Apple pie with ideal milk

Apple Pie with Ideal Milk

Ingredients
2 tablespoons milk
1 large tablespoon butter
2 eggs
¾ cup sugar
¾ cup cake flour
2 teaspoons baking powder
A pinch of salt
A can of pie apples (340g)
Cinnamon
For the sauce:
1 can Ideal Milk
½ cup sugar

Method
1.  Preheat the oven to 190°C.
2.  Melt the butter and milk together in the microwave.
3.  Beat the eggs and sugar until creamy.
4.  Add in the milk mixture.
5.  Add the flour, baking powder, salt and a dash of cinnamon.
6.  Grease the pie dish with butter (or a spraying of Spray 'n Cook), and pour the batter into the dish.
7.  Place the apples on the batter.
8.  Bake in the preheated oven for 30 to 40 minutes.
9.  When the pie is about 10 minutes from ready, bring the sugar and Ideal Milk to the boil.
10. Pour over the pie as soon as it comes out the oven.

Tip: The batter should be shallow - it rises between the apples and looks great.

italian recipe - Cafe

METHOD

1. For the ragu: Heat 1 tablespoon olive oil and sweat the vegetables until they are softened but not coloured.

2. Add the meat and cook for around 5 minutes, or until the meat is golden.

3. Add the wine and simmer to reduce completely, then add the milk and reduce again.

4. Once the milk has completely reduced, add the passata. Lower the heat to a gentle simmer and leave to cook, covered, for around 30 minutes. If it appears to have reduced too much during this time, simply add water to loosen.

5. For the bechamel: In a separate pan, melt the butter and add the flour and stir until combined to make a roux - it shouldn’t take on any colour and should remain blonde.

6. Gradually add the milk to the roux, a little at a time, whisking constantly to prevent lumps.

7. Once all the milk has been added, keep whisking over the heat for 2-3 minutes to cook out the flour and allow to thicken.

8. Remove from the heat, season with salt and freshly ground black pepper and nutmeg and leave to cool. If you are using parmesan, stir it through now.

9. For the lasagne: Spread a thin layer of the béchamel over the bottom of a baking dish and place 2 sheets of pasta over the top.

10. Spread half of the remaining béchamel on top of the pasta and then spread over a third of the ragu. Sprinkle over some grated parmesan and lay over another 2 sheets of pasta.

11. Repeat this process once more with more layers of pasta, finishing with a layer of ragu. Sprinkle over a good thick sprinkling of parmesan.

12. Bake in the oven at 180C/160C fan/gas 4 for 25-30 minutes or until it is crispy and golden on the top and piping hot in the centre. Serve with a simple green salad.

INGREDIENTS

For the ragu

• 500 g lean minced beef
• 150 g pancetta or streaky bacon
• 1 carrot, finely chopped
• 1 sticks celery, finely chopped
• 1 onion, finely chopped
• 200 ml milk
• 100 ml white wine
• 400 ml passata

For the béchamel

• 15 g butter
• 15 g flour
• 300 ml milk
• 1/2 tsp nutmeg, freshly grated
• 50 g grated parmesan, (optional)

To finish

• 6 sheets cooked fresh pasta, or cooked fresh spinach pasta
• parmesan, freshly grated

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How to make meatballs

Fruit Cocktail Pudding

or if easier for you….the words of the “stick to your ribs pud” - good nick-name. :)

or serve with ice-cream.  right at the end - when the oven is turned off and still hot and the sauce poured over

I stick it back into the oven for as long as seem sensible.

This is a real stick-to-your-ribs pud just for a cold winter's day. Served with a custard it is toe-curlingly good!


Ingredients:

Servings:
6-8
Units: US | Metric
Batter
2 cups flour
3 teaspoons baking powder
1 1/4 cups sugar
2 teaspoons baking soda
2 eggs, beaten
1 (30 ounce) can fruit cocktail, juice included
Topping
3/4 cup sugar
1/2 cup milk
1/2 cup coconut
4 tablespoons butter
1 teaspoon vanilla extract
Directions:

1
Mix all batter ingredients well with wooden spoon.
2
Pour into large greased pie dish.
3
Bake at 350F for 40 – 50 minutes.
4
Boil together topping ingredients for 5 minutes.
5
As pudding comes out of oven stab it all over with a knife and pour topping over.

Lemon Meringue Pie

REQUEST for LEMON MERINGUE PIE again (My all time favourite!) 

1 Tin Condensed Milk
3 Large Eggs
½ Cup Lemon Juice
½ Cup Castor Sugar
1 x As Easy As Pie Crust

METHOD:

1. Heat oven to 160 degrees
2. Separate egg whites and yolks into 2 different bowls
3. Whisk egg whites until stiff - (Must be able to turn bowl upside down without it falling out!)
4. Add castor sugar slowly and continue whisking – set aside
5. Mix egg yolks and then add tin of Condensed Milk
6. Measure half a cup of lemon juice and add to yolk mixture
7. Beat for about a minute – mixture will start setting
8. Add egg mixture to READY MADE PIE BASE
9. Top with Meringue and spread evenly on top
10. Bake at 160 for 25 minutes.
11. Cool pie on oven rack
12. Refrigerate Pie and ENJOY! 

Sweet and Sour Pork for our Cafe Meal

Sweet and Sour Pork

INGREDIENTS

Sea salt and freshly ground black pepper
1 cup long-grain or basmati rice
1/2 pound pork tenderloin, preferably free-range or organic
1 small red onion
1 red or yellow bell pepper (or half of each)
A thumb-sized piece of fresh root ginger
2 cloves of garlic
1/2-1 fresh red chile, to your taste
a small bunch of fresh cilantro
Peanut or vegetable oil
1 heaped teaspoon five-spice powder
1 teaspoon cornstarch
2-3 tablespoons soy sauce
1 8-ounce can of pineapple chunks
2 tablespoons balsamic vinegar
1 small heart of romaine or heat butter lettuce, torn into large pieces
2 teaspoons sesame seeds, toasted if desired

DIRECTIONS

1. To prepare your stir-fry: Bring a pan of salted water to a boil and add the rice. Cook according to package directions. Drain the rice in a strainer, put back in the pan, and cover to keep warm until needed.
2. Halve the pork tenderloin and cut into 3/4-inch cubes. Peel and halve the red onion, then dice into 3/4-inch cubes. Halve the bell pepper, seed, and cut into 3/4-inch cubes. Peel and finely slice the ginger and garlic. Finely slice the chile. Pick the cilantro leaves and put them to one side. Finely chop the cilantro stalks.
3. To cook your stir-fry: Preheat a wok or large frying pan on high heat and once it’s very, very hot, add a good lug of oil and swirl it around. Add the pork and five-spice powder and toss or stir them around. Cook for a few minutes until browned, then transfer to a bowl using a slotted spoon.
4. Carefully give the wok or pan a quick wipe with a ball of paper towels and return to the heat. When it’s really hot, add 2 good glugs of oil and all the chopped ingredients. Toss or stir everything together and cook for 2 minutes.
5. Stir in the cornstarch and 2 tablespoons of soy sauce. Let everything cook for 30 to 40 seconds, then add the pineapple chunks with their juice, the browned pork and balsamic vinegar. Season with black pepper and a little more soy sauce, if needed.
   Break open a piece of the pork, check it’s cooked through, and remove from the heat. Reduce the sauce to a gravy-like consistency by cooking for a few minutes more.
6. To serve your stir-fry: Divide the rice and lettuce between two bowls or plates. Spoon the pork, veggies, and sauce over the top and sprinkle with the sesame seeds and reserved cilantro leaves.