Oh it’s that time of the year where cinnamon is a staple ingredient in your household and no better way to use it than to make cinnamon glazed swirls……oh so yummy!
For the swirls:-
1 puff pastry sheet
spoonful of butter melted
3 tbsp caster sugar
3 tbsp brown sugar
1 tbsp cinnamon
For the Glaze:-
1/2 cup icing sugar
1/2 tsp vanilla essence
- Pre-heat oven to 190deg
- Roll out pastry sheet, brush with butter then sprinkle sugars and cinnamon evenly over pastry sheet
- Carefully start to roll the pastry up not too tight but not too loose
- Using a sharp knife, slice the roll into 6 or 7 sections evenly.
- Grease a baking tin or tray and place the swirls upright leaving a little space between each to allow for expansion of pastry.
- Bake for approx 20-25 mins until golden brown
- Meanwhile to make the glaze, mix the milk and vanilla essence with the icing sugar until you have a thick but not too thick consistencey, if too runny just keep adding more icing sugar. Using a spoon drizzle over swirls once removed from oven, allow to harden and serve……oh so yummy!
With some puff pastry left in the fridge and looking for a tasty Sunday brunch thought I’d have a go at a puff pastry tart. Such a simple and easy yet tasty delight. The fillings are endless too, I now have so many ideas going on in my head for next time…….goats cheese being one of my favourites.
1 sheet of puff pastry
1 egg whisked for the wash
2 egg yolks
handful cherry tomatoes – halved
handful of spinach
salt & pepper to taste
- Firstly cut your pastry into a square, about 5″ x 5″, using a sharp knife draw a square around the pastry about 1 cm in, be careful not to cut right through.
- Brush the pastry with the egg wash.
- Place the spinach in the square then the cherry tomatoes around the edge.
- Place into a preheated oven at 190 deg for approx 10 minutes.
- After 10 minutes, pour the remaining egg wash into the centre and then place the egg yolks in the middle, put back in oven and continue to cook for approx 10-15mins.
- Remove and serve……Yum!
O.M.G. What can I say….delicious, moreish, delightful, dessert heaven….oh the list goes on, simply delicious!
Tip: Remove base from tray before putting filling in! (I had a terrible time trying to get it out)
Bake tin size – 26cm
450g Maltesers – leave a handful for decorating at end
110g butter – melted
100g caster sugar
4 egg yolks
200g dark or milk chocolate
400ml whole milk
3 tbsp malt powder
300ml double cream
1 tsp vanilla extract
- Blitz the maltesers in a food processor until crumb like. Empty into a bowl.
- Melt the butter and add to the maltesers, mix through until coated.
- Grease the baking tin, push down the crushed malteser into the pan evenly, make sure that you go up the sides as it will need to hold a filling.
- Put in the fridge to harden.
- For the filling, in a pan heat gently the milk, sugar, egg yolks and malt powder until thickened. then add in the melted chocolate, stir through.
- Once base has set, remove from tin and fill with the chocolate mixture. Place in fridge overnight to set.
- When you are ready to serve, then we make the cream topping.
- Pour cream and vanilla extract into a bowl and whisk until thick, then top the pie.
- Using the left over maltesers, crush and sprinkle on top of pie. oh yeah….Yum…Yum!
So Rio 2016 is upon us, to help celebrate I decided to try my hand at a Brazilian themed dinner. I was so pleased with my results, so tasty! Here you are, my recipes:-
Empanadas are little pockets of leftovers, I filled mine with Soffritto, Mince and Black beans filling.
Traditional Empanada dough is made a bit like an unsweetened tart crust: flour, salt (and any other seasonings), and butter are mixed to combine, then eggs and water are added until the dough comes together. However, I cheated for quickness and used shop bought ready rolled shortcrust pastry.
For the Soffritto:-
3 celery sticks
1 large white onion
1 tbsp olive oil
- Chop all the ingredients into very fine pieces (cubes).
- Heat the oil in a pan and add the onion, cook until translucent and slightly browned. Then add in the carrot and celery, reduce to a low heat and cook for approx 1 hour until its all browned. The flavour that comes from the vegetables is amazing and almost caramelised like.
- At this stage you can eat it on its own or add any other meats or flavourings.
For my filling for the Empanada’s I added to the Soffritto mix:-
200g Browned mince
200g Black beans
2 tbsp Chopped Chilli
1 tsp salt & pepper to season
When the filling is ready, you are now ready to make your Empanadas
- Roll out your pasty into circular shapes, I used a 4″ pastry cutter.
- Take a dessert spoonful of the filling and put onto pastry
- Wet you finger and wet the edges of the pastry, fold over the pastry into a half moon shape and seal with your finger or a fork.
- Place on a greaseproof paper baking tray and brush with either milk or egg wash.
- Bake in a preheated oven at 200 deg for 25 minutes.
Also check out my Brazilian Cheesy Bread here:- https://cookingwithluce.wordpress.com/2016/08/06/brazilian-cheesy-bread/
This was a recipe I picked up from fellow blogger https://greencookingblog.wordpress.com/ , I just loved the sound of it as I love Banoffee…my ultimate fav! They turned out very tasty indeed, although I think I’ll get deeper trays the next time as I would have loved them to be bigger…lol! I wasn’t sure what to serve with it, I had some cream and toffee left so……yep…voila…toffee cream….and it just went so well.
- 250g granulated sugar
- 100g butter
- 200ml double cream
- a pinch of salt
- 1 ripe banana
- 1 pack Shortcrust pastry (you can alternatively make your own)
- 3 egg yolks
- 300ml milk
- 1tsp nutmeg
- In a medium saucepan, add 200g of the sugar and heat on a medium heat, stirring continuously…..please be patient as this can take about 10 mins but it will start to brown and dissolve. This was after 5 mins. This was after about 8 mins. Then 10 mins….
- When all the sugar has dissolved to form a dark brown liquid, add the butter (cut into 5 chunks) and stir rapidly until mixed
- Heat for a further 1 minute, and then slowly add 100ml of cream, stirring continuously
- Bring the mix to the boil and then remove from the heat, adding the salt and stirring for a couple of minutes until cooler
- Allow the caramel to stand for around 15 minutes before placing in the fridge to cool
- Take the pastry and roll out so that it is around 1cm in thickness – cut out tart shapes and place these in a muffin tray.
- Cover each pastry case with greaseproof paper and add baking beans, or alternatively prick with a fork
- Bake the pastry blind for around 10 minutes at 200C/ 180C Fan
- Remove the pastry cases from the oven and allow to cool slightly. Then remove the greaseproof paper
- Cut the banana into small chunks and divide between the 12 pastry cases. Add 1tsp caramel on top of the banana
- In a saucepan, heat the milk until it starts to boil. Whilst doing this, add the egg yolks and remaining 50g of sugar to a bowl and whisk until combined
- Slowly add the boiling milk to the egg yolk and sugar, stirring with a whisk continuously
- Divide the custard mix between the 12 pastry cases and then sprinkle some nutmeg over the top of each tart
- Put in the oven for around 15 minutes – the custard should have browned on the top and started to set
- With the left over cream (100ml and toffee (about 2 tbsp), whisk up in a bowl with 1 tsp of vanilla extract until light and fluffy.
- Serve….oh so yummy!
That’s when you know they are homemade when they aren’t quite perfectly put together…..Ooops!, my second one, the top shrunk a bit, however, they are still very, very tasty!
Makes 2 – 9.5cm pies
400g Scottish Stewing Steak
Pre-rolled shortcrust pastry
1 red onion – sliced
1 carrot – sliced
400ml Beef Stock
2 tbsp gravy granules
salt & pepper
1 tsp Thyme
- Pre-heat your oven to 180 deg, or if you have a pastry setting, set that.
- Press the pastry into 2 9.5cm pie tins, and blind bake for 10 mins. Leaving some pastry aside for your top. Remove and allow to cool.
- Meanwhile, brown your steak in a little olive oil in a pan and season with salt & pepper.
- Add in the onion and brown, then add in the carrot, beef stock and bay leaf, bring to the boil, then simmer for 2 hours until meat is tender.
- Stir in the gravy granules the meat pot to thicken up the sauce.
- Now fill up your pastry cups with the meat mixture and sprinkle some thyme on top.
- Cut out 2 round lids from pastry and press onto bases making sure you press the sides and attached to the base. Brush with a little egg.
- Bake in an oven at 180 deg for 30 mins.
- Remove from tins, and serve….Yummy!
A Healthier and Lighter way for a truly scrumptious pie. Love this combination and love the fewer calories using filo. We do love our pie Sunday’s.
Makes 2 pies
2 Chicken Breasts – cubed
1 Leek – sliced finely
4 lean smoked bacon – sliced
1 Chicken Stock cube
2 tbsp flour
1 tbsp nutmeg
Salt & pepper
- Brown chicken in a medium heat pan, the remove from pan
- In the same pan brown the bacon and remove from pan
- Saute the leeks in the same pan and remove
- Melt butter in the pan and gently stir in the flour to a smooth paste
- Crumble the chicken stock cube into the milk and the slowly add to the pan little at a time stirring until thickened.
- Add the chicken, leeks, and bacon, season and add nutmeg then simmer for 15 mins.
- Brush the filo sheets with melted butter or a little olive oil.
- Spoon the chicken mixture into an oven dish equally then scrunch each filo sheet and add to top of mixture in dish.
- Bake in an oven 180 deg for 20-25 mins until golden brown.
- Serve with some veg or potatoes….Yummy!
I always know I’ve made a perfect pie when my partner leaves nothing on the plate..lol.!