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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven May > Spring treats

Spring treats

Get set for spring and the Bank Holidays with light and fresh family dishes…
All recipe development and food photography on pages 12-19 © Stockfood, The Food Media Agency

Asparagus quiche

GF SF V

Serves 12 | Prep 25 mins plus chilling | Chilling 1 hr | Calories 448 (per serving)

FOR THE PASTRY

280g (10oz) gluten-free plain flour mix, plus extra for dusting

130g (4½oz) cornflour

1 tsp xanthan gum

240g (8oz) unsalted butter, chilled and cubed

2 large free-range eggs, beaten

1 tsp salt

2-4 tbsp iced water, optional

FOR THE FILLING

1 tbsp caster sugar

450g (1lb) white asparagus spears, woody ends removed, spears peeled

6 large free-range eggs

4 large free-range egg yolks

400ml (14floz) cups milk

350g (12oz) crème fraîche

200g (7oz) Cheddar, grated a handful of flat-leaf parsley, chopped

1 For the pastry: Combine the flour mix, cornflour, xanthan gum, butter, eggs and salt in a food processor. Pulse until a rough ball of pastry forms around the blades of the processor; add some water if it’s too dry, or more flour mix if too wet. Turn out and shape into a ball. Wrap in clingfilm and chill for 1 hour.

2 After chilling, preheat the oven to 170°C/Gas Mark 3. Divide the pastry in half. Roll out both pieces on a lightly floured work surface into large rounds approximately 5mm (¼in) thick.

3 Drape the pastry over a 20cm (8in) springform tart tin, pressing the pastry into the base and sides with your fingertips. Cut away any excess overhanging pastry and prick the base all over with a fork.

4 For the filling: Bring a large saucepan of salted water to the boil, stirring in the sugar. Cook the asparagus until tender to the tip of a knife, about 7-10 minutes, depending on thickness.

5 Drain and refresh in a bowl of iced water. Drain again, pat dry with kitchen paper, then cut into bite-sized pieces.

6 Beat together the eggs, egg yolks, milk, crème fraîche, Cheddar and some salt and pepper to taste in a mixing bowl.

7 Ladle into the pastry, then arrange the asparagus in the fillings. Bake for about 1 hour until the fillings are set and golden-brown on top.

8 Remove from the oven and let cool before turning out, slicing, and serving with a garnish of chopped parsley.

Spring paella

GF SF DF EF

Serves 4 | Prep 20 | Cook 35 | Calories 573 (per serving)

1 small chicken, jointed

4 tbsp olive oil

1 yellow pepper, cored, seeded, diced

1 red pepper, cored, seeded, diced

1 green pepper, cored, seeded, diced

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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!