Savoury or Sweet, APPLE ROSES are a TREAT!

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

Apple Roses, in savoury or sweet forms, look spectacular and taste wonderful but are so easy to make, let a child help you make them!

Wow your friends, at parties or for a special dessert, but while they look complicated the process of making them is child’s play and best of all you can freeze them, to bake when needed!  And best of all – your friends will think you spent hours making them!

Sweet apple roses

Sweet Apple Roses – such a sweet treat to eat

Savory Apple Roses

Savoury Apple Roses – cheese, savoury sauce, and pastry!

I’ve shown the making of the savoury ones first.

Truth be known, we were having so much fun making them, I forgot to take pictures of the sweet ones!  But the process is virtually the same – just the spread on the pastry is different, and cheese (and salami, if desired) and salt and pepper are used instead of the sweet ingredients.

Apple roses have been around for ages, and those in the know about them all have a different “take” on them – but I haven’t seen anyone do both the sweet and savoury versions.   This is my take on them, so – enjoy!

1. Smear sauce, then place apple slices, cheese, and a touch of salt and pepper onto the pastry strip

2. Fold pastry strip over apple, cheese and sauce, then roll up

3. Roll up strip, ready to place into muffin trays

Savory Apple Roses ready for the oven

Sweet Apple Roses ready for the oven

 

 

 

 

 

 

 

Sweet [left] and Savoury [right] APPLE ROSES, out of the oven

Savoury Apple Roses

Savoury Apple Roses, ready to serve

Sweet Apple Roses

Sweet Apple Roses, ready to serve

Savoury or Sweet, APPLE ROSES are a TREAT!
Author: 
Recipe type: snack, dessert
Prep time: 
Cook time: 
Total time: 
 
Savoury or sweet, APPLE ROSES are a treat! So easy to make, but they look spectaular and taste mmmmmmmmmm!
Ingredients
  • • 2 large or 3 smaller apples (I used Gala and Jazz)
  • • 3-4 squares of commercial puff pastry (thawed)
  • • ½ Lemon - Juice
  • • Apple paste, apple butter, or jam (I used strawberry)
  • • Sugar, cinnamon, nutmeg and Ground Gloves to sprinkle
  • (food colour, if desired}
  • The SAVOURY VERSION is just as simple, but requires a few more ingredients.
  • Omit sugar, spices and jam)
  • • 2 large or 3 smaller apples (I used Gala and Jazz)
  • • 3-4 squares of commercial puff pastry (thawed)
  • • ½ Lemon – Juice
  • • Cheddar or Gouda cheese, cut into thin slices.
  • • Some chutney, pizza sauce or cranberry sauce (I used cranberry).
  • • Salami slices, cut in half (if desired)
  • • Salt and pepper to sprinkle.
Method
  1. Slice your apple in half (top to bottom) and then carefully cut the core out, keeping the apple intact. Then, slice your half apple pieces into very thin strips of apple.
  2. Put the strips of apple slices in a microwavable bowl part filled with water and the juice of half a lemon. This will help prevent the apples from browning.
  3. Microwave the apples for 4 minutes to soften. Then, drain the water out of the bowl. ***
  4. Roll out your thawed puff pastry sheet slightly on a floured surface. Cut into 4-6 even strips.
  5. Spread a thin layer of apple butter onto each strip.
  6. Start on one end and place the apple strips onto the puff pastry sheet. The apple slices will stack on top of each other as you work your way down. You want a little of the apple popping off the pastry strip. Leave a little empty pastry at the end of the strip. WARNING - the apple might be a bit warm.
  7. Sprinkle with a little cinnamon and ground cloves to taste. Nutmeg would also be a good choice.
  8. Fold over the bottom half of the pastry on top of the apple slices.
  9. Start at one side and start rolling. When you get to the end, take the little bit of extra puff pastry and rub/press it into other pastry to create a slight seal.
  10. Place them into a muffin pan cup sprayed with a little bit of non-stick spray.
  11. In a small bowl, mix ¼ cup sugar with a little of the spices, to your taste. Sprinkle about ½ a teaspoonful onto each “rose”.
  12. Bake at 190 deg C. (375 F,) for about 30 minutes.
  13. Remove from pan and let cool on rack.
  14. Dust with icing sugar if serving cool.
  15. Autumn’s culinary tip:
  16. *** If you have the time, place half the apple slices in a separate bowl, with a few drops of red food colouring, for a few minutes before microwaving, to have some nice red slices.
  17. You can make these ahead of time, and freeze them, then pop into airtight freezer bags. Thaw when ready, and bake.
  18. The SAVOURY VERSION is just as simple, but requires a few more ingredients.
  19. • 2 large or 3 smaller apples (I used Gala and Jazz)
  20. • 3-4 squares of commercial puff pastry (thawed)
  21. • ½ Lemon – Juice
  22. • Cheddar or Gouda cheese, cut into thin slices.
  23. • Some chutney, pizza sauce or cranberry sauce (I used cranberry).
  24. • Salami slices, cut in half (if desired)
  25. • Salt and pepper to sprinkle.
  26. Prepare all (apple slices and pastry) as above, using chutney or savoury sauce of your choice spread in place of the sweet spread.
  27. Lay your apple slices on the pastry strips, place part slices of cheese on top Then add salami slices, if using. Sprinkle with a mere whisper of salt and pepper.
  28. Fold strip in half, over the filling, and roll up as before. Place them into a muffin pan cup sprayed with a little bit of non-stick spray.
  29. Bake at 190 deg C (375 F.) for about 30 minutes.
  30. Remove from pan and let cool on rack.

 

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

INSTANT PUDDING COOKIES

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

INSTANT PUDDING COOKIES

I’ve made these Instant Pudding Cookies for around 50 years now, and my family really enjoy the butterscotch flavour with sultanas, and the chocolate flavour with chocolate chips added.  They love the crispness of them, along with the variety of flavours and additions that are possible, too.

The recipe makes 60, and the variations are endless, limited only by your imagination.  Try finely chopped crystallized ginger with vanilla instant pudding mix, multiple chocolate with chocolate, or freeze-dried strawberries with the strawberry flavour.   Yes, there is sugar in them, but they are a treat, and you know what’s in them, and the bonus is having the children help you make them!

The ones shown here are butterscotch with sultanas – and my nearly 50 year old son wolfed down a handful before they were even cold!

Instant Pudding cookies - a dozen of the 60 this recipe makes (these are butterscotch with sultanas)

Instant Pudding cookies – a dozen of the 60 this recipe makes (these are butterscotch with sultanas)

Instant Pudding cookies - using my method to make 60 even balls

Instant Pudding cookies – using my method to make 60 even balls

Instant-Pudding-cookies-using-the-reel-to-mark-the-cookie

Instant Pudding cookies – using the cotton reel to mark the cookies

 

INSTANT PUDDING COOKIES
Author: 
Recipe type: baking, cookies, children, vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 60
 
Delicious crisp cookies with the flavour varied by the instant pudding mix you use, and the additions you choose! Family favourites to make and eat - and the mixture makes 60!
Ingredients
  • 185 gm (6 oz) butter
  • 1 cup sugar
  • 1 egg
  • 1½ cups flour
  • 3 Tablespoons cornflour
  • 1 teaspoon baking powder
  • 1 packet instant pudding mix (70-82 gm – around 2½ oz) - chocolate or butterscotch are good
  • ⅓ cup sultana or nuts or chocolate chips, if desired (optional) - or replace with ⅓ cup of your choice of addition - nuts, dried fruits, etc.
Method
  1. Heat the oven to 175 C (350 F).
  2. Cream butter and sugar.
  3. Add the egg, beat well
  4. Sift dry ingredients, and add slowly.
  5. Gently bring mixture into a ball.
  6. Break off into small pieces, and roll into small balls, flatten onto greased baking sheet with a fork (or you can use the end of a plastic cotton reel for an attractive, daisy-like finish - see picture.
  7. Bake for 10-20 minutes in moderate oven (175 C/ 350 F), or until slightly golden.
  8. When the cookies come out of the oven I take them off the oven sheet with a fish slice and place on paper towels spread over a newspaper which removes all residual grease and they dry nice and crisp.
  9. Store in an airtight container when fully cold.
  10. NOTE: This mixture gives a large number of nice crisp biscuits – 60.
  11. Autumn’s Culinary Tip: I take a little time in measuring the finished mixture.
  12. I roll the whole lot into one large ball and cut this in half with the back of a knife or the handle of a tablespoon.
  13. I pat each half into a round, which is cut into thirds.
  14. Each third is cut in half and rolled into two even sausage shapes.
  15. I then cut each sausage into 5 and roll them into balls.
  16. By taking the time, I end up with 60 even sized balls of dough and, by cutting the mix with the back of the knife or spoon, sultanas or other additives are not disturbed. It’s also a GREAT practical maths lesson when baking with children! They love it, and learn while doing!

Autumn’s Culinary Tip:   I take a little time in measuring the finished mixture.

I roll the whole lot into one large ball and cut this in half with the back of a knife or the handle of a tablespoon.

I pat each half into a round, which is cut into thirds.

Each third is cut in half and rolled into two even sausage shapes.

I then cut each sausage into 5 and roll them into balls.

By taking the time, I end up with 60 even sized balls of dough and, by cutting the mix with the back of the knife or spoon, sultanas or other additives are not disturbed.   It’s also a GREAT practical maths lesson when baking with children!  They love it, and learn while doing!

 

 

 

 

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

Lazy Lady Lunch Quiche

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

So quick and easy, this crustless quiche makes it’s own base.  Nearly everyone has a version of this dish – this is mine!

My kids used to call it “Seagull Pie” – because their mother used to “seagull” through the fridge for all the leftovers to make it, when times were tough – but it’s still a quick, tasty dish, with the ingredients only limited by your imagination, the contents of your fridge, or your bank balance!

Lazy Lady Lunch Quiche
Author: 
Recipe type: Lunches, Picnics, vegetarian, children's meals, mains
Prep time: 
Cook time: 
Total time: 
Serves: 6-10
 
So quick and easy, this crustless quiche makes it's own base. Nearly everyone has a version of this dish – this is mine! Make with vegetables only for a vegetarian option.
Ingredients
  • ¾ cup flour
  • 1 teaspoon baking powder
  • salt and pepper to taste
  • 1 cup grated cheese
  • 4-6 eggs
  • ½ cup milk
  • 1 onion (finely chopped)
  • 1 tablespoon good cooking oil
  • 1 dessertspoon seedy mustard (if desired)
  • 1 - 1.5 cups of available cooked vegetables and meats as desired and available. **
  • About ½ cup chopped parsley or other fresh herbs, as desired.
  • FOR VEGETARIAN OPTION: use cooked vegetables only. Adding a little Blue cheese with kumera (sweet potato) is a nice touch.
Method
  1. Grease a quiche dish, preheat oven to 350 F/180 C.
  2. Put all dry ingredients into bowl.
  3. Beat together eggs, milk, mustard (if using) and oil, pour onto dry ingredients and mix very lightly.
  4. Add vegetables, meats and herbs, and mix lightly again.
  5. Pour mixture into quiche dish, bake at 350 F/180 C for about 30 minutes, until golden.
  6. Serve warm, in slices, with salad if desired. Also nice served cold.
  7. ** Smoked salmon scraps make a luxury dish for a ladies lunch, or finely diced roast chicken, sausages, bacon.... and any cooked veges (boiled or roasted), chopped up, are fine

Lazy Lady Lunch Quiche ready to bake

Lazy Lady Lunch Quiche ready to bake

Lazy Lady Lunch Quiche just out of the oven...MMmmmmmm!

Lazy Lady Lunch Quiche just out of the oven…MMmmmmmm!

Lazy Lady Lunch Quiche sliced, ready for a tasty quick lunch

Lazy Lady Lunch Quiche sliced, ready for a tasty quick lunch

 

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

Preacher or Cola Chicken Drumsticks

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

Preacher or Cola Chicken Drumsticks

Preachers or Ketch-Cola Chicken

Preachers or Ketcha Cola Chicken  Drumsticks – ready for the oven, cooked, and served. A great, quick, family chicken meal!

Everyone has their own variation of this easy family dish – and if you don’t, well, you won’t want to be without this one!

So quick to throw into the oven!  You can even pull the drumsticks out of the freezer the night before (or at breakfast time!!), pour the sauce over them, leave in the fridge all day to defrost, and then put them in the oven to cook when you get home….. In less than an hour, they’ll be ready to eat!

Great for the budget, too!  Drumsticks are always on special, are easy to store in the freezer, kids love them (it’s “legal” to eat them in their hands…), and this takes less than five minutes preparation – so, what’s not to love?

As well – I’ve thrown in a couple of great variations!

Preacher or Ketcha Cola Chicken Drumsticks
Author: 
Recipe type: Chicken Dinners, children's meals, mains
Prep time: 
Cook time: 
Total time: 
Serves: varies
 
A sticky, tasty, fast-to-make chicken drumstick family meal that can be prepared the night before and ready within an hour of getting home! Cheap, cheerful and oh so tasty!
Ingredients
  • 8-12 chicken drumsticks
  • 1 packet French onion soup mix
  • 1½ cups cola (should come ½ way up drumsticks)
  • ½ cup tomato sauce
  • 2 tablespoons soy sauce
  • Salt and pepper, to taste, before serving
Method
  1. Preheat oven to 180 degrees C (350 F).
  2. Lay drumsticks onto greased baking dish (could be lined with baking paper, to save on cleaning).
  3. Sprinkle with onion soup mix.
  4. Pour over cola, tomato sauce, and soy sauce.
  5. Bake, uncovered, turning once or twice, for approximately 40-50 minutes at 180 degrees C (350 F), until cooked through and browning.
  6. Thicken sauce if necessary. Serve with mash, rice, or cous-cous.
  7. Autumn’s Culinary Tips - VARIATIONS:
  8. Try being inventive!
  9. [A] Use the basic ingredients, but instead of cola, use cider, instead of tomato sauce, use apple sauce, a ½ teaspoon of Worchester sauce, and finish with a couple of spoonfuls of whipping cream. Viola, Cheat’s Normandy Chicken!
  10. [B] Another variation – again, use the basic ingredients, but substitute ginger ale for the cola, add ½ teaspoon ground ginger, some pineapple cubes and call it, oh, maybe Caribbean Chicken?
  11. Food without the fuss – quick and easy. That was our aim, right?

 

 

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

CHOGS – a meat and veges dish children love!

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print

 (And a wonderful way to get them to eat lots of veges, too….)  Serves 4

Chogs-A

Some of the simple basic ingredients

31 Chogs, ready for the sauce. I made one meal for the family, and a small dish for a neighbour to enjoy

31 Chogs, ready for the sauce. I made one meal for the family, and a small dish for a neighbour to enjoy

Having trouble getting your toddlers to eat meat and vegetables?

This easy-to-make dish gets them every time, and you can also fill it full of “illicit” vegetables, and they’ll eat them happily… and ask for more!  And, wear disposable gloves if you don’t like sticky hands – or get the kids to make the meatballs! – throw it all in the oven, then relax while they do their homework, and later watch them gobble down all the foods they say they hate…..  They love the grains of rice sticking out of the meatballs, like hedgehog spines, hence the name, and they’ll luuuurve the tomatoey meaty gravy……

The name, CHOGS, is the “baby talk” name my kids gave the dish years ago, and it stuck.  I promise, this will become a family favourite, because it’s so quick, so hearty, oh… and I didn’t mention…… it FREEZES well, too!   And easily doubles for a great family buffet dish……

No need for potatoes (there’s rice in the Chogs), just some greens or a salad – failing that, some good old bread and butter, and the kids will be happy as!

CHOGS – a meat-and-veges dish children love!
Author: 
Recipe type: meat dinner, mains, beef, children, meatballs, lunch
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A wonderful way to get kids to eat lots of veges with their meat - everybody loves meatballs!
Ingredients
  • 530 gm (1 lb 1oz – or close enough) Standard mince – don’t buy premium, it needs a fair amount of fat to make the sauce nice and rich…..
  • ½ cup long grain rice (uncooked, unwashed)
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • ½ grated white onion (adults prefer them finely chopped, but kids can tell… best you grate them!)
  • 1 stalk grated celery
  • 1 small – medium grated carrot (as much as you think you’ll get away with!)
  • Up to ¼ cup finely chopped fresh parsley
  • 1 oxo stock cube (or one teaspoon beef stock powder)
  • One lightly whipped size 6 – 7 egg
  • Optional Extras:
  • A little finely chopped bacon – say a tablespoon
  • A couple of crushed garlic cloves, if your kids won’t mind….
  • Grated rind of one lemon
  • Any other vegetables you can grate and add in…..!
  • To cover – Mix together:
  • Standard size can of condensed tomato soup
  • 1 can of water (rinse out the rest of the soup with it…)
  • 1 teaspoon worchestershire sauce
Method
  1. In a large bowl, add all ingredients except the last three (covering) ingredients. Mix gently but well.
  2. Make into small balls, about 1 inch (25 mm) in size).
  3. Preheat oven to 150 degrees C (300 Degrees F).
  4. Oil a lasagne-style ovenproof dish, lay in meatballs. in a single layer.
  5. Gently pour the soup, water and worchestershire sauce over the meatballs.
  6. Place into oven and bake approximately 30 – 40 minutes, until lightly browned on top, bubbling and a meaty brown sauce has thickened around the Chog meatballs, and the rice is poking through like hedgehog spines, indicating the rice is fully cooked.
  7. Serve with cooked greens such as broccoli or peas, or a salad, and pan, brown bacon, drain on some crusty bread for the yummy gravy.
  8. AUTUMN’S CULINARY TIPS:
  9. Double the Mixture, and cook (single layer, again) in a large roasting dish for a family buffet dinner.
  10. As above, double the mixture, and cook in a large roasting dish. Serve half for a normal family meal, leave the other half to cool. When cold, place that remaining half into a large ziplock bag, lay the bag flat into your lasagne-style dish with the meatballs and it’s sauce in a single layer, and freeze. When frozen, remove dish, and label bag. There’s a quick, easy meal for you to thaw, place into the oiled lasagne dish, and reheat until bubbling, on “one of THOSE days”......
  11. Chogs can also be made with minced boned chicken thighs (breast meat is too fine) – but use an oldfashioned mincer, not a kitchen whizz as that appliance will just turn chicken into a paste and make for very dry meatballs. Turkey would be another option.
  12. You could cook Chogs in a rectangular electric frypan/skillet, at a pinch. But cook them gently, and don’t stir often or they may fall apart, and not have the “spines”. The whole idea of doing them in the oven is to “prep ‘em and leave ‘em till they done”! No standing over stuff, fiddling, is my motto, if you can get away with it!

Sauced up, ready for the oven

Sauced up, ready for the oven

Out of the oven, ready to serve

Out of the oven, ready to serve

A perfect toddler sized meal – full of unseen veges, too!

A perfect toddler sized meal – full of unseen veges, too!

AUTUMN’S CULINARY TIPS:

  1. DON’T LIKE MESSY HANDS? Get a box of cheap disposable gloves from a chain store, and keep them in the kitchen! Ideal for saving hands from mess when making meatballs – although kids will love to help you with this chore!

 

If you're fair and care, then share...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Email this to someone
email
Print this page
Print