hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: A dish for all seasons

Recipes with cinnamon

28May 12

Hot Apple Tart with Cream

Hot Apple TartWhy not try this wonderful hot apple tart with cream as a great pudding to celebrate any occasion – perfect as apples are in season all year round.

For more apple goodness, try these caramelised apples with real custard.

What you need:

  • Pack of ready-rolled puff pastry
  • 8 eating apples, whatever you can find that is in season. Washed, peeled and cored.  4 cubed and 4 sliced into thin wedges.
  • 25g unsalted butter
  • 1 tsp ground cinnamon
  • 50g caster sugar, plus a sprinkle for caramelising the apples at the end
  • ½ tbsp runny honey
  • Tub of double cream to serve

What to do:

  1. First make the apple filling.  Heat the butter slowly in a pan until it melts before adding the cubed apple pieces and coating them all in the butter.  Cover the pan with its lid and cook the apples over a medium heat for about 15 minutes.  Stir in the honey and cook on for a further 5 minutes.  Now stir in the sugar, and the cinnamon, puréeing the soft apple with the spoon as you do so.  Leave the puréed apple mixture overnight to cool, or if you’re in more of a hurry, you can cool it in the fridge.
  2. When you are ready to cook the tart, preheat the oven to 200ºC and line a circular, ceramic oven-proof dish with parchment paper.
  3. Roll open the puff pastry and lay it over the baking dish, pressing it gently to the sides of the dish and cutting off any excess pastry around the top edge.
  4. Spread the puréed apple into the pastry casing, using a spatula.  Leave a 1.5cm gap of uncovered pastry all around the edge.
  5. Place the apple wedges very gently over the apple purée filling, so that they are slightly overlapping, start at the outer edge and work your way into the centre in rings.
  6. Bake the tart in the oven for around 15-20 minutes, until the apples turn golden brown in colour.
  7. Remove the cooked tart from the oven, sprinkle over a little caster sugar and cinnamon, and under a very hot grill, caramelise the apples.
  8. Serve hot with a generous dollop of double cream.

30 minutes to prepare (plus cooling time) 40 minutes to cook

Makes: 4-6 servings

Continue reading
03Apr 12

Easter Hot Cross Buns Part 2

This is where we continue with the creation of the dough.  We will bake the Easter hot cross buns and decorate them with the classic piped white cross shape.  You will need to visit part 1 of this recipe for the ingredients and instructions on the first part of the dough creation.

What you need:

For the topping

  • A little vegetable oil for greasing
  • 2 tbsp plain flour
  • 1 tbsp golden syrup for the glaze, hot
  • Cinnamon powder for dusting

What to do:

  1. Clean and re-flour the work surface, and divide the risen dough into 12 even parts.  Roll each piece into a round, then with the palms of your hands, flatten each ball a little into a bun shape.  Re-cover the buns with the tea towel for another 10 minutes.
  2. Grease a baking tray with a little butter and move the buns to the tray.  Wrap parchment paper around the tray and buns and put it inside a large plastic bag (a clean shopping bag, for example), tying the bag tightly to seal out the air.  Once again, leave the buns in the airing cupboard for another 45 minutes to rise some more.
  3. Take a deep breath, and preheat the oven to 240ºC.
  4. Whilst the buns do their final rise, make the cross topping.  Put the plain flour into a mixing bowl and stir to a smooth paste with 2 tbsp cold water.
  5. Once the buns have risen, remove them from the bag and paper, put the cross topping into a piping bag and draw a cross shape with the mixture onto each bun.
  6. Bake the buns on the tray in the oven for 8-12 minutes, until they turn a pale golden brown.  Remove them and brush them over with hot golden syrup, then dust with cinnamon powder.  Leave them to cool on a wire rack or enjoy them fresh and warm.  You deserve it!

More than 2 hours to prepare – 10-20 minutes to cook
Makes: 12 hot cross buns

Note: For an extra twist on the classic recipe, try these cherry and walnut hot cross buns.

Continue reading
03Apr 12

Easter Hot Cross Buns Part 1

Hot Cross Buns -1This is quite a time-consuming little project, making your own traditional Easter Hot Cross Buns. But believe me, if you can make the time, it’s worth it to eat them fresh from the oven; lavished with butter, or topped with a thick layer of seasonal rhubarb and ginger jam.  It’s also a great idea for something to do with the kids during the Easter holidays, if you find yourselves stuck in on a rainy day. (Try this especially kid-friendly hot cross bun recipe.)  I’ve split this recipe into 2 parts.  Visit part 2 for instructions on finalising the dough, baking and decorating.

What you need:

For the buns

  • 630g strong white flour
  • 2 tsp ground mixed spice
  • ½ teaspoon ground cinnamon
  • 1 tsp salt
  • 50g unsalted butter, use a tiny bit for greasing the baking tray
  • 90g caster sugar
  • zest of 1 lemon
  • 1 ½ tsp yeast, fast-acting
  • 275ml milk, slightly warmed to tepid
  • 1 medium egg
  • 130g mixed dried fruit

What to do:

To start the process of making the dough

  1. To make the buns, sieve the flour, mixed spice, cinnamon and salt over a large mixing bowl.  Peel the lemon with a zest peeler and leave to one side.  Add the butter to the flour, rubbing it into the mix with the tips of your fingers.  Create a well shape in the middle of the mixture. Next, add the sugar, yeast and the lemon zest.
  2. Beat the egg together with the tepid milk and add that to the well.  Mix everything together to create a soft and pliable dough.  Gently combine the dried fruit into the mixture.
  3. Lightly dust a work surface with flour and knead the dough onto it gently and lightly for about 4-6 minutes, or until the dough becomes elastic and smooth.  Shape it into a ball.
  4. Warm a plastic or ceramic mixing bowl in the microwave for a few seconds, grease it with butter, place the dough ball inside, cover it lightly with a clean tea towel, and leave it in the airing cupboard or somewhere warm to rise for one hour.
  5. On your floured work surface, knead the dough again, but roughly this time, for a few minutes – to knock-out some of the air and return it to the shape it was before you left it to rise.  Shape it back into a ball, pop it back into the bowl, cover it again and leave it for another half an hour to re-rise.

 continued in part 2

Continue reading