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Recipe of the Month - AUGUST 2014

Autumn APple Pie

Ingredients

Makes: 1 Pie of 8 portions
  • 1 (375g) packet ready rolled shortcrust pastry sheets
  • 750g thinly tinned apples
  • 1 lemon, juiced
  • 110g light brown soft sugar
  • 100g caster sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 3 tablespoons plain flour
  • 50g unsalted butter, chilled and diced
  • 9 toffees, unwrapped and quartered or 2 tablespoons hot fudge sauce
  • 1 tablespoon caster sugar

Method

Prep: 30 mins | Cook: 40 mins
  1. In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter and toffees/hot fudge sauce. Stir to coat fruit evenly.
  2. Line a pie tin with one of the pastry sheets -make sure rolled thin and pressed thin into edge of 24cm spring-form tin.
  3. Spoon filling into tin and cover with second pastry sheet [and lattice pastry strips ask JJ.] Crimp the edges.
  4. Place the pie on a baking tray.
  5. Poke fork holes over top.
  6. Sprinkle lightly with caster sugar and egg wash.
  7. Bake at 180 C for 40 minutes. If you notice overbrowning after 30 minutes, reduce heat to 170 C.
  8. Serve warm or at room temperature with Vanilla Ice Cream


Recipe of the Month - August 2012

STUFFED PONDO PUMPKIN

Ingredients (serves 8)
- 1 pumpkin ( with a pot to fit it into)
- 1 pkt cheese biscuits (salty cracks)
- 1 garlic clove
- 1 cup cheese of your choice
- Fresh herbs of your choice
- 1 pkt brown onion soup mix
- 1 punnet button mushrooms sliced

 

 

Method
1. Cut a hole in the top of the pumpkin and remove all the seeds to create a cavity
2. Chop onions garlic and herbs and mushrooms
3. Crush the cheese biscuits
4. Mix all ingredients together with the soup mix add ½ cup water
5. Fill the pumpkin, place in a oven proof baking dish and cove with tin foil
6. bake in oven 180 degrees C for 1 hr or until pumpkin is tender