Apple and Berry Crumble
Photo by Mem
Apple and Berry Crumble
Serves : 6
6 Pink Lady apples, skin on and cut into wedges
1 Tablespoon caster sugar
1/2 teaspoon ground cinnamon
1 teaspoon orange zest, finely grated
1 Tablespoon water
400g frozen or fresh mixed berries
Crumble Topping:
1 cup plain flour
1 cup brown sugar
1 cup hazelnut meal
1 teaspoon mixed spice
100g unsalted butter, cubed and chilled
1. Preheat oven to 200°C/180°C fan forced. Lightly grease a CorningWare French White 1.4L Oval Casserole.
2. Place apples, sugar, cinnamon, orange zest and water in a large saucepan over medium-low heat. Simmer for 10 minutes then add the berries. Continue cooking for 5 minutes, then transfer the mixture into the casserole dish and set aside to cool slightly.
3. Combine flour, sugar, hazelnut meal and mixed spice in a large bowl. With clean hands, rub the butter in until the mixture resembles coarse breadcrumbs.
4. Sprinkle the crumble mixture over the fruit. Place in the oven and bake for 20 minutes or until the crumble is crunchy and golden.
Note: Try using other fruit in your crumble such as pear, rhubarb, mango or peach.
Peanut Butter Ice-Cream Pie
Photo by Julie O’Malley
Peanut Butter Ice-Cream Pie
Serves 10
250g packet chocolate chip cookies (see note)
2 Tablespoons unsalted peanuts
50g butter, melted
1 litre chocolate ice-cream, softened
2/3 cup crunchy peanut butter
(Chocolate fudge sauce)
200g dark chocolate, chopped
1/2 cup pure cream
20g butter
1. Preheat oven to 180°C/160°C fan-forced. Process biscuits and peanuts until mixture resembles fine breadcrumbs. Add butter. Process to combine.
2. Press mixture over base and side of a 3.5cm-deep, 24cm (base) loose-based round flan tin. Bake for 10 minutes or until base is light golden. Cool.
3. Combine ice-cream and peanut butter in a large bowl. Pour into prepared tin. Freeze until firm.
4. Make sauce Place chocolate, cream and butter in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Serve pie with sauce.
Note: Depending on the brand you use, the fat content of cookies will differ, and they may soften and crumble slightly when baked. Carefully press cookie mixture against side of pan again while still warm.
Variation: You could replace chocolate ice-cream with vanilla or cookies and cream ice-cream. Allow overnight freezing time.
Photo by Julie O’Malley
Spiced Treacle Biscuits
Photo by Julie O’Malley
Spiced Treacle Biscuits
340g butter, softened
1 1/4 cup sugar
1/2 cup treacle
2 eggs
1/2 tsp vanilla paste (or 1 tsp vanilla extract)
480g flour
1 Tbsp bicarb soda
2 tsp cinnamon
2 tsp ground ginger
1 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp salt
extra sugar for rolling
# Preheat oven to 190 C (180 C fan-forced)
# Cream butter and sugar until light and fluffy. Add vanilla and then eggs one at a time then beat in treacle.
# Combine dry ingredients and add to butter mixture slowly beating until fully combined.
# Roll dough into small balls and then roll in sugar. Bake for 8 – 10 minutes. Let cook slight on trays before transferring to a rack.
Makes 8 dozen.
Note: US Measurements.
Vietnamese Sautéed Beef
Photo by Julie O’Malley
Vietnamese Sautéed Beef
Serves 6
60ml (1/4 cup) oyster sauce
1 Tbsp soy sauce
1 Tbsp fish sauce
2 garlic cloves, finely chopped
2 tsp caster sugar
1 tsp sesame oil
800g beef fillet, cut into 2.5cm pieces
Olive oil spray
2 red onions, halved, cut into thin wedges
2 cups watercress sprigs (or salad leaves)
Lime dipping sauce
60ml (1/4 cup) lime juice
2 Tbsp caster sugar
1/2 small fresh red chilli, seeded, finely chopped
# Combine sauces, garlic, sugar and sesame oil in a bowl. Season. Add beef. Cover with plastic wrap. Refrigerate for 4 hours.
# To make lime dipping sauce, combine lime juice, sugar and chilli in a small bowl. Season with salt and white pepper. Stir until sugar dissolves. Cover with plastic wrap. Refrigerate until required.
# Heat a non-stick wok on high. Spray with oil. Drain beef, reserving marinade. Stir-fry onion for 3 minutes or until brown. Transfer to a plate. Spray wok with oil. Stir-fry one-third of beef for 2 minutes each side or until cooked to your liking. Transfer to plate. Repeat with oil and remaining beef, in 2 batches. Return onion and beef to wok. Add marinade and combine. Top with watercress. Serve with sauce and rice.
Note: If you have a barbecue, you can cook the beef in one batch on a barbecue flat plat over high heat.