Apple streusel cake

Cuisine type: German Cooking time: More than 1 hour Course: Cakes/baking

INGREDIENTS
60g butter, melted cup (100g) firmly packed brown sugar teaspoon ground cinnamon teaspoon ground nutmeg 3 medium (450g) apples 60g butter, extra 1 teaspoon vanilla extract cup (165g) caster sugar 1 egg cup (90g) chopped walnuts 1 1/3 cups (200g) self-raising flour cup (125ml) milk NOTE: This recipe can be made a day ahead.

METHOD

Preheat the oven to moderate (180C). Grease a deep 19cm square cake pan, line the base and sides with baking paper. Combine the butter, brown sugar and spices in a small bowl; spread over the base of the prepared pan. Peel, core and slice the apples into rings. Arrange the apple rings over the brown sugar mixture. Beat the extra butter, vanilla, caster sugar and egg in a small bowl with an electric mixer until light and fluffy. Stir in the nuts, then the sifted flour and milk in two batches. Spread the mixture over the apples in the pan. Bake in a moderate oven for about 1 hour or until cooked when tested. Stand for 5 minutes before inverting onto a wire rack to cool. Suitable to freeze. Not suitable to microwave. Photography by Brett Stevens.

Seafood strudel
Cuisine type: German Cooking time: More than 1 hour Course: Lunch, Main Strudels can be prepared 2 weeks ahead and frozen, uncooked. To cook, put into moderate oven in their frozen state, allow longer cooking time, about 45 to 60 minutes overall. These recipes are not suitable to microwave.

INGREDIENTS
500g green king prawns 250g scallops 1 cups water cup dry white wine 1 small onion, chopped 60g butter cup plain flour cup cream 30g butter, extra 4 green shallots, chopped 185g can crab, drained 2 tablespoons chopped parsley 375g packet fillo pastry cup oil

METHOD
Shell prawns, remove back veins, roughly chop prawns; reserve prawn shells. Clean scallops, cut in half. Place reserved prawn shells, water, wine and onion in saucepan, bring to the boil; reduce heat, simmer uncovered 5 minutes; drain, reserve stock. (You will need 1 cups stock.) Heat butter in separate saucepan, add flour, stir until smooth, cook 1 minute. Remove from heat, gradually add reserved stock and cream, stir until smooth. Return to heat, stir until sauce boils and thickens, cool. Heat extra butter in small frying pan, add shallots and scallops, cook 1 minute, stir in prawns and crab, combine seafood mixture with sauce and parsley. Lay 8 sheets fillo pastry on top of each other, brushing between each layer with oil. Spoon half of filling mixture down long edge of pastry, leaving about 5cm at each end. Roll up tightly to enclose the filling and tuck ends under. Repeat with remaining pastry and remaining filling. Place on oven trays, brush with oil. Bake at 180C for about 30 minutes or until strudels are lightly browned.

Eggplant, spinach & feta strudel

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Cooking Time
30 minutes

Ingredients (serves 4)

5 sheets filo pastry (Antoniou brand) 2 tbs olive oil 2 tbs tomato paste 1 garlic clove, crushed 300g bought chargrilled eggplant, drained on paper towel 50g baby spinach leaves 150g reduced-fat feta, crumbled 1 tbs pine nuts

Method
1. Preheat oven to 220C. Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with a little oil. Top with another sheet and brush with oil. Continue the layering process with the remaining filo sheets and oil. 2. Combine the tomato paste and garlic in a small bowl. Spread filo evenly with tomato mixture. Top with eggplant, leaving a 2cm border around the edges. Sprinkle with spinach and feta. Fold in the ends and roll up firmly to enclose filling. Place on a baking tray and brush with any remaining oil. Bake in preheated oven for 15 minutes or until golden brown and cooked through. Remove from oven. 3. Meanwhile, heat a non-stick frying pan over medium-high heat. Add the pine nuts and cook, stirring, for 2-3 minutes or until toasted. Cut strudel into 4 slices. Divide among serving plates and sprinkle with pine nuts. Serve immediately.

Mushroom, chive & garlic strudel

5 out of 5

Preparation Time
25 minutes

Cooking Time
40 minutes

Ingredients (serves 6)

80ml (1/3 cup) water 1 brown onion, halved, thinly sliced 3 garlic cloves, chopped 200g cap mushrooms, quartered 200g Swiss brown mushrooms, thickly sliced 150g portobello mushrooms, thickly sliced 100g oyster mushrooms, halved lengthways 6 green shallots, trimmed, chopped 1 bunch fresh chives, cut into 1cm lengths Salt & freshly ground black pepper 3 tsp cornflour mixed with 3 tsp water 150g sour extra light cream 1 tbs Dijon mustard 8 sheets filo pastry (Antoniou brand) 1 tbs vegetable oil and 1 tsp poppy seeds

Method
1. Preheat oven to 200C. Line a large baking tray with non-stick baking paper. Combine water, onion and garlic in a medium saucepan and simmer, covered, for 5 minutes or until onion is soft. 2. Transfer to a deep frying pan. Add cap, Swiss brown and portobello mushrooms. Cook over high heat, tossing, for 10 minutes or until liquid evaporates. Add oyster mushrooms and cook for 1 minute. Remove from heat. Add green shallots and chives. Season with salt and pepper. Set aside for 15 minutes. Drain any liquid. 3. Combine cornflour mixture, sour cream and mustard. Stir into mushrooms. Brush a pastry sheet with a little oil. Top with another sheet and brush with oil. Repeat layering, brushing sheets with oil. 4. Spoon filling lengthways along centre of pastry, leaving 8cm border at narrow ends. Fold 1 long side over filling, fold in narrow ends, then fold remaining long side over. Hold together and place on lined tray, seam-side down. Brush with remaining oil. Sprinkle with seeds. 5. Bake for 25-30 minutes or until golden. Serve with salad.

Sweet potato and salmon quiche

5 out of 5

Cooking Time
60 minutes

Ingredients (serves 4)

250g orange sweet potato, peeled, cut into 2cm pieces olive oil cooking spray 4 green onions, thinly sliced 1 garlic clove, crushed 2 cups baby spinach 3 sheets filo pastry 210g can red salmon, drained, skin and bones removed 1/2 cup low-fat feta cheese, crumbled 4 eggs 3/4 cup milk dressed salad leaves, to serve

Method
1. Preheat oven to 220C. Line a baking tray with baking paper. Place sweet potato, in a single layer, on tray. Spray with oil and season with salt and pepper. Roast for 20 minutes or until tender and golden. 2. Heat a non-stick frying pan over medium heat. Spray with oil. Add onions, garlic and spinach. Cook for 1 to 2 minutes or until spinach is wilted. Remove from heat. 3. Reduce oven to 180C. Spray a 20cm (base) round springform pan with oil. Spray 1 pastry sheet with oil and fold in half crossways. Place pastry sheet in pan to line base and sides. Repeat with remaining pastry (see note). 4. Spoon sweet potato over pastry base. Spoon over spinach mixture. Place salmon in a bowl and flake with a fork. Spoon salmon and feta over spinach mixture. Whisk eggs, milk and salt and pepper in a jug. Pour over filling. 5. Bake quiche for 40 minutes or until set. Cool in pan for 10 minutes. Release sides of pan. Slice quiche and serve with salad.

Notes & tips

Lining with filo pastry: Working quickly, spray 1 sheet with oil (cover remaining sheets with damp tea towel). Fold in half to form a rectangle. Place in pan. Repeat with remaining sheets, layering crossways to completely cover side of pan.

Spanakopita (Greek spinach pie)

5 out of 5

Ingredients (serves 8)

Melted butter, to grease 2 bunches (about 2kg) silver beet, white stems removed, coarsely shredded, washed with water clinging to the leaves 1 tbs olive oil 1 brown onion, halved, coarsely chopped 2 garlic cloves, crushed 3 green shallots, ends trimmed, thinly sliced 400g Greek feta, crumbled 1/4 cup finely chopped fresh dill 1 lemon, rind finely grated 4 eggs, lightly whisked 6 sheets filo pastry 60g butter, melted

Method
1. Preheat oven to 180C. Brush a 16.5 x 26cm (base measurement) ovenproof dish with melted butter to grease. Place half the silver beet in a non-stick frying pan over high heat. Cook, stirring, for 3-4 minutes or until silver beet just wilts. Transfer to a bowl and set aside to cool. Repeat with remaining silver beet. 2. Heat oil in the frying pan over medium heat. Add onion and garlic, and cook, stirring, for 5 minutes or until soft. 3. Use your hands to squeeze excess liquid from silver beet. Combine silver beet, onion mixture, green shallot, feta, dill, lemon rind and egg in a large bowl. 4. Place filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter. Top with another sheet and brush with butter. Top with another sheet, then fold the filo stack in half crossways. Repeat with remaining filo and half the remaining butter to form a second stack. Fold the filo stack in half crossways. Line the prepared dish with one of the filo stacks. 5. Spoon silver-beet mixture into the dish and smooth the surface. Top with remaining filo stack. Fold edges over and press down firmly to enclose filling. Use a small sharp knife to score the top of the filo diagonally. Brush with remaining butter. Bake in preheated oven for 30 minutes or until golden. Remove from oven and set aside for 5 minutes. Cut into slices to serve.

Spinach, ricotta & feta quiche

5 out of 5

Preparation Time
15 minutes

Cooking Time
20 minutes

Ingredients (serves 4)

Melted butter, for greasing 1 300g pkt frozen chopped English spinach, thawed 200g fresh ricotta 4 eggs, at room temperature 3 green shallots, trimmed, thinly sliced Salt & ground black pepper, to taste 100g Bulgarian feta, crumbled 6 sheets filo pastry, thawed 2 1/2 tbs olive oil 20g (1/4 cup) finely shredded parmesan 100g snow pea sprouts, ends trimmed 1/2 green cucumber, thinly sliced 3 tsp balsamic vinegar

Method
1. Preheat oven to 220C. Brush a shallow 23cm (base measurement) fluted flan tin with removable base with melted butter to grease. 2. Use your hands to squeeze the liquid from the spinach. Use electric beaters to beat the ricotta in a medium bowl until almost smooth. Add the eggs one at a time, beating well after each addition until well combined. Add the spinach, green shallots, pepper and the feta, and use a wooden spoon to mix until well combined. 3. Lay 1 sheet of filo on a flat surface. Place 1 1/2 tbs of oil in a small dish. Brush filo with a little oil, place another sheet of filo on top and brush with oil again. Repeat this process with remaining filo. Brush top sheet lightly with oil. Place layered filo in greased tin and trim the excess. Spoon spinach mixture into pastry-lined tin and smooth the surface. Sprinkle with the remaining feta and parmesan. Bake in preheated oven for 20-25 minutes or until filling is golden.

4. Meanwhile, combine the snow pea sprouts and cucumber in a large bowl. Place the remaining oil, vinegar, salt and pepper in a small jug and whisk well. Pour over salad and toss to combine. 5. Remove quiche from pan, cut into wedges and serve with salad.

Leek & silverbeet pies

5 out of 5

Ingredients (serves 12)

Melted butter, to grease 2 tbs olive oil 2 leeks, pale section only, halved lengthways, thinly sliced 1 large (about 1.4kg) bunch silverbeet, stalks discarded, leaves washed, shredded 200g Greek feta 200g fresh ricotta 1 tbs chopped fresh dill 1 tsp freshly ground black pepper 1/2 tsp ground nutmeg 6 eggs 30g (1/3 cup) dry (packaged) breadcrumbs 12 sheets filo pastry (Antoniou brand) 125g butter, melted

Method
1. Brush 2 round 3cm deep 20cm diameter (base measurement) ceramic or glass pie plates with melted butter to lightly grease. 2. Heat oil in a frying pan over high heat. Add leek and cook, uncovered, stirring occasionally, for 5 minutes or until soft. Add a third of the silverbeet and cook, stirring, for 2 minutes or until silverbeet just wilts. Add silverbeet in 2 more batches and cook, stirring, over high heat, for 10-15 minutes or until liquid evaporates. Transfer to a colander and set aside for 30 minutes to drain. 3. Place feta, ricotta, dill, pepper and nutmeg in a bowl. Use a fork to mash until well combined. Add silverbeet mixture, eggs and half the breadcrumbs and use your hand to mix until combined. 4. Preheat oven to 180C. Cover filo with a dry tea towel then a damp tea towel to prevent it from drying. Line 1 pie plate with a sheet of filo, allowing edges to overhang side. Brush with a little of the melted butter (right to edge to prevent drying and cracking). Place another sheet crossways over top and brush with a little more butter. Continue layering, alternating sheets crossways, with another 4 sheets of filo, brushing each with a little butter. Sprinkle base with half the remaining breadcrumbs. Spoon over half the filling and fold over edges of filo, scrunching towards centre to enclose filling. Brush edges with a little melted butter. Repeat with remaining pie plate, filo, melted butter, breadcrumbs and filling.

5. Bake in preheated oven for 45-50 minutes or until well browned and filling is set (cover with foil if overbrowning). To check if the pies are cooked, gently shake plates and pies should slide and come away from sides. Set aside for 30 minutes before serving.

Bougatsa (custard parcels)

5 out of 5 Smaller

Makes
14

Ingredients

3 1/2 cups milk 1/2 cup white sugar 2/3 cup plain flour 2 tablespoons cornflour 1 tablespoon vanilla sugar 1 tablespoon vanilla essence 4 egg yolks 1 lemon, rind finely grated 14 sheets filo pastry 150g unsalted butter, melted 2 tablespoons cinnamon sugar (see note)

Method
1. Combine 3 cups milk and white sugar in a saucepan over medium-high heat. Bring to the boil. Remove from heat. 2. Combine plain flour, cornflour, vanilla sugar, vanilla essence, egg yolks and remaining 1/2 cup milk in a bowl. Whisk to form a paste. Slowly add hot milk mixture, whisking constantly, until smooth. Return custard to saucepan. Cook, stirring with a wooden spoon, over low heat for 10 minutes or until thickened. Do not boil. Remove from heat. Add lemon rind. Pour custard into a heatproof bowl. Cover surface with plastic wrap and refrigerate for 3 hours or until cold. 3. Preheat oven to 180C. Lightly grease 2 large, flat baking trays. Place 1 pastry sheet on a work surface. Brush with melted butter. Fold in half crossways to form a rectangle. Spoon 1/4 cup custard onto pastry centre. Brush edges with butter. Fold long edges over to cover custard. Fold in sides to form a 7cm x 11cm rectangle. Place, seam side down, on prepared tray. Brush top with butter. Sprinkle with a little cinnamon sugar. 4. Repeat with remaining pastry, butter, custard and sugar. Bake for 15 minutes. Swap trays over in oven and bake for a further 5 to 8 minutes or until golden

and crisp. Stand for 10 minutes to cool slightly. Sprinkle with remaining cinnamon sugar. Serve warm.

Individual beef Wellingtons

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Preparation Time
30 minutes

Ingredients (serves 4)

4 (about 100g each) beef eye fillet steaks 1/2 tsp olive oil 4 sheets filo pastry (Antoniou brand) 2 tsp reduced-fat dairy spread (Devondale Light brand), melted 80g 97 per cent fat-free chicken pate with mushrooms & port 4 button mushrooms Freshly ground black pepper Mixed salad leaves, to serve

Method
1. Preheat oven to 200C. Brush steaks evenly with oil. Heat a non-stick frying pan over high heat. Add steaks and cook for 30 seconds each side or until brown. Transfer to a plate lined with paper towel. 2. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Brush half of 1 filo sheet very lightly with melted dairy spread and fold in half crossways. Place a steak in the centre and spread with one-quarter of the pate. Thinly slice 1 mushroom and arrange on top of the steak. Fold long edges of the pastry over to enclose filling. Brush lightly with dairy spread. Starting from the short edge closest to you, roll up to enclose filling. Place, seam-side down, on a baking tray and brush with a little dairy spread. Season with pepper.

3. Repeat with remaining pastry, dairy spread, steaks, pate and mushrooms. Bake in preheated oven for 12 minutes or until pastry is golden and steak is medium-rare or cooked to your liking. 4. Divide the beef Wellingtons among serving plates. Serve immediately with mixed salad leaves, if desired.

Baklava
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Preparation Time
20 - 25 minutes

Cooking Time
70 minutes

Makes
20

Ingredients

375g (1 packet) filo pastry 180g butter, melted & cooled 2 tsp water

filling
150g walnut pieces 150g unsalted pistachios 55g (1/4 cup) caster sugar 1tsp ground cinnamon

honey syrup
1 375g jar honey 165g (3/4 cup) sugar 250mls (1 cup) water 1 lemon, rind finely grated and juiced

Method
1. Preheat oven to 180C To make the filling, spread the walnuts on a baking tray and lightly toast in the preheated oven for 5-8 minutes or until aromatic. Cool. 2. Combine walnuts, pistachios, sugar and cinnamon in the bowl of a food processor and process using the pulse button until they are finely chopped. 3. Remove the filo pastry from its packet and lie flat on the work bench. Cover with a dry tea towel and then a damp tea towel. (This will keep the filo from drying out while making the baklava.) 4. Brush a shallow 18 x 28cm cake tin with some of the butter. Take 1/3 of the sheets of filo. Brush the top sheet generously with butter and fold into thirds to make a rectangle the size of the tin. Place in the base of the buttered tin and brush surface with butter. 5. Continue layering with the left over 1/3 of pastry. Spread 1/2 of the nut filling over the filo to cover. Layer 1/2 of the remaining filo sheets as before. Spread left over nut filling over filo and top with the remaining layered buttered filo sheets. Lightly brush top with remaining butter. 6. Using a sharp knife, cut a diamond pattern into the top layer of filo and sprinkle with the water. Bake in preheated oven for 30 minutes. Cover with foil and cook for 45 minutes longer or until the filo layers are cooked through. 7. Meanwhile, to make the honey syrup, combine honey, sugar, water, lemon rind and juice in a saucepan and stir over high heat until sugar dissolves. Bring to the boil and maintain over medium heat for 10 minutes or until the syrup has thickened slightly. 8. Remove from heat and allow to cool. When cooked, remove baklava from the oven and immediately pour the cooled syrup evenly over the surface. Stand to cool completely. Cover with foil and store at room temperature in the tin for up to 2 weeks. 9. Cut into diamond shapes to serve with espresso coffee or as a dessert with whipped cream.

Vegetable and fetta filo pies

By Suzanne Gibbs

Serving size: Serves 4 Cooking time: Less than 60 minutes Special options: Vegetarian Course: Main From the May 2006 issue of Australian Table magazine. Subscribe here. INGREDIENTS 2 small zucchini, diced 300g potatoes, boiled, diced cup chopped parsley 100g fetta, crumbled 1 red capsicum, diced 8 sheets filo pastry 50g butter, melted rocket leaves, to serve balsamic glaze, to serve METHOD Preheat oven to 220C. Cook zucchini for 4 minutes in a small saucepan of boiling, salted water, until soft. Drain well. Combine zucchini with potato, parsley, fetta and capsicum. Season to taste. Lightly oil four 11cm round pie dishes. Stack four filo sheets, brushing each with melted butter. Halve sheets widthways. Repeat with remaining filo and butter. Place a stack in each dish, with pastry hanging over. Using scissors, trim to 2cm wider than dish. Spoon mixture into pie dishes, cover with overhanging filo to create a top with a hole in its centre. Brush tops with butter. Bake for 15-20 minutes, until golden brown. Serve with rocket drizzled with balsamic glaze.

Chicken and Leek Filo Rolls

Cuisine type: Modern Australian Cooking time: More than 1 hour Course: Lunch

INGREDIENTS
2 teaspoons olive oil 2 rashers bacon, diced 1 medium leek, sliced thinly 100g mushrooms, finely chopped 600g chicken mince 1 egg 1 teaspoon dried tarragon, or 1 tablespoon finely chopped fresh tarragon sea salt and freshly ground black pepper cup (125ml) cream, chilled 10 sheets filo pastry 100g melted butter

METHOD
Preheat oven to moderate (180C or 160C fan-forced ). Place food processor bowl in fridge to chill. Heat oil in large non-stick frying pan. Cook bacon and leek until leek softens and bacon is starting to crisp. Add mushrooms; cook, stirring until moisture has cooked out, about 5 minutes. Transfer to a bowl; chill in refrigerator until cold. Place chicken mince, egg, tarragon and salt and pepper in chilled processor bowl. Process mixture 30 seconds or until very smooth. Add cream and process until just combined. Fold into chilled bacon and leek mixture. Lay one filo sheet on bench top. Brush one half with butter; fold in half, brush again with butter. Cut filo sheet in half lengthwise. Place 1-2 tablespoons filling at bottom end of filo strips; roll up to enclose filling, tucking in edges as you go. Place on lightly greased baking tray, seam side down. Brush rolls with a little extra butter. Bake in preheated oven 20-25 minutes or until golden brown and crisp.

Vegetable and Mozzarella Filo Rolls - DAIRY DELICIOUS

Serving size: Serves 4 Cuisine type: Traditional Cooking time: More than 1 hour Special options: Vegetarian Course: Main You can also use left-over roast vegetables for this recipe.

INGREDIENTS
1 medium zucchini, sliced into 1cm rounds 1 red onion, cut into thin wedges 1 medium (375g) sweet potato, cut into 2cm cubes 250g punnet cherry tomatoes, or 3 tomatoes cut into wedges 1 clove garlic, sliced thinly 1 teaspoon rosemary leaves 2 tablespoons olive oil 150g mozzarella, cut into shards 4 filo pastry 40g melted butter

METHOD
Preheat oven to 200C or 180C fan forced. Place zucchini, onion, sweet potato, tomatoes, garlic, rosemary and olive oil in a baking dish. Toss to coat vegetables with oil. Bake for 25 minutes or until browned and cooked. Remove and allow to cool. Place 1 sheet of filo pastry onto the bench. Brush with some butter. Fold in half and brush again. Place of the cooled mixture and of the mozzarella down one end of the pastry. Tuck in the ends and roll. Place seam side down on a baking sheet and bake for 20 minutes or until browned.

APPLE SLICE
Ingredients 650g Delicious apples 7 sheets fillo pastry 150g butter, melted 40g butter, cut into very small pieces. 1/4 cup caster sugar 1/4 tsp cinnamon Makes 8 slices 2. Peel and cut apples into quarters and remove cores. Slice apples thinly lengthwise. 3. Layer the 7 sheets of pastry, brushing melted butter between each sheet. Cut the stack of pastry into 8 equal slices (approx 11cm x 14cm each) and place on a greased oven tray. 4. Arrange the apple slices, overlapping each other, on the pastry slices. Dot apple with butter. Combine sugar and cinnamon. Sprinkle half the mixture over the apple. 5. Bake for 25 minutes. Remove from oven and sprinkle with remaining sugar/cinnamon mixture. Increase oven temperature to 200 degrees C. and cook a further 10 minutes until the pastry is brown and crisp. Pastries can be served warm or cold; with cream, ice-cream and/or fruit coulis. Method 1. Preheat oven to 180 degrees C.

SWISS CHICKEN PARCELS

Ingredients 6 chicken thigh fillets 1/2 cup plain flour 180g butter 1 cup dry white wine 1/2 cup chicken stock 2 teaspoons French mustard 1 teaspoon crushed garlic 1/2 cup chopped shallots 1 cup cream 12 sheets fillo pastry 6 slices smoked ham 6 slices Swiss cheese 6 blanched shallots, for tying Serves 6 4. Melt remaining butter. Take a sheet of pastry, brush with melted butter, place another sheet over the top, and then cut in half to form two rectangles (22cm x 28cm each). Place one rectangle on top of the other to form a cross shape. Place a slice of ham in the centre of the pastry and top with a slice of cheese. Place 2 tablespoons of chicken on top of cheese. Coat with 1 tablespoon sauce mixture. Fold up each of the corners of pastry to form a bundle. Tie up bundle with a blanched shallot. Place on a greased oven tray. Repeat with remaining pastry. 3. Add mustard, garlic, shallots and cream to pan. Cook gently until sauce thickens. 2. Coat chicken in flour. Melt 60g butter in a large pan and fry fillets until golden brown on both sides. Add wine and stock and simmer, covered for 15 minutes. Remove fillets, allow to cool, and then chop into small cubes. Method 1. Preheat oven to 180 degrees C.

5. Brush bundles with remaining butter. Bake 20 minutes or until golden brown. Serve with remaining sauce.

APPLE STRUDEL
Ingredients 1/2 cup caster sugar 1 teaspoon cinnamon 1/2 cup dry breadcrumbs 425g can pie apple 1/3 cup sultanas 1 teaspoon finely grated lemon zest 6 sheets fillo pastry 1/2 cup chopped walnuts 125g butter, melted 1 tablespoon caster sugar, extra icing sugar, to serve Serves 6 3. Layer pastry sheets, brushing melted butter in between each layer and sprinkling 2 tablespoons breadcrumb mixture between every second layer. Combine remaining breadcrumb mixture with walnuts. Spread half of walnut mixture over bottom half of pastry stack. Pile apple mixture in a sausage shape along centre of walnut layer and sprinkle remaining walnut mixture over apple. Fold short pastry end over apple and roll up tightly. Place on a greased oven tray seam side down and brush with butter. Sprinkle with sugar. Cut 8cm long diagonal slashes through top of strudel at 4-5cm intervals. 2. Combine sugar and cinnamon. Mix half with breadcrumbs. Combine remaining sugar/cinnamon mixture with apple, sultanas and lemon zest. Method 1. Preheat oven to 200 degrees C.

4. Bake for 45-50 minutes or until golden brown. Dust with icing sugar just before serving. Serve warm with cream or ice-cream.

MOROCCAN LAMB PIE

Ingredients 1/2 cup olive oil 1 kilo lamb shoulder or leg, diced 1 large onion, chopped 1 red capsicum, seeded and chopped 1 tablespoon crushed garlic 2 tablespoons *Moroccan Seasoning 2 carrots, chopped 2 tablespoons honey 1/2 cup chopped dried apricots 810g can crushed tomatoes 1/2 cup chopped coriander leaves 1/2 cup chopped mint salt, to taste 7 sheets fillo pastry 1 egg yolk 2 tablespoons pinenuts Serves 6 4. Layer the 7 pastry sheets, brushing oil between each sheet. Cut pastry stack to form 2 rectangles 20cm x 28cm (for the lid) and 25cm x 28cm (for the base). Brush a 20cm x 28cm pie dish with oil. Line dish with base stack. (it will cover base and long sides). Brush with oil. Spread lamb mixture evenly over base .Top with lid stack. Cut three small incisions for vents. Brush top with oil. 3. Return meat to pan. Add carrots, honey, apricots and tomatoes. Simmer, stirring occasionally for 40 minutes, or until thick and lamb is tender. Add coriander, mint and salt to taste. 2. Heat 1 tablespoon oil in a large frypan. Cook lamb in batches until brown, adding more oil if necessary. Remove from pan. Add 2 teaspoons oil to pan and cook onion and capsicum until tender. Add garlic and Moroccan seasoning and cook, stirring for 1 minute. Method 1. Preheat oven to 190 degrees C.

5. Bake 30 minutes. Remove from oven. Beat egg yolk with 1 teaspoon water and a pinch salt. Using a heatproof pastry brush, brush egg yolk mixture over top of pie and sprinkle with pinenuts. Continue cooking for 10-15 minutes or until pastry is golden brown.

Apple Cinnamon Cake

Ingredients 150 g butter, melted 2 cups well drained slightly stewed apple or canned apple-pie filling 1 cup CSR White Sugar 2 eggs 2 cups flour 2 teaspoons ground cinnamon 2 teaspoons baking powder 1/2 cup sultanas 1/2 cup walnuts CSR Icing Sugar to dust Method Mix all ingredients together and spoon into well greased or baking paper lined 20 23 cm cake tin. Bake at 160C for 55 - 60 minutes or until golden and when a skewer inserted into the centre of the cake comes out clean. Cool on a wire rack. Serve warm, dusted with icing sugar.

Rich chocolate dessert cake

Ingredients (serves 8)

Melted butter, to grease 200g butter, chilled, cubed 400g dark chocolate, coarsely chopped 115g (1/2 cup) caster sugar 5 eggs, at room temperature, separated 115g (3/4 cup) plain flour 1 tsp baking powder Vanilla ice-cream or double cream, to serve

Method
1. Preheat oven to 150C. Brush a deep, 20cm (base measurement) springform pan with the melted butter to grease. Line the base with non-stick baking paper. 2. Place the butter and 300g of the chocolate in a medium heavy-based saucepan. Cook over low heat, stirring constantly, for 5 minutes or until smooth. Remove from the heat and transfer to a small bowl. Set aside for 5 minutes to cool slightly. 3. Use a wooden spoon to stir the sugar and egg yolks into the chocolate mixture until well combined. Sift the flour and baking powder over the chocolate mixture and stir gently until just combined. 4. Use electric beaters to beat egg whites in a large, clean dry bowl until soft peaks form. Use a metal spoon to fold a third of egg whites into chocolate mixture, then fold in remaining egg whites until evenly combined. 5. Pour mixture into the prepared pan. Sprinkle the remaining chocolate on top and use a fingertip to press the pieces into the cake mixture so they are not exposed. Bake in preheated oven for 60-65 minutes or until crumbs cling to a skewer when inserted in the centre of cake. Set aside for 10 minutes before releasing and removing the springform pan side. 6. To serve, cut the cake into wedges with a warm knife and serve warm or at room temperature with the ice-cream or cream.

Notes & tips

Prep: 15 mins (+ 5 mins cooling and 10 mins standing time) Dust the cake with cocoa powder before serving, if you like.

Source

Australian Good Taste - April 2001 , Page 67 Recipe by Janelle Bloom

Rich Chocolate Dessert Cake
Ingredients 155g Semi Sweet Chocolate 3 Tablespoons Milk 1/2 Cup Butter 3 Eggs 1/2 Cup CSR Caster Sugar 1/2 Cup Flour, sifted CSR Soft Icing Mixture - sifted. Method 1 : In the top of a double boiler put the chocolate pieces and the milk. Stir over hot water until the chocolate has melted. Stir in the butter, adding a little at a time. 2 : Separate the eggs and beat the whites with a pinch of salt until they hold stiff peaks. 3 : Stir the beaten yolks into the chocolate mixture and then the CSR Caster Sugar and flour. 4 : Fold in the stiffly beaten egg whites gently but thoroughly. 5 : Fold into a buttered and floured 20cm square tin and cook in a preheated moderate oven 350oF (180oC) for about 30 mins until test done. Let the cake cool in the tin for about 10 mins the cool completely turned out on wire rack. 6 : Sprinkle the cake with sifted CSR Soft Icing Mixture.e and cut into squares to serve. Comments Tip :This is a versatile dish and may be served with or without whipped cream, as a dessert or with coffee!

Golden Syrup Cake

Ingredients 3/4 Cup chopped Hazelnuts 60g Unsalted Butter 1/3 Cup CSR Golden Syrup 125g Unsalted butter - extra 1/3 Cup CSR Golden Syrup - extra 1 Egg 1/4 Cup ground Hazelnuts 1 2/3 Cups Self-Raising Flour 1/3 Cup Milk Method 1. Preheat oven to 180C. 2. Grease a 20cm square cake tin and line base with greaseproof paper. Scatter chopped hazelnuts over the base of tin. 3. Combine butter and CSR Original Golden Syrup in a small pan and heat on low until just melted. Pour over hazelnuts in the tin. 4. In a separate bowl, cream extra butter and extra CSR Original Golden Syrup until light and fluffy. 5. Add egg and ground hazelnuts and beat well. Add sifted flour and milk. Beat for 1 minute on high speed. 6. Spoon mix into the pan and smooth surface over. Bake in moderate oven for 35 minutes. Leave to cool before putting on cake rack.

Blackberry Dessert Cake

Ingredients 100g butter 1 cup CSR White sugar 1 egg 1 teaspoon baking soda 1 cup milk 1 1/2 cups standard flour 1 teaspoon cinnamon approx 1 1/2 cups blackberries (blueberries or boysenberries) Method Cream butter and sugar together, then add the egg and beat well. Dissolve baking soda in the milk. To the creamed butter mixture, mix flour and cinnamon alternatively with the milk and soda mixture. Lastly stir in the berries. Spoon into a well-greased or paper-lined large cake tin or sponge-roll tin. Bake for 45 minutes at 190C. Serve warm, cut into slices and dusted with icing sugar, softly whipped cream or accompanied with ice-cream. MAKES LARGE CAKE FOR 6 PLUS SECONDS

Dutch Apple Cake

Ingredients 1/2 Cup Butter 1 Cup Flour 1/2 Cup CSR Caster Sugar 1 Egg Yolk Grated Rind of 1 Lemon Drop of Vanilla 6 Large Green Apples Extra CSR Caster Sugar 3/4 Cup Red Currant or Quince Jelly Cinnamon Slivered Blanched Almonds Method 1. Make a dough by rubbing the butter into the flour and mixing in the CSR Caster Sugar, egg yolk, rind and vanilla. With the hands blend the mixture until smooth and then press the dough into the bottom and sides of a 22cm springform pan reserving strips of dough of lattice for the top. 2. Peel the apples and slice extremely thin, sprinkling the paper thin slices with CSR Caster Sugar. 3. Mix the jelly gently into the apples and fill the shell with the mixture. 4. Cover the top with latticework made from strips of leftover dough. Sprinkle the strips with cinnamon and any visible fruit with the almonds. 5. Bake in a hot oven 400oF (200oC) for about 1 hour, and cool. Remove the ring of the springform and serve the cake with whipped cream.

Upside Down Strawberry Cake

Ingredients 2 Cup Strawberries 1 Tablespoon CSR Brown Sugar 4 Eggs 1 Tablespoon Butter, melted Pinch of Salt 1 Cup CSR Caster Sugar 1 Teaspoon Vanilla 1 Cup Self Raising Flour, sifted Method 1 : Butter thickly a fairly deep 20-22cm cake tin. 2 : Slice and sugar (CSR Brown Sugar) the strawberries and arrange in the tin. 3 : Separate the eggs. Beat the yolks and then add the cooled melted butter. Beat the egg whites separately until stiff, with the salt, adding the CSR Caster Sugar a tablespoon at a time. 4 : Fold the egg yolk mixture into the whites and add the vanilla, then the sifted flour very gently. 5 : Pour the batter over the fruit and bake in a moderately slow oven 325oF (160oC) for 30 mins. Let it cool in the tin for about 5 mins. then turn it upside down onto a serving plate. Comments Serve the cake as a dessert with sweetened whipped cream flavoured with vanilla.

Italian Chocolate and Rum Ricotta Cake

Ingredients 3 1/4 cups of Plain Flour 3 Teaspoons Baking Powder 2/3 cup CSR Golden Demerara Sugar 1 cup Almond Meal 1 Egg 250g Butter 800g Ricotta Cheese 1/2 cup Praline, roughly chopped 1/2 cup Pine Nuts, roughly chopped 30ml Dark Rum 60g Chocolate, roughly chopped Method 1 : Place in a food processor Flour, Baking Powder, CSR Golden Demerara Sugar, Almond Meal, Egg and Butter and blend until bread crumb consistency. 2 : Divide crust mix by half in a foil lined 20cm spring form tin. 3 : Blend together the remaining ingredients and place into tin evenly. 4 : Add the other half of the crust on top of the mix. Bake at 180 Degrees Celsius for one hour.