Nadiya’s Time to Eat episode 2 – Baking Made Easy : Think you haven’t got time to bake – think again! Nadiya’s mouthwatering bakes can be rustled up in no time at all.
A delicious banana tarte tatin, with the quickest homemade ice cream ever, is the perfect decadent dessert for busy days. A massive meatloaf wellington is as easy as pie and provides multiple moreish meals to see you through a hectic week. And an effortless fruity soda bread with a zippy homemade butter slashes traditional baking time in half freeing up precious time to do the things you love with the people you love.
Nadiya’s Time to Eat episode 2 – Baking Made Easy recipes:
Meatloaf roll
Meatloaf-meets-Wellington-meets-sausage-roll and with a line of hard-boiled eggs hidden inside.
Banana tarte tatin
This subtly scented ice cream is found in South East Asia and often in the UK too. The no-churn version in this recipe goes really well with the sweet tatin, but will also go further, leaving enough for a few extra desserts.
Method
- For the ice cream, put the condensed milk, cream and crushed cardamom seeds into a bowl. Whip until soft peaks form when the whisk is removed from the bowl, then transfer to a freezer-safe tub and level the top. Freeze.
- For the tarte tatin, preheat the oven to 180C/160C Fan/Gas 4 and have a 23cm/9in ovenproof pan at the ready.
- Roll out the pastry to a 1cm/½in thickness, then cut out a circle about 2cm/¾in wider than your pan. Pop it on a baking tray and leave it in the fridge while you make the caramel.
- Put the sugar and butter into the pan, and when the sugar dissolves, turn up the heat and allow the caramel to get dark and thicken. Occasionally lift the pan and give it all a little swirl. The main thing is to watch it until it is a deep caramel colour, because once it gets to that point it can burn quickly.
- Remove from the heat and sprinkle on the hazelnuts. Add the bananas to the caramel, then lay the pastry on top and gently lift and tuck it around the sides of the pan, being careful of the hot caramel. Cut a slit in the top for the steam to escape, and bake for 25–30 minutes.
- Allow the tart to cool for a few minutes, then place a plate over the pastry and carefully turn out the tart tatin (wear oven gloves to protect your hands from the hot caramel). Serve in slices with scoops of the ice cream.