Asian Savoury Cups
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1 t. sesame oil 1 T. light olive oil 2 cloves of garlic, crushed 2 small red chillies, deseeded and sliced finely 4 shallots, sliced thinly 1 stick celery, sliced thinly 1 T. sweet soy sauce 1 egg, lightly beaten 500g of veal or pork mince 1 t. Chinese five spice 1 T. oyster sauce 2T. lime juice 1 large carrot, peeled and grated 2 Greenstar® or Granny Smith apples cored and coarsely grated 1 T. cornflour ¾ cup chicken or veal stock Salt and pepper to taste 1 head cos lettuce, leaves separated, washed and dried. |
METHOD
1. Heat sesame oil and olive oil in a work over high heat until hot, cook garlic and chillies for one minute
2. Stir fry the shallots and celery and cook a further one minute
3. Mix together the beaten egg and soy sauce, pour into wok. Do not stir the egg mix until it has cooked through. Roughly chop.
4. Add the mince and Chinese five spice to the egg mixture and stir until brown
5. Toss the oyster sauce, lime juice, carrot and apples through the mince until well combined
6. Stir together the corn flour and stock until well blended. Combine the stir fry mix and cook a further 1 minute
7. Season to taste with salt and pepper
8. Serve in cos lettuce cups
Apple and Raspberry Pie
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Pastry 200g butter at room temperature ½ cup sugar 2 eggs 3 cups SR flour, sifted Filling 6 red or pink apples, cored, peeled and sliced thinly Grated rind of 1 lemon 1/3 cup plain flour 1t. Cinnamon 1t. Nutmeg ½ cup sugar 700g fresh or frozen raspberries 1T. Sugar, extra |
METHOD
1. Pre heat oven to 180°c.
2. Using a mix master, beat together the butter and sugar until light and fluffy. Add eggs one at a time and beat well after each addition.
3. Fold through 2 ½ cups of the flour using a butter knife, turn pastry out onto a floured board and knead through the remaining ½ cup of flour. Place in cling wrap and chill for 30 minutes.
4. Add the lemon rind to the apple. Mix in well.
5. Combine the flour, cinnamon, nutmeg and sugar, toss through the apple. Add the raspberries and lightly mix through.
6. Divide pastry into thirds. Lightly knead two thirds together on a floured surface then roll out to fit a well greased 24cm, deep sided pie dish.
7. Place the fruit mix into the pie dish.
8. Roll out the remaining pastry large enough to cover the top of the pie dish. Pinch the edges of the pastry together and make 3 knife incisions in the top of the pastry to allow steam to escape.
9. Sprinkle the remaining sugar on top of the pie. Bake for approx. 50 minutes or until pastry is golden brown.
10. Remove from oven and allow to stand for 3 to 4 hours before serving.
Bircher Muesli with Apple and Plumped Raisins
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2 cups rolled oats 1 lemon, juiced 1 cup Water 1 orange, juiced ½ cup raisins 2 green apples, grated 2 cups Plain Yoghurt 6 T. Honey 4T. pecans, chopped roughly |
METHOD
1. Mix the oats, lemon juice and water together, cover and soak overnight.
2. Combine the orange juice and raisins and soak overnight.
3. In the morning, add the yoghurt and raisins to the oats, along with the honey and freshly grated apple.
4. Serve into 4 bowls and top with the pecans and a selection of fresh fruit.
Giant Apple Pancake Stack
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2 cups self-raising flour 1t. Baking powder ½ cup sugar 1 egg, beaten 1 ½ cups buttermilk 1 cup stewed apples 100g butter melted, for the pan 200g double dollop cream, for serving Icing sugar for dusting CARAMELISED APPLES 80g butter ¾ cup brown sugar 2 red apples peeled, cored and sliced thinly |
METHOD
1. Sift flour and baking powder together, add sugar and then make a well in the dry ingredients.
2. Combine the egg and buttermilk together and pour into the flour well, mix thoroughly with a wooden spoon until mixture is smooth and free of lumps.
3. Fold the apples through the batter mix.
4. Heat a heavy based frying pan, brush with some of the melted butter. Pour enough batter into the pan until a circle of batter reaches the size of a bread and butter plate.
5. Cook pancake until large bubbles appear in batter and start to burst, turn pancake over and cook for a further 2 minutes. Remove from pan and set to one side, repeat this method until all the batter is used.
6. CARAMELISED APPLE – melt butter and brown sugar together in pan until butter has melted, add the sliced apple and simmer in sauce until the apples become tender.
7. Stack three pancakes on each serving plate, top with caramelised apple and serve with double dollop cream and a dusting of icing sugar.
Decadent Chocolate Apple Tart
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2 apples, we recommend Jonathon or Bonza varieties 2 T. butter 2 T. sugar 2 T. grated orange rind 1 T. orange juice 40g dark chocolate, chopped roughly 1 sheet of puff pastry |
METHOD
1. Using an apple corer, remove the core from the apples. With a sharp knife, score a ring around
the middle of the apple.
2. Beat together the butter, sugar and orange rind with a wooden spoon. Add the orange juice and
chocolate and mix until combined.
3. Divide the chocolate mix between the two apples and fill the centres.
4. Cut the pastry into two even circles, pinch the edges to form a decorative edge, sit the apples on top of the pastry.
5. Bake the apples in a preheated oven of 180c until the pastry is golden brown.
6. Dust with icing sugar and serve with cream or ice cream.
Apple & Cherry Ricotta Strudel
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Preparation Time: 15 minutes 200g reduced-fat ricotta |
Preheat oven to 220°C. Mix ricotta and cinnamon until well combined. Fold the apple and cherries through the mixture.
Spray a sheet of filo with oil. Top with another sheet. Continue layering with remaining filo. Place the ricotta mixture along the short edge of the filo, leaving a 4cm border. Fold in the sides and roll up to form a log. Transfer to a lined baking tray. Spray with oil. Bake 15 minutes or until golden. Dust with cinnamon.
Source: Fresh Living - March 2005 , Page 42
Mini Apple Cinnamon Tarts
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2 cups flour Apple filling: |
For tart shells, combine flour, sugar and salt in large bowl. Using pastry blender, cut butter into dry ingredients until mixture resembles crumbly corn meal.
Add water, 1 tablespoon at a time, kneading mixture until dough forms a ball. Wrap dough in plastic wrap, flatten and refrigerate at least 30 minutes.
Preheat oven to 180°C.
Grease mini tart pans (about 5-7 cm.) Roll out dough on lightly floured surface to 7cm thickness. Cut out 3-inch circles using jagged cookie cutter and press into prepared mini tart pans.
Meanwhile, peel and slice apples. Arrange them in overlapping slices. Mix brown sugar, milk and cinnamon. Drizzle over the apples and bake for 20 minutes. Serve warm.
Waldorf Salad
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Preparation Time: 10 minutes 2 medium Granny Smith apples, washed, dried |
Cut the apples into quarters and core. Cut each quarter into bite-sized pieces. Place the apples, celery, walnuts, mayonnaise and lemon juice in a medium bowl. Season with salt and pepper and mix to combine.
Place 2 lettuce leaves onto each serving plate and spoon the salad over the lettuce. Serve immediately.
Source: Australian Good Taste - June 1998 , Page 85
Apple Sauce
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Makes: 1 1/2 cups 4 large granny smith apples |
Peel, core and chop apples. Combine apples, 2 tablespoons lemon juice and 2 tablespoons cold water in a saucepan. Bring to the boil over medium-high heat. Reduce heat to medium.
Cover and cook for 12 to 15 minutes or until apples soften. Stir in lemon rind and sugar. Allow to cool slightly. Transfer mixture to a food processor and puree until smooth. Serve warm or cold.
Tip: Store apple sauce in a sterilised jar in the fridge for up to 1 month.
Source: Super Food Ideas - May 2006, Page 26