Apple and Plum Tarte Tatin

A quick and easy dessert that's full of flavour. Great way to end a dinner party.



Serves 6

100g Butter, cut into cubes
100g Golden Caster Sugar
6 Apples, peeled, cored and cut into wedges
6 Plums, de-stoned and halved
1 tsp Cinnamon
Ready Rolled Pastry






1. Preheat the oven to 220/200c fan assisted. There are two ways to do this. Slightly easier if you have a skillet but can be done in a frying pan too.  Put the pan on the hob over a medium heat and add the butter and sugar. Melt and combine the butter and sugar. Then add the fruit and cinnamon and cover with the butter mixture. They should be covered and cook for about 10 minutes (they should be softened).

2. Skillet: Roll the puff pastry over the pan and trim the excess pastry and leave about 2cm over the skillet. Then put in the oven for 25 minutes. Then allow to cool for a couple of minutes. Quickly flip onto a plate so the pastry doesn't tear.

Frying Pan: Tip the contents on a pyrex plate or circular shallow pyrex dish. Then cover with the puff pastry. Still leave 2cm over the edge. Cook for 25 minutes and allow to cool for a couple of minutes. Quickly flip onto a plate.

3. Serve warm with a scoop of good quality vanilla ice cream.

Beef Wellington

Valentines Day is approaching... Want to impressing your significant other with your hidden culinary skills. Then look no further. This looks delicious, has steak and simple to make.

Also for you single people (such as myself) who want to treat themselves to this then its easy to make for yourself too. As a great queen says 'If you can't love yourself, how in the hell you gonna love somebody else?  Can I get an amen?'

Serves 1/2

Fillet Steak 8oz x 1/2 (best from local butcher)
1/2 Tbs of Dried Porcini Mushrooms (Soak before cooking)
1/2 Handful of Chestnut Mushrooms. sliced
2/4 Slices of Prosciutto
Ready Roll Puff Pastry
1 Egg, beaten in a bowl
Butter
Olive Oil

1. Preheat the oven to 200c/180c fan assisted. Line a baking tray with baking paper. Roll out the puff pastry and layer the prosciutto onto the pastry.

2. Heat some butter in a frying pan over a medium heat. Add the mushrooms and cook for 5 minutes or until softened. Put onto kitchen roll. Then put on top of the prosciutto.

3. Then add olive oil to the pan and butter if it needs it. Season the fillet. Add the fillet steak to the pan. Cook until browned all over. Then remove from the pan and rest for 10 minutes.

4. Add the steak on top of the mushrooms and wrap the pastry round the steak. Place the sealed side onto the baking sheet on the tray. Egg wash and put in the oven for 20 minutes. The outside should be golden brown. Leave to rest for 10 minutes.

I recommend serving with Dauphinoise potatoes and seasonal green vegetables. Wine accompiant I go for a full body red wine.

Fig and Honey Tartlet (V)

Give this recipe a go while the figs are in season. A nice light dessert after any greek lamb meal. I would also like to say I do not endorse any supermarkets or brands with the photo on the right.

Makes 4

250g Puff Pasty
Clear Honey
4 Figs, for each cut in half lengthways, then slice
Flour for dusting
Greek Yoghurt
1 tsp Cinnamon
Icing Sugar (Optional)


1. Preheat the oven to 200c/180c fan assisted.  Flour the surface and roll out the puff pastry to about half a cm. Cut into circles approximately 10cm (I used the lid of yoghurt pot). Place on a greaseproof paper and then on a baking tray.

2. Arrange the fig slices on the puff pastry. Then put 1-2 tsp of honey on each tartlet. Then sprinkle with a pinch of cinnamon.

3.  Put in the oven for 20 minutes till the pastry turns a golden brown. Sprinkle with icing sugar and serve with greek yoghurt.

Puff Pastry (V)

Anything from pasties to pies. Savoury to sweet. Also the ingredients you will need will be in your cupboard so why fork out more money when you can make it yourself

Makes pastry enough for about 4 servings (Eg 4 pasties)

250g Plain White Flour
150ml Cold Water
1 tsp Salt
250g Butter, cut into small cubes

1. In a mixing bowl put flour and salt in. Rub the butter into the flour (The messy bit)

2. Make a well in the centre of the bowl and add 100ml of water. Mix well. Add any extra water if needed. Then cover and put in the fridge for 20 minutes.

3. Knead out onto a floured surface for about 5 minutes. Form into a rectangle.

4. Roll in one direction so that its 3 times the size it was. Fold the top third to the centre and the bottom third so that it over laps it. Turn clockwise and then roll to 3 times the size again. Fold the same way again and cling film and store in the fridge for 20 minutes or until its needed.

Tip: Don't need all of it? Freeze it. You can freeze it for up to 1 month after making it.


Don't Forget your rolling pin :-)