Home' Advocate Communications : Fiordland Advocate 21 June 2012 Contents WHAT’S COOKING
Page 12 | 21 June, 2012
Nobody knows how many varieties
of apples exist in the world today,
except that the number runs into
the thousands. A descendent of
the lowly and sour crab apple, this
ubiquitous fruit has played a part
in religion, magic, superstition,
folklore, history and science as far
back as we can go.
Although the Bible is not specific
about the nature of the tree of
knowledge of good and evil, there
is a widely held belief that the
forbidden fruit that Eve offered
Adam was an apple – which
stuck in his throat. Thus, the
term Adam’s apple for the small
rounded ‘apple’ under the skin in
front of the throat.
Another apple aficionado was
the legendary Swiss patriot and
archer William Tell who was forced
to shoot at an apple off his son’s
head. The son lived to ‘tell’ the
tale. Presumably, father and son
enjoyed some crisp apple pieces.
And it was another humble apple
falling from a tree that gave Isaac
Newton his “Eureka!” moment,
which led him to propound the
theory of gravitation. ‘Apples’ of a
different sort inspired the Beatles
and Steve Jobs. Apple Records
made the Beatles a household
name and ‘Apple’ is a synonym for
the world’s best computer.
‘An apple a day keeps the doctor
away’ was my mother’s mantra.
Apples are high in fibre and
health professionals believe that
pectin, one of the excellent fibres
in apples, may actually work to
reduce the body’s cholesterol
level and help prevent heart
attacks. Pectin also slows glucose
metabolism in diabetics. Vitamins
A and C are available in small
amounts as is potassium thought
to reduce the chances of suffering
a stroke. The trace element
boron is present in apples and
is believed to increase mental
vitality and also build bones,
reducing the risk of osteoporosis.
However, although high in fibre
and low in kilojoules (about 196
per 100g), it has been suggested
that perhaps two apples a day
may be better.
13⁄4 cups self-raising flour
1 teaspoon baking powder
100g butter, chopped
1⁄2 cup firmly-packed brown sugar
2 medium cooking apples, peeled
2 large eggs
1⁄2 cup milk
2 tablespoons white sugar
Preheat the oven to 190°C.
Lightly grease and line an 18cm
round cake pan.
Place the flour and baking powder
in a food processor and blend to
Add the butter and pulse until the
mixture looks like breadcrumbs.
Mix in the brown sugar. Turn into
Coarsely grate the apples and add
to the flour mixture.
Combine the eggs and milk. Mix
into the dry ingredients to form a
Pour into the prepared cake pan.
Smooth the top then sprinkle with
the white sugar.
Bake for about 45-50 minutes,
until the cake is golden and a
skewer inserted in the centre
comes out clean. Excellent
served warm or cold plain or with
Simple grated apple cake
1 large onion, diced
1kg crisp apples, cored and
1⁄2 cup raisins
1 tablespoon each: ground ginger,
smoked or plain paprika, mixed
11⁄2 cups sugar
2 cups malt vinegar
Place the ingredients in a large
stainless steel saucepan. Slowly
bring to the boil, stirring until the
sugar has dissolved.
Simmer on low heat for 11⁄2 hours,
stirring occasionally to prevent the
chutney from sticking.
When thick – you should be
able to pull a spoon through the
mixture that leaves a channel
that does not immediately fill
with liquid – pour into hot,
sterilised jars to the top. Seal
and cool. Best left for several
weeks before enjoying.
Makes about 6 cups.
Easy apple chutney
2 sheets flaky pastry
1⁄2 cup apricot jam, sieved
2-3 Granny Smith apples
1⁄4 cup walnuts, chopped and
icing sugar for dusting
Preheat the oven to 180°C.
Line one or two baking trays
with baking paper.
Using a 12cm diameter bowl or
similar, cut out 4 rounds of pastry.
Brush with the jam.
Peel, core and thinly slice the
Place the slices over the pastry
circles, overlapping them slightly
like scales on a fish.
Brush with more jam.
Place the galettes on the prepared
Bake for about 25 minutes, until
the pastry is crisp and the apples
slightly browned around the
Sprinkle with the walnuts and
dust with icing sugar.
1⁄4 cup each: brown sugar, chopped
2 tablespoons each: mixed glacé
1⁄2 teaspoon ground cinnamon
4 large Granny Smith apples
1⁄2 cup apple juice or apple cider
Combine the brown sugar,
chopped nuts, glacé peel, butter
With the point of a sharp
knife, make a cut around the
circumference of the apples.
Using an apple corer, remove the
cores from the apples. Fill the
apples with the nut mixture.
Place in the slow cooker. Add the
apple juice or cider. Cover and
cook on high for about 2 -21⁄2
hours, until the apples are soft
when tested with a thin skewer.
If overcooked, the apples will
Great served with crème fraiche,
mascarpone, whipped cream or
To keep these apples in perfect condition for serving after the main
course, turn the slow-cooker control to the ‘hold’ position as soon as
the apples are just cooked.
Galette is a French term for a flat, round pastry.
The apples do not need peeling.
to Lynne Smith
Winner of the first draw in
RD Petroleum Blue Mountain’s
side of lamb promotion
Spend just $50 to go
in the draw to win!
Next draw 29th June.
Promotion runs until the end
of July 2012.
Call (03) 249 7750 www.rdp.co.nz
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