Toffee Apple and Pecan Streusal Tart

This delicious tart can be served warm with custard or at room temperature with a blob of softly whipped cream, yum!

Ingredients

For the Pastry

200g Plain Flour

100g Hard Butter, grated on a coarse grater

25g Sugar

5-6 tablespoons Milk

 For the Apple filling

Approx. 500g Bramley Apples

50g Butter

100g Light Brown Sugar

2 tablespoons Golden Syrup

4 tablespoons Double Cream

For the Streusal

125g Plain Flour

100g Light Brown Sugar

100g Soft Butter

Half a teaspoon Cinnamon (optional)

Freshly grated Nutmeg (optional)

100g Pecans, roughly chopped

• To make the pastry case tip the grated butter into the flour and the sugar then cut through with a knife to distribute (this way there is no need to rub in).  Gradually add the milk whilst stirring with the knife until it clumps together into a dough.  Wrap the ball of dough in greaseproof paper and chill in the fridge for 20-30 minutes.
• Preheat the oven to 200C (fan) and thoroughly butter a loose-bottomed flan/tart tin.
• Roll out the pastry until it is about 5mm thick then carefully transfer to the tin and gently ease it in, leaving some pastry overhanging the edges to trim later.  Put greaseproof paper onto the pastry case and fill with ceramic baking beans or dried pulses (I use lentils or yellow split peas).  Blind bake in the oven for 10 minutes then remove the beans and paper and return to the oven for a further 10 minutes until golden brown.  Trim the edges then set the pastry case aside until needed.  Reduce the oven temperature to 175C (fan).
• For the toffee apple filling, melt the butter, light brown sugar and the golden syrup together in a wide shallow pan and heat until bubbling.  Simmer for about 5 minutes then add the cream.  Peel and thickly slice the apples and put them into the toffee pan, simmer for a few more minutes then turn off the heat.
• To make the streusel, tip the flour, light brown sugar, butter, cinnamon and nutmeg into a bowl then mix vigorously with a wooden spoon until a clumpy crumble is formed.  Add the pecans to the bowl and stir them through.
• Spoon the toffee apple mixture into the pastry case, spreading out the apples evenly then strew the crumbly streusel mixture over the top.  Bake for 30 minutes until the streusel is crunchy and golden with the toffee bubbling around the edges.

Spiced Butternut Squash and Lentil Soup

This is a beautiful soup for the autumn with creamy, sweet squash and wholesome lentils enhanced by warming spices.  It can be made with any squash, including pumpkin and also works well with sweet potato.

This recipe makes a big pan of soup which can be frozen in portions if it isn't all needed.

Ingredients

Approx. 1 kilo (2 medium sized) Butternut Squash, peeled and cubed

1 medium Onion, finely diced

Olive Oil

2 cloves of Garlic

Salt and Black Pepper

100g Red Split Lentils

1 teaspoon Ground Coriander

1 teaspoon All Spice

Half a teaspoon Ground Cumin

2 pints Chicken Stock 

• Pour a generous glug of olive oil into a large saucepan and put on a medium heat.  Add the diced onion, the garlic and all the spices including a good seasoning with salt and black pepper.
• Sizzle the onion with the spices until soft then tip in the squash.  Continue to cook over a medium heat (adding more oil if it starts to stick) for about 10 minutes until the squash is softening and colouring around the edges.
• Tip the lentils into the pan then pour in the chicken stock.  Bring to the boil then cover and simmer for 30 minutes, stirring occasionally to make sure the lentils aren’t sticking to the bottom.
• After this time the butternut squash should be meltingly soft.  You can now either blend the soup (I find a stick/hand blender useful here) or, if you like a bit more texture, use a potato masher.  Taste and season with more salt and black pepper if needed.
• To serve, a blob of crème fraiche and a handful of croutons finish the soup off perfectly.

Rich Beef Stew with a Parmesan Polenta Crust

This is a wonderfully warming beef stew with a cheesy crunchy topping, the sort of food that autumn and winter is all about!

I buy thick chuck steaks from the butchers for this, they are not expensive and can be cut into big, chunky pieces, any braising beef will work though.
If you don't have any pimenton you can leave it out or replace it with ordinary paprika.  However, it is one ingredient that I use again and again as it adds a wonderful smoky depth to so many dishes, I would definitely recommend it as an addition to your spice collection if you haven't already discovered it!

 Serves 4 generously

Ingredients

Approx. 600g Braising Beef (Chuck works well), cut into large pieces

Plain Flour

3 medium Red Onions, cut into eighths

3-4 cloves of Garlic, sliced

Olive Oil

Salt and Black Pepper

1 teaspoon Pimenton (smoked sweet paprika)

Large pinch of Brown Sugar

4-5 Carrots, peeled and cut into chunky pieces

750ml Beef Stock (from a stock cube is fine)

500g carton Passata

1 tablespoon Dark Soy Sauce

Several splashes Worcestershire Sauce

2 Bay Leaves

Pinch of Chilli Flakes (optional)

75g Fresh Breadcrumbs

75g Dry Polenta (maize meal)

4 tablespoons Olive Oil

4 tablespoons Water

75g Parmesan Cheese, finely grated

• Toss the cubes of beef in a bowl of flour which has been seasoned with salt and pepper until they are all coated.  Preheat the oven to 125C (fan).
• Pour a generous glug of olive oil into a frying pan and put on a high heat.  When hot, tip in the onions and let them sizzle vigorously.  While they are cooking, add a generous seasoning of salt and black pepper then add the pimenton and the brown sugar.  After a few more minutes add the garlic, cook for a further minute then remove from the heat.  Transfer the onions to a large oven proof casserole dish and return the frying pan to the hob.
• Brown the floured beef in the frying pan on a high heat (you may need some more oil), probably in two batches unless you have a very large frying pan.  When sealed and browned tip into the casserole dish.
• Returning the pan once again to the hob, pour in the beef stock, passata, dark soy sauce and Worcestershire sauce and bring to the boil.  Pour this into the casserole along with any tasty bits at the bottom of the pan.
• Put the carrots and the bay leaves into the casserole dish with the chilli flakes (if using) and give it all a big stir.  Cover and put into the oven for 2 hours.
• After this time, uncover and stir the stew.  Turn the oven up to 150C and put back in for another hour.
• To make the crust, mix the breadcrumbs and polenta together then add the olive oil and the water.  Add the parmesan along with salt and pepper then mix to combine. 
• Take the stew out of the oven and sprinkle the breadcrumb mixture over the top, put back in the oven for 30 minutes until the crust is crisp and golden brown with the stew bubbling around the edges.  Serve maybe with some herby, roasted potatoes or a mound of creamy mash.

Warm Duck Noodle Salad

This Asian-inspired warm salad makes a great midweek meal but is definitely good enough to be dinner party fare, as a main course or a starter.  The marinade and the dressing can be made in advance, in fact they are better if they are, then cooking the duck and assembling the salad takes minutes.
Allow one large duck breast per person or half a one for a starter.

Serves 2 for a main course

Ingredients

For the Duck

2 Large Duck Breasts, cut into strips

1 tablespoon Groundnut Oil (or any flavourless oil)

2 tablespoons Sweet Hoisin Sauce

3-5 drops of Toasted Sesame Oil

1 teaspoon Dark Soy Sauce

1 clove Garlic, sliced

Juice of a quarter of a Lime

For the Dressing

1 teaspoon Dijon Mustard

2 tablespoons Sweet Hoisin Sauce

1 tablespoon Light Brown Sugar

1 clove Garlic, minced 

1 Red Chilli, finely chopped (optional)

3-5 drops Toasted Sesame Oil

Juice of the rest of the Lime

Salt and Pepper

2 tablespoons Groundnut Oil 

For the Salad

A few big handfuls of Baby Spinach (about half a bag)

A two inch chunk of Cucumber, cut into strips

2-3 Spring Onions, cut into strips

1-2 Nests of Dried Egg Noodles

• For the marinade, put all the ingredients into a bowl and mix until combined then tip in the strips of duck.  Stir it to thoroughly coat the duck then cover and refrigerate until it is needed (can be done the day before).
• Put all the ingredients for the dressing, except for the oil into a bowl and mix with a balloon whisk or fork until smooth then gradually add the oil until incorporated.  Cover and refrigerate until needed.
• When you are ready to assemble the salad, put the spinach into a large bowl and toss in the spring onions.
• Preheat a dry large frying pan on a high heat.
• Cook the noodles according to the instructions on the packet then drain thoroughly and tip back into the pan.  Pour the dressing into the hot noodles and mix it around to coat.
• Tip the noodles into the spinach and toss it all together thoroughly then stir through the cucumber.  Divide it all between two plates or bowls.
• Take the strips of duck out of the marinade and tip them into the hot pan then stir-fry for 3 to 5 minutes until cooked.  Quickly transfer the strips of duck onto each salad, pouring over any juices.  Serve immediately.

Chocolate Chip Cake Bars

This is a lovely, light cake topped with a soft chocolate glaze which keeps for a good few days wrapped in greaseproof paper in a tin...if it lasts that long!
I like to cut it into bars and get 16 out of this recipe but you can cut bigger squares if you prefer.

                           

Makes 16 Bars

Ingredients

150g Soft Butter (spreadable is fine)

75g Light Brown Sugar

75g Caster Sugar

2 tablespoons Sour Cream

1 teaspoon Vanilla Extract

2 Large Eggs

150g Plain Flour

2 teaspoons Baking Powder

100g Plain or Milk Chocolate Chips (or chopped chocolate)

For the Glaze

50g Milk Chocolate

50ml Sour Cream

• Preheat the oven to 175C (fan) and fully line a shallow tin (mine is a brownie tin, 34x20cm) with greaseproof/baking paper.
• In a mixing bowl, whisk the butter and the sugars together until fluffy and paler in colour.  Then add the eggs, the vanilla extract and the sour cream and whisk until combined.  Weigh the flour then before adding it to the mixing bowl toss in the chocolate chips and coat them in the flour.
• Fold the flour, chocolate chips and the baking powder into the butter and sugar mixture until fully combined then spoon into the lined tin.  Spread it out evenly into the tin then bake in the preheated oven for 18-20 minutes until slightly golden brown and bouncy to the touch.
• Leave in the tin for 10-15 minutes to cool then transfer to a board.  
• To make the glaze, melt the milk chocolate and the sour cream together in a bowl over hot water or in short bursts in the microwave.  Stir until smooth then pour it over the still warm cake and spread out.  Leave to go completely cold before cutting into bars or squares.

Jam Crumble Tarts

I have a real sense of nostalgia when it comes to jam tarts, always my bakery treat of choice when I was a child.  Strawberry, blackberry, raspberry, lemon curd...I don't care as long as the pastry is not too thick, a higher jam:pastry ratio is essential!
As much as I love the simplicity of the classic jam tart; good jam and crisp pastry, I am quite taken with this crumbly streusel addition.  Think of it as an update on a classic, a deliciously moreish update!

Makes 12 tarts

Ingredients

100g Plain Flour

50g Hard Butter

1 tablespoon Caster Sugar

Very cold water

About half a jar of good jam

For the Streusel

50g Plain Flour

50g Soft Butter (spreadable is fine)

50g Caster Sugar

• To make the pastry, tip the flour into a bowl and grate in the butter using a coarse grater.  Cut through with a table knife to distribute the butter then add the sugar and stir.  Add the cold water a small amount at a time, stirring with the knife until a ball of dough is formed (if you add a bit too much water just sprinkle in a bit more flour).  Wrap the dough in cling film and chill in the fridge for about 20 minutes.
• Preheat the oven to 200C (fan) and thoroughly butter the cups of a shallow bun tin.
• To make the streusel, simply mix the flour, soft butter and sugar with a wooden spoon until you have a clumpy crumble mixture, set aside until needed.
• Remove the pastry dough from the fridge and roll it out on a lightly floured surface until it is 2-3mm thick (this does not have to be exact!).  Cut out 12 rounds and carefully transfer each one into the cups of the bun tin, easing them in gently so as not to tear the pastry.
• Dollop a level teaspoon of jam into each pastry case and flatten down with the spoon.  Then crumble the steusel over each one.
• Bake in the preheated oven for 15 minutes until the edges of the pastry and the streusel are golden brown and the jam is bubbling.
• Leave to cool in the tin until cool and firm enough to remove and transfer to a plate or tin.
• They are best eaten the day they are made or the day after...they will still be good after that but the pastry will lose some of its crispness.

Oat and Sultana Cookies

These classic cookies are slightly crispy at the edges with a deliciously chewy middle, yum.  They are great for lunch boxes as they last for 3 days in an airtight container, I normally freeze half of the mixture though so I can make a fresh batch halfway through the week.

I like just a hint of cinnamon in these cookies as it has a tendency to take over, you can add more or leave it out all together if you prefer, allspice also works well.

Makes 24 Cookies

Ingredients

100g Soft Butter (spreadable is fine)

100g Caster Sugar

100g Light Brown Sugar

1 teaspoon Vanilla Extract

1 Egg

Quarter of a teaspoon Cinnamon

125g Plain Flour

1 teaspoon Baking Powder

75g Oats

100g Sultanas or Raisins

• Preheat the oven to 175C (fan) and line a baking tray/sheet with baking or greaseproof paper.
• Put the butter and both the sugars into a mixing bowl  and beat with a wooden spoon until combined.  Add the egg and the vanilla extract then beat again.
• Tip the flour, baking powder, cinnamon and the oats into the bowl, stir to combine into a dough then mix in the raisins.
• Spoon heaped teaspoons of the mixture onto the lined tin, leaving enough room around each one to allow for spreading.
• Bake in the preheated oven for 11-12 minutes until slightly golden brown on the edges and puffed in the middle.  Leave them to cool while still in the tin, they will sink back down and firm up within about 5 minutes, then you can transfer them to a plate or rack to cool completely.