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.
125ml sugar 125ml flour 3 eggs 5ml vanilla 30ml butter, melted 250ml milk enough pitted cherries to cover the bottom of a pie/flan dish
Preheat your oven to 180℃ and grease a ceramic pie/flan dish. Add the sugar and flour to a mixing bowl. Whisk the eggs, vanilla, melted butter and milk together in a wide-mouth jug. Slowly pour the milk mixture into the dry ingredients while whisking. Fill the bottom of the pie dish with an even layer of cherries and pour the batter over the cherries. Bake in the oven for 40 minutes. The clafoutis will puff up in the oven and fall back on itself as it cools. Dust with icing sugar once cooled.
3 slices bread, I prefer ciabatta 1 packet streaky bacon 2 ripe peaches 45ml tahini/sesame paste, thinned down with a few drops of olive oil
Preheat your oven to 190℃. Place the sliced bread on a baking sheet and give it a light drizzle of olive oil. Lay the bacon strips on another baking tray. Place both trays in the oven until (1) the bread is toasted and (2) the bacon is done. Remove the pip from the peaches and cut each half into slices. Set aside. Mix the tahini with a few drops of olive oil so that it is thinned down and can be drizzled. Place a slice of toast on a plate and drizzle with the tahini. Arrange a layer of bacon on each slice and top that with a few slices of the peach. Sit somewhere peaceful and enjoy every single bite!
Peel the papino and cut it in half. Slice a small section away on the rounded side so that it forms a base on which the fruit can “stand”. Place the half on a serving dish and fill the cavity with the berries and a generous dollop of custard!!
Peel, halve and deseed the papino and place it on a serving dish. Add some rocket leaves to the papino and break chunks of blue cheese and arrange it between the leaves. Place the 100g blue cheese and cream in a small saucepan and set it over a low heat. Stir the mixture until melted and the sauce has amalgamated. Generously spoon the sauce over the papino and rocket. Sprinkle the cashew nuts and pomegranate seeds over. Serve the papino with extra blue cheese dressing on the side.
Persimmon is not one of the most popular fruits but this compote will change your mind forever!
4 ripe persimmons 250ml dry white wine 125ml sugar 1 star anise 1 cinnamon quill a pinch of salt
Peel the persimmons and cut them into quarters. Core each quarter and cut each into half. Put aside. Add the white wine, sugar, star anise, cinnamon quill and salt to a saucepan and bring to a boil while stirring constantly until the sugar has dissolved. Turn the heat down and simmer the mixture for about 5 minutes. Add the persimmon pieces and cover the saucepan. Simmer the fruit for 15 minutes or until a toothpick easily pierces the fruit. Transfer the persimmon slices to a bowl and simmer the liquid until syrupy and reduced by half. This should take about 5 minutes. Pour the syrup over the fruit and allow to cool. Refrigerate until chilled. Serve the persimmon with vanilla ice cream.