The weather has turned decidedly colder so we're all craving warming comfort food here at The Madhouse. The slow cooker has been working overtime and there have been lots of pasta bakes, fruit crumbles and hearty pies on the menu. These recipes from Tate & Lyle Sugars sound perfect too.
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Baked Apples
Ingredients:
4 apples
Handful of raisins
Handful of walnuts
2tbsp Tate & Lyle Mississippi Inspired Dark Soft Brown Sugar
2tbsp butter
How to make this recipe:
Preheat the oven to 150°C/300°F/Gas Mark 2 and core each apple. Cut a slit around the circumference of the apples – being careful not to cut all the way through.
In a small bowl, mix the raisins, walnuts, Tate & Lyle Mississippi Inspired Dark Soft Brown Sugar and butter. Place the apples in an ovenproof dish and stuff the centre of each with the mixture.
Cook for 30 minutes, then serve.
Mini Pecan Pies
Ingredients:
80g pecan nuts, coarsely chopped
30g unsalted butter
80ml golden syrup
1tbsp dark rum
110g Tate & Lyle Mississippi Inspired Dark Soft Brown Sugar
1 packet of ready-made ready-rolled sweet shortcrust pastry
1 egg
30ml double cream
Pinch of salt
How to make this recipe :
Preheat the oven to 180°C/360°F/Gas Mark 4 and grease the wells of a tart tray or muffin tin. Turn on the grill and toast the pecans for a few minutes on a baking sheet.
Heat the butter, golden syrup, rum and Tate & Lyle Dark Soft Brown Sugar in a saucepan until boiling. Stir continuously. Remove from the heat and leave to cool until just warm.
Meanwhile, roll out the pastry on a floured surface and cut out 16 circles with a fluted cutter. Place the circles into the prepared tin.
Now, in a small mixing bowl, whisk the egg and add to the cooled syrup mixture. Add the cream and salt and stir.
Place two thirds of the pecans into the tart cases, fill with the syrup and egg mix, then sprinkle any remaining pecans on top.
Bake in the oven for 15 minutes, allow to cool in the tin for five minutes, then turn out onto wire racks to cool completely.
French Onion Soup
Ingredients :
6 onions, peeled and cut into wedges
375ml water
75g Tate & Lyle Demerara Sugar
75ml balsamic vinegar
2tbsp groundnut oil
Salt and pepper
500ml good quality beef stock
4 slices of baguette
2tbsp Cheddar cheese, grated
How to make this recipe :
Place the onions, water, Tate & Lyle Demerara Sugar, vinegar, oil and seasoning in a large pan. Bring to the boil.
Reduce the heat and simmer gently for 40 to 45 minutes until most of the liquid has evaporated.
Add the beef stock and simmer for five more minutes.
Meanwhile, sprinkle the baguette slices with cheese and grill until the cheese has melted and is starting to brown.
Divide the soup between two bowls and sit two slices of cheesy bread on top of each bowl.
Season again before serving.
for more recipes : http://www.tasteandsmile.com/
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