Ring Recipes and Rissoles | Come and Cook!
Well, not the most catchy name for a blog post but I do like a little alliteration! This is where you will find the recipes used for; Potato and Herb Wreath , Gluten-Free Raspberry and Blueberry Ring Cake and GF/Low-Fodmap Rissoles.
Wreaths are all the rage for Christmas 2019 recipes and just have a fun element to them for presentation. Lots of things can be made into that shape; meringue,chocolate ripple cake,camembert wrapped in puff pastry,prawns,jelly,etc. The ring tins can also be used for crackers and dip holders; put the dip in the middle section in a small pot and fill the outside with crackers,nuts, cherry tomatoes,celery and carrot sticks. The look is Christmassy, retro fun. Look for ring shaped tins in Brisbane op shops,kitchen shops or at the back of your mum’s cupboard!
These are easy, fun and you just need a ring sized pan, large potatoes and a sharp knife or food processor with a slicing blade.
Thinly slice the potatoes and arrange in a ring tin. I used a small cake tin lined with baking paper and a metal circle cutter in the middle of it to create the ring shape.
Drizzle all over with the melted butter mixed with the herbs and seasoning.
Bake for about 1 hr to 1 hr 20 mins at 200 degrees Celsius.
Preheat oven to 180 degrees celsius. Line a cake ring with baking paper and grease the inside as well as the centre ring.
Whisk together flour, sugar, baking powder and salt in bowl.
Lightly beat eggs in small bowl, then whisk in milk and melted butter. Fold into the flour mixture and pour into cake tin. Push the raspberries and blueberries gentlyinto the cake.
Bake 35-40 minutes, or the cake is light brown on top and toothpick inserted in center comes out clean.
Remove the ends from the carrot, zucchini and spring onion. In a small food processor ( if you don’t have one, use a grater but it won’t be as fine) blitz up the spring onion, zucchini and carrot until they are finely chopped.
Now add all of the ingredients to a large bowl and mix together ( a hand is best).
Heat a TBSP of rice bran oil in a large frypan over a medium heat and cook until browned on one side ( about 4 minutes). Turn and cook on the other side for about 3 minutes.
Serve with a green salad and potato ring.