supergolden bakes

Saturday, 27 August 2016

Three Ingredient S'mores Tart

Three Ingredient Giant S'mores Tart – ready in less than 15 minutes and totally delicious.

When life gives you lemons you make lemonade, so the saying goes. When life gives you an 11th hour cancellation of the holiday you had been longing for AND your dog gets injured three days later... you make a giant s'mores tart. Look, I really don't even want to get into it. August started with bird poop landing on my head and it has gotten steadily and progressively worse. At this point I am literally wishing summer comes to end because it has not been my friend. I need some sort of karmic exorcism to clear out the bad juju and usher in a new season of good things happening. Or, at least, no more bad things happening - I will settle for that, happily. Keep fingers and toes crossed for me, will ya?

Three Ingredient Giant S'mores Tart – ready in less than 15 minutes and totally delicious.

So let's not talk about the bad stuff and let's concentrate on this very good, utterly delicious and super easy s'mores tart. It requires few ingredients, practically zero effort and it is OMG to die for. If you want to be crowned 'best! mum! ever!' (or whatever title applies to you, obvs) then just make this. All you need is: store bought pre-rolled puff pastry, Nutella or chocolate chips, and marshmallows. That's it. If you are feeling fancy, you can brush a little beaten egg and sprinkle the tart with some sugar... but if you don't no one will complain. They will be too busy gobbling this up!

I used giant marshmallows to top this - found at Tiger in the UK - but you can use normal sized or mini marshmallows. Nutella or any type of chocolate spread works a treat as filling but so do chocolate chips. I think the trick with this type of recipe is not to overcomplicate it! Even the photography for this took 20 minutes - normally I agonise for hours.

Three Ingredient Giant S'mores Tart – ready in less than 15 minutes and totally delicious.
Three Ingredient Giant S'mores Tart – ready in less than 15 minutes and totally delicious.

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Three-Ingredient S'mores Tart
Three ingredients and 15 minutes to WOW. This s'mores tart is super easy and ultra delicious.

Makes 2 tarts | Serves 4
1 packet pre-rolled puff pastry
about 2-4 tbsp Nutella or couple handfuls milk/dark chocolate chips
8 giant marshmallows, sliced or use normal or mini marshmallows
1 egg lightly beaten (optional)
1 tbsp granulated sugar (optional)

1. Preheat the oven to 220C (425F). 
2. Unroll your puff pastry, keeping it on the paper it is wrapped in. Cut in half, trimming the edges if necessary.
3. Fold in each edge to form an one inch border. Prick inside the border with a fork. If using the egg, brush the edges and sprinkle with a little granulated sugar (optional).
4. Bake in the middle of the oven until the pastry is puffed and golden 10-12 minutes. Press down the middle to flatten. Change the oven heat to top grill (broiler) and move the shelf to near the top.
5. Spread with Nutella (you may need to warm it in microwave or oven so that it is easy to spread - the tart shells are delicate) or fill the centre with a handful of dark and milk chocolate chips.
6. Slice the marshmallows in three (if using giant ones) or two if using normal sized ones – alternatively use mini marshmallows. Cover the centre of each tart with the marshmallows.
7. Put the tarts under the grill (broiler) and watch them very closely. As soon as the marshmallows start to brown, within a minute or two, remove them from the oven.
8. Serve while fairly hot so that the marshmallows are still gooey and soft.

Friday, 26 August 2016

Prawn Tacos with Guacamole and Spicy Slaw

Shrimp Tacos with Guacamole and Spicy Slaw

We didn't have much in the way of authentic Mexican food on our Cancun holiday last year. But they did serve really good fish tacos at the seaside restaurant – I think it is all I ate for lunch for about five days in a row... I have been making seafood tacos at home regularly ever since and I love them. You literally cannot say anything bad about tacos. Just try! They are so quick, so easy, so freaking tasty and you can customise them to your heart's content. Kids love them too – any food you can assemble yourself at the table is always a winner with children. The messier the better.

Shrimp Tacos with Guacamole and Spicy Slaw

You know what I else I love? Baxter's Deli Toppers. I got sent a big box full of their (brand new!) Spicy Slaw, Red Slaw, Red Onion and Jalapenos to try out and I am not exaggerating when I say that we have nearly finished the lot of them in about two weeks. I have been adding the Red Slaw to my baked sweet potato lunches and the the Spicy Slaw to liven up egg or tuna salads. Stay tuned for more deli topper recipe ideas on the blog.

Speed ripen an avocado in the oven - this works!

I wanted to make guacamole to add to my tacos but the 'perfectly ripe' avocados delivered in my grocery shop were anything but ripe. I quickly did some googling to see if there was a way to speedily ripen avocados and I found a hack that promised to do just that. Sounded a bit too good to be true but, guess what, it totally worked! I cannot believe I haven't tried this before. Wrap your avocados in foil and put them in the oven at 100C (200F). Bake them for about 20-30 minutes or until they feel soft and ripe to the touch (the cooking time depends on how hard the avocados are). Let them cool in the fridge and that's it - perfectly ripe avocados

Shrimp Tacos with Guacamole and Spicy Slaw

When it comes to tacos you can use whatever fillings you like so my recipe below is merely a suggestion. I love fried breaded prawns as they cook in just minutes – you could also skip the coating and simply panfry them. Layer your tortillas with the guacamole, shredded lettuce, the prawns, some finely chopped tomatoes and onion and top with a generous spoonful of Baxters Spicy Slaw. Don't forget the extra limes on the side and may I suggest serving some Bad Ideas with these?

This post is kindly sponsored by Baxters. All opinions are always honest and my own.

Shrimp Tacos with Guacamole and Spicy Slaw
Shrimp Tacos with Guacamole and Spicy Slaw
Shrimp Tacos with Guacamole and Spicy Slaw

print recipe

Shrimp Tacos with Guacamole and Spicy Slaw
These tacos can be thrown together quickly and will be devoured even more speedily! Double the recipe if you are feeding a crowd.

Serves 4 | Prep time 10 minutes | Cooking time 4 minutes

For the guacamole
2 large ripe avocados (or see notes below how to speedily ripen avocados)
1 green tomato, seeds removed
1 small shallot, peeled and roughly chopped
2 tbsp fresh coriander (cilantro)
1 garlic clove, peeled
half green chilli (jalapeƱo), seeds removed, roughly chopped
juice of 1 lime
a little salt and white pepper, to taste
dash Tabasco

For the prawns
400g | 14oz raw king prawns (shrimp), thawed if frozen
2 large eggs, lightly beaten
about 100g | 3.5oz panko breadcrumbs, or more, as needed
about 100g | 3.5oz plain (all purpose) flour
salt and pepper to season
pinch hot chilli powder
rapeseed (canola) oil to fry

For the tacos
12 small tortillas
4 large tomatoes (I used green, yellow and red), seeds removed, finely chopped
1 small gem lettuce, sliced very thinly
1 red onion, finely chopped (optional)
Baxters Spicy Slaw to top
fresh coriander leaves to garnish
lime wedges to serve

1. Put all the ingredients for the guacamole in a mini food chopper or blender. Process until smooth. Taste and adjust the seasoning to your liking. Transfer to a bowl.
2. Put the flour on a plate and season with salt, pepper and a pinch of chilli powder (or use whatever spicy seasoning you prefer).
3. Place the eggs in a shallow bowl and the breadcrumbs in another.
4. Toss the prawns in the flour until lightly coated - you will need to do this in batches.
5. Dip your prawns into the egg and then in the breadcrumbs to coat. It helps to use one hand to dip into the flour and the other to coat them in the egg/breadcrumbs. Or employ a helper!
6. Fill a deep-sided frying pan about 1/3 full of oil and heat until a cube of bread sizzles if dropped in. Fry the prawns, in batches, over medium heat until golden - usually less than 2 minutes per side.
7. Transfer the cooked prawns onto a wire rack lined with kitchen towel to cool. Transfer to a bowl.
8. Put the sliced tomatoes, lettuce and onion in small bowls and serve alongside the prawns, tortillas, spicy slaw and guacamole so that everyone can help themselves.
9. Spread some guacamole on the tortillas and then layer the other fillings on top finishing with the slaw. Serve with lime wedges and coriander leaves on the side.

Note: if your avocados are not fully ripe use this simple hack to speedily ripen them. Preheat the oven to 100C (200F), wrap the avocados in foil and bake for 20-30 minutes or until they feel soft/ripe. Cool before using.