Cranberry and Apple Pie

I didn't know how this pie mixture would go as I have never used this product before. So with doubts in my heart, I chose to make the pastry using this kit.

I was somewhat surprised at having to add ingredients such as baking powder and I decided to forego the vinegar it says to add. I also did not wait for the base pastry to chill first. I pressed it into the container and then cooked it in a 220 deg oven. The pie top pastry was chilled tho. 

I made the filling from 8 green apples chopped, one cup caster sugar, one cup water, quarter cup of cherry liqueur and 1 packet of cranberries. I simmered these until the liquid reduced and the filling looked lush. To make sure all the liquid was set I sprinkled 1 tablespoon of gf plain flour over the mixture and stirred it in. Beautiful! 

This is the pie before the pie was placed in the oven. I sprinkled the top with raw sugar.

The finished pie is so yummy. You can eat it cold like a slice or heat it up and have it warm with ice cream.

Announcement!! Great News from Wendy Williams

I am so very excited. I have been waiting for Wendy's book for a long time. I am hoping Wendy will personally sign my copy. It just makes it all that more special.

Surf Carnival Slice Aka Zucchini and Noodle Slice

Serves 6
Ingredients
50g dried vermicelli noodles
3 medium zucchini, grated
1 medium carrot, peeled and grated
2x125g cans corn kernels drained
4 green onions thinly sliced
1 medium red capsicum finely chopped
1 cup Self Raising Flour
1/2 cup grated tasty cheese
4 eggs
1/3 cup milk
¼ cup vegetable oil
¼ cup oyster sauce Method
1. Preheat oven to 180°C.
2. Grease a 20cmx30cm pan and line with baking paper.
3. Place noodles in a heatproof bowl and cover with boiling water and set aside for 10mins or till softened. Drain and Return to bowl. Using kitchen scissors, roughly cut noodles into medium lengths.
4. Place zucchini, carrot, noodles, corn, green onions, capsicum, flour and cheese in a bowl.
5. Place eggs, milk, oil, and oyster sauce in a jug. Whisk to combine.
6. Stir liquid through veggies and pour into prepared pan.
7. Bake for 20-25 mins or till golden and just set.
8. Stand for 20 mins to fully set.
9. Serve.

GF Lemon and Passionfruit Meringue Pie

This is a great way to cut out the heating and stirring of a lemon filling. The quick base and filling allows you to make this "fake" pie in minutes rather than hours. And it tastes AWESOME!

Ingredients:

180g plain gluten free biscuits

100g melted butter

400g can condensed milk

4 lemons

Rind 1 lemon

3 slightly beaten egg yolks'

1 large or 2 small passionfruits

4 egg whites

1/2 cup sugar 

Method

1. Preheat oven to 180 C.
2. Food process biscuits or place in a zip lock bag and cover with a tea towel and beat with a rolling  
    pin till they resemble crumbs.
3. Melt 100g melted butter, add to biscuits, mix together.
4. In a pie dish use a wooden spoon or a damp hand to push out the biscuits mixture to all edges so
    there are no bumps.
5. Place in the fridge to chill and set. Do not remove till filling is ready.
6. Combine the condensed milk, juice of 4 lemons, the lemon rind, passionfruit and egg yolks in a
    bowl. Mix well using a wooden spoon.
7. Remove the crust from fridge. Place wet mixture into the biscuit mixture in the pie dish.
8. In a separate bowl, beat egg whites till stiff peaks form.
9. Add the sugar slowly by scooping the sugar with a dessert spoon at a time into the whites and
    beating in between. This ensures the sugar is evenly distributed and dissolved into the mixture.
10. Gently distribute the meringue on top of the pie and then using a plate scraper or plastic scraper /
      palate knife, press down the flat side on the meringue and gently pull upwards to create the
      "meringue peaks" you see on lemon meringue pies.
11. Place in the oven for approximately 10 minutes or until the meringue has browned slightly and is
      firm to touch. If your finger comes out with meringue on it then leave for another one-two mins
      before touching again.

Vanilla Bean Ice Cream

After Christmas sales proved to be a good thing for me this year. I bought myself a Cuisinart Ice cream maker in blue of course (my favourite colour since forever). I have been experimenting with several sorbets but my faves I must admit are fresh mango and of course lemon. I am just waiting for the lemon tree to ripen as it is full of lemons which means lots of lemon recipes including lemon sorbet. might even make some for friends as gifts this time!

So I branched out. I am over the Soy So good vanilla ice cream and thought I wonder if I could make a true vanilla bean ice cream that tastes as good or even better than shop bought. I have had some vanilla bean sitting in my herb cupboard for over a year and felt guilty everytime I looked at it. That's it, time to use it.

The ingredients are whole milk (which if you can't handle dairy, you could use soy or rice milk or even goats but I have not tried any of these), granulated sugar, vanilla bean or vanilla bean paste (don't use that watered down cheapy stuff if u can avoid it), and last ingredient is cream!

All you do is beat the milk and cream on a hand mixer on low speed, till sugar dissolves (I added the vanilla bean seeds first to ensure even mixing of the seeds). Then you mix gently the cream to evenly move it throughout. Then it all goes into the Cusinart ice cream churner for 30mins. (It recommends 20-25 mins but I always add five to ten more due to the warm weather). I place a plate over the top in case any bugs decide to swim in my glorious mixture.

I tried it yesterday afternoon when my friend Nicky came around. She approved and said there was enough vanilla bean flavour (she tells me honest opinions, I can always rely on her for this).

Would I recommend a Cusinart machine? Yes I would. BUT only if you are into cooking, like to know what goes into the foods you eat especially ice cream AND if you have allergies to foods, then this is an awesome way to go. I paid $94 for mine thanks to my hubby's bargaining skills. And I store the middle section in the freezer rather than having to wait for it to freeze over night. I can make ice cream whenever I want to. Really simple recipes and if you don't have granulated sugar (which I don't) you can use what I have been using - raw sugar as well as caster if need be.

FLORENTINES

I made these and enjoyed them so very much. Use gluten free versions of the ingredients such as cornflakes for those who need to.

Very easy and very quick. Also great for kids to make.

Florentine biscuits
180g cornflakes
150g pistachio nuts
100g flaked almonds
80g chopped almonds
100g glacé cherries chopped
50g glacé ginger chopped
50g cranberries chopped
1/2 t cinnamon
1/2 t nutmeg
Zest of one orange
1 tin (395g) condensed milk

Line a tray with grease proof paper
Mix altogether and then spoon two tablespoons into a ring and compress together
Bake in a 180 degrees ten mins
Cool

Melt 250g dark chocolate
Dip base of Florentines and smooth out and allow to set

My favourite bruschetta recipe

My friends Kaylene and Nicky are big fans of bruschetta. So whenever they come over, I make it for them for lunch.
So since I have this blog, I thought why not share the yumminess!

Ingredients
Two cups of cherry toms. Washed and halved
Handful of basil leaves washed and tear into small pieces. Do not chop or they bruise and turn black.
1/2 a small red onion diced
1-2 avocados diced
Half a block of goats cheese feta
1/3 cup cranberries (optional)
1T balsamic vinegar
1/3 cup Extra virgin olive oil
1-2T pumpkin seeds (optional)
I have also used walnuts toasted and chopped for a bit of crunch
1/2 clove of garlic - cut in half and store aside until bread is toasted.
Turkish bread slices or bread slices whatever is in your pantry. My hubby loves this with sourdough bread.

Method
1. Throw everything into a bowl including the olive oil and toss through. Keep GARLIC separate.
2. Toast bread.
3. Take the garlic clove half and using the raw side from the middle, and rub it over the toasted bread.
4. Scoop spoonfuls of the bruschetta topping onto the toast.
5. Drizzle with extra olive oil if you wish.