Apple Crumble a Favourite - Perfect for the Miserable Weather

It may seem strange showing a bowl of beautiful, colourful Citrus Fruit, when I am writing a recipe for Apple Crumble but the oranges are a big part of this recipe

I love cooking apples in orange juice with some zest and a little sugar

Lifts the flavour of the apples,   Just a whole pile of deliciousness

I like to use a Granola type cereal in the crumble

Huge Family Favourite... Make the Most of Apples in Season

This is so simple to prepare and the rewards are monstrous

8 cooking medium apples  peeled and cored
Zest and juice large orange
1 tablespoon coconut sugar

Place the above ingredients in a saucepan and cook gently till apples just tender
About 15 minutes
Place in an ovenproof dish

Meanwhile make the crumble
1 cup flour
1/2 cup cereal
1 /2 cup coconut
1/2 cup coconut sugar
2/3 cup melted butter
Mix dry ingredients together and add melted butter

Cover apples with crumble

Bake 180c. 1/2 hour


Serve warm with either whipped cream or in this case
Ice cream

Pudding is served

Best Apple Crumble Slice - Take A Favourite and Make it Better

Apple Crumble is always a favourite and this recipe takes it up a notch
Turn it into a slice and nibble away at a crisp bottom, beautiful moist filling, with the crumbly top
Excellent

n.b. I think it is better the next day, after a night in the fridge
I found this recipe on the goodfood.com.au site
It was a recipe by Helen Goh

3 Granny Smith apples, peeled and cored
3 Pink Lady apples, peeled and cored
Zest of 1 large lemon
Juice of 1 large lemon
½ Vanilla pod, split in half lengthwise
2 Vinnamon quills
3 Cloves
3 tbsp Castor sugar
Pinch of salt
1 tbsp Cornflour
30g unsalted Butter
50ml brandy or apple juice
 
For the Crumble Base and Top
150g plain Flour
75g Brown sugar
50g Castor sugar
80g Oats
1 tsp Cinnamon powder
¼ tsp Salt
130g unsalted Butter, cold, cut into 2cm cube


For the filling,
Slice apples thinly (about 2mm) and place in a large bowl.
Add all the remaining filling ingredients except the cornflour, butter and brandy (or apple juice). 
Stir gently to combine, then cover and set aside for at least one hour
 (or overnight in the fridge) for the apples to soften and release their juices.

Strain the liquid from the apple slices into a large frying pan,
then return the apples to the bowl,
toss the cornflour through and set aside.
Remove the vanilla, lemon zest, cinnamon quills and cloves from the apple mixture
and add them to the juices in the frying pan.
Place the pan over high heat and when it begins to boil,
add the apples and butter.
Reduce the heat to medium-low and toss the apples through
until completely coated in the syrupy juices.
Add the brandy (or apple juice) and cook until there is almost no liquid left.
Remove vanilla, lemon zest, cinnamon and cloves
Set the pan aside to cool completely.

For the crumble base and top, 
Preheat the oven to 200C (180C fan-forced)
and line a square pan measuring 20cm x 20cm (I like to use one with a removable base)
with baking paper.
Place the flour, sugars, oats, cinnamon and salt in a food processor 
and pulse a few times to combine.
Add the butter and pulse until the mixture resembles coarse breadcrumbs.

Divide the mixture in half. 
Scatter one half evenly over the bottom of the lined tin and pat the crumbs down firmly with your fingers.

Use the back of a spoon to even the layer and compress the mix further, then place into the oven for 20-25 minutes until light golden brown.
Allow to cool for 10 minutes.

Increase oven temperature to 210C (200C fan-forced).

Spread the apple mixture (now at room temperature) evenly over the pastry base, and
sprinkle the remaining crumbs over the top.

Cook for about 30-40

minutes or until the crumble is golden brown. 
Remove from oven and place on a rack to cool completely before cutting.

A short stint in the fridge will make it easier to slice if you are feeling impatient!

If you are feeling really decadent...plop on some Whipped Cream
Everything tastes even better with Cream

A "Newish" Twist on Sausages and Onions - Add Apple

Rhubarb is now in the shops.
My Dad used to grow Rhubarb in his wonderful Garden and when Mum stewed it she always added an apple
Along with a reasonable amount of sugar. Probably more than would be acceptable today
Mind you it tasted really good

Thought I would make some Rhubarb and Apple Pies and bought some canned stewed apples

Remove 3 tablespoons of the sauce for the Sausage bake
Keep the rest for the Rhubarb
Recipe below

But first
I decided to make the Apple work for me,
Blend it with some Pork Sausages and Onions
Little sweet and sour
Another little Cheap and Cheerful Dinner.

Olive oil
6 Pork Sausages
2 onions peeled and sliced
3 tablespoons Apple sauce
1 Large Kumera (Sweet Potato) 
Butter
Flour
Sea Salt and Freshly Ground Black Pepper 
Chopped Chives

First get the Mash underway
Peel and cube the  Kumera 
Into a pot of well salted water
Bring to boil and simmer till fork goes through
Drain and reserve the water
Mash with a big knob of butter plus a tablespoon olive oil
and 2 tablespoons chopped chives and a good grind of freshly ground Black Pepper
Set aside

Brown sausages in a tablespoon oil

Meanwhile in another pan slowly cook sliced onions in 2 tablespoons olive
till soft and starting to brown

When sausages cooked, remove and slice

Move the onions to the sausage pan and stir well
To take up all that goodness and flavour on the bottom of the pan
Add 3 tablespoons apple sauce
Add a good knob of butter 2 tablespoons

Mix well
Add 3 tablespoons flour
Cook for about 3-5 minutes

Add 2 cups of the reserved Kumera water and whisk well over heat, till it starts to thicken
Add more if it gets too thick
When it has thickened.
Simmer for a few more minutes

Add sausage to gravy and place in ovenproof dishes
Top with mashed Kumera

Now either freeze...as above
or bake in 180 C (like below)
For 25-30 minutes
Till the Kumera Topping is golden and the sauce all bubbly

Now for the Rhubarb
Cut up the Rhubarb in 2.5 cm pieces
add the remainder of the Canned apples
1 tablespoon sugar
Zest and juice of 1 Orange
and about 1/4 cup water 

Bring to the boil, turn down and simmer till rhubarb breaks up
Cool
I made some pies for the freezer

Saved the rest and it is in the fridge for breakfast, with cereal maybe or just
With Ice Cream for dessert

And with the Egg Whites - Make Chcoolate Meringues

If you go and have look at my post re Chocolate Puddings click here
There was quite a bit of the delicious Orange Whipped Cream leftover
It actually keeps in the fridge for several days. I think the alcohol helps

So after making the Mayo for the Chicken Salad, of course there was 2 egg whites to be used

I made these beautiful Chocolate Meringues, joined them together with the Whipped Cream
Yumo

I found the recipe for these on a blog by Helen Jackson called foodlovers.co.nz
They are very simple, probably easier if you have a stand mixer
Otherwise you will standing around for 10 minutes, beating, beating


    3 x large egg whites
    3/4 cup caster sugar
    1 teaspoon cornflour
    1 teaspoon cocoa
    1/2 teaspoon white vinegar
    2 teapoons boiling water
    50g quality dark chocolate, chopped

Method
Preheat oven to 110 C.
Whisk the egg whites until foamy and with the motor running

pour in the combined sugar, cocoa, cornflour and then vinegar and boiling water. 
Beat for 10 minutes until meringue is thick and glossy. 

Using a metal spoon fold through the chocolate taking care not to over mix.

Place large spoonfuls of mixture on a baking paper lined tray and bake for 1 hour or longer,
until meringues feel firm and almost hollow when tapped. 
Place a wooden spoon in the oven door and turn the oven off. 
Leave the meringues in the oven for 30 minutes or longer before removing.

These meringues should be chewy on the inside and crisp on the outside.
Join together with whipped cream
These are quite large but they are going to be dessert for my Grand Kids
They like a bit of Sugar

Chocolate Puddings with Orange Whipped Cream

I was very pleased, with my menu for dinner on Friday night
This Chocolate Pudding is another keeper,
So so simple, and so so rich
Unfortunately, as it was late in the night,  when I served the puddings
I forgot to take a photo with the cream on top
so you will have to use your imagination

We all know Chocolate and Orange - perfect match
This recipe stretched out to feed 8 people
It is so rich you don't need a large serving

Once again credited to the Epicurious Website
Ingredients

        1/2 cup plus 3 tablespoons sugar, divided
        2 tablespoons cornstarch
        2 1/2 cups whole milk, divided
        2 large egg yolks
        1 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao)
        or semisweet chocolate chips
        2 tablespoons (1/4 stick) unsalted butter
        1/4 teaspoon vanilla extract
        3/4 cup chilled whipping cream
        1 tablespoon Grand Marnier or other orange liqueur
        1/4 teaspoon finely grated orange peel

Preparation

Whisk 1/2 cup plus 2 tablespoons sugar, cornstarch,
and 1/4 teaspoon salt in medium saucepan to blend.
Add 1/2 cup milk and egg yolks;
Whisk until smooth.
Whisk in remaining 2 cups milk. 

Bring mixture to boil over medium-high heat, whisking constantly.
Boil 1 minute, whisking constantly.
Remove pan from heat; add chocolate chips and butter.
Whisk pudding until melted and smooth.
Stir in vanilla.
       
Divide pudding evenly among 6 -8 dessert cups or wineglasses.

Place plastic wrap directly onto surface of each, covering pudding completely.
Chill until cold, at least 3 hours.


Beat cream, Grand Marnier, orange peel, and remaining 1 tablespoon sugar in medium bowl
until peaks form.
Put a big dollop of cream on top and savour
Delicious

Fruit Crumble - For a Change -TryTropical Fruits

The best thing about this dessert is the Crumble, crunchy, spicy, the addition of coconut
- paired with the Tropical Fruit
It's like eating a Pina Colada...Yum

I had these fruits in my fridge but the finished dessert was so popular with the grandchildren,
that I would purchase them especially and make it again

The raw crumble freezes well, and is worthwhile making enough to keep for another day

For The Crumble
 1 cup plain flour
  3/4 cup (packed) dark brown sugar
  3/4 cup rolled oats
  3/4 cup coconut
  1 tbsp cinnamon (ground)
  2 tsp nutmeg (ground)
  2/3 cup butter (melted)
  2 tsp vanilla essence

Combine flour, brown sugar, rolled oats, coconut, cinnamon and nutmeg in a large bowl
until evenly mixed through.

Melt butter (do not burn or boil it) and add vanilla essence to butter, 
Stir
Add butter mix to dry ingredients and mix well using a fork.
Ensure all ingredients are moist and mixture has a crumbly texture.

Fruit
1/2 Pineapple peeled and chopped roughly
1 Papaya Peeled, seeded and chopped
A few Strawberries
2-3 oranges juice
1 tablespoon cornflour

Place the prepared fruit in a ovenproof container
Add cornflour and mix together with the hands
Add the orange juice, stir well

Top with the Crumble
Enough to cover it entirely

Bake in 180C oven till Crumble is brown and the fruit all bubbling u, around 30 minutes

A scoop of Ice cream to top it off
Perfect

Simple Italian Style Sponge - Turns into a Lovely Christmas Dessert

Italian Sponge Cake Pan-di Spagna

I had some egg whites in the fridge, left over from the lemon curd I made the other day… WHICH was supposed to go on top of a Pavlova…THAT I was supposed to make for some friends who were coming for lunch
I had found the recipe for this Pavlova on The Epicurious Website
Pavlova with Lemon Curd and Berries
The inspiration for this recipe came from food stylist (and New Zealander) Toni Brogan.

The lunch got postponed,
What to do with the Lemon Curd?
It keeps well in the fridge

So I saved it to give the Grandkids for dinner a few days later
Lemon Curd Recipe
 
2/3 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/3 cup fresh lemon juice
1/2 stick unsalted butter
3 large egg yolks
2 teaspoons grated lemon zest

Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan,
then add lemon juice and butter.
Bring to a simmer over medium-high heat, whisking,
then continue to simmer, whisking constantly, 1 minute.
Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture,
then whisk into remaining lemon mixture in saucepan.
Reduce heat to low and cook, whisking constantly, until curd is thickened,
about 2 minutes (do not let boil).
Transfer to a bowl and stir in zest.
Chill, surface covered with parchment, until cool, about 1 1/2 hours.

With half of the prepared curd
I put together some little tarts
Which were really delicious

I used shop bought pastry shells
To be honest...hardly worth making them
Lovely Crisp Pastry and every one of them perfect

Whip around 100 mls of cream
Fold the cream into the curd gently until mixed
Lovely pale lemon colour

Fill the little cases and top with little blueberries

Into the fridge so that the lemon mixture sets
These are wonderful…thumbs up from the kids

So what to do with the other half of the curd
“my waste not, want not frame of mind…
Use the egg whites
Didn't want to to make a Pavlova
Thought… maybe an egg white sponge ?

I thought, this recipe for Italian Sponge Cake
“Pan-di Spagna" that I found on a website aseasyasapplepie.com
was a sponge made using egg whites

WRONG…turns out it is whole eggs. I read it incorrectly
Oh well, into the freezer go the egg whites
I shall use them on another day

The recipe suggested using Cake Flour…not all purpose
I found out how to make that
You can find anything on the web
Have a look here
Easy peasy
So now, I was completely ready

Ingredients for a 18-20 cm (7-8 inches) pan.
 
120 grams granulated sugar
4 extra large eggs, at room temperature
1 teaspoon grated lemon zest or vanilla extract (optional)
120 grams cake flour, sifted
Instructions

Take out the eggs out of the fridge ahead of time
or soak them in a bowl of warm water for a few minutes.
Preheat the oven to 170 degrees C
Butter and flour a 20 cm (8 inch) pan.
Put the eggs, sugar, and lemon zest in the bowl of a stand mixer.
Beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed).
To test that it has been beaten enough, let some of the mixture fall into the bowl.
If it remains "sitting" on top it means that it's ready.

Spoon the flour on top of the egg mixture, a little at a time, and fold it gently with a metal spoon.
  
Pour the batter into the prepared pan.
Don't smooth the top or bang the pan on the counter, leave it as it is!

Don't open the oven door for 20 minutes
I found that the cake cooked in 30 minutes
I tested it with a skewer (or a tooth pick)   

Turn off the oven but leave the cake inside (put a wooden spoon in the oven door to keep it slightly open) for at least 10 minutes so it can cool down slowly.

After that, remove it from the oven, let it cool for 10 more minutes,
loosen around the edges with a knife, then flip the cake on a wire rack upside down
(without the pan) to cool completely.

Take the remainder of the Lemon Curd
Combine with Whipped Cream
Gently fold with a metal spoon

Cut the cooled sponge in half with a bread knife
on the bottom half 
Spread the lemon mix
Cover with sliced strawberries 

Whip some extra cream and spread over the other side
Sponges can get a bit dry so cream it up well

Sift icing sugar over the top
Looks Great

Serve

Cinnamon Rolls - Thank you Paula Deen

When my husband was in hospital, I was always thinking of treats to take up to him
Everyone was talking about Cinnabons
Those wonderful rich Cinnamon Rolls
I had a look through the Food Network Site for a recipe
The Americans do these kind of rolls, so well
Paula Deen the Queen of Rich and Over the Top food, had this recipe
So I made them
It was so so popular
He loved them

Dough:
1/4 -ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional

Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water.

Heat oven to 175 degrees C

In a small bowl, dissolve yeast in warm water and set aside.

In food processor  Add 2 cups of flour and mix until smooth. 
Mix milk, sugar, melted butter, salt and egg. 
Add yeast mixture.
Mix in remaining flour
Blitz until dough is easy to handle.

Knead dough on lightly floured surface for 5 to 10 minutes.
Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough.
Roll out on a floured surface into a 15 by 9-inch rectangle.

Spread melted butter all over dough.
Mix sugar and cinnamon and sprinkle over buttered dough. 

Sprinkle with walnuts, pecans, or raisins if desired.
Beginning at the 15-inch side, role up dough and pinch edge together to seal.

Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar.
Place cinnamon roll slices close together in the pan and

Let rise until dough is doubled, about 45 minutes.
Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla.
Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.
Spread over slightly cooled rolls.

Pull apart and devour