Apple Pie with Raisins
Preparation 25 Minutes
Cook 35 Minutes
Serves 6
Method
Pre-heat oven to 200°C (180°C fan-forced).
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Peel and core apples, cutting into eighths. Tossing in a saucepan with the lemon juice as they are prepared.
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Add the raisins, sugar, butter and cinnamon stick to the apples. Simmer, stirring often for 10 minutes until sugar has dissolved and apples are just tender. Set aside to cool.
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Press one of the pastry sheets into a lightly oiled round 22 x 5cm pie dish. Trimming edges where required. Brush edges with egg wash. Sprinkle the base with almond meal. Cut the second pastry sheet into 3cm wide strips.
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Spoon cooled apple mixture into pie dish, discarding any excess liquid. Lay strips of pastry over the top of the apple mixture, to form a lattice pattern. Brush with egg wash and sprinkle with almonds and the additional sugar. Bake for 35 minutes until pastry is golden. Serve warm with cream.
Ingredients
6-8 (1kg) granny smith apples
1 lemon, juiced
½ cup SUNBEAM Raisins
½ cup caster sugar
40g butter, diced
1 cinnamon stick
2 sheets shortcrust pastry, defrosted
1 tbsp SUNBEAM Almond Meal
1 egg, lightly whisked with 1 tbsp water
1 tbsp SUNBEAM Flaked Almonds
2 tsp caster sugar, for sprinkling
Recipe Collection
Pine nut, Sultana & Maple Tart
Place the maple syrup, sugar, and salt in a medium saucepan and stir to combine them. Add the butter, place the saucepan over med-high heat, and bring mixture to a boil, stirring often. Remove the saucepan from the heat and transfer the mixture to a large mixing bowl; add the sultanas & allow it to cool for 20 minutes. Whisk in heavy cream, followed by the egg and egg yolk.
Preheat the oven to 180 Degrees.
Place the tart shell on a baking sheet to catch any drips. Distribute the pine nuts evenly over the bottom of the tart shell and pour the custard into the shell until it reaches the top of the crust. Bake for 30-45 minutes, or until both the crust and the filling have turned light golden brown and the custard is set but still jiggly.
Serve the tart while still slightly warm, or cool it and serve at room temperature. Leftovers will keep, wrapped in plastic, for a few days in the refrigerator.
Butter Chicken
1. Heat oil in a frying pan over low heat, add onion, ginger and garlic cooking for 3-4 minutes until tender. Stir in spices and cook for 1 minute until fragrant. Add almond meal and continue cooking a further minute. Transfer mixture to the bowl of a slow cooker.
2. Add the chicken to the slow cooker arranging in one layer and add the passata and water. Cover and cook on low heat for 8 hours. Stir in the cream and serve sprinkled with almonds and accompanied with rice and naan bread.
*For a faster cooking time, cook on High heat for 4 hours.
Bircher Muesli
- Combine oats, water, lemon juice and sultanas in a bowl. Cover and refrigerate overnight.
- Stir in yoghurt, apple and honey.
- Top with almonds and hazelnuts.
Nut Crusted Cheese Log
Let the cheeses soften on your bench while you dice nuts and herbs. Whip the cheeses with liquor to combine until smooth.
Mix chilli with herbs and nuts, then sprinkle onto a 30cm piece of plastic wrap, leaving a 2cm border.
Spoon cheese along one end of herbs. Lift wrap and roll cheese away from you into a log, pressing gently to coat well in herbs, shape the mixture into a log, then wrap and refrigerate for about an hour, until the mixture is firm. (NOTE: Can be made up to 2 days ahead of time)
Serve with your favourite crackers.
Rum and Raisin Fudge
Lightly grease and line base and sides of a 20cm square baking tin.
Combine raisins and rum in a small bowl and allow to soak for 10 mins.
In a medium saucepan combine sweetened condensed milk, butter, sugar and golden syrup and constantly stir over a low heat until the sugar has completely dissolved.
Increase the heat to medium-high and bring the mixture to a boil. Reduce heat to low, stir constantly for about 8-10 mins until the temperature reaches between 113-115ºC.*
Remove pan from heat, add chocolate melts and soaked raisins and stir to combine. Transfer to prepared tin using a spatula to smooth the surface then allow to cool at room temperature for 5-6 hours until firm.
Cut into 5cm long slices then cut each slice into 8 rectangles.
If you don’t own a candy thermometer, you can also check if the fudge is ready by taking a small amount and dropping it into a glass of cold water. When the mixture sets into a soft ball that doesn’t stick to your fingers when gently pinched, the fudge is ready. This is referred to as “soft ball” stage.
Almond & Herb Crusted Chicken Schnitzel
1. Combine almond meal, parmesan, herbs and lemon, Season well.
2. If using 2 large chicken breast, cut each into two horizontally to form thin chicken breasts. If using 4 small breasts, slightly pound with a mallet so they have even thickness.
3. Dip each piece of chicken into the egg mixture and drain off any excess. Then press into the almond mixture, coating each side well.
4. Heat oil in a large frying pan and add chicken, cooking for 3-4 minutes each side until golden and cooked through. Drain on paper towel, then serve with lemon slices.
