Butter chicken is a classic curry and a favourite with many. This slow cooker butter chicken is a bit healthier than the takeaway version but no less delicious. Tomato, garlic, ginger and spices marry beautifully in the delicious gravy. The succulent chicken thighs all but […]
Use this wonderful homemade garlic chilli oil to add a little something special to your favourite dishes. Dip it, drizzle it, fry in it – if you like a bit of spice you won’t be able to get enough of this delicious oil. This garlic […]
These apple pie muffins with a salted caramel centre are just a little bit indulgent and extra delicious. Imagine your favourite apple pie – tart apples, spiced to perfection with cinnamon, clove and nutmeg – served with sweet, sticky salted caramel. You may well need to make a double batch. These little beauties won’t last long!
Just about everyone loves apple pie. Its one of those desserts that makes you smile and conjures happy childhood memories. Sometimes you don’t want to have to wait all the way until after dinner to enjoy the wonderful combination of tart apples and warm spices. These apple pie muffins are just the ticket. With all the delicious flavours of your favourite apple pie in snack form they’re a great way to satisfy an apple pie craving. Any time of day.
And thats even before you get to the gooey salted caramel centre. Oh my, the salted caramel centre! The sticky, sweet salted caramel is the perfect parter to the slightly tart apples in these little gems. Adding the caramel makes these so much more than just another muffin.
These apple pie muffins are based on my super simple muffin recipe (that I pinched from my Mum). Not only are they delicious, they’re really fast to put together. From getting the mixing bowl out of the cupboard to taking the finished muffins out of the oven takes less than an hour. They’re a great treat to whip up for morning or afternoon tea with friends. And these muffins freeze really well too, meaning you can always have some on hand to add to a lunchbox.
I like to use granny smith apples in these muffins because they are slightly tart and hold their shape well when cooked. But really any apple you have available will be delicious in these muffins. Cutting the apple into fairly big cubes (just under half an inch) means you get lovely bursts of apple as you bite through the cakey, cinnamon and clove spiced muffin.
- Preheat the oven to 170C Bake. Line a muffin tin with paper cases or grease well.
- Sift the flour and baking powder into a large mixing bowl. Stir through the oats, sugar, salt and spices.
- Peel the apples and cut into rough ½ inch chunks. Stir into the flour mixture.
- In a separate bowl, beat the eggs gently, then pour in the oil and milk. Stir to combine.
- Pour the wet ingredients into the dry and stir until just combined. You want a thick but wet batter so if the mixture is too dry, add the additional measure of milk.
- Carefully spoon the muffin batter into the prepared muffin cases to fill each about a third of the way up the case.
- Stir the salt through the caramel. Then using a teaspoon, spoon a large dollop of salted caramel or dolce de leche on top of the muffin batter. Then carefully top each with the remaining muffin batter until the batter fills the muffin cases.
- Bake for 20-25 minutes until lightly golden and the centre springs back when touched gently. Remove from the oven and cool on a wire rack.
One-pan meals ready in under an hour are the saviour of the busy working week. Fast, flavour-packed and easy to clean up. With this collection of 15 dinners that are quick, delicious and most importantly made in just one-pan we’ve got your next 3 weeks Monday-Friday menu sorted! Life’s about […]
Its never too early to start planning the menu for your Christmas drinks. These wonderfully simple shortbread-like cheese biscuits make the ultimate canapé when topped with your favourite flavour combinations. Or they’re delicious just on their own! I adore canapés. Tiny little bite size flavour […]
If you love apple pie with custard you’ll love this delectable baked custard tart with spiced apple. Buttery pastry, creamy rich custard and tart apples with just a hint of spice. The whole family will fall for this divine dessert.
Each weekend after gymnastics class, my three-going-on-thirteen-year-old daughter and I sneak to our favourite cafe for a coffee (fluffy) and a treat. Its basically the only time she and I get alone these days and I really cherish this little moment of mummy-daughter time.
Preschool gymnastics involves an awful lot of running around, jumping and general craziness and Miss Fare Sage is often ravenous after the class. On a normal day she becomes the devil if she even sniffs at sugar so we try to avoid it as much as possible, but after the exertion of gymnastics she needs to refuel. Her favourite treat is mini custard fruit tarts.
For me the sweet custard topped with sweet strawberries and grapes and glazed with sweet jam is a bit of an overload. And its just as well they’re not to my taste, theres no chance of her sharing! But while we don’t share a love for these tarts, what I can appreciate is the attraction of creamy custard topped with fresh fruit.
This baked custard tart with spiced apple is just the right balance for me. Buttery, crumbly pastry on the base. The custard has a subtle caramel flavour thanks to the brown sugar but its not too sweet. Then its topped with delicate slices of tart apple laced with cinnamon that provide a wonderful balance.
This baked custard tart is a brilliant make-ahead dessert. While I’ve noted an hour of prep time, a lot of it is downtime while you wait for the pastry to rest or bake. Make a cuppa or catch up on your Netflix! Actual hands-on time is pretty minimal. And once the tart is baked and cooled you can pop it in the fridge and forget about it until you’re ready to serve. Then simply dust with a little more cinnamon and icing sugar if you like, slice and devour.
Rating 5.0 from 1 reviews
- 225g plain flour
- 60g icing (powdered) sugar
- ½ tsp cinnamon
- 125g butter, chilled
- 1 egg
- 200ml milk
- 200ml cream
- 4 tbsp soft brown sugar
- 4 egg yolks
- 1½ tbsp custard powder
- ½ tsp vanilla bean paste
- ¼ tsp nutmeg
- 2 large apples
- Juice of half a lemon
- ½ tsp sugar
- ½ tsp cinnamon
- Place the flour, icing (powdered) sugar and cinnamon into the bowl of a food processor and pulse a few times to combine.
- Cube the cold butter and add to the flour. Pulse until the mixture resembles fine breadcrumbs.
- Lightly beat the egg and add to the food processor. Process until a ball forms around the blades of the food processor.
- Remove the pastry from the food processor and press into a large flat circle, approximately 1 inch thick. Wrap in plastic wrap and refrigerate for 20 minutes.
- Preheat the oven to 160C Bake. Grease a 23cm (9 inch) loose-bottomed pie or flan tin.
- Take the pastry out of the plastic wrap and gently roll between two sheets of parchment paper until it is 2-3 mm thick. Gently peel off the top layer of parchment paper and carefully flip the pastry over into the pie tin. Remove the parchment paper and carefully line the pie tin with the pastry. Trim the edges with a sharp knife.
- Line the pastry with the parchment paper again and fill with baking beans or rice. Bake blind for 15 minutes, then carefully remove the paper and beans and continue to bake for a further 7-8 minutes until lightly golden in the centre.
- Remove the pastry from the oven and set aside while you make the filling.
- Peel and core the apples and cut off the very top and bottom. Using a mandolin or kitchen slicer, finely slice the apples horizontally into rounds. Cut each round in half so you have thin crescent shape pieces of apple. Place the apple slices into a bowl and gently toss in the lemon juice.
- Heat the milk and cream in a saucepan over a medium heat until steaming, but do not allow to boil.
- Whisk the egg yolks, sugar, custard powder, vanilla and nutmeg together in a large bowl until pale and fluffy.
- Pour the milk and cream into the egg yolks mixture a little at a time, whisking constantly. Carefully pour into the pastry case.
- Very gently lay the apple slices on to the custard mixture, overlapping slightly. Start from the outside and work inwards in a circular pattern until all the custard mixture is covered with apple.
- Mix the cinnamon and sugar together and sprinkle over the apple.
- Bake for 35 minutes. Remove from the oven and allow to cool before refrigerating for at least 2 hours before serving.
This superb mushroom pate is a wonderful vegetarian option for your next crudités platter. Its also amazing spread generously on my lavash. Or even on piece of toast. Actually this mushroom pate is so delicious you’ll want to eat it by the spoonful! Spring has well and truly […]
Roasted salmon with a crisp herb crust, fennel, potatoes and kale makes for a flavour packed mid week meal. Its fast to put together and cooked all in one pan in under an hour so there’s minimal clean up. What more could you want?! One-pan […]
These sensational sausage rolls made with spinach, chickpeas and sweet potato are a fantastic healthy take on a classic. You honestly won’t miss the meat because these tasty pastry rolls are so full of flavour. Plus they’re a great way to sneak a truckload of vegetables plus protein and fibre packed chickpeas into the kids!
I’m a sucker for just about anything wrapped in pastry. And sausage rolls are my biggest weakness. I know how naughty they are but I just can’t stop myself. Lately Mum and I have been working our way through some interesting sausage roll flavours she has discovered at a bakery near where she works. We’ve had pork and apple, Thai red curry, lamb and mint… All have been really good for something a little bit different.
This bakery also does a spinach and chickpea sausage roll, but we haven’t yet had a chance to sample it because it keeps selling out. It must be good. I had to know. So I had no choice but to make it myself.
When I started thinking about how to make these rolls, I couldn’t get past the thought that just spinach and chickpea might be a bit dry and bland. Orange sweet potato seemed like a good addition because it cooks down to be so lovely and soft. Sweet potato has a delicious nutty sweetness that goes beautifully with chickpeas. And I was right – it makes a great base for the spinach and chickpeas in these delicious sausage rolls. Add in a few of my favourite spices, some herbs for good measure and some cubed feta cheese and we were on to a winner!
While I whole-heartedly believe in making your own food as much as possible, puff pastry is one of those things that I just never seem to make. I’ve found a really great brand of frozen, pre-rolled puff pastry. I just can’t go past it for convenience, taste and flake-ability. Plus I think on some level I don’t really want to know just how much butter is in the pastry so its easier to ignore if I don’t make it myself.
Being all vegetable goodness, the mix for these sausage rolls is very soft. I’ll confess that in the last 10 minutes of baking they did collapse a bit and the filling was poking out either side of the pastry in a most unattractive fashion. To remedy this, while they were still hot from the oven I took a dessert spoon in either hand and gently pressed them back into shape. It worked a treat. They held their shape and once they were cool stayed looking as a sausage roll should. Plump and invitingly full of deliciousness.
These vegetarian sausage rolls were wonderful still hot from the oven. But they’re also fantastic cold. We enjoyed them very much as part of our picnic lunch the following day, and my eldest daughter was more than happy to have them a few days in a row in her lunchbox. And best of all, because of all the good things in these sausage rolls you can indulge without the guilt!
Rating 4.0 from 2 reviews
Serves: 16-20 rolls
- 20g butter
- ½ red onion
- 2 cloves garlic
- 1 tbsp fresh ginger
- 200g orange sweet potato
- 1 tsp ground cumin
- ½ tsp tumeric
- ¼ tsp ground nutmeg
- 2 tbsp water
- 100g baby spinach leaves
- 400g can chickpeas
- freshly ground black pepper
- 80g feta cheese
- 2 tbsp fresh coriander
- 1 tbsp fresh parsley
- 2 sheets pre-rolled puff pastry
- 1 egg
- 1 tbsp sesame seeds
- Finely dice the onion. Melt the butter in a large frypan over a medium heat and cook the onion for 4-5 minutes until very soft and translucent.
- Finely grate or crush the garlic and finely grate the ginger. Add these to the onion and cook for a further minute.
- Grate the sweet potato and add to the frypan. Cook for 8-10 minutes until softened.
- Sprinkle over the cumin, tumeric, nutmeg and water and cook for a further 2 minutes.
- Roughly chop the spinach leaves and stir these through. Continue to cook the mixture, stirring regularly, until the vegetables are cooked well.
- Drain the can of chickpeas, reserving the liquid. Add the chickpeas plus 2 tbsp of the liquid from the can to a food processor and pulse to a rough puree.
- Stir the chickpeas through the vegetable mixture until well combined and season with salt and pepper to taste.
- Set the mixture aside to cool for 15-20 minutes.
- While the mixture is cooling, defrost 2 sheets of frozen flaky puff pastry.
- Once the vegetable mixture has cooled, finely cube the feta cheese and chop the coriander and parsley. Stir these through the vegetable mixture.
- Lightly beat the egg and brush it all over the pastry sheets. Place half the vegetable mixture onto each pastry sheet about ⅓ of the way up the sheet. Using your hands form it into a sausage shape the length of the pastry sheet. Roll the pastry around the filling, as firmly as possible without stretching the pastry, until you have a roll shape with approximately 1 inch overlap of pastry. Trim the excess pastry if necessary.
- Transfer the rolls to the freezer for 30 minutes to set a little which will make them easier to cut.
- Preheat the oven to 180C Fan Bake. Line a baking sheet with parchment or greaseproof paper.
- After 30 minutes, remove the rolls from the freezer. Brush more beaten egg over the top of each roll and sprinkle with sesame seeds.
- Using a very sharp knife, cut them to your desired length. Place the cut rolls onto the prepared baking sheet and bake for 20-25 minutes until the pastry is golden.
If the rolls collapse a bit during baking and the filling spills out, once the pastry is golden and they are out of the oven, use two dessert spoons - one of either side of the sausage roll - to gently push the filling back into the pastry into a roll shape.
I’ve also shared this recipe over at Saucy Saturdays – come and check it out!
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