Apple and Honey Tartlet Recipe
Apple and Honey Tartlets - Makes 12
Shortcrust pastry (homemade or ready-to-roll)
1-2 tablespoons of honey (to taste)
100ml lemon juice
200g apples (2 cooking apples or 4-6 dessert apples)
125g brown sugar
Preheat the oven to 180 degrees Celsius
Grease and flour a 12 bun baking tray.
Roll out your pastry on a well floured surface until it's a few millimetres thick.
Use a cookie cutter or upturned glass to cut out circles about 2cm larger than the dents in the bun tray. Line them with the pastry and place them in the fridge while you prepare the filling.
Peel, core and slice the apples and put them in a bowl with the lemon juice to prevent them from going brown.
Chop the butter up and put it, the sugar and the honey in a saucepan. Melt them together over a medium heat, stirring constantly until you get a smooth mixture.
Take the pastry cases out of the fridge and fill about 1/4 of them with it.
Fill each case with the chopped apple add
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WARNING: Keep in mind this bread will still contain caffeine equal to the amount in the coffee you use to make it (this could be anything up to 800mg per loaf depending on the coffee in question). You can, of course, use decaffeinated coffee if you prefer.
Mocha flavoured bread
300ml lukewarm coffee (any coffee will do, the easiest method is to prepare a few shots of espresso and dilute them, which has the advantage of cooling it down)
1-3 tbsp. cocoa powder
1 tbsp. caster sugar
2 tbsp. whipping or single cream
1 packet/tablespoon of dry yeast
360g plain or bread flour (either will work)
25g of butter
1 tsp. vanilla extract/flavouring
1/4 tsp. salt
Stir the cream and the caster sugar into the coffee, place them in a bowl.
Sift the flour, salt and cocoa powder into another bowl, add the vanilla.
Melt the butter and put it to one side to cool.
Mix the yeast into the coffee mixture. Leave everything for 15 minut
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Brioche Bun Recipe
250g plain flour or bread flour
One 7g packet of dried yeast
150ml warm milk
50g unsalted butter or margarine
2 tbsp caster sugar
Pinch of salt
6 tablespoons of your choice of curd or jam
A few slices of fruit or berries (optional)
6 hole muffin tin
Rolling board and pin
Wash your hands and wipe down your surfaces.
Heat the milk and add the yeast to activate it. Put them to one side for now.
Measure out and cube the butter then put it to one side.
Sift the flour, salt and sugar into your mixing bowel. Make a well in the middle.
Pour the yeast and milk mixture (which should be bubbling slightly) into the well and gently mix the flour and liquid together. Add the cubed butter as you do so and mix until combined.
Break the egg into the dough and resume mixing (it'll be quite sloppy at first, but stick with it). When it becomes stretchy, turn it onto a floured surfac