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October recipes

posted Oct 8, 2012, 12:30 AM by Shona Macgregor   [ updated Sep 8, 2018, 10:34 PM by Gail Stafford ]
Crusty bay easy bread
Oven on at 180
Heat 1 cup of milk with 2 bay leaves, simmer for 10 minutes ,cover, cool.
Melt 3tbsp butter in a pan, add 2 cups gluten free flour, 3tsp baking powder ,3 eggs, 1 cup grated cheese ,1tbsp chopped parsley and the strained infused milk. Spoon into a greased loaf tin and sprinkle with a handful of grated cheese.
cook for 40-50 minutes.  Allow to cool in the tin for 5 minutes then turn out and cool on a wire rack.

Bay Leaf pound cake
Oven on at 180
Simmer 4 bay leaves in 1/2 cup of milk for 10 minutes,cover and cool. Remove the bay leaves.  Add 1/2 cup soft butter,3/4 cup sugar, 2 eggs, 2 cups gluten free flour, 3 tsp baking powder. Mix till smooth. Put 3 bay leaves in the bottom of a greased loaf pan, cover with mixture.  Bake for 40-50 minutes. Cool on a wire rack.

Pickled mushrooms
Put 500g wiped and quartered mushrooms in a pan with 1 cup lightly salted water and 1 cup cider vinegar.  Bring to the boil and simmer for 10 minutes.  Drain well then carefully wrap in a tea towel and leave to dry overnight. Place a layer of mushrooms in the base of a jar,layer with 3 bay leaves, 2 tsp black peppercorns,1 sprig thyme,1 sprig rosemary, 2tsp mustard seeds, 3 cloves of garlic and the rest of the mushrooms.Cover with olive oil and eliminate any bubbles by sliding a knife down the inside of the jar. Cover and keep in a cool place for up to 3 months. When all the mushrooms are eaten the remaining oil may be used for cooking or dressings.

Marinated feta
Chop one block of feta cheese.  Layer in a jar with freshly ground pepper,3 bay leaves,1 preserved red capsicum.
Cover with olive oil and store in the fridge for two days.

Strawberries in Limoncello
Chop 1 punnet strawberries and pour over 3tbsp limoncello made by following Ruth Prettys recipe.