Caramel Apple Pie

Ingredients

For the Caramel

• 1 cup sugar
• 4 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1/4 teaspoon coarse salt

For the Pie

• 3 pounds baking apples, peeled, cored, and cut into 1/2-inch slices
• 1/2 cup sugar
• 2 tablespoons lemon juice (from 1 lemon)
• 3/4 teaspoon coarse salt 

Topping

• Milk
• Sugar (for dusting) 

Directions

1. Preheat oven to 375 degrees with a rack in center and a large sheet of foil on rack below. Bring 1 cup sugar and 1/4 cup water to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture is deep golden brown. Remove from heat. Stir in butter, then heavy cream (it will bubble up) and salt. You will have about 1 cup. Let cool while preparing pie.
2. In a large bowl, combine apples, sugar, lemon juice, flour and salt. Add 3/4 cup cooled caramel, and toss to combine.
3. On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Pour filling into shell. Roll out pie crust for top.
4. Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. Brush with milk and sprinkle with sugar.
5. Bake until crust is golden on bottom and juices are bubbling in center, 1 hour, 20 minutes to 1 hour, 30 minutes. If browning too quickly, tent top or edges with foil. Let cool completely on a wire rack, about 4 hours. Serve slices with vanilla ice cream drizzled with remaining caramel. 
   
   
   **Tip: Microwave apples prior to making pie as to make them softer

Spicy Sausage Pasta

Ingredients:

• 1 tbsp olive oil
• 1 lb smoked sausage
• 1.5 cups diced onion
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
• 1/2 cup heavy cream
• 8 oz penne pasta
• 1/2 teaspoon salt and pepper, each
• 1 cup Monterey Jack cheese, shredded
• 1/3 cup thinly sliced scallions

Directions:

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Beef and Garlic Noodles

INGREDIENTS
2 tablespoons butter
3 spring onions, chopped
4 garlic cloves, chopped
1 lb beef, cut into THIN strips
2 tablespoons brown sugar
2 tablespoons soy sauce
Udon Noodles
Edamame

PREPARATION
1. Melt butter over a medium-high heat in a wok, and fry spring onions and garlic until soft.

2. Add the beef and stir for another few minutes or until desired doneness. Then add the brown sugar and soy sauce and stir together until sugar is dissolved.

3. Throw in the noodles and toss together with the rest of the ingredients.

4. Take off the hob and serve.

5. Enjoy!