Apple Pastry - 1 - $ - !

Another recipe sent in by a fabulous reader - hooray! Thanks Roxy for sharing these little apple treats; simple to make, yet delicious. If you can peel an apple then you're skilled enough to make these...



Ingredients

2 Sheets of frozen puff pastry

2-3 Apples

2 tbs soft brown sugar

Sprinkle cinnamon

Milk
Icing sugar to dust (optional)

Thaw pastry (!).

Preheat oven to 200C degrees.

Core and peel apples, then slice into thin segments.

Cut one slab of pastry into quarters and brush edges with milk. Cut the other slab into strips about 2cms wide.

Arrange apple slices in the middle of each pastry square, leaving a space around the edges, and then sprinkle with sugar and cinnamon to taste.

Arrange the pastry strips over the top of the apple in a criss-cross pattern, squish the edges down onto the base and then brush the pastry with milk

Bake in the oven until golden and dust with icing sugar. Serve with cream or ice cream.

Enjoy!

Stewed Rhubarb & Apple - 1 - $ - V

Ancient Greeks believed that rhubarb was the food of barbarians. I'm not the classiest of people and I love rhubarb, but that's going a little bit too far don't you think?

Rhubarb is at its best in winter, the stalks are thinner and redder and soften down beautifully when stewed. If you haven't cooked rhubarb before you must remember to NEVER cook the leaves as they are noxious and will make you ill.

Ingredients

1 Bunch of rhubarb, trimmed of leaves and chopped
3 Apples, peeled, cored and chopped
Juice of two oranges
Zest of one orange
1 tsp cinnamon (optional)

Place all the fruit, juice, zest and cinnamon in a pot. Heat over medium heat until the fruit has softened. The rhubarb will go all stringy and it should only take around 15 minutes. If you have a really sweet tooth you can add 1 tbs of sugar, but if your oranges are nice and ripe you won't need it.



This will make enough stewed fruit to last the week, you can have it on top of porridge for breakfast or serve warm with some cream or ice-cream for dessert.
I like to have mine for brekkie with some King Island Dairy's Yoghurt (be warned, once you taste this you will never tolerate any other brand again) and flaked almonds.

Enjoy!