas Mark 4

Scatter the Asparagus on the baking sheet. Mix the sliced onion and garlic in a spoon of oil before together scattering on top. Arrange in even but not-too-organized layer and sprinkle with chilli flakes and courgette flower petals. Combine flour and seasoning in a mixing bowl.   In another large mixing bowl, whisk up, the eggs and milk. Whisk the dry ingredients into the eggs and stir in the Parmesan cheese then pour batter evenly over the asparagus all the way to the edges of the pan. Crumble with feta and drizzle with a little EVOO. Bake in the oven for 20-30 minutes until golden and puffed.

Delicious served warm or cold. Great for picnics, lunches with salad or cut into cubes to serve with drinks.

  • If you hold the asparagus in your hand and bend it, it will break naturally where the woody part starts. If you are using very fine asparagus you wont need to do this.

Download a printable version of the recipe Spring Asparagus and Courgette Flower Scarpaccia.

Elm Kitchen at Elm Farm Nursery

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Sutton Green Road, Sutton Green, Guildford GU4 7QD

Innovative salads, freshly baked cakes and savouries using some local ingredients dominate the menu at this new kitchen at Elm Farm Nursery!

The Upside: A great addition at Elm Farm Nursery for delicious home cooked food in a delightful setting.

The downside: Elm Kitchen Café is not open on Mondays.

The flipside: The food here is all home-made with an admirable ‘no deep fryer’ policy meaning that nuggets and chips are permanently off the menu.

Elm Nursery in Sutton Green is one of my favourite places. Run by a lovely family this is a low key welcoming and friendly venue. Famed locally for Mum Rita’s bedding plants and amazing filled hanging baskets it was crying out for a café. The café was supposed to open last year but electrical supply issues and other difficulties led to a few months delay. This was a frustrating for Jacqui Street who is at the helm. Already making pies for the Olive Tree pub down the road and for Joes farm shop (on site) Jacqui’s cooking skills were a known quantity.

elm farm trip

Softly opening in late April they have steadily been growing a local following. Home-made quiche, meaty sausage rolls (a treat with a high meat to pastry ratio), Scotch eggs and interesting salads are complimented by home made soup, freshly made sandwiches (from £4) and English breakfasts (from £6).

soup elm farm

Jacqui sticks to local suppliers when she can; Ray Rowley butchers supply free range bacon and pork for breakfasts, sausage meat for the sausage rolls and Scotch eggs (both £3 each). Free-range eggs also come from Rowley’s as even though there are lots of chickens at Elm Farm their eggs are sold in the farm shop. Bread comes from Christmas Bakery one of the few traditional bakers in the area supplying the farm too.

The menu has plenty of choice, ambitious considering small kitchen. I went with my kids on a warm day so I opted for a grilled halloumi salad from the specials menu. This was a delicious of mix freshly grilled cheese, avocado, peppers, tomatoes, couscous and chick-peas on salad leaves. Topped with roasted pine kernels it had immediate kerb appeal. I loved the fact that when Jacqui bought it to the table she bought a little jug of dressing too.

Elm kitchen blog photos 2

Too many times since writing ‘Eat Surrey” I have been expected to munch my way through a plate of dry leaves (read my article here on this). My daughter opted for freshly made roasted tomato and basil soup with half a prawn and avocado sandwich. They are flexible here because they can be and it was the perfect sized portion. Essential here as we also ordered a home-made sausage roll. Heavy on sausage and light on pastry and warmed through we ended up having two (£3 each). My son chose a chicken, chorizo and roasted red pepper sandwich, which came with a salad garnish and a portion of crisps (£5). It was freshly prepared super stuffed and the addition of soft roasted peppers was inspired. To finish we had coffee (from Nature) and tea. Sadly no room left for a slice of home-made cake. Having sampled these in the past I can verify that they taste every bit as good as they look (from £2.20)

Elm Kitchen blog photos 1

The café is situated next to a small animals feeding area for kids with chickens, ducks, geese, guinea pigs, rabbits & pigs. In the field next door say hello to Llamas (Luna and Saffron), miniature ponies and goats. My daughter (20) and my son (15) spent ages with the animals proving what a hit they are regardless of age. The café itself has been built at the end of a new grassed off picnic area. Visitors can bring their own picnic and use the seating provided outside right next to the pens of chickens, rabbits, guinea pigs and rabbits. Perfect for young children who can be contained within the area that is safe for them to play around in a lovely setting and easy for parents to keep an eye on. Entry into the animal enclosure for children to feed the animals and get a closer look is just £1. Feed is available from the farm shop.

animlas

Kids parties are popular here and Jacqui can provide a top notch kids menu with plenty of healthy choices and a lovely birthday cake too. Pop in for a chat to get more details.

Elm Kitchen is a great addition to a growing portfolio of new independent cafés in Surrey. Go and give it a try you wont be disappointed!

http://www.elmnursery.co.uk/

01483 755559 

I would like to thank my work experience student Xavier Brunton from George Abbot School for taking the images and laying them out for this post.

Grass Roots Bakery

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A new start up producing fantastic gluten free rolls and bread mixes from a bespoke craft bakery in Surrey

andrea grass roots

The upside: Great tasting gluten and dairy free bread which is also preservative free.

The downside: Limited shelf life once baked (but freezes well)

The flipside: A credible textured bread for those seeking 100% gluten free product

When Noels Farm Shop (at Sutton Green Garden Centre) started to sell Grass Roots gluten free bread rolls late in 2015 Noel was keen to share how good they were. Unlike many gluten free bread products on the market the rolls looked great and clearly had texture. Produced just a few miles down the road in a small industrial estate in Woking I popped over to meet the owner and view the bread in production.

Andrea Walsh trained as a bio-chemist having taken a degree in chemistry. This has been essential to her success in this bakery venture and her ability to create a brilliant product and comply with food regulations in the sensitive area of free-from foods. Andrea’s business partner is her husband Steve an inventor of electrical products. The bakery is based within his lab where they created a bespoke sealed production space with brand new equipment. This means that they can be 100% confident that all their products are totally gluten free. This for people who suffer from gluten intolerance or coeliac disease is the reassurance they need. For some people just a small amount of contamination from gluten can have a devastating affects on their health. To find a product that is made in a totally wheat free zone is a real find.

As a family, Andrea and her children are gluten intolerant. Fed up with pappy dry and tasteless bread Andrea decided to make her own. With her science background she was able to replicate the characteristics of traditional bread from a range of gluten free ingredients. A few months of experimenting with different recipes Andrea fine-tuned her recipe. Sampling her new bread with friends they all raved about how good it was and her family loved it too. With such great feedback she decided to share this with others and so the Grass Roots Bakery was born.

trio 2 grass roots

Launching the bakery very quietly in June 2015 Andrea sold her bread to a farm shop near Woking where owner Noel had realised that there was a demand for gluten free products and was keen to stock the rolls. Unlike commercially produced gluten free bread (with preservatives) Andrea uses a natural approach to baking and the rolls have only 2 days life from production. Actually when you toast or warm through in the oven even from 3-4 days they are still really delicious but not at their best. However the rolls do freeze really well so freezing what you don’t use straight away is a perfect solution.

I wanted to see the bread in production so in the true spirit of HACCP (Hazard Analysis Critical Control Points) we got changed into kitchen whites, put on hairnets (not a great look for me) and went into the bakery. First off its clear how incredibly clean the bakery is with brand new equipment and clearly a meticulous standard of hygiene. Andrea had already weighed out her secret recipe flour and then added oil, water and eggs. Using a giant electric whisk the dough is worked until a soft moist mixture has formed. As there is no gluten involved here it doesn’t need the classic ten-minute work out on the proteins to form the dough. It’s also noticeable that this dough is wetter than one that is wheat based which makes it difficult to handle.

grass roots trio

With an inventor for a husband Steve created the perfect solution. Using his electronic skill set he created a device that sucks up the right amount of dough for each roll which can then be deposited on to the baking sheet to rise. This means the rolls are all slightly different shapes; which adds a certain Wallis and Gromit charm to the process. As the dough is wetter and the rolls are large they take around one hour to bake in a medium oven. Unfortunately I wasn’t able to stay that long but in any case Andrea had already sent me some rolls to try so I knew how good they were.

With a product life of two days it was clear to Andrea that this was going to be an issue for retailers who like a longer shelf life. Her solution was to sell to shops but also offer a bread mix too. All Grass Roots products are available online from the bakery and include white and high fibre rolls in packs of four or twelve and bread mixes. The bread mixes are also sold in two sizes.

bread mix tri

Andrea has gone for a soft launch but is hoping to sell her products via farm shops, delis and specialist food shops. To give her products the credibility they need in the free-from market Andrea has spent time making sure her products are safe for her intended user group. Just recently she has received accreditation from Coeliac UK which, for those with gluten intolerance and coeliac disease is a recognised and trusted seal of approval.

I meet a lot of people on my travels in Surrey and in Andrea you couldn’t meet a nicer and more dedicated grass roots bakerybaker. I love her scientific approach, which has helped enormously in the creation of a great product range. The gluten free bread market is a tough nut to crack but they have definitely created a winning formula here.

www.grassrootsbakery.co.uk

01483 730474

Lime and coconut cake

Little Barn Café

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Stacey’s Farm, Thursley Road, Elstead, Godalming, Surrey GU8 6DGLBCafesign6x9

The upside: Creative cooking using some lovely local produce too!

The downside: The café is shut on Mondays and just from 10.00am-2.30pm on Sundays.

The flipside: One of the most delicious and unusual menus for a small café in the county!

If you want a gorgeous spin on home baking, feisty salads and something that your great aunt will recognize on the menu; this café is for you. Opening its doors in January 2015 this unassuming business already has a big fan base. Dedicated to fresh homemade food with an innovative twist creative chef/owner Sarah has a winning formula and a Time Out Award under her belt from a previous business she ran in London. Starting in Surrey with a pop up café which soon outgrew its temporary venue, they found a new home in Elstead. With her husband Mark they have transformed this barn into a thriving eaterie after giving the room some much needed TLC. With a growing family they entrust some of the cake creation to their fabulous baker Vicky and meals to chef Caroline who along with the waitresses complete the team. Shutting on Sunday and Monday means they get the family and business balance right too.

LBC - dining room

 

This small café has a brilliant menu and also boasts local suppliers for much of the menu! Eggs and dairy products come from Great Hookley Farm, produce from Teasels and meat from Prides farm shop all in and around Elstead. Emphasis here too is also on great baking, quiches, pies and cakes but also unusual salads and veg packed soups. Specials include Moroccan lamb tagine with roasted aubergine and minted yogurt (£8), tomato and basil soup with bread (£4) and grilled goats cheese on puy lentils with red onion and mint (£6.50). Their freshly baked quiches are supersized and served with salad too.

LBC savoury trio

 

On my last visit my daughter chose a cooked breakfast (which is served all day) I was a bit miffed as there were so many delicious options on the specials board to try. My daughter gave it full marks and was delighted with her choice a snip at £6.50. I chose from the specials menu and also enjoyed a board of vegetarian kofta’s, tomato salsa and hummus with salad leaves. A tasty combination which worked especially well with the creamy hummus and piquant salsa.

LBC CAKES TRIO

Cake is important here so we also shared two slices (£2.30 each) These were; “calling Ibiza” a coconut and lime combo which had a deliciously zingy lime curd filling and “Dear Prudence” a prune, chocolate and blueberry cake with cream cheese frosting, rich, fruity and moist. I keep looking at the picture I took of the other cakes and wondering what if? It will have to be for another visit! Having watched Sarah and her team posting their wonderful cakes on social media the display on offer did not disappoint. The cakes form a focal point in the café laid out on the sideboard and its makes such a refreshing change from typical offerings of brownies, carrot cake and chocolate fudge. For the more traditional eaters there are options for a cream tea (using locally produced preserves) and other less quirky menu items too.

One of my mantras has always been ‘strive to be different’ and the Little Barn Café has achieved just that. In a competitive market it’s a great attitude to have and one that sets this super café way up the list of my current recommendations.

01252 705023

www.thelittlebarncafe.co.uk

 

Blueberry tart

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This is my version of a recipe given me to by my uncle’s American girlfriend who is a fabulous home cook. At first sight the recipe lacked appeal, but being packed with fruit and highly recommended, I gave it a whirl. It was light, bursting with flavour and really simple to prepare. A few tweaks makes it both vegan and gluten free too. I exchanged half the flour for almonds but feel free to swap it back if you want. The vinegar adds a welcome acidity and binds the crust.

Use a 22cm loose-base flan tin

Crust:blueberry-TART

100g butter (slightly softened)
100g ground almonds
100g plain flour
25g golden castor sugar
1 tablespoon white vinegar
Filling:
500g blueberries
1 tablespoon plain flour
100g castor sugar
3 teaspoons of ground cinnamon
Topping:
250g blueberries
Icing sugar to dust

Pre-heat the oven to 200°C/ 180°C fan / gas mark 6

Prepare the crust first. Place the flour, sugar and almonds in a mixing bowl and rub in the butter. Add the vinegar to form a dough. It might be a little crumbly but that’s fine. Press the dough into the base and around the sides of the flan tin. Whizz the filling ingredients together in a blender, pour over the crust and place in the oven for 35 minutes. Remove from the oven and leave to cool. When you are ready to serve, top with the fresh blueberries and dust with sugar. I served this with a dollop of half-fat crème fraiche and a drizzle of honey.

Download a pdf of the recipe for  blueberry tart

Text and images Shirlee
Recipe and images Shirlee

Tomato spiced cod with polenta and corn cake

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We recently reviewed Sussex Gold, who produce cold-pressed rapeseed oil. They also sell a range of dressings and cooking sauces made especially for them. I tried a spicy tomato sauce, which I used in dressings and to finish a pasta sauce as suggested on the label. After buying some fresh cod from the Chelsea fishmonger I had a creative kitchen moment with a delicious and satisfying outcome. Here it is!

Serves 2cod_sussex_gold_tomato_sauce

For the polenta cakes

4 x 15ml spoons of cooked sweet corn

60g polenta

1 large egg

2 finely chopped salad onions or a handful of fresh chopped chives

Sea salt and freshly ground black pepper

20ml of rapeseed or sunflower oil

Fish

300g fresh cod loin, cut into 2 cm cubes

2-3 tablespoons of Sussex Gold spicy tomato sauce

To serve: some salad leaves and a spoon of half-fat crème fraîche or Greek-style yogurt

First make the polenta cakes – you can do this in advance and chill until required. Place all the ingredients except the oil in a mixing bowl and stir until combined. Divide the mixture into 4 round cakes and chill for 20 minutes to set.

Meanwhile prepare the fish and the salad. Heat the grill. Place a sheet of foil on to the grill pan with the sides folded up to create an edge to trap the sauce. Add a little of the tomato sauce to the foil and place the fish on top. Brush or spoon over the remaining sauce and grill for 7 – 8 minutes until just cooked.

While the fish is cooking, heat the oil and pan fry the polenta cakes for 3-4 minutes on each side until golden. Place the cakes on a plate with the salad leaves and top with the cooked fish and sauce.  Serve with a dollop of crème fraîche.

You can buy Sussex Gold in farm shops and direct from the producers at farmers markets

Text and images Shirlee
Text and images Shirlee

Sussex Gold oils