2 cups SR flour
3/4 cup brown sugar
1 zucchini grated
1 red apple, skin on, grated
1 cup buttermilk
90g unsalted butter, melted
2 eggs
2 tsp vanilla essence
icing sugar to serve
1. Preheat oven to 180C. Line a 12 hole muffin tin with paper cases. Sift flour and cinnamon into a large bowl. Add brown sugar, zucchini and apple and stir to combine.
2. Put buttermilk, butter, eggs and vanilla in a jug and whisk to combine. Make a well in centre of flour mix. Add wet mix to dry and stir to just combined.
3. Spoon mix into cases. Bake for 15-20 mins or until well risen, golden and firm to the touch.
Showing posts with label apple. Show all posts
Showing posts with label apple. Show all posts
20111214
Apple and Cream Cheese Strudel
4 apples, peeled, quartered, sliced
1/4 cup caster sugar
finely grated rind and juice of 1 lemon
8 sheets of filo pastry
1/2 cup sugar
2 tsp ground cinnamon
100g almond meal
60g butter, melted
200g cream cheese chopped
sifted icing sugar for dusting
1. Preheat oven to 180 deg C. Line an oven tray with baking paper. Put apple, sugar, lemon rind and juice in a medium bowl and toss to combine.
2. Put pastry on a clean work surface and cover with a damp tea towel. Combine sugar, cinnamon and almond meal in a small bowl. Brush 1 pastry sheet with melted butter. Add 2 heaped Tbsp of the almond mix. continue layering with pastry, spread cream cheese, then apple mix along 1 long side, leaving a 5cm border at each end. Fold in ends and roll up firmly.
3. Put roll, seam side down, on prepared tray. Brush top with butter. Bake for 20-25 mins or until golden on top and apple is tender. Stand tray on wire rack for 5-10 mins to cool. Dust roll with icing sugar to serve.
1/4 cup caster sugar
finely grated rind and juice of 1 lemon
8 sheets of filo pastry
1/2 cup sugar
2 tsp ground cinnamon
100g almond meal
60g butter, melted
200g cream cheese chopped
sifted icing sugar for dusting
1. Preheat oven to 180 deg C. Line an oven tray with baking paper. Put apple, sugar, lemon rind and juice in a medium bowl and toss to combine.
2. Put pastry on a clean work surface and cover with a damp tea towel. Combine sugar, cinnamon and almond meal in a small bowl. Brush 1 pastry sheet with melted butter. Add 2 heaped Tbsp of the almond mix. continue layering with pastry, spread cream cheese, then apple mix along 1 long side, leaving a 5cm border at each end. Fold in ends and roll up firmly.
3. Put roll, seam side down, on prepared tray. Brush top with butter. Bake for 20-25 mins or until golden on top and apple is tender. Stand tray on wire rack for 5-10 mins to cool. Dust roll with icing sugar to serve.
Apple and Hazelnut cake
150g hazelnut meal
150g almond meal
1.5 cups caster sugar
4 eggs
2 tsp vanilla extract
150g unsalted butter, melted
5 red apples, cored, thinly sliced
2 tbsp sugar
1. Preheat oven to 180 degrees. Line a deep 20cm round cake tin with baking paper. Combine hazelnut and almond meals and caster sugar in a small bowl. Put eggs and vanilla in a large bowl and whisk to combine.
2. Add hazelnut mixture and melted butter to egg mixture and stir to combine. pour into prepared tin. Top with apple slices and sprinkle with sgar. Bake for 35-40 mins or until cooked when tested witha skewer. Stand on a wire rack for 10 mins before turning out to serve.
150g almond meal
1.5 cups caster sugar
4 eggs
2 tsp vanilla extract
150g unsalted butter, melted
5 red apples, cored, thinly sliced
2 tbsp sugar
1. Preheat oven to 180 degrees. Line a deep 20cm round cake tin with baking paper. Combine hazelnut and almond meals and caster sugar in a small bowl. Put eggs and vanilla in a large bowl and whisk to combine.
2. Add hazelnut mixture and melted butter to egg mixture and stir to combine. pour into prepared tin. Top with apple slices and sprinkle with sgar. Bake for 35-40 mins or until cooked when tested witha skewer. Stand on a wire rack for 10 mins before turning out to serve.
20110610
Apple fritters
3 large golden delicious apples, peeled, cored
3 tbsp caster sugar
50ml brandy
pinch freshly grated nutmeg
vegetable oil for frying
1/4 cup plain flour
icing sugar for dusting
vanilla ice cream, to serve
Batter
2 eggs
125g caster sugar
130ml milk
60ml olive oil
2 pinches ground cinnamon
250g plain flour
1.5 tsp baking powder
1. Slice apples, into 4mm thick rings and put ina large bowl. Sprinkle with caster sugar, brandy and nutmeg and toss to combine. Set aside at room temp for 20 minutes.
2. Put vegetable oil in a deep fryer and preheat to 170C. Put flour in a shallow bowl . To make batter, put eggs, sugar, milk, olive oil and cinnamon in a large bowl and whisk to combine. Sift flour and baking powder over mixture, then whisk to form a batter. Dip apple slices, one at a time, in flour, shake off excess, then coat well with batter.
3. Deep fry apple slices in batches for 2-3 minutes or until batter is cooked and golden. Drain fritters on paper towel and dust lightly with icing sugar.
4. Serve fritters dusted generously with more icing sugar and accompanied with vanilla ice cream.
3 tbsp caster sugar
50ml brandy
pinch freshly grated nutmeg
vegetable oil for frying
1/4 cup plain flour
icing sugar for dusting
vanilla ice cream, to serve
Batter
2 eggs
125g caster sugar
130ml milk
60ml olive oil
2 pinches ground cinnamon
250g plain flour
1.5 tsp baking powder
1. Slice apples, into 4mm thick rings and put ina large bowl. Sprinkle with caster sugar, brandy and nutmeg and toss to combine. Set aside at room temp for 20 minutes.
2. Put vegetable oil in a deep fryer and preheat to 170C. Put flour in a shallow bowl . To make batter, put eggs, sugar, milk, olive oil and cinnamon in a large bowl and whisk to combine. Sift flour and baking powder over mixture, then whisk to form a batter. Dip apple slices, one at a time, in flour, shake off excess, then coat well with batter.
3. Deep fry apple slices in batches for 2-3 minutes or until batter is cooked and golden. Drain fritters on paper towel and dust lightly with icing sugar.
4. Serve fritters dusted generously with more icing sugar and accompanied with vanilla ice cream.
20110606
Celeriac, Apple and Walnut Salad
Ingredients
Serves 4 as a salad
2 small bulbs celeriac (softball size)
Juice of a lemon
2 small granny smith apples, cored and sliced
80g toasted walnuts
Dressing: (makes 200ml)
1/4 cup sour cream
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
3 tablespoon walnut oil
2 1/2 tablespoon freshly grated horseradish
salt and pepper
1 tablespoon lemon juice
Parsley for garnish
Method
Cut top and bottom off celeriac bulb then cut down the sides to peel.
Using a strong good grip style potato peeler, take thick peelings off the bulb, dropping the pieces into the bowl and toss with lemon juice so it doesn’t discolour.
Add apple to the celeriac so as not to discolour.
Make dressing by combining sour cream, Dijon mustard and extra virgin olive oil to emulsify. Add fresh horseradish to sour cream mix followed by walnut oil.
Toss celeriac & apple through the dressing and finish with the walnuts and some fresh parsley.
20100513
Apple teacake
125g unsalted butter
1/2 cup caster sugar
1 tsp vanilla extract
2 eggs
1 1/2 cups SR flour
1 tsp ground cardamom
1 tsp ground cinnamon
1/4 cup milk
3 apples
caster sugar and ground cinnamon extra
1. Preheat oven to 180C. Line base and sides of a 20cm round springform pan tin with baking paper.
2. Beat butter, sugar and vanilla in the small bowl of an electric mixer until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift over flour and spices, add milk and stir until just combined.
3. Spoon mixture into prepared tin. Peel, quater and core apples, then thinly slice. Push slices into batter, leaved curved half of each slice exposed. Combine extra sugar and cinnamon and sprinkle over apples. Bake for 30-35 minutes or until a skewer comes out clean. Stand on a wire rack to cool or serve warm.
1/2 cup caster sugar
1 tsp vanilla extract
2 eggs
1 1/2 cups SR flour
1 tsp ground cardamom
1 tsp ground cinnamon
1/4 cup milk
3 apples
caster sugar and ground cinnamon extra
1. Preheat oven to 180C. Line base and sides of a 20cm round springform pan tin with baking paper.
2. Beat butter, sugar and vanilla in the small bowl of an electric mixer until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift over flour and spices, add milk and stir until just combined.
3. Spoon mixture into prepared tin. Peel, quater and core apples, then thinly slice. Push slices into batter, leaved curved half of each slice exposed. Combine extra sugar and cinnamon and sprinkle over apples. Bake for 30-35 minutes or until a skewer comes out clean. Stand on a wire rack to cool or serve warm.
Apple pancake
1 1/4 cups SR flour
2 Tbsp caster sugar
1 cup milk
2 tsp vanilla extract
2 eggs, lightly beaten
30g unsalted butter, melted, cooled
3 golden delicious apples
extra 30g unsalted butter
2 Tbsp sugar
icing sugar for dusting
1. Heat oven to 200C. Sift flour into a medium mixing bowl, add sugar and stir to combine. Make a well in the centre and add milk, vanilla, egg and butter. Whisk to combine until mixture is smooth and free of lumps.
2. Peel, quarter and core apples, then thinly slice. Melt extra butter in a 23cm pan, add apple and sugar toss to combine. Cook for 3-4 minutes. Transfer pan to oven and bake for 15-20 minutes or until puffed and golden. Dust with icing sugar.
2 Tbsp caster sugar
1 cup milk
2 tsp vanilla extract
2 eggs, lightly beaten
30g unsalted butter, melted, cooled
3 golden delicious apples
extra 30g unsalted butter
2 Tbsp sugar
icing sugar for dusting
1. Heat oven to 200C. Sift flour into a medium mixing bowl, add sugar and stir to combine. Make a well in the centre and add milk, vanilla, egg and butter. Whisk to combine until mixture is smooth and free of lumps.
2. Peel, quarter and core apples, then thinly slice. Melt extra butter in a 23cm pan, add apple and sugar toss to combine. Cook for 3-4 minutes. Transfer pan to oven and bake for 15-20 minutes or until puffed and golden. Dust with icing sugar.
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