Do you remember your grandma saying: “Maybe a slice of my homemade apple pie will make you feel better.” One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need.
1/2 cup sugar 1/2 cup packed brown sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 6 to 7 cups thinly sliced peeled tart apples 1 tablespoon lemon juice Pastry for double-crust pie (9 inches) 1 tablespoon butter 1 large egg white Additional sugar
In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.
Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.
Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
Adobo sauce makes the perfect one-ingredient marinade – especially if you love deep, smokey flavors. Cool lime crema, creamy avocado, and tangy mango slaw help to balance out the heat in these irresistible tacos.
2 unit Chicken Breasts 1 unit Lime 1 bunch Cilantro 2 tablespoon Sour Cream 1 unit Avocado 1 Red Onion Flour Tortilla 6 units 1 unit Mango 1 can Chipotles in Adoco 1 tablespoon olive oil Salt Pepper
Preheat oven to 400 degrees (if you have a microwave you can skip this!). Chop the cilantro. Zest and halve the lime. Halve, peel, and finely chop half the red onion. Peel the mango with a peeler. Cut around the flat seed then into 1/4-inch slices. Cut the slices into thick strips to create matchsticks. (For more tips on how to work with mangoes, visit: Blog.HelloFresh.com)
2. Make the lime crema: in a small bowl, combine the sour cream, lime zest, and a squeeze of lime juice. Season with salt and pepper.
3. Make the mango slaw: in a medium bowl, toss together the mango, red onion, cilantro, juice of the remaining lime, and a pinch of salt and pepper.
4. Butterfly the chicken breasts: with one hand on top of the breast, carefully slice into the breast parallel to your hand. Stop before cutting all the way through. Then, open it up like a book and season with salt and pepper on both sides.5
5. Brush chicken with adobo sauce Rub or brush both sides of the butterflied chicken with 1 tablespoon of adobo (the sauce in the can of chipotle peppers). Careful, it’s spicy! Set aside and reserve chipotle peppers for another time!
6. Cook chicken in a pan Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the chicken and cook 5-7 minutes per side, until slightly charred and cooked through.
7. While the chicken cooks, wrap the tortillas in aluminum foil and place in the oven for 5 minutes to warm. Alternately, wrap the tortillas in a damp paper towel and microwave on high for 30 seconds. Halve, pit, and scoop out the avocado flesh into a small bowl. Mash with a fork and season with salt and pepper.
8. Thinly slice the chicken. Spread the mashed avocado onto the tortillas and top with the chicken, mango slaw, and lime crema.
9. Serve the tacos with the remaining mango slaw to the side. Enjoy!
Pack your hamper with lighter, summery treats, from low-fat salads to healthier scotch eggs and sandwiches.
250g dried chickpeas or dried split broad beans
½ tsp bicarbonate of soda
3 garlic cloves
1 onion, roughly chopped
1 leek, roughly chopped
1 celery stick, roughly chopped
1 small chilli, roughly chopped (deseeded if you don’t like it too hot)
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp sumac
good handful chopped coriander
good handful chopped parsley
80g gram flour
100ml vegetable oil
houmous, tabbouleh and pickled red onion & radish (see goes well with), flatbreads, shop-bought or see goes well with (optional)
Soak the chickpeas in cold water for 8 hrs, or overnight.
Drain the chickpeas and pulse with the bicarb in a food processor until roughly chopped. Remove 3/4 of the mixture and set aside.
Add the garlic, vegetables, spices and herbs to the remaining mixture in the processor and purée to a paste. Stir the paste into the rough purée of chickpeas, add the gram flour, season and mix well.
Heat oven to 110C/90C fan/gas 1/4. Heat a large, non-stick frying pan over a medium heat and add some of the oil. Use your hands to form the mixture into patties (there should be enough to make about 16). Fry for 2 mins each side until crisp. Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch. Serve wrapped in flatbreads, if you like, alongside the houmous, tabbouleh and pickled red onion & radish.
Avocado hummus & crudités
Healthy, low-calorie, vegan recipe that works as lunch or a starter. Enjoy deliciously creamy hummus made with avocado.
Blitz together the avocado, chickpeas, garlic, chilli flakes and lime juice, and season to taste. Top the hummus with the coriander leaves and a few more chilli flakes, and serve with the carrot, pepper and sugar snap crudités. Make the night before for a great take-to-work lunch.
Put your slow cooker to use with one of our easy recipes. Just assemble your dish, relax and allow all the gorgeous flavours to meld over a low heat.
Slow cooker chicken casserole
Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work.
knob of butter
½ tbsp rapeseed or olive oil
1 large onion, finely chopped
1 ½ tbsp flour
650g boneless, skinless chicken thigh fillets
3 garlic cloves, crushed
400g baby new potatoes, halved
2 sticks celery, diced
2 carrots, diced
250g mushrooms, quartered
15g dried porcini mushroom, soaked in 50ml boiling water
500ml stock made with 2 very low salt chicken stock cubes (we used Kallo)
2 tsp Dijon mustard, plus extra to serve
2 bay leaves
Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.
Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.
Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.
Give it a good stir. Cook on Low for 7 hours or High for 4 hours.
Remove the bay leaves and serve with a little Dijon mustard on the side.
Slow cooker aubergines
An easy vegetarian slow cooker recipe, packed with summer flavours – ideal if you’re busy, simply put it on in the morning and it’ll be ready come supper time.
4 tbsp olive oil
1 red onion, sliced
2 garlic cloves, crushed
300g ripe tomatoes, quartered
1 small fennel bulb, sliced
50g sundried tomatoes
1 tsp coriander seeds
For the dressing
small bunch flat leaf parsley, roughly chopped
small bunch basil, roughly chopped
small bunch chives, roughly chopped
2 tbsp olive oil
juice 1 lemon
2 tsp capers
For the topping
100g feta cheese
50g toasted flaked almonds
Pour half of the olive oil into the slow cooker and put the onions and crushed garlic on top. Slice the aubergines into 1cm thick slices lengthways and brush with the remaining olive oil. Put them into the slow cooker on top of the onions and nestle the tomatoes, fennel slices and sundried tomatoes in and around the aubergines. Sprinkle the coriander seeds over the top then season everything well with salt and pepper.
Cook on low for 6-8 hours or until the aubergines are soft. Once cooked put all the dressing ingredients into the bowl of a mini food processor and blitz until smooth.
Transfer the cooked vegetables to a serving platter using a slotted spoon and drizzle over the herby dressing. Top with crumbled feta cheese, flaked almonds and serve with some crusty bread on the side.
2-3 limes, 1 juiced, the rest cut into wedges to serve
handful coriander leaves (optional)
Heat the oil in a wok or non-stick frying pan and fry the spring onion whites for 2 mins until softened. Stir in the pepper for 1 min, followed by the pineapple for 1 min more, then stir in the green curry paste and soy sauce.
Add the rice, stir-frying until piping hot, then push the rice to one side of the pan and scramble the eggs on the other side. Stir the peas, bamboo shoots and prawns into the rice and eggs, then heat through for 2 mins until the prawns are hot and the peas tender. Finally, stir in the spring onion greens, lime juice and coriander, if using. Spoon into bowls and serve with extra lime wedges and soy sauce.
Chicken baked in a bag
Tasty and succulent, this is the easiest chicken recipe for our lovely ladies, always in a hurry.
As this is for 2 people, I’m going to make a large envelope/bag to cook everything in. Using wide tin foil, make the bag by placing 2 pieces on top of each other (about as big as 2 shoeboxes in length), folding 3 sides in and leaving 1 side open.
Preheat the oven to 220°C/425°F/gas 7.
Tear up the mixed mushrooms. Peel and slice the garlic. Mix everything together in a bowl, including the chicken. Place in the bag, with all the liquid, making sure you don’t pierce the foil.
Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it on to a roasting tray. Place the tray on a high heat on the hob for 1 minute to get the heat going, then bake in the middle of the oven for 25 minutes.
Remove from the oven, place the bag on a big plate, take it to the table and carefully break open the foil. Feel free to vary the recipe – things like grated parsnip, smoked bacon and red wine also work well.
By now, you know just how important breakfast is, which means there are no excuses for running out the door before grabbing a bite to eat. Start your day off right with one of these fast and healthy recipes.
Egg & mango chutney flatbreads
4 large free-range eggs
100 g self-raising flour , plus extra for dusting
6 tablespoons natural yoghurt
2 tablespoons mango chutney
1 fresh red chilli
Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly, then refresh under cold water until cool enough to handle, and peel.
Meanwhile, put a large non-stick frying pan on a medium-high heat.
In a bowl, mix the flour with a little pinch of sea salt, 4 tablespoons of yoghurt and 1 tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½cm thick.
Cook for 3 minutes, or until golden, turning halfway.
Dot the mango chutney and remaining yoghurt over the breads.
Halve the soft-boiled eggs and arrange on top, smashing them in with a fork, if you like.
Finely slice the chilli and scatter over (as much as you dare!), drizzle with a little extra virgin olive oil and season with salt and black pepper from a height.
One-cup pancakes with blueberries
These are the simplest pancakes to make with kids. You don’t even need scales to weigh out the ingredients – all you need is a cup or a mug.
1 large free-range egg
1 cup of self-raising flour
1 cup of milk
200 g blueberries
4 tablespoons natural yoghurt
Crack the egg into a large mixing bowl, add the flour, milk and a tiny pinch of sea salt.
Whisk everything together until you have a lovely smooth batter, then fold through the blueberries.
Heat ½ a tablespoon of olive oil in a large non-stick frying pan over a medium heat, carefully tilting the pan to spread the oil out evenly.
Add a few ladles of batter to the pan, leaving space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to work in batches.
Cook for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then carefully flip them over.
When the pancakes are golden on both sides, remove to a plate.
Repeat with the remaining batter, adding a little more oil to the pan between batches, if needed.
Serve the pancakes while they’re still hot, with a dollop of yoghurt and some extra fresh berries, if you like.
Apple & pecan porridge
Porridge is a good staple breakfast; it’s cheap, it’s filling and it’s nutritious, plus it’s super-simple to customise to keep things interesting.
160 g rolled oats
600 ml milk or organic soya milk
APPLE & PECAN TOPPING
30 g unsalted pecans
1 eating apple
For the basic porridge, place the oats and the milk (or 600ml water) into a large pan over a medium heat, and add a tiny pinch of sea salt.
Bring to a steady simmer for 5 to 6 minutes, stirring often to give you a smooth, creamy porridge, and loosening with extra milk, if needed.
Serve as is, or while it’s blipping away in the pan, follow the next steps to prepare the apple and pecan topping.
Snap the pecans up into little pieces, then toast in a small dry non-stick frying pan over a medium heat for 3 to 4 minutes, or until lightly golden.
Remove the apple stalk, then use a box grater to coarsely grate it onto a chopping board (core and all).
Stir the grated apple and a little maple syrup through then porridge, then divide between bowls.
Scatter the pecans on top, then drizzle with a little extra maple syrup, if you like.
This summer recipe doesn’t need an ice cream machine – pop it in the freezer, then enjoy in the sunshine
250g raspberry, plus extra to serve, if you like
225g caster sugar
2 large eggs, plus 4 egg yolks
600ml double cream
sliced mango, sprinkles, or cones, to serve
Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.
Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with an electric whisk to combine, then place over a pan of gently simmering water – make sure the bowl isn’t actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.
The humble sesame seed appears as a flavouring, garnish and central ingredient across many cuisines – we’ve picked the recipes guaranteed to have you crying ‘open sesame’ .
These super seeds are a source of B vitamins which are good for keeping our metabolism healthy, and they contain phosphorus, which helps to maintain our bones and teeth. Seeds are also high in unsaturated fat, which helps to lower cholesterol. Replacing saturated fats with unsaturated fats, such as the kinds found in sesame seeds, could therefore help protect against coronary heart disease.
Black Sesame Macarons
Ingredients for 20 macarons: 60g black sesame seeds 120g icing sugar 40g caster sugar 2 egg whites ¼ tsp salt A few drops of black gel food colouring
For the peanut butter filling 60g smooth salted peanut butter 100g icing sugar 50g butter, room temperature A pinch of salt
1 Preheat your oven to 160C/325F/gas mark 3. Line two baking sheets with baking paper.
2 Grind the sesame seeds and icing sugar in a food processor until fine – about 3 minutes, as the sesame seeds are harder to grind up
– then sift the mixture into a bowl. Most of it should go through, but if a lot doesn’t, put it back in the food processor and grind for another minute or so.
3 Put the caster sugar in a bowl with the egg whites, then whisk with a stand mixer or electric whisk at a medium speed for 3 minutes. Increase the speed, then whisk for a further 3-5 minutes. By now, there should be a stiff meringue in the bowl. Stop the mixer, add a few drops of colouring then turn it back on to the highest speed, whisking for an additional minute to incorporate the colour. Knock the meringue that’s trapped in the whisk back into the bowl.
4 Now, add the sesame seed mixture into the bowl all at once and fold in, until incorporated, being careful to not knock all the air out of the mix.
5 Fill a pastry bag fitted with a plain nozzle with the mix, then pipe discs on to a tray lined with baking paper. Bake for about 15 minutes, at which point the shells should be able to be cleanly picked off the baking paper. Let them cool.
6 To make the filling, mix all the ingredients together until smooth, then use to sandwich the macaroons.
2. Sticky Sesame Prawns
“Prawns and Asian flavours go so insanely well together, and the miso, ginger, sesame and chilli combo is super-tasty. Just looking at this list of ingredients, you know it’s going to taste incredible! ”
½ a cucumber
100 g snow peas
200 g tenderstem broccoli
300 g fine rice noodles
2 tablespoons sesame seeds
16 large raw shell-on green banana king prawns, from sustainable sources
2 spring onions
1 fresh red chilli
1 bunch of fresh coriander
5cm piece of ginger
3 cloves of garlic
2 spring onions
2 tablespoons hot chilli sauce
200 ml fresh cloudy apple juice
2 tablespoons runny honey
1 tablespoon sweet miso
For the sauce, peel and finely grate the ginger and garlic into a medium pan. Trim and finely slice the spring onions and add to the pan.
Add the chilli sauce, apple juice, honey and miso, then place over a medium heat and bring to the boil. Reduce the heat to low and simmer for 5 minutes, or until syrupy and it coats the back of a spoon.
Peel and matchstick the carrots and cucumber, then finely slice the snow peas and halve each stem of broccoli along the stalk.
Cook the rice noodles according to the packet instructions, adding the broccoli to blanch with the rice noodles. Drain and toss in 3 tablespoons of the sauce and the juice of 2 limes.
Toast the sesame seeds in a small pan over a medium heat for 3 minutes, or until golden.
Heat a splash of oil in a large frying pan over a high heat, then add the whole prawns and stir-fry for 3 minutes, or until pink all over.
Pour in the remaining sauce and continue to cook for a further 2 minutes, or until the prawns are sticky and caramelised and the sauce is thick and glossy, then tip over the noodle salad.
Trim and finely slice the spring onions and chilli, and pick the coriander leaves. Scatter everything over the top of the salad, serve with lime wedges for squeezing over and tuck in.
3. Sesame coconut fish with chilli spinach
Ingredients for 4 servings:
4 x 175g pieces of white fish fillet, skinned (or 4 chicken breasts, skinned) 3 tbsp sunflower oil
For the spinach 300g spinach, stalks removed 1-2 red chillies, deseeded and finely chopped 2cm piece of fresh ginger, finely grated
1 Mix all the ingredients for the crust together and spread them over the fish fillets. Chill for a few hours to firm up.
2 Preheat the oven to 200C/400F/gas mark 6. Heat 2 tbsp of the sunflower oil in a large, ovenproof frying pan. Put the fish in the hot oil, crust-side down, and cook over a medium heat for about 5 minutes, until the crust is golden brown. Carefully turn the fish over with a spatula, transfer the pan to the oven and bake for 4–5 minutes (10 minutes for chicken), until cooked through.
3 Meanwhile, heat 1 tbsp sunflower oil in a frying pan, add the chilli and ginger and cook for 2 minutes. Turn up the heat, add the spinach and cook, stirring vigorously, until wilted. Season to taste. Serve the fish on the spinach.
This comforting recipe for Chili Con Carne is a great family meal or for serving to friends for a casual dinner party. An easy sharing favourite that uses up our favorite ingredients.
1 large onion
1 red pepper
2 garlic cloves
1 tbsp oil
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
½ tsp dried marjoram
1 tsp sugar (or add a thumbnail-sized piece of dark chocolate along with the beans instead, see tip)
2 tbsp tomato purée
410g can red kidney beans
plain boiled long grain rice, to serve
soured cream, to serve
Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
Serve with soured cream and plain boiled long grain rice.