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Category Archives: Food

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Apple Strudel Cupcakes

This is one yummy cupcake.  You can have them as a dessert with cream if you really want to indulge, but they are also great for the kids lunches or as a snack.  They sure look nice sitting on the kitchen bench! I stole this recipe from a new cookbook I recently bought from the market – called “The Cupcake – life’s better with a cupcake”.  Looking forward to trying more of the recipes after the success of these ones!

INGREDIENTS

1/2 teaspoon bicarb soda

280g apple sauce (from a jar)

53g butter, softened

85g demerara sugar (I used raw sugar)

1 large egg, lightly beaten

175g self raising flour

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

For Topping:

50g plain flour

50g demerara sugar (I used brown sugar)

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

35g butter

METHOD

1. Preheat oven to 180. Put 12 paper cases in muffin tray

2. To make the topping, put the flour, sugar and spices in a bowl.  Cut the butter into small pieces, then add to the bowl and rub it in with your fingertips until the mixture resembled fine breadcrumbs.

3. For the cupcake mixture, Add the bicarb of soda to the apple sauce and stir until dissolved.

4. Place the butter and sugar in a large bowl and beat together until light and fluffy.

5. Gradually beat in the egg.  Sift in the flour and spices and using a metal spoon, fold into the mixture, alternating with the apple sauce.

6. Spoon the mixture into the paper cases

7. Scatter the topping over the cupcakes and press down gently

8. Bake in the over for around 20 minutes, or until risen, golden and firm to the touch.  Transfer to a wire rack and leave to cool.

ENJOY!!!

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Posted by on March 2, 2012 in Food

 
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Caramelised onion, pumpkin and goats cheese tart

Caremilised onion, pumpkin and goats cheese tart

This is a yummy tart that is so easy to make! Tastes very gourmet with little effort.  Hope you enjoy it as much as we did! This recipe serves 6.

INGREDIENTS:

1 1/2 sheets puff pastry

120g goats cheese (I used herb and garlic for extra flavour)

2 cups diced roasted pumpkin

2 onions diced and roasted

4 eggs

3 tablespoons sour cream

seasoning to taste

 

METHOD

Preheat over to 180 degrees.

1. grease, then line a fluted flan tin with the puff pastry

2. Roast the pumpkin and onion together in a pan with a little olive oil and salt

3.  One roasted, crumble the goats cheese into the roasting pan.  Stir/mash it all together

4. Spread over the base of the flan tin

5. In another bowl, whisk the eggs, sour cream and seasonings.  I just used a little salt and pepper, but you could probably add some herbs if you like.

6.  Place in the oven for 20-30 minutes until set.  Serve at room temperature.

 

 
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Posted by on January 23, 2012 in Food

 

Jamie Olivers Custard Tarts

I recently made these when friends came over for dinner and yummo – they were delicious! They are easy to make and once I got the hang of it I actually made a second batch.  They did take a little bit of time to make, but only because I was learning how to do them – once you have made them, the process is actually quite easy and shouldn’t take much time at all. The recipe calls for orange and orange rind, but I used lemon instead and it worked a treat. I like them because you can make them beforehand and there is no preparation when your guests arrive.  More time to chat and relax!

Quick Portuguese Custard Tarts – Jamie’s 30 Minute Meals
(makes 6 tarts)
• plain flour, for dusting
• 1 x 375g pack of pre-rolled puff pastry
• ground cinnamon
• 125g crème fraîche
• 1 egg
• 1 teaspoon vanilla paste or vanilla extract
• 5 tablespoons golden caster sugar
• 1 orangePre heat oven to 200C.
Dust a clean surface with flour. Unroll the sheet of pastry, then cut it in half so you end up with two 20 x 20cm squares of pastry (put one in the fridge for another day). Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a Swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin, and use your thumbs to stretch and mould the pastry into the holes (just like in the picture) so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for around 8 to 10 minutes (set the timer), or until lightly golden.
Spoon the crème fraîche into a small bowl. Add the egg, vanilla paste or extract, 1 tablespoon of golden caster sugar and the zest of 1 orange. Mix well.
Take the muffin tin out of the oven, and use a teaspoon to press the puffed up pastry back to the sides and make room for the filling. Spoon the crème fraîche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.
Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4 tablespoons of golden caster sugar. Stir and keep a good eye on it, but remember caramel can burn badly so don’t touch or taste.
Pour some caramel over each tart (they’ll still be wobbly, but that’s good). Put aside to set.
 
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Posted by on January 18, 2012 in Food

 

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