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Banana-Apple Muffins

The ubiquitous left over bananas were joined this week by a couple of wizened apples that had most definitely reached middle age, some time ago if I am to be honest.

I didn’t have a suitable recipe on hand that used both so I replaced the blueberries (which I am not terribly fond of if the truth be told) in a Banana/Blueberry recipe with apple. What a good idea! Worked well, tasted good, was no hassle and was all eaten up within 2 days.

That is success! Enjoy!

Banana-Apple Muffins

2/3 cup  milk
1/4 cup  vegetable oil
1/2 cup  mashed ripe banana (about 1 medium)
1 egg
2 cups  all-purpose flour
2/3 cup  sugar
2 1/2 teaspoons  baking powder
1/2 teaspoon  salt
1/4 teaspoon  ground nutmeg
1 cup  chopped apple

Heat oven to 200C.
Grease bottoms only of 12 medium muffin cups, or line with paper baking cups.
Beat milk, oil, banana and egg in large bowl. Stir in remaining ingredients except
apple just until flour is moistened. Fold in apple.
Divide batter evenly among muffin cups (cups will be almost full).
Sprinkle with sugar if desired. (of course it is desired!)
Bake 18 to 20 minutes or until golden brown.
Immediately remove from pan.

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Apple Sultana Triangles

What to do with leftover stewed apple? Wrap it in pastry of course! Yet again my theory that everything improves if you just wrap it in pastry holds true (salad being the possible exception to the rule).

I stewed far too many apples for my apple pie (on purpose) and had a bowl of leftover stewed apple in the refrigerator. It was already stewed with spices so it wasn’t any work at all to toss in a handful of sultanas and then wrap it in store bought puff pastry. I had enough to make 4 of these Apple Sultana triangles out of 2 sheets of pastry.

These are great hot or cold, with or without any additions such as custard, cream or icecream. I love cooked apple.


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Spicy Apple and Currant Yoghurt Cake

Here is another cake from the weekend baking bonanza. This one surprised me, it is such a light yet moist cake, the apple disappears completely and you would never know it was there. The result is a lemon scented buttery cake that is both moist and light with a smattering of currants for extra texture and flavour.

Not a bad way to use up leftover yoghurt. Although I used plain Greek yoghurt in this recipe, I think it could be made with a fruit yoghurt if you had that on hand instead.

The baking time in my oven was more like 35 minutes. I don’t know if my oven was running very hot or if the recipe was not correct. Just keep an eye on it!

 

Spicy Apple and Currant Yoghurt Cake

125g butter
2 teaspoons grated lemon rind
3/4 cup castor sugar
2 eggs
200g carton plain yoghurt
1/2 x 410g can unsweetened pie apple (I stewed up my own apples)
3/4 cup currants
2 cups self-raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons mixed spice

Grease a 23cm square slab pan, line base with paper; grease paper.
Beat butter, rind and sugar in small bowl with electric mixer until light and
fluffy; beat in eggs one at a time, beat mixture until combined, stir in yoghurt,
apple and currants, then sifted dry ingredients.
Spread mixture into prepared pan, bake in moderate oven for about 55 minutes.
Stand 5 minutes before turning on to wire rack to cool.
Dust with sifted icing sugar before serving.

Keeping time: 4 days.


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Apple and Berry Slice

Tangy and tart and sweet, the best of all worlds. This fruity slice would make a wonderful dessert teamed with vanilla ice cream, a blob of clotted cream or even custard. I love cooked apple and the berries added an extra tartness that was definitely welcome.

I used frozen berries, a mixture of strawberries, blackberries, blueberries and raspberries.

 

Apple and Berry Slice

BASE:
375g Plain Flour
185g Butter
2 Eggs
90g White Sugar
250g Apples, peeled, cored and finely sliced
250g Blackberries or Raspberries (use frozen and thawed if fresh not available)

TOPPING:
4 Eggs
90g Caster Sugar
1/2 Teaspoon Vanilla Essence
60g Plain Flour

BASE:
Rub together flour and butter. Add the eggs and White Sugar and form into a smooth dough.
Pat pastry into the base of a shallow baking tin (37 x 25cm) and press into corners.
Prick surface of pastry and bake blind in oven preheated to 190C for 10 to 15 mins or until pale golden.
Cover the pastry with sliced apples and berries.
TOPPING:
Beat the eggs, Caster Sugar and vanilla essence together until mixture is pale and fluffy. Fold the flour in gently.
Spoon the mixture evenly over the apples and berries.
Return to the oven, reducing the heat to 180C and cook for 20 to 25 mins.
Cut into slices when cool.