Apple and Hazelnut Pastries

Thanks to everyone who voted over on Instagram! Here is the apple and hazelnut pastry as requested. I want to hear your thoughts – drop them in the comments below. Happy baking.

The best recipes are often accidents. In fact, over 50% of the food that I cook is improvised and, as such, doesn’t always turn out the way I wanted. Yet, in the case of these tarts, this was happy accident indeed.

Taking my spare puff pastry sheet I had in the fridge, I decided to slice up homegrown apples and arrange them on top. And what a result! These pastries are best enjoyed as a light snack, or why not eat them fresh and cover them in custard?

Apple and Hazelnut Tarts (Serves 12)

A sheet of ready-made puff pastry

Two tablespoons of caster sugar

Two apples, cored and peeled

A couple of handfuls of chopped hazelnuts

Cinnamon

An egg, beaten

Honey

Pre-heat the oven to Gas Mark 6/200C. Next, grease a muffin tray ready for your tarts.

You want to slice your apples thinly lengthways to begin with. Set these aside and grab your ready-made pastry sheet. Before you begin cutting, take your two tablespoons of caster sugar and sprinkle them over the top of the pastry. Lightly, taking both palms, press the sugar into the top of the pastry. Using the bottom of a glass, cut out several circles and placing these into your tray, gently press them into each case.

You’ll find that you’ll have a little bit of pastry left over. Use this to line the tops of each case. Finish the pastry by glazing it with a brush and the egg yolk. Make sure that the whole tart is covered as this is what will give it that golden look later on!

Next, arrange your apple slices over the top of each tart. Scatter cinnamon, the chopped hazelnuts and the honey over the tarts before placing them into the oven for around 20-30 minutes or until golden.

Once the pastry has puffed up and the tarts look golden on the top, remove them from the oven. You can either serve them up immediately as a delicious dessert with fresh icecream or custard, or place them into an airtight container and store for up to 3 days.

 

Stay tuned for more chances to vote on the next recipes by following me on Instagram, Facebook and Twitter. I hope you enjoy these tarts as much as I do!

 

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Recipe: Pea and Stilton Stuffed Butternut Squash

If there’s one crop I look forward to the most it has to be squash. Pumpkins, courgettes and butternut squash are all fantastic vegetables and they can be used in a whole host of different ways. Although the initial preparation of slicing the squash into smaller chunks and removing the skin can be a little difficult, it’s worth it for the tasty orange flesh.

For vegetarians and vegans, pumpkins and squash have become suitable replacements for meat, and this recipe I’m bringing you today is no exception. If you are vegan, replace the milk cheese for a vegan equivalent, or leave it out and use houmous instead. The possibilities are endless. This is why, if you have a garden or allotment, it’s such a great idea to grow your own pumpkins and squashes. They don’t take a lot of caring for and you’ll get some fantastic results!

Pea and Stilton Stuffed Butternut Squash

Ingredients

  • One butternut squash, halved
  • A lug of olive oil
  • A teaspoon of paprika
  • A teaspoon of chilli powder
  • Seasoning
  • 100g of peas
  • One onion, chopped
  • A couple of handfuls of spinach
  • Block of Stilton
  • Fresh chives

To start off, turn your oven to Gas Mark 6/200C. Place your butternut squash halves, with the middles carved out, onto a baking tray and lightly cover them with a good lug of olive oil. Next, season with salt and pepper and top everything off with the paprika and chilli powder. Slide the tray into the oven and bake for around an hour or until the squash starts to char on the sides.

In the meantime, make your stuffing. Take 100g of fresh peas, or tinned equivalent, and pulse together with a handful of chopped fresh chives, the chopped onion and a little ground black pepper. Set aside until the butternut squash begin to soften.

Once the squash is soft, take a large spoon and press the stuffing into the middles. Place the squash halves back into the oven for around 10 minutes. Once again, remove the tray from the oven and this time place fresh chopped spinach leaves onto the stuffing, finishing with some generous pieces of Stilton, or a vegan topping of your choice (houmous, breadcrumbs and seasoning, couscous or vegan cheese). Cook the squash halves until the cheese has melted. When this is done, serve up and enjoy with a hearty summer salad.

If you’d like to know more about how to grow your own pumpkins and butternut squash, why not drop me a line on the contact page?

Dark Chocolate and Beetroot Cake

At some point in our lives it’s likely that we’ve tasted a carrot cake. When you first hear the words “carrot” and “cake”, something sounds off in the brain. Surely these two foods can’t mix? But, unless you’re eating a really badly done cake, the match is almost perfect. I say almost: I have to sell this cake to you so I’m obviously going to put it above the carrot cake. Besides, this chocolate and beetroot cake recipe really celebrates that current trend of combining sweet and savoury (what’s with putting garlic in smoothies? Garlic!?)

You’re going to have to source some raw beetroot – or, even better, you could grow some and keep this recipe handy. A bit of pre-prep: pop all of your beetroot into tin foil, wack the oven onto gas mark 4/ 180C and place the beets onto a baking tray. Cook them in the oven until a knife goes straight through them. Then, when you reach this point, take a knife to the beets and carefully take off the skin. Trust me, it’s worth it and you get some delicious fresh beetroot for pizzas, salads and more.

Onto the main event:

Dark Chocolate and Beetroot Cake

Ingredients

190g caster sugar

250g cooked Beetroot

135g plain flour

1 teaspoon baking powder

200g butter

5 large eggs

3 tablespoons cocoa powder

200g dark chocolate

Step One –Making the Cake

Begin by preheating your oven to gas mark 4/180C. Take a cake tin, line with greaseproof paper and run a little butter around the sides of the paper. Next, take your beetroot and blend in a food processor.

Heat up a saucepan of water over a medium hob. Pop a glass bowl over the top and into this melt your dark chocolate. Remove your chocolate from the heat and stir in your butter until soft.

In a separate bowl, sift your plain flour, baking powder and cocoa powder together. Move to one side.

Follow this by separating the egg whites from their yolks. Combine the dark chocolate and egg yolks in with the beetroot.

Whisk the egg whites until you have solid peaks (it helps if you have an electric whisk handy, otherwise give it a good beating by hand). Carefully fold this into the beetroot mix, adding a quarter of the whites first and then following with the rest.

Finish by making a well in the centre of the beetroot and pouring your plain flour mix in. Steadily fold the flour in, taking your spoon out from the outsides of the bowl and into the centre. Whilst you do this, make sure you’re adding some air by doing a figure of eight.

Step Two – Baking the Cake

Pour your mixture into your prepared tin and place it into the oven for around 35 minutes or until a skewer comes out clean and the cake bounces back when pressed at the top.

Place onto a cooling rack, get your clotted cream or double cream at the ready with some fresh strawberries and devour the lot.

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