Apple Streusel Cake
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7/30/2019 Apple Streusel Cake
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Apple streusel cake
Cuisine type:GermanCooking time: More than 1 hourCourse:Cakes/baking
INGREDIENTS
60g butter, melted
cup (100g) firmly packed brown sugar teaspoon ground cinnamon
teaspoon ground nutmeg3 medium (450g) apples60g butter, extra
1 teaspoon vanilla extract cup (165g) caster sugar1 egg
cup (90g) chopped walnuts1 1/3 cups (200g) self-raising flour
cup (125ml) milk
NOTE: This recipe can be made a day ahead.
METHOD
Preheat the oven to moderate (180C). Grease a deep 19cm square cake pan, line the base andsides with baking paper.
Combine the butter, brown sugar and spices in a small bowl; spread over the base of theprepared pan.
Peel, core and slice the apples into rings. Arrange the apple rings over the brown sugar mixture.
Beat the extra butter, vanilla, caster sugar and egg in a small bowl with an electric mixer untillight and fluffy.
Stir in the nuts, then the sifted flour and milk in two batches.
Spread the mixture over the apples in the pan. Bake in a moderate oven for about 1 hour or
until cooked when tested. Stand for 5 minutes before inverting onto a wire rack to cool.
Suitable to freeze. Not suitable to microwave.
Photography by Brett Stevens.
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Seafood strudel
Cuisine type:GermanCooking time: More than 1 hourCourse:Lunch, Main
Strudels can be prepared 2 weeks ahead and frozen, uncooked. To cook, put into moderateoven in their frozen state, allow longer cooking time, about 45 to 60 minutes overall. Theserecipes are not suitable to microwave.
INGREDIENTS
500g green king prawns250g scallops1 cups water
cup dry white wine1 small onion, chopped60g butter
cup plain flour cup cream
30g butter, extra4 green shallots, chopped
185g can crab, drained2 tablespoons chopped parsley
375g packet fillo pastry cup oil
METHOD
Shell prawns, remove back veins, roughly chop prawns; reserve prawn shells. Clean scallops,cut in half. Place reserved prawn shells, water, wine and onion in saucepan, bring to the boil;
reduce heat, simmer uncovered 5 minutes; drain, reserve stock. (You will need 1 cups stock.)
Heat butter in separate saucepan, add flour, stir until smooth, cook 1 minute. Remove fromheat, gradually add reserved stock and cream, stir until smooth. Return to heat, stir until sauce
boils and thickens, cool. Heat extra butter in small frying pan, add shallots and scallops, cook 1minute, stir in prawns and crab, combine seafood mixture with sauce and parsley.
Lay 8 sheets fillo pastry on top of each other, brushing between each layer with oil. Spoon half
of filling mixture down long edge of pastry, leaving about 5cm at each end. Roll up tightly toenclose the filling and tuck ends under. Repeat with remaining pastry and remaining filling.
Place on oven trays, brush with oil. Bake at 180C for about 30 minutes or until strudels arelightly browned.
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Eggplant, spinach & feta strudel
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Cooking Time
30 minutes
Ingredients (serves 4)
5 sheets filo pastry (Antoniou brand) 2 tbs olive oil 2 tbs tomato paste 1 garlic clove, crushed 300g bought chargrilled eggplant, drained on paper towel 50g baby spinach leaves 150g reduced-fat feta, crumbled 1 tbs pine nuts
Method
1. Preheat oven to 220C. Place the filo on a clean work surface. Cover with aclean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1filo sheet with a little oil. Top with another sheet and brush with oil. Continuethe layering process with the remaining filo sheets and oil.
2. Combine the tomato paste and garlic in a small bowl. Spread filo evenly withtomato mixture. Top with eggplant, leaving a 2cm border around the edges.Sprinkle with spinach and feta. Fold in the ends and roll up firmly to enclosefilling. Place on a baking tray and brush with any remaining oil. Bake in
preheated oven for 15 minutes or until golden brown and cooked through.Remove from oven.
3. Meanwhile, heat a non-stick frying pan over medium-high heat. Add the pinenuts and cook, stirring, for 2-3 minutes or until toasted. Cut strudel into 4slices. Divide among serving plates and sprinkle with pine nuts. Serveimmediately.
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Mushroom, chive & garlic strudel
5 out of 5
Preparation Time
25 minutes
Cooking Time
40 minutes
Ingredients (serves 6)
80ml (1/3 cup) water 1 brown onion, halved, thinly sliced 3 garlic cloves, chopped 200g cap mushrooms, quartered 200g Swiss brown mushrooms, thickly sliced 150g portobello mushrooms, thickly sliced 100g oyster mushrooms, halved lengthways 6 green shallots, trimmed, chopped 1 bunch fresh chives, cut into 1cm lengths Salt & freshly ground black pepper 3 tsp cornflour mixed with 3 tsp water
150g sour extra light cream 1 tbs Dijon mustard 8 sheets filo pastry (Antoniou brand) 1 tbs vegetable oil and 1 tsp poppy seeds
Method
1. Preheat oven to 200C. Line a large baking tray with non-stick baking paper.Combine water, onion and garlic in a medium saucepan and simmer, covered,for 5 minutes or until onion is soft.
2. Transfer to a deep frying pan. Add cap, Swiss brown and portobello
mushrooms. Cook over high heat, tossing, for 10 minutes or until liquidevaporates. Add oyster mushrooms and cook for 1 minute. Remove from heat.Add green shallots and chives. Season with salt and pepper. Set aside for 15minutes. Drain any liquid.
3. Combine cornflour mixture, sour cream and mustard. Stir into mushrooms.Brush a pastry sheet with a little oil. Top with another sheet and brush withoil. Repeat layering, brushing sheets with oil.
4. Spoon filling lengthways along centre of pastry, leaving 8cm border at narrowends. Fold 1 long side over filling, fold in narrow ends, then fold remaininglong side over. Hold together and place on lined tray, seam-side down. Brushwith remaining oil. Sprinkle with seeds.
5. Bake for 25-30 minutes or until golden. Serve with salad.
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Sweet potato and salmon quiche
5 out of 5
Cooking Time
60 minutes
Ingredients (serves 4)
250g orange sweet potato, peeled, cut into 2cm pieces olive oil cooking spray 4 green onions, thinly sliced 1 garlic clove, crushed 2 cups baby spinach 3 sheets filo pastry 210g can red salmon, drained, skin and bones removed 1/2 cup low-fat feta cheese, crumbled 4 eggs 3/4 cup milk dressed salad leaves, to serve
Method
1. Preheat oven to 220C. Line a baking tray with baking paper. Place sweetpotato, in a single layer, on tray. Spray with oil and season with salt andpepper. Roast for 20 minutes or until tender and golden.
2. Heat a non-stick frying pan over medium heat. Spray with oil. Add onions,garlic and spinach. Cook for 1 to 2 minutes or until spinach is wilted. Removefrom heat.
3. Reduce oven to 180C. Spray a 20cm (base) round springform pan with oil.Spray 1 pastry sheet with oil and fold in half crossways. Place pastry sheet in
pan to line base and sides. Repeat with remaining pastry (see note).4. Spoon sweet potato over pastry base. Spoon over spinach mixture. Place
salmon in a bowl and flake with a fork. Spoon salmon and feta over spinachmixture. Whisk eggs, milk and salt and pepper in a jug. Pour over filling.
5. Bake quiche for 40 minutes or until set. Cool in pan for 10 minutes. Releasesides of pan. Slice quiche and serve with salad.
Notes & tips
Lining with filo pastry: Working quickly, spray 1 sheet with oil (coverremaining sheets with damp tea towel). Fold in half to form a rectangle. Placein pan. Repeat with remaining sheets, layering crossways to completely coverside of pan.
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Spanakopita (Greek spinach pie)
5 out of 5
Ingredients (serves 8)
Melted butter, to grease 2 bunches (about 2kg) silver beet, white stems removed, coarsely shredded,
washed with water clinging to the leaves 1 tbs olive oil 1 brown onion, halved, coarsely chopped 2 garlic cloves, crushed 3 green shallots, ends trimmed, thinly sliced 400g Greek feta, crumbled 1/4 cup finely chopped fresh dill 1 lemon, rind finely grated 4 eggs, lightly whisked 6 sheets filo pastry 60g butter, melted
Method
1. Preheat oven to 180C. Brush a 16.5 x 26cm (base measurement) ovenproof
dish with melted butter to grease. Place half the silver beet in a non-stickfrying pan over high heat. Cook, stirring, for 3-4 minutes or until silver beetjust wilts. Transfer to a bowl and set aside to cool. Repeat with remainingsilver beet.
2. Heat oil in the frying pan over medium heat. Add onion and garlic, and cook,stirring, for 5 minutes or until soft.
3. Use your hands to squeeze excess liquid from silver beet. Combine silver beet,onion mixture, green shallot, feta, dill, lemon rind and egg in a large bowl.
4. Place filo sheets on a clean work surface. Cover with a clean tea towel, then adamp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted
butter. Top with another sheet and brush with butter. Top with another sheet,
then fold the filo stack in half crossways. Repeat with remaining filo and halfthe remaining butter to form a second stack. Fold the filo stack in halfcrossways. Line the prepared dish with one of the filo stacks.
5. Spoon silver-beet mixture into the dish and smooth the surface. Top withremaining filo stack. Fold edges over and press down firmly to enclose filling.Use a small sharp knife to score the top of the filo diagonally. Brush withremaining butter. Bake in preheated oven for 30 minutes or until golden.Remove from oven and set aside for 5 minutes. Cut into slices to serve.
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Spinach, ricotta & feta quiche
5 out of 5
Preparation Time
15 minutes
Cooking Time
20 minutes
Ingredients (serves 4)
Melted butter, for greasing 1 300g pkt frozen chopped English spinach, thawed 200g fresh ricotta 4 eggs, at room temperature 3 green shallots, trimmed, thinly sliced Salt & ground black pepper, to taste 100g Bulgarian feta, crumbled 6 sheets filo pastry, thawed
2 1/2 tbs olive oil 20g (1/4 cup) finely shredded parmesan 100g snow pea sprouts, ends trimmed 1/2 green cucumber, thinly sliced 3 tsp balsamic vinegar
Method
1. Preheat oven to 220C. Brush a shallow 23cm (base measurement) fluted flantin with removable base with melted butter to grease.
2. Use your hands to squeeze the liquid from the spinach. Use electric beaters to
beat the ricotta in a medium bowl until almost smooth. Add the eggs one at atime, beating well after each addition until well combined. Add the spinach,green shallots, pepper and the feta, and use a wooden spoon to mix untilwell combined.
3. Lay 1 sheet of filo on a flat surface. Place 1 1/2 tbs of oil in a small dish.Brush filo with a little oil, place another sheet of filo on top and brush with oilagain. Repeat this process with remaining filo. Brush top sheet lightly with oil.Place layered filo in greased tin and trim the excess. Spoon spinach mixtureinto pastry-lined tin and smooth the surface. Sprinkle with the remaining fetaand parmesan. Bake in preheated oven for 20-25 minutes or until filling isgolden.
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4. Meanwhile, combine the snow pea sprouts and cucumber in a large bowl.Place the remaining oil, vinegar, salt and pepper in a small jug and whisk well.Pour over salad and toss to combine.
5. Remove quiche from pan, cut into wedges and serve with salad.
Leek & silverbeet pies
5 out of 5
Ingredients (serves 12)
Melted butter, to grease 2 tbs olive oil 2 leeks, pale section only, halved lengthways, thinly sliced 1 large (about 1.4kg) bunch silverbeet, stalks discarded, leaves washed,
shredded 200g Greek feta 200g fresh ricotta 1 tbs chopped fresh dill 1 tsp freshly ground black pepper 1/2 tsp ground nutmeg 6 eggs 30g (1/3 cup) dry (packaged) breadcrumbs 12 sheets filo pastry (Antoniou brand) 125g butter, melted
Method
1. Brush 2 round 3cm deep 20cm diameter (base measurement) ceramic or glasspie plates with melted butter to lightly grease.
2. Heat oil in a frying pan over high heat. Add leek and cook, uncovered, stirringoccasionally, for 5 minutes or until soft. Add a third of the silverbeet andcook, stirring, for 2 minutes or until silverbeet just wilts. Add silverbeet in 2more batches and cook, stirring, over high heat, for 10-15 minutes or untilliquid evaporates. Transfer to a colander and set aside for 30 minutes to drain.
3. Place feta, ricotta, dill, pepper and nutmeg in a bowl. Use a fork to mash until
well combined. Add silverbeet mixture, eggs and half the breadcrumbs anduse your hand to mix until combined.4. Preheat oven to 180C. Cover filo with a dry tea towel then a damp tea towel
to prevent it from drying. Line 1 pie plate with a sheet of filo, allowing edgesto overhang side. Brush with a little of the melted butter (right to edge to
prevent drying and cracking). Place another sheet crossways over top andbrush with a little more butter. Continue layering, alternating sheetscrossways, with another 4 sheets of filo, brushing each with a little butter.Sprinkle base with half the remaining breadcrumbs. Spoon over half the fillingand fold over edges of filo, scrunching towards centre to enclose filling. Brushedges with a little melted butter. Repeat with remaining pie plate, filo, melted
butter, breadcrumbs and filling.
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5. Bake in preheated oven for 45-50 minutes or until well browned and filling isset (cover with foil if overbrowning). To check if the pies are cooked, gentlyshake plates and pies should slide and come away from sides. Set aside for 30minutes before serving.
Bougatsa (custard parcels)
5 out of 5 Smaller
Makes
14
Ingredients
3 1/2 cups milk 1/2 cup white sugar 2/3 cup plain flour 2 tablespoons cornflour 1 tablespoon vanilla sugar 1 tablespoon vanilla essence 4 egg yolks 1 lemon, rind finely grated 14 sheets filo pastry 150g unsalted butter, melted 2 tablespoons cinnamon sugar (see note)
Method
1. Combine 3 cups milk and white sugar in a saucepan over medium-high heat.Bring to the boil. Remove from heat.
2. Combine plain flour, cornflour, vanilla sugar, vanilla essence, egg yolks andremaining 1/2 cup milk in a bowl. Whisk to form a paste. Slowly add hot milk
mixture, whisking constantly, until smooth. Return custard to saucepan. Cook,stirring with a wooden spoon, over low heat for 10 minutes or until thickened.Do not boil. Remove from heat. Add lemon rind. Pour custard into a heatproof
bowl. Cover surface with plastic wrap and refrigerate for 3 hours or until cold.3. Preheat oven to 180C. Lightly grease 2 large, flat baking trays. Place 1 pastry
sheet on a work surface. Brush with melted butter. Fold in half crossways toform a rectangle. Spoon 1/4 cup custard onto pastry centre. Brush edges with
butter. Fold long edges over to cover custard. Fold in sides to form a 7cm x11cm rectangle. Place, seam side down, on prepared tray. Brush top with
butter. Sprinkle with a little cinnamon sugar.4. Repeat with remaining pastry, butter, custard and sugar. Bake for 15 minutes.
Swap trays over in oven and bake for a further 5 to 8 minutes or until golden
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and crisp. Stand for 10 minutes to cool slightly. Sprinkle with remainingcinnamon sugar. Serve warm.
Individual beef Wellingtons
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Preparation Time
30 minutes
Ingredients (serves 4)
4 (about 100g each) beef eye fillet steaks 1/2 tsp olive oil 4 sheets filo pastry (Antoniou brand) 2 tsp reduced-fat dairy spread (Devondale Light brand), melted 80g 97 per cent fat-free chicken pate with mushrooms & port 4 button mushrooms Freshly ground black pepper Mixed salad leaves, to serve
Method
1. Preheat oven to 200C. Brush steaks evenly with oil. Heat a non-stick fryingpan over high heat. Add steaks and cook for 30 seconds each side or untilbrown. Transfer to a plate lined with paper towel.
2. Place the filo on a clean work surface. Cover with a dry tea towel, then a damptea towel (this will prevent it drying out). Brush half of 1 filo sheet very lightlywith melted dairy spread and fold in half crossways. Place a steak in the centreand spread with one-quarter of the pate. Thinly slice 1 mushroom and arrangeon top of the steak. Fold long edges of the pastry over to enclose filling. Brushlightly with dairy spread. Starting from the short edge closest to you, roll up toenclose filling. Place, seam-side down, on a baking tray and brush with a littledairy spread. Season with pepper.
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3. Repeat with remaining pastry, dairy spread, steaks, pate and mushrooms. Bakein preheated oven for 12 minutes or until pastry is golden and steak ismedium-rare or cooked to your liking.
4. Divide the beef Wellingtons among serving plates. Serve immediately withmixed salad leaves, if desired.
Baklava
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Preparation Time
20 - 25 minutes
Cooking Time
70 minutes
Makes
20
Ingredients
375g (1 packet) filo pastry 180g butter, melted & cooled 2 tsp water filling
150g walnut pieces 150g unsalted pistachios 55g (1/4 cup) caster sugar 1tsp ground cinnamon honey syrup
1 375g jar honey 165g (3/4 cup) sugar 250mls (1 cup) water 1 lemon, rind finely grated and juiced
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Method
1. Preheat oven to 180C To make the filling, spread the walnuts on a bakingtray and lightly toast in the preheated oven for 5-8 minutes or until aromatic.Cool.
2. Combine walnuts, pistachios, sugar and cinnamon in the bowl of a foodprocessor and process using the pulse button until they are finely chopped.
3. Remove the filo pastry from its packet and lie flat on the work bench. Coverwith a dry tea towel and then a damp tea towel. (This will keep the filo fromdrying out while making the baklava.)
4. Brush a shallow 18 x 28cm cake tin with some of the butter. Take 1/3 of thesheets of filo. Brush the top sheet generously with butter and fold into thirds tomake a rectangle the size of the tin. Place in the base of the buttered tin and
brush surface with butter.5. Continue layering with the left over 1/3 of pastry. Spread 1/2 of the nut filling
over the filo to cover. Layer 1/2 of the remaining filo sheets as before. Spreadleft over nut filling over filo and top with the remaining layered buttered filosheets. Lightly brush top with remaining butter.
6. Using a sharp knife, cut a diamond pattern into the top layer of filo andsprinkle with the water. Bake in preheated oven for 30 minutes. Cover withfoil and cook for 45 minutes longer or until the filo layers are cooked through.
7. Meanwhile, to make the honey syrup, combine honey, sugar, water, lemonrind and juice in a saucepan and stir over high heat until sugar dissolves. Bringto the boil and maintain over medium heat for 10 minutes or until the syruphas thickened slightly.
8. Remove from heat and allow to cool. When cooked, remove baklava from the
oven and immediately pour the cooled syrup evenly over the surface. Stand tocool completely. Cover with foil and store at room temperature in the tin forup to 2 weeks.
9. Cut into diamond shapes to serve with espresso coffee or as a dessert withwhipped cream.
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Vegetable and fetta filo piesBy Suzanne Gibbs
Serving size: Serves 4Cooking time: Less than 60 minutes
Special options:VegetarianCourse:Main
From the May 2006 issue ofAustralian Table magazine. Subscribe here.
INGREDIENTS
2 small zucchini, diced
300g potatoes, boiled, diced cup chopped parsley
100g fetta, crumbled1 red capsicum, diced
8 sheets filo pastry50g butter, melted
rocket leaves, to servebalsamic glaze, to serve
METHOD
Preheat oven to 220C. Cook zucchini for 4 minutes in a small saucepan of boiling, salted water,until soft. Drain well. Combine zucchini with potato, parsley, fetta and capsicum. Season totaste.
Lightly oil four 11cm round pie dishes. Stack four filo sheets, brushing each with melted butter.Halve sheets widthways. Repeat with remaining filo and butter. Place a stack in each dish, with
pastry hanging over. Using scissors, trim to 2cm wider than dish.
Spoon mixture into pie dishes, cover with overhanging filo to create a top with a hole in itscentre. Brush tops with butter. Bake for 15-20 minutes, until golden brown. Serve with rocket
drizzled with balsamic glaze.
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Chicken and Leek Filo Rolls
Cuisine type:Modern Australian
Cooking time: More than 1 hourCourse:Lunch
INGREDIENTS
2 teaspoons olive oil
2 rashers bacon, diced1 medium leek, sliced thinly
100g mushrooms, finely chopped600g chicken mince
1 egg1 teaspoon dried tarragon, or 1 tablespoon finely chopped fresh tarragon
sea salt and freshly ground black pepper cup (125ml) cream, chilled10 sheets filo pastry
100g melted butter
METHOD
Preheat oven to moderate (180C or 160C fan-forced ). Place food processor bowl in fridge tochill.
Heat oil in large non-stick frying pan. Cook bacon and leek until leek softens and bacon is
starting to crisp. Add mushrooms; cook, stirring until moisture has cooked out, about 5minutes. Transfer to a bowl; chill in refrigerator until cold.
Place chicken mince, egg, tarragon and salt and pepper in chilled processor bowl. Processmixture 30 seconds or until very smooth. Add cream and process until just combined. Fold intochilled bacon and leek mixture.
Lay one filo sheet on bench top. Brush one half with butter; fold in half, brush again with butter.
Cut filo sheet in half lengthwise. Place 1-2 tablespoons filling at bottom end of filo strips; roll upto enclose filling, tucking in edges as you go. Place on lightly greased baking tray, seam side
down. Brush rolls with a little extra butter.
Bake in preheated oven 20-25 minutes or until golden brown and crisp.
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Vegetable and Mozzarella Filo Rolls - DAIRY
DELICIOUS
Serving size: Serves 4
Cuisine type:TraditionalCooking time: More than 1 hour
Special options:VegetarianCourse:Main
You can also use left-over roast vegetables for this recipe.
INGREDIENTS
1 medium zucchini, sliced into 1cm rounds1 red onion, cut into thin wedges
1 medium (375g) sweet potato, cut into 2cm cubes250g punnet cherry tomatoes, or 3 tomatoes cut into wedges
1 clove garlic, sliced thinly1 teaspoon rosemary leaves
2 tablespoons olive oil150g mozzarella, cut into shards
4 filo pastry40g melted butter
METHOD
Preheat oven to 200C or 180C fan forced.
Place zucchini, onion, sweet potato, tomatoes, garlic, rosemary and olive oil in a baking dish.Toss to coat vegetables with oil. Bake for 25 minutes or until browned and cooked. Remove and
allow to cool.
Place 1 sheet of filo pastry onto the bench. Brush with some butter. Fold in half and brushagain. Place of the cooled mixture and of the mozzarella down one end of the pastry. Tuck
in the ends and roll. Place seam side down on a baking sheet and bake for 20 minutes or untilbrowned.
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APPLE SLICE
Ingredients
650g Delicious apples
7 sheets fillo pastry
150g butter, melted
40g butter, cut into very
small pieces.
1/4 cup caster sugar1/4 tsp cinnamon
Makes 8 slices
Method
1. Preheat oven to 180 degrees C.
2. Peel and cut apples into quarters and remove cores. Slice apples
thinly lengthwise.
3. Layer the 7 sheets of pastry, brushing melted butter between each
sheet. Cut the stack of pastry into 8 equal slices (approx 11cm x 14cm
each) and place on a greased oven tray.
4. Arrange the apple slices, overlapping each other, on the pastry
slices. Dot apple with butter. Combine sugar and cinnamon. Sprinkle
half the mixture over the apple.
5. Bake for 25 minutes. Remove from oven and sprinkle with remaining
sugar/cinnamon mixture. Increase oven temperature to 200 degrees C.
and cook a further 10 minutes until the pastry is brown and crisp.
Pastries can be served warm or cold; with cream, ice-cream and/or
fruit coulis.
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SWISS CHICKEN PARCELS
Ingredients
6 chicken thigh fillets
1/2 cup plain flour
180g butter
1 cup dry white wine
1/2 cup chicken stock
2 teaspoons Frenchmustard
1 teaspoon crushed
garlic
1/2 cup chopped shallots
1 cup cream
12 sheets fillo pastry
6 slices smoked ham
6 slices Swiss cheese
6 blanched shallots, for
tying
Serves 6
Method
1. Preheat oven to 180 degrees C.
2. Coat chicken in flour. Melt 60g butter in a large pan and fry fillets
until golden brown on both sides. Add wine and stock and simmer,
covered for 15 minutes. Remove fillets, allow to cool, and then chop
into small cubes.
3. Add mustard, garlic, shallots and cream to pan. Cook gently until
sauce thickens.
4. Melt remaining butter. Take a sheet of pastry, brush with melted
butter, place another sheet over the top, and then cut in half to form
two rectangles (22cm x 28cm each). Place one rectangle on top of the
other to form a cross shape. Place a slice of ham in the centre of the
pastry and top with a slice of cheese. Place 2 tablespoons of chicken
on top of cheese. Coat with 1 tablespoon sauce mixture. Fold up each
of the corners of pastry to form a bundle. Tie up bundle with a
blanched shallot. Place on a greased oven tray. Repeat with remaining
pastry.
5. Brush bundles with remaining butter. Bake 20 minutes or until
golden brown. Serve with remaining sauce.
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7/30/2019 Apple Streusel Cake
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APPLE STRUDEL
Ingredients
1/2 cup caster sugar
1 teaspoon cinnamon
1/2 cup dry breadcrumbs
425g can pie apple
1/3 cup sultanas
1 teaspoon finely grated lemon zest
6 sheets fillo pastry1/2 cup chopped walnuts
125g butter, melted
1 tablespoon caster sugar, extra
icing sugar, to serve
Serves 6
Method
1. Preheat oven to 200 degrees C.
2. Combine sugar and cinnamon. Mix half with
breadcrumbs. Combine remaining sugar/cinnamon mixture
with apple, sultanas and lemon zest.
3. Layer pastry sheets, brushing melted butter in between
each layer and sprinkling 2 tablespoons breadcrumb
mixture between every second layer. Combine remaining
breadcrumb mixture with walnuts. Spread half of walnut
mixture over bottom half of pastry stack. Pile apple mixture
in a sausage shape along centre of walnut layer and
sprinkle remaining walnut mixture over apple. Fold short
pastry end over apple and roll up tightly. Place on a greased
oven tray seam side down and brush with butter. Sprinkle
with sugar. Cut 8cm long diagonal slashes through top of
strudel at 4-5cm intervals.
4. Bake for 45-50 minutes or until golden brown. Dust with
icing sugar just before serving. Serve warm with cream or
ice-cream.
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7/30/2019 Apple Streusel Cake
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MOROCCAN LAMB PIE
Ingredients
1/2 cup olive oil
1 kilo lamb shoulder or leg, diced
1 large onion, chopped
1 red capsicum, seeded and
chopped
1 tablespoon crushed garlic
2 tablespoons *Moroccan Seasoning2 carrots, chopped
2 tablespoons honey
1/2 cup chopped dried apricots
810g can crushed tomatoes
1/2 cup chopped coriander leaves
1/2 cup chopped mint
salt, to taste
7 sheets fillo pastry
1 egg yolk
2 tablespoons pinenuts
Serves 6
Method
1. Preheat oven to 190 degrees C.
2. Heat 1 tablespoon oil in a large frypan. Cook lamb in
batches until brown, adding more oil if necessary. Remove
from pan. Add 2 teaspoons oil to pan and cook onion and
capsicum until tender. Add garlic and Moroccan seasoning
and cook, stirring for 1 minute.
3. Return meat to pan. Add carrots, honey, apricots and
tomatoes. Simmer, stirring occasionally for 40 minutes, or
until thick and lamb is tender. Add coriander, mint and salt
to taste.
4. Layer the 7 pastry sheets, brushing oil between each
sheet. Cut pastry stack to form 2 rectangles 20cm x 28cm
(for the lid) and 25cm x 28cm (for the base). Brush a 20cm
x 28cm pie dish with oil. Line dish with base stack. (it will
cover base and long sides). Brush with oil. Spread lamb
mixture evenly over base .Top with lid stack. Cut three
small incisions for vents. Brush top with oil.
5. Bake 30 minutes. Remove from oven. Beat egg yolk with
1 teaspoon water and a pinch salt. Using a heatproof
pastry brush, brush egg yolk mixture over top of pie and
sprinkle with pinenuts. Continue cooking for 10-15 minutes
or until pastry is golden brown.
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7/30/2019 Apple Streusel Cake
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Apple Cinnamon Cake
Ingredients
150 g butter, melted
2 cups well drained slightly stewed apple or canned apple-pie filling1 cup CSR White Sugar
2 eggs2 cups flour
2 teaspoons ground cinnamon2 teaspoons baking powder
1/2 cup sultanas1/2 cup walnuts
CSR Icing Sugar to dust
Method
Mix all ingredients together and spoon into well greased or baking paper lined 20 23 cm caketin. Bake at 160C for 55 - 60 minutes or until golden and when a skewer inserted into the
centre of the cake comes out clean.
Cool on a wire rack. Serve warm, dusted with icing sugar.
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7/30/2019 Apple Streusel Cake
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Rich chocolate dessert cake
Ingredients (serves 8)
Melted butter, to grease 200g butter, chilled, cubed 400g dark chocolate, coarsely chopped 115g (1/2 cup) caster sugar 5 eggs, at room temperature, separated 115g (3/4 cup) plain flour 1 tsp baking powder Vanilla ice-cream or double cream, to serve
Method
1. Preheat oven to 150C. Brush a deep, 20cm (base measurement) springformpan with the melted butter to grease. Line the base with non-stick bakingpaper.
2. Place the butter and 300g of the chocolate in a medium heavy-based saucepan.Cook over low heat, stirring constantly, for 5 minutes or until smooth.Remove from the heat and transfer to a small bowl. Set aside for 5 minutes tocool slightly.
3. Use a wooden spoon to stir the sugar and egg yolks into the chocolate mixtureuntil well combined. Sift the flour and baking powder over the chocolatemixture and stir gently until just combined.
4. Use electric beaters to beat egg whites in a large, clean dry bowl until softpeaks form. Use a metal spoon to fold a third of egg whites into chocolatemixture, then fold in remaining egg whites until evenly combined.
5. Pour mixture into the prepared pan. Sprinkle the remaining chocolate on top
and use a fingertip to press the pieces into the cake mixture so they are notexposed. Bake in preheated oven for 60-65 minutes or until crumbs cling to askewer when inserted in the centre of cake. Set aside for 10 minutes beforereleasing and removing the springform pan side.
6. To serve, cut the cake into wedges with a warm knife and serve warm or atroom temperature with the ice-cream or cream.
Notes & tips
Prep: 15 mins (+ 5 mins cooling and 10 mins standing time) Dust the cake with cocoa powder before serving, if you like.
Source
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7/30/2019 Apple Streusel Cake
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Australian Good Taste - April 2001 , Page 67Recipe byJanelle Bloom
Rich Chocolate Dessert Cake
Ingredients
155g Semi Sweet Chocolate3 Tablespoons Milk1/2 Cup Butter3 Eggs1/2 Cup CSR Caster Sugar1/2 Cup Flour, siftedCSR Soft Icing Mixture - sifted.
Method
1 : In the top of a double boiler put the chocolate pieces and the milk. Stir over hot water until the chocolatehasmelted. Stir in the butter, adding a little at a time.2 : Separate the eggs and beat the whites with a pinch of salt until they hold stiff peaks.3 : Stir the beaten yolks into the chocolate mixture and then the CSR Caster Sugar and flour.
4 : Fold in the stiffly beaten egg whites gently but thoroughly.5 : Fold into a buttered and floured 20cm square tin and cook in a preheated moderate oven 350oF (180oC)for about30 mins until test done. Let the cake cool in the tin for about 10 mins the cool completely turned out on wirerack.6 : Sprinkle the cake with sifted CSR Soft Icing Mixture.e and cut into squares to serve.
Comments
Tip :This is a versatile dish and may be served with or without whipped cream, as a dessert or with coffee!
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7/30/2019 Apple Streusel Cake
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Golden Syrup Cake
Ingredients
3/4 Cup chopped Hazelnuts
60g Unsalted Butter1/3 Cup CSR Golden Syrup
125g Unsalted butter - extra1/3 Cup CSR Golden Syrup - extra
1 Egg1/4 Cup ground Hazelnuts
1 2/3 Cups Self-Raising Flour1/3 Cup Milk
Method
1. Preheat oven to 180C.2. Grease a 20cm square cake tin and
line base with greaseproof paper.Scatter chopped hazelnuts over the
base of tin.3. Combine butter and CSR Original
Golden Syrup in a small pan and heaton low until just melted. Pour over
hazelnuts in the tin.4. In a separate bowl, cream extra
butter and extra CSR Original GoldenSyrup until light and fluffy.
5. Add egg and ground hazelnuts andbeat well. Add sifted flour and milk.
Beat for 1 minute on high speed.
6. Spoon mix into the pan and smooth
surface over. Bake in moderate ovenfor 35 minutes. Leave to cool before
putting on cake rack.
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7/30/2019 Apple Streusel Cake
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Blackberry Dessert Cake
Ingredients
100g butter
1 cup CSR White sugar1 egg
1 teaspoon baking soda1 cup milk
1 1/2 cups standard flour1 teaspoon cinnamon
approx 1 1/2 cups blackberries (blueberries or boysenberries)
Method
Cream butter and sugar together, then add the egg and beat well. Dissolve baking soda in themilk.
To the creamed butter mixture, mix flour and cinnamon alternatively with the milk and sodamixture.
Lastly stir in the berries. Spoon into a well-greased or paper-lined large cake tin or sponge-rolltin. Bake for 45 minutes at 190C.
Serve warm, cut into slices and dusted with icing sugar, softly whipped cream or accompanied
with ice-cream.MAKES LARGE CAKE FOR 6 PLUS SECONDS
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7/30/2019 Apple Streusel Cake
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Dutch Apple Cake
Ingredients
1/2 Cup Butter 1 Cup Flour
1/2 Cup CSR Caster Sugar1 Egg Yolk
Grated Rind of 1 LemonDrop of Vanilla6 Large Green ApplesExtra CSR Caster Sugar
3/4 Cup Red Currant or Quince JellyCinnamon
Slivered Blanched Almonds
Method
1. Make a dough by rubbing the butter into the flour and mixing in the CSR Caster Sugar,
egg yolk, rind and vanilla. With the hands blend the mixture until smooth and then
press the dough into the bottom and sides of a 22cm springform pan reserving strips ofdough of lattice for the top.
2. Peel the apples and slice extremely thin, sprinkling the paper thin slices with CSR
Caster Sugar.3. Mix the jelly gently into the apples and fill the shell with the mixture.
4. Cover the top with latticework made from strips of leftover dough. Sprinkle the stripswith cinnamon and any visible fruit with the almonds.
5. Bake in a hot oven 400oF (200oC) for about 1 hour, and cool. Remove the ring of thespringform and serve the cake with whipped cream.
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7/30/2019 Apple Streusel Cake
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Upside Down Strawberry Cake
Ingredients
2 Cup Strawberries
1 Tablespoon CSR Brown Sugar4 Eggs
1 Tablespoon Butter, meltedPinch of Salt1 Cup CSR Caster Sugar1 Teaspoon Vanilla
1 Cup Self Raising Flour, sifted
Method
1 : Butter thickly a fairly deep 20-22cm cake tin.2 : Slice and sugar (CSR Brown Sugar) the strawberries and arrange in the tin.
3 : Separate the eggs. Beat the yolks and then add the cooled melted butter. Beat the eggwhites separately until stiff,
with the salt, adding the CSR Caster Sugar a tablespoon at a time.4 : Fold the egg yolk mixture into the whites and add the vanilla, then the sifted flour very
gently.5 : Pour the batter over the fruit and bake in a moderately slow oven 325oF (160oC) for 30
mins. Let it cool in the tinfor about 5 mins. then turn it upside down onto a serving plate.
Comments
Serve the cake as a dessert with sweetened whipped cream flavoured with vanilla.
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7/30/2019 Apple Streusel Cake
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Italian Chocolate and Rum Ricotta Cake
Ingredients
3 1/4 cups of Plain Flour
3 Teaspoons Baking Powder2/3 cup CSR Golden Demerara Sugar
1 cup Almond Meal1 Egg
250g Butter800g Ricotta Cheese
1/2 cup Praline, roughly chopped1/2 cup Pine Nuts, roughly chopped
30ml Dark Rum60g Chocolate, roughly chopped
Method
1 : Place in a food processor Flour, Baking Powder, CSR Golden Demerara Sugar, Almond Meal,
Egg and Butterand blend until bread crumb consistency. 2 : Divide crust mix by half in a foil lined 20cm springform tin.
3 : Blend together the remaining ingredients and place into tin evenly.4 : Add the other half of the crust on top of the mix. Bake at 180 Degrees Celsius for one hour.