Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Apple and Caramel Tarts (Autumn Eating) September 17, 2016

apple-caramel

 

Right first off I’ve got to say a big hello to my new followers, HELLO & welcome to my blog.

This post might be a bit of a let-down for some of you as I’ve only used tinned food from my cupboard & pastry from the freezer.

 

Ingredients

1 tin of apple pie filling

1 tin of caramel sauce

1 pack of frozen puff pastry

1 egg

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

 

Method

 

Remove the pastry from the freezer the day before.

Preheat the oven to 175C/gas 4.

Roll out your pastry and cut circles and place in a 12 hole bun tin.

Into each pastry place a tsp of caramel sauce then top with apple pie filling.

Mix the cinnamon and nutmeg together and sprinkle over the apple pie filling.

Cut strips of pastry with what you have left over and make a lattice top on each tart.

Mix the egg with a fork and brush the tops of the tarts then place in the oven for 25-30 minutes.

These are lovely hot from the oven but just as good when cold.

Of course if your good at making pastry (which I’m not) you can make your own.

Also if you’d like to use fresh apples you could peel the skin off 1/2 a dozen green apples then continue peeling so you have bowl of white peel and just put the peel on top of the caramel sauce.

However you make them, I hope you enjoy 🙂

 

 

 

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Blackberry Swirl Cake October 20, 2015

Blackberry Swirl Cake

This is a lovely autumnal cake, the natural yoghurt gives it a delicate, fluffy texture.

 

Ingredients

 

125g fresh blackberries (or frozen, thawed)

250g caster sugar

150ml Greek style natural yoghurt (full fat)

6 Tbsp oil (I used olive oil)

3 eggs

1 1/2 tsp vanilla extract

250g plain flour

2 tsp baking powder

Flaked, toasted almonds to decorate

 

Method

 

Preheat oven to 180C/gas 4 and line a 24cm loaf tin with baking parchment.

Puree the blackberries in a processor with 50g of the sugar. Set aside.

Put the yoghurt, oil, eggs, vanilla and remaining sugar in a bowl and whisk together.

Sieve the flour, baking powder and a pinch of salt into a seperate bowl. Gently fold into the yoghurt mixture until just combined.

Pour half the mixture into the prepared tin and add spoonfuls of puree. Creat swirls with a skewer. Repeat with the rest of the mixture and puree.

Bake for 55 minutes – 1 hour until a skewer comes out clean. Top with the toasted almonds and cool on a wire rack.

 

 

 

Easy Peasy Palmier Biscuits November 4, 2014

Pal 1

These used to be served with afternoon tea & thought of something of a delicacy. Most probably because they were more difficult to make without the ready to roll pastry that we have now 😉

 

Ingredients

 

1 pack of ready rolled puff pastry

1 Tblsp caster sugar

1 Tblsp ground cinnamon

 

Method

 

Take the pastry out of the fridge 20 minutes before using.

Mix the sugar and cinnamon together well in a bowl.

Preheat oven to 200c/gas6.

Unroll the pastry, keeping it on the paper it comes in.

Sprinkle the sugar, cinnamon mixture all over the pastry, making sure you get it right to the edges then to make sure it sticks to the pastry use a rolling pin and roll it all over using gentle pressure, as you dont want to stretch the pastry just get the sugar cinnamon mix to stay put.

Starting at the long edge, roll the pastry up to the centre then do the same from the other long edge. So that you have something like the photo below.

Pal 2

Now roll the pastry up tightly in the paper and place in the fridge for 20 minutes. This will help the biscuits keep their shape.

Cut the biscuits into 1cm or slightly thinner slices and place them on parchment covered baking tins leaving room between them, remember this is puff pastry!

Bake on a high shelf for 12 – 15 minutes until they’re crisp and golden brown (some of mine were a bit more than golden brown by the time the 4th baking tin went in the oven 😦 ).

Leave on the tin for 10 minutes before placing on a cooling rack, take care as they are thin and crispy and will break easily.

 

Tip: you could also spread Nutella on these as an alternative or even make savoury one’s by using pesto or parmesan.

 

 
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