I tried out something I found on YouTube the other night – apple roses! Not only do they look good, but they are super easy to make and taste fantastic!
Here’s what you need and what you need to do!
- Sweet pastry sheet, thawed
- 2 apples
- Juice of half a lemon
- 1 Tbsp flour, to sprinkle on the counter
- Cinnamon (optional)
- Icing sugar for decorating (optional)
- Preheat the oven to 180 degrees Celsius.
- Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples into paper thin slices. Leave the skin on so it will give the red colour to your roses. Right away, place the sliced apples in the bowl with lemon and water, so that they won’t change colour.
- Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer.
- Dust the clean kitchen bench with the flour. Using a rolling pin stretch the pastry a little, trying to keep it in a rectangular shape. Cut the pastry into 5 strips.
- Drain the apples slices and place them along the strips of pastry, leaving a small gap at the bottom. Sprinkle with cinnamon if you’d like.
- Fold up the bottom part of the pastry. Carefully roll, seal the edge, and place in muffin tins.
- Bake for about 40-45 minutes, until the pastry is fully cooked through.
Dust with icing sugar when cool.
I made this recipe for lunch the other day and it was delish! Plus it was super quick to make.
Makes 12 fritters
- 1 leek washed and thinly sliced
- 1 x 400g can of chickpeas, rinsed and drained
- 2 eggs lightly whisked
- 1 1/2 tablespoons flour
- 1 1/2 tablespoons chopped parsley
- Salt and pepper
- Place leek in a bowl and cover with bowling water. Set aside for 1-2 minutes until soft, and then drain
- Mash chickpeas in a bowl
- Add the softened leek, as well as eggs, flour and parsley. Season to taste
- Heat oil in a frying pan over a medium heat. Place 1/4 cups of batter around the pan to create the fritters. Cook for 2-3 minutes or until golden underneath. Then flip and cook for another 2-3 minutes.
Tip: serve with tzatziki, or greek yogurt if you wish, and sprinkle with some more parsley
This vegetarian lasagna recipe will keep you nice and warm now that the weather is is turning chilly. It’s a very filling dish, hence the name ‘meaty’. However it can be nice to pair it with some garlic bread, or a salad on the side!
- 200g baby spinach
- 250g fresh lasagne sheets
- 125g cheese
- 30g plain flour
- 30g butter
- 400ml milk
- 1/4 tsp nutmeg
- 1 onion, 1 carrot, 1 celery stick- all peeled and finely chopped
- olive oil
- 1 clove crushed garlic
- 80g red or brown lentils (drained)
- 2 Tbsp tomato puree
- 400g tin chopped tomatoes
- 150ml vege stock
- Lentil sauce: Fry onions, carrot and celery in oil for 5 mins. Add garlic 1-2 mins. Stir in lentils, tomato puree, vege stock and tomatoes. Bring to the boil, then turn down the heat and put on the lid to simmer for 15 mins.
- Pre heat oven to 200 ° C
- White sauce: Melt butter, stir in flour to a paste, and whisk in milk. Whisk continuously over medium heat until thick and smooth. Add nutmeg and stir . Simmer gently for a minute.
- Steam spinach, sieve and squeeze out excess liquid.
- Assemble a greased oven proof dish 22x26cm
-Lay down pasta sheets
-2 Tbsp each of lentil and white sauce
(Repeat this process until the dish is full. For the final layer add pasta sheets and finish with white sauce. Grate cheese over the top)
- Cook for 35 minutes
Tip: If you’ve got time assemble two of this dish: cook one to eat, and freeze the other one uncooked for another night. Then when you want to eat the frozen one just move it to the fridge in the morning, and bake it for 35 minutes that evening!