Apple and Blueberry Galettes

For the days when only pie will do, these galettes really hit the spot! Galettes originate in France and are essentially a kind of open top pie which can be filled with any ingredients you like - sweet or savoury. They are easy to make and any left overs can be wrapped up and kept in the fridge (and eaten with coffee for breakfast danish pastry style). Serve warm out of the oven. Ice Cream optional but oh, so necessary!

 

 Ingredients  113g Unsalted Butter (cold)  155g Plain Flour  1/2tbsp Caster Sugar  1/2tsp Salt  1/2 Cup Buttermilk  260g Blueberries  1 Apple  30g Caster Sugar  1tbsp Cornstarch  1tsp Vanilla Extract  Zest 1 Lemon  1 Egg  Raw sugar to finish     Method     1. Begin by making the dough. Mix together the flour, sugar and salt. Add the cold butter in cubes and toss to coat. Tip all the mix onto a floured surface and, using a rolling pin, roll out creating strips of butter through the flour. Gather together and continue to roll out a couple of times until the butter is evenly distributed through the flour. Place the mixture back in the bowl.  2. Create a well in the centre of the flour and butter mixture and add the buttermilk. Gently bring together into a dough. Divide the mix into three or four and press into a disk. Wrap in cling film and place in the fridge for at least an hour.  3. Combine the blueberries with the sugar, cornstarch, vanilla and lemon zest. Cut the apple in half and thinly slice on a mandolin.  4. To assemble, roll the pastry discs out to make a circle of around 8” and, in the centre, place a few slices of apple (ensure you leave a 2” space around the edge. Top the apple with the blueberry mix and roughly fold the pastry edges up to partly cover the filling. This doesn't have to be neat, in fact, it should look a little rustic. Brush the pastry with some beaten egg and sprinkle with raw sugar. Place in a preheated oven at 200 degrees and bake for 30 minutes or until golden and brown and bubbling. Serve warm with ice cream.

Ingredients

113g Unsalted Butter (cold)

155g Plain Flour

1/2tbsp Caster Sugar

1/2tsp Salt

1/2 Cup Buttermilk

260g Blueberries

1 Apple

30g Caster Sugar

1tbsp Cornstarch

1tsp Vanilla Extract

Zest 1 Lemon

1 Egg

Raw sugar to finish

 

Method

 

1. Begin by making the dough. Mix together the flour, sugar and salt. Add the cold butter in cubes and toss to coat. Tip all the mix onto a floured surface and, using a rolling pin, roll out creating strips of butter through the flour. Gather together and continue to roll out a couple of times until the butter is evenly distributed through the flour. Place the mixture back in the bowl.

2. Create a well in the centre of the flour and butter mixture and add the buttermilk. Gently bring together into a dough. Divide the mix into three or four and press into a disk. Wrap in cling film and place in the fridge for at least an hour.

3. Combine the blueberries with the sugar, cornstarch, vanilla and lemon zest. Cut the apple in half and thinly slice on a mandolin.

4. To assemble, roll the pastry discs out to make a circle of around 8” and, in the centre, place a few slices of apple (ensure you leave a 2” space around the edge. Top the apple with the blueberry mix and roughly fold the pastry edges up to partly cover the filling. This doesn't have to be neat, in fact, it should look a little rustic. Brush the pastry with some beaten egg and sprinkle with raw sugar. Place in a preheated oven at 200 degrees and bake for 30 minutes or until golden and brown and bubbling. Serve warm with ice cream.

Chocolate and Vanilla Bundt Cake

It's August and that can only mean one thing, Great British Bake Off is back! My absolute favourite show. In anticipation of the first episode, I felt I had to make a cake, not least so we had plenty to eat with the copious amount of tea we would drink whilst watching. After recently buying a bundt tin, I thought this might be the ideal time to use it and it was the perfect vessel for my soft, moist vanilla cake swirled with chocolate. Absolutely delicious!

           

Ingredients

210g Plain Flour

40g Cornstarch

2/12tsp Baking Powder

1 Pinch Salt

3/4 Cup Buttermilk

1/4 Cup Milk

227g Unsalted Butter

300g Caster Sugar

2 Large Eggs

1tsp Vanilla Extract

For the Chocolate Marbling:

2tbsp Milk

1tbsp Caster Sugar

1tbsp Melted Butter

30g Cocoa Powder

1/8tsp Baking Powder

Method

1. To begin, place the flour, cornstarch, baking powder and salt into a large mixing bowl and combine.

2. In a separate bowl/jug, whisk together the buttermilk and milk. Set aside.

3. In another bowl, beat the butter for a few minutes until soft and light, and then add the sugar. Continue beating (preferably with an electric mixer) for a further few minutes until the mixture is pale, light and creamy, 

4. Gradually add the eggs, one at a time, and beat well to combine. Add the vanilla and ensure it is well incorporated.

5. Add half of the flour and use a spatula to gently fold it in. Next, add half of the buttermilk/milk mixture and continue to fold in. Finish off with the remaining flour and then the remaining buttermilk. Stir until just combined but don't overmix.

6. Remove a cup full of the cake mixture and set aside for the chocolate marbling.

7. For the marbling, place the milk, butter and sugar in a saucepan and gently heat. Stir to dissolve the sugar and then add the cocoa powder. Whisk to remove any lumps and then add the baking soda. Add one or two spoonfuls of the cake batter to this mix and stir to combine. Add the remaining batter and fold until well incorporated.

8. To assemble the cake, generously butter your bundt tin and dust with flour (shaking off any excess. Pour in 2/3 of the vanilla cake batter and using a teaspoon, create a small well in the centre of the batter running all the way around the tin. Pour the chocolate mix into this well and, using the end of a knife, ripple the chocolate through the mix. Top with the remaining vanilla batter and swirl again with the knife.

9. Place the cake into a preheated oven at 180 degrees for 45 minutes or until a skewer comes out clean. Allow to cool in the pan for 10 minutes before turning the bundt out onto a cooling rack.

10. Serve with a dusting of icing sugar and a mug of hot tea!