Apple Strudel

This apple strudel serves as a welcome break from the post-Christmas detox. An easy yet impressive pudding, this strudel can be prepared in the morning ready to shove in the oven later on. One important thing to remember is to let the apple mixture cool down completely before wrapping in pastry… trust me disasters will occur if you do not do this, I speak from experience! 

To serve 6 you will need...

4 eating or cooking apples peeled cored and cut into small chunks

100g caster sugar

100g sultanas or raisins 

1/2 teaspoon of cinnamon

Juice and zest of 1 lemon

150g pecans or walnuts (optional)

75g butter

6 sheets of filo pastry

1 tbsp of demerara sugar

Icing sugar cream or ice cream to serve

You will need to...

- Preheat your oven to 180C

- Peel and core your apples, then chop them into roughly 2cm chunks. 

- Add the apples, caster sugar and cinnamon to a saucepan, cover with a lid and simmer for approximately 10 minutes or until the apples are soft but still textured. 

- Remove from heat and stir in the dried fruit and nuts. 

- Leave to cool completely before wrapping in pastry

You can prepare this filling several days in advance and store in the fridge.

- Melt a knob of butter in a small pan,

- Remove the filo pastry from the fridge, lay the first sheet on a flat surface and brush with the butter.

- Lay another sheet and repeat the process until you have used all the pastry sheets.

- Brush the final layer with butter and spoon the cooled apple mixture neatly down the middle of the pastry. 

- Leave an inch or so at the end of the pastry so it doesn't spill out of the end. 

- Wrap the pastry around the filling tucking the ends in neatly and ensuring the seal is at the bottom. 

- Lay the strudel on a baking tray, lightly score the top of the pastry diagonally at equal intervals along the length of the strudel. 

- Sprinkle demerara sugar generously on top, this caramelises, making a sweet crunchy outside.

- Bake in the oven for 35-40 minutes or until golden brown. 

- For the finishing touches sprinkle with icing sugar and serve with cream or ice cream.  

Enjoy Z x

Vietnamese Turkey & Rice Noodle Salad

The start of a new year calls for a fresh, cleansing recipe, and this salad is just the trick. In our house, we find this is the best way to use up the Christmas turkey, and your insides will thank you for the crunchy veg and zingy dressing after weeks of rich winter stodge. Although the turkey is long-gone, this dish would work just as well with chicken as part of the inevitable ‘New Year Detox’ as a vibrant lunch or delicious yet light supper.

To serve 4-6 you will need…

Dressing

2 garlic cloves (crushed)

2 red chillies  (deseeded and finely diced)

2 tbsp finely chopped ginger

4 tbsp nam pla fish sauce

A couple of drops of rice wine vinegar

Juice of one lime

4 tbsp water

2 tbsp caster sugar

Salad

250g cooked and cooled turkey/chicken cut into strips

175g rice/glass noodles (in the pictures I used the thick rice noodles but I think the thinner ones work better)

125g sugar-snap peas

125g bean sprouts

3 spring onions thinly sliced

2 tsp rapeseed oil

1 tsp sesame oil

A small bunch of coriander/cilantro finely chopped

You will need to…

-       Make the dressing by mixing together all the ingredients. Store in the fridge in a sealed jar for up to a week – if you have any left over it makes a great dressing to jazz up any old salad.

-       Marinate the turkey in 125ml of the dressing.

-       While the turkey is marinating, soak the noodles in freshly boiled water, and once rehydrated refresh them in cold water then drain. (or follow instructions on noodle packet)

  - Put the sugar snaps and beansprouts into a colander and pour over a kettle of freshly boiled water. Rinse them in cold water and drain well.

-       In a large bowl, mix the marinated turkey with the drained noodles, veg and spring onions.

-       Dress with the oils and two tablespoons more of the dressing, though do taste and feel free to add more if you think it needs it.

-       Sprinkle over the chopped coriander and toss everything together before arranging onto a large plate to serve.

Enjoy! C x

Chocolate Salami

This Italian-inspired chocolate salami is certainly different, although the rich chocolate, amaretti and nuts combined with the sweet bursts of cranberry mean it is undoubtedly Christmassy. This makes a sophisticated alternative to a chocolate yule log or a currant/raisin-free Christmas cake replacement. As quite an eye-catching and unique dish, it would also make a good centre-piece for any party held over the festive period. This recipe is an adaptation of Nigella Lawson's 'Chocolate Salame', but feel free to personalise it with your own preferred combination of fruit and nuts. Delicious served with a cup of tea or glass of something stronger, chocolate salami is a Christmas indulgence with a difference. Ensure you make it the day before to make sure it is nicely firmed up.

For 20 generous slices you will need...

250g dark chocolate

250g crunchy amaretti biscuits

100g soft butter

150g caster sugar

3 large eggs

2 tbsp amaretto liqueur

2 tbsp cocoa powder

75g whole blanched almonds (roughly chopped)

75g dried cranberries (roughly chopped)

50g whole shelled pistachio nuts (roughly chopped)

Icing sugar to decorate

You Will Need To...

- Melt the chocolate in a bowl over simmering water then set aside to cool. Place the biscuits into a bag and bash them with a rolling pin until they resemble rubble.

- Cream the butter and sugar together until the mixture is light and soft, then beat in the eggs one by one. Stir in the amaretto liqueur. 

- Sift the cocoa powder into the cooled melted chocolate, stir until combined then add this mixture to the egg mixture. When you have a smooth chocolatey mixture fold in the crushed biscuits, chopped nuts and cranberries.

- Put this mixture in the fridge to firm up for about half an hour. 

 - Place 2 large, overlapping pieces of clingfilm on your work surface, and tip the chilled mixture onto this. Mould it into a long log about 30cm long - this can be quite messy - you have been warned!

 - Cover the log with the clingfilm and roll it until it is a smooth round cylinder. Twist the ends by holding both ends and rolling the log towards you.

- Place the log in the fridge to chill overnight - this will ensure it is firm and slices well.

- Once it is set, sprinkle icing sugar onto a large piece of greaseproof paper and roll the log into it. This makes it look like an authentic salami. To add more authenticity, use some string to tie it up (see pics).

- Serve cold in generous slices.

Enjoy! C x