Tag Archives: apple

Baked Brie With Potato and Fresh Herbs.


Clearly not the healthiest of dips but it is one of the tastiest, even if I say so myself!

I have baked Brie before on the blog, a 250g whole Brie, infused with thyme and garlic, this mixes it up a little as I bought a 750g log of triple cream Brie recently and didn’t want to waste any of it.

Each little tapas dish of Brie serves 2 as a nibble but to be honest, one of the boys and I polished these off for lunch, I used sliced green apples to scoop out the yumminess and he used crackers.

For a gluten free serve use GF crackers or sliced apple, my favourite.

Serves 2-4.


2 x 100g slices of barrel Brie

150g potato, peeled and grated

1 teaspoon chopped fresh herbs, I use parsley and thyme

Salt and pepper


Preheat the oven to 200 degrees Centigrade.

Take two oven proof dishes that will fit your sliced Brie comfortably.

Lay the Brie in the centre.

Rinse the grated potatoes and dry on a tea towel.

Spread the potatoes over and around the Brie.

Sprinkle the herbs over the potatoes and season well with pepper and just a little salt.

Bake in the oven for 10-15 mins until the potato is cooked and crispy and the Brie has melted. Serve in the oven proof dishes.

Sticky Toffee Pudding with Toffee Sauce


I used to make a regular version of this pudding but with a little fiddling it is now gluten free and you really cannot tell. If you don’t need it to be gluten free, use regular self raising flour.

It makes a nice change from meringues and roulades which are my usual gluten free desserts and the fact that the cooled baked pudding can be frozen saves on time at a later date, I just defrost it and then warm it up in the oven or microwave.

Any leftover toffee sauce is crying out to be poured, warm, over vanilla ice cream!


250g ready to eat dates

120g walnuts

1 carrot, peeled and grated

1 apple, peeled, deseeded and grated

2 tablespoons golden syrup

4 tablespoons brandy

100g cubed butter

2 eggs

120g caster sugar

150g gluten free self raising flour

1 teaspoon bicarbonate of soda

Toffee Sauce

225g soft brown sugar

150g butter

140mls cream


Preheat the oven to 150 degrees Centigrade.

Take a 2 litre pudding bowl, grease with butter and cut a small disc of baking parchment that covers the base of the bowl.

In a food processor, process the dates and walnuts.

Add the carrot, apple, syrup and brandy and process again.

Now add the butter, egg and sugar, process again.

Finally add the flour and bicarbonate of soda and process one last time.

Scoop out the pudding batter and fill the pudding bowl, evening out the top.

Place in the preheated oven and bake for 80-90mins.

While the pudding is baking make the toffee sauce.

Combine all if the ingredients in a pan over a medium heat, once the butter has melted, allow the sauce to bubble to ensure that the sugar has completely dissolved.

Once the pudding is baked, turn out onto your serving plate, top with half the toffee sauce and serve the remaining sauce on the side with cream and maybe a little vanilla ice cream for a treat!

To freeze, allow to cool completely in the bowl, wrap in baking parchment and then a double layer of plastic wrap.

Apple and Cherry Crumble


The entire family loves apple crumble, especially if it’s served with vanilla ice cream!

Cherries aren’t in season yet so I’ve used a tin but fresh stoned cherries are lovely in this crumble.

I pop the apples in the oven to stop them browning as I often make this earlier in the day, the crumble on top also helps to seal the fruit and stop discolouring.

I always make at least double the quantity of crumble topping as it freezes so well, bagged in ziplock labelled bags this then gives me an easy pudding another night!

This recipe works well with gluten free plain flour too and it also freezes well.

Serves 8.


1kg apples, peeled, cored and chopped

1x415g tin of stoned cherries, drained

25g butter

10g caster sugar

200g plain flour

110g butter

60g caster sugar


Preheat the oven to 180 degrees Centigrade.

Butter an 18x22cm oven proof dish.

Fill with the chopped apple, sprinkle with 10g sugar and 25g cubed butter.

Pop in the oven while you make the crumble.

In a large bowl, measure the flour and add the cubed butter.

Rub the butter and flour in until you have fine bread crumbs.

Stir the sugar into the crumble topping.

Remove the apples from the oven, stir in the cherries.

Top with the crumble and bake for 30-45 mins.

Serve warm with cream or ice cream.


Baked Brie With Thyme and Garlic


This isn’t really a recipe, it’s too simple for that but boy, it’s tasty!

Served with a few crunchy vegetables, fresh bread and gluten free crackers this is a treat and makes a lovely light lunch to share!

I don’t always use garlic as it can overpower a really good cheese but it’s up to your personal choice, the boys love it either way and it’s a great way to get them eating raw vegetables.


a small wheel of Brie, 200-250g

a few sprigs of thyme

1 clove of garlic, very finely sliced


Preheat the oven to 180 degrees Centigrade.

Make small incisions into the top of the Brie.

Gently push a few thyme leaves through and a slice of garlic.

Wrap in baking parchment with the pierced top uppermost.

Wrap in foil, again with the top uppermost.

Place directly on the oven shelf.

Bake for 15mins.

Very carefully, remove the foil. Open the baking parchment, trim any excess paper and place on your serving dish.

Serve with carrot sticks, capsicum strips, apple slices, cucumber sticks, figs, really anything you like eating with cheese.

Gluten Free Apple Slice

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This is a hard sweet to define, adapted from a cake recipe but actually lovely warm with cream or ice cream too.

As it is quite crumbly by nature I also use it to make apple pie ice cream if there is any left over.


120g butter, melted

400g caster sugar

2 eggs

1 teaspoon vanilla extract

150g ground almonds

100g brown rice flour

2 teaspoons gluten free baking powder

3 teaspoons ground cinnamon

4 apples, peeled, cored and diced


Preheat the oven to 180 degrees Centigrade.

Grease and line a 30cm by 15cm cake tin.

Whisk the butter, sugar and eggs in a large bowl.

Add the ground almonds, brown rice flour, baking powder, cinnamon and apples, mix well.

Spoon into the prepared tin, spreading it right up to the edges.

Bake for 40-45 minutes.

Allow to cool in the tin.