Toffee Apple Crumble Pie

I have several batches of toffee apple pie filling in the freezer, and I took one out yesterday and couldn't make my mind up whether to make a pie, or a crumble. As I had some left over pastry, I decided to go for a pie ... that was until I realised I only had enough dough for a base.

All was not lost, when I realised I could have the best of both worlds, and made a crumble topping.

Toffee and apple are made for each other, and this easy to make filling can be made with any cooking or dessert apple, and can even be made in huge batches and then frozen in portion sizes for later use.

Ingredients:

Filling:

• 125g butter
• 3 tbsp plain flour
• 4 tbsp water
• 100g caster sugar
• 100g dark brown sugar
• 700g apples, peeled and diced

1. Melt the butter in a saucepan
2. Stir in the flour to form a paste
3. Add the water and sugar and stir well in
4. Bring to the boil, until the mixture starts to turn golden caramel brown
5. Reduce heat, and add the apples.
6. Simmer for a few minutes until apples start to soften.

If freezing, put mixture into freezer bags once cooled, then place into freezer. Allow to fully defrost before using in a pie or crumble.

Crumble Topping:

• 150g plain flour
• 100g sugar
• 100g butter

1. cut the cold butter into cubes
2. place in a bowl with the sugar and flour
3. rub together with finger tips until a fine crumb is formed.

Method:

1. Pre-heat oven to Gas Mark 4  / 350F / 180C
2. Line a 9" tart tin with sweetcrust pastry, and blind bake for 15 minutes
3. Remove baking beans, and brush with a beaten egg, then put back in the oven for 5 minutes
4. Place the apple filling in the pastry base
5. Sprinkle to crumble topping evenly over the top, but not over the edge of the pastry
6. Bake in oven for 40 minutes

TIP: You may need to cover the edges of the pie crust with a circle of greaseproof to prevent burning for the last 10 minutes.

Serve warm with ice cream, cream, or custard.

Beef Goulash (Gulyas)

I am not really a fan of anything with a spicy (chilli) heat to it, but I do like things with a lot of flavour, and the following recipe does not disappoint!

Even the large quantity of Paprika in this traditional Hungarian dish has it's punch toned down by a lovely creamy dollop of sour cream.

My husband has been pestering me to make Gulyas ever since he saw The Hairy Bikers make some on their Bakeation tour around Europe.I paired this dish with a couple of the sourdough rolls I made this afternoon, to mop up all those tasty juices.


Ingredients:

• 1kg stewing steak
• 2 tbsp flour
• 1 tsp salt
• 1 tsp ground black pepper
• vegetable oil
• 2 medium onions, diced
• 4 medium carrots, diced
• 2 celery sticks, diced
• 1 red pepper, diced
• 5 garlic cloves, crushed
• 5 tsp smoky Paprika
• 2 tbsp caraway seeds, crushed
• 60g tomato paste
• 3 bay leaves
• 2 litres beef stock
• 4 medium potatoes, peeled and cubed
• dollop of sour cream

Method:

1. Trim the meat of any excess fat, and cut into bite size pieces.
2. Mix the flour with the salt and pepper, and toss in the beef
3. Heat the oil, and brow the beef in small batches, then put aside.
4. In a large pot, heat more oil, and add the onions, garlic, celery, carrots, and red pepper
5. Cook for about 10 minutes or until they start to soften
6. add the beef, paprika, caraway seeds, tomato paste, bay leaves and stock
7. Cover the pan, and simmer for 1½ hours
8. Add the potato and simmer for a further half hour
9. Serve in bowls with a dollop of sour cream

 This is quite a lot of liquid, and much like a soup. If you prefer a thicker stew type consistency, leave the pot uncovered for the first hour and half.