Vegan Apple & Ricotta Cheese Tart~GF

Vegan Apple & Ricotta Cheese Tart ~ Gf

It is stealthily entering to the frosting winter after the happy Halloween. Do you like this weather? I like the autumn more actually! Looking at the tree’s leaves turn into brown, then gradually to yellow. And gently falling on the road or lawn without any notice.

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Vegan Apple Custard Tart ~ Gluten-free

Vegan Apple Custard Tart~Gluten-free

Now is the apple harvest high season, what will you do with the apples?

We pick up a lot of different species from a huge apple orchard. Some of them I will storage in my garage by wrapping them individually with newspaper, it can keep for a longer life.

 

Part of the apples, I like to make it into applesauce for cake making later. And the others I would make tarts,  crumbles or cakes. And today, I would like to make it a little different, I mess up with custard and apple puree in a tart with different layers.

In the meantime, I decided to make it healthier with low in fat, less sugar and without gluten. What do you think?

First, I need to prepare the crust, it is gluten-free without any flour, just oat flour, dates and walnut for the main ingredients.

Pre-bake the crust first to make sure is not a soggy bottom. Then cook the apples like applesauce. Or I have the other idea if you don’t want to do lots of work. You can just slice up the apple and arrange all the slices on the baked crust like a pinwheel pattern, then cover with the custard, and bake. Isn’t that easy and save you lots of precious time!

But I have to advise you to make a smaller size if you haven’t a lot to feed. The reason is when the tart gets cold, the crust will get moist back.

Vegan Apple Custard Tart~Gluten-free

Ingredient:   24cm tart tin

Crust:

  • 1/2 cup rolled oats
  • 1/2 cup pitted dates⠀
  • 1/2 cup walnuts⠀
  • 1-2 Tbsp water or coconut oil

Method:

  1. Preheat the oven to 350F/180C/160C in a fan oven.
  2. In a small food processor, process the oats, pitted dates, walnuts, water, and coconut oil until a dough forms and the mixture holds together when you pinch it with your fingertips.
  3. Refrigerate for about 30 minutes before baking.
  4. Line a parchment paper over the crust. Fill with dry beans, rice or pie weights.
  5. Bake for 15 minutes. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow cooling before filling.

Apple filling:    

  • 2 Apples, diced
  • 1/4 cup Maple syrup or Raw brown sugar
  • 1  tsp Lemon juice
  • 1/2 tbsp of Vegan butter, optional
  • 1/4 tsp Ground cinnamon
  • 1/8 tsp Ground nutmeg, optional
Method: 
  1. Put the diced apples, sugar, butter and lemon juice in a small saucepan over medium-low heat. Cook until the apples soft and turn a slightly brown. Off heat.
  2. Pour the apple mixture in a food processor, add the remaining ingredients and blend to a smooth purée. Pass through a fine sieve. The purée should be thick and sticky like a jam, if it’s too thin, transfer to a pan and cook on a low heat until thickened. Set aside.

Vegan custard:

Ingredients:   

  • 3 cups non-dairy milk (divided into 2 cups and 1 cup.)
  • 1 lemon zest
  • 4 tbsp sugar
  • 5 tbsp cornstarch or tapioca starch
  • ½ tsp vanilla bean
  • 2 tbsp Vegan butter

Method: 

  1. Place 400ml nut milk in a saucepan, add sugar, lemon zest, vanilla, Turn on medium-low heat.
  2. Put the remaining 200ml milk in a bowl, add cornstarch, stir to combine. When the nut milk is boiling, turn down the heat. Add the cornstarch batter into the cooking custard slowly, keep stirring and let it cook until thickened. Remove from heat and pour over a fine sieve, and press through to a smooth custard. Then add the vegan butter in and mix until melted.

Assembly:

  1. Preheat the oven to 110°C/gas mark 1/4.
  2. Put the apple puree over the tart case. Then pour the custard over. Bake the tart for about 1 hour. Allow cooling to room temperature before slicing.

Easy French Apple Tart

Easy French Apple Tart

What a nice day today, my friends! Sunny, breezy, and started to see the green lawn again. Thanks for the rain.

Have you got a mood swing before? And also, fancy a quick dessert showing in front of you and without any fuss to prepare. Don’t worry! Here is a quick and easy solution for you. Just a few things to prepare, a few apples, a block of puff pastry, some sugar or date syrup if you have.

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Easy Vegan Waffle with Thai Mango Sauce ~ Gluten-Free)

Easy Vegan Waffle with Thai Mango Sauce ~ GF

 

Today is the pancake day in England. Has the other side of this world got the pancake day as well? Please tell me if you don’t mind! 🙂

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Vegan Apple Loaf Cake

Vegan Apple Loaf Cake 

 

Such a hectic time recently, I get a limited time to struggle between my home, work and family. Despite of the crazy busy during these few weeks. I feel guilty to leave my blog in my drawer.

Today I can squeeze a few minutes to write this post because I don’t want to lose this great recipe. Also, love to share with you all.

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Vegan Rhubarb & Ginger Pie With coconut & Almond Crumble Topping

Vegan Rhubarb & Ginger Pie With coconut & Almond Crumble Topping 

 

What a gorgeous weather during this few days all around England. The temperature around 18 to 23°C in the daytime, just perfect!

Sunny and breezy! And the length of daytime is getting longer. We can enjoy the superb weather at last!

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Home Made Apple & Mango Chutney ~ 蘋果+芒果酸辣醬

Home Made Apple & Mango Chutney  ~ 蘋果+芒果酸辣醬

Home Made Apple & Mango Chutney ~ 蘋果+芒果酸辣醬

This is one of the chutney that I like and on my to-do-list already. Once if I can get a bargain of the fruits, I will make lots of them and store in an airtight jar for later or for a gift. If you follow me for a bit of time, you know that I always like to make my own food gift for people.

This chutney is a sweet, tart and is gorgeously spiced. It has a bit tangy but not too sweet, it also can increase your appetite. Full of fruity aroma with some spicy kick. This chutney uses both crystallized and ground ginger since I prefer.

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Healthy Snack ~ Cinnamon Sugar Baked Apple Chips

Healthy Snack ~ Cinnamon Sugar Baked Apple Chips 

Cinnamon Sugar Baked Apple Chips

Personally, I highly recommend this healthy snack to all of you in this autumn/ fall season and the weather.

It is a really really really easy home-made chips, no oil, no deep-fry, no fat, no cholesterol, no salt, think of anything else???

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Apple Pie

Apple Pie

Apple pie

Apple pie

I think I’ve been making quite few apple pie before, this is the one that I quite like it, and the pastry was flaky and light, but the main point :  EASY to make the pastry! haha, it fit in my lazy character.>=<

I liked to use the green apple, like Bramley apple, Granny Smith or the Braeburn, they are crunchy and have a little bit tangy taste, I love it! And they are good enough to make dessert too! This time I try to make a bit more challenge for myself, to make the lattice pattern on top of the pie, actually, I haven’t make a proper lattice before. But the result was still look funny, so if anyone can teach me how to make a proper lattice, please, help!

Apple Pie         Adapted from here

For the pastry Ingredient: 

  1.   130g Plain flour
  2.   100g Cold butter, cubed
  3.   50 to 60ml Iced cold water

For the filling: 

  1.   350g Cooking apple, sliced
  2.   100g Sugar
  3.   1 tsp Fresh lemon juice
  4.   1 tsp Ground cinnamon

Method: 

  •  Cook the apples in a frying pan, add sugar, cook them until the sugar melted, add lemon juice, ground cinnamon and cook until the apple soft and reduce the liquid, off heat and cool down, and chill in the fridge for later to use.
  • Now, make the pastry, sift the flour in a mixing bowl, put the cold, butter cube into to the flour and use the balloon whisk to combine the flour and butter together, until it look like breadcrumb, remember not to knead the dough, and add iced water a little bit at a time, keep whisk and the dough look so flaky, wrap in a plastic bag and chill in the fridge for 1 hour.
  • Sprinkle some flour on the table, take the dough out from the fridge, roll it out, fold over for few times and keep doing this process 3 to 4 times more, until the dough smooth, and wrap in a plastic bag and chill another 1 hour.
  • Preheat the oven to 450°F/230C°/210°C (fan oven), or gas mark 8.
  • Roll out the pastry flat and thin and using the rolling pin to lay the pastry onto the pie/tart dish, and if you like, you can smash few biscuits and spread it on the pie bottom, it is only for avoid a soggy pie bottom, but this step is not necessary!
  • Lay the apple fillings on top, and make the lattice on top, brush with egg wash.
  • Bake into the hot oven for about 15 minutes until golden brown.
  • It is so crunchy, crispy when it’s hot, so be quick, let’s finish all in one go!

Note: 

  • It is best to serve hot with custard sauce, you can buy from shop or home made. I did the home made custard sauce, but I forgot to take the picture, because we can’t wait to eat it, so the home made custard will be post later, if I can remember! hehehe

Spicy Apple Preserve (蘋果餡)/ Applesauce

When I have lots of apple and can’t finish before it turn soft ( I mean not crunchy ), normally I will make it into apple preserve and keep in the fridge.
I will put it into my home made bread to improve the softness, or use it as filling in my home made bun. Or you can spread it on your toast to make it like jam.
For the meat eater, you can have it along with your pork chop and mash.
Apple Preserve
Ingredients: 
  1. Apple ( peeled and diced )              6
  2. Sugar                                              5 to 6 tbsp
  3. Fresh lemon juice                           5 tbsp ( adjust the quantity to suit your taste )
  4. Ground cinnamon                           1 tsp
  5. Ground nutmeg                               1 tsp

Method:

  • Place a saucepan over a medium to low heat, put prepared apples, sugar and cook about 10 minutes, when the apples start to turn colour, add the other ingredients in and stir it, test the taste to adjust the sugar and lemon juice. When the apple mixture start to thicken, off the heat and let it cool down completely.
  • Prepare a clean and steroid glass jar, and pour the cold apple preserve in it, cover with a layer of cling film and top with a lid. It can keep in the fridge for a month.

Note: 

  • If you like it hot and spicy, you can add 1/2 tsp of smoked parprika in the preserve. You will surprise about the taste, why not try it to see if you like or not. I will.