Tag: diabetes

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Tarte Tatin With Orange Crème fraîche

Tart_Tartin_326_265_60_c1

Ingredients

  • 200g puff pastry, rolled to a circle the size of the pan
  • 8 granny smith eating apples
  • juice 1 lemon
  • 75g caster sugar
  • 50g butter, cubed

Orange Crème fraîche

Tarte Tatin With Orange Crème fraîche

Method

  1. Peel and core the apples, cut them in half.  Toss them lightly in lemon juice (to prevent them discolouring).
  2. Preheat the oven to 190°C
  3. Add the sugar to the pan and over a medium heat let it slowly caramelize, moving the pan from time to time to stop the sugar from burning (which can happen very quickly, so exercise caution when working with hot sugar).  Once the sugar goes a golden brown colour, remove it from the heat and add butter in small dice.
  4. Carefully place the halved apples around in a circle until compact to the centre, then place the puff pastry over the top neatly tucking it in around the edges.  Put the tart in the oven immediately for 25 mins at 190°C.
  5. Take out and leave to rest for 5 mins, then place a large plate over the top of the pan and being careful that no hot liquid spills onto your hands, invert the pan, turning the pan upside down so that the pastry is now the base of the tart sitting on the plate.  Slowly lift the pan away from the plate.
  6. To make the Orange Creme Fraiche, whisk together all the ingredients for the orange creme fraiche and serve with Tarte Tatin

Nutritional Information (per serving)

  • Calories 560kcal
  • Fat 43g
  • Saturates 9.7g
  • Carbs 45g
  • Sugar45g
  • Protein 0.8g
  • Salt 0.17g
  • Fibre 0.8g

http://glenisk.com/recipes/tarte-tatin-with-orange-creme-fraiche

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Braised Red Cabbage

Braised_Red_Cabbage

Serves:  4-6

The easiest way to cut the red cabbage and onions is on a Japanese mandoline but of course you can do it with a sharp knife if you don’t have one or a food processor works well too. This would be delicious as a side order or serve with baked jacket potatoes with a dollop of soured cream and chives for a light supper.

Ingredients:

  • 4 tbsp (2oz) Kerrygold Salted Butter
  • 1 small head red cabbage, finely shredded (core discarded)
  • 2 red onions, thinly sliced
  • 2 cooking apples, peeled, cored and grated
  • 2 cups (18fl oz) pomegranate or cranberry juice
  • 2 tbsp balsamic vinegar
  • 4 tbsp light brown sugar
  • ½ tsp ground cinnamon
  • ½ tsp mixed spice
  • good pinch of ground cloves
  • salt and freshly ground black pepper

Directions:

Heat a very large heavy-based pan. Add the butter and once it has melted, tip in the red cabbage and onions. Sauté over a medium to high heat for about 10 minutes until just beginning to soften.

Stir the apple into the cabbage mixture and then add the pomegranate or cranberry juice, balsamic vinegar, sugar and spices. Bring to the boil, stirring occasionally, then reduce the heat and simmer for about 1 hour over a low heat, stirring every 20 minutes until the cabbage is meltingly tender. Transfer to a warmed dish and serve at once.

BRAISED RED CABBAGE