The easiest apple pie pudding EVER!

I tried this recipe the other evening a little dubiously as it just seemed to darn simple to be good, but it was, really good! The credit is totally Nigella’s as I got this from one of her recipes book – called a Tarte Fine Aux Pommes.

1 sheet of puff pastry – defrosted.  Place on a lined baking tray.

Preheat oven to 220 degrees/gas mark 7.

Score the edge about 1cm all the way round to give it space to rise (don’t cut all the way through)

Sprinkle a tablespoon of sugar on the base.

Core a couple of apples (granny’s were recommended) I just used what I had, and actually the red skin looked pretty too.  Halve them and slice them very finely. She recommends putting them in some lemon water but I just cut and put these on the pastry straight away before baking but if you were going to do them in the beginning then I’d do it to stop them browning.

Layer them on the pastry.

In a small pot put 1 tablespoon each of sugar and butter and melt them together until it’s a light brown in colour.

Pour this evenly over the apples.

Bake for 20-25 min! Cut into slices or squares!

Serve with ice cream or creme fraiche or cream!

Super delicious and caramelly! And made with things that are generally lying around!

If only it had lasted long enough to take a photo! Oh well, next time… here’s the photo from her book… doesn’t actually look as good as it tasted!

Munchy Monday – Savory layer cake

Now this is some brilliant party food (it looks so good when slicing), or in summer or when you just feel like something fresh and yummy!

125g cheesy biscuits

120g margarine

About 3 avocado pears

About 3 T lemon juice

1 tin tuna

Mayonnaise

250g chunky cottage cheese with chives or plain

Salt and pepper

2 hardboiled eggs sieved or grated

Parsley

Paprika

Mix avo and lemon juice together. Mix tuna and mayo together. Crush biscuits and add to melted margarine. Place in spring form tin (8 or 9 inch). Start layering, avo, tuna then cottage cheese. Decorate with the eggs and parsley and paprika.

Put in the fridge for a couple of hours. Remove carefully from tin and serve!

It really is yummo… and it’s making feel like some now, yes even in this dribbly snowish weather!

Monday Munchies – rusks!

I’ve been a little slack on the routine lately but this last week I’ve been experimenting with a rusk recipe I’ve wanted to try for ages but not had the right ingredients for!  Thanks to left over buttermilk from making some red velvet cupcakes over new years we were eventually all prepared!!

In South Africa we seem to eat a lot of these but they just aren’t as popular in the UK! Maybe this will start a resolution!

This is the recipe halved … I found the full one just made too much for my mixing bowl capacity and cake/loaf tins!

1kg self raising flour

25o ml buttermil

250g marg or butter

1 1/4 up sugar

2t backing powder

3 eggs

Pinch of salt

Beat sugar and eggs well. Melt butter in the buttermilk. Mix into the sugar and egg mix.

Sift dry ingredients togerther.  Pour in liquid and mix well with hands until all flour incorporated. Feel free to add any of your own additions now I’ve done raisins and nuts so the kids can have them as snacks instead of snack bars. You can also add aniseed, poppy seeds, sunflower seeds and other dried fruit!

Mould into balls and put into bread pans (I used cake and loaf tins instead), brush with milk and bake until cooked through – about 30 min, extend it if needed!

Allow to cool a little before breaking or cutting up and drying in a cool oven – over night without a fan or a few hours at 100 degrees with a fan!

Enjoy dipped in tea or coffee or give to the kids as a yummy snack – they really do love them! Baby loves teething with them!

 

Monday munchies… butternut risotto

This is one of our family favorites… and for something I was pretty scared of making it is surprisingly easy!

Fry one largish onion with some garlic.

Add about half to whole butternut (depends on how many you making for obviously – we tend to use about 3/4 for our family of 5). Add to the onions and fry off for a little while. Add about 1-2cm of water to the bottom of the pan to help it cook out.

Water should have gone by the time the butternut is ready.  Add a good old knob of butter and mix in the risotto.

Add hot stock (I use the cubes and dissolve it in a jug ready to add with boiled kettle water) a little at a time.

Stir continuously (or just as often as you can) to make sure it doesn’t all clump together and get claggy.

Keep adding stock until the risotto is cooked through but keeps a little bite or texture.

Dish up!

Sprinkle some parmesan on the top… or actually feta on it is really nice too surprisingly, think it’s the saltinesss with the sweet butternut!

YUM!

I love the versatility of risotto, you can make nearly any flavour you like! This butternut one is also really good with a big handful of chorizo added in with the onions!

A summer favorite here is also pea and mint risotto!

The options are endless!

 

 

Cheese cake

After some absolutely delicious cheese cake yesterday I decided to share this super super easy recipe!

Half packet Marie biscuits or rich tea biscuits

20g magarine

1 carton smooth cottage cheese

1 tin condensed milk

half cup lemon juice

half carton of cream

Put the biscuits into a blender till finely crushed.

Melt margarine and add to biscuits.

Mix condensed milk, cottage cheese and lemon juice together. Pour into the base.

Bake at 180 degrees for 10 minutes.

Allow to cool

Beat cream until thick and put on top.

Place into fridge about a day before needed.

Decorate with berries, kiwi fruit of stawberries as needed!

Broccoli chicken

This is another one of our favorites and is great for entertaining. And it freezes brilliantly which is a big bonus!

1 chicken (cooked – boil or roast then remove from bone)

460g broccoli

250ml mayonnaise

juice of 1 lemon

5ml curry powder

1 tin mushroom soup

Salt to taste

Steam broccoli for not too long. Lay chicken in greased dish and put broccoli on top. Put lemon juice over. Mix mayo, salt and curry powder together and pour over the top. Top with grated cheese and bread crumbs. Bake for 20 minutes at about 180 degrees.

Monday munchies…Tuna souffle

Now here is another life saver when the fridge is empty and some store cupboard scavenging needs to be done!

Don’t let the souffle put you off it’s really simple and my kids love it! The grown ups do too!

Crust: 100g grated cheddar cheese

100g soft marg or butter

200g flour

pinch of salt.

Filling: 1 cup tuna

4 separated eggs

1 cup white sauce

Rub butter into seasoned flour until crumbly. Toss in cheese and mix well. Press into dish.

Beat egg yolks into white sauce. Add flaked fish and season well.

Beat egg whites to form peaks and fold into yolk mix.

Pour into cheese crust and bake on bottom shelf at 200 degrees for 25 minutes until middle sets!

YUM YUM YUM!!!

I’ll a photo when I make it next after my fridge empties out!