Tasty Thursday – apple turnovers

Dad and I were inspired by Bake Off last week and decided to have a go at making some apple turnovers/apple puffs. We did cheat a little by buying some pre made puff pastry but…it’s easier and if you can, why wouldn’t you?!

You will need: (makes 8)

  • 500g puff pastry – we used Jus Roll
  • 5 large Bramley apples
  • 85g caster sugar
  • granulated sugar for sprinkling
  • juice of half a lemon
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 1 tablespoon milk

Method:

  1. Preheat your oven to 190 or Gas mark 5 and grease two baking trays.
  2. On a floured surface or pastry board, roll out your pastry to 5mm thickness and cut into 15cm squares and place onto baking paper.
  3. Peel, core and finely chop your apples and add into a saucepan over a medium heat along with half your caster sugar and all the cinnamon and nutmeg.
  4. Cook for 10-12 minutes until the apples begin to soften.
  5. Remove from heat and mash and add in the remaining sugar.
  6. Pop back onto the heat, bring to the boil and stir for 5-8 minutes until space thickens.
  7. Divide the mixture evenly on one half of  the squares, leaving a gap around the edge for folding. We found we did have some apple left over.
  8. Fold the pastry over the create a triangular pouch and seal the edges using a fork.
  9. Score a small steam hole on the top of each, brush with milk and sprinkle some granulated sugar on top.
  10. Place onto baking trays. We found this bit tricky as the pastry was now soggy so we kept them on their baking paper rather than trying to move them!
  11. Place in the oven for around 25-30 minutes until the pastry is golden brown.
  12. Serve hot or cold.

 

 

We found it relatively easy to do although there was some leakage but they tasted really good! Let me know or send photos if you have a go!

 

Hope you’re all enjoying the sunshine!

#hairlesshannah

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Tasty Tuesday: Chocolate Easter Bark

Today’s Tasty Tuesday is as simple as it gets! It would be brilliant for your own family to enjoy or to break up, wrap up and give as Easter gifts or as something to display at an Easter/Spring party.

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You Will Need:

  • 200g milk chocolate
  • 100g white chocolate
  • Bag of mini eggs
  • Bag of white chocolate mini eggs
  • mini fudge pieces
  • any other chocolate you fancy throwing in!

This recipe is obviously geared towards Easter but you can use whatever you want in the bark, basically, have fun with it, use dark chocolate, use all white chocolate – it’s up to you!

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Method:

  1. Line a baking tray with grease proof paper, secure it with a little dollop of melted chocolate to stop it slipping.

2. Heat a saucepan of water with a bowl balanced on top – BE CAREFUL, USE OVEN GLOVES AS THE BOWL WILL GET VERY HOT.  Melt the milk chocolate and then pour it onto the baking tray.

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3. Now melt the white chocolate and drizzle on top of the milk chocolate, use a spoon to gently mix it and create patterns.

4. Put the mini eggs into a sealed sandwich bag and crush up using a rolling-pin.

5. Now have fun popping all the different eggs, fudge pieces and sprinkles into the chocolate!

6. Place the tray in the freezer for 15 minutes or into the fridge for about an hour before removing it and chopping it into your bark pieces!

And there you have it, Tasty Tuesday Chocolatey Easter Bark – yummers!

 

Enjoy!

#hairlesshannah

 

Tasty Tuesday: Prawn & Chorizo Spaghetti

This month Family Green have totally fallen in love with a new dish that initially we found through using a company called ‘Hello Fresh.’ Since we tried it, it has been a weekly addition to our menu! It’s a prawn and chorizo spaghetti dish that is so simple to make but the taste is out of this world! Here is a quick run down of the recipe – honestly, you need this in your life!

For 4 people:

prawns-3

4 garlic cloves
350g king prawns
4 large vine tomatoes
360g spaghetti
1/2 tsp chilli powder
parsley – optional
pack of chopped chorizo
500g passata
1. Peel and chop the garlic, finely chop the parsley and chop the prawns into chunks. Cube the tomatoes and boil a large pan of water for the spaghetti.
2. Cook the spaghetti for 11 minutes.
3. Whilst cooking the spaghetti is cooking heat 2tbsp of olive oil (we use a few sprays of 1cal spray instead) in a separate pan and add the garlic and chilli for 30 seconds before throwing in the chorizo to cook for 2 minutes, keep stirring.

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4. Then add in the prawns and mix for a further 2 minutes.

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5. Next add in the tomato passata and let it bubble for 5-8 minutes before popping in the chopped tomatoes for a further 5 minutes.

6. Season with salt and pepper.
7.Drain the spaghetti and sprinkle in the parsley and stir.

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8. Drop the spaghetti into the tomato mix, stir and serve up – perfect!

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A totally delicious meal for four, honestly, the best thing we’ve made in ages and I think you’ll love it too!

Happy Tuesday!

#hairlesshannah