5IVE OF THE BEST...RECIPES

So, I've decided to do a weekly feature in order to help me 'get better/more regular' with posting. I love food so it only seems right that this first feature pays respect to that pastime!

MINI PRETZEL DOGS {via Joy the Baker}

SALTED CARAMEL MACARONS {via Kathleen's Confections}

BACON FRENCH TOAST {via The Best Remedy}

MAC & CHEESE CUPS {via Cupcakes and Cashmere}

CRÈME BRÛLÉE DOUGHNUT RECIPE {via i am a food blog}

I hope this post get you salivating...

CHOCOLATE & BANANA TARTS

What do you do when all you have is an over ripe banana and a jar of Nutella? Well, you throw in some puff pastry...and there you have an instant dessert...and a plate full of comfort no less! I feel like a total cheat for posting this, because it is so simple, but here goes!

RECIPE

Serves 6

- Ready rolled puff pastry sheet (320g)

- 2 ripe bananas

- 6 liberal tbsp Nutella

- 2 tsp brown sugar

- Confectioner's sugar (for dusting)

1. Preheat oven to 220°C and line a baking tray with parchment paper.

2. Cut pastry into six 14cm by 14cm squares and place on lined tray. 

3. Spread the middle of each square with Nutella, leaving a 2cm border.

4. Cut the banana into thin slices and layer onto the Nutella.

5. Sprinkle with brown sugar and bake in the bottom of the oven for 15-20 minutes. Move to the middle of the oven for the last 5 minutes. Dust with confectioner's sugar and serve whilst warm.

{Eat with caution. This is too simple to make and far too moreish to resist and could eventually lead to a few added pounds around the middle! You've been warned!}

MMMM....MACAROONS

Not your classic macaroon, but it definitely gives Mrs Crimble a run for her money. And not to be confused for a macaron! These are so easy to make, only require four ingredients, don't last very long given to their extremely moreish nature AND they will get you into everyone's good books!

RECIPE 

- 3 egg whites 

- 125g ground hazelnuts {or almonds, pistachio} 

- 200g icing sugar - Filling of choice {nutella, lemon curd, blackcurrant jam etc} 

1. Preheat the oven to 170°C, gas mark 3. Line 3-4 large baking sheets with parchment. 

2. Place the egg whites in a clean, dry mixing bowl and whisk until they form stiff peaks. 

3. In a separate bowl, mix the hazelnuts and sifted icing sugar together. 

4. Take a large metal spoon and gently fold a third of the sugary nuts into the egg whites until smooth. Repeat until all the almonds are incorporated into the mixture, trying not to let in too much air. 

5. Leave in fridge for 10 minutes. 

6. Spoon 2cm rounds onto the baking sheet, allowing a little space between each. You can use a piping bag if you want perfect circles, but I like mine rough round the edges! 

7. Bake for 12 minutes and then turn oven off and leave macaroons to dry out in oven for an hour (or two if you have time). I'd suggest you half the quantity of ingredients if you don't have enough oven space for 4 baking sheets at the same time.

8. Remove from oven and after 10 minutes, sandwich the macaroons together in pairs with your chosen filling, in my case chocolate spread. 

Eat these whilst listening to this. It's magic. 

WHAT WE ATE: ROTI CHAI

I spent some time in London last week and indulged in one of my favourite pastimes...eating. On my sister's recommendation (she also happens to be a food fiend) we sought refuge from the Oxford Street mob at Roti Chai. Though it's tucked away in a mews between Bond Street and Marble Arch, it was surprisingly busy, but in a good way. Now, I'm no food critic, so I will just say that the food was really good, service very friendly and I would definitely tell my friends (and blog readers) about it. It's worth a visit if you are in the area, love Indian street food and don't want to spend your life savings.

Hakka Chilli Paneer

Chicken Lollipops and Papri Chaat (at back)

Bun Kebab

Pistachio Kulfi

TARTED UP FOR THE WEEKEND

Happy Friday! I haven't much planned for the weekend...unemployment can do that to you. I am looking forward to catching up with friends and of course, baking something magical. If you have a spare half hour, here's something to keep you busy - I made these pear tartlets for a mid-week treat and boy did they go down well!

RECIPE

Serves 6

- Ready rolled puff pastry sheet (320g)

- 3 firm pears

- 1 tbsp lemon juice

- 100ml white wine

- 75g ground almonds

- 2 tbsp honey

- 50ml double cream

- 6 cloves and 6 pumpkin seeds

- 1 egg (beaten)

- 1 tbsp apricot jam

1. Preheat oven to 220°C and line a baking tray with parchment paper.

2. Peel, half and core the pears. Bring pear halves to the boil in a pan with the lemon juice and wine. Cover and stew over a low heat for 5 minutes. Remove from the heat and drain pears. 

3. Combine almonds, honey and cream. On a lightly floured surface, cut the pastry into 6 pear shaped pieces with stems. I used this as a stencil. They should be at least 2.5cm larger all round than the pear halves. 

4. Shape the remaining pastry into leaves and press onto stems.  Place pear shaped pastry onto a baking tray and prick several times with a fork. Spread almond filling in the middle of each pastry, leaving a 1cm wide margin. 

5. Make several incisions along the length of the round side of each pear half with the tines of the fork; place the fruit flat side down on the almond filling. Place the cloves in the pears for the blossoms and pumpkin seeds as the stems. Brush pastry edges with  beaten egg. Bake for 15-20 minutes on the bottom of the oven (I did this so the pastry would cook on the underneath quicker, but move it to the middle of the oven for the last 5 minutes). Brush with jam while warm. 

I dusted with icing sugar and served with vanilla ice-cream!