Every Rose Has It’s Apple

Looking out of the window this morning, the brilliant blue almost cloudless sky with stunning sunshine, it’s hard to believe the last couple of weeks’ worth of weather that have wreaked havoc in the garden.  Our willow tree spent the beginning of the month with her spindly branches sideways slanted in the wind, the delicate pretty pink clematis petals have all been scattered across the lawn (which I was going to mow, until it got really windy).  Although it’s standard for this time of year here, it always unnerves me a little as I see the plants we nurture all year round getting a blustery battering from the winds & rain.  At the weekend, we did a bit of tidying up, trimming of the willow & eucalyptus trees, even discovering lost treasures (the chiminea was actually a wedding gift, found buried under a pile of leaves & plant pots – we’ve been married 13 years!).  The last of the peppers, beans & tomatoes have been harvested from their vines, with the tomatoes currently sat on the windowsill, getting a top-up tan from the Autumn sunshine.

When my parents visited recently, they brought with them a lovely gift of freshly picked apples from their neighbour (thank you, Lisa!), which I added to the wonderful wonky apples I got from our local Aldi & filled a large bowl on the table (although why they’re called wonky is beyond me – they’re beautiful, just all different shapes & sizes).  The scent of apples, especially when just plucked from the tree, is simply beautiful & their fresh fragrance fills the room.  The russet reds & pale green shiny dappled skins, with that tart crispness just beneath, are always a welcome addition to Autumnal desserts & salads.  Many Sundays gone, I would make a tasty sticky Tarte Tatin as a fruity delight to be devoured after dinner.  Flaky, buttery puff pastry would crown the curved apple quarters, all bathed in a thick, gorgeously gooey caramel syrup (usually with a bit of spillage in the oven, because I always made too much).

It’s these kind of traditional desserts that inspire me to make dainty, more petite portions to nibble on or adorn a cake.  As you probably know, I love making sugar roses & what better way to show off slender slices of apple than to turn them into floral treats.  This is a really simple recipe & I prefer to use my homemade buttery flaky puff pastry as it crisps up perfectly – if you are buying it though, please make sure it’s the all-butter proper stuff to do your dessert some justice.  The recipe for butter puff pastry is here if you want to make it & although it’s simple to make, it does need an hour to rest & allow all the layers to appear (it’s well worth it though & tastes lovely!):   http://hopeyourehungry.co.uk/puff-up-the-volume/

Now even if you’re knife skills are good, cutting wafer thin apple slices is not as easy as anticipated, so any odd shaped slices can always be piled into in a pie with some blackberries or under a crispy topped crumble (freeze it for a lazy dessert another day, even in individual portions so you can have a treat anytime).  My Mum suggested using a vegetable peeler & it works brilliantly for this.  Alternatively, you can always use a food processor.  Ready to get rosy?  Hands washed & aprons on, here we go!

What you need:

8oz All Butter Puff Pastry (recipe link above for homemade)
4 small Apples, washed well & dried (any apples you like will do)
2-3oz Light Muscovado Sugar
1 large Egg, beaten with a tiny pinch of Sea Salt (for glazing before baking)
2 tablespoons Milk (for glazing after baking)
Ground Cinnamon (for dusting)
Icing Sugar (for dusting)

What to do:

Pre-heat the oven to 190*C & prepare your baking tray or muffin tin.  Rub butter all over the inside of a muffin tin & that’s it, you’re done.  If you’re using a baking tray, line with greaseproof paper, pressing it down well, remove & turn it over, press it down again, ensuring no bubbles are visible.  Run cold water onto the butter lined tin, shaking off the excess.

Prepare your apples.  Leave the peel on, especially if they are crimson red or a peachy pink colour, as their colour will intensify as they cook.  Cut them into quarters & remove the cores (chuck these in the composter or feed them to the birds).

Slice your apples thinly using a vegetable peeler or you could put them through the food processor if you like, whatever’s easiest for you.  They need to be flexible, so the thinner the better.  Set aside & if you want to stop them going brown, squeeze a few drips of fresh lemon juice over them (don’t go mad, otherwise they will make your ears flap).

Roll out your pastry thinly (not see-through though) & cut into strips twice the width of your apple slices.

Score lightly down the centre, as you’re going to fold them & want them to do this easily.

Overlap the slices of apple along the pastry, flat side towards the score in the middle & the curved side of the apple slices should be slightly popping over the top.

Sprinkle a little of the sugar along the flat edge of the apple slices, then fold the pastry over & press gently down.

Roll up carefully & place in the prepared tin.  Repeat with the rest until you have a bunch of apple roses.

Glaze with beaten egg around the tops & bake in the centre of the oven for about 25 minutes, depending on how large you have made them (the ones I baked in my muffin tins were huge, so they needed a bit longer).

Once cooked, they will be all golden on top & the sugar will have turned into a slightly darker caramel colour.

Gently slide out onto a wire cooling rack using a pallet knife & glaze with the cold milk, then dust with a pinch of the cinnamon while they’re still warm.  Using a tea strainer, lightly shake some icing sugar over the tops & serve!

To be honest, I made lots of different sizes when I baked these, mostly to use up all the odd bits of pastry that were leftover (after all the effort of making puff pastry, I really can’t bear to throw any away).  These go great with a scoop of my Mascarpone & Greek Yoghurt ice-cream (see my Fig-Get Me Knots recipe for details), or you could just pour over a little cream.  Don’t think these are just for eating as a sweet either – try with a little piece of Brie, Camembert or soft blue Gorgonzola Dolce (I have a fondness for this creamy blue cheese, spread on warm crisp toast with a few splodges of cranberry sauce – don’t knock it til you try it!).

So while they’re at their finest, go grab some colourful Autumnal apples & bake a bunch of beautiful blooms!  Stay hungry!  A 😉 x

 

 

 

 

 

 

Fig-get Me Knot Tartlets

Now that the Summer has slowly slipped into Autumn, the sunrises are arriving a little bit later & the mornings are just a little bit fresher.  One of my favourite things about Autumn is the amazing array of vegetables & fruits in season, all ready to create rich warming suppers & decadent desserts.  On my way back from the train station on Friday, I decided to pop into my local shops to pick up a chicken for dinner & somehow got side-tracked by the most delightful fresh figs.  Anyone who knows me will tell you that I can’t just pop in anywhere for one thing & will always leave with a jam-packed shopping bag, crammed full of inspirational ingredients that take my fancy.

This is where my little flaky fig tartlets began.  A shelf full of soft, jewel-coloured deep purple beauties just sat there, seeming to whisper “pick me!” & as thoughts of crisp puff pastry parcels with slender slices of sweet, jammy baked figs took over, I swiftly put two trays in my basket.  Obviously, once home, I decided that I would need some rather special ice-cream to top them off.  An hour later, I returned to buy Greek yoghurt (more about that later) & ended up chatting to the lovely Assistant about what I was going to make (I love sharing food tips & have been known to scribble random recipes on scraps of paper for people, as some of you will know!).

Usually, I would make a rich buttery shortcrust pastry for a fruit tart of any description, as I find it a bit more substantial.  However, something as delicate as fresh figs requires a lighter, crisp casing to contrast against the jammy fruit centre.  Now you all know that I like making my own flaky puff pastry & it does take more time to make, but once you’ve tasted this you’ll understand why all the effort is worth it!  If you do prefer to buy ready-made puff pastry, please make sure it’s got proper butter in it.  As I’ve shared my puff pastry recipe before, I’ve copied it here for you (to save you having to wander off & find it in my blog).  Ready to begin?  Hands washed & aprons on!

What you need:

For the pastry:
8oz Self Raising Flour (plus extra for rolling out)
6oz Salted Butter, cold from the fridge & cut into 4 equal pieces (I used salted, as it omits the need for additional salt)
100ml Cold Water

For the filling:
4 fresh Figs, washed & stalks trimmed, each fig cut into 8 wedges
Half a jar of Apricot Jam or Preserve (you can use whatever flavour you prefer)
1 teaspoon of Runny Honey

1 large Egg, beaten with a pinch of salt (this makes it smoother to brush onto your pastry)

What to do:

Firstly, you need cool hands so wash them under the cold tap, rinsing your wrists well – trust me, pastry likes cool conditions & this works.

Tip the flour into a large mixing bowl & add one of the butter pieces.  Rub it into the flour until it resembles fine breadcrumbs.

Using a round-ended knife, stir together & slowly add enough water, just a little at a time, to bring it all together – take your time, as you don’t want a sticky gooey mess.  Once you have achieved a thick, dough-like consistency, that should be enough.

Turn out your pastry onto a lightly floured worktop & shape into a rectangle.  Roll away from you into a long piece, about a centimetre thick.  Try to keep the edges as straight as you can, but don’t worry too much or you’ll drive yourself loopy!  Using a dry pastry brush, dust off any excess flour as you go, especially when folding the layers (otherwise it may affect the recipe & you want flaky pastry, not floury).

Take one of the three pieces of butter & cut into small chunks of about 1cm (you can just pull it apart, but the heat from your hands might melt it).

Dot the butter all over the top two thirds of the pastry.

Fold the bottom plain piece over the next third of pastry, then fold the top piece over that.  Brush off the excess flour & press the open edges together to seal the layers of butter & air in.

Dust the worktop with a little more flour.  Turn the pastry one turn to the right & roll out again, just as you did above.

Repeat the above steps a couple more times, using up the last two pieces of butter.  Then turn the pastry to the right, roll it out again & fold into thirds, brushing off the excess flour as you go.

Lay your pastry on a piece of greaseproof paper, fold the top of the paper over your pastry & put it on a plate in the fridge for an hour (you might need to leave it longer during hot weather, so probably add another ten minutes if you’re not sure – I’ve left it a couple of hours before & it didn’t do any harm).  If you’re like me & like to get organised, this would be a good time to make the ice-cream (my recipe is a bit further down).

Pre-heat the oven to 220*C & then prepare your tin by brushing with melted butter all around the inside, then run under the cold tap to add a film on top, shaking off the excess.  Your pastry should just lift off after cooking.

Once your pastry is rested & chilled, it’s time to get rolling!  On a lightly floured worktop, roll out the pastry (not too thinly).

Cut into squares, about 4 inches long on each side.  At each corner, make a cut towards the centre, stopping about half an inch from the middle (so everything is still attached).

Mix the honey with the jam & give it a good stir.  In the centre of a pastry square, put half a teaspoon of the jam mixture & top with a couple of fig wedges, skin side down.

Take the pastry edges of one of the four sides of the pastry & pinch together.  Do this to the other three sides & then pinch them all together in the centre above the figs, twisting them to make a little knot on top.  Repeat until you have used all the figs & pastry up.

Place them all on your prepared baking tray & brush with a little beaten egg.

Bake in the centre of the oven for about 10-12 minutes, until golden & risen.

Transfer to a wire rack to cool if you want to serve them later, or you can serve them warm if you prefer.

Now onto the adornment of such a dainty delight!  This ice-cream actually came about from a rather lovely July Sunday afternoon & a random tub of Mascarpone in the fridge.  It goes with pretty much everything & it’s light, yet creamy flavour tastes incredibly decadent.  This is not the traditional way to make ice-cream, because (a) I don’t like custard & (b) I’m not making custard.  You don’t need a special machine, there won’t be any churning or standing on one leg with your left eye shut type of nonsense either.  If you prefer not to use Greek yoghurt, simply replace it with double cream & give it a light whip up beforehand to give it a bit of body.  Ready to get started?  Here we go!

What you need:

2 tubs of Mascarpone Cheese
500ml tub of Greek Yoghurt (the proper stuff, not diet)
Juice & zest of a Lemon (if you have large lemons, just use half)
1 teaspoon Vanilla Extract
2 tablespoons Runny Honey

What to do:

Wash your lemon in warm, soapy water to remove any dirt or wax from the skin.

Zest the lemon using a fine grater or zesting tool (I use my fine cheese grater).  Leave to one side for now.

Juice your lemon into a jug or large cup.  This is so that if you have any pips or pith, they will go straight into the jug & you can strain it into another cup before adding it to your ice cream (nobody wants a sour lemon pip in their ice-cream!).  Set to one side with the zest.

Tip the Mascarpone & Greek yoghurt into a large mixing bowl.  Add the vanilla extract, one tablespoon of the lemon juice & a good pinch of the zest (you want a subtle hint of lemon here, not a “smack you round the chops” kind of taste that makes your ears flap).

Using an electric whisk, mix for about a minute or so, until everything is blended together into a creamy fluffy mixture.

Get a teaspoon & have a little taste.  If you think it needs a bit more honey or a bit more zest, add a tiny bit more – don’t go mad with them, because once it’s in you can’t extract it!  Give it another quick whisk & taste again (with a clean spoon please!).

Once you’re happy with it, spoon the mixture into a couple of plastic tubs, only filling about halfway up & put the lids on.

Place in the freezer for an hour, then remove & using a fork, give everything a thorough stir to remove any ice crystals that may have formed.

Smooth it back down into a nice swirly pattern, sprinkle a little more zest on top & put the lid on.  Replace in the freezer for another hour at least, or until you are ready for dessert.

Serve a generous scoop onto your crisp puff pastry fig tartlets (or spooned in a quenelle shape if you want to impress your dinner guests).

This light, fluffy ice-cream can also be layered onto crisp wafer cones, or any dessert that requires a simple adornment of light, lemony cool creaminess (& not a custard in sight!).  It’s also nice with a drizzle of Limoncello over the top, but that’s definitely one for those nights curled up on the sofa!

Next time you see fresh, fragrant figs in the shops, remember this recipe for my fig-get me knots!  Stay hungry!  A 😉 x

 

 

 

 

Puff Up The Volume!

Driving home this morning, seeing the luscious much-needed rain has brought the gardens back to greenery & lowered the temperature slightly, I felt rather peaceful.  Last week was particularly interesting, especially as we had to part with our beloved little Peugeot, Phoebe.  Although over the years she leaked, shivered & shook, little Phoebe was like driving a rocket strapped to a rollerskate & I adored her.  So it was rather reluctantly that we drove her to our local “Car Spa”, thinking we would never find another like her.  Fortunately, thanks to the magic of the internet & a rather brilliant chap called Richard (who really knows his stuff!), we bought a beautiful cream coloured beauty & promptly named her Erica (after Eric Clapton, because he was in a band called Cream & calling her Buttercream would have been a bit weird!).  Stress levels deflated, I could concentrate on baking again & two rather rapidly approaching birthdays!

Twenty-four years ago, I was nine months pregnant with my handsome Son & as he was born the day before my birthday, we always celebrate in a double way.  Some of my friends will know that I’m making a sugar lion at the moment (hopefully it will be ready in time!) & it’s rather large, so most of my fridge is full of lion parts (not real ones – please be assured they are all made of marshmallow, chocolate ganache & rice crispies!).  Once it’s finished, I’ll share some pictures with you.  When I bake up a birthday banquet, it’s usually a relaxed affair with everyone helping themselves to the various nibbles & treats, with a triple layer, triple chocolate birthday cake in the midst of it all.  One of our favourite nibbles is cheese pastry straws made from delicate flaky, buttery puffed-up pastry.  You know the sort I’m talking about – the crisp, light, shatter-into-a-squillion-shards-in-your-mouth kind of pastry that melts into a swirl of savoury cheesy butterness once it hits your tongue.

Now usually I would buy some shop-bought puff pastry, as it’s pre-made & quick to roll out – job done!  However, despite my best efforts, I can’t find one made with just butter so I make my own version, using a recipe my Mum & Grandma made when I was younger.  My Mum used to make all kinds of delicious pastries when I was a little girl & the scent of baked buttery delights would always entice me to the kitchen.  Sat on a high stool by the door, I would watch her working her magic & creating all kinds of tantalising treats.  Delicate voluminous layers of flaky fabulousness would crown rich fruit pies, be wrapped cocoon-like around sausage rolls or made into swirly sticks, simply showered in shavings of cheese.  Of course, all magic takes a little time & I was fascinated at how a few simple ingredients can be made into something magnificent (I still am!).  This pastry recipe is really simple to make (the basic recipe is just three ingredients BC – before cheese) & although it takes a little more effort to make than shortcrust pastry, the taste is amazing & it’s really worth it!

One of the most important things when making pastry is cool conditions, so it’s best to make it first thing in the morning (I like to do this when everyone is still in bed at the weekends).  To make sure your hands are cool, after washing them run your wrists under the cold tap for a few moments (trust me, it works).

The next thing to remember is take your time.  Some foods should be made slowly, it’s like a ritual binding all the ingredients together & each process is important, so you can’t skip anything.  This pastry is one of those slow foods, lovingly created by hand – your hands & not squished out of some huge machine into a packet (don’t get me started on the random ingredients list of unnecessary additives either!).  Once you master this flaky-layered lovely, shop-bought pastry will never taste the same again!  Ready?  Aprons on & here we go!

What you need:

For the Pastry:
8oz Self Raising Flour (plus extra for rolling out)
6oz Salted Butter, cold from the fridge & cut into 4 equal pieces (I used salted, as it omits the need for additional salt)
100ml Cold Water

For the Filling:
1oz Medium Cheddar, grated
Half an ounce each of Parmesan & Grana Padana, grated finely
Freshly ground Black Pepper
A bit of melted butter (a teaspoonful should be enough)
1 large Egg, beaten (for glazing)

What to do:

Tip the flour into a large mixing bowl & add one of the butter pieces.  Rub it into the flour until it resembles fine breadcrumbs.

Using a round-ended knife, stir together & slowly add enough water, just a little at a time, to bring it all together – take your time, as you don’t want a sticky gooey mess.  Once you have achieved a thick, dough-like consistency, that should be enough.

Turn out your pastry onto a lightly floured worktop & shape into a rectangle.  Roll away from you into a long piece, about a centimetre thick.  Try to keep the edges as straight as you can, but don’t worry too much or you’ll drive yourself loopy!  Using a dry pastry brush, dust off any excess flour as you go, especially when folding the layers (otherwise it may affect the recipe & you want flaky pastry, not floury).

Take one of the three pieces of butter & cut into small chunks of about 1cm (you can just pull it apart, but the heat from your hands might melt it).

Dot the butter all over the top two thirds of the pastry.

Fold the bottom plain piece over the next third of pastry, then fold the top piece over that.  Brush off the excess flour & press the open edges together to seal the layers of butter & air in.

Dust the worktop with a little more flour.  Turn the pastry one turn to the right & roll out again, just as you did above.

Repeat the above steps a couple more times, using up the last two pieces of butter.  Then turn the pastry to the right, roll it out again & fold into thirds, brushing off the excess flour as you go.

Lay your pastry on a piece of greaseproof paper, fold the top of the paper over your pastry & put it on a plate in the fridge for an hour (you might need to leave it longer during this heatwave we’re having, so probably add another ten minutes if you’re not sure – I’ve left it a couple of hours before & it didn’t do any harm).  Get yourself a cuppa, put your feet up & read a book or something (if you’re like me, you’ve probably been whizzing around, so relax for a bit).

Pre-heat the oven to 220*C & then prepare your tins (you’ll need a couple of baking trays).  Brush melted butter all over the inside of the baking tray & then run under the cold tap.  Tip away the excess, leaving a wet film on the tin.  Repeat with the second tray & set them to one side.

Once your pastry is rested & chilled, it’s time to get rolling!  On a lightly floured worktop, roll out the pastry into a wide rectangular strip, about a centimetre thick.

Cut into two equal pieces & on one of them, brush a little melted butter all over the top & sprinkle on two thirds of the cheese.

Place the other piece of pastry over the top, press down & roll out again, about 1cm thick.

Brush the top of your cheesy pastry with beaten egg – just the top, not the edges, otherwise your pastry won’t rise properly.

Using a knife or a ravioli cutter (my fave tool de jour), cut into finger width strips & twist each one loosely into a twirl of pastry with the egg glazed side outwards.

Place on the baking tray & repeat with the rest of the pastry, until you have a couple of trays of twirly swirls with about half an inch between them.

Sprinkle with the remainder of the cheese, taking care to get the majority of it on the actual pastry (although you will love the crunchy cheesy chips that this produces).  Give them a quick dust with some black pepper.

Bake in the centre of the oven for about 10-12 minutes, until they have risen & turned a gorgeous golden hue.  Carefully transfer them onto a cooling rack using a pallet knife or thin spatula.  Remember the crunchy cheesy chips?  Shake them into a dish for sprinkling on salad as a crispy garnish or just eat them as they are – Chef’s perks!

Serve your cheesy sticks either on their own or maybe dunked in an oozy, warm baked Camembert with a glass of chilled wine (you’ve worked hard & deserve a treat).  I doubt they will last long, but if you do have any leftover just pop them in an airtight container (they will keep for a couple of days, so I’m told).

If you want to make an alternative to cheese twists, just make cheese “sausage” rolls – instead of cutting into strips, cut into wide ribbons.  Lay grated cheese across the top half of the pastry ribbon, brush a line of beaten egg on the opposite edge of the pastry & roll over, carefully encasing the cheese inside.  Press lightly to stick the roll together, then cut into inch long pieces & brush with egg.  Bake at 220*C for about 10-12 minutes, until golden & risen.  Transfer to a baking tray to cool for a few minutes before serving.  Great for lunches, nibbles or parties.

So when your pastry needs to be buttery, puffed up, flaky & fabulous, have a go at homemade!  Stay hungry!  A 😉 x