7 minute read
Great Food with Two Greedy Gals
from BSA Today Issue 15
by bsatoday
Who’s ready for some yummy, warming meals this autumn? We certainly are, so our local Instagram foodies Two Greedy Gals are back with some delicious recipes. Bon appétit!
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Chocolate-Covered Apricot Flapjack
Makes 22 | Time 3 hours
Ingredients
• 210g butter
• 210g soft brown sugar
• 3 tbsp honey
• 210g dried apricots (chopped)
• 260g rolled oats
• 50g milk chocolate
• 50g white chocolate
• 50g dark chocolate
Directions
1. Add the butter, soft brown sugar and honey to a pan, and warm on a low heat until melted.
2. Tip the apricots and oats into a large bowl, pour over the melted butter mixture, and stir to combine.
3. Transfer the mixture to a 20–25cm greased and lined overproof dish or baking tray, pushing it down with the back of a spoon. Cook at 160°C conventional / 140°C fan / gas 4 for 40 minutes. Remove from the oven and leave to cool in the tin.
4. Once the flapjack is fully cooled, melt the white, dark and milk chocolate separately in 3 different bowls in the microwave. (Start on a medium heat for a low amount of time, and build it up if necessary – remember to remove often and stir so it doesn’t burn). Use a fork to drizzle the melted chocolate, one by one, across the top of the cooled flapjack. Let it chill in the fridge for 2 hours or until the chocolate has set.
5. Remove from the fridge and cut into approximately 22 even pieces. The flapjack will keep in an airtight container for up to 5 days.
Nutritional Values per Serving
Apple and Blackberry Lattice Pie
Serves 6 | Time 2 hours 30 mins
Ingredients
To Make the Pastry
• 225g salted butter
• 50g golden caster sugar
• 2 eggs
• 350g plain white flour
To Make the Filling
• 750g Bramley apples
• 100g golden caster sugar, plus ½ tsp for sprinkling
• ½ tsp cinnamon
• 1½ tbsp plain flour
• 200g blackberries
Directions
1. Remove the apple cores and slice the apples into 6mm thick slices. Lay the sliced apples on a paper towel, and cover with another paper towel to remove any excess moisture. Set aside while your make the pastry.
2. To make the pastry, beat the butter and sugar in a large bowl. Break in one whole egg and one yolk (save the white in a separate bowl for glazing later). Beat the ingredients together, and slowly work in the flour. When the mixture begins to clump together, finish mixing with your hands and make the mixture into a ball. Wrap it in cling film and leave it to chill in the fridge for 1 hour.
3. Next, start on the filling. Mix the golden caster sugar in a bowl with the cinnamon and the plain flour. Pat the apple slices dry with paper towels and use your hands to mix the apples and blackberries into the dry ingredients.
4. Remove the pastry from the fridge and heat the oven to 190°C conventional / 170°C fan / gas 5. Beat the remaining egg white with a fork and set it aside – you’ll need it to glaze the lattice top.
5. Remove one-third of the pastry and set aside. Roll the remaining two-thirds into a 4cm deep area, big enough to line a 18–22cm pie dish (don’t forget to leave a slight overhang). Line your pie dish with the pastry and add the filling mixture.
6. Roll out the remaining pastry and cut into 2cm strips, long enough to go from one side of the pie dish to the other (again, don’t forget a slight overhang). Arrange the pastry lengths across the dish in a lattice effect by laying one series of pastry lengths across the dish in the same direction, and then folding back every other strip halfway. Place one strip down the middle of the pastry strip in the opposite direction and begin weaving the halffolded strips underneath (see the steps on the left). Repeat these steps on alternating rows until the lattice effect has been achieved.
87. Trim the edge of the pastry around the dish using a sharp knife, and glaze the pastry with the remaining egg white. Sprinkle the pastry areas with half a teaspoon of golden caster sugar.
Bake for 40–50 minutes until the pastry turns golden, remove from the oven and let it rest for 5 minutes. Serve warm with custard, ice cream or freshly whipped cream.
How to Lattice Pastry
Nutritional Values per Serving
Rainbow Tomato Tart
With a feta, ricotta and garlic spread
Serves 6 | Time 1 hour 10 mins
Ingredients
• 200g feta cheese
• 150g ricotta cheese
• 2 garlic cloves
• Salt and pepper to taste
• 1 sheet of ready-to-roll puff pastry
• 2 heriloom tomatoes (mixed colours)
• 500g mixed baby tomatoes
• 1 egg
• Fresh basil to taste
Directions
1. Preheat the oven to 200°C (conventional), 180°C (fan) or Gas Mark 6.
2. In a blender, whip together the feta, ricotta and garlic and season with salt and pepper to taste – this should result in a smooth spreadable mixture.
3. Roll out the puff pastry sheet on to some baking parchment, then place on a baking tray. Lightly score a border into the pastry, around 2cm width, being careful not to cut through the pastry. Within the border, evenly spread the feta and ricotta mixture on to the pastry sheet.
4. Slice the larger heirloom tomatoes into thicknesses of around 1cm and halve the baby tomatoes. Arrange the tomatoes on the cheese-covered pastry sheet and season with a little salt and pepper. Beat the egg and then egg-wash the border of the pastry. Then bake for around 20–25 minutes or until the pastry is a lovely golden brown.
5. Remove from the oven and garnish with fresh basil leaves – this pretty pastry is sure to wow your dinner guests!
Nutritional Values per Serving
Tomato and Roasted Pepper Soup
Served with fresh crusty bread
Serves 4 | Time 1 hour
Ingredients
• 600g ripe tomatoes (halved)
• 3 large red peppers (deseeded and quartered)
• 1 large onion (chopped into wedges)
• 3 cloves of garlic (halved)
• 600ml vegetable stock
• 2 tbsp tomato puree
• 2 tbsp extra virgin Olive oil
• ¼ tsp smoked paprika
• Salt and pepper
• Fresh double cream (optional)
• Fresh basil
• Fresh crusty bread
Directions
1. Preheat the oven to 190°C (conventional), 170°C (fan) or Gas Mark 5. Place the tomatoes, pepper and onion onto a lined roasting tray and cover them in the extra-virgin olive oil. Sprinkle with salt and pepper to taste, then bake in the oven for around 35–40 minutes.
2. Remove the roasted vegetables and set them aside. In a large pot, bring the vegetable stock to the boil, adding in the garlic cloves. Add the roasted vegetables, paprika and tomato puree, and let it simmer for around 10 minutes.
3. Once cooked, puree the soup using an immersion blender until it is smooth. Serve in bowls, swirling in a spoonful of double cream to each bowl and garnishing with fresh basil leaves. Enjoy this warming bowl of soup with your favourite crusty bread!
Nutritional Values per Serving
