2019-07-01_Country_Homes_Interiors

Gluten-freeCourGette,

lemonandthymeSponGe

Courgetteandthymemightseemunusualina cake,

butthecourgetteaddsmoistness and the thyme

a summeryfragrance.

Cuts into 8 sliCes

285ggluten-free

self-raisingflour

¾tspgluten-free baking

powder

¾tspbicarbonateofsoda

¾tspxanthangum

250gsoftmargarine

200gcaster sugar

5 eggs

1 lemon,grated zest

andjuice

225gcourgette, coarsely

grated

2tbsp thyme leaves

Forthecandied

courgette:

55g/2ozcastersugar

1 lemon,grated zest

andjuice

55gcourgette,cutinto

matchstickstrips

1tsp thyme leaves

FortheFilling:

70gbutterorsoft

margarine

100gicingsugar

2tbsp runny honey

1 Preheatovento160°C/Fan140°C/Gas3.Grease

andlinetwo20cmloose-bottomedsandwichtins.

2 Addtheflour,bakingpowder,bicarbonateof

sodaandxanthangumtoa bowlandstirtogether.

3 Creammargarineandsugarina bowlwithan

electricmixeruntillightandfluffy.Addtheeggs,

oneata time,beatingwellaftereachadditionand

spooningina littleoftheflour mix to stop the

batterfromseparating.

4 Mixintheremainingflour,lemonzestandjuice.

5 Patcourgettesdrywithkitchenpaper,thenfold

intothemixturewiththethymeleaves.Divide

mixturebetweenthetwotins,levelthetop.Bake

forabout25minuntilwellrisenandgolden,and

askewercomesoutofthecentrecleanly.

6 Leavetocoolinthetinsfor5min,thenloosen

theedgeandturnoutontoa coolingrack.

7 Tomakethecandiedcourgette,linea baking

sheetwithnon-stickpaper.Addsugarandlemon

juicetoa saucepanandbringtotheboil,stirring

untilthesugarhasdissolved.Addthelemon

zest,courgetteandthymeandboilfor2min

untilsoftenedandthemixtureis syrupy. Spoon

overthebakingsheet,leavetocool.

8 Addallthefillingingredientstoa mixer

bowlorfoodprocessorandbeatuntillightand

fluffy.Removetheliningpaperfromthecakes.

9 Putonecakeontoa servingplate,spreadwith

thefillingthentopwiththesecondcakeandpress

togetherlightly.Spoonthecandied courgettes on

top. Cut into slices to serve.

Recipestakenfrom

NationalTrustComfort

FoodbyCliveGoudercourt

(£20, National Trust Books)

pepper,tomato

andCheeSeQuiChe

insteadofsame-oldpastry,thisclassicquichehas

a rosti-stylesweetpotato case that’s easy to make

andgluten-free.

serves 6–8

Forthequiche case:

oilforgreasing

340gsweetpotato,

peeledandgrated

1 egg,beaten

50gCheddar cheese,

grated

¼tspdriedchilliflakes

saltandfreshly ground

pepper

FortheFilling:

1 red pepper, halved,

cored,deseeded,roasted,

skinnedandchopped

70gspringonions, finely

chopped

170gcherry tomatoes,

halved

4tbspfreshly chopped

parsley

5 eggs

200mlmilk

55mldoublecream

100gCheddar cheese,

grated

1 Preheattheovento180°C/Fan160°C/Gas4.

Lightlybrushbaseandsidesofa loose-bottomed

23cmsandwichtinwitha littleoil.Putthesweet

potatointoa sieveandsqueezeoutasmuchliquid

asyoucan.Addtoa bowlandmixintheegg,

cheese,chilliflakesanda littlesaltandpepper.

2 Spoonthemixtureintotheoiledtinandpress

intoanevenlayeroverthebaseandupthesides

withthebackofa spoon.Keepa littlemixture

backandusetopatchanyholesafterbaking.

3 Baketartcaseforabout15minuntilthepotatois

setandjustbeginningtocrisparoundtheedges.

Checkforholesandpatchwithreservedmixture.

4 Addthedicedpeppertoa bowlwiththespring

onions,tomatoesandparsley.Mixwell.Addeggs,

milkandcreamtoa separatebowlandwhisk,then

mixinthecheeseanda littlesaltandpepper.

5 Addthepeppermixtotheeggmix,stirwell,

thenspoonintothetartcase.Bakeat160°C/

Fan140°C/Gas3 forabout35minuntilthetopis

golden,witha slightwobblestillinthecentre.

6 Leavetocoolintin.Loosentartedgewitha

paletteknifeandremovefromtin.Cutintowedges,

serve with new potatoes, coleslaw and a leafy salad.

photoGraphs

nassima rothacKer

Good times, Good food