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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven May > WEEKEND RECIPES

WEEKEND RECIPES

Give yourselves a little more time to create joy!

WE LOVE… WASABI EGGS pg69 // SLOW-ROASTED PORK pg71 // FRENCH QUICHE pg72

For the chicken, grapes and leek dish, see page 70

Brunch tarts

By Bacofoil® (www.bacofoil.co.uk) Serves 4 | Prep 20 mins | Cook 20 mins | Calories 529 (per serving)

GF SF

1 pack of gluten-free readyto- roll puffpastry

1 tbsp milk

100g (3½oz) crème fraîche (full fat)

1 tsp chopped chives, plus a few extra for garnish

50g (1¾oz) grated cheese (such as Lancashire, Cheddar, Emmental or Jarlsberg)

4 rashers of good quality dry-cured streaky bacon, each cut into 4 pieces

8 cherry tomatoes, halved

4 free-range eggs freshly ground black pepper

1 Preheat the oven to 180ºC/Gas Mark 6. Line two baking trays with Bacofoil® The Non-Stick Kitchen Foil (this will ensure the pastry won’t stick to the foil).

2 Unroll the pastry and trim the edges, then cut into 4 rectangles. Carefully transfer 2 rectangles onto each tray. Use knife to score an inner rectangle about 1cm (½in) in from the edges, but don’t cut all the way through. This helps the pastry puffup at the edges. Brush the edges only with a little milk.

3 Mix the crème fraîche with the cheese and most of the chives, then spread onto the middle rectangle of each tart. Add the cherry tomatoes and bacon pieces. Bake for 10 minutes until puffed up but not quite cooked, then remove from the oven.

4 With a teaspoon, push the bacon and tomatoes to the sides to make a well in the middle of each tart. Carefully crack an egg into each. Using your fingers, sprinkle a few drops of water onto each yolk. Return the trays to the oven for a further 7-8 minutes until the eggs are just cooked. You can place a small piece of Bacofoil® loosely over the eggs for the last few minutes to stop them drying out. Season with black pepper and sprinkle with a few chives before serving.

TIP Add a few chopped spinach leaves on top of the crème fraiche mixture and under the bacon and tomatoes before baking.

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About Gluten-Free Heaven

Welcome to the latest spring edition of Gluten-Free Heaven. And what does spring bring apart from less clouds and more pretty flowers. Well, for one, it brings out the barbecue. We have 20 great recipes that will give you some grilltastic ideas on how to get the most out of your outdoor cooking skills, while we also put a few of the lesser known gluten-free bangers and sausages to the test! Secondly, the idea of hearty and warming dishes may not be at the forefront of your minds any more, while light, fresh and fragrant might be more to your liking? We have some wonderful spring recipes that will tick those garden-fresh cravings. Lastly, food aside, what can be better in spring in the garden than a delicious and refreshing cocktail? Nothing right? So we have a selection of fantastic and simple drinks to really get you in the spring mood! Also this issue, we see how you can feed a family of 4 for £30 a week on, discover how to regain your identity as a coeliac, give strawberries the early-season once-over and see how the boys at The White Rabbit Pizza company have woven their magic into the free-from aisle. Enjoy!