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

Image Source: taste.com.au

Ingredients

  • 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

Method

  • Step 1
    Combine the Daily Juice Apple Cranberry Juice and ginger beer in a large jug.
  • Step 2
    Use a mandolin or sharp knife to cut the apple into very thin slices.
  • Step 3
    Top the juice mixture with apple slices, lime slices, raspberries, mint leaves and ice. Stir to combine. Serve.

 

Apple and kale autumn panzanella

Image Source: taste.com.au

Ingredients

  • 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

Method

  • Step 1
    Preheat 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 2
    Meanwhile, 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 3
    Whisk the buttermilk, vinegar, lemon juice, remaining garlic and remaining oil in a small bowl. Season.
  • Step 4
    Combine 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

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 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

Method

  • Step 1
    Preheat oven to 160C/140C fan forced. Line a 22cm round springform pan with baking paper.
  • Step 2
    Place 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 3
    Use 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 4
    Combine 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 5
    To 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 6
    Place 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 7
    Arrange the apple slices on the cheesecake just before serving.

 

Apple and cinnamon custard cake

Image Source: taste.com.au

Ingredients

  • 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

Cinnamon custard

  • 250ml (1 cup) milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • 2 tablespoons raw caster sugar
  • 1 tablespoon cornflour

Method

  • Step 1
    To 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 2
    Meanwhile, preheat oven to 180C/160C fan forced. Grease a 22cm springform cake pan and line the base and side with baking paper.
  • Step 3
    Combine 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 4
    Use 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 5
    Spoon 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.

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