GRANDMA’S APPLE HONEY TORTE

October 28, 2023 / Lyn Jones / 0 Comments

This is a rich Italian Apple Honey Torte. The taste is like a shortcake  with an amazing glazed apple flavour. Great with coffee: this isn’t  real sweet.  Can serve with whipped cream, vanilla ice cream.  

1/3 cup honey
2 tablespoons fresh lemon juice
3 large/4 small Mcintosh apples (Gala?) peeled, cut in thick slices like wedges (about 567g)
3/4 cup white sugar
6 tablespoons butter, softened
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 extra large eggs or 3 large
2 tablespoons milk
1 teaspoon grated lemon rind
1 cup all-purpose flour
1 teaspoon BP
1/4 teaspoon salt
Cooking spray
1 tablespoon white sugar
1/2 teaspoon ground cinnamon

Preheat oven to 160 degrees C.

Combine honey and lemon juice in a large nonstick skillet; bring to a simmer over medium heat. Add apples, cook 10 minutes or until almost tender, stirring frequently. Remove from heat, set aside.

Beat 3/4 cup granulated sugar, butter, brown sugar, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add the eggs, 1 at a time, beating well after each addition. Stir in milk and lemon rind. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking powder, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating at low speed until blended. Batter is very thick. Spread batter into a 9-inch springform pan coated with cooking spray pat down with floured fingers.

Remove apples from skillet with a slotted spoon. Discard remaining any liquid left. Arrange apple slices in a flowered pattern on top or wheel spoke on top of batter, pressing slices gently into batter, anything leftover can be put in the center of the torte. Combine 1 tablespoon granulated sugar and cinnamon; sprinkle evenly over apples. Bake at 350 degrees for 40 to 50 minutes or until cake springs back when touched lightly in center, be careful not to over bake. Cool in pan on a wire rack. Cut into wedges using a serrated knife. Serve with whipped cream or vanilla ice cream.

CHICKEN KAPAMA: GREEK-BRAISED CINNAMON CHICKEN

February 28, 2022 / Lyn Jones / 0 Comments

Chicken Kapama is a Greek classic! It’s basically a braised cinnamon chicken in a nice sauce that you can serve over pasta or rice for a great weeknight meal.     YIELD: 4-5

Ingredients

  • 1 x 2kg whole chicken
    1 tsp grd cinnamon
    salt & black pepper to taste
    1/3 cup olive oil
    1 large onion, finely chopped
    3 garlic cloves, grated
    2 cinnamon sticks
    794 g pureed tomatoes, unflavoured
    2 Tabs tomato paste
    ½ – 1 tsp white sugar
    1 tsp dried oregano
    pinch crushed red pepper flakes, optional
    2-4 Tabs chopped fresh parsley
    500g pasta, cooked al dente
    ½ cup grated Parmesan, for serving

    Cut the chicken into about 10 pieces – wash & pat dry. Season both sides with cinnamon, s&p.

  • Brown chicken (in 2-3 batches) over med-high heat – about 4 mins each side. Remove chicken.
  • Reduce heat, cook onion 10 mins til very soft. Add garlic, stir til heated through.
  • Add chicken & juices in, plus tomatoes, paste, cinnamon sticks, s&p, oregano & sugar – mix.
  • Bring to boil, immediately reduce to a simmer. Cover pot and simmer for one hour.
  • Remove lid, increase heat to medium. Cook uncovered for additional 30 mins to thicken.
    Taste the sauce and add more salt (and sugar if acidic) if needed.
  • Garnish with chopped parsley and serve over pasta and grated cheese.

 

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