Caramelized Gingerbread with Glazed Apples and Mascarpone

The Gingerbread

  • 7oz soft butter
  • 1 cups brown sugar
  • 3 cups plain flour
  • 3 tsp ground ginger
  • 2 tsp cinnamon
  • 2 tsp baking of soda
  • 1 cup boiling water
  • 1 cup golden syrup or honey
  • 2 eggs
  1. Preheat oven to 350F.
  2. Line 2 small loaf tins with greaseproof paper.
  3. Beat butter and sugar in a food processor until creamy.
  4. Add eggs, one at a time to form a smooth batter.
  5. In a separate bowl sift dry ingredients together.
  6. Mix boiling water and syrup together.
  7. Fold into batter, in batches, alternately with dry ingredients.
  8. Divide between loaf tins and bake for approximately 45 minutes.

The Apples

  • 4 ripe apples (I quite often will use Golden Delicious)
  • 2 tbsp butter
  • cup sugar
  • 1 bay leaf (fresh if possible)
  • 2 fl oz brandy
  1. Peel the apples, remove core and cut into eighths.
  2. In a heavy based frying pan, melt butter and sugar together.
  3. Add apples and bay leaf and cook until golden, tossing from time to time.
  4. When evenly colored, remove from heat, pour in brandy and return to the heat, being aware that alcohol may ignite.


  • cup mascarpone
  • 1 tbsn Vanilla
  1. Beat mascarpone with vanilla and a little of the apple syrup, just enough to sweeten, not too much.
  2. Chill.
  3. Take the cooled loaf of gingerbread and cut into 2cm (3/4 inch) thick slices. Butter both sides of the gingerbread, then dust with a thin coating of caster sugar. Place into a pre-heated pan (not too hot) and cook until sugar caramelises, turn and repeat on other side. Place on plate and top with warm glazed apples and a generous scoop of the mascarpone cream. The gingerbread is the only part of this dish suitable for freezing, if it makes it that far, it's really nice the next day with salted butter.
Makes 2 Small Loaves

Turkey, Brie and Cranberry Crepe

  • 1-cup plain flour
  • 2 eggs
  • 1 1/4 -cup milk
  • 4 tsp butter
  • Pinch salt
  • Olive oil for cooking

  • Sliced cooked turkey meat
  • Brie
  • Cranberry jelly
  • Arugula
  • 3 tbs olive oil
  • Pinch of salt and freshly ground black pepper, to taste
  1. Sift flour and salt into a medium sized bowl.
  2. Make a well in the centre and add eggs, whisk starting in the centre and drawing in the flour.
  3. Add the milk a little at a time whisking until batter is the consistency of thick cream.
  4. Melt the butter until foamy and a little nutty then pour into the batter with a pinch of salt.
  5. Heat a large non- stick pan over medium heat, add a little oil to coat the base then ladle in crepe mixture, turning to coat the base completely.
  6. Cook 1-2 minutes until light golden in colour. Turn over and cook for 10-15 seconds.
  7. Remove to plate and keep warm.
  8. Repeat using the remaining crepe batter.

  9. Onto an open-faced crepe, carefully spread thinly a little cranberry jelly, lay sliced turkey along the centre and then top with a slice of brie.
  10. Scatter generously with arugula and season well with salt and pepper.
  11. Heat the remaining olive oil in a pan over a medium heat, place the roll into the pan, flap side down, turn every 20 to 30 seconds to get an even golden color.
  12. Best eaten hot straight out of the pan.
Serves 8

Creamy Rice pudding with orange and butter toasted almonds

  • 3.5oz Arborio rice
  • 2 cups milk
  • 1 vanilla bean, split in half-length ways and scrapped with the back of a knife to loosen the seeds, or 1 tsp of vanilla extract
  • 1 cup heavy cream
  • cup sugar
  • 2 oranges zested and segmented*
  • Pinch of Salt
  • cup lightly whipped cream
  • 3.5oz blanched almonds roughly chopped
  • 3.5oz butter
  1. Bring milk and scrapped vanilla bean up to a boil, Add in the rice and cream, lower the temperature and stir occasionally, for up to 20 minutes or until rice is tender.
  2. Heat butter in a saucepan till it starts to foam
  3. Add in the almonds and move around using a wooden spoon. The nuts will take on a lovely golden blush.
  4. Remove from heat and strain away, access butter, set over paper towel to drain.
  5. When the rice is tender, mix in the sugar along with the orange zest and salt.
  6. Remove from saucepan and allow to cool.
  7. Just before serving fold through lightly whipped cream and cooled almonds.
  8. Serve scattered with fresh orange segments.
Serves 4

Turkey & Chestnut Mac 'n Cheese

  • 3 cups milk
  • 1 small onion finely diced
  • tsp ground cloves
  • 1 bay leaf
  • 2 tbsp butter
  • 2 tbsp plain flour, sifted
  • Salt
  • Freshly ground white pepper
  • Freshly ground nutmeg
  • 2 tbsp Tomato Paste
  • 1 1/3 cup Cooked macaroni elbows
  • 2 slices Bacon diced, and lightly fried
  • 2 cups cooked diced turkey meat
  • 1 tsp chopped fresh rosemary
  • cup shredded gruyere cheese
  • 3 tbsp grated Parmesan cheese
  • 1 cup roasted chestnuts, chopped
  1. Bring the milk, cloves and bay leaf slowly to the boil, set aside to infuse for a moment.
  2. Over a gentle heat melt the butter and add in the onions, continue to cook for a few minutes or until the onions become translucent in color. Add the flour, stirring thoroughly with a wooden spoon.
  3. Cook for approximately 2 minutes stirring constantly then remove from heat and set aside.
  4. Slowly whisk in all the hot milk (remove bay leaf first) over the roux then continue stirring until the sauce boils and thickens.
  5. Season with salt, white pepper and nutmeg and continue to cook over a low heat for 10-12 minutes, once cooked poor hot sauce into a mixing bowl. Add in tomato paste, whisk till thoroughly incorporated, allow to cool slightly
  6. Mix gently the chopped rosemary, bacon, turkey and pasta through the cooled sauce, crumble over the fresh ricotta and fold through gently.
  7. Return all ingredients back to the Pan, almost to the top, then scatter with a little Parmesan cheese, gruyere and toasted chestnuts
  8. Place into a pre heated oven of 430F for 12-15 minutes or until golden
  9. Serve straight from the pan with a little side salad
Serves 2

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