BIZZY BAKES

This week at I Heart Cooking Club , we are making tarts, and I knew immediately, I would make a savory one.  Donna has the easiest tarts to make.  A while back, I made an apple one and it was delicious and a cinch to make.  So was this.  This was supposed to be an asparagus and ricotta tart but I used cauliflower for the vegetable.  I gobbled down (I hope not really) two of these tarts, enjoying every bite.  The cheese was creamy and the cauliflower crunchy - marvelous combination.  I want to try this with the asparagus and also with spinach and broccoli and so many other vegetables. It is a quick and easy lunch and two filled me up. I love Donna Hay. cauliflower and ricotta tarts - Donna Hay (adapted) Ingredients: 1 sheet sheet puff pastry, thawed ¾ cup fresh ricotta 1 teaspoon basil  cracked black pepper to taste 2 cups cauliflower florets, chunked olive oil, for brushing  Method: Preheat the oven to 400ºF. Cut out f...

This week, Margaret . chose a free-form ratatouille tart for the Donna Hay group to make.  I  was excited about this choice.  I stay away from making gluten-free pie shells because I am not comfortable with the dough.  This is one area, I have not had real success. I didn't make my own dough  but used  one from Katz's Kosher Gluten Free Baked Goods.  These are kept frozen and after 24 hours defrosting in the refrigerator, it was still frozen.  Leaving it out for an hour did the trick and I had pliable dough. When rolling it, pieces on the outside broke off but I was able to reattach them.  It was great to have the ready made dough and made the recipe easy to make. It was a delight to fill this with onions, eggplant, tomato, red peppers,and zucchini.  They were delicious with little seasoning.  The whole thing with the already roasted vegetables were baked and I think it was a winner. I am sorry, I did not add the mushro...

There are many gluten-free mixes, ready made and homemade.  Many use different mixtures for different recipes.  In general, I use this basic mix.  Certainly, when I say, in a recipe gluten-free flour mixture, this is what I am referring to.  It is easy to make and I make many cups, at one time, so I will have it, on hand, when necessary. You know that sinking feeling, in your stomach?  That is how I feel, when I plan to bake and there is no mix ready.  Truth be told, I do keep King Arthur's basic gluten-free mix, on hand, just in case.  Right now, I don't have any but I do have a few containers of my own flour.  If I ever can get myself to the kitchen, I want to make cherry muffins with my precious flour. *Gluten free baking mix *3 c. rice flour   ( Rice flour comes in white and brown.  We use brown but when I can’t get it, I substitute white so it would appear, they are inter-changeable .) 1 c. potato starch (NOT potato flour) ½ c....