Archive for the ‘Apricots’ Category

French Apple Tart

September 30, 2013

French Apple Tart

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Devilled Chicken

September 30, 2013

Devilled Chicken

Summer Lamb Tagine with Sweet Potato

September 27, 2013

Summer Lamb Tagine with Sweet Potato

Chocolate Rum Cake (Mary Berry)

September 26, 2013

Chocolate Rum Cake (Mary Berry)

Spicy Mango Chutney

September 26, 2013

Spicy mango Chutney

Apricot and Ginger Souffles (Good Housekeeping)

September 26, 2013

Apricot and Ginger Souffles (Good Housekeeping)

Apricot and Coconut Biscuits

September 24, 2013

Apricot and Coconut Biscuits

Rosemary and Honey Bread (Nigel Slater)

September 23, 2013

MAKES 2 SMALL LOAVES
strong wholemeal flour 250g
strong white plain flour 250g
salt 1 tsp
warm water 350ml
honey 1 tbsp
fresh yeast 40g
rosemary 2 tbsp, chopped
dried cherries 50g
dried apricots 50g
golden sultanas 50g
rosemary stalks a few, to decorate
sea salt flakes

Put the two different flours in a large mixing bowl, add the salt and mix thoroughly. Pour the warm water into a small bowl then stir in the honey and yeast. When they have dissolved add the chopped rosemary.

Tip the yeast and honey mixture into the flours and stir in the cherries, apricots and sultanas. If you are using a food mixer armed with a dough hook (a flat paddle will work just as well) then mix for 4 or 5 minutes. You should have a dough that is really quite sticky. Cover it with a cloth and leave in a warm, but far from hot, place for about an hour until risen and lightly spongy.

Flour a large chopping board or work surface, tip the dough on to it and slice in half. Roll each piece of dough into a ball and place on a lightly floured baking sheet. Scatter the surface of each loaf with a few rosemary stalks and a few pinches of sea salt flakes. Cover with a cloth and leave for about 20 minutes, until the dough has flattened and spread slightly. Set the oven at 220C/gas mark 7. Bake for 25 minutes, until dark brown, remove from the oven and transfer to a cooling rack. When cool, slice and serve with goat’s cheese and mild honey.

These spongy loaves will keep for two or three days if wrapped in clingfilm.

The Ultimate Christmas Chocolate Log (Mary Berry)

September 11, 2013

The Ultimate Christmas Chocolate Log (Mary Berry)

Pork with apricots and almonds (Angela Hartnett)

August 14, 2013

(Serves 2)
500g pork tenderloin
30g butter
1 tsp coarse grain mustard
100ml olive oil
20ml red wine vinegar
3 spring onions, sliced
200g radicchio, torn
50g almonds, skin on
4 apricots, sliced

Add a dash of oil to a roasting pan, put it on the stove top on a medium heat, season the pork and brown for a few minutes, turning so it colours evenly.

Add the butter to the pan and place in a preheated oven at 200C/400F/gas mark 6 for 7-10 minutes.

Check the meat is cooked, remove from the pan and allow to rest for about four minutes.

Meanwhile, beat together the mustard, oil and vinegar until emulsified.

Put the radicchio and spring onions in a bowl and add the vinaigrette.

Smash the almonds into fairly large chunks, add them to the bowl along with the sliced apricots and mix everything together.

Slice the pork, toss through and serve immediately.