Fab Food Magazine, October 2015 by Fab Food Magazine

Taster Magazine - October 2015

Spooky Halloween Treats

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S Y T K A O E O SP N TR E E W O L L A H

pumpkinheartsredcar @pumpkinhearts

HALLOW

Saturday O

OWEEN

October 31st

Caramel Apples Ingredients

Method

8 small red apples 435g light brown sugar 325g maple syrup 115g golden syrup 120ml double cream 60g unsalted butter Toppings of choice, optional, recipes follow

1. Remove the stems from the apples, scrub the apples under warm water and dry them. Insert a chopstick through the top of the apple all the way to the bottom. Line a baking sheet with waxed paper and set aside. 2. Put the sugar, su maple syrup, golden syrup and cream in a saucepan. Bring to the boil over a medium-high heat and

cook, swirling the pan but not stirring, until the mixture reaches 180C (firm ball stage) on a candy thermometer. 4. Pull the pan from f the heat and stir in the butter. Tilt the saucepan and dip and spin each apple into the caramel, covering about 3/4 of the apple. Place the dipped apple on the prepared baking sheet until set. 5. If I using a topping, spread the topping out on a sheet pan or waxed paper and immediately roll the caramel coated apples in the topping. Transfer to the prepared baking sheet until set.

For the biscuit topping: Put the wafers or cracker of choice in a plastic storage bag and smash until coarse. For the nut topping: Preheat the oven to 180C/Gas 4. Spread the nuts on a baking tin and toast until fragrant and brown, about 8 mins. Pulse the nuts, cranberries, and ginger in a food processor until mixture resembles very coarse sand. Food Network UK Prep Time 10 minutes Cook Time 10 minutes

WITCHES FINGER COOKIES

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Warming wi

inter drinks

Ultimate Hot Chocolate Click to Play

Pumpkin Latte Ingredients 250g pumpkin puree Your favourite Coffee - add to taste 1 litre milk 4 tablespoons caster sugar 1 teaspoon ground cinnamon 1 tablespoon vanilla extract

Method Combine all the ingredients in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil. Serve with whipped cream.

Pear Tarte Tatin 8 pears By Gordon Ramsey, Serves 8. 100g caster sugar 100g butter 2 star anise 3 cardamom pods 1 large cinnamon stick 2 tbsp brandy 500g block all-butter puff pastry

1. Core the pears, then peel as neatly as possible and halve. 2. Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour. 3. Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don’t worry about them burning – they won’t – but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside. 4. Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out. 5. When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around. 6. Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon’s guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.

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1. Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool. 2. Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly. 3. Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purĂŠe and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set. 4. Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

Sticky Toffee Pudding.

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