Apple Streusel Cake

7/30/2019 Apple Streusel Cake

1/27

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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2/27

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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3/27

Eggplant, spinach & feta strudel

5 out of 5Rate this

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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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4/27

Mushroom, chive & garlic strudel

5 out of 5

Preparation Time

25 minutes

Cooking Time

40 minutes


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.


5/27

Sweet potato and salmon quiche

5 out of 5

Cooking Time

60 minutes


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.


6/27

Spanakopita (Greek spinach pie)

5 out of 5


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.


7/27

Spinach, ricotta & feta quiche

5 out of 5

Preparation Time

15 minutes

Cooking Time

20 minutes


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.


8/27

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


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.


9/27

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


10/27

and crisp. Stand for 10 minutes to cool slightly. Sprinkle with remainingcinnamon sugar. Serve warm.

Individual beef Wellingtons

5 out of 5Rate this

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Preparation Time

30 minutes


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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11/27

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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12/27

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.


13/27

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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14/27

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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15/27

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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16/27

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.


17/27

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


6 slices smoked ham

6 slices Swiss cheese

6 blanched shallots, for

tying

Serves 6

Method


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.


18/27

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


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.


19/27

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


1 egg yolk

2 tablespoons pinenuts

Serves 6

Method


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.


20/27

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.


21/27

Rich chocolate dessert cake


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


22/27

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!


23/27

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.


24/27

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


25/27

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.


26/27

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.


27/27

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.

Apple Streusel Cake

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