Comfort Food

1 10 2010

With the school holidays upon me, I have been feeling in the baking mood. Googled “chocolate caramel slice nz” and found the Curious Kai blog – and the most decadent slice recipe I have ever seen, Had to make it. Have now tasted it and can attest that it is delish (I cut it into VERY small pieces). I also confess that I halved the caramel. The amount in the recipe looked to much even for me! Looks like there is a lot of other yummy stuff on his blog –gorse flower cordial anyone? Great to see a noxious weed being put to good use!





Apple, Feijoa and Ginger Strudel

17 04 2010

I heard this recipe on Nine to Noon the other day and had to give it a try. I have always liked feijoas and apples together and the thought of adding ginger was intriguing. The filling was quite tart but I prefer that to a super sweet one. I probably put a touch too much ginger in but it still tasted really good. Very yummy with vanilla icecream.

The less said about the strudel aspect of the whole thing, the better. There seemed to be WAY too much filling for the pastry and it was all I could do to keep it from flowing out everywhere. The result was more like a kind of open filo pie. I am keen to make this again, but I will do it as a crumble next time. Probably not as “healthy” but who wants a healthy dessert anyway 🙂

Apple, Feijoa and Ginger Strudel

Chef: Niki Bezzant, editor, Healthy Food Guide magazine, as heard on Nine to Noon Monday, 12 April 2010

(Serves 4–6)

Ingredients

  • 6 granny smith apples, peeled, cored and chopped into small cubes
  • 6 feijoas, flesh scooped out of the skins
  • 2 tablespoons castor sugar
  • ½ vanilla pod, split
  • 2 tablespoons golden sultanas (I left the sultanas out because I HATE them!!)
  • 2 teaspoons fresh ginger, finely chopped (or 1 teaspoon ground ginger)
  • zest of 1 lemon
  • 6 sheets filo pastry
  • canola oil spray
  • milk

Method

Combine the apple, feijoa, sugar, vanilla, sultanas, ginger and ¾  cup water into a saucepan and bring to a simmer. Cook until the apples are tender, around 10 minutes. Add the lemon zest.

Preheat the oven to 180°C.

Lay out the filo sheets, one on top of the other, on a board, spraying a little oil between each one. Put the apple mixture at one end of the pastry, fold in the ends and roll up to form a strudel shape.

Place the strudel on a baking tray, seam side down.

Bake for about 15 minutes, brushing the top with milk about halfway through. Slice the strudel, and serve with vanilla ice cream or yoghurt.





Festive Spice Biscuits

23 12 2009

I found this recipe in the . So many Christmas baking recipes use eggs which we can’t have for allergy reasons so I was delighted to find a spice biscuit recipe in the December 2009 Taste magazine that was egg free. I substituted ginger for white pepper (mainly because I didn’t have any white pepper) so the recipe below is slightly different. I also used a food processor instead of my hands to mix the ingredients (because I am lazy).

Festive Spice Biscuits

Makes more than 50 smallish biscuits

2 2/3 cups self-raising flour

1 1/2 tsp cinnamon

1 1/2 tsp ground cloves

1 1/2 tsp ground nutmeg

1 tsp ground ginger

1/2 cup caster sugar

1/2 cup brown sugar

250g butter, cubed

1/3 cup milk

1/4 tsp baking soda

  1. Preheat the oven to 180C
  2. Sift dry ingredients (except baking soda).
  3. Zap dry ingredients in a food processor with the cubed butter until it looks like breadcrumbs.
  4. Mix milk with baking soda and add to mix. Knead lightly.
  5. The original recipe says to split the dough in half, wrap in plastic wrap and refrigerate for at least 30 minutes. I prefer to roll out the dough between two pieces of wrap (about 4mm thick) before I refrigerate it. It makes it easier to cut the biscuits. I have always had issues rolling hard dough.
  6. Christmas biscuits

  7. Cut into shapes.
  8. Christmas biscuits

  9. Put on two baking trays. They will spread a bit so give them a bit of room.
  10. Christmas biscuits

  11. Roll out and refrigerate any remaining dough and repeat the cutting and the cooking.
  12. Bake the biscuits for about 12-15 minutes. I find fan bake works well to get them golden.
  13. Christmas biscuits

  14. Cool on racks and store in an air tight jar.