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[ Pavlova's ] [ Apple crumble ] [Apple pie]

Mini fruit pavlovas (makes 6 )

2 egg whites                          300mls whipped cream
4 tbls caster sugar                  450g  can of fruit salad
1 tsp vinegar or lemon juice    1/4 cup flaked almonds
 Beat eggs until stiff peaks form.
 gradually beat sugar until thick and glossy. Beat in vinegar.
 form into 6 nest shapes on a baking-paper lined tray.
 Bake in a slow oven(150c) for 35-40minutes or until pavlovas are firm.

Fill each pavlovas with cream and top with fruit and almonds

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Apple Crumble

8 golden delicious apples               250g butter (reserve 50g)

juice of half a lemon                      250g plain flour
1/2 cup sultanas                             100g self raising flour
2 tbls sugar                                    250g demerara sugar
                                                     pinch salt
Halve apples and cut into slices. Squeeze juice of  1/2 lemon over apples, add sultanas and sprinkle over sugar. Toss and place in baking dish.
In a food processor place 200g of butter, flours, sugar and salt until resembles sand. Add remaining butter and pulse a few times, mixture should now look crumbly.
Place mix over apples and bake in 180c oven for 45 minutes. Crumble is cooked when top is brown and juices are bubbling on sides of dish.
This mix is for a rectangle baking dish, but could halve and bake into 2 dishes.
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Apple Pie 

2 cups plain flour 30g margarine
1/4 tsp baking powder 1 egg white
1 tbls sugar 1/4 to 1/3 cup water
6 cooking apples peeled, cored and sliced. 1/2 tsp mixed spice
1/4 cup sugar 1/4 tsp ground cloves
1 tbls cornflour 1 tbls milk
rind and juice of 1 lemon 1 tsp sugar (extra)
Sift flour and baking powder into a bowl. Stir in sugar. Rub in margarine. Whisk egg white gently. Add to flour mix with 1/4 water ( adding more if required ) to form a soft dough. Wrap in plastic wrap. Put in fridge 15 minutes, this allows pastry to rest.
Divide dough into 2 pieces, one a little larger than the other. Sprinkle flour on work surface and roll out larger piece of dough and place in a 23cm pie plate. Line plate with pastry, trim edges and refrigerate until required.
Combine apples and sugar in a bowl. Blend cornflour with lemon until smooth, stir in spices. Pour cornflour mixture over apples. Mixing to combine. Pile apples and any juices into pastry case.
Roll out remaining pastry and cover top. Brush edge of pastry with a little water. Place pastry over apples, pressing edges together to seal.
Trim edges. Brush top of pie with milk and sprinkle with a little sugar. Cut a couple of steams hole in the top.
Bake in hot oven ( 200c ) for 15 minutes and reduce to moderate oven (180c) for a further 25 minutes. 

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