Recipes 2

Tipsy Rhubarb Tart

Ingredients

FILLING
1. 11/2lb/650g Rhubarb
2. 2tbsp/15mls cointreau
3. 4tbsp/60g sugar

PASTRY
1. 80Z/225G Plain flour
2. 40Z/125G Butter
3. 10Z/25G Caster Sugar
4. 10Z/25G Ground Almonds
5. 1 Large egg yolk
6. plus 1oz butter and 20z caster sugar

Method

1. Wash the rhubarb and slice into 21/2cm chunks. Place in a saucepan with 4 tbsp’s of water and the sugar. Cook until soft, drain off excess liquid and add the Cointreau. Allow to cool. Make the pastry by firstly sieving the flour. Cut the butter into small pieces and rub into the flour, until the mixture resembles Fine bread crumbs. Add the sugar and almonds mixing in well. Bind the pastry together with the egg yolk; add a dessert spoon of water if the pastry appears too crumbly. Wrap the pastry in cling film and chill for 1 hour.

2. Tip the rhubarb into an 8-inch pie dish. Roll out the pastry and place on the top of the rhubarb filling pressing the pastry edges well in. In the centre of the tart, make a slit ½ inch wide, to let out the steam. To give a more golden finish you can glaze the top with beaten egg and a sprinkling of caster sugar.

3. Bake in the oven at 180C/350F for approx 25 – 30 mins.

4. Serve with double cream or ice cream.

Red Cabbage and Apple

Ingredients

1. 1 medium red cabbage (or ½ large one)
2. 1 large apple (peeled, if you prefer)
3. ½ teaspoon ground cinnamon
4. 1 tablespoon brown sugar
5. ½ mug water
6. 1 dessertspoon vegetable oil

Method

1. Slice the cabbage finely

2. Cut the apple into quarters, remove the core and slice finely or grate.

3. Heat the oil and add the cabbage. Stir and sauté for 5 minutes.

4. Add the cinnamon, sugar, apple and the water. Stir regularly as you simmer it for 5 minutes, until most of the water has evaporated.