June 4, 2017 / Lyn Jones / 0 Comments
Ingredients
1/2 medium red cabbage, finely shredded
60g baby spinach leaves
1/2 small red onion, thinly sliced
2 Jazz apples
1/2 cup pecans, toasted
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
2 tbs Dijon Mustard
1 garlic clove, crushed
1 tsp honey
parsley, to serve
1. Place cabbage, spinach & onion into a serving bowl and toss gently with your hands to combine.
2. Put oil, vinegar, mustard, garlic & honey into a screw-top jar, shake well to combine. Season.
3. Halve apples, remove core & slice very thinly. Add to salad with pecans, pour over some dressing and top with parsley leaves. Serve salad with remaining dressing.
February 13, 2017 / Lyn Jones / 0 Comments
serves 12
Peel and core apples.
Take 24 ginger snaps (1 3/4 cups crumbs), mash on some waxed paper with a rolling pin.
Add 2 cups finely crushed other biscuits (cinnamon crisps, NicMariee, or Coffee Time).
Mix crumbs with 3/4 cup melted butter and plate around bottom and sides of a 9″ x 13″ buttered, ovenproof baking dish about 1.5″ deep.
Slice apples into wedges (12 cups) and put a solid layer over bottom of dish. Sprinkle more crumbs over apples then a little lemon juice and a little brown sugar and a little more butter.
Keep layering until apples finished. Add any left-over crumbs on top with a little more brown sugar and butter.
Bake in a slow oven 300 degree F for 25-30 mins or until apples are cooked.