APPLE CRUMBLE SLICE

INGREDIENTS :

2 1/4 cups plain flour
1/3 cup brown sugar
180g butter,chilled, chopped
2 tbsps chilled water
4 granny smith apple, peeled, cored, sliced
1 tbsp caster sugar
1/2 small lemon juiced
1/3cup sultanas
1/4 cup rolled oats
1/3 cup shredded coconut

METHOD:

1.Preheat oven to 180C.Light grease a 3cm deep, 16cm X 26cm (base) slab pan. Line with baking paper, allowing 2cm overhang at both long ends.Process flour,brown sugar and butter in a food processor until mixture resembles breadcrumbs. Add 1 1/2 tbsps chilled water. Process until mixture just comes together, adding more water if required.

2.Wrap 3/4 cup dough in greaseproof paper. Refrigerate until firm. Press remaining dough into prepared pan. Bake for 20-25 minutes of until light golden.Allow to cool completely in pan.

3. Meanwhile, place apples, caster sugar and 1 tbsp lemon juice in a saucepan. Stir over low heat until sugar dissolved.Increase heat to medium-low.Cover and cook, stirring occasionally 15 minutes or until soft and pulpy. Allow to cool completely.Stir in sultanas.

4. Spoon apple mixture over pastry base.Coarsely grate chilled dough into a bowl. Add oats and coconut.Stir to combine.Sprinkle over apple mixture. Bake slice for 35-40 minutes or until golden. Allow to cool completely in pan. Serve.

LAMINGTON

INGREDIENTS:

125gm butter, softened
1 cup caster sugar
1/2 tsp vanilla extract
3 eggs
1 3/4 cups self-rasing flour, sifted
1/2 cup milk
2 cups desiccated coconut

ICING

3 1/2 cups icing sugar mixture
1/4 cup cocoa powder
1 tbsp butter,softened
1/2 cup boiling water

METHOD:

1. Preheat oven to 180C fan-forced. Greased a 20cm x 30cm lamington pan. Line with baking paper, leaving a 2 cm overhang on all sides. Using an electrical mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beat well after each addition (mixture may curdle).

2. Sift half the flour over butter mixture.Stir to combined. Add half the milk.Stir to combined. Repeat with remaining flour and milk. Spooned into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto wire rack.Cover with clean tea towel. Set aside, overnight.

3. Make icing : Sift icing sugar and cocoa powder in a bowl. Add butter and boiling water. Stir until smooth.

4. Cut Cake into a pieces.

5.  Place coconut in a dish.Using a fork, dip one piece of cake in icing, shake of excess. Toss in coconut. Place on a wire rack over baking tray. Repeat with other remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.

ROSELLAS JAM

INGREDIENTS:

1kg Rosellas
4 cups water
4 cups sugar
2 tbsp lemon juice

METHOD:

1. Wash your rosellas in a dish of water. Remove the red fleshy calyx and the pods,and save each separately.(I run a knife gently around the bottom of the calyx near the steam and the calyx will unwind off.You will soon get the gist of what I mean). Place the pods in a saucepan, just cover with water and boil until soft. Remove from heat, strain and save the liquid. Place  the red calyx in a saucepan and using the liquid from the pods, just cover them.

2. Simmer over heat until soft,removeand measure the volume and add an equal amount of sugar. (That is- 1 cup of liquid with calyx to 1cup of sugar). Replace on the heat and simmer, stirring occasionally for 30-40 minutes. Remove and cool slightly then bottle in sterilised jars. If jam doesn't set, reheat and add jam setter.

*The pod have to be green as this indicates pectin is present.You can also make rosella cordial the same way, just add more water.

PUMPKIN AND HERB SOUP

INGREDIENTS :

750gm pumpkin, diced
2 garlic cloves
2 carrots
1/4 bunch fresh basil
1/2 cup fresh coriander
3 bay leaves
2 onions, diced
2 sticks celery
6 cups chicken stock
1/4 bunch fresh parsley
2 tbs soy sauce
pinch salt and pepper

METHOD:

Simmer all ingredients for 1 hour. Remove bay leaves and blend until smooth. Serve with drizzle of cream.

APAM TAPAI (FERMENTED RICE CAKE)

INGREDIENTS:

100gm tapai (fermented rice)
125gm rice flour
50gm sugar
175gm water
1/2 tsp Eno

METHOD:

1. Blitz everything together except the Eno and food colouring in the blender.
2. Pour into a bowl (make sure the bowl is big) and let it ferment for 5-6 hours.
3. Grease the steaming cups with some oil.
4. Prepare your steamer, put in water and let it come to a boil.
5. While waiting, mix Eno into batter, stir and add preferred food colouring.
6. Pour batter into greased cup until 95% full and steam on high heat for 15-20 minutes.
7. Let the cake cool down and remove from cups.