EASY! Gluten-Free Cheese Bread Rolls

These Cheese Bread Rolls are incredibly addictive. Crisp on the outside and chewy and cheesy in the middle. They are made with tapioca flour so are naturally gluten-free.

Cheese rolls on a wire rack on a wooden table

This is the easiest and most addictive gluten-free cheese bread recipe you will find. These rolls take just 30 minutes from grabbing the ingredients to munching on one warm from the oven. And there is no way you will stop at just the one.

Here’s what you need to know

  • These cheese bread rolls are based on a Brazilian recipe called Pão de Queijo.
  • The only flour used here is tapioca flour so the recipe is totally gluten and grain free.
  • They are made in the blender!
  • 5 minutes to blend and 20 minutes to bake.
  • So little washing up required!!
  • Be warned – they are addictive.

Cheese Rolls on a wire rack and one being pulled apart to show cheesy inside

I’ve been baking up batches of these rolls for a few years ago, ever since my market stall days. My cake stall was next door to a Brazilian bakery stall and they sold mounds and mound of these gorgeous rolls. Mainly to me!! I used to buy a big bag for snacking on over the course of the day. Gluten-free offerings at the market were in short supply in those days (except for the amazing cake stall of course!)

When I changed markets and lost my cheese roll supplier I was devastated and resolved to learn how to make them myself. Well, over the past few years I have really perfected the recipe and made sure they take no more than 30 minutes to make from getting out the ingredients to enjoying one straight out of the oven.

ingredients for cheese bread rolls in blender

What ingredients do you need?

  • Tapioca Flour
  • Cheese
  • Milk
  • Egg
  • Olive oil
  • Salt

What cheese do you use?

You can use 120g of any cheese you’ve got to hand. Here we use mozzarella for extra chew and cheddar for a deep cheesy taste.
You can use anything though. All cheddar, or feta for a bit of tang, gruyere for melty nuttiness or even blue cheese.

How do you make them?

  1. Weigh out all the ingredients straight into your blender and blend.ingredients for cheese bread rolls in blender cheese roll batter in the blender
  2. Pour into a lightly greased muffin tin.batter for cheese rolls in a muffin tin
  3. Bake for 20 minutes.
  4. Eat warm straight out of the oven.

Cheese Roll being pulled apart to show cheesy inside

Oooh, that ooey gooey cheesiness. So good!!!

Baker’s Tip!

Place your blender jug on the digital scales and measure your ingredients straight into the jug then there is just that and your muffin tin to wash up. So easy.

Don’t have any digital scales? I seriously recommend you get some. They are an essential kitchen appliance which makes baking so much easier and so much more accurate. Plus – they are super cheap!!

See this post for why you should weigh your ingredients rather than measuring with cups.

How do you eat these cheese rolls?

These rolls are a perfect snack warm from the oven, on their own as they are. They are ridiculously addictive.

However… I learned this from a local chef. If you bake them up nice and big then you can make burger rolls out of them. Now this, my friends, is the greatest dinner invention in the world! You must try it!

This recipe makes 4 burger rolls if you divide the batter into 10cm tart tins to bake.

Burger in a cheese roll with plenty of garnishings

FAQs

How long do the cheese rolls keep? Eat the rolls straightaway out of the oven, or at least the same day. If you keep any longer you will need to refresh them in the oven (see below)

Can you reheat? Yes! Re-heat in an oven for 10 minutes at 190°C/ 170°C fan/ gas mark 5.

These Gluten-Free Cheese Bread Rolls are really quick and easy to make, unfortunately even quicker and easier to eat and I really encourage you to give them a go whether you’re gluten-free or not. I cannot stress how good they are.

Cheese Bread Rolls on a wire rack on a wooden table

If you like this recipe then you may like…

Juciest Burgers

The Ultimate Guide to Tapioca Flour

Gluten-Free Irish Soda Bread

Gluten-Free Naan Bread

If you make these Easy Gluten-Free Cheese Bread Rolls then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Cheese Rolls on a wire rack and one being pulled apart to show cheesy inside
Print Recipe

Easy Gluten-Free Cheese Bread Rolls

These Cheese Bread Rolls are crisp on the outside, chewy in the middle and utterly irresistible. They are made with tapioca flour so are naturally gluten-free.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Bread
Cuisine: Brazilian
Servings: 9 rolls
Calories: 212kcal
Author: Georgina Hartley

Ingredients

  • 240 g tapioca flour
  • 180 ml whole milk
  • 60 ml olive oil
  • 1 egg medium
  • 1 teaspoon salt
  • 80 g mozzarella cheese cubed
  • 40 g cheddar cheese cubed

Instructions

  • Pre-heat oven to 190°C/ 170°C fan/ gas mark 5.
  • Grease 9 holes of a standard muffin tin.
  • Place all the ingredients into a blender and blend on high until smooth.
  • Pour the mixture into 9 muffin tin holes, filling almost to the top.
  • Bake for 20 minutes until golden.
  • Remove the rolls from the tins straightaway onto a cooling rack.
  • The rolls are delicious eaten directly from the oven.

Notes

  • You can place your blender jug on the scales and weigh all the ingredients directly into the blender. It makes for very low key washing up when you're done.
  • The rolls are best eaten straightaway but are good up to a day.
  • If you can’t manage all the rolls within the day then keep in an airtight tin and re-heat in an oven for 10 minutes at 190°C/ 170°C fan/ gas mark 5.

Nutrition

Calories: 212kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 357mg | Potassium: 50mg | Sugar: 1g | Vitamin A: 163IU | Calcium: 102mg | Iron: 1mg
Filed Under: Breakfast and Brunch, Gluten-Free Bread, Starters, Appetisers and Canapés Tagged With: , , ,

Apple Cheddar Thyme Crumble Cake

Crammed with apples, subtly fragrant with thyme and blanketed with a cheddar crumble this Apple Cheddar Thyme Crumble Cake is the perfect comforting Autumnal cake.

Apple Cheddar Thyme Crumble Cake

I am often asked what gave me inspiration for this apple and cheese cake which is a slightly unusual combination. However, I have always loved apple pie with a cheese pastry crust. The smooth balance of a fine crumbly cheddar and sweet crisp autumn apples is never a taste to tire of. And cheese cake is a thing right?

Apple Cheddar Thyme Crumble Cake

What makes this Apple Cheddar Cake so good?

  • This is undoubtedly a sweet cake but the cheddar gives a soft savoury note which keeps you coming back for more!
  • The sour cream sponge is densely crammed with apples and fragrant with thyme.
  • A soft cheddar crumble blankets the surface to add a delicious mature nuttiness.
  • The earthy flavour of sorghum flour compliments the cake.

Apple Cheddar Thyme Crumble Cake

Which Apples do you need for this cake?

You need a good tart apple which will hold together so a Granny Smith is a perfect choice. Jazz apples and Pink Ladies are also good but add a little more sweetness.

More apple cakes you’ll love!

Apple Cheddar Thyme Crumble Cake

What about the cheese?

A lovely mature cheddar cheese is perfect for this cake. You want that flavour to really come through.

Flour substitutions

I developed this cake using the alternative flours sorghum flour and sweet rice flour which not only makes this cake gluten-free but also gives this cake such a delicious backdrop of flavour.

However, if you don’t need the cake to be gluten-free then you can easily swap in plain white flour.

Or if you do need the cake to be gluten-free but are finding sorghum flour and sweet rice flour hard to find then you can substitute with plain gluten-free flour (any brand of your choice) and ground almonds.

The different flour amounts can be found at the bottom of the recipe card in the notes section.

Apple Cheddar Thyme Crumble Cake

SHOP THE RECIPE

  • 13″ x 9″ Baking Tin
  • Gluten-Free Sweet Rice Flour
  • Gluten-Free Sorghum Flour
  • Gluten-Free Potato Starch

I urge you to give this Apple Cheddar and Thyme Crumble Cake a try and if you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

A slice of Apple Cheddar Thyme Crumble Cake on a plate
Print Recipe

Apple Cheddar Thyme Crumble Cake

This Apple Cheddar Thyme Crumble Cake is the perfect comforting Autumnal cake, crammed with apples with a delicious cheddar crumble topping.
Prep Time25 mins
Cook Time50 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: British
Servings: 16 servings
Calories: 610kcal
Author: Georgina Hartley

Ingredients

For the cheddar crumble top:

  • 140 g caster sugar
  • 150 g unsalted butter
  • 80 g sweet rice flour
  • 70 g sorghum flour
  • 20 g potato starch
  • 100 g cheddar grated

For the cake:

  • 215 g sweet rice flour
  • 200 g sorghum flour
  • 40 g potato starch
  • 3 teaspoons fresh thyme leaves
  • 1½ teaspoons baking powder
  • 1½ teaspoons bicarbonate of soda
  • ½ teaspoon salt
  • 340 g unsalted butter
  • 340 g caster sugar
  • 3 eggs
  • 1½ teaspoons vanilla extract
  • 300 g sour cream
  • 4 granny smith apples peeled, cored and cubed

For the glaze:

  • 140 g icing sugar
  • 1-2 tablespoons whole milk

Instructions

  • Pre-heat oven to 170°C/160°C (fan oven)/gas mark 4 and line and grease a 9x13” rectangular cake tin.
  • First make the crumble topping by rubbing together all the ingredients except the cheddar. Then stir in the cheddar cheese. Spread out onto a baking sheet and place in the freezer whilst you prepare the rest of the cake.
  • In a large bowl sift the flours together with the baking powder, bicarbonate of soda, salt, thyme leaves and set aside.
  • Cream the butter and sugar in a food mixer for 10 minutes until light and fluffy.
  • Add the eggs, beating in one by one then add the vanilla extract.
  • Spoon in 1/3 of the flour mix, beat into the batter then add 1/2 of the sour cream and beat in. Repeat again and then add the last 1/3 of flour mix, beating until the batter is smooth.
  • Pour half of the cake mixture into the cake tin, then tumble in half of the chopped apples. Pour the rest of the cake mixture over, smooth and then scatter the rest of the apples over the top.
  • Finally sprinkle over the crumble topping so all the apples are covered.
  • Bake in the oven for 50 minutes, check after 25 minutes and if you think the cheese is browning too much then place a loose sheet of tin foil over the top of the cake tin for the rest of the bake.
  • Remove the cake from the oven, leave to rest for 5 minutes then carefully remove from the tin.
  • Let the cake cool completely on a wire rack until you decorate with the glaze.
  • To make the glaze mixing the icing sugar with the milk until thick but pourable. Drizzle over the cake and then leave to set for at least an hour before cutting into squares.

Notes

Flour substitutions:
  • If you don't want to use alternative flours - You can swap out the sorghum flour, sweet rice flour and tapioca flour for 450g plain white flour. 
  • Or, if you would like the cake to be gluten-free but can't get hold of the alternative flours listed then you can swap out the sorghum flour, sweet rice flour and tapioca flour for 225g gluten-free plain white flour + 225g ground almonds
Use a good mature cheddar cheese.
Let the cake cool completely before you ice it.

Nutrition

Calories: 610kcal | Carbohydrates: 77g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 112mg | Sodium: 248mg | Potassium: 244mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1030IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 1mg
Apple Cheddar Thyme Crumble Cake
Filed Under: Gluten-Free Cakes & Cookies Tagged With: , , , ,

Maple Galettes with Wiltshire Ham and Gruyere

Maple Galettes with Wiltshire Ham and Gruyere are a wonderful savoury and gluten-free way to celebrate Pancake Day. These nutty buckwheat pancakes which hint at sweetness due to the maple syrup encase deliciously oozing gruyere and tasty ham.

Maple Galettes with Wiltshire Ham and Gruyere

It’s Shrove Tuesday today, the day before the start of Lent when we’re supposed to be purging our larders of all the ungodly ingredients. Funny how the ungodly ingredients lead to pancakes which are about as heavenly a food as invented.

However, for many years I never really bothered with acknowledging Shrove Tuesday as I was usually on a diet and then eventually became gluten-free which really put paid to my crepe affair. However, recently I have been indulging in galettes which are a traditional French style of savoury pancake made from buckwheat flour. Handily buckwheat flour is also naturally gluten-free which means this year since I am definitely not dieting (is embracing gluttony the opposite of dieting?) I have no excuses for forsaking Pancake Day. In fact, I am diving in with gusto.

Maple Galettes with Wiltshire Ham and Gruyere

Galettes are usually made with a savoury filling which is ideal for me as pancakes which you can eat in lieu of breakfast, dinner or lunch are my favourite. In particular I find you cannot beat good old ham and cheese. The cheese melts and oozes out of the galette and the ham provides some delicious meaty substance to the proceedings. This week I made a stack of galettes at the weekend and have been re-heating them in the pan for a quick breakfast which has turned out to be a great way to meal prep. I love a pre-prepped breakfast as I find the first meal of the day my most difficult to conquer. I am a nightmare when it comes to breakfast. I can’t handle anything sweet in the mornings, I don’t like eggs and recently my digestive system has been rejecting gluten-free bread. This might be due to the xanthan gum present in most brands which doesn’t really agree with me. Anyhow these galettes are ideal in ensuring I get a good savoury kick-start to the day.

Maple Galettes with Wiltshire Ham and Gruyere

If you have ever eaten galettes made properly on a billig, which is one of those traditional crepe makers you see being manned at food markets, you know them to be wafer thin, light, lacy and crisp. However, making them homestyle in a cast iron skillet pan yielded perfectly acceptable results in my opinion and means I can get my galette fix whenever I need it.

Maple Galettes with Wiltshire Ham and Gruyere

I chose to use gruyere for the cheese in this recipe because it melts so well and gives a lovely strong nutty taste. I used really good Wiltshire ham as well that, although it was packaged ham, was beautifully thin and dry. I find a lot of ham which you can buy at the supermarket to be wet and bland tasting so make sure you get some nice stuff, if you can make it to your local deli then even better. These Maple Galettes with Yorkshire Ham and Gruyere are pure perfection with the best ingredients. As you can tell by the title I went a little off-piste from the usual French recipe by adding a couple of tablespoons of maple syrup to the batter. This adds a delicious sweetness and depth and really brings out the taste of the cheese.

Maple Galettes with Wiltshire Ham and Gruyere

To be honest I’m not sure I’m going to limit myself to only eating these galettes on Pancake Day as now I’ve got this recipe under my belt they might become a bit of a staple for the next few weeks. So much for purging my larder, I’m just going to stock up with my ungodly ingredients afresh.

Maple Galettes with Wiltshire Ham and Gruyere

Shop the Recipe:

  • Gluten-Free Buckwheat Flour
  • Cast Iron Skillet
Maple Galettes with Wiltshire Ham and Gruyere
Print Recipe

Maple Galettes with Wiltshire Ham and Gruyere

Maple Galettes with Wiltshire Ham and Gruyere are a wonderful savoury and gluten-free way to celebrate Pancake Day. These nutty buckwheat pancakes which hint at sweetness due to the maple syrup encase deliciously oozing gruyere and tasty ham.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Brunch
Cuisine: French
Servings: 6 people
Calories: 355kcal
Author: Georgina Hartley

Ingredients

  • 100 g buckwheat flour
  • pinch of salt
  • 1 egg
  • 300 ml whole milk
  • 2 tablespoons maple syrup
  • 30 g unsalted butter
  • 180 g gruyere grated
  • 200 g Wiltshire ham torn

Instructions

  • Whisk buckwheat flour, salt, egg and half the milk in a medium sized mixing bowl until it forms a paste. Then pour in the rest of the milk and the maple syrup and whisk well to form a smooth batter.
  • Heat all the butter in a 9 inch bottomed cast iron skillet pan on a medium-high heat until the butter has melted.
  • Swirl the pan around so the butter completely covers the pan then pour out the excess butter into a cup and set aside.
  • Pour 80ml (1/3 cup) of the galette batter into pan, tipping the pan so that the batter thinly covers the bottom of it.
  • Cook for about 3-4 minutes until the bottom of the galette is getting golden and crisp, then sprinkle on 30g of the gruyere all over the galette plus a few slices of the torn ham.
  • Then fold the galette in half, and then half again. Remove from the pan and set aside to rest on a warm plate (or in a very low oven) whilst you prepare the rest of the galettes.
  • Wipe the pan with some kitchen towel to remove any melted cheese or sticky bits of galette.
  • Pour in a teaspoon or so of the pre-melted butter, swirl the pan to cover the bottom then add another 80ml of the batter to produce another galette and follow the rest of the instructions as before.
  • Make as many galettes as the batter allows.
  • Serve the galettes piping hot.

Nutrition

Calories: 355kcal | Carbohydrates: 18g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 531mg | Potassium: 306mg | Fiber: 1g | Sugar: 7g | Vitamin A: 530IU | Calcium: 380mg | Iron: 1.2mg
Filed Under: Breakfast and Brunch Tagged With: , , , , , ,

Cheddar Olive Buttermilk Scones {gluten-free}

These gluten-free Cheddar Olive Buttermilk Scones are the real deal. Brilliantly portable for picnics and essential for afternoon tea.

Gluten-Free Cheddar Olive Buttermilk Scones

These Cheddar Olive Buttermilk Scones are a particularly special recipe to me. I make a lot of scones in the summer months. As soon as this season’s jams start to appear in the kitchen then I am hard pressed not to find a reason where an impromptu cream tea isn’t required. Scones are an ideal last minute bake as the ingredients are usually in, needing little more than the essentials; flour, eggs, sugar and milk.

Gluten-Free Cheddar Olive Buttermilk Scones

Whenever I make scones though my mum usually makes a not so gentle request for cheese scones as she has much more of a savoury tooth. Cheese scones are so delightful to bring along to picnics and family gatherings as they don’t suffer from being schlepped around. They are at their best with a spot of butter but really pretty good straight from the tupperware.

Olives

Gluten-Free Cheddar Olive Buttermilk Scones

Gluten-Free Cheddar Olive Buttermilk Scones

I had only baked these Cheddar Olive Buttermilk Scones once up until now. They had got lost in the shuffle when I started baking only gluten-free as it took me a while to perfect my gluten-free scone recipe. Now I finally have a scone which can pass muster alongside its wheat filled brethren it seemed appropriate to bring these guys out of hiding this week.

Gluten-Free Cheddar Olive Buttermilk Scones

I originally created the recipe in memory of my Nan after she passed away two summers ago. It would have been her birthday next week and although I’m sure she would never have described herself as a great cook, (she was much more known for her immense family love, great humour, fierce loyalty and utter stubbornness) she cooked memorable meals for us throughout my childhood and I wanted to remember her this week by baking in her honour. Her name was Olive and she would have really loved these scones.

Gluten-Free Cheddar Olive Buttermilk Scones

Gluten-Free Cheddar Olive Buttermilk Scones
Print Recipe
5 from 1 vote

Cheddar Olive Buttermilk Scones

These gluten-free Cheddar Olive Buttermilk Scones are the real deal. Brilliantly portable for picnics and essential for afternoon tea.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Afternoon Tea
Cuisine: British
Servings: 15 scones
Calories: 200kcal
Author: Georgina Hartley

Ingredients

  • 140 g sweet rice flour
  • 100 g oat flour
  • 80 g millet flour
  • 40 g potato starch
  • 40 g tapioca starch
  • 60 g unsalted butter at room temperature
  • 170 g cheddar cheese
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon mustard powder
  • 1 tablespoon baking powder
  • 2 eggs lightly beaten + 1 egg for the egg wash
  • 175 ml buttermilk + a splash extra for the egg wash
  • 100 g pitted olives mixture of green and black

Instructions

  • Pre-heat the oven to 170°C and line a large baking tray with baking parchment.
  • Tip the flours and starches into a large mixing bowl and whisk together well. Add the butter then rub together with your fingertips until the mixture resembles breadcrumbs.
  • Stir in the white pepper, mustard powder and baking powder.
  • Grate the cheese into the bowl and gently stir into the other ingredients.
  • Pour in the beaten eggs and turn into the mixture with a wooden spoon until completely incorporated.
  • Finally stir in the olives.
  • Once the olives are evenly dispersed carefully pour in the buttermilk, bringing the dough together with a wooden spoon.
  • Tip the dough onto a floured surface (you can use any flour, but not too much) and pat the mixture together, gently folding and turning the dough until the flour is incorporated.
  • Once the dough is dry enough to work with then using the palm of your hands flatten out to 1 inch thickness.
  • Cut the scones out of the dough using a 68mm round pastry/biscuit cutter with fluted edges.
  • Place the scones on the baking trays, then brush the tops with a little beaten egg mixed with a splash of buttermilk. Be careful not to let the egg wash drip over the sides of the scones or they will not rise evenly.
  • Bake the scones in the oven for 12-15 minutes until risen and golden.
  • Serve with plenty of whipped butter.

Notes

  • The scones are at their best warm from the oven. They don’t really last longer than a day before getting a little stale.
  • If you are not gluten-free then just substitute the sweet rice flour, oat flour, millet flour, potato starch and tapioca starch for 400g plain wheat flour.
  • If you don’t have buttermilk to hand you can use whole milk. Using the buttermilk though gives the scones a lovely soft crumb and a bit of a tangy note which pairs nicely with the salty olives and cheese.

Nutrition

Calories: 200kcal | Carbohydrates: 22g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 199mg | Potassium: 189mg | Fiber: 1g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 145mg | Iron: 0.9mg

Filed Under: Gluten-Free Pastries Tagged With: , , ,

Mango Chutney

Mango Chutney is sweetly spiced and a wonderful accompaniment for Indian curries, cheese sandwiches or salads.

Mango Chutney
This is my first chutney of the year.  I managed to divest my laden larder with a good majority of pickles, jams and chutneys over the festive period but now it’s about the time where I start to build up my stores again.

If I am honest I made this chutney a few weeks ago when the calls of our local Fruit and Veg man hollering outside Finsbury Park asking us to ‘Taste the mango’ got the better of me.  I did want to taste the mango.  Then it reminded me how long it’s been since I had a good cheese and mango chutney sandwich.  Since I didn’t have any mangos in, I put the abundance of mangoes on the stall to good use and stirred up a very quick and fragrant chutney that afternoon.  I followed Diana Henry’s advice on mango chutney but did not carry through the hotness of her recipe, instead toning it down as I wanted to create something more subtle.

Mango Chutney and Cheese Sandwiches

Cheese loves a good mellow chutney or jam and mango chutney is a perfect partner. I particularly like a softly spiced version so that the delicate mango flavour isn’t powered out, bedding down nicely a good crumbly cheese.

This classic sandwich combination always reminds me of my mother who at the mere mention of mango chutney will without fail wax lyrical about a good mango chutney and cheese sandwich. And with good reason, a generous dollop of sticky chutney oozing out a toasted sandwich filled with gooey English cheddar is truly a magnificent lunch and reminds me a lot of my childhood.

How to use Mango Chutney

My current favourite use is to add a delicate amount to a salad of nutty emmental, cucumber and iceberg lettuce. All you need then is a drizzle of olive oil and some salt and pepper to finish it off. The mango chutney adds a lovely balance of sweet and sourness to this simple salad.

And of course, it would be remiss not to discuss how a lovely tablespoon of this chutney added to a homemade curry can provide its own dimension to the recipe, adding a mellowed sweetness to counteract your spicing.

Mango Chutney

If you are a chutney fan then allow me to suggest these pretty fab recipes:

Apple and Stem Ginger Chutney
Boxing Day Ale Chutney
Piccalilli
Courgette Relish

If you make this Mango Chutney then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Print Recipe

Mango Chutney

A sweetly spiced chutney, aromatic with mango
Prep Time20 mins
Cook Time30 mins
Course: Condiment
Cuisine: Indian
Servings: 40 servings
Calories: 75kcal
Author: Georgina Hartley

Ingredients

  • 6 mangos
  • ¼ teaspoon whole cloves
  • 8 cardamom pods de-shelled
  • 1.5 teaspoons coriander seeds
  • 4 black peppercorns
  • 1 teaspoon black mustard seeds
  • 500 g onions diced
  • 500 g granulated sugar
  • 600 ml cider vinegar
  • 3 green chillies deseeded
  • 1/4 teaspoon ground nutmeg
  • 30 g fresh ginger diced finely
  • 2 limes

Instructions

  • Peel the mangos and cut the flesh of the fruit from around the middle stone. Chop the fruit into cubes, there might not be much uniformity from the flesh cut close from the stone. Set aside.
  • In a large preserving pan toast the cloves, cardamom seeds, coriander seeds, black peppercorns and mustard seeds over a low heat for a minute or so to release their fragrance.
  • Add the diced onions, sugar, vinegar and chillies to the pan, bring to a gentle simmer and cook through for about 10 minutes.
  • Add the mango, nutmeg, ginger and the zest of both of the limes. Bring to a boil, then simmer for about 20 minutes until the mixture is jam like.
  • Juice the limes then stir through the chutney for the last couple of minutes of cooking.
  • Decant into sterilised jars.

Notes

  • Adapted from Diana Henry’s Very Hot Mango Chutney in ‘Salt Sugar Smoke’
  • The chutney is best left for at least 4 weeks for the flavour to mature.
  • To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.
  • The chutney will keep up to a year if stored in a cool dark place.

Nutrition

Calories: 75kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 79mg | Fiber: 1g | Sugar: 17g | Vitamin A: 270IU | Vitamin C: 10.5mg | Calcium: 9mg | Iron: 0.2mg
Filed Under: The Larder Tagged With: , , , , ,

Pickled Purple Cauliflower Salad

Pickled Purple Cauliflower Salad

I lucked out in an obscene manner at the farmers market at the weekend. It’s as if all the produce had got together and artfully arranged themselves adjacent to each other so I didn’t have to use my imagination at all. The purple cauliflower sang out immediately. Of course it would – it was purple. Purple veg are actually the best, they make everything a lot more fancy. I am absolutely addicted to purple carrots at the moment. But then carrots are complete rock stars in my eyes anyway and can do no wrong, the purple is just an added bonus.

Bulls BloodSo, the purple cauliflower was in my bag and I immediately knew I wanted to pickle it which would keep the cauliflower as raw as possible so as not to lose any of its vital colour. Then, just as I was wondering how to incorporate it into a salad, what should be sitting next door to Ole Purple Brains, but bulls blood leaves. That’s right, an unassuming salad leaf handily named something gruesome – perfect for my Halloween week. I hadn’t heard of bulls blood leaves before but they are from the beetroot family and these ones had been organically groomed to take on the beetroot’s purple hue which makes them sweeter. So, in the bag they went.

Now what goes the bestest with cauliflower? If you said cheese then you are completely correct. My husband point blank refused to eat cauliflower at all when we first got together but once he had tried homemade cauliflower cheese suddenly it all made sense to him. In fact a lot of things can make sense with just a spoonful of cauliflower cheese, it really makes you think clearer.

Wilde's CheeseAnyhow, the farmers market. So next door… Next Door!..to the veggie man was the cheese stall. Wildes Cheese are a self proclaimed urban cheese makers who make the most wonderful artisan cheeses from their micro dairy in Tottenham. They recommended The Howard to go with my haul, a softer cheese but with a slight blue note to it which would lend its robust flavours to the sweetly pickled cauliflower and the strong slightly bitter bulls blood leaves. The final ingredient to this wonderful array of ingredients was the walnuts which I wish I could tell you I foraged on the way home along the Parkland Walk but no, I just stopped off at Sainsbury’s.

The thing is with this salad is that you might not be able to get hold of bulls blood leaves but you can easily substitute it with any salad leaves. Radicchio would go very nicely. The same with the cheese, if you live in North London then I would definitely recommend sourcing from Wildes Cheese but if not, then any soft light British blue would go just as well. The pickled cauliflower is just as lovely if you can only get white cauliflower. The purple one just makes it prettier.  The pickled cauliflower can be kept in the fridge for a few weeks and makes brilliant snacking if you are standing in front of the fridge at 10pm on a Tuesday night.

Pickled Purple Cauliflower

Pickled Purple Cauliflower

Makes about 2 x 500ml jars

2 tsp coriander seeds
1 tsp cumin seeds
2 tsp yellow mustard seeds
½ tsp celery seeds
1.5 tbsp salt
400ml cider vinegar
180g caster sugar
1kg cauliflower florets
1 large onion, halved then sliced thinly

  1. In a large saucepan toast all the spices for a minute or so.
  2. Add the salt, vinegar and sugar and boil for around 10 mins.
  3. Add the cauliflower florets and onion and bring back up to the boil, then boil for around 3 mins.
  4. Remove from the heat and bottle into jars.
  5. Leave for a day or so for the flavours to come together.

For the salad

A large handful of salad leaves
A chunk of cheese, crumbled
A handful of walnuts, toasted in the oven then cooled
A couple of spoonfuls of pickled cauliflower
Dressed with the dressing below

Salad dressing

1 tsp red wine vinegar
salt and pepper
2 tsp honey mustard (I used Maille’s honey dijon)
1 tbsp olive oil

Whisk the vinegar, seasoning and mustard together, then drizzle in slowly the olive oil, whisking all the while until it emulsifies into a thick dressing.

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