Apple Strudel


Ingredients/Dough
• 3 Kg strong flour
• 1.5lt warm water
• 400g oil
• 50g salt

Method Dough
• Mix all ingredients together to form a smooth dough
• Stretch over a floured cloth until paper thin and brush with melted butter

Ingredients/Filling
• 4Kg apples
• 500g sultanas
• 750g brown sugar
• 500g sponge crumbs
• cinnamon powder

Method to Finish
• Thinly slice apples and mix with other ingredients
• Spread over the dough
• Roll into a tight sausage and brush with melted butter
• Bake at 175°C until golden brown


Banana Crisp

Ingredients
• 2 bananas
• ½ lemon
• 1 tablespoon icing sugar

Method
• In a food processor blitz the bananas to a smooth puree
• Mix in the juice of the lemon and the icing sugar
• Spread mixture thinly over a non-stick baking tray and put in the oven 110°C 230°F/ Gas ¼ for about 3 hours until the mixture is completely dried out
• While the mixture is still warm ease out gently with a spatula. Leave flat on a work surface until cool and crisp, then break into pieces and use as you like.


Banana Tarte Tatin

Makes four individual tarts

Ingredients
• 50g unsalted butter, cut into cubes
• 4 sheets ready made puff pastry
• 6 bananas
• 100g caster sugar
• icing sugar, for dusting

Method
• Line the base of 4 individual 10cm round tatin pans with rounds of baking paper. Grease the papers with a little butter.
• Roll the puff pastry into circles about 10cm in diameter and 1.5mm thick
• Heat the caster sugar with 2 tablespoons of water in a heavy based saucepan and cook very gently until the caramel is light gold.
• Remove from the heat and add the cubed butter stirring well until it is completely incorporated.
• Pour a tin layer of caramel on the base of each lined tatin pan.
• Slice 6 bananas into cylinders about 2.5cm in length and pack these upright on top of the caramel with one in the centre and the rest around, like petals.
• Drape a circle of pastry over the top, and then tuck in well to completely encase the bananas. Leave to rest in a cool place for 20 minutes.
• Preheat oven to 220°C/425°F/Gas 7. Dust each circle of pastry with a little icing sugar and bake for 15 minutes or until the pastry is golden brown.
• Remove from the oven and leave to rest for 1 minute to let the caramel cool and set slightly. Turn out the tartlet so that it ends up banana side upwards on the plate. Remove the paper.
• Serve with a banana crisp and caramel ice cream.


Lemon and Passion Fruit Tart

Serves 6

Ingredients
• 2 whole eggs
• 4 egg yolks
• 250g caster sugar
• 170ml lemon juice (approx. 5 lemons)
• 3 tbsp passion fruit juice (approx. 5 passion fruit)
• 140g unsalted butter, cut into small dice

Method
• Heat the oven to 170°C/ Gas mark 3
• Tip the eggs, egg yolks and sugar in to a large bowl and put this over a pan of gently simmering water. Whisk continuously until the mixture thickens and becomes mousse like. Add the fruit juices and passion fruit seeds and whisk again until it is thick. Gently whisk in the butter.
• Pour the mixture into a pre-baked sweet pastry tart shell and bake on the middle shelf until golden and just set – approximately 10 minutes.
• Serve warm or chilled with crème fraîche.


Tanzanian Chocolate Tart


Ingredients
• 3 eggs
• 200ml milk
• 500g Tanzanian chocolate
• 250ml double cream

Sweet Pastry Ingredients
• 250g flour
• 100g icing sugar
• 100g butter
• eggs


Method for Sweet Pastry
• Rub butter into breadcrumbs until the mixture resembles breadcrumbs
• Add icing sugar
• Add eggs and mix lightly until the mixture comes together into a smooth pastry
• Rest before using in fridge


Method
• Heat the milk and cream together in a saucepan
• Add the chocolate and stir to a ganache
• Beat in the eggs
• Pour into a baked blind sweet pastry case
• Preheat the oven to 180°C for 30 minutes. Place tart in the oven and switch
• Leave in closed oven for 45 minutes to set