IRISH APPLE CAKE

2 1/2 cups self raising flour

150 grams butter, cold (5.30 oz)

3/4 cup sugar

1 teaspoon ground cinnamon

750 grams granny smith apples (26.5 oz)

2 eggs

1/4 cup milk

extra sugar

preheat oven to 180c (160c fan forced) 350 f. line base and grease and flour sides of a 23 cm (9 inch) springform tin.

peel, core and roughly chop apples.

place the flour and butter into a large bowl. using fingers, rub butter into the flour until mix resembles breadcrumbs.

add the sugar, cinnamon and apple,  stir until well combined.

mix the eggs and milk together then pour into the flour mix. stir until well combined.

spoon mix into tin. pressing to the sides.

cook for approx. 1 hour or until a skewer comes out clean.

serve hot with custard or cream or both.

original recipe taken from  TASTE and altered slightly.

 

THAI PUMPKIN SOUP

1 kilo butternut pumpkin, peeled and diced

1 onion, peeled and diced

1 teaspoon chopped garlic

2 tablespoons thai red curry paste

1 can coconut cream

2 cups chicken stock

salt and pepper to taste 

red chilli flakes to serve

in a large pot, over medium heat, add the curry paste and stir till fragrant.

add the pumpkin, onion and garlic. stir to combine.  stir in the coconut cream until well combined.

stir in the chicken stock.

cover and bring to boil then turn down heat to simmer.

cook until pumpkin is very soft.  

add salt and pepper.

remove from heat.

use a stick blender and blend until smooth.  alternatively let soup cool for 5 minutes then use a processor to blend, in batches, until smooth (reheat if needed).

serve sprinkled wth a small amount of red chilli flakes.

 

COCONUT CAKE .....with lemon filling

113 grams butter (1/2 cup) soft

1 cup sugar

4 eggs

1 cup coconut cream

3 cups self raising flour

1 cup dessicated coconut

1 teaspoon vanilla

1 - 2 cups lemon filling/curd (depending how lemony you want it) 

preheat oven to 180c (350f) 160c. fan forced. line the bottom and grease and flour the sides of a 23 cm  (9 inch) springform tin.

using an electric mixer, cream the butter and sugar with 1 tablespoon of the coconut cream.

add the eggs, one at a time beating well after each addition.

on medium speed, beat in  the flour. the rest of the coconut cream and the vanilla.  stir in the coconut.

pour mix into tin.

cook for 55 - 60 minutes until golden and a skewer come out clean.  leave in tin for 10 minutes then remove to a wire rack to cool competely.

when cold, cut the cake in half and spread the bottom piece with the lemon filling. place the top back on.

ice.

ICING

3 cups icing sugar

2 tablespoons soft butter

2 tablespoons lemon juice

thickened cream

dessicated coconut.

mix the icing sugar, butter and juice together with enough cream to make a thickish paste. needs to be thick enough to stay on the sides of the cake.

spread all over the cake and then cover all the icing with coconut

NOTE: I only used a cup of lemon filling.  would probably use  more next time.

 

TUNA POTATO PIE

1 kilo potatoes

1 large onion, diced

1 teaspoon chopped garlic

2 cups frozen mixed vegies

2 x 425 gram cans tuna in springwater, drained and flaked

1 1/2 cans cream chicken soup

1/2 cup thickened cream

1 cup shredded cheese

salt and pepper to taste

extra shredded cheese

preheat oven to 180 c.

peel and chop the potatoes. place in a pot with salted water and boil until soft. drain. mash with some butter and milk. season to taste. put aside.

while the potatoes are cooking.....spray  a large deep saute pan/frypan with cooking spray. on a medium heat, saute the onion until translucent. add the frozen vegetables and garlic and cook till the vegies are heated through.

add the soup and cream and stir to combine. add the tuna, stirring to combine.  bring to just under boiling and stir in the cheese.

season to taste.

pour tuna mix into a baking dish ( I used a decor 1.8 litre thermostone dish) and cover with the mashed potato.

sprinkle with the extra cheese.

cook for approx. 30 minutes until bubbling and golden.

let stand for 5 minutes or so before serving.

 

LEMON COCONUT DUMP CAKE

 800 grams  lemon curd

1 packet cream cheese

1 egg 

1/4 cup sugar

1 470 gram packet vanilla cake mix

3/4 cup butter, melted

3 tablespoons dessicated coconut

preheat oven to 180c. spray a 9 x 13 baking dish with cooking spray.

using an electric mixer, beat the cream cheese, egg and sugar together until well combined

spread the lemon curd across the base of the baking dish.

place spoonfuls of cream cheese mix all over the lemon curd.

sprinkle the cake mix over the top of the cream cheese then pour the melted butter over the cake mix.

sprinkle with the coconut.

cook for approx. 35 - 40 minutes or until golden and bubbling.

let sit for 15 minutes before serving so the filling thickens up.

serve with cream.

 

LEMON AND PASSIONFRUIT CHARLOTTE

2/3 cup fresh lemon juice

1/3 cup water

1 pkt lemon jelly crystals

750 mls thickened cream

2/3 cup icing sugar

20 sponge finger biscuits aprox. (will need to buy 2 pkts)

1 tub barkers passionfruit curd

whipped cream

line the base of a 23 cm. (9 inch) springform tin with baking paper.

place the jelly crystals into a bowl.

in a small pot on the stove or a jug in the microwave, bring the lemon juice and water to just boiling.

pour the liquid over the jelly crystals, stirring till crystals are dissolved. place in fridge till cold.

meanwhile, cut approx 16 sponge finger biscuits to the inside height of the springform tin.

line the fingers around the tin flat side to the sides. arrange the rest across the bottom of the tin, flat side down. fill in the gaps with the off cuts.

in a bowl, whip the cream with the icing sugar until soft peaks form.

gradually beat in the jelly until soft peaks form. pour into springform tin.

refrigerate for at least 10 hours or overnight.

to serve....spread the top of the filling with the passionfruit curd and pipe some whipped cream around the edges. remove from tin and cut into wedges.

NOTE: the sponge fingers don't go really soft in this. if you prefer soft,do a quick dip on the rounded side of the finger into orange juice. 

 

SAUSAGE ROLLS....in sausage roll machine

500 grams sausage mince

1 onion

1 carrot

3 stale slices of bread

2 tablespoons tomato sauce

1 teaspoon onion powder

1 teaspoon garlic powder

3/4 teaspoon salt

1 teaspoon ground black pepper

poppy seeds, optional

4 sheets frozen puff pastry, thawed

in a processor, blitz the onion, carrot and bread slices.

in a large bowl, mix all the filling ingredients together until well combined.

on a floured board, using your hands, make 16 even sized balls then roll each into the size to fit the machine cavities.

heat the sausage roll maker.

follow machine directions to make the sausage rolls.

if using the poppy seeds, lightly spray the top of the pastry with canola spray and sprinkle with the poppy seeds.