4 Best Apple Recipes
apple recipes, looking for these recipes? check this for 4 best apple recipes: Toffee apple cheesecake,Apple cranberry winter punch,Apple and kale autumn panzanella,Apple and cinnamon custard cake
Apple cranberry winter punch
- 6 cups (1.5L) Daily Juice Apple Cranberry Juice
- 3 cups (750ml) ginger beer
- 1 Pink Lady apple
- 2 limes, thinly sliced
- 125g fresh or frozen raspberries
- 1/3 cup mint leaves
- Ice cubes, to serve
- Step 1Combine the Daily Juice Apple Cranberry Juice and ginger beer in a large jug.
- Step 2Use a mandolin or sharp knife to cut the apple into very thin slices.
- Step 3Top the juice mixture with apple slices, lime slices, raspberries, mint leaves and ice. Stir to combine. Serve.
Apple and kale autumn panzanella
- 2 bunches Dutch carrots, trimmed
- 2/3 cup (160ml) olive oil
- 1/2 sourdough loaf, day-old, cut into 4cm pieces
- 1/4 cup (20g) finely grated parmesan
- 1/2 lemon, rind finely grated, juiced
- 2 garlic cloves, finely chopped
- 1/2 cup (125ml) buttermilk
- 1 1/2 tbs apple cider vinegar
- 1/2 bunch kale, leaves coarsely torn
- 1/2 cup mint leaves
- 1/2 cup flat-leaf parsley leaves
- 2 apples, thinly sliced
- 2 spring onions, thinly sliced
- 1/4 cup (50g) pepitas (pumpkin seeds), toasted
- Step 1Preheat oven to 180°C. Line 2 baking trays with baking paper. Arrange the carrots in a single layer on 1 lined tray. Drizzle with 1½ tbs oil. Season. Roast for 25-30 mins or until golden brown and tender.
- Step 2Meanwhile, combine bread, parmesan, lemon rind, half the garlic and 2½ tbs oil in a medium bowl. Season and toss to combine. Spread the bread mixture over remaining lined tray. Bake for 15-20 mins or until golden brown and crisp.
- Step 3Whisk the buttermilk, vinegar, lemon juice, remaining garlic and remaining oil in a small bowl. Season.
- Step 4Combine the carrots, bread, kale, mint, parsley, apple and spring onion in a large bowl. Drizzle with dressing and toss to combine. Arrange on a serving platter. Season. Sprinkle with pepitas to serve.
Toffee apple cheesecake
- 250g pkt Arnott’s Granita biscuits
- 125g butter, melted
- 750g cream cheese, at room temperature, chopped
- 100g (1/2 cup) caster sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 400g can pie fruit apples, sliced, coarsely chopped
- 4 fresh apple slices
Toffee apple topping
- 170g (3/4 cup) caster sugar
- 1/2 teaspoon red food colouring
- Step 1Preheat oven to 160C/140C fan forced. Line a 22cm round springform pan with baking paper.
- Step 2Place the biscuits in a food processor and process until fine crumbs form. Add the butter and process until combined. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and two-thirds up the side of prepared pan. Place in the fridge.
- Step 3Use electric beaters to beat the cream cheese, sugar and vanilla in a bowl until smooth. Add the eggs, 1 at a time, beating well after each addition.
- Step 4Combine the cinnamon and pie fruit apples in a bowl. Spoon the apple mixture evenly over the biscuit base, pressing down lightly to compact. Pour the cream cheese mixture over the apple layer. Bake for 40-50 minutes or until the cheesecake is just set in the centre. Turn off the oven. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cool. Place in the fridge overnight to set. Remove the cheesecake from the fridge 30 minutes before making the topping.
- Step 5To make the toffee apple topping, combine the sugar and 60ml (1/4 cup) water in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, brushing down side of pan with a wet pastry brush to prevent sugar crystals forming, for 8-10 minutes or until the mixture starts to turn golden. Add the colouring. Remove from heat. Set aside for 2 minutes or until the bubbles subside.
- Step 6Place the apple slices on a lined tray. Drizzle over a little of the toffee. Pour the remaining topping over the cheesecake, spreading quickly to create an even surface. Set aside for 15 minutes to set.
- Step 7Arrange the apple slices on the cheesecake just before serving.
Apple and cinnamon custard cake
- 2 (about 400g) Granny Smith apples, peeled, cut into 1cm pieces, plus 1 apple, extra
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornflour
- 155g (3 ⁄4 cup) raw caster sugar, plus 2 tsp, extra
- 200g unsalted butter, at room temperature
- 2 tsp vanilla extract
- 3 eggs
- 265g (1 3/4 cups) self-raising flour
- 55g (1/2 cup) almond meal
- 1 teaspoon ground cinnamon
- 80ml (1/3 cup) milk
- 1 tbs demerara sugar
- Demerara sugar, to serve (optional)
- Whipped cream, to serve
- 250ml (1 cup) milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 egg yolks
- 2 tablespoons raw caster sugar
- 1 tablespoon cornflour
- Step 1To make the cinnamon custard, whisk the milk, cinnamon and vanilla in a small saucepan until combined. Bring just to the boil over medium heat then remove from heat. Whisk the egg yolks, raw caster sugar and cornflour in a heatproof bowl until smooth. Add the hot milk mixture in a slow, steady stream, whisking until combined. Pour mixture into a clean saucepan. Cook, stirring constantly, over low heat for 3-4 minutes or until the custard thickens. Transfer to a clean heatproof bowl. Cover the surface with plastic wrap then place in the fridge to chill.
- Step 2Meanwhile, preheat oven to 180C/160C fan forced. Grease a 22cm springform cake pan and line the base and side with baking paper.
- Step 3Combine the chopped apple, lemon juice, cornflour and extra 2 tsp raw caster sugar in a bowl. Use a mandolin to cut the extra apple through the centre into six 3mm-thick slices.
- Step 4Use electric beaters to beat the butter, raw caster sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, almond meal, cinnamon and milk. Stir until just combined. Add the chopped apple mixture and stir until combined.
- Step 5Spoon half the cake mixture into the prepared pan. Smooth the surface. Spread with the cinnamon custard, leaving a 1cm border around the edge. Carefully spoon the remaining cake mixture over the custard and smooth the surface. Arrange the apple slices on top. Sprinkle with the demerara sugar. Bake for 1 hour 10 minutes-1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 15 minutes to cool slightly before transferring to a wire rack to cool completely. Serve with whipped cream, sprinkled with extra demerara sugar, if using.