Quisque actraqum nunc no dolor sit ametaugue dolor. Lorem ipsum dolor sit amet, consyect etur adipiscing elit.
Quisque actraqum nunc no dolor sit ametaugue dolor. Lorem ipsum dolor sit amet, consyect etur adipiscing elit.
13
Count
40
Mins
Medium
Preheat oven to 180 degrees Celsius
Grease muffin tray with butter
Sift the self raising flour and combine with brown sugar and cinnamon in large mixing bowl
Whisk the oil, milk, vanilla essence and eggs in another mixing bowl
Add the whisked wet ingredients to the dry ingredients
Add the grated Abate Fetel pears and sultanas if using them
Combine well without over mixing the batter
Spoon the mixture into muffin tin to full each cup about 3/4 full
Make the crumble topping - mix the cinnamon, bown sugar, flour and almond flakes, mix until it has a consistency of wet sand
Sprinkle the crumble mixture over muffins
When cooked remove from oven and allow to cool on cooling rack
Chef admin
Apple, Banana and Date Smootie
Fruit smoothies are highly nutritious and make a great light lunch or a post-workout treat.
40 min
Easy
Fragrant Pear Panna Cotta with a Spicy Red Wine Syrup
For the Red Wine Syrup: Ingredients: 600 ml (scant 11/2 c) red wine 1 cinnamon stick 3 cloves 1 star anise Preparation: Pour the wine into a saucepan. Add the sugar and the spices and stir over moderate heat until the sugar dissolves. Increase the heat and bring the wine to the boil. Turn down the heat to low and simmer to the consistency you desire. To serve: Drizzle panacotta with red wine syrup.
22 min
Medium
Duo of Glazed Apples and Pears
Apples and pears baked together in a light orange sauce with aromatic flavourings make an elegant, easy dessert. Recipe from Annette Kesler™s Fresh & Healthy (published by Lannice Snyman and endorsed by the SA Heart Foundation).
40 min
Medium
Sandy’s Pear Panna Cotta with Poached Pear
Method: Combine vanilla essence, water and sugar in a large pot Place pot on a medium heat and stir until sugar dissolves Peel pears Add pears and cook for about 20 minutes with pot partially covered with lid Turn pears occasionally to ensure that they poach evenly Once tender transfer pears from a pot to a bowl and pour the poaching liquid onto top of the pears Leave to cool to room temperature To prepare: cut the pears in half length ways leaving about 2 cm at the top so pear stem holds the pear together Ingredients Pear Panna Cotta 3 Abate Fetel pears 1 packet gelatin 2 tablespoons cold water 1 1/2 cups cream 1 cup milk 1/4 cup sugar 1 teaspoon vanilla essence 1 cinnamon stick pinch of salt Method Peel and chop pears Place on a small pot with a few tablespoons of water on a medium heat and bring to a simmer Cook until pears are tender. Remove from heat and allow to cool Use a hand blender to puree pears until smooth Pass puree through a sieve and set aside Place water in small dish and sprinkle gelatin over Rest for 5 minutes until gelatin has dissolved and has softened Combine the cream, milk, pear puree, sugar, vanilla essence, and salt in a small pot. Add cinnamon stick Heat to a simmer and allow to steep for 5 minutes Add gelatin mixture and stir until gelatin dissolves Take off heat and strain through a sieve into large measuring cup with pouring spout Pour into molds and refrigerate until set To Serve: Once panna cotta has set dip mold into warm water for 5 seconds to release the panna cotta Place from mold onto plate Add poached pear and drizzle with a little of the poaching sauce Enjoy
70 min
Medium
Kaisha’s Pear Galletes with Orange Custard
Ingredients: (makes 6) Pie crust dough 2 and a quarter cups cake flour 1 cup cold butter 6 tablespoons cold water 1 tablespoon lemon juice or vinegar 3/4 teaspoon fine salta For filling: 4 cups sliced pears half cup dark brown sugar 1 teaspoon cinnamon powder 6 tablespoon butter sauce for pie half cup of sour cream 2 tablespoon dark brown sugar half teaspoon vanilla essence
100 min
Medium
Roasted Red Peppers with Apple Cider Vinaigrette
Method: Slice the peppers in 2, remove the white parts and seeds inside and place under a hot grill for 30 minutes, skin side up. When the skins go black, remove from the oven and transfer to a bowl covered with plastic wrap to let them cool down for a few moments – they will “sweat”. When cool enough to handle, peel the skins off and slice the flesh into long strips. Pour over the vinegar, olive oil, garlic and season generously with salt & pepper. Mix well. Sprinkle the almonds on top and serve with fresh basil leaves.
62 min
Easy
Apple and Chicken Crystal Spring Rolls
Serves 6 These are really delicious, fresh, crunchy and tasty. They are easy to make even though they take a little time to put together. The trick is to soak one at a time as they are very delicate, and by the time you have filled one, the next one will be ready to roll with a little help from a friend. Everything is placed on the table with a few bowls of warm water and you roll them straight onto your plate, then dip and get transported to taste heaven. Tip: You can make these up to 2 hours in advance. Just keep them moist by covering with a damp tea towel.
35 min
Medium
