I’d be lying if I said that I had a sweet tooth. I’m definitely more of a savoury flavour kinda gal. Having said that, when I fancy something sweet I devour it and satisfy those delicious cravings. With this particular recipe, as they are mini they are like little treats if you just need a quick sugar fix and they take hardly any time to bake; I know right, winning recipe right here! To make my tartlets I used the rim of one of my mugs, I know, we have to work with what we’ve got but trust me it worked just as well as using a cookie cutter. Depending on the size of your cutter of choice you may need to bake your tartlets either slightly less or more than I have suggested, keep a cheeky eye on the oven so that they don’t under or over bake.
Makes 6 tartlets
1/2 sheet ready rolled puff pastry
1 handful pecans
1/2 tsp golden syrup
Preheat the oven to 180 degrees celsius.
Using your cutter, cut out your tartlets, remove any off cuts and place on a baking tray. (Use the baking paper the pastry comes packed in.)
In a bowl, mush the banana using the back of a fork, crush the pecans into small pieces. Combine in the same bowl along with the golden syrup.
Scoop out (approximately) a teaspoon worth of the mixture and place into the centre of the pastry leaving a small border. Repeat on all pieces of pastry.
Take a little milk and brush the borders of the pastry gently. Finally, sprinkle a little granulated sugar on top of the milk.
Bake in the oven for 10-15 minutes or until the borders have risen and are golden.
Okay, I can’t even begin to tell you how damn delicious this curry is, it’s just pure, next level yumminess. Do excuse me while I just grab another serving…
What can I say, it looks good, it tastes good, what more could you want? I love the colours, it looks so vibrant and just so delicious. So simple and easy to make, the cooking time is short so you’ll have your meal ready in no time. I love the lime juice as it adds an extra ‘oomph’ and zestiness to the silky sauce and balances the sweetness of the coconut beautifully.
165g raw king prawns
3 cloves of garlic, roughly chopped
1 inch piece of ginger, grated
3 tomatoes, peeled and roughly chopped
1 tbsp olive oil
1 medium shallot, finely chopped
1 can (400ml) coconut milk
1/2 tsp medium curry powder
1 small red chilli, sliced into thin rings (seeds included)
In a pan, fry the shallot, garlic and ginger in the olive oil until soft and lightly browned.
Season with salt and pepper, then add the fresh chilli and tomatoes and fry for 2-3 minutes.
Add the curry powder and pour in the coconut milk and give it a good stir.
Leave to simmer on medium heat for 10-12 minutes; stirring occasionally.
Taste and season with salt if necessary. Then squeeze the juice of half a time and simmer for a further 2 minutes.
Add the prawns and cook for 4-5 minutes or until pink and cooked through.
Given the considerably warm weather we have been having, this recipe is exactly what you need. Fantastic to have just as a light lunch if you’re not up to cooking (I don’t blame you!) The juice from the fresh tomatoes really brings this dish to life, lots of flavours, really light and takes little time to prepare.
1 can (400g) black beans, drained and rinsed
3 finely chopped fresh tomatoes
1 tbsp olive oil
A small handful of fresh parsley, finely chopped
2 spring onions, finely chopped
1/2 tsp paprika
1/4 tsp cumin
Firstly, start by making the marinade for the salad. In a bowl, put the juice of half a lime, the paprika, cumin, oil, season with salt and pepper and give it a mix.
In a separate bowl had all the remaining prepped ingredients.
Drizzle on the marinade and give it a good mix. Taste and season again with salt and pepper if needed.
In a bowl put the chicken, grate the zest of the lemon, oregano, garlic granules, pepper, a sprinkling of salt and mix. Then add a heaped tablespoon of plain flour and mix again. Cover with cling film and leave to marinate for at least 20 minutes.
Pour the olive oil into a frying pan and fry the chicken on medium heat for 5-10 minutes, flipping occasionally until the meat has browned.
Remove the chicken from the pan.
Add the fresh garlic, sage, thyme, butter, wine and the juice of half a lemon and leave to cook for 2-3 minutes on medium-low heat.
Put the chicken back in the pan and cover. Simmer for 25-30 minutes or until the chicken is cooked through. Flip the chicken every now and then and add a splash of water if the sauce looks too dry.
Best served hot and with some roast potatoes and salad.