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Golden Apples and Blackberry Tart

28/4/2015

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Extremely easy, this tart is a version of apple crumble. Add a small bowl of Vanilla ice cream and you’re halfway to heaven !

Ingredients

Toping

6 Tablespoons all purpose flour
6 Tablespoons dark brown sugar
6 Tablespoons finely ground blanched almonds
3 Tablespoons unsalted butter, softened.

Filling

3 Tablespoons butter
5 large apples peeled, cored, quartered and cut into 1/2inch cubes
1 Pastry tart base
2 cups of Blackberries

Note : the pastry and the topping are baked together

Prepare the topping :

In a bowl, combine flour, brown sugar, ground almonds and work the mixture together with your fingers.

Add the butter and continue working the mixture for several minutes until it is very crumbly and the butter is thoroughly blended. Set aside to rest for 20mins to firm up.

Preheat the oven to 180/200C

Prepare the filling :

In a large pan, heat the butter over high heat.
When hot, add the apples and cook until soft, about 15 mins.
Stir often to ensure an even golden brown colour.
The apple mixture should be moist but not soupy. If there is too much liquid, transfer the mixture to a fine-mesh to drain off the excess.
Arrange the apples evenly on top of the pastry and level them with the back of a wooden spoon.
Display the blackberry over the apples.
Sprinkle with the topping, pressing down gently with your fingers to shape a perfectly even layer.
Place the tart in the oven and bake until golden brown, 30 to 40 mins.
Serve warm with Vanilla Ice cream.
You can replace the blackberries by Black currants.

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Cocoballs

28/4/2015

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Easy, delicious, irresistible. Ready in 18 minutes, eaten in 2 minutes

Ingredients:

60g sugar (brown or white)
160g desiccated shredded coconut
2 eggs white
Vanilla

Methods

Pre heat the oven at 180.
Mix the eggs white and sugar.
Add the coconut and vanilla.
Mix all together.
Make small balls by hand, flatten the base and pinch the top.
Place the balls onto greased tray.
Bake for 15 minutes (or less depending of your oven).

Make sure you keep an eye on them as they can quickly go from golden to black and you don’t want burnt cakes.
Make sure you keep en eye on them while it is cooling down as they can quickly vanish without trace :)

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SOUPE 7

25/4/2015

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This is a lovely soup, simple and traditional

for 4-6 people

Ingredients:

2 medium onions, peeled and roughly chopped
3 big potatoes peeled and roughly chopped
3 carrots peeled and roughly chopped
2 medium turnip peeled and chopped
2 small/medium leeks clean and chopped.
2 Zucchinis peeled and sliced
3 Tomatoes – quarter the tomatoes, removing any stalks
30g butter
Bouquet garni
Salt and pepper
Water

Methods

Heat the butter gently in a large saucepan
Add all the chopped vegetables and mix together with a wooden spoon
Stir around to coat everything in the butter
Sweat very gently for 10 minutes
Add 1.5 litres of water.
Add Garlic, bouquet garni, tomato paste
Don’t season
Bring up to the boil and then simmer gently for about 20 minutes
Check the level of water, the vegetables must freely float
if not, add a bit of water.
Check if the vegetables are tender.
Take out the bouquet garni
Liquidise or use a hand blender
Add the pepper (the salt will be added individually when the soup is served into serving bowls)

If you like your soup a little less creamy, you can take out half of it before liquidise it, than stir it back into the pan.

EXPLORE !

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Golden Apples and Blackberry Tart

Cocoballs

SOUPE 7

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