Category: Cooking

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APPLE TURNOVERS

Ingredients 

  • ▢ 2 cups small diced (peeled) apples
  • ▢ 1 Tablespoon brown sugar
  • ▢ 1/2 teaspoon cinnamon
  • ▢ 1 Tablespoon lemon juice
  • ▢ 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
  • ▢ Flour, for dusting work surface
  • ▢ 1 large egg, whisked
  • ▢ Crystal sanding sugar (optional)

Instructions 

  • Preheat the oven to 400°F. Line two baking sheets with parchment paper or Silpats.
  • In a large bowl, stir together the apples, brown sugar, cinnamon and lemon juice.
  • Unfold the puff pastry sheets onto a lightly floured work surface. Using a rolling pin, gently roll over the pastry to seal any perforations then cut each sheet into 4 squares.
  • Using a slotted spoon, scoop a portion of the apple mixture into the center of each puff pastry square then fold the pastry across diagonally to form triangles. Using a fork, crimp together the edges then transfer the turnovers to the prepared baking sheets, spacing them at least 2 inches apart.
  • Cut three small slits in the tops of each turnover then brush them with the egg. Sprinkle the turnovers with the sanding sugar (optional).
  • Bake the turnovers for 17 to 20 minutes or until they’re golden brown and puffed. Transfers the turnovers to a rack to cool then serve warm or at room temperature. 
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CHEESE PUFFS

I have to try these from Jamie Oliver.

I might add some mustard and or herbs? I have made these for tomorrow – not sure how heavy they will be without a rising agent? So just incase I made some bread rolls with a touch of chilli (greenhouse) and herbs (garden). Definite success.

So maybe tomorrow some sage and onion rolls (Aarons suggestion), then maybe some rosemary and cheese; sun dried tomato, garlic and chilli. I guess all would need a bit of parmesan and or cheddar. And then maybe an olive and feta – maybe just add the feta to serve? or maybe just serve all with a garlic/herb butter?

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COOKIES

Best yet I think. Usual approx 20:20:20:20:20 recipe but with wholemeal flour 50:50 plain flour, then pumpkin seeds/sunflower seeds/pistachio nuts and dried mango for last 20. Then topped with lemon icing. Full approval from Aaron, Kate and Jamie. 20 mins at 180C.

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COOKING

Supermarket delivery today, so some meat for the first time for ages. Roast chicken with lemon, baked potato (I am still debating, maybe rice instead), sauce (spinach, onion, garlic, chives, thyme, red pepper, Szechuan pepper and tomato) I think. Bit of a late surge on the tomato front, and chillies looking good, orange and yellow.

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PASTA CONCERNS

The hot dry spell has hit the durum wheat crop in Canada, whilst the wet spring has already affected the Italian crop. Climate change hitting spagbol and pizza is a real crisis.

Prices for pasta are expected to rise by 50% in line with recent price rises of the wheat. I shall stock up on ‘OO’ flour.

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EDIBLE FLOWERS

I know this is pretentious nonsense but have just made a salad with chicory flowers (blue), pot marigold (orange) and nasturtium (yellow and red). I might use the marigold flowers to dye some cakes or even cheese straws later! The flowers are lovely so I will limit my consumption and leave most for the insects. I especially like the chicory flowers which have self seeded from one plant last year to 3 this year.

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BEANBURGERS

In the interests of the environment I am cutting down on meat – not becoming a vegan fanatic, just cutting down. The following recipe looks particularly good – and most of the ingredients are ok – or easily altered!!! Those who know me will be aware that this ‘altering’ can reach epic proportions! Jamies epic bean burger.

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GLUT OF TOMATOES

I am getting about 500g per day, so pizza and then dried tomatoes. HF-W recipe 1kg toms, 1tsp salt,1tsp sugar, 50ml white wine vinegar, 100-150ml olive oil. Halve, sprinkle salt and sugar, slow bake for 10-12 hours, then bottle. 2 or 3 small jam jars worth.

Then to make some pasta and then some tomato sauce. And a recipe yiayia