Apple & Raisin Crumble

My boyfriend is a huge lover of apple crumbles and I've mastered how to make a good ol' crumble pretty quickly...out of pure determination if anything to be honest, he's quite the critique so I put my blood, sweat and tears into making the best possible version for him!! I couldn't think of anything worse than cooking something for someone and they end up not liking it or preferring a supermarket version!! No risk of that happening with my bad boy of a crumble!!

I wanted to add a little "je ne sais quoi" to my latest creation as I've made quite a few this year already, so Darren suggested I add raisins, so raisins it was, and boy did it taste good!

You can omit the raisins and use just the apples, it tastes pretty epic without them, if I do say so myself!

Ingredients:

• 300g plain flour
• 250g chilled, unsalted butter, cut into cubes
• 70g demerara sugar
• 70g caster sugar
• 6 cooking apples, peeled and cored and cut into chunks

Pre-heat the oven to 200C/390F/gas mark 6. Combine the flour, sugar and butter in a food processor and pulp briefly until the mixture resembles very coarse breadcrumbs with a few larger lumps.

Sprinkle with a little cold water and mix through with a fork. You want to create some larger lumps in this process. Put the crumble mix into a freezer bag and place in the freezer for around 20 minutes.

Meanwhile, put your apples into a deep saucepan with a little water and sprinkle with some demerara sugar and cook on a low heat until softened. Taste as you go along, adding more sugar if needed.

Once ready, I like mine to be half mush with the other half of the apples still being intact. Add the raisins (to taste) and stir through.

Grease a baking dish with butter then add the fruit to the dish and ensure it distributed evenly. Take the crumble mix out of the freezer and place on top of the fruit, ensuring it is level. Sprinkle some demerara sugar on top, but not too much, this will really help it crisp up and get a really nice golden colour.

Bake in the oven for 30-40 minutes, until golden and bubbling, and serve slightly cooled...with custard or vanilla ice cream.

Let me know what you like in your crumbles....would love to try some new variations!

The BEST Roast Potatoes

Not that I want to blow my own trumpet or anything, but I do make a mean roast and my roast potatoes are pretty epic! Crunchy on the outside but fluffy on the inside...pure bliss! They're always the favourite part of the dish and everyone always asks me for my recipe...so here it is!

There's nothing I hate more than anemic potatoes...why are they so pale?? Where is their golden glow?? Why do they lack crunch and taste?? You will NEVER be asked these questions when cooking my roast spuds! 

I wasn't sure whether to do a post on a full roast but have decided on just the roast potatoes. However, if you'd like to know how I cook my roasts then leave a comment on this post or on my Instagram page and I will do a post on that for you.

Makes enough for 4 people.

Ingredients:

• 4 large baking potatoes
• 1 whole garlic
• 150g unsalted butter
• Salt & pepper

Peel and cut the potatoes into quarters (depending on size, you may need to cut into smaller chunks). Put into a saucepan of water and bring to the boil.

Put the butter into a small bowl and melt in the microwave. Once melted, crush the garlic cloves into the butter then mix well.

Once the potatoes are par boiled, drain and place into an ovenproof dish. Brush the potatoes with the garlic butter then season. Place in a preheated oven and bake for an hour and a half. 

You will need to keep turning the potatoes and brushing with the garlic butter and seasoning during the cooking time. I usually do this about 4 times. I on;y season two with salt, then just pepper for the rest of the times I turn them.

Once they're a beautiful golden brown, they're ready to be devoured!! 

Tomato & Pesto Cod with Garlic Roasted Potatoes

This dish is healthy but packed with so much flavour that you'll never even know you're being good to yourself...result!!

I made my own pesto but you could purchase shop bought if you wish, although I would insist on the fresh kind and not out of a jar from the shelf!! There is a huge difference and it would be utter sacrilege to not use the fresh kind for this dish.

This recipe serves 2.

Ingredients:

• 2x 150g boneless and skinless cod fillets
• 2 large vine ripened tomatoes, cut into slices
• 10g fresh basil leaves
• 1 garlic clove, crushed
• 1 tbsp pine nuts
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh parmesan, grated
• 6-8 baby new potatoes (depends on your appetite!)
• Garlic infused olive oil

Preheat the oven to 240C/fan 220C/gas mark 9. Season the cod on both sides with salt and pepper then set aside.

Bring the new potatoes to the boil. Once cooked, drain and then put into an oven proof dish. Pour some garlic infused olive oil and ensure the potatoes are fully coated. Season then bake in the oven for 20 minutes, turning half way through and seasoning again.

Make the pesto. Put the basil, pine nuts, parmesan, garlic and olive oil in a food processor and blend until smooth. Add more parmesan, pine nuts to taste. Once done, season.

Cut out two squares of greasproof paper and foil (around 38cm) and place the greasproof paper on top of the foil, then lightly brush with some olive oil. Arrange the sliced tomatoes on top of the greaseproof paper, slightly off centre, then season lightly. Spread the pesto on top of the tomatoes then rest the cod on top.

Ready to wrap up and bake!

Fold the paper and foil together into parcels, ensuring there are no open gaps. 

Place the parcels in an oven proof dish, then place in the oven and cook for 10 minutes. Carefully open the parcels and place the contents onto a plate, pouring some of the juice on top of the cod and serve with the roasted new potatoes.

Voila, your meal is ready to enjoy!

Cajun Chicken Wraps & Sweet Potato Wedges

I fancied something healthy, especially after all the decadent food I've been eating lately but it still had to be packed with flavour!

This is quick and easy to rustle up which is great if you don't have much time (or can't be bothered to cook...we've all been there!) and still delivers on taste.

You could use garlic infused olive oil and fresh rosemary for the wedges instead of cayenne pepper. I will note however, that when using the cayenne pepper that a little goes a long way!! If like me, you can't stand anything too spicy then don't be heavy handed with the stuff....trust me on this, it all ends in tears, literally!! 

This is for a serving of 2 people.

Ingredients:

• 2 Tortilla wraps
• 2 chicken breasts, chopped into bite sized pieces
• Cajun spice
• Half of an orange pepper, diced
• Half of a yellow pepper, diced
• 1 avocado, diced
• 1 bag of mixed salad of your choice
• 8 cherry/plum tomatoes, quartered
• 1 tbsp non fat natural yoghurt
• 3-4 tpsn of lemon juice
• Handful of basil, chopped
• 1 Sweet potato
• Olive oil
• Cayenne pepper

Start off by peeling the sweet potato, cutting into wedges and put on to boil. Once parboiled, add to a small roasting tin with olive oil, ensuring the potatoes are coated. Then sprinkle some cayenne pepper and cook in the oven for around half an hour at 180C/350F/gas mark 4.

Start chopping the peppers, avocado & tomatoes. Set aside.

Chop the chicken breasts then coat in the cajun spices. Cook in a heated frying pan with olive oil. Whilst the chicken is cooking, assemble the wraps by placing a wrap on a plate then adding a handful of salad, peppers, avocado and tomatoes.

To make the yoghurt dressing, add the yoghurt to a small bowl then add the lemon juice and basil to taste, then add some black pepper.

Once the chicken is cooked, add to the prepared wraps then drizzle with the yoghurt dressing.

Serve with the sweet potato wedges....et voila!! Your healthy lunch/dinner is served!

Banoffe Pie

I went to Lomito for dinner on Valentine's Day and I had the most amazing meal, but the dessert really captured my heart!! So much so that I haven't been able to stop thinking about it and just had to recreate it!

What makes this banoffee pie so special, you ask? The Oreo base!! For those who know me, they know I am slightly obsessed with these American cookies....from Oreo milkshakes, Oreo cheesecakes, triple layered Oreo cakes....you name it, I've made it!

I made mine using metal rings but you can also use individual tart tins.

This recipe serves 2 people.

Ingredients:

• 100g Oreo cookies
• 40g unsalted butter, melted
• 1 banana
• 75ml thick caramel sauce or dulce leche
• 150ml double cream
• pinch of cream of tarter
• icing sugar to taste

whizz the Oreos in a food processor to fine crumbs. Pour the melted butter into the mixture then mix again until it resembles wet sand. Divide the mixture between the two rings/tart tins and chill in the fridge for around 10-15 minutes.

Peel and slice the banana, then put a layer of sliced bananas over the Oreo base. Warm the caramel sauce slightly in the microwave then divide between the tarts. Put back in the fridge to cool.

Pour the cream into a bowl, then add the cream of tarter and 1/2 tbsp of icing sugar. Stir, taste and add more icing sugar if needed. Please note, you do not want the cream mixture too sweet as the caramel and base are very sweet. Whip the cream to soft peaks, then either spoon or use a piping bag to add on top of the caramel. Transfer back to the fridge to set. 

Take out about half an hour before serving to ensure the base isn't too hard.

I was very happy with the outcome and will definitely be making these bad boys again!! 

Lamb Shank with Parmesan Mash

This is another Gino D'Acampo recipe and even though it's time consuming, it's so worth it!

The flavours this dish has, the lamb literally falls off the bone and the mash all sets this dish together and create something rather special.

This was my very first attempt at cooking lamb shank and will most definitely not be my last!

The recipe does call for sundried tomatoes in the mash but I don't like them so left them out. I have included in the recipe in case, unlike me, you love them.

Recipe serves 4 people.

Ingredients:

• 4 lamb shanks
• 1 carrot, peeled and cut into chunks
• 1 white onion, peeled and cut into chinks
• 3 sprigs of fresh rosemary
• 3 sprigs of fresh thyme, plus more for decoration
• 10 whole peppercorns
• 1 bottle of good quality red wine
• 3 red onions, peeled and quartered
• 3 tbspn redcurrant jelly

For the mash:

• 5 large floury potatoes (King Edwards work perfectly for this)
• 100g salted butter
• 150ml milk
• 100g sundried tomatoes in oil, finely chopped
• 50g fresh grated Parmesan
• salt & pepper to taste

In a large casserole dish place the lamb shanks, carrot, white onion, herbs and peppercorns. Pour the wine over the contents, cover and leave the marinate in a cool place for 5 hours. Stir/baste the lamb every hour.

Once marinated, place the casserole dish on the hob on a medium/high heat and bring to the boil. Cover then cook in a preheated oven at 190C/370F/gas mark 5 for 2 hours. After 1 hour of cooking, slightly uncover the lid for the 2nd hour to allow the sauce to slightly thicken.

Remove the dish from the oven, take the lamb shanks out of the cooking liquid and place in a roasting dish. Spoon over 4 ladlefuls of the liquid to keep the meat moist and add the red onions around it.

Place the lamb back into the oven and roast for 25 to 30 minutes or until the meat starts to fall off the bone, baste occasionally.

Strain the remaining liquid into a small saucepan and on a low heat, reduce by half it's volume. Once ready, add the redcurrant jelly and stir until melted. 

In the meantime to prepare the mash, peel the potatoes and cut into quarters. Cook in a large saucepan with plenty of salted boiling water until tender.

Once ready, drain well and allow to cool slightly.

Mash the potatoes, add the milk and put back onto the hob on a low heat. Stir with a wooden spoon continuously for 3 minutes. Add in the butter, cheese and sundried tomatoes and continue to stir for a further 5 minutes. Season with salt & pepper.

Serve a generous spoonful of the mash potatoes in the middle of a serving plate, place the lamb shank on top and drizzle with the delicious wine and redcurrant sauce. 

Decorate with a sprig of fresh thyme and serve.....buon appetito! 

I'm on Instagram!

After receiving several requests to create an Instagram page, I have finally created one!

Follow me and tag me in any photos of my recipes you create, I'd love to see them!

Also, I will be posting sneak peaks of posts to come and any meals I devour when eating out!

My username is atableavecjulia

A bientôt mes amis.