When life offers you…apples? Make a cake that tastes like marzipan! After rece… & THAI-STYLE RED CURRY WITH ROAST CHICKEN: Hey gang how’s your Monday been?! I’m s…

 

Recipe No.1

When life offers you…apples? Make a cake that tastes like marzipan! After rece…

After receiving a lovely bag of purple blush apples from a friend’s mum’s apple tree, I decided to make raymondblanc ‘s compressed apple terrine for a night meal dessert on the end of last week. Delicious, but I made too much so I used the leftovers to make this cake on Sunday inspired by nigellalawson … I surely tweaked her recipe pretty a bit to suit what I already had (egg whites leftover from a carbonara, pretty a bit much less sugar and half the quantity of whole eggs etc.); and it came out so light with a splendid yum marzipan flavour!

Here’s the recipe in case you fancy giving it a move (…and don’t worry I haven’t forgotten about the yakitori recipe!):

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INGREDIENTS:

3 egg whites

200g golden caster sugar

4 medium eggs

1 tsp almond extract

1 tsp vanilla bean paste

265g apple puree/baked apples

250g ground almonds

Optional: chopped roasted hazelnuts & sugar crystals to decorate (use a easy sugar syrup to stick them to the pinnacle of the cake!)

1 – Pre-warmth oven to gas 4 & line a 23cm spring-form cake tin with parchment.

2 – Whip the egg whites to company peaks. Set apart.

3 – Whip the sugar, eggs, almond & vanilla extract till properly blended and a touch frothy (1 min or so on excessive pace).

4 – Mix inside the apples & ground almonds, then cautiously fold within the egg whites till simply combined (and no white flecks can be visible).

5 – Pour the combination into the coated cake tin and bake on the center shelf for forty five-55mins. Check for a deep golden color from about 40mins (this cake is dishonest on the toothpick test). Cool and enhance as you want!

Recipe No.2

THAI-STYLE RED CURRY WITH ROAST CHICKEN: Hey gang how’s your Monday been?! I’m s…

Hey gang how’s your Monday been?! I’m sharing a touch inspo in this COLD and miserable night time! …Because I think we could all do with a bit warming spice AND it also uses up any leftover roast hen and/or potatoes from the previous day’s Sunday lunch! Win win ?

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INGREDIENTS

1 can coconut milk

2 tbsp natural yoghurt

2-three tbsp Thai red curry paste

1 piece ginger (thumb length – minced)

1 garlic clove (minced)

2 shallots (sliced)

half hen stock cube

2 cubes frozen spinach

Handful frozen edamame beans

Leftover roast chook (I used 2 legs)

12 mini potatoes (I used leftover roasted complete mini potatoes)

150g tenderstem broccoli

20g coriander – more or less chopped (reserve a few for garnish)

10g basil leaves – more or less chopped (reserve some for garnish)

Salt and pepper to taste

(serves 2-three human beings with leftovers)

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METHOD

1 – fry shallots until smooth, then add the ginger and garlic. Stir round for 20 seconds or so, then mix within the Thai pink curry paste (the stuff I used turned into really instead highly spiced, so flavor as you cross and alter to your spice levels!), stir the whole lot round for as much as a min to prepare dinner out the spices.

2 – pour inside the coconut milk and add the frozen spinach, bring to a low boil. Crumble in your chook stock cube. Once the spinach has thawed flip the warmth right down and add the the tenderstem broccoli, submerge inside the sauce. Cook for three-4mins.

3 – add in the frozen edamame beans, the leftover cooked potatoes and roast hen. Warm the whole lot through for a few minutes then adjust spice and seasoning (I stirred in a few herbal yoghurt at this stage, because it changed into a bit highly spiced for me haha!). Stir in herbs, salt and pepper. Garish with greater basil and coriander and serve with naan or rice (or each!).

notice: if the use of raw components (rather than leftovers) add the potatoes all through the first step, and the fowl at the end of step two – simmer until potatoes are gentle (however not too gentle) and chicken is cooked through!