Sundowner apples

Tips:

  • Storing: To keep your apples in a crisp, fresh condition, keep them in a plastic bag in the fridge. To take the chill away, bring them out of the fridge and sit them at room temperature before eating.
  • Other uses: Apples taste good when added to fruit chutneys and are always a favourite to make into a sauce to eat with pork. Slices of apple are a treat on top of apple cake or muffins.
  • Freezing: If you have some unused apples, you can simply cut into slices, briefly cooking in boiling water then freeze.
  • Choosing: Choosing: Always look for shiny, fruit with bright colouring. Make sure there are no bruises or spots.

Recipes:

So simple apple tart

  • Coles frozen puff pastry sheets
  • 4 apples
  • 1 tbsp icing sugar
  • Butter

    • Topping

  • 4 apples, sliced thinly
  • 1 tbsp icing sugar
  • Melted butter for brushing
  1. Preheat oven to 180°C. Lay out pastry sheet onto a baking tray and prick all over with a fork.
  2. Layer apples onto pastry, leaving a 10mm edge, for pastry to puff up. Brush apples with butter. Bake for 40 minutes.
  3. Allow to slightly cool. Serve warm, dusted with icing sugar and cream or ice cream.

Serves 4

 
  • Coles frozen puff pastry sheets
  • 4 apples
  • Icing sugar
  • Butter

Apple and cinnamon pancakes

  • 30g butter, melted
  • 1/2 cup Greek-style natural yoghurt
  • 1 tspn Masterfoods cinnamon ground, add extra to serve
  • 375g bottle Greens Original Pancake Shake
  • 425g can pie apple
  • 1/2 cup Greens maple flavoured syrup
  • 1 cup water
  1. Whisk pancake shake mix and water in a bowl. Stir in pie apple and cinnamon.
  2. Heat a large non-stick frying pan over medium heat. Lightly grease pan with melted butter.
  3. Pour 1/4 cupfuls of the pancake mixture into the pan and use the back of a spoon to spread out slightly. Cook for 2 minutes or until small bubbles appear on the surface. Turn over and cook for a further 1-2 minutes or until cooked through. Transfer to a plate and cover to keep warm.
  4. Repeat with remaining pancake mixture, lightly greasing pan between each batch.
  5. Place pancakes on serving plates. Top with a generous dollop of yoghurt and drizzle with maple syrup. Sprinkle with a little extra cinnamon and serve.

Serves 2-3

 
  • 30g butter
  • Greek-style natural yoghurt
  • Masterfoods cinnamon ground
  • 375g bottle Greens Original Pancake Shake
  • 425g can pie apple
  • 1/2 cup Greens maple flavoured syrup

Apple rhubarb strudel

  • 125 g Western Star Butter, melted
  • 4 sheets Pampas filo pastry
  • 1 tspn Masterfoods cinnamon ground
  • 1/4 cup Kellogs's Corn Flake crumbs
  • 2 tblspns sugar
  • 500 ml Foster Clark’s vanilla custard, heated
  • 410 g can Mountain Maid pie filling, apple and rhubarb
  • 1/4 cup Lucky flaked almonds
  1. Heat oven to 200°C (190°C for fan-forced ovens).
  2. Brush 1 sheet filo pastry with butter. Lay another sheet on top of first sheet, brush with melted butter. Continue with third and fourth sheet of pastry.
  3. Turn pastry so that the shortest edge is toward you. Spread apple mixture over pastry covering only the half closest to you. Sprinkle apple with crumbs, sugar and cinnamon as evenly as possible.
  4. Roll pastry tightly away from you as if you were making swiss roll. Place on flat baking tray that has been lined with baking paper. Brush generously with butter. Gently press almonds all over pastry. Bake for 15 to 20 minutes or until golden brown and pastry is crisp.
  5. Stand for 5 minutes. Cut into 4 slices. Serve warm with custard.

Serves 3-4

 
  • Western Star Butter
  • Pampas filo pastry
  • Masterfoods cinnamon ground
  • Kellogs's Corn Flake crumbs
  • Sugar
  • 500 ml Foster Clark’s vanilla custard
  • 410g can Mountain Maid pie filling, apple and rhubarb
  • 1/4 cup Lucky flaked almonds