Comfort Food - Taming Twins

Veggie Enchiladas {Slow Cooker Fakeaways}

Sarah Rossi — Sun, 02 Oct 2022 09:30:00 +0000

The next instalment of my Slow Cooker Fakeaways is the simple but flavour-packed Veggie Enchiladas. This is a hearty and filling dish that you really don’t need meat for. So easy and great value, throw it all in and let it work its magic.

If you’re vegetarian or looking to eat less meat, here’s a fakeaway just for you.

Filling and satisfying thanks to the beans and butternut squash, with plenty of spices for an aromatic, rich flavour that means you really don’t miss the meat.

I thought I would give this vegetarian family meal recipe a go as a fakeaway after the success of my Slow Cooker Beef Enchiladas and Slow Cooker Chicken Enchiladas… if they worked so well I wondered if a veggie version would too.

Turns out, the answer is yes!

Why you’ll love this Veggie Enchiladas recipe

Super simple zero fuss recipe

Low-cost and healthy store cupboard ingredients

Ideal as a vegetarian buffet dish

How we came up with this recipe

The origins of enchiladas date back centuries, where corn tortillas became a staple cuisine in Mexico, evolving from much loved street food to a customisable favourite dish served up with a variety of fillings, toppings and sauces.

These days, the dish has travelled far and wide, and now us Brits regularly dish this up at our tables.

This is my family-friendly version that is healthy, low cost and super convenient to throw together.

While I do love beef enchiladas and chicken enchiladas too, this recipe is great for vegetarians or if you’d rather omit meat from this dish.

Veggie Enchiladas Ingredients Notes

Butternut squash – You can make this even easier for yourself by frozen chunks!
Onion – You can use one whole fresh onion chopped up, or you can also use about 200g/7oz of frozen
Passata – I use the small cartons here which are the right size
Garlic powder – Not garlic salt! Garlic granules are fine too
Mild chilli powder – Use hotter if you dare!
Wraps – Wholemeal or regular is fine
Sweetcorn – Canned and drained, or use frozen but just allow it a little longer to heat up
Cheese – Use whatever you have in or your preference for this dish, I like a mozzarella and cheddar mix for flavour and cheese pull!

How to make Veggie Enchiladas

Put all of the slow cooker ingredients in the slow cooker, mix well and cook as per recipe at the bottom of the post.

2. Mix in the wraps.

3. Add the sweetcorn and stir.

4. Sprinkle on the cheese and finish cooking as per the recipe.

Substitutions

Sweet potato – You could swap the butternut squash for this. I prefer the texture of butternut squash but either is fine.
Beans – I have used mixed beans here but you can use whichever tinned (pre-cooked) beans you prefer or have in your cupboard. For example, only using kidney beans is OK. Don’t use dried beans here unless you’ve pre-boiled them and followed the cooking instructions on the pack.
Peppers – These go really well in this kind of dish, so throw some in if you have some.

Leftovers

You can use the sauce (minus the wraps) as another dish if you have leftovers. It makes a fantastic lunch over a jacket potato or rice for another easy dinner.

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or oven before serving. The wraps to tend to go a little soggy when reheated, but honestly? I’d still eat them happily. Up to you.

In the freezer If you freeze leftovers, be prepared for the tortillas to be a bit soggy and not at their best. If you want to freeze leftovers, try and pre-empt this and take some of the sauce out to freeze before you add the tortillas if possible.

Top tips for making Veggie Enchiladas

Side dishes: I love it when a fakeaway recipe works as a feast-style meal for those weekends when you have guests or just want to enjoy some extra-special family time around the table.

What I LOVE about Mexican-style dishes is just how many sides you can easily serve that make up a banquet while the main dish merrily bubbles away. You can try some or all of these:
Tortilla chips
Dips including guacamole, salsa and sour cream/yoghurt
Mexican Chicken & Rice
Mexican-Style Salad
Veggie Loads Nachos (to start?)

Chilli: If you like a little more heat, add extra chilli flakes, fresh chillis or get your beans in a chilli sauce. If you’re serving this to children and they don’t like spicy, omit or reduce the chilli powder.

Prepare it the night before: This is one of those slow cooker favourites that allows you to throw all the ingredients in the night before if time is going to be tight in the morning.

Simply add the slow cook ingredients to the slow cooker pan and keep in the fridge overnight. All you have to do is pop it into the cooker in the morning (and don’t forget to actually switch it on!)

Then add the sweetcorn, wraps and cheese at the end of the cooking time as per the usual instructions.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Veggie Enchiladas {Slow Cooker Recipe}

This is an easy fakeaway meal for the whole family. Slow Cooker Veggie Enchiladas are full of depth and spice that make this a hearty, delicious meal.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 872kcal

Author Sarah Rossi

Ingredients

For the Slow Cook:

500 g Butternut squash I use frozen, chopped
800 g Mixed beans Tinned, drained and rinsed
1 Onion Peeled and chopped
500 g Passata
400 g Tinned tomatoes
2 tsp Garlic granules
2 tsp Smoked paprika
3 tsp Dried oregano
4 tsp Ground cumin
2 tsp Mild chilli powder
1/2 tsp Sea salt
1/2 tsp Freshly ground black pepper
2 tbsp Tomato puree
1 tsp Soft dark brown sugar

To Finish:

240 g Tortilla wraps
340 g Sweetcorn Tinned, drained
150g Cheese Grated

Metric – Imperial

Instructions

Put all of the slow cook ingredients in the slow cooker, mix well and cook for 6 hours on HIGH or on LOW for 8-9 hours.
Cut the wraps into wide strips. Add these and the sweetcorn to the slow cooker. Mix in with the enchilada 'filling'.
Sprinkle over the cheese.
OPTION 1: Either pop the lid back on and slow cooker for another 30 minutes on HIGH until the cheese has melted (see notes).
OPTION 2: Or put the slow cooker pan under a hot grill or in the oven at 200C/400F for about 10 minutes until the cheese is melted and golden.

Notes

To finish the dish Putting the tortillas back into the slow cooker for half and hour will make them a little soggier than if you put them under the grill. I much prefer the end result when I’ve just popped everything under the grill.

Obviously your slow cooker pan needs to be grill safe to do this!

Onions Use 200 g/7 oz if you’re using frozen onions instead of fresh.

Butternut squash Fresh or frozen butternut squash is fine. It is 500g/1.1lb of peeled and cut up butternut squash, so if using fresh weigh it after peeling.

Nutrition

The post Veggie Enchiladas {Slow Cooker Fakeaways} appeared first on Taming Twins.

Meatball Orzo Bake {One Pot}

Sarah Rossi — Wed, 20 Sep 2023 09:30:00 +0000

This Meatball Orzo Bake is made all in one dish, simple to make and full of flavour. BONUS… it’s ready in around 30 minutes, making it a perfect midweek no-fuss family dinner!

I am loving creating something new and different with my orzo recipes right now.

Not only are they delicious and packed with flavour, but they’re so versatile and quick, usually allowing us to cook everything together in one pan (total win, right?)

This brand new Meatball Orzo Bake recipe comes off the back of the success of my Meatball Pasta Bake and my Broccoli Orzo Bake recipes.

They’ve both gone down so well, I thought I would come up with a hybrid recipe! Enjoy.

Why you’ll love this Meatball Orzo recipe

Quick, easy and made in one pan

Delicious, rich and comforting

Ready in about half an hour

About this Meatball Orzo Pasta recipe

We’ve made sure we’ve made this a complete meal by adding tomatoes and broccoli, so there’s no need for extra sides.

I like to make this in the oven as a baked ‘al forno’ method, but you can make it on the hob too (I’ve added instructions below for this method).

Oh, and not forgetting a note on the meatballs you use… I use ready-made meatballs for speed and convenience, and I also find they hold their shape better in a recipe like this where everything is cooked together.

BUT if you’d prefer to make your own for this, go ahead!

You can follow my easy Meatballs and Spaghetti recipe here for regular ones, or you could try my Ikea-style Swedish Meatballs instead.

Pre-order my brand new ONE POT book and get it in your kitchen on the day it is released! Amazon

What is orzo?

Orzo is pasta, in the shape of large grains of rice. It’s sometimes know as ‘risoni’. The name means ‘barley’ in Italian because it looks a little like grains of barely.

It’s really easy to use as it cooks in a sauce, taking on the flavour and giving a creamy, comforting texture.

Try my Chorizo Orzo, Marry Me Chicken Orzo, Orzo Bolognese, Halloumi & Butternut Squash Orzo Bake, Broccoli Orzo Bake or Slow Cooker Lamb Orzo Stew.

Meatball Orzo Ingredients

Olive oil – Or sunflower, just NOT extra virgin
Meatballs – Your favourite type
Onion – Fresh or pre-chopped frozen is fine
Garlic – Same as above
Broccoli
Chilli flakes
Sweet smoked paprika
Dry orzo
Passata
Vegetable stock – A cube is fine
Mozzarella – I used grated, but you could swap for another cheese if you prefer
Sea salt and freshly ground black pepper

How to make Meatball Orzo Bake

1. Add the oil, onion, garlic, broccoli, meatballs, paprika and chilli flakes into a baking dish. Season and bake as per the recipe below.

2. Add in the orzo, pasta and stock. Stir well and put it back into the oven, covered.

3. Bake as per the recipe.

4. Sprinkle over the cheese and bake until golden.

Hint: If the mixture becomes too dry before the orzo is cooked, add a splash of water.

Substitutions

Vegetarian – You can make this without meat by substituting the meatballs for veggie meatballs. It will work just as well.
Vegan – Do the same to make it vegan-friendly, but also omit the cheese or find an alternative.

Leftovers & reheating Orzo Pasta

In the fridge Orzo can become a little gloopy after you’ve initially cooked it, so add a splash of water or an ice cube before you reheat it to stop it drying out. Use the microwave to reheat until piping hot.

In the freezer Orzo is always at its best when cooked and eaten immediately, but that’s not to say it won’t still be delicious if it’s out of the freezer. The texture can just become very stodgy. See the tip above for reheating.

Top tips

How to cook orzo

If you haven’t cooked with orzo before, just be aware that this type of pasta (which was traditionally used in soups in Italy) cooks quickly and can also dry out quickly and stick to the bottom of the pan as it absorbs the liquid.

The quantities of stock in this recipe should be fine, but do keep an eye on it in case it needs a little extra.

Just add a little extra at a time until it’s cooked through to the right consistency and is no longer crunchy.

How to make this on the hob

Heat oil in a sauté pan and add onion and garlic and meatballs. Cook over medium heat for 10 minutes or until the meatballs have browned.
Add in the broccoli, chilli flakes, paprika, salt, pepper, orzo and vegetable stock.
Bring to a simmer, cover with lid and cook for 15 minutes over a low heat. Stir occasionally so it doesn’t stick.
When the orzo is soft, sprinkle the grated cheese over the top and place under the grill for 5 minutes until golden.

Meatball Orzo Bake FAQs

Can you recommend an ideal pan to use for this recipe?

Use a NON-STICK pan for this. It will make your life so much easier.

See my one pan recommendations here.

Can I use a different pasta?

I wouldn’t recommend it.

This recipe has been tested multiple times specifically to work with orzo.

Orzo works here because it is sturdy, cooks so quickly and has a rice-like texture. Feel free to try but you will need to adjust the stock levels and cooking time.

OR you might prefer my Meatball Pasta Bake recipe instead.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Meatball Orzo Bake {One Pot}

This Meatball Orzo Bake is made all in one dish, simple to make and full of flavour. BONUS… it's ready in around 30 minutes, making it a perfect midweek no-fuss family dinner!

Course Main Course

Cuisine Family Food

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 674kcal

Author Sarah Rossi

Ingredients

2 tsp Olive oil
340 g Meatballs
1 Onion Peeled and chopped.
3 Garlic cloves Peeled and chopped.
300 g Broccoli
1/2 tsp Chilli flakes
2 tsp Sweet smoked paprika
300 g Dried orzo uncooked
500 g Passata
600 ml Vegetable stock made with a cube is fine
75 g Mozzarella
Sea salt and freshly ground black pepper

Metric – Imperial

Instructions

Preheat the oven to 200°C/400F fan.
In a baking dish, add the meatballs, onion, garlic, broccoli, chilli flakes, paprika, oil and salt and pepper. Toss everything so it's all coated. Bake (uncovered) for 10 minutes.
Remove from the oven, add the orzo, passata and stock. Mix well, cover with a lid (or tin foil). Bake for another 15-25 minutes. (Check at 15 minutes, the orzo cooking time can vary depending on the brand. Return to the oven if it needs longer. If it's drying out, add a splash of water.)
Remove from the oven and sprinkle the cheese over. Bake for a further 5 minutes, uncovered.
Check that the orzo is cooked through and serve.

To make on the hob:

Heat oil in sauté pan and add onion and garlic and meatballs. Cook over medium heat for 10 minutes or until the meatballs have browned.
Add in the broccoli, chilli flakes, paprika, salt, pepper, orzo and vegetable stock.
Bring to a simmer, cover with lid and cook for 15 – 20 minutes over a low heat. Stir occasionally so it doesn’t stick.
When the orzo is soft, sprinkle the grated cheese over the top and place under the grill for 5 minutes until golden.

Notes

Consistency: If the mixture becomes too dry before the orzo is cooked, and before you add the cheese on top, add a splash of water.

Nutrition

The post Meatball Orzo Bake {One Pot} appeared first on Taming Twins.

Loaded Potato Skins {with Cheese and Bacon}

Sarah Rossi — Tue, 14 Jan 2020 10:30:04 +0000

These are the ULTIMATE comfort food treat – Loaded Potato Skins stuffed with crispy bacon and cheese are totally delicious and so easy to make.

This is such a basic recipe that has amazing results from such simple ingredients. Perfect for feeding up your family, at a buffet or even just as a snack in the fridge for peckish children (and grownups).

What I love most about Stuffed Potato Skins is that you can adapt this recipe really into whatever filling you like (there are some other loaded potato skin ideas further down).

These transform your plain jacket potato into something special. They’re perfect for a weekend fakeaway style meal or for a special lunch or picnic. You can serve them as a main course with beans and salad, or as a side dish to a bigger meal.

These are my little secret indulgence – make a batch for the freezer and your family will love you forever!

Why you’ll love this recipe

A cheap and easy meal

Family favourite and a big hit with kids

Feels like a treat, better than a takeaway

What are Loaded Potato Skins?

Essentially they are baked potato skins with the cooked potato filling scooped out and mashed up with a variety of different delicious flavours.

They became popular after restaurants began serving them up as starters or side dishes, but I’m here to tell you that they’re SO EASY to make at home, and so worth trying out (you won’t look back).

Loaded Potato Skins (or Stuffed Potato Skins) can be made with leftover baked potatoes or especially made jacket potatoes.

What to put in Loaded Potato Skins

For this recipe we’re stuffing the crispy potato skins with bacon, cheese, mushrooms, spring onion and cream cheese (combined together with an egg), but there are LOADS of ways you can adapt this. Basically throw in what you like!

Some ideas include other kinds of veg or cheese, ham instead of bacon, sour cream, chorizo, chillies, chilli beans… the list is endless. You can make these vegetarian or vegan if you prefer too.

Potato Skins Loaded: Ingredients

Baking potatoes
Olive oil
Bacon
Mushrooms
Spring onions
Cream cheese
Egg – I use medium free range
Cheddar cheese
Salt and pepper

To serve:

Sour cream
Spring onions
Chives

How to make Loaded Potato Skins

Some recipes scoop out all of the potato mash in the middle and just have the crunchy potato skins. You can do that with these if you prefer but I love the gooey, carby comfort of the cheesy mash filling. Plus this way makes a full meal.

1. Bake the potatoes until cooked. Allow to cool slightly and cut in half and scoop out the middle into a bowl. Put the skins back into the oven for 10 minutes to crisp up.

2. Meanwhile, fry the mushrooms and bacon. Add the filling ingredients into the bowl with the potato filing and mash together. Share the mixture into the skins, top with cheese and pop back in the oven for 10 minutes.

Some of my other favourite potato recipes

Make Ahead Tips for Potato Skins

Make a batch of these for the fridge or freezer!

In the fridge You can keep this recipe in the fridge for 3 days. Eat cold or reheat them fully in the microwave or oven before serving.

In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or oven.

Tips for making Stuffed Potato Skins

Leave some skin

Make sure you leave a little of the potato skin behind when scooping out to make sure the ‘shell’ is sturdy enough not to tear.

Substitutions

Choose whichever style of bacon you prefer (smoky or not) or you can use pancetta or something similar too.

If you don’t have any cream cheese, you can omit this OR add more grated cheese, or something to make it a bit smoother like milk, cream or creme fraîche.

Very strong cheddar is best for flavour. A little added mozzarella gives that extra melted stretch.

You can swap sour cream for Greek yoghurt, creme fraîche or mayonnaise.

FAQ

What are the best potatoes for potato skins?

Go for the kind that when roasted are soft and fluffy on the inside but crispy on the outside, like floury Maris Piper, King Edward or Rooster. Salad or boiling potatoes won’t work well because they tend to dry out.

What can I serve with these Potato Skins?

It depends on how you’re eating them. You could have them as part of a weekend buffet with pizza and garlic bread, or on their own with beans and salad, as a side dish at a party or even as a starter to a bigger meal.

Are Potato Skins gluten free?

Yes, potatoes are naturally gluten free. Your choice of filing will make all the difference to whether the whole dish is gluten free, so check those ingredients first.

Can baked potato skins be frozen?

Yes, you can freeze them. Just defrost them fully before reheating them in either the oven or the microwave.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Loaded Potato Skins (with Bacon and Cheese}

These Loaded Potato Skins stuffed with crispy bacon and cheese are the perfect easy comfort food. Melting cheesy goodness baked in a jacket potato.

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings People

Calories 318kcal

Author Sarah Rossi

Ingredients

4 Large baking potatoes
1 tbsp Olive oil
250 g Bacon Chopped into small pieces.
250 g Mushrooms Chopped into small cubes.
4 Spring onions Finely chopped.
50 g Cream cheese See notes.
1 Egg Medium free range.
150 g Cheddar cheese See notes.
Salt and peper

To serve:

Sour cream See notes.
2 Spring onions
Chives See notes.

Metric – Imperial

Instructions

Preheat the oven to 220C/425F and bake the potatoes for about an hour until they are cooked all the way through (or use leftovers!)
Allow to cool slightly.
Cut the potatoes in half and scoop out the middle into a bowl (set aside). Make sure you leave a little behind so that the 'shell' is still sturdy.
Put the empty potato shells onto a baking tray and pop them back into the oven for about 10 minutes.
Meanwhille, heat the oil in a frying pan and fry the bacon and mushrooms until cooked and crispy.
Add the bacon, mushrooms, spring onions, cream cheese, egg, HALF of the grated cheddar and plenty of salt and pepper into the bowl containing the inside of the potatoes from earlier. Mash all together well.
Remove the potato shells from the oven and share the mixture between them. Top with the remaining cheese.
Pop back into the oven for about 10 minutes until the cheese is bubbling and crispy.
Serve with the sour cream and the extra chopped spring onions.

Notes

Bacon: I like to use smoky bacon for added flavour. Pancetta cubes would be even better if you’re feeling fancy.

Cream cheese: If you don’t have any cream cheese, you can omit this, OR add more grated cheese or forage frais or creme fraiche or even a little milk or cream. It just adds a smoother texture to the mash but isn’t vital.

Cheddar: Very strong cheddar is best for flavour. Sometimes I like to mix it up and add in some mozzarella for the top sprinkles to make it extra stretchy and cheesy.

Spring onions: These are called scallions/green onions in the USA.

Sour cream: You can substitute this for greek yoghurt, forage frais, creme fraiche or even mayonnaise.

Chives: These make a lovely, tasty garnish but aren’t necessary if you don’t have any.

Nutrition

The post Loaded Potato Skins {with Cheese and Bacon} appeared first on Taming Twins.

Easy Apple Cake

Sarah Rossi — Fri, 04 Nov 2022 10:30:00 +0000

It’s the time of year when we start to spend more time feeling cosy at home, and that definitely calls for cake! This Apple Cinnamon Cake is so easy to make and will fill the whole house with the most delicious scent.

Whether you’re an experienced baker or a complete beginner, you’ll love this seasonal bake.

This Apple Cake is autumn comfort food, topped with crunchy flaked almonds, perfect to serve with a cup of tea on a chilly afternoon.

Another new favourite fruity cake along with my Lemon Drizzle Cake and Pumpkin Cake.

Why you’ll love this Apple Cake recipe

Super easy to make

Simple ingredients

All the tastes of the season

How we came up with this recipe

I’m taking a break from my main course recipes to bring you what is JUST as important in the colder months… comforting, delicious cake!

There’s no need for any elaborate equipment, although you can use a food mixer if you have one.

This is a very ‘tender’ cake (as Paul Hollywood would say), meaning it can break easily and crumble. BUT, although it’s fragile, I forgive it, as that’s what makes it so delicious!

The best way to tackle this is by waiting to cut it until it’s completely cold (if you can resist). If you’d still prefer to serve it warm as a dessert, that’s fine – just be gentle and accept that it will be a bit crumbly.

This Apple and Cinnamon Cake is best served as a teatime treat with a nice hot cuppa, or as a pudding with custard or perhaps frozen yoghurt.

Apple Cake ingredients

Apples – The 400g is the unchopped weight, so chopped weight should be about 300g. I use a red skinned eating apple like a Braeburn or Jazz. Pink Lady would also work well. I would avoid using a cooking apple here as they don’t hold their shape quite as well. These need to be about 1cm cubed
Butter – I like to use unsalted butter for baking as it is flavourless. If you only have salted it will be fine though. It’s not vital. The butter should be room temperature before using. If your butter comes straight from the fridge, soften it in the microwave for a few seconds
Eggs – I prefer medium, free range
Other ingredients – Caster sugar, self-raising flour, ground cinnamon
For the topping – Flaked almonds

How to make Apple Cake

1. Preheat the oven to 180C. In a large bowl, beat the butter and sugar until light and fluffy.

2. Add the eggs, flour, and cinnamon and beat until well combined and there are no pockets of flour. Fold in the cubed apples by hand.

3. Line a 20cm x 20cm square tin with baking paper or parchment and pour in the mixture, smoothing gently with a spatula.

4. Sprinkle over the flaked almonds and bake as per the recipe below.

Substitutions

Topping – You could just sprinkle over the light brown sugar and ground cinnamon for the topping if you are short of almonds
Want a change from apples? – You could make this with pears instead as an alternative
Butter – You can use dairy-free spread if you prefer

Leftovers

Store the cake in an airtight tin or container for up to 5 days. Don’t store it in the fridge or it will become quite hard.

Freezer You can freeze this cake for another day! It should be cooked first and completely cooled before freezing. Make sure it is well wrapped in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating.

Top tips

Extra apples

You might feel tempted to add another apple in. If you are desperate to, you’re very welcome, but the texture of the cake will be so soft that it will fall apart. This would make it delicious for dessert but not such a sliceable bake.

Cutting up the apples

Make sure you cut your apples into very small cubes. If the cubes are too big the cake will be more likely to break up.

Add a topping

To make this a bit EXTRA, add a simple but delicious Cream Cheese Frosting at the end.

More cake recipes…

Cakes

Courgette Cake {with Lime & Cream Cheese Icing}

Sweet Things

Banana Cake {FOOLPROOF Recipe}

Cakes

School Cake {Easy Recipe!}

Cakes

Victoria Sponge

FAQs

How do I know if it’s cooked all the way through?

You can use a skewer or thermometer to check it is cooked all the way through. A skewer should come out clean.

Help my cake is burning on top!

If you think your cake is browning too quickly, cover the top with some tin foil. I tend to check it at 30 minutes and then put some foil over if it’s looking like it’s very brown already. Try not to open the cake before 30 minutes or it will sink.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easy Apple Cake Recipe

This delicate and delicious Apple Cake is the perfect autumnal comfort food. With a light cinnamon sponge and apple at its heart, it's a perfect warming treat you can have as either a hearty teatime snack or as a dessert.

Course Dessert, Snack

Cuisine Family Food

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 422kcal

Author Sarah Rossi

Ingredients

150 g Unsalted butter Room temperature
150 g Caster sugar
2 Eggs Medium, free range
200 g Self-raising flour
2 tsp Ground cinnamon
300g Apples (about x4 apples) Chopped weight | 1cm cubes

For the topping:

25 g Flaked almonds

Instructions

Pre-heat the oven to 180°C fan.
Beat the butter and sugar until light and fluffy in a large bowl.
Add the eggs, flour and cinnamon and beat until well combined and there are no pockets of flour.
Fold in the apples by hand.
Line a 20cm x 20cm square tin with baking paper or parchment. Pour in the mixture, smoothing gently with a spatula. Sprinkle over you flaked almonds.
Bake for 30-35 minutes (check at 30 minutes).

Notes

Apples: The 400g is the unchopped weight, so chopped weight should be about 300g. I use a red skinned eating apple like a Braeburn or Jazz. Pink Lady would also work well. I would avoid using a cooking apple here as they don’t hold their shape quite as well. These need to be about 1cm cubed

Butter: I like to use unsalted butter for baking as it is flavourless. If you only have salted it will be fine though. It’s not vital. The butter should be room temperature before using. If your butter comes straight from the fridge, soften it in the microwave for a few seconds

To store: Store the cake in an airtight tin or container for up to 5 days. Don’t store it in the fridge or it will become quite hard. You can freeze this cake. It should be cooked first and completely cooled before freezing. Make sure it is well wrapped in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating.

Serving suggestions: This cake is the perfect tea time treat, but it also makes a delicious dessert served with custard cream or ice cream.

Nutrition

The post Easy Apple Cake appeared first on Taming Twins.