1 x 400g Today Puff Pastry 2 large apples egg-wash: egg yolk + 15ml water whisked together
Preheat your oven to 200℃ and line a baking sheet with baking paper. Unroll your pastry and divide and cut it into 8 equal squares. Place 4 squares on the prepared baking tray and set aside. Make 0,5cm incisions in a vertical line on the other pastry squares. Fill the squares with these incisions following a “brick-laying” pattern. Peel, halve and core the apples. Place half an apple on a square on the baking sheet and cover with a square with incisions. Press down to seal and trim off the excess pastry. Brush with egg-wash and repeat with the rest of the squares and apple. Bake in the oven for 20 minutes and serve with custard.
500g pasta of your choice 1 x 245g sachet pickled peppers, diced and liquid reserved 500g prawns, deveined 250ml salad cream/creamy mayonnaise 250ml yoghurt 2 big handfuls of basil leaves half an English cucumber, diced
Cook the pasta according to packet instructions and drain. Take the pickled peppers from the sachet and chop. Set the peppers aside. Drizzle the pickling liquid over the warm pasta and stir through. Set aside to cool. Bring a pot of salted water to the boil, add the prawns and cook for 4 minutes. Drain and set aside to cool. Add the salad cream, yoghurt and basil leaves to a blender and process until you have a light green dressing. Season the dressing with salt and pepper. Add the pasta, prawns, cucumber, peppers and basil dressing to a large bowl and mix through. Scatter some basil leaves on top and serve.
Slice the halloumi into fingers Add the sesame seeds to a shallow bowl and the flour to another. Roll each piece of cheese in the sesame seeds, pressing down to make them stick. Now press them into the flour to coat and place them on a plate. Add the honey and lemon juice to a small bowl and whisk together. Place a large frying pan over medium-high heat, add a splash of vegetable oil and wait for it until it is hot. Fry the halloumi in batches for 1 minute until golden brown, turning to colour evenly. Drizzle the warm fingers with the honey dressing and serve.
For the potato crust: Preheat your oven to 180℃ and grease a loose-bottomed cake tin. Spread a clean tea towel onto a work surface and grate the potato directly onto it, with the skin on. Fold the towel over the potato, gathering all ends together and twist and squeeze the potato over your kitchen sink until all the excess moisture has been removed. Put the potato into a mixing bowl. Sprinkle the garlic salt and flour over the grated potato and mix through with your hands in order to distribute all ingredients as evenly as possible. Now add the egg and mix in the same way. Spoon the mixture into the prepared cake tin and press it tightly into the base and sides of the tin with the back of a spoon. Place the cake tin on a flat baking sheet and bake in the oven for 30 minutes. Remove from the oven and set aside.
For the filling: Put a frying pan on to medium heat and add some oil to it. Slice the onions and fry them until soft and translucent. Spoon the onion into a large mixing bowl. Turn the heat up to high, slice the mushrooms and add them to the hot pan. Cook until caramelised. Spoon into the bowl with the onion. Grate the zucchini and cheese directly into the mixing bowl with the onion and mushroom. Mix together. Spoon the vegetable-cheese mixture in to the potato crust. Set aside. Add the eggs, cream, salt and mustard to a mixing bowl and whisk together. Gently pour over the vegetable mixture. Bake in the preheated oven for 40 minutes, until golden and set. Remove from the oven and stand in the baking tin for 30 minutes. Slice and serve warm.
My Whisk and I 