RASPBERRY & APPLE CRUMBLE CAKE

May 18, 2024 / Lyn Jones / 0 Comments


Ingredients
250 g (1 cup) caster sugar
120 g butter, softened
2 eggs
1 tsp vanilla extract
300g (2 cups) SR
820g can pie apple or any tinned apple slices
150g raspberries, frozen

CRUMBLE:
125g (1 cup) plain flour
75g (.75 cup) rolled oats
100g butter, softened
80g (.33 cup) brown sugar
baking paper

1.  Preheat oven to 180 degrees C (fan-forced). Grease & line a 23cm spring-form cake tin with baking paper and set aside. Bring out butter.

2.  Cream caster sugar & butter with beaters until pale and fluffy. Add eggs one at a time and beat until well combined. Add the vanilla extract and beat until combined.

3.  Sift in SR and mix on low speed until just combined (do not over-beat). Pour batter into the prepared tin and spread with a spoon (the mixture will be quite thick and sticky).

4.  Sprinkle with frozen berries & add an even layer of the tinned apple. Set aside.
In a bowl use your fingers to rub the plain flour, rolled oats, butter & sugar together until they resemble crumbs. Sprinkle the crumbs over the cake.

5.  Cook in the oven for about 60 mins or until a skewer comes out clean. Allow to cool in the tin for 30 mins before transferring to a wire rack to cool completely. Serve warm or cold.

(from https://bakeplaysmile.com/raspberry-apple-crumble-cake)

SAVOURY MEAT LOG

May 14, 2024 / Lyn Jones / 0 Comments

A lot like the one I used to do (recipe somewhere) – this one is also good!
Serves 4

800g minced meat (beef)
2 tsp beef stock powder – mix it in very well!
1 Tab tomato paste
2 Tab tomato chutney
.75 c grated cheese
4 slices bread
1 small onion, finely chopped
.5 tsp mixed herbs
1 Tab liquid gravy browning (or brown sugar)
1 Tab water

1.  Mix together mince, stock powder, tomato paste & chutney and cheese.

2.  Crumble bread, add onion and mix together with herbs.

3.  On greaseproof paper, pat mince out into a large square 1 cm thick.
Top with breadcrumb mixture then roll up in jam-roll fashion. Seal ends
and along the join. Refrigerate.

4.  Combine brown sugar with a little oil (?) and brush over the log.

5.  MW, elevated and uncovered at HIGH for 6 mins then at MED (70%)
for 13-15 mins. Stand covered for 10-15 mins. before serving.

NOTE:  use only a little liquid as it won’t disappear in the MW cooking.

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