recipes - desserts
recipes - desserts
34
35
Nutty Baked Apples with Butterscotch Sauce (Serves 4)
•
500g apples, Cox’s, Russet or Braeburn
•
50g hazelnuts, chopped
•
50g unsalted butter
•
1 vanilla pod, de-seeded
Butterscotch sauce
• 30g
butter
•
100g light muscovado sugar
•
2 tablespoons of golden syrup
•
142ml pot double cream
1. Remove the paddle, coat it with some butter then refi t it.
2. Core and peel the apples then place then in the removable bowl. Dot the remaining
butter around the apples.
3. Cook them for approximately 15 minutes. Remove the lid and sprinkle on the
hazelnuts and the vanilla pod on the apples. Cook for a further 3 minutes until the
hazelnuts are golden.
4. To make the butterscotch sauce, gently heat the butter, muscavado sugar, golden
syrup and the cream in a saucepan, stirring occasionally until it is smooth.
5. Serve the baked apples with the sauce poured over.
Warm Tropical Fruit Salad
•
100ml of orange juice
•
30g of golden caster sugar
•
1 teaspoon of vanilla extract
•
1 orange, zested
•
1 ripe mango, peeled and de-stoned
•
1 pineapple, prepared
•
2 ripe peaches or nectarines, de-stoned
•
2 passion fruits (pulp and seeds)
1. Remove the paddle from your Halo Health Fryer and insert the rack at its low
height.
2. Have a bowl of iced water ready.
3. In a small pan on a low to medium temperature, heat the orange juice, sugar,
vanilla, orange zest and passion fruit until the sugar has dissolved. Quickly place
the pan into the cold water so that the mixture forms a syrup.
4. Cut the prepared fruit into slices. It is attractive to cut the pineapple into rings,
the peaches or nectarines into segments and the mango into wedges but you can
prepare the fruit any way you like.
5. Place the fruit in the fryer bowl and coat it with the syrup and peppercorns. Cook
for approximately 5 minutes until softened and juicy.
6. Serve with thickly whipped cream or vanilla ice cream.
Sponge recipe
This quick all-in-one sponge cake recipe is suitable for a 25cm sponge or it will make
6-8 individual cupcakes or buns.
•
100g softened butter or margarine
•
100g castor sugar
• 2
eggs
•
Few drops of vanilla essence
•
100g Self raising fl our
•
½ teaspoon baking powder
1. Place the ingredients into a bowl and using a hand mixer whisk all the ingredients
together until a light creamy mixture is achieved.
2. Remove the paddle from your Halo Health Fryer and line the base of the bowl
with baking parchment. Cut a hole in the centre of the parchment large enough to
fi t over the paddle drive spindle (approx. 40 mm).
3. Using a spatula, spread the cake mixture over the base of the bowl ensuring the
mixture reaches the sides. Even out the mixture to ensure the cake rises evenly
during baking.
4. Place the bowl inside your Halo Health Fryer and set the timer for 15 minutes.
Press the on button.
5. At the end of the cooking time, remove the bowl carefully using the handle
attachment.
6. Place the bowl onto a wire cooling rack for 5 minutes to cool. Turn the bowl over
and the sponge will easily turn out. Peel off the baking parchment and leave to
cool for a further 30 minutes.
7. This single layer sponge can be topped with cream and berries, or repeat the above
steps to make another sponge for a Victoria Sandwich cake.
Fillings
Whipped cream, seedless raspberry jam, butter icing fi lling, fresh or frozen berries are
all perfect ingredients which can be used for this light, golden sponge.
CKSTHF-049_13EHM1_outline.indd 34-35
CKSTHF-049_13EHM1_outline.indd 34-35
2/26/13 6:10 PM
2/26/13 6:10 PM