Twitter Updates

    follow me on Twitter

    Tuesday, October 27, 2015

    Apple Shortcake - Best way to use up extra Apples

    I'm always trying to think of nice things to make, as a Treat for My Beloved and the Wonderful Staff at Marino Ward,
    As luck would have it my friend Mary gave me some apples, They needed some urgent attention.
    Solution Apple Shortcake
    Sourced from the Trusty Edmonds Cookery Book
    A cooking Bible for New Zealanders... for ever

    Every child,  that leaves home should be given one, to start them off in their new lives
    All basic food groups covered

    This Apple Shortcake is so so simple and very delicious.
    I thought that I should double the recipe, so that I could get many pieces
    I actually made 2 batches, one for the bottom and one for the top
    Rather than 1 large one
    Worked well
    The Quantities below, are for one batch

    225gms Flour
    1 tsp Baking Powder
    Pinch salt
    125 gms Butter
    1 egg
    Milk about 2 tablespoons
    1 dessertspoon Sugar
    3 medium apples peeled, cored and thinly sliced

    Milk and some extra suger
    Pre heat oven to 180C

    Sift flour, baking powder and salt into a large bowl
    Grate the butter into the flour
    Rub with your fingers till it resembles breadcrumbs
    Meanwhile whisk together egg and milk 
    Add to flour mix
    Add milk and blend together with your hands
    Knead together lightly, to make a nice dough
    Do not overwork

    Cut in half and roll out to about 1.5 cms thickness
    Lay on a lined baking tray
    Cover with sliced apples
    Sprinkle evenly with sugar

    Meanwhile roll out other half to same size
    Cover and press down lightly
    Push the edges together

    Brush with some milk and sprinkle with extra sugar

    Bake for about 20 - 30 minutes tyill golden
    I found it took about 25 minutes

    Cut into squares while hot and devour

    Cooks treat, I tided up the edges and wolfed down the delicious pieces
    It was very popular, with inmates and staff alike.

    Sunday, October 18, 2015

    Breakfast Muffins - Viva Les All Blacks

    Thanks to my friend Lorraine Woods, (who sent me a video by Tip Hero
    Check out their website here )
    We were able to enjoy a fabulous, non French, Breakfast, to accompany
    the Magnificent Quarter Final between the All Blacks and The French

    First we had a Bloody Mary and then these wonderful little Omelet Muffins
    So so simple and very tasty

    Just assemble and then pop in the oven
    Just served with a Sriracha sauce on top , for that little extra kick
    and a piece of buttered Vogels's Toast
    They are so light, probably because there was a little baking powder added to the mix

    So for 3 people... 2 muffins each
    I used the Texas Muffin Tins

    1 large shallot, peeled and finely chopped
    1/2 re pepper finely chopped
    3 rashers bacon finely chopped
    A little olive oil
    Grated cheese

    Butter to grease the tins

    8 eggs
    1/3 cup milk
    3/4 tsp baking powder
    1 tsp olive oil
    Sea salt and freshly ground black pepper

    Heat the oven to 190C
    Lightly grease the muffin tins

    Meanwhile lightly sauté the shallot, pepper and bacon in a little olive oil
    till just soft

    Beat together, the Eggs. Milk, Oil, Baking Powder, Salt and Pepper
    Divide the sauté vege into the bottom of the greased tins
    Place a good amount of grated cheese on top

    Top up with the Egg mixture

    Bake for 18-20 minutes
    Let sit in tins for a few minutes

    Then serve

    Viva Les All Blacks
    Sorry France