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Sage Yorkshire Pudding (Gluten Free)

Sage Yorkshire Pudding (Gluten Free)

These monster Yorkshire Puddings were actually the result of is slip of the hand and had far more milk than usual in them. We both expected them to fail, but they proved us wrong. We’ve experimented with fresh Rosemary and Sage in the batter mix, but Sage alone works really well and you end up with a flavour cross between Yorkshire Pudding and Stuffing - Which has to be good!

Ingredients:-

125g Cornflour
200ml Milk
3 eggs
Salt & fresh ground Black Pepper
2 tsp of Dried Sage
Oil

Method:-

(1) Pre-heat the oven and a well oiled pudding tray to 200c.
(2) Mix all the ingredients and whisk vigorously.
(3) When the oil is smoking hot pour the batter into the tray and return to the oven ASAP.
(4) Leave well alone for 40 to 45 minutes until your Yorkshires are golden brown on the tops.

Yes you are right we had a Sunday roast on a Wednesday. But I’m afraid that just how it pans out here most of the time…..

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Zucchini Noodles recipe

We’ve reached the end of our Vegetarian Alphabet experiment. It’s been fun, but we’re happy to move on now….. So - “Z” was “Zucchini Noodles”

Ingredients:-

2 Large Courgettes ( Zucchini )
½ a Red Onion, finely Sliced
2 Spring Onions, sliced
6 Cherry Tomatoes, halved
2 Cloves of Garlic, minced
1/ a Lemon
A dash of Soy Sauce
6 to 8 Basil Leaves
Olive Oil
Grated Italian style hard Cheese to garnish
Salt & Pepper

Method:-

(1) With a Potato peeler shave the Courgettes into ribbons and then cut into NoodlesThe strong Mediterranean and Basil flavours made this fresh and reminiscent of a very chunky Basil Pesto. A really tasty side.
(2) Place in a bowl and sprinkle with Salt to release the water.
(3) Leave for 30 minutes and then dry on Kitchen Paper.
(4) In a pan add the Olive Oil and from the Onion until translucent.
(5) Add the Garlic, Soy Sauce and season with Salt & Pepper.
(6) Add the Spring Onions, Tomatoes and Basil Leaves.
(7) Stir for a few Minutes.
(8) Add the Noodles and stir gently with tongs.
(9) Add a squeeze of Lemon and garnish with the grated Cheese.

The strong Mediterranean and Basil flavours made this fresh and reminiscent of a very chunky Basil Pesto. A really tasty side.
 

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