cream Archives

Corn recipes

Spring onion confit with Gorgonzola soubise

45 minutes

Nut recipes

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

15 minutes

Beetroot recipes

Pickled turnips and beetroot with rustic chicken liver pate

15 minutes

Malva Pudding

Tomato, baby marrow and bacon quiche

1 hour

Chocolate cake with caramel icing and fudge sauce

25 minutes

Fruity dessert

Autumn fruit with hot vanilla rice pudding

40 minutes

Apple recipes

Honey Crunch apple pie

20 minutes

Honey Crunch apple pie

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus 20 minutes resting time

Cooking Time 20 minutes

Ingredients

270 g cake flour
250 g butter
2 free-range egg yolks
1 T ice-cold water
2 T caster sugar
2 t lemon juice
1 free-range egg, beaten, for brushing
1 T sugar, for sprinkling
Cream or ice cream, for serving

For the filling

5 Honey Crunch or Granny Smith apples, peeled, cored and cut into chunks
50 g butter
100 g sugar
3 cloves
1 vanilla pod
1/4 t nutmeg

Method

Preheat the oven to 180°C. In a blender, blend the flour, butter, egg yolks, water, caster sugar and lemon juice until the mixture resembles fine breadcrumbs. Knead lightly to form a dough, wrap in clingfilm and chill for 20 minutes.

Meanwhile, make the filling by placing the apple, butter, sugar and spices into a saucepan. Cook until the apples are just soft, about 10 minutes, then remove from the heat and leave to cool completely.

Divide the pastry in half and roll out one piece to a thickness of 3 mm. Grease a 20 cm ovenproof dish and place the pastry into it, allowing it to overlap the edge of the dish by about 2 mm. Prick the pastry with a fork, line it with baking paper and baking beans and bake blind for 7 minutes. Remove the beans and paper and bake for a further 5 minutes. Allow to cool completely.

Once the pastry and filling are cool, pour the filling over the pastry base. Roll out the remaining pastry and cut a rough pattern around the edge. Place over the filling, brush with beaten egg and sprinkle over the sugar. Bake for 20 minutes, or until the pastry is golden. Serve with cream or ice cream.

Discover more pie recipes here.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Chocolate, cardamom and orange cake

Corn on a stick

Spring onion confit with Gorgonzola soubise

Peanut butter crème brûlée

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

Pickled turnips and beetroot with rustic chicken liver pate

Easy marzipan malva pudding

Tomato, baby marrow and bacon quiche

Baby marrow and bacon gratin

Chocolate cake with caramel icing and fudge sauce

Autumn fruit with hot vanilla rice pudding

Honey Crunch apple pie

Honey Crunch apple pie

Ingredients

Method