Scd Gluten Free Daisys Savoury Parmesan Cake Recipes

SCD GLUTEN FREE DAISY'S SAVOURY PARMESAN CAKE

Steps:

• Cover tray with baking paper.
• Spread mix over tray.
• Bake at 180 C (350 F) until just golden brown, (It will be too soft at this stage but will harden out of the oven.).
• Cool on rack.

POTATO AND PARMESAN CAKE

Steps:

• Slice the potatoes into very thin rounds.
• You should almost be able to see through them.
• Melt the butter in a small pan, then pour a little of it over the base of a shallow baking dish.
• Cover the butter with some of the potato slices, overlapping them slightly.
• Pour on a little more butter, then season with salt, black pepper, garlic and a sprinkling of Parmesan cheese.
• Cover that with another layer of potatoes and seasonings, layering until you have used all the potatoes.
• Finish with the remaining butter and another dusting of Parmesan.
• Bake in a preheated oven at 220 C or 425 F for 45-50 minutes.
• From time to time, press the cake down firmly with a large spatula.
• By the end of the cooking time, the cake should be golden and sizzling around its edges.
• Remove from the oven and leave it to settle slightly for a few minutes before serving.

SAVOURY GLUTEN-FREE PASTRY

Steps:

• Place the flour, salt and cubed butter into a food processor and process until the mixture resembles fine breadcrumbs. (If you dont have a food processor, you can rub the butter into the flour with your fingertips).
• Turn out of the bowl and make a well into the centre.
• Briefly mix the egg yolk with the lemon juice and combine with the water.
• Pour the egg/lemon mic into the well and mix with a metal spoonuntil smooth. Only add extra water if necessary to bring the dough together.
• Shape the dough into a ball, cover with cling warp and refrigerate for at least 30 minutes before using.

PARMESAN SPINACH CAKES

Steps:

• Preheat oven to 400°F.
• Pulse spinach in three batches in a food processor until finely chopped.
• Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
• Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
• Bake the spinach cakes until set, about 20 minutes.
• Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate.
• Serve warm, sprinkled with more Parmesan, if desired.