December 18, 2016 / Lyn Jones / 0 Comments
serves 4-6
4 green apples – peeled & cored, cut into eighths.
2 Tab caster sugar
1 cup water
1/3 cup chopped dates
1 cup dess. coconut
1/2 cup orange juice
2 tsp grated orange rind
icing sugar mixture and sliced oranges to decorate
CRUMBLE:
3/4 cup SR
1/2 tsp gr cinnamon
75g butter
1/2 cup brown sugar, firmly packed
1.Lightly grease an ovenproof dish (6-cup capacity).
2. Combine apples, sugar & water in a large pan and cook (covered) for about 10 mins or until apples are tender. Drain and stir in remaining ingredients except the decoration.
3.Spread apple mixture into prepared dish and prepare crumble:
4.Combine sifted flour & cinnamon in a bowl. Rub in butter, stir in sugar; mix well.
Sprinkle crumble over apple mixture.
5. Cook in mod oven 180 degrees C for about 25 mins or until crumble is golden.
6.Serve dusted with sifted icing sugar mixt & decorate with orange slices.
May 29, 2016 / Lyn Jones / 0 Comments
Serves 4
INGREDIENTS
1 litre (4 cups) chicken stock
40 gram butter
2 clove garlic, crushed
1 tablespoon fresh thyme leaves
3 medium (450g) brown onions, sliced thinly
1 cup (220g) pearl barley
2 teaspoon grated lemon rind
3/4 cup (60g) grated parmesan cheese
1 tablespoon extra virgin olive oil
500 gm kale, trimmed, chopped coarsely
shaved parmesan cheese, to serve
1. Place stock in a small saucepan, bring to a simmer.
2 Heat butter in a large saucepan over medium heat. Add garlic & thyme – cook, stirring, until fragrant. Add onion – cook 5 minutes, or until soft and golden, stirring occasionally.
3 Add barley & lemon rind – cook, stirring, for 3 minutes, or til barley is well coated & glistening.
4 Add 1 cup stock – simmer, stirring, until absorbed. Continue to add stock ½ cup at a time, stirring, until all of the stock is absorbed. Stir in the grated parmesan.
5 Meanwhile, heat a pan or wok over high heat. Add oil, then kale. Stir-fry til kale is just tender.
6 Spoon risotto into four warmed bowls. Top with kale and shaved parmesan, if desired.