tag:blogger.com,1999:blog-375123532011-04-22T06:08:55.458+10:00Cooking with Gas<b>Assorted recipes and stuff from Sweeney Todd the barber, creator and purveyor of pies possessing a strangely familiar and piquantly neighbourly taste.
<br /><br />The ingredients Jeffrey Dahmer and Armin Meiwes reject make Sweeney Todd's pies the best.</b>Lord Sedgwickhttp://www.blogger.com/profile/13896041676969028157noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-37512353.post-1163278805809123632006-11-12T07:58:00.000+11:002006-11-12T09:16:27.750+11:00Gluten free corn bread.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6704/408/1600/cornbread_fetta_punkn_rosemary_mini_loaves.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/6704/408/320/cornbread_fetta_punkn_rosemary_mini_loaves.jpg" border="0" alt="" /></a>
<div class="Blockq177"><p><b>Basic recipe - variations below - incl non non-gluten free version.</B></p><p><b>INGREDIENTS.</b></p>
<p>440gm (13 oz) peeled pumpkin, cut into thin wedges.
<br />1¼ cups (145gm/4¾ oz)gluten-free self raising flour.<br />
¾ cup (110gm 3½ oz) fine polenta.<br />2 teaspoons gluten free baking powder.<br />1 teaspoon xanthan gum.<br />1 teaspoon salt.<br />
100gm (3½ oz) fetta cheese crumbled.<br />
½ cup (50gm/1½ oz) grated parmesan cheese.<br />1 teaspoon chopped fresh rosemary.<br />2 eggs lightly beaten.<br />1 cup buttermilk (250ml/8 fl oz) buttermilk (or milk with 1 tablespoon of yoghurt)<br />2 tablespoons olive oil<br />4 fresh rosemary sprigs.<br />salt, pepper.</p>
<div class="Blockq77"><p><b>For regular gluten packed ingredients, use regular self raising flour, regular baking powder and give the xanthan gum the heave-ho. </b></p></div>
</div>
<div class="Blockq177">
•
Preheat oven to 200º C (400ºF/Gas 6).<br />
•
Put pumpkin on a non stick baking tray and bake for 30 mins or until tender.<br />
•Put the flour, polenta, baking powder, xanthan gum, salt, fetta, parmesan and chopped rosemary into a large bowl and mix to combine. Make a well in the centre.<br />
• Whisk together eggs, milk and oil, pour into the well and mix until well combined.<br />
• Spoon the mix into either a 10cm X 23cm (4" X 9") loaf tin or into a muffin or roll tin. <BR /><img src="http://photos1.blogger.com/blogger/6704/408/320/muffin_tin.jpg" border="0" alt="" /><br />
<img src="http://photos1.blogger.com/blogger/6704/408/320/roll_tin.jpg" border="0" alt="" /><br /><br />
• Top with the pumpkin and rosemary sprigs and sprinkle with salt and pepper. Light blue touch paper and retire.
<br /><br />
•If using the single loaf tin bake for 45 minutes or until a skewer comes out clean when inserted into the centre. If using muffin or roll tins cook for 25-30 mins. <br />
</div>
<div class="Blockq77"><p><b>VARIATIONS.</b></p><p>Replace the pumpkin and rosemary with crisply fried diced bacon, lightly browned pinenuts covered with a grated sharp cheese. (The cheese's main function is to glue the bacon and pinenuts to the loaf.)</p>
<p>Replace the pumpkin and rosemary with sliced fresh tomatoes, fresh basil and proscuitto covered with a grated sharp cheese.</p>
</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/37512353-116327880580912363?l=overalowheat.blogspot.com' alt='' /></div>Lord Sedgwickhttp://www.blogger.com/profile/13896041676969028157noreply@blogger.com2