Fruit Custard Tarts (makes 4)

Fruit Custard Tarts by The Fat Foodie

Now that we’re starting to see a bit more sun on a daily basis thanks to the arrival of spring I’m finding myself more inclined to make desserts that incorporate lighter flavours, such as these fruit custard tarts. When I started eating dairy-free one of my best revelations to come from the vegan community was finding out that Bird’s Custard Powder doesn’t contain dairy. I found this really surprising, but I suppose it’s just because you expect such a sweet vanilla-based substance to be already creamy even before you add anything to it. Regardless, I’m grateful!

It feels a bit cheeky to be posting the recipe for these fruit custard tarts because they’re so easy to make, especially when I haven’t made my own custard, but they are really delicious so I figured I’d share it anyway. The pastry is very light and a bit crumbly, but I think that works very well with the sweet custard and berries.

It makes life so much easier if you bake the pastry in tart tins which have a removable base, but it’s not absolutely essential and you can just use a piece of greaseproof paper in the base to help take the pastry cases out of the tins instead. Also, don’t try to take the pastry cases out of the tins until they’re completely cold otherwise they’re more likely to break.

You can use any fruit you like in these tarts. I’d bought some raspberries and blueberries that were reduced to a ridiculously cheap price and that’s what I used, but you could make them more exotic by using coconut oil instead of butter for the pastry tarts and topping them with chunks of fresh pineapple. Whatever you choose to top them with, these fruit custard tarts are light, creamy and filled with flavour, perfect for dessert on a warm summer’s evening (or an optimistic Scottish spring night).

Ingredients for the tart cases:

70g gluten-free plain flour (I use Dove’s Farm G/F Plain Flour)

30g ground almonds

1 tsp xanthan gum

20g caster sugar

3 tbsps rice milk

40g dairy-free butter

1 tsp vanilla extract

Ingredients for the custard filling:

80g Bird’s Custard Powder

40g sugar

1 pint (580ml) rice milk

Method:

Make the custard in accordance with the instructions on the pack and set it aside to cool.

To make the pastry for the tarts, put everything except the milk into a mixing bowl and rub the butter into the dry ingredients with your fingers until it looks like fine sand.

Preparing the Dough for the Fruit Custard Tarts

Add the milk a little at a time, stirring all the while, until it forms a dough. (You might not need to use all of the milk. It can depend on the individual batch of flour you’re using.)

Preparing the Dough for the Fruit Custard Tarts

Set your tart tins out on a large baking tray and cut out two little squares of greaseproof paper for each tart that are big enough to line the base of your tart tins. (See the photo below if necessary.)

Preheat your oven to 200C/180C Fan/400F/Gas mark 6.

Put a piece of greaseproof paper in the bottom of each tart tin. Divide your dough into four and place a small lump of dough in each tart tin and mould to fit the tart tin.

Put another piece of greaseproof paper on top of the pastry and put baking beans on top.

Putting the Dough in the Tart Tins

Bake in the oven for 15 mins and then remove the baking beans and bake for another 10 mins (or until the pastry cases are golden brown). Leave the tarts to cool on a cooling rack.

Baked Tart Cases

When the tarts and custard are cold, fill each tart case with custard and top with fresh fruit. Dust with icing sugar just before serving.

Freshly Filled Fruit Custard Tarts by The Fat Foodie

Freshly Filled Fruit Custard Tarts by The Fat Foodie

Freshly Filled Fruit Custard Tarts by The Fat Foodie

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Dairy-Free and Gluten-Free Moussaka

Dairy-Free and Gluten-Free Moussaka

One of the meals that seems to be very popular within the FODMAP community is moussaka. I must admit, I love when Marks and Spencer includes their moussaka as a main meal option when they have their Dine In For £10 deal on, but sadly it’s unsuitable for me now because it contains loads of dairy in the form of its generous topping made of rich, butter and cream-filled béchamel sauce. Oh, and I think it’s got gluten in it too. Sigh.

However, I’m not one to shirk at a challenge so I decided that I would try to create a dairy-free and gluten-free moussaka that would rival the decadent M&S one. I headed off to my lab (aka the kitchen) and started tinkering with a recipe which resulted in a very tasty moussaka that had layers of soft flavoursome vegetables sandwiching a rich tomato beef mince ragù and was topped with a thick, creamy béchamel sauce. I’m quite proud of it actually!

Traditional moussakas are made with layers of aubergines and potato, but I’m not a massive fan of aubergines because quite frankly they bore me. They have hardly any flavour and no real texture to speak of. I’m hard pushed to think of a vegetable that could rival the aubergine to claim the title of most boring vegetable in the world. I know they’re supposed to be great at soaking up flavours in dishes, but my view is, why not just use a tastier alternative in the first place?

As a result of these strongly held opinions I have regarding the aubergine, I have used sliced courgettes and sweet potatoes in the moussaka which I believe enhance the flavours of the herbs and spices in the tomato ragù. Feel free to go with the traditional if you like, but I’d urge you to try this version instead. I don’t think you’ll be disappointed. And although this is a dairy-free and gluten-free moussaka, if you don’t have any dietary restrictions you could just make it with normal butter and flour. It’ll taste just as good regardless.

Ingredients for the tomato mince:

2 courgettes (sliced thinly lengthwise)

1 tsp salt and 1/2 tsp ground black pepper

400g beef mince

1 tsp dried oregano

1 1/2 tsps dried mint

1 tsp ground cinnamon

1 tbsp gluten-free plain flour

1 tin of chopped tomatoes

2 tbsps tomato puree

2 tbsps olive oil

2 sweet potatoes (thinly sliced)

For the béchamel sauce:

50g dairy-free butter

50g gluten-free plain flour

400ml rice milk

1 tsp freshly grated nutmeg

3 tbsps of Engevita (or 25g parmesan if you’re not dairy-free)

1 egg

Method:

Thinly slice your courgettes and place them on a microwaveable plate. Cook in the microwave until soft. Do the same with the sweet potatoes.

Place a saucepan on a medium heat, add the olive oil to the pan and cook the mince.

Once the mince is cooked add the salt and pepper, cinnamon, oregano, mint, flour, tomato puree and the tin of chopped tomatoes. Cook until hot.

To make the béchamel sauce, melt the butter in a saucepan before whisking in the flour, Engevita and nutmeg.

Slowly add a little rice milk at a time, stirring continuously, so that eventually a thick sauce is created. (Don’t panic if it looks really lumpy, just keep stirring and adding more milk and it’ll come together.)

Once the béchamel sauce is thick, take it off the heat and add parmesan if you’re using it. Leave to one side to cool a little while you build your moussaka.

Preheat your oven to 190C/170C Fan/375F/ Gas mark 5.

Take a large casserole dish and spread a third of the mince over the bottom of the dish.

Dairy-Free and Gluten-Free Moussaka Base Layer

Place your courgettes on top of the mince in an even layer and top with another third of the mince.

Dairy-Free and Gluten-Free Moussaka Second Layer

Top the mince with the slices of sweet potato.

Dairy-Free and Gluten-Free Moussaka Third Layer

Add the last of the mince on top.

Dairy-Free and Gluten-Free Moussaka Fourth Layer

Whisk the egg thoroughly into the white sauce mixture. Pour the béchamel sauce over the mince and bake in the oven for 45 mins.

Dairy-Free and Gluten-Free Moussaka Béchamel Sauce Topping

Freshly Baked Dairy-Free and Gluten-Free Moussaka

Serve either on its own or with a fresh salad.

Dairy-Free and Gluten-Free Moussaka

Dairy-Free and Gluten-Free Moussaka

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Sweet Potato Rostis (makes 4 rostis)

Sweet Potato Rostis by The Fat Foodie

Sweet Potato Rostis by The Fat Foodie

I’ve been on holiday for the past week and one morning after a very long lie-in I really fancied something quite indulgent for breakfast. I’d bought a large bag of sweet potatoes at the supermarket and was looking for ways to use them up so I decided to make sweet potato rostis that I could fill with a baked egg and serve alongside some rashers of smoky bacon. That’s what days off are all about, right?

I always have lots of nuts and seeds in my larder because I find them to be a very useful source of iron and they can be added on an ad hoc basis to so many dishes. So, I thought the addition of sesame seeds to the sweet potatoes would go well, adding a toasted flavour to the natural sweetness of the sweet potatoes.

I cooked my sweet potato rostis in little tartlet tins, thinking that the tins would help the rostis to bake into a hard flan shape that would hold the baked eggs whilst also crisping up the rostis, but sadly the tins didn’t make the rostis bake into that shape. However, I’m still pleased I cooked them in the tartlet tins because they helped form a bowl for the eggs to be baked in.

These sweet potato rostis respond well to a very generous seasoning of pepper, resulting in a crunchy, but sweet, satisfying bowl of potato in which to encapsulate your chosen fillings. I’ll definitely be making these again in a heartbeat.

Sweet Potato Rostis with a Baked Egg by The Fat Foodie

Sweet Potato Rostis with a Baked Egg by The Fat Foodie

Ingredients:

2 grated sweet potatoes (300g grated weight)

4 tbsps gluten-free flour

4 tbsps sesame seeds

1 tbsp olive oil

Salt and pepper

Method:

Preheat your oven to 200C/180C Fan/400F/Gas mark 6.

Grate your sweet potatoes into a large bowl and then add all of the ingredients and stir well.

Divide the mixture between the tart tins (or a large baking tray, if you’re not using the tart tins) and bake for around 25 minutes until the top of the rostis are crunchy and the base is soft.

Add your eggs and put the rostis back in the oven until the eggs are cooked to your liking. (Equally, if you’re having bacon with them you could chop the bacon up and add it to the eggs before you bake them.)

Enjoy!

Sweet Potato Rostis with Baked Eggs and Smoked Bacon by The Fat Foodie

Sweet Potato Rostis with Baked Eggs and Smoked Bacon by The Fat Foodie

Sweet Potato Rostis with Baked Eggs and Smoked Bacon by The Fat Foodie

Sweet Potato Rostis with Baked Eggs and Smoked Bacon by The Fat Foodie

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Potato Wedges

Potato Wedges by The Fat Foodie

Potato Wedges by The Fat Foodie

Fact: There’s nothing better than a homemade chip.

Second fact: Fried chips have been sold in Britain since 1854, but they’ve actually been eaten in British homes for centuries.

Third fact: Homemade chips taste way better than a frozen ready-prepared chip ever could.

Fourth fact: Homemade potato wedges are unbelievably easy to make. So, let me show you how…

I made my family lentil ragù the other night, but because I’m following the FODMAP diet (to help manage my IBS better) it wasn’t suitable for me to eat. I was then faced with the decision about what I was going to make for my own dinner. I had a bag of potatoes in the fridge (which are fine to eat for FODMAP followers) so I figured that a plate of potato wedges would go down nicely while also serving as a nice side to go with the lentil ragù the family were having.

Potatoes are packed full of vitamins and minerals. In terms of vitamins, you’re talking about getting a healthy portion of vitamin C, E and K, B6, and folate. Their minerals include calcium, iron, magnesium, phosphorus, potassium and zinc. That’s better for you than a plateful of starchy wheat-based pasta any day, isn’t it really?

I had two varieties of potato in the fridge, not for a particularly exciting reason, it was just that they were left over from two separate bags of potatoes. My point is that the blend of two varieties lent a nice variation in texture and flavour to the potato wedges because some of them were really sweet and firm whereas others were dry and floury. For such a plain plate of food, it truly was a celebration of the humble potato.

I cut my potato wedges by hand with paring knife, but you can buy really clever potato chip makers produced by companies like Lakeland which make it really easy to make perfect chips. Equally, you could use a tool such as an Easy Grip Potato Slicer which is much cheaper and would give you uniformly cut potato wedges. I’m happy with oddly shaped, non-uniform potato wedges personally though, so I’ll just stick to using a plain old knife.

You don’t need me to tell you what to serve potato wedges with, but I had mine with a tin of mackerel in spicy tomato sauce and it was a delicious meal. The potato wedges had far more flavour to them than any frozen chips I’ve ever had (even the expensive upmarket ones). If you fancy more exciting potato wedges you could add a teaspoon of smoked paprika to your seasoning before you pop them in the oven which will give them a smokey, BBQ sort of flavour. Whether you pep up their seasoning or not, these potato wedges were sweet and crunchy around the edges, but soft and fluffy in the middle, just like any good potato wedges should be.

Ingredients:

Enough potatoes for the number of people you’re going to be feeding (I normally go with around 2 medium sized potatoes each)

Sunflower oil

Salt and pepper

Method:

Preheat your oven to 200C/180C Fan/400F/Gas mark 6.

Peel your potatoes and cut them through the middle into halves and then into wedges. I normally get around 8 wedges from a medium sized potato.

Place on a non-stick baking tray and coat them lightly with sunflower oil. (Only use enough so that they’re just lightly coated because you don’t want them swimming in oil.)

Season generously with salt and pepper and place in the oven.

Raw Potato Wedges About to be Baked by The Fat Foodie

Raw Potato Wedges About to be Baked by The Fat Foodie

Once your wedges are golden brown and soft when pierced with a fork, remove from the oven and serve.

Freshly Cooked Potato Wedges by The Fat Foodie

Freshly Cooked Potato Wedges by The Fat Foodie

Potato Wedges by The Fat Foodie

Potato Wedges by The Fat Foodie

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