Quick Raspberry and Apple Tart
- 1 sheet flaky pastry
- 2 cups frozen raspberries
- 1 grated apple
- 1/3 c icing sugar
- 2 tbsp cornflour
Preheat the oven to 210C. Thaw the pastry and place it on a baking tray.
Grate the apple into a bowl and add in the raspberries. Mix the icing sugar and cornflour together and then sprinkle over the fruit.
Pile the fruit into the middle of the pastry and then bring the corners towards the middle. Pinch the corners together firmly. Paint the pastry with milk or an egg wash if desired. Cook for 25-30 minutes and serve hot or cold with a dusting of icing sugar.
You could also try making individual pies.
Vegetarian Pad Thai
- 1 packet of soft tofu
- 1 tsp tamarind paste
- 1 tsp palm sugar
- 2 tbsp soy sauce
- Cabbage, Spring onions, Zucchini, Bean Sprouts, Garlic, Chilli
- 1 egg
- Rice Noodles
- Lime juice, Peanuts, Mint
Cut the tofu into cubes and marinade in a little soy sauce. Combine the rest of the soy, tamarind paste and palm sugar to make a sauce and set aside.
Fry the shredded cabbage and spring onions in a wok with a little oil and the chilli and garlic. Add the beaten egg and cook for 1 minuute. Add the cooked rice noodes, bean sprouts and zucchini.
Add a squeeze of lime juice to finish and garnish with fresh mint, coriander and chopped peanuts.