Orange blossom doughnuts with peach and vanilla jamTrish Gallagher aka The Pink Leopard shares her recipe for Orange blossom doughnuts with peach and vanilla jam.
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James Magnussen and Curtis Stone's roasted apples with honey nut crumble & yoghurt
- HONEY NUT CRUMBLE
- 20g unsalted butter
- 1 tbsp honey
- 1/4 tsp ground cinnamon
- 1/8 tsp ground clove
- 1/4 tsp ground nutmeg
- 1/3 cup pecans, lightly crushed
- 1/3 cup flaked almonds
- 1 tbsp sunflower seeds
- 1 tsp orange zest
- ROASTED APPLES
- 4 small gala apples, cut in half lengthways, cored (with a melon baller)
- 1/2 firmly-packed cup brown sugar
- 1 1/2 cups orange juice
- 1 tsp lemon juice
- 1 cup Greek yoghurt, to serve
FOR THE HONEY NUT CRUMBLE
Preheat oven to 180C or 160C fan.
Line a baking tray with baking paper.
In a small saucepan, melt butter over medium heat then add honey and spices.
Bring to a simmer then turn off heat and set aside.
In medium bowl, toss pecans, almonds, seeds and zest together.
Pour butter mixture over and toss well to coat.
Pour nut mixture onto prepared baking tray and spread to a thin layer.
Bake for 10 mins, checking halfway through, stirring occasionally until mixture is golden. Cool completely.
FOR THE ROASTED APPLES
Increase oven temperature to 200C or 180C fan.
Place apples, cut side up, in a large baking dish. Sprinkle brown sugar over apples and pour orange juice and lemon juice into the dish.
Bake for 30-35 mins until apples are tender and slightly caramelised.
Divide apple halves among 4 dessert plates.
Top each with a large spoonful of yoghurt then drizzle with syrup and sprinkle with honey nut crumble.