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"Great kit makes cooking a pleasure."
quick apple and pecan strudel with cinnamon
dessert recipes | serves 4This is quick and easy to make and looks fantastic dusted with a little icing sugar.
Preheat the oven to 180°C/350°F/gas 4.
Peel and slice the apples thinly, and put them in a bowl of cold water with a little lemon juice to stop them going brown. Melt the butter in a small saucepan over a low heat and keep warm.
Carefully cut the filo pasty into 30 x 50cm sheets with a knife. Mix the pecans, cinnamon and dark muscovado sugar together.
Lay the first sheet of filo pasty on a clean tea towel on your work surface and brush with melted butter. Sprinkle over a third of the pecan mixture. Lay another sheet of filo pastry on top, brush with butter and sprinkle again with a third of the pecan mixture. Repeat with the third sheet and top everything with the fourth sheet.
Drain your apples well and toss with the caster sugar and drained cranberries. Spread them out along one edge of the top sheet of filo pastry. Brush the opposite edge with a little water. Starting at the edge with the apple mixture on, gently lift the edge of the tea towel and use it to help you roll the pastry up lengthways like a Swiss roll – the apples will end up at the centre. Once it’s all rolled up, press your strudel together gently.
Place it on a baking try and bake in the preheated oven for about 20 minutes or until golden brown. Serve with some good vanilla ice cream.
Try making the strudel with a little ground ginger and cloves for a lovely twist.
ingredients
• 4-5 small, sweet eating apples
• juice of ½ a lemon
• 80g butter
• 4 sheets of filo pasty
• 150g pecan nuts, chopped
• ground cinnamon
• 150g dark muscovado sugar
• 60g caster sugar
• a handful of dried cranberries
• good-quality vanilla ice cream, to serve
• juice of ½ a lemon
• 80g butter
• 4 sheets of filo pasty
• 150g pecan nuts, chopped
• ground cinnamon
• 150g dark muscovado sugar
• 60g caster sugar
• a handful of dried cranberries
• good-quality vanilla ice cream, to serve
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masarap sya
Jamie's Party Cake recipe from his book " The Return of the Naked Chef"
3 rounded tablespoons cocoa powder
200gr/7oz caster sugar
200gr/7oz butter
3 large eggs
200gr/7oz self raising flour, sifted
1 rounded teaspoon baking powder
1 handful of flaked almonds
200ml/7fl oz double cream (heavy cream)
1 large handful of raspberries
1 large handful of strawberries
Preheat the oven to 180C/350F/gas 4.
Line the bases of 2 x 20cm/8 inch cake tins with greased greaseproof paper.
Mix the cocoa powder with 4 tablespoons of boiling water until smooth. In a separate bowl, beat the sugar and butter until fluffy, add the cocoa mixture, eggs, flour and baking powder. Mix well, fold in the nuts. Divide the mixture between the tins. Bake for about 25 minutes. When cooked, allow to cool then remove from the tins.
Chocolate Topping -
100gr/4oz butter
100gr/4oz best cooking chocolate
100gr/4oz icing sugar
3 tablespoons milk
Melt the chocolate topping ingredients in a bowl over some slightly simmering water. Stir until blended well and allow to cool.
Whip the double cream to soft peaks and sweeten with a little sugar.
To assemble the cake, remove the greaseproof paper from both sponges. Drizzle each one with a little sherry, if you like. Spread the cream over one of the sponges, then sprinkle the fruit on top. Sandwich the second sponge on top and press down. Run a knife around the edge of the cake to smooth it off and drizzle over the chocolate topping.
Happy days, you've done it! But allow the chocolate topping to firm up slightly before tucking in.
I love the food you prepair.
Please send me recipe`s
Go to the right hand side of this page where there is a list of dessert recipes. The recipe you want is for Butternut Squash Muffins with a Frosty Top.
For PEOPLE REQUESTING RECIPES -
You have to check back, no one will send the recipe to you.
I`ve recently wathed you on TV preparing muffins with squash.
Can you send me a recipe, please!
Regards,
Sasa
5gr plain flour (00 works really well),
100 mls milk
50gr caster sugar
70gr butter
Vanilla extract
1. Mix the flour and a splash of the milk to a paste. Add the rest of the milk to this paste and put into a small saucepan. Heat gently, stirring constantly until the mix boils. Simmer, stirring constantly, for three minutes. Leave to one side to cool.
2. Cream together the butter and sugar. This is best done with an electric hand mixer as you need to cream the butter and sugar until it is no longer grainy and has become very pale.
3. Check the flour and milk mix has cooled.
4. When cooled use the electric hand mixer again to combine the creamed butter and sugar mixture with the flour and milk mix. Add the vanilla extract at this point. Beat together until the mock cream is light and airy. This may take a moment or two.
You really don't expect Jamie to answer everyones questions, do you? Surely the fact that he has provided this wonderful website with so much information is proof that he is VERY interested.
He does post on the Forums regularly.
Personally I have answered lots of questions and supplied recipes and links, but no one has come back and said thank you. I would say they are really not interested.
Thanks
Ana Lúcia
Its the really sweet white cream only ever found in bakerys, please anyone?!
One suggestion, use two layers of Filo for the first (outside) layer, or it splits too easily. All the family loved this one.
he's really not interested
Thanks Jamie for making dinners with friends a success!
El corte Ingles, normally is in the section of fresh pasta. Hope you find it.
Regards
Gem.
Im an Spanish girl who loves all your recipes, especially desserts. I think English desserts are gorgeous! I will make that recipe because it is great. Well if someone want, we can interchange recipes, mix cultures, traditions, tastes, colours...
Cooking is wonderful !!
Thanks for all
Patricia
...Delicious!
Thanks,
great site!!