Apple tart

Hello today i bring to blog this recipe easy to do and delicious. This time i will give picture step by step. You can serve warm with vanilla ice cream or cold with cream. Happy new year folks.

Ingredients:

1 cinnamon stick
1 star anise
8 apple smith
1 tsp brown sugar
1 tsp cinnamon powder
2 sheets puff pastry
1 egg
2 tsp caster sugar
cinnamon powder to sprinkle
5 ml port wine

Peel all apples and remove core, wash them and put slow cooker add cinnamon stick,
star anise, 1 spoon brown sugar, 1 spoon cinnamon powder the port.
Put on high for 2 hours.

Take sheets off and line in clean table ( i use they paper to leave puff pastry )and i normally spray my tin and line puff pastry sheet on tin,
go around and cut excess. With fork make marks on pastry to let puff pastry cook easier and sprinkle caster sugar and cinnamon powder.

For the top i use beer cap washed to do small holes and measure tin and cut around with cutter.
When you got apple on the slow cooker done ( after 2 hours and a bit cooler) , put inside and cover with this top. Seal every gap around the tin with puff pastry and beat egg and bush the top and final  for touch sprinkle with caster sugar and cinnamon powder.
Pre heated oven 180 C for 25 minutes.

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Pear Frangipane Tart

Hello everyone, today i bring delicious tart. The winter is definitely here, short nights, fire on, blankets and Christmas tree light in the room. I love winter bit i love spring, summer etc. Every season they own taste, secrets and beauty. So this tart is light and you can add fresh cream or custard but to my taste just like that with ice cream =) I hope you like it and enjoy. Happy new year and i hope you have good one =)

Ingredients:

For the pastry:

100g butter, cut into cubes
225g plain flour
25g icing sugar, sieved
1 egg, beaten

For the filling:

175g soft butter
175g caster sugar
3 eggs, beaten
175g ground almonds
40g plain flour
1tsp almond extract
6–8 pears, peeled, cored and halved ( i use canned ones)

For decoration:

apricot jam, melted and sieved, for glaze
25g flaked almonds, toasted

If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough. If making in a processor, combine the butter, flour and icing sugar in the bowl then process until the mixture resembles ground almonds. Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem. Form the pastry into a smooth flat cake, wrap in clingfilm and chill for 30 minutes or until manageable.Make the filling in the unwashed processor. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Scrape down the sides of the bowl with a spatula. Add the ground almonds, flour and almond extract. Process for a few seconds until well incorporated. Leave this mixture in the fridge until required.Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter, about 2.5cm deep. If possible, chill for a further 30 minutes.Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. Arrange the pear halves, cut side down, attractively on the filling. Be sure to leave enough room between them to allow the frangipane mixture to rise.Preheat the oven to 190C, gas 5 and put a heavy flat baking tray into the oven to preheat. Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown.If the pastry is becoming too dark, place a ring of foil around the edge.Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream or crème fraîche.

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Banoffee Pie

Hello, today i bring to blog a traditional English recipe Banofee Pie its is to do it and kids love it. Maybe you find little helpers to leak bowl hehe =) i add berries on top just to give special touch and glaze in end =) i left the simple recipe and you decor the pie at your taste, could be chocolate balls, could be various types of fruit !

For the Crust:

9 digestive cookies, pulverized into crumbs (about 1 cup cracker crumbs)

2 tablespoons granulated sugar

5 tablespoons unsalted butter, melted and still warm

For the Filling:

3 bananas, peeled and sliced ¼-inch thick

14 ounces, dulce de leche (cooked condensed milk)

For the Whipped Cream:

1½ cups heavy cream

½ cup powdered sugar

1 teaspoon vanilla extract

To Garnish:

Fruit in picture and clear glaze

Preheat oven to 200 degrees.
In a medium bowl, stir together the crumbs and the granulated sugar.
While stirring and mixing continuously with a fork, slowly drizzle the melted butter into the digestive crumbs and sugar mixture.
Once you are done, all of the dry ingredients should be moistened and it should look like wet sand.
Transfer the crumbs to a 9-inch pie plate and evenly press the crumbs into the pie plate.
Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack to cool to room temperature.
Arrange the sliced bananas on the crust, then spread the dulce de leche over top of the bananas.
In a large bowl, whisk the heavy cream using an electric mixer, whip the cream, powdered sugar and vanilla extract on medium-high speed until barely stiff peaks form. Spread the whipped cream over the filling and garnish with chopped peanuts and shaved chocolate, if desired, and serve.
Cover leftovers with plastic wrap and refrigerate for up to 2 days.

Tip:Try caramelized your sliced bananas in brown sugar and whisky =)

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Apple & Cinnamon Turnovers

Hello, today i bring to blog new recipe, i was invited by #Theorchardtesco to get in new program called #Love Food Hate Waste.
Did you know that the average UK family wastes £60 of food a month, that’s over £700 a year?
I honor to join this program, you are taken one step closer to saving money and putting an end to good food going to waste in your home, as we’re doing in our stores.
Perfectly Imperfect Apples.Its perfect the apples for this recipe and Christmas is near so they delicious and comfort food for your kids.

Ingredients:

1 sheet (25cm x 25cm) frozen ready-rolled puff pastry, thawed
1 large pink lady apple, peeled, quartered, core removed, thinly sliced
2 tablespoons sultanas
1 tablespoon caster sugar
Pinch ground cinnamon
15g butter, cut into small pieces
1 egg white, lightly whisked
Caster sugar, extra, to sprinkle

Preheat oven to 190°C. Line a baking tray with non-stick baking paper.
Cut the pastry into four even squares.
Fold each square of pastry over to form a triangle, then open out flat again.
Layer the apple over one side of each piece of pastry, leaving a 1/2 cm border around the edges. Sprinkle over the sultanas, sugar, cinnamon and butter.
Brush the edges of the pastry with water and fold over to form a triangle. Press the edges to seal with fork.
Brush the triangles with the whisked egg white and sprinkle with a little extra sugar.
Bake the turnovers for 15-18 minutes or until the pastry becomes golden brown.

To plate this recipe i use #woodflavors products , my partner for the food in this recipe was Tescos.

They produce they re wood servers in pine and in modern design , they engrave your design. this severs are ideal for serving the food without plates, they are light and easy to manage. Well anything just contact : geral@woodflavors.pt

PEPA P4, Vale Serrao
6150-508 Proenca a Nova
Portugal

http://www.woodflavors.pt

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