Archive for apples


Posted in Cooking, Daily Life, Friends, Life, People, Random, Recipe with tags , , , , , , , on August 23, 2010 by Mandy

Yesterday was one of those glorious sunny days here in Australia, the first sign that spring’s just around the corner.  A day  that  beckons you to be outside, feeling the sun on your face, filling your lungs with fresh air and just live in the moment!!  For me that means heading up Mount Tamborine, a drive only about half an hour from my home.  Some time ago I found this  GEM, nestled in the hills, filled with Old English memorabilia …but even better, food to die for!  That is where I went yesterday, had way too much to eat…roast of the day and my favourite, Rhubarb Crumble.  I don’t know if my recipe’s as good as theirs but this one was PERFECTION!!….(sadly, I could not finish it!!)




  • 1 bunch of rhubarb
  • 4 large apples. cored and chopped
  • 2 tablespoons of lemon juice
  • 1 cup of plain all-purpose flour
  • 3/4 cup of brown sugar
  • 1/2 teaspoon of ginger
  • 4 oz of butter, unsalted, chilled, and diced
  • 1/4 cup of flaked almonds


Grease a 4 cup capacity ovenproof dish.

Trim the rhubarb and cut the stems into 1 inch lengths. Set aside.

Heat a frying pan or large saucepan over a medium heat and add the apples, sugar, and lemon juice. Cook, stirring for 3-4 minutes, or until the apple is tender.

Add the chopped rhubarb and cook for a further 4-5 minutes, or until the rhubarb is tender but still holds its shape. It is normal for the rhubarb to release a lot of liquid when cooked.

Transfer the cooked fruit to the prepared dish. Leave any liquid which my be remaining in the frying pan. Allow for the fruit to cool down a little. Taste and add extra sugar if required.

Preheat oven to 350 ° F (180 ° C).

With your fingers, mix together the flour, brown sugar, ginger, and butter, until the mixture forms a breadcrumb consistency and starts to clump together. Stir through the flaked almonds.

Sprinkle the crumble mixture evenly over the fruit. Bake for 30 minutes or until golden brown and bubbling.

Serve with ice cream or custard.

I took some carrots and fed the horses, went for a walk in the hills and came home to a wonderful sunset.



Posted in Cooking, Family, Friends, People, Personal, Random, Recipe with tags , , , , on July 16, 2010 by Mandy

Apple Tarte Tatin (tah TAN) is a classic French, caramelized apple upside-down dessert. Each wedge is thinner than traditional apple pie and has a lovely, rustic glow.  You can serve your Tarte Tatin warm or cold. Purists say to eat it warm. I prefer to refrigerate the tarte overnight. This allows the flavors to harmonize into that wonderful sweetness….you’ll come back for more!!



375g prepared butter puff pastry, thawed

7 granny smith apples, peeled, quartered, cored

finely grated zest and juice of 1 lemon

200g caster suger

70g unsalted butter, chopped


1. Preheat a fan-forced oven to 180°C.

 2. Roll out the puff pastry into a round that it is 2-3cm bigger than an ovenproof 26 cm cast-iron frying pan. Prick the pastry all over with a fork and place it on a baking tray in the fridge to rest. Meanwhile, mix the apple with the lemon zest and juice and set aside.

 3. Cover the base of the frying pan with the sugar and top with the butter. Place the pan over high heat and stir for 4 minutes until the sugar and butter turn a light-caramel colour. Remove the pan from the heat. Place the apples on top of the caramel concentric circles, starting from the outside of the pan and working your way into the centre. Lay the pastry on top of the apples and use a spoon or your finger to push the pastry down around the apples against the edge of the pan (effectively tucking them in as if with a blanket).

 4. Bake the tart for 35 minutes or until the pastry is a deep golden-brown. Place your hand on the top of the pastry and gently rotate the tart a few centimetres to ensure it has not stuck to the base of the pan. If it has, pop the pan back into the oven for 2 minutes to melt the caramel a little.

5. Place the plate over the tart and invert the pan in one smooth movement so that the pan is now on top. Lift off the pan to reveal the tart. Serve slices of tarte tatin with a generous dollop of crème fraîche or ice cream. 

Crème fraîche or ice cream, to serve.


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