A A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Almond Bread |
Great with coffee or Fruit salad. |
|
3 egg whites 1/3 cup castor sugar 125 g almonds, unblanched 1 cup flour Pinch salt
Loaf tin |
Beat egg whites until stiff, add sugar
gradually. Fold in flour. Add almonds and salt. Grease loaf tin and spoon in mixture. Bake at 125C for 40 minutes. Turn out and cool. Wrap in foil and refrigerate overnight. Slice very thinly and place on a tray in the oven at 150C for 1/2 hour until crisp and dried. |
Anjou Spread |
Tasty spread from Loire region of France. |
|
15g
Raisins 2 large Red Capsicums, roasted and peeled 30g Blanched Almonds, lightly roasted 4 Anchovy fillets 3 teaspoons Anchovy oil, from Anchovy jar/tin 8 drops Orange flower water 1/4 cup nut oil, eg walnut 1/4 teaspoon Fennel seeds, crushed Black pepper and salt to taste. Sterile jar for storage |
Soak the raisins in hot water for
15 minutes, squeeze out excess water. Place all ingredients, except nut oil and fennel seeds, in food processor and puree. With the food processor running add nut oil in a thin stream to get a slightly runny paste consistency. Season to taste with fresh black pepper and salt. Add fennel seeds, stir, transfer to a sterile jar. Store in the fridge. |
| Excellent on top of good fresh chewy bread as a snack. | |
Apple & Hazelnut Galette |
Mary Garvey special from London in the 1960's from the Cordon Bleu series. |
|
90g
hazelnuts 90g butter 2 rounded tablespoons castor sugar 130g flour Pinch salt 500g desert apples 1 tablespoon apricot jam Lemon and orange rind 2 Tablespoons sultanas 2 tablespoons currants Icing sugar for dusting Whipped cream |
Set oven to 180C. Brown nuts in oven (8 minutes), rub of husks, grind, keeping 8 for the top. Soften butter, add sugar and beat until fluffy. Stir in sifted flour and salt and nuts. Chill in fridge for 30 minutes. Put sliced apples into a pan with jam and lemon peel, cook until soft. Add orange peel, sultanas and currants and simmer for 5 minutes. Divide pastry in 2. Roll on baking sheet into 20 cm diameter rounds. Bake rounds for 10 minutes. Do NOT brown. Trim and cut one into 8 equal segments. Cover the un-cut round with the apple mixture. Place the 8 cut pieces on top to form a sandwich. Dust with icing sugar. Top each section with a nut set in a small amount of whipped cream. |
Apple Rolly |
A simple delight, handed down from Anne McKelson nee Philmore, Murtoa. |
|
Scone Dough 2 cups Self raising flour 50g Butter 175ml Milk, approx
Filling
Syrup |
Prepare scone dough and roll out as
a pastry. Slice apples onto centre. Roll over pastry into a log shape. (hence Apple Rolly) Lift into a pie dish. Dissolve sugar in the water in a saucepan and melt butter and bring syrup to the boil. Pour syrup over the Apple Rolly. Bake at 350C for about 1 hour. Serve with hot custard or ice cream. |
Apple Pie |
Australian Women's Weekly's Best-ever |
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Pastry 1 cup Self raising flour 1 cup Plain flour 1/2 level teaspoon Salt 150g Butter 1/4 cup Caster sugar 1 Egg 1 tablespoon Cold water, approx. |
Sift the flours and salt into a
mixing bowl. Cut the butter into tiny cubes, add to the flour then rub through lightly using finger tips. Then add sugar. Mix quickly into a dough with egg and water. Press mixture together with your hands, rather than adding more water. Knead lightly with little extra flour. |
|
Filling 1.5kg Golden Delicious or Granny Smith apples 1 cup Water 3-6 whole Cloves, quantity to taste 1/4 cup Caster sugar 1 level tablespoon Plain flour 22cm Fluted removable-base fluted flan tin |
Peel, core and slice the apples,
put into a large saucepan with water and cloves. Cover loosely with a lid
and simmer over a low heat for about 10 minutes, stirring once so they cook
evenly. Try to keep the pieces whole. Drain the apple into a colander and leave until cold. Remove the cloves then press apple lightly in a colander to remove any excess liquid. Put apples in a bowl, add sugar and flour and mix through evenly. Roll out two-thirds of the pastry (not to thinly) and line the flan tin. Place onto a sturdy baking tray then fill the pastry with the cooked apples, piling them up in the middle. Roll out the the remaining pastry and cover the pie wetting the edges where the pastry joins with some milk. Trim the edges with a sharp knife. Press edges firmly together with a folk then brush the top of the pie with milk and sprinkle lightly with a heaped teaspoon sugar to give it a crunchy top. Bake in the oven at 200C for about 1hour. |
| Serve warm or cold with some softly whipped cream or best quality vanilla ice-cream. Serves 8. | |
Alternate Chocolate glaze250g Cream, adjust
quantity above to suit. |
This glaze is an alternative to the
outer cream layer.
Boil cream, add liquid glucose and
stir. |