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_T.jpg "Chicken And Leek Puffs")
Chicken And Leek Puffs
250 ml (1 cup) water 80 ml (⅓ cup) canola oil 115 g (¾ cup) soy free, gluten free plain (all-purpose) flour ¼ teaspoon bicarbonate of soda (baking soda) ¾ teaspoon gluten free baking_T.jpg "Mini Leek Quiches")
Mini Leek Quiches
Canola oil, for greasing 600 g (1 lb 5 oz) white-skinned potatoes, peeled and chopped 2 tablespoons canola oil 300 g (2 cups) soy free, gluten free self-raising flour 1 teaspoon gluten free_T.jpg "Potato And Pumpkin Soup")
Potato And Pumpkin Soup
1 tablespoon canola oil 1 leek, halved lengthways, washed and sliced 2 garlic cloves, peeled and crushed 500 g (1 Ib 2 oz) white-skinned potatoes, peeled and chopped 500 g (1 Ib 2 oz)_T.jpg "Spring Rolls")
Spring Rolls
24 spring roll wrappers 1 tablespoon maize cornflour (cornstarch), blended with 2 tablespoons water Canola oil, for deep-frying FILLING 1 tablespoon canola oil 1 garlic clove, crushed_T.jpg "Vegetable Pouches")
Vegetable Pouches
Makes 16-20 pouches 130 g (1 cup) buckwheat flour 1 egg, or equivalent egg replacer 315 ml (1¼ cups) water Canola oil, for greasing VEGETABLE FILLING 1 tablespoon canola oil 2_T.jpg "Vegetable Strudels")
Vegetable Strudels
165 g (1 heaped cup) potato flour 265 g (1½ cups) rice flour 3 teaspoons gluten free baking powder 125 g (4½ oz) dairy free margarine 80-125 ml (⅓-½ cup) water, plus extra, for glazing
