Apple, Prune and Nut Stuffing

Use for goose or large duckling.

Ingredients:

3 ounces (90 g) butter
1 onion, finely chopped
2 cooking apples, peeled, cored and cut into small dice
4 cups day-old bread, cut into small cubes
1 cup chopped pitted prunes
1/4 cup chopped walnuts
1/2 cup pine nuts
1/2 cup chopped parsley
1 teaspoon chopped fresh sage or pinch of dried
Salt
Freshly ground pepper

Method:

1. Melt the butter in a heavy frying pan and saute the onion until soft and golden. Add the apples to the pan and cook for 3 to 4 minutes, until the apple is soft. Meanwhile, lightly toast the bread cubes in a moderately slow oven (325 degrees F/160 degrees C) for 10 minutes, or until crisp.
2. Remove the apples and onion with a slotted spoon and place in a bowl with the prunes. In the same pan, lightly fry the walnuts and pine nuts until golden. Combine the apple mixture, bread cubes and nuts and fold through the parsley and sage. Season to taste with salt and pepper, and use at once.

Pumpkin and Apple Risotto

Pumpkin and other winter squash are very popular in Italy and appear in many classic Italian recipes. If pumpkins are out of season, use butternut or onion squash - the flavors will be slightly different, but they both work well. Recipe serves 3-4.

Ingredients:

8 ounces (250 g) butternut squash or pumpkin flesh
1 cooking apple
1/2 cup water
1 ounce (30 g) butter
1 1/2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 1/2 cups risotto rice
3/4 cup fruity white wine
3 3/4-4 cups simmering vegetable stock
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

1. Cut the squash into small pieces. Peel, core and roughly chop the apple. Place in a pan and pour in the water. Bring to the boil, then simmer for about 15-20 minutes until the squash is very tender. Drain, return the squash mixture to the pan and add half the butter. Mash the mixture roughly with a fork to break up any large pieces, but leave the mixture chunky.
2. Heat the oil and remaining butter in a pan and fry the onion and garlic until the onion is soft. Tip in the rice. Cook, stirring constantly, over a medium heat for 2 minutes until it is coated in oil and the grains are slightly translucent.
3. Add the wine and stir into the rice. When all the liquid has been absorbed, begin to add the stock a cupful at a time, making sure each addition has been absorbed before adding the next. This should take about 20 minutes.
4. When roughly two cupfuls of stock are left, add the squash and apple mixture together with another addition of stock. Continue to cook, stirring well and adding the rest of the stock, until the risotto is very creamy. Stir in the Parmesan cheese, adjust the seasoning and serve immediately.

Apple Petal Tart

Stylishly presented, this tart has a double helping of cooked apples. Recipe serves 8.

Ingredients:

2 cups all-purpose (plain) flour
4 ounces (125 g) unsalted butter, chilled and diced
1/2 cup caster sugar
1 egg, beaten
Filling and Decoration:
6 large red apples (about 2 pound/1 kg)
1/2 cup sugar-free apple juice
Juice of 1 lemon
4 teaspoons caster sugar
4 teaspoons apricot jam, warmed

Method:

1. Put the flour and butter into a food processor and mix until the mixture resembles fine breadcrumbs, about 1 minute. Add the sugar; mix for a few seconds. Add the egg and 4 teaspoons chilled water and mix until a dough forms which leaves the sides of the bowl. Compress the dough together with clean cold hands; shape into a disc; wrap in greaseproof paper and chill for 20 minutes.
2. Meanwhile, peel, core and chop 4 of the apples and put in a pan with the apple juice. Cover and stew, stirring occasionally, for 20 minutes or until the fruit softens. Preheat oven to 400 degrees F (200 degrees C).
3. Roll out the dough on a lightly floured surface to fit a 9 inch (23 cm) round pie dish. Decorate edge and prick base.
4. Line the pastry case with non-stick baking paper and a layer of baking beans. Bake for 15 minutes. Remove paper and beans.
5. Spread the cooked apple in the pastry case. Core the remaining apples and cut in half downwards, but do not peel. Thinly slice the apple halves and toss in lemon juice. Starting at the edge, arrange the slices in overlapping circles. Sprinkle with caster sugar.
6. Return to the oven and bake for a further 20 minutes. Brush with the jam and cool slightly before serving.

Tip: If you do not have a food processor, make the pastry by rubbing the butter into the flour with the fingertips, then mix in the sugar, egg and water with a round-bladed knife.

Nutted Fruit and Cheese Salad

Apples, pears, nuts and a little cheese make a perfect winter lunch. Serve with a wholegrain roll. If you can't find fresh mint or basil, substitute 1/3 cup flat-leaf parsley mixed with 1 teaspoon mint flakes. Recipe serves 4.

Ingredients:

For the Dressing:
1/3 cup firmly packed fresh mint or basil leaves
1/2 cup buttermilk
2 tablespoon honey
2 teaspoons lime juice
2 teaspoon olive oil
For the Salad:
1 large Granny Smith apple, cored and cut into 12 wedges
1 large Red Delicious apple, cored and cut into 12 wedges
2 large William pears, cored and each cut into 8 wedges
4 ounces (125 g) low-fat Cheddar cheese, cut into 3/4 inch (2 cm) cubes
1/4 cup pecans, coarsely chopped
Mint leaves (optional garnish)

Method:

1. To make the dressing, blend the mint, buttermilk, honey, lime juice and oil in a food processor or blender for about 30 seconds or until smooth. Transfer to a jar with a tight-fitting lid and refrigerate for several hours or overnight. Will keep, refrigerated, for up to 4 days.
2. To make the salad, place the apples, pears, cheese and pecans in a large bowl and toss together. Shake the dressing well and drizzle it over the fruit. Garnish the salad with the mint, if desired.

Strawberry and Apple Pastries

Delicious for dessert - these flaky pastries are served with a vanilla-flavored custard sauce. Recipe makes 4 pastries.

Ingredients:

1 1/4 sheets frozen pre-rolled puff pastry, thawed
1 egg, to glaze
Filling:
1 eating apple (about 5 1/2 ounces/175 g)
1/4 cup strawberry or raspberry jam or conserve
1/2 teaspoon cornflour
Custard:
1/4 pint (150 ml) fresh cream
8 teaspoons caster sugar
2 large eggs, plus 2 egg yolks
1 teaspoon vanilla flavoring essence
Finely grated rind of 1 lemon

Method:

1. Preheat the oven to 440 degrees F (220 degrees C). Line a baking tray with non-stick baking paper. Place the pastry sheet on a lightly floured surface; trim the edges with a sharp knife. Cut the pastry sheet into quarters, to give a total of 4 squares of pastry.
2. For the filling, peel, core and dice the apple. Mix in a small bowl with the jam and cornflour. Spoon into the center of each pastry square.
3. Beat the egg with 4 teaspoons water and brush over the corners of each square. Lift the corners into the center and pinch together. Put onto the baking tray.
4. Cut four 1 inch (2.5 cm) rounds from the remaining quarter sheet of pastry. Brush the underside with the egg mixture and put on the center of each pastry for decoration. Brush the egg mixture over all the pastries.
5. Bake for 5 minutes. Reduce the temperature to 375 degrees F (190 degrees C) and bake for a further 20 minutes, or until golden. Transfer to a wire rack to cool a little.
6. For the custard, mix together the cream, sugar, eggs and egg yolks in a heavy-based saucepan. Heat gently, stirring, for 5-7 minutes, or until thickened. Remove from the heat. Stir in the vanilla and lemon rind. Cool, then serve with the warm pastries.

Tip: To help prevent the pastries from bursting, chill them for 30 minutes before baking.

Apple and Walnut Triangles

These flaky filo pastries enclose a delicious filling of apples, dried fruit and nuts. Recipe makes 18 triangles.

Ingredients:

12 sheets filo pastry
4 ounces (125 g) unsalted butter, melted
Filling:
1 pound 4 ounces (1.2 kg) Bonza apples, peeled, cored and finely chopped
6 teaspoons white or raw sugar
1 teaspoon finely grated lemon rind
1/4 cup sultanas or seedless raisins
1/4 teaspoon ground mace or mixed spice
1/4 cup chopped walnuts
Icing sugar, to sift

Method:

1. To prepare the filling, cook the apples, sugar and 1/4 cup water until apples are tender. Remove from the heat. Stir in the lemon rind, sultanas, mace and walnuts. Cool completely.
2. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 2 baking trays with melted butter.
3. On a lightly floured surface, lay out 2 sheets of filo pastry, vertically. Cut a 5 1/2 inch (14 cm) wide strip from the bottom (narrow) end of both sheets. Cut the remainder of the sheets in half, vertically, to give a total of six 11 x 5 1/2 inch (28 x 14 cm) strips. Brush 3 of the filo strips with butter; cover each with another strip; brush with more butter.
4. Place 2 heaped teaspoons of filling at one end of each strip, then fold over one corner to the edge to make a triangle. Continue folding along the length of the strip, to make a triangular 'parcel' completely enclosing the filling. Place triangles onto a prepared baking tray. Repeat this process with the remaining filo pastry and filling.
5. Brush the triangles with melted butter and bake for 12-15 minutes, or until crisp and golden brown.
6. Sift with icing sugar. Serve triangles warm with whipped cream or yogurt.

Apple and Lemon Risotto with Poached Plums

Although it is entirely possible to cook this Italian dessert dish by the conventional risotto method - by adding the liquid slowly - it makes more sense to cook the rice with the milk in the same way as for a rice pudding. Recipe serves 4.

Ingredients:

1 cooking apple
1/2 ounce (15 g) butter
Scant 1 cup risotto rice
2 1/2 cups creamy milk
About 1/4 cup caster sugar
1/4 teaspoon ground cinnamon
2 tablespoons) lemon juice
3 tablespoons double (thickened) cream
Grated rind of 1 lemon, to decorate
For the poached plums:
1/4 cup light brown Muscovado sugar
Scant 1 cup apple juice
3 star anise
Cinnamon stick
6 plums, halved and sliced

Method:

1. Peel and core the apple. Cut it into large chunks. Put these in a large, non stick pan and add the butter. Heat gently until the butter melts.
2. Add the rice and milk and stir well. Bring to the boil over a medium heat, then simmer very gently for 20-25 minutes, stirring occasionally.
3. To make the poached plums, dissolve the sugar in 2/3 cup apple juice in a pan. Add the spices and bring to the boil. Boil for 2 minutes. Add the plums, and simmer for 2 minutes. Set aside until ready to serve.
4. Stir the sugar, cinnamon and lemon juice into the risotto. Cook for 2 minutes, stirring all the time, then stir in the cream. Taste and add more sugar if necessary. Decorate with the lemon rind and serve with the poached plums.

Tip: If the apple is very sharp (acidic) the milk may curdle. There is no need to worry about this - it will not affect the look or taste of the sauce.

Microwave Curried Apple and Cider Soup

In this unusual soup apples accentuate the fruity flavor of the cider, and cream mellows its sharp bite. It can be served hot, but is rather special cold. Recipe serves 4 as an appetizer.

Power Setting: High (100%)

Ingredients:

1 onion
1 1/2 ounces (45 g) butter
1 tablespoon curry powder
2 tablespoons cornflour
3/4 pint (400 ml) chicken stock
2 eating or dessert apples
2 egg yolks
1/2 pint (150 ml) double or thickened cream
1/2 pint (300 ml) dry cider
1 tablespoon lemon juice

Method:

1. Peel and chop the onion. Place the butter in a large bowl with the onion and cook for 2 minutes. Sprinkle in the curry powder and cook for 1 minute.
2. Add the cornflour to the bowl, blending it in well. Gradually add the stock and cook for 6 minutes, stirring every 2 minutes. Remove from the microwave and leave to cool slightly.
3. Peel, core and finely chop 1 1/2 of the apples. Put into a blender with the soup and blend till smooth. Return to the bowl and cook 2-3 minutes until boiling.
4. Blend the egg yolks and cream together in a bowl and slowly stir into the soup. Add the cider, allow fizzing to subside, then taste and adjust seasoning if necessary. Cook for 1-2 minutes until hot but not boiling.
5. To serve, slice the remaining 1/2 apple into wafer-thin strips and toss in lemon juice. Drain and add to the soup just before serving. Garnish with a swirl of cream or plain yogurt if desired. The soup can also be served cold - it's particularly good before a rather hot and spicy main course or as a cooling summer soup.

To freeze: Make soup as Steps 1-3. Cool, pour into rigid container, cover, label and freeze.
Freezer life: 3 months.
To use: cook from frozen for 6 minutes, stirring every 2 minutes, then proceed as Step 4.

Apple and Cinnamon Cake

A slice of this easy light-textured apple and spice cake adds enjoyment to morning coffee or afternoon tea-time. Recipe serves 10-12.

Ingredients:

2 cups all-purpose (plain) flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
6 ounces (185 g) unsalted butter, softened
1 cup caster sugar
4 large eggs
1 teaspoon finely grated lemon rind
Filling and Decoration:
1/3 cup (approx) caster sugar
1 teaspoon finely grated lemon rind
Pinch of ground cinnamon
2 Granny Smith apples, peeled, cored and sliced
Icing sugar, to sift

Method:

1. Preheat the oven to 350 degrees F (180 degree C). Grease a 9 inch (23 cm) spring form tin and line with non-stick baking paper.
2. For the filling, put 1 cup water in a non-reactive pan. Add the sugar, lemon rind, cinnamon and apples. Bring to the boil. Cover and simmer for 5 minutes, or until the apples are tender. Drain and cool.
3. Sift together the flour, baking powder and cinnamon into a bowl or onto a square of greaseproof paper.
4. Put the butter and sugar into a large mixing bowl and beat with an electric mixer until light and creamy. Add the eggs, one at a time, and beat well after each addition. Gently stir in the flour mixture and lemon rind until evenly combined, using a large metal spoon.
5. Spoon half the mixture into the tin and smooth the top. Sprinkle the apples over. Spoon remaining cake mixture over the apples. Level the surface.
6. Bake for 45-50 minutes, or until a warm skewer inserted into the center of the cake comes out clean.
7. Cool the cake in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Sift with icing sugar.

Tip: Quarter apples after peeling to make coring and slicing easier. For an attractive design for cutting and serving, score the turned-out cake while still warm. Use a sharp knife to make 10 or 12 equal portions, then use a 2 inch (5 cm) smooth pastry cutter to score the center.

Apple Turnovers

These canned fruit and frozen prepared puff pastry treats are very easy to make and taste yummy. Recipe makes 16 turnovers.

Ingredients:

4 sheets frozen pre-rolled butter puff pastry, thawed
Beaten egg, to glaze
Caster sugar, to sprinkle
Filling:
1 lb 10 oz (780 g) can pie apples
4 teaspoons cornflour
1 teaspoon ground cinnamon
1/3 cup sultanas

Method:

1. Preheat the oven to 440 degrees F (220 degrees C). Grease 2 large baking trays with melted butter.
2. For the filling, mix the pie apples to a puree in a food processor or blender. In a bowl, combine the puree with cornflour, cinnamon and sultanas. Mix well.
3. Place the pastry sheets on a lightly floured work surface. Cut each sheet into quarters to make a total of sixteen smaller squares.
4. Spread the filling equally over the center of each pastry square. Take care not to overfill each square.
5. Lightly brush the edges of each pastry square with cold water, then fold each in half diagonally, to make 16 triangles. Pinch the edges together to seal, then decorate by pressing with a fork.
6. Put the turnovers on the baking trays. Brush with beaten egg and sprinkle with sugar. Bake for 12 minutes or until golden brown and puffed.
7. Transfer to a wire cooling rack. Serve warm sprinkled with extra caster sugar.

Tip: For homemade apple sauce, peel, core and slice 1 pound (500 g) Granny Smith cooking apples in a heavy-based pan. Add 1/4 cup white sugar and 1/4 cup water. Bring to the boil over a medium heat; cover and stew over a medium-low heat for 15 minutes, or until soft and fluffy. Cool slightly and puree in a food processor or beat well with a fork.

Microwave Cod and Apples

An extremely quick dinner party or main meal fish casserole, easy to prepare but with sophisticated flavors and appearance. Recipe serves 4.

Power Setting: High (100%)

Ingredients:

1 3/4 pound (800 g) cod (tail or 2 fillets)
4 tablespoons lemon juice
1 large onion
3 Granny Smith apples
2 ounces (50 g) butter
Salt and pepper
Pinch of brown sugar
2 teaspoons mild curry powder
1 tablespoon flour
1/2 pint (300 ml) good white wine
1 ounce (25 g) butter
2 tablespoons brandy

Method:

1. Rinse the fish under cold water and dry with absorbent kitchen paper. Sprinkle with the lemon juice and leave to stand for 15 minutes.
2. Peel and chop the onion. Wash, core and slice 2 of the apples. Place the butter in the casserole and cook for 1 minute to melt. Add the onion and apple and cook for 2 minutes.
3. Add salt and pepper to taste with the sugar, curry powder and flour, blending well. Cook for 1 minute. Gradually add the wine, blending well, and cook for 3 minutes, stirring after 2 minutes. Place the fish on top and cook, uncovered, for 6-8 minutes or until the fish flakes easily.
4. Peel, core and slice the third apple. Preheat a browning dish for 5 minutes or according to the manufacturer's instructions. Add the butter and swirl to coat. Add the apple and cook for 2 minutes, turning over after 1 minute.
5. Remove the fish from the sauce and arrange on a warmed serving dish. Add the brandy to the sauce and pour over the fish. Garnish with the golden apple slices. Serve with rice or potatoes.

To freeze: Cook cod in its sauce to end of Step 3. Cover, label and freeze.
Freezer life: 1 month.
To use: Thaw then cook for 3-4 minutes till hot, then complete Steps 4 and 5.

Apple and Cinnamon Muffins

Try making these spicy fruit muffins for a delicious weekend breakfast. Recipe makes 12 muffins.

Ingredients:

2 cups self-rising (raising) flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/3 cup light brown sugar
2 large eggs
2 ounces (50 g) unsalted butter, melted
1 large Granny Smith apple, peeled, cored and grated
1 teaspoon vanilla flavoring essence
1/3 cup seedless raisins
1/4 cup milk

Method:

1. Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease 12 muffin tins, or put 12 muffin paper cases on a baking tray.
2. In a mixing bowl, sift together the flour, cinnamon and baking powder.
3. In a separate mixing bowl, beat together the sugar and eggs with an electric mixer or rotary beater. Stir in the melted butter, grated apple and vanilla with a wooden spoon. Add the raisins and milk; stir until combined.
4. Using a large metal spoon, carefully fold in the flour mixture. Be careful not to over-mix. Spoon into the prepared tins or paper cases. Bake for 15-20 minutes, or until the muffins are well risen and golden brown.
5. Turn out onto a wire rack to cool slightly. Serve while warm with orange marmalade or apricot jam.

Tip: For a more wholesome muffin, replace half the flour with wholemeal self-rising (raising) flour. These muffins will keep fresh for up to 3 days if stored in an airtight container in the refrigerator. You can freeze the muffins in sealed freezer bags for up to 3 months. To use, thaw at room temperature for 1-2 hours, or defrost in a microwave oven.

Apple and Ginger Tart

This easy and delicious dessert tart has a crunchy ginger base filled with smooth apple and is topped with glazed apple slices. Recipe serves 6.

Ingredients:

8 ounce (250 g) packet ginger nut cookies (biscuits)
3 1/2 ounces (100 g) unsalted butter
Filling:
1/4 cup white sugar
1 ounce (25 g) unsalted butter
Juice of 1 large lemon
1 pound (500 g) cooking apples. peeled, cored and sliced
Topping:
2 eating apples, peeled, cored and thinly sliced
8 teaspoons white sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground mixed spice
1/4 cup apricot jam

Method:

1. Put the cookies in a food processor and mix until crumbled, or place in a strong clean plastic food storage bag and crush by beating with a rolling pin.
2. Melt the butter in a saucepan over a medium heat. Stir in the cookie crumbs until well combined. Press the mixture evenly over the base and up the side of a 9 inch (22 cm) loose-bottomed flan tin. Chill for 20 minutes.
3. For the filling, put the sugar, butter and half the lemon juice in a stainless steel pan. Heat over a low heat until melted. Stir in the apples and stew over a medium heat, stirring occasionally, until pulpy and thick. Remove from heat and cool completely. Preheat the oven to 350 degrees F (180 degrees C).
4. For the topping, toss the apple slices in the remaining lemon juice. Mix together the sugar, ginger and mixed spice.
5. Spread the filling in the cookie crumb base. Arrange the apple slices over the top in circles. Sprinkle the spiced sugar mixture over the slices.
6. Bake for 20 minutes, or until the apple slices are golden and tender.
7. Warm the jam until runny then sieve it. Brush the jam over the apples. Remove the tart from the tin and serve warm or cold.

Blackberry and Apple Pie

This easy and traditional fruit pie uses fresh blackberries with apple slices for a delicious dessert or treat. Recipe serves 4.

Ingredients:

1 1/2 cups all-purpose (plain) flour
3 ounces (90 g) unsalted butter, chilled and diced
4 teaspoons caster sugar
Filling:
8 ounces (250 g) blackberries
3 cooking apples, peeled, cored and sliced
1/2 cup white sugar
Milk, to glaze
Caster sugar, to sprinkle

Method:

1. Sift the flour into a large mixing bowl. Rub in the chilled butter until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
2. Sprinkle 1/4 cup chilled water over the mixture and, with a round-bladed knife, mix to a firm dough. If necessary, add a little more water, and compress the mixture into a firm dough with a clean cold hand.
3. On a lightly floured surface, shape the dough into a disc. Wrap in greaseproof paper and chill for at least 15 minutes. Preheat the oven to 440 degrees F (220 degrees C).
4. Layer the prepared fruit and sugar in a 1 quart (litre) deep, round or oval pie dish. Brush the rim of the dish with cold water.
5. Roll out the dough 1 inch (2 cm) larger than the top of the pie dish. Cut a 1 inch (2 cm) strip from the edge of the dough. Fit the strip on the rim of the dish, pressing it down firmly. Brush this pastry rim with more cold water. Place the remaining pastry over the pie dish. Press around the edge to seal to the pastry rim. Trim, flake and flute edge with a knife. Make 2 steam slits at opposite edges. Use remaining pastry to decorate. Brush with milk and sprinkle with sugar.
6. Bake for 10 minutes, then reduce oven temperature to 375 degrees F (190 degrees C) and bake for a further 25-50 minutes, until crisp and golden. Serve hot with cream or custard.

Carrot and Apple Salad

This is an easy, light and refreshing side salad that takes no time to prepare. The amount of sugar you add to the dish (if any) will depend on the tartness of the apples. Recipe serves 4-6.

Ingredients:

2 teaspoons fresh lemon juice
2 tablespoons fresh orange juice
2 cups grated apple (approximately 4 apples)
2 cups grated carrots
1 tablespoon grated lemon rind
2 tablespoons currants
Salt to taste
2-3 tablespoons sugar (optional)
Mint leaves

Method:

1. Combine the lemon and orange juice and place in a bowl.
2. Grate the apples into the juices to prevent them turning brown.
3. Add the remaining ingredients and toss.
4. Garnish with mint leaves and serve immediately.

Red Cabbage with Apple and Walnuts

The tartness of the vinegar contrasts nicely with the sweetness of the apple in this easy fruit and vegetable dish and makes it perfect to serve as a side with rich meats such as pork or duck. Recipe serves 6-8.

Ingredients:

1 red cabbage
1/4 cup vinegar
1 teaspoon sugar
2 onions, sliced
1/2 cup oil
2 cloves
1 bay leaf
1/3 cup beef or chicken stock
2 apples
Grated zest of 1 orange
Salt to taste
Freshly ground black pepper to taste
6 1/2 ounce (200 g) packet walnut halves

Method:

1. Halve the cabbage, discard stalk, wash and slice.
2. Place the vinegar, sugar, salt and pepper in a large dish. Add the cabbage. Mix and soak for 1/2 hour.
3. Fry the onion in the oil in a large saucepan. Layer with cabbage. Add bay leaf, cloves, orange zest and pour stock over. Cover and cook over low heat for 2 hours. Add water if it begins to dry out.
4. Add the peeled and sliced apples and the walnuts 30 minutes before cooking is complete. Do not stir.
5. Remove bay leaf before serving.

Apple and Apricot Pie

This easy homemade dessert pie has a simple fruit filling made with quick and convenient canned apple slices and apricot halves. Delicious served with whipped cream, ice cream or custard. Recipe serves 6-8.

Ingredients:

3 cups self-rising (raising) flour, sifted
8 ounces (250 g) butter
3 tablespoons water
Fruit Filling:
14 ounce (440 g) canned apple slices, drained
14 ounce (440 g) canned apricot halves, drained
3/4 cup sultanas
2 tablespoons sugar

Method:

1. Preheat oven to 375 degrees F (190 degrees C). Place flour in a bowl, rub in butter with fingertips until mixture resembles fine breadcrumbs. Remove one-third of mixture and set aside. Add enough water to mix to a firm dough. Roll out dough and line the base and sides of a greased and lined 8 inch (20 cm) spring form pan.
2. To make filling, combine apples, apricots and sultanas in a bowl. Spoon into pastry case.
3. Mix sugar into reserved pastry crumbs and sprinkle over fruit. Bake for 10 minutes, reduce oven temperature to 350 degrees F (180 degrees C) and bake for 20 minutes longer or until golden brown.

Simple Apple Cake

An easy home-style cake topped with cinnamon, fresh apple and crunchy flaked almonds. Be sure to use hard-textured apples for the topping. Bonza, Golden Delicious and Fuji are all good alternatives to Granny Smiths. Recipe serves 10.

Ingredients:

2 cups all-purpose (plain) flour
3 teaspoons baking powder
1 cup caster sugar
2 large eggs, lightly beaten
1/2 cup milk
1/4 cup macadamia nut oil
Topping:
4 teaspoons white sugar
1 teaspoon ground cinnamon
2 Granny Smith apples, peeled, cored and thinly sliced
1 ounce (25 g) flaked almonds

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Thoroughly grease and line the base of a 13 x 9 inch (33 x 23 cm) shallow slab cake tin.
2. For the topping, put the sugar and cinnamon into a bowl and mix together with a wooden spoon. Stir in the apples and set aside.
3. Sift the flour and baking powder into a mixing bowl. Stir in the caster sugar. Make a hollow in the center.
4. Mix together the eggs, milk and oil, then stir into the flour mixture with a fork until well combined. Pour the cake mixture into the prepared tin.
5. Place tablespoons of the topping over the cake mixture. Sprinkle with the almonds.
6. Bake for 30-35 minutes, or until a warm skewer inserted into the center of the cake comes out clean. Turn out the cake onto a wire cooling rack to cool completely.

Don't worry if the cake mixture is a little lumpy when poured into the tin, as it should resemble a muffin mix.

Rice Apple Pancakes

A delicious, healthy and easy way of incorporating fresh fruit into a pancake recipe. Serves 6 for dessert.

Ingredients:

1 cup cooked rice
1 cup reduced fat milk
2 egg yolks
1 tablespoon honey
1 tablespoon margarine
4 ounces (125 g) self-rising (raising) flour, sifted
Grated rind of 1 lemon
2 teaspoons lemon juice
2 medium apples, grated
1/2 teaspoon nutmeg
2 egg whites
Oil for frying
Natural yogurt to accompany

Method:

1. Simmer the cooked rice in 1/4 cup of milk until the milk is absorbed (10-15 minutes). Remove from heat, add egg yolks and remaining milk, stir in and set aside.
2. In a mixing bowl, combine honey, margarine, sifted flour, grated lemon rind, lemon juice, grated apple and nutmeg. Set aside. Whisk egg whites until peaks form.
3. Combine rice with the apple mixture and then fold in the egg white. In a lightly oiled frying pan, put separate tablespoons of mixture and cook as small pancakes.
4. Serve hot with natural yogurt and a little extra honey.

Chocolate and Apple Cake

Finely chopped apple added to this easy chocolate mixture makes it moist and fruity. Recipe Serves 8-10.

Ingredients:

2 cups all-purpose (plain) flour
1/4 cup cocoa
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
4 ounces (125 g) unsalted butter, softened
1 cup caster sugar
2 large eggs
1 teaspoon vanilla flavoring essence
3/4 cup milk
2 Granny Smith apples, peeled, cored and finely chopped
Icing:
4 cups icing sugar
1/4 cup cocoa
2 ounces (60 g) unsalted butter, softened
1/3 cup (approximately) milk

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Grease a 8 inch (20 cm) square cake tin with melted butter. Line the base and sides with buttered greaseproof paper.
2. Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
3. Put the butter and sugar into a second mixing bowl and beat with an electric mixer until light and creamy. Gradually beat in the eggs and vanilla.
4. Stir the flour mixture and milk alternately into the egg mixture, adding a little at a time. Stir in the apples.
5. Spoon the cake mixture into the prepared tin and smooth the surface. Bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean. Stand the tin on a wire cooling rack for 5 minutes, then turn onto the rack to cool completely. Place on a large serving plate.
6. For the icing, sieve the icing sugar and cocoa into a mixing bowl. Add the butter and milk and beat with an electric mixer on a low speed until creamy and smooth. Spread over the top and sides of the cake. Cut into squares and serve.

For a classic sandwich cake, cut the baked cake in half horizontally. Spread half of the icing over the bottom layer of cake. Place the other layer of cake on top. Spread the remaining icing evenly over the top.