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PINEAPPLE ‘SUNFLOWER’ CUPCAKES
sprinkle over the poppy seeds. Place a flower on top of each cupcake. Each cupcake contains
Makes 12 freeze undecorated cakes Takes 3 hrs plus cooling Cost per serve 34p ½ small pineapple, trimmed, peeled and cut into very thin rounds 240g butter, softened 75g caster sugar 90g Tesco Finest orange blossom honey ½ lemon, zested and juiced 2 eggs, beaten 150g self-raising flour 200g icing sugar ½ tsp vanilla extract 1-2 tbsp poppy seeds
1 To make the pineapple sunflowers, preheat the oven to gas ¼, 110°C, fan 90°C. Pat the pineapple slices dry with kitchen paper. Line 2 baking sheets with nonstick baking paper and arrange the pineapple slices on top. Bake for 1½-2 hrs, flipping every 30 mins, until the pineapple is slightly shrunken, and dry but not brittle. Transfer to the holes of a cupcake tin to encourage the edges to curl into flower shapes and return to the oven for 5-10 mins until they are dry and the edges are starting to curl. Leave to cool in the tin. 2 Increase the oven temperature to gas 4, 180°C, fan 160°C. Line a cupcake tin with paper cupcake cases. 3 Beat 140g butter, the caster sugar and 80g honey until light and fluffy. Beat in the lemon zest, then gradually add the eggs, beating well between each addition. 4 Sift over the flour and fold it in gently with a large metal spoon until just combined, then stir in the lemon juice. Spoon into the cupcake cases and bake on the middle shelf of the oven for 20 mins until risen and golden. Cool in the tin for 5 mins before transferring to a wire rack to cool completely. 5 Beat the remaining butter in a bowl until light and fluffy. Sift in the icing sugar and beat until combined, then beat in the vanilla. Spoon into a piping bag fitted with a star nozzle and pipe the icing onto the cakes. Alternatively, spread with a knife or spoon. 6 When ready to serve, brush the centre of each pineapple flower with a little of the remaining honey, then 38
Energy
1383kJ 330kcal 17%
Fat
Saturates
Sugars
Salt
19g 10g 31g 0.2g 27% 52% 35% 3%
of the reference intake. See page 8. Carbohydrate 42g Protein 3g Fibre 1g
A P P L E ‘ RO S E ’ C U S TA RD TA R T Serves 12 freeze cooked tart Takes 1 hr 20 mins plus cooling Cost per serve 58p 350ml whole milk 6 medium egg yolks, plus 1 egg white 130g caster sugar 30g cornflour 1 tsp vanilla extract 175g pecans 150g oats 1 tbsp cinnamon 70g butter 2-3 red apples, such as Pink Lady, quartered and cored 1 lemon, juiced 2 tbsp clear honey 1 tbsp icing sugar, for dusting
1 Heat the milk in a saucepan over a medium heat for 3-5 mins until small bubbles form around the edges. 2 Whisk the egg yolks, 100g sugar and the cornflour in a large bowl until combined. Slowly pour the hot milk into the bowl, whisking all the time, until combined. 3 Transfer to a clean saucepan over a low heat. Cook the mixture for 3-5 mins, stirring constantly, until thickened but still pourable. Remove from the heat, stir through the vanilla and strain through a fine sieve into a bowl. Cover with a layer of nonstick baking paper and leave to cool for 1 hr. 4 Preheat the oven to gas 4, 180°C, fan 160°C. In a food processor, pulse the pecans and oats until they are finely chopped. Add the cinnamon, remaining 30g sugar, the butter and the egg white and pulse again until well combined. 5 Tip into a 23cm loose-bottomed, fluted tart tin and press evenly into the base and up the sides. Bake for 15 mins until lightly golden. Set aside to cool completely. 6 Spread the custard evenly into the tart case. Very thinly slice the apples with a sharp knife, put in a large
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heatproof bowl and toss in the lemon juice to prevent browning. Fill the bowl with water until the apples are just covered and heat in the microwave on high for 4 mins, until they are flexible enough to be easily rolled without breaking. Drain. Alternatively, cover with boiling water and leave for 5 mins before draining. 7 Preheat the oven to gas 4, 180°C, fan 160°C. Roll a piece of apple into a tight spiral, then wrap another piece around it to make different petal layers like a rose. Press it into the custard so it stands up, then arrange more apple roses in the custard, building a bouquet pattern using different quantities of apple to vary the flower sizes. 8 Bake for 15-20 mins until the apples just begin to colour. Brush the honey over the apples and dust with a little icing sugar. Serve warm or leave to cool. Will keep for 2-3 days in the fridge. Each serving contains Energy
1398kJ 334kcal 17%
Fat
Saturates
Sugars
Salt
20g 6g 20g 0.2g 29% 28% 22% 3%
of the reference intake. See page 8. Carbohydrate 32g Protein 8g Fibre 2g
L AV E N D E R H O N E Y & G OAT ’S C H E E S E B RU S C H E T TA Makes 4 Takes 10 mins Cost per serve £1.09 20g walnuts, roughly chopped 4 medium slices sourdough 150g Tesco Finest Kidderton ash goat’s cheese, sliced 3 thyme sprigs, leaves picked 2 tbsp lavender honey
1 Preheat the grill to high. In a dry frying pan, toast the walnuts for 1-2 mins until just golden. 2 Lightly toast the bread, then top with the goat’s cheese and grill for 1 min until slightly melted. 3 Scatter with the walnuts, thyme leaves and some black pepper. Drizzle with the honey and serve hot. Each bruschetta contains Energy
1147kJ 274kcal 14%
Fat
Saturates
15g 8g 21% 41%
Sugars
Salt
6g 7%
0.9g 16%
of the reference intake. See page 8. Carbohydrate 24g Protein 11g Fibre 1g