Tag Archive for: Grace Cheetham

Easter is coming up soon and boy, do we have the recipe for you! Taken from the Ultimate Gluten Free, Dairy Free Collection by Grace Cheetham, feast your eyes on this gorgeous Peach & Pistachio Tarte Tatin – sweet, fresh and oh so perfect for an Easter treat!

 

Taken from the Ultimate Gluten Free, Dairy Free Collection

 

*Gluten Free – Dairy Free – Vegan

SERVES 6
PREP 10 minutes, plus making the pastry
COOK 55 minutes

Ingredients
75g/2¾oz/5 tbsp dairy free margarine
100g/3½oz/½ cup packed light brown sugar
6 peaches, stoned and quartered
unsalted pistachios, shelled and chopped, for sprinkling

Sweet Shortcrust Pastry Mix
75g/2¾oz/heaped ⅓ cup brown rice flour
40g/1½oz/scant ⅓ cup maize flour
35g/1¼oz/⅓ cup gram (chickpea) flour
1 tsp xanthan gum
50g/1¾oz/½ cup ground almonds (substitute fo 50g/1¾oz/½ cup finely ground shelled, unsalted pistachios)

Method
1 Gently heat the margarine in a 20cm/8in heavy-based oven-proof frying pan until melted. Sprinkle the sugar over, then arrange the peach quarters in the pan in one layer. Cook over a gentle heat for 20–30 minutes until the peaches are soft and golden and the liquid has caramelized. Remove from the heat.

2 Preheat the oven to 220°C/425°F/gas 7. Liberally dust a chopping board with sweet shortcrust pastry mix and, using a rolling pin, gently roll out the pastry to a round that is slightly larger than the frying pan. Be careful as the pastry will still be slightly sticky. Trim the pastry neatly into a circle with a sharp knife, then carefully lift or ease the pastry with a spatula and place it on top of the frying pan, completely covering the peaches and tucking the excess down the side of the peaches, if you need to.

3 Transfer the pan to the oven and bake for 20–25 minutes until the pastry is golden. Remove the tart from the oven and leave to cool in the pan for 2 minutes. Place a serving plate, upside down, over the top of the pan, then, holding the pan and plate together, turn them over so that the tart turns out onto the serving plate with the caramelized peaches on top. (Be very careful and use oven gloves as the pan will still be very hot.) Liberally sprinkle over the chopped pistachios. Serve warm or cold.

Very happy baking! Tag us @NourishBooks so we can see your creations!

Grace Cheetham is the author of the internationally acclaimed The Best Gluten‐Free, Wheat‐Free &  Dairy‐Free Recipes and Untitled-1Simply Gluten‐Free & Dairy‐Free. Passionate about great food and allergy‐free living, she runs a website and a blog ‐ www.glutendairyfree.co.uk that has been voted one of the best gluten‐free and allergy‐friendly blogs by Channel4.com’s 4Food and one of the 100 best food blogs by womanandhome.com. Grace judges at the Great Taste Awards and Free‐From Food Awards and runs cookery demonstrations and classes.

Can you describe your book? What should the reader expect from it?
I’m so excited about this book. It’s the culmination of so many years of baking (my basic bread recipe, alone, took about 60 goes to get it absolutely perfect). And it’s jam-packed with treats and indulgences. From an amazing Sourdough Bread to Cinnamon Brioche Buns, from moreish Fennel Crackers to Millionaire’s Shortbread, from delicate Fondant Fancies to Chocolate & Beetroot Cake, from a show-stopper Crab & Dill Tart to Beef Wellington, or from delicious Lemon Tart to Passion Fruit & Coconut Cheesecake, there’s everything and, hopefully, more…

When did your passion for gluten-free cooking begin?
I grew up on free-from food. When I was young, the ingredients that were available were generally very restricted but now there’s such a wonderful array of different ingredients to choose from, and to experiment with. I started with fairly simple recipes but then, as more ingredients came onto the shelves, I tried more and more things. My favourite culinary moment from this book, I think, was when I made the Chocolate Profiteroles. They worked first time – and are heavenly. And you simply can’t tell that they’re gluten-free. It was the first time I’d had profiteroles for many, many years. Bliss!

What was the biggest challenge in writing The Best Gluten-Free and Dairy-Free Baking Recipes?
My biggest challenge, I think, was not eating all the cake! All over the summer months that I wrote the book, I invited friends and neighbours around to taste the bakes. I have a lovely memory of one sunny summer afternoon when we had five families – with all the adults sitting eating cake, cookies and cheesecake and drinking wine – and all the kids running around the garden.

What was the first gluten-free dish that you mastered?
Flourless Chocolate Cake, I think. And it taught me one hugely important lesson – the importance of beating or whisking cake ingredients really, really well, to get as much air as possible into the mixture. It makes all the difference to the end result.

What is the best gluten-free recipe to get started?
Try something that you really love. Maybe pizza or maybe chocolate brownies. Follow the recipe exactly, regardless of things like whether the mixture seems too runny compared to traditional baking. Put it in the oven, sit back and enjoy the anticipation!

What is the kitchen tool that is absolutely necessary for a gluten-free baking?
Probably kitchen scales or proper measuring cups. The balance of flours, in particular, is really important in gluten-free baking.

Can you tell us 3 kitchen hacks for a gluten free diet?
– Make up large batches of flour mixes. In this book, there are different flour mixes for Cakes, Biscuits, Breads and different types of Pastry. Different balances of types of flour plus grain/starch balances make a massive difference to the end result. And instead of making up the mixes every time you bake, it’s good to make up large batches and store them, ready for when you feel like baking.
– Keep your store cupboard and freezer stocked, especially with things like gluten-free breadcrumbs that you can keep in the freezer and use to coat chicken or fish from frozen.
– Share the dishes with your friends and family, rather than cooking/eating separate meals. It’s much more fun!

index
Grace Cheetham
The Best Gluten-Free and Dairy-Free Baking Recipes
ISBN: 9781848991996
Available from Nourish Books