En-36
Ingredients
600 g (1lb 5oz) dessert apples such as Granny
Smith’s, cored, peeled and roughly chopped
juice of
1/2
lemon
3 tbsp golden caster sugar
50 g (2oz) walnuts, roughly chopped
4 tbsp sultanas
1 level tsp ground cinnamon
50 g (2oz) ground almonds
225 g (8 oz) filo pastry
50 g (2 oz) butter, melted
icing sugar to serve
Apple Strudel
Oven Accessory: metal tray, greased
Serves: 4
1. Pre-heat the oven empty on
CONVECTION 180
°C
.
2. Put the apples and juice into a bowl and
toss together.
3. Add the sugar, walnuts, sultanas,
cinnamon and almonds and mix together.
4. Take three sheets of filo pastry and brush
with melted butter. Place each one with
the shortest edge towards you. Overlap
the 2nd sheet onto the 1st sheet by 5-6
cms along the long edge and repeat with
the 3rd sheet overlapping the second.
5. Place three more sheets of filo on top, in
the same way as in step 4.
6. Spread the apple filling along the front
edge of the filo pastry just 2.5 cms from
the edge and 2.5 cms from each side.
7. Fold the sides in over the filling and brush
with butter. Roll up from the long front
edge buttering the final long edge to seal
the strudel.
8. Place on enamel tray, seam-side down.
Brush with melted butter.
9. Cook on CONVECTION 180
°C
for 30-
35 mins.
10. Dust with icing sugar to serve.
Ingredients
4 medium egg whites
200 g (8oz) caster sugar
5 ml (1tsp) cornflour
5 ml (1tsp) malt vinegar
5 ml (1tsp) vanilla extract
40 g (1
1/2
oz) flaked almonds
Filling
300 ml (
1/2
pt) double cream, softly whipped
250 g (8 oz) strawberries, sliced
Strawberry Roulade
Dish: swiss roll tin 23 x 33 cm (13"x 9"), greased and lined with baking parchment
Oven Accessory: metal tray
1. Pre-heat the oven on CONVECTION
150
°C
with the metal tray in position.
2. Whisk the egg whites until stiff but not
dry.
3. Slowly whisk in the sugar until the mixture
is thick and glossy.
4. Blend the cornflour, vinegar and vanilla
extract to a smooth paste, in a separate
bowl and then whisk into egg whites.
5. Spoon into the tin and gently level the
top.
6. Sprinkle with flaked almonds.
7. Cook on CONVECTION 150
°C
for 30
mins.
8. Remove meringue from oven and cover
with damp greaseproof paper.
9. After 10 minutes remove greaseproof
paper from the meringue and turn out
onto a sheet dusted with icing sugar and
carefully peel off the lining paper.
10. Spread cream all over the meringue and
scatter the strawberries on top.
11. Roll up the roulade from one of the short
edges using the baking parchment paper
to help you.
12. Chill in the fridge for 30 mins and then
lightly dust with icing sugar before
serving.
Ingredients
4 medium sized apples
30 ml (2 tbsp) sugar
25 - 50 g (1-2 oz) mixed dried fruit
25 g (1 oz) butter
Baked Apples
Dish: 20cm (8”) shallow dish
Serves: 4
Oven Accessory: glass tray
1. Core the apples and score the skin
aorund the middle.
2. Mix together the sugar and fruit and fill
the centres of the apples.
3. Dot the top with butter. Stand the
apples in a suitable dish and cook on
1000 W for 5
1/2
- 7 mins
