Making a Rustic Apple Galette and chatting with Mandy Maher | Life in Fashion & Inner Confidence

Step into the kitchen this week as Kasha is joined by a true powerhouse: Mandy Maher, owner of one of Ireland's leading modeling agencies. Together, they are rolling up their sleeves to bake a gorgeous, rustic apple galette topped with a buttery crumble. The aroma of cinnamon, cardamom, and cloves fills the air, bringing back Mandy's fondest childhood memories of simple, homemade bakes straight from the garden. While they bake, the two dive into a brilliant chat. They discuss the realities of a bonkers, fast-paced schedule in the fashion industry, why true beauty and confidence always come from within, and the importance of finding time to recharge your social battery. To top it all off, Kasha and Mandy take a trip to the chocolate factory. Expect a delicious dark chocolate tasting, chats over hot chocolate, and even a quick runway walking lesson from the expert herself! APPLE CRUMBLE GALETTE RECIPE Shortcrust Pastry •⁠ ⁠190 g plain flour •⁠ ⁠125 g cold butter, diced •⁠ ⁠2 tbsp icing sugar •⁠ ⁠Pinch of salt •⁠ ⁠3 tbsp ice-cold water Apple Filling •⁠ ⁠4 apples, cored and finely chopped •⁠ ⁠2 tbsp caster sugar •⁠ ⁠½ tsp ground cinnamon •⁠ ⁠¼ tsp ground cloves •⁠ ⁠1 tsp cornflour (to sprinkle over the pastry before adding the apples) Crumble Topping •⁠ ⁠150 g plain flour •⁠ ⁠100 g caster sugar •⁠ ⁠100 g cold butter, diced To Finish •⁠ ⁠1 egg, beaten (for brushing) •⁠ ⁠Optional: Demerara or caster sugar for sprinkling Method 1.⁠ ⁠Prepare the pastry. Combine the flour, icing sugar and salt in a bowl. Rub in the cold butter until the mixture resembles coarse breadcrumbs. Add the ice-cold water and gently bring the dough together. Shape into a disc, wrap and chill for at least 30 minutes. 2.⁠ ⁠Make the crumble. Rub together the flour, sugar and butter until large crumbs form. Chill while preparing the galette. 3.⁠ ⁠Prepare the filling. Toss the chopped apples with the sugar, cinnamon and cloves. 4.⁠ ⁠Assemble the galette. Preheat the oven to 190°C (170°C fan). Roll the chilled pastry into a circle about 30 cm in diameter and transfer to a baking tray lined with parchment paper. 5.⁠ ⁠Sprinkle 1 teaspoon of cornflour over the centre of the pastry, leaving a 5 cm border. Spoon over the apple filling, then scatter the crumble generously on top. 6.⁠ ⁠Fold the edges of the pastry over the filling, pleating as you go. Brush the pastry with beaten egg and sprinkle with a little sugar if desired. 7.⁠ ⁠Bake for 40–50 minutes, or until the pastry is deeply golden, the crumble is crisp and the apples are tender. 8.⁠ ⁠Allow to cool for 10–15 minutes before serving. Delicious served warm with vanilla ice cream, whipped cream or custard TIMESTAMPS 0:00 Mandy Maher in the Kitchen 1:10 Childhood Apple Tart & Clove Memories 2:55 Preparing the Pastry & Crumble 5:10 Bonkers Schedules & Finding Time to Recharge 7:45 Relatable Models & Confidence from Within 10:30 Navigating Menopause & Building Resilience 13:15 Handbag Essentials & The Great Tea Debate 14:50 Runway Walking Lessons 15:35 Chocolate Factory Tasting LET’S CONNECT 🤳Follow along for more recipes, behind-the-scenes moments, and extra Food For Stories fun: Instagram: https://www.instagram.com/food.for.stories Facebook: https://www.facebook.com/FoodForStoriesWithKashaConnolly 🔔Don’t forget to like, subscribe, and hit the bell to never miss a flavour-packed episode: @foodforstories