Tonight we have some friends coming for supper so I have been cooking and baking a few bits and pieces. I have spatchcocked and roasted a chicken, made some apple roses and cheese nibbles. I made cucumber and mint yogurt dip, beetroot and cucumber yoghurt dip.. I have made a huge pasta salad. I have the quail scotch eggs and some delicious raspberry and rhubarb jellies.
Blogger is playing up and won't let me post a photo of the lightly cooked apple slices spread along the pastry so just use your imagination. I cooked the apple slices to make the pastries easier to roll up
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| Bake at 180 fan for about twenty minutes. Dredge with icing sugar and serve with good ice cream |
Those are gorgeous! They look amazing. I love the colors. What an artistic feast you have created.
ReplyDeleteIt was really petty and very tasty. I am planning to make buffet suppers a little more creative when we have friends over from now on.
DeleteEverything sounds delicious, and the apple roses are a feast for the eyes as well as the stomach. Have a good time!
ReplyDeleteThanks Jenny, we had a smashing time with great friends
DeleteThat all sounds absolutely delicious Cherie and those apple roses are so pretty.
ReplyDeleteHugs-x-
They are pretty aren't they. So easy to make too. Perhaps you and Ruby could make some together. I buy the ready made puff pastry.
DeleteThey look just lovely! I am sure they must smell wonderful as they are baking too. Meg:)
ReplyDeleteThey did smell and taste very nice. I think I might make a Christmas version with sweet mince and apple instead of jam
DeleteThese are beautiful Cherie! Never seen anything like it! :)
ReplyDeleteThese are lovely. Some years ago I found a recipe for making apple pastry desserts in a Russian cookbook. We moved several thousand miles away and I can't find them anywhere. There was just pastry and (if I remember correctly) you just cut them in a certain way before baking and they opened up into little roses. I have tried googling etc.
ReplyDeleteYours would likely be a lot more delicious because of the extra flavours.
JanF