April 22, 2017 / Lyn Jones / 0 Comments
QUICK-MIX CRUST:
1.5 cups plain flour
2 tsp caster sugar
1/2 cup oil
2 Tab milk
APPLE FILLING:
2/3 cup sugar
1/4 cup plain flour
1 tsp cinnamon
3-4 apples, sliced
1/2 cup sour cream
TOPPING:
1/2 cup rice bubbles or cornflakes
1/3 cup each of plain flour & brown sugar
1/2 tsp nutmeg
60g butter
Combine crust ingredients, mixing well. Pat into 23cm pie dish. Flute edges if desired.
Combine apple filling in a large bowl and mix well. Spoon into unbaked crust.
Combine topping in small bowl. Sprinkle over apples.
Bake at 180 degrees C for 40-45 mins until topping is golden brown and apples are tender.
October 18, 2016 / Lyn Jones / 0 Comments
http://thefirstmess.com/2016/04/27/vegan-dirty-masala-chai-affogato-recipe/
SERVES: 6
2 very ripe bananas, sliced and frozen
1 1/3 cups unsweetened dairy-free creamer (1 full package of original unsweetened nutpods)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon fine sea salt
pinch of ground cloves
pinch of ground cardamom
3 orange pekoe or other plain black tea bags
1/4 cup + 2 tablespoons pure maple syrup
2 teaspoons vanilla extract
1 teaspoon olive oil
1 cup freshly brewed espresso, or other strong coffee that you love
First things first! Make sure your bananas are fully frozen and ready to go.
In a small saucepan, combine the creamer, cinnamon, ginger, sea salt, cloves, and cardamom. Place the pot over medium heat. Once the spiced creamer is at a simmer, drop in the tea bags and stir. Keep the creamer and tea simmering for 3 full minutes. Take the creamer off the heat, and remove the tea bags. Transfer the spiced creamer to a new bowl, and place it in the freezer to chill for 5-10 minutes.
Retrieve the spiced creamer mixture from the freezer and pour it into a food processor. To the food processor, add the sliced frozen bananas, maple syrup, vanilla, and olive oil. Run the motor on high until you have a creamy and thick consistency.
-making method 1: Transfer the masala chai ice cream base to an ice cream maker and follow the manufacturer’s instructions.
Ice cream-making method 2: Pour the masala chai ice cream base into clean ice cube molds (preferably small ice cubes). Then, freeze the ice cream solid in the molds. Once frozen, let the ice cream “cubes sit out at room temperature for 10 minutes. Then, place the ice cream “cubes” back into the food processor and run the motor on high until you’ve “churned” the ice cream. It should look like soft serve at this point. Serve ice cream immediately or transfer the ice cream to a dish for a hard freeze.
Ice cream-making method 3: Place the masala chai ice cream base into a dish and transfer to the freezer. Set a timer for 1 hour. When the timer beeps, retrieve the ice cream and manually “churn” it up with a spatula, breaking up the hardened chunks at the edges. Return the ice cream to the freezer. Repeat this process 3-4 times. This method almost guarantees you a few ice crystals, but the mixture is still pretty creamy overall. Perfect for “low tech” types that may not be super fussy on texture 😉
To serve: portion the masala chai ice cream out into 6 serving bowls or glasses. Divide the hot coffee amongst the bowls of ice cream, carefully pouring it over top. Serve immediately.
NOTES: If I was serving this for a dinner, I’d pre-scoop the ice cream and lay the scoops out on a parchment lined baking sheet. Then, I’d slide the baking sheet into the freezer. When dessert time comes, just portion out the pre-made scoops into your serving vessels, brew the coffee, and voila! Also, I note some options in the recipe if you’re working without an ice cream maker. Last thing: start freezing some bananas now if you plan to make this recipe in the next day or two. If you already have some sliced ones in your freezer stash, you’ll need roughly 240 grams-worth.