Creamy, flavourful and effortlessly quick, these Creamy Garlic Butter Beans with Spinach are a game changer for busy weeknight or anyone looking for a quick and easy vegan dish! Elevated by the rich, aromatic Maldon Garlic Sea Salt, this recipe transforms humble ingredients into a dish bursting with savoury goodness. Whether you’re embracing Veganuary or simply seeking a nourishing, plant-based meal, this is the perfect go-to option. Plus, it’s air-fryer friendly, making clean-up a breeze!
Ready in just 25 minutes, this recipe requires minimal effort, yet delivers maximum flavour. The butter beans become velvety and indulgent, while fresh baby spinach wilts beautifully, creating a perfect balance of texture and taste. The air fryer works it’s magic, infusing the dish with the deep, garlicky notes of Maldon Garlic Sea Salt as you stir every five minutes for even cooking. Pure comfort in a bowl, made easy by your air fryer.
How to cook creamy garlic butter beans with spinach using an air fryer
Start by removing the crisper tray from the air fryer drawer.
Place the olive oil and rosemary into the drawer and air fry for 5 minutes at 200ºC.
Once the 5 minutes is up, pour the butter beans (including the liquid) into the air fryer drawer, along with the red wine vinegar, a generous pinch of Maldon Garlic Sea Salt and a little pepper. Mix everything together (at this point, if the rosemary leaves have come away from the stalk you can remove the stalks).
Air fry for 15 minutes at 200ºC, stirring every 5 minutes.
Meanwhile, prepare your tomatoes and sourdough. I like to cook the tomatoes in the air fryer for 5-6 minutes on 190ºC, until soft and heated through and the sourdough takes around 4-5 minutes to turn into perfectly crisp toast.
Once the beans have finished cooking, stir in the spinach and pop back in the air fryer for a final 4 minutes at 190ºC.
To plate up, place your sourdough on a plate, top with the butter beans mixture, followed by the tomatoes and tuck in!
If you like to have a bit of meat with your meals – a bit of crunchy streaky bacon goes perfectly with this dish! (air fry the bacon for 8 minutes at 190ºC).
Enjoy!
Indulge in the perfect autumn dish with our air fryer pumpkin gnocchi, served with a rich, creamy sauce. Roasted pumpkin, caramelised onions, and soft gnocchi come together, topped with crispy sage, toasted walnuts, and a sprinkle of parmesan. This comforting homemade meal is easy to prepare and bursting with seasonal flavours, offering a flavour-packed experience. This air fryer pumpkin gnocchi recipe will transform pillowy gnocchi into a golden, slightly crisp delight, enhanced by a luscious pumpkin-infused sauce!
Whether you’re a fan of a classic potato gnocchi or a lover of seasonal pumpkin puree, this dish brings together the earthy richness and the aromatic crunch of fried sage, and the creamy decadence of parmesan cheese. Ready in no time, this dish is a celebration of simplicity and flavour, perfect for weeknights or impressing dinner guests.
Here’s how to make the pumpkin gnocchi and crispy sage recipe…
Step 1
Start by preparing the pumpkin by peeling and deseeding it, then cutting it into small 2cm pieces. Then preheat your air fryer to the desired setting – we did ours at 180c. Place the diced pumpkin into the basket along with the onion wedges and drizzle with olive oil then season with Maldon Garlic Sea Salt and cracked black pepper.
Step 2
Cut the garlic bulb into half so the cloves are exposed and then wrap each half in kitchen foil. Place these wrapped bulbs into the basket with the pumpkin and onions. Place the basket into the air fryer and roast for 15 – 20 minutes until the pumpkin is tender and the onions have softened and charred, remove from the basket and set aside. Once cool enough to handle, unwrap the foiled garlic bulbs and the garlic should be golden and soft inside – if they need a little simply wrap them again and place back in the air fryer for 5 minutes more.
Step 3
In a small frying pan add some oil and heat to a medium heat, then add the sage leaves and allow then to fry for a minute or so until crisp then remove and set aside. Place the walnuts into the air fryer and toast for 5 minutes. Then remove and roughly chop.
Step 4
Place a large pan of salted water on to boil and season well with Maldon Sea Salt. Then cook the gnocchi according to the packet instructions, then drain them but make sure to reserve a large mug of the cooking water. Place the drained gnocchi into a large frying pan.
Step 5
Put the roasted pumpkin and onion into a blender. Squeeze the garlic out of the paper skins and add to the blender too. Then add the grated parmesan, some Maldon Garlic Sea Salt and cracked black pepper to the blender along with 50ml of pasta water. Blend until smooth, adding a little more pasta water if required.
Step 6
Tip the smooth sauce into the pan with the cooked gnocchi and gently heat through, tossing well. Again, you can add a splash more of the pasta water here if it’s looking a little thick – you want a nice glossy sauce.
Step 7
Serve the gnocchi in bowls and then top with the toasted walnuts, crispy sage leaves and some extra grated parmesan.
Alternative sauces you can use for your gnocchi
Here are three delicious sauces to try instead of pumpkin for your gnocchi recipe:
Pesto Sauce
Brighten your gnocchi with a vibrant basil pesto. Blend fresh basil leaves, garlic, pine nuts, parmesan cheese, olive oil and a pinch of Maldon Sea Salt until you get a smooth sauce. Toss in your cooked gnocchi for a fresh, herbaceous twist. This sauce is perfect for those looking for a light yet flavourful option!
Creamy Parmesan Alfredo Sauce
For a rich and indulgent option, whisk together cream, butter, and freshly grated parmesan cheese over medium heat until smooth and velvety. The creamy Alfredo sauce coats the gnocchi beautifully, creating a luxurious dish for a cosy dinner. Add a touch of nutmeg for extra depth.
Tomato Butter Sauce
A simple yet irresistible choice, this sauce combined the tanginess of tomatoes with the richness of butter. Simmer crushed tomatoes with a generous amount of butter, garlic and a pinch of Maldon Sea Salt until thickened. Toss the gnocchi in the sauce and finish with fresh basil and parmesan for a comforting, hearty meal.
Each of these sauces offers a unique flavour profile, ensuring there’s something for evert palate. However, one of our favourites is a classic brown butter sauce. This is made by cooking unsalted butter in a pan until the milk solids turn slightly brown, giving a nutty, toasty flavour. The French name for brown butter is ‘beurre noisette’ which translates to ‘hazelnut butter’.
How to make brown butter sauce
If you’re looking to elevate your classic potato gnocchi recipe, brown butter sauce is a game-changer. Brown butter’s nutty caramelised richness perfectly compliments the light, pillowy texture of potato gnocchi, creating a luxurious yet simple dish. To make this alternative sauce, melt 150g unsalted butter in a pan over medium heart, stirring until it turns golden brown and develops a warm, toasty aroma. Add crispy sage leaves for an earthy kick and a pinch of Maldon Sea Salt and cracked black pepper to elevate the flavours. The brown butter sauce clings to each gnocchi, creating a dish that’s indulgent, aromatic, and incredibly satisfying. Top with freshly grated parmesan for a final touch of decadence.
How to make gnocchi without using potatoes
Here are three creative ways to make gnocchi without using potatoes:
Replace traditional potatoes with pumpkin puree or mashed sweet potato for a flavourful twist. These ingredients add a hint of natural sweetness and vibrant colour to the gnocchi. Mix the puree with flour, egg, Maldon Sea Salt and a pinch of nutmeg or cinnamon for an autumn-inspired version that pairs beautifully with brown butter or cream sauces.
Cauliflower Gnocchi
For a low-carb and gluten-free option, use cauliflower! Steam or boil cauliflower florets until tender, then blend them into a smooth puree. Combine the puree with almond flour, an egg and Maldon Sea Salt to form a dough. This version is healthy and still satisfying, with a slightly nutty taste.
Ricotta Gnocchi
Craving indulgence? Swap the potatoes for creamy ricotta cheese to create light and tender gnocchi bites. Ricotta gnocchi, also known as ‘gnocchi di ricotta’ originates from Italy, and is similar to ‘Gnudi’ which is gnocchi-like dumplings filled with ricotta cheese and semolina.
Simply mix ricotta with flour, parmesan cheese and a pinch of Maldon Sea Salt. The dough comes together quickly and requires less kneading, resulting in soft, melt-in-your-mouth gnocchi with a subtle cheesy flavour.
When the cold winter months roll in, a hearty yet refreshing dish like a winter chickpea salad is just what you need. This versatile chickpea salad recipe is perfect as a main dish, a side, or even for meal prep. Combining the creaminess of the chickpeas with the vibrant pomegranate seeds, butternut squash, and crunchy baby carrots, this dish is a flavour-packed powerhouse! A generous pinch of Maldon Garlic Sea Salt flakes elevates the flavours, making it the perfect addition to your Veganuary menu or a comforting plant-based option for any day of the week.
Finish the recipe with a simple tahini dressing to make the salad burst with flavour, or instead use vegan mayonnaise to drizzle on top. You can also try crumbling a few pieces of plant-based cheeses to add depth and texture to the dish. We like using Violife Non-Diary Feta Style Cheese which is great when tossed in a crispy salad.
Here’s how to make the Winter Chickpea Salad
This vibrant and healthy salad is packed with roasted butternut squash, baby carrots, crispy chickpeas, and massaged kale, all drizzled with a creamy tahini dressing. Full of nourishing ingredients, it combines sweet, savoury and earthy flavours, complimented by the crunch of pomegranate seeds and toasted mixed seeds. Easy to prepare and full of vitamins, fibre, and plant-based protein, this dish makes for a satisfying and wholesome meal. Perfect for anyone looking to enjoy a nutritious, flavour-packed meal.
Step 1:
Preheat the oven to 180°C.
Step 2:
Place the butternut squash and baby carrots onto a roasting tray. Drizzle with 1 tbsp olive oil, fennel seeds, Maldon Garlic Sea Salt, and black pepper. Roast in the preheated oven for 25 minutes until tender, golden, and slightly charred.
Step 3:
Drain the chickpeas and pat them dry with kitchen paper. We used Bold Bean Co Organic Chickpeas, but you can substitute with white beans, cannellini beans or butterbeans as they all have the same creamy texture and mild flavour. Spread them onto a second baking tray and drizzle with 1 tbsp olive oil, paprika, and ground cumin. Season well and roast in the oven for 15 minutes until crispy and golden.
Step 4:
While the vegetables and chickpeas are roasting, place the kale into a large mixing bowl. Add 1 tbsp olive oil and a big pinch of Maldon Sea Salt. Massage the kale with your hands to soften it, then set aside.
Step 5:
Prepare the tahini dressing by whisking together tahini, lemon juice, olive oil, water, and seasoning until smooth and creamy.
Step 6:
Once the vegetables and chickpeas are roasted, assemble the salad. Toss most of the tahini dressing through the kale and transfer it to a platter. Top with the roasted butternut squash, baby carrots, and crispy chickpeas.
Step 7:
Drizzle over the remaining tahini dressing and garnish with pomegranate seeds and toasted mixed seeds before serving.
What to serve with your chickpea salad?
A winter chickpea salad is versatile and pairs beautifully with a variety of dishes. Here are some great options to serve alongside it:
Warm Bread
A delicious, crusty bread is perfect for scooping up the salad and soaking up it’s tangy dressing. Try making a cherry tomato and pesto focaccia which is easy to follow and packs a lot of flavour. Alternatively, pairing the salad with a warm, garlic bread add a wonderful savoury flavour to the dish, and adds a tasty crunch to your meal.
Soup
A classic butternut squash soup is hearty in flavour and compliments the fresh, tangy salad. It’s natural sweetness from the squash balances the savoury notes of the salad perfectly.
Protein
As a plant-based option, try adding a few falafel balls to make the dish more substantial and completely vegan.
For non-vegans, grilled chicken makes a hearty, protein-rich pairing. You can also try pairing the salad with baked salmon. The delicate, butter fish is a great compliment to the crunchy chickpeas, roasted squash and baby carrots.
How long will the chickpea salad last in the fridge?
You can keep the chickpea salad in the fridge for up to four day in a secure, airtight container.
Any leftover tahini dressing can be stored a glass mason jar and refrigerate for up to 14 days, however it is best to consume within 5-7 days so that you can taste the tangy flavour. After refrigeration, the dressing can become much thicker and separate, so make sure to store before using again.
Can you freeze a chickpea salad?
You can freeze a chickpea salad for up to three months, but we don’t recommend this as the texture of the salad will change and loose it’s tasty crunchiness.
Any leftover tahini dressing can be stored in an airtight container for up to 8 weeks. Make sure to leave some headspace in the container as liquids expand when freezing. When you want to use the tahini, thaw it in the fridge overnight and give it a good stir before using as it can separate.
Transform your festive leftovers into a decadent treat!
Don’t let your Christmas chocolate go to waste! Elevate your leftovers with a recipe that’s as indulgent as it is simple: Festive Rocky Road, featuring the perfect balance of sweetness and Maldon Sea Salt’s signature flaky finish. This no-bake delight combines rich layers of dark, milk and Christmas chocolate for a holiday-inspired twist, creating a treat that’s ideal for sharing – or keeping all to yourself!
This Rocky Road is packed with festive charm. Crunchy pretzels bring a satisfying texture, while gooey marshmallows and sweet glace cherries add pops of softness and colour. A mix of nuts – think pistachios, almonds, hazelnuts or pecans – offer warm and depth, enhanced by zest of orange for a hint of citrusy brightness. Drizzle with white chocolate and finish with a pinch of Maldon Sea Salt flakes to create a show-stopping treat that’s perfectly balanced: sweet, salty, and oh-so-delicious!
Here is how to make the Festive Rocky Road
Line a 9×9-inch (or similar) square baking tin with parchment paper.
In a heatproof bowl, combine the dark chocolate, milk chocolate, butter, and golden syrup. Melt the mixture over a pot of simmering water, stirring occasionally until smooth. Remove from heat.
To the melted chocolate mixture, add crushed pretzels, marshmallows, leftover Christmas chocolate, glacé cherries, mixed nuts, and orange zest. Stir until all ingredients are well coated with the chocolate mixture.
Pour the mixture into the prepared tin, spreading it evenly with a spatula. Press it down lightly to ensure all ingredients are packed in well.
Drizzle the melted white chocolate over the rocky road mixture, using a spoon or fork for a decorative effect. Place a few extra pretzels on top and finish with a good sprinkle of Maldon Sea Salt.
Place the tin in the fridge for at least 2 hours, or until the rocky road is set.
Once firm, remove from the tin and cut into squares or bars. Serve immediately, or store in an airtight container in the fridge for up to a week.
Enjoy your festive treat!
If you’re looking for a snack that’s both simple and sophisticated, charred Brussels sprouts on toast with ricotta and parmesan is your go-to festive treat! This delightful combination of crispy, oven-roasted Brussels sprouts, creamy ricotta, and tangy parmesan creates a mouth-watering appetizer, perfect for holiday gatherings. Nestled atop toasted sourdough, and finished with a sprinkle of Maldon Sea Salt, cracked black pepper, and a hint of lemon zest, this dish is packed with vibrant flavours and textures. For an added crunch, hazelnuts round out the recipe, making it a memorable dish that highlight seasonal product while keeping things easy and delicious!
Brussels sprouts, when charred to perfection, bring out their natural sweetness with a smoky edge that pairs beautifully with the creamy ricotta base. Tossed in olive oil, roasted to a golden crispy, and layered on slices of freshly toasted sourdough, these sprouts create an irresistible contrast between the crunch of the bread and their tender interior. The parmesan adds a sharp, salty bite, while the bright lemon zest and crunchy hazelnuts elevate the snack into something truly special.
Ideal as a light starter, festive canape, or even a creative side dish, this easy Brussels sprouts recipe is a delicious way to celebrate the season with wholesome, bold flavours.
Best Way to Roast Brussel Sprouts
Roasting Brussel sprouts to perfection involves coating them evenly with olive oil and seasoning them generously with Maldon Sea Salt and cracked black pepper. Spread them out on a large baking tray to ensure they roast evenly without steaming, making sure to check them halfway through roasting.
Making Charred Brussel Sprouts on Toast with Ricotta and Parmesan
Prepare the Ingredients:
Preheat your oven to 180°C. Halve the Brussel sprouts and place them on a large baking tray. Drizzle with olive oil and season with a pinch of Maldon Sea Salt and cracked black pepper.
Roast the Brussel Sprouts:
Place the tray in the oven and roast for 15-20 minutes until the Brussel sprouts are tender and charred in places, giving them a deep, roasted flavour.
Prepare the Toast and Ricotta Spread:
Toast the two slices of sourdough bread to your preference. In a small bowl, mix together the ricotta with the zest of half a lemon, adding a pinch of Maldon Sea Salt and black pepper to taste. Spread this ricotta mixture onto each piece of toast.
Assemble the Toast:
Roughly chop the toasted hazelnuts and have the finely grated parmesan ready. Top each slice of toast with the charred Brussel sprouts, followed by a scattering of toasted hazelnuts and a generous amount of grated parmesan. Serve immediately for a delightful crunch and creamy texture.
How to Make Charred Brussel Sprouts on Toast with Ricotta and Parmesan
Preheat the oven to 180c.
Place the Brussel sprouts onto a large baking tray and drizzle with the olive oil, then season with Maldon Sea Salt and black pepper. Place into the oven and roast for 15 – 20 minutes until charred in places.
Toast the two pieces of sourdough bread. In a small bowl mix together the ricotta and lemon zest along with some Maldon Sea Salt and black pepper. Then spread the ricotta mixture on top of each toast. Roughly chop the toasted hazelnuts.
Top each toast with the charred Brussel sprouts, a scattering of toasted hazelnuts and some grated parmesan cheese. Serve immediately.
Can You Freeze Roasted Brussel Sprouts?
Yes, you can freeze roasted Brussel sprouts. Once cooled, place them in a single layer on a baking tray to freeze. Once frozen, transfer to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Reheat in the oven to maintain their crispiness.
Healthy Brussel Sprouts Recipe
This recipe features healthy Brussel sprouts roasted to perfection, paired with creamy ricotta, crunchy hazelnuts, and tangy parmesan on sourdough toast. This dish is not only delicious but also packed with nutrients, making it an ideal vegetarian option for any meal. If you are craving something a little different, why not try Joe Woodhouse’s delicious roast Brussels sprouts with whipped tahini, paid with a spicy tomato chutney and a gorgeous crouton crumb.
What is an old fashioned
The Old Fashioned cocktail is a timeless classic that embodies the essence of simplicity and elegance in mixology. Traditionally served in a lowball or rocks glass, this whiskey cocktail is a staple in any bartender’s repertoire!
Classic Old Fashioned cocktail
The perfect Old Fashioned consists of stirring together two ounces of bourbon, whiskey or rye, a rich simple syrup, and Angostura bitters. A handful of ice cubes is added, before the drink is gently stirred to chill and dilute to perfections. The final touch is an orange twist, or orange peel, and a cocktail cherry (Maraschino cherries), which not only adds visual appeal, but also enhances the drink’s complex flavours, adding sweetness to the bitter cocktail.
The beauty of the Old Fashioned lies in it’s versatility and balance. While rye whiskey is the traditional choice, bourbon is also popular choices for those who prefer a slightly sweeter profile. Modern variations may also use simple syrup or even maple syrup in place of the more traditional sugar cube, offering a different dimension of sweetness. Whether enjoyed a pre-dinner aperitif or a nightcap, the Old Fashioned remains a quintessential whiskey cocktail that has stood the test of time.
What is the origin of the Old Fashion?
According to Nio Cocktails, the Old Fashioned was first created in the 1800s in America. It was then known simply as the ‘Whiskey Cocktail’ which included a spirit, sugar, water and bitters. It was a standard, quick and easy cocktail to make which was enjoyed by many, and often enjoyed in the morning as a hangover cure!
However, Difford’s Guide proclaims that although the cocktail was popularised in America, the origins of a cocktail that comprise of a spirit, sweetener and bitters are English, followed by the creation of the first aromatic bitters by London apothecary, Richard Stoughton in 1690.
Why is it called an Old Fashioned?
By the 1870-1880s, bartenders began adding their on ‘twists’ to the Whiskey Cocktail, such as adding more sweeteners, garnishes and even changing the spirit from rye whiskey to bourbon. Customers began to rebel against the innovated cocktail, preferring the traditional version instead. As a result, customers would order the ‘old-fashioned whiskey cocktail’ at the bar. Eventually the name was shortened to the title we know today, ‘Old Fashioned’.
Here’s how to make and serve an old fashioned
Start by soaking the rosemary and cinnamon stick in some high proof spirit for a few minutes – this will be the flaming part of the cocktail.
Take a tumbler and add the sugar, bitters and Maldon Smoked Sea Salt, stirring together. Then fill the glass with ice and add the whiskey or bourbon and stir again. Add a splash of soda water if you like and a slice of orange.
Then take the soaked rosemary and cinnamon stick and carefully balance on the rim of the drink. Use a lighter or matches to ignite them – they should flame and smoke. The smell of the smoked rosemary and cinnamon add Christmassy notes to your cocktail.
How to spice up and old fashioned
Although adding an orange twist to your classic Old Fashioned adds sweetness, it’s pretty simple! We’ve shared some of our favourite ways to elevate your Old Fashioned, with new and exciting twists to try!
Brown Butter Old Fashioned
If you’ve never tried a brown-butter Old Fashioned, then you’re missing out!
This recipe was shared by Liquor.com, where they highlight how the flavours of bourbon compliments the rich nuttiness of brown butter. Simply heat unsalted butter in a saucepan until it lightly browns and has a nutty aroma. Then, gently combine the browned butter with a bottle of bourbon. Pour the blend into a highball glass with ice, adding brown-sugar syrup and Angostura bitters before finishing with a maraschino cherry.
Honey Old Fashioned
If you have a sweet tooth, the The Glenlivet shared a delicious Honey Old Fashioned recipe. Rich, runny honey is incorporated with the bold flavours of the classic Old Fashioned mix, creating an smooth drink that’ll go down a treat with your guests.
Pumpkin Spice Old Fashioned
If are wanting something more ‘cosy’ in flavour, Liquor.com recommends the ever-so-popular pumpkin spice flavour with an Old Fashioned. You can achieve this by making a homemade syrup, adding pumpkin puree, pumpkin pie spice, brown sugar, and vanilla extract. Combine the pumpkin pie liquid mix with your bourbon and orange bitters and you will taste the delightful automanual flavours.
Old Fashioned vs. Manhattan
The Old Fashioned and The Manhattan are two of the most popular whiskey cocktails. Although the two cocktails have many similarities, the have different flavours.
What is a Manhattan?
This is a classic cocktail, comprising of whiskey (usually rye), sweet vermouth, and bitters. It’s served in a stemmed glass, and garnished with a cherry.
What is the difference between an Old Fashioned and a Manhattan?
The main difference between the Old Fashioned and Manhattan is the sweeteners used in each. The Old Fashioned traditionally uses sugar, either as a cube or in simple syrup form. In contrast, the Manhattan uses sweet vermouth, which is a type of fortified wine. The vermouth adds a earthier, spicier notes in comparison to the Old Fashioned, which is sweet yet bitter. As a result, many would say the flavour profile of the Manhattan is more in-depth and complex, whereas the Old Fashioned is more simple.
Indulge in the rich, comforting flavours of a spiced apple frangipane tart, where the warm, nutty essence of almond meal meets the crisp sweetness of Granny Smith apples. This elegant apple tart is elevated with the subtle smokiness of Maldon Smoked Sea Salt, adding a sophisticated twist to the classic dessert. Each bite of this tart reveals layers of flavour, from the buttery crust to the spiced apples on top, dusted with a delicate sprinkle of powdered sugar.
What is frangipane?
Frangipane is usually made as a filling for tarts, comprising of finely ground almonds, butter, sugar and eggs. You can also add a drop of almond extract in the mixture if you like a more intense almond flavour. Once you have made the frangipane, you can then spread it evenly across a blind-baked tart shell, creating a delicious, creamy mixture once baked.
Frangipane vs marzipan
Although both frangipane and marzipan’s main ingredient is almond meal, marzipan does not include butter, whereas frangipane does! Because of this, the main difference between frangipane and marzipan is the texture. Frangipane is very rich and used as a cream-based filling for tarts. In contrast, marzipan is more of a thick paste, used for decorating cakes and cupcakes. Our delicious orange and pistachio Battenberg cake uses marzipan to protect the soft, fluffy interior of the cake.
As a result, you can’t substitute one from the other, as they consist of different components and have different purposes in baking. However, if you’re running out of time, bakers tend to use almond paste instead of marzipan for a quicker solution when decorating.
Frangipane tart recipe
To make a classic frangipane tart, start by preparing the frangipane filling. Cream together room-temperature butter and sugar until light and fluffy, then add an egg yolks and a touch of almond extract for extra flavour (optional). Gradually fold in the finely ground almonds or almond meal to create a smooth mixture. Pour the frangipane filling into a blind-baked tart shell, ensuring it spreads evenly across the base.
If you are wanting to add fruit to your tart, we recommend lemons, apples or cherries. If opting for apples, you need to make sure your chosen apples (preferably Granny Smiths), are thinly sliced. Arrange the apples slices in a decorative pattern on top of the frangipane . Bake the tart is a preheated oven at 350°F (180°C) for about 30-45 minutes, or until the filling is set and the apples are golden. Once cooled, dust the tart with powdered sugar for a final touch. You can serve warm or at room temperature to enjoy the perfect balance of sweet almond filling and tart apples.
How to make a spiced apple frangipane tart
Start by making the pastry. In a food processor add the plain flour and icing sugar. Then add the cold, cubed butter and pulse until it resembles fine breadcrumbs. Next add the egg yolk and cold water. Pulse again until the pastry starts to come together. If it looks a little dry, add a splash more water.
Bring the pastry together with your hands and tip out of the food processor. Knead very gently and then wrap in clingfilm in a flat disc shape and put into the fridge to chill for 30 mins.
After 30 mins, remove the pastry from the fridge and the roll it out on a lightly floured work surface. Roll a large circle around 2cm in thickness and the use your rolling pin to lift the pastry and drape over a 23cm fluted tart tin. Gently press in the corners and up the sides, leaving some overhang at the top. Use a fork to lightly prick the base of the tart. Then place this back into the fridge for another 30 mins.
Preheat the oven to 180c.
After 30 minutes, remove the chilled pastry case from the fridge. Scrunch up some baking paper and then line the pastry with this and some baking beans. Place into the preheated oven to blind bake. Bake it for 15 minutes, then remove the beans and paper and return to the oven for an additional 5 minutes until the pastry feels chalky and lightly golden in colour. Remove from the oven and allow to cool slightly
While the pastry is blind baking, make the frangipane. Using an electric hand whisk, place the softened butter, sugar and pinch of Maldon Smoked Sea Salt in a large bowl and whisk together for 2 – 3 minutes until pale and fluffy. Then add the eggs, yolks, and vanilla and whisk again. Finally add the cinnamon, nutmeg, ground almonds and flour and whisk until combined.
When the pastry case has cooled slightly, take a small, serrated knife and carefully trim off the excess pastry so you have a nice smooth line around the top. Dust off any pastry remains.
Spoon the frangipane filling into the pastry case and smooth out with a palette knife. Then arrange the apple slices on the top and lightly press into the filling.
Place the tart back into the oven for around 40 – 45 minutes until the apples are golden and the frangipane is puffed up and golden brown too.
Remove from the oven and allow to cool before dusting with icing sugar and serving.
Can you freeze frangipane?
Once you have made your frangipane, you can store in the fridge for up to 5 days, or frozen for up to 1 month in the freezer. Make sure you thaw the frangipane overnight in a fridge before using it in your bakes. When you are storing leftover frangipane, make sure it’s covered with clingfilm to prevent freezer burn.
Pisco Sour origin
The Pisco Sour is a classic South American cocktails, known for it’s refreshing balance of citrus, sweetness, and the distinctive aroma of pisco. Pisco is a spirit made from fermented grape juice. Originating in the early 20th century, it’s believed that the cocktail was popularized by American bartender Victor Morris, created within his very own bar, Morris Bar, in Lima, Peru.
The Pisco Sour combines pisco – whether Peruvian or Chilean – with fresh lime juice, simple syrup, and egg white. The egg white creates a frothy, smooth texture at the top of the cocktail. This beverage is typically garnished with a dash of Angostura bitters, adding a subtle spice to it’s otherwise tart and tangy profile.
What is Pisco?
Pisco, the main ingredient of the Pisco Sour, is distilled from aromatic grape varieties, with Peruvian pisco traditionally being unaged and produced in a pure form, like Pisco Acholado or Mosto Verde, and Chilean pisco often aged in wood.
The variety of pisco used can significantly influencer the cocktail’s flavour, with brands like Macchu Pisco and Campo de Encanto offering diverse expressions. The Pisco Sour is a classic that’s intertwined with South American culture, rivalling other sour/bitter cocktails such as the Whiskey Sour.
Here’s how to make a clementine Pisco Sour
Place the sugar syrup in a cocktail shaker along with the lemon juice, pisco, Maldon Sea Salt, egg white and clementine juice. Add some ice to the cocktail shaker, close firmly and shake well for 30 seconds.
Strain this into your martini or nick & nora glass.
Garnish with a wheel of clementine, a sprig of rosemary and some pomegranate seeds, if you like.
Can you freeze a Pisco Sour?
Today we see many variations of the Pisco Sour, such as the Frozen Pisco Sour, which is equally delicious!
An excellent recipe, created by A Beautiful Mess, demonstrates just how easy it is to transform a classic pisco sour to a frozen Pisco sour.
Serves: 1
Ingredients:
1 1/2 oz Pisco
2 tbsp sugar
Juice from one lime (roughly 3/4 oz.)
Zest from one lime
1 egg white
1 to 1 1/2 cups of ice
A pinch of Maldon Sea Salt, to elevate the sweetness
Method:
In a blender, combine the sugar, lime juice, lime zest and Maldon Sea Salt flakes. Blend until the sugar dissolves.
Add the pisco, egg white, and ice. Blend until combines and very frothy.
Pour into a glass and enjoy!
Tag us in your creations!
Make sure you have your Maldon Salt ready when making your pisco sours! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.
Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on the recipes!
With a brush, begin ‘painting’ the wine glass on the side with sugar syrup. Sprinkle Maldon Sea Salt over the sugar syrup.
Fill wine glass with cubed ice.
Build drink in order of ingredients.
Briefly stir to mix ingredients.
Sip slowly and enjoy!
Rim the small rocks glass with a lime wedge and dip it in the Maldon Chilli Sea Salt.
Add the ingredients to the cocktail shaker in the order listed.
