Rose Apple and Apple Crumble Tartlets

I would say apple is one of the best winter dessert. They are never too sweet and is always so satisfying. Cooked apple is also easier to digest and contains good fibre.

This rose apple is quick and easy to make and looks as pretty as a real rose. It's an ideal food for the last minute entertainment.

For the apple crumble, I got the idea making it after seeing it selling at the local bakery. When my son had it, he asked if they were the frozen apple tarts from the supermarket. Oh, yes and no, I use the ready made frozen tart cases and make the filling using fresh apples. They are also a good snack to have anytime of the day.

Thanks for the new "like" at my Facebook page! Have a good weekend!

Rose Apple
(make about 11)

3 Fuji apples
2 sheets of puff pastry
2-3 tablespoons apricot jam
1 -2 tablespoons water
2 tablespoons lemon juice
ground cinnamon

Method:

1. Cut the apple into halves. Use a knife to remove the core. Then slice vertically into thin slices.
2. Place the apple into a microwavable bowl, add the lemon juice and water nearly cover the top. Microwave for about 3 minutes then another 2-3 minutes or until the apple is soft enough to roll up but not over cooked. Then drain the apple.
3. Mix the jam with water and microwave for 30 seconds.
4. Cut each sheet of pastry into 5-6 portions. 5 would be easier the roll up. Spread with some jam then lay the apple slice slightly above the top edge (about 1cm) with the skin side facing up. 
5. Overlapping each piece, sprinkle with cinnamon then fold the bottom pastry upward and roll up the rose starting from the left to the right. Place them into a greased 12 holes muffin tray. Repeat the process until you finish all the pastry.
6. Bake in a pre-heated oven at 190c for 25 minutes or until the pastry turns golden.

Apple Crumble Tarlets
(make 4)

4 ready made frozen tartlet cases
1 green apple
1 teaspoon sugar

for the crumble:
2 tablespoons plain flour
2 tablespoons brown sugar
2 tablespoons butter

Method:

1. Peel, cored and cut apple into small chuck.  Cook in a small saucepan with 1/2 cup water.  Cook until the water evaporated, add sugar and stir well.
2. Put the flour and sugar into another bowl. Rub into butter until resemble crumb.
3. Spoon the apple into cases, then sprinkle with the crumb.
4. Cook in a pre-heated oven at 180c for about 15-20 minutes until the topping turns golden.

Key Lime Pie

I always want to make this pie after seeing many bloggers making it. We couldn't get any key lime in Australia so I am using the green lime we have. When I made this pie, my son just declared that he would not eat it because lime is not his usual diet. My teenage boy always give me harsh comment these days. However, after taking a piece, he came back for a bigger piece and this had become one of his favourite dessert.

It really is a very easy dessert and now I understand why it's so popular!

Key Lime Pie

Ingredients:
150g McVite's digestive biscuits
25g butter, melted
4 egg yolks
395g can condensed milk
1/2 cup lime juice (about 3 limes)
1 tablespoon  lime zest

Method:

1. Process biscuits until crumble in a food processor. Add melted butter and mix through. Press into a pie dish.
2. Preheat oven at 160c and bake the base for 10 minutes. Cool.
3. Add the egg yolks and lime zest into a bowl, whisk till egg is light and creamy. Stir in condensed milk and lime juice, whisk until well combined.
4. Pour the filling over the pie base. Bake for 12 minutes at 160c or until the filling is just set. Fridge for 3 hours before serving.

Source: adopted and modified from http://www.taste.com.au/recipes/27475/key+lime+pie

Corn, Carrot and Chive Savoury Muffins

Corn, Carrot and Chive Savoury Muffins

If you love savoury muffin, you would love to hold one of these warm muffin in your hands during the cold winter. These are the no guilt muffins which have only little sugar and oil. Maybe you can add some bacon to enhance the flavour. They also freeze well in the freezer. Enjoy!

Have a good weekend!


Ingredients:

265g plain flour
1 tablespoon baking powder
2 tablespoons sugar
1/4 teaspoon ground coriander
pinch of salt

240ml milk
3 tablespoons oil
1 egg, beaten

1/4 cup chives, chopped
1/4 cup corn kernels
1/4 cup carrot, grated
1/2 grated cheese
pepita seeds for sprinkle

 Method:

1. Mix the dry ingredients and the cheese and vegetables in a bowl. In a large bowl combine milk, oil and egg. Whisk until well combined.
2. Fold the flour and vegetable mixture into the milk mixture until nearly combined. Do not over stir.
3. Spoon the batter into the muffin cases and sprinkle some seeds over the top. Bake for 20 minutes.

Red Lentils & Sweet Potatoes Dahl

I hope you love Indian food as much as I do. I always feel very excited when I smell the spice and herbs tossing in the pan. This dahl is ideal to serve with curry and rice with roti as I like to substitute some plant protein for animal protein these days. Sweet potato is low GI and turmeric is good for preventing cancer so this is a meal for anyone looking for good health.

It's long weekend of Queen's Birthday in Australia. Have a lovely weekend!

Red Lentils & Sweet Potatoes Dahl

Ingredients:
3 cups water
1 small sweet potatoes, peeled & cubed
1 tomato, diced
1/4 small onion
1/3 cup red lentils
1/4 teaspoon turmeric powder
salt to taste

Method:

1. Rinse and drain the lentils. 
2. Add a little oil and add the onion and turmeric. Then add water and the remaining ingredients. Simmer until the lentil and sweet potatoes are cooked.
3. When the water evaporate and the dahl starts to thicken, seasoned with salt.  Serve with roti or rice.