100g pudding rice
50g butter
1 litre Kara
50g coconut flower sugar
Dash of vanilla extract
Stick ingredients in an oven proof dish and cook in the oven
mostly nonsense
100g pudding rice
50g butter
1 litre Kara
50g coconut flower sugar
Dash of vanilla extract
Stick ingredients in an oven proof dish and cook in the oven
450g white spelt flour (I prefer shipton mill flour)
150ml buttermilk
150ml Kara milk
1tsp sugar
2tsp yeast
Salt
Butter melted
Mix everything together until smooth, I use a machine though you can do it with a spoon. Scatter rice flour on a baking tray. When dough looks smooth, break of a small bit of dough and using rice flour to stop it sticking, shape it into a round flat disc shape and place on tray. I get 10-12 muffins from this much dough.
Cover tray with a tea towel and leave to rise for twenty minutes.
Rising Muffins
Meanwhile heat a heavy bottom frying pan or griddle.
After twenty minutes using a fish slice transfer three or four muffins to the hot pan. Cook for a few minutes and flip over, and cook on the other side.
Ingredients:
for the pastry:
175g white spelt flour
75g butter
75g cheddar cheese grated
1 large egg
For the filling:
200g smoked salmon chopped
100g prawns chopped
1 tbsp capers chopped
150ml sour cream
1tsp dried dill
Heat oven to 220 degrees C
Put flour with a pinch of salt in a food processor, add butter and pulse until butter is rubbed in. Add 50g of the chees, and crack the egg into the bowl, turn the mixer on and process until you get a pastry. Wrap pastry and rest in fridge for ten minutes.
In a bowl mix the salmon, prawns, capers, dill and soured cream together with a little black pepper.
Roll out the pastry until it is about 2-3mm thick. Cut 8cm circles out of the pastry, roll up the ends and repeat 9you should get about 25 circles).
Take a pastry circle, using a little water moisten the edges. Place one teaspoon of mixture in the base and then press the edges together firmly. Place on a baking sheet.
Repeat until all the pastry discs are full. Place the baking sheet in the fridge for ten minutes.
Brush each pastry with a little milk, and sprinkle the remaining cheese over teh pastries. Bake in the oven for 15-20 minutes until golden. Serve with salad, sour cream and chive dip, or take on a picnic.
100g of pudding rice
1 litre of Kara Chocolate coconut milk
50g Golden caster sugar
Knob of butter
2tblsp cream (optional)
Pre heat oven to 180 degrees C
Put the rice in an oven proof dish, add butter, sugar, cream, milk and vanilla extract.
Put dish in oven. Take out every half hour or so and stir, until most of the milk has been absorbed. This takes two and a half to three hours.
Remove from oven and serve. Quantities stated makes enough for five, with enough left over to have cold the next day, which is also rather tasty.