Recipe post today. I’ve been busy in the kitchen again and since a couple of people have asked, here’s the details.
Gluten Free Cherry Scones
8oz gluten free plain flour
3tsp baking powder
2oz low fat spread
1/4pt skimmed milk
1oz glacé cherries, chopped
Preheat your oven to 230C (210C fan). Sift the flour and baking powder together into a bowl. Rub in the low fat spread until you get a breadcrumb texture, mix in the cherries and then make a well in the centre of your bowl. Pour in the milk a little at a time, mixing all the time, until your dough comes together in a ball without it being too sticky. Split the dough in half and form up into two balls. Flatten each one out into a round about 2cm thick (or there abouts!) on a prepared baking sheet. Mark up eight ‘slices’ on each round and then bake for 8-12 minutes.
Note: you can use self raising flour (in which case, omit the baking powder) and add more fruit to suit your tastes (I designed this to be low in Weight Watchers smart points – it works out at around 2sp per slice). One addition I think I’d make next time is a couple of drops of either almond or vanilla essence.
Butternut Squash Lasagne
1 package of butternut squash lasagne sheets (or one medium squash, peeled, deseeded and sliced into 2-3mm sheets)
25g Parmesan, grated
For the bechamel sauce:
500ml semi skimmed milk
1 small onion, halved
1 bay leaf
30g unsalted butter
30g plain flour
for the ragu:
1 onion, sliced
1 carrot, finely diced
1 stick of celery, finely diced
3 cloves of garlic, finely chopped
500g lean beef mince
250g chestnut mushrooms, wiped and sliced
400g tin of chopped tomatoes
250ml beef stock (made with half a stock cube)
1tbsp tomato puree
2tsp dried oregano
2 bay leaves
1tbsp fresh thyme (or a good shake of the dried thyme jar!)
1. To make the bechamel sauce, put the milk, onion, cloves and bay leaf in a pan and heat gently. Just before it boils, remove from the heat and and allow to infuse for 20 minutes.
2. To make the ragu, mist a large pan with cooking spray. Heat on medium and add the onion, celary and carrot. Cook for 8-10 minutes until softened. Add the garlic and cook for a further minute. Add the beef and cook for 6-8 minutes until thoroughly browned. Add the mushrooms and cook for 3 minutes, then add the tomatoes, purée, oregano, thyme, bay leaves and stock, stir and leave to simmer for 30 minutes (or until you have a nice thick sauce).
3. Meanwhile strain the milk and discard the onion, bay leaf and cloves. Melt the butter in a pan and gradually add the flour. Cook for 2 minutes over a low heat then remove from the heat and gradually whisk in the infused milk until you have a nice, smooth sauce*. Return to the heat and boil for 3-4 minutes until thickened. Grate in some fresh nutmeg and season to taste.
4. Assemble the lasagne, top with the Parmesan and bake in a preheated oven (180C or 160C fan) for 40-50 minutes until golden and bubbling.
*if it goes lumpy (mine did!) use a stick blender to deal with the issue!
Serves 4 at 10sp per serving.
So there you go 😄