I do hate food going to waste so I used up my leftover apples and made an upside down cake and served with custard……OMG! Yummy! Scrummy!
Classic desserts don’t come much better than this. It was an extremely windy and cold day today so this little warming dessert was just a perfect home comfort Sunday dessert.
Makes 2 small individuals (2 x 4-5″ tin) or 1 large (10″ tin)
For the caramelise apples:-
2 Apples (of your choice)
60g unsalted butter
70g Brown Sugar
1/2 tsp ground cinnamon
For the cake:
110g unsalted butter
110g Self raising Flour
110g Caster Sugar
1/2 tsp ground cinnamon
1 tbsp milk
- Pre heat oven to 180 deg fan
- Melt 60g butter with the 70g brown sugar and cinnamon, stir together and put into the bottom of your tin.
- Peel and slice your apples and place on top of the caramel.
- Beat the cake ingredients together in a mixer and pour over the apples.
- Bake for about 35-40 minutes or until the cake springs back when pressed.
- Remove from oven and tin and serve. Yum!
I had some left over apples and filo in my kitchen so it was obvious it had to be little apple parcels. These were so tasty and so quick to cook using my little crisper plate……..oh did I tell you how much I love this little crisper? lol!
2 Granny smith apples – chopped into small chunks
3 sheets of filo pastry
1 beaten egg for wash
small handful of raisins
70g light brown caster sugar
2 tsp ground cinnamon
Fry oil – light
2 tbsps Icing sugar to finish
- Spray a fry pan with oil on a medium heat
- Gently fry the apple, sugar, cinnamon and raisins until just caramalised (about 8-10 mins) Remove and allow to cool.
- Lay your first sheet of filo on a worktop and brush with the egg wash, then take your 2nd sheet and lay onto, brush with egg wash, and then your 3rd sheet as above. Then cut vertically into 4 sections.
- Preheat your crisper plate for 3 minutes on dynamic crisp setting
- Once cooked, remove from plate and allow to cool slightly. Sieve some icing sugar over the parcels and serve. These are lovely with ice cream, whipped cream or even caramel sauce. oh so yummy!
You can of course bake these in a 190 deg oven for about 20 minutes.
I recently bought this little jar of Oak Smoked Apple Butter from The Sweet Beet Company, I decided to give doughnut muffins a go……..oh WOW! So tasty and different, another great food find for my recipe book.
For the Muffins
260g plain flour
32g Caster Sugar
2 tsp baking powder
1 tsp salt
4 tbsp oak smoked apple butter
1 tsp cinnamon
2 eggs beaten
1 tsp vanilla extract
1 tbsp melted butter
For the Topping
1/4 cup of caster sugar
1/4 cup light brown sugar
1 tbsp cinnamon
1 egg beaten for wash
- Preheat oven to 165 deg.
- Grease a muffin tin
- Mix flour, sugar, baking powder and salt in a mixing bowl
- Add in melted butter, milk, vanilla, apple butter and eggs and mix together until well blended, if too thick just add a little more milk.
- Spoon mixture evenly into the muffin tin, only about 3/4 full.
- Bake for about 15 minutes or until a knife comes out clean.
- Mix together the sugars and cinnamon in a bowl for the topping, and set aside the egg wash. Once the muffins have cooled, remove from tin and brush with egg wash then dip into the sugar mix, thoroughly coating the whole muffin, lay on a rack to set.
- Serve with a lovely cuppa! These are so moreish!
I was inspired to give this a try after seeing and tasting it at a Kitchen Aid event I attended recently. Beautiful flavour, and perfect for my New Years Day steak pie. So I gave it a trial run…..delicious! I even went all out and made proper Goose fat roasties. Mmmmm.
Makes enough for 10-12 people
500g red cabbage – sliced
250g onions – chopped
250g cooking apples – peeled, cored and chopped
1/2 garlic clove
1/4 tsp nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 heaped tbsp brown sugar
2 tbsp red wine vinegar
- Preheat your oven to 150 deg
- Shred the cabbage then start to layer your dish, cabbage, seasoning, onions, apple, spices and sugar. Continue to layer up.
- Now pour in the red wine vinegar and top with the butter.
- Put a lid onto the casserole dish and cook for about 2.5 hours.
This is great as any leftovers you can pop in freezer for a later date or even use through a pie.
Inspired by Scottish Foods and a visit to a food festival recently I decided to try these little rolls myself. So yummy!
Makes about 10 mini rolls
200g Stornoway Black Pudding
2 x Granny Smith apples
1 shop bought ready rolled puff pastry (saves so much time)
Tomato or Brown sauce (whichever is your preference)
1 egg for wash
Salt & pepper to taste
- Cook the black pudding and haggis as per instructions, about 4 minutes on each side.
- Meanwhile peel off skin from apple and core, chop into small chunks. Caramelise the apple in a fry pan for about 15-20 mins.
- Roll out pastry and cut length ways once
- Once haggis and pudding are cooked, place in a bowl and mash up with apple and seasoning
- Spread the pastry with your choice of sauce about 3 tbsp each length then fill the centre of each length with the pudding mixture
- Brush the egg wash around the edges of the pastry then roll up the pastry and seal the edges. Use a knife of fork to seal gently.
- You can now cut into the size you desire
- I used my magic little Crisper plate to bake these but you can of course bake in a preheat oven of 190 deg for about 20 minutes. Using the crisper, preheat for 2 minutes on dynamic crisp setting. Bake on crisper for 8 minutes.
This recipe was inspired by fellow blogger Fae’s Twist & Tango, I have changed it slightly to suit what I had in my cupboard’s but all the same it was absolutely delicious, you can see the original recipe here from http://fae-magazine.com/2016/06/16/lentil-salad/.
50g Yellow Split peas
50g Green Lentils
2 tbsp Olive Oil (a good one)
1 lemon – juice off
1 tsp ginger
1 tsp honey
1/2 tsp salt
1/2 tsp ground rainbow peppercorns
1 medium apple, diced with skin – I used Golden Delicious
Handful of chopped Lovage (this is an erect, herbaceous, perennial plant growing to 1.8–2.5 m, the stems and leaves are shiny green to yellow-green and smell somewhat similar to celery when crushed.)
15g Almonds – chopped
- Firstly cook the lentils, bring about 500ml water to boil and boil for 10 mins then reduce to a simmer for about 20 mins.
- While lentils are cooking, prepare the dressing:- Olive oil, lemon juice, honey, ginger, salt, pepper mix together in a bowl.
- Once lentils are ready pour in dressing a mix through.
- Empty in with the apple, almonds and lovage and mix through.
- Serve in a dish and enjoy!
Looking for something different to do with haggis and having some Chilli relish in the cupboard with thanks to Lynn from Everything Chilli http://www.everythingchilli.co.uk/ and my local Food Assembly, I came up with this perfect match.
Haggis – 100g – I used Scott’s of Huntly (really tasty Haggis)
2 tbsp of Beetroot and Apple Chilli Relish
Assorted Vegetables to serve
1 Pepper (Colour of your choice)
- Firstly pre-heat your grill to high and slice in half the pepper then chargrill the peppers until slightly browned.
- Using a microwave on high level cook the haggis for approx 2 mins per 100g.
- Mash up and stir in the relish until mixed through.
- Remove the peppers and spoon the haggis mixture into pepper boats……..Serve! Yummy!