1) Mix flour, butter and icing sugar
in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add
in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball
on a cool,
flat, floured surface 4) Flatten dough into a disc and then wrap
in plastic wrap, and chill
in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat
oven to 180 deg cel 8) Once dough has chilled, roll pastry dough
on a
sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly
in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11)
Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
Preheat the
oven to 200 degrees (fan) Add the spinach to a food processor / high powered blender and allow it to be roughly chopped by the blades Drain and rinse the chickpeas well and then add them
in along with the rest of the ingredients If the mixture is too sticky, add more almond meal and if it's too dry, add more water Line an
oven proof dish with parchment paper Roll the mixture into balls, then place them
on the
baking sheet and (optional) press down
on them to make them
flatter Bake in the
oven for 20 minutes until crispy
Ingredients: 1 aubergine (eggplant) 1 clove of garlic 1/2 — 1 fresh green chili pepper 1/2 a bunch of fresh
flat - leaf parsley 1 tablespoon extra virgin olive oil 1/2 lemon 1/2 teaspoon smoked paprika Instructions: Preheat the
oven to 350 * F. Pierce the aubergine a couple of times with a knife, then roast
on a
baking sheet or
in a pan for 45 minutes... Read More»